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Variations in coagulation properties of cheese milk from three Danish dairy breeds as determined by a new free oscillation rheometry-based method

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Dairy Science & Technology

Abstract

The paper describes a study on the variation of coagulation properties in individual cow’s milk measured by a novel free oscillation rheometry-based method. The work is part of a study on the occurrence and underlying causes of poorly and even non-coagulating (NC) milk in Denmark, and based on that, the paper reports on the frequency of non- and poorly coagulating milk in a herd of the three main Danish dairy breeds, Jersey, Danish red (RDM), and Danish Holstein-Friesian (SDM). The cows were milked by automatic milking. The rennet coagulation time, the coagulum firmness by storage modulus G′, and the curd firming rate of fresh skimmed milk were determined. More than 20% of the milk samples exhibited poor coagulation properties by the criteria set. Of these, the 17% resulted in a weak coagulum after addition of rennet, while another 3% were due to NC milk that did not aggregate to form a curd within the 40 min of measurement. Milk from Jersey cows exhibited superior coagulation properties when compared to milk from SDM and RDM cows. The dependence of curd firming rate on protein concentration was investigated, and found to depend on milk protein concentration to the power of three, emphasizing the importance of protein interactions, and not just the protein concentration itself. The paper gives a basis for the subsequent selection of NC milk samples with the aim to look in more detail for the underlying reasons for the phenomenon of NC milk.

摘要 - 新型振荡流变法测定源于丹麦三个品种奶牛的干酪用乳的凝乳特性

大量文献报道过丹麦的泽西种、丹麦红 (RDM) 种和丹麦荷尔斯坦因-弗里斯兰 (SDM) 种奶牛所产乳的凝乳特性非常差, 甚至不能够凝乳, 本项研究是针对大量的关于这方面的文献报道, 采用新型的自由振荡流变法测定了不同品种干酪用乳凝固特性的变化。以自动挤奶机挤出的牛奶为测定样品, 测定了样品的凝乳酶凝乳时间以及基于储存模量 G’和新鲜脱脂乳的凝块硬化速率所确定的凝块硬度。根据凝固标准, 20%牛奶样品的凝乳特性差, 17%样品加入凝乳酶后能形成较软的凝块, 而3%的样品由于是非凝固的牛奶, 所以在40 min的测定时间内不能够形成凝块。源于泽西奶牛的牛乳的凝固性优于其他两个品种牛乳的凝固性。研究了凝块硬化速率与蛋白质浓度之间的关系, 研究发现 3 种牛乳的凝块硬化速率与蛋白质浓度相关, 这种相关性不仅仅与蛋白质浓度的变化有关, 而是由于蛋白质之间的相互作用。本项研究仅仅是对这类非凝固牛奶的凝乳特性进行了探讨, 为今后进一步研究非凝固牛乳现象产生的原因奠定了基础。

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Acknowledgements

The financial support from Arla foods, The Danish Cattle Organization (Dansk Kvæg), and the Danish Innovation law as well as technical support from the staff at KFC, Stina Greis Handberg and Hanne Søndergaard Møller, are gratefully acknowledged. The authors also wish to thank David Edwards for statistical assistance and Bo Ekstrand for data interpretation and valuable discussions.

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Authors and Affiliations

  1. Department of Food Science, Faculty of Agricultural Sciences, Aarhus University, PO Box 50, 8830, Tjele, Denmark

    Pernille Dorthea Frederiksen, Marianne Hammershøj & Lotte Bach Larsen

  2. Arla Foods amba, Innovation Centre Brabrand, Brabrand, Denmark

    Mette Bakman & Per Nyegaard Andersen

  3. Department of Animal Health and Bioscience, Faculty of Agricultural Sciences, Aarhus University, Tjele, Denmark

    Jens Bech Andersen

  4. Cultures & Enzymes Division, Innovation, Chr. Hansen, Hørsholm, Denmark

    Karsten Bruun Qvist

Authors
  1. Pernille Dorthea Frederiksen
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  2. Marianne Hammershøj
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  3. Mette Bakman
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  4. Per Nyegaard Andersen
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  5. Jens Bech Andersen
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  6. Karsten Bruun Qvist
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  7. Lotte Bach Larsen
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Correspondence to Lotte Bach Larsen.

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Frederiksen, P.D., Hammershøj, M., Bakman, M. et al. Variations in coagulation properties of cheese milk from three Danish dairy breeds as determined by a new free oscillation rheometry-based method. Dairy Science & Technol. 91, 309–321 (2011). https://doi.org/10.1007/s13594-011-0018-5

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  • DOI: https://doi.org/10.1007/s13594-011-0018-5

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