Effect of different levels of somatic cell count of cow ,s milk and lipase enzyme addition on free fatty acid composition and sensory properties of White brined cheese

Document Type : Nutrition

Authors

1 Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran

2 Innovative Technologies in Functional Food Production Research Center, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran

Abstract

Mastitis is defined as an inflammation of the mammary gland usually resulting from a bacterial infection. The objective of this research was to evaluate the effect of 3 levels of somatic cell counts in raw milk and lipase enzyme addition on free fatty acids and sensory properties of white brined cheese during 70 days of ripening period.3 levels of SCC and one level of lipase enzyme addition (2%) and 3 levels of storage time (5, 35 and 70 days). Initially, 3 groups of dairy cows were selected to obtain low (1000000 cells/mL) SCC in milks that were used to manufacture 6 vats of cheese: 3 vats were added 2% lipase enzyme and 3 vats were not added lipase enzyme, experimental design was carried out by using Completely Randomized Design (CRD). 6 treatments at 3 replications during 5, 35 and 70 days of ripening period were selected. Free fatty acids profile showed that meristic, palmetic and oleic acids were the highest content of free fatty acids among others. The content of free fatty acids of all treatments often increased until 35 days of ripening period however, the content of free fatty acids was decreased after 35 days of ripening period. Sensory properties showed that flavor and texture scores of all treatments decreased during 70 days of ripening period. According to obtained results, T1 )as a control sample( was the best treatment among others.

Keywords

References

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Journal of Animal Environment
Volume 11, Issue 1
May 2019
Pages 331-342

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