Influence of somatic cell count in raw milk on cheese production

Kochoski, Ljupche and Kalevska, Tatjana and Trajkovska, Biljana (2011) Influence of somatic cell count in raw milk on cheese production. Agrar- es Videkfejlesztesi Szemle, 6 (1). pp. 18-23. ISSN 1788-5345

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Abstract

The purpose of this study is to determine the qualitative and quantitative changes in milk components due to the increased number of somatic cells and their influence on cheese production. During the study, milk is categorized into three categories depending on the number of somatic cells. The average number of somatic cells in milk from I category is 444.780/ml, II category 825.560/ml and in III category 1.242.220/ml. The average contents of milk: fat, proteins, lactose, dry matter, casein and whey proteins in milk from I category is 4,2%, 3,3%, 4,7%, 12,1%, 2,9%, 0,9%, respectively. In II category 4,1%, 3,2%, 4,3%, 11,6%, 2,7%,1,0%, respectively, and 4,0%, 3,1%, 4,0%, 11,1%, 2,4%, 1,2%, respectively in milk from III category. The pH value of milk in I, II and III category is 6,627, 6,799 and 6,897, respectively. There is a positive correlation in all three milk categories between somatic cell count and the whey proteins, while negative correlating dependency was found between the other chemical parameters and somatic cell count.

Item Type: Article
Subjects: Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science
Divisions: Faculty of Biotechnical Sciences
Depositing User: Mr Blagojce Najdovski
Date Deposited: 01 Feb 2019 09:33
Last Modified: 01 Feb 2019 09:33
URI: http://eprints.uklo.edu.mk/id/eprint/1631

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