SOMATIC CELLS LEVEL ON THE PHYSICOCHEMICAL PROFILE OF POWDERED MILK

Abstract

The objective of this study was to evaluate the level of somatic cells (SCC) on the physical- chemical profile of powdered milk. From January 2010 to June 2011, we analyzed seven raw    milk samples and the respective powdered milk, totaling 14 samples from an industry in São Luís  de Montes Belos-GO. Raw milk was analyzed for somatic cell counting and powdered milk for physical and chemical characteristics: acidity, moisture, protein, and fat. Two treatments were evaluated: powdered milk made from milk containing SCC ? 400,000 cells/mL and powdered    milk prepared with SCC > 400,000 cells/mL. The experimental design was in randomized blocks. For the statistical analysis we used analysis of variance, followed by Tukey test, considering p < 0.05 as the minimum acceptable probability for the difference between means. The powdered  milk prepared with raw material with SCC superior to 400,000 cells/mL presented lower protein and higher humidity content. Considering the treatments, we can state that to obtain powder milk satisfactorily, it is necessary to use milk with SCC lower than 400,000   cells/mL.

Keywords: protein; quality; subclinical mastitis;  umidity.