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This study investigated the effect of somatic cell count (SCC) in goat milk on yield, free fatty acid (FFA) profile, and sensory quality of semisoft cheese. Sixty Alpine goats without evidence of clinical mastitis were assigned to 3 groups with milk SCC level of <500,000 (low), 500,000 to 1,000,000 (medium), and 1,000,000 to 1,500,000 (high) cells/...
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... Milk composition was also not significantly affected by the SCC threshold factor. Likewise, Ref. [21] found no significant effect of three SCC levels on content of fat, lactose, and TS in milk of dairy ewes, and Ref. [52] highlighted that milk composition did not change when milk SCC varied from 214 × 10 3 to 1450 × 10 3 cells/mL in milk in Alpine goats without evidence of clinical mastitis. On the other hand, Ref. [53] reported that the fat and lactose contents in the sheep milk of the higher SCC group (>1000 × 10 3 cells/mL in milk) were lower than that of the lower SCC group (<1000 × 10 3 cells/mL in milk), while protein and casein contents were not affected by the SCC level. ...
Parity can affect milk yield, milk emission kinetics, and somatic cell count in milk (SCC) in dairy animals, because the mammary gland plays an important role in milk storage capacity between primiparous and multiparous animals. On the other hand, European regulations provide specific SCC limits for cow milk due to it is a well-established indicator of udder health, but lack such criteria for goat or sheep milk. This research paper addresses the effects of parity and SCC threshold on the udder morphology, milkability traits, and milk composition during mid-lactation in Canarian goats. Results showed a positive association between SCC and total bacterial count with the parity, indicating an impairment of the udder epithelial tissue, as well as a greater susceptibility to bacterial infections in older goats. The proximity of the udder to the floor was negatively affected by the SCC threshold, and needs to be taken into consideration for the udder health of dairy goats.
... In other words, somatic cells are more difficult to associate with possible infections in goat milk by comparison with cow and ewe milk. Because many non-infectious factors can cause substantial changes in the number of somatic cells in goat milk (Chen et al., 2010). Therefore, goat milk may contains a high SCC but product-based research reflecting the relationship between SCC in goat milk and product quality is especially limited. ...
... Thus, the diagnosis of mastitis in the goat udder by SCC is not reliable. As mentioned in various studies, mastitis was not detected in the mammary glands of goats having milk with high SCC counts (Chen et al., 2010). According to the Turkish Food Codex Communiqué on the Supply of Raw Milk (2017/20), it has been obliged to contain less than 1.500.000 ...
Probiotic fermented milks were produced from goat milk containing two different somatic cell counts (SCC) at low (<500.000 cells/mL) and high (>1.500.000 cells/mL) levels. The produced samples were analysed for some chemical, textural, microbiological and sensory properties. The samples made from high SCC goat milk had higher lipolytic activity. The viscosity and hardness of probiotic fermented milks with low SCC were higher than that of the higher SCC samples. Probiotic fermented milks produced with low SCC achieved higher sensory scores and the viability of the starter bacteria was more stable in these samples.
... El CCS en la leche de vaca se usa comúnmente como un índice efectivo de la salud de la ubre en las vacas lecheras. En este sentido, se han realizado muchos estudios para determinar el efecto de CCS en el rendimiento, la calidad de la leche y los productos lácteos, especialmente los quesos (Chen et al., 2010). Ejemplo de ello es que las células somáticas ejercen una actividad proteolítica que altera las fracciones de caseína, lo que, a su vez, afecta las propiedades tecnológicas (p. ...
... Ying et al. (2002) Por otra parte, el contenido de lactosa de la leche de cabra para la elaboración de queso fue de 42.40 a 43.01 g/L, y en este estudio no se observó diferencia significativa entre los 4 niveles de CCS (P > 0,05). Lo cual coincide con otros autores quienes indican que el contenido de lactosa en la leche de cabra no mostró correlación con el CCS de la leche de cabra (Chen et al. 2010;Ying et al. 2002). ...
... El CCS y la acidez mostraron una disminución significativa (P<0.05) en las clases con bajos conteos celulares, lo cual no coincide con otras investigaciones (Linau et al., 2021;Kuchtík et al., 2021;Chen et al., 2010;Ying et al., 2002). ...
