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Evaluation of milk compositional variables on coagulation properties using partial least squares.

Julie H Bland1, Alistair S Grandison1, Colette C Fagan1

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This study reveals that milk composition significantly impacts coagulation. Factors beyond casein and protein, like fat and lactose, are crucial for predicting milk

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Area of Science:

  • Dairy Science
  • Food Chemistry
  • Animal Science

Background:

  • Milk coagulation properties are vital for cheese making.
  • Predicting these properties relies on understanding milk composition.
  • Previous models often lack comprehensive compositional analysis.

Purpose of the Study:

  • To investigate the influence of diverse milk compositional factors on milk coagulation properties.
  • To develop predictive models for milk coagulation using Partial Least Squares (PLS).
  • To identify key compositional variables affecting milk suitability for cheese production.

Main Methods:

  • Collected milk from Jersey and Holstein-Friesian herds (n=55) across a year.
  • Analyzed milk for casein, protein, fat, acidity, lactose, Ca2+, urea, micelle size, fat globule size, somatic cell count, and pH.
  • Measured milk coagulation properties: coagulation time, curd firmness, and curd firmness rate using a rheometer.

Main Results:

  • Partial Least Squares (PLS) models demonstrated high predictive power for milk coagulation.
  • Beyond casein and protein, casein micelle size (CMS) and fat globule size significantly impacted coagulation.
  • Fat content positively influenced coagulation, while lactose and urea showed strong relationships with curd firmness and rate, respectively.

Conclusions:

  • A broader range of milk compositional variables enhances prediction of coagulation properties.
  • Milk fat, lactose, urea, CMS, and fat globule size are important indicators of milk suitability for cheese making.
  • Further research is needed to elucidate the mechanisms behind lactose and urea's impact on coagulation.