The science of turning milk into cheese in Spain

Published 2021년 4월 7일

Tridge summary

A team of researchers from the University of Cordoba, led by Professor Ana Garzón, in collaboration with the University of Leon, are conducting studies to enhance the yield of sheep's milk, specifically from the Churra breed, used for cheese production. The research involves analyzing over 1,000 sheep to identify genetic factors that can improve traits related to cheese production, such as pH, milk yield, fat and protein content. The team has found that these traits have a low to moderate heritability, indicating that genetic selection can improve them. The study also emphasizes the importance of milk pH in the coagulation process and is working on mathematical models to improve milk efficiency for cheese production.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

The global production of sheep's milk is on the rise, and in the vast majority of cases used to produce cheese. However, a relatively large amount of milk is needed to produce it, so science is looking for ways to increase its yield; that is, to obtain more cheese using less milk. Immersed in this task, a team from the Department of Animal Production at the University of Cordoba, led by Professor Ana Garzón, has collaborated with the University of Leon in the search for genetic parameters affecting the cheese production of milk from Churra sheep, one of the oldest and most rustic breeds on the Iberian Peninsula.After analyzing traits related to rennet and milk properties (pH, milk yield, fat and protein content) in a sample of more than 1,000 sheep, the research team ...

Source: Phys