EFFECT OF SOMATIC-CELL COUNT AND STAGE OF LACTATION ON THE QUALITY OFFULL CREAM MILK POWDER

The effects of stage of lactation and bulk milk cell count (BMCC) on t he quality of full cream milk powder were investigated. Powder was man ufactured in a pilot-plant using milk of low BMCC from early (LE) and late (LL) lactation, and milk of high BMCC from early (HE) and late (H L) lactation. Powder made from HL milk displayed poor heat stability r elative to the other powders; this effect was attributed to changes in raw milk composition occurring in response to the stage of lactation of the cows, combined with the effects of a high somatic cell count. N o differences were found between the organoleptic properties of the po wders after manufacture, although an elevated BMCC during late lactati on adversely affected the organoleptic properties of the powders durin g storage, probably due to high lipolytic and proteolytic activity.