Characterisation of non-coagulating milk and effects of milk composition and physical properties on rennet-induced coagulation in Swedish Red Dairy Cattle. (August 2019)

• Record Type: Journal Article
• Authors: Nilsson, Kajsa; Stålhammar, Hans; Stenholdt Hansen, Mikka; Lindmark-Månsson, Helena; Duchemin, Sandrine; Fikse, Freddy; de Koning, Dirk Jan; Paulsson, Marie; Glantz, Maria
• Is Part Of: International dairy journal. Volume 95(2019)
• Page Start: 50
• Page End: 57
• Publication Date: 2019-08
• Subjects: Dairying -- Periodicals; Industrie laitière -- Périodiques; Electronic journals; 338.1762142
• DOI: 10.1016/j.idairyj.2019.03.006
• Languages: English
• ISSNs: 0958-6946

Abstract

Abstract: Non-coagulating milk is a serious problem in the cheese industry, since it decreases cheese yield, resulting in decreased economic output. This study evaluated rennet-induced coagulation properties and composition of milk from individual Swedish Red Dairy Cattle. Milk samples from 679 individual cows were rheologically evaluated, of which 18.1% of the cows produced non-coagulating milk and 18.9% produced poor-coagulating milk. This resulted in 37% of the milk samples being non-optimal in cheese production, which is an alarmingly high figure. A comparison between non-coagulating and coagulating milk showed a significantly lower calcium content and less free Ca 2+ in non-coagulating milk. The results provide more information about non- and poor-coagulating milk and will be further used to understand the genetic background of non-coagulating milk and breed against this undesired milk property.