Invited review: Genetics and modeling of milk coagulation properties.

Abstract excerpt

Milk coagulation properties (MCP) are conventionally measured using computerized renneting meters, mechanical or optical devices that record curd firmness over time (CF(t)). The traditional MCP are rennet coagulation time (RCT, min), curd firmness (a(30), mm), and curd-firming time (k(20), min). The milk of different ruminant species varies in terms of CF(t) pattern. Milk from Holstein-Friesian and some...

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