Journal of Food Processing & Technology

Influence of length of the suckling period on the quantity and cheese quality of sheep′s milk

19^th International Conference on Food Processing & Technology

October 23-25, 2017 | Paris, France

Daniela N Miteva, Daniela S Yordanova, Teodora S Angelova, Georgi I Kalaydzhiev and Zhivko A Krastanov

Agricultural Institute-Stara Zagora, Republic of Bulgaria

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

The purpose of the present study is to analyze the influence of the length of the suckling period on the quantity and cheese quality of sheep milk. The research included 306 test day records for daily milk yield of 102 animals at different lactation from 1 to 8 lactations with different duration of suckling period of their progeny from Bulgarian dairy synthetic population (BDSP). The analysis of individual coagulation ability of milk was performed in the laboratory of Agricultural Institute - Stara Zagora, through Computerized Renneting Metter - Polo Trade, Italy. The milk is tested within three hours of taking the samples. The results from analysis were performed using a test day mixed linear model where each daily milk test was seen as a separate observation. To achieve unbiased assessment of the traits laid down in the hypothesis, the following factors were included: month of the test, parity, age in days according to the date of the test day, days of suckling period and the number of lambs for the relevant lactation of the animal. By increasing the duration of suckling period was established a reduced average daily milk yield, extended coagulation time and reduced hardness of the curd. Improving the management of the herd towards reducing the suckling period may lead to a significant increase of the yield and improvement of the cheese quality of sheep milk.

Biography :

Daniela N Miteva is a PhD student in Agricultural Institute, Stara Zagora and works in the field of quality and safety of food and individual coagulation ability of sheep milk. His/her main interests are in qualitative and quantitative characteristics of milk production and individual coagulation ability.