Coagulation Traits of Sheep and Goat Milk
Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy
Received: 12 July 2019 / Revised: 4 August 2019 / Accepted: 6 August 2019 / Published: 8 August 2019
The suitability of milk for cheese production is usually predicted at dairy plants using mathematical formulas, which are based on milk protein and fat content. In addition, several methods, which use a small volume of milk to simulate the cheesemaking processes and stages, are currently available at the laboratory level. Those methods have been developed and improved for cow milk. In the present review, the author reports the available literature and current methods to analyze coagulation traits from sheep and goat milk.