engleski

Effects of somatic cell counts (SCC) on cheesemilk composition and yield efficiency of artisanal Tounj cheese

The objective of this study was to investigate the effects of somatic cell counts (SCC) on cheesemilk composition and yield efficiency of artisanal Tounj cheese produced on family farms in the central mountain region of Croatia. The investigation was performed by weighing cheesemilk, whey and cheese (after its smoking) of 30 batches of cheese produced on 5 family farms. The results showed that lactose content in cheesemilk significantly (p < 0.05) decreased from an average value of 4.66% in low-SCC milk (< 100, 000 cells/ml) to 4.41% in high-SCC milk (> 1, 000, 000 cells/ml). This effected solid non-fat content which significantly (p < 0.05) decreased from 8.72% to 8.22%. Titratable acidity also significantly (p < 0.05) decreased from 6.95 °SH to 6.20 °SH. Fat recovery was significantly (p < 0.05) lowered (10%) in high-SCC milk, which caused a significant (p < 0.05) loss of fat. Protein recovery and yield efficiency decreased as a result of high SCC in cheesemilk by 2.08%, yield efficiency by 4.04% ; that means these results were not statistically significant:

cheese milk; somatic cell counts; cheese yield

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