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Abstract                 Volume:6  Issue-6  Year-2018          Original Research Articles

Online ISSN : 2347 - 3215
Issues : 12 per year
Publisher : Excellent Publishers
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Interrelationships between Composition and Coagulation Properties of Milk from Bulgarian Murrah Buffaloes
Vladimir Karabashev1, Теоdora Angelova1, Daniela Yordanova1, Georgi Kalaydzhiev1,Stayka Laleva1, Nikolay Oblakov2 and Zhivko Krastanov1*
1Agricultural Institute Stara Zagora, Bulgaria
2 Freelance consultant, Bulgaria
*Corresponding author

The purpose of the present study was to investigate the relationships between milk composition and milk coagulation properties in Bulgarian Murrah buffaloes. The study comprised data from analysis of milk samples from 476 Bulgarian Murrah buffaloes reared in three Bulgarian farms. The major part of buffaloes /194/ belonged to the class with RCT within the range 11.3-18 min, characterised with milk fat to protein ratio of 1:1.23.The tendency with respect to milk fat content showed that as milk fat increased, rennet coagulation time became shorted while curd firmness increased. The trend of milk protein confirmed that the effect of increased milk protein content was towards reduction of rennet coagulation time and increased curd firmness.

Keywords: Bulgarian Murrah buffaloes, Buffalo milk, Milk coagulation property (MCP), Curd firming time (K20 min), Curd firmness  (А30 mm), Rennet coagulation time (RCT, min).
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How to cite this article:

Vladimir Karabashev, Теоdora Angelova, Daniela Yordanova, Georgi Kalaydzhiev, Stayka Laleva, Nikolay Oblakov and Zhivko Krastanov. 2018. Interrelationships between Composition and Coagulation Properties of Milk from Bulgarian Murrah Buffaloes.Int.J.Curr.Res.Aca.Rev. 6(6): 43-48
doi: https://doi.org/10.20546/ijcrar.2018.606.005