EFEITO DO CONGELAMENTO SOBRE OS PARÂMETROS FÍSICO-QUÍMICOS DO LEITE DE CABRAS DA RAÇA SAANEN
2012
WILSON RODRIGUES PINTO JÚNIOR | SIBELLI PASSINI BARBOSA FERRÃO | FAGNER LEMOS RODRIGUES | SERGIO AUGUSTO DE ALBUQUERQUE FERNANDES | PAULO BONOMO
The aim of this study was to evaluate the effect of different freezing times on the physical and chemical properties of goat Saanen breed milk in different the stages lactation L1 (55-65 days); L2 (75-85 days); L3 (95-105 days) and L4 (125-135 days). Three freezing times were tested: -18 ºC (40, 80 and 120 days) and time control (time zero). The stages of lactation of the goats influenced the cryoscopic index, the fat percentages, lactose, protein and total dry extract of the milks samples; nevertheless, the values that were found are between the limits accepted by the law. The results have shown that the milk freezing time did not influence (P<0,05) the density, cryoscopic, fat, lactose, protein and total dry extract parameters of the milk samples. There was an effect of interaction of stages the lactation x the freezing time of the milk (P<0,05) for the pH and acidity, which showed lower values with the increasing freezing time of the milks samples. The freezing time of goat milk proved to be a good means technical of preservation of its physical and chemical components, guaranteeing the product final quality and enabling the delivery the same in periods of low production.
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