Physical, Chemical and Technological Parameters of White Maritza Sheep Milk

G. MIHAYLOVA1 and D. DIMOV2

1 Thracian University, Agriculture and Animal Husbandry Dept., BG-6000 Stara Zagora, Bulgaria
2 Agricultural University, BG-4000 Plovdiv, Bulgaria

Abstract

MIHAYLOVA, G. and D. DIMOV, 2000. Physical, chemical and technological parameters of White Maritza sheep milk. Bulg. J. Agric. Sci., 6: 367-370

Bulk milk composition and parameters of White Maritza sheep, reared at the Agroecological Center of the Agricultural University of Plovdiv have been studied. The following values have been established: solids 18.11%; milk fat 6.65%, solids not fat 11.44%; total protein 5.67%; casein 4.31%; lactose 4.87%; mineral content 0.90%; calcium 0.193%; density 1.037; titratable acidity 23.90T; curdling capacity 278.5 s and renniting time 170.6 min.
The results obtained show that White Maritza sheep milk is a suitable raw material for the production of the traditional white brine cheese and yogurt.

Key words: White Maritza sheep, yogurt, protein, milk fat, lactose, mineral content, cheese