Composition, functional properties and sensory characteristics of Mozzarella cheese manufactured from different somatic cell counts in milk

Andreatta, Evelise; Fernandes, Andrezza Maria; Santos, Marcos Veiga dos; Mussarelli, Camila; Marques, Marina Célia; Oliveira, Carlos Augusto Fernandes de

doi:10.1590/s1516-89132009000500022

Cited by 12 publications

(5 citation statements)

References 16 publications

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“…Based on these results, the higher pH values and lower lactose contents observed in the high SCC milk prior to cheese production did not affect the physico-chemical characteristics of the cheese. These results are consistent with those obtained by Andreatta et al (2009) who investigated the effects of SCC up to 800,000 cells/mL on the production of Mozzarella cheese.…”

Section: Quality Of Mozzarella Cheese Produced With Milk Of Three Sccsupporting

confidence: 92%

Bioactive amines in Mozzarella cheese from milk with varying somatic cell counts

et al. 2015

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The influence of somatic cells counts (SCC) in milk on bioactive amines in Mozzarella cheese was investigated. High SCC milk had lower lactose and higher pH compared to low and medium SCC. Low spermine levels were found in milk irrespective of SCC. The cheeses had similar characteristics, but the extension and depth of proteolysis increased with SCC. Cheese from all SCC categories contained spermine; whereas tyramine and tryptamine were only detected in cheese from high SCC milk. During 60-days refrigerated storage, significant positive effects were observed between SCC and proteolysis, storage time and pH and storage time and proteolysis. There was a significant positive effect of storage time on spermine and serotonin levels. Only cheese from high SCC milk showed significantly higher serotonin levels. Tyramine and tryptamine were found in cheese from high SCC milk.

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Section: Quality Of Mozzarella Cheese Produced With Milk Of Three Sccsupporting

confidence: 92%

Bioactive amines in Mozzarella cheese from milk with varying somatic cell counts

et al. 2015

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“…These results contradict Omotosho et al (2011) who reported that cheeses from cow milk had no significant moisture difference in all coagulants used. In such perishable food product, high moisture content is not preferred (Andreatta et al, 2009;Choi et al, 2015). The ash content is a measure of mineral elements in a food.…”

Section: Proximate Composition Of the Cheesementioning

confidence: 99%

Effects of different coagulants on the physico-chemical, microbial and sensory properties of Wara, a Nigerian soft soy-cheese

James¹,

Nwokocha²,

Tsebam³

et al. 2017

Agro-Sci.

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Nigerian soft cheese often referred to as wara was produced from soya bean milk using coagulants from lime, alum and steep water. Effects of these coagulants on the yield, proximate composition, functional properties, microbial loads and sensory properties were evaluated. The result revealed that different coagulants used had no significant (p ≥ 0.05) effect on yield of the cheeses. The result for the proximate composition shows that, different coagulants used influenced all the proximate parameters except the protein content. Similarly, coagulants used significantly affected the water absorption capacity, oil absorption capacity, foam capacity and gelation capacity. However, the bulk density was not significantly (p ≥ 0.05) affected. Steep water coagulated cheese had the highest total plate count. The result for sensory properties shows that, lime gave the best cheese in terms of general acceptability. Cheese produced from steep water as a coagulant gave the best proximate attributes, however, its high total plate count calls for concern.

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“…These chemical modifications could contribute to the lower scores recorded for high SCC pasteurized milk and cheese. Rogers & Mitchell (1994) compared cheese made from milk with different SCC categories and verified that cheese made with higher SCC obtained lower technological performance (higher moisture, increased coagulation time, reduced yield), as well as sensory defects in texture and taste (Andreatta et al, 2007(Andreatta et al, , 2009. Another study involving a sensory evaluation of Mozzarela cheeses prepared with cow milk with three different levels of SCC (low SCC: < 200,000 cells/mL, intermediate SCC: ≈ 400,000 cells/mL and high SCC: > 800,000 cells/mL), concluded that the increase of SCC did not impair sensory aspects.…”

Section: Resultsmentioning

confidence: 99%

“…Proteolysis associated with increased SCC in milk promotes the breakdown of casein micelles, which can contribute to increased susceptibility of ultra-high temperature (UHT) milks to gelation, which is a major concern for the dairy industry (Fernandes et al, 2008b). The main effects of SCC in dairy products include lower cheese yield, fat and protein loss, high humidity, shorter shelf life and lower sensory quality in minas frescal and mozzarella cheeses (Andreatta et al, 2007(Andreatta et al, , 2009, greater lipolysis, free fatty acids and decreased shelf life in yogurt (Fernandes et al, 2007;Ivanov et al, 2020), and greater proteolysis in pasteurized milk (Ma et al, 2000). In the case of cream manufacturing,…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2021

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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.

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Composition, functional properties and sensory characteristics of Mozzarella cheese manufactured from different somatic cell counts in milk

Abstract: ABSTRACT

Cited by 12 publications

References 16 publications

Bioactive amines in Mozzarella cheese from milk with varying somatic cell counts

Bioactive amines in Mozzarella cheese from milk with varying somatic cell counts

Effects of different coagulants on the physico-chemical, microbial and sensory properties of Wara, a Nigerian soft soy-cheese

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

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