Evaluación de la composición físico-químico y recuento de células somáticas de la leche cruda fluida de cabras de la parroquia Limones, cantón Zapotillo, Provincia de Loja.

2015 
The composition of the physical-chemical, microbiological and organoleptic qualities of goat milk produced in the Limones parish within the canton of Zapotillo was evaluated. The analysis was performed on 30 goats herds with 4 repetitions in ensure a higher degree of reliability. The samples were analyzed in the "Pilot Dairy belonging to the National University of Loja ". The following values were obtained: The fat percentage from Chaquiro was 6.28%, 5.53% from Paletillas and 5.88% from Limones. Fat solids from Chaquiro were 8.44%, 8.36% from Paletillas and 8.47% from Limones. Minerals were 0.70% from Chaquiro, 0.68% from Paletillas and 0.70% from Limones. The protein percentage from Chaquiro was 3.15%, 3.12% from Paletillas and 3.14% from Limones. The lactose percentage from Chaquiro was 4.68%, 4.57% from Paletillas and 4.66% from Limones. The specific gravity from Chaquiro was1.0288 Kg / Lt, 1.02892 Kg /Lt from Paletillas and 1.02872 Kg / Lt from Limones. The pH values 6.65 from Chaquiro were 6.65, 6.50 from Paletillas and 6.72 pH from Limones. The acidity values from Chaquiro were 18.64 ° D, from Paletillas 18,98 oD and from Limones 18.86 ° D. The result pertaining to electrical conductivity was the same in all three sectors and was 5.29. The freezing point from Chaquiro was -0.583 ° C, -0.653 ° C from Paletillas and -0.547 ° C from Limones. The sample temperature from Chaquiro was 17, 76 ° C, from Paletillas 17,35 ° C and 20.32 ° C from Limones, this latter temperature having already been corrected. The percentage of added water from Chaquiro was 0.03%, 0.90% from Paletillas and 0.018% from Limones. The somatic cell count Chaquiro was 0.91, 0.82 from Paletillas and 0.89 from Limones. The goat milk presented color and odor characteristic to the species. Keywords: goat milk, physical-chemical composition, somatic cell count, organoleptic qualities
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