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Genetic aspects of milk coagulation properties in Italian Holstein cows
Abstract
In Italy, the quota of national production of cow milk destined for cheese yield is
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.
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.
