Studies on Aberdeen-angus milk : physicochemical characteristics, rheological properties and microstructure
Other Title(s)
دراسات على لبن الابردين انجس : التركيب الكيماوي و الخواص الطبيعية و الريولوجية و التركيب الميكروسكوبي
Joint Authors
Ismail, Hisham Abd al-Rahman
Hamdun, Hatim Abd al-Qadir
Source
Zagazig Journal for Agricultural Researches
Issue
Vol. 44, Issue 5 (31 Oct. 2017), pp.1785-1796, 12 p.
Publisher
Zagazig University Faculty of Agriculture
Publication Date
2017-10-31
Country of Publication
Egypt
No. of Pages
12
Main Subjects
Abstract EN
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 baladi cows 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<٠.٠٥) 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.
American Psychological Association (APA)
Ismail, Hisham Abd al-Rahman& Hamdun, Hatim Abd al-Qadir. 2017. Studies on Aberdeen-angus milk : physicochemical characteristics, rheological properties and microstructure. Zagazig Journal for Agricultural Researches،Vol. 44, no. 5, pp.1785-1796.
https://search.emarefa.net/detail/BIM-854488
Modern Language Association (MLA)
Ismail, Hisham Abd al-Rahman& Hamdun, Hatim Abd al-Qadir. Studies on Aberdeen-angus milk : physicochemical characteristics, rheological properties and microstructure. Zagazig Journal for Agricultural Researches Vol. 44, no. 5 (2017), pp.1785-1796.
https://search.emarefa.net/detail/BIM-854488
American Medical Association (AMA)
Ismail, Hisham Abd al-Rahman& Hamdun, Hatim Abd al-Qadir. Studies on Aberdeen-angus milk : physicochemical characteristics, rheological properties and microstructure. Zagazig Journal for Agricultural Researches. 2017. Vol. 44, no. 5, pp.1785-1796.
https://search.emarefa.net/detail/BIM-854488
Data Type
Journal Articles
Language
English
Record ID
BIM-854488