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Effects of variations in somatic cell count on the rennet coagulation properties of milk and on the yield, composition and quality of Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

Alistair S. Grandison  and
Graeme D. Ford
Alistair S. Grandison
Affiliation:
National Institute for Research in Dairying (University of Reading), Shinfield, Reading RG2 9 AT, UK*
Graeme D. Ford
Affiliation:
National Institute for Research in Dairying (University of Reading), Shinfield, Reading RG2 9 AT, UK*
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Summary

Cheddar cheeses were prepared from low somatic cell count (SCC) milks and from milks containing 10, 20 and 30% added high SCC milk to give modestly elevated SCC. Increased SCO in the milk were associated with a reduction in the coagulum strength and an increase in moisture content of the cheeses. Cheese texture was affected significantly as judged both by the findings of an assessment panel and by instrumental physical measurement. The panel scores for flavour were also slightly altered. It was concluded that even a small increase in SCC is detrimental to cheese composition and quality, although no significant effects on yield were detected. Relationships between cheese yield, composition and properties, coagulation properties and composition of the milk were also studied. Yield was related to the total solids and fat in the milk but not to the coagulation properties or the flavour or texture of the cheeses. Coagulum strength, cheese composition and cheese texture were strongly interrelated.

Type
Original Articles
Information
Journal of Dairy Research , Volume 53 , Issue 4 , November 1986 , pp. 645 - 655
Copyright
Copyright © Proprietors of Journal of Dairy Research 1986

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