Efeitos dos níveis de células somáticas no leite sobre o rendimento e a qualidade do queijo mussarela

• Ano de defesa: 2007
• Autor(a) principal: COELHO, Karyne Oliveira
• Orientador(a): MESQUITA, Albenones José de
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Goiás
• Programa de Pós-Graduação: Doutorado em Ciência Animal
• Departamento: Ciências Agrárias
• País: BR
• Palavras-chave em Português: mastite bovina, qualidade do leite, proteólise do queijo
• Palavras-chave em Inglês: mastitis, quality milk, proteolysis
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tde/1197

The subclinical mastitis is a mammary gland inflammatory reaction that is characterized by increased levels of somatic cells in the milk. The milk with higher somatic cell counting (SCC) shows alteration in the composition that alters the quality of the milk products. This study aimed to evaluate the effects of the SCC in the milk products in relation to the microbiologic and the physical-chemistry features of the mozzarella cheese. It was chosen cattle with SCC 200.000 cells/mL; SCC >200 a 400.000 cells/mL; SCC >400.000 cells/mL to 750.000 cells/mL and SCC >750.000 cells/mL. The animals did not receive antimicrobial treatment before and on the day of the milk collection. The mozzarella cheese preparation were realized at Planta de Laticínios do Centro de Treinamento da Agência Rural. It was analyzed the milk sub products compositions. The cheese were evaluated after 1, 15 and 30 days of maturation or storage at 7°C for the pH, acidity, humidity, total and soluble protein, fat, total dry extract, defatted, milk acid bacteria count, total and fecal coliforms and psicotrofics microorganism. The experiment was repeated four times in order to demonstrate reproducibility. The results were homogenous for the residues (turkey test) and the variances were compared using a F test, adopting =0,05. The milk with high SCC showed low concentration of protein and the higher nitrogen levels. There was loosing of protein and fat to serum. The cheese elaborated from milk with higher SCC (>750.000cells/mL) showed lower protein level, more humidity and less industrial income and presented lower growth of lactic acid bacteria during the maturation time. Mozzarella cheese prepared with milk containing SCC around 400.000 cells/mL presented increased proteolysis. The results showed here demonstrated that in order to get a good quality mozzarella cheese is necessary the utilization of the milk with somatic cell counts bellow 400.000 cells /mL