El objetivo de este estudio fue determinar el efecto del contenido celular somático entre los componentes de la leche de cabra en tanque y su rendimiento quesero. Se recopiló información de 176 lotes destinados al procesamiento de queso semi-madurado, durante el periodo de 2017-2022. Los lotes de leche se clasificaron en cuatro clases de acuerdo a su contenido de CCS: Clase 1 ≤ 100 000 células/mL; Clase 2 de 101000 a 1250 000 células/mL; Clase 3 de 1251 000 a 1500 000 células/mL; y Clase 4 de 1501 000 a 2000 000 células/mL. A las muestras de leche en tanque, se les realizó un análisis de contenido de grasa, proteína, lactosa y sólidos no grasos (SNG), por medio de espectroscopia de infrarrojo, densidad con un lactodensímetro, Cuenta Total Bacteriana (CTB) por conteo rápido y conteo de células somáticas (CCS) por un contador óptico. El rendimiento quesero se calculó dividiendo los Kg de queso entre los Kg de leche por cien. Se realizó un análisis de varianza mediante el procedimiento GLM, y una correlación de Pearson, ambos análisis con el programa de SAS 9.4. El CCS de la leche en tanque afecto significativamente los contenidos de proteína, CTB, acidez y por ende el rendimiento quesero. El CTB se incrementó significativamente en las clases con menor CCS, lo cual se atribuye al tiempo de almacenamiento más que al CCS. Así también, el CCS se correlacionó positivamente con proteína y grasa, solo la proteína fue significativa (P<0.05). Por lo tanto, aunque el CCS no contribuye sustancialmente en la calidad de la leche si mostro una correlación significativa con el rendimiento que se atribuye al efecto de proteína más que al CCS. En conclusión, no se observó un efecto claro del CCS sobre la calidad de la leche de tanque y el rendimiento quesero.
... Although high SCC is strongly associated with mastitis in cows, that is not always the case with goats. Generally, it is agreed that goat milk has a higher SCC than cow milk, and the interpretation of SCC in goats is more complicated than in cows [13]. ...
... Despite the absence of legal SCC regulation for goat milk in the EU, research on this subject is performed. But most of the studies on goat milk focus on essential milk components such as fats, proteins, lactose, and milk yield [12][13][14], while data on goat milk FA and especially on AA variation according to SCC influence is very minimal. ...
The main goal of this study was to evaluate the relation of different SCC levels in goat milk with goat milk yield, milk composition, FA, and AA profiles. Whereas the investigated herd was composed of Alpine and Saanen goats, the influence of breed on milk parameters and milk yield was also assessed. The research was carried out in 2022 at a Lithuanian dairy goat farm with 135 goats (Saanen = 66 and Alpine = 69) without evidence of clinical mastitis. The current research revealed a relationship between SCC with goat milk yield and composition. Goats with a high SCC had significantly lower milk yield (p < 0.001), lower content of lactose (p < 0.01), fat (p < 0.001) and higher protein content (p < 0.05) in their milk. The increase in most AA was significantly associated with increased SCC. The higher quantity of Asp, Glu, Ala, Met, His, Lys, Arg, EAA, NEAA, and TAA (compared with the low SCC group) (p < 0.05–0.01), Leu, Tyr, and BCAA (compared with the low and medium SCC group) were found in the milk of the high SCC group (p < 0.05–0.01). The distribution of the main FA groups was also related to SCC and showed a significant decrease in SCFA (p < 0.01–0.001) and an increase in LCFA, PUFA, and BCFA in the high SCC group (p < 0.05). All individual AA and their groups (EAA, NEAA, TAA, BCAA) were significantly lower in the milk of the Saanen goat breed (p < 0.001). The most individual FA ranged between goat breeds, while the total amount of SFA, UFA, and MUFA wasn’t affected by breed (p > 0.05). The research revealed a statistically significant relationship between SCC, AA, and FA, suggesting that these traits may be used as a biomarker in the goat selection process.
... On the contrary, Chen et al. [131] found that milk composition did not change when milk SCC varied from 214 × 10 3 to 1450 × 10 3 cells/mL in Alpine goats without evidence of clinical mastitis, and no significant differences in the yield of semisoft goat cheeses were detected. However, total sensory scores and body and texture scores (hardness, springiness) for cheeses made from the high SCC milk were lower than those for cheeses made from the low and medium SCC milk. ...
The aim of this review was to focus on the physiological aspects of milk somatic cell count (SCC) in small ruminants (SM). The SCC is an important component naturally present in milk and is generally used as an indicator of milk quality and udder health in milk producing ruminants. SCC contains the following cells: polymorphonuclear neutrophils (PMN), macrophages, lymphocytes, and many milk epithelial (MEC) cells, cell fragments, and cytoplasmic particles/vesicles. PMN (40–80%) represent the major cell type in milk in healthy uninfected goats, whereas the macrophages (45–88%) are the major cell type in sheep’s milk. However, dairy goats and sheep have an apocrine secretory system that produces cytoplasmic cellular particles/vesicles and large numbers of cell fragments, resulting in the physiological SCC limit being exceeded. It is obvious that the SCC level in milk of SM can be affected by various influencing factors, such as milk fraction, breed, stage of lactation, parity, type of birth, milking system, and others. An increase in the SCC above the physiological level not only indicates an udder or general health problem but reduces milk production, changes the milk composition, and hence affects milk processing. Moreover, the milking machine plays an important role in maintaining udder health in SM and stable SCC at physiological levels in the milk obtained. So far, there are no healthy or pathological physiological SCC levels defined in SM milk. Furthermore, a differential cell count (DCC) or even a high resolution DCC (HRDCC), which were recently developed for cattle milk, could also help in SM to gain deeper insight into the immunology of the mammary gland and find biomarkers to assess udder health. In conclusion, SCC is an indication of udder health or exposure of the udder to infectious agents or mechanical stress and should therefore always be considered a warning sign.
