The effect of blending Jersey and Holstein-Friesian milk on composition and coagulation properties

被引：3
|
作者：
Bland, Julie Heather [1 ]
Grandison, Alistair Steven [1 ]
Fagan, Colette Catherine [1 ]
机构：
[1] Univ Reading, Dept Food & Nutr Sci, Reading RG6 6AP, Berks, England
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2015年 / 68卷 / 03期
关键词：
Jersey milk; Holstein-Friesian milk; blending; composition; coagulation properties; BOVINE-MILK; COWS; SIZE;
D O I：
10.1111/1471-0307.12222
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The impact of blending on milk composition and properties is subject to controversy on whether the effect is additional or not. The effects of blending Jersey and Holstein-Friesian milk on composition and coagulation properties were investigated. Milk from herds of Jersey and Holstein-Friesian cattle was collected and blended (0-100% Jersey milk at 10% intervals) (n=55).Including Jersey milk resulted in a positive non-additive effect in fat globule volume mean diameter D(4.3) and a negative non-additive effect in casein micelle size. Coagulation time decreased quadratically when Jersey milk was added and curd firmness and firming rate increased quadratically.
引用
收藏
页码：454 / 457
页数：4
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