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Sun Y, Ding Y, Liu B, Guo J, Su Y, Yang X, Man C, Zhang Y, Jiang Y. Recent advances in the bovine β-casein gene mutants on functional characteristics and nutritional health of dairy products: Status, challenges, and prospects. Food Chem 2024; 443:138510. [PMID: 38281416 DOI: 10.1016/j.foodchem.2024.138510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 01/04/2024] [Accepted: 01/17/2024] [Indexed: 01/30/2024]
Abstract
β-casein is the second most abundant form of casein in milk. Changes in amino acid sequence at specific positions in the primary structure of β-casein in milk will produce gene mutations that affect the physicochemical properties of dairy products and the hydrolysis site of digestive enzymes. The screening method of β-casein allele frequency detection in dairy products also has attracted the extensive attention of scientists and farmers. The A1 and A2 β-casein is the two usual mutation types, distinguished by histidine and proline at position 67 in the peptide chain. This paper summarizes the effects of A1 and A2 β-casein on the physicochemical properties of dairy products and evaluates the effects on human health, and the genotyping methods were also concluded. Impressively, this review presents possible future opportunities and challenges for the promising field of A2 β-casein, providing a valuable reference for the development of the functional dairy market.
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Affiliation(s)
- Yilin Sun
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yixin Ding
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Biqi Liu
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jinfeng Guo
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yue Su
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xinyan Yang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chaoxin Man
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yu Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China.
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2
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Zhang W, Zheng S, Zhu H, Lu J, Zhang Y, Hettinga K, Pang X, Lyu J, Zhang S. Effects of protein genetic variants on their phosphorylation levels, milk composition, milk proteome, and milk coagulation ability in Chinese Holstein bovine milk. Int J Biol Macromol 2024; 262:129844. [PMID: 38316325 DOI: 10.1016/j.ijbiomac.2024.129844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 01/26/2024] [Accepted: 01/27/2024] [Indexed: 02/07/2024]
Abstract
Milk samples were collected from 3625 Chinese Holstein cows to assess the effects of κ-casein (κ-CN) and β-lactoglobulin (β-LG) genetic variants on its milk coagulation properties. The results show that Chinese Holstein cows have a higher frequency of the κ-CN AA and AB variants, and β-LG of the AB and AA variants. Of these, κ-CN B variants, the β-LG AA and BB variants were more frequent in milk showing good coagulation. The effects of the genetic variants on milk composition, milk proteome, and protein phosphorylation sites were studied. The results showed that higher concentrations of protein and dry matter were found in κ-CN BE variant. Moreover, large variations in milk proteome among different κ-CN and β-LG variants were observed. Highly phosphorylated for κ-CN, especially Ser97, was observed in cows with the κ-CN BE variant, but no effect of β-LG variants on phosphorylation site was found. Of the various factors examined, variation of κ-CN phosphorylation sites Ser97 may be the most important in affecting casein structure and milk coagulation ability. Some milk protein contents were found to be negative factors for milk coagulation. In summary, this study showed that κ-CN genetic variants contained different milk compositions and phosphorylation site Ser97 influenced milk coagulation.
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Affiliation(s)
- Wenyuan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China; Research Group of Postharvest Technology, State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beiing 100081, China
| | - Sifan Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China; YanTai Nanshan University, Yantai, China
| | - Huiquan Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jing Lu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center for Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Yumeng Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Kasper Hettinga
- Dairy Science and Technology, Food Quality and Design Group, Wageningen University & Research, Wageningen, The Netherlands
| | - Xiaoyang Pang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jiaping Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Shuwen Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.
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3
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Olsen MA, Ferneborg S, Vhile SG, Kidane A, Skeie SB. Different protein sources in concentrate feed for dairy cows affect cheese-making properties and yield. J Dairy Sci 2023; 106:5328-5337. [PMID: 37268587 DOI: 10.3168/jds.2022-22662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Accepted: 01/24/2023] [Indexed: 06/04/2023]
Abstract
Soybean meal (SBM) is a commonly used protein source in feed. Yeast microbial protein could be used as a substitute for SBM, but its effect on cheese-making properties and yield is not known. Norwegian Red dairy cows (n = 48) in early or mid lactation were divided in 3 groups and fed a ration consisting of grass silage and concentrate, where the concentrates were barley based but with different additional protein sources. These were: completely barley based with no additional protein source (BAR), additional protein from SBM, or additional protein from yeast (Cyberlindnera jadinii; YEA). The SBM and YEA concentrates had a higher protein content than the barley concentrate. Four batches of cheese were made from pooled milk from each of the 3 groups of dairy cows. Milk samples were collected 5 times during the experiment. Milk from cows fed BAR concentrate showed inferior cheese-making properties (lower casein content, longer renneting time, lower content of phosphorus, and lower cheese yield) compared with SBM and YEA concentrates. Overall, SBM or YEA bulk milk had similar cheese-making properties, but when investigating individual milk samples, YEA milk showed better coagulation properties.
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Affiliation(s)
- M A Olsen
- Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), 5003, N-1432 Ås, Norway.
| | - S Ferneborg
- Faculty of Biosciences, Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences (NMBU), 5003, N-1432 Ås, Norway
| | - S G Vhile
- Faculty of Biosciences, Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences (NMBU), 5003, N-1432 Ås, Norway
| | - A Kidane
- Faculty of Biosciences, Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences (NMBU), 5003, N-1432 Ås, Norway
| | - S B Skeie
- Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), 5003, N-1432 Ås, Norway
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Franceschi P, Sun W, Malacarne M, Luo Y, Formaggioni P, Martuzzi F, Summer A. Distribution of Calcium, Phosphorus and Magnesium in Yak (Bos grunniens) Milk from the Qinghai Plateau in China. Foods 2023; 12:foods12071413. [PMID: 37048234 PMCID: PMC10093724 DOI: 10.3390/foods12071413] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 03/17/2023] [Accepted: 03/24/2023] [Indexed: 03/29/2023] Open
Abstract
This research was aimed to assess the distribution of calcium, phosphorus and magnesium within the casein micelles of yak milk. To this aim, nine bulk yak milk samples (Y-milk), collected in three yak farms located in the Chinese province of Qinghai, were compared to nine bulk cow milk samples used as a reference. A quite similar content of colloidal calcium (0.80 vs. 0.77 mmol/g of casein; p > 0.05), a higher content of magnesium (0.05 vs. 0.04 mmol/g of casein; p ≤ 0.01) and a lower content of colloidal phosphorus (0.48 vs. 0.56 mmol/g of casein; p ≤ 0.01) between yak and cow casein micelles were found. Moreover, the yak casein micelles showed a lower value of prosthetic phosphorus (0.20 vs. 0.26 mmol/g of casein; p ≤ 0.05) compared to the cow micelles. The lower values of colloidal and prosthetic phosphorus in yak casein micelles suggest that the yak casein is less phosphorylated than the cow one.
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5
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Impact of cheese milk cold storage on milk coagulation properties, calcium contents, and cheese yield. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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6
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Valorization of Concentrated Dairy White Wastewater by Reverse Osmosis in Model Cheese Production. DAIRY 2022. [DOI: 10.3390/dairy3020020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Treatment of dairy white wastewater (WW) by reverse osmosis (RO) is usually performed to generate process water and to reclaim dairy components for their valorization. For this study, a mixture of pasteurized milk and WW from a dairy plant was concentrated by RO to achieve a protein concentration similar to that of skimmed milk. Retentates, which are concentrated WW, were used in the preparation of cheese milk. The effect of using model concentrated WW was evaluated on (1) the soluble–colloidal equilibrium between protein and salt, (2) the milk-coagulation kinetics, and (3) the cheese composition and yield. An economic assessment was also carried out to support the decision-making process for implementing a new RO system in a dairy plant for the valorization of dairy WW. The results showed that substituting more than 50% of the amount of cheese milk with model pasteurized WW concentrates decreased the moisture-adjusted cheese yield and impaired the coagulation kinetics. Excessive cheese moisture was observed in cheeses that were made from 50% and 100% model WW concentrates, correlating with a change in the soluble–colloidal equilibrium of salts, especially in calcium. To achieve sustainable and economic benefits, the ratio of added WW concentrates to cheese milk must be less than 50%. However, for such an investment to be profitable to a dairy plant within 0.54 years, a large-size plant must generate 200 m3 of WW per day with at least 0.5% of total solids, as the economic analysis specific to our case suggests.
