20.500.12556/RUL-173469 Milk coagulation properties of three cattle breeds 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. milk oagulation breed mlečno govedo pasme mleko koagulacija true false true Angleški jezik Srbski jezik (cirilica) Članek v reviji 2025-09-17 12:58:59 2025-09-17 12:59:00 2026-01-07 04:28:46 0000-00-00 00:00:00 2025 0 0 Str. 153-162 no. 2 Vol. 26 2025 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 2025-01-01 637.1 2233-0070 10.7251/AGREN2502153D 249071619 RAZ_Duvnjak_Anja_2025.pdf RAZ_Duvnjak_Anja_2025.pdf 1 9628112EF76E721E1F5BC6528AFB4EFF 8f374e557428fad1ba216d399d37eed762e88628be3463c09967470edc3ca325 ed00a1eb-ead0-11f0-bf92-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=224991 https://scindeks-clanci.ceon.rs/data/pdf/2233-0070/2025/2233-00702502153D.pdf 0 b469fe8a-d98f-11f0-9328-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=223692 Biotehniška fakulteta 0 0 0