STUDIES ON ABERDEEN - ANGUS MILK : PHYSICOCHEMICAL CHARACTERISTICS, RHEOLOGICAL PROPERTIES AND MICROSTRUCTURE | ||||
| Zagazig Journal of Agricultural Research | ||||
| Article 15, Volume 44, Issue 5, September 2017, Page 1785-1796 PDF (363.49 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/zjar.2017.52249 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Hesham A. Ismail  1; H. A. Hamdon2
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| 1Dairy Sci. Dept., Fac. Agric., Assiut Univ., New Valley Branch, Egypt | ||||
| 2Anim. Prod. Dept., Fac. Agric., Assiut Univ., New Valley Branch, Egypt | ||||
| Abstract | ||||
| Aberdeen Angus is a breed of cattle commonly used in beef production in most parts of the world. The present study was conducted to compare the characterstic of Aberdeen-Angus, Friesian and Baladi cow’s milk. Total milk samples of Aberdeen Angus, Friesian and Baladicows were collected, and examined for physicochemical characters, rheological properties and microstructure. The results showed that, high amount of total solids, fat content, pH value, and the calorific value were observed in Baladi cow's milk. Aberdeen Angus milk contain significantly less fat content, while, Friesian milk was lower in lactose , solid non- fat content , specific gravity and higher in freezing point as compared with other milk types under study. The protein and ash contents were similar for all milk types. On the other side, there were significant differences between mineral contents of different milk types. All samples of three milk types, in this study, were characterized by a significantly high concentration of iron compared with other studies and recommended standards. Syneresis, and wheying off values in Aberdeen-Angus and Baladi cow's milk curd were considerably (P<0.05) low, but water holding capacity was high .However, Friesian milk curd showed the lowest water holding capacity and the highest in syneresis, and wheying off. The microstructure of Aberdeen-Angus milk curd showed much thicker chains of casein network and a highly compact structure with no/few pores, which play a role in the formation of the curd structure. Finally, Aberdeen-Angus milk could be a particularly promising in the manufacture of good-quality dairy milk. | ||||
| Keywords | ||||
| Aberdeen milk; Friesian milk; Baladi cow's milk; chemical; physicochemical; Rheological; Microstructure | ||||
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