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    yucel çevrimdışı Üyelik tarihi: 20.07.2009 Son online zamanı: 02.01.2013

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    Standart properties of goat milk

    Amounts of alphas1-casein (as1-CN), protein, fat, SNF and total solids were measured in 125 goat milk samples.
    Coagulation time, coagulation rate and curd ®rmness were measured in 75 goat milk samples by dynamic mechanical analysis
    using a Bohlin VOR Rheometer. After adjustments were made for month, time of milk collection and animal age, it was
    con®rmed that goat milk with high percent total solids, SNF, fat and protein coagulated faster (high coagulation rate) and
    formed a ®rmer curd than milk that had lower levels of milk components. Coagulation was delayed (long coagulation time) in
    milk with high protein but resulting curds were ®rmer than curds made from low protein milks. Amount of as1-CN was
    positively correlated with milk components and coagulation time. Goat milk that lacked as1-CN had lower percentages of milk
    components and poorer coagulation properties than milk that contained as1-CN, suggesting that the presence of as1-CN in
    milk should improve coagulation properties. However, percent total solids, SNF and protein were more highly correlated with
    coagulation properties than as1-CN. Thus, measuring total solids, SNF or protein may be more practical in predicting cheesemaking
    potential of goat milk than measuring as1-CN, which is more tedious and expensive. Milk from Nubians and
    NubianAlpine crosses contained a higher amount of as1-CN and other milk components, and exhibited higher coagulation
    rate and curd ®rmness than milk from Toggenburgs and SaanenAlpine crosses. Selection of goats with high solids,
    particularly Nubians, is recommended if cheese-making is the objective

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