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Krmiva : Review for animal feeding, production and feed technology, Vol. 53 No. 3, 2011.

Original scientific paper

BIOCHEMICAL PARAMETERS OF BLOOD AND QUALITY OF SHEEP MILK IN THE PRODUCTION OF LIVNO AND TRAVNIK CHEESE

Amina Hrković Porobija ; Veterinarski fakultet, Sarajevo, Bosna i Hercegovina
Aida Hodžić ; Veterinarski fakultet, Sarajevo, Bosna i Hercegovina
Zlatan Sarić ; Veterinarski fakultet, Sarajevo, Bosna i Hercegovina
Muhidin Hamamdžić ; Veterinarski fakultet, Sarajevo, Bosna i Hercegovina
Eva Juhas Pašić ; Veterinarski fakultet, Sarajevo, Bosna i Hercegovina
Ermin Šaljić ; Veterinarski fakultet, Sarajevo, Bosna i Hercegovina

Full text: croatian pdf 105 Kb

page 107-116

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Abstract

The aim of this study was to determine the broad range of blood metabolic parameters in sheep, and the identification of their specific impact and individual relative importance on the quality parameters of milk and cheese. Two sheep breeders from two different locations (Livno and Travnik) were selected for investigation in the summer grazing period (July, August and September). The following biochemical parameters were determined in sheep blood samples: glucose, cholesterol, triglycerides, total protein, albumin, urea, AST, ALT, GGT, AP, LDH, calcium, phosphorus and magnesium. The percentages of fat, protein and lactose were determined in sheep milk samples. Sampled milk was used for preparation of cheeses, 3 of Livno cheese and 3 of Travnik cheese, or one cheese for each sampling period and type of cheeses. Analysis of cheese samples included the determination of physicochemical characteristics: dry matter, moisture, fat and pH. Variations certain quality parameters of examined Livanjski and Travnički cheeses, as well as their correlation with parameters of milk is primarily a consequence of variability in the quality of milk as raw material and/or significant variations in technology of cheese production that could have affected the ability of milk to cheese production, or the enzymatic processes that occur during the cheese production and its aging.

Keywords

sheep milk; Livno cheese; Travnik cheese; biochemical parameters

Hrčak ID:

80178

URI

https://hrcak.srce.hr/80178

Publication date:

10.4.2012.

Article data in other languages: croatian

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