Milk with different somatic cells counts and the physicochemical, microbiological characteristics and fatty acid profile of pasteurised milk cream: is there an association?

Coelho, Viviane Ribeiro Pinheiro; Rodrigues, Christianne Elisabete da Costa; Corassin, Carlos Humberto; Balthazar, Celso F.; Cappato, Leandro P.; Ferreira, Marcus Vinícius S.; Cruz, Adriano G.; Oliveira, Carlos Augusto Fernandes de

doi:10.1111/ijfs.13550

Cited by 8 publications

(6 citation statements)

References 24 publications

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“…The levels of linoleic acid, linolenic acid, and CLA isomers were higher in cheeses produced with low SCC (Table 1), and similar results were found by Coelho et al (2017) in cow milk cream with a low SCC. Milk with different SCC presents different profiles of endogenous enzymes entailing different degrees of lipolysis, which give rise to dairy products with different characteristics (Li et al, 2014).…”

Section: Identification Of Important Input Variablessupporting

confidence: 75%

Estimation of somatic cell count levels of hard cheeses using physicochemical composition and artificial neural networks

Hernández-Ramos

Quintana

Revilla

2019

Journal of Dairy Science

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This study addresses the prediction of the somatic cell counts of the milk used in the production of sheep cheese using artificial neural networks. To achieve this objective, the neural network was designed using 33 parameters of the physicochemical composition of the cheeses obtained after they have been matured for 12 mo as input data. The physicochemical analysis of the cheeses revealed that the somatic cell count level of the cheese has a significant influence on the amount of protein, fat, dry extract, and fatty acids. When properly set up, the neural network allows the correct classification of the cheeses (100% of correct results in both training and test phases) and therefore their samples in each of the 3 nominal output variables (low, average, and high somatic cell counts). The fatty composition of the cheeses, individual fatty acids, and fat acidity are the variables that most affect the correct operation of the neural network.

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Section: Identification Of Important Input Variablessupporting

confidence: 75%

Estimation of somatic cell count levels of hard cheeses using physicochemical composition and artificial neural networks

Hernández-Ramos

Quintana

Revilla

2019

Journal of Dairy Science

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“…This study brings a significant contribution in verifying the influence of somatic cell count on the sensory acceptance and consumption intent of pasteurized milk and coalho cheese. Coelho et al, (2017) indicate that the product may be a technological alternative for using milk with a high SCC, since no significant microbiological and physicochemical changes were detected during storage for 30 days.…”

Section: Effect Of High Somatic Cell Counts On the Sensory Acceptancementioning

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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“…Research has shown that elevated SCC is a factor which changes the composition of the milk (Coelho et al, 2017). Geary et al ( 2013) reviewed many of these publications in their meta-analysis study.…”

Section: Correlation Between Scc and Nutritional Componentsmentioning

confidence: 99%

The importance of somatic cell count in dairy technology

Darbaz¹

2023

Mljekarstvo

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Mastitis is an important infection that affects herd health, udder health and milk yield of individual animals. Somatic cells (SCs) naturally present in milk are used as an indicator of subclinical mastitis, but also to assess milk quality and safety. Somatic cell count is the main monitoring variable used in milk quality and safety assessment. This review especially focuses on the effect of SCs on milk as food and also their effect on the dairy technology. The most significant effect of SCC on dairy technology is provided by the enzymes released from these cells. Alternatively, a limited number of conclusions were reported that SCs may assist dairy technology. SCs pass to milk and continue inhibitory effect on bacteria.

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Milk with different somatic cells counts and the physicochemical, microbiological characteristics and fatty acid profile of pasteurised milk cream: is there an association?

Cited by 8 publications

References 24 publications

Estimation of somatic cell count levels of hard cheeses using physicochemical composition and artificial neural networks

Estimation of somatic cell count levels of hard cheeses using physicochemical composition and artificial neural networks

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

The importance of somatic cell count in dairy technology

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