Ca and P in buffalo milk: curd yield and milk clotting parameters

Aim of this study was to evaluate the mineral milk content and its relationship with the cheese yield and the rennet coagulation properties. Ca and P content, total and soluble, was determined on 70 milk samples along with the physic-chemical composition, cheese yield and coagulation parameters. Total Ca and P contents were 170,57±14,41mg·dl-1 and 145,34±26,87 mg·dl-1,with a Ca/P ratio of about 1.2. Fresh cheese yield was on average 261.7 ± 25.4 gr·l-1 of milk and was influenced by both milk quality and Ca and P contents (R2=0.82). The average rennet coagulation parameters had the following values: R = 14,20±3,82; K20= 1,73±0,97 and A30= 46,01±8,81. R values was influenced positively (R2=0.68) by milk pH, protein and fat content and negatively by the Ca/P ratio while shorter K20 value were linked to low micellar Ca and higher soluble P (R2=0.46). The A30 was negatively influenced by milk pH, fat/protein ratio and positively by soluble Ca and P content and micellar P % (R2=0.50)