تأثير التغيرات الموسمية على بعض الصفات الكيميائية و الخواص الفيزياوية لحليب (الأبقار، الأغنام، الماعز، الجاموس، الإبل)‎ باستخدام جهاز Ekomilk Total في مدينة كركو ك-العراق

الملخص EN

This study was conducted to determine the chemical and physical components of the raw milk of some mammal animals such as (cows, sheep, buffalos, Goats and camels), by application of device of milk analysis , Ekomilk Total, to determine and compare the ratios of raw milk components for some of mammal animals .

125 samples of raw milk were collected, 25 milk samples of each type of the mammals included in the study and for two different seasons of the year .

The chemical and physicist analysis of the types of mammals milk (cow, sheep, buffalo, goats, camels) shows superiority of buffalo milk in the characteristic of solid non-fatty materials as the highest ratios were (11.47%), while Camel milk recorded the lowest ratios of (7.40%).Buffalo milk recorded the highest ratios of fat as it was (5.85%), while camels milk recorded the lowest contents of fat (3.59%).Sheep's milk was higher than other milks in protein content as it was (5.37%).

Camel milk recorded the lowest ratios in fat contents as it was (2.67%).

Cow’s milk had the highest ratios in lactose characteristic as it recorded (5.42%).

While goats milk recorded a lower ratios as it was (4.23%).

Cow’s milk was higher in pH contents as it recorded (6.66).

While camels milk recorded the lowest values, as it was (6.24).

Sheep milk was high in qualitative weight as it recorded the highest values of (1,034 mg / 100 ml).Cow milk recorded the lowest values of (1,029)Sheep milk was higher in acidity as it was (22,0%).Camels recorded the lowest ratios of (0.17%).

The results showed that the season of the year has an effect on the ratios of the chemical and physical components of the raw milk of some mammal animals such as (cows, sheep, goats, buffaloes and camels) as the chemical and physical components for the types of milk was higher in summer than in winter as the ratios of the (nonfatty solid materials % protein %lactose, quantitative weight ml gram / 100 ml and acidity %) except for fat contents % and pH value