Casein fractions of ultra high temperature milk with different somatic cell counts

Abstract

The objective of this work was to evaluate the effect of somatic cell counts (SCC) in casein fractions of ultra high temperature (UHT) milk. Raw milks were categorized in SCC groups of low (200,000–320,000 cells mL^-1), intermediate (380,000–560,000 cells mL^-1) and high cells (600,000–800,000 cells mL^-1). Five replicates of UHT milks within each SCC category were analyzed for casein fractions after 8, 30, 60, 90 and 120 days of storage through high performance liquid chromatography. SCC showed effect only on beta-casein reduction. SCC in raw milk increases the proteolysis of UHT milk, as a consequence of beta-casein degradation.