engleski

Defining key physicochemical parameters affecting milkcoagulation properties

This research aimed to determine the chemical and physical properties, hygienic quality, calcium concentration, and coagulation properties from different types of milk (bovine, ovine, and caprine). A specific aim was to compare three different types of milk and to define key parameters affecting their coagulation properties. A total of 33 milk samples were collected from March to December 2021 from three different regions in the Republic of Croatia. Chemical composition was determined with Milkoscan FT3 (Foss, Denmark) and physical properties were determined with a Seven Multi pHmeter (Mettler Toledo, Switzerland) and Cryostar 1 (Funke Gerber, Germany). Hygienic quality was determined with Bactoscan FT 50 (Foss, Denmark) and Fossomatic Minor (Foss, Denmark). Calcium concentration was determined by inductively coupled plasma-mass spectrometry, ICP-MS (Shimadzu, Japan). Milk coagulation properties were determined with a lactodynamograph (MA.PE SYSTEM, Italy). The highest average casein content (g/100 g) was determined in ovine (4.76), bovine (2.77), and caprine milk (2.42). The average ionometric acidity (pH) of the bovine milk was higher (6.55) than caprine (6.40) and ovine milk (6.42). Different calcium concentrations (mg/kg) in bovine (1501.11), caprine (1387.65), and ovine milk (2271.43) were determined. The conclusion based on the results was that calcium concentration, casein content, and ionometric acidity had a significant effect (P<0.05) on milk coagulation properties.

calcium ; casein ; ionometric milk acidity ; milk coagulation ; cheese production

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