Data/hora: 01/06/2024 19:16:35

Provedor de dados: | 65
País: | Brazil
Título: | Association of casein micelle size and enzymatic curd strength and dry matter curd yield
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.
Data: | 2019-01-01
Ano: | 2019
Palavras-chave: | Caseins; Cheese; Whey proteins.
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.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000300750
Editor: | Universidade Federal de Santa Maria
Relação: | 10.1590/0103-8478cr20180409
Formato: | text/html
Fonte: | Ciência Rural  v.49 n.3 2019
Fonte: | info:eu-repo/semantics/openAccess