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Statistical determination of effect of somatic cell count on dairy processing and flavor in romanov sheep milk

By: Duygu Ulaş, Murat Çimen

Key Words: Statistical control, Milk, SCC, Sheep, Process, Flavor

Int. J. Agron. Agri. Res. 13(3), 67-70, September 2018.

Certification: ijaar 2018 0160 [Generate Certificate]

Abstract

In this research, statistical control on somatic cell counts (SCC) of milk obtained from the Romanov sheep raised in Tunceli Province of Turkey performed for determination of suitability to dairy process and flavor standards. In the study, 10 Romanov sheep were used as animal material. The somatic cell count means were compared with the mentioned reference values for dairy process and flavor standards using one-sample t test. Milk SCC rate for used animal material (155.763cells/mL) was lower than reference value of standards for dairy process (max. 1.000.000cells/mL). Observed SCC levels for Romanov sheep were lower than announced limits for undesired taste (max. 3.000.000cells/mL). Found milk SCC in the research was so favorable for both standards. Higher values from dairy process standards could be an undesirable level for extremely sensitive consumers although it is suitable for undesired taste limit. Milk containing low SCC of Romanov ewes is more favorable in terms of flavor of milk and economic gain associated with dairy process.

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Statistical determination of effect of somatic cell count on dairy processing and flavor in romanov sheep milk

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Duygu Ulaş, Murat Çimen.
Statistical determination of effect of somatic cell count on dairy processing and flavor in romanov sheep milk.
Int. J. Agron. Agri. Res. 13(3), 67-70, September 2018.
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