Some aspects of the ethanol stability of red deer milk (Cervus elaphus hispanicus): A comparison with other dairy species

Abstract

The ethanol stability, a freshness and heat stability indicator, of Iberian red deer milk was determined. Additionally, the interspecific differences in composition, physical, hygienic and technological parameters, in bulk tank milk obtained from red deer, sheep, goats and cows were compared. Red deer milk ethanol stability was similar to that of sheep milk; bovine milk was the most stable and goat milk the least. Ethanol stability was influenced by pH; within the range studied, increased pH increased stability, this effect being more noticeable in bovine milk than in milk from the other species. Milk composition presented evident differences among species, as did somatic cell counts, total bacterial count, pH and titratable acidity or density. The results suggest that milk of red deer is very similar to that of sheep, but is even richer in fat and proteins, making it an interesting and novel product with high potential in dairy industry.

Physicochemical, Microbiological and Technological Properties of Red Deer (Cervus elaphus) Milk during Lactation

“…By contrast, milk electrical conductivity (EC) significantly increased, starting from the tenth week during lactation, from 2.31 to 3.56 mS/cm ( Table 4 ). These values were higher than those described for buffalo [ 18 ], similar to those for sheep [ 24 , 41 , 59 ] and lower than those for goat and cow milk [ 24 , 41 , 57 ] ( Table 2 ). A slight increase in the EC during lactation has also been observed in goat and cow lactations [ 57 , 58 ].…”

“…Regarding the somatic cell count, the data revealed that animals had good sanitary conditions during the study period ( Table 3 ). Studies about SCC in red deer milk are scarce and limited to a few individuals [ 24 , 33 ]. During the interval being studied, an increase in SCC at the end was not observed, unlike the slight increase noticed for a similar period by Pérez Serrano [ 33 ].…”

“…Another study by this group in conditions including better pasture indicated a mean production over 14 weeks of 229 L [ 23 ]. Their suitability for milking is good, and in fact, there are farms where mechanical milking has been carried out for several years with or without the need for anesthesia [ 15 , 24 ]. Recently, de la Vara et al [ 25 ] studied the chemical composition, somatic cell count and immunoglobulin G (IgG) and M (IgM) contents in red deer colostrum during its transition to milk, considering the mature milk after 2 weeks.…”

“…In this sense, it is of significant interest to establish the main physicochemical properties of red deer milk during lactation because variations in milk properties could suppose problems or new opportunities for the manufacturing of dairy products. Recently, a comparison of ethanol stability, a freshness and heat stability indicator, with other dairy species showed that the milk of red deer is closer to sheep milk than cow or goat milk [ 24 ], but information about other characteristics is scarce in red deer milk, making it necessary to know its properties during the lactation period in detail. The present work investigated not only the chemical but also the physical, microbiological and technological properties of red deer milk during a lactation period of 18 weeks.…”

Parenteral Cu Supplementation of Late-Gestating and Lactating Iberian Red Deer Hinds Fed a Balanced Diet Reduces Somatic Cell Count and Modifies Mineral Profile of Milk

“…However, hinds are milked to obtain the milk that is used for cheese production and for other innovative applications in the cosmetic industry. In fact, recent studies have assessed technological variables of red deer milk concluding a good aptitude of this milk for the production of dairy products [39]. Therefore, it is necessary to determine the SCC associated with mastitis in deer.…”