Characterisation of non-coagulating milk and effects of milk composition and physical properties on rennet-induced coagulation in Swedish Red Dairy Cattle |
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| Affiliation: | 1. Lund University, Department of Food Technology, Engineering and Nutrition, P.O. Box 124, SE-221 00 Lund, Sweden;2. VikingGenetics, P.O. Box 64, SE-532 21 Skara, Sweden;3. Arla Foods amba, Agro Food Park 19, DK-8200 Aarhus N, Denmark;4. LRF Dairy Sweden, Ideon Science Park, SE-223 70, Lund, Sweden;5. Swedish University of Agricultural Sciences, Department of Animal Breeding and Genetics, P.O. Box 7023, SE-750 07 Uppsala, Sweden;6. Växa Sverige, P.O. Box 288, SE-751 05 Uppsala, Sweden;1. Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada;2. iFOOD Center for Innovative Food, Department of Food Science Aarhus University, Blichers Alle, 20, Postboks 50, 8830 Tjele, Denmark;1. Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), 5003, N-1432 Ås, Norway;2. TINE SA R&D, 7 Kalbakken, 0901 Oslo, Norway;3. TINE Meieriet Tunga, Filterfermentor, 2490, Suppen 7005, Trondheim, Norway;1. STELA Dairy Research Centre, Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Université Laval, Québec City, QC, G1V 0A6, Canada;2. St-Hyacinthe Food Research Centre (SHFRC), Agriculture and Agri-Food Canada, St-Hyacinthe, QC, J2S 8E3, Canada;2. Department of Food Technology, Engineering and Nutrition, Lund University, PO Box 124, SE-221 00 Lund, Sweden;1. CSIRO Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, Victoria 3030, Australia;2. CSIRO Animal, Food and Health Sciences, AAHL, Private Bag 24, Geelong, Victoria 3220, Australia |
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| 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 Ca2+ 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. |
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