FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (1): 1-5.doi: 10.7506/spkx1002-6300-201001001

• Basic Research •     Next Articles

Effect of Different Somatic Cell Counts in Raw Milk on Characteristics of Mozzarella Cheese

DONG Jing-ying1，MA Ying1,*，CHEN Li-jun2，LI Ling-juan2   

  1. 1. School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150086, China；
    2. Technology Center, Beijing Sanyuan Foods Co. Ltd., Beijing 100085, China
  • Received:2009-03-24 Online:2010-01-01 Published:2014-05-19
  • Contact: MA Ying E-mail:maying@hit.edu.cn

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Abstract:

The aim of the present study was to investigate the characteristics of Mozzarella cheese made from milk containing different somatic cell count (SCC) at zero (0 cells/mL, after microfiltration), low (300000 cells/mL) and high (600000 cells/mL) levels. Analyses for cheeses included composition recovery and proteolysis, free fatty acid, free oiling off, meltability, texture and sensory after 1, 15, 30, 45, 60 days of storage. SCC did not significantly affect (P ＞ 0.05) composition recovery. There were no significant differences in physicochemical characteristics between LSCC and HSCC cheeses, However, microfltration treatment significantly affected physicochemical characteristics of Mozzarella cheese. SCC below 600000 cells/mL was not among the important factors affecting Mozzarella cheese during 60 days of storage.

Key words: microfiltration, somatic cell count, Mozzarella cheese, characteristics

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