Effect of somatic cell counts on lipolysis,proteolysis and apparent viscosity of UHT milk during storage |
| |
| Authors: | ANDREZZA M FERNANDES THAIS S MORETTI FERNANDA BOVO CÉSAR G LIMA CARLOS A F OLIVEIRA |
| |
| Affiliation: | 1. Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de S?o Paulo, and;2. Departamento de Ciências Básicas, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de S?o Paulo, R. Duque de Caxias Norte, 225, Pirassununga, SP, Cx. Postal 23, CEP 13635‐900, Brazil |
| |
| Abstract: | In this work, lipolysis, proteolysis and viscosity of ultra‐high temperature (UHT) milk containing different somatic cell counts (SCC) were investigated. UHT milks were analysed on days 8, 30, 60, 90 and 120 of storage. Lipolysis as measured by free fatty acids increase, casein degradation and viscosity of UHT milk were not affected by SCC but increased during storage. A negative relationship was observed between SCC and casein as a percentage of true protein on the 120th day of storage, hence indicating that high SCC increases the proteolysis of UHT milk by the end of its shelf life. |
| |
| Keywords: | Lipolysis Milk quality Proteolysis SCC Viscosity |
|
|
