Effects of somatic cells on the protein profile of hard ovine cheese produced from different breeds

Bulk tank ewe's milks with low (2,500,000 ml−1) somatic cell counts (SCC) from three breeds were used to manufacture hard ewes’-milk cheese. Physico-chemical analysis and capillary electrophoresis of fresh cheeses and cheeses that had been ripened for 1, 2, 3 and 6 months were carried out. The...

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Bibliographic Details
Published in:Journal of dairy research 2011-08, Vol.78 (3), p.279-286
Main Authors: Revilla, Isabel, Rodríguez-Nogales, Jose M, Vivar-Quintana, Ana M
Format: Article
Language:English
Subjects:
Acidity
Animal productions
Animals
Biological and medical sciences
breeds
capillary electrophoresis
casein
Cheese - analysis
Chemical analysis
Dairy products
ewes
Food Analysis
Food industries
fresh cheeses
Fundamental and applied biological sciences. Psychology
lipid content
manufacturing
milk
Milk - chemistry
Milk - cytology
Milk and cheese industries. Ice creams
Milk Proteins - analysis
Moisture content
principal component analysis
Principal components analysis
Sheep - genetics
somatic cell count
somatic cells
Terrestrial animal productions
Vertebrates
water content
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Summary:Bulk tank ewe's milks with low (2,500,000 ml−1) somatic cell counts (SCC) from three breeds were used to manufacture hard ewes’-milk cheese. Physico-chemical analysis and capillary electrophoresis of fresh cheeses and cheeses that had been ripened for 1, 2, 3 and 6 months were carried out. The results showed that high SCC levels in milk affected the moisture content of only freshly made cheeses and the pH, fat content and fat acidity of ripened cheeses. Regarding proteolysis, the levels of all β-CNs in freshly made cheeses were significantly lower as the SCC values increased and the Castellana breed was the most affected by SCC levels because a significant decrease in all α-CNs was also observed as SCC levels rose. Analysis of the casein profile by principal component analysis (PCA) revealed that there were no clear differences according the SCC up to the third month. However in the third and sixth months cheeses with low levels of SC were closely grouped and characterised by the highest levels of intact caseins. Regarding the effect of breed, the results point to a more intense proteolytic activity in the Assaf breed, whose more matured cheeses showed the highest content of casein proteolytic fragments.
ISSN:0022-0299
1469-7629
DOI:10.1017/S0022029911000458