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Article

Goat cheese yield and recovery of fat, protein, and total solids in curd are affected by milk coagulation properties.

Journal of dairy science - 1 Feb 2020

Vacca Giuseppe M, Stocco Giorgia, Dettori Maria L, Bittante Giovanni, Pazzola Michele

Abstract excerpt

The aims of the present research were to quantify the effects of each coagulation trait, traditional milk coagulation properties [MCP: rennet coagulation time (RCT), curd-firming time (k20), and curd firmness at 30 min (a30)], and modeled curd-firming over time (CFt) parameters [estimated rennet coagulation time (RCTeq), curd-firming instant rate constant (kCF), and potential curd firmness (CFP)] directly on the...

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Identifiers

PMID: 31837798
DOI: 10.3168/jds.2019-16424

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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