Abstract :
The morphometric characteristics of fat globules from sheep’s milk were investigated in order to determine their relationship in
terms of milk composition and cheese yield. Bulk milk samples from 13 flocks of Massese ewes were collected and analysed for
size and number mL−1 of milk fat globules, and the physico-chemical, hygienic and rheological parameters (r, k20, a30) of milk.
Cheese yield (g of cheese per 100 g−1 of milk) and the weight loss of the cheese at 10, 30 and 60 days of ripening were also
determined. Negative and significant correlations were found between the value of the average diameter of milk fat globules and
the number of fat globules per mL−1 of milk. The morphometric characteristics of milk fat globules were significantly correlated
with the percentage of protein, casein, non-fat dry matter, calcium, phosphorus, the value of density, casein to fat ratio, clotting
parameters and cheese yield. Worst milk chemical composition, rheological parameters and lower cheese yield were found to be
associated with an increased percentage of milk fat globules with a diameter greater than 5 m.
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