Milk coagulation properties of three cattle breeds

Abstract

Milk coagulation is a crucial process in cheese making, as it directly affects the texture and quality of cheese. This study aimed to determine the influence of breed on milk rennet coagulation properties. The present research included 138 individual milk samples from 3 breeds. The research has shown that there are no statistically significant differences in milk coagulation properties among the breeds. However, the results indicate that the coagulum firmness of the Brown Swiss breed is better than that of the Holstein Friesian and Simmental breeds. Still, to confirm these differences more samples must be analyzed.