The relationship between somatic cell count, composition and manufacturing properties of bulk milk. 6. Cheddar cheese and skim milk yoghurt.

Abstract

The influence of somatic cell count (as a measure of mastitic infection) on the composition and quality of Cheddar cheese and skim milk yoghurt was studied. The use of milk containing > 500000 cells/mL resulted in Cheddar cheese with higher moisture content and proteolysis breakdown products, and lower flavour and body and texture grades. During the manufacturing process rennet coagulating times were increased by 25% and there were increased losses of fines, fat and protein in the whey associated with milk of > 500000 cells/mL. Losses in the whey resulted in decreased cheese yields of approximately 8.9%. The data of one farm indicated that skim milk yoghurt manufactured from milk containing 250000 cells/mL. However, the data from the second farm indicated that there was no significant relationship between milk log somatic cell count and organoleptic grade score of yoghurt