Mineral components of blood serum and quality parameters of milk and cheese of sheep

Abstract

Plan of research included two Pramenka sheep-breeding family farms producing Livno and Travnik cheese in the traditional ways. The experiment included 117 animals of the Pramenka strain. The serum concentrations of the minerals (calcium, phosphorus and magnesium) were followed over time. Based on the physicalchemical analysis of the sheep milk, we evaluated the milk parameters (milk fat, protein and lactose) and cheese parameters (dry matter, moisture, grease and pH) that can be indicative of the cheese milk quality. The aim of the study was to determine the effect of the serum minerals to the sheep milk quality, and the Livno and Travnik cheese quality, being the final products. Blood, milk and cheese samples were taken in the summer during the summer grazing of sheep. The results were analyzed using the software package/Program SPSS 15.00. Differences were considered statistically significant at p <0.05. Influence of serum minerals on the quality of milk and cheese was determined by calculating the correlation factor. Analysis of mineral blood components and basic milkand cheese parameters showed variations, wich may be acceptable considering the influence of lactation, climate and botanic quality.