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Factors influencing chymosin-induced gelation of milk from individual dairy cows: Major effects of casein micelle size and calcium

Gustavsson, Frida LU ; Glantz, Maria LU ; Buitenhuis, A. J.; Lindmark Månsson, Helena LU ; Stalhammar, H.; Andren, A. and Paulsson, Marie LU (2014) In International Dairy Journal 39(1). p.201-208
Abstract
Optimisation of cheese yield is crucial for cheese production; a previous study showed large variations in chymosin-induced coagulation in milk from the second most common Swedish dairy breed, Swedish Red. In the present study, the effect of gross composition, protein composition, total and ionic calcium content, phosphorous content and casein micelle size on chymosin-induced gelation was determined in milk from 98 Swedish Red cows. The study showed that protein content and total calcium content, ionic calcium concentration and casein micelle size were the most important factors explaining the variation of gelation properties in this sample set. Non-coagulating milk was suggested to have lower ionic and total calcium content as well as... (More)
Optimisation of cheese yield is crucial for cheese production; a previous study showed large variations in chymosin-induced coagulation in milk from the second most common Swedish dairy breed, Swedish Red. In the present study, the effect of gross composition, protein composition, total and ionic calcium content, phosphorous content and casein micelle size on chymosin-induced gelation was determined in milk from 98 Swedish Red cows. The study showed that protein content and total calcium content, ionic calcium concentration and casein micelle size were the most important factors explaining the variation of gelation properties in this sample set. Non-coagulating milk was suggested to have lower ionic and total calcium content as well as lower relative concentrations of beta-lactoglobulin than coagulating milk. The lower total calcium content in non-coagulating milk poses a problem as the difference was, theoretically, four times larger than the amount of calcium that is normally added in cheese processing. (C) 2014 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
International Dairy Journal
volume
39
issue
1
pages
201 - 208
publisher
Elsevier
external identifiers
  • wos:000340932000027
  • scopus:84904872174
ISSN
0958-6946
DOI
10.1016/j.idairyj.2014.06.011
language
English
LU publication?
yes
id
52ba5b08-818f-48ca-8da2-4ca32bf3a583 (old id 4648821)
date added to LUP
2014-09-24 08:14:37
date last changed
2017-10-29 03:55:10
@article{52ba5b08-818f-48ca-8da2-4ca32bf3a583,
  abstract     = {Optimisation of cheese yield is crucial for cheese production; a previous study showed large variations in chymosin-induced coagulation in milk from the second most common Swedish dairy breed, Swedish Red. In the present study, the effect of gross composition, protein composition, total and ionic calcium content, phosphorous content and casein micelle size on chymosin-induced gelation was determined in milk from 98 Swedish Red cows. The study showed that protein content and total calcium content, ionic calcium concentration and casein micelle size were the most important factors explaining the variation of gelation properties in this sample set. Non-coagulating milk was suggested to have lower ionic and total calcium content as well as lower relative concentrations of beta-lactoglobulin than coagulating milk. The lower total calcium content in non-coagulating milk poses a problem as the difference was, theoretically, four times larger than the amount of calcium that is normally added in cheese processing. (C) 2014 Elsevier Ltd. All rights reserved.},
  author       = {Gustavsson, Frida and Glantz, Maria and Buitenhuis, A. J. and Lindmark Månsson, Helena and Stalhammar, H. and Andren, A. and Paulsson, Marie},
  issn         = {0958-6946},
  language     = {eng},
  number       = {1},
  pages        = {201--208},
  publisher    = {Elsevier},
  series       = {International Dairy Journal},
  title        = {Factors influencing chymosin-induced gelation of milk from individual dairy cows: Major effects of casein micelle size and calcium},
  url          = {http://dx.doi.org/10.1016/j.idairyj.2014.06.011},
  volume       = {39},
  year         = {2014},
}