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Characterization of some milk components, function of lactation, in buffaloes

Author(s): Aurelia Coroian | Cristian O. Coroian | Cristian T. Matea | Vioara Mireşan | Antonia Odagiu | Camelia Răducu | Stelian Dărăban

Journal: Animal Biology & Animal Husbandry
ISSN 2066-7612

Volume: 3;
Issue: 2;
Start page: 135;
Date: 2011;
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Keywords: milk | buffalo | fat | protein

This study aims to analyze the main milk components function of lactation. The followingcomponents were analyzed: fat, protein, lactose, non-lipid dry matter, density, and pH. In our studythese components are influenced by the specific reference seasonal conditions. The average fat percentin milk frames within: 7.23-8.89%; protein 5.17-5.42% and lactose 4.19-4.94%.
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