Effects of Some Environmental Parameters on Keeping Quality of Goat, Sheep and Cow Milks Obtained from Behbahan Animal Husbandry in Iran

摘要

In this research, goat, sheep and cow milks were collected from a Behbahan animal husbandry in Iran, then cooled milk were transferred to nutrition laboratory. The samples of goat, sheep and cow milks were holden at the different time periods of 9.5 h (in oven), 59 h (in refrigerator) and 25°C at room temperature for 20 h, respectively and then with adding of organic acid time (sec) of reach clot-on boiling were measured for all samples. Results showed that different meaning of sheep milk and cow milks which had been holden at 36°C for 20 h and in room temperature after first boiling and also samples of cow milk and goat milk which had been holden for 59 h at 4°C 1 mm of organic acid were added and then were compared together. Results showed sheep, goat and cow milks were spoiled in effect of temperature changes and also in holding different timely periods.