IMMUNOGLOBULINS IN SHEEP´S AND GOAT´S MILK AND BLOOD SERUM

Abstract

The samples of milk had taken from ten animals ; sheep and goats , five samples from each after 6,12,18,24,48,72,240 hours from birth . Also, The samples of blood serum had taken for both sheep and goats after 6, 24 ,48 , 240 hours from birth . Chemical and physical changes in milk for both kinds were studied.It was noticed that the acidity,curd tention, clotting time, proteins, fat,viscosity and total solids for sheep and goat were higher at the beginning of milking stage. Lactose and pH show low values during colostrum stage then started to increase gradually during later stages of milking. During protein separation in both types of milk by acrylamide gel electrophoresis, β-lactoglobuline and α-lactalbumine were lower in the colostrums then increased gradually during the later stages of milking. The proportions of immunoglobulin, proteose-peptone, and blood serum albumin were high in colostrum stage , then reduced to there natural level in the milk.It was concluded that immunoglobulin proportions of Igs, IgG,IgM and IgA part in sheep and goat milk and blood serum were high in colostrum stage then reduced gradually.