Journal of Dairy Science
Volume 91, Issue 5 , Pages 1743-1750 , May 2008

Microbial and Sensory Changes Throughout the Ripening of Prato Cheese Made from Milk with Different Levels of Somatic Cells

  • P.C.B. Vianna

      Affiliations

    • State University of Campinas (UNICAMP), Faculty of Food Engineering, Department of Food Technology, Caixa Postal 6121, CEP 13083-970 Campinas, São Paulo, Brazil
    • ,
  • G. Mazal

      Affiliations

    • State University of Campinas (UNICAMP), Faculty of Food Engineering, Department of Food Technology, Caixa Postal 6121, CEP 13083-970 Campinas, São Paulo, Brazil
    • ,
  • M.V. Santos

      Affiliations

    • 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
    • Corresponding Author InformationCorresponding author.
    • ,
  • H.M.A. Bolini

      Affiliations

    • State University of Campinas (UNICAMP), Faculty of Food Engineering, Department of Food Technology, Caixa Postal 6121, CEP 13083-970 Campinas, São Paulo, Brazil
    • ,
  • M.L. Gigante

      Affiliations

    • State University of Campinas (UNICAMP), Faculty of Food Engineering, Department of Food Technology, Caixa Postal 6121, CEP 13083-970 Campinas, São Paulo, Brazil

Received 26 August 2007 ,Accepted 21 January 2008.

  • Image Result

    Lactic acid bacteria count in cheeses from low- and high-SCC milks during storage time (-▴-, low SCC; -■-, high SCC). Means for the different treatments on the same storage day with no common letter a

    Lactic acid bacteria count in cheeses from low- and high-SCC milks during storage time (-▴-, low SCC; -■-, high SCC). Means for the different treatments on the same storage day with no common letter are different (<P 0.05).

  • Image Result
    Overall acceptance of cheeses from low- and high-SCC milks during storage (- ▴ -, low SCC; - ■ -, high SCC). Means for the different treatments on the same storage day with no common letter are differ

    Overall acceptance of cheeses from low- and high-SCC milks during storage (- ▴ -, low SCC; - ■ -, high SCC). Means for the different treatments on the same storage day with no common letter are different (P<0.05).

PII: S0022-0302(08)71210-4

doi: 10.3168/jds.2007-0639

Journal of Dairy Science
Volume 91, Issue 5 , Pages 1743-1750 , May 2008

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