Influence Of Somatic Cell Count Research Articles

Composition of Kashkaval cheese manufactured from different levels of somatic cell counts in sheep milk

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.

MASTITIS IN EWES: somatic cell counts, pathogens and antibiotic resistance

The aim of paper review is to describe the influence of somatic cell count (SCC) in the milk of ewes on the composition and milk production associated with the presence of mastitis pathogens as well as the assessment of the effects of non-infectious factors such as breed, number of lambs, order and stage of lactation, age, oestrus, livestock management, the impact of the month, the season to change the SCC in the milk of ewes. It also points to the possible physiological value of SCC in sheep milk for udder health assessment as it is generally accepted for dairy cows. The important part of this paper is to show antimicrobial resistance of mastitis pathogens. The more complex results obtained in Slovakia under experimental and practical conditions are discussed. In conclusion, taking into account all mentioned factors and studies, SCC could play important role in management of dairy ewes breeding to get acceptable milk performances and good udder health at comparable physiological levels as in dairy cows. Regular milk recording could significantly contribute to effort of farmers in mastitis control program.

Somatic Cells in Bulk Samples and Purchase Prices of Cow Milk

There were calculated the somatic cell count (SCC) 209 (36 – 468) 103ml–1, the total count of microorganisms (TCM) 25 103ml–1 (from 5 to 377), fat 3.84 % (from 3.23 to 4.46) and protein content 3.39 % (from 3.04 to 3.75) and milk freezing point (MFP) –0.525 °C (from –0.534 to –0.395) of the 522 monthly bulk milk samples from 11 experimental stables during the period from 2012 to 2015. Residues of inhibitory substances were not detected in any sample. Milk sale reached 7,999 liters (l) with fluctuating between 6,150 and 10,532 l per cow. This can be deduced from the regression coefficients that due to increase in the SCC by 100 103ml–1 the TCM increased by 2.9 to 4.2 103ml–1, the fat content decreased by 0.09 to 0.13 % and protein about 0.01 to 0.05 %. Influence of SCC, TCM and the fat and protein content calculated from monthly samples for individual stables can be estimated at –0.12 CZC, fluctuations between the stables at +0.46 to –0.84 CZC per l of milk. The increase in milk price by 0.17 CZC in the range of –0.92 to +0.92 CZC per l of milk corresponds to averages of indicators calculated from 522 samples.

Influence of somatic cell count and body condition score on reproductiontraits and milk composition of Czech Holstein cows

The objective of the present study was to investigate the effects of somatic cell count (SCC) and body condition score (BCS) on reproduction and milk composition characteristics in Czech Holstein cows. A total of 275 records of chosen cows was evaluated by milk composition, SCC, BCS and fertility traits. Infrared spectroscopic method was used for SCC test and an automatic device was used for milk composition analysis. Before statistical test, SCC data were transformed to log10 for normality and homogeneity of variances. BCS was performed using a 1-5 point scale and days from calving to first insemination (ICF), number of inseminations per conceptions (NIC) and days open (DO) were assessed as fertility parameters. To evaluate days in milk (DIM) on SCC and BCS, two groups were designed (group 1: cows in 1-69th day DIM and group 2: cows in 70-119th DIM). For testing BCS on chosen traits; cows with 2.50 £ BCS and cows with BCS ³ 2.75 were tested in two groups. All statistical work was applied by SPSS 17.0 at the 0.05 significance level. It was found that SCC elevated with high parities and cows with lower BCS had lower milk protein percentage. Cows with lower BCS had lower reproduction traits than those with higher BCS. Correlation coefficient between two markers was estimated as r= -0.181. Calculated means for the parameters could be assessed in reasonable thresholds. The study revealed that SCC played a marked role on protein percentage of milk, and BCS affected important reproductive characteristics of Czech Holstein cows.

Effect of Somatic Cell Count on Bovine Milk Protein Fractions

The objective of this study was to evaluate the influence of somatic cell count (SCC) on the physicochemical properties and protein fractions of milk. Milk was collected and analyzed for somatic cell count, fat, lactose, acidity, total solids, ash, total nitrogen, soluble nitrogen at pH 4.6, and soluble nitrogen in trichloroacetic acid (TCA) 12%. Milk was divided into four groups according to the value of SCC, each constituting a treatment, as follows: Treatment 1 (<300,000 cells/ml), Treatment 2 (300,000 to 750,000 cells/ml), Treatment 3 (750,000-1,000,000 cells/ ml), and Treatment 4 (>1 million cells/ml). The electrophoretic profile of milk was also evaluated using microfluidic electrophoresis for separation and quantification of milk proteins. An increase in the concentration of SCC resulted in a significant increase in the amount of fat, soluble nitrogen and soluble protein (casein) fractions, and a reduction of α-casein, β-casein, and κ-casein. There was a higher proteolytic activity associated with high SCC. Changes in protein fractions of milk caused by high SCC had strong implications regarding the potential of milk as raw material for manufacturing products as the industrial yield of milk is mainly associated with the casein fraction.

