Somatic cell count in ewes and disadvantageous effects of mastitic milk in processing
1990
Fenyvessy, J. (Kerteszeti es elelmiszeripari Egyetem (Hungary). Foiskolai Kar)
A mixture of ewe's milk collected in the area around the milk processing plant was investigated and its somatic cell count determined. The milk samples originated from merino sheep. Samples were collected in 1988 and 1989 during six months starting in February, until July. Altogether 434 samples representing about 2000 l milk were analysed. Of the samples (25.6 o/o) contained below 500 thousand cells per cm3 while 57.1 o/o contained below 1 million cells per cm3. In ewe's milk of high somatic cell count curdling upon the addition of rennet takes a longer time than in healthy milk. The curd formed is softer and more apt to crumble and the stability of curd is not as high as desirable. During the processing of this milk more fat gets removed with the whey, the fat content of the cheeses does not reach the value specified in the norm, and the loss of fat is higher than normal. From this milk more is required to produce a unit amount of cheese, and cheese production is thereby rendered less economical.
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