Physicochemical, microbiological and coagulating properties of ewe's milk produced on the Calabrian Mount Poro plateau (original) (raw)
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Qualitative characteristics of sheep’s and goat's milk in Albania
Italian journal of food safety, 2024
Cost-effective methods are crucial in small-scale operations to assess the physicochemical properties of milk, identify potential clinical or subclinical mastitis, and test β-lactams in small ruminants. The aim was to evaluate the importance of physicochemical characteristics, somatic cells, and antibacterial substances as factors for monitoring the quality and safety of bulk tank milk from sheep and goats. Furthermore, we aimed to elucidate the influence of grazing capacity on the composition of sheep milk. The fat content of sheep milk (n=119) was found to be 7.7%, with a range of 5.3% to 9.9%. The average fat content of dairy goats (n=33) was found to be 4.9%, with a range of 2.8-6.7%. The results indicate that 2.8% of sheep milk samples and 7.8% of goat milk samples exhibited clear positive reactions when assessed using the California mastitis test. β-lactam antibiotics were present in 0.7% of sheep milk samples, but not in any of the goat milk samples using lateral flow strips. This measurement method can be useful to detect adulterated milk and better understand the quality and safety of small ruminant milk before processing.
Sheep milk: physical-chemical characteristics and microbiological quality
Archivos latinoamericanos de nutrición, 2015
Sheep milk is the third most consumed milk in Brazil. It is much appreciated for its nutritional status and is important for children that have problems with cow milk. Little information is known about the chemical, physical and microbiological composition of sheep milk from South Brazil. Thus, the aim of this study was to describe chemical and microbiological characteristics of sheep milk produced on two rural properties located in southern Brazil (ParanA and Rio Grande do Sul). The chemical composition of sheep milk was 17.32 g/100 g total solids, 5.86 g/100 g total protein, 4.46 g/100 g casein, 1.08 g/100 g whey protein, 7.28 g/100 g fat, 0.93 g/100 g ash, and 3.41 g/100 g lactose. High somatic cell count (1.7x106 cells/mL), total mesophilic bacterias (16.0 x 106 CFU/mL) and psychrotrophics (5.8 x 106 CFU/mL) were observed. Growth of Staphylococcus aureus, enterobacteria and coliforms occurred in 100% of the samples, and 45% of the samples showed growth of Escherichia coli. The s...
Quality of the ewes’ milk as a raw material in the dairy industry in the Republic of North Macedonia
Krmiva
This study is based on analyzing physico-chemical and microbiological characteristics of ewe milk from three different regions, which is used as a raw material in dairy industry of North Macedonia. All milk samples (n=123) were collected on dairy reception points of dairy industry in Pelagonia region, in a period of six (6) months. The average values for chemical composition of milk were in the range as follows: 6.83±0.22% to 7.68±0.36% for milk fat, 5.52±0.09% to 6.06±0.23% for proteins, 4.62±0.08% to 4.79±0.05% for lactose, 11.16±0.11% to 1.51±0.24% for non-fat dry matter (NFDM), -0.561 to -0.543oC for freezing point and 8.61±0.4 oSH to 8.88±0.47oSH for titrable acidity. The microbiological and hygienic status of examined ewe milk samples was of poor hygienic quality. The average value of the examined samples for somatic cell count ranged from 753.333 cfu/mL to 1.125.000 cfu/mL and the average number of total bacteria count was from 532.444 cfu/mL to 1.986.222 cfu/mL.
The objective of this study was to compare the quality of milk produced from Tunisian Holstein cows and Sicilo-Sarde ewes during their milking period. The experience concerned 80 Holstein (means age 5.2 years; mean weight = 530 kg) and 54 of Sicilo-Sarde ewes (mean age = 6 years; mean weight = 45 kg). The milk samples was taken from the morning and the afternoon milking and added with potassium dichromate. Refrigerated samples were used to determine milk content in fat (MG) and protein (MP) using Milkoscan 4000 after 24 hours of conservation for both cows and ewes. ANOVA was carried using SAS software (version 1997). The results showed that for cows the mean rate of fat (MG) and protein (MP) was respectively 3.3 ± 0.5 % and 3.4 ± 0.5 %. However, for ewe MG and MP were respectively 7.3 ± 0.7 % and 6.3 ± 1.1 %. We found also that the milk component in MG and MP cow’s varied during the milking period (p <0.05) compared to the milk ewe’s which present only a variation in MG component during the milking period (p <0.05). Besides, the total milk production for ewes was affected by the sex of foetus and the rank of milking (p <0.05). We conclude that the milk quality of Tunisian Sicilo-Sarde ewe contains rates of fat and protein greater than those in Tunisian Holstein cows. The chemical quality of the two kinds of milks is also affected by the stage of lactation. Moreover, milk ewe production is also affected by the sex of fœtus and the rank of milking.
