Changes of physico-chemical characteristics, somatic cell count and curd quality during lactation and their relationships in Lacaune ewes
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F17%3A43911132" target="_blank" >RIV/62156489:43210/17:43911132 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.15567/mljekarstvo.2017.0206" target="_blank" >http://dx.doi.org/10.15567/mljekarstvo.2017.0206</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.15567/mljekarstvo.2017.0206" target="_blank" >10.15567/mljekarstvo.2017.0206</a>
Alternative languages
Result language
angličtina
Original language name
Changes of physico-chemical characteristics, somatic cell count and curd quality during lactation and their relationships in Lacaune ewes
Original language description
The aim of research was to evaluate changes of physico-chemical characteristics, somatic cell count and curd quality during lactation and their relationship in Lacaune ewes. The study was carried out on eighteen ewes of the second lactation on an organic farm in Valašská Bystřice (Czech Republic). It was found that the stage of lactation significantly affected almost all monitored traits except pH value, titratable acidity, somatic cell count and curd quality. The content of total solids, fat, total protein, casein, Ca and P was significantly increased, while daily milk yield and the content of lactose were decreasing with the advancement of lactation. The stage of lactation had a significant effect on the coagulation time that was extended with advanced lactation. Length of the coagulation time was positively correlated with contents of total protein, casein and Ca. In contrast, the curd quality was not affected by the stage of lactation and no significant correlation between the curd quality and other parameters were found, except for the coagulation time (r=0.40). It could be concluded that Lacaune ewes had a satisfactory milk yield and physico-chemical and technological characteristics of milk under relatively extensive nutrition.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/QJ1230044" target="_blank" >QJ1230044: Determination of parameters for legislative assessing of the quality and safety of raw milk from cows, sheep and goats</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Mljekarstvo
ISSN
0026-704X
e-ISSN
—
Volume of the periodical
67
Issue of the periodical within the volume
2
Country of publishing house
HR - CROATIA
Number of pages
8
Pages from-to
138-145
UT code for WoS article
000399839600006
EID of the result in the Scopus database
2-s2.0-85018722362