Noncoagulation of Milk in Finnish Ayrshire and Holstein-Friesian Cows and Effect of Herds on Milk Coagulation Ability

From: Journal of Dairy Science | Date: November 1, 2004| Author: Ojala, M; Ruottinen, O; Vahlsten, T; ¤ , A-M; Tyrisevà | Copyright information

ABSTRACT

The objectives of this study were to compare milk coagulation ability (MCA) and the prevalence of noncoagulation of milk within the main Finnish dairy breeds, Finnish Ayrshire (FA) and Holstein-Friesian (HOL), as well as to study the herd effect on MCA. Data used in the statistical analyses consisted of individual milk samples of 959 FA, 399 HOL, and 50 crossbred cows from 84 herds. Data were collected before the grazing season in the spring 1999. Milk samples were analyzed fo...

Related newspaper, magazine, and journal articles from HighBeam Research

Noncoagulation of Milk in Finnish Ayrshire and Holstein-Friesian Cows and Effect of Herds on Milk Coagulation Ability
Journal of Dairy Science ; ABSTRACT The objectives of this study were to compare milk coagulation ability (MCA) and the prevalence of noncoagulation of milk within the main Finnish dairy breeds, Finnish Ayrshire (FA) and Holstein-Friesian (HOL), as well as to study the herd effect on MCA. Data used in the statistical
Genetic and Phenotypic Correlations Between Milk Coagulation Properties, Milk Production Traits, Somatic Cell Count, Casein Content, and pH of Milk
Journal of Dairy Science ; ABSTRACT Genetic and phenotypic correlations between milk coagulation properties (MCP: coagulation time and curd firmness), milk yield, fat content, protein content, ln(somatic cell count) (SCS), casein content, and pH of milk and heritability of these traits were estimated from data consisting of
Optigraph.(Brief Article)
Dairy Foods ; Optigraph is a new fully computerized coagulation monitor system dedicated to check milk coagulation characteristics in laboratories and to control rennet and milk coagulation ability. It is based on the measurement of near infrared signals. The Optigraph calculates in real time all the parameters
Milk Coagulation Ability of Five Dairy Cattle Breeds
Journal of Dairy Science ; ABSTRACT Samples of herd milk (506) were analyzed to assess sources of variation for milk coagulation properties (MCP) for 5 different dairy cattle breeds. Data were recorded in 55 single-breed dairy herds in the Trento province, a mountain area in northeast Italy. The 5 cattle breeds were
Award winners at IPA.
Food Engineering & Ingredients ; At the IPA exhibition held in Paris late last year, three companies were recognised for their innovative developments, in three categories. In the Prototype category (for equipment still in the development stage), Actini won an Award for its Acti-Flash process based on Actijoule technology, where
Say cheese
Resource ; New sensor improves consistency in milk product manufacturing Cheese making dates back thousands of years, perhaps to some nomadic tribes that traveled carrying milk in animal skins. These people probably discovered that the milk swaying in bags upon the trodding pack animals soon formed a soft
Say cheese.(Technology)(cheese cutting time prediction technology from the University of Kentucky Research Foundation)
Resource: Engineering & Technology for a Sustainable World ; New sensor improves consistency in milk product manufacturing Cheese making dates back thousands of years, perhaps to some nomadic tribes that traveled carrying milk in animal skins. These people probably discovered that the milk swaying in bags upon the trodding pack animals soon formed a soft
Microstructure and Rheological Properties of Iranian White Cheese Coagulated at Various Temperatures
Journal of Dairy Science ; ABSTRACT The effect of milk coagulation temperature on the composition, microstructure monitored using scanning electron micrographs, opacity measured by a Hunter lab system, and rheological behavior measured by uniaxial compression and small amplitude oscillatory shear were studied. Three
Use of the Foodtexture Puff Device to Monitor Milk Coagulation
Journal of Dairy Science ; ABSTRACT The further automation of cheese-making on an industrial level requires the development of sensor devices to monitor the gelation process and especially the firming phase. In this paper, the Foodtexture Puff Device (FPD) is tested for its ability to monitor the gelation process by
Impact of Milk Preacidification with CO2 on Cheddar Cheese Composition and Yield*
Journal of Dairy Science ; ABSTRACT Preacidification of milk for cheese making may have a beneficial impact on increasing proteolysis during cheese aging. Unlike other acids, CO2 can easily be removed from whey. The objectives of this work were to determine the effect of milk preacidification on Cheddar cheese composition,