Abstract The objective of this study was to present information on the impacts resulting from Covid-19 on the artisanal coalho cheese production chain about: access to information; socioeconomic; income and government support; healthcare. The interviews were conducted using the Google Forms tool, with milk and artisanal coalho cheese producers in Rio Grande do Norte, Brazil. The producers obtained a lot of information transmitted on television (66%); the majority to adhere to health protocols. There was instability in the production, with an initial need to reduce production resulting from prohibitive measures to trade. The level of demand with regard to the consumer market increased with the quality of milk and cheeses. An allegation of lack of support from the government to maintain the activity was also verified in 78.7% of the interviewees, but 83% had resorted to emergency aid. Therefore, it can be concluded that the challenges imposed by the pandemic are not just sanitary. The study confirmed the need to restructure public services and policies. These results can provide compelling evidence about the rural context in the country.

Abstract Cheese production such as mozzarella is affected by several factors including the processing technology (e.g., cuts, fermentation, curd stretching), as well as quantity and quality of raw materials and other ingredients. The aim of this study was to investigate the relationship between mozzarella cheese yield and buffalo milk composition, processing factors, and losses of whey constituents using polynomial regression and adjusted R2. All regression coefficients associated with each explanatory variable were significantly different from zero. The models explained an average of 99% of the variation in the dataset. The regression models showed that the concentration of milk components (e.g., fat, protein, casein, lactose, total solids), somatic cell score, age and acidity of the starter culture, time between curd cuts, and percentage of lost whey constituents highly influenced the mozzarella cheese yield. The buffalo dairy industry should focus on rigorous control of milk quality and processing factors to standardize and optimize mozzarella cheese yield efficiency.

Abstract The aims were to evaluate the effect of breed on the genetic polymorphism kappa-casein, physicochemical composition of milk and Coalho cheese, and on cheese yield; and to evaluate the effect of different periods of storage on sensorial acceptance of the Coalho cheese obtained from milk of Guzerat, Gyr and Sindi cows. Twenty (20) cows of Zebu breeds were selected, from which it was obtained the frequency values of the genetic polymorphism kappa-casein. Milk were submitted to fat, protein, lactose, non-fat solids and total solids, electrical conductivity analysis and somatic cell count. Cheeses were submitted to fat, protein, total solids, pH, moisture and yield (g TS/L) analysis. Attributes appearance, aroma, texture and flavor were judged at the 1st, 25th and 46th day of storage. There was a total frequency of 0.70 for genotype AA, 0.30 for genotype AB. There was no significant difference in milk composition among the studied breeds. However, there were differences in the physicochemical composition (with the exception of the protein) and the yield of the cheeses, but all the breeds showed a similar real yield. It was found effect of the storage period on the cheeses sensory attributes in the different breeds, with the exception of the appearance. The milk of the Guzerat, Gyr and Sindi breeds constitute an excellent raw material for the production of curd cheese and ensures a satisfactory sensorial acceptance of the product at the 1st, 25th and 46th days of storage.

Resumen Los objetivos fueron evaluar el efecto de la raza sobre el polimorfismo genético de la kappa-caseína, la composición fisicoquímica de la leche y del queso Coalho, y el rendimiento del queso, así como evaluar el efecto de diferentes periodos de almacenamiento sobre la aceptación sensorial del queso Coalho obtenido a partir de leche de vacas Guzerat, Gyr y Sindi. Se seleccionaron veinte (20) vacas de razas cebú y se obtuvieron sus valores de frecuencia del polimorfismo genético de la kappa-caseína. La leche se sometió a un análisis de grasa, proteína, lactosa, sólidos no grasos y sólidos totales, conductividad eléctrica y cuenta de células somáticas. Los quesos se sometieron a análisis de grasa, proteína, sólidos totales, pH, humedad y rendimiento (g ST/L). Se evaluaron los atributos apariencia, aroma, textura y sabor en los días 1, 25 y 46 de almacenamiento. La frecuencia total fue de 0.70 para el genotipo AA y 0.30 para el genotipo AB. No hubo diferencias significativas en la composición de la leche entre las razas estudiadas. Sin embargo, hubo diferencias en la composición fisicoquímica (exceptuando la proteína) y el rendimiento de los quesos; pero todas las razas mostraron un rendimiento real similar. El periodo de almacenamiento tuvo efectos observables sobre los atributos sensoriales de los quesos en las diferentes razas, con la excepción de su apariencia. La leche de las razas Guzerat, Gyr y Sindi constituye una excelente materia prima para la producción de cuajada y garantiza una aceptación sensorial satisfactoria del producto a los días 1, 25 y 46 de almacenamiento.

Abstract Our aim was to evaluate the sensorial acceptance and consumption intent of pasteurized milks and coalho cheeses produced with milk with low (80,000 cells/mL) and high (480,000 cells/mL) somatic cell count (SCC) level. Low SCC pasteurized milk (LCC) obtained statistically higher scores on the aroma, consistency, flavor and overall liking attributes in comparison with high SCC pasteurized milk. LCC mean scores for all attributes were statistically higher than high SCC Coalho Cheese. High SCC in raw milk has a detrimental effect on the quality of pasteurized milk and coalho cheeses as it presented lower sensory acceptance, failing to meet the consumer’s desired expectations.

