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Hard Ewe’s Milk Cheese Manufactured from Milk of Three Different Groups of Somatic Cell Counts

J. J. Jaeggi^*, S. Govindasamy-Lucey^*, Y. M. Berger, M. E. Johnson^*, B. C. McKusick, D. L. Thomas and W. L. Wendorff

^* Wisconsin Center for Dairy Research,
Department of Animal Science and
Department of Food Science University of Wisconsin, Madison 53706
University of Wisconsin Agriculture Research Station, Spooner, WI

Corresponding author: J. J. Jaeggi; e-mail: jaeggi{at}cdr.wisc.edu.

As ovine milk production increases in the United States, somatic cell count (SCC) is increasingly used in routine ovine milk testing procedures as an indicator of flock health. Ovine milk was collected from 72 East Friesian-crossbred ewes that were machine milked twice daily. The milk was segregated and categorized into three different SCC groups: <100,000 (group I); 100,000 to 1,000,000 (group II); and >1,000,000 cells/ml (group III). Milk was stored frozen at -19°C for 4 mo. Milk was then thawed at 7°C over a 3-d period before pasteurization and cheese making. Casein (CN) content and CN-to-true protein ratio decreased with increasing SCC group 3.99, 3.97, to 3.72% CN, and 81.43, 79.72, and 79.32% CN to true protein ratio, respectively. Milk fat varied from 5.49, 5.67, and 4.86% in groups I, II, and III, respectively. Hard ewe’s milk cheese was made from each of the three different SCC groups using a Manchego cheese manufacturing protocol. As the level of SCC increased, the time required for visual flocculation increased, and it took longer to reach the desired firmness for cutting the coagulum. The fat and moisture contents were lower in the highest SCC cheeses. After 3 mo, total free fatty acids (FFA) contents were significantly higher in the highest SCC cheeses. Butyric and caprylic acids levels were significantly higher in group III cheeses at all stages of ripening. Cheese graders noted rancid or lipase flavor in the highest SCC level cheeses at each of the sampling points, and they also deducted points for more body and textural defects in these cheeses at 6 and 9 mo.

Key Words: hard ewe’s milk cheese • ovine • somatic cell count • fatty acids

Abbreviation key: EF = East-Friesian, FID = flame-ionization detector

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