Alpha(s1)-casein, milk composition and coagulation properties of goat milk

Small Ruminant Research

Volumn 38, Issue 2, 2000, Pages 123-134

  Clark, S ^a,b   Sherbon, J W ^a  

^a Department of Obstetrics Gynecology   (United States)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Alpha(s1) casein; Coagulation; Goat cheese; Goat milk; Milk composition

Indexed keywords

EID: 0033822081     PISSN: 09214488     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0921-4488(00)00154-1     Document Type: Article

References (37)

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5. Fat in raw milk: Modified Mojonnier ether extraction method
6. Solids (total) in milk: By direct forced air oven drying
7. Protein nitrogen content of milk: Kjeldahl method, direct method, first action 1991
8. Viscoelastic properties of coagulating milk
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11. Use of oscillatory deformation technique to determine clotting times and rigidities of milk clotted with different concentrations of rennet
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20. Casein composition of cow's milk of different chymosin coagulating properties
21. Variation in coagulation properties of milk from individual cows
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23. Effect of casein and β-lactoglobulin genotypes on renneting properties of milk
24. Effects of somatic cell counts and milk composition on the coagulating properties of milk
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28. Some factors affecting the post clotting development of coagulum strength in renneted milk
29. Chemical composition and coagulating properties of renneted milks from different breeds and species of ruminant