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Singh A, Kumar A, Gondro C, Pandey AK, Dutt T, Mishra BP. Genome Wide Scan to Identify Potential Genomic Regions Associated With Milk Protein and Minerals in Vrindavani Cattle. Front Vet Sci 2022; 9:760364. [PMID: 35359668 PMCID: PMC8960298 DOI: 10.3389/fvets.2022.760364] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Accepted: 02/11/2022] [Indexed: 12/02/2022] Open
Abstract
In this study, genome-wide association study (GWAS) was conducted for identifying significantly associated genomic regions/SNPs with milk protein and minerals in the 96 taurine-indicine crossbred (Vrindavani) cows using 50K SNP Chip. After quality control, a total of 41,427 SNPs were retained and were further analyzed using a single-SNP additive linear model. Lactation stage, parity, test day milk yield and proportion of exotic inheritance were included as fixed effects in GWAS model. Across all traits, 13 genome-wide significant (p < 1.20 x 10−06) and 49 suggestive significant (p < 2.41 x 10−05) SNPs were identified which were located on 18 different autosomes. The strongest association for protein percentage, calcium (Ca), phosphorus (P), copper (Cu), zinc (Zn), and iron (Fe) were found on BTA 18, 7, 2, 3, 14, and 2, respectively. No significant SNP was detected for manganese (Mn). Several significant SNPs identified were within or close proximity to CDH13, BHLHE40, EDIL3, HAPLN1, INHBB, USP24, ZFAT, and IKZF2 gene, respectively. Enrichment analysis of the identified candidate genes elucidated biological processes, cellular components, and molecular functions involved in metal ion binding, ion transportation, transmembrane protein, and signaling pathways. This study provided a groundwork to characterize the molecular mechanism for the phenotypic variation in milk protein percentage and minerals in crossbred cattle. Further work is required on a larger sample size with fine mapping of identified QTL to validate potential candidate regions.
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Affiliation(s)
- Akansha Singh
- Animal Genetics Division, Indian Council of Agricultural Research-Indian Veterinary Research Institute, Bareilly, India
| | - Amit Kumar
- Animal Genetics Division, Indian Council of Agricultural Research-Indian Veterinary Research Institute, Bareilly, India
- *Correspondence: Amit Kumar
| | - Cedric Gondro
- Department of Animal Science, Michigan State University, East Lansing, MI, United States
| | - A. K. Pandey
- Animal Genetics Division, Indian Council of Agricultural Research-Indian Veterinary Research Institute, Bareilly, India
| | - Triveni Dutt
- Livestock Production and Management, Indian Council of Agricultural Research-Indian Veterinary Research Institute, Bareilly, India
| | - B. P. Mishra
- Division of Animal Biotechnology, Indian Council of Agricultural Research-Indian Veterinary Research Institute, Bareilly, India
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8
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Vigolo V, Franzoi M, Penasa M, De Marchi M. β-Casein variants differently affect bulk milk mineral content, protein composition, and technological traits. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105221] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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9
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Gai N, Uniacke-Lowe T, O’Regan J, Faulkner H, Kelly AL. Effect of Protein Genotypes on Physicochemical Properties and Protein Functionality of Bovine Milk: A Review. Foods 2021; 10:2409. [PMID: 34681458 PMCID: PMC8535582 DOI: 10.3390/foods10102409] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 09/29/2021] [Accepted: 09/30/2021] [Indexed: 12/05/2022] Open
Abstract
Milk protein comprises caseins (CNs) and whey proteins, each of which has different genetic variants. Several studies have reported the frequencies of these genetic variants and the effects of variants on milk physicochemical properties and functionality. For example, the C variant and the BC haplotype of αS1-casein (αS1-CN), β-casein (β-CN) B and A1 variants, and κ-casein (κ-CN) B variant, are favourable for rennet coagulation, as well as the B variant of β-lactoglobulin (β-lg). κ-CN is reported to be the only protein influencing acid gel formation, with the AA variant contributing to a firmer acid curd. For heat stability, κ-CN B variant improves the heat resistance of milk at natural pH, and the order of heat stability between phenotypes is BB > AB > AA. The A2 variant of β-CN is more efficient in emulsion formation, but the emulsion stability is lower than the A1 and B variants. Foaming properties of milk with β-lg variant B are better than A, but the differences between β-CN A1 and A2 variants are controversial. Genetic variants of milk proteins also influence milk yield, composition, quality and processability; thus, study of such relationships offers guidance for the selection of targeted genetic variants.
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Affiliation(s)
- Nan Gai
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (N.G.); (T.U.-L.)
| | - Therese Uniacke-Lowe
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (N.G.); (T.U.-L.)
| | - Jonathan O’Regan
- Nestlé Development Centre Nutrition, Wyeth Nutritionals Ireland, Askeaton, Co., V94 E7P9 Limerick, Ireland; (J.O.); (H.F.)
| | - Hope Faulkner
- Nestlé Development Centre Nutrition, Wyeth Nutritionals Ireland, Askeaton, Co., V94 E7P9 Limerick, Ireland; (J.O.); (H.F.)
| | - Alan L. Kelly
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (N.G.); (T.U.-L.)
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10
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Guinee TP. Effect of high-temperature treatment of milk and whey protein denaturation on the properties of rennet–curd cheese: A review. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105095] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Huppertz T, Heck J, Bijl E, Poulsen NA, Larsen LB. Variation in casein distribution and mineralisation in the milk from Holstein-Friesian cows. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105064] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Stocco G, Summer A, Cipolat-Gotet C, Malacarne M, Cecchinato A, Amalfitano N, Bittante G. The mineral profile affects the coagulation pattern and cheese-making efficiency of bovine milk. J Dairy Sci 2021; 104:8439-8453. [PMID: 34053760 DOI: 10.3168/jds.2021-20233] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Accepted: 04/17/2021] [Indexed: 11/19/2022]
Abstract
Natural variations in milk minerals, their relationships, and their associations with the coagulation process and cheese-making traits present an opportunity for the differentiation of milk destined for high-quality natural products, such as traditional specialties or Protected Designation of Origin (PDO) cheeses. The aim of this study was to quantify the effects of the native contents of Ca, P, Na, K, and Mg on 18 traits describing traditional milk coagulation properties (MCP), curd firming over time (CFt) equation parameters, cheese yield (CY) measures, and nutrient recoveries in the curd (REC) using models that either included or omitted the simultaneous effects of milk fat and casein contents. The results showed that, by including milk fat and casein and the minerals in the statistical model, we were able to determine the specific effects of each mineral on coagulation and cheese-making efficiency. In general, about two-thirds of the apparent effects of the minerals on MCP and the CFt equation parameters are actually mediated by their association with milk composition, especially casein content, whereas only one-third of the effects are direct and independent of milk composition. In the case of cheese-making traits, the effects of the minerals were mediated only negligibly by their association with milk composition. High Ca content had a positive effect on the coagulation pattern and cheese-making traits, favoring water retention in the curd in particular. Phosphorus positively affected the cheese-making traits in that it was associated with an increase in CY in terms of curd solids, and in all the nutrient recovery traits. However, a very high P content in milk was associated with lower fat recovery in the curd. The variation in the Na content in milk only mildly affected coagulation, whereas with regard to cheese-making, protein recovery was negatively associated with high concentrations of this mineral. Potassium seemed not to be actively involved in coagulation and the cheese-making process. Magnesium content tended to slow coagulation and reduce CY measures. Further studies on the relationships of minerals with casein and protein fractions could deepen our knowledge of the role of all minerals in coagulation and the cheese-making process.
