| Registro completo |
| Provedor de dados: |
Ciência Rural
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| País: |
Brazil
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| Título: |
Association of casein micelle size and enzymatic curd strength and dry matter curd yield
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| Autores: |
Freitas,Denise Ribeiro de
Souza,Fernando Nogueira de
Oliveira,Jamil Silvano de
Ferreira,Diêgo dos Santos
Ladeira,Cristiane Viana Guimarães
Cerqueira,Mônica Maria Oliveira Pinho
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| Data: |
2019-01-01
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| Ano: |
2019
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| Palavras-chave: |
Caseins
Cheese
Whey proteins
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| Resumo: |
ABSTRACT: The aim of the present study was to explore the association between milk protein content and casein micelle size and to examine the effects of casein micelle size on enzymatic curd strength and dry matter curd yield using reduced laboratory-scale cheese production. In this research, 140 bulk tank milk samples were collected at dairy farms. The traits were analyzed using two linear models, including only fixed effects. Smaller micelles were associated with higher κ-casein and lower αs-casein contents. The casein micellar size (in the absence of the αs-casein and κ-casein effects) did not affect the enzymatic curd strength; however, smaller casein micelles combined with higher fat, lactose, casein and κ-casein contents exhibited a favorable effect on the dry matter curd yield. Overall, results of the present study provide new insights into the importance of casein micelle size for optimizing cheese production.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000300750
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| Editor: |
Universidade Federal de Santa Maria
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| Relação: |
10.1590/0103-8478cr20180409
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| Formato: |
text/html
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| Fonte: |
Ciência Rural v.49 n.3 2019
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| Direitos: |
info:eu-repo/semantics/openAccess
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