Buffalo milk: proteins electrophoretic profile and somatic cell count

Water buffalo milk differs from the cow’s milk for greater fat and protein content, very important features in cheese making. Proteins, casein and whey-proteins in particular, are the most important factors determining cheese yield. Several previous research discussed the rule of SCC in cow milk production (Varisco, 1999) and the close relationship existing between cow’s milk cheese yield and somatic cell count (Barbano, 2000). In particular the inverse correlation between cheese yields and somatic cells’content have been demonstrated. In Italy the regulation in force DPR 54/97 acknowledges what expressed in EEC 46/92 Directive (Tripodi, 1999) without fixing the limit threshold of somatic cells for buffalo’s milk....