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Affiliation(s)
- Giorgia Stocco
- Department of Veterinary Science, University of Parma, 43126 Parma, Italy
| | - Andrea Summer
- Department of Veterinary Science, University of Parma, 43126 Parma, Italy
| | | | - Massimo Malacarne
- Department of Veterinary Science, University of Parma, 43126 Parma, Italy
| | - Alessio Cecchinato
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro (PD), Italy
| | - Nicolò Amalfitano
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro (PD), Italy
| | - Giovanni Bittante
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro (PD), Italy
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13
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Franzoi M, Costa A, Penasa M, De Marchi M. Genetic background of calcium and phosphorus phases predicted from milk mid-infrared spectra of Holstein cows. ITALIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1080/1828051x.2021.1912663] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Marco Franzoi
- Dipartimento di Agronomia, Animali, Alimenti, Risorse naturali e Ambiente, University of Padova, Legnaro, Italy
| | - Angela Costa
- Dipartimento di Agronomia, Animali, Alimenti, Risorse naturali e Ambiente, University of Padova, Legnaro, Italy
| | - Mauro Penasa
- Dipartimento di Agronomia, Animali, Alimenti, Risorse naturali e Ambiente, University of Padova, Legnaro, Italy
| | - Massimo De Marchi
- Dipartimento di Agronomia, Animali, Alimenti, Risorse naturali e Ambiente, University of Padova, Legnaro, Italy
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14
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Sequence-based GWAS and post-GWAS analyses reveal a key role of SLC37A1, ANKH, and regulatory regions on bovine milk mineral content. Sci Rep 2021; 11:7537. [PMID: 33824377 PMCID: PMC8024349 DOI: 10.1038/s41598-021-87078-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Accepted: 03/23/2021] [Indexed: 12/14/2022] Open
Abstract
The mineral composition of bovine milk plays an important role in determining its nutritional and cheese-making value. Concentrations of the main minerals predicted from mid-infrared spectra produced during milk recording, combined with cow genotypes, provide a unique opportunity to decipher the genetic determinism of these traits. The present study included 1 million test-day predictions of Ca, Mg, P, K, Na, and citrate content from 126,876 Montbéliarde cows, of which 19,586 had genotype data available. All investigated traits were highly heritable (0.50-0.58), with the exception of Na (0.32). A sequence-based genome-wide association study (GWAS) detected 50 QTL (18 affecting two to five traits) and positional candidate genes and variants, mostly located in non-coding sequences. In silico post-GWAS analyses highlighted 877 variants that could be regulatory SNPs altering transcription factor (TF) binding sites or located in non-coding RNA (mainly lncRNA). Furthermore, we found 47 positional candidate genes and 45 TFs highly expressed in mammary gland compared to 90 other bovine tissues. Among the mammary-specific genes, SLC37A1 and ANKH, encoding proteins involved in ion transport were located in the most significant QTL. This study therefore highlights a comprehensive set of functional candidate genes and variants that affect milk mineral content.
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15
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16
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The effects of casein and whey proteins on the rheological properties of calcium-induced skim milk gels. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104893] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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17
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Saugo M, Franzoi M, Niero G, De Marchi M. Mineral equilibrium in commercial curd and predictive ability of near-infrared spectroscopy. J Dairy Sci 2021; 104:3947-3955. [PMID: 33485688 DOI: 10.3168/jds.2020-18712] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Accepted: 10/26/2020] [Indexed: 11/19/2022]
Abstract
Curd samples (n = 83) from 3 European dairy companies were analyzed for micellar and soluble mineral fractions content using inductively coupled plasma optical emission spectrometry as a gold standard method. The same curd samples were analyzed through 3 different near-infrared (NIR) instruments, and NIR spectra were merged with reference data. Prediction equations were developed using modified partial least squares analysis, and the accuracy of prediction was evaluated through leave-one-out cross validation. Overall, NIR spectroscopy was capable of predicting micellar and soluble mineral fractions in curd, but with differences among instruments. Fitting statistics showed that the visible NIR instrument in reflectance mode outperformed the NIR instrument in transmittance mode as well as the portable NIR instrument in reflectance mode. Prediction accuracies for most of the analyzed mineral fractions can be used for curd quality control in dairy companies and to aid in decision-making during the cheesemaking process.
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Affiliation(s)
- M Saugo
- Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - M Franzoi
- Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - G Niero
- Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
| | - M De Marchi
- Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
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18
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Saha S, Piazza M, Bittante G, Gallo L. Macro- and micromineral composition of milk from purebred Holsteins and four generations of three-breed rotational crossbred cows from Viking Red, Montbéliarde and Holstein sires. ITALIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1080/1828051x.2021.1890646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Sudeb Saha
- Department of Dairy Science, Faculty of Veterinary, Animal and Biomedical Sciences, Sylhet Agricultural University, Sylhet, Bangladesh
| | - Martina Piazza
- Dipartimento di Agronomia Animali Alimenti Risorse Naturali e Ambiente (DAFNAE), University of Padova, Legnaro, Padova, Italy
| | - Giovanni Bittante
- Dipartimento di Agronomia Animali Alimenti Risorse Naturali e Ambiente (DAFNAE), University of Padova, Legnaro, Padova, Italy
| | - Luigi Gallo
- Dipartimento di Agronomia Animali Alimenti Risorse Naturali e Ambiente (DAFNAE), University of Padova, Legnaro, Padova, Italy
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19
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20
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Bauland J, Famelart M, Bouhallab S, Jeantet R, Roustel S, Faiveley M, Croguennec T. Addition of calcium and magnesium chlorides as simple means of varying bound and precipitated minerals in casein micelle: Effect on enzymatic coagulation. J Dairy Sci 2020; 103:9923-9935. [DOI: 10.3168/jds.2020-18749] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Accepted: 06/26/2020] [Indexed: 11/19/2022]
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Zanon T, Costa A, De Marchi M, Penasa M, Koenig S, Gauly M. Milk yield and quality of Original Brown cattle reared in Italian alpine region. ITALIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1080/1828051x.2020.1825997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Thomas Zanon
- Facoltà 0di Scienze e Tecnologie, Free University of Bolzano, Bolzano, Italy
| | - Angela Costa
- Dipartimento di Agronomia, Animali, Alimenti, Risorse naturali e Ambiente, University of Padova, Legnaro, Italy
| | - Massimo De Marchi
- Dipartimento di Agronomia, Animali, Alimenti, Risorse naturali e Ambiente, University of Padova, Legnaro, Italy
| | - Mauro Penasa
- Dipartimento di Agronomia, Animali, Alimenti, Risorse naturali e Ambiente, University of Padova, Legnaro, Italy
| | - Sven Koenig
- Institut für Tierzucht und Haustiergenetik, Justus-Liebig University Giessen, Giessen, Germany
| | - Matthias Gauly
- Facoltà 0di Scienze e Tecnologie, Free University of Bolzano, Bolzano, Italy
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Nilsson K, Abdelghani A, Burleigh S, Buhelt Johansen L, Lindmark-Månsson H, Paulsson M, Glantz M. An investigation of the enzymatic cleavage of κ-casein in non-coagulating milk. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104754] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Quantification of the Effect of the Cattle Breed on Milk Cheese Yield: Comparison between Italian Brown Swiss and Italian Friesian. Animals (Basel) 2020; 10:ani10081331. [PMID: 32752195 PMCID: PMC7459824 DOI: 10.3390/ani10081331] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 07/22/2020] [Accepted: 07/30/2020] [Indexed: 11/16/2022] Open
Abstract
Simple Summary It is well known that cattle breeds can produce milk with significant differences in casein and fat contents that are reflected in higher or lower cheese yields. However, the different cheese-yielding ability also involves some particular breed-related molecular characteristics that are not yet considered in milk quality payment systems, due to difficulties in their measurement. The aim of this research was to propose a method for the comprehensive quantification of the effect of milk characteristics on the cheese-making efficiency, including those connected to molecular peculiarities, in terms of casein units. In particular, the method was applied to Parmigiano Reggiano cheese by comparing two different cattle breeds, Italian Friesian and Italian Brown. Under the same processing conditions, the cheese-making efficiency of Italian Brown was higher than that of Italian Friesian. The study concluded that the added value of Italian Brown milk can be expressed in terms of +0.20 g/100 g casein. The method developed could be easily used at the dairy farm level. Abstract Milk from different cattle breeds can present different casein and fat contents, which are reflected in different cheese yields (CY). However, CY is also related to some breed-related molecular characteristics. The aim of the present work was to quantify the effect of these characteristics by comparing a series of Parmigiano Reggiano (PR) cheese-making trials made with milks from Italian Brown (IB) and Italian Friesian (IF) cattle herds. Twelve trials were carried out in a cheese factory in one year (one trial per month), each one consisting of four vats processed in parallel: three vats contained milk from three different IF cattle herds (IF1, IF2 and IF3) and one contained milk from a single IB cattle herd. A 24-h CY prediction formula was developed with data from IF1, IF2 and IF3 trials (calibration) and successively validated by applying it to 12 PR trials made with IF milk in six different cheese factories (external validation). The predicted values of 24-h CY were no different to the actual ones in both calibration and external validation. Finally, the formula was tested on trials made with IB milk. In this case, the predicted values were lower than the actual ones. The quantity of IF milk casein necessary to give the same CY of IB milk was 0.20 g/100 g.
