[Literature Library] Coagulation traits of sheep and goat milk

Background
[Literature Library] Coagulation traits of sheep and goat milk
Abstract

Milk coagulation can be activated via different biochemical and physical mechanisms, including the rennet. When compared to cow milk, sheep and goat milk both have shorter coagulation times and very limited non-coagulation samples. In this review, the author summarizes the available literature on coagulation properties of sheep and goat milk.

1 min read
Reference

Pazzola M. Coagulation traits of sheep and goat milk. Animals. 2019;9:540. Doi:10.3390/ani9080540

Other articles that you might be interested in:

WNSC HK Bulletin 2019 Issue 4 – 10 Quick Facts about Goat Milk

WYE-EM-040-FEB-20

Hot topics