Aspects of Chemical Composition and Somatic Cell count of Cow Milk Marketed at Dispensers

Abstract

Milk quality is influenced by many factors: lactation, fat, protein, lactose, number of somatic cells. In order to process raw milk and compare with criteria of quality and food safety the Regulation of European Parliament and the council no. 853/2004. Analysing the total number of somatic cells (SCC) in the period July-August 2017 it is noted that in case of samples collected from first automatic milk dispenser exceed 2 times the maximum admissible values and the samples collected from second automatic milk dispenser are up to the maximum allowable values which show that milking hygiene and animal health are at the European standards required. Analysis of fat content for both cases indicates that it is within the standard values for cow's milk and fat variations for DM1 samples are very low at temperatures above 30 degrees Celsius which shows that high temperatures do not influence these parameters. The biological material study was represented analysed by 30 samples of milk from only two cow milk dispensers functional located in this period in Cluj-Napoca city. These samples were collected at the same time period during July-August months. The aim of present study is to determine whether milk marketed through dispensers under the high temperature conditions specific to this period is affected in terms of qualitative parameter analysis.

Keywords

• fat,lactose, milk, protein, somatic cells