Variations of Major Mineral Constituents of Ewe Milk During Lactation

• Published in: Journal of dairy science Vol. 68; no. 1; pp. 147 - 150
• Main Authors: Polychroniadou, Anna, Vafopoulou, Anna
• Format: Journal Article
• Language: English
• Published: Savoy, IL Elsevier Inc 01.01.1985; Am Dairy Sci Assoc; American Dairy Science Association
• Subjects: Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; Milk and cheese industries. Ice creams; Trace element; Chemical composition; Ewe milk
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.S0022-0302(85)80808-0

Milk from ewes of two Greek breeds, Karagouniki and Serron, was analyzed for minerals as well as for major constituents from the 7th wk after parturition and throughout lactation. Averages for Karagouniki were sodium 50, potassium 117, calcium 209, magnesium 9.1, phosphorus 153, and citrates 185mg/100g; solids-not-fat 11.53%, fat 6.43%, protein 5.97%, casein 4.37%, and lactose 4.95%. For Serron ewe milk they were sodium 51, potassium 107, calcium 201, magnesium 8.8, phosphorus 151, and citrates 181mg/100g; solids-not-fat 11.10%, fat 6.65%, protein 5.64%, casein 4.37%, and lactose 4.74%. Effect of the stage of lactation on magnesium and fat was significant for both breeds, but its effect on potassium and lactose was significant only for Karagouniki. Breed differences for sodium, magnesium, phosphorus, citrates, and casein were not significant. There was a strong positive correlation of casein with calcium, and casein with phosphorus, but correlations among sodium, potassium, and lactose were less.