Coagulation process in Manchega sheep milk from Spain: A path analysis approach

摘要

Characteristics of sheep milk are of great interestfor the dairy industry, as almost the totality ofproduction is intended for cheesemaking. However,the existing relationships between these variables arecomplex. This study assessed composition, hygienicquality, coagulation properties, and curd yield of 1,200individual Manchega sheep milk samples. The aimwas to compare the effect of composition and hygienicquality on coagulation and curdling, and to evaluatethe relationship between curd yields and the coagulationprocess and the effect of other features by usingpath analysis methodologies. Outcomes proved pathanalysis to be a useful and effective tool to assess theserelationships through direct and indirect paths withinthe same model. Results showed that the factors thathad a direct influence on milk coagulation were lactoseconcentration, casein content, and initial pH of milk.Contrastingly, somatic cells did not seem to have anyeffect (direct or indirect) on the coagulation process.Factors that directly affected curd yield were fat content,lactose concentration, casein content, and curdmoisture. However, technological parameters showedlittle effect over curd yield.