COMPOSITION AND SOME PHYSICAL PROPERTIES OF MILK AND MILK CHEESE OBTAINED FROM THOROUGHBRED AND STAROPLANINSKI TSIGAI SHEEP BREEDS

SUMMARY
The study on the approximate composition and some physical properties of
sheep milk and white brined cheese produced from it was conducted using 25 dairy
ewes of the following breeds: Thoroughbred (Introduced) Tsigai and Staroplaninski
Tsigai. The sheep were reared together in one flock under the conditions of a fore
mountain grazing land.
In May and June milk samples of 10 Liter were collected from the trial groups
for processing white brined cheese, without preliminary standardization the
casein/fat ratio ration casein vs. milk fat. The maturing of cheese was conducted in
compliance with the technological guidelines, in rooms of the milk laboratory at
RIMSA – Troyan, together with other cheese samples.
The findings of the study showed that over the grazing season the depending on
the lactation month and the changes in grassland association composition during the
growing season.. Regarding these traits, the Staroplaninski Tsigai breed and the
differences are mathematically unproved The milk obtained proved suitable as raw
material for the production of white brined cheese.
Since the milk lacked standardization regarding the casein/fat ratio , the
matured cheese samples obtained had higher value for fat in total mass, ranging
from 32.04% to 34.20%, and from 58.59% to 63.45% on the dry matter.