1. Physicochemical, Microbiological and Technological Properties of Red Deer (Cervus elaphus) Milk during Lactation
- Author
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Carmen C. Licon, Ana Isabel Pérez Molina, Juan Angel de la Vara, M.I. Berruga, A. Garzón, Manuel Carmona, Andrés J. García, Louis Chonco, Junta de Comunidades de Castilla-La Mancha, European Commission, and Universidad de Castilla La Mancha
- Subjects
red deer ,lactation ,Article ,03 medical and health sciences ,chemistry.chemical_compound ,Animal science ,Lactation ,lcsh:Zoology ,Bacteriology ,medicine ,Dry matter ,lcsh:QL1-991 ,Lactose ,coagulation ,Somatic cells ,030304 developmental biology ,somatic cells ,0303 health sciences ,milk ,Coagulation ,lcsh:Veterinary medicine ,General Veterinary ,Chemistry ,microbiology ,0402 animal and dairy science ,food and beverages ,04 agricultural and veterinary sciences ,Particle size ,particle size ,040201 dairy & animal science ,color ,medicine.anatomical_structure ,Milk ,viscosity ,Urea ,lcsh:SF600-1100 ,Animal Science and Zoology ,Rennet ,Composition (visual arts) ,Red deer ,Somatic cell count - Abstract
This article belongs to the Special Issue New Insights into the Milk., This study describes chemical, physical, microbiological and technological characteristics of red deer milk and the effect of lactation on these parameters in order to know their potential aptitude to elaborate dairy products. During 18 weeks, milk from five hinds was monitored for composition, bacteriology, somatic cell count (SCC), physical properties and rennet coagulation. Mean values (g/100 g) for fat, protein, lactose and dry matter were 10.4, 7.1, 4.3 and 24.2, respectively, and for urea, 265 mg/100 mL. Except for lactose, a significant increase in these components was observed (p < 0.01) as lactation progressed. The average values for bacteriology and SCC were 5.3 log cfu/mL and 4.7 log cells/mL, respectively. Regarding physical properties, conductivity (mean: 2.8 ms/cm), viscosity (3.1 Cp), coordinates L* (89.9) and a* (−3.1) and milk fat globule diameter (D4,3: 6.1 µm) increased along with lactation while density (1.038 g/mL) decreased (p < 0.01). The pH (6.7), acidity (22.9° Dornic), coordinate b* (8.4) and ethanol stability (66.6% v/v) were stable during the study period. The stage of lactation also has a significant impact on milk coagulation properties and mean curd yield was 3.29 g/10 mL. These results suggest that red deer milk could be a potential innovative source of milk for the dairy industry., This work was supported by the Junta de Comunidades de Castilla-La Mancha and the European Union Fund for Regional Development (SBPLY/19/180501/000115 project and funds from the “Plan Propio” of the University of Castilla-La Mancha).
- Published
- 2021