Influence of altitude and lactation period on composition and physical properties of milk in crossbred Sharri sheep
¹University of Prishtina ‘Hasan Prishtina’, Faculty of Agriculture and Veterinary, Department of Food Technology with Biotechnology, Street Lidhja e Pejës 34, XK10000 Prishtinë, Kosovo
²University of Prishtina ‘Hasan Prishtina’, Faculty of Agriculture and Veterinary, Department of Biotechnology in Animal Science, Street Lidhja e Pejës 34, XK10000 Prishtinë, Kosovo
³University of Prishtina ‘Hasan Prishtina’, Faculty of Agriculture and Veterinary, Department of Plant Production, Street Lidhja e Pejës 34, XK10000 Prishtinë, Kosovo
The aim of this study was to compare the changes in chemical composition and physical properties of raw milk from crossbred ‘Sharri’ sheep as a function of altitude (1,200 m – variant A and 1,600 m – variant B) and lactation period. Milk composition (total solids – TS, milk fat–MF, solids non-fat-SNF, protein – P, lactose – L, ash, freezing point – FP, titratable acidity – TA, active acidity – AA, and density – D) were analysed once per month during the period of June, July, August, and September of 2021. Sheep milk at 1,600 m altitude showed significantly higher values (P < 0.05) for all analysed parameters and lower values for FP compared to milk from 1,200 m altitude, except SNF, FP and AA, which were not statistically significant. The analysed milk during the four months of lactation period has significantly increased (P < 0.05) in TS (from 15.65 to 25.46%); MF (6.49 to 10.80%); SNF (9.16 to 14.66%); P (4.46 to 6.94%); L (3.96 to 6.52%); ash (0.74 to 1.20%); TA (9.90 to 14.53 °SH); whereas changes in FP value (-0.611 to -0.709 °C), AA (6.68 to 6.76) and D (1.035 to 1.053 g cm-3), have been statistically non-significant. The interactions between altitude*lactation period on milk composition (TS, MF, SNF, P, L, ash) of crossbred ‘Sharri’ sheep and physical properties (FP, TA, AA and D) were nonsignificant.