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Effect of milk somatic cell count on curd production,

its yield and quality
Gunkova P., Pavlov M. qvurk65@mail.ru
Saint-Petersburg National Research University of Information Technologies, Mechanics and Optics
Institute of Low Temperatures and Biotechnologies

The somatic cell count (SCC) is an important indicator of milk quality. High
milk SCC leads to changes in composition and quantity of proteins, which in tern
result in decreasing of quality and yield of protein-containing dairy products. The
paper defines effect of milk SCC on curd production, its yield and quality. Some
advices on the choice of milk to produce curd are given.
Keywords: somatic cells of milk yield of curd, milk to produce curd

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