Influence of somatic cell count on milk components

Mastitis is an inflammation in the mammary gland characterized by the changes in the glandular tissue, causing functional disorders in the affected mammary quarter. In its turn, these disorders promote de decrease on the milk production and changes in its centesimal composition, physical-chemical, bacteriology, and sensorial properties. This study aimed to evaluate the influence of somatic cell count (SCC) on the milk components. Were evaluated the results of 156.465 samples analyzed by the laboratory of Parana Association of Holstein Breeders, between July and September of 2012. Were determined the SCC and the levels of protein, fat, lactose, total solids, casein and nonfat dry extract (NDE). The fat had the highest coefficient of variation, followed by the levels of casein protein, total solids, NDE, and finally the component that had the lower variation was the lactose. Among the samples tested, 47.4% had at least one result in disagreement with the limits stipulated by local legislation. For SCC, 21.8% of samples tested were above the standard. The fat content was positively correlated with SCC. Moreover, the lactose content and NDE showed a negative correlation with the SCC. The total protein level was not affected by SCC, however, casein showed a positive correlation with the SCC. Mastitis impacts in the milk quality, because it promotes significant changes in its components, especially fat, lactose and casein.

Influence of somatic cell count and total bacterial counts of raw milk in cheese yield using small-scale methodology

The objectives of this study were to evaluate the influence of SCC and TBC of raw milk in cheese yield, using a reduced scale method, and to evaluate theoretical prediction of cheese yield. 270 samples of raw milk were split into three SCC levels (below 200,000; 200,000-750,000; above 750,000 SC/mL) and three TBC levels (below 100,000; 100,000-750,000; above 750,000 CFU/mL). Raw milk samples were submitted to compositional analysis (fat, protein, lactose, total solids and SNF content), SCC, TBC, freezing point and pH. The production of the small-scale cheese was conducted according to the method developed at Cornell University (Melilli et al., 2002). Cheese whey samples were submitted to compositional analysis (fat, total protein, true protein, lactose, total solids and SNF content) and SCC. The increase in the SCC of raw milk resulted in increased protein loss in cheese whey. High SCC (above 200,000 SC/mL) in milk samples was correlated to reduced dry matter yield. There was no effect of TBC in cheese yield in the experimental conditions used. There was a high correlation between the theoretical yield values and the yield values predicted by the small-scale method, indicating that this method is appropriate for cheese yield prediction.

Influences of somatic cell count on milk composition and dairy farm profitability

The objective of this paper was to investigate seasonal variations in bulk somatic cell totals and milk composition, evaluate the influence of somatic cell count (SCC) on milk fat and protein content and determine the effects of SCC on dairy farm profitability. A total of 1440 samples were analysed. Data were obtained by randomly collecting five samples of bulk tank milk from each of 24 dairy farms every month from April 2008 to March 2009. Milk was analysed for titratable protein, fat content and SCC (direct microscopic cell count). The highest total bulk SCCs were observed during autumn and winter. Conversely, higher levels of milk fat and protein were generated during spring and summer. A significant negative correlation was noted between SCC and milk composition, daily milk yield and milk returns. By logarithmic function, a significant negative relationship was observed between SCC and milk composition or milk returns. In conclusion, this study demonstrates that the SCC is a useful tool for judging dairy farm profit and milk quality.

Influence of somatic cell count, body condition and lameness on follicular growth and ovulation in dairy cows

The objective of this study was to investigate the effect of somatic cell count (SCC), body condition score (BCS) or lameness score on ovarian follicular growth and ovulation in dairy cows. Seventy four animals 30–80 days post-partum were monitored for all three conditions before synchronization of ovarian follicular phases by administration of gonadotrophin releasing hormone (GnRH) followed seven days later with prostaglandin F2alpha (PG). Ultrasonography of both ovaries twice daily throughout the follicular phase revealed that fewer animals with combined high SCC and lameness (4/9) ovulated compared to healthy animals (19/21; P=0.006) or animals with only high SCC (11/11; P=0.004) or only lameness (21/27; P=0.06). Overall, regardless of the presence of other concurrent conditions, fewer lame cows ovulated than Non Lame animals (30/42 and 30/32; P=0.015). Mean follicular growth and maximum follicular diameter were unaffected by any of the three conditions. However, dominant follicle growth and maximum diameter were greater in the 60 animals that ovulated compared to the 14 that did not; 1.83±0.16 versus 0.96±0.26mm/day (P=0.014) and 19.4±0.4 versus 16.4±1.2mm (P=0.003), respectively. In conclusion, lameness reduced the proportion of cows that ovulated and the synergistic effect of high SCC and lameness reduced that proportion further. However, follicular growth and maximum follicular diameter were unaffected by high SCC, low BCS or lameness.

