The study of different somatic cell count levels on lipolysis process of white brine cheese

Somatic cell contains plasmin enzyme which hydrolyses milk protein; Therefore, a large amount of milk is removed during cheese making and the cheese production efficiency is reduced. So, the aim of this study was to estimate the changes of ripening with the attention to lipolysis process by monitoring the releasing of free fatty acids during ripening period. Three levels of somatic cell count in milk were classified as follows: Treatment 1: low somatic cell count in milk (0.7×105) cell/ml as control sample. Treatment 2: medium somatic cell count in milk (4.5×105) cell/ml Treatment 3: high somatic cell count in milk (1.2×106) cell/ml. The profile of free fatty acids was obtained by GC method. All free fatty acid including Short chain free fatty acid (SCFFA) and Long chain free fatty acids (LCFFA) increased during 65 days of ripening period. Oleic and palmitic fatty acids were predominant on the fifth day of the ripening period. However, treatment 3 on days 35 and 65 of the ripening period of white brine cheeses had the highest amount of oleic and palmitic acids. According to the results, treatment 1 was introduced as the best treatment.