Mid-Infrared Spectroscopy for Predicting Goat Milk Coagulation Properties

The assessment of milk coagulation properties (MCPs) is crucial for enhancing goat cheese production and quality. In this study, 501 bulk goat milk samples were collected from various farms to evaluate the MCPs. Traditionally, cheesemaking aptitude is evaluated using lactodynamographic analysis, a reliable but time-consuming laboratory method. Mid-infrared spectroscopy (MIRS) offers a promising alternative for the large-scale predic- tion of goat milk’s technological traits. Reference MCP...