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

Bland, J. H., Grandison, A. S. and Fagan, C. C. (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

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To link to this item 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
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:67541
Publisher:Wiley

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