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