Effect of somatic cells count in cow milk on the formation of biogenic amines in cheese

Ivanova, Ivelina; Ivanova, Mihaela; Ivanov, Galin; Bilgücü, Ertuğrul

doi:10.1007/s13197-020-04935-z

Cited by 6 publications

(3 citation statements)

References 24 publications

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“…The total protein content, nitrogen, and its fractional amounts were determined according to [15], with the adaptation of product characteristics [16]. The microbiological analysis of artisanal sheep`s cheese, the count of lactococci was enumerated on M17 agar incubated for 3 d under aerobic condition at 30℃ and 37℃.…”

Section: Methodsmentioning

confidence: 99%

Quality indicators of traditional Bulgarian artisanal sheep’s cheese

et al. 2023

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The aim of the present study is focused on the evaluation of the quality parameters of artisan sheep cheese produced by old Bulgarian technology. The study was carried out in three stages - at the end of the ripening process (45th day), during and at the end of storage (180th and 360th day). An increase of 9.0% in dry matter and a decrease in water content and titratable acidity values were observed over the entire period studied. There was a decrease in oleic fatty acid (C18:1n9c) from 28.16% at day 45 to 26.09% at day 360 of ripening. In the case of palmitic acid (C16:0) the values recorded were similar from 30.24% (45th day) to 30.74% (360th day). Changes in the composition of organic acids were observed, with lactic acid levels decreasing from 27.66% at day 45 to 8.62% at day 360. After microbiological analysis, it was found that the main microflora present in the samples were representatives of lactic acid microorganisms as compared to the non-starter microflora.

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Section: Methodsmentioning

confidence: 99%

Quality indicators of traditional Bulgarian artisanal sheep’s cheese

et al. 2023

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“…However, these two BAs are not naturally found in this type of cheese. Ivanova et al (2021) reported BA concentration of cheeses from milk with low SCC (< 400,000 cells/mL) and Medium SCC (between 500,000 and 600,000 cells/mL) remained below 10 mg/kg, while they reported an increase in the BA content during the maturation period and cold storage in the cheese produced from high SCC milk (> 1,000,000 cells/mL). The main BAs reported were tyramine, putrescine and cadaverine at the end of storage.…”

Section: Effect Of Scc On Cheese Technologymentioning

confidence: 96%

The importance of somatic cell count in dairy technology

Darbaz¹

2023

Mljekarstvo

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Mastitis is an important infection that affects herd health, udder health and milk yield of individual animals. Somatic cells (SCs) naturally present in milk are used as an indicator of subclinical mastitis, but also to assess milk quality and safety. Somatic cell count is the main monitoring variable used in milk quality and safety assessment. This review especially focuses on the effect of SCs on milk as food and also their effect on the dairy technology. The most significant effect of SCC on dairy technology is provided by the enzymes released from these cells. Alternatively, a limited number of conclusions were reported that SCs may assist dairy technology. SCs pass to milk and continue inhibitory effect on bacteria.

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“…A study by Charismiadou et al (2015) [ 82 ] showed that the plasminogen activator activity might be four times higher per cell in animals with high somatic cell counts. Through the activation of their endogenous enzymes, somatic cells have been demonstrated in several recent studies to affect cheese’s technical characteristics and overall quality [ 79 , 81 , 83 ]. Since these enzymes are not completely inactivated by pasteurization, the proteolytic and lipolytic processes may continue even after pasteurization and preservation under refrigeration conditions; thus, the shelf life of milk and derived dairy products will be considerably reduced [ 84 ].…”

Section: Udder Health Management—a Key Role In Ensuring Milk Qualitymentioning

confidence: 99%

Udder Health Monitoring for Prevention of Bovine Mastitis and Improvement of Milk Quality

Neculai-Văleanu¹,

Ariton²

2022

Bioengineering

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To maximize milk production, efficiency, and profits, modern dairy cows are genetically selected and bred to produce more and more milk and are fed copious quantities of high-energy feed to support ever-increasing milk volumes. As demands for increased milk yield and milking efficiency continue to rise to provide for the growing world population, more significant stress is placed on the dairy cow’s productive capacity. In this climate, which is becoming increasingly hotter, millions of people depend on the capacity of cattle to respond to new environments and to cope with temperature shocks as well as additional stress factors such as solar radiation, animal crowding, insect pests, and poor ventilation, which are often associated with an increased risk of mastitis, resulting in lower milk quality and reduced production. This article reviews the impact of heat stress on milk production and quality and emphasizes the importance of udder health monitoring, with a focus on the use of emergent methods for monitoring udder health, such as infrared thermography, biosensors, and lab-on-chip devices, which may promote animal health and welfare, as well as the quality and safety of dairy products, without hindering the technological flow, while providing significant benefits to farmers, manufacturers, and consumers.

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Effect of somatic cells count in cow milk on the formation of biogenic amines in cheese

Cited by 6 publications

References 24 publications

Quality indicators of traditional Bulgarian artisanal sheep’s cheese

Quality indicators of traditional Bulgarian artisanal sheep’s cheese

The importance of somatic cell count in dairy technology

Udder Health Monitoring for Prevention of Bovine Mastitis and Improvement of Milk Quality

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