The somatic cell count (SCC) of milk, used as indicators of animal mammary disease, may vary widely because of endogenous and exogenous factors. Some studies have shown that an increase in SCC leads to a modification in the chemical composition of ewes’ milk. The aim of this study was to determine the effect of two different SCC values on the most important sensory characteristics of Pecorino cheese. After thermization, bulk milk samples from 44 Sarda ewes with low (<500,000 mL–1) or high (>2,400,000 mL–1) SCC were used. Sensory analysis was performed after 2 months of ripening by a trained panel according to ISO 13299:2003. Samples of cheese were also subjected to analysis by electronic nose/metal oxide sensors. A two-way analysis of variance was applied to each sensory attribute with SCC level groups and cheese samples as fixed effects. The difference in milk SCC levels resulted in changes in cheese texture, being the high SCC cheeses more grainy, tough and screechy. The low SCC samples were perceived as more moist and greasy and showed a more homogeneous colour. In addition, they had a less salty and acidic taste. With regard to the flavour and odour attributes, they were not affected by the SCC level of the milk. The analysis performed by the electronic nose confirmed the results obtained by the panel. Overall acceptability was higher for the low SCC cheeses (5.46 vs 3.16 on a 9-point unstructured scale). In conclusion, results of this study indicated that SCC in milk is a major factor that can negatively affect the sensory characteristics of Pecorino cheese over 60 days of ripening.
The effect of somatic cell count on Pecorino cheese sensory properties
TRABALZA MARINUCCI, Massimo;MIRAGLIA, DINO;RANUCCI, David;ACUTI, GABRIELE;ESPOSTO, Sonia;BRANCIARI, Raffaella
2011
Abstract
The somatic cell count (SCC) of milk, used as indicators of animal mammary disease, may vary widely because of endogenous and exogenous factors. Some studies have shown that an increase in SCC leads to a modification in the chemical composition of ewes’ milk. The aim of this study was to determine the effect of two different SCC values on the most important sensory characteristics of Pecorino cheese. After thermization, bulk milk samples from 44 Sarda ewes with low (<500,000 mL–1) or high (>2,400,000 mL–1) SCC were used. Sensory analysis was performed after 2 months of ripening by a trained panel according to ISO 13299:2003. Samples of cheese were also subjected to analysis by electronic nose/metal oxide sensors. A two-way analysis of variance was applied to each sensory attribute with SCC level groups and cheese samples as fixed effects. The difference in milk SCC levels resulted in changes in cheese texture, being the high SCC cheeses more grainy, tough and screechy. The low SCC samples were perceived as more moist and greasy and showed a more homogeneous colour. In addition, they had a less salty and acidic taste. With regard to the flavour and odour attributes, they were not affected by the SCC level of the milk. The analysis performed by the electronic nose confirmed the results obtained by the panel. Overall acceptability was higher for the low SCC cheeses (5.46 vs 3.16 on a 9-point unstructured scale). In conclusion, results of this study indicated that SCC in milk is a major factor that can negatively affect the sensory characteristics of Pecorino cheese over 60 days of ripening.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
