The influence of somatic cell count on sheep milk composition and cheese-making properties

Abstract

Somatic cell count (SCC) is an important tool for monitoring intramammary infections in dairy cows. However, systematic generalization of this decision rule is not easy in small ruminants. Determination of SCC in sheep milk is important for the processors of milk (indicator of quality), for breeders (mastitis indicator) and could be useful for selection as well. SCC value can be affected by some non-infective factors such as breed, stage of lactation, parity, type of lambing, type of milking, etc. (Bergonier et al., 1994), as well the health status of the udder (Fruganti et al., 1985; Ranucci et al., 1988). In addition, EC Directive 92/46, which regulates the production and commercialisation of milk and dairy products, imposes strict limits on SCC from dairy cattle but it does not dispel the uncertainty over recommended SCC levels in small ruminants.With the aim of knowing more about somatic cells count and their effects on milk quality and cheese-making properties an experimental trial was carried out.

Keywords

• somatic cell count, milk quality, Pecorino cheese