Short communication: Prediction of milk coagulation and acidity traits in Mediterranean buffalo milk using Fourier-transform mid-infrared spectroscopy

Milk coagulation and acidity traits are important factors to inform the cheesemaking process. Those traits have been deeply studied in bovine milk, whereas scarce information is available for buffalo milk. However, the dairy industry is interested in a method to determine milk coagulation and acidit...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of dairy science 2017-09, Vol.100 (9), p.7083-7087
Hauptverfasser:	Manuelian, C.L., Visentin, G., Boselli, C., Giangolini, G., Cassandro, M., De Marchi, M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals buffalo cheese Buffaloes Cheese Cost-Benefit Analysis Dairying - methods Italy mid-infrared spectrometry Milk - chemistry milk coagulation property milk quality Phenotype Spectroscopy, Fourier Transform Infrared
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!