Evaluation of enzymatic coagulation of milk from a herd of Holstein cows in three periods of the year / Avaliação enzimática da coagulação do leite de um rebanho de vacas Holandesas em três períodos do ano

Detalhes bibliográficos
Autor(a) principal: Beux, Simone
Data de Publicação: 2021
Outros Autores: Lima, Vanderlei Aparecido de, Silveira, Joana Léa Meira, Simas, Fernanda Fogagnoli, Cassandro, Martino, Nogueira, Alessandro, Waszczynskyj, Nina
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista Veras
Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/28274
Resumo: The milk coagulation capacity of fourteen Holstein cows was analyzed in three different periods of the year, using a low amplitude dynamic oscillatory rheological analysis. In most of the samples analyzed, the modules G' and G" increased with the time of coagulation and the gels were characterized as weak. However, the rheological results in real time of the coagulation showed that the milks of two animals, one for presenting slow coagulation (greater than 36 minutes) and the other for not coagulating are unsuitable for cheese production by enzymatic coagulation. The values of the Temperature and Humidity Index were less than 72 and did not influence the rheological properties. Significant differences between fat and lactose contents and between pH and somatic cell score values were found between the analysis periods. Evaluating the milk coagulation capacity and the strength of the gel formed are essential to assess the appropriate destination of milk, that is, milk for cheese production or milk for the production of derivatives that do not depend on enzymatic coagulation.
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spelling Evaluation of enzymatic coagulation of milk from a herd of Holstein cows in three periods of the year / Avaliação enzimática da coagulação do leite de um rebanho de vacas Holandesas em três períodos do anoMilk Coagulation PropertiesRennet CoagulationRheology.The milk coagulation capacity of fourteen Holstein cows was analyzed in three different periods of the year, using a low amplitude dynamic oscillatory rheological analysis. In most of the samples analyzed, the modules G' and G" increased with the time of coagulation and the gels were characterized as weak. However, the rheological results in real time of the coagulation showed that the milks of two animals, one for presenting slow coagulation (greater than 36 minutes) and the other for not coagulating are unsuitable for cheese production by enzymatic coagulation. The values of the Temperature and Humidity Index were less than 72 and did not influence the rheological properties. Significant differences between fat and lactose contents and between pH and somatic cell score values were found between the analysis periods. Evaluating the milk coagulation capacity and the strength of the gel formed are essential to assess the appropriate destination of milk, that is, milk for cheese production or milk for the production of derivatives that do not depend on enzymatic coagulation.Brazilian Journals Publicações de Periódicos e Editora Ltda.2021-04-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/2827410.34117//bjdv7n4-382Brazilian Journal of Development; Vol. 7 No. 4 (2021); 38944-38959Brazilian Journal of Development; Vol. 7 Núm. 4 (2021); 38944-38959Brazilian Journal of Development; v. 7 n. 4 (2021); 38944-389592525-876110.34117/bjd.v7i4reponame:Revista Verasinstname:Instituto Superior de Educação Vera Cruz (VeraCruz)instacron:VERACRUZporhttps://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/28274/22383Copyright (c) 2021 Brazilian Journal of Developmentinfo:eu-repo/semantics/openAccessBeux, SimoneLima, Vanderlei Aparecido deSilveira, Joana Léa MeiraSimas, Fernanda FogagnoliCassandro, MartinoNogueira, AlessandroWaszczynskyj, Nina2021-07-28T18:56:43Zoai:ojs2.ojs.brazilianjournals.com.br:article/28274Revistahttp://site.veracruz.edu.br:8087/instituto/revistaveras/index.php/revistaveras/PRIhttp://site.veracruz.edu.br:8087/instituto/revistaveras/index.php/revistaveras/oai||revistaveras@veracruz.edu.br2236-57292236-5729opendoar:2024-10-15T16:15:10.740469Revista Veras - Instituto Superior de Educação Vera Cruz (VeraCruz)false
dc.title.none.fl_str_mv Evaluation of enzymatic coagulation of milk from a herd of Holstein cows in three periods of the year / Avaliação enzimática da coagulação do leite de um rebanho de vacas Holandesas em três períodos do ano
title Evaluation of enzymatic coagulation of milk from a herd of Holstein cows in three periods of the year / Avaliação enzimática da coagulação do leite de um rebanho de vacas Holandesas em três períodos do ano
spellingShingle Evaluation of enzymatic coagulation of milk from a herd of Holstein cows in three periods of the year / Avaliação enzimática da coagulação do leite de um rebanho de vacas Holandesas em três períodos do ano
Beux, Simone
Milk Coagulation Properties
Rennet Coagulation
Rheology.
