Technological qualities of buffalo milk from the Bulgarian Murrah breed for production of bulgarian yoghurt
2003
Najdenova, N. | Dimitrov, T. (Trakijski Universitet, Stara Zagora (Bulgaria))
The technological qualities of buffalo milk from Bulgarian Murrah breed in two Bulgarian farms were studied. The raw milk from the farm in Stara Zagora was with higher dry matter (17.40%), milk fat (7.15%), total protein (4.26%) and casein (3.54%) in comparison with that from Gorna Rossitsa village (GRv) - 14.86%, 5.46%, 3.43% and 2.67% respectively. The yoghurt produced in the farm in GRv was characterized with looser coagulum structure on the 24-th hour from production, while that from the farm in Stara Zagora was with better structure and had better taste qualitities and consistence. After 10 days of refrigerator storage (at 5 degree C) the yoghurt from both farms studied the criteria of BSS 12-82.
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