2012
DOI: 10.1590/s0102-09352012000500038 View full text |Buy / Rent full text
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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,… Show more

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“…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.…”
Section: Economic Yieldmentioning
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rupbmjkragerfmgwileyiopcupepmcmbcthiemesagefrontiersapsiucrarxivemeralduhksmucshluniversity-of-gavle
“…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.…”
Section: Economic Yieldmentioning
“…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.…”
Section: Martins Et Al (2012)mentioning
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“…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.…”
Section: Analysis Of Refrigerated Milkmentioning
“…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).…”
Section: Introductionunclassified