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Organic and conventional systems: Composition and cheese-making aptitude of Sarda ewes' milk

被引：0
|
作者：
Pirisi, A [1 ]
Piredda, G [1 ]
Sitzia, M [1 ]
Fois, N [1 ]
机构：
[1] Ist Zooten & Caseario Sardegna, I-07040 Olmedo, Italy
来源：
ORGANIC MEAT AND MILK FROM RUMINANTS | 2002年 / 106期
关键词：
organic farming; sheep milk composition; cheese-making aptitude;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
The effect of two farming systems: organic system (OS) and conventional system (CS) was compared for physico-chemical composition and cheese-making aptitude of milk. The stocking rate was 4 in OS and 6 ewes ha(-1) in CS. Individual milk yield resulted significantly higher in OS than CS. No significant differences were found on milk composition, only casein content was higher in CS than OS (4.44% vs 4.20%; P<0.05). The lactodinamographic characteristics of milk in the two groups showed differences only for R: 25.10 (OS) Vs 28.88 min (CS; P<0.05). Cheese yield and fat recovery rate was not affected by the fanning system while the protein recovery rate tended to be higher in CS than OS (75.94% vs 74.39%).
引用
收藏
页码：143 / 146
页数：4
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