Influence of Some Factors on the Milk Composition and the Yield of White Brined Cheese of Sheep from the Newly Created Milk Sheep Breed

S. BOIKOVSKI, N. STANCHEVA, G. STEFANOVA and D. DIMITROV
Agricultural Institute, BG-9700 Shumen, Bulgaria

Abstract

BOIKOVSKI, S., N. STANCHEVA, G. STEFANOVA and D. DIMITROV, 2003. Influence of some factors on the milk composition and the yield of white brined cheese of sheep from the newly created milk sheep breed. Bulg. J. Agric. Sci., 9: 101–108

The objective of this study was to investigate the influence of some factors on the milk composition and the yield of white brined cheese of sheep from the newly created milk sheep breed in Bulgaria. It was established that at first lactation of ewes, lineal differentiation existed in respect to the traits – fat and protein, lactose and dry matter content of milk and yield of white brined cheese.
Inbreeding depression was established for protein content trait in milk of full siblings at 1st lactation. The inbreeding depression was later surmounted. The heritability coefficient (h2) of the traits – fat and protein content, lactose, dry matter in milk of sheep at 1st lactation was medium and high, and at 2nd lactation – low and medium.

Key words: lactose, white brined cheese, fat and protein content, heritability