What happens to the quality of milk with a high somatic cell count?

A high somatic cell count (SCC) in milk is typically an indicator of inflammation in the udder, often caused by mastitis or other infections. This condition can significantly impact the quality of milk, particularly affecting its protein components. Casein is the primary protein found in milk, making up a large portion of its total protein content.

When somatic cell counts are elevated, the health of the mammary gland is compromised, leading to a decrease in casein levels. This reduction in casein can adversely affect both the nutritional value and the processing capabilities of the milk, as casein is crucial for cheese production and other dairy products. Therefore, understanding this relationship is vital for anyone involved in dairy production and quality control, as it highlights the importance of monitoring somatic cell counts for ensuring high-quality milk.

The other options do not directly correlate with the effects of a high somatic cell count. While high SCC may influence fat levels or vitamins marginally, the most direct and significant impact is on casein, thereby making the chosen answer the most relevant in the context of milk quality.