Milk coagulation properties of three cattle breeds

Duvnjak, Anja (author), Čobanović, Ksenija (author), Mohar Lorbeg, Petra (author), Kolenc, Borut (author), Klopčič, Marija (author)

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.

• Language: English
• Keywords: milk, oagulation, breed
• Work type: Article
• Typology: 1.01 - Original Scientific Article
• Organization: BF - Biotechnical Faculty
• Publication status: Published
• Publication version: Version of Record
• Publication date: 01.01.2025
• Year: 2025
• Number of pages: Str. 153-162
• Numbering: Vol. 26, no. 2
• PID: 20.500.12556/RUL-173469
• UDC: 637.1
• ISSN on article: 2233-0070
• DOI: 10.7251/AGREN2502153D
• COBISS.SI-ID: 249071619
• Publication date in RUL: 17.09.2025

Record is a part of a journal

• Title: Agroznanje
• Shortened title: Agroznanje
• Publisher: Poljoprivredni fakultet
• ISSN: 2233-0070
• COBISS.SI-ID: 148459011

Licences

• License: CC BY 4.0, Creative Commons Attribution 4.0 International
• Link: http://creativecommons.org/licenses/by/4.0/
• Description: This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.

Secondary language

• Language: Serbian (cyrillic)
• Keywords: mlečno govedo, pasme, mleko, koagulacija