title: Composition of poorly and non-coagulating bovine milk and effect of calcium addition.
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.
authors.affiliation: Department of Food Science, Swedish University of Agricultural Sciences, Box 7051, 75007 Uppsala, Sweden. elin.hallen@lmv.slu.se
authors.forename: Elin
authors.initials: E
authors.lastname: Hallén
authors.forename: Anne
authors.initials: A
authors.lastname: Lundén
authors.forename: Anna-Maria
authors.initials: AM
authors.lastname: Tyrisevä
authors.forename: Maria
authors.initials: M
authors.lastname: Westerlind
authors.forename: Anders
authors.initials: A
authors.lastname: Andrén
mesh_terms: D000818:Animals; D002122:Calcium Chloride / Q000737:chemistry*; D002364:Caseins / Q000032:analysis; D002417:Cattle; D005260:Female; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins / Q000032:analysis
chemical_list: D002364:Caseins; D008894:Milk Proteins; D002122:Calcium Chloride