Physicochemical, Microbiological and Technological Properties of Red Deer (<i>Cervus elaphus</i>) Milk during Lactation
María Isabel Berruga,
Juan Ángel de la Vara,
Carmen C. Licón,
Ana Isabel Garzón,
Andrés José García,
Manuel Carmona,
Louis Chonco,
Ana Molina
Affiliations
María Isabel Berruga
Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, 02071 Albacete, Spain
Juan Ángel de la Vara
Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, 02071 Albacete, Spain
Carmen C. Licón
Department of Food Science and Nutrition, California State University, Fresno, 5300 N Campus Drive M/S FF17, Fresno, CA 93740, USA
Ana Isabel Garzón
Departamento de Producción Animal, Universidad de Córdoba, 14071 Córdoba, Spain
Andrés José García
Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos (IREC), Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, 02071 Albacete, Spain
Manuel Carmona
Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, 02071 Albacete, Spain
Louis Chonco
Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos (IREC), Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, 02071 Albacete, Spain
Ana Molina
Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, 02071 Albacete, Spain
This study describes chemical, physical, microbiological and technological characteristics of red deer milk and the effect of lactation on these parameters in order to know their potential aptitude to elaborate dairy products. During 18 weeks, milk from five hinds was monitored for composition, bacteriology, somatic cell count (SCC), physical properties and rennet coagulation. Mean values (g/100 g) for fat, protein, lactose and dry matter were 10.4, 7.1, 4.3 and 24.2, respectively, and for urea, 265 mg/100 mL. Except for lactose, a significant increase in these components was observed (p 4,3: 6.1 µm) increased along with lactation while density (1.038 g/mL) decreased (p v/v) were stable during the study period. The stage of lactation also has a significant impact on milk coagulation properties and mean curd yield was 3.29 g/10 mL. These results suggest that red deer milk could be a potential innovative source of milk for the dairy industry.
