Characterization of some milk components, function of lactation, in buffaloes
Journal Title: Animal Biology & Animal Husbandry - International Journal of the Bioflux Society - Year 2011, Vol 3, Issue 2
Abstract
This study aims to analyze the main milk components function of lactation. The following components were analyzed: fat, protein, lactose, non-lipid dry matter, density, and pH. In our study these components are influenced by the specific reference seasonal conditions. The average fat percent in milk frames within: 7.23-8.89%; protein 5.17-5.42% and lactose 4.19-4.94%.
Authors and Affiliations
Aurelia Coroian, Cristian Coroian, Vioara Mireşan, Antonia Odagiu, Camelia Răducu, Stelian Dărăban
Keywords
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