Chemical profile colostrum, quality refrigerated and frozen milk of santa inês sheep

• Autor(a) principal: Silva,João Antônio Gonçalves e
• Data de Publicação: 2022
• Outros Autores: Silveira,Mariana da Mata, Leão,Paulo Victor Toledo, Cunha,João Vitor Teixeira da, Dias,Mariana Borges de Castro, Lima,Maria Siqueira de, Carmo,Ruthele Moraes do, Leão,Karen Martins, Bento,Elis Aparecido, Nicolau,Edmar Soares, Silva,Marco Antônio Pereira da
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Ciência Rural
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000800453
• topic: conservation methods; fat content; ovis aries; protein value

ABSTRACT: The chemical composition of Santa Inês sheep colostrum was evaluated, as well as chilled milk (zero to 240 hours) and frozen milk for up to 70 days. Results of chemical composition (fat, protein, casein, lactose, total and degreased dry extract) and colostrum somatic cell count (SCC) were presented descriptively. The results of chemical composition and SCC and total bacterial count (TBC) of chilled and frozen milk were evaluated in a completely randomized design, the repetition of milk collection days and the treatments of the times when the milk was chilled and frozen. The comparison of the quality averages of chilled and frozen milk was performed by Tukey test, with a probability of 5.0 %. Santa Inês sheep colostrum showed high protein and fat content, demonstrating a high source of nutrients for lamb nutrition. Santa Inês sheep’s milk can be stored for up to 240 hours without changes in chemical quality. Frozen milk from Santa Inês ewes for up to 70 days minus fat content; however, this form of milk preservation is viable. Refrigeration and freezing are alternatives that add value to the milk of Santa Inês ewes, but studies with previous preservation methods are necessary for greater quality assurance.