Role of somatic cells on dairy processes and products: ERRATUM

Erratum to: Dairy Sci. Technol.DOI 10.1007/s13594-014-0176-3In the original paper, the acknowledgements section should have read as follows:We are grateful to Mary Bret for the English correction of this paper and to Anne-LaureJacquet for her bibliographic assistance. We thank the “Agence Nationale de laRecherche et de la Technologie” for funding this work (Cifre contract reference2011/0574), the “Association de Coordination Technique pour l’Agro-alimentaire”and the “Unité Mixte de Technologie Caseolis” for their scientific support.

إنجليزي. Somatic cells are an important component naturally present in milk, and somatic cell count is used as an indicator of udder health and milk quality. The role of somatic cells in dairy processes and products is ill-defined in most studies because the role of these cells combines also the concomitance of physicochemical modifications of milk, bacterial count, and the udder inflammation in the presence of high somatic cell count. The aim of this review is to focus on the role of somatic cells themselves and of endogenous enzymes from somatic cells in milk, in dairy transformation processes, and in characteristics of final products overcoming biases due to other factors. The immune function of somatic cells in the udder defense and their protective role in milk will be primarily considered. Different characteristics of milk induced by various somatic cell counts, types, and their endogenous enzymes influencing directly the technological properties of milk and the final quality of dairy products will be discussed as well. By comparing methods used in other studies and eliminating biases due to other factors not considered in these studies, a new approach has been suggested to evaluate the effective role of somatic cells on dairy processes and products. In addition, this new approach allows the characterization of somatic cells and their endogenous enzymes and, in future research, will allow the clarification of mechanisms involved in the release of these components from somatic cells during dairy processes, particularly in cheese technologies.