<abstract xmlns="http://www.w3.org/1999/xhtml">The aim of the research was to assess the quality of milk from mountain sheep used for the production of traditional cheeses, taking into account the influence of the breed, the month of milking, and the content of somatic cells. Milk for the study was obtained from sheep of three mountain breeds: Podhale Zackel (PZ), Polish Mountain Sheep (PMS), and Coloured Mountain Sheep (CMS). The sheep were grazed in mountain pastures after lamb weaning, in the period from May to October in the traditional system. No influence of the breed on the examined parameters was found, except for urea content. Mountain sheep milk was characterized by a content of 19.68% solids, 8.48% fat, 6.63% protein, in which almost 76% was formed by casein (4.99%), and the average lactose content was 4.15%. Other milk parameters also did not differ between breeds: density was 1034.04 g/L, acidity 11.34°SH, and mean somatic cell content was 982.13∙103∙ml−1 (log10SCC = 5.68). The highest urea content was recorded in the milk of Coloured Mountain Sheep (280.69 mg/L) and the lowest urea content was recorded in the milk of Zackel sheep (200.97 mg/L). The month of milking influenced the content of most milk components, but no changes in SCC content during lactation were found. Significant correlations between fat content and other milk parameters were recorded. In the case of urea content, negative, statistically significant correlations with the majority of examined parameters were found.</abstract>

The aim of the research was to assess the quality of milk from mountain sheep used for the production of traditional cheeses, taking into account the influence of the breed, the month of milking, and the content of somatic cells. Milk for the study was obtained from sheep of three mountain breeds: Podhale Zackel (PZ), Polish Mountain Sheep (PMS), and Coloured Mountain Sheep (CMS). The sheep were grazed in mountain pastures after lamb weaning, in the period from May to October in the traditional system. No influence of the breed on the examined parameters was found, except for urea content. Mountain sheep milk was characterized by a content of 19.68% solids, 8.48% fat, 6.63% protein, in which almost 76% was formed by casein (4.99%), and the average lactose content was 4.15%. Other milk parameters also did not differ between breeds: density was 1034.04 g/L, acidity 11.34°SH, and mean somatic cell content was 982.13∙103∙ml−1 (log10SCC = 5.68). The highest urea content was recorded in the milk of Coloured Mountain Sheep (280.69 mg/L) and the lowest urea content was recorded in the milk of Zackel sheep (200.97 mg/L). The month of milking influenced the content of most milk components, but no changes in SCC content during lactation were found. Significant correlations between fat content and other milk parameters were recorded. In the case of urea content, negative, statistically significant correlations with the majority of examined parameters were found.

Quality of Mountain Sheep Milk Used for the Production of Traditional Cheeses

Department of Sheep Breeding, National Research Institute of Animal Production

Institute of Genetics and Animal Breeding, Polish Academy of Sciences

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Quality of Mountain Sheep Milk Used for the Production of Traditional Cheeses"}

The aim of the research was to assess the quality of milk from mountain sheep used for the production of traditional cheeses, taking into account the influence...

Quality of Mountain Sheep Milk Used for the Production of Traditional Cheeses

Publicado en línea: 28 ene 2020

Páginas: 299 - 314

Recibido: 17 abr 2019

Aceptado: 03 oct 2019

DOI: https://doi.org/10.2478/aoas-2019-0071

Palabras clave
mountain sheep, milk, traditional cheese, quality

© 2019 Aldona Kawęcka et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Quality of Mountain Sheep Milk Used for the Production of Traditional Cheeses

Publicado en línea: 28 ene 2020

Páginas: 299 - 314

Recibido: 17 abr 2019

Aceptado: 03 oct 2019

DOI: https://doi.org/10.2478/aoas-2019-0071

Palabras clavemountain sheep, milk, traditional cheese, quality

© 2019 Aldona Kawęcka et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Palabras clave
mountain sheep, milk, traditional cheese, quality