The mineral profile affects the coagulation pattern and cheese-making efficiency of bovine milk

Natural variations in milk minerals, their relationships, and associations with the coagulation process cheese-making traits present an opportunity for differentiation of destined high-quality natural products, such as traditional specialties or Protected Designation Origin (PDO) cheeses. The aim this study was to quantify effects native contents Ca, P, Na, K, Mg on 18 describing properties (MCP), curd firming over time (CFt) equation parameters, cheese yield (CY) measures, nutrient recoveries (REC) using models that either included omitted simultaneous fat casein contents. results showed that, by including minerals statistical model, we were able determine specific each mineral efficiency. In general, about two-thirds apparent MCP CFt parameters are actually mediated association composition, especially content, whereas only one-third direct independent composition. case traits, negligibly High Ca content had a positive effect pattern favoring water retention particular. Phosphorus positively affected it associated increase CY terms solids, all recovery traits. However, very high P lower curd. variation Na mildly coagulation, regard cheese-making, protein negatively concentrations mineral. Potassium seemed not be actively involved process. Magnesium tended slow reduce measures. Further studies relationships fractions could deepen our knowledge role