Effetto delle proprietà coagulative del latte individuale sulla resa casearia misurata mediante minicaseificazioni sperimentali.

In order to assess the relationship between milk coagulation properties (MCP) and cheese yield, experimental cheese-making trials were made once a month for 5 times between January and June 2010. Six cows producing milk with good MCP and six cows producing milk characterized by having poor MCP have been selected, using CRM (Computerized Renneting Meter) analysis. Milk has been mixed to form four experimental milks: two milks were of extreme good and poor MCP, and two intermediate milks were prepared mixing the two extreme experimental milks in proportions of 67:33 and 33:67. 90-days-ripened chesses were obtained from each 10 liters vat. Analysis of the protein profile has been carried out vat milk by HPLC. Mid-infrared spectroscopy has been used to determine the percentage of protein, fat, casein, lactose, total solids, citric acid and urea in milk, and total solids, fat, protein and lactose content in whey.