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

Izvorni znanstveni članak

https://doi.org/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 id 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: 986

citiraj

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

https://hrcak.srce.hr/180154

Datum izdavanja:

19.4.2017.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.073 *