Genetic aspects of milk coagulation properties in Italian Holstein cows
about 73% of total marketable milk (Osservatorio del latte, 2002). Hence, the improvement of renneting properties
of milk is an important objective for the dairy sector. Favorable conditions of milk reactivity with rennet,
curd formation rate and curd strength, as well as curd syneresis, have a positive effect on the whole
cheese-making process and, later, on the ripening development of cheese.
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the Italian Journal of Animal Science [eISSN 1828-051X] is the official journal of the Animal Science and Production Association and it is published by PAGEPress®, Pavia, Italy. Reg. Pavia, n. 2/2010-INF. All credits and honors to PKP for their OJS.