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EFFECT OF SOMATIC CELLS ON LIPOLYSIS IN CHEDDAR CHEESE | ||
| Iraqi Journal of Biotechnology | ||
| Article 1, Volume 8, Issue 1, 2009, Pages 275-288 | ||
| Abstract | ||
| This study was based on milk produced by Frisian cow related to the Department of Animal Resources, College of Agriculture, which was subjected to intermammary infusion of Escherichiacoli endotoxin into the four quarters, fallowed by milking afternoon. The induced inflammation caused by endotoxin resulted in high somatic cell counts milk.The yield of the cheddar cheese prepared from raw milk with high SCC (4.2 x 106 cell/ml) was lower (9.4%) than that of the control cheese (10%). The moisture content for cheese prepared from raw milk with high SCC was 40% which is higher than the control cheese (34.29%). While the percentage of fat and protein were lower in comparison to that of control cheese samples, there were no significant differences in both acidity and pH values between the two types of cheese during the entire ripening period. High SCC milk caused higher loss in fat and protein in the whey. Values of ADV for cheese prepared from raw milk with high SC were higher in comparison with control cheese samples with lower cell count during ripening period for 0, 2, 4, 8, 12, 16, 20 weeks at 10oC. The enzymes activity in the cheese samples prepared from raw milk with high SCC was higher in comparison with control cheese samples during ripening period for 20 weeks at 10oC. The results of gas chromatographic indicated that total FFA in cheddar cheese was correlated with age during the ripening period of 20 weeks at 10oC, however, the acetic and butyric acid levels were higher in cheddar cheese manufactured from raw milk with high number of SC in comparison with control samples during all stages of ripening. The microbial load showed an increase in standard plate count and psychotropic bacterial count in cheddar cheese samples manufactured from raw milk with high numbers of SC while the numbers were lower in comparison with control samples during entire ripening period at 10oC. There was a rapid improvement in sensory evaluation for cheddar cheese made from milk with high number of SC up to 8 weeks of ripening, while the control cheese showed a gradual improvement in sensory evaluation through out the ripening period. | ||
| Keywords | ||
| Somatic cells; Lipases; Cheddar cheese | ||
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