Composition of poorly and non-coagulating bovine milk and effect of calcium addition

Abstract

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.

Keywords

milk coagulation properties; non-coagulating milk; calcium chloride addition; milk protein composition

Published in

Journal of Dairy Research
2010, volume: 77, number: 4, pages: 398-403
Publisher: CAMBRIDGE UNIV PRESS

SLU Authors

• Hallén, Elin

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Lundén, Anne

  • Department of Animal Biosciences, Swedish University of Agricultural Sciences
    

• Andrén, Anders

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science
Veterinary Science
Animal and Dairy Science

Publication identifier

• DOI: https://doi.org/10.1017/S0022029910000671

Permanent link to this page (URI)

https://res.slu.se/id/publ/59967