Protein content in milk and parameters of its coagulation ability in dairy sheep
Daniela Miteva
Abstract: The aim of the present study was to determine the influence of the content of protein substances
in milk on the parameters of its coagulation ability in dairy sheep. The study included 438 individual
milk samples taken from the breeds – Lacaune, Awassi, Pleven blackhead sheep, Chios and Synthetic
Population Bulgarian Milk (SPBM). The analysis of the individual coagulation ability of milk was
performed in the laboratory of the Agricultural Institute – Stara Zagora, using Computerized Renneting
Metter – Polo Trade, Italy. The software product Statistica is used for data processing. The milk from the Lacaune sheep differs the fastest rennet coagulation time – 4.83 min and the hardest curd firmness – 47.50 mm, with an average protein content of 4.00 to 4.99%. With an increase in the content of protein substances, the time for coagulation of milk in sheep from the Synthetic Population Bulgarian Milk (SPBM), decreases.
In sheep of the Chios and Pleven blackhead sheep, the curd firmness with the increase of the content
of protein substances in the milk. The highest content of protein (7.00–7.99%) in the milk of Lacaune sheep, leads to the shortest curd firming time – 0.27 min.
in milk on the parameters of its coagulation ability in dairy sheep. The study included 438 individual
milk samples taken from the breeds – Lacaune, Awassi, Pleven blackhead sheep, Chios and Synthetic
Population Bulgarian Milk (SPBM). The analysis of the individual coagulation ability of milk was
performed in the laboratory of the Agricultural Institute – Stara Zagora, using Computerized Renneting
Metter – Polo Trade, Italy. The software product Statistica is used for data processing. The milk from the Lacaune sheep differs the fastest rennet coagulation time – 4.83 min and the hardest curd firmness – 47.50 mm, with an average protein content of 4.00 to 4.99%. With an increase in the content of protein substances, the time for coagulation of milk in sheep from the Synthetic Population Bulgarian Milk (SPBM), decreases.
In sheep of the Chios and Pleven blackhead sheep, the curd firmness with the increase of the content
of protein substances in the milk. The highest content of protein (7.00–7.99%) in the milk of Lacaune sheep, leads to the shortest curd firming time – 0.27 min.
Keywords: coagulation properties; milk; protein; sheep
Date published: 2021-02-26
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