... The cohesiveness of fat cottage cheese, with the lowest water content (68.7%), was 0.03 units lower than half-fat acid curd cheese. Chen et al. [67] demonstrated in their study the correlation between the number of somatic cells in milk and the cohesiveness of semi-soft goat ripening cheese. Cheese on the first day after production, made from milk with high somatic cell counts, had the highest cohesiveness (0.89) compared to cheese with medium and low somatic cell counts (0.37). ...
... Cheese on the first day after production, made from milk with high somatic cell counts, had the highest cohesiveness (0.89) compared to cheese with medium and low somatic cell counts (0.37). The number of somatic cells in the autumn milk was higher than that in the spring milk, which means that the results regarding the cohesiveness of the curds do not confirm the conclusions of Chen et al. [67]. ...
The stability of milk proteins is affected by changes in the pH value of milk, the heating temperature, and the addition of calcium compounds or chelating agents, which can cause alterations in calcium distribution. The purpose of this study was to determine the potential of the use of calcium citrate to manufacture fresh acid rennet cheese from high-temperature-pasteurized goat’s milk (90 °C, 15 s) from the spring and autumn season and the effect of the calcium dose used on the physicochemical and organoleptic properties of the cheese. Autumn milk was found to be a richer source of total solids, confirming the effect of the production season on milk quality. The applied doses of calcium did not cause the denaturation of goat milk proteins and allowed pasteurization to take place at 90 °C for 15 s. The addition of calcium citrate resulted in a significant increase in the pH value of milk and cheese compared to the control sample. Adding 15 and 20 mg of Ca 100 g−1 to milk as citrate had the most beneficial effect on increasing protein retention in cheese in both seasons, showing a rise from 1.33% to 2.40%. The production season significantly influenced the cheese yield. The control goat cheese from the autumn season showed a 6.85% higher yield compared to the spring cheese. An increase in cheese yield was also observed as the calcium dose of milk increased. The content of micro- and microelements in cheese was affected by the production season. The addition of calcium citrate to milk resulted in a significant increase in the calcium content of cheese—from 120.83 to 147.45 mg 100 g−1 in the spring season and from 130.66 to 151.21 mg 100 g−1 in the autumn season. Increasing the dose of calcium increased the hardness of cheese samples by 1.37 N in the spring and 0.90 N in the autumn. The organoleptic evaluation showed that adding calcium to milk did not significantly affect the organoleptic characteristics of goat cheese.
... where these changes are associated with increased permeability of epithelial cells in the udder resulting in the transfer of components such as citrate and bicarbonate from blood to milk, causing an increase in pH. However, Chen et al (2010) reported no significant difference in the pH of goat's milk between normal and mastitis-infected milk, although higher levels of SCC in milk, if not induced by an apparent intramammary infection, would not cause changes in milk pH. Results showed that the mastitis test scores using an IPB-1 reagent increased inline with the SCC scores and IRT sensing on the udder. ...
Application of infrared thermography (IRT) sensing results versus somatic cell count (SCC) and mastitis test reagent from Bogor Agricultural University (IPB-1) was evaluated in this study for infection detection in dairy goats with subclinical mastitis. Eight Sapera dairy goats with a 35-40 kg live weight were evaluated throughout their lactation. The parameters observed including milk production, physicochemical characteristics, SCC, IPB1, and IRT sensing in the udder. The collected data were analysed using MIXED and CORR procedures from SAS. Results showed that the physicochemical characteristic of milk (fat, non-fat solids, lactose, protein, freezing point, pH), SCC and IRT were significantly different (P0.05), especially the test results for mastitis between normal and +3. The average production of goat milk with a normal until +2 mastitis test score during lactation was 1.281±253 ml/day, while a mastitis test score of +3 was 957±250 ml/day. A positive correlation was found in both the left and right udder of IPB1-SCC (r=0.70-0.74), IPB1-IRT (r=0.70-0.71), and SCC-IRT (r=0.62-0.65). This is substantial evidence that combining IRT results with SCC and IPB1 parameters can be valuable for screening subclinical mastitis in dairy goats.
