Physicochemical, microbiological and coagulating properties of ewe's milk produced on the Calabrian Mount Poro plateau

Three hundred individual ewe's milks and six bulk milks were analysed over two seasons. The results show that in spring but not in winter the milks examined conform substantially to the standards laid down by Italian legislation. Nevertheless, the data acquired constitute a good starting point...

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Bibliographic Details
Published inInternational journal of dairy technology Vol. 55; no. 4; pp. 204 - 210
Main Authors Micari, Pietro, Caridi, Andrea, Colacino, Teresa, Caparra, Pasquale, Cufari, Antonio
Format Journal Article
LanguageEnglish
Published Oxford, UK Blackwell Science Ltd 01.11.2002
Blackwell
Subjects
Biological and medical sciences
Ewe
Food industries
Fundamental and applied biological sciences. Psychology
Microbiological quality
Milk and cheese industries. Ice creams
Milk coagulation
Physicochemical properties
Raw milk
Seasonal changes
Calabria
Italy
Europe
Microbiological testing
Coagulation
Dairy product
Microflora
Technological properties
Ewe milk
Physicochemical properties
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Summary:Three hundred individual ewe's milks and six bulk milks were analysed over two seasons. The results show that in spring but not in winter the milks examined conform substantially to the standards laid down by Italian legislation. Nevertheless, the data acquired constitute a good starting point from which the quality of ewe's milk produced on the Calabrian Mount Poro plateau should be improved, by performing selection of sheep for mastitis resistance based on somatic cell count, improving the hygiene standards at the dairy, using selected autochthonous lactic starter cultures and, only if strictly necessary, thermal treatment of the milk.
Bibliography:istex:588EC2F5CF90EA95E2DD727BA0192470ED4D711C
ark:/67375/WNG-0TV85JRP-X
ArticleID:IDT055
ISSN:1364-727X
1471-0307
DOI:10.1046/j.1471-0307.2002.t01-1-00055.x