BEST USE FOR MILK - A REVIEW I-Effect of breed variations on the physicochemical properties of bovine milk

International Journal of Dairy Technology

Volumn 70, Issue 1, 2017, Pages 3-15

  Chen, Biye ^a   Grandison, Alistair S ^b   Lewis, Michael J ^b  

^a ABBOTT LABORATORIES   (United States)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Breed variations; Dairy products; Physicochemical properties

Indexed keywords

EID: 84996993123     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12352     Document Type: Review

References (131)

1. Aaltonen M L and Antila V (1987) Milk renneting properties and the genetic variants of proteins. Milchwissenschaft 42 490–492.
2. Allmere T, Andren A and Bjorck L (1997) Interactions between different genetic variants of β–lactoglobulin and κ–casein A during heating of skim milk. Journal of Agricultural Food Chemistry 45 1564–1569.
3. Anema S G (2007) Role of κ-casein in the association of denatured whey proteins with casein micelles in heated reconstituted skim milk. Journal of Agricultural and Food Chemistry 55 3635–3642.
4. Anema S G and McKenna A B (1996) Reaction kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk. Journal of Agricultural Food Chemistry 44 422–428.
5. Auldist M J, Napper A R and Kolver E S (2000) Contribution of nutrition to seasonal variation of milk composition in New Zealand Friesian and US Holstein dairy cows. Asian-Australas. Journal of Animal Science 13 513–515.
6. Auldist M J, Mullins C, O'Brien B, O'Kennedy B T and Guinee T (2002) Effect of cow breed on milk coagulation properties. Milchwissenschaft 5 140–143.
7. Auldist M J, Johnston K A, White N J, Fitzsimons W P and Boland M J (2004) A comparison of the composition, coagulation characteristics and cheesemaking capacity of milk from Friesian and Jersey dairy cows. Journal of Dairy Research 71 51–57.
8. Banks W, Clapperton J L, Muir D D and Girdler A K (1989) Whipping properties of cream in relation to milk composition. Journal of Dairy Research 56 97–105.
9. Basheer M P (2011) Genetic variations in milk components and the effect of milk protein genetic variant on heat. International Journal of Pharma and Bio Sciences 2 511–520.
10. Biolatto A, Grigioni G, Irurueta M, Sancho A M, Taverna M and Pensel N (2007) Seasonal variation in the odour characteristics of whole milk powder. Food Chemistry 103 960–967.
11. van Boekel M A J S, Nieuwenhuijse A J and Walstra P (1989) The heat coagulation of milk 1 mechanisms. Netherlands Milk Dairy Journal 43 97–127.
12. Capper J L and Cady R A (2012) A comparison of the environmental impact of Jersey compared with Holstein milk for cheese production. Journal of Dairy Science 95 165–176.
13. Carroll S M, DePeters E J, Taylor S J, Rosenberg M, Perez-Monti H and Capps V A (2006) Milk composition of Holstein, Jersey, and Brown Swiss cows in response to increasing levels of dietary fat. Animal Feed Science and Technology 131 451–473.
14. Caulfield W J and Riddell W H (1935) The chloride content of cow's milk. Cornell Veterinary 25 333.
15. Cerbulis J and Farrell H M Jr (1975) Composition of milks of dairy cattle. I. protein, lactose, and fat contents and distribution of protein fraction. Journal of Dairy Science 58 817–827.
16. Cerbulis J and Farrell H M Jr (1976) Composition of the milks of dairy cattle. II. ash, calcium, magnesium, and phosphorus. Journal of Dairy Science 59 589–593.
17. Cerbulis J, Woychik J H and Wondolowski M V (1972) Composition of commercial wheys. Journal of Agricultural Food Chemistry 20 1057–1059.
18. Chavez M S, Negri L M and Taverna M A (2002) Las alteraciones, eúne un conjunto de trabajos donde se analizan algunas de las causas (lipólisis, aguado, factores que afectan la estabilidad térmica de la leche) que condicionan la aptitud tecnológica de la leche. In: Manual de Referencia Para el Logro de Leche de Calidad, pp. 109–114. Taverna M A, ed. Argentina: INTA: Rafaela.
19. Chen B Y, Grandison A S and Lewis M J (2012) Comparison of heat stability of goat milk subjected to ultra-high temperature and in-container sterilisation. Journal of Dairy Science 95 1057–1063.
