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Composition of poorly and non-coagulating bovine milk and effect of calcium addition

Published online by Cambridge University Press:  08 September 2010

Elin Hallén ,
Anne Lundén ,
Anna-Maria Tyrisevä ,
Maria Westerlind  and
Anders Andrén
Elin Hallén*
Affiliation:
Department of Food Science, Swedish University of Agricultural Sciences, Box 7051, 750 07 Uppsala, Sweden
Anne Lundén
Affiliation:
Department of Animal Breeding & Genetics, Swedish University of Agricultural Sciences, Box 7023, 750 07 Uppsala, Sweden
Anna-Maria Tyrisevä
Affiliation:
Department of Animal Science, University of Helsinki, Box 28, 00014 Helsinki, Finland
Maria Westerlind
Affiliation:
Department of Food Science, Swedish University of Agricultural Sciences, Box 7051, 750 07 Uppsala, Sweden
Anders Andrén
Affiliation:
Department of Food Science, Swedish University of Agricultural Sciences, Box 7051, 750 07 Uppsala, Sweden
*
*For correspondence; e-mail: elin.hallen@lmv.slu.se
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Abstract

Ninety-nine individual milk samples from 37 cows in lactation week 10–35, selected for producing well or poorly/non-coagulating milk, were compared regarding protein composition, total calcium content, casein micelle size, pH, and coagulating properties after addition of 0·05% CaCl2. The results showed that a low κ-casein concentration in milk was a risk factor for non-coagulation. CaCl2 addition improved coagulating properties (coagulation time, curd firmness) of nearly all samples and eliminated differences between poorly/non-coagulating and well-coagulating milk, particularly regarding curd firmness. A second, independent data set with 18 non-coagulating or well-coagulating milk samples were analysed for protein composition, where indications of a similar association with κ-casein was observed.

Keywords

milk coagulation propertiesnon-coagulating milkcalcium chloride additionmilk protein composition
Type
Research Article
Information
Journal of Dairy Research , Volume 77 , Issue 4 , November 2010 , pp. 398 - 403
Copyright
Copyright © Proprietors of Journal of Dairy Research 2010

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