This investigation aimed to assess how the somatic cell count (SCC) impacts milk production and the physicochemical quality of milk, including the effects of centrifugation and microfiltration on SCCs and the yield of fresh cheese. Milk production was analysed at different somatic cell counts (SCCs) to observe how centrifugation and microfiltration affected the removal of SCs from the milk and the yield of fresh cheese. Tukey’s test was employed at a 5% significance level to compare the chemical composition of the milk, milk production, and fresh cheese yield when using microfiltered and/or centrifuged milk. Milk with an SCC of ≤200,000 somatic cells (SCs) per mL exhibited higher yields. Although centrifugation and microfiltration influenced milk fat content, total dry extract and SCC, they did not impact fresh cheese yield. It is important to note that these processes reduced the fat content and SCC, making skim milk a potential option for future research studies.
