Duchemin, Sandrine
- Institutionen för husdjurens biovetenskaper, Sveriges lantbruksuniversitet
Sammanfattning
Non-coagulating milk is a serious problem in the cheese industry, since it decreases cheese yield, resulting in decreased economic output. This study evaluated rennet-induced coagulation properties and composition of milk from individual Swedish Red Dairy Cattle. Milk samples from 679 individual cows were rheologically evaluated, of which 18.1% of the cows produced non-coagulating milk and 18.9% produced poor-coagulating milk. This resulted in 37% of the milk samples being non-optimal in cheese production, which is an alarmingly high figure. A comparison between non-coagulating and coagulating milk showed a significantly lower calcium content and less free Ca2+ in non-coagulating milk. The results provide more information about non- and poor-coagulating milk and will be further used to understand the genetic background of non-coagulating milk and breed against this undesired milk property. (C) 2019 Elsevier Ltd. All rights reserved.
Publicerad i
International Dairy Journal
2019, volym: 95, sidor: 50-57
Utgivare: ELSEVIER SCI LTD
SLU författare
de Koning, Dirk-Jan
- Institutionen för husdjurens biovetenskaper, Sveriges lantbruksuniversitet
- Institutionen för husdjurens biovetenskaper, Sveriges lantbruksuniversitet
UKÄ forskningsämne
Husdjursvetenskap
Livsmedelsvetenskap
Publikationens identifierare
- DOI: https://doi.org/10.1016/j.idairyj.2019.03.006
Permanent länk till denna sida (URI)
https://res.slu.se/id/publ/100211