20. Chen B Y, Lewis M J and Grandison A S (2014) Effect of seasonal variation on the composition and properties of raw milk destined for processing in the UK. Food Chemistry 158 216–223.
21. Craninx M, Steen A, Van Laar H, Van Nespen T, Martin-Tereso J, De Baets B and Fievez V (2008) Effect of lactation stage on the odd- and branched-chain milk fatty acids of dairy cattle under grazing and indoor conditions. Journal of Dairy Science 91 2662–2677.
22. Davies W L (1938) The chloride content of milk. Journal of Dairy Research 9 327–335.
23. Davies D T (1974) The quantitative partition of the albumin fraction of milk serum proteins by gel chromatography. Journal of Dairy Research 41 217–228.
24. Davies D T and White J C D (1966) The stability of milk protein to heat I. Subjective measurement of heat stability of milk. Journal of Dairy Research 33 67–71.
25. De Koning P J, Koops J and van Rooijen P J (1974) Some features of the heat stability of concentrated milk. 3. Seasonal effects on the amounts of casein, individual whey proteins and NPN and their relation to variations in heat stability. Netherlands Milk and Dairy Journal 28 186–202.
26. De Marchi M, Dal Zotto R, Cassandro M and Bittante G (2007a) Milk coagulation ability of five dairy cattle breeds. Journal of Dairy Science 90 3986–3992.
27. De Marchi M, Bittante G, Dal Zotto R, Dalvit C and Cassandro M (2007b) Effect of Holstein Friesian and Brown Swiss Breeds on quality of milk and cheese. Journal of Dairy Science 91 4092–4102.
28. De Marchi M, Bittante G, Dal Zotto R, Dalvit C and Cassandro M (2008) Effect of Holstein Friesian and Brown Swiss breeds on quality of milk and cheese. Journal of Dairy Science 91 4092–4102.
29. Delacroix-Buchet A, Lefier D and Nuyts-Petit V (1993) Polymorphism of κ-casein from three French breeds and its coagulability. Lait 73 61–72.
30. Devold T G, Brovold M J, Langsrud T and Vegarud G E (2000) Size of native and heated casein micelles, content of protein and minerals in milk from Norwegian Red Cattle—effect of milk protein polymorphism and different feeding regimes. International Dairy Journal 10 313–323.
31. Eenennaam A V and Medrano J F (1991) Milk protein polymorphisms in California dairy cattle. Journal of Dairy Science 74 1730–1742.
32. Ehlers S and Hurt J (2008) Cheeses of the World. New York: Penguin Group (USA) Inc.
33. El-Negoumy A M (1972) Effect of polymorphic composition of calcium caseinate sols on their stability to rennin. Journal of Dairy Research 39 373–379.
34. Faka M (2008) Heat stability of skim milk powder. Ph.D. Thesis. Reading, England: Reading University.
35. Feagan J T (1979) Factors affecting protein composition of milk and their significance to dairy processing. Australian Journal of Dairy Technology 34 77–81.
36. Ferlay A, Agabriel C, Sibra C, Journal C, Martin B and Chilliard Y (2008) Tanker milk variability in fatty acids according to farm feeding and husbandry practices in a French semi-mountain area. Dairy Science of Technology 88 193–215.
37. Forsbäck L, Lindmark-Månsson H, Svennersten-Sjaunja K, Larsen L B and Andrén A (2011) Effect of storage and separation of milk at udder quarter level on milk composition, proteolysis, and coagulation properties in relation to somatic cell count. Journal of Dairy Science 94 5341–5349.
38. Fox P F (1981) Heat stability of milk: significance of heat-induced acid formation in coagulation. Irish Journal of Food Science Technology 5 1–11.
39. Fox P F (1982) Heat-induced coagulation of milk in developments. In Dairy Chemistry –I. Proteins. pp. 189–228. Fox P F, ed. London: Applied Science Publishers.
40. Fox P F and Brodkorb A (2008) The casein micelle: historical aspects, current concepts and significance. International of Dairy Journal 18 677–684.
41. Fox P F and Hoynes M T (1975) Heat stability of milk: influence of colloidal calcium phosphate and β-lactoglobulin. Journal of Dairy Research 42 427–435.
42. Fox P F and McSweeney P L H (1998) Dairy Chemistry and Biochemistry. London: Kluwer Academic/Plenum Publishers.
43. Fox P F and McSweeney P L H (2003) Advanced Dairy Chemistry, Volume 1, Proteins.3rd edition. London: Kluwer Academic/Plenum Publishers.
