The relationship between somatic cell count, composition and manufacturing properties of bulk milk, 6. Cheddar cheese and skim milk yoghurt

• Published in: Australian journal of dairy technology Vol. 49; no. 2; pp. 70 - 74
• Main Authors: Rogers, S.A, Mitchell, G.E. (Queensland Dept. of Primary Industries, Hamilton (Australia). International Food Inst.)
• Format: Journal Article
• Language: English
• Published: Melbourne Dairy Industry Association of Australia 01.11.1994
• Subjects: Cheese; COMPOSICION APROXIMADA; COMPOSITION GLOBALE; CONTEO DE CELULAS SOMATICAS; Correlation analysis; Food quality; FROMAGE; LAIT; LECHE; Manufacturing; NUMERATION CELLULAIRE SOMATIQUE; PROPIEDADES ORGANOLEPTICAS; PROPRIETE ORGANOLEPTIQUE; QUESO; Studies; YAOURT; YOGUR; Yogurt
• ISSN: 0004-9433

The influence of somatic cell count (as a measure of mastitic infection) on the composition and quality of Cheddar cheese and skim milk yoghurt was studied. The use of milk containing less than 500 000 cells per mL resulted in Cheddar cheese with higher moisture content and proteolysis breakdown products, and lower flavour and body and texture grades. During the manufacturing process rennet coagulating times were increased by 25 percent and there were increased losses of fines, fat and protein in the whey associated with milk of less than 500 000 cells per mL. Losses in the whey resulted in decreased cheese yields of approximately 8.9 percent. The data of one farm indicated that skim milk yoghurt manufactured from milk containing less than 250 000 cells per mL was organoleptically superior to that manufactured from milk of less than 250 000 cells per mL. However, the data from the second farm indicated that there was no significant relationship between milk log somatic cell count and organoleptic grade score of yoghurt.