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Meta-analysis to investigate relationships between somatic cell count and raw milk composition, Cheddar cheese processing characteristics and cheese composition
U. Geary, N. Lopez-Villalobos, B. O'Brien, D.J. Garrick and L. Shalloo
Irish Journal of Agricultural and Food Research
Vol. 52, No. 2 (2013), pp. 119-133
Published by: TEAGASC-Agriculture and Food Development Authority
Stable URL: http://www.jstor.org/stable/23631025
Page Count: 15
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The relationship between elevated somatic cell count (SCC) and raw milk composition, cheese processing and cheese composition, was investigated by meta-analysis using available literature representing 45 scientific articles. With respect to raw milk composition there was a significant positive relationship between SCC and the protein and fat contents and a significant negative relationship between SCC and the lactose content. In relation to cheese processing, there was a significant negative relationship between SCC and recoveries of protein and fat. As SCC increased cheese protein content declined and cheese moisture content increased.
Irish Journal of Agricultural and Food Research © 2013 TEAGASC-Agriculture and Food Development Authority