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Research article - Peer-reviewed, 2019

Characterisation of non-coagulating milk and effects of milk composition and physical properties on rennet-induced coagulation in Swedish Red Dairy Cattle

Nilsson, Kajsa; Stalhammar, Hans; Hansen, Mikka Stenholdt; Lindmark-Mansson, Helena; Duchemin, Sandrine; Fikse, Freddy; de Koning, Dirk Jan; Paulsson, Marie; Glantz, Maria

Abstract

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.

Published in

International Dairy Journal
2019, Volume: 95, pages: 50-57
Publisher: ELSEVIER SCI LTD

      SLU Authors

    • UKÄ Subject classification

      Animal and Dairy Science
      Food Science

      Publication identifier

      DOI: https://doi.org/10.1016/j.idairyj.2019.03.006

      Permanent link to this page (URI)

      https://res.slu.se/id/publ/100211