Abstract
The purpose of the present study was to investigate the influence of somatic cell count (SCC) on the composition of Kashkaval cheese. Kashkaval cheese samples were produced from three different batches of sheep milk with low (610 000 cells/ml), medium (770 000 cells/ml), and high (1 310 000 cells/ml) SCC, respectively. The main chemical parameters, such as pH, titratable acidity, moisture content, fat content in the dry matter, protein content, sodium chloride content, and microbiological parameters (lactic acid bacteria count, pathogenic microorganisms, coliforms, psychrotrophic, yeasts and molds) were studied during the ripening and storage periods. No statistically significant (P<0.05) changes were found in the values of the chemical parameters during the ripening period. At the beginning of ripening, the total lactic acid bacteria count for all cheese samples was about 4.1 log cfu/g, then increased to 6.2 log cfu/g (at 60 days of ripening) for test samples. The data collected in this study showed a slight decrease in pH values and a gradual increase in the titratable acidity, which was an indication for retarded fermentation during storage at low temperature. The lactic acid bacteria showed good survival, but higher sensitivity was observed inLactobacillusspp. in comparison withStreptococcusspp.
Highlights
Mastitis is one of the most common diseases in dairy cattle and responsible for major economic losses
The changes that occur in the chemical parameters during ripening at 9±1°С for 60 days are of crucial importance for the quality of Kashkaval cheese
Despite the fact that Kashkaval cheese was produced with milk containing different somatic cell count (SCC) (SkL, SkM and SkH), no statistically significant (P>0.05) changes in the values of the chemical parameters were established in this study
Summary
Mastitis is one of the most common diseases in dairy cattle and responsible for major economic losses. The total somatic cell count (SCC) in milk is widely accepted as an indicator of udder health. This indicator is used worldwide for implementing hygienic control in the milk production process [6]. The main specific organoleptic characteristics of Kashkaval cheese depend on groups of factors related to milk quality, the cheesemaking process, ripening and storage periods. Those factors having an impact on cheese quality are of essential importance in the formation of flavor, aroma compounds and texture
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