AI Summary & Key Takeaways
AI InsightYogurt made from milk with a higher SCC value had lower values for hardness and adhesiveness values, and consequently had unsatisfactory texture.
📌 3 Key Takeaways
Abstract
When the mammary gland is infected, the number of somatic cells in the milk increases, resulting in changes in the composition of the milk. The aim of this study was to analyze the effect of three different somatic cell counts (SCC) content on the physicochemical and textural properties of yogurt during a 28-day storage period. For this purpose, yogurts were made from milk with three different SCC values: low (<100.000 cells/ml), medium (100.000-500.000 cells/ml) and high (>500.000 cells/ml). Analyses were performed on days 1, 7, 14, 21 and 28 of storage. The SCC content of the milk had a significant effect on the pH value, titratable acidity (TA) and syneresis values of the yogurts, but no significant effect on water holding capacity (WHC), dry matter (DM) and fat content. The highest acidity values were found in yogurts made from milk with a low SCC content. The evaluations of the color parameters in the yogurts were only influenced by the storage time. The color parameters (L* a* b*) decreased during storage. In particular, significant effects were observed on the color parameters after 21 days of storage. The SCC content of the milk had no significant effect on the color parameters (L*, a*, C*) of the yogurts. The SCC content of the milk had a significant effect on the texture parameters (hardness, adhesiveness, cohesiveness, resilience). Yogurt made from milk with a higher SCC value had lower values for hardness and adhesiveness values, and consequently had unsatisfactory texture.