INFLUENCE OF SOMATIC CELL COUNT IN RAW MILK ON THE QUALITY OF BEATEN CHEESE

Abstract

The somatic cells count (SCC) is an important indicator of the hygienic condition of milk. In general, any increase is due to infection of the mammary gland with mastitis, which causes a series of unwanted changes in milk composition and dairy products, respectively. The objective of our research was to determine the impact of somatic cell count on physic-chemical parameters (proteins, fats, moisture, dry matter, salt, and titration acidity), yield and sensory evaluation of beaten cheese. The research was conducted over a period of one year on milk processing capacity in the Pelagonia region. A total of 24 samples of raw bulk milk were analyzed, which depending on the somatic cells count were divided into two categories (ЅСС≤400.000/mL and ЅСС≥400.001/mL). Accordingly, raw bulk milks were used for production of beaten cheese. The results obtained from the conducted research indicate the fact that the changes in the somatic cells count have a significant impact on the physico-chemical parameters, yield and sensory scores on beaten cheese. High SCC above 400.001/mL reduced the percentage of protein, fat, yield and the average sensory score of the beaten cheese.