44. Frederiksen P D, Andersen K K, Hammershøj M, Poulsen H D, Sørensen J, Bakman M and Larsen L B (2011) Composition and effect of blending of noncoagulating, poorly coagulating, and well-coagulating bovine milk from individual Danish Holstein cows. Journal of Dairy Science 94 4787–4799.
45. Garnsworthy P C, Masson L L, Lock A L and Mottram T T (2006) Variation of milk citrate with stage of lactation and de novo fatty acid synthesis in dairy cows. Journal of Dairy Science 89 1604–1612.
46. Gaucheron F (2005) The minerals of milk. Reproduction Nutrition Development 45 473–483.
47. Geerts J P, Bekhof J J and Scherjon J W (1983) Determination of calcium ion activities in milk with an ion selective electrode. Netherlands Milk and Dairy Journal 37 197–211.
48. Ghosh S N and Anantakrishnan C P (1963) Composition of milk. IV. Influence of season, breed, and species. Indian Journal of Dairy Science 16 190–202.
49. Glantz M, Devold T G, Vegarud G E, Lindmark Månsson H, Stålhammar H and Paulsson M (2010) Importance of casein micelle size and milk composition for milk gelation. Journal of Dairy Science 93 1444–1451.
50. Gonçalves J L, Tomazi T, Barreiro J R, Beuron D C, Arcari M A, Lee S H I, Martins C M M R, Junior J P A and dos Santos M V (2016) Effects of bovine subclinical mastitis caused by Corynebacterium spp. on somatic cell count, milk yield and composition by comparing contralateral quarters. The Veterinary Journal 209 87–92.
51. Grandison A S (1988) UHT processing of milk: seasonal variation in deposit formation in heat exchangers. International Journal of Dairy Technology 41 43–49.
52. Grigioni G, Biolatto A, Irurueta M, Sancho A M, Paez R and Pensel N (2007) Color changes of milk powder due to heat treatments and season of manufacture. Ciencia y Tecnología Alimentaria 5 335–339.
53. Haile-Mariam M and Pryce J E (2015) Variances and correlations of milk production, fertility, longevity, and type traits over time in Australian Holstein cattle. Journal of Dairy Science 98 7364–7379.
54. Heck J M L, van Valenberg H J F, Dijkstra J and van Hooijdonk A C M (2009) Seasonal variation in the Dutch bovine raw milk composition. Journal of Dairy Science 92 4745–4755.
55. Hermansen J E, Badsberg J H, Kristensen T and Gundersen V (2005) Major and trace elements in organically or conventionally produced milk. Journal of Dairy Research 72 362–368.
56. Hill R L (1931) Soft-Curd Milk. Bulletin No. 227 UAES Bulletins. Available at http://digitalcommons.usu.edu/uaes_bulletins/193. Accessed 09/01/2012.
57. Hiller R M, Lyster R L J and Cheeseman G C (1979) Thermal denaturation of α-lactalbumin and β-lactoglobulin in cheese whey: effect of total solids concentration and pH. Journal of Dairy Research 46 95–102.
58. Holt C (1992) Structure and stability of bovine casein micelles. Advances in Protein Chemistry 43 63–151.
59. Holt C and Baird L (1978) Natural variations in the average size of bovine casein micelles I. Milks from individual Ayrshire cows. Journal of Dairy Research 45 339–345.
60. Holt C and Muir D D (1978) Natural variations in the average size of bovine casein micelles: II. Milk samples from creamery bulk silos in south west Scotland. Journal of Dairy Research 45 347–353.
61. Holt C, Waninge R, Seller P et al. (1998) Comparison of the effect of heating on the thermal denaturation of nine different β–lactoglubulin preparations of genetic variants A, B or A/B, as measured by microcalorimetry. International Dairy Journal 8 99–104.
62. Holt C, de Kruif C G, Tuinier R and Timmins P A (2003) Substructure of bovine micelles by small-angle X-ray and neutron scattering. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 213 275–284.
63. Horne D S (1992) Ethanol stability. In Advanced Dairy Chemistry-1: Proteins. 3rd edn, pp. 975–1000. Fox P F and Mcsweeney P L H, eds. London: Elsevier Applied Science.
64. Horne D S and Muir D D (1994) Genetic polymorphism of κ-casein and rennet coagulation time. Effects of serum phase components. Milchwissenschaft 49 446–449.
