Ciência Rural (Sep 2017)

Milk coagulation properties and methods of detection

  • Simone Beux,
  • Edimir Andrade Pereira,
  • Martino Cassandro,
  • Alessandro Nogueira,
  • Nina Waszczynskyj

DOI
https://doi.org/10.1590/0103-8478cr20161042
Journal volume & issue
Vol. 47, no. 10

Abstract

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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.

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