Composition of poorly and non-coagulating bovine milk and effect of calcium addition.

@article{Halln2010CompositionOP,
  title={Composition of poorly and non-coagulating bovine milk and effect of calcium addition.},
  author={Elin Hall{\'e}n and Anne Lund{\'e}n and Anna-Maria Tyrisev{\"a} and Maria Westerlind and Anders Andr{\'e}n},
  journal={The Journal of dairy research},
  year={2010},
  volume={77 4},
  pages={398-403}
}
Ninety-nine individual milk samples from 37 cows in lactation week 10-35, selected for producing well or poorly/non-coagulating milk, were compared regarding protein composition, total calcium content, casein micelle size, pH, and coagulating properties after addition of 0·05% CaCl₂. The results showed that a low κ-casein concentration in milk was a risk factor for non-coagulation. CaCl₂ addition improved coagulating properties (coagulation time, curd firmness) of nearly all samples and… CONTINUE READING