Published in Scientific Papers. Series D. Animal Science, Vol. LXV, Issue 1
Written by Carmen Daniela PETCU, Gabriel GÂJÂILĂ, Oana Diana MIHAI (OPREA), Simona CĂLIN (NICOLAE), Oana Mărgărita GHIMPEȚEANU, Iuliana CODREANU, Emilia CIUBOTARU-PÎRVU
Goat's milk is a very important food for human nutrition and is also an important raw material for a whole series of dairy products. This paper aims to investigate the qualitative variations of goat's milk during the lactation period. For this purpose, milk samples at different times of the lactation period were collected and analysed, such as: density, total dry matter, percentage of fat, protein substances and lactose. The obtained results, compared to the second month of lactation, showed significant decreases (p<0.05) in milk production with 9.9% in the fourth month and with 42.84% in the eighth month. Significant decreases were also obtained in the case of milk density with 0.38% in the fourth month and in the case of milk total dry matter with 9.53% in the fourth month and with 10.42% in the sixth month. Regarding the percentage of fat, significant decreases were observed (p<0.05) for the fourth months (with 18.68%) and for the sixth month (with 20.94%), compared to the second month of lactation. Significant decreases (p<0.05) in milk protein were also observed in the fourth months (with 10.68%), in the sixth month (with 9.50%) and in the eighth month (with 5.7%), compared to the second month. Regarding the percentage of lactose, significant increases were observed (p<0.05) for the fourth months (with 0.91%) and for the eighth month (with 1.37%).
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