International Conference on
Advanced Microbiology and Research

Biography:

Abstract:

Introduction: Milk is a very complex colloidal dispersion and the quantities of its main components differ tangibly in various races of mammals. All milk contains some levels of somatic cells. When there is bacterial infection, tissue damage or other inflammation processes affecting the mammary tissue the number of somatic cells count in milk increases dramatically. This study was conducted to investigate the effect of somatic cell count of ewe milk from Shal breed on chemical and physicochemical properties of raw milk. Fifty pure-breed 3-year old ewes of Shal breed in their late lactation were randomly selected. In physicochemical properties (pH, Titratable acidity) and chemical composition (fat content, crude protein, lactose) and the content of nitrogen fractions of raw ewe milk samples were determined in two somatic cell levels (low<500,000 cells/ml and high>500,000 cells/ml). Results showed that increases in somatic cell count significantly improved its   pH (P<0/01). Milk fat was also increased as the number of somatic cell increased (P<0/05). Milk protein was also increased by increasing of somatic cell count (P<0/01). But lactose content significantly reduced (P<0/01) and had no tangible effect on acidity or on nitrogen fraction. The present research showed that the number of somatic cells during milk secretion has a significant relationship with the protein, fat, and lactose content which alter during udder infection. This change in the main components of milk can create different conditions in raw milk both during its production and subsequent processing. Therefore, close attention must be paid to these infections and have to say So far no one has reported the effects of somatic cells on the raw milk of this specific breed.