Etude de la coagulation du lait par la présure et de la synérèse du coagulum par la méthode thrombélastographique
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This article is published in Lait.The article was published on 1969-01-01 and is currently open access. It has received 20 citations till now.read more
Citations
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Journal ArticleDOI
Effect of casein and β-lactoglobulin genotypes on renneting properties of milks
TL;DR: The effects of α s1 -, β-, κ-casein and β-lactoglobulin genetic variants on rennet clotting time, rate of curd firming and coagulum strength were evaluated statistically, with simultaneous adjustment for environmental and physicochemical factors.
Journal ArticleDOI
Rheology and texture of dairy products
TL;DR: In this article, the properties of milk, cream, butter, and cheese are reviewed and discussed in light of available information on their structure, and it is pointed out that semantic problems hindered a more organized approach to texture studies, while economical considerations prevented a general use of instrumental quality control methods.
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Effects of a nonforage diet on milk production, energy, and nitrogen metabolism in dairy goats throughout lactation
Luciana Bava,Luca Rapetti,Gianni Matteo Crovetto,Alberto Tamburini,Anna Sandrucci,Gianluca Galassi,G. Succi +6 more
TL;DR: Goats were fed a nonforage diet during the entire lactation without detrimental effect on their health and productive performance and the efficiency of utilization of metabolizable energy was unaffected by the diet.
Journal ArticleDOI
Factors affecting the clotting properties of sheep milk
TL;DR: In this paper, the effects of some exogenous factors that can affect the processing properties of milk (pH, soluble calcium, rennet concentration, coagulation temperature), and two of the endogenous factors (protein and fat concentration) on the comparative clotting properties of sheep and cows' milk, namely renneting time (r), rate of firming (k20) and curd consistency (A30), were tested.
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Assessment of two instruments for continuous measurement of the curd-firming of renneted milk
TL;DR: The commercial viscometer is probably more suitable for laboratory investigations of the earlier stages of the coagulation of milk by rennet whilst the PTS may prove the more useful in indicating the optimum cutting time of the curd during cheesemaking.
References
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Journal ArticleDOI
The Relation of Mastitis to Rennet Coagulability and Curd Strength of Milk
H.H. Sommer,Helene Matsen +1 more
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The colloidal phosphate of milk. III. Nature of its association with casein.
T. C. A. McGann,G. T. Pyne +1 more
TL;DR: In this paper, it was shown that removal of colloidal phosphate leads to changes in the propertics of milk of which the increased viscosity and greatly increased sensitivity to calcium salts, and the apparently diminished degree of mutual integration of the various casein fractions are the most striking.
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488. An improved method of observing the clotting of milk containing rennin
TL;DR: In this article, the method of assaying rennin described by Berridge(1) requires the formation under reproducible conditions of a thin flowing film of milk; however, the skill needed to keep the film flowing at the optimum rate as the clotting point is readily acquired, an automatic method has the advantage of complete reproducibility.
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A viscometric study of the breakdown of casein in milk by rennin and rennet
TL;DR: In the later stages of the reaction between rennin and casein drastic viscometric methods are undesirable, but in the first stages there is a fall in viscosity which may be satisfactorily measured in an Ostwald viscometer.
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A simple method for detecting an early stage in coagulation of rennetted milk
G. W. Scott Blair,J. Burnett +1 more
TL;DR: The first signs of an increase in rennet viscosity mark what is at present the earliest measurable stage in the process of coagulation as discussed by the authors, which is the state of the art.