65. Ikonen T, Ahlfors K, Kempe R, Ojala M and Ruottinen O (1999) Genetic parameters for the milk coagulation properties and prevalence of noncoagulating milk in Finnish dairy cows. Journal of Dairy Science 82 205–214.
66. Ikonen T, Morri S, Tyrisevä A M, Ruottinen O and Ojala M (2004) Genetic and phenotypic correlations between milk coagulation properties, milk production traits, somatic cell count, casein content, and pH of milk. Journal of Dairy Science 87 458–467.
67. Imafidon G I (1990) Genetic polymorphism and physico-chemiscal properties of milk proteins. Ph.D. Thesis. Quebec, Canada: McGill University.
68. Jones T S G and Davies W L (1935) The relation of sodium to chlorine in the milk of shorthorn and Guernsey cows. Biochemical Journal 29 978–981.
69. Keller D B and Allaire F R (1990) Economic weights for genetic changes in milk component yields at the herd level. Journal of Dairy Science 73 1631–1643.
70. Kelly P M (1982a) The effect of preheat temperature and urea addition on the seasonal variation in the heat stability of skim-milk powder. Journal of Dairy Research 49 187–196.
71. Kelly P M (1982b) Effect of seasonal variation, urea addition and ultrafiltration on the heat stability of skim milk powder. Journal of Dairy Research 49 119–126.
72. Kitchen B J (1981) Review of the progress of dairy science: bovine mastitis: milk compositional changes and related diagnostic tests. Journal of Dairy Research 48 167–188.
73. de Kruif C G (1998) Supra-aggregates of casein micelles as a prelude to coagulation. Journal of Dairy Science 81 3019–3028.
74. Larsen M K, Nielsen J H, Butler G, Leifert C, Slots T, Kristiansen G H and Gustafsson A H (2010) Milk quality as affected by feeding regimens in a country with climatic variation. Journal of Dairy Science 93 2863–2873.
75. Lawrence R C (1993) Factors Affecting the Yield of Cheese, pp 111. Brussels: International Dairy Federation Special Issue 9301.
76. Leitner G, Merin U, Lemberskiy-Kuzin L, Bezman D and Katz G (2012) Real-time visual/near-infrared analysis of milk-clotting parameters for industrial applications. Animal 6 1170–1177.
77. Leitner G, Merin U, Jacoby S, Bezman D, Lemberskiy-Kuzin L and Katz G (2013) Real-time evaluation of milk quality as reflected by clotting parameters of individual cow's milk during the milking session, between day-to-day and during lactation. Animal 7 1551–1558.
78. Li F H F and Gaunt S N (1972) Study of genetic polymorphisms of milk β-lactoglobulin, αs1-casein, β-casein and κ-casein in five dairy breeds. Biochemical Genetics 6 9–20.
79. Lin C Y, McAllister A J, Ng-Kwai-Hang K F and Hayes J F (1986) Effects of milk protein loci on first lactation production in dairy cattle. Journal of Dairy Science 69 704–712.
80. Lodes A, Buchberger J, Krause I, Aumann J and Klostermeyer H (1996) The influence of genetic variants of milk proteins on the compositional and technological properties of milk. 2. Rennet coagulation time and firmness of the rennet curd. Milchwissenschaft 51 543–548.
81. Lodes A, Buchberger J, Krause I and Klostermeyer H (1997) The influence of rare genetic variants of milk proteins on compositional properties of milk rennet ability, casein micelle size and content of non-glycosylated ?-casein. In Milk Protein Polymorphism, pp 158–161. Brussels: International Dairy Federation Special Issue 9702.
82. Macheboeuf D, Coulon J B and D'Hour P (1993) Effect of breed, protein genetic variants and feeding on cows’ milk coagulation properties. Journal of Dairy Research 60 43–54.
83. Marziali A S and Ng-Kwai-Hang K F (1986) Effects of milk composition and genetic polymorphism on coagulation properties of milk. Journal of Dairy Science 69 1793–1798.
84. McCrae C H and Muir D D (1995) The heat stability of milk. In Heat Induced Changes in Milk, pp 206–230. Fox P F, (Ed.) Brussels: International Dairy Federation 9501
85. McLean D M, Graham E R B, Ponzoni R W and Mckenzie H A (1984) Effects of milk protein genetic variants on milk yield and composition. Journal of Dairy Research 51 531–546.
