Variations in coagulation properties of cheese milk from three Danish dairy breeds as determined by a new free oscillation rheometry-based method

Frederiksen, Pernille; Hammershøj, Marianne; Bakman, Mette; Andersen, Per Nyegaard; Andersen, Jannike Mørch; Qvist, K.B.; Larsen, Lotte Bach

doi:10.1007/s13594-011-0018-5

Cited by 41 publications

(70 citation statements)

References 32 publications

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“…It is affected by various factors such as milk composition, breed, herd, year, and season. Several studies have investigated the relationship between MCP and milk quality traits both from the phenotypic and genetic points of view Frederiksen et al, 2011;Toffanin et al, 2012;Tiezzi et al, 2015). In general, the main milk coagulation traits studied are the milk rennet coagulation time (RCT, min) and curd firmness (a 30 , mm), but these two separate traits have been combined by Penasa et al (2015) to give the aggregate index of milk aptitude to coagulate (IAC).…”

Section: Introductionmentioning

confidence: 99%

Effect of THI on milk coagulation properties of Holstein-Friesian dairy cattle

et al. 2017

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-The objective of this study was to evaluate the effect of temperature-humidity index (THI) on the milk coagulation properties of Holstein-Friesian dairy cattle from northeast part of Italy. A total of 592 individual milk samples from six dairy herds were evaluated. The milk coagulation properties traits analysed were milk rennet coagulation time and curd firmness, as well as the fat, protein, and casein contents, pH, milk aptitude to coagulate (IAC), and the somatic cell count. The THI was determined during the periods of sample collection. The THI results showed that values of up to 75 did not significantly change the IAC values; however, when the THI values were above 75, the IAC decreased significantly. The control of THI can be used to guarantee appropriate milk coagulation properties.

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Section: Introductionmentioning

confidence: 99%

Effect of THI on milk coagulation properties of Holstein-Friesian dairy cattle

et al. 2017

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“…This includes the quality and composition of the raw milk, as well as conditions relating to the further handling and processing of the milk, including cooling and pasteurization. Regarding the raw milk quality, it has been well documented that unprocessed milk from individual cows represents a wide range of qualities for chymosin-induced coagulation properties (Jõudu et al 2008;Hallén et al 2010;Frederiksen et al 2011b).…”

Section: Introductionmentioning

confidence: 99%

“…The reasons behind this variability can be many, as a variety of factors influence the milk coagulation properties, including lactation stage, somatic cell count, breed, and parity, and these factors influence the properties by manifestation of changes in the milk composition (Devold et al 2000;Ikonen et al 2004;Frederiksen et al 2011b).…”

Section: Introductionmentioning

confidence: 99%

“…For assessing the chymosin-induced coagulation properties of milk, a free oscillatory rheometry method has been described (Frederiksen et al 2011b). In this method, the coagulation parameters including rennet coagulation time (RCT), curd firming rate (CFR), and curd firmness (G'max) can be deduced, all representing parameters relating to the second phase of coagulation.…”

Section: Introductionmentioning

confidence: 99%

“…Even though mineral composition of the casein micelles has an impact on milk coagulation and cheese processing, it does not seem to influence CN micelle size (Dalgleish et al 1989;Devold et al 2000). Several studies have reported that rennetinduced coagulation of milk samples containing smaller casein micelles presented good coagulation properties (i.e., faster formation of aggregates and firmer curds), which can be related to differences in individual CN content, especially to the negative correlation between κ-CN content and casein micelle size (Jõudu et al 2008;Glantz et al 2010;Frederiksen et al 2011b).…”

Section: Introductionmentioning

confidence: 99%

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Dairy processing and cold storage affect the milk coagulation properties in relation to cheese production

Maciel

Hammershøj

Frederiksen

et al. 2014

Dairy Sci. & Technol.

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The development of coagulation properties during cold storage of raw milks categorized as good or poorly coagulating is largely unknown. This was studied in the present investigation at individual cow's milk level in addition to elucidating the impact of cheesemaking processing steps on the resulting coagulation properties of silo tank cheesemilk. Rennet coagulation time (RCT), curd firming rate (CFR) and gel firmness (G'max); Ca, P and Mg distribution; pH; and casein micelle size of raw skim milk from individual cows classified as "good" or "poor" in coagulation properties were investigated over 72 h storage at 4°C. For the cheesemilk, the impact of overnight cold storage, thermization and standardization, pasteurization, and acidification to either pH 6.45 or 6.30 on the coagulation properties were studied. After 24 h of cold storage, RCT of both good and poorly coagulating milks was significantly prolonged though recovering somewhat after prolonged storage for good coagulating samples. In contrast, G'max was significantly reduced after 72 h of cold storage for good coagulating milk. Both total and colloidal Ca were higher in good compared with poorly coagulating milk, while mineral distribution and milk pH did not change during storage. For cheesemilk, up to 14 h, cold storage did not impair coagulation properties significantly, which was markedly improved by acidification. The study shows that rheological parameters of good and poorly coagulating milks are impacted differently by the cold storage. Conversely, cheesemilk coagulation properties were not impaired by the studied cheesemaking processing steps and, further, were enhanced by acidification steps.

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