Characterisation of probiotic fermented milks produced from goat milk containing low or high somatic cell counts

Probiotic fermented milks were produced from goat milk containing two different somatic cell counts (SCC) at low (<500.000 cells/mL) and high (>1.500.000 cells/mL) levels. The produced samples were analysed for some chemical, textural, microbiological and sensory properties. The samples made from high SCC goat milk had higher lipolytic activity. The viscosity and hardness of probiotic fermented milks with low SCC were higher than that of the higher SCC samples. Probiotic fermented milks produced with low SCC achieved higher sensory scores and the viability of the starter bacteria was more stable in these samples.
Probiotička fermentirana mlijeka proizvedena su od kozjeg mlijeka koje se sadržavalo različit broj somatskih stanica (SCC), odnosno manji (<500.000 stanica/mL) i veći (>1.500.000 stanica/mL) broj SCC. Proizvedenim uzorcima su analizirana neka kemijska, reološka, mikrobiološka i senzorska svojstva. Uzorci proizvedeni od kozjeg mlijeka s velikim SCC imali su veću lipolitičku aktivnost. Viskoznost i čvrstoća gruša probiotičkih fermentiranih mlijeka s malim SCC bile su veće nego kod uzoraka s većim SCC. Probiotička fermentirana mlijeka proizvedena s malim SCC postigli su bolje rezutate prilikom senzorske analize i broj živih stanica bakterija starter kulture bio je stabilniji u tim uzorcima.