Effect of sheep’s milk composition on strength and syneresis of rennet-induced milk gel during lactation (CROSBI ID 270514)
Prilog u časopisu | kratko priopćenje | međunarodna recenzija
Podaci o odgovornosti
Rako, Ante ; Tudor Kalit, Milna ; Kalit, Samir
engleski
Effect of sheep’s milk composition on strength and syneresis of rennet-induced milk gel during lactation
This study investigates the effects of raw sheep’s milk composition on the strength and syneresis of obtained gels throughout the lactation. Casein, fat and total solids content, as well as ionic calcium mass fraction significantly (p<0.05) increased during lactation. As lactation progressed, milk formed firmer gel with higher syneresis ability. Increasing casein to fat ratio in sheep’s milk significantly increased (p<0.05) gel strength and syneresis. On the other hand, gel strength and syneresis were significantly reduced as a result of increased fat content in sheep’s milk. Ionic calcium mass fraction affected gel strength but not syneresis. Neither gel strength nor syneresis were affected by casein and urea content or by somatic cell count in sheep’s milk. Correlation coefficients between milk components and gel strength, as well as syneresis, were significant (p<0.01, p<0.05) but never higher than 0.35.
sheep’s milk, lactation, syneresis, gel strength
Program razvoja poljoprivrede Splitsko dalmatinske županije - A101007, Ugovori br: 402-07/11-01/230 i 402– 07/12-01/658
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o izdanju
57 (3)
2019.
426-433
objavljeno
1330-9862
1334-2606
10.17113/ftb.57.03.19.6218
Povezanost rada
Poljoprivreda (agronomija), Prehrambena tehnologija