RESEARCHES REGARDING THE SOMATIC CELLS NUMBER FROM RAW MILK USED IN TELEMEA CHEESE TECHNOLOGICAL PROCESS

Abstract

It is known that by milk production hygiene must be assure: milk microbiological security, increase the sensorial and nutritive properties, increase term of availability and consumption. The milk hygienic national strategies involved: raw material risk contamination avoiding and reducing as can is possible and the microorganisms destroying or stopping development of those. In this paper it is presented the results of somatic cells number determination by raw milk used in Telemea cheese technological processes within 5 research stations. Determinations were effectuated on 2 series with 57 samples each of them, prelevated in reception phase in summer and winter seasons.

Keywords

• somatic cells
• quality
• contamination
• raw milk
• hygienic value