Somatic Cell Count, Milk Production and Properties of Goat Milk From Bulgarian Dairy White Breed

N. PETROVA1, P. ZUNEV2 and G. UZUNOV2
1 Institute of Animal Sciences, BG-2232 Kostinbrod, Bulgaria
2 Institute of Upland Stockbreeding and Agriculture, BG-5600 Troyan, Bulgaria

Abstract

PETROVA, N., P. ZUNEV and G. UZUNOV, 2001. Somatic Cell Count, milk production and properties of goat milk from Bulgarian dairy white breed. Bulg. J. Agric. Sci., 7: 67-72

A study was carried out to establish the influence of different somatic cell count (SCC) (less than 400 000; from 400 001 to 1 000 000 and over 1 000 000cells/ml ) on the average daily milk production, composition and some properties of goat milk. 110 lactating goat from dairy breed (Bulgarian Dairy White) were investigated during the lactation period ( April – July, 1999 ).
There were not find statistically significant differences (P >0.05) in the average daily milk production at 3.2% fat corrected milk (FCM) and at 3.0% protein corrected milk (PCM) between the number of SCC less than 400 000/ml (275 000/ml), from 400 001 to 1 000 000/ml (652 000 /ml) and over 1 000 000/ml (3 150 000/ml).
The number of SCC from 400 001 to 1 000 000/ml (652 000/ml) and over 1 000 000/ml (3 150 000/ml) in milk did not changed lactose content ( content varied from 4.34 to 4.18%) and freezing point (varied from -0.551 to -0.548 0C) compared with SCC less than 400 000/ml (275 000/ml).
The milks with SCC less than 400 000 (275 000/ml) and from 400 001 to 1 000 000 cells/ml (652 000/ml) were 19.5% and 31.3% respectively, which means normal health status of goat and good raw milk quality. The milks with SCC over 1 000 000 cells/ml (3 150 000/ml) were – 49.2% during the investigated lactation months.

Key words: goat milk, somatic cell count, milk production, fat, protein, lactose, freezing point