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Technological qualities of buffalo milk from the Bulgarian Murrah breed for production of Bulgarian yogurt


Technological qualities of buffalo milk from the Bulgarian Murrah breed for production of Bulgarian yogurt



Zhivotnov' dni Nauki 40(5): 33-35



The technological qualities of buffalo milk used in the production of Bulgarian yoghurt from the Bulgarian Murrah breed in two farms in Bulgaria (Gorna Rossitsa (GR) and Stara Zagora (SZ)) were studied from October 2002 to April 2003. The raw buffalo milk from the farm in SZ had higher dry matter (17.40%), milk fat (7.15%), total protein (4.26%) and casein (3.54%) compared with that from GR (14.86%, 5.46%, 3.43% and 2.67%, respectively).

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