Milk and dairy products are important in the human diet not only for the macronutrients, such
as proteins and fats, that they provide, but also for the supply of essential micronutrients …

Cheese production, a globally cherished culinary tradition, faces challenges in ensuring
consistent product quality and production efficiency. The critical phase of determining cutting …

Approximately 70% of the calcium intake in the adult diet worldwide is derived from dairy
products. However, insoluble calcium salts, which are usually added directly during dairy …

The causes of variation in the milk mineral profile of dairy cattle during the first phase of
lactation were studied under the hypothesis that the milk mineral profile partially reflects the …

Milk minerals are not only essential components for human health, but they can be
informative for milk quality and cow's health. Herein, we investigated the feasibility of Fourier …

Milk coagulation ability plays critical roles in cheese production. To assess the effects of milk
composition, protein polymorphisms, and phosphorylation levels on milk coagulation …

The objective of the study was to explore the effect of breed on the composition and
coagulation properties (rennet coagulation time (min), curd firming rate (min), and curd …

Simple Summary As payment systems currently do not reflect the quality of raw milk
intended for cheesemaking, the industry demands tools to estimate an economical value of …

Calcium can be added to cheese milk to influence the coagulation process and to increase
cheese yield. Calcium compounds used in the dairy industry show substantial differences in …

Milk coagulation ability is of central importance for the sheep dairy industry because almost
all sheep milk is destined for cheese processing. The occurrence of milk with impaired …