Somatic Cell Count in Goat Milk: An Indirect Quality Indicator

Abstract

A high somatic cell count (SCC) impacts dairy quality to a large extent. The goal of this work was to investigate differences in goat milk composition and technological parameters according to SCC cut-off (600, 700, 800, and 1000.103/mL). Thirty-four individual milk samples of White Shorthair goats in a similar stage of lactation were investigated. The first differences in milk quality appeared already at SCC cut-off of 600.103/mL (5.58 LSCS-linear somatic cell score), yet the most striking differences were found for SCC over 1000.103/mL (6.32 LSCS), which was expressed by lowering heat stability (126 vs. 217 s, p = 0.034), increasing protein (3.41 vs. 3.04%, p = 0.009), casein (2.80 vs. 2.44%, p = 0.034) and chloride (164 vs. 147 mg/100 mL, p = 0.004) levels, as well as non-fat dry matter (8.79 vs. 8.45%, p = 0.045). It has been shown that low levels of Staphylococcus spp. bacteria (120–1600 CFU/mL) in the mammary gland correlated with decreased lactose content (4.60 vs. 4.47 g/100 g, p = 0.022). Since our results indicate that even low SCC values may significantly affect the technological properties of goat milk, SCC should therefore be routinely screened and reported to dairy manufacturers to assure the consumer of high end-product quality.

Somatic Cell Number, Physicochemical, and Microbiological Parameters of Raw Milk of Goats During the End of Lactation as Compared by Breeds and Number of Lactations

“…The EC from goat milk observed in the study was substantially lower than reported by other authors (42,46). All analyzed microbiological and physicochemical parameters of goat milk are shown to be crucial for qualitative and safe cheese production under small scale farms (12,39,42,47).…”

“…According to Moroni et al (38), who conducted goat milk quality monitoring program in Northern Italy, similar results for SC number was observed in positive bacteriological samples (5.6 cells/ml), while for negative bacteriological samples, these authors reported a significantly lower number of SC (3.9 cells/ml). However, in a study performed by Podhorecka et al (39), a higher number of SC were counted in goats free of mastitis-causing bacteria (MCB), highlighting again the need for determination of standards for the number of SC, which are difficult to interpret in goats (25,27).…”

Milk and Dairy Products: Good or Bad for Human Health

“…The varying feed temperatures at 20, 30, 40, and 50°C had an effect on the GWOBs' microfiltration (0.2 m) in comparison to the standard LTLT procedure (63°C/30 min). to maintain homogeneity, volatile ingredients, and useful properties, and to generate a higher quality microbial population, it is recommended that GWOB be processed at ideal temperatures of 30°-40°C (Podhorecká et. al., 2021).…”

“…This is due to the increased need for processed meals to have more nutritional value and fresh-like qualities. According to the findings, monopolar PEF pasteurization can be recommended to enhance the quality of goat milk at the industrial level (Podhorecká et. al., 2021).…”

Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review

“…The findings indicated that even a lower value of SSC can have a substantial effect on goat milk's technological features. The routine screening of SSC should be exhibited and reported to dairy manufacturers to ensure the consumer receives a high-quality end product ( 19 ).…”