SOMATIC CELLS LEVEL ON THE PHYSICOCHEMICAL PROFILE OF POWDERED MILK

Abstract The objective of this study was to evaluate the level of somatic cells (SCC) on the physical-chemical profile of powdered milk. From January 2010 to June 2011, we analyzed seven raw milk samples and the respective powdered milk, totaling 14 samples from an industry in São Luís de Montes Belos-GO. Raw milk was analyzed for somatic cell counting and powdered milk for physical and chemical characteristics: acidity, moisture, protein, and fat. Two treatments were evaluated: powdered milk made from milk containing SCC ≤ 400,000 cells/mL and powdered milk prepared with SCC > 400,000 cells/mL. The experimental design was in randomized blocks. For the statistical analysis we used analysis of variance, followed by Tukey test, considering p

摘要
本研究旨在评估体细胞（Somatic Cells, SCC）水平对乳粉理化特性的影响。2010年1月至2011年6月期间，我们对来自巴西戈亚斯州圣路易斯-德蒙斯贝洛斯（São Luís de Montes Belos-GO）某乳品企业的7份生乳样品及其对应乳粉样品进行了分析，共计14份样品。对生乳开展体细胞计数检测，对乳粉则检测其理化指标：酸度、水分、蛋白质与脂肪含量。本研究设置两组处理：一组为以体细胞数≤400,000个/mL的生乳制备的乳粉，另一组为以体细胞数>400,000个/mL的生乳制备的乳粉。实验采用随机区组设计（randomized blocks）。统计分析采用方差分析（analysis of variance），随后进行Tukey检验（Tukey test），以p