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Article: Hard ewe's milk cheese manufactured from milk of three different groups of somatic cell counts
- Article from:
- Journal of Dairy Science
- Article date:
- October 1, 2003
- Author:
CopyrightCopyright American Dairy Science Association Oct 2003. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
As ovine milk production increases in the United States, somatic cell count (SCC) is increasingly used in routine ovine milk testing procedures as an indicator of flock health. Ovine milk was collected from 72 East Friesian-crossbred ewes that were machine milked twice daily. The milk was segregated and categorized into three different SCC groups: <100,000 (group I); 100,000 to 1,000,000 (group II); and >1,000,000 cells/ml (group III). Milk was stored frozen at -19[degrees]C for 4 mo. Milk was then thawed at 7[degrees]C over a 3-d period before pasteurization and cheese making. Casein (CN) content and CN-to-true protein ratio decreased with increasing SCC group 3.99, 3.97, to ...
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