{"title":"PHYSICOCHEMICAL COMPOSITION, PROPERTIES, AND TECHNOLOGICAL CHARACTERISTICS OF SHEEP MILK FROM THE BULGARIAN DAIRY SYNTHETIC POPULATION","authors":"N. Stancheva, N. Naydenova, G. Staikova","doi":"10.54865/mjas111073s","DOIUrl":null,"url":null,"abstract":"A study on the physical and chemical composition, properties, and technological qualities of sheep milk was carried out. Subject of the study was the milk produced during the lactation period of ewes of the Bulgarian Dairy Synthetic Population bred on the farm of the Agricultural Institute – Shumen in 2008. The quality components and the physicochemical properties of the milk of the BDSP are in keeping with the standards of raw sheep milk indicating its pronounced suitability for processing dairy products. The established ratios among the components, representing the nutritive and technological quality of milk, are within the regulation standards.","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"63 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Macedonian Journal of Animal Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.54865/mjas111073s","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 2
Abstract
A study on the physical and chemical composition, properties, and technological qualities of sheep milk was carried out. Subject of the study was the milk produced during the lactation period of ewes of the Bulgarian Dairy Synthetic Population bred on the farm of the Agricultural Institute – Shumen in 2008. The quality components and the physicochemical properties of the milk of the BDSP are in keeping with the standards of raw sheep milk indicating its pronounced suitability for processing dairy products. The established ratios among the components, representing the nutritive and technological quality of milk, are within the regulation standards.
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