Conference Proceedings
Milk coagulation properties and milk protein genetic variants of three cattle breeds/types in Sri Lanka
CD Abeykoon, RMC Rathnayake, M Johansson, GLLP Silva, CS Ranadheera, A Lundh, JK Vidanarachchi, CN Walpita (ed.), P Sorgeloos (ed.), I Karunasagar (ed.), KKDS Ranaweera (ed.)
INTERNATIONAL CONFERENCE OF SABARAGAMUWA UNIVERSITY OF SRI LANKA 2015 (ICSUSL 2015) | ELSEVIER SCIENCE BV | Published : 2016
Abstract
Milk coagulation is the primary step in the development of most dairy products. Raw milk from individual cows and different breeds exhibit distinct coagulation capacities. This variation is largely influenced by milk protein genetic variants. The aim of the present study was to evaluate differences in coagulation properties between milk obtained from three cattle breeds/types found in Sri Lanka. A total of 90 milk samples (400mL from each individual) were collected from two Sri Lankan cattle breeds/types (Thamankaduwa White/TW and Local/“Batu” cattle) and one European cattle breed (Friesian). Collected samples were subjected to enzymatic coagulation using commercial rennet source (Chymax®, C..
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