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Milk with different somatic cells counts and the physicochemical, microbiological characteristics and fatty acid profile of pasteurised milk cream: is there an association?
Author(s) -
Coelho Viviane R. P.,
Rodrigues Christianne E. C.,
Corassin Carlos H.,
Balthazar Celso F.,
Cappato Leandro P.,
Ferreira Marcus Vinicius S.,
Cruz Adriano G.,
Oliveira Carlos A. F.
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13550
Subject(s) - food science , mesophile , fatty acid , chemistry , oleic acid , somatic cell count , cow milk , bacteria , biochemistry , biology , pregnancy , genetics , lactation , ice calving
Summary In this study, raw cow milk containing somatic cells counts ( SCC ) at mean levels of 39 000 cells mL −1 (low), 349 000 cells mL −1 (intermediate) and 1 297 000 cells mL −1 (high) was used for the production of pasteurised cream. Physicochemical ( pH , fat and fatty acid profile) and microbiological analyses (mesophilic and psychrotrophs) were performed in the obtained creams during 30 days of refrigerated storage at 5 °C ± 2. No interactions ( P > 0.05) were found between SCC , storage time and the physicochemical and microbiological variables studied. Fatty acid profile was similar among the SCC creams, except for oleic acid (C18:1), which decreased ( P < 0.05) in intermediate and high SCC creams. Considering the technological aspect, our findings suggest that milk cream manufacture can be an interesting option for the use of high SCC milk.