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Changes in basic milk components, properties of milk and rennet curdling quality during lactation of East Friesian ewes.

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F09%3A00150363" target="_blank" >RIV/62156489:43210/09:00150363 - isvavai.cz</a>

  • Result on the web

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    Changes in basic milk components, properties of milk and rennet curdling quality during lactation of East Friesian ewes.

  • Original language description

    The evaluation of the changes in basic milk components, properties of milk and rennet curdling quality during lactation was carried out over the period of three succesive years using milk samples obtained from a total of 27 ewes of the East Friesian breed, reared on a small sheep farm in the Wallachian region. The contents of all basic milk components (total solids (TS), fat (F), protein (P) and lactose (L)) were significantly affected by the stage of lactation, whilst the contents of TS, F and P increased gradually with the advancement of lactation. The lactose content in the course of lactation was relatively the most constant of all milk components, confirming its role as an osmotic regulator and a compensator for variations in all other components.On the other hand the daily milk yield gradually decreased depending on the stage of the lactation. The stage of lactation had also a highly significant effect both on all milk properties (pH, titrable acidity (TA) and rennet clotting ti

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    GG - Zootechnics

  • OECD FORD branch

Result continuities

  • Project

    <a href="/en/project/2B08069" target="_blank" >2B08069: Relationship research of contaminant microflora and biogenic amines as the risk toxicants in the system of cheese health unexceptionability on the consumer market</a><br>

  • Continuities

    V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Others

  • Publication year

    2009

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Animal welfare, etológia és tartástechnológia

  • ISSN

    1786-8440

  • e-ISSN

  • Volume of the periodical

    5

  • Issue of the periodical within the volume

    4

  • Country of publishing house

    HU - HUNGARY

  • Number of pages

    6

  • Pages from-to

  • UT code for WoS article

  • EID of the result in the Scopus database