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Effects of Genetic Variants of κ-casein and β-lactoglobulin and Heat Treatment on Coagulating Properties of Milk
k-casein b-lactoglobulin Heat Treatment Coagulating Properties Rennet Clotting Time
2003/4/13
Fifty-two Holstein cows with different phenotypes of k-casein (k-CN) and b-lactoglobulin (b-LG) were selected to provide weekly milk samples for heating at 30, 70, 75 and 80째C for 2 min. Coagul...
The Effects of the Somatic Cell Count on Yield, Composition and Coagulating Properties of Mediterranean Buffalo Milk
Buffalo Milk Somatic Cells Milk Yield Milk Composition Coagulating Properties
2003/4/13
The monitoring was carried out for one year on 20 farms of Mediterranean buffalo situated in central Italy. The milk yield, the somatic cell count, the coagulating properties and some components were ...