The influence of somatic cell count on technological suitability of goat's milk for production of rennet cheese

摘要

Combined samples of goat's milk were taken in order to determine the number of cell elements and physico-chemical properties. Depending on the somatic cell count (SCC) of raw milk, the examined raw material was divided into the following three groups: < 650,000 SCC; 650,000 - 1,000,000 and > 1,000,000 SCC. The samples were then used to produce rennet cheese. A significant influence of the stage of lactation on the percentage proportion of milk components (P<=0.01 and P<=0.05) was found. Furthermore,it was observed that the effect of the somatic ceil count on the percentage proportion of raw milk casein and cheese yielding capacity was also statistically significant. The highest values with regard lo the abovementioned trails were found in milk samples characterized by SCC ranging from 650,000 to 1,000,000 (P<=0.05).