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

Abstract 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 th...

Full description

Saved in:
Bibliographic Details
Published in:Ciência e tecnologia de alimentos 2021, Vol.41 (suppl 2), p.423-431
Main Authors: BEZERRA, Joadilza da Silva, SALES, Danielle Cavalcanti, OLIVEIRA, Juliana Paula Felipe de, SILVA, Yhêlda Maria de Oliveira, URBANO, Stela Antas, LIMA JÚNIOR, Dorgival Morais de, BORBA, Luís Henrique Fernandes, MACÊDO, Cláudia Souza, ANAYA, Katya, RANGEL, Adriano Henrique do Nascimento
Format: Article
Language:Portuguese
Subjects:
FOOD SCIENCE & TECHNOLOGY
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Abstract 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.
ISSN:1678-457X
DOI:10.1590/fst.21620