Relationship between morphometric characteristics of milk fat globules and the cheese making aptitude of sheep's milk

摘要: Abstract The morphometric characteristics of fat globules from sheep's milk were investigated in order to determine their relationship terms composition and cheese yield. Bulk samples 13 flocks Massese ewes collected analysed for size number mL −1 globules, the physico-chemical, hygienic rheological parameters ( r , k 20 a 30 ) milk. Cheese yield (g per 100 g milk) weight loss at 10, 60 days ripening also determined. Negative significant correlations found between value average diameter significantly correlated with percentage protein, casein, non-fat dry matter, calcium, phosphorus, density, casein ratio, clotting Worst chemical composition, lower be associated an increased greater than 5 μm.