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Effect of high somatic cell counts on the sensory acceptance and consumption intent of pasteurized milk and coalho cheese

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dc.contributor.authorBezerra, Joadilza Da Silva
dc.contributor.authorSales, Danielle Cavalcanti [UNESP]
dc.contributor.authorOliveira, Juliana Paula Felipe De
dc.contributor.authorSilva, Yhêlda Maria De Oliveira
dc.contributor.authorUrbano, Stela Antas
dc.contributor.authorLima, Dorgival Morais De
dc.contributor.authorBorba, Luís Henrique Fernandes
dc.contributor.authorMacêdo, Cláudia Souza
dc.contributor.authorAnaya, Katya
dc.contributor.authorRangel, Adriano Henrique Do Nascimento
dc.contributor.institutionUniversidade Federal Rural de Pernambuco
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Federal de Campina Grande
dc.contributor.institutionUniversidade Federal do Rio Grande do Norte
dc.contributor.institutionUniversidade Federal de Alagoas
dc.date.accessioned2021-07-14T10:21:48Z
dc.date.available2021-07-14T10:21:48Z
dc.date.issued2020-10-16
dc.description.abstractOur aim was to evaluate the sensorial acceptance and consumption intent of pasteurized milks and coalho cheeses produced with milk with low (80,000 cells/mL) and high (480,000 cells/mL) somatic cell count (SCC) level. Low SCC pasteurized milk (LCC) obtained statistically higher scores on the aroma, consistency, flavor and overall liking attributes in comparison with high SCC pasteurized milk. LCC mean scores for all attributes were statistically higher than high SCC Coalho Cheese. High SCC in raw milk has a detrimental effect on the quality of pasteurized milk and coalho cheeses as it presented lower sensory acceptance, failing to meet the consumer’s desired expectations.en
dc.description.affiliationUniversidade Federal Rural de Pernambuco, Departmento de Morfologia e Fisiologia Animal
dc.description.affiliationUniversidade Estadual Paulista “Júlio de Mesquita Filho”, Departamento de Ciência Animal
dc.description.affiliationUniversidade Federal de Campina Grande, Centro de Saúde e Tecnologia Rural
dc.description.affiliationUniversidade Federal do Rio Grande do Norte, Unidade Acadêmica Especializada em Ciências Agrárias
dc.description.affiliationUniversidade Federal de Alagoas
dc.description.affiliationUniversidade Federal do Rio Grande do Norte, Faculdade de Ciências da Saúde do Trairi
dc.description.affiliationUnespUniversidade Estadual Paulista “Júlio de Mesquita Filho”, Departamento de Ciência Animal
dc.format.extent-
dc.identifierhttp://dx.doi.org/10.1590/fst.21620
dc.identifier.citationFood Science and Technology. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, p. -, 2020.
dc.identifier.doi10.1590/fst.21620
dc.identifier.fileS0101-20612020005024210.pdf
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.scieloS0101-20612020005024210
dc.identifier.urihttp://hdl.handle.net/11449/211268
dc.language.isoeng
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relation.ispartofFood Science and Technology
dc.rights.accessRightsAcesso aberto
dc.sourceSciELO
dc.subjectconsumeren
dc.subjectdairy producten
dc.subjectmastitisen
dc.subjectraw milken
dc.titleEffect of high somatic cell counts on the sensory acceptance and consumption intent of pasteurized milk and coalho cheeseen
dc.typeArtigo
dspace.entity.typePublication
unesp.author.orcid0000-0001-9005-5272[3]

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