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Öğe Effect of somatic cells count in cow milk on the formation of biogenic amines in cheese(Springer, 2021) Ivanova, Ivelina; Ivanova, Mihaela; Ivanov, Galin; Bilgücü, ErtuğrulComparative studies on physicochemical characteristics of milk with different somatic cells count (SCC) (L-low < 400,000 cells/ml, M-medium between 500,000 and 600,000 cells/ml and H-high > 1,000,000 cells/ml) and obtained cheeses, were conducted. No significant differences between samples were found. The H SCC milk was characterized by the highest total viable count. Higher levels of proteolysis were established in cheeses made from milk with SCC exceeding 500,000 cells/ml. After 10 months of ripening and cold storage the water-soluble nitrogen in total nitrogen (WSN/TN), noncasein nitrogen in total nitrogen (NCN/TN), nonprotein nitrogen in total nitrogen (NPN/TN) and free amino groups values of the sample with the highest SCC reached 28.4 +/- 0.8%, 24.8 +/- 0.9%, 18.3 +/- 0.9% and 83.6 +/- 0.3 mg/kg respectively. The biogenic amine concentration in the cheese samples from the L and M batches remained below 10 mg/kg throughout the ripening and cold storage period. The present study established an increase in the biogenic amine content during the ripening period and the cold storage of the cheeses made from milks with high SCC (batch H). The main amines accumulated at the end of the storage period (10th month) were tyramine (31.7 +/- 0.3 mg/kg), putrescine (20.5 +/- 0.2 mg/kg) and cadaverine (14.6 +/- 0.2 mg/kg). Histamine was not found in any of the studied cheese samples.Öğe Effect of somatic cells count of raw caw milk on the fermentation process and quality of ayran(University of Food Technologies Plovdiv, 2020) Bilgucu, Ertugrul; Ivanov, Galin; Ivanova, Ivelina; Balabanova, Tatyana; Uzatici, AhmetThe present study aimed to provide scientific information for the effect of somatic cells count (SCC) of raw cow milk obtained from different regions of Turkey on the fermentation process and quality characteristics of ayran. Test ayran 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 (1000 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 ayran samples were studied. During the first two hours of coagulation, the higher SCC in the milk seems to have an inhibiting effect on the development of the lactic acid bacteria from the starter culture and on the fermentation process, respectively. Nevertheless, SCC of the raw milk did not have a significant effect on the composition of the ayran. The increase in the SCC values up to 1000 000 cells.cm-3 in the raw cow’s milk affected negatively the organoleptic characteristics of the ayran made from it. Practical applications: The knowledge for the effect of SCC of raw caw milk on the fermentation process allows us to optimize the technology parameters for production of ayran and to improve its quality characteristics. The data from sensory analysis of ayran samples produced by milks with different SCC will provide additional information for the importance of the implementation of the monitoring of somatic cells in raw caw milk quality control. © 2020 The Authors. UFT Academic publishing house, Plovdiv.Öğe Effect of somatic cells count of raw milk on the carbonyl compounds and low molecular weight fatty acids formation in ayran(Consulting and Training Center - KEY, 2020) Ivanov, Galin; Bilgucu, Ertugrul; Ivanova, Ivelina; Dimitrova, MilenaThe production of high quality milk is a requirement to sustain a profitable dairy industry. Losses due to mastitis include decreased milk production, increased treatment costs, discarded milk, and loss of milk quality premiums. Somatic cell count values are routinely used to identify subclinical mastitis and played role as quality parameter of raw milk. The aim of present study was to investigate the effect of somatic cells count (SCC) of raw cow’s milk on the carbonyl compounds and low molecular weight fatty acids formation in ayran. Test ayran samples were produced from three different batches of cow’s milk with low (up to 400,000 cells/ mL), medium (between 500,000 and 600,000 cells/mL) and high (above 1,000,000 cells/mL) SCC, respectively. The physicochemical parameters of the raw milk and ayran samples were determined by using Infrared Milk Analyzer 150. The volatile organic compounds in ayran samples were determined by gas chromatography-mass spectrometry (GC-MS) analysis. A lower content of diacetyl, acetoin, hexanal, and heptanal, and a higher content of acetone, 2,3-pentanedione and butanoic acid were established in the ayran samples from batches with higher SCC (between 500,000 and 1,000,000 cells/mL). The increased SCC of raw cow’s milk had a negative effect on the profile of the carbonyl compounds in ayran, which may lead to deterioration in its sensory quality and to shelf life reduction, respectively. Our research presents the current knowledge about the effect of SCC on the volatile organic compounds profile of ayran. Such knowledge will help for development and implementation of more complete udder health programs and monitoring systems in dairy farms in order to improve raw milk and ayran quality. © 2020, Consulting and Training Center - KEY. All rights reserved.Öğe Volatile organic compound profiles of yoghurt produced from cow's milk with different somatic cell counts(Wiley, 2020) Ivanov, Galin; Bilgucu, Ertugrul; Ivanova, Ivelina; Dimitrova, MilenaThe present study aimed to investigate the effect of somatic cell count (SCC) of raw cow's milk on the volatile organic compound (VOC) profiles of yoghurt. Test yoghurt samples were produced from three batches of cow's milk with low, medium and high SCC, respectively. The VOCs were determined by gas chromatography-mass spectrometry (GC-MS) analysis. A lower diacetyl and acetoin content and a higher content of 2-heptanone, and butanoic and hexanoic acids were established in the yoghurt samples from batches with high SCC of above 1 000 000 cells/cm(3). The increased SCC of cow's milk had a negative effect on the volatile organic compound profiles of yoghurt.
