Contenuto di cellule somatiche del latte ovino: effetti sulla composizione, sulle frazioni proteiche e sul contenuto di sali minerali

Aim of the research was to assess how two different somatic cell (SCC) levels (<250,000 cells/mL and> 250,000 cells/ mL) affect nutritional composition, protein fractions and mineral content of sheep milk. The samples were collected during two years from three different sheep farms. In each farm, by once samples per season, 11 comparisons were made between individual milks, one with low SCC (up to 250,000 cells/mL; CB) and one with high SCC (over 250,000 cells/mL; CE). Overall, CE milk had a lower content of lactose (4.05 vs 4.60 g/100g), casein (3.91 vs 4.28 g/100g), phosphorus (131.31 vs 138.81 mg/100g), calcium (157.28 vs 170.48 mg/100g) and magnesium (14.59 vs 15.30 mg/100g), compared to CB milk. Moreover, CE milk had a lower casein number (76.53 vs 79.03%) and higher ash (0.90 vs 0.87 g/100g) and chloride (103.57 vs 93.17 mg/100g) contents, compared to CB milk. In conclusion, for its higher casein, phosphorus, calcium and magnesium contents, CB milk was more suitable for cheese production than CE milk.