Influence of milk with a high somatic cell count on the physical characteristics and yogurt fermentation process

Authors

Abstract

Abstract
The aim of this study was to evaluate the fermentation characteristics and yogurts made from milk with high or low milk somatic cell count (CCS) and added or not with milk solids. Raw milk was collected at six days and subjected to various electronic analyzes of protein, fat, lactose, total solids, CCS and total bacterial count (CBT). The profile of the fermentation was monitored by pH and acidity, expressed as lactic acid. Yoghurts were analyzed for pH, acidity expressed as lactic acid and syneresis of final product at different storage times. The experiment was conducted in a randomized block design, with six replicates and split plots with treatments in installments (CCS levels x added or not added milk solids) and fermentation times and storage periods for yogurts subplots. Data were subjected to analysis of variance (ANOVA), regression or Pearson Correlation analysis, according to the tests. The results showed that CCS levels had effects on some milk parameters (p<0,05). However, no effects were observed on the fermentation profile and characteristics of yoghurt during storage, according to the CCS levels or adding milk solids.
Keywords: mastitis; milk quality; fermented milk; acidity.

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Author Biographies

Alana Paula Amaral Faria, Universidade Federal de Minas Gerais, Montes Claros, MG.

Departamento de Ciências Agrárias 

Qualidade de Alimentos de Origem Animal

Cláudia Freire de Andrade Morais Penna, Universidade Federal de Minas Gerais, Belo Horizonte, MG.

Departamento de Ciências Agrárias 

Qualidade de Alimentos de Origem Animal

Maximiliano Soares Pinto, Universidade Federal de Minas Gerais, Montes Claros, MG.

Departamento de Ciências Agrárias 

Qualidade de Alimentos de Origem Animal

Érika Endo, Universidade Federal de Minas Gerais, Montes Claros, MG.

Departamento de Ciências Agrárias 

Qualidade de Alimentos de Origem Animal

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Published

2020-02-05

How to Cite

AMARAL FARIA, A. P.; DE ANDRADE MORAIS PENNA, C. F.; PINTO, M. S.; ENDO, Érika. Influence of milk with a high somatic cell count on the physical characteristics and yogurt fermentation process. Brazilian Animal Science/ Ciência Animal Brasileira, Goiânia, v. 21, 2020. Disponível em: https://revistas.ufg.br/vet/article/view/44773. Acesso em: 17 jul. 2024.

Issue

Vol. 21 (2020): Continuous publication

Section

CIÊNCIA E TECNOLOGIA DE ALIMENTOS

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