RESEARCH ON CHEMICAL COMPOSITION OF COW RAW MILK

Sorina ROPCIUC

Abstract

Milk is considered to be food-medicine and mythological subject which nowadays has a lot of  praise, as  it  had  in  the  past,  praise,  brought  not  only  by  ordinary  people  but  also  by    scientists,  doctors, pharmacists, zootechnicians, etc. This paper was prepared for a study on the quality of cow raw milk  in northern Romania. The study was based on the influence of age, lactation period and the  diet of cattle on some  qualitative components of raw milk coming from the  households. The physico-chemical properties determined were   density, dry substance,  acidity, fat and lactose. Standardized tools and methods were used. There were noticed significant variations of qualitative characteristics of raw milk in winter.  It was obtained a very significantly positive correlation between dry substance and fat content, r = 0.899***. Also, lactose is significantly positively correlated with the fat content, r = 0.628** but also with the dry substance content, r = 0.564*. The age and the lactation period don’t influence the variation of the physical and chemical constituents.

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