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Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol.67 No.2 Travanj 2017.

Izvorni znanstveni članak
DOI: 10.15567/mljekarstvo.2017.0206

Changes of physico-chemical characteristics, somatic cell count and curd quality during lactation and their relationships in Lacaune ewes

Jan Kuchtík ; Mendel University in Brno, Faculty of AgriSciences, Zemědělská 1, Brno 613 00, Czech Republic
Leona Konečná ; Mendel University in Brno, Faculty of AgriSciences, Zemědělská 1, Brno 613 00, Czech Republic
Vladimír Sýkora ; Mendel University in Brno, Faculty of AgriSciences, Zemědělská 1, Brno 613 00, Czech Republic
Květoslava Šustová ; Mendel University in Brno, Faculty of AgriSciences, Zemědělská 1, Brno 613 00, Czech Republic
Martin Fajman ; Mendel University in Brno, Faculty of AgriSciences, Zemědělská 1, Brno 613 00, Czech Republic
Ivica Kos   ORCID icon orcid.org/0000-0002-2126-2566 ; University of Zagreb, Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia

Puni tekst: engleski, pdf (165 KB) str. 138-145 preuzimanja: 0* citiraj
APA
Kuchtík, J., Konečná, L., Sýkora, V., Šustová, K., Fajman, M., Kos, I. (2017). Changes of physico-chemical characteristics, somatic cell count and curd quality during lactation and their relationships in Lacaune ewes. Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, 67(2). doi:10.15567/mljekarstvo.2017.0206

Sažetak
The aim of research was to evaluate changes of physico-chemical characteristics, somatic cell count and curd quality during lactation and their relationship in Lacaune ewes. The study was carried out on eighteen ewes of the second lactation on an organic farm in Valašská Bystřice (Czech Republic). It was found that the stage of lactation significantly affected almost all monitored traits except pH value, titratable acidity, somatic cell count and curd quality. The content of total solids, fat, total protein, casein, Ca and P was significantly increased, while daily milk yield and the content of lactose were decreasing with the advancement of lactation. The stage of lactation had a significant effect on the coagulation time that was extended with advanced lactation. Length of the coagulation time was positively correlated with contents of total protein, casein and Ca. In contrast, the curd quality was not affected by the stage of lactation and no significant correlation between the curd quality and other parameters were found, except for the coagulation time (r=0.40). It could be concluded that Lacaune ewes had a satisfactory milk yield and physico-chemical and technological characteristics of milk under relatively extensive nutrition.

Ključne riječi
sheep milk; lactation; chemical composition; technological properties; milk coagulation

Hrčak ID: 180154

URI
http://hrcak.srce.hr/180154

[hrvatski]

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