Relationships between buffalo milk components and curd characteristics
The aim of this study was to evaluate the coefficients of correlation between curd chemical composition and milk characteristics, theoretical and real cheese yield and ratios between cheese yield and protein percentage. The analysis were performed on 326 milk samples collected from 60 half sib buffa...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2010-02-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/1197 |
| _version_ | 1811228954970816512 |
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| author | F. Zicarelli R. Di Palo G. Campanile C. Caso G. Fusco R. Napolano A. Potena |
| author_facet | F. Zicarelli R. Di Palo G. Campanile C. Caso G. Fusco R. Napolano A. Potena |
| author_sort | F. Zicarelli |
| collection | DOAJ |
| description | The aim of this study was to evaluate the coefficients of correlation between curd chemical composition and milk characteristics, theoretical and real cheese yield and ratios between cheese yield and protein percentage. The analysis were performed on 326 milk samples collected from 60 half sib buffaloes, ascertained by DNA test, every 50 days. The percentages of dry matter, proteins and fat of the curd were inversely correlated to the curd firmness (a30), a low enzymatic phase of coagulation and low pH value. Percentage of dry matter in the curd was positively correlated with proteins, casein and fat of the milk and negatively with lactose. Furthermore, dry matter and proteins percentages are also positively correlated with theoretical cheese yield and its ratio with real cheese yield, curd dry matter from 1 litre of milk and the ratio between curd dry matter and protein percentage. Negative correlations were found with real cheese yield at 28 hours (r = - 0.100; P< 0.01) and its ratio with protein percentage. An inverse relationship was highlighted between curd proteins percentage and fat of either milk and curd, while a direct association was present with lactose. A higher protein percentage in the curd was linked to a lower cheese yield and a lower ratio between cheese yield and proteins. Ash of the curd, finally, showed similar association to those described for proteins. |
| first_indexed | 2024-04-12T10:06:15Z |
| format | Article |
| id | doaj.art-24dbb12818234277a35ddf25180ab6ae |
| institution | Directory Open Access Journal |
| issn | 1594-4077 1828-051X |
| language | English |
| last_indexed | 2024-04-12T10:06:15Z |
| publishDate | 2010-02-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Italian Journal of Animal Science |
| spelling | doaj.art-24dbb12818234277a35ddf25180ab6ae2022-12-22T03:37:26ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2010-02-0162s1092109510.4081/ijas.2007.s2.1092Relationships between buffalo milk components and curd characteristicsF. ZicarelliR. Di PaloG. CampanileC. CasoG. FuscoR. NapolanoA. PotenaThe aim of this study was to evaluate the coefficients of correlation between curd chemical composition and milk characteristics, theoretical and real cheese yield and ratios between cheese yield and protein percentage. The analysis were performed on 326 milk samples collected from 60 half sib buffaloes, ascertained by DNA test, every 50 days. The percentages of dry matter, proteins and fat of the curd were inversely correlated to the curd firmness (a30), a low enzymatic phase of coagulation and low pH value. Percentage of dry matter in the curd was positively correlated with proteins, casein and fat of the milk and negatively with lactose. Furthermore, dry matter and proteins percentages are also positively correlated with theoretical cheese yield and its ratio with real cheese yield, curd dry matter from 1 litre of milk and the ratio between curd dry matter and protein percentage. Negative correlations were found with real cheese yield at 28 hours (r = - 0.100; P< 0.01) and its ratio with protein percentage. An inverse relationship was highlighted between curd proteins percentage and fat of either milk and curd, while a direct association was present with lactose. A higher protein percentage in the curd was linked to a lower cheese yield and a lower ratio between cheese yield and proteins. Ash of the curd, finally, showed similar association to those described for proteins.http://www.aspajournal.it/index.php/ijas/article/view/1197Buffalo, Milk, Curd |
| spellingShingle | F. Zicarelli R. Di Palo G. Campanile C. Caso G. Fusco R. Napolano A. Potena Relationships between buffalo milk components and curd characteristics Italian Journal of Animal Science Buffalo, Milk, Curd |
| title | Relationships between buffalo milk components and curd characteristics |
| title_full | Relationships between buffalo milk components and curd characteristics |
| title_fullStr | Relationships between buffalo milk components and curd characteristics |
| title_full_unstemmed | Relationships between buffalo milk components and curd characteristics |
| title_short | Relationships between buffalo milk components and curd characteristics |
| title_sort | relationships between buffalo milk components and curd characteristics |
| topic | Buffalo, Milk, Curd |
| url | http://www.aspajournal.it/index.php/ijas/article/view/1197 |
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