Influence of micellar calcium and phosphorus on rennet coagulation properties of cows milk

The main requirement for milk processed in most cheese typologies is its rennet coagulation ability. Despite the increasing number of studies, the causes for abnormal coagulation of milk are not fully understood. The aim of this study was to ascertain relationships between milk characteristics and i...

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Veröffentlicht in:	Journal of dairy research 2014-05, Vol.81 (2), p.129-136
Hauptverfasser:	Malacarne, Massimo, Franceschi, Piero, Formaggioni, Paolo, Sandri, Sandro, Mariani, Primo, Summer, Andrea
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity Animals calcium Calcium - analysis Calcium - physiology Calcium phosphates Calcium Phosphates - analysis Calcium Phosphates - chemistry casein Caseins - analysis Caseins - chemistry Cattle Cheese cheeses chemical composition Chemical Phenomena Chymosin - metabolism Coagulation Colloids - chemistry dairy cows herds Hydrogen-Ion Concentration magnesium Magnesium - analysis Micelles Milk Milk - chemistry Milk - drug effects Milk - enzymology Milk Proteins - analysis Mineralization Minerals phosphorus Phosphorus - analysis Phosphorus - physiology Physicochemical properties rennet renneting properties rheological properties Rheology titratable acidity
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