Hallén, Elin
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
Sammanfattning
Ninety-nine individual milk samples from 37 cows in lactation week 10-35, selected for producing well or poorly/non-coagulating milk, were compared regarding protein composition, total calcium content, casein micelle size, pH, and coagulating properties after addition of 0.05% CaCl(2). The results showed that a low kappa-casein concentration in milk was a risk factor for non-coagulation. CaCl(2) addition improved coagulating properties (coagulation time, curd firmness) of nearly all samples and eliminated differences between poorly/non-coagulating and well-coagulating milk, particularly regarding curd firmness. A second, independent data set with 18 non-coagulating or well-coagulating milk samples were analysed for protein composition, where indications of a similar association with kappa-casein was observed.
Nyckelord
milk coagulation properties; non-coagulating milk; calcium chloride addition; milk protein composition
Publicerad i
Journal of Dairy Research
2010, volym: 77, nummer: 4, sidor: 398-403
Utgivare: CAMBRIDGE UNIV PRESS
SLU författare
Lundén, Anne
- Institutionen för husdjurens biovetenskaper, Sveriges lantbruksuniversitet
- Institutionen för husdjurens biovetenskaper, Sveriges lantbruksuniversitet
Andrén, Anders
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
UKÄ forskningsämne
Livsmedelsvetenskap
Veterinärmedicin
Husdjursvetenskap
Publikationens identifierare
- DOI: https://doi.org/10.1017/S0022029910000671
Permanent länk till denna sida (URI)
https://res.slu.se/id/publ/59967