Physical, Chemical and Technological Parameters of White Maritza Sheep Milk

G. MIHAYLOVA¹ and D. DIMOV²

¹ Thracian University, Agriculture and Animal Husbandry Dept., BG-6000 Stara Zagora, Bulgaria
² Agricultural University, BG-4000 Plovdiv, Bulgaria

Abstract

MIHAYLOVA, G. and D. DIMOV, 2000. Physical, chemical and technological parameters of White Maritza sheep milk. Bulg. J. Agric. Sci., 6: 367-370

Bulk milk composition and parameters of White Maritza sheep, reared at the Agroecological Center of the Agricultural University of Plovdiv have been studied. The following values have been established: solids – 18.11%; milk fat – 6.65%, solids not fat – 11.44%; total protein – 5.67%; casein – 4.31%; lactose – 4.87%; mineral content – 0.90%; calcium – 0.193%; density – 1.037; titratable acidity – 23.90T; curdling capacity – 278.5 s and renniting time – 170.6 min.
The results obtained show that White Maritza sheep milk is a suitable raw material for the production of the traditional white brine cheese and yogurt.

Key words: White Maritza sheep, yogurt, protein, milk fat, lactose, mineral content, cheese