Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Effects of animal versus vegetal rennet on milk coagulation traits in Mediterranean buffalo bulk milk.

Journal of dairy science - 1 Jun 2020

Manuelian C L, Boselli C, Vigolo V, Giangolini G, De Marchi M

Abstract excerpt

Given consumer interest in Mozzarella di latte di Bufala and other cheeses, and the growing interest of the cheese industry in offering products adequate for lactovegetarian consumers, this study aimed to compare clotting capacity of vegetal and animal rennet in buffalo milk. Milk coagulation properties of 1,261 buffalo bulk milk samples collected during milk quality testing were assessed by lactodynamography...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Buffaloes
Share to Calibration
Share to Cheese

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Denmark

Share to Lactose

Share to Phenotype

Source

Identifiers

PMID: 32278557
DOI: 10.3168/jds.2019-17208

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 6 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Effects of animal versus vegetal rennet on milk coagulation traits in Mediterranean buffalo bulk milk.PMID 32278557Read ↗

Protein composition affects variation in coagulation properties of buffalo milk.Semantic proximity Read ↗

Short communication: Prediction of milk coagulation and acidity traits in Mediterranean buffalo milk using Fourier-transform mid-infrared spectroscopy.Semantic proximity Read ↗

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

Effect of dairy farming system, herd, season, parity, and days in milk on modeling of the coagulation, curd firming, and syneresis of bovine milk.Semantic proximity Read ↗

Composition and aptitude for cheese-making of milk from cows, buffaloes, goats, sheep, dromedary camels, and donkeys.Semantic proximity Read ↗

Technical note: Improving modeling of coagulation, curd firming, and syneresis of sheep milk.Semantic proximity Read ↗

Genetic and environmental relationships of different measures of individual cheese yield and curd nutrients recovery with coagulation properties of bovine milk.Semantic proximity Read ↗

Estimation of economic values for milk coagulation properties in Italian Holstein-Friesian cattle.Semantic proximity Read ↗

Invited review: Genetics and modeling of milk coagulation properties.Semantic proximity Read ↗

Genetic analysis of coagulation properties, curd firming modeling, milk yield, composition, and acidity in Sarda dairy sheep.Semantic proximity Read ↗

Distinct composition of bovine milk from Jersey and Holstein-Friesian cows with good, poor, or noncoagulation properties as reflected in protein genetic variants and isoforms.Semantic proximity Read ↗

Effects of the CSN1A(G) allele on the clotting time of cow milk and on the rheological properties of rennet-curd.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.