Effect of somatic cell count of cows milk on the lipolysis and fatty acid profile of farmer cheese

Ivanov G. Y., . and Bilgücü E., . and Balabanova T. G., . and Ivanova I. V., . Effect of somatic cell count of cows milk on the lipolysis and fatty acid profile of farmer cheese. pp. 1171-1178. ISSN 22317546

The objective of the present work was to investigate the effect of somatic cell count (SCC) of raw cows milk on the lipolysis and oxidative processes in farmer cheese. The farmer cheese samples were produced from three different batches of raw cows milk of low (about 100 000 cells/mL batch L) medium (between 500 000 and 600 000 cells/mL batch M) and high (above 1 500 000 cells/mL batch H) SCC. The farmer cheese samples were aged and cold-stored at 4 1C for three and ten months respectively. Lipolysis in the farmer cheese samples was evaluated by monitoring the changes in cheese fatty acid values and peroxide values as well as the changes in the fatty acid profile. Results indicated intensive lipolysis during aging and cold storage of batch H; increased concentrations of short-chain fatty acids as well as a higher percentage of saturated fatty acids were observed. It can thus be concluded that the accelerated lipolysis in farmer cheese samples made from raw cows milk with high SCC could cause some quality defects and reduce cheeses shelf life.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(06)%202021/DONE%2...

Abstract

The objective of the present work was to investigate the effect of somatic cell count (SCC) of raw cows milk on the lipolysis and oxidative processes in farmer cheese. The farmer cheese samples were produced from three different batches of raw cows milk of low (about 100 000 cells/mL batch L) medium (between 500 000 and 600 000 cells/mL batch M) and high (above 1 500 000 cells/mL batch H) SCC. The farmer cheese samples were aged and cold-stored at 4 1C for three and ten months respectively. Lipolysis in the farmer cheese samples was evaluated by monitoring the changes in cheese fatty acid values and peroxide values as well as the changes in the fatty acid profile. Results indicated intensive lipolysis during aging and cold storage of batch H; increased concentrations of short-chain fatty acids as well as a higher percentage of saturated fatty acids were observed. It can thus be concluded that the accelerated lipolysis in farmer cheese samples made from raw cows milk with high SCC could cause some quality defects and reduce cheeses shelf life.

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Item Type:	Article
AGROVOC Term:	Somatic cell count
AGROVOC Term:	Cow milk
AGROVOC Term:	Lipolysis
AGROVOC Term:	Fatty acids
AGROVOC Term:	Cheese
AGROVOC Term:	Dairy industry
AGROVOC Term:	Dairy products
AGROVOC Term:	Sampling
AGROVOC Term:	Experimental farms
AGROVOC Term:	Laboratory experimentation
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10305

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