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Information Journal Paper

Title

EFFECT OF SOMATIC CELL COUNT ON THE PHYSICO-CHEMICAL PROPERTIES OF CHEESE MADE OF SHEEP MILK

Pages

  71-77

Abstract

 In this study, cheeses were made from sheep s milk with two different SOMATIC CELL COUNT (SCC), at low (300,000 cells/ml) and high (1,200,000 cells/ml) levels. The effects of two category of SCC, STARTER CULTURE (1-3%) and storage time (1-120 day), chemical properties (total solids, protein, pH, fat, and salt) were investigated. All experiments were carried out in 2 replications and data analyzed in randomized completely by Minitab 13.1 software. Results showed that the SCC cheeses presented significantly lower total solid, pH, fat and protein characteristics. The SCC had a significant effect lowest level on the fat, pH, total salid and protein of the cheeses at storage times. The cheese with the highest STARTER CULTURE had the lowest level of protein.

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    APA: Copy

    ZAREI, M., MORTAZAVI, A., & NAJAFNAJAFI, M.. (2011). EFFECT OF SOMATIC CELL COUNT ON THE PHYSICO-CHEMICAL PROPERTIES OF CHEESE MADE OF SHEEP MILK. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 3(3 (9)), 71-77. SID. https://sid.ir/paper/176563/en

    Vancouver: Copy

    ZAREI M., MORTAZAVI A., NAJAFNAJAFI M.. EFFECT OF SOMATIC CELL COUNT ON THE PHYSICO-CHEMICAL PROPERTIES OF CHEESE MADE OF SHEEP MILK. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2011;3(3 (9)):71-77. Available from: https://sid.ir/paper/176563/en

    IEEE: Copy

    M. ZAREI, A. MORTAZAVI, and M. NAJAFNAJAFI, “EFFECT OF SOMATIC CELL COUNT ON THE PHYSICO-CHEMICAL PROPERTIES OF CHEESE MADE OF SHEEP MILK,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 3, no. 3 (9), pp. 71–77, 2011, [Online]. Available: https://sid.ir/paper/176563/en

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