Relationship between somatic cell count in goat milk and mature Kashkaval cheese parameters
Laen...
Kuupäev
2021
Kättesaadav alates
Autorid
Balabanova, T.
Ivanova, M.
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
It is challenging to ensure Kashkaval cheese consistent quality during the production
process which is directly correlated to the somatic cell count (SCC) and bacterial presence. This
is one of the most popular and widely discussed topic areas in the dairy industry. SCC is used to
limit the inflammatory process and to predict the health status of the animal’s mammary glands.
The objective of this study was to evaluate the quality characteristics of mature Kashkaval cheese
was produced from goat milk with different SCC (below 1,200 thous cells mL-1
- group I (low),
above 1,750 thous cells mL-1
- group II (high) and up to 1,600 thous cells mL-1
- group III
(medium)) and samples were evaluated on the 1st and 60th day of ripening by chemical,
microbiological and sensory profile. The results showed a significant relation (P < 0.05) between
the levels of SCC and Kashkaval cheese water content during ripening. For all analysed samples,
the total lactic acid bacterial count was the highest between the 15th and 45th day of ripening and
reached values up to 6.0 log cfu g
-1
. Pathogenic microorganisms (Listeria monocytogenes,
Coagulase-positive staphylococci) and coliforms were not detected. The highest number of
psychrotrophic microorganisms was observed in Kashkaval samples with high SCC. The sensory
evaluation revealed a higher score for cheese samples with low and medium SCC in comparison
to the cheese sample with a high SCC.
Kirjeldus
Received: February 1st, 2021 ; Accepted: March 28th, 2021 ; Published: April 16th, 2021 ; Correspondence: mihaela_18bg@abv.bg
Märksõnad
cheese, chemical profile, microbiological profile, quality, ripening, sensory profile, articles