Certified Cheese Professional Practice Exam

In dairy and cheese production, SCC refers to Somatic Cell Count. This measurement indicates the number of somatic cells present in milk and is commonly used as an indicator of milk quality. A high SCC can suggest issues with cow health, specifically the presence of mastitis, an infection of the udder that can lead to increased somatic cells in the milk. Monitoring SCC is essential for dairy producers as it can affect not just milk quality and safety but also the price they receive for their milk, as higher counts may result in lower market value. Additionally, the dairy industry often sets regulatory limits for SCC to ensure product quality and compliance with health standards. This makes understanding and managing somatic cell counts crucial for cheese production and dairy farming overall.