Short communication, Note
https://doi.org/10.17113/ftb.57.03.19.6218
Effect of Sheep’s Milk Composition on Strength and Syneresis of Rennet-Induced Milk Gel During Lactation
Ante Rako
orcid.org/0000-0002-4555-9268
; Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia
Milna Tudor Kalit
orcid.org/0000-0001-8162-8390
; University of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, HR-10000 Zagreb, Croatia
Samir Kalit
orcid.org/0000-0003-1460-2072
; University of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, HR-10000 Zagreb, Croatia
Abstract
This study investigates the effects of raw sheep’s milk composition on the strength and syneresis of obtained gels throughout the lactation. Casein, fat and total solids content, as well as ionic calcium mass fraction significantly (p<0.05) increased during lactation. As lactation progressed, milk formed firmer gel with higher syneresis ability. Increasing casein to fat ratio in sheep’s milk significantly increased (p<0.05) gel strength and syneresis. On the other hand, gel strength and syneresis were significantly reduced as a result of increased fat content in sheep’s milk. Ionic calcium mass fraction affected gel strength but not syneresis. Neither gel strength nor syneresis were affected by casein and urea content or by somatic cell count in sheep’s milk. Correlation coefficients between milk components and gel strength, as well as syneresis, were significant (p<0.01, p<0.05) but never higher than 0.35.
Keywords
sheep’s milk; lactation; syneresis; gel strength
Hrčak ID:
227297
URI
Publication date:
30.9.2019.
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