Milk coagulation properties and methods of detection

被引：5
|
作者：
Beux, Simone [1 ]
Pereira, Edimir Andrade [2 ]
Cassandro, Martino [3 ]
Nogueira, Alessandro [4 ]
Waszczynskyj, Nina [1 ]
机构：
[1] Univ Fed Parana UFPR, Dept Engn Quim, BR-81531980 Curitiba, Parana, Brazil
[2] Univ Tecnol Fed Parana UTFPR, Dept Quim, Pato Branco, PR, Brazil
[3] Univ Padua, Dept Ciencias Anim, Legnaro, Italy
[4] Univ Estadual Ponta Grossa, Dept Engn Alimentos, Ponta Grossa, PR, Brazil
来源：
CIENCIA RURAL | 2017年 / 47卷 / 10期
关键词：
clotting; curd firmness; lactodynamograph; infrared spectroscopy; PROTEIN GENETIC-VARIANTS; MIDINFRARED SPECTROSCOPY; PRODUCTION TRAITS; CURD FIRMNESS; KAPPA-CASEIN; PREDICTION; PH; REPRODUCIBILITY; QUANTIFICATION; REPEATABILITY;
D O I：
10.1590/0103-8478cr20161042
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
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.
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页数：8
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