Dairy technology and the quest for added value

Chemical composition and coagulating properties of renneted milks from different breeds and species of ruminant

“…These findings are consistent with those of other workers (Aschaffenburg & Dance, 1968;Jenness, 1980). Sheep's milk on the other hand contained more fat, total casein, total whey protein, Ca, Mg and Pj again confirming observations in the literature (Ramos & Juarez, 1981). Considerable heterogeneity was found in both a s -and /?-casein fractions of sheep's milk which is in agreement with the findings of King (1966), Woodward (1976) and Richardson & Creamer (1976).…”

“…Citrate was estimated on trichloroacetic acid filtrates of milk by the method of Marier & Boulet (1958), total Na, K, Ca and Mg by atomic absorption spectrometry (Price, 1972) and total Pj by the colorimetric method of Cavell (1955).…”

“…Although differences in the compositional quality of milk have been implicated in these seasonal variations the detailed reasons have not been fully elucidated. In fact current trends within the industry of an increased conversion of milk into dairy products have emphasized the need for better understanding of the relationship between quality of milk and its subsequent use (Owens, 1982).…”