Influence of paragenetic factors on production and chemical composition of Pa ka sheep milk

Since the produced Pa ka sheep milk is entirely processed in Pag cheese, it is of great importance to ensure a uniform milk production of prescribed chemical composition and hygienic quality. In addition to genotype, as the most important factor, the production and quality of sheep milk is affected by numerous physiological factors, so the aim of this research was to determine the influence of paragenetic factors (stage and number of lactation) on daily milk yield and chemical composition (total solids, milk fat, protein, casein, lactose, total solids non fat) of Pa ka sheep milk. Three herds were chosen by random selection within the areas of Kolan and Caska, and survey was conducted on a total of 213 Pa ka sheep. Stage of lactation was divided to: the beginning (to 50th-day), the middle (from 51st till 100thday) and the end (101st -day till dry out) of lactation. Depending on the number of lactation, sheep were grouped into five groups (1st, 2nd, 3rd, 4th, 5th and others). A significant influence of stage and number of lactation on average daily milk yield and analysed chemical composition parameters was determined. The Pa ka sheep had the highest daily milk production in the mid lactation (773 g), and the third lactation (712 g) recorded. At the end of lactation, total solids, milk fat, protein, casein, total solids non fat in milk were significantly higher than at the beginning and middle of lactation. The highest share of total solids, milk fat, protein and casein was determined in Pa ka sheep milk at 5th lactation and other lactations. Between the individual parameters significantcorrelation coefficients were determined.