Effect of different levels of somatic cell count of cow milk and lipase enzyme on free fatty acids composition and sensory properties of White brined cheese

Mastitis is defined as an inflammation of the mammary gland usually resulting from a bacterial infection. The number of somatic cell is the one of the important indices of quality and healthy evaluations of milk. The objective of this research was to evaluate the effect of 3 levels of somatic cell counts in raw milk and lipase enzyme addition on free fatty acids and sensory properties of white brined cheese during 70 days of ripening period. Three levels of SCC and one level of lipase enzyme addition (2%) and 3 levels of storage time (5, 35 and 70 days) were selected. Initially, 3 groups of dairy cows were selected to obtain low (1000000 cells/mL) SCC in milks that were used to manufacture 6 vats of cheese: 3 vats with added 2% lipase enzyme and 3 vats with not added lipase enzyme. Experimental design was carried out by using Completely Randomized Design (CRD). Six treatments at 3 replications during 5, 35 and 70 days of ripening period were selected. Free fatty acids profile showed that oleic acid had the highest content of free fatty acids among others. The content of free fatty acids of all treatments often increased until 35 days of ripening period and then decreased at the end of ripening period. Sensory properties showed that flavor and texture scores of all treatments decreased during 70 days of ripening period. According to obtained results, (T1) as a control sample (was the best treatment among others. The raise of somatic cells can be decreased yield of cheese making and also sensory qualities of final products.