engleski

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

Production of autochthonous cheese on family farms in Croatia has been increasing very rapidly. The improvement has been a direct result of the actions under the project, &#8220; Investigation and Development of Technology of Autochthonous Cheese Produced on Family Farms&#8221; . Regular hygienic control of raw milk for middle and large-scale dairy processing plants has been performed in Croatia since 2000, but the same control has not been established for milk processed at the family-farm-level. Therefore, the objective of this paper was to investigate the effects of somatic cell counts (SCC) on cheesemilk composition and yield efficiency of Artisan˘s Tounj cheese produced on family farms to emphasize the importance of regular control of raw milk quality at the farm level. The investigation was performed by weighing cheesemilk, whey and cheese (after smoking) of 30 batches of cheese produced on five family farms. During the investigation, samples of milk, whey and cheese were collected for laboratory analysis. The batches were divided according to SCC level into three groups: <100, 000 cells/ml ; 100, 000 &#8211; 1, 000, 000 cells/ml ; and >1, 000, 000 cells/ml. 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 ; while the freezing point significantly (P<0.05) increased from &#8211; 0.5229 °C to &#8211; 0.5123 °C. 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, but these results were not statistically significant. Protein recovery decreased by 2.08%, and yield efficiency by 4.04 %. Deleterious effects of high SCC in cheesemilk on its composition and yield efficiency were clearly evidenced, therefore, regular control of hygienic quality of raw milk on the farms for autochthonous cheese production is essential.

somatic cell counts; cheesemilk; fat and protein recovery; yield efficiency and Artisan˘s Tounj cheese

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