scholarly journals Effect of somatic cell count on dairy products: a review

2017 ◽  
Vol 3 (1) ◽  
pp. 1-9 ◽  
Author(s):  
Mukta Talukder ◽  
HM Manir Ahmed
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Somatic Cell Count ◽  
Proteolytic Enzymes ◽  
Somatic Cells ◽  
Raw Milk ◽  
Microbial Count ◽  
Endogenous Enzymes ◽  
Fluid Milk

Somatic cells are the most essential factors naturally present in milk, and somatic cell count (SCC) is used as an indicator of monitoring mastitis incidence in the herd and also to assess the quality of milk. In addition, SCC is frequently used to determine quality payments to dairy producers. The SCC is directly related to get maximum milk production from individual cow and a lower SCC indicates better animal health, as somatic cells originate only from inside the animal's udder. SCC monitoring is important because as the number of somatic cells increases, milk yield is likely to fall, primarily due to the damage to milk-producing tissue in the udder caused by mastitis pathogens and the toxins they produce, particularly when epithelial cells are lost. Keeping low SSC will allow good quality more raw milk and provide a better product to milk processors whether used as fluid milk or converted to milk based products. Somatic cells containing lipolytic and proteolytic enzymes lead to degrade major nutrients fats and proteins, respectively. Elevated SCC is related to udder inflammation, which leads to alter the normal microbial count and physicochemical parameters of milk, as well as the quality of heat treated fluid milk and milk based product. The objective of this review is to discuss on the SSC and endogenous enzymes released from somatic cells in raw milk as well as effect of somatic cells count and their endogenous enzymes in processed milk and milk based products.Asian J. Med. Biol. Res. March 2017, 3(1): 1-9

Effect of somatic cell count and polymorphonuclear leucocyte content of milk on composition and proteolysis during ripening of Swiss-type cheese

2000 ◽  
Vol 67 (2) ◽  
pp. 301-307 ◽  
Author(s):  
SIOBHÁN COONEY ◽  
DENISE TIERNAN ◽  
PATRICK JOYCE ◽  
ALAN L. KELLY
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Cathepsin D ◽  
Somatic Cell Count ◽  
Proteolytic Enzymes ◽  
Raw Milk ◽  
Yield Potential ◽  
Acid Proteinase ◽  
Polymorphonuclear Leucocytes ◽  
Texture Characteristic

During the manufacture of Swiss-type cheese varieties, such as Emmental, Gruyère and Comté, a high scald temperature is used, which inactivates the added coagulant, decreasing the primary proteolysis of αs1-casein during ripening and resulting in the development of the rubbery texture characteristic of this type of cheese (Kosikowski & Mistry, 1997). Swiss-type cheese may be made from raw, thermized or pasteurized milk, depending on the type of manufacture and the country (Beuvier et al. 1997).The suitability of milk for cheesemaking is often assessed from the somatic cell count (SCC) of the raw milk, with increased milk SCC being linked to impaired cheesemaking properties and cheese yield potential (Barbano et al. 1991; Auldist et al. 1996). Late lactation milk, which often has elevated SCC, also yields poor quality cheese (Lucey, 1996). High SCC milk has elevated levels of the milk alkaline proteinase plasmin (EC 3.4.21.7), but its activity is not generally considered to be detrimental during cheese ripening (Farkye & Fox, 1992; Bastian & Brown, 1996). Milk somatic cells are themselves also associated with a number of proteolytic enzymes of differing properties, the activities of which are ill-defined in dairy products (Verdi & Barbano, 1991), with the exception of the acid proteinase cathepsin D, which has a chymosin-like activity towards αs1-casein (McSweeney et al. 1995). Preliminary evidence of cathepsin D activity in Swiss cheese during ripening has been reported (Igoshi & Arima, 1993; Beuvier et al. 1997).In the present study the effect of milk SCC on the ripening of Swiss-type cheese was examined. Of particular interest was the role of polymorphonuclear leucocytes (PMN), the predominant cell type in high SCC mastitic milk (Heegaard et al. 1994) and late lactation milk, when the frequency of milking varies (Kelly et al. 1998). PMN possess a range of proteolytic enzymes, including cathepsin D (Verdi & Barbano, 1991) and plasminogen activators (PA; Heegaard et al. 1994). The experimental strategy chosen was to examine the effects on the quality and proteolysis during ripening of Swiss-type cheeses of adding high SCC milk, whose cell population is mostly PMN, to creamery milk.

