CHEMICAL COMPOSITION OF BUFFALO’S RAW MILK AND ITS RURAL PRODUCTS IN SOME VILLAGES IN SOHAG GOVERNORATE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 3, Volume 4, Issue 12, December 2013, Page 651-661 PDF (832.98 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2013.72120 | ||||
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| Authors | ||||
H. A. Ateteallah  1; M. A. Mohran2; A. A. Abd El-Khair3; A. M. Abed El-Rahim2
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| 1Dairy Science Department,College of Agriculture, Sohag University, Sohag, Egypt. | ||||
| 2Dairy Sci. Dept., Faculty of Agric., Assiut Univ., Egypt. | ||||
| 3Dairy Sci. Dept., Faculty of Agric., Sohag Univ., Egypt. | ||||
| Abstract | ||||
| A lot of 180 samples of fresh buffalo’s raw milk, and its rural milk products (laban rayeb, Samna, cream, Kareish cheese, and Mish cheese) were collected from 10 villages from Sohag Governorate). These samples were applied for chemical analysis (pH value, Total Solids, Ash, Total protein and Fat). It was found that the average contents were 6.73, 15.79%, 0.75%, 3.99 % and 6,71 % respectively for Buffalo’s milk; 4.63, 11.53%, 0.67%, 4.68% and 2.23% respectively for Laban rayeb; 5.11, 53.5%, 0.52%, 3.04% and 31.4% respectively for Cream; 4.33, 98.61%, 0.05%, 0.19% and 98.38% respectively for Samna; 4.32, 26.56%, 3.02%, 15.31% and 4.24% respectively for Kareish cheese, and were 4.41, 38.8%, 11.37%, 18.51% and 4.9% respectively for Mish cheese. In the cases of Kareish and Mish cheese the cheeses, average of salt content were 7.1 and 15.39 respectively. Statistical analysis showed that there were highly significant variations among products of the different villages. These variations may be attributed the different behavior of farmers through the milking and manufacture processes of these products. | ||||
| Keywords | ||||
| (milk-laban rayeb-Samna-cream- Kareish cheese- Mish cheese; Sohag Governorate) | ||||
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