Published in Scientific Papers. Series D. Animal Science, Vol. LXIV, Issue 2
Written by Roxana Nicoleta RAȚU, Marius Mihai CIOBANU, Răzvan Mihai RADU-RUSU, Marius Giorgi USTUROI, Mihaela IVANCIA, Marius Gheorghe DOLIȘ
The dairy industry occupies a very important place in the economy of our country. In order to obtain high quality dairy products, it is necessary to use a good quality raw material milk, which involves determining its chemical composition in particular. At present, on the shelves of our stores in the country there are products obtained from the processing of cow's milk, buffalo's milk, goat's milk and, last but not least, sheep's milk. For these reasons, in this paper we set out to perform a chemical analysis of milk from these species of interest. Following the determinations, the sheep's milk proved to be with the highest percentage of fat (7.70 ± 0.06%), SNF (11.40 ± 0.09%), TS (19.10 ± 0.04%), TP (4.98±0.04%) and in the casein content (3.65 ± 0.04%) being followed by the milk collected from the buffaloes. This study can support processors, especially those who process only cow's milk but also consumers who will be able to evaluate their products.
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