1. MILK YIELD AND SEASON OF CALVING IN BUFFALOES AND CATTLE IN PAKISTAN

2. STUDY ON THE PRODUCTION AND QUALITY IMPROVEMENT OF SOFT UNRIPENED CHEESE MADE FORM BUFFALO MILK AS COMPARED WITH CAMEL MILK   

BUFFALO MANAGEMENT

MILK YIELD AND SEASON OF CALVING IN BUFFALOES AND CATTLE IN PAKISTAN

 A.U. Hyder1, M.S. Khan1, M. Aslam2, M. S. Rehman1, I.R. Bajwa1

ABSTRACT

Seasonality of calving and its association with milk yield was analyzed in Nili-Ravi buffaloes and compared with Sahiwal cattle and Sahiwal (x Friesian or Jersey) crossbreds. Records of 9,174 lactations of Nili-Ravi buffaloes from four institutional herds, 22,499 lactations from five Sahiwal herds and 656 lactations from a crossbred cattle herd were used for comparison. All the herds were located in Punjab province of Pakistan where environment is tropical. Month of calving was important source of variation in lactation milk yield of Nili-Ravi buffaloes and Sahiwal cattle but not in crossbred cattle (due to wide variation). Interactions of month of calving with parity as well as with herd were significant (P<0.01) both for buffaloes and Sahiwal cattle. First parity lactation milk yield averaged 1813±23.2, 1305±11.0 and 2459±81.8 litres while averages of later parity animals were 1926±19.0, 1527±7.6 and 2842±54.2 litres for Nili-Ravi buffaloes, Sahiwal and crossbred cattle, respectively. Milk yield pattern in crossbreds was more similar to buffaloes than to Sahiwals. Yet, crossbreds calving in June produced statistically similar but numerically higher lactation milk yield (2950±170 litres) than other months but this was not true for buffaloes and Sahiwals. Buffaloes and Sahiwal cows calving in January-February produced better lactation yields than those calving in other months. Different pattern of milk yield in the three dairy species can be used advantageously for sustainable milk supply throughout the year.

Key words: Milk yield, Seasonality, Calving.    

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STUDY ON THE PRODUCTION AND QUALITY IMPROVEMENT OF SOFT UNRIPENED CHEESE MADE FORM BUFFALO MILK AS COMPARED WITH CAMEL MILK

 S. Inayat1, M.A. Arian2, M. Khaskheli2, A.A. Farooq3

1 Department of Animal Products Technology, UVAS, Lahore

2 Department of Dairy Technology, Sindh Agriculture, Tando Jam

3 Buffalo Research Institute, Pattoki District Kasur

 ABSTRACT

The study was carried out to produce and improve the quality of soft un-ripened cheese made from buffalo milk as compared to cheese made from camel milk using conventional cheese-making technique. Before making cheese all the milk samples were skimmed and analyzed for their physico-chemical composition. Mean values for pH, acidity, specific gravity, total solids, SNF, fat percentages of raw and skimmed camel milk samples, respectively were 6.87±0.03 and 6.87±0.04, 0.17±0.01 and 0.18±0.01, 1.015±0.001 and 1.023±0.001, 11.69±0.33 and 7.93±0.27, 7.59±0.26 and 7.64±0.26, 4.09±0.36 and 0.29±0.08, and total protein, casein, lactose, ash and chlorides percentages of raw and skimmed milk samples respectively were 3.16±0.20 and 3.56±0.41, 2.21±0.23 and 1.67±0.11, 3.48±0.27 and 3.14±0.29, 0.94±0.03 and 0.93±0.07, and 0.26±0.01 and 0.25±0.01, whereas the mean values of buffalo raw milk were 6.53, 0.17%, 1.032, 15.78%, 9.23%, 6.55%, 5.35%, 4.01%, 3.24%, 0.64%, 0.07%, and skimmed milk were 6.55, 0.18%1.035, 10.27%, 10.12%, 0.15%, 4.80%, 3.38%, 4.74%, 0.49% and 0.078% respectively. The cheese samples were analyzed for their physico-chemical properties. The mean values for pH was (5.23±0.13), acidity in terms of lactic acid (1.01±0.23%), total solids (29.54±0.39%), solids not fat (28.66±0.33%), fat (0.88±0.19%), total proteins (23.14±0.42%), casein (17.57±0.68%), ash (2.15±0.14%) and chloride contents (0.67±0.08%) whereas the values of physico-chemical quality of soft un-ripened cheese made from buffalo milk for pH, acidity, total solids, SNF, fat, total protein, casein, ash and chlorides percentages were respectively 5.47, 0.45, 30.79, 30.49, 0.3, 23.44, 17.41, 1.65, 0.355. Trial 1 yielded the highest percentage (7.68) of cheese followed by Trial (7.38), Trial 3(7.22) and Trial 5 (5.68). While Trial 4 yielded the lowest percentage (5.49). Whereas cheese yielded from buffalo milk was 12.22%. Samples from each trial were presented to the panel of five judges for sensory evaluation. Trial 4 rated highest score for physical appearance, body and texture and taste/flavor followed by Trial 3, Trial 2, Trial 1 and Trial 5. In contrast to camel milk cheese, buffalo milk cheese significantly showed the highest score in all aspects.