Abstract
Summary - Evolution of physico-chemical characteristics and renneting properties of ewe's milk collected in the 'Roquefort area'. In the present work, we studied the composition of ewe's milk collected in the 'Roquefort area'. Results show real evolutions of milk composition throughout the lactation period. The study of the partition of calcium and inorganic phosphorus between the aqueous and colloidal phases shows that the concentration of colloidal components decreases during the lactation period. An increase of the mean diameter of casein micelles is observed, whereas the micelle mineralization decreases. The micelle solvatation and the proportions of asl' as2' fi and K caseins show little evolutions. Variations of the coagulation parameters throughout the lactation suggest that the rennet coagulation time rises while the gel firming rate becomes slower with advancing lactation time. The curd firmness increases weakly and the whey draining capa city of the curd decreases. ewe's milk / physico-chemical characteristic / salt distribution / micelle / rennet coagulation
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