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Franceschi P, Malacarne M, Faccia M, Rossoni A, Santus E, Formaggioni P, Summer A. New Insights in Cheese Yield Capacity of the Milk of Italian Brown and Italian Friesian Cattle in the Production of High-Moisture Mozzarella. Food Technol Biotechnol 2020; 58:91-97. [PMID: 32684793 PMCID: PMC7365334 DOI: 10.17113/ftb.58.01.20.6386] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The aim of the present study is to investigate the effect of κ-casein B content in milk on the yield of high-moisture mozzarella cheese. The study was carried out by monitoring the production of eight mozzarella cheese batches at four cheese making factories. At each factory, two cheese making trials were performed in parallel: one using bulk milk from Italian Brown cattle and the other using bulk milk from Italian Friesian cattle. The average κ-casein B content was 0.04 g per 100 g in the Italian Friesian cows’ milk, whereas it was four time higher in the Italian Brown cows’ milk, reaching values of 0.16 g per 100 g. Both the κ-casein content and κ-casein B to casein ratio were positively correlated with actual cheese yield. Both parameters showed correlation coefficient values over 0.9, higher than for any other protein fraction. The influence of the level of κ-casein on the increase of the yield is probably due to smaller and more homogeneous micelles, with more efficient rennet coagulation. Consequently, milk with higher κ-casein B content produces a more elastic curd that withstands better the technological treatments and limits losses during curd mincing and stretching. In conclusion, the Italian Brown cows’ milk used, characterized by higher κ-casein content than the Italian Friesian’s one, allowed a yield increase of about 2.65%, which is a very relevant result for both farms and cheese making factories.
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Affiliation(s)
- Piero Franceschi
- Department of Veterinary Science, University of Parma, Strada del Taglio 10, 43126 Parma, Italy
| | - Massimo Malacarne
- Department of Veterinary Science, University of Parma, Strada del Taglio 10, 43126 Parma, Italy
| | - Michele Faccia
- Department of Soil, Plant and Food Sciences (Di.S.S.P.A.), University of Bari, Via G. Amendola 165/A, 70126 Bari, Italy
| | - Attilio Rossoni
- ANARB - Italian Brown Cattle Breeders Association, Loc. Ferlina 204, 37012 Bussolengo (VR), Italy
| | - Enrico Santus
- ANARB - Italian Brown Cattle Breeders Association, Loc. Ferlina 204, 37012 Bussolengo (VR), Italy
| | - Paolo Formaggioni
- Department of Veterinary Science, University of Parma, Strada del Taglio 10, 43126 Parma, Italy
| | - Andrea Summer
- Department of Veterinary Science, University of Parma, Strada del Taglio 10, 43126 Parma, Italy
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Quantification of Cheese Yield Reduction in Manufacturing Parmigiano Reggiano from Milk with Non-Compliant Somatic Cells Count. Foods 2020; 9:foods9020212. [PMID: 32085635 PMCID: PMC7074290 DOI: 10.3390/foods9020212] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 02/13/2020] [Accepted: 02/15/2020] [Indexed: 11/17/2022] Open
Abstract
The mammary gland inflammation process is responsible for an increased number of somatic cells in milk, and transfers into the milk of some blood components; this causes alterations in the chemical composition and physico-chemical properties of milk. For this reason, somatic cell count (SCC) is one of the most important parameters of milk quality; therefore, European Union (EU) Regulation no 853/2004 has stated that it must not exceed the limit value of 400,000 cells/mL. The research aimed to compare chemical composition, cheese yield, and cheesemaking losses of two groups of vat milks used for Parmigiano Reggiano production, characterized by different SCC levels. During two years, ten cheesemaking trials were performed in ten different cheese factories. In each trial, two cheesemaking processes were conducted in parallel: one with low SCC milk (below 400,000 cells/mL; Low Cell Count (LCC)) and the other with high SCC milk (400,000-1,000,000 cells/mL; High Cell Count (HCC)). For each trial, vat milk and cooked whey were analyzed; after 24 months of ripening, cheeses were weighed to calculate cheese yield. The HCC group had lower casein content (2.43 vs. 2.57 g/100 g; p ≤ 0.05) and number (77.03% vs. 77.80%; p ≤ 0.05), lower phosphorus (88.37 vs. 92.46 mg/100g; p ≤ 0.05) and titratable acidity (3.16 vs. 3.34 °SH/50 mL; p ≤ 0.05) compared to LCC. However, chloride (111.88 vs. 104.12 mg/100 g; p ≤ 0.05) and pH (6.77 vs. 6.71; p ≤ 0.05) were higher. Fat losses during cheesemaking were higher (20.16 vs. 16.13%). After 24 months of ripening, cheese yield was 8.79% lower for HCC milk than LCC (6.74 vs. 7.39 kg/100 kg; p ≤ 0.05).
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Gaignon P, Le Grand K, Laza-Knoerr AL, Hurtaud C, Boudon A. Effect of calcium intake and the dietary cation-anion difference during early lactation on the bone mobilization dynamics throughout lactation in dairy cows. PLoS One 2019; 14:e0218979. [PMID: 31774817 PMCID: PMC6881032 DOI: 10.1371/journal.pone.0218979] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Accepted: 11/07/2019] [Indexed: 12/29/2022] Open
Abstract
This study investigated the consequences of a low supply of dietary Ca with or without a low dietary cation-anion difference (DCAD) during early lactation on bone mobilization and reconstitution during lactation and on the dynamics of milk Ca content. Fifteen multiparous Holstein cows were distributed among 3 treatments 5 weeks before their expected calving date. These treatments differed based on the provision of diets through the first 10 weeks of lactation. During this period, the control treatment (NCa) consisted of a diet providing 100% of the Ca requirement, with a DCAD of 200 mEq/kg dry matter (DM). The LCa (low Ca) and LCaLD (low Ca, low DCAD) treatments consisted of diets providing 70% of the Ca requirement, with a DCAD of 200 and 0 mEq/kg DM, respectively. After 10 weeks, all cows received the same total mixed ration, which was formulated to meet 100% of the Ca requirement. LCa and LCaLD tended to decrease the body retention of Ca at 3 weeks of lactation compared with NCa but affected neither the dynamics of the blood biomarkers of bone formation and resorption during lactation nor the body retention of Ca at 17 weeks of lactation. Cows almost entirely compensated for the decrease in Ca supply caused by LCa and LCaLD by increasing their apparent digestive absorption of Ca at 3 weeks of lactation, whereas their apparent digestive absorption was unaffected by the treatments at 17 weeks of lactation. Milk production tended to be lower throughout lactation with LCa and LCaLD compared with NCa, with a mean difference of 2 kg/d. The results of this study also indicated that measuring the dynamics of milk Ca content during lactation cannot be considered effective for indirectly estimating the dynamics of bone mobilization in cows. The results also suggested that limited Ca intake at the beginning of lactation may have deleterious effects on milk production.
