Physicochemical, microbiological and technological properties of red deer (Cervus elaphus) milk during lactation

This study describes chemical, physical, microbiological and technological characteristics ofred deer milk and the effect of lactation on these parameters in order to know their potential aptitudeto elaborate dairy products. During 18 weeks, milk from five hinds was monitored for composition,bacteri...

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Detalhes bibliográficos
Autores: Vara Martínez, Juan Ángel de la, Licón, Carmen C., Garzón Sigler, Ana Isabel, Berruga Fernández, María Isabel, García Díaz, Andrés José, Carmona Delgado, Manuel, Chonco Jiménez, Louis, Molina Casanova, Ana María
Formato: artículo
Fecha de publicación:2021
País:España
Recursos:Universidad de Castilla-La Mancha
Repositorio:RUIdeRA. Repositorio Institucional de la UCLM
OAI Identifier:oai:ruidera.uclm.es:10578/40112
Acesso em linha:https://doi.org/10.3390/ani11030906
https://hdl.handle.net/10578/40112
Access Level:acceso abierto
Palavra-chave:Coagulation
Color
Lactation
Microbiology
Milk
Particle size
Red deer
Viscosity
Descrição
Resumo:This study describes chemical, physical, microbiological and technological characteristics ofred deer milk and the effect of lactation on these parameters in order to know their potential aptitudeto elaborate dairy products. During 18 weeks, milk from five hinds was monitored for composition,bacteriology, somatic cell count (SCC), physical properties and rennet coagulation.

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