Hachana Yasser, Nasraoui Chaïma, Frija Iheb, Fortina Riccardo
Department of Animal Production, Higher Agronomic Institute of Chott-Mariem, University of Sousse, 4042 Susa, Tunisia.
Department of Agriculture, Forestry and Food Science, University of Torino, 10095 Grugliasco, Italy.
J Food Sci Technol. 2022 May;59(5):1840-1846. doi: 10.1007/s13197-021-05196-0. Epub 2021 Jul 13.
The objective of this study is to characterize purebred Arab mares' milk through monitoring its physicochemical and microbiological composition during different lactation stages and to test its ability to coagulate. Sixteen purebred Arabian mares were selected among 45 mares with approximately the same foaling dates. Milk samples were collected once a week for each mare during 4 months of lactation and analysed in three replicates for physicochemical composition, nitrogen fractions, somatic cell count and total bacterial count. Coagulation assays were carried out in triplicates on fresh mare's milk using increasing doses of calf rennet, starter () and CaCl. Arab mare's milk is characterized by an alkaline pH, low-fat and protein contents and high lactose content. The somatic cell and bacterial counts are very low, indicating good health status of mares. Fat and protein contents decreased as the stage of lactation progressed. However, as lactation number increased, fat level tended to increase while protein level tended to decrease. Clotting assays proved that it is possible to coagulate Arabian mare's milk using appropriate doses of calf rennet and starter, while respecting the coagulation procedures and parameters.
本研究的目的是通过监测不同泌乳阶段纯种阿拉伯母马的乳的物理化学和微生物组成来对其进行表征，并测试其凝结能力。在45匹产驹日期大致相同的母马中挑选出16匹纯种阿拉伯母马。在泌乳的4个月期间，每周为每匹母马采集一次乳样，并对物理化学组成、氮组分、体细胞计数和总细菌计数进行三次重复分析。使用递增剂量的小牛凝乳酶、发酵剂（）和氯化钙对新鲜母马乳进行三次重复的凝结试验。阿拉伯母马的乳具有碱性pH值、低脂肪和蛋白质含量以及高乳糖含量的特点。体细胞和细菌计数非常低，表明母马健康状况良好。随着泌乳阶段的推进，脂肪和蛋白质含量下降。然而，随着泌乳次数的增加，脂肪水平趋于上升而蛋白质水平趋于下降。凝结试验证明，在遵循凝结程序和参数的情况下，使用适当剂量的小牛凝乳酶和发酵剂可以使阿拉伯母马的乳凝结。
