[Literature Library] Coagulation traits of sheep and goat milk
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.
Link to Publication: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6720275/
Pazzola M. Coagulation traits of sheep and goat milk. Animals. 2019;9:540. Doi:10.3390/ani9080540
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