Influence of Somatic Cell Count and Breed on Capillary Electrophoretic Protein Profiles of Ewes’ Milk: A Chemometric Study

Bulk tank ewe milk from the Assaf, Castellana, and Churra breeds categorized into 3 somatic cell count (SCC) groups (<500,000; 1,000,000 to 1,500,000; and >2,500,000 cells/mL) was used to investigate changes in chemical composition and capillary electrophoresis protein profiles. The results obtained indicated that breed affected fat, protein, and total solids levels, and differences were also observed for the following milk proteins: β-, β1-, β2-, and αs1-III-casein, α-lactalbumin, and β-lactoglobulin. High SCC affected fat and protein contents and bacterial counts. The level of β1-, β2-, and αs1-I-casein, and α-lactalbumin were significantly lower in milk with SCC scores >2,500,000 cells/mL. A preliminary study of the chemical, microbiological, and electrophoretic data was performed by cluster analysis and principal components analysis. Applying discriminant analysis, it was possible to group the milk samples according to breed and level of SCC, obtaining a prediction of 100 and 97% of the samples, respectively.

The influence of somatic cell count on sheep milk composition and cheese-making properties

RiassuntoInfluenza del contenuto in cellule somatiche sulla composizione del latte ovino e sulle caratteristiche del formaggio. Allo scopo di valutare gli effetti del contenuto in cellule somatiche (CCS) sulla qualità del latte e del formaggio Pecorino, è stata condotta una prova in un allevamento di ovini Valle del Belice. Da febbraio a luglio, ogni 15 d, il latte di tutte le pecore in lattazione è stato analizzato per il CCS in modo da ottenere due tipi di latte, a basso (<1.000.000) ed alto (da 1.000.000 a 3.000.000) tenore in cellule. Sul latte di massa sono state effettuate le analisi chimiche (grasso, frazioni azotate, urea, lattosio, calcio, fosforo), citologiche (carica batterica, CCS), fisiche (pH, acidità titolabile, punto crioscopico) e tecnologiche (r, a30 e K20). Il latte di massa è stato caseificato separatamente per tipo di latte. I risultati hanno evidenziato una marcata influenza del CCS sulla qualità del latte, in accordo con quanto riportato in letteratura; nessuna influenza è stata osservata sui formaggi freschi e stagionati.

Near-infrared spectroscopy for biomonitoring: influence of somatic cell count on cow's milk composition analysis

The influence of milk with high somatic cell count on the accuracy of near-infrared spectroscopic determination of fat, protein and lactose content of non-homogenized milk was investigated. Transmittance spectra of 258 milk samples were obtained by the NIRSystem 6500 spectrophotometer in the 700–1100 nm region. The best accuracy for fat, protein and lactose content determination was found for calibration equations, derived from samples with low somatic cell count (SCC). The standard error of prediction increased and the correlation coefficient decreased significantly, both when equations, derived from samples with low SCC milk were used to predict the content of the examined components in samples with high SCC, and when equations, obtained for samples with high SCC were used to predict the content of the components in samples with low SCC. Therefore, milk samples with high SCC in a data set used for calibration or prediction highly influenced the accuracy of fat, protein and lactose determination.

The influence of somatic cell count on the heat stability of bovine milk plasmin activity

Abstract The heat stability of bovine milk plasmin activity and the role of plasminogen activators in milk of low and high somatic cell count (SCC) were examined, with or without KIO3 addition. The inactivation of plasmin was a first-order reaction and Arrhenius plots showed two-stage inactivation kinetics. Plasmin was more heat stable in high SCC milk than low SCC milk after low temperature treatments such as thermisation and pasteurisation, but less stable in high SCC milk under UHT-range thermal treatments. The addition of KIO3 to low SCC milk before heating resulted in considerably greater heat stability of plasmin at all heating temperatures. The activation energy, Ea, for the inactivation reaction in the temperature range 63–110°C was estimated as 52.75 and 74.44 kJ mol-1 for low and high SCC milk, respectively. The Ea for inactivation of plasmin in the temperature range 110–138°C was estimated as 22.03 and 24.70 kJ mol-1 for low and high SCC milk, respectively. The high SCC milk containing KIO3 showed evidence of considerable plasminogen activator activity, apparently leading to activation of plasminogen during the heating process itself. Overall, without the inactivating influence of denatured β-lactoglobulin, plasmin activity is extremely heat stable in native milk systems and plasminogen activators derived from somatic cells appear to be likewise very heat stable and active during heating processes.

Influence of somatic cell count on the whipping properties of cream

SummaryCows were infused with Escherichia coli endotoxin to provide a pool of milks with high somatic cell counts (SCC). This was mixed with bulk tank milk obtained from either of two Institute herds, producing a range of milks containing 0, 10, 20, 30 and 100% high SCC (HCC) milk. Creams containing 38% fat were produced from these milks on nine separate occasions; five times from winter milks and four times from summer milks. The SCC of the milks, the free fatty acid concentration of the unwhipped creams and the whipping time, stiffness and overrun of the whipped cream were measured. Whipping time and stiffness increased and overrun (volume increase) decreased as the proportion of HCC milk in the mixture increased. However, these changes were statistically significant only when comparing the 100% HCC milk with the other treatments containing lower levels of HCC milk. Creams produced in the summer took less time to whip and were less stiff than winter creams but there was no change in overrun. The source of bulk milk supply affected the stiffness and overrun of the whipped creams. Free fatty acid concentration appeared to have no direct effect on whipping characteristics.