... As shown in Figure 5, the ketones of both cheeses increased with ripening time. The ketones identified in both cheeses are mainly methyl ketones, which are the most abundant neutral compounds in the volatile components of mold-ripened cheeses especially Camembert and Blue Cheeses [23]. Most methyl ketones obtained carbon chains with odd number of carbon atoms (C3~C15), except 2-hydroxybutanone. ...
In order to improve the flavor and taste of Camembert cheese, the use of Monascus as an adjunct starter for the production of Camembert-type cheese was studied to investigate its effect on the proteolysis, lipolysis, and volatile compounds during ripening for 40 days. The Camembert cheese without Monascus was used as a control. The results showed that proteolytic and lipolytic activities increased to a certain extent. The addition of Monascus promoted primary and secondary proteolysis, due to the release of some proteases by Monascus. Aspartic, Threonine, Glutamic, Glycine, Methione, Isoleucine, Phenyalanine, and Lysine contents in experimental group (R) cheese were significantly higher than those in control group (W) cheeses. In addition, the free amino acid and fatty acid contents were also affected. The identification of flavor components using gas-mass spectrometry (GC-MS) showed that 2-undecone, 2-tridecanone, phenylethyl alcohol, butanediol (responsible for the production of flowery and honey-like aroma), ethyl hexanoate, ethyl octanoate, and ethyl citrate (fruit-like aroma) were significantly higher (p < 0.05) in the experimental cheeses than in the control. The contents of 2-nonanone, 2-octanone and 2-decanone (showing milky flavor), and 1-octene-3 alcohol with typical mushroom-like flavor were lower than the control.
... Mikulec et al. (2012) reported a yield loss and quality deficiencies in cheese produced from milk with high SCC. Lipolysis in cheese has been found to be clearly dependent on SCC, which may have important consequences on cheese flavour (Chen et al., 2010). The differences in milk SCC levels result from diverse changes in the free fatty acid (FFA) profiles (Sánchez-Macías et al., 2013). ...
... The differences in milk SCC levels result from diverse changes in the free fatty acid (FFA) profiles (Sánchez-Macías et al., 2013). Chen et al. (2010) found that the individual and total FFA increased significantly during ripening, regardless of the SCC levels. After 120 days of ripening, semi-soft cheese made with low-SCC milk had a higher total FFA than that made with mediumand high-SCC milk. ...
... Mazal et al. (2007) reported that SCC did not affect the protein and fat contents of Prato cheese or the fat loss to the whey. Chen et al. (2010) reported that SCC did not have a significant effect on the total solid, fat, or protein contents of goat's milk, and consequently, the cheese yield. Albenzio et al. (2004) (p > 0.05) differences were established in the pH values between the farmer cheeses produced from batches L, M, and H. ...
The objective of the present work was to investigate the effect of somatic cell count (SCC) of raw cow’s milk on the lipolysis and oxidative processes in farmer cheese. The farmer cheese samples were produced from three different batches of raw cow’s milk of low (about 100,000 cells/mL, batch L), medium (between 500,000 and 600,000 cells/mL, batch M), and high (above 1,500,000 cells/mL, batch H) SCC. The farmer cheese samples were aged and cold-stored at 4 ± 1°C for three and ten months, respectively. Lipolysis in the farmer cheese samples was evaluated by monitoring the changes in cheese fatty acid values and peroxide values, as well as the changes in the fatty acid profile. Results indicated intensive lipolysis during aging and cold storage of batch H; increased concentrations of short-chain fatty acids as well as a higher percentage of saturated fatty acids were observed. It can thus be concluded that the accelerated lipolysis in farmer cheese samples made from raw cow’s milk with high SCC could cause some quality defects, and reduce cheeses’ shelf life.
... This is probably due to lower established acidity values and higher water content. According to Chen et al. (2010) high SCC (1 000 000 cell/ml < SCC < 1 500 000 cell/ml) in goat milk seems to affect the sensory characteristics and quality of matured cheeses. ...
This experimental work aimed to investigate the quality characteristics of white brined cheese during ripening, produced from goat milk with different somatic cell count: I group – with low somatic cell content (CL) with about 1 200 000 cells/ml; II group – with high somatic cell content (CH) with about 1 750 000 cells/ml and III group – with medium somatic cell content (CM) with about 1 600 000 cell/ml (CM). Chemical, microbiological, and sensorial evaluations were performed on the 1 st and 45th day of cheese ripening. The obtained results showed that the differences in the composition of goat milk during the different stages of lactation as well as the level of somatic cell count had a significant effect (p < 0.05) on the chemical composition of the cheese samples. It was established that the total lactic acid bacteria count in the experimental samples decreased from 8.2 to 7.9 log cfu/g for CL and CM and to 7.5 log cfu/g for CH at the end of the ripening period respectively. It was found that the psychrotrophic microorganisms and total yeast and molds decreased during the ripening period. The sensorial evaluation demonstrated a higher score for CL and CM samples in comparison with the CH sample.
