R eview : The link between feeding dairy cows and Parmigiano-Reggiano cheese production area

The microbiota of ensiled forages and of bulk tank milk on dairy cattle farms in northern Sweden - a case study

Factors contributing to variations in the quality and microbiota of ensiled forages and in bulk tank microbiota in milk from cows fed different forages were investigated. Nutritional quality, fermentation parameters and hygiene quality of forage samples and corresponding bulk tank milk samples collected in 3 periods from 18 commercial farms located in northern Sweden were compared. Principal coordinates analysis revealed that the microbiota in forage and bulk milk, analyzed using 16S rRNA gene-based amplicon sequencing, were significantly different. The genera Lactobacillus, Weissella and Leuconostoc dominated in forage samples, whereas Pseudomonas, Staphylococcus and Streptococcus dominated in bulk milk samples. Forage quality and forage-associated microbiota were affected by ensiling method and by use of silage additive. Forages stored in bunker and tower silos (confounded with use of additive) were associated with higher levels of acetic and lactic acid and Lactobacillus. Forage ensiled as bales (confounded with no use of additive) was associated with higher dry matter content, water-soluble carbohydrate content, pH, yeast count and the genera Weissella, Leuconostoc and Enterococcus. For bulk tank milk samples, milking system was identified as the major factor affecting the microbiota and type of forage preservation had little impact. Analysis of common amplicon sequence variants (ASVs) suggested that forage was not the major source of Lactobacillus found in bulk tank milk.

Milking system and diet's forage type impact on milk quality of Italian Holstein-Friesian

Moving from conventional (CMS) to automatic (AMS) milking systems could impact milk quality. Moreover, the type and preservation methods of the forages used in the total mixed ration (TMR) (such as alfalfa hay -HTMR- or corn silage -STMR-) have been demonstrated to modify milk composition. Thus, this study investigated the effect of implementing AMS and different diet forage types on the quality of Italian Holstein-Friesian bulk milk. Milk samples (n = 168) were collected monthly from 21 commercial farms in northern Italy during a period of 8 mo. Farms were categorized into 4 groups according to their milking system (CMS vs AMS) and diet's forage type (HTMR vs STMR). Milk quality data were analyzed through the mixed procedure for repeated measurement of SAS with the milking system, diet's forage type, and sampling day as fixed effects. Milking through the AMS led to lower milk fat, freezing point and β-lactoglobulin A, longer coagulation time, and higher K content, pH and β-lactoglobulin B than CMS. Cows fed STMR produced milk with greater fat, protein, casein, Mg content, titratable acidity and β-lactoglobulin A, while reduced curd firming time, freezing point and β-lactoglobulin B than those fed with HTMR. In conclusion, milk quality is not only altered by the diet's forage type and characteristics but also by the milking system.

Consumer Perception and Liking of Parmigiano Reggiano Protected Designation of Origin (PDO) Cheese Produced with Milk from Cows Fed Fresh Forage vs. Dry Hay

This study aimed to investigate consumer sensory profiles and liking of Parmigiano Reggiano PDO cheese produced with milk from cows reared indoors and fed with different forage sources, i.e., dry hay and fresh forage. Two cheese samples were tested by 119 Italian subjects, following a protocol that included a Check-All-That-Apply method to assess the sensory profile, a Just-About-Right scale to evaluate the adequacy of attributes, and questions on liking (9-point hedonic scale). A questionnaire related to personal information and consumption habits was also submitted. The color of the two samples, based on image analysis, was different: the sample produced with milk from the dairy cows fed fresh forage had a higher intensity of yellow than the other; they were also described differently (p ≤ 0.05) by participants in the consumer test. Indeed, Parmigiano Reggiano produced with milk from the cows that were fed dry hay was mainly characterized by a "fresh milk" and "solubility", while the sample produced with milk from cows fed fresh forage was described as "yellow", "seasoned", "pungent", and with a "cheese crust" flavor. Even if no significant differences were observed between the two samples in terms of liking (p ≤ 0.05), the attribute "graininess" showed a great impact on liking ratings together with "yellow" (p ≤ 0.05), apparently corresponding to a specific expectation regarding the intensity of these attributes. Data were also analyzed according to the gender of consumers, highlighting that for women, the adequacy of "fresh milk", "sweet", and "graininess" greatly impacted liking for the cheese from cows fed dry hay.

