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    Comparative study on the quality characteristics of yoghurt produced by caw milks with different somatic cells count
    (Agricultural Academy in Bulgaria, 2021) Bilgücü, Ertugrul; Ivanov, Galin Y.; Balabanova, Tatyana B.; Ivanova, Ivelina, V
    The present study aimed to provide the necessary information for the effect of somatic cells count (SCC) of raw cow milk on the fermentation process and quality characteristics of yoghurt. Test yoghurt samples were produced from three different batches of cow milk with low (< 400 000 cells.cm(-3)), medium (between 500 000 and 600 000 cells.cm(-3)) and high (1 000 000 cells.cm(-3)) SCC, respectively. The main physicochemical parameters as pH, total solids, milk fat, protein, lactose, lactic acid content and microbiological parameters as somatic cells count (SCC) and total viable count (TVC) of raw milk and yoghurt samples were studied. It was found that, the SCC of the raw milk did not have a significant effect on the composition and pH values of the yoghurt. A similar rate of acidification during fermentation of the milks having different SCC, as well as during the cold storage of yoghurt samples was established. The variations in the SCC of the raw milk within the range up to 500 000 cells.cm(-3) had no significant effect on the organoleptic properties of the yoghurt. The increase in the SCC values up to 1 000 000 cells.cm(-3) in the raw cow's milk affected negatively the organoleptic characteristics of the yoghurt made from it.
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    Öğe
    Effect of animal breed, season and milk production scale on somatic cell count and composition of cow milk
    (2017) Ivanov, Galin Y.; Bilgucu, Ertugrul; Balabanova, Tatyana B.; Ivanova, Ivelina V.; Uzatici, Ahmet
    Production of high quality dairy products requires profound knowledge about factors conducting raw milk quality. Therefore, the present study aimed to provide to dairy processors the necessary information for the effect of animal breed, season and milk production scale on the quality and technological properties of raw milk. In this respect, the main composition parameters (total solids, milk fat, protein content) and microbiological parameters (somatic cell count (SCC) and total viable count (TVC)) of bulk raw milk collected from small-scale producers and of raw milk from Simmental, Holstein and Jersey breeds produced in large-scale farms were studied over a one year period. Total solids, protein and fat levels in bulk milk demonstrated seasonal trends. Milk fat and protein contents were the highest in autumn and winter and the lowest in spring and summer. However, no significant seasonal variations were detected in total solids, milk fat and protein contents in the milk from large-scale farms. The values of these parameters were significantly higher (P<0.05) in milk from Jersey breed in comparison with the other two breeds studied. Lower TVC and SCC of milk produced by large-scale farms in comparison with small-scale producers were found. The SCC values of bulk milk samples were significantly higher (P < 0.05) during the autumn-winter period compared to spring and summer. The milk produced by large-scale producers lacks significant seasonal variations of SCC. It was found that the SCC of milk from Jersey breed is statistically (P < 0.05) higher than that the other breeds studied. © 2017, National Centre for Agrarian Sciences. All rights reserved.