Effects of Somatic Cell Count in Goat Milk on Some Physical, Chemical and Sensory Properties of Vanilla Ice Cream
Abstract
In this study, the effects of somatic cell count (SCC) in goat milk on some physical, chemical and sensory properties
of vanilla ice cream were investigated. Milk samples with low (1200 x 103 cells/ml), medium (1500 x 103 cells/ml) and high
(1800 x 103 cells/ml) SCC were used for ice cream manufacture. The composition and some properties of raw milk (pH, fat
content, non-fat solid content, titratable acidity) and ice cream mix (pH, titratable acidity, viscosity) were recorded. Fat
content, total solid content, overrun, melting rate and sensory properties of ice cream samples were also analyzed. Results
indicated that raw milk with high SCC had low fat content and high pH and titratable acidity (P<0.01). However, non-fat milk
solid contents were not different (P˃0.05). Ice cream mix was not affected (pH, titratable acidity, viscosity) by SCC variations.
Overrun, melting rate, fat and total solid contents of ice cream samples were similar among 3 groups. Appearance and texture
scores were not different. However, flavor score decreased as SCC in milk increased (P<0.05). In conclusion, SCC in goat milk
affected some properties of raw milk and flavor of vanilla ice cream.
References
- 1. FAO, 2015. World Livestock Primary Production Statistics. United Nations Food and Agriculture Organization, Rome.
- 2. Pirisi A., Lauret, A., Dubeuf, J.P., 2007. Basic and incentive payments for goat and sheep milk in relation to quality. Small Rumin Res, 68, 167-178.
- 3. Albenzio M., Santillo A., Kelly AL., Caroprese M., Marino R., Sevi A., 2015. Activities of indigenous proteolytic enzymes in caprine milk of different somatic cell counts. J Dairy Sci, 98, 7587-7594.
- 4. Silanikove N., Merin U., Shapiro F., Leitner G., 2014. Subclinical mastitis in goats is associated with upregulation of nitric oxide-derived oxidative stress that causes reduction of milk antioxidative properties and impairment of its quality. J Dairy Sci, 97, 3449-3455.
- 5. Goff HD., Hartel RW., 2013. Analyzing frozen desserts. In “Ice cream”, Eds., HD Goff, RW Hartel, 7th ed., Springer, New York.
- 6. Akin MB., Akin MS., Kirmaci Z., 2007. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice cream. Food Chem, 104, 93-99.
- 7. Meilgaard MC., Civille GV., Carr BT., 2007. Affective Tests: Consumer Tests and In-House Panel Acceptance Tests. In “Sensory Evaluation Techniques”, Eds., MC Meilgaard, GV Civille, BT Carr, 4th ed., CRC Press, Boca Raton.
- 8. Pasquini LU., Ballou RD., Bremel RD., Greppi GF., 1996. Detection of proteolytic degradation of milk proteins and relationship with different levels of SCC in Italian goats. In “Proceedings of the International Symposium on Somatic Cells and Milk of Small Ruminants”, Bella, Italy, September 25-27, 1994, pp. 275-281.
- 9. Ying C., Wang HT., Hsu JT., 2002. Relationship of somatic cell count, physical, chemical and enzymatic properties to the bacterial standard plate count in dairy goat milk. Liv Prod Sci, 74, 63-77.
- 10. Pisoni G., Fusi E., Cheli F., Rebucci R., Moroni P., Baldi A., 2004. Mammary gland health status and plasmin–plasminogen system in dairy goat. In “Book of Abstracts of the Eighth International Conference on Goats”, South Africa, July 4-9, 2004, p. 90.
- 11. Baudry C., De Cr´emoux R., Chartier C., Perrin G., 1997. Impact of mammary gland inflammation on milk yield and composition in goats. Vet Res, 28, 277-286.
- 12. Chen SX., Wang JZ., Van Kessel JS., Ren FZ., Zeng SS., 2010. Effect of somatic cell count in goat milk on yield, sensory quality, and fatty acid profile of semisoft cheese. J Dairy Sci, 93, 1345-1354.
- 13. Haenlein GFW., 2002. Relationship of somatic cell counts in goat milk to mastitis and productivity. Small Rumin Res, 45, 163-178.
