Effect of somatic cell count in goat milk on yield, sensory quality, and fatty acid profile of semisoft cheese

This study investigated the effect of somatic cell count (SCC) in goat milk on yield, free fatty acid (FFA) profile, and sensory quality of semisoft cheese. Sixty Alpine goats without evidence of clinical mastitis were assigned to 3 groups with milk SCC level of

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Bibliographische Detailangaben
Veröffentlicht in:	Journal of dairy science 2010-04, Vol.93 (4), p.1345-1354
Hauptverfasser:	Chen, S.X., Wang, J.Z., Van Kessel, J.S., Ren, F.Z., Zeng, S.S.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal productions Animals bacterial infections Biological and medical sciences Cell Count - veterinary Cheese - analysis Cheese - microbiology Cheese - standards cheesemaking Consumer Behavior fatty acid composition Fatty Acids - analysis Fatty Acids, Volatile - analysis Fermentation food analysis food composition Food industries Food Microbiology free fatty acid Fundamental and applied biological sciences. Psychology goat cheese goat milk Goats Humans Milk - chemistry Milk - cytology Milk and cheese industries. Ice creams milk yield semisoft cheeses sensory properties sensory quality somatic cell count Taste Terrestrial animal productions texture Vertebrates
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Beschreibung
Zusammenfassung:	This study investigated the effect of somatic cell count (SCC) in goat milk on yield, free fatty acid (FFA) profile, and sensory quality of semisoft cheese. Sixty Alpine goats without evidence of clinical mastitis were assigned to 3 groups with milk SCC level of
ISSN:	0022-0302 1525-3198
DOI:	10.3168/jds.2009-2366