DOI:10.29111/ijlrst ISRA Impact Factor:3.35, Peer-reviewed, Open-access Journal
Research Paper Open Access
International Journal of Latest Research in Science and Technology Vol.1 Issue 3, pp 234-238,Year 2012
Correspondence should be addressed to :
Received : 16 October 2012; Accepted : 24 October 2012 ; Published : 31 October 2012
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| Article No. | 10063 |
Previous studies shows that content of protein, casein and fat as well as coagulation properties of milk were influenced from genetic factors, lactation period, growth conditions, seasonal factors etc. The aim of this study was to investigate the influences of milk composition in coagulation properties, with regard to the market demand for good quality dairy products. The milk was sampled by morning milking of cow, sheep and goat breeds raised in domestic conditions, in two Albanian regions from June to July 2011. Milk samples were analyzed for physical and chemical properties (density, acidity, pH, added water, content of casein, protein, fat, lactose and non fat solids) as well as coagulation parameters such as R (coagulation time in minutes), curd firmness measured in volt after 20 minutes (A20) or 30 minutes (A30) and the rate of firming K20 ( in minutes). The results showed that the clotting time of cow's milk samples were lower than those of goat’s milk. Firmness values A20 and A30 of cow's milk resulted several times higher than those of goat’s milk. Regarding to rate firmness (K20) the values resulted several times higher or out of range of optigraph for goat’s milk samples compared to cow’s milk. Sheep's milk was assessed by means of dilution on 10, 20, 30, 40 and 50% by volume. The analyzed values taken from optigraph for A20 and A30 parameters resulted two times higher for sheep’s milk than cow's milk, while the time to reach the standard curd firmness (hardness) suitable for cutting (K20) resulted from 2 to 3 times lower than those of cow's milk.
Copyright © 2012 Msc.Migena Hoxha et al. This is an open access article distributed under the Creative Commons Attribution 4.0 International (CC BY 4.0) license which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Msc.Migena Hoxha, Prof.dr.Vlash Mara , " Impact Of Physical-chemical Properties On Milk Coagulation Ability For Some Albanian Breeds Of Cow, Sheep And Goat ", International Journal of Latest Research in Science and Technology . Vol. 1, Issue 3, pp 234-238 , 2012
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