Effect of Somatic Cell Count on Low-fat Mozzarella Cheese Structure

摘要

Milk samples with low (L-SCC,130,000/ml),medium (M-SCC,1,040,000/ml) and high(H-SCC,3,120,000/ml) Somatic Cell Counts (SCC) were obtained from a dairy farm.In order to evaluate the quality's changes of Low-fat mozzarella cheese with different SCC during ripening period,the change of texture properties,microstructure were measured.With the increase of somatic cells in milk,the structure of the cheese became worse.