Changes of ewe milk quality during milking season
2004
Michalcova, A.(Slovenska polnohospodarska univ. v Nitre (Slovak Republic). Katedra hodnotenia a spracovania zivocisnych produktov, Tr. A. Hlinku 2, 949 76 Nitra | Krupova, Z.
Ewe milk quality of 7 producers was searched from May to August 2003. Milk composition, total bacteria count (TBC) and inhibitor residues were determined in the milk samples. The lowest content of fat was recorded at the beginning of pasture season and the highest content was in August, at the end of delivering season. There was found out the same tendency in changes of protein content during the season. Solid-non-fat content fluctuated from 11.07 g per 100 g to 11.65 g per 100, because of the changes of content of protein and lactose. The average of TBC ranged from 131.10E-3 (producer F) to 1 239.10E-3 per 1ml (producer E). Up to 12.24% of milk samples did not fulfill requirements for heat treatment. TBC decreased during milking season. Positive occurrence of inhibitor residues was only determined in 1 sample in August. On the base of these results, sheep milk of most producers fulfills the requirements of processing after heat treatment for human nourishment.
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