Journal of Food, Agriculture and Environment

Vol 12, Issue 2,2014
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Survey of somatic cell count, total bacterial count and milk protein in raw milk in Tangshan city, China


Liansheng Zhao 1, 2†, Baiqin Zheng 3†, Nan Zheng 2, 4, 5†, Songli Li 2, 4, 5, Han Hu 2, 4, 5, Yangdong Zhang 2, 4, 5, Jiaqi Wang 2, 4, 5*

Recieved Date: 2014-02-26, Accepted Date: 2014-04-17


The objective of this study was to investigate raw milk quality by measuring somatic cell count (SCC), total bacterial count (TBC), and milk protein. In addition, we compared raw milk quality between the milk stations of dairy farms and dairy cooperatives, respectively, in Tangshan city, which is the second-largest dairy-producing city in China. A total of 128 raw milk samples, comprising 70 samples from dairy farm milk stations and 58 samples from dairy cooperative milk stations, were collected in July 2011. The SCC ranged between 27.1×104 and 110.3×104 cells/ml, with 73.4% of the 128 samples being in accordance with the standards of United States Grade A Pasteurized Milk Ordinance of 75×104 cells/ml (2011). The TBC ranged between 0.55×104 and 40×104 CFU/ml, and was in compliance with the Chinese national standard (GB19301-2010) of 200×104 CFU/ml. A total of 73.5% of samples reached 10×104 CFU/ml, which is the standard of both the European Union and the United States. The protein content in the 128 samples was in the range of 2.82 -3.23 g/100 g, reaching the Chinese national standard (GB19301-2010) of 2.80 g/100 g. The SCC, TBC, and protein content values obtained showed that the quality of raw milk in Tangshan city was much higher than that stipulated in the Chinese legal limit. Further, the quality of the raw milk from the dairy farm milk stations was similar to that of the dairy cooperative milk stations, as indicated by the similar SCC, TBC and protein content values obtained (p>0.05).


Raw milk, TBC, SCC, protein, Tangshan city, China

Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 2
Category: Food and Health
Pages: 224-228

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