Effect of somatic cell count and stage of lactation on the quality of full cream milk powder

The effects of stage of lactation and bulk milk cell count (BMCC) on the quality of full cream milk powder were investigated. Powder was manufactured 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 (HL) lactation. Powder made from HL milk displayed poor heat stability relative 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. No differences were found between the organoleptic properties of the powders after manufacture, although an elevated BMCC during late lactation adversely affected the organoleptic properties of the powders during storage, probably due to high lipolytic and proteolytic activity.