Epiphytic microbiota in Swedish grass-clover herbage and the effect of silage additives on fermentation profiles and bacterial community compositions of the resulting silages

AIMS

To investigate the epiphytic microbiota in grass-clover herbage harvested at different sites and occasions and to explore the effect of different silage additives on the resulting silage microbiota.

METHODS AND RESULTS

Herbage was harvested from grass-clover leys at geographically distributed sites in a long-term field experiment in Sweden, in early and late season of two consecutive years. Different silages were made from the herbage using: (1) no additive, (2) acid-treatment, and (3) inoculation by starter culture. Herbages were analysed for botanical and chemical composition, and the resulting silages for products of fermentation. Bacterial DNA was extracted from herbage and silage samples, followed by sequencing using Illumina 16S rRNA amplicon sequencing. Herbage microbiota showed no clear correlation to site or harvesting time. Silage additives had a major effect on the ensiling process; inoculation resulted in well fermented silages comprising a homogenous microbiota dominated by the genera Lactobacillus and Pediococcus. A minor effect of harvest time was also observed, with generally a more diverse microbiota in second-harvest silages. Untreated silages showed a higher relative abundance (RA) from non-lactic acid bacteria compared to acid-treated silages. In most silages, only a few bacterial amplicon sequence variants contributed to most of the RA.

CONCLUSIONS

The epiphytic microbiota in grass-clover herbage were found to be random and not dependent on site. From a microbial point of view, the most predictable and preferable silage outcome was obtained by inoculation with a starter culture. Acid-treatment with formic- and propionic acid surprisingly resulted in a less preferable silage. Silage making without additives cannot be recommended based on our results.

Role of Feeding and Novel Ripening System to Enhance the Quality and Production Sustainability of Curd Buffalo Cheeses

The buffalo dairy sector is extending its boundaries to include new buffalo cheese productions beyond mozzarella, overcoming some barriers that make cheeses expensive and unsustainable. This study aimed to evaluate the effects of both the inclusion of green feed in the diet of Italian Mediterranean buffaloes and an innovative ripening system on buffalo cheese quality, providing solutions capable of guaranteeing the production of nutritionally competitive and sustainable products. For this purpose, chemical, rheological, and microbiological analyses were carried out on cheeses. Buffaloes were fed with or without the inclusion of green forage. Their milk was used to produce dry ricotta and semi-hard cheeses, ripened according to both respective traditional (MT) and innovative methods (MI); these are based on automatic adjustments of climatic recipe guided by the continuous control of pH. Green feed enhances the nutritional profile of the final products (high content of MUFAs and PUFAs). As far as the ripening method is concerned, to our knowledge, this is the first study that tests aging chambers, commonly used for meat, for the maturing of buffalo cheeses. Results pointed out the MI validity also in this field of application, as it shortens the ripening period without negatively compromising any of desirable physicochemical properties and the safety and hygiene of the final products. Conclusively, this research highlights the benefits of diets rich in green forage on productions and provides support for the ripening optimization of buffalo semi-hard cheeses.

The Effect of Cow Breed and Wild Garlic Leaves (Allium ursinum L.) on the Sensory Quality, Volatile Compounds, and Physical Properties of Unripened Soft Rennet-Curd Cheese

The aim of this study was to investigate the effects of cow breed and the addition of wild garlic on the sensory quality, volatile compounds, and physical properties of soft rennet-curd cheese. Cheese was produced from the milk of the Polish Holstein-Friesian breed Black-and-White type and the Polish Red breed, with or without the addition of wild garlic leaves. The samples were analyzed for their sensory quality, volatile compounds (using an electronic nