title: Effects of milk somatic cell counts on some physicochemical and functional characteristics of skim and whole milk powders.
abstract: The aim of this work was to study the influence of milk somatic cell count (SCC) levels on spray-dried milk powders. For this reason, 3 cow milks with different SCC (<300,000, 300,000-700,000, >700,000 SCC/mL) were processed into skim (SMP) and whole milk powder (WMP). The effect of SCC on the physicochemical and functional characteristics of the milk powders and textural properties of set-type yogurts produced from reconstituted milk powders with different SCC was evaluated. A crucial difference was noted between milk powders depending on different SCC. Protein values and ash content of powder samples decreased correlatively with increasing SCC. The hydroxymethylfurfural content of SMP was higher than WMP. We noted an increase in hydroxymethylfurfural content of both SMP and WMP depending on elevated SCC. Solubility index of SMP and WMP was 1.280 to 1.632 and 0.940 to 1.208mL, respectively; with increasing SCC, solubility index was affected adversely. The highest foam stability was determined in SMP containing >700,000 SCC. Bulk density of SMP and WMP was between 0.682 and 0.708 and 0.660 to 0.685g/cm(3), respectively. An increase was observed in scorched particle of both SMP and WMP depending on increasing SCC. We found significant differences in particle size distribution of milk powders produced from milk with SCC at different levels. Although WMP had more uniform and big particle structure, SMP had more specific area. A negative correlation was noted between yogurt texture and SCC. Results indicate that milk SCC has negative influences on milk powder quality.
authors.affiliation: Faculty of Engineering and Architecture, Department of Food Engineering, Necmettin Erbakan University, Konya 42090, Turkey. Electronic address: dsert@konya.edu.tr.
authors.forename: Durmuş
authors.initials: D
authors.lastname: Sert
authors.affiliation: Faculty of Engineering, Department of Food Engineering, Bayburt University, Bayburt 69000, Turkey.
authors.forename: Emin
authors.initials: E
authors.lastname: Mercan
authors.affiliation: Enka Dairy and Food Products Industry and Commerce Ltd., Konya 42150, Turkey.
authors.forename: Serdar
authors.initials: S
authors.lastname: Aydemir
authors.affiliation: Enka Dairy and Food Products Industry and Commerce Ltd., Konya 42150, Turkey.
authors.forename: Mustafa
authors.initials: M
authors.lastname: Civelek
mesh_terms: D000818:Animals; D002417:Cattle; D002452:Cell Count / Q000662:veterinary; D005260:Female; D008892:Milk / Q000166:cytology*; D008894:Milk Proteins; D011208:Powders; D015014:Yogurt
chemical_list: D008894:Milk Proteins; D011208:Powders
keywords: milk powder quality; particle size; somatic cell count