Milk coagulation properties and methods of detection

Autor:	Simone Beux, Edimir Andrade Pereira, Martino Cassandro, Alessandro Nogueira, Nina Waszczynskyj
Jazyk:	English<br />Portuguese
Rok vydání:	2017
Předmět:	clotting curd firmness lactodynamograph infrared spectroscopy Agriculture Agriculture (General) S1-972
Zdroj:	Ciência Rural, Vol 47, Iss 10 (2017)
Druh dokumentu:	article
ISSN:	1678-4596 0103-8478
DOI:	10.1590/0103-8478cr20161042
Popis:	ABSTRACT: 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.
Databáze:	Directory of Open Access Journals
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