Effects of somatic cell count and stage of lactation on raw milk composition and the yield and quality of Cheddar cheese

1996 ◽  
Vol 63 (2) ◽  
pp. 269-280 ◽  
Author(s):  
Martin J. Auldist ◽  
Stephen Coats ◽  
Brian J. Sutherland ◽  
Jeffery J. Mayes ◽  
Graham H. McDowell ◽  
...  
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Somatic Cell Count ◽  
Cheddar Cheese ◽  
Product Yield ◽  
Raw Milk ◽  
Milk Composition ◽  
Stage Of Lactation ◽  
Yield And Quality

SummaryThe effects of somatic cell count and stage of lactation on the yield and quality of Cheddar cheese were investigated. Cheese was manufactured in a pilotscale factory using milk of low bulk milk cell count (BMCC) from herds in early (LE) and late (LL) lactation, and milk of high BMCC from herds in early (HE) and late (HL) lactation. The deleterious effect of an elevated BMCC on product yield and quality in late lactation was clear. Cheese made from LL milk was significantly superior to that made from HL milk for most yield and quality characteristics measured. Stage of lactation also affected cheese yield and quality, as evidenced by the lower recovery of fat and poorer flavour score for cheese from LL milk compared with that manufactured from LE milk. The observed differences could be explained largely by differences in raw milk composition. We conclude that the effect of stage of lactation was magnified by an elevated BMCC, and that many of the problems encountered when processing late season milk could be overcome by containing mastitis at this time.

scholarly journals Süt Sığırlarında Somatik Hücre Sayısı, Önemi ve Etki Eden Faktörler

2014 ◽  
Vol 2 (3) ◽  
pp. 112 ◽  
Author(s):  
İbrahim Aytekin ◽  
Saim Boztepe
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Somatic Cell Count ◽  
Raw Milk ◽  
Subclinical Mastitis ◽  
Milk Quality ◽  
Milk Products ◽  
Udder Health ◽  
Quality Of Milk

The somatic cell count (SCC) is commonly used as a measure of udder health and milk quality. Thus, to determine the milk quality standards in many countries, it legally determined as an indicator of somatic cell count raw milk and determines the level of payments to milk producers. The present study investigated that the somatic cell count is an indicator of udder health status, diagnosis of subclinical mastitis, health and quality of milk and milk products, its importance and effect factors on it.

Heterogeneity of proteolytic enzyme activities in milk samples of different somatic cell count

2003 ◽  
Vol 70 (1) ◽  
pp. 45-50 ◽  
Author(s):  
Joanne M Somers ◽  
Bernadette O'Brien ◽  
William J Meaney ◽  
Alan L Kelly
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Cathepsin D ◽  
Proteolytic Enzyme ◽  
Somatic Cell Count ◽  
Proteolytic Enzymes ◽  
Physical Stability ◽  
Raw Milk ◽  
Milk Samples ◽  
Rennet Coagulation

Milk contains the alkaline proteinase plasmin and lysosomal proteinases; the significance of the latter is ill-defined. The objective of this study was to investigate composition and activities of several different proteolytic enzymes in milk samples of varying somatic cell count (SCC). Increasing milk SCC was correlated with increased plasmin, cathepsin D and cysteine protease activities, with concomitant increases in proteolysis in milk. Addition of plasmin inhibitors confirmed the heterogeneity of proteinase activities in milk, as urea-PAGE analysis of milk samples showed casein hydrolysis in milk after 7 d storage even in samples with inhibitors added; extent and heterogeneity of proteolysis was correlated with milk SCC. Rennet coagulation properties were not significantly correlated with SCC, or activities of measured enzymes. Milk of increasing SCC also exhibited decreased physical stability during incubation of milk at 37 °C. Pasteurized milk was more stable than raw milk, suggesting that the enzyme(s) or mechanisms leading to such instability are impaired by pasteurization. Overall, milk has a very heterogeneous proteolytic enzyme population, with a higher significance of non-plasmin enzymes, such as cathepsin D and cysteine proteinases, than perhaps previously recognised.

