Influence of somatic cell count in raw milk on cheese production
The purpose of this study is to determine the qualitative and quantitative changes of milk components due to the increased number of somatic cells and their influence on cheese production. During the study milk is categorized in three categories depending on the number of somatic cells. The average...
Elmentve itt :
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| Testületi szerző: | |
| Dokumentumtípus: | Cikk |
| Megjelent: |
Szegedi Tudományegyetem Mezőgazdasági Kar
Szeged
2011
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| Sorozat: | Agrár- és vidékfejlesztési szemle
6 No. 1 |
| Kulcsszavak: | Sajttermelés, Tej - minőség |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/76079 |
| Tartalmi kivonat: | The purpose of this study is to determine the qualitative and quantitative changes of milk components due to the increased number of somatic cells and their influence on cheese production. During the study milk is categorized in three categories depending on the number of somatic cells. The average number of somatic cells in milk from I category is 444.780/ml, II category 825.560/ml and in III category 1.242.220/ml. The average contents of milk: fat, proteins, lactose, dry matter, casein and whey proteins in milk from I category is 4,2%, 3,3%, 4,7%, 12,1%, 2,9%, 0,9%, respectively. In II category 4,1%, 3,2%, 4,3%, 11,6%, 2,7%, 1,0%, respectively, and 4,0%, 3,1%, 4,0%, 11,1%, 2,4%, 1,2%, respectively in milk from III category. The pH value of milk in I, II and III category is 6,627, 6,799 and 6,897, respectively. There is a positive correlation in all three milk categories between somatic cell count and the whey proteins, while negative correlating dependency was found between the other chemical parameters and somatic cell count. |
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| Terjedelem/Fizikai jellemzők: | 26-31 |
| ISSN: | 1788-5345 |