Modeling of coagulation, curd firming, and syneresis of milk from Sarda ewes

摘要: This study investigated the modeling of curd-firming (CF) over time (CF(t)) sheep milk. Milk samples from 1,121 Sarda ewes 23 flocks were analyzed for coagulation properties. Lactodynamographic analyses conducted up to 60 min, and 240 CF individual observations each sample recorded. Individual CFt equation parameters (RCT(eq), rennet time; CF(P), asymptotic potential value curd firmness; k(CF), instant rate constant; k(SR), syneresis constant) estimated, derived traits (CF(max), point at which CF(t) attained its maximum level, tmax, CF(max) was attained) calculated. The incidence noncoagulating milk 0.4%. iterative estimation procedure applied data showed a small number not-converged (4.4%), had late an almost linear pattern ascending part curve that caused high low k(SR). Converged classified on basis their curves into no-k(SR) (18.0%), low-k(SR) (72.6%), high-k(SR) (4.5%). A growing continuously because lack process characterized samples. much larger CFP, smaller anticipation whereas fast k(CF) slower average increase similar among 3 different syneretic groups, decreased expulsion whey curd. traditional properties recorded within 30 min not able detect any appreciable differences 4 groups coagulating samples, could lead large underestimation all (if predicted by a30), with exception Large variability found likely effects dairy system, such as flock size (on CF(max), t(max), % milk), (representing 11 43% total variance respectively), days in model CF(max)), parity RCT(eq), daily yield RCT(eq) position pendulum significantly affected traits. In conclusion, results coagulation, curd-firming, is suitable tool achieve deeper interpretation processes also syneresis.