2013•Arrow@dit (Dublin Institute of Technology)Open access

Meta-analysis to investigate relationships between somatic cell count and raw milk composition, Cheddar cheese processing characteristics and cheese composition

Úna Geary, Nicolas Lopez-Villalobos, Bernadette O’Brien, Dorian John Garrick, L. Shalloo

Abstract

The relationship between elevated somatic cell count (SCC) and raw milk composition,\ncheese processing and cheese composition, was investigated by meta-analysis\nusing available literature representing 45 scientific articles. With respect to raw milk\ncomposition there was a significant positive relationship between SCC and the protein\nand fat contents and a significant negative relationship between SCC and the lactose\ncontent. In relation to cheese processing, there was a significant negative relationship\nbetween SCC and recoveries of protein and fat. As SCC increased cheese protein content\ndeclined and cheese moisture content increased.

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Key concepts: Food science, Lactose, Raw milk, Composition (language), Somatic cell count, Cheesemaking, Chemistry, Cheese ripening