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

Bezerra, Joadilza da Silva; Sales, Danielle Cavalcanti; Oliveira, Juliana Paula Felipe de; Silva, Yhêlda Maria de Oliveira; Urbano, Stela Antas; Júnior, Dorgival Morais de Lima; Borba, Luís Henrique Fernandes; Macêdo, Cláudia Souza; Anaya, Katya; Rangel, Adriano Henrique do Nascimento

doi:10.1590/fst.21620

Cited by 5 publications

(3 citation statements)

References 29 publications

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“…According to an evaluation of adhesiveness values, it was understood that cheeses with egg yolk had the highest value and those with whole egg had the lowest value. textural properties of all samples, it was seen that control group samples had the highest value of hardness the two products with a high somatic cell count were sensually undesirable, the low somatic cell count was relatively more appreciated (Bezerra et al, 2020).…”

Section: Sensorial Propertiesmentioning

confidence: 92%

Effects of egg parts addition on colour, textural and sensory properties of block-type melted cheese: a case study

2022

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In this study, by the addition of chicken egg the production possibilities of the block-typed processed cheese and the changes that occur on the various properties due to the storage of the produced cheese were analyzed. Before the blanching, three different parts of the egg; albumen, yolk and whloe egg were added to the processed cheese formulation. The cheeses were analyzed on the first, 15th, 30th and 60th days. The physico-chemical, textural and sensory characteristics of the cheese samples were tested. It was determined out of the obtained results that the use of the chicken egg was decreased in the values of L*, a* and b*. According to the texture results, the control sample stood out to be the cheese type that has the highest hardness. Of all the parameters, the sample with yolked-cheese got the highest point according to the results of the sensory evaluation. The use of yolk affected positively both the structure and the appearance. At the end of this study, it is found out that the use of chicken egg in the production of the block-typed processed cheese did not cause any drawback in terms of both production process, shelf life and from the sensory point.

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Section: Sensorial Propertiesmentioning

confidence: 92%

Effects of egg parts addition on colour, textural and sensory properties of block-type melted cheese: a case study

2022

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“…The presence of elevated SCC in the second phase of the milk route suggests the existence of an undesirable scenario in the herd, most likely owing to bovine mastitis. Increased SCC has a negative impact on the organoleptic characteristics of milk and its appropriateness for producing quality products [ 101 , 102 , 103 , 104 ], whereas increased TBC in raw milk represents, among other things, the risk of food-borne disease for consumers [ 105 , 106 , 107 , 108 ]. If both limits are surpassed, the milk is entirely inadequate in terms of quality, both nutritionally and hygienically, economically, and technologically.…”

Section: On-farm and Lab Methods For Monitoring Udder Health And Milk...mentioning

confidence: 99%

Udder Health Monitoring for Prevention of Bovine Mastitis and Improvement of Milk Quality

Neculai-Văleanu¹,

Ariton²

2022

Bioengineering

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To maximize milk production, efficiency, and profits, modern dairy cows are genetically selected and bred to produce more and more milk and are fed copious quantities of high-energy feed to support ever-increasing milk volumes. As demands for increased milk yield and milking efficiency continue to rise to provide for the growing world population, more significant stress is placed on the dairy cow’s productive capacity. In this climate, which is becoming increasingly hotter, millions of people depend on the capacity of cattle to respond to new environments and to cope with temperature shocks as well as additional stress factors such as solar radiation, animal crowding, insect pests, and poor ventilation, which are often associated with an increased risk of mastitis, resulting in lower milk quality and reduced production. This article reviews the impact of heat stress on milk production and quality and emphasizes the importance of udder health monitoring, with a focus on the use of emergent methods for monitoring udder health, such as infrared thermography, biosensors, and lab-on-chip devices, which may promote animal health and welfare, as well as the quality and safety of dairy products, without hindering the technological flow, while providing significant benefits to farmers, manufacturers, and consumers.

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“…The nutritional value of cheese is made up of milk's nutrients and the byproducts of probiotic fermentation of milk (Bezerra et al, 2020;Gavião et al, 2020). It is believed that these nutrients are capable to confer a variety of important nutritional and therapeutic benefits to consumers including antimicrobial, antioxidative, antithrombotic, antihypertensive, and immunomodulatory (Verruck et al, 2019;Shori, Ming, et al, 2020;Zhang et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Effects of Lycium barbarum and fish collagen in cheese on the proteolytic degradation profile with anti‐ACE activity

Shori

Ling

Baba

2021

J. Food Process. Preserv.

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The effects of L. barbarum (LB) and/or fish collagen (FC) in cheese on the proteolytic degradation profile with anti-ACE activity were investigated. Four types of cheeses were made plain cheese (control), LB-cheese, FC-cheese (control), and LBcheese + FC. Acidification of cheese, milk proteins proteolysis, and angiotensinconverting enzyme (ACE) inhibitory activity was performed for 28 days. The OPA peptides content of LB-cheese was higher (p < .05) than control on 28 days. The addition of FC in LB-cheese improved OPA peptides' content. The proteins degradation of β-lactoglobulin, α-and β-caseins increased in the presence of LB in cheese whereas α-and β-caseins degradation improved in LB + FC cheese. ACE inhibitory activity was decreased (p < .05) in LB-cheese but not in LB + FC. The combination of LB and FC in cheese showed the most enhancements on the production of peptides that may act as an anti-ACE activity. Novelty impact statement: ACE inhibitory peptides from cheese could be considered as a potential approach for use in nutraceuticals for the prevention and management of hypertension. People have a high demand to consume functional dairy products and there are big opportunities for the functional dairy market, this has driven the cheese industry to the development of commercial new products in the market. L. barbarum and fish collagen contain significant amounts of biologically active compounds that can be formulated into cheese to provide health properties such as anti-ACE activity. How to cite this article: Shori AB, Ling YH, Baba AS. Effects of Lycium barbarum and fish collagen in cheese on the proteolytic degradation profile with anti-ACE activity.

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

Cited by 5 publications

References 29 publications

Effects of egg parts addition on colour, textural and sensory properties of block-type melted cheese: a case study

Effects of egg parts addition on colour, textural and sensory properties of block-type melted cheese: a case study

Udder Health Monitoring for Prevention of Bovine Mastitis and Improvement of Milk Quality

Effects of Lycium barbarum and fish collagen in cheese on the proteolytic degradation profile with anti‐ACE activity

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