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Article

Effects of milk proteins and posttranslational modifications on noncoagulating milk from Swedish Red dairy cattle.

Journal of dairy science - 1 Aug 2020

Nilsson K, Buhelt Johansen L, de Koning D J, Duchemin S I, Stenholdt Hansen M, Stålhammar H, Lindmark-Månsson H, Paulsson M, Fikse W F, Glantz M

Abstract excerpt

Milk that does not coagulate after rennet addition, also called noncoagulating (NC) milk, is unwanted in cheese production due to prolonged processing time. Amounts of whey and casein proteins, genetic variants, as well as posttranslational modifications (PTM) of proteins are all contributing factors in rennet-induced coagulation of milk. In this study, we conducted a wide-ranging investigation of milk proteins...

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Identifiers

PMID: 32534931
DOI: 10.3168/jds.2020-18357

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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