The characteristic of control day milk and its properties in ewes from different breeds in Bulgaria

Abstract

Abstract:The aim was the investigation the milk and its composition for control day in local sheep breeds. The experiment was carried out with 19 Karakachan ewes and 21 West Balkan Mountain ewes from the flock of IAS-Kostinbrod and 15 Local Sofia ewes from a private flock from village Klisura. The study is a part of Bulgarian-Greece project for research of F1-crosses of Chios breed. The experimental ewes were mothers of F1 Chios' crosses. The milk for day was recorded on first control during milking period. The content of milk -fats, proteins, non fat solid, dry matter and density were estimated by individual milk samples by analyzer "Ekomilk". The average milk yield for control day of ewes from Karakachan, West Balkan Mountain and Local Sofia breeds was 0,344 l, 0,421 l and 0,633 l respectively.The content of fat, protein and total solids in milk of Karakachan ewes was -5,91%, 5,19% and 16,42% respectively, of West Balkan Mountain ewes -6,41%, 5,10% and 16,67% and of Sofia local ewes -6,35%, 5,94% and 17,57%.

Evaluation of the qualitative parameters of raw sheep’s milk with the potential for the production of traditional artisanal cheese

“…The values of milk fat in the present study were close to those previously reported by other authors (5.91 -7.82%) [4,5,8,12,14]. Correlation models for lactose content and density in raw sheep's milk have been developed.…”

“…The highest fat-free residue values for the period were reported in April (beginning of the milking campaign) -12.76%. It was higher (10 -11.45%) than previously reported [12][13][14] obtained by sheep considered as cross between a Karakachan sheep and a Pleven black-headed ram. At the end of the lactation period, the values of the dry non-fat residue had decreased to 11.85%, which is close to the previously reported mean values for milk from the Karakachan sheep breed [5].…”

“…For example, at the beginning of the milking campaign, the lactose level was 4.66% (April), but reached 5.13% in August. However, the increase in lactose levels in raw milk did not affect the density of milk [3,4,14] (Fig. 5).…”