%0 Journal Article
%T Effect of total proteose-peptone content on the variability of bovine milk foaming property
%A Arianna Buccioni
%A Sara Minieri
%A Stefano Rapaccini
%J Italian Journal of Animal Science
%D 2013
%I PAGEPress Publications
%R 10.4081/ijas.2013.e12
%X Several authors demonstrated a strong linkage between proteose-peptones content and foaming properties of cow milk; this is of great interest for Italian dairy industries to create a new line of fresh milk characterized by a particular foaming property and, hence, particularly appreciate in catering industry. The aim of this trial was to quantify the relation between total concentration of proteose-peptones and the entity of foaming attitude in cow fresh milk. Ninety samples of raw bulk milk were analysed for proteose-peptones content, plasmin activity, fatty acid profile and foaming attitude. A negative relation was found among proteose-peptones percentage and foaming attitude which decreased with the increase of plasmin activity and somatic cell content in milk.
%K Bovine milk
%K Proteose-peptones
%K Milk foaming properties
%U http://www.aspajournal.it/index.php/ijas/article/view/2632