In this study, raw cow milk containing somatic cells counts (SCC) at mean levels of 39 000 cells mL À1 (low), 349 000 cells mL À1 (intermediate) and 1 297 000 cells mL À1 (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 AE 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.

Qu a li da d e d o l ei t e 2. C CS 3. L ei te s e m id e sn at a d o 4. Cr e me d e le i te 5. Fr a çõ es p ro t éi ca s 6. P e r fi l d e á c i do s g ra x o s. I. T í t ul o. DEDICATÓRIA Ao querido amigo Daniel Augusto Cavalcante, pelo auxílio, incentivo e atenção, em todos os momentos. Aos amores da minha vida: meus pais, Antonio e Diméia, minha irmã Claudia e sobrinho Murillo.

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