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Effect of somatic cell count on Prato cheese composition.

G Mazal1, P C B Vianna, M V Santos

  • 1State University of Campinas-UNICAMP, Faculty of Food Engineering, Department of Food Technology, Caixa Postal 6121, CEP 13083-970 Campinas/São Paulo, Brazil.

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|January 20, 2007
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High somatic cell counts (SCC) in raw milk increase cheese moisture and proteolysis during ripening, potentially affecting sensory quality. However, SCC levels did not significantly impact cheese yield or protein recovery.

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Area of Science:

  • Dairy Science
  • Food Chemistry
  • Microbiology

Background:

  • Somatic cell count (SCC) in raw milk is a key indicator of udder health and milk quality.
  • High SCC can influence milk composition and cheese manufacturing processes.
  • Understanding the impact of SCC on cheese quality is crucial for the dairy industry.

Purpose of the Study:

  • To evaluate the effect of two levels of somatic cell counts (SCC) in raw milk on Prato cheese composition.
  • To assess the influence of SCC on protein and fat recovery, cheese yield, and ripening characteristics.
  • To determine how milk SCC impacts cheese pH, moisture, proteolysis, and firmness.

Main Methods:

  • A 2x6 factorial design with 3 replications was used, testing low (<200,000 cells/mL) and high (>600,000 cells/mL) SCC milk.
  • Cheeses were manufactured, and milk, whey, and cheese compositions were analyzed.
  • Ripening was assessed over 40 days, measuring pH, moisture, nitrogen fractions, and firmness.

Main Results:

  • High-SCC milk showed higher total protein and nonprotein nitrogen, but lower true protein and casein.
  • Cheese from high-SCC milk had higher pH during manufacture, longer clotting time, and increased moisture.
  • No significant differences in cheese yield or protein recovery were observed between SCC groups.

Conclusions:

  • Elevated SCC in raw milk leads to increased proteolysis and moisture in Prato cheese during ripening.
  • These changes associated with high SCC may compromise the typical sensory attributes of Prato cheese.
  • While yield and protein recovery were unaffected, milk SCC significantly alters cheese characteristics during ripening.