DYNAMICS OF THE CHEMICAL COMPOSITION OF MILK FROM ROMANIAN BUFFALOES COWS DEPENDING ON THE LACTATION CURVE
DOI:
https://doi.org/10.1199/7w7na890Keywords:
buffaloes, milk, lactation, chemical composition, lactation curveAbstract
The aim of this study was to analyze the dynamics of fat, protein and lactose content in fresh milk from Romanian Buffaloes cows according to the different stages of lactation. Samples were collected from 20 buffaloes in four phases of lactation: early lactation (1-30 days), plateau phase (30-50 days), end of plateau (180-200 days) and end of lactation period (200-270 days). The variation of the parameters monitored in this study was also highlighted by following their changes throughout the lactation. The results indicated a decreasing trend of all three parameters as lactation progressed. The fat content decreased slightly but steadily, from 7.87% in early lactation to 7.46% in the last phase. Protein levels followed a similar pattern, decreasing from 4.51% to 4.22%, while lactose content decreased from 4.56% to 4.19%. These results highlight the natural variations in the composition of fresh buffalo raw milk during lactation, with implications for optimizing management, increasing efficiency in buffalo milk production, both for milk processing and for its nutritional value.References
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