Composition and coagulation capacity of holstein and girolanda cow's milk

• Main Author: Tavanti, Vanessa Karoline
• Publication Date: 2013
• Other Authors: Bassi, Larissa Guilherme de, Ferreira, Géssica Camila Caetano, Sato, Rafael Tamotsu, Cunha, Magda Elisa Turini da, Sivieri, Kátia, Rensis, Christiane Maciel Vasconcellos Barros de, Costa, Marcela de Rezende
• Format: Article
• Language: por
• Source: Revista do Instituto de Laticínios Cândido Tostes
• Download full: https://www.revistadoilct.com.br/rilct/article/view/92
• topic: milk composition, dairy cow breeds, technological properties; composição do leite; raças leiteiras; propriedades tecnológicas

This study aimed to compare centesimal composition, pH, titrable acidity and rennet coagulation capacity of Holstein and Girolanda cow's milk. The milk of 15 animals of each breed was collected 2 to 3 months after the lactation beginning. The milk of Girolanda animals showed higher lipids and total solids contents than the Holsteins one (p0.05). The milks did not have significant difference in the other evaluated parameters. In these conditions, the Girolanda's milk is interesting to lipid basedproducts manufacture and can have larger yield in the processing of dairy products such as cheeses, milk powder, cream and butter than the Holstein's milk.