The effect of blending Jersey and Holstein-Friesian milk on composition and coagulation properties

Bland, J. H., Grandison, A. S. and Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694 (2015) The effect of blending Jersey and Holstein-Friesian milk on composition and coagulation properties. International Journal of Dairy Technology, 68 (3). pp. 454-457. ISSN 1364-727X doi: 10.1111/1471-0307.12222

Abstract/Summary

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.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/67541
Item Type	Article
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Wiley
Download/View statistics	View download statistics for this item