The effect of artificial reduction of the somatic cell count, as a violation of authenticity, on milk quality indicators.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F25%3A102327" target="_blank" >RIV/60460709:41210/25:102327 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60076658:12220/25:43910222 RIV/26722861:_____/25:N0000019

Výsledek na webu

<a href="https://cjas.agriculturejournals.cz/artkey/cjs-202508-0004_the-effect-of-artificial-reduction-of-the-somatic-cell-count-as-a-violation-of-authenticity-on-milk-quality-i.php" target="_blank" >https://cjas.agriculturejournals.cz/artkey/cjs-202508-0004_the-effect-of-artificial-reduction-of-the-somatic-cell-count-as-a-violation-of-authenticity-on-milk-quality-i.php</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/90/2025-CJAS" target="_blank" >10.17221/90/2025-CJAS</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The effect of artificial reduction of the somatic cell count, as a violation of authenticity, on milk quality indicators.

Popis výsledku v původním jazyce

The somatic cell count (SCC) in raw milk is an important indicator of health and hygienic quality. Artificial reduction of the SCC (ARSCC) in milk, for the apparent improvement of milk quality for commercial reasons, is an undesirable phenomenon and a violation of authenticity both in the factual sense and legislatively. Analytical methods need to be developed to identify ARSCC as well as to assess the effects that ARSCC may have on milk. The aim of the work was to quantify the effects of ARSCC on cow’s milk as a food raw material. The results presented are some of the first on the given problem. Raw bulk tank cow milk was sampled in two experiments, each time for the whole year (2021–2022 and 2023–2024, n = 66 and n = 53, respectively) from herds of Czech Fleckvieh and Holstein cows, 1 : 1. ARSCC in experiment 1 (n = 66) slightly reduced the fat content, in experiment 2 (n = 53) it did not, otherwise the milk indicators with the exception of SCC were almost (1) and completely (2) identical. All samples were negative for the presence of inhibitory substance residues. ARSCC under the specified technological conditions reduced SCC (1) from 772 ± 906 103/ml to 376 ± 630 103/ml, by –51.3% (P < 0.001) and (2) from 592 ± 798 103/ml to 304 ± 468 103/ml, by –48.5% (P < 0.001). Under these circumstances, the milk fermentation ability improved (1) from 28.52 ± 4.72 °SH to 31.0 ± 4.65 °SH, by 8.66% (P < 0.001) and (2) from 32.51 ± 2.61 °SH to 33.80 ± 2.88 °SH, by 3.97% (P < 0.001). Curd firmness was better for SCC ? 400 103/ml compared to higher SCC by 5.26% (P < 0.001). Nevertheless, it is not possible, for hygienic and health reasons, to allow such milk for human consumption and it is necessary to find effective identification analytical methods for ARSCC.

Název v anglickém jazyce

The effect of artificial reduction of the somatic cell count, as a violation of authenticity, on milk quality indicators.

Popis výsledku anglicky

The somatic cell count (SCC) in raw milk is an important indicator of health and hygienic quality. Artificial reduction of the SCC (ARSCC) in milk, for the apparent improvement of milk quality for commercial reasons, is an undesirable phenomenon and a violation of authenticity both in the factual sense and legislatively. Analytical methods need to be developed to identify ARSCC as well as to assess the effects that ARSCC may have on milk. The aim of the work was to quantify the effects of ARSCC on cow’s milk as a food raw material. The results presented are some of the first on the given problem. Raw bulk tank cow milk was sampled in two experiments, each time for the whole year (2021–2022 and 2023–2024, n = 66 and n = 53, respectively) from herds of Czech Fleckvieh and Holstein cows, 1 : 1. ARSCC in experiment 1 (n = 66) slightly reduced the fat content, in experiment 2 (n = 53) it did not, otherwise the milk indicators with the exception of SCC were almost (1) and completely (2) identical. All samples were negative for the presence of inhibitory substance residues. ARSCC under the specified technological conditions reduced SCC (1) from 772 ± 906 103/ml to 376 ± 630 103/ml, by –51.3% (P < 0.001) and (2) from 592 ± 798 103/ml to 304 ± 468 103/ml, by –48.5% (P < 0.001). Under these circumstances, the milk fermentation ability improved (1) from 28.52 ± 4.72 °SH to 31.0 ± 4.65 °SH, by 8.66% (P < 0.001) and (2) from 32.51 ± 2.61 °SH to 33.80 ± 2.88 °SH, by 3.97% (P < 0.001). Curd firmness was better for SCC ? 400 103/ml compared to higher SCC by 5.26% (P < 0.001). Nevertheless, it is not possible, for hygienic and health reasons, to allow such milk for human consumption and it is necessary to find effective identification analytical methods for ARSCC.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Projekt

<a href="/cs/project/QK21010212" target="_blank" >QK21010212: Vývoj metod pro kontrolu manipulace kvality mléka určeného k dalšímu technologickému zpracování a zajištění jeho autenticity.</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Animal Science

ISSN

1212-1819

e-ISSN

1805-9309

Svazek periodika

70

Číslo periodika v rámci svazku

8

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

16

Strana od-do

319-334

Kód UT WoS článku

001560870100002

EID výsledku v databázi Scopus

2-s2.0-105014959682