Physico-chemical and technological characteristics of Lacaune ewe’s milk

DIMITAR PANAYOTOV1, NIKOLINA NAYDENOVA2, GYURGA MIHAYLOVA2, TODOR ILIEV2
1 Trakia University, Faculty of Agriculture, Department of Animal Science, 6000 Stara Zagora, Bulgaria
2 Trakia University, Faculty of Agriculture, Department of Dairy Science, 6000 Stara Zagora, Bulgaria

Abstract

PANAYOTOV, D., N, NAYDENOVA, G. MIHAYLOVA AND T. ILIEV, 2018. Physico-chemical and technological characteristics of Lacaune ewe’s milk. Bulg. J. Agric. Sci., 24 (Suppl. 1): 101–108

The chemical composition of the Lacaune ewe’s milk and its basic technological properties in production of Bulgarian sour milk and Bulgarian white brined cheese were studied during March-August 2016. Studied Lacaune ewe’s milk exhibited high content of total solids, fat and protein. The average percentage of these milk components was 18.84, 7.21 and 6.19%, respectively. The established renneting time (495.0 s - first appearance of small visual flocs) in Lacaune ewe’s milk was in the normal limits for cheese-making. Lacaune ewe’s milk is a good and suitable medium for the growth of Lactobacillus delbrueckii ssp.bulgaricus and Streptococcus thermophilus. The studied Bulgarian sour milk had a dense, smooth, uniform coagulum, surface without syneresis and pleasantly sour taste. Matured Bulgarian white brined cheese had 50.22 % moisture, 54.66 % fat in dry matter, 8.33 % salt in the moisture and 69.06 % moisture in the non-fat substance. The titratable acidity reached average value 251.9 °T. The cheese yield was very similar to that established in studies on the milk of other Bulgarian sheep breeds.

Keywords: Lacaune; yogurt; renneting; syneresis; cheese
Abbreviations: DM – dry matter, M – moisture, F – fat, FDM – fat in dry matter, P – protein, P/F – protein to fat ratio, RIG – rennet induced gel, LAIG - lactic acid induced gel, MNFS – moisture-in-non-fat-substance, S/M – salt in the moisture

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