Izvorni znanstveni članak
https://doi.org/10.15567/mljekarstvo.2017.0207
Fatty acid profile, somatic cell count and microbiological quality of total machine milk and hand stripped milk of Chios ewes
Basil Skapetas
; Alexander Technological Educational Institute, School of Agricultural Technology, Department of Agricultural Technologists, 57400 Thessaloniki, Greece
Vassileios Bampidis
; Alexander Technological Educational Institute, School of Agricultural Technology, Department of Agricultural Technologists, 57400 Thessaloniki, Greece
Vladimiros Christodoulou
; Agricultural Research Foundation (N.AG.RE.F.), Animal Research Institute, National, 58100 Giannitsa, Greece
Maria Kalaitzidou
; Alexander Technological Educational Institute, School of Agricultural Technology, Department of Agricultural Technologists, 57400 Thessaloniki, Greece
Sažetak
The objective of this work was to evaluate the effect of milk fraction on composition, fatty acid profile, somatic cell count and microbiological quality of the milk of Chios ewes sheep breed. Totally forty eight animals were included in the study (16 of the first, 16 of the second and 16 of the third and subsequent lactations, respectively). The animals were fed with 1.06 kg/ewe/day a concentrate mixture and 0.9 kg/ewe/day alfalfa hay. Ewes were milked twice a day for 10 weeks in a milking parlor of “Casse” type 1x24 with 12 milking units and a low milk line and air pipeline. All the variables measured were compared by ANOVA using SPSS. The results of the experiment showed that fat percentage in hand stripped milk was higher than in total machine milk, while protein and lactose were found in the same levels. Despite the higher fat concentration in the hand stripped milk the fatty acid profile in two fractions was found to be similar. Only eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) acid concentrations were found in higher levels in hand stripped milk. Somatic cell count was lower in total machine milk, while microbiological quality was found to be better in hand stripped milk. Lactation stage influenced significantly all measured variables.
Ključne riječi
Chios ewes; fatty acid profile; milk fractions; milk composition
Hrčak ID:
180155
URI
Datum izdavanja:
19.4.2017.
Posjeta: 1.991 *