کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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5796376 | 1110703 | 2012 | 5 صفحه PDF | دانلود رایگان |

Laws of different countries regarding SCC of goat milk are not in agreement with each other and sometimes they fix a threshold for the enhancement of dairy products. The aim of this study was to assess if renneting properties of goat milk are influenced by higher somatic cell count (SCC) measured by an electronic cell counter. Milk samples, taken throughout the lactation of 169 goats from three farms, were analyzed for chemical, physical, hygienic and renneting properties. Samples were divided into three levels on the basis of their SCC: L: low level, samples with SCC lower than 106Â cells/ml; M: medium, between 106 and 2Â ÃÂ 106Â cells/ml; H: high, higher than 2Â ÃÂ 106Â cells/ml. Milk clotting time was between 12.07 and 13.31Â min, curd firming time between 1.68 and 2.05Â min and curd firmness between 41.66 and 48.97Â mm. All the three renneting properties were not affected by the SCC level but they were highly correlated with other factors as protein content and pH. Furthermore, the microbial count showed a high positive correlation with SCC. These results showed that in goat milk, contrarily to other dairy species, higher SCC did not affect renneting properties and that counting of somatic cells by using electronic cell counters might be not suitable for the improvement of dairy products.
Journal: Small Ruminant Research - Volume 102, Issue 1, January 2012, Pages 32-36