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Affiliation(s)
| | | | | | | | - Anne Boudon
- PEGASE, Agrocampus Ouest, INRA, Saint-Gilles, France
- * E-mail:
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27
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Lauzin A, Pouliot Y, Britten M. Understanding the differences in cheese-making properties between reverse osmosis and ultrafiltration concentrates. J Dairy Sci 2019; 103:201-209. [PMID: 31677839 DOI: 10.3168/jds.2019-16542] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Accepted: 09/08/2019] [Indexed: 11/19/2022]
Abstract
Concentrating milk by reverse osmosis (RO) has the potential to increase cheese yield but is known to impair cheese-making properties. The main compositional differences between ultrafiltration (UF) and RO concentrates are the high lactose and mineral contents of the latter. The objective of this work was to determine the distinct effects of high lactose and high minerals on the cheese-making properties of RO concentrate, by supplementing UF concentrate with lactose. The soluble colloidal equilibria of concentrates were studied as well as several other properties: rennet gelation behavior, cheese mass balance, composition, and microstructure. Rennet coagulation time was longer and gel firming rate was lower for RO concentrate than for UF concentrate. Lactose was mainly responsible for these differences. Lactose in RO concentrate was also responsible for the 7% increase of moisture-adjusted cheese yield, relative to UF concentrate. Compared with cheese made from UF concentrate, cheese made from RO concentrate showed higher moisture content, which could not be attributed to lactose but to the high mineral concentration. This study showed the potential of using RO instead of UF concentrate to maximize cheese yield. The approach is, however, limited to applications where post-acidification can be controlled, and will require appropriate strategies to reduce the negative effects of high mineral content in RO concentrate.
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Affiliation(s)
- A Lauzin
- STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Université Laval, Québec, Canada, G1V 0A6
| | - Y Pouliot
- STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Université Laval, Québec, Canada, G1V 0A6.
| | - M Britten
- Saint-Hyacinthe Food Research Center (SHFRC), Agriculture and Agri-Food Canada, J2S 8E3
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Phenotypic and genetic parameter estimates of cheese-making traits and their relationships with milk production, composition and functional traits in Spanish Assaf sheep. Livest Sci 2019. [DOI: 10.1016/j.livsci.2019.08.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Stocco G, Summer A, Malacarne M, Cecchinato A, Bittante G. Detailed macro- and micromineral profile of milk: Effects of herd productivity, parity, and stage of lactation of cows of 6 dairy and dual-purpose breeds. J Dairy Sci 2019; 102:9727-9739. [PMID: 31477292 DOI: 10.3168/jds.2019-16834] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2019] [Accepted: 07/11/2019] [Indexed: 01/02/2023]
Abstract
The aim of this study was to quantify the major sources of variation in the levels of 15 minerals in individual milk samples collected from cows raised in multibreed dairy herds. The herds (n = 27) were classified into 2 categories, according to milk productivity. Milk productivity was based on the net energy of lactating cows' average daily milk yield. Milk samples were collected from 240 cows of 6 different breeds: 3 specialized dairy (Holstein-Friesian, Brown Swiss, and Jersey) and 3 dual-purpose (Simmental, Rendena, and Alpine Grey). The samples were analyzed for macro-elements (Na, Mg, P, S, K, and Ca), essential micro-elements (Mn, Fe, Cu, Zn, and Se), and environmental micro-elements (B, Si, Sr, and Sn), using inductively coupled plasma-optical emission spectrometry. Data were analyzed using a linear mixed model that included fixed effects of days in milk (DIM), parity, breed, and herd productivity, and a random effect of herd-date within productivity level. Results showed that the effect of herd-date varied across minerals. It was especially large for environmental minerals (ranging from 47 to 91% of total variance) and ranged from 11 to 61% for macrominerals and essential microminerals. Milk samples collected from farms with a high level of herd productivity had a richer mineral profile than samples from low-productivity herds. Parity only influenced macrominerals, with the exception of S and Ca, while DIM influenced almost all minerals, with a few exceptions among the environmental elements. Differences in mineral profile were small between specialized and dual-purpose breeds, but they were large within the group of the specialized cows. These breed differences were reduced after adjusting for milk quality and yield, particularly in the case of milk Mg, S, Ca, Mn, and Zn levels. Milk samples from the Jersey and Brown Swiss cows had higher mineral levels (Sn excluded) than milk from the Holstein-Friesian cows; the other breeds of Alpine origin produced milk of intermediate quality. Our findings suggest that breed has a stronger effect on macrominerals and some of the essential microminerals than herd productivity, parity, and DIM. The modification of the mineral profile in milk seems possible for many minerals, but it likely depends on genetics (e.g., breed, selection) and on environmental and management factors in variable proportions according to the mineral considered.
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Affiliation(s)
- G Stocco
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, viale dell'Università 16, 35020 Legnaro (PD), Italy; Department of Veterinary Science, University of Parma, via del Taglio 10, 43126 Parma, Italy
| | - A Summer
- Department of Veterinary Science, University of Parma, via del Taglio 10, 43126 Parma, Italy
| | - M Malacarne
- Department of Veterinary Science, University of Parma, via del Taglio 10, 43126 Parma, Italy
| | - A Cecchinato
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, viale dell'Università 16, 35020 Legnaro (PD), Italy.
| | - G Bittante
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, viale dell'Università 16, 35020 Legnaro (PD), Italy
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Franceschi P, Malacarne M, Formaggioni P, Cipolat-Gotet C, Stocco G, Summer A. Effect of Season and Factory on Cheese-Making Efficiency in Parmigiano Reggiano Manufacture. Foods 2019; 8:foods8080315. [PMID: 31382575 PMCID: PMC6722500 DOI: 10.3390/foods8080315] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 07/31/2019] [Accepted: 08/01/2019] [Indexed: 11/16/2022] Open
Abstract
The assessment of the efficiency of the cheese-making process (ECMP) is crucial for the profitability of cheese-factories. A simple way to estimate the ECMP is the measure of the estimated cheese-making losses (ECL), expressed by the ratio between the concentration of each constituent in the residual whey and in the processed milk. The aim of this research was to evaluate the influence of the season and cheese factory on the efficiency of the cheese-making process in Parmigiano Reggiano cheese manufacture. The study followed the production of 288 Parmigiano Reggiano cheese on 12 batches in three commercial cheese factories. For each batch, samples of the processed milk and whey were collected. Protein, casein, and fat ECL resulted in an average of 27.01%, 0.72%, and 16.93%, respectively. Both milk crude protein and casein contents were negatively correlated with protein ECL, r = −0.141 (p ≤ 0.05), and r = −0.223 (p ≤ 0.001), respectively. The same parameters resulted in a negative correlation with casein ECL (p ≤ 0.001) (r = −0.227 and −0.212, respectively). Moreover, fat ECL was correlated with worse milk coagulation properties and negatively correlated with casein content (r = −0.120; p ≤ 0.05). In conclusion, ECLs depend on both milk characteristics and season.
