Ambrosoli R, Di Stasio L, Mazzocco P
Instituto di Microbiologia ed Industrie Agrarie Via Pietro Giuria, Torino.
J Dairy Sci. 1988 Jan;71(1):24-8. doi: 10.3168/jds.S0022-0302(88)79520-X.
Samples of goat milk with low and high alpha S1-casein content collected from animals of Alpine and Saanen breeds in the same stage of lactation were compared for coagulation properties (coagulation time, rate of curd formation, curd firmness) and chemical composition (total solids, ash, total protein, total casein, whey protein, fat, Ca, P, pH). Milk with low alpha S1-casein had a faster coagulation time, whereas milk with high levels produced the firmer curd associated with a better chemical composition. Within high alpha S1-casein milk, comparison between breeds showed milk from the Alpine breed had significantly better coagulation properties than that from the Saanen breed. Milk composition accounted for 27% of the variation in coagulation time, 21% of variation in cured formation rate, and 54% of variation in curd firmness.
比较了在泌乳同一阶段从阿尔卑斯山羊和萨能山羊品种动物采集的低αS1-酪蛋白含量和高αS1-酪蛋白含量的山羊奶样品的凝固特性（凝固时间、凝乳形成速率、凝乳硬度）和化学成分（总固体、灰分、总蛋白、总酪蛋白、乳清蛋白、脂肪、钙、磷、pH值）。低αS1-酪蛋白的牛奶凝固时间更快，而高含量的牛奶产生更坚实的凝乳，且化学成分更好。在高αS1-酪蛋白牛奶中，品种间比较表明，阿尔卑斯山羊品种的牛奶凝固特性明显优于萨能山羊品种。牛奶成分占凝固时间变化的27%、凝乳形成速率变化的21%和凝乳硬度变化的54%。
