Effect of season on microbial and chemical characteristics of milk and yoghurt from sheep
Razzagh Mahmoudi A E , Reza Norian B , Mohammad Reza Pajohi-Alamoti C and Javad Aliakbarlu DA Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran.
B MS, Laboratory of Food Quality Control and Hygiene, Veterinary Medicine Office, Qazvin Province, Iran.
C Department of Food Hygiene, Faculty of Para-Veterinary Science, Bu-Ali Sina University, Hamedan, Iran.
D Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
E Corresponding author. Email: mahmodi@tabrizu.ac.ir
Animal Production Science 54(8) 1091-1094 https://doi.org/10.1071/AN13217
Submitted: 30 May 2013 Accepted: 5 October 2013 Published: 16 December 2013
Abstract
The quality and hygienic status of milk are of importance for both dairy industries and consumers. In the present study, the effect of season on the quality and microbial properties of sheep milk and yoghurt produced from sheep milk were surveyed. In total, 30 sheep-milk samples were collected from January to August 2011, and yoghurt was produced from these samples. The fat content, titratable acidity and pH showed changes across the year. Seasonal variation was found to have a significant (P < 0.05) effect on nitrogen components, particularly crude protein, non-casein protein and non-protein nitrogen contents, fat content, pH and titratable acidity. Sensory analysis showed that the quality of yoghurt samples produced in winter was higher than that of yoghurt produced in summer (P < 0.05). This work showed the effect of season on chemical and sensory properties of sheep milk and yoghurt in Qazvin, Iran.
Additional keywords: chemical, microbial, milk, season, sensory, sheep, yoghurt.
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