Milk coagulation properties and methods of detection-Reference-Cited by-同舟云学术

Milk coagulation properties and methods of detection

Published:2017-09-12 Issue:10 Volume:47 Page:
ISSN:0103-8478
Container-title:Ciência Rural
language:
Short-container-title:Cienc. Rural

Author:

Beux Simone¹,Pereira Edimir Andrade²,Cassandro Martino³,Nogueira Alessandro⁴,Waszczynskyj Nina¹

Affiliation:

1. Universidade Federal do Paraná (UFPR), Brazil

2. Universidade Tecnológica Federal do Paraná (UTFPR), Brazil

3. Universidade de Padova, Italy

4. Universidade Estadual de Ponta Grossa (UEPG), Brazil

Abstract

ABSTRACT: One of the most crucial steps in cheesemaking is the coagulation process, and knowledge of the parameters involved in the clotting process plays an important technological role in the dairy industry. Milk of different ruminant species vary in terms of their coagulation capacities because they are influenced by the milk composition and mainly by the milk protein genetic variants. The milk coagulation capacity can be measured by means of mechanical and/or optical devices, such as Lactodynamographic Analysis and Near-Infrared and Mid-Infrared Spectroscopy.

Publisher

FapUNIFESP (SciELO)

Subject

General Veterinary,Agronomy and Crop Science,Animal Science and Zoology

Link

http://www.scielo.br/pdf/cr/v47n10/1678-4596-cr-47-10-e20161042.pdf

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