Main Article Content

Ertugrul Bilgucu Galin Ivanov Ivelina Ivanova Tatyana Balabanova Ahmet Uzatici

Abstract

The present study aimed to provide scientific information for the effect of somatic cells count (SCC) of raw cow milk on the fermentation process and quality characteristics of ayran. Test ayran samples were produced from three different batches of cow milk with low (<400,000 cells.cm-3), medium (between 500,000 and 600,000 cells.cm-3) and high (1000,000 cells.cm-3) SCC, respectively. The main physicochemical parameters as pH, total solids, milk fat, protein, lactose, lactic acid content and microbiological parameters as somatic cells count (SCC) and total viable count (TVC) of raw milk and ayran samples were studied. During the first coagulation stages, the higher SCC in the milk seems to have an inhibiting effect on the development of the lactic acid bacteria from the starter culture and on the fermentation process, respectively. Nevertheless, SCC of the raw milk did not have a significant effect on the composition of the ayran. The increase in the SCC values up to 1000,000 cells.cm-3 in the raw cow’s milk affected negatively the organoleptic characteristics of the ayran made from it. Practical applications:The knowledge for the effect of SCC of raw caw milk on the fermentation process allows us to optimize the technology parameters for production of ayran and to improve its quality characteristics. The data from sensory analysis of ayran samples produced by milks with different SCC will provide additional information for the importans of the implementation of the monitoring of somatic cells in raw caw milk quality control.

Article Details

References

Altay F., F. Karbancıoglu-Güler, C. Daskaya-Dikmen, D. Heperkan, A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics. Int. J. Food Microbiol., 2013, 167: 44–56 https://doi.org/10.1016/j.ijfoodmicro.2013.06.016

BNS 1111-80, 1980. Milk and milk products. Determination of acidity. (Bg) http://www.bds-bg.org/standard/?national_standard_id=15759

Bytyqi H., Zaugg U., Kurtesh S., Hamidi A., Gjonbalaj M., Muji S., Mehmeti H. Influence of management and physiological factors on somatic cell influence of management and physiological factors on somatic cell count in raw cow milk in Kosova. Veterinarski arhiv, 2010, 80(2): 173-183

Draper N., Smith H. Applied Regression Analysis, 3rd Edition. A Wiley-Interscience Publication John Wiley & Sons, Inc. Toronto, 1998, Canada, pp. 135-149, ISBN: 978-0-471-17082-2 https://www.wiley.com/en-us/Applied+Regression+Analysis%2C+3rd+Edition-p-9780471170822

Gülmez, M., Güven, A., Sezer, C., Duman, B. Evaluation of microbiological and chemical quality of ayran samples marketed in Kars and Ankara cities in Turkey. The Journal of the Faculty of Veterinary Medicine, University of Kafkas 2003. 9 (1): 49–52 https://pdf.eurekamag.com/research/003/759/003759579.php

ISO 4833-2:2013. Microbiology of the food chain - Horizontal method for the enumeration of microorganisms - Part 2: Colony count at 30 degrees C by the surface plating technique - Technical Corrigendum 1 (ISO 4833-2:2013/Cor 1:2014) https://www.iso.org/obp/ui/#iso:std:iso:4833:-2:ed-1:v1:en

Fernandes A., Moretti T., Bovo F., Lima C., Oliveira C. Effect of somatic cell count on lipolysis, proteolysis and apparent viscosity of UHT milk during storage. International Journal of Dairy Technologies, 2007, 61(1): 327-332

Kenward R. Wildlife radio-tagging equipment, field techniques and data analysis. 1987 https://www.doi.org/10.2307/1940062

Kocak, C., Avsar, Y.K., Tamucay, B. A comparative study on the production methods of ayran. Gida (Food), 2006, 31 (4), 225–231 https://books.google.bg/books?id=SxtYDgAAQBAJ&printsec=frontcover&hl=bg#v=onepage&q&f=false

Mundan D., Meral B.A, Demir A., Doğaner M. Süt Sığırı İşletmelerinde Sütteki Toplam Bakteri ve Somatik Hücre Sayısının Ekonomik Açıdan Değerlendirilmesi. Harran Üniversity Journal of Veterenıry Faculty, 2015, 4(2): 84-89 https://dergipark.org.tr/download/article-file/308519

Rogers S.A., Mitchell G.E. The relationship between somatic cell count, composition and manufacturing properties of bulk milk 6. Cheddar cheese and skim milk yoghurt. Australian Journal Dairy Tec, 1994, 49: 70–74 https://doi.org/10.3329/ajmbr.v3i1.32030

Sargeant J.M., Schukken Y.H., Leslie K.E. Ontario bulk milk somatic cell count reduction program: progress and outlook. Journal of Dairy Science, 1998, 81(1): 1545–1554 https://doi.org/10.3168/jds.S0022-0302(98)75720-0

Tamime A., Robinson R. Yoghurt, Science and Technology, International Journal of Dairy Technology, 1999, 61(1):112-113 https://doi.org/10.1111/j.1471-0307.2008.00348.x

How to Cite
BILGUCU, Ertugrul et al. Effect of somatic cells count of raw caw milk on the fermentation process and quality of ayran. Food Science and Applied Biotechnology, [S.l.], v. 3, n. 1, p. 1-8, mar. 2020. ISSN 2603-3380. Available at: <https://www.ijfsab.com/index.php/fsab/article/view/73>. Date accessed: 26 may 2020. doi: https://doi.org/10.30721/fsab2020.v3.i1.73.