scholarly journals Chemical-microbiological quality parameters of raw cow milk

2006 ◽  
Vol 22 (5-6) ◽  
pp. 109-119 ◽  
Author(s):  
Milutin Petrovic ◽  
M.M. Petrovic ◽  
G. Nenadovic ◽  
V. Kurcubic ◽  
G. Marinkov
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Protein Content ◽  
Milk Fat ◽  
Somatic Cell Count ◽  
Dry Matter ◽  
Raw Milk ◽  
Cow Milk ◽  
Micro Organisms

This paper is based on investigation of chemical and hygiene parameters of the quality of cow raw milk. Samples were collected on 10 collection spots of the dairy firm "Imlek", in 4 identical time intervals in the period of one month (20.06.2005.-20.07.2005.) in municipality of Gornji Milanovac, and research was carried out in the laboratory of "Imlek" in Cacak. Differences in chemical composition and hygienic quality of milk were analyzed, and slight variability was established between collection spots. Average content of milk fat was 3,89%, protein 3,20%, and dry matter without fat 8,56%. It was established that in regard to protein content there is significant and very significant statistical difference between collection spots. This is consequence of different nutrition, focus is on introduction of protein enriched feeds into nutrition of cows. High variability of number of micro organisms is consequence of inadequate, non-standardized obtaining (milking) and storing of raw milk. Average number of micro-organisms was 844.875/ml, and it varied from 112.000?5.000.000/ml. Average somatic cell count was 357.850/ml. Variance analysis determined that collection spots had statistically highly significant effect (P<0.01) only on protein content, whereas their influence on content of fat, dry matter without fat, number of microorganisms and somatic cell count wasn't significant (P>0.05). Individual testing (LSD test) established that milk collected from 7th collection spot had significantly higher protein content compared to other collection spots, which indicated that dairy heads of cattle consumed higher quantity of feeds rich on proteins and had better balanced diet in regard to ratio of energy and protein.

scholarly journals PARÂMETROS DE QUALIDADE DO LEITE CRU FORNECIDO PARA INDÚSTRIA DE PROCESSAMENTO DE PRODUTOS LÁCTEOS

2017 ◽  
Vol 13 (Especial 2) ◽  
pp. 372-380
Author(s):  
Franciele Ávila Garcia ◽  
Vania Silva Carvalho ◽  
Nayana Ribeiro Soares ◽  
Suzane Martins Ferreira
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Somatic Cell Count ◽  
Geometric Mean ◽  
Bacterial Count ◽  
Raw Milk ◽  
Total Bacterial Count ◽  
Chemical Contamination ◽  
Physical And Chemical

Milk quality is defined by parameters of physical, chemical, sensory, low bacterial count, absence of pathogens, low somatic cell count, absence of chemical preservatives and antibiotic residues. These residues treat If a chemical contamination in milk and pose risks to public health and damage to the processing of dairy industry because there is no technological treatment that can inactivate them. So aim with this study was to evaluate the quality of the raw milk used in a dairy processing industry of Goiás state southern region related to antibiotic parameters, fat, lactose, protein, total dry layer (EST), dry layer degreased (ESD), somatic cell count (SCC) and total bacterial count (TBC) of four producers in the period from August to October 2015 were evaluated 55 samples, which showed 7.3% of residues of betalactam antibiotics detected for producer A. the average statistics at odds with the standards established by Instruction No. 62 were perceived to producer a with 8.18% of ESD, 42.64 x 105 CS / mL of CCS and 13.26 x 105 CFU / mL CBT. The geometric mean of CCS producers A and C also did not attend the IN 62 to values 37.42 x 105 CS /mL and 6.69 x 105 CS/mL respectively. It was observed that the SCC may indicate the presence of infection in animals and promote physical and chemical changes in the milk impairs its quality and consequently milk derivatives.

