Aim of this study was to evaluate the mineral milk content and its relationship with the cheese yield and the rennet coagulation properties, Ca and P content, total and soluble, was determined on 70 milk samples along with the physic-chemical composition, cheese yield and coagulation parameters. Total Ca and P contents were 170,57 +/- 14,41mg.dl(-1) and 145,34 +/- 26,87 mg.dl(-1),with a Ca/P ratio of about 1.2. Fresh cheese yield was on average 261.7 +/- 25.4 gr.l(-1) of milk and was influenced by both milk quality and Ca and P contents (R-2=0.82). The average rennet coagulation parameters had the following values: R = 14,20 +/- 3,82; K-20= 1,73 +/- 0,97 and A(30) = 46,01 +/- 8,81. R values was influenced positively (R-2=0.68) by milk pH, protein and fat content and negatively by the Ca/P ratio while shorter K-20 value were linked to low micellar Ca and higher soluble P (R-2=0.46). The A(30) was negatively influenced by milk pH, fat/protein ratio and positively by soluble Ca and P content and micellar P % (R-2=0.50).

Ca and P in buffalo milk: curd yield and milk clotting parameters.

CAMPANILE, GIUSEPPE;GASPARRINI, BIANCA;NEGLIA, GIANLUCA;DI PALO, ROSSELLA
2007

Abstract

Aim of this study was to evaluate the mineral milk content and its relationship with the cheese yield and the rennet coagulation properties, Ca and P content, total and soluble, was determined on 70 milk samples along with the physic-chemical composition, cheese yield and coagulation parameters. Total Ca and P contents were 170,57 +/- 14,41mg.dl(-1) and 145,34 +/- 26,87 mg.dl(-1),with a Ca/P ratio of about 1.2. Fresh cheese yield was on average 261.7 +/- 25.4 gr.l(-1) of milk and was influenced by both milk quality and Ca and P contents (R-2=0.82). The average rennet coagulation parameters had the following values: R = 14,20 +/- 3,82; K-20= 1,73 +/- 0,97 and A(30) = 46,01 +/- 8,81. R values was influenced positively (R-2=0.68) by milk pH, protein and fat content and negatively by the Ca/P ratio while shorter K-20 value were linked to low micellar Ca and higher soluble P (R-2=0.46). The A(30) was negatively influenced by milk pH, fat/protein ratio and positively by soluble Ca and P content and micellar P % (R-2=0.50).
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/334748
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