Influence of Somatic Cell Count of Raw Milk on Sensory Properties of Yogurt

Year 2016, Volume: 14 Issue: 2, 151 - 157, 01.06.2016

Selda Bulca Mustafa Duran Atakan Koç

Abstract

Somatic cell count SCC in raw milk, which is used as a criterion for udder infection, has effects on the quality, yield and shelf life of milk products. Depending on physical, chemical or infections factors in udder, high SCC level in raw milk is evaluated as the sign of mastitis. An increase in SCC level in raw milk causes many changes in raw milk constituents. Like other milk products, these changes caused by high SCC have significant effects on yogurt. However, studies about the effects of raw milk SCC on the sensory properties of yogurt are very limited. In this study, the effect of SCC level in raw cow milk on sensory properties of yogurt was determined. For this purpose, 5 raw milk samples with the SCC level, with 52.000, 84.000, 94.000, 283.000 and 585.000 cells/mL were collected from 5 different dairy cattle farms located in Kocarlı county of Aydın Turkey and used for yogurt production. Then, sensory properties such as appearance, consistency, odor, and flavor scores of yogurt were determined. Results showed that SCC level of raw milks did not effected to sensory properties of yogurts produced from different SCC containing raw milk samples

Keywords

Yogurt, Somatic cell count, Sensory properties

Çiğ İnek Sütü Somatik Hücre Sayısının Yoğurdun Duyusal Özellikleri Üzerine Etkileri

Abstract

Çiğ sütteki Somatik Hücre Sayısı SHS meme enfeksiyonunun bir göstergesi olarak değerlendirilmekte ve üretilecek ürünün kalitesini, randımanını ve raf ömrünü etkilemektedir. Çiğ sütte SHS’nin yüksek olması, memede fiziksel, kimyasal veya infeksiyöz etkenlere bağlı olarak mastitisin göstergesi olarak değerlendirilmektedir. Çiğ sütte SHS’nin artışı sütün yapısındaki önemli değişiklikleri işaret etmektedir. Yüksek SHS’nin neden olduğu bu değişiklikler diğer süt ürünlerini gibi yoğurdun da kalitesini etkilemektedir. Ancak, çiğ sütteki SHS’nin yoğurdun duyusal özellikleri üzerine olan etkilerini ortaya koymaya yönelik araştırma sayısı oldukça sınırlıdır. Bu çalışmada, inek sütünde bulunan SHS’nin yoğurdun duyusal özellikleri üzerine olan etkileri araştırılmıştır. Bu amaçla SHS düzeyi mililitrede 52.000, 84.000, 94.000, 283.000 ve 585.000 hücre arasında değişen toplam 5 adet çiğ süt örneği Aydın ili Koçarlı ilçesinin bazı köylerinde üretim yapan 5 farklı işletmeden toplanmış ve bu sütlerden üretilen yoğurtlarda görünüş, kıvam, koku ve tat gibi duyusal özellikler belirlenmiştir. Araştırma sonucunda mevcut çalışma koşullarında SHS’nın farklılığının bu sütlerden üretilen yoğurtların duyusal özelliklerini etkilemediği belirlenmiştir p>0.05

Keywords

Yoğurt, Somatik hücre sayısı, Duyusal özellikler

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