Coagulation Properties of Swedish Red Dairy Milk: Effect of Poor-coagulating Milk, Pasteurization and Fat
Rennet coagulation ability of milk is of utmost importance in cheese manufacturing industry since it is directly related to cheese quality and yield, then translated into economic benefit. This study examined the rennet coagulation ability and composition of milk from individual Swedish Red (SR) cows, the second most common dairy breed in Sweden. Additionally, the study explored how the presence o