This study investigates the properties of cheeses made from camel milk, sheep milk and their mixtures. Cheeses were made using Camifloc enzyme as a coagulant after addition of calcium chloride. Camel＇s milk was mixed...This study investigates the properties of cheeses made from camel milk, sheep milk and their mixtures. Cheeses were made using Camifloc enzyme as a coagulant after addition of calcium chloride. Camel＇s milk was mixed with sheep＇s milk at the levels of 25%, 50% and 75%. Then, the cheeses were stored for 21 days in the whey at room temperature （37-40 ~C）. The study revealed that fortifying camel＇s milk with sheep＇s milk improved the processing properties of camel milk for cheese making. The addition of 50% sheep＇s milk to camel＇s milk reduced the coagulation time to about 46.15%. The addition of 25%, 50% and 75% sheep＇s milk to camel＇s milk revealed yield of 13.76%, 21.33% and 26.2%, respectively. However, the cheese made from pure camel＇s milk and sheep＇s milk revealed yield of 10.66% and 23.53%, respectively. There were significant （P 〈 0.001） differences in total solids, protein, fat, ash, acidity and overall acceptability among the cheeses made from different types of milk. The cheeses made from camel＇s milk after addition of 75% and 50% sheep＇s milk were the most acceptable compared to other cheeses. Hence sheep＇s milk could be added to camel＇s milk for improvement of cheese properties.展开更多
Goat satisfying energy requirements of goat are determined by anatomical body and browse leaves. In High Bassin zone of Mandrare in Southern Madagascar, sampling area of 400 m^2 has been monitored to analysis floristi...Goat satisfying energy requirements of goat are determined by anatomical body and browse leaves. In High Bassin zone of Mandrare in Southern Madagascar, sampling area of 400 m^2 has been monitored to analysis floristic diversity and Shannon-Weaver index and to establish rangeland typology. With one ram, two castrated goats and three ewes, foraging behaviour, bite rate and forage nutritive value were analyzed in native pastureland during six days at two browsing periods. As results, four pastureland groups were classified with dominant shrubs plants Acacia farnesiana, Poupartia caffra, Kigelianthe madagascariensis and Rhigozum madagascariense. Rangelands sites have presented lower heterogeneity with floristic density （236-658 plants per hectare）, Shannon-Weaver index （0.28-0.95）, maximum diversity （1.04 ± 0.07） with P 〈 0.05. Most of 42 identified fodder plants presented significant difference （P 〈 0.05） and higher nutritive value （35-54% Dry Matter or DM）; mineral matter （70-162 g·kg DM^-1）; Crude Protein （124-175 g·kg DM^-1）; Crude Fibre （203-376 g·kg DM^-1）; Neutral Detergent Fiber （388-548 g·kg DM^-1） and gross energy （3617-4464 kcal·kg DM^-1）. Acaciafarnesiana rangeland was overgrazed with 4.00 to 9.00 bites·mn^-1. In fact, relationships between phytosociology, nutritional parameters and foraging behaviour have been analyzed to improve with autochthonous plants and to manage rangeland in semi arid environment.展开更多
文摘This study investigates the properties of cheeses made from camel milk, sheep milk and their mixtures. Cheeses were made using Camifloc enzyme as a coagulant after addition of calcium chloride. Camel＇s milk was mixed with sheep＇s milk at the levels of 25%, 50% and 75%. Then, the cheeses were stored for 21 days in the whey at room temperature （37-40 ~C）. The study revealed that fortifying camel＇s milk with sheep＇s milk improved the processing properties of camel milk for cheese making. The addition of 50% sheep＇s milk to camel＇s milk reduced the coagulation time to about 46.15%. The addition of 25%, 50% and 75% sheep＇s milk to camel＇s milk revealed yield of 13.76%, 21.33% and 26.2%, respectively. However, the cheese made from pure camel＇s milk and sheep＇s milk revealed yield of 10.66% and 23.53%, respectively. There were significant （P 〈 0.001） differences in total solids, protein, fat, ash, acidity and overall acceptability among the cheeses made from different types of milk. The cheeses made from camel＇s milk after addition of 75% and 50% sheep＇s milk were the most acceptable compared to other cheeses. Hence sheep＇s milk could be added to camel＇s milk for improvement of cheese properties.
文摘Goat satisfying energy requirements of goat are determined by anatomical body and browse leaves. In High Bassin zone of Mandrare in Southern Madagascar, sampling area of 400 m^2 has been monitored to analysis floristic diversity and Shannon-Weaver index and to establish rangeland typology. With one ram, two castrated goats and three ewes, foraging behaviour, bite rate and forage nutritive value were analyzed in native pastureland during six days at two browsing periods. As results, four pastureland groups were classified with dominant shrubs plants Acacia farnesiana, Poupartia caffra, Kigelianthe madagascariensis and Rhigozum madagascariense. Rangelands sites have presented lower heterogeneity with floristic density （236-658 plants per hectare）, Shannon-Weaver index （0.28-0.95）, maximum diversity （1.04 ± 0.07） with P 〈 0.05. Most of 42 identified fodder plants presented significant difference （P 〈 0.05） and higher nutritive value （35-54% Dry Matter or DM）; mineral matter （70-162 g·kg DM^-1）; Crude Protein （124-175 g·kg DM^-1）; Crude Fibre （203-376 g·kg DM^-1）; Neutral Detergent Fiber （388-548 g·kg DM^-1） and gross energy （3617-4464 kcal·kg DM^-1）. Acaciafarnesiana rangeland was overgrazed with 4.00 to 9.00 bites·mn^-1. In fact, relationships between phytosociology, nutritional parameters and foraging behaviour have been analyzed to improve with autochthonous plants and to manage rangeland in semi arid environment.