86. McLean D M, Graham E R B and Ponzoni R W (1987) Effects of milk protein genetic variants and composition on heat stability of milk. Journal of Dairy Research 54 219–235.
87. Mistry V V, Brouk M J, Kasperson K M and Martin E (2002) Cheddar cheese from milk of Holstein and Brown Swiss cows. Milchwissenschaft 57 19–23.
88. Mitamura K (1937) Studies on the alcohol coagulation of fresh cow milk. Journal of the Faculty of Agriculture, Hokkaido Imperial University, Sapporo, Japan 41 97–362.
89. Morrissey P A (1969) The heat stability of milk as affected by variations in pH and milk salts. Journal of Dairy Research 36 343–351.
90. Morrissey P A, Murphy M F, Hearn C M and Fox P F (1981) Composition and stability of mid-lactation milks. Irish Journal of Food Science and Technology 5 117–127.
91. Muir D D and Sweetsur A W M (1976) The influence of naturally occurring levels of urea on the heat stability of bulk milk. Journal of Dairy Research 43 495–499.
92. Mulder H and Walstra P (1974) The Milk Fat Globule: Emulsion Science as Applied to Milk Products and Comparable Foods, pp 217–220. Farnham Royal, Bucks: Commonwealth Agricultural Bureaux.
93. Nauta W J, Baars T, Saatkamp H, Weenink D and Roep D (2009) Farming strategies in organic dairy farming: effects on breeding goal and choice of breed. An explorative study. Livestock Science 121 187–199.
94. Ng-Kwai-Hang K F, Hayes J F, Moxley J E and Monardes H G (1984) Variability of test-day milk production and composition and relation of somatic cell counts with yield and compositional changes of bovine milk. Journal of Dairy Science 67 361–366.
95. Ng-Kwai-Hang K F, Otter D E, Lowe E, Boland M J and Auldist M J (2002) Influence of genetic variants of β-lactoglobulin on milk composition and size of casein micelles. Milchwissenschaft 57 303–306.
96. Nickerson S C (1995) Milk Production: Factor Affecting Milk Composition. pp 22–23. London: Blackie Academic and Professionals.
97. Nielsen B T, Singh H and Latham J M (1996) Aggregation of bovine β–lactoglobulin A and B on heating at 75°C. International Dairy Journal 6 519–527.
98. On-Nom N, Grandison A S and Lewis M J (2010) Measurement of ionic calcium, pH and soluble divalent cations in milk at high temperature. Journal of Dairy Science 93 515–523.
99. Palladino R A, Buckley F, Prendiville R, Murphy J J, Callan J and Kenny D A (2010) A comparison between Holstein-Friesian and Jersey dairy cows and their F1 hybrid on milk fatty acid composition under grazing conditions. Journal of Dairy Science 93 2176–2184.
100. Pearce R J (1979) Heat stability in concentrated and non-concentrated milks - the effect of urea and β-lactoglobulin levels and the influence of preheating. Journal of Dairy Research 46 385–386.
101. Pouliot Y and Boulet M (1991) Seasonal variations in the heat stability of concentrated milk: effect of added phosphates and pH adjustment. Journal of Dairy Science 74 1157–1162.
102. Pyne G T and McGann Y C A (1960) The colloidal phosphate of milk. II. Influence of citrate. Journal of Dairy Research 27 9–17.
103. Pyne G T and Ryan J J (1950) The colloidal phosphate of milk 2. Influence of citrate. Journal of Dairy Research 27 200–205.
104. Quist M A, LeBlanc S J, Hand K J, Lazenby D, Miglior F and Kelton D F (2008) Milking-to-milking variability for milk yield, fat and protein percentage, and somatic cell count. Journal of Dairy Science 91 3412–3423.
105. Raimondi R (1982) Marcatori Genetici in Popolazioni Animali Scarsamente Valorizzate o in via di Estinzione, pp. 120–138. Milano: Progetto finalizzato Difese delle risorse genetiche delle popolazioni animali; obiettivi e risultati.
106. Rodriguez E M R, Alaejos S M and Romero C D (2001) Mineral concentrations in cow's milk from the Canary islands. Journal of Food Composition and Analysis 14 419–430.
107. Rolleri G D, Larson B L and Touchberry R W (1956) Protein production in the bovine. Breed and individual variations in the specific protein constituents of milk. Journal of Dairy Science 39 1683–1689.
