Further study of the effect of stage of lactation on the physical and chemical properties of carabao's milk
2001
Villegas, L.N. | Clamohoy, L.L. | Davide, C.L. | Janeline, J.O.
The chemical and physical properties of milk from seven lactating carabaos were analyzed throughout the lactation period. The average chemical composition of physical properties of carabao's milk were as follows: butterfat, 9.39 percent; protein, 5.34 percent; lactose, 4.67 percent; ash, 0.99 percent; total solids, 20.11 percent; specific gravity, 1.0032; freezing point, -0.556 deg C; and acidity, 0.121 percent lactic acid. There were no significant differences in the butterfat, lactose, ash, total solids, specific gravity, freezing point and acidity of carabao's milk during the lactation period. A highly significant difference was noted in the protein content at 0.01 level. There was a linear correlation between the freezing point and acidity, (r=.1133) and also between the butterfat and specific gravity (r=.6272), ash (r=.3499), lactose (r=.3191), and total solids (r=.7034)
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