Evaluation of the morphometric characteristics of ewe milk fat globules, cheese yield and ripening in the intermediate lactation phase

Abstract

The study was carried out on twenty ewes kept indoors at 25 days post partum. The experiment lasted 60 days, from 40 to 100 days post partum. The animals were homogeneous in terms of parity, lactation phase and feed. The results show that, as the lactation phase progresses, there is a gradual increase in the percentage of fat and a decrease in the average diameter of the fat globules. In particular, before the 55 days of lactation the milk quality and the cheese yield are lower and the weight loss at 10 days of ripening is higher.

Keywords

• Ewe, Milk fat globule, Cheese yield, Cheese ripening