Abstract The objective of this study was to evaluate the influence of the milking method, the storage conditions and the SCC (Somatic Cell Count) increase on the quality of raw milk. Monthly evaluations were performed out over a year in 21 tanks by monitoring the refrigeration temperature and the storage time of the milk in the tank. The tanks were grouped into three temperature levels. Milk storage time intervals were established in each tank: up to 24 h of storage; between 24 and 48 h; and above 48 h. The effect of SCC on the composition was evaluated in three categories: Low SCC; Medium SCC; High SCC. In the analyzed period, 10.8 % presented low SCC, followed by 46.5 % with medium SCC, while 42.7 % had high SCC. There was a positive correlation between SCC and protein, and a negative correlation between SCC and lactose. It is concluded that the milking method does not influence the microbial contamination of the milk; however, longer storage time and increased temperature influenced an increase in microorganism counts in milk. In evaluating the hygienic/sanitary quality of the milk, 42.7 % had high SCC and the total bacterial counts presented values above the values recommended by legislation.

Resumen Las condiciones del ordeño y almacenamiento pueden afectar a la calidad de la leche cruda. Se hizo una evaluación de la influencia del método de ordeño, las condiciones de almacenamiento y el aumento en el recuento de células somáticas (RCS) en la calidad de la leche cruda. Se realizaron evaluaciones mensuales durante un año en 21 tanques mediante el monitoreo de la temperatura de refrigeración y el tiempo de almacenamiento de la leche en el tanque. Los tanques se agruparon en tres rangos de temperatura. Se establecieron intervalos de tiempo de almacenamiento de leche en cada tanque: hasta 24 h; de 24 a 48 h; y más de 48 h. El efecto de RCS sobre la composición se evaluó en tres categorías: RCS bajo; RCS intermedio; y RCS alto. En el período analizado, solo el 10.8 % de los tanques tuvieron un RCS bajo, el 46.5 % tuvieron uno intermedio, y el 42.7 % uno alto. Hubo una correlación positiva entre el RCS y el nivel de la proteína, y una correlación negativa entre el RCS y el nivel de la lactosa. Los resultados indican que el método de ordeño no influye en la contaminación microbiana de la leche. En contraste, un mayor tiempo de almacenamiento y el aumento de la temperatura causaron un aumento en el RCS y el conteo microbiano total. Las prácticas de higiene en los hatos y los tanques estudiados requieren de mejoramiento, ya que el 42.7 % de los tanques presentaron un RCS alto y los conteos bacterianos totales presentaron valores superiores a los recomendados por la legislación.

Abstract Mozzarella cheese is typically from Italy and consumed in the whole world. The aim of this study was to characterize the manufacture of Mozzarella produced similarly to Italian in a Brazilian dairy industry regarding the milk composition usage, factors involved in the production process, use of raw materials and cheese yield. Was monitored the Mozzarella yield (MY), milk composition, manufacturing of Mozzarella cheese and recovery of whey constituents of 30 lots of Mozzarella cheese in a dairy brazilian industry. Overall, processing reached an adequate MY for this type of cheese, being below 5.0 L kg-1. We find values of 5.93 ± 1.87; 34.97 ± 2.70; 33.39 ± 2.85; 95.04 ± 4.18; 44.02 ± 2.00; and 66.82 ± 3.36 respectively for recovery of fat, protein, casein, lactose, total solids and solids-not-fat in whey. The milk used by the dairy industry had satisfactory physicochemical characteristics. The manufacturing of Mozzarella cheese was efficient.

Abstract This literature review discusses the concepts and factors that influence industrial cheese yield and compiles the latest studies conducted in Brazil involving this theme. In seeking to support managerial decision-making, cheese yield can be measured at the end of processing or estimated prior to this. In research and industry, measuring and estimating yield can be evaluated under the effect of processing, from different proportions and characteristics of ingredients (mainly milk quality), to processing factors involving the steps of the actual production (handling of the raw material and the curd coagulation conditions, salting, maturation, etc.) and the equipment. The number of Brazilian studies that have sought to answer questions about this topic in recent years was reasonable. The vast majority of them considered yield in its most basic aspect, which is obtained by measuring what was produced. Few studies used the perspective of prediction, indicating that there is room for a more empirical approach that allows for obtaining other types of answers regarding efficiency in the production of cheese, and which is shown as an opportunity for Brazilian research to advance.

Abstract Adverse reactions to food intake have very diverse etiology and symptomatology. Regarding milk, its food allergy is presented as lactose intolerance, the sugar in milk, or allergy to milk protein. Despite having different symptomatology, confusions among allergic conditions to dairy and its mediators are common. Milk protein allergy originates from protein components present in milk, causing reactions to either the protein fractions in emulsion (caseins) or in whey (milk albumin). The allergic reaction is type IV mediated by T lymphocytes. The allergic reaction produces severe cellular damage and it triggers physical, mental and emotional symptomatology that may vary in time, intensity and severity. Lactose intolerance is originated by total or partial absence of the enzyme that digests this disaccharide. Lactose intolerance can be primary or congenital and secondary; the former being more rare and severe, the latter being more common. Lactase deficiency can be diagnosed by symptoms associated with cramping and diarrhea. Thus, the objective of this study was to conduct a review of available literature on cow’s milk protein allergy and lactose intolerance.