أشهر سلالات أبقار الحليب اعداد الدكتور كامل فتال في مركز البحوث الزراعية في حلب - الهيئة العامة للبحوث الزراعية.
Akkawi chesse is classified as white brined cheese is produced
in the Middle Eastern region as Syria, Plestin, Jordan and Lebanon
countries. In this study, Akkawi cheese was manufactured by
traditional method using raw cow's milk with a content of
13.44%
total solids, 4.20% fat, 3.48% total protein, 0.17% acidity and pH
6.65.
The research was carried out in the center of the Research and
Improvement of Sheep and Camels in salamiah. The study was
conducted on 9 female camels, within semi-open barns, semiintensive
care system, and the camels were fed on mixtures of
barl
ey, vetch and some concentrated fodder, Fodder mixtures were
determined to suit the nutritional needs of the physiological and
age-related condition of the study. The herd was also applied to the
preventive vaccination system according to the preventive immunity
program.
The coconut oil was used as a substitute vegetable oil of milk fat in
manufacturing two mixtures of spreadable molten cheese by 8% of the
two sourses .
The chemical analyzes included the value of pH, acidity, protein, the
proportion of total dry
material, fat ratio and microbial tests,in addition
to the sensory evaluation tests of each of the flavor, texture, color and
appearance were conducted.
A study of chemical composition of woman's milk has been
made and compared with cow's milk in the province of Homs.
The findings of this study show that The total value of the solid
material in cow's milk is (12.26 ± 1.2%). It is approximately
eq
ual to woman 's milk content of the total solid material which
is (12.11 ± 0.09%).
The woman 's milk content of mineral elements is (02% ±
001%), while the cow's milk content is (0.71 ± 0.14%).
For the value of fatty material in the mother's milk, it is (3.5 ±
0.02%) and this is almost equal to cow's milk content of the
same material which is (3.4 ± 0.05%).
The cow's milk content of protein is equivalent to (2.92 ±
0.019%), whereas cow's milk content is equivalent to ( 1.25 ±
0.009%).
The value of calcium in the mother's milk is (32 ± 4.3 mg), and
this is significantly lower than the value of the calcium in cow's
milk, which is (118 ± 8.2 Mg/ kg).
The research was conducted on 24 ewes of Awasi sheep. The
animal study were divided into 4 groups each includes six ewes.
The first three groups were injected via variant proportions of
BST hormone ( as serial doses 40 mg, 80 mg, and 120 mg)
dail
y for 2 weeks. The fourth group was considered as control
group. It was measured the quantity of morning milk and
measurement of fat and protein and lactose one time every
week. Tissue specimen was taken from udder to study the
changes of secretive vesicles.
تعتبر عملية التحقق من جودة الغذاء من العمليات المفتاحية المهمة والضرورية في الصناعة والمراقبة الغذائية .
استخدم في هذه الدراسة خلط تجاري بين عرق الهيرفورد وابقار من عرق الهولشتاين فريزيان بهدف الحصول على حيوانات هجينة تتمتع بقدرات وراثية إضافية لانتاج اللحم وكان الهدف من ذلك تعويض التدهور الحاصل في منتج اللحم بسبب توجه القواعد الزراثية للابقار في سورية لتحسين انتاجها من الحليب.
This study was done on the records of 564 milk cows
during the period 2004-2007 .Those cows were dismissed
for many reasons and in different ages. The range of
dismissing age is between 3-6 years. The ratio of
dismissing of those cows was between
20-25% . The rate
of dismissing was high in the first lactation season . It
reached 27,43% for the years 2004-2005, and 24,45% for
the years 2006-2007. The highest percentage of dismissing
was in the first month of milk seasons .It reached 34,49%
in the years 2006-2007.
The objective of this investigation was to determine the effective of
microwave radiation on Escherichia coli contaminating milk and in white cheese manufactured of milk by traditional method.
