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

页码：143 / 146

页数：4

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