Effect of somatic cell counts occurred in milk on quality of Slovak traditional cheese - Parenica

Authors

  • Viera Ducková Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences,Department of Technology and Quality of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414710
  • Margita Čanigová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Technology and Quality of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414310
  • Peter Zajác Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414371
  • Zuzana Remeňová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Technology and Quality of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414310
  • Miroslav Kročko Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Technology and Quality of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414528
  • Ľudmila Nagyová Slovak University of Agriculture, Faculty of Economics and Managment, Department of Marketing and Trade, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414102

DOI:

https://doi.org/10.5219/1099

Keywords:

somatic cell count, cow milk, steamed cheese, industrial dairy, farm dairy

Abstract

The aim of this work was to compare somatic cell count in milk used for making steamed cheese Parenica in Slovak industrial dairies and small farm dairies and to find out whether somatic cell counts in milk affect the dry matter content of Parenica cheese. The samples of raw milk were taken from 3 industrial dairies (A, B, C) and from 3 farm dairies (E, F, G), produced traditional Slovak cheese Parenica in period from January untill December 2018. The somatic cell count in milk was determined by FossomaticTM 5000 (Foss, Denmark) and dry matter of cheese by oven drying method to constant weight. There were no statistically significant differences (p >0.05) for somatic cell counts in milk processed in industrial and farm dairies. Lower somatic cell counts were determined in milk amples from industrial dairies (mean value 326.55 thousand in 1 mL) in comparison to milk samples from farm dairies (mean value 507.67 thousand in 1 mL). Statistically lower dry matter content (p <0.01) in the samples of Parenica cheese was found out in farm dairy E in comparison to other dairies. The relationship between somatic cell count in milk and dry matter in cheese was confirmed by the relatively low correlation coefficients in dairies, A = 0.22; C = 0.15 and F = -0.12 and higher correlation coefficients in dairies, B = -0.32; D = 0.45 and E = -0.48. Obtaining a more accurate effect of somatic cell count on cheese quality requires the continuation of the research on a larger number of samples and consideration of other factors.

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References

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Published

2019-08-28

How to Cite

Ducková, V., Čanigová, M. ., Zajác, P. ., Remeňová, Z. ., Kročko, M. ., & Nagyová, Ľudmila . (2019). Effect of somatic cell counts occurred in milk on quality of Slovak traditional cheese - Parenica. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 675–680. https://doi.org/10.5219/1099

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