title_short Evaluation of enzymatic coagulation of milk from a herd of Holstein cows in three periods of the year / Avaliação enzimática da coagulação do leite de um rebanho de vacas Holandesas em três períodos do ano
title_full Evaluation of enzymatic coagulation of milk from a herd of Holstein cows in three periods of the year / Avaliação enzimática da coagulação do leite de um rebanho de vacas Holandesas em três períodos do ano
title_fullStr Evaluation of enzymatic coagulation of milk from a herd of Holstein cows in three periods of the year / Avaliação enzimática da coagulação do leite de um rebanho de vacas Holandesas em três períodos do ano
title_full_unstemmed Evaluation of enzymatic coagulation of milk from a herd of Holstein cows in three periods of the year / Avaliação enzimática da coagulação do leite de um rebanho de vacas Holandesas em três períodos do ano
title_sort Evaluation of enzymatic coagulation of milk from a herd of Holstein cows in three periods of the year / Avaliação enzimática da coagulação do leite de um rebanho de vacas Holandesas em três períodos do ano
author Beux, Simone
author_facet Beux, Simone
Lima, Vanderlei Aparecido de
Silveira, Joana Léa Meira
Simas, Fernanda Fogagnoli
Cassandro, Martino
Nogueira, Alessandro
Waszczynskyj, Nina
author_role author
author2 Lima, Vanderlei Aparecido de
Silveira, Joana Léa Meira
Simas, Fernanda Fogagnoli
Cassandro, Martino
Nogueira, Alessandro
Waszczynskyj, Nina
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Beux, Simone
Lima, Vanderlei Aparecido de
Silveira, Joana Léa Meira
Simas, Fernanda Fogagnoli
Cassandro, Martino
Nogueira, Alessandro
Waszczynskyj, Nina
dc.subject.por.fl_str_mv Milk Coagulation Properties
Rennet Coagulation
Rheology.
topic Milk Coagulation Properties
Rennet Coagulation
Rheology.
description The milk coagulation capacity of fourteen Holstein cows was analyzed in three different periods of the year, using a low amplitude dynamic oscillatory rheological analysis. In most of the samples analyzed, the modules G' and G" increased with the time of coagulation and the gels were characterized as weak. However, the rheological results in real time of the coagulation showed that the milks of two animals, one for presenting slow coagulation (greater than 36 minutes) and the other for not coagulating are unsuitable for cheese production by enzymatic coagulation. The values of the Temperature and Humidity Index were less than 72 and did not influence the rheological properties. Significant differences between fat and lactose contents and between pH and somatic cell score values were found between the analysis periods. Evaluating the milk coagulation capacity and the strength of the gel formed are essential to assess the appropriate destination of milk, that is, milk for cheese production or milk for the production of derivatives that do not depend on enzymatic coagulation.
publishDate 2021
dc.date.none.fl_str_mv 2021-04-15
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/28274
10.34117//bjdv7n4-382
url https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/28274
identifier_str_mv 10.34117//bjdv7n4-382
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/28274/22383
dc.rights.driver.fl_str_mv Copyright (c) 2021 Brazilian Journal of Development
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2021 Brazilian Journal of Development
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Brazilian Journals Publicações de Periódicos e Editora Ltda.
publisher.none.fl_str_mv Brazilian Journals Publicações de Periódicos e Editora Ltda.
dc.source.none.fl_str_mv Brazilian Journal of Development; Vol. 7 No. 4 (2021); 38944-38959
Brazilian Journal of Development; Vol. 7 Núm. 4 (2021); 38944-38959
Brazilian Journal of Development; v. 7 n. 4 (2021); 38944-38959
2525-8761
10.34117/bjd.v7i4
reponame:Revista Veras
instname:Instituto Superior de Educação Vera Cruz (VeraCruz)
instacron:VERACRUZ
instname_str Instituto Superior de Educação Vera Cruz (VeraCruz)
instacron_str VERACRUZ
institution VERACRUZ
reponame_str Revista Veras
collection Revista Veras
repository.name.fl_str_mv Revista Veras - Instituto Superior de Educação Vera Cruz (VeraCruz)
repository.mail.fl_str_mv ||revistaveras@veracruz.edu.br
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