Wydanie 356(55)3 2020

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https://oa.zut.edu.pl/handle/20.500.12539/687

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Przeglądaj Wydanie 356(55)3 2020 wg Autor "Czerniawska-Piątkowska, Ewa"

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    Specific Characteristic of Sheep’s Milk and Pro-Health Properties Depending on the Somatic Cells Count
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2020) Wrzecińska, Marcjanna; Czerniawska-Piątkowska, Ewa; Department of Ruminant Science, West Pomeranian University of Technology in Szczecin, Poland; Department of Ruminant Science, West Pomeranian University of Technology in Szczecin, Poland
    Sheep milk is a valuable product due to its properties and composition. It is richer in high-quality protein and contains more nutritional value compared to the milk of other ruminants. Raw milk is characterized by a lack of enzymatic activity and a lack of pathogenic microorganisms. Milk also has a high content of minerals. For this reason, sheep's milk is a good raw material for the dairy industry and the production of fermented milk drinks as well as cheese. During lactation, the content of individual milk ingredients and milk yield fluctuate, which translates into the nutritional value of the product. Also, the content of somatic cells in milk is significantly different between the peak and the end of lactation of animals. The increase in cellular elements is a major indicator of mammary gland infection. The cause of mastitis is bacterial infection or mechanical teat damage. Inflammation of the mammary gland is a serious problem for dairy farmers due to the health and economic aspects of this disease, which is the main cause of slaughtering ewes and the fall of many animals, as well as enforcing the cost of healing females, and the obtained milk is utilized. It is estimated that up to 60% of sheep in herds can suffer from asymptomatic mastitis, which is a serious problem for the dairy industry. That is why research is important to analyze the amount of somatic cells in milk.