Abstract
The present study investigated the effect of different levels of fat, protein, and casein on (1) traditional milk coagulation properties, and (2) curd firming over time parameters of 1,272 goat milk samples. Relationships between fat, protein, and casein and some indicators of udder health status (lactose, pH, somatic cells, bacterial count, and NaCl) were also investigated. Traditional milk coagulation properties and modeled curd-firming parameters were analyzed using a mixed model that considered the effect of days in milk, parity, farm, breed, the pendulum of the instrument, and different levels of fat, protein, and casein. Fat, protein, and casein were also tested with the same model but one at a time. Information provided by this model demonstrated the effect of one component alone, without contemporarily considering that of the others. The results allowed us to clarify the effect of the major milk nutrients on coagulation, curd firming, and syneresis ability of goat milk. In particular, milk rich in fat was associated with better coagulation properties, whereas milk rich in protein was associated with delayed coagulation. The high correlation of fat with protein and casein contents suggests that the effect of fat on the c...Continue Reading
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Citations
Dec 16, 2019·Journal of Dairy Science·Giuseppe M VaccaMichele Pazzola
Mar 8, 2020·Foods·Zorana MiloradovicPredrag Pudja
Sep 23, 2020·Food & Function·Julie E DalzielElizabeth Carpenter
Mar 5, 2019·Journal of Dairy Science·Michele PazzolaGiuseppe M Vacca
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May 19, 2020·Journal of Dairy Science·Pietro PaschinoGiuseppe M Vacca
Dec 23, 2019·Journal of Dairy Science·Jian ZhangZhennai Yang
Jul 29, 2019·Journal of Dairy Science·Giorgia StoccoGiuseppe M Vacca
Jul 21, 2020·Journal of Dairy Science·Giovanni BittanteFranco Tagliapietra
Feb 23, 2021·Journal of Dairy Science·Giorgia StoccoClaudio Cipolat-Gotet
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