牛奶凝固,尤其是在小型反刍动物物种中,通常很难评估,由于凝血性状通常是单独考虑的,与乳房健康相关的几个因素可能会扭曲产量计算。由于缺乏对这些因素的研究,我们的目标是使用确定性技术效率方法确定牛奶凝固效率(CE)及其决定因素,一个普通的最小二乘回归模型,和ANOVA。收集来自300只Manchega母羊的牛奶并分析其成分,牛奶的凝固特性,和卫生质量。研究结果表明,Manchega母羊的CE估计值为0.69,这意味着重要比例的动物产生的凝结奶较差。普通最小二乘回归模型和方差分析的结果表明,导致效率低下的主要因素是牛奶的初始pH值。粗蛋白,酪蛋白和纤溶酶活性对CE有中等影响,and,最后,其他因素,如冰点降低,体细胞计数,菌落形成单位,脂肪浓度影响较小。
Milk coagulation, especially in small ruminant species, is often hard to evaluate, as coagulation traits are normally considered individually and several factors related to udder health might distort yield calculation. Due to the lack of studies about these factors, our objective was to determine milk coagulation efficiency (CE) and its determinants using a deterministic technical efficiency approach, an ordinary least square regression model, and ANOVA. Milk from 300 Manchega ewes was collected and analyzed for composition, milk coagulation properties, and hygienic quality. The
study results indicate that the estimated CE in Manchega ewes was 0.69, implying an important proportion of the animals produce poorly coagulating milk. The results of the ordinary least square regression model and ANOVA revealed that the main factor causing inefficiency was the initial pH of milk. Crude protein, casein and plasmin activity had moderate effects on CE, and, finally, other factors such as freezing point depression, somatic cell count, colony-forming units, and fat concentration had minor effects.