2017
DOI: 10.1017/s1751731116002147
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Abstract: Objective of this study was to estimate genetic parameters of milk coagulation properties (MCPs) and individual laboratory cheese yield (ILCY) in a sample of 1018 Sarda breed ewes farmed in 47 flocks. Rennet coagulation time (RCT), curd-firming time (k 20) and curd firmness (a 30) were measured using Formagraph instrument, whereas ILCY were determined by a micromanufacturing protocol. About 10% of the milk samples did not coagulate within 30 min and 13% had zero value for k 20. The average ILCY was 36%. (Co)va… Show more

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Cited by 19 publications
(30 citation statements)
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“…Vacca et al [33] highlighted that the mean value of sheep milk CY%, i.e., the ratio between raw milk submitted to coagulation and fresh curd, was at 25.8%—the CY% was highly influenced by fat and protein, as expected, but also by lactose—and that the curd firming instant rate, k CF , was the most informative trait to investigate the cheesemaking efficiency. At the laboratory level, the use of the 9-MilCA was suitable for mimicking the real processes used at dairy plants and avoided the bias linked to methods based on curd centrifugation to allow whey separation and the consequent overestimation of cheese yield [34,35].…”
Section: Sheep Milkmentioning
confidence: 99%
“…Vacca et al [33] highlighted that the mean value of sheep milk CY%, i.e., the ratio between raw milk submitted to coagulation and fresh curd, was at 25.8%—the CY% was highly influenced by fat and protein, as expected, but also by lactose—and that the curd firming instant rate, k CF , was the most informative trait to investigate the cheesemaking efficiency. At the laboratory level, the use of the 9-MilCA was suitable for mimicking the real processes used at dairy plants and avoided the bias linked to methods based on curd centrifugation to allow whey separation and the consequent overestimation of cheese yield [34,35].…”
Section: Sheep Milkmentioning
confidence: 99%
“…La repetibilidad del tiempo de coagulación es alta, por lo tanto también lo podría ser su heredabilidad, con lo cual la mejora del tiempo de coagulación podría realizarse por selección (Bittante et al, 2012). Puledda et al (2016) encuentran una alta heredabilidad para el tiempo de coagulación en ovejas Sarda (0,23), donde concluye que se puede lograr un progreso genético breve en el tiempo.…”
Section: Revisión Bibliográficaunclassified
“…El efecto del genotipo de CSN3 ha resultado significativo para el tiempo de coagulación (Pazzola et al, 2014;Duranti et al, 2016;Maioli et al, 2007;Kübarsepp et al, 2005). Muy pocos estudios se han llevado a cabo sobre las propiedades de coagulación en pequeños rumiantes, especialmente en ovinos (Puledda et al, 2016). En general, los reportes sobre este tema están basados en el polimorfismo de CSN3, debido a que ésta juega un papel clave, es la responsable de la estructura primaria de la cuajada del queso, la coagulación afectaría la composición del queso, la textura y la reología (Selvaggi et al, 2014).…”
Section: Revisión Bibliográficaunclassified
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