id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-893	TRAJKOSKA, Ljubica; STOJKOSKI, Andrej; TRAJKOVSKA, Biljana; KOCHOSKI, Ljupche	INFLUENCE OF SOMATIC CELL COUNT IN RAW MILK ON THE QUALITY OF BEATEN CHEESE	2022	5	.pdf	application/pdf	2665	134	61	According to the [5], the milk intended for production of beaten cheese from a physico-chemical aspect should contain 12.5% dry matter, pH = 6.4-6.6 and °SH = 6.6-7.2, while in relation to hygienic condition SCC≤400.000/mL and CFU≤100.000/mL. The objective of this research was to evaluate the influence of SCC of raw milk in cheese yield, sensory evaluation, and physicochemical parameters. The objective of our research was to determine the impact of somatic cell count on physic-chemical parameters (proteins, fats, moisture, dry matter, salt, and titration acidity), yield and sensory evaluation of beaten cheese.	cache/fens-893.pdf	txt/fens-893.txt