Effect of season on microbial and chemical characteristics of milk and yoghurt from sheep

被引：4
作者：
Mahmoudi, Razzagh [1 ]
Norian, Reza [2 ]
Pajohi-Alamoti, Mohammad Reza [3 ]
Aliakbarlu, Javad [4 ]
机构：
[1] Univ Tabriz, Dept Food Hyg & Aquat, Fac Vet Med, Tabriz, Iran
[2] Vet Med Off, Lab Food Qual Control & Hyg, MS, Tehran, Qazvin Province, Iran
[3] Bu Ali Sina Univ, Fac Para Vet Sci, Dept Food Hyg, Hamadan, Iran
[4] Urmia Univ, Dept Food Hyg & Qual Control, Fac Vet Med, Orumiyeh, Iran
来源：
ANIMAL PRODUCTION SCIENCE | 2014年 / 54卷 / 08期
关键词：
chemical; microbial; milk; season; sensory; sheep; yoghurt; SOMATIC-CELL COUNT; CHEESE-MAKING; LACTATION; QUALITY; EFFICIENCY; YIELD; EWES;
D O I：
10.1071/AN13217
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
The quality and hygienic status of milk are of importance for both dairy industries and consumers. In the present study, the effect of season on the quality and microbial properties of sheep milk and yoghurt produced from sheep milk were surveyed. In total, 30 sheep-milk samples were collected from January to August 2011, and yoghurt was produced from these samples. The fat content, titratable acidity and pH showed changes across the year. Seasonal variation was found to have a significant (P < 0.05) effect on nitrogen components, particularly crude protein, non-casein protein and non-protein nitrogen contents, fat content, pH and titratable acidity. Sensory analysis showed that the quality of yoghurt samples produced in winter was higher than that of yoghurt produced in summer (P < 0.05). This work showed the effect of season on chemical and sensory properties of sheep milk and yoghurt in Qazvin, Iran.
引用
收藏
页码：1091 / 1094
页数：4
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