Influence of somatic cell count in raw milk on yield,texture and organoleptic properties of Cheddar cheese

The milk used for making cheddar cheese was divided in three trials.Each trial had different SCC in milk(LSCC.56,000,MSCC.48,800,HSCC.476,1000).The relationship between increasing milk SCC and decreasing actual cheese yield is linear,and there is significant difference among three cheeses(P0.05).Hardness and shearing force negatively correlated to SCC(P0.01)during ripening,r is 0.5482 and 1.3977.Organoleptic assessment grade shows there is sour flavor in the HSCC cheeses and it's texture is softer and viscid.During ripening,proteolysis,lipolysis,all three cheeses were analyzed.The result shows the relationship between WSN to total nitrogen and SCC(P0.01) is linear,r is 0.4261,the content of free fatty acids of cheese of HSCC was significant higher than that of cheese of MSCC and LSCC(P0.05),and the content of free fatty acids of cheese positively correlated to SCC(P0.0001).