Effect of high somatic cell counts on the sensory acceptance and consumption intent of pasteurized milk and coalho cheese
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Data
2020-10-16
Autores
Bezerra, Joadilza Da Silva
Sales, Danielle Cavalcanti [UNESP]
Oliveira, Juliana Paula Felipe De
Silva, Yhêlda Maria De Oliveira
Urbano, Stela Antas
Lima, Dorgival Morais De
Borba, Luís Henrique Fernandes
Macêdo, Cláudia Souza
Anaya, Katya
Rangel, Adriano Henrique Do Nascimento
Título da Revista
ISSN da Revista
Título de Volume
Editor
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Resumo
Our 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.
Descrição
Palavras-chave
consumer, dairy product, mastitis, raw milk
Como citar
Food Science and Technology. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, p. -, 2020.