scholarly journals Bulk tank somatic cell count and associated microbial quality of milk from selected dairy cattle herds in Oyo State, Nigeria

2018 ◽  
Vol 7 (2) ◽  
Author(s):  
Olufemi Olatoye ◽  
Adesola Amosun ◽  
Uzo Ogbu ◽  
Yemi Okunlade
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Somatic Cell Count ◽  
Health Management ◽  
Development Program ◽  
Raw Milk ◽  
Human Consumption ◽  
Quality And Safety ◽  
Milk Samples ◽  
California Mastitis Test

Improvement of traditional and nomadic milk production through dairy development program in Nigeria requires routine quality and safety monitoring of milk both at herd level and milk collection centers. A total of 411 bulk raw milk samples aseptically obtained from Ibarapa, Oyo and Oke-Ogun industrial milk collection centers were subjected to California Mastitis Test (CMT), Bulk Somatic Cell Count (BSCC) and bacteriological analysis for assessment of quality and safety of milk from the herds. One hundred and seven (26.0%) of the samples were CMT positive, while 74.0% were negative to CMT. The overall mean BSCC, TAC and TCC were 1.27×103 ± cells/mL, 1.12×103± 34 cfu/mL, 97.8±9.8 cfu/mL in the CMT negative milk samples while for the strong positive samples the mean BSCC, TAC and TCC were 4.33×106 ± cells/mL, 2.35×106 ± 453 cfu/mL, 189.3±41.1 cfu/mL respectively; these were higher than the Pasteurized Milk Ordinance acceptable limits. Positive correlation was found between CMT scores and bacterial contamination and between CMT scores and SCC was recorded. About 26.0% of the samples with positive CMT could be considered unsafe due to strong correlation with microbial contamination that could result in milk borne zoonoses and public health hazards. However, a greater proportion (76.9%) of the milk with negative CMT scores could be safe for human consumption after post-harvest pasteurization. Consequently, there is need to improve handling, environmental and milking hygiene; as well as proper herd and udder health management to improve quality and safety of Nigeria dairy products.

scholarly journals Evolution and factors influencing somatic cell count in raw milk from farms in Viçosa, state of Minas Gerais

2017 ◽  
Vol 39 (4) ◽  
pp. 393
Author(s):  
Leonardo Cotta Quintão ◽  
Adriano França da Cunha ◽  
Lindomar José Bragança ◽  
Kamila Soares Coelho ◽  
Mariana Fonseca Nunes ◽  
...  
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Significant Variation ◽  
Somatic Cell Count ◽  
Raw Milk ◽  
Minas Gerais ◽  
Milk Samples ◽  
Factors Influencing ◽  
The Mean ◽  
Structured Questionnaire

The somatic cell count (SCC) of refrigerated raw milk reflects the occurrence of mastitis in the herd and the management of rural property. Therefore, this study aimed to evaluate the SCC of the refrigerated raw milk and its determinant factors in dairy properties of Viçosa, State of Minas Gerais. Monthly, milk samples were taken from 44 cooling tanks during 2012. A structured questionnaire was applied to evaluate the production and management characteristics of the herds. There was a significant variation (p < 0.05) in the mean SCC of the milk, which was lower from June to August. Higher mean SCC and percentages of samples above the limit set by the legislation were observed in months of higher rainfall and ambient temperature (p < 0.05). Mechanical milking, lower milk yield, productivity, inadequate milking procedures, equipment hygiene, and water quality were all factors that influenced (p < 0.05) the SCC of raw refrigerated milk. Milker training is required for production of low SCC milk. 

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