Abstract
The impact of blending on milk composition and properties is subject to controversy on whether the effect is additional or not. The effects of blending Jersey and Holstein–Friesian milk on composition and coagulation properties were investigated. Milk from herds of Jersey and Holstein–Friesian cattle was collected and blended (0–100% Jersey milk at 10% intervals) (n = 55).Including Jersey milk resulted in a positive non‐additive effect in fat globule volume mean diameter D(4.3) and a negative non‐additive effect in casein micelle size. Coagulation time decreased quadratically when Jersey milk was added and curd firmness and firming rate increased quadratically.
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