Journal
FOODS
Volume 10, Issue 5, Pages -Publisher
MDPI
DOI: 10.3390/foods10051046
Keywords
goat milk; somatic cells; mastitis-causing bacteria (MCB); Staphylococcus spp; milk quality
Categories
Funding
- Ministry of Agriculture of the Czech Republic [MZE-RO1420, MZE-RO0318]
- Czech University of Life Science Prague, Faculty of Agrobiology, Food and Natural Resources [GA FAPPZ SV19-04-21120]
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The study revealed that high somatic cell count significantly impacts the quality and technological parameters of goat milk, especially when SCC exceeds 1000.10(3)/mL, resulting in notable differences in milk quality.
A high somatic cell count (SCC) impacts dairy quality to a large extent. The goal of this work was to investigate differences in goat milk composition and technological parameters according to SCC cut-off (600, 700, 800, and 1000.10(3)/mL). Thirty-four individual milk samples of White Shorthair goats in a similar stage of lactation were investigated. The first differences in milk quality appeared already at SCC cut-off of 600.10(3)/mL (5.58 LSCS-linear somatic cell score), yet the most striking differences were found for SCC over 1000.10(3)/mL (6.32 LSCS), which was expressed by lowering heat stability (126 vs. 217 s, p = 0.034), increasing protein (3.41 vs. 3.04%, p = 0.009), casein (2.80 vs. 2.44%, p = 0.034) and chloride (164 vs. 147 mg/100 mL, p = 0.004) levels, as well as non-fat dry matter (8.79 vs. 8.45%, p = 0.045). It has been shown that low levels of Staphylococcus spp. bacteria (120-1600 CFU/mL) in the mammary gland correlated with decreased lactose content (4.60 vs. 4.47 g/100 g, p = 0.022). Since our results indicate that even low SCC values may significantly affect the technological properties of goat milk, SCC should therefore be routinely screened and reported to dairy manufacturers to assure the consumer of high end-product quality.
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