Exploring Interrelationships between Colour, Composition, and Coagulation Traits of Milk from Cows, Goats, and Sheep
Ana Garzón1, José M Perea1, Elena Angón1
1Department of Animal Production, University of Córdoba, 14071 Córdoba, Spain.
Foods (Basel, Switzerland)
|February 24, 2024
Summary
This study compared sheep, goat, and cow milk properties. Colorimetry proved useful for predicting milk
Area of Science:
- Dairy Science
- Food Chemistry
- Animal Science
Background:
- Understanding milk properties is crucial for the dairy industry.
- Variations in milk composition, coagulation, and color exist across species.
- Assessing interrelationships can optimize milk utilization.
Purpose of the Study:
- To investigate the composition, coagulation, and color of sheep, goat, and cow milk.
- To identify similarities and differences between these milk types.
- To determine if relationships between milk properties are universal or species-specific.
Main Methods:
- Analysis of 2400 individual milk samples.
- Discriminant and cluster analysis for species differentiation.
- Canonical correlation to explore interrelationships between variables.
Main Results:
- Clear differentiation observed between sheep, goat, and cow milk.
- Sheep milk exhibits high cheesemaking potential, similar to goat milk in composition and coagulation.
- Colorimetry revealed greater similarity between sheep and cow milk; color and curd yield are strongly related across all species.
Conclusions:
- Milk composition and colorimetry are more discriminating than coagulation.
- Colorimetric analysis is a valuable tool for estimating milk's technological value in the dairy industry.
- Identified relationships can inform milk processing and product development.
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