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Affiliation(s)
- Piero Franceschi
- Department of Veterinary Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy
| | - Massimo Malacarne
- Department of Veterinary Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy.
| | - Paolo Formaggioni
- Department of Veterinary Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy.
| | - Claudio Cipolat-Gotet
- Department of Veterinary Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy
| | - Giorgia Stocco
- Department of Veterinary Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy
| | - Andrea Summer
- Department of Veterinary Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy
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31
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Zhang Y, Li Y, Wang P, Liang Q, Zhang Y, Ren F. The factors influencing rennet-induced coagulation properties of yak milk: The importance of micellar calcium during gelation. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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32
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Nilsson K, Stålhammar H, Stenholdt Hansen M, Lindmark-Månsson H, Duchemin S, Fikse F, de Koning DJ, Paulsson M, Glantz M. Characterisation of non-coagulating milk and effects of milk composition and physical properties on rennet-induced coagulation in Swedish Red Dairy Cattle. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.03.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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33
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Dussault-Chouinard I, Britten M, Pouliot Y. Improving rennet coagulation and cheesemaking properties of reverse osmosis skim milk concentrates by pH adjustment. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.03.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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34
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Panikuttira B, Payne FA, O'Shea N, Tobin JT, O'Callaghan DJ, O'Donnell CP. Investigation of an in‐line prototype fluorescence and infrared backscatter sensor to monitor rennet‐induced coagulation of skim milk at different protein concentrations. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14267] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Bhavya Panikuttira
- School of Biosystems and Food Engineering University College Dublin Belfield, D4 Dublin Ireland
- Food Chemistry and Technology Department Teagasc Food Research Centre Moorepark Fermoy, Cork Ireland
| | - Fred A. Payne
- Biosystems and Agricultural Engineering Department University of Kentucky Lexington KY40546Kentucky
| | - Norah O'Shea
- Food Chemistry and Technology Department Teagasc Food Research Centre Moorepark Fermoy, Cork Ireland
| | - John T. Tobin
- Food Chemistry and Technology Department Teagasc Food Research Centre Moorepark Fermoy, Cork Ireland
| | - Donal J. O'Callaghan
- Food Chemistry and Technology Department Teagasc Food Research Centre Moorepark Fermoy, Cork Ireland
| | - Colm P. O'Donnell
- School of Biosystems and Food Engineering University College Dublin Belfield, D4 Dublin Ireland
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Development of Infrared Prediction Models for Diffusible and Micellar Minerals in Bovine Milk. Animals (Basel) 2019; 9:ani9070430. [PMID: 31323929 PMCID: PMC6680455 DOI: 10.3390/ani9070430] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2019] [Revised: 07/01/2019] [Accepted: 07/01/2019] [Indexed: 02/04/2023] Open
Abstract
Simple Summary Minerals are distributed in milk in two main forms: The diffusible (or soluble) fraction, composed of free ions and inorganic salts, and the micellar fraction, composed of mineral elements located on the surface or in the inner part of casein micelles. The ratio between diffusible and micellar minerals strongly affects milk coagulation ability. The objective of this study was to investigate the ability of mid-infrared spectroscopy to predict diffusible and micellar Ca, P, K, Mg and Na in individual milk samples of Holstein Friesian cows. Overall, the accuracy of mid-infrared prediction models was moderate for Ca, P and Mg, and low for micellar K, micellar Na and diffusible Na. Abstract Milk and dairy products are major sources of minerals in human diet. Minerals influence milk technological properties; in particular, micellar and diffusible minerals differentially influence rennet clotting time, curd firmness and curd formation rate. The aim of the present study was to investigate the ability of mid-infrared spectroscopy to predict the content of micellar and diffusible mineral fractions in bovine milk. Spectra of reference milk samples (n = 93) were collected using Milkoscan™ 7 (Foss Electric A/S, Hillerød, Denmark) and total, diffusible and micellar content of minerals were quantified using inductively coupled plasma optical emission spectrometry. Backward interval partial least squares algorithm was applied to exclude uninformative spectral regions and build prediction models for total, diffusible and micellar minerals content. Results showed that backward interval partial least squares analysis improved the predictive ability of the models for the studied traits compared with traditional partial least squares approach. Overall, the predictive ability of mid-infrared prediction models was moderate to low, with a ratio of performance to deviation in cross-validation that ranged from 1.15 for micellar K to 2.73 for total P.
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Currò S, De Marchi M, Claps S, Salzano A, De Palo P, Manuelian CL, Neglia G. Differences in the Detailed Milk Mineral Composition of Italian Local and Saanen Goat Breeds. Animals (Basel) 2019; 9:E412. [PMID: 31269750 PMCID: PMC6680847 DOI: 10.3390/ani9070412] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2019] [Revised: 06/27/2019] [Accepted: 06/28/2019] [Indexed: 11/25/2022] Open
Abstract
Very little information about local breed goat milk is available, which is relevant for biodiversity preservation and local cheese production. This study aimed to evaluate the effect of breed and week of lactation on milk mineral profile of five Italian local breeds (Garganica, Girgentana, Jonica, Maltese and Mediterranean Red) and a cosmopolitan breed (Saanen). Sixty goats (10 per breed) from an experimental farm were enrolled in the study and sampled every 2 weeks for milk gross composition analysis. In addition, an individual milk sample was collected monthly from 42 goats (seven goats per breed) for mineral determination through inductively coupled plasma optical emission spectrometry. Data were analysed using a mixed linear model with repeated measures, including breed and week of lactation as fixed effects. Week of lactation affected mineral contents, except for B, being lower in early than late lactation, whereas, breed affected only P, Mg and Zn. Mediterranean Red and Jonica breeds' milk was richer in P than Maltese, and in Zn than Maltese, Girgentana and Saanen breeds. For Mg, only Saanen differed from Maltese. Such information might be useful for the valorisation of goat milk produced by autochthonous breeds.
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Affiliation(s)
- Sarah Currò
- Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Massimo De Marchi
- Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Salvatore Claps
- Council for Agricultural Research and Economics, Research Unit for the Extensive Animal Husbandry (CREA-ZOE), Via Appia Bella Scalo, 85054 Muro Lucano (PZ), Italy
| | - Angela Salzano
- Department of Veterinary Medicine and Animal Production (DMVPA), University of Naples Federico II, Naples, Via Federico Delpino 1, 80137 Napoli (NA), Italy
| | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari Aldo Moro, S.P. per Casamassima km 3, 70010 Valenzano (BA), Italy
| | - Carmen L Manuelian
- Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
| | - Gianluca Neglia
- Department of Veterinary Medicine and Animal Production (DMVPA), University of Naples Federico II, Naples, Via Federico Delpino 1, 80137 Napoli (NA), Italy
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37
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Leitner G, Lavon Y, Merin U, Jacoby S, Blum SE, Krifucks O, Silanikove N. Milk quality and milk transformation parameters from infected mammary glands depends on the infecting bacteria species. PLoS One 2019; 14:e0213817. [PMID: 31260459 PMCID: PMC6602173 DOI: 10.1371/journal.pone.0213817] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Accepted: 06/13/2019] [Indexed: 11/25/2022] Open
Abstract
The current study measured the influence of milk of subclinically infected glands by different bacteria species on the cow’s milk. The effects of bacterial infection or inflammation on gland milk yield were related to the bacteria species that caused the infection. The volume of milk of the inflamed gland from the cow’s milk yield was significantly lower (P<0.001) for the glands previously infected by Escherichia coli (PIEc) and those infected with Streptococcus dysgalactiae. Coagulation properties, rennet clotting time (RCT) and curd firmness (CF) also depended on the bacteria causing the infection. RCT values of all the inflamed glands were significantly longer (P<0.001) and CF values were significantly lower than that of the healthy ones. Moreover, in the whole milk, CF was also significantly lower and not proportional to the volume of the milk from the inflamed gland of the cow’s milk. Calculation of the predicted 40% dry matter curd weight (PCW) on the cow level, including the healthy and inflamed glands or the healthy glands alone, showed that for 10 of 13 PIEc cows, the presence of the affected gland’s milk in the whole cow milk resulted in a lower PCW value. Likewise, 7 of 20 cows infected by S. dysgalactiae had negative delta values. Unlike the latter bacteria, PCW from milk of glands infected with CNS increased, although in a lower magnitude than in the healthy glands. No correlation was found between logSCC in the whole cow milk (healthy and inflamed glands) and PCW.
