Relationship between somatic cell counts and the properties of yoghurt made from ewes’ milk

Mastitis is one of the most serious diseases that can affect ewes. Owing to the infection of the mammary gland, its synthetic functions decrease and this is accompanied by a deterioration of the physiological barrier to the blood. This may affect the composition of milk and hence the products derived from it. In the present work, yoghurts were made from ewes’ milk with three different somatic cell count (SCC), and the composition of the starting milk and the characteristics of the final product were analysed. High SCC affected the pH of the milk and its lactose content, and changes pH and acidity during the yoghurt fermentation process. The yoghurts made with high counts had an unsuitable texture and sensory analyses revealed that they were rejected by consumers.