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Article| Volume 83, ISSUE 2, P264-274, February 2000

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Effects of Somatic Cell Count on Quality and Shelf-Life of Pasteurized Fluid Milk1

  • Y. Ma
    Affiliations
    Northeast Dairy Food Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
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  • Author Footnotes
    2 Department of Animal Science, Cornell University, Ithaca, NY 14853.
    C. Ryan
    Footnotes
    2 Department of Animal Science, Cornell University, Ithaca, NY 14853.
    Affiliations
    Northeast Dairy Food Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
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  • D.M. Barbano
    Correspondence
    Corresponding author.
    Affiliations
    Northeast Dairy Food Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
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  • Author Footnotes
    2 Department of Animal Science, Cornell University, Ithaca, NY 14853.
    D.M. Galton
    Footnotes
    2 Department of Animal Science, Cornell University, Ithaca, NY 14853.
    Affiliations
    Northeast Dairy Food Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
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  • M.A. Rudan
    Affiliations
    Northeast Dairy Food Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
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  • K.J. Boor
    Affiliations
    Northeast Dairy Food Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
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  • Author Footnotes
    1 Use of names, names of ingredients, and identification of specific models of equipment is for scientific clarity and does not constitute any endorsement of product by authors, Cornell University, or the Northeast Dairy Foods Research Center.
    2 Department of Animal Science, Cornell University, Ithaca, NY 14853.
Open ArchiveDOI:https://doi.org/10.3168/jds.S0022-0302(00)74873-9
Effects of Somatic Cell Count on Quality and Shelf-Life of Pasteurized Fluid Milk1
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      Abstract

      Milk was collected from eight Holstein cows four times before and four times after intramammary infection with Streptococcus agalactiae. Postinfection milk had significantly higher somatic cell count (SCC) (849,000 cells/ml) than preinfection milk (45,000 cells/ml). High SCC raw milk had more lipolysis and proteolysis than low SCC raw milk. Pasteurized, homogenized, 2% fat milks from pre- and postinfection periods were stored at 5°C and analyzed for lipolysis, proteolysis, microbial quality, and sensory attributes at 1, 7, 14, and 21 d post processing. During refrigerated storage, the average rates of free fatty acid increase (i.e., lipolysis) and casein hydrolysis in high SCC milk were, respectively, three and two times faster than those in low SCC milk. In general, standard plate counts, coliform counts, and psychrotrophic bacterial counts of both the high and low SCC milks remained low (<100,000 cfu/ml) during 5°C storage. Low SCC milk maintained high organoleptic quality for the entire 21-d shelf-life period. However, for high SCC milk, between 14 and 21 d, sensory defects were detected, which resulted in low overall quality ratings. The sensory defects mainly included rancidity and bitterness and were consistent with higher levels of lipolysis and proteolysis. Hence, mastitis adversely affected the quality of pasteurized fluid milk. It is recommended that the fluid milk industry consider implementation of premium quality payment programs for low SCC milks.

      Key words

      Abbreviation key:

      ADV (acid degree valuel), CC (coliform count), CN/CP (casein as a percentage of crude protein), CN/TP (casein as a percentage of true protein), OQR (overall quality rating), PBC (psychrotrophic bacterial count), SPC (standard plate count), TP (percentage of true protein)

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      Article info

      Publication history

      Accepted: September 20, 1999
      Received: June 9, 1999

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      DOI: https://doi.org/10.3168/jds.S0022-0302(00)74873-9

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      © 2000 American Dairy Science Association. Published by Elsevier Inc.

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