Abstract: The somatic cell count (SCC) of goat milk is higher than that of cow and sheep milk due to its apocrine secretory system. Less research was conducted on the effects of somatic cell count on the properties of goat milk and cheese. In this study, three batches of goat milk with different SCC (<5×105 cells/ml, 5×105～1×106 cells/ml and 1×106～1.5× 106 cells/ml) were collected and the effects of SCC on goat milk composition and properties of semi-hard goat cheese were investigated. The results showed that SCC of goat milk has no effects on the goat milk composition and yield and composition of goat cheese. However, goat cheeses with highest SCC get highest ratios of water soluble nitrogen and 12% trichloroacetic acid soluble nitrogen to total nitrogen after 60 d and 120 d aging. At the same time, higher SCC results in the decreasing of hardness and chewiness and increasing of springiness, adhesiveness and cohesiveness of goat cheeses. These findings will provide more scientific information for the following research on forming mechanism of goat milk SCC and for the establishment of grading system of goat milk.

Key words: somatic cell count, semi-hard goat cheese, quality