Industrial yield, manufacturing efficiency and physical and chemical characteristics of colonial cheese produced from milk with two levels of somatic cells

ABSTRACT From two somatic cells count levels (SCC) of the milk used as raw material, the influence on the yield and cheese-making efficiency of colonial cheese was determined on an industrial scale. Both SCC levels were formed from milk received by the industry, being low SCC (<500.000 cells/mL) and high SCC (≥500.000 cells/mL), and seven batches of cheese were produced for each level. The yield was evaluated as simple yield (liters of milk/kg of cheese produced) and dry yield (liters of milk/kg of total solids of cheese produced). The cheese-making efficiency was evaluated by the loss of solids in cheese whey. Multivariate analysis showed a relationship between high SCC and decrease in simple and dry colonial cheese yield, which also had lower manufacturing efficiency, without altering the composition of the cheese. Moreover, data on the physical and chemical characteristics of colonial cheese were determined, that does not have Technical Regulation of Identity and Quality. We conclude that the quality of milk has a direct influence on the production of cheeses and, when using raw materials with high SCC, the industry takes the costs of worsening in performance and manufacturing efficiency in colonial cheese.

摘要：以原料乳的两种体细胞计数（Somatic Cells Count, SCC）水平为研究对象，本研究在工业生产规模下探究了其对殖民地干酪（Colonial Cheese）产率与干酪制造效率的影响。本次研究所用的两种SCC水平均取自企业接收的原料乳，分别为低SCC水平（SCC＜500000个/mL）与高SCC水平（SCC≥500000个/mL），每个水平下均制备7批干酪。产率指标分别以直接产率（生产每千克成品干酪所需原料乳体积，单位：L/kg）与干物质产率（生产每千克成品干酪总固体物所需原料乳体积，单位：L/kg）进行评估。干酪制造效率则通过干酪乳清中的固体物损失量进行评价。多元分析结果显示，高SCC水平与殖民地干酪的直接产率和干物质产率下降呈显著相关，且此类干酪的制造效率更低，但干酪的组成未发生改变。此外，本研究还测定了尚无统一身份与质量技术法规的殖民地干酪的理化特性数据。本研究最终得出结论：原料乳的品质对干酪生产具有直接影响；当企业使用高SCC水平的原料乳时，其将承担殖民地干酪生产性能与制造效率下降所带来的成本损失。