Abstract
The aim of the present study was to evaluate the effect of somatic cell count SCC of raw milk on the microbiological and sensory characteristics during ageing and storage of Farmers cheese. Test cheese samples were produced from three batches of cow’s milk with low (batches L), medium (batches M) and high (batches H) SCC, respectively. Regardless of the differences in SCC, the physicochemical and microbiological characteristics of the three batches were similar. The SCC values in the raw milk had no significant influence on the content of the main components, active acidity and lactic acid concentration in the cheeses produced. In the cheeses made from milks with SCCs exceeding 500,000 cells/ml, the growth of Lactobacillus delbrueckii subsp. bulgaricus was slower compared to the other test samples. The changes in the Streptococcus thermophilus count in the cheese test samples showed trends similar to those established with L. delbrueckii subsp. bulgaricus. Lower sensitivity of S. thermophilus to the inhibiting factors in the milks with a high SCC in comparison with L. delbrueckii subsp. bulgaricus was established. The increase in the SCC values in the raw cow’s milk over 500,000 cells/ml had a negative effect on the organoleptic characteristics and shelf life of the Farmers cheese made from that milk.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOP Conference Series: Materials Science and Engineering
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