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Affiliation(s)
- Gabriel Leitner
- National Mastitis Reference Center, Kimron Veterinary Institute, Bet Dagan, Israel
- * E-mail:
| | - Yaniv Lavon
- Israel Cattle Breeders Association, Caesarea, Israel
| | - Uzi Merin
- Institute of Technology and Storage of Agricultural Products, The Volcani Center Bet Dagan, Israel
| | - Shamay Jacoby
- Institute of Animal Science, A.R.O., The Volcani Center, Bet Dagan, Israel
| | - Shlomo E. Blum
- National Mastitis Reference Center, Kimron Veterinary Institute, Bet Dagan, Israel
| | - Oleg Krifucks
- National Mastitis Reference Center, Kimron Veterinary Institute, Bet Dagan, Israel
| | - Nissim Silanikove
- Institute of Animal Science, A.R.O., The Volcani Center, Bet Dagan, Israel
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Kyselová J, Ječmínková K, Matějíčková J, Hanuš O, Kott T, Štípková M, Krejčová M. Physiochemical characteristics and fermentation ability of milk from Czech Fleckvieh cows are related to genetic polymorphisms of β-casein, κ-casein, and β-lactoglobulin. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2018; 32:14-22. [PMID: 30056684 PMCID: PMC6325406 DOI: 10.5713/ajas.17.0924] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Accepted: 06/07/2018] [Indexed: 01/04/2023]
Abstract
Objective The aim of the study was to find a possible association between the β- and κ-casein and β-lactoglobulin genotypes and important milk physiochemical and technological characteristics such as acidity, alcohol stability, the contents of some minerals and the parameters of acid fermentation ability (FEA) in Czech Fleckvieh Cattle. Methods Milk and blood samples were collected from 338 primiparous Czech Fleckvieh cows at the same stage of lactation. The genotypes of individual cows for κ-casein (alleles A, B, and E) and β-lactoglobulin (alleles A and B) were ascertained by polymerase chain reaction-restriction fragment length polymorphism, while their β-casein (alleles A1, A2, A3, and B) genotype was determined using melting curve genotyping analysis. The data collected were i) milk traits including active acidity (pH), titratable acidity (TA), alcohol stability (AS); calcium (Ca), phosphorus (P), sodium (Na), magnesium (Mg), and potassium (K) contents; and ii) yoghurt traits including active acidity (Y-pH), titratable acidity (Y-TA), and the counts of both Lactobacilli and Streptococci in 1 mL of yoghurt. A linear model was assumed with fixed effects of herd, year, and season of calving, an effect of the age of the cow at first calving and effects of the casein and lactoglobulin genotypes of β-CN (β-casein, CSN2), κ-CN (κ-casein, CSN3), and β-LG (β-lactoglobulin, LGB), or the three-way interaction between those genes. Results The genetic polymorphisms were related to the milk TA, AS, content of P and Ca, Y-pH and Lactobacilli number in the fresh yoghurt. The CSN3 genotype was significantly associated with milk AS (p<0.05). The effect of the composite CSN2-CSN3-LGB genotype on the investigated traits mostly reflected the effects of the individual genes. It significantly influenced TA (p<0.01), Y-pH (p<0.05) and the log of the Lactobacilli count (p<0.05). Conclusion Our findings indicate that the yoghurt fermentation test together with milk proteins genotyping could contribute to milk quality control and highlight new perspectives in dairy cattle selection.
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Affiliation(s)
- Jitka Kyselová
- Institute of Animal Science, Department of Genetics and Animal Breeding, 104 00 Prague, Czech Republic
| | - Kateřina Ječmínková
- Institute of Animal Science, Department of Genetics and Animal Breeding, 104 00 Prague, Czech Republic
| | - Jitka Matějíčková
- Research and Breeding Institute of Pomology Holovousy, 508 01 Hořice, Czech Republic
| | - Oto Hanuš
- Dairy Research Institute, 160 00 Prague 6, Czech Republic
| | - Tomáš Kott
- Institute of Animal Science, Department of Genetics and Animal Breeding, 104 00 Prague, Czech Republic
| | - Miloslava Štípková
- Institute of Animal Science, Department of Genetics and Animal Breeding, 104 00 Prague, Czech Republic
| | - Michaela Krejčová
- Institute of Animal Science, Department of Genetics and Animal Breeding, 104 00 Prague, Czech Republic
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Investigation on the effectiveness of mid-infrared spectroscopy to predict detailed mineral composition of bulk milk. J DAIRY RES 2018; 85:83-86. [PMID: 29468997 DOI: 10.1017/s0022029917000826] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
This Research Communication investigated the potential of mid-infrared spectroscopy to predict detailed mineral composition of bovine milk. A total of 153 bulk milk samples were analysed for contents of Ca, Cl, Cu, Fe, K, Mg, Na, P and Zn. Also, soluble and colloidal fractions of Ca, Mg and P were quantified. For each milk sample the mid-infrared spectrum was captured and stored. Prediction models were developed using partial least squares regression and the accuracy of prediction was evaluated using both cross- and external validation. The proportion of variance explained by the prediction models in cross-validation ranged from 34% (Na) to 77% (total P), and it ranged from 13% (soluble Mg) to 54% (Cl−) in external validation. The ratio of the standard deviation of each trait to the standard error of prediction in external validation, which is an indicator of the practical utility of the prediction model, was low and never greater than 2. Results from the current study supported the limited usefulness of mid-infrared spectroscopy to predict minerals present in low concentration in bulk milk. For major mineral components, results from the present research did not match previous findings demonstrating the need for further studies using larger reference datasets.
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Nguyen HT, Schwendel H, Harland D, Day L. Differences in the yoghurt gel microstructure and physicochemical properties of bovine milk containing A1A1 and A2A2 β-casein phenotypes. Food Res Int 2018; 112:217-224. [DOI: 10.1016/j.foodres.2018.06.043] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2018] [Revised: 06/19/2018] [Accepted: 06/20/2018] [Indexed: 11/26/2022]
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Manuelian CL, Penasa M, Visentin G, Zidi A, Cassandro M, De Marchi M. Mineral composition of cow milk from multibreed herds. Anim Sci J 2018; 89:1622-1627. [DOI: 10.1111/asj.13095] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2018] [Revised: 06/08/2018] [Accepted: 06/28/2018] [Indexed: 01/28/2023]
Affiliation(s)
- Carmen L. Manuelian
- Department of Agronomy, Food, Natural Resources, Animals and Environment; University of Padova; Legnaro Padova Italy
| | - Mauro Penasa
- Department of Agronomy, Food, Natural Resources, Animals and Environment; University of Padova; Legnaro Padova Italy
| | - Giulio Visentin
- Department of Agronomy, Food, Natural Resources, Animals and Environment; University of Padova; Legnaro Padova Italy
- Associazione Nazionale Allevatori Frisona Italiana (ANAFI); Cremona Italy
| | - Ali Zidi
- Department of Animal Medicine, Production and Health; University of Padova; Legnaro Padova Italy
| | - Martino Cassandro
- Department of Agronomy, Food, Natural Resources, Animals and Environment; University of Padova; Legnaro Padova Italy
| | - Massimo De Marchi
- Department of Agronomy, Food, Natural Resources, Animals and Environment; University of Padova; Legnaro Padova Italy
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Manuelian CL, Penasa M, Visentin G, Cassandro M, De Marchi M. Phenotypic analysis of milk coagulation properties and mineral content of Pinzgauer cattle breed. Arch Anim Breed 2018. [DOI: 10.5194/aab-61-215-2018] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Abstract. This study aimed to characterize milk coagulation properties (rennet
coagulation time, curd-firming time and curd firmness 30 min after rennet
addition to milk) and major mineral contents (Ca, Mg, P, K and Na) in
Pinzgauer dual-purpose cattle breed. The edited dataset consisted of
7763 milk observations from 851 cows reared in 60 herds in the Alpine area of
Bolzano province (Italy). Data were analysed through a linear mixed model
which included stage of lactation, parity and their interaction as fixed
effects, and cow and herd test date as random effects. Rennet coagulation
time, curd-firming time and curd firmness 30 min after rennet addition to
milk averaged 22.66 min, 5.53 min and 16.79 mm, respectively. The most
abundant minerals were P (1495 mg kg−1) and Ca (1344 mg kg−1),
and the least abundant Mg (141 mg kg−1). Compared to their older
contemporaries, early-lactating younger animals yielded milk that was more
favourable for cheese production (i.e. with shorter coagulation time and
stronger curd firmness). Mineral contents were lower in milk of primiparous
than multiparous cows, except for Na. Moreover, Ca, Mg, P and Na contents
decreased from parturition to peak of lactation and increased thereafter,
except for K, which exhibited an opposite trend. Our results showed that
Pinzgauer breed produced milk with better coagulation properties and mineral
content, from a technological point of view, in first than later parities and
in early than late lactation. The characterization of milk coagulation
properties and mineral content in autochthonous breeds is important to
increase their value and marketability of their products.
