A high somatic cell count (SCC) impacts dairy quality to a large extent. The goal of this work was to investigate differences in goat milk composition and technological parameters according to SCC cut-off (600, 700, 800, and 1000.103/mL). Thirty-four individual milk samples of White Shorthair goats in a similar stage of lactation were investigated. The first differences in milk quality appeared already at SCC cut-off of 600.103/mL (5.58 LSCS-linear somatic cell score), yet the most striking differences were found for SCC over 1000.103/mL (6.32 LSCS), which was expressed by lowering heat stability (126 vs. 217 s, p = 0.034), increasing protein (3.41 vs. 3.04%, p = 0.009), casein (2.80 vs. 2.44%, p = 0.034) and chloride (164 vs. 147 mg/100 mL, p = 0.004) levels, as well as non-fat dry matter (8.79 vs. 8.45%, p = 0.045). It has been shown that low levels of Staphylococcus spp. bacteria (120-1600 CFU/mL) in the mammary gland correlated with decreased lactose content (4.60 vs. 4.47 g/100 g, p = 0.022). Since our results indicate that even low SCC values may significantly affect the technological properties of goat milk, SCC should therefore be routinely screened and reported to dairy manufacturers to assure the consumer of high end-product quality.
Keywords: Staphylococcus spp.; goat milk; mastitis-causing bacteria (MCB); milk quality; somatic cells.