Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk
Abstract
:1. Introduction
2. Materials and Methods
2.1. Milk Sampling and Experimental Design
2.2. Chemical, Physical, and Microbiological Properties
2.3. Determination of Milk Coagulation Properties (MCP)
2.3.1. Rennet Solution Preparation
2.3.2. Lactodinamograph Analysis
2.4. Statistical Analysis
3. Results
3.1. Physicochemical and Microbiological Milk Quality
3.2. The Two-Way ANOVA and Interactions between Treatments (Interaction Model)
3.3. The One-Way ANOVA of NaCl to KCl Ratio Effects (T1) inside Every Level of Treatment Concentration (T2)
4. Discussion
4.1. Physicochemical and Microbiological Milk Quality
4.2. The Two-Way ANOVA and Interactions between Treatments (Interaction Model)
4.3. The One-Way ANOVA of NaCl to KCl Ratio Effects (T1) inside Every Level of Treatment Concentration (T2), the Linear Model
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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T1 | NaCl (%) | KCl (%) |
---|---|---|
A (CONTROL) | 0 | 0 |
B | 100 | 0 |
C | 50 | 50 |
D | 25 | 75 |
E | 0 | 100 |
Parameters | |||||||
---|---|---|---|---|---|---|---|
pH | Milk Fat (%) | Protein (%) | Lactose (%) | Total Solids (%) | Non-Fat Solids (%) | Somatic Cells Count/mL | TBC/mL |
6.55 | 3.51 | 3.34 | 3.88 | 11.73 | 8.13 | 133,000 | 190,000 |
T2 | MCP | |||||
---|---|---|---|---|---|---|
T1 Sample | RCT | k20 | a30 | a60 | amax | |
1 | A1 | 10.00 ± 0.25 a | 4.94 ± 0.66 a | 17.89 ± 0.49 a | 16.66 ± 2.53 a | 24.50 ± 0.80 a |
B1 | 20.34 ± 0.31 b | 10.25 ± 3.42 b | 18.38 ± 1.67 a | 18.87 ± 1.67 a | 26.46 ± 3.92 a | |
C1 | 17.19 ± 0.52 c | 5.38 ± 0.75 a | 34.79 ± 2.33 b | 45.08 ± 2.12 b | 46.31 ± 1.23 b | |
D1 | 18.72 ± 0.29 d | 6.34 ± 0.60 ac | 28.91 ± 1.27 c | 26.71 ± 0.94 c | 34.55 ± 1.67 c | |
E1 | 18.97 ± 0.28 d | 9.75 ± 1.38 bc | 19.11 ± 2.33 a | 14.95 ± 1.67 a | 23.28 ± 0.94 a | |
R2 | 0.99 | 0.69 | 0.95 | 0.98 | 0.96 | |
CV | 2.01 | 23.58 | 7.40 | 7.62 | 6.64 | |
2 | A2 | 10.00 ± 0.25 a | 4.94 ± 0.66 a | 17.89 ± 0.49 a | 16.66 ± 2.53 a | 24.50 ± 0.80 a |
B2 | 25.44 ± 0.16 b | 8.81 ± 1.16 bc | 13.23 ± 1.70 bc | 36.75 ± 1.27 b | 37.24 ± 1.39 b | |
C2 | 22.75 ± 0.14 c | 7.31 ± 1.13 b | 15.93 ± 2.02 ab | 35.04 ± 2.70 b | 43.37 ± 2.17 c | |
D2 | 24.78 ± 0.12 d | 9.59 ± 0.98 c | 11.52 ± 2.17 c | 24.26 ± 3.70 c | 29.89 ± 2.33 d | |
E2 | 23.50 ± 0.20 e | 8.63 ± 1.01 bc | 16.42 ± 1.67 ab | 37.73 ± 3.96 b | 38.96 ± 3.14 bc | |
R2 | 0.99 | 0.78 | 0.71 | 0.91 | 0.93 | |
CV | 0.85 | 12.75 | 11.45 | 9.93 | 6.11 | |
3 | A3 | 10.00 ± 0.25 a | 4.94 ± 0.66 a | 17.89 ± 0.49 a | 16.66 ± 2.53 a | 24.50 ± 0.80 a |
B3 | 30.62 ± 0.35 b | 9.94 ± 1.25 b | 0.74 ± 0.94 b | 30.63 ± 1.67 b | 36.75 ± 1.70 bc | |
C3 | 29.00 ± 0.60 c | 10.00 ± 0.68 b | 2.21 ± 0.94 b | 32.83 ± 1.70 bc | 38.22 ± 1.13 bd | |
D3 | 29.16 ± 0.38 c | 10.16 ± 0.98 b | 4.17 ± 0.49 c | 34.06 ± 1.23 bc | 34.55 ± 1.47 c | |
E3 | 26.81 ± 0.52 d | 9.00 ± 0.87 b | 7.11 ± 0.94 d | 35.52 ± 1.47 c | 41.40 ± 2.02 d | |
R2 | 0.99 | 0.86 | 0.99 | 0.95 | 0.95 | |
CV | 1.73 | 10.34 | 12.31 | 5.93 | 4.24 |
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Oštarić, F.; Kalit, S.; Curik, I.; Mikulec, N. Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk. Foods 2023, 12, 2293. https://doi.org/10.3390/foods12122293
Oštarić F, Kalit S, Curik I, Mikulec N. Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk. Foods. 2023; 12(12):2293. https://doi.org/10.3390/foods12122293
Chicago/Turabian StyleOštarić, Fabijan, Samir Kalit, Ino Curik, and Nataša Mikulec. 2023. "Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk" Foods 12, no. 12: 2293. https://doi.org/10.3390/foods12122293