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Panikuttira B, O'Shea N, Tobin JT, Tiwari BK, O'Donnell CP. Process analytical technology for cheese manufacture. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13806] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bhavya Panikuttira
- School of Biosystems and Food Engineering; University College Dublin; Belfield D4 Dublin Ireland
| | - Norah O'Shea
- Food Chemistry and Technology Department; Teagasc Food Research Centre; Moorepark, Fermoy Co.Cork Ireland
| | - John T. Tobin
- Food Chemistry and Technology Department; Teagasc Food Research Centre; Moorepark, Fermoy Co.Cork Ireland
| | - Brijesh K. Tiwari
- Food Chemistry and Technology Department; Teagasc Food Research Centre; Ashtown D15 Dublin Ireland
| | - Colm P. O'Donnell
- School of Biosystems and Food Engineering; University College Dublin; Belfield D4 Dublin Ireland
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Gaignon P, Gelé M, Hurtaud C, Boudon A. Characterization of the nongenetic causes of variation in the calcium content of bovine milk on French farms. J Dairy Sci 2018; 101:4554-4569. [DOI: 10.3168/jds.2017-14043] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2017] [Accepted: 01/22/2018] [Indexed: 12/23/2022]
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Franzoi M, Niero G, Penasa M, Cassandro M, De Marchi M. Technical note: Development and validation of a new method for the quantification of soluble and micellar calcium, magnesium, and potassium in milk. J Dairy Sci 2018; 101:1883-1888. [DOI: 10.3168/jds.2017-13419] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2017] [Accepted: 11/01/2017] [Indexed: 01/16/2023]
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Visentin G, Penasa M, Niero G, Cassandro M, De Marchi M. Phenotypic characterisation of major mineral composition predicted by mid-infrared spectroscopy in cow milk. ITALIAN JOURNAL OF ANIMAL SCIENCE 2017. [DOI: 10.1080/1828051x.2017.1398055] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Giulio Visentin
- Dipartimento di Agronomia, Animali, Alimenti, Risorse Naturali e Ambiente, University of Padova, Legnaro, Italy
| | - Mauro Penasa
- Dipartimento di Agronomia, Animali, Alimenti, Risorse Naturali e Ambiente, University of Padova, Legnaro, Italy
| | - Giovanni Niero
- Dipartimento di Agronomia, Animali, Alimenti, Risorse Naturali e Ambiente, University of Padova, Legnaro, Italy
| | - Martino Cassandro
- Dipartimento di Agronomia, Animali, Alimenti, Risorse Naturali e Ambiente, University of Padova, Legnaro, Italy
| | - Massimo De Marchi
- Dipartimento di Agronomia, Animali, Alimenti, Risorse Naturali e Ambiente, University of Padova, Legnaro, Italy
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Seasonal variation in the composition and processing characteristics of herd milk with varying proportions of milk from spring-calving and autumn-calving cows. J DAIRY RES 2017; 84:444-452. [DOI: 10.1017/s0022029917000516] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The study investigated the seasonal changes in the compositional, physicochemical and processing characteristics of milk from a mixed-herd of spring- and autumn-calving cows during the year 2014–2015. The volume proportion of autumn-calving milk (% of total milk) varied with season, from ~10–20 in Spring (March–May), 5–13 in Summer (June–August), 20–40 in Autumn (September–November) and 50–100 in Winter (December–February). While all characteristics varied somewhat from month to month, variation was inconsistent, showing no significant trend with progression of time (year). Consequently, season did not significantly affect many parameters including concentrations of total protein, casein, whey protein, NPN, total calcium, pH, rennet gelation properties or heat stability characteristics. However, season had a significant effect on the concentrations of total P and serum P, levels of αs1- and β-caseins as proportions of total casein, casein micelle size, zeta potential and ethanol stability. The absence of a significant effect of season for most compositional parameters, rennet gelation and heat-stability characteristics suggest that milk from a mixed-herd of spring- and autumn-calving cows is suitable for the manufacture of cheese and milk powder on a year-round basis, when the volume proportion of autumn milk, as a % of total, is similar to that of the current study.
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Effects of milk protein polymorphism and composition, casein micelle size and salt distribution on the milk coagulation properties in Norwegian Red cattle. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.10.010] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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49
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Distribution of Ca, P and Mg and casein micelle mineralisation in donkey milk from the second to ninth month of lactation. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.11.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Dadousis C, Pegolo S, Rosa GJM, Gianola D, Bittante G, Cecchinato A. Pathway-based genome-wide association analysis of milk coagulation properties, curd firmness, cheese yield, and curd nutrient recovery in dairy cattle. J Dairy Sci 2016; 100:1223-1231. [PMID: 27988128 DOI: 10.3168/jds.2016-11587] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2016] [Accepted: 10/20/2016] [Indexed: 01/02/2023]
Abstract
It is becoming common to complement genome-wide association studies (GWAS) with gene-set enrichment analysis to deepen the understanding of the biological pathways affecting quantitative traits. Our objective was to conduct a gene ontology and pathway-based analysis to identify possible biological mechanisms involved in the regulation of bovine milk technological traits: coagulation properties, curd firmness modeling, individual cheese yield (CY), and milk nutrient recovery into the curd (REC) or whey loss traits. Results from 2 previous GWAS studies using 1,011 cows genotyped for 50k single nucleotide polymorphisms were used. Overall, the phenotypes analyzed consisted of 3 traditional milk coagulation property measures [RCT: rennet coagulation time defined as the time (min) from addition of enzyme to the beginning of coagulation; k20: the interval (min) from RCT to the time at which a curd firmness of 20 mm is attained; a30: a measure of the extent of curd firmness (mm) 30 min after coagulant addition], 6 curd firmness modeling traits [RCTeq: RCT estimated through the CF equation (min); CFP: potential asymptotic curd firmness (mm); kCF: curd-firming rate constant (% × min-1); kSR: syneresis rate constant (% × min-1); CFmax: maximum curd firmness (mm); and tmax: time to CFmax (min)], 3 individual CY-related traits expressing the weight of fresh curd (%CYCURD), curd solids (%CYSOLIDS), and curd moisture (%CYWATER) as a percentage of weight of milk processed and 4 milk nutrient and energy recoveries in the curd (RECFAT, RECPROTEIN, RECSOLIDS, and RECENERGY calculated as the % ratio between the nutrient in curd and the corresponding nutrient in processed milk), milk pH, and protein percentage. Each trait was analyzed separately. In total, 13,269 annotated genes were used in the analysis. The Gene Ontology and Kyoto Encyclopedia of Genes and Genomes pathway databases were queried for enrichment analyses. Overall, 21 Gene Ontology and 17 Kyoto Encyclopedia of Genes and Genomes categories were significantly associated (false discovery rate at 5%) with 7 traits (RCT, RCTeq, kCF, %CYSOLIDS, RECFAT, RECSOLIDS, and RECENERGY), with some being in common between traits. The significantly enriched categories included calcium signaling pathway, salivary secretion, metabolic pathways, carbohydrate digestion and absorption, the tight junction and the phosphatidylinositol pathways, as well as pathways related to the bovine mammary gland health status, and contained a total of 150 genes spanning all chromosomes but 9, 20, and 27. This study provided new insights into the regulation of bovine milk coagulation and cheese ability that were not captured by the GWAS.
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Affiliation(s)
- C Dadousis
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy
| | - S Pegolo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy
| | - G J M Rosa
- Department of Animal Sciences, University of Wisconsin, Madison 53706; Department of Biostatistics and Medical Informatics, University of Wisconsin, Madison 53706
| | - D Gianola
- Department of Animal Sciences, University of Wisconsin, Madison 53706; Department of Biostatistics and Medical Informatics, University of Wisconsin, Madison 53706
| | - G Bittante
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy
| | - A Cecchinato
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy.
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