Efeito da contagem de células somáticas do leite na fabricação e nas características do queijo Parmesão

Abstract

Parmesan cheese is classified as a semi-low, low moisture cheese, hard consistency, compact and granular texture that should be matured for a minimum of six months. The sensorial quality, composition and yield of the cheese are closely linked to the physical-chemical and microbiological characteristics of the milk, as well as the manufacturing process. Therefore, the main objective of this study was to evaluate the influence of three different levels of somatic cell counts (SCC) of the milk (high SCC: 1,150,000 to 1,200,000 cells / mL, mean SCC: 550,000 to 600,000 cells / mL and low CCS: 200,000 to 250,000 cells / mL of milk) on the physicochemical properties, yield, proteolysis and texture profile of Parmesan cheese at four maturation stages (2 days, 2, 4, and 6 months) and three replicates, with the exception of three replicates of the parmesan cheese of the sensory analysis, which was performed in a single time (6 months). The levels of lactose and dried dry extract (DDE) of milk with different SCC differed between treatments (P <0.05), being lower in the milk of high SCC when compared to the low SCC. In the cheese, SCC did not influence the physical-chemical characteristics of the treatments, including humidity (P> 0.05), due to the longer cheese production time (P <0.05). The time was significant in all the physical-chemical properties, with reduction of the moisture content. The SCC influenced the yield (P <0.05), and the cheeses produced from milk with high SCC obtained lower yield when compared to those manufactured with low SCC. The milk protein recovery for the cheese and for the serum also differed between the treatments (P <0.05), and the cheeses produced with low SCC milk showed a higher recovery of protein and less loss of protein to the whey when compared to high SCC. On the other hand, the recovery of milk fat for cheese and whey did not show differences between treatments (P> 0.05). The proteolysis extension index was more intense in cheeses produced with high SCC milk (P <0.05), however, there was no difference in the proteolysis depth index (P> 0.05) among the treatments, but the time was significant in both indices. In relation to the analysis of the texture profile, the parameters hardness, adhesiveness, cohesiveness, elasticity and chewing behavior were similar in all treatments (P> 0.05), however, the time was significant for these parameters (P <0, 05). Regarding sensory acceptance, differences were observed for all attributes, except aroma. The SCC of the milk interferes in the lactose and DDE contents of the milk, as well as the time of manufacture, yield, the proteolysis and the sensorial acceptance of Parmesan cheese.