2000
DOI: 10.1590/s1516-35982000000600038
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Composição do leite de tanques de rebanhos brasileiros distribuídos segundo sua contagem de células somáticas

Abstract: Foi realizado um levantamento dos dados de contagem de células somáticas (CCS), porcentagens de gordura, proteína, lactose e sólidos totais de amostras de leite de tanques recebidas no período de dezembro de 1996 a julho de 1998, com o objetivo de se caracterizar a composição do leite segundo sua contagem de células somáticas. Os 4785 dados de análise foram classificados segundo sua CCS, sendo formados quatro grupos (grupo 1, CCS < 500 mil cél./mL; grupo 2, 500 < CCS < 1000 mil cél./mL; grupo 3, 1000 … Show more

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Cited by 69 publications
(96 citation statements)
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References 7 publications
(6 reference statements)
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“…The results obtained here were similar to those in a study performed by Machado (2000), who obtained a mean lactose level of 4.51% in milk samples from expansion tanks (Oliveira and Santos, 2012 Several environmental factors influence the protein composition of milk, especially breed, feed and disease management, followed by season of the year, lactation stage and age of the cow. An unbalanced and nutritionally poor diet can cause changes in the composition of the milk, especially regarding the fat and protein levels and the saline balance, causing, for example, low yields in the production of cheeses and a decrease in the milk's thermal stability (Silva, 2009).…”
Section: International Journal Of Advanced Engineering Research and Ssupporting
confidence: 91%
“…The results obtained here were similar to those in a study performed by Machado (2000), who obtained a mean lactose level of 4.51% in milk samples from expansion tanks (Oliveira and Santos, 2012 Several environmental factors influence the protein composition of milk, especially breed, feed and disease management, followed by season of the year, lactation stage and age of the cow. An unbalanced and nutritionally poor diet can cause changes in the composition of the milk, especially regarding the fat and protein levels and the saline balance, causing, for example, low yields in the production of cheeses and a decrease in the milk's thermal stability (Silva, 2009).…”
Section: International Journal Of Advanced Engineering Research and Ssupporting
confidence: 91%
“…Os teores de gordura aumentaram (P<0,05) com a elevação da CCS (Tabela 1), corroborando com os resultados apresentados por Pereira et al 19 , Machado et al 20 e Noro et al…”
Section: Resultsunclassified
“…O aumento nos teores de gordura não deve ser considerado favorável à qualidade do leite, pois, segundo Machado et al 20 , a provável redução na produção de leite devido à infecção da glândula mamária é mais acentuada que a redução na síntese de gordura, ocorrendo concentração desse constituinte.…”
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“…High SCC levels lead to several changes in milk composition, not only affecting its quality, but also its composition (CINAR et al, 2015). This is because they alter the permeability of blood vessel glands and decrease the secretion of milk components synthesized in the mammary gland (protein, fat and lactose) by the direct action of pathogens or enzymes on the secreted components inside the gland (MACHADO et al, 2000). An interesting aspect is that the lactose metabolization by mesophilic bacteria which colonize the milk in the cooling tank results in the formation of organic acids which makes the milk less stable to heat processing.…”
Section: Resultsmentioning
confidence: 99%