Effect of somatic cells count of raw milk on the carbonyl compounds and low molecular weight fatty acids formation in ayran

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dc.contributor.authorIvanov, Galin
dc.contributor.authorBilgucu, Ertugrul
dc.contributor.authorIvanova, Ivelina
dc.contributor.authorDimitrova, Milena
dc.date.accessioned2025-01-27T19:06:16Z
dc.date.available2025-01-27T19:06:16Z
dc.date.issued2020
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe 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.
dc.identifier.endpage32
dc.identifier.issn1857-8489
dc.identifier.scopus2-s2.0-85092022203
dc.identifier.scopusqualityN/A
dc.identifier.startpage28
dc.identifier.urihttps://hdl.handle.net/20.500.12428/14209
dc.identifier.volume32
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherConsulting and Training Center - KEY
dc.relation.ispartofJournal of Hygienic Engineering and Design
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20250125
dc.subjectAyran; Carbonyl compounds; Low molecular weight fatty acids; Sensory quality; Somatic cells
dc.titleEffect of somatic cells count of raw milk on the carbonyl compounds and low molecular weight fatty acids formation in ayran
dc.typeArticle

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