Conţinutul numărului revistei |
Articolul precedent |
Articolul urmator |
130 0 |
Căutarea după subiecte similare conform CZU |
637.12.04/.07 (3) |
Produse ale animalelor domestice (de curte) și de vânat (304) |
SM ISO690:2012 CHIŢANU, Ana. Modificarea compoziţiei chimice şi a proprietăţilor laptelui de vacă prin amestec de lapte al altor specii de animale domestice. In: Ştiinţa Agricolă, 2023, nr. 2, pp. 97-104. ISSN 1857-0003. DOI: https://doi.org/10.55505/sa.2023.2.12 |
EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
Ştiinţa Agricolă | ||||||
Numărul 2 / 2023 / ISSN 1857-0003 /ISSNe 2587-3202 | ||||||
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DOI:https://doi.org/10.55505/sa.2023.2.12 | ||||||
CZU: 637.12.04/.07 | ||||||
Pag. 97-104 | ||||||
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Rezumat | ||||||
In the Republic of Moldova, cow milk serves as the main source of raw material for dairy production, resulting in a diverse range of dairy products through industrial processing. However, due to a shortage of raw materials in the dairy industry, particularly among small-scale producers, goat or ewe milk is often added to cow milk, especially in individual households. This study evaluates the organoleptic properties and physicochemical characteristics of whole cow milk and cow milk mixed with goat and sheep milk. The organoleptic characteristics of cow milk did not change when mixed with goat milk. However, mixing cow milk with sheep milk (30%) changed colour from yellowish-white to uniform-white, and the odour became specifically pronounced. Physico-chemical parameters underwent changes in both types of mixtures. The water content in cow milk decreased from 87.26% to 86.07% with increasing percentages of added goat milk, while mixing with sheep milk led to a decrease from 87.30% to 85.53%. Dry matter content increased by 1.19% and 1.76% respectively. Additionally, the fat, protein, lactose, and mineral salt content tended to increase compared to unmixed cow milk. Although such increases may appear beneficial, deviations from the specific chemical composition can impact the technological properties of cow milk, complicating its processing |
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Cuvinte-cheie Cow milk, goat milk, Ewe milk, Chemical composition, Organoleptic properties, food fraud, lapte de vacă, lapte de capră, lapte de oaie, Compoziţie chimică, Proprietăți organoleptice, Fraudă alimentară |
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