Interest in methods that routinely and accurately measure and predict animal characteristics
is growing in importance, both for quality characterization of livestock products and for …

Milk coagulation properties (MCP) are conventionally measured using computerized
renneting meters, mechanical or optical devices that record curd firmness over time (CFt) …

Abstract Effects of milk protein polymorphism and composition, casein micelle size and salts
distribution on the coagulation properties of milk from 99 Norwegian Red cattle (NRF) were …

Substantial variation in milk coagulation properties has been observed among dairy cows.
Consequently, raw milk from individual cows and breeds exhibits distinct coagulation …

This study investigated the potential application of mid-infrared spectroscopy (MIR 4,000–
900cm− 1) for the determination of milk coagulation properties (MCP), titratable acidity (TA) …

The aim of this study was to evaluate the effectiveness of mid-infrared spectroscopy in
predicting milk protein and free amino acid (FAA) composition in bovine milk. Milk samples …

The aim of the study was to estimate the effect of the composite CSN2 and CSN3 genotypes
on milk coagulation, quality, and yield traits in Italian Holstein cows. A total of 1,042 …

Individual milk samples from Holstein Friesian cows were collected and analysed by
inductively coupled plasma optical emission spectrometry (ICP-OES) and titration for the …

The main requirement for milk processed in most cheese typologies is its rennet coagulation
ability. Despite the increasing number of studies, the causes for abnormal coagulation of …

This study investigated the coagulation properties of camel milk (CM) and bovine milk (BM)
and the resulting soft unripened cheeses obtained by treatment with chymosin (1000 …