Mid-Infrared Spectroscopy for Predicting Goat Milk Coagulation Properties

Mid-Infrared Spectroscopy for Predicting Goat Milk Coagulation Properties

The assessment of milk coagulation properties (MCPs) is crucial for enhancing goat cheese production and quality. In this study, 501 bulk goat milk samples were collected from various farms to evaluate the MCPs. Traditionally, cheesemaking aptitude is evaluated using lactodynamographic analysis, a r...

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Bibliographic Details
Main Authors: Arianna Goi, Silvia Magro, Luigi Lanni, Carlo Boselli, Massimo De Marchi
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
mid-infrared spectroscopy
milk
goat
technological properties
Online Access:https://www.mdpi.com/2304-8158/14/13/2403
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