Abstract Milk somatic cell count (SCC) is a well-established criterion commonly used for evaluation of the intramammary health status, both in individual animals and in bulk milk tanks, since there is a direct correlation between milk quality and SCC. Different standards have been established for upper permissible or acceptable limits of SCC by different countries. High SCC may involve significant risks to the consumers’ health, and generally impairs the production of fluid milk due to low stability, sensory acceptance and shelf life. The quality of cheese is mainly associated with the quality of the raw milk used in its manufacture, and thus, the milk somatic cells may have an important function as a quality indicator. This review summarises the effects of using milk with different SCC on safety, coagulation, manufacturing, textural/sensory properties and formation of biogenic amines in cheeses manufactured with milk of different ruminants.

中文翻译：

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牛奶体细胞计数与奶酪生产、质量和安全的关系：综述

摘要 牛奶体细胞计数 (SCC) 是一项公认的标准，常用于评估个体动物和散装牛奶罐中的乳房内健康状况，因为牛奶质量和 SCC 之间存在直接相关性。不同国家对 SCC 的允许或可接受的上限建立了不同的标准。高 SCC 可能会给消费者的健康带来重大风险，并且由于稳定性、感官接受度和保质期低，通常会损害液态奶的生产。奶酪的质量主要与其制造过程中所用原料奶的质量有关，因此，牛奶体细胞可能具有作为质量指标的重要功能。本综述总结了使用不同 SCC 的牛奶对安全性、凝血、制造、