Influence of somatic cell count and total bacterial counts of raw milk in cheese yield using small-scale methodology

Abstract

[Influência da contagem de células somáticas e da contagem bacteriana total do leite cru no rendimento da produção de queijos, utilizando metodologia em escala reduzida]Escola de Veterinária -Universidade Federal de Minas Gerais -Belo Horizonte, MG ABSTRACTThe objectives of this study were to evaluate the influence of SCC and TBC of raw milk in cheese yield, using a reduced scale method, and to evaluate theoretical prediction of cheese yield. 270 samples of raw milk were split into three SCC levels (below 200,000; 200,000-750,000; above 750,000 SC/mL) and three TBC levels (below 100,000; 100,000-750,000; above 750,000 CFU/mL). Raw milk samples were submitted to compositional analysis (fat, protein, lactose, total solids and SNF content), SCC, TBC, freezing point and pH. The production of the small-scale cheese was conducted according to the method developed at Cornell University (Melilli et al., 2002). Cheese whey samples were submitted to compositional analysis (fat, total protein, true protein, lactose, total solids and SNF content) and SCC. The increase in the SCC of raw milk resulted in increased protein loss in cheese whey. High SCC (above 200,000 SC/mL) in milk samples was correlated to reduced dry matter yield. There was no effect of TBC in cheese yield in the experimental conditions used. There was a high correlation between the theoretical yield values and the yield values predicted by the small-scale method, indicating that this method is appropriate for cheese yield prediction.

Cheese yield in Brazil: state of the art

“…The formulas involving this reasoning are those used by Katili et al (2006), Damián et al (2008), Oliveira et al (2008), Silva et al (2012), and Santos et al (2013) (Equation 1), Andreatta et al (2009) (Equation 1.1) and Martins et al (2012) (Equation 1.2). Silva (2005) Evaluate the effect of different anticoagulants on minas fresh cheese yield.…”

“…Silva et al (2012) Verify the influence of raw milk SCC and TBC in cheese yield, using scaled-down method, and evaluate the theoretical prediction of cheese yield. Santos et al (2013) Evaluate the effect of different pH conditions and the addition of calcium (CaCl 2 ) on yield, nutrient retention in produced clots and the texture of cured Minas cheese.…”

“…The equation used by Silva et al (2012) considers the calculation of yield based on milk components and moisture (Equation 5):…”

Influence of storage of refrigerated milk on yield and sensory characteristics of queso fresco

“…In the study by Pretto et al (2012), the levels of fat, protein and casein were positively and strongly correlated with cheese yield. Silva et al (2012) observed that the reduction in cheese yield was due to the high SCC in milk.…”

Influência Do Tipo De Ordenha E Do Armazenamento Do Leite Sobre a Composição Química, Contagem De Células Somáticas E Contagem Bacteriana Total

“…A presença de bactérias no leite interfere no rendimento, sabor, odor e vida de prateleira, portanto, é de fundamental importância a refrigeração do leite logo após a ordenha e a agilidade no transporte após a coleta até a indústria de laticínios (SILVA et al, 2012).…”