Latvijā audzēto slaucamo govju piena koagulācijas īpašību analīze laktācijas laikā
2017
Petrovska, J., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture | Jonkus, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture | Zagorska, J., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Ciprovica, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
Milk coagulation properties are important for cheese making process. The purpose of this research was to analyse stage of lactation influence on dairy cows’ milk coagulation properties in Latvia. According to days in milk (DIM) cows were grouped into three groups: 6–100 DIM, 101–200 DIM, 201 and more DIM. Significantly highest milk yield per day was in phase 101–200 DIM (23.5±1.80 kg day E-1; p is less than 0.05). Fat content was not significantly different, but highest values were observed in first lactation phase (6–100 DIM; 4.09±0.20%). Protein content was significantly highest in phase 201 and more DIM (3.78±0.06%; p is less than 0.05). Milk coagulation properties were not significantly affected by lactation phase. Shorter milk coagulation time was observed in phase 6–100 DIM (19.0±3.28 min). Curd firmness was highest in period 201 and more DIM (3.50±0.24 N) and curd yield was also highest in this lactation phase (23.2±1.22%).
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