Premium
Effects of somatic cell counts on the physicochemical and rheological properties of yoghurt made from sheep’s milk
Author(s) -
Najaf Najafi Masoud,
Koocheki Arash,
Valibaigy Saeedeh
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02185.x
Subject(s) - syneresis , food science , chemistry , rheology , somatic cell count , total dissolved solids , viscosity , water holding capacity , lactation , biology , materials science , pregnancy , ice calving , environmental engineering , engineering , composite material , genetics
Summary In the present work, yoghurts were made from sheep’s milk with two different somatic cell count (SCC), at low (200 000 cells mL −1 ) and high (750 000 cells mL −1 ) levels. The characteristics of the final product were analysed for pH, acidity, protein, total solids, fat, syneresis, water holding capacity (WHC) and apparent viscosity. Samples were analysed on days 1, 7 and 14 after production of yoghurts. The SCC had no significant effect either on the acidity or pH of the yoghurt at 24 h ( P > 0.05) but a significant effect ( P < 0.05) was observed at 168 h. No effects of SCC were observed on total solids and fat content of the yoghurt after 24 and 168 h. High SCC (HSCC) yoghurt had higher protein content ( P < 0.05). The yoghurt with the highest SCC had the highest level of syneresis. Viscosity of HSCC yoghurt was higher than that of the low SCC yoghurt on days 1, 7 and 14 of storage. The flow properties also showed that the low SCC yoghurt was softer than that from milk with high content in somatic cells.