Determining the Effect of Somatic Cell Isolated from Mastitis Milk in Cheddar Cheese Ripening

The cheddar cheese is manufactured from raw milk with low level of SCC ( 6 x 105) SC/ ml milk as (control) and that manufactured from milk with ( 6 x 106 ) SC /ml milk as (treatment ) showed that moisture content of curd produced from treatment milk was higher than that produced from control milk which was 42.75 و38.48%, respectively. A high level of protein and fat in whey produced from treatment cheese relative to that from control cheese (1.070, 0.350), (0.714 , 0.250)% , respectively. It has been noticed that the yield of treatment cheese was lower than that of control cheese they were 9.40 and 10.0 Kg/ 100 Kg milk respectively. A low level of protein and fat and high level of moisture and pH 4.6 - SN and 12% TCA - SN for treatment cheese) 23.50 و 33.90% ,4.78 , 2.71) as compared was control cheese (25.20 , 35.50 % ,35.52, 2.00, 1.51( . The organoleptic properties for treatment cheese were acceptable up to 2 month of ripening, while that for control cheese was acceptable along the ripening period and gained the highest scores.