The Importance of Somatic Cell Content in Sheep's Milk for the Quality of Dairy Products
When it comes to sheep’s milk, quality is a crucial factor that can make the difference between a successful and a mediocre product. A decisive aspect of milk quality is the somatic cell content. This parameter not only influences the health of the animals, but also has significant effects on the composition of the milk, especially the protein and mineral fractions. Let’s find out together why it is so important and how our company can help improve the quality of your milk through the use of advanced machinery.
Somatic Cells: What They Are and Why They Matter
Somatic cells in milk are mainly immune system cells, which occur naturally. However, a high number of somatic cells is often indicative of mastitis, an infection of the udder that can compromise milk quality. Milk with a somatic cell content of less than 250,000 cells/mL is considered to be of high quality, while a higher number may indicate health problems in the animals and adversely affect the composition of the milk.
Impact on Milk Components
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Lactose and Casein
Somatic cell content has a direct effect on lactose and casein levels in milk. Milk with less than 250,000 cells/mL tends to have higher levels of lactose and casein. These components are essential for the production of quality cheese. Lactose is essential for fermentation, while casein is the main protein in milk, crucial for cheese structure and texture.
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Mineral Salts: Phosphorus, Calcium and Magnesium
Mineral salts such as phosphorus, calcium and magnesium are also influenced by the somatic cell content. These minerals not only contribute to the nutritional value of milk, but are also important for the coagulation and ripening of cheese. Milk with a low somatic cell content contains higher levels of these minerals, thus improving the final quality of the cheese.
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Serum Proteins, Ash and Chlorides
Conversely, a higher somatic cell content is associated with an increase in seroproteins, ash and chlorides. Seroproteins may adversely affect the texture of the cheese, while high ash and chlorides may alter the taste and shelf life of the final product.
Benefits of a Milk with Low Somatic Cells
Producing milk with a low somatic cell content is not only a question of animal health, but also a strategy for high-quality dairy products. Cheeses produced from milk with less than 250,000 cells/mL are generally more valuable, with a better texture and purer flavour.
To achieve these high standards, technology plays a key role. Our company specialises in manufacturing state-of-the-art dairy machinery designed to monitor and reduce the somatic cell content in sheep’s milk.
Technological Solutions to Improve Milk Quality
Advanced Filtration Systems
Our filtration systems are designed to effectively remove impurities and reduce the number of somatic cells. By using membrane filters and microfiltration technology, we can ensure that only the best quality milk is used for cheese production.
Analysis and Monitoring Systems
In addition to filtration, we offer advanced tools for real-time analysis of somatic cell content. These monitoring systems allow continuous control of milk quality and immediate intervention in case of deviations from optimal parameters.
Hygiene and Maintenance Programmes
Finally, we offer comprehensive hygiene and maintenance programmes to keep your facilities in optimal condition. Regular equipment cleaning and preventive maintenance are essential to prevent contamination and reduce the risk of infections that can increase the somatic cell content in milk.
Conclusion
The somatic cell content in sheep’s milk is a crucial indicator of its quality. Milk with less than 250,000 cells/mL offers significant advantages in terms of composition and quality of the cheese produced. Investing in advanced technology to monitor and reduce somatic cell count is a winning strategy for any cheese producer wishing to raise the quality of its products. Our company is ready to assist you with innovative and customised solutions to take your production to the next level. Visit our website to find out more about how we can help you improve the quality of your milk and cheese.
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