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The effect of blending Jersey and Holstein–Friesian milk on composition and coagulation properties
Author(s) -
Bland Julie Heather,
Grandison Alistair Steven,
Fagan Colette Catherine
Publication year - 2015
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12222
Subject(s) - composition (language) , coagulation , milk fat , zoology , casein , food science , globules of fat , herd , chemistry , biology , medicine , philosophy , linguistics , linseed oil
The impact of blending on milk composition and properties is subject to controversy on whether the effect is additional or not. The effects of blending Jersey and Holstein–Friesian milk on composition and coagulation properties were investigated. Milk from herds of Jersey and Holstein–Friesian cattle was collected and blended (0–100% Jersey milk at 10% intervals) ( n = 55).Including Jersey milk resulted in a positive non‐additive effect in fat globule volume mean diameter D(4.3) and a negative non‐additive effect in casein micelle size. Coagulation time decreased quadratically when Jersey milk was added and curd firmness and firming rate increased quadratically.