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Effect of Somatic Cell Count on Prato Cheese Composition

G. Mazal^*, P. C. B. Vianna^*, M. V. Santos^,1 and M. L. Gigante^*

^* State University of Campinas-UNICAMP, Faculty of Food Engineering, Department of Food Technology, Caixa Postal 6121, CEP 13083-970 Campinas/São Paulo, Brazil
University of São Paulo, School of Veterinary Medicine and Animal Science, Department of Nutrition and Animal Production, Av. Duque de Caxias Norte, 225 Campus Administrativo da USP, CEP 13630-000 Pirassununga/São Paulo, Brazil

¹ Corresponding author: mveiga{at}usp.br

The objective of this research was to evaluate the effect of 2 levels of somatic cell counts (SCC) in raw milk on Prato cheese composition, protein and fat recovery, cheese yield, and ripening. A 2 x 6 factorial design with 3 replications was performed in this study: 2 levels of SCC and 6 levels of storage time. Initially, 2 groups of dairy cows were selected to obtain low (<200,000 cells/ mL) and high (>600,000 cells/mL) SCC in milks that were used to manufacture 2 vats of cheese: 1) low SCC and 2) high SCC. Milk, whey, and cheese compositions were evaluated; clotting time was measured; and cheese yield, protein recovery, and fat recovery were calculated. The cheeses were evaluated after 5, 12, 19, 26, 33, and 40 d of ripening according to pH, moisture, pH 4.6 soluble nitrogen, 12% trichloroacetic acid soluble nitrogen as a percentage of total nitrogen, and firmness. High-SCC milk presented significantly higher total protein and nonprotein nitrogen and lower true protein and casein concentrations than did low-SCC milk, indicating an increased whey protein content and a higher level of proteolysis. Although the pH of the milk was not affected by the somatic cell level, the cheese obtained from high-SCC milk presented significantly higher pH values during manufacture and a higher clotting time. No significant differences in cheese yield and protein recovery were observed for these levels of milk somatic cells. The cheese from high-SCC milk was higher in moisture and had a higher level of proteolysis during ripening, which could compromise the typical sensory quality of the product.

Key Words: somatic cell count • Prato cheese • proteolysis • ripening

This article has been cited by other articles:

				P. C. B. Vianna, G. Mazal, M. V. Santos, H. M. A. Bolini, and M. L. Gigante Microbial and Sensory Changes Throughout the Ripening of Prato Cheese Made from Milk with Different Levels of Somatic Cells J Dairy Sci, May 1, 2008; 91(5): 1743 - 1750. [Abstract] [Full Text] [PDF]