Exploring Interrelationships between Colour, Composition, and Coagulation Traits of Milk from Cows, Goats, and Sheep

FOODS(2024)

引用 0|浏览6
暂无评分
摘要
This study explores the interrelationships between the composition, coagulation, and colour of sheep, goat, and cow milk to identify their similarities and differences and to assess whether the relationships between the variables are common to all species or whether they emerge from species-specific relationships. For this purpose, 2400 individual milk samples were analysed. The differences and similarities between the species were determined using discriminant analysis and cluster analysis. The results show a clear differentiation between species. Sheep milk stands out for its cheesemaking capacity and shows similarities with goat milk in composition and coagulation. Nonetheless, colorimetry highlights a greater similarity between sheep and cow milk. Composition and colorimetry were more discriminating than coagulation, and the variables that differed the most were fat, protein, curd yield, lightness, and red-green balance. Using canonical correlation, the interrelationships between the different sets of variables were explored, revealing patterns of common variation and species-specific relationships. Colorimetric variables were closely related to milk solids in all species, while in sheep milk, an inverse relationship with lactose was also identified. Furthermore, a strong relationship was revealed for all species between colour and curd yield. This could be modelled and applied to estimate the technological value of milk, proving colorimetry as a useful tool for the dairy industry.
更多
查看译文
关键词
milk,dairy,cow,goat,sheep,coagulation,colour values,technological quality
AI 理解论文
溯源树
样例
生成溯源树,研究论文发展脉络
Chat Paper
正在生成论文摘要