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Morphometric analysis of fat globules in ewe's milk and correlation with qualitative parameters
oleh: Francesca Abramo, Francesca Cecchi, Cosima Scolozzi, Mina Martini
Format: | Article |
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Diterbitkan: | Taylor & Francis Group 2010-01-01 |
Deskripsi
In this study the morphometric characteristics of fat globules from ewe’s milk have been correlated with the chemical<br />and technological parameters of the milk.<br />Milk samples were taken from twenty-five Massese ewes, subdivided according to the parity; the animals were homogeneous<br />for lactation phase and diet. The morphometric analysis of fat globules (n./ml, diameter, surface area/volume),<br />the standard chemical analysis, SCC and determination of the rheological parameters were performed on milk samples<br />obtained during the morning milking.<br />The mean number of fat globules/ml was 3.09 x 109, with a mean diameter of 3.93 μm, ranging from 1.20 μm to 12.30<br />μm. For all parities, a fat globule diameter ranging from 3.21 to 4.20 μm was found most frequently. Animals in the first<br />lambing order showed a significantly lower percentage (5.26%) of large globules (>5.21μm), while animals in the fifth<br />lambing order showed a higher percentage (20.75%). The number of globules/ml was negatively correlated to milk production<br />(P≤0.01) and curd firmness at 45 min (P≤0.05); whereas it was positively correlated to protein content, non-fat<br />dry matter, and curd firming time (P≤0.05). Fat globule dimensions varied according to the parity of the animals and<br />influenced various qualitative parameters of the milk.