The quality of Valle del Belice sheep’s milk and cheese produced in the hot summer season in Sicily
Dairy Science & Technology, 2014
In response to the growing consumer demand for fresh cheese in summer, this investigation was aimed to evaluate the chemical and microbiological characteristics of sheep's milk and cheese produced in Sicily in the hot summer months. A total of 810 bulk milk samples collected from 17 farms rearing ewes of the Valle del Belice breed were analysed for chemical composition, somatic cell count, total bacterial count and clotting parameters. Samples (n=18) of Protected Designation of Origin
Hygienic quality, milk yield and basic compositionof sheep milk depending on the stage of lactation
2016
The aim of the study was to determine the influence of the stage of lactation on the yield and quality of sheep milk. The material for the investigation was milk from morning milking of 30 East Friesian sheep in their third to fifth lactation. Milking began after the lambs were weaned and continued for about 120 days. Milk samples were collected individually from the sheep in three stages of lactation: at its peak, during the stabilized stage and at the end (late) lactation. Daily milk yield, total bacterial count, somatic cell count and the basic composition of the milk were determined. The microbiological quality of the milk was very high and the somatic cell count was favourable. As lactation progressed the somatic cell count increased while microbiological quality remained stable. At the end of lactation a significant increase was noted in the concentration of dry matter, protein and fat, accompanied by a decrease in lactose concentration, in comparison with the peak of lactatio...
Changes in microbial flora during manufacture of a traditional fermented milk from ewe's milk
Food Microbiology, 1998
Changes in the m icrobial flora during the m anufacture of a sour m ilk from raw ew e's m ilk w ere studied. M ean log counts of lactic acid bacteria, lactobacilli and streptococci (respective values in m ilk 4·55, 3·19 and 5·56) increased significantly (P<0·05) to 8·46, 6·98 and 8·46, respectively, at 5 days and at the sam e tim e the pH decreased from 6·58 in m ilk to 4·71 in the final product. Levels of total counts, coliform s and psychrotrophs also increased to 10 8 ,1 0 7 and 10 6 cfu/m l, respectively. Halotolerants and yeasts w ere counted at quite low num bers throughout m anufacture.
Research on the quality and hygiene of sheep's milk used to obtain some sorts of cheese
Lucrări Științifice - Medicină Veterinară, Universitatea de Științe Agricole și Medicină Veterinară "Ion Ionescu de la Brad" Iași, 2018
Compliance with hygiene rules in milking animals prevents dirt from contaminating vegetable matter and contaminating it with microorganisms that can get into milk through them, negatively influencing the hygienic quality of milk. The investigations regarding the quality of raw sheep's milk for cheese processing took place between 2017 and 2018 on samples taken from Botoşani and Iaşi counties, from traditional farms with an average of 250 sheep, where the Turcana breeds predominated and Tigaie. The investigations were conducted to determine the degree of freshness, integrity, and we monitored some physico-chemical and microbiological parameters of the raw material. The sampling was done directly from the collection vessels after milking and filtration mainly during the hot season and their processing was carried out in the Food Control Laboratory of the Faculty of Veterinary Medicine Iasi, where 53 samples of milk were processed sheep. Following sample analysis, 8 samples were inadequate for organoleptic examination and integrity. Deviations from the organoleptic characters of appearance, color, odor and guat parameters were 15.09%. The microbiological determinations imputed a number of 17 samples, representing 32.07%, and the determination of the physico-chemical parameters revealed a number of 6 samples as inappropriate representing 11.3% of the total samples harvested.