The relationship between milk somatic cell count and cheese production, quality and safety: A review

Moradi, Mehran; Omer, Abdullah Khalid; Razavi, Roghayieh; Valipour, Sima; Guimarães, Jonas T.

doi:10.1016/j.idairyj.2020.104884

Cited by 33 publications

(32 citation statements)

References 91 publications

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“…Thus, increased milk SCC might lead to higher enzyme and enzyme activator/inhibitor content. In this respect Bagnicka et al [ 5 ] as well as Alhussien et al [ 3 ] found that PMN produce a variety of enzymes-cathepsin (B, C, D, L, G, S), elastase, lipoprotein lipase, and collagenase [ 6 ].…”

Section: Resultsmentioning

confidence: 99%

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Somatic Cell Count in Goat Milk: An Indirect Quality Indicator

Podhorecká

Borková²,

Šulc

et al. 2021

Foods

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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.

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Section: Resultsmentioning

confidence: 99%

“…Somatic cells are a source of a variety of enzymes which characterize each type of leukocyte. Macrophages and PMN (the most abundant leukocytes in the milk of healthy cows and goats) are an important source of proteases such as lysosomal cathepsin and elastase enzymes [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Somatic Cell Count in Goat Milk: An Indirect Quality Indicator

Podhorecká

Borková²,

Šulc

et al. 2021

Foods

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“…The quality of raw milk, however, is determined by many genetic (species, breed, variety) and environmental factors (feeding system, production season, welfare, climate zone) [1,3,[26][27][28]. It is generally believed that more than 50% of the variability in the content of nutrients is determined by genetic factors and about 40% by environmental factors.…”

Section: Lactose Content (G/l)~45mentioning

confidence: 99%

Organic versus Conventional Raw Cow Milk as Material for Processing

Brodziak

Wajs

Zuba‐Ciszewska

et al. 2021

Animals

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Milk, as one of the basic raw materials of animal origin, must be of adequate hygienic and physicochemical quality for processing. The aim of the article was to compare the quality of raw milk from three production systems, intensive, traditional (together referred to as conventional), and organic, as material for processing, as well as the quality of products made from it. Particular attention was focused on hygienic quality (somatic cell count and total bacterial count), physical characteristics (acidity), basic nutritional value (content of dry matter, total protein, casein, fat, and lactose), content of health-promoting substances (whey proteins, fatty acids, vitamins, and minerals), and technological parameters (rennet clotting time, heat stability, and protein-to-fat ratio). Research assessing the quality of organic milk and dairy products is significantly less extensive (if available at all) than for milk from conventional production (intensive and traditional). The available reports indicate that raw milk from organic farms is more valuable, especially in terms of the content of health-promoting compounds, including vitamins, fatty acids, whey proteins, and minerals. This applies to organic dairy products as well, mainly cheese and yoghurt. This is explained by the fact that organic farming requires that animals are kept in the pasture. However, the hygienic quality of the raw milk, and often the products as well, raises some concerns; for this reason, organic milk producers should be supported in this regard, e.g., through consultancy and training in Good Hygienic Practices. Importantly, milk production in the traditional and organic systems is in line with the concept of the European Green Deal.

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“…In the presence of inflammatory processes in the udder, the number of microflora increases significantly, in particular, during the latent form of mastitis -up to tens of thousands, and in the case of clinical course -millions of bacteria in 1 cm 3 of milk. Failure to comply with sanitary and hygienic requirements for milk production, animal diseases, especially subclinical mastitis, lead not only to a decrease in the nutritional value of milk but also to the fact that it becomes dangerous for human health (Moradi et al, 2021;Rios-Muniz et al, 2019). Thus, the safety and quality of raw milk are closely associated with the organization of hygiene requirements and compliance with sanitary measures on the dairy farm during its obtaining, primary processing, cooling, storage, and transportation to milk processing facilities.…”

Section: Analysis Of Recent Researches and Publicationsmentioning

confidence: 99%

Physicochemical and Microbiological Examination of Raw Milk

Iakubchak¹,

Taran²,

Ушкалов³

et al. 2021

Ukrainian journal of veterinary sciences

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Ukraine is ac vely implemen ng safety legisla on and certain indicators of food quality, in par cular, raw milk, to the requirements of the European Union. Modern requirements for raw milk require careful analysis of hygienic indicators. Raw milk materials supplied to "Bila Tserkva Dairy Plant" LLC and dairy plant in PJSC "Vita" of Kyiv Region were studied. The count of mesophilic aerobic and faculta ve anaerobic microorganisms (MAFAM) and the species composi on of milk microflora, in par cular, bacteria of the genus Salmonella, Staphylococcus aureus, Listeria monocytogenes, bacteria of Escherichia coli group, psychrotrophic and spore-forming microorganisms were determined by microbiological methods. Physicochemical methods were used to determine: density, mass frac on of dry ma er, soma c cell content, acidity, purity group, mass frac ons of protein and fat. According to research results, the quality of farm milk is in an order of magnitude be er than milk obtained from private households, in par cular, by MAFAM count. The technology of obtaining farm milk ensures its produc on of extra and first grades, while milk obtained in the condi ons of private households -the first grade and non-grade. According to physicochemical parameters, milk obtained under different condi ons did not differ significantly. Microbiological parameters differed significantly. The average count of MAFAM in the milk from

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The relationship between milk somatic cell count and cheese production, quality and safety: A review

Cited by 33 publications

References 91 publications

Somatic Cell Count in Goat Milk: An Indirect Quality Indicator

Somatic Cell Count in Goat Milk: An Indirect Quality Indicator

Organic versus Conventional Raw Cow Milk as Material for Processing

Physicochemical and Microbiological Examination of Raw Milk

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