Original scientific paper

Research of technological quality of ewes' milk

Natalija Dozet ; Poljoprivredni fakultet, Zmaja od Bosne 8, Sarajevo, BiH
Marko Stanišić
Sonja Bijeljac

Abstract

The subject of undertaken study was the evaluation of ewes' milk technological quality in terms of its chemical composition and physical properties. Low fat (3.8 %) and total solids (14.63 %) contents determined were in consequence of early stage of lactation period. The coagulation effect of rennet was studied on raw and pasteurized milk under the influence of several factors. Milk standardized to 4 and 3 per cent milk fat was used to produce Travnik cheese. Quality of cheese, yield of cheese and distribution of milk constituents in cheese and whey were determined using sensory and chemical analytic methods. Cheese quality was evaluated 35 days after its production. Results of the investigation indicate good value of ewes' milk for pickled cheese production even at the start of lactation period when milk fat contents are low but milk proteins contents high.

Keywords

ewes' milk; technological quality

Hrčak ID:

115525

URI

https://hrcak.srce.hr/115525

Publication date:

1.8.1979.

Article data in other languages: croatian

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