Abstract
In this study the morphometric characteristics of fat globules from ewe’s milk have been correlated with the chemical and technological parameters of the milk.Milk samples were taken from twenty-five Massese ewes, subdivided according to the parity; the animals were homogeneous for lactation phase and diet. The morphometric analysis of fat globules (n./ml, diameter, surface area/volume), the standard chemical analysis, SCC and determination of the rheological parameters were performed on milk samples obtained during the morning milking.The mean number of fat globules/ml was 3.09 x 109, with a mean diameter of 3.93 µm, ranging from 1.20 µm to 12.30 µm. For all parities, a fat globule diameter ranging from 3.21 to 4.20 µm was found most frequently. Animals in the first lambing order showed a significantly lower percentage (5.26%) of large globules (>5.21µm), while animals in the fifth lambing order showed a higher percentage (20.75%). The number of globules/ml was negatively correlated to milk production (P≤0.01) and curd firmness at 45 min (P≤0.05); whereas it was positively correlated to protein content, non-fat dry matter, and curd firming time (P≤0.05). Fat globule dimensions varied according to the parity of the animals and influenced various qualitative parameters of the milk.
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