108. Rook J A F and Wheelock J V (1967) Reviews of the progress of dairy science Section G. Dairy Chemistry. The secretion of water and of water-soluble constituents in milk. Journal of Dairy Research 34 273–287.
109. Rose D (1961) Variations in the heat stability and composition of milk from individual cows during lactation. Journal of Dairy Science 44 430–441.
110. Rose D (1963) Heat stability of bovine milk: a review. Dairy Science Abstract 25 45–52.
111. Salaun F, Mietton B and Gaucheron F (2005) Buffering capacity of dairy products. International Dairy Journal 15 95–109.
112. Schaar J (1984) Effects of κ–casein genetic variants and lactation number on the renneting properties of individual milk. Journal of Dairy Research 51 397–406.
113. Schmidt G H and Pritchard D E (1988) Effect of milk pricing systems on income over feed and variable costs of dairy cattle breeds. Journal of Dairy Science 71 1097–1103.
114. Schmidt G G and Van Vleck L D (1974) Principles of Dairy Science. USA: W.H. Freeman and Company.
115. Scott R (1981) Cheesemaking Practice, 1st edn. London: Applied Science Publishers.
116. Shew D I (1981) Technical aspects of quality assurance. In New Monograph on UHT Milk, Document 133, pp 115–121. Shew D I, ed. Brussels: International Dairy Federation 133.
117. Singh H (1988) Effects of high temperatures on casein micelles. New Zealand Journal of Dairy Science Technology 23 257–273.
118. Singh H and Creamer L K (1992) Heat stability of milk. In Advanced Dairy Chemistry-1 Proteins, pp 621–56. Fox P F and Mcsweeney P L H, eds. London: Elsevier Applied Science Publisher.
119. Sommer H H and Binney T H (1923) A study of factors that influence the coagulation of milk in the alcohol test. Journal of Dairy Science 6 176–197.
120. Soyeurt H, Dardenne P, Gillon A, Croquet C, Vanderick S, Mayeres P, Bertozzi C and Gengler N (2006) Variation in fatty acid contents of milk and milk fat within and across breeds. Journal of Dairy Science 89 4858–4865.
121. Stoop W M, Bovenhuis H, Heck J M L and van Arendonk J A M (2009) Effect of lactation stage and energy status on milk fat composition of Holstein-Friesian cows. Journal of Dairy Science 92 1469–1478.
122. Sweetsur A W M and Muir D D (1982) Natural variation in heat stability of concentrated milk before and after homogenization. Journal of the Society of Dairy Technology 35 120–126.
123. Tsioulpas A (2005) Role of Minerals on Casein Micelle Stability of Bovine Milk. Ph.D. Thesis. Reading, England: Reading University.
124. Tyrisevä A M, Vahlsten T, Ruottinen O and Ojala M (2004) Noncoagulation of Milk in Finnish Ayrshire and Holstein-Friesian Cows and Effect of Herds on Milk Coagulation Ability. Journal of Dairy Science 87 3958–3966.
125. Waite R (1961) A note on a method of overcoming the effect of udder disease or injury in experiments involving milk yield and composition. Journal of Dairy Research 28 75.
126. Walsh C D, Guinee T P, Reville W D, Harrington D, Murphy J J, O'Kennedy B T and FitzGerald R J (1998) Influence of κ-casein genetic variant on rennet gel microstructure, cheddar cheesemaking properties and casein micelle size. International Dairy Journal 8 707–714.
127. Waught D F and Talbot B (1971) Equilibrium Casein Micelle Systems. Biochemistry 10 4153–4162.
128. Wedholm A, Larsen L B, Lindmark-Månsson H, Karlsson A H and Andrén A (2006) Effect of protein composition on the cheese-making properties of milk from individual dairy cows. Journal of Dairy Science 89 3296–3305.
129. Wegner T N and Stull J W (1978) Relation between mastitis test score, mineral composition of milk, and blood electrolyte profiles in Holstein cows. Journal of Dairy Science 61 1755–1759.
130. Wendorff B and Paulus K (2011) Impact of breed on the cheesemaking potential of milk; Volume vs Content. Wisconsin Center for Dairy Research 23 1–12.
131. White J C D and Davies D T (1958) The relation between the chemical composition of milk and the stability of the caseinate complex. I. General introduction, description of samples, methods and chemical composition of samples. II. Coagulation by ethanol. III. Coagulation by rennet. Journal of Dairy Research 25 236–280.