Effect of Somatic Cell Count on Low-Fat Mozzarella Cheese Structure

Hui Ping Liu; Feng Ru Wei; Yong Hua Wei; Jin Dong; Chun Ling Cao

doi:10.4028/www.scientific.net/AMR.393-395.692

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 393-395Effect of Somatic Cell Count on Low-Fat Mozzarella...

Effect of Somatic Cell Count on Low-Fat Mozzarella Cheese Structure

Abstract:

Milk samples with low (L-SCC, 130,000/ml), medium (M-SCC, 1,040,000/ml) and high(H-SCC, 3,120,000/ml) Somatic Cell Counts (SCC) were obtained from a dairy farm. In order to evaluate the quality’s changes of Low-fat mozzarella cheese with different SCC during ripening period, the change of texture properties, microstructure were measured. With the increase of somatic cells in milk, the structure of the cheese became worse.

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Periodical:

Advanced Materials Research (Volumes 393-395)

Pages:

692-695

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.393-395.692

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Online since:

November 2011

Authors:

Hui Ping Liu, Feng Ru Wei, Yong Hua Wei, Jin Dong, Chun Ling Cao

Keywords:

Low-Fat Mozzarella, Somatic Cell Count, Structure

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