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Article

Casein retention in curd and loss of casein into whey at chymosin-induced coagulation of milk.

The Journal of dairy research - 1 Feb 2010

Hallén Elin, Lundén Anne, Allmere Toomas, Andrén Anders

Abstract excerpt

Impact of milk protein composition on casein (CN) retention in curd during the milk coagulation process was studied using a model cheese making system. Individual milk samples from 110 cows in mid lactation of the Swedish Red and Swedish Holstein breeds with known genotypes of beta-casein, kappa-casein and beta-lactoglobulin were defatted, coagulated with chymosin, subjected to syneresis and subsequent pressing...

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PMID: 19939322
DOI: 10.1017/S0022029909990434

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