Open AccessMicrobiological and sensory quality of Farmers cheese produced from milk with different somatic cells count
Author(s) -
Galin Ivanov,
Ertuğrul Bilgücü,
Milena Dimitrova,
Ivelina Ivanova
Publication year - 2021
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/1031/1/012104
Subject(s) - streptococcus thermophilus , food science , organoleptic , raw milk , lactobacillus delbrueckii subsp. bulgaricus , lactobacillus , somatic cell count , lactic acid , chemistry , dairy industry , cow milk , biology , bacteria , lactation , fermentation , pregnancy , ice calving , genetics
The aim of the present study was to evaluate the effect of somatic cell count SCC of raw milk on the microbiological and sensory characteristics during ageing and storage of Farmers cheese. Test cheese samples were produced from three batches of cow’s milk with low (batches L), medium (batches M) and high (batches H) SCC, respectively. Regardless of the differences in SCC, the physicochemical and microbiological characteristics of the three batches were similar. The SCC values in the raw milk had no significant influence on the content of the main components, active acidity and lactic acid concentration in the cheeses produced. In the cheeses made from milks with SCCs exceeding 500,000 cells/ml, the growth of Lactobacillus delbrueckii subsp. bulgaricus was slower compared to the other test samples. The changes in the Streptococcus thermophilus count in the cheese test samples showed trends similar to those established with L. delbrueckii subsp. bulgaricus . Lower sensitivity of S. thermophilus to the inhibiting factors in the milks with a high SCC in comparison with L. delbrueckii subsp. bulgaricus was established. The increase in the SCC values in the raw cow’s milk over 500,000 cells/ml had a negative effect on the organoleptic characteristics and shelf life of the Farmers cheese made from that milk.