Effect of composition on coagulation, curd firming, and syneresis of goat milk

Journal of Dairy Science
G StoccoG M Vacca

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

References

Jan 1, 1988·Journal of Dairy Science·R AmbrosoliP Mazzocco
Mar 22, 2001·Small Ruminant Research : the Journal of the International Goat Association·J Boyazoglu, P Morand-Fehr
Jan 11, 2011·The Journal of Dairy Research·Francisco CaravacaJuan Manuel Serradilla
Nov 29, 2011·Journal of Dairy Science·G Bittante
Feb 11, 2015·Journal of Dairy Science·G M VaccaG Bittante
Feb 16, 2015·Journal of Dairy Science·N A PoulsenL B Larsen
Nov 21, 2017·Journal of Dairy Science·Stephanie Clark, María Bárbara Mora García
Apr 24, 2018·Journal of Dairy Science·Claudio Cipolat-GotetGiuseppe M Vacca
May 8, 2018·Journal of Dairy Science·Michele PazzolaGiuseppe M Vacca
Aug 22, 2018·Journal of Dairy Science·Giuseppe M VaccaMichele Pazzola

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Citations

Mar 5, 2019·Journal of Dairy Science·Michele PazzolaGiuseppe M Vacca
Aug 11, 2019·Animals : an Open Access Journal From MDPI·Michele Pazzola
Dec 23, 2019·Journal of Dairy Science·Jian ZhangZhennai Yang
Jul 29, 2019·Journal of Dairy Science·Giorgia StoccoGiuseppe M Vacca
Jun 29, 2021·Food Chemistry·Matheus C BarretoWallace D Fragoso

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