Berruga María Isabel, de la Vara Juan Ángel, Licón Carmen C, Garzón Ana Isabel, García Andrés José, Carmona Manuel, Chonco Louis, Molina Ana
Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, 02071 Albacete, Spain.
Department of Food Science and Nutrition, California State University, Fresno, 5300 N Campus Drive M/S FF17, Fresno, CA 93740, USA.
Animals (Basel). 2021 Mar 22;11(3):906. doi: 10.3390/ani11030906.
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 ( < 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 (D: 6.1 µm) increased along with lactation while density (1.038 g/mL) decreased ( < 0.01). The pH (6.7), acidity (22.9° Dornic), coordinate b* (8.4) and ethanol stability (66.6% /) 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.
本研究描述了马鹿奶的化学、物理、微生物和工艺特性，以及泌乳对这些参数的影响，以便了解其用于制作乳制品的潜在适用性。在18周内，对5头母鹿的奶进行了成分、细菌学、体细胞计数（SCC）、物理性质和凝乳酶凝固方面的监测。脂肪、蛋白质、乳糖和干物质的平均值（每均值（g/100 g）分别为10.4、7.1、4.3和24.2，尿素均值为265 mg/100 mL。随着泌乳进程，除乳糖外，这些成分均显著增加（<0.01）。细菌学和SCC的平均值分别为5.3 log cfu/mL和4.7 log细胞/mL。关于物理性质，电导率（均值：2.8 ms/cm）、粘度（3.1 Cp）、坐标L*（89.9）和a*（-3.1）以及乳脂肪球直径（D：6.1 µm）随着泌乳而增加，而密度（1.038 g/mL）降低（<0.01）。pH（6.7）、酸度（22.9° Dornic）、坐标b*（8.4）和乙醇稳定性（66.6% /）在研究期间保持稳定。泌乳阶段对牛奶的凝固特性也有显著影响，平均凝乳产量为3.29 g/10 mL。这些结果表明，马鹿奶可能是乳制品行业一种潜在的创新奶源。
