Abstract
Somatic cells are the most essential factors naturally present in milk, and somatic cell count (SCC) is used as an indicator of monitoring mastitis incidence in the herd and also to assess the quality of milk. In addition, SCC is frequently used to determine quality payments to dairy producers. The SCC is directly related to get maximum milk production from individual cow and a lower SCC indicates better animal health, as somatic cells originate only from inside the animal's udder. SCC monitoring is important because as the number of somatic cells increases, milk yield is likely to fall, primarily due to the damage to milk-producing tissue in the udder caused by mastitis pathogens and the toxins they produce, particularly when epithelial cells are lost. Keeping low SSC will allow good quality more raw milk and provide a better product to milk processors whether used as fluid milk or converted to milk based products. Somatic cells containing lipolytic and proteolytic enzymes lead to degrade major nutrients fats and proteins, respectively. Elevated SCC is related to udder inflammation, which leads to alter the normal microbial count and physicochemical parameters of milk, as well as the quality of heat treated fluid milk and milk based product. The objective of this review is to discuss on the SSC and endogenous enzymes released from somatic cells in raw milk as well as effect of somatic cells count and their endogenous enzymes in processed milk and milk based products.Asian J. Med. Biol. Res. March 2017, 3(1): 1-9
Highlights
Milk is accredited to be a high-value nutritional biological fluid composed of water, proteins, fat, sugar, minerals, etc
The amount of somatic cells (SCs), generally called somatic cell count (SCC), in milk is used as an imperative indicator of udder health since SCs are involved in protecting the mammary gland from infection as part of the innate immune system
polymorphonuclear neutrophils cells (PMNs) can be enlisted and increase milk SCC when the infection continues. They can be present to a large extent in mastitic milk, even up to 92 % in bovine milk (Paape et al.,1979).When PMNs arrive at the site of infection, they phagocyte microorganisms and destroy them by using a combination of oxidative and non-oxidative mechanisms (Pham, 2006)
Summary
Milk is accredited to be a high-value nutritional biological fluid composed of water, proteins, fat, sugar, minerals, etc. 3. Effect of somatic cell on pasteurized milk SCC has an influence on the casein fractions of pasteurized milk, especially low-fat products. Decreased CN/TP during cold storage of milk, especially in high SCC milk, indicated that significant levels of proteolytic activity remained after pasteurization. Mastitic milk (i.e. with high somatic cell count, SCC) subjected to UHT treatment is more susceptible to gelation than normal milk (Swartling, 1968) This has been attributed to increased proteolytic activity resulting from an elevated level of plasmin (Bastian and Brown, 1996; Saeman et al, 1988). Most previous studies have concerned cathepcin C and G collagenase and elastase activities in blood during the inflammatory response, which exhibit proteolytic activity towards bovine casein (Haddadi et al, 2006)
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