Casein fractions of ultra high temperature milk with different somatic cell counts

Pesquisa Agropecuária Brasileira

Andrezza Maria Fernandes²  Fernanda Bovo²  Thais Santos Moretti²  Roice Eliana Rosim²  César Gonçalves De Lima¹  Carlos Augusto Fernandes De Oliveira² 

[1] ,Universidade de São Paulo Faculdade de Zootecnia e Engenharia de Alimentos Departamento de Engenharia de AlimentosPirassununga SP

关键词: SCC;    UHT milk;    proteolysis;    milk quality;    CCS;    leite longa-vida;    proteólise;    qualidade do leite;   

DOI  :  10.1590/S0100-204X2008000100019

来源: SciELO

【 摘 要 】

The objective of this work was to evaluate the effect of somatic cell counts (SCC) in casein fractions of ultra high temperature (UHT) milk. Raw milks were categorized in SCC groups of low (200,000-320,000 cells mL-1), intermediate (380,000-560,000 cells mL-1) and high cells (600,000-800,000 cells mL-1). Five replicates of UHT milks within each SCC category were analyzed for casein fractions after 8, 30, 60, 90 and 120 days of storage through high performance liquid chromatography. SCC showed effect only on beta-casein reduction. SCC in raw milk increases the proteolysis of UHT milk, as a consequence of beta-casein degradation.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License