- 14. Torres A., Hernández-Castellano LE., Morales-delaNuez A., Sánchez-Macías D., Moreno-Indias I., Castro N., Capote J., Argüello A., 2014. Short-term effects of milking frequency on milk yield, milk composition, somatic cell count and milk protein profile in dairy goats. J Dairy Res, 81, 275-279.
- 15. Laurinaviciute V., Siugzdaite J., Urbsienne D., 2004. Quality and composition of milk with different somatic cell count of two breeds of dairy goats. Medycyna Weter, 60, 1137-1248.
- 16. Raynal-Ljutovac K., Pirisi A., de Crémoux R., Gonzalo C., 2007. Somatic cells of goat and sheep milk: analytical, sanitary, productive and technological aspects. Small Rumin Res, 68, 126-144.
- 17. Harmon RJ., 1994. Physiology of mastitis and factors affecting somatic cell counts, J Dairy Sci, 77, 2103-2112.
- 18. Harris B., Bachman KC., 1988. Nutritional and management factors affecting solids-not fat, acidity and freezing point of milk, Florida cooperative Extension service, Dairy Sci. Dept., Ds,25.
- 19. Salman AMA., Elnasri HA., 2011. Somatic cell count, total bacterial count and acidity properties of milk in Khartoum State, Sudan. J Cell Anim Biol, 5, 223-230.
- 20. Morgan F., Gaspard CE., 1999. Influence of somatic cells on technological properties of goat milk and on characteristics of goat cheese. Renc Rech Rumin, 6, 317.
Keçi Sütü Somatik Hücre Sayısının Vanilyalı Dondurmanın Bazı Fiziksel, Kimyasal ve Duyusal Özellikleri Üzerine Etkileri
Abstract
Bu çalışmada keçi sütü somatik hücre sayısının (SHS) vanilyalı dondurmanın bazı fiziksel, kimyasal ve duyusal özellikleri
üzerine etkileri araştırılmıştır. Dondurma üretiminde düşük (1200 x 103 hücre/ml), orta (1500 x 103 hücre/ml) ve yüksek (1800
x 103 hücre/ml) SHS’ye sahip süt örnekleri kullanılmıştır. Çiğ sütün (pH, yağ içeriği, yağsız kuru madde içeriği, titrasyon asitliği
değeri) ve dondurma miksinin (pH, titrasyon asitliği değeri, viskozite değeri) bileşim ve bazı özellikleri kaydedilmiştir. Ayrıca,
dondurma örneklerinin yağ içeriği, toplam kuru madde içeriği, hacim artışı, erime oranı ve duyusal özellikleri belirlenmiştir.
Sonuçlar, yüksek SHS’ye sahip çiğ sütün yağ içeriğinin düştüğünü, pH ve titrasyon asitliği değerinin arttığını göstermiştir
(P<0.01). Ancak, sütlerin yağsız kuru madde içerikleri farklılık göstermemiştir (P˃0.05). Dondurma miksleri (pH, titrasyon
asitliği değeri, viskozite değeri) SHS değişiminden etkilenmemiştir. Dondurma örneklerinin hacim artışı, erime oranı, yağ ve
toplam kuru madde içeriği 3 grup arasında benzer bulunmuştur. Görünüş ve tekstür skorları farklılık göstermemiştir. Ancak,
SHS arttıkça aroma skorunun azaldığı belirlenmiştir (P<0.05). Sonuç olarak, keçi süt SHS çiğ sütün bazı özelliklerini ve vanilyalı
dondurmanın aromasını etkilemiştir.
Keywords
References
- 1. FAO, 2015. World Livestock Primary Production Statistics. United Nations Food and Agriculture Organization, Rome.
- 2. Pirisi A., Lauret, A., Dubeuf, J.P., 2007. Basic and incentive payments for goat and sheep milk in relation to quality. Small Rumin Res, 68, 167-178.
- 3. Albenzio M., Santillo A., Kelly AL., Caroprese M., Marino R., Sevi A., 2015. Activities of indigenous proteolytic enzymes in caprine milk of different somatic cell counts. J Dairy Sci, 98, 7587-7594.
- 4. Silanikove N., Merin U., Shapiro F., Leitner G., 2014. Subclinical mastitis in goats is associated with upregulation of nitric oxide-derived oxidative stress that causes reduction of milk antioxidative properties and impairment of its quality. J Dairy Sci, 97, 3449-3455.
- 5. Goff HD., Hartel RW., 2013. Analyzing frozen desserts. In “Ice cream”, Eds., HD Goff, RW Hartel, 7th ed., Springer, New York.
- 6. Akin MB., Akin MS., Kirmaci Z., 2007. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice cream. Food Chem, 104, 93-99.
- 7. Meilgaard MC., Civille GV., Carr BT., 2007. Affective Tests: Consumer Tests and In-House Panel Acceptance Tests. In “Sensory Evaluation Techniques”, Eds., MC Meilgaard, GV Civille, BT Carr, 4th ed., CRC Press, Boca Raton.
- 8. Pasquini LU., Ballou RD., Bremel RD., Greppi GF., 1996. Detection of proteolytic degradation of milk proteins and relationship with different levels of SCC in Italian goats. In “Proceedings of the International Symposium on Somatic Cells and Milk of Small Ruminants”, Bella, Italy, September 25-27, 1994, pp. 275-281.
- 9. Ying C., Wang HT., Hsu JT., 2002. Relationship of somatic cell count, physical, chemical and enzymatic properties to the bacterial standard plate count in dairy goat milk. Liv Prod Sci, 74, 63-77.
- 10. Pisoni G., Fusi E., Cheli F., Rebucci R., Moroni P., Baldi A., 2004. Mammary gland health status and plasmin–plasminogen system in dairy goat. In “Book of Abstracts of the Eighth International Conference on Goats”, South Africa, July 4-9, 2004, p. 90.
- 11. Baudry C., De Cr´emoux R., Chartier C., Perrin G., 1997. Impact of mammary gland inflammation on milk yield and composition in goats. Vet Res, 28, 277-286.
- 12. Chen SX., Wang JZ., Van Kessel JS., Ren FZ., Zeng SS., 2010. Effect of somatic cell count in goat milk on yield, sensory quality, and fatty acid profile of semisoft cheese. J Dairy Sci, 93, 1345-1354.
- 13. Haenlein GFW., 2002. Relationship of somatic cell counts in goat milk to mastitis and productivity. Small Rumin Res, 45, 163-178.
- 14. Torres A., Hernández-Castellano LE., Morales-delaNuez A., Sánchez-Macías D., Moreno-Indias I., Castro N., Capote J., Argüello A., 2014. Short-term effects of milking frequency on milk yield, milk composition, somatic cell count and milk protein profile in dairy goats. J Dairy Res, 81, 275-279.
- 15. Laurinaviciute V., Siugzdaite J., Urbsienne D., 2004. Quality and composition of milk with different somatic cell count of two breeds of dairy goats. Medycyna Weter, 60, 1137-1248.
- 16. Raynal-Ljutovac K., Pirisi A., de Crémoux R., Gonzalo C., 2007. Somatic cells of goat and sheep milk: analytical, sanitary, productive and technological aspects. Small Rumin Res, 68, 126-144.
- 17. Harmon RJ., 1994. Physiology of mastitis and factors affecting somatic cell counts, J Dairy Sci, 77, 2103-2112.
- 18. Harris B., Bachman KC., 1988. Nutritional and management factors affecting solids-not fat, acidity and freezing point of milk, Florida cooperative Extension service, Dairy Sci. Dept., Ds,25.
- 19. Salman AMA., Elnasri HA., 2011. Somatic cell count, total bacterial count and acidity properties of milk in Khartoum State, Sudan. J Cell Anim Biol, 5, 223-230.
- 20. Morgan F., Gaspard CE., 1999. Influence of somatic cells on technological properties of goat milk and on characteristics of goat cheese. Renc Rech Rumin, 6, 317.
Details
| Primary Language | English |
|---|---|
| Subjects | Health Care Administration |
| Journal Section | Araştırma Makaleleri |
| Authors | |
| Publication Date | October 25, 2018 |
| Published in Issue | Year 2018 Volume: 13 Issue: 2 |