Milk coagulation properties and methods of detection

• Main Authors: Simone Beux, Edimir Andrade Pereira, Martino Cassandro, Alessandro Nogueira, Nina Waszczynskyj
• Format: Article
• Language: English
• Published: Universidade Federal de Santa Maria 2017-09-01
• Series: Ciência Rural
• Subjects: clotting; curd firmness; lactodynamograph; infrared spectroscopy
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017001000452&lng=en&tlng=en

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.