Effect of somatic cell count of goat's milk in tanks on its components and cheese yield
Abstract
The goal of this research was to determine the effect of somatic cell content in bulk tank goat milk on quality and yield of semi-hard cheese. Information of 176 batches destined for the processing of semi-ripened cheese, during the period from 2017 to 2022 was collected. Milk batches were classified into four classes according to their SCC content: Class 1 ≤ 100,000 cells/mL; Class 2 from 101,000 to 1,250,000 cells/mL; Class 3 from 1,251,000 to 1,500,000 cells/mL; and Class 4 from 1,501,000 to 2,000,000 cells/mL. The composition of bulk tank milk fat, protein, lactose and non-fat solids (NFS) content was analyzed by means of infrared spectroscopy, density with a lactodensimeter, Total Bacterial Count (TBC) by rapid count and somatic cell count (SCC) by an optical counter. The cheese yield was calculated by dividing the Kg of cheese by the Kg of milk per hundred. An analysis of variance was carried out using the GLM procedure, as well as a Pearson correlation, both analyzes with the SAS 9.4 program. As a result, the SCC of tank milk significantly affected (P>0.05) the protein contents, TBC, acidity and cheese yield. The TBC increased significantly in the classes with lower SCC, which is attributed to storage time rather than SCC. Also, SCC was positively correlated with protein and fat, but only protein was significant (P<0.05). Therefore, although the SCC does not substantially contribute to milk quality, it showed a significant correlation with the yield due to the effect of protein rather than SCC effect. In conclusion, no clear effect of SCC on bulk tank milk quality and cheese yield was observed.
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References
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