PHYSICOCHEMICAL COMPOSITION, PROPERTIES AND TECHNOLOGICAL CHARACTERISTICS OF SHEEP MILK FROM THE CAUCASIAN AND THE ASKANIAN BREEDS
Neviana Stancheva1, Genoveva Staikova1, Nikolina Naydenova2
1Agricultural Institute, Blvd. Simeon Veliki 3, Shumen, 9700, R. Bulgaria
2Trakia University, Stara Zagora, R. Bulgaria
nevqna_68@abv.bg
A study on the physicochemical composition, the properties, and the technological characteristics of sheep milk was carried out. The subject of the study was the milk produced by the Caucasian and the Askanian sheep breeds on the farm of “Kabiuk”, near Shumen, during the lactation period of 2008. It was established that the quality components of the milk of the Caucasian and Askanian sheep are in keeping with the standards for raw sheep milk to be processed to dairy products. The technological characteristics indicate that the Caucasian and the Askanian sheep milk is a favourable environment for the development of the leaven bacteria cultures, rendering it an appropriate source for the Bulgarian Yoghurt industry.
Keywords: fine-fleece sheep; milk; composition; properties; technological characteristics
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