COMPOSITION AND SOME TECHNOLOGICAL PROPERTIES OF WATER BUFFALOE 'S MILK AS AFFECTED BY DIETARY IODINE SUPPLEMENTATION | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 9, Volume 27.1, Issue 53, April 1992, Page 111-122 PDF (2.41 MB) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.1992.187140 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M.A. KOBEISY; E.M. IBRAHIM; M.M. SHETAEWI | ||||
| Abstract | ||||
| The effects of supplemental dietary iodine (.2 mg las KI/kg BW daily) on milk composition and some technological properties were studeid in 10 mid-lactating water buffaloes. lodine treatment continued for 7 wk and resulted in increased percentages of protein (P <.08), casein (p < .08), whey protein (p < 05), lactose (p < .05), Ca (P 4.10), P (P < .07) and tended to increase fat% (P .10). Chlorine did not differ (P > .10) between treatments and chlorine/lactose was higher (P < .06) in milk of control animals. Vitamin A was significantly (P <.03) increased due to treatment. Total bacterial count as well as acidity of preserved milk at 20+2°C for 0, 3, 6, 9 and 12 h of the preservation period were found to be higher in milk of control animals than that of l-treated ones. The reduction of methelene blue in control milk was faster than that in milk of l-treated animals at all preservation periods. Yoghurt made from milk of l-treated buffaloes gained a higher quality and total scoring points. (Key Words: lodine, Buffaloe, Milk, Composition, Preservation, Yoghurt). | ||||
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