Порівняльна характеристика коров’ячого і козиного молока за даними лабораторії lilco

Н. М. ЗАЖАРСЬКА

Анотація


Comparative characteristics of cow's and goat's milk, according to the data of laboratory LILCO

 

N. M. Zazharska

 

Abstract. The aim of the study was comparison of parameters of cow and goat milk on the basis of analysis at French laboratory LILCO for a period of two years. Fat content in cow milk in France was higher than in goats. Indicators of fat and protein in cow milk were almost constant throughout the year but in goat milk, these parameters drastically reduced at summer. Somatic cells count in cow milk during the year was about 300 ×103 cells / ml; in goat milk in March – the lowest level of about 1.5 million cells / ml, and in December was 2 times more. In France, the best goat milk is considered with somatic cells count ≤ 1 million / ml. Bacterial contamination of cow milk was on average 22-24 ×103 CFU/mlduring the year. Requirements in France to cow milk are stricter than EU Directive concerning microbial contamination and the somatic cells count. The range of changes at bacterial contamination of goat milk was from 17 to 35 ×103 CFU/mlduring a year. Somatic cells count of milk did not always correlate with bacterial contamination, especially in goats. Freezing temperature was about -0,52oC in cow milk, about -0,55oC – in goat milk. The level of lipolysis in goat milk increased from March to June (to the 0.67 mg equivalent / 100 g fat), and then gradually decreased until September. Lipolysis in cow milk varied between 0,55 – 0,71 mg equivalent / 100 g fat.


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