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| rdf:type
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| Description
| - The evaluation of the changes in basic milk components, properties of milk and rennet curdling quality during lactation was carried out over the period of three succesive years using milk samples obtained from a total of 27 ewes of the East Friesian breed, reared on a small sheep farm in the Wallachian region. The contents of all basic milk components (total solids (TS), fat (F), protein (P) and lactose (L)) were significantly affected by the stage of lactation, whilst the contents of TS, F and P increased gradually with the advancement of lactation. The lactose content in the course of lactation was relatively the most constant of all milk components, confirming its role as an osmotic regulator and a compensator for variations in all other components. On the other hand the daily milk yield gradually decreased depending on the stage of the lactation. The stage of lactation had also a highly significant effect both on all milk properties (pH, titrable acidity (TA) and rennet clotting time (RCT)) under study and on rennet curdling quality (RCQ). The pH of milk gradually decreased between the 33rd and 129th day of lactation. However thereafter the pH rose gradually until the end of lactation. In comparison with pH values, the values of TA had an opposite tendency. The RCT ranged from 78 to 123 s and the longest RCTs were found on the 33rd and 67th day of the lactation. On the other hand the shortest RCTs were found in the middle of lactation. The RCQ was relatively good and uniform in the course of lactation. However the worst RCQ was found in the first sampling. On the other hand, the best RCQ was found in the middle of lactation. To conclude the above mentioned, it should be added that the change of feeding ration between the first and second sampling did not have a significant effect on the contents of F, L and on DMY. This change also did not have a significant effect either on all milk properties under study or the RCQ.
- The evaluation of the changes in basic milk components, properties of milk and rennet curdling quality during lactation was carried out over the period of three succesive years using milk samples obtained from a total of 27 ewes of the East Friesian breed, reared on a small sheep farm in the Wallachian region. The contents of all basic milk components (total solids (TS), fat (F), protein (P) and lactose (L)) were significantly affected by the stage of lactation, whilst the contents of TS, F and P increased gradually with the advancement of lactation. The lactose content in the course of lactation was relatively the most constant of all milk components, confirming its role as an osmotic regulator and a compensator for variations in all other components. On the other hand the daily milk yield gradually decreased depending on the stage of the lactation. The stage of lactation had also a highly significant effect both on all milk properties (pH, titrable acidity (TA) and rennet clotting time (RCT)) under study and on rennet curdling quality (RCQ). The pH of milk gradually decreased between the 33rd and 129th day of lactation. However thereafter the pH rose gradually until the end of lactation. In comparison with pH values, the values of TA had an opposite tendency. The RCT ranged from 78 to 123 s and the longest RCTs were found on the 33rd and 67th day of the lactation. On the other hand the shortest RCTs were found in the middle of lactation. The RCQ was relatively good and uniform in the course of lactation. However the worst RCQ was found in the first sampling. On the other hand, the best RCQ was found in the middle of lactation. To conclude the above mentioned, it should be added that the change of feeding ration between the first and second sampling did not have a significant effect on the contents of F, L and on DMY. This change also did not have a significant effect either on all milk properties under study or the RCQ. (en)
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| Title
| - Changes in basic milk components, properties of milk and rennet curdling quality during lactation of East Friesian ewes
- Changes in basic milk components, properties of milk and rennet curdling quality during lactation of East Friesian ewes (en)
|
| skos:prefLabel
| - Changes in basic milk components, properties of milk and rennet curdling quality during lactation of East Friesian ewes
- Changes in basic milk components, properties of milk and rennet curdling quality during lactation of East Friesian ewes (en)
|
| skos:notation
| - RIV/62156489:43210/09:00150363!RIV12-MSM-43210___
|
| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
| |
| http://linked.open...iv/cisloPeriodika
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| http://linked.open...vai/riv/dodaniDat
| |
| http://linked.open...aciTvurceVysledku
| |
| http://linked.open.../riv/druhVysledku
| |
| http://linked.open...iv/duvernostUdaju
| |
| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/62156489:43210/09:00150363
|
| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - rennetabality; quality of rennet curdling; milk yield; composition and properties of milk (en)
|
| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...odStatuVydavatele
| |
| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...i/riv/nazevZdroje
| - Animal Welfare, Ethology and Housing Systems
|
| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...vavai/riv/projekt
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...v/svazekPeriodika
| |
| http://linked.open...iv/tvurceVysledku
| - Kuchtík, Jan
- Urban, Tomáš
- Zapletal, David
- Šustová, Květoslava
|
| issn
| |
| number of pages
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| http://localhost/t...ganizacniJednotka
| |
| is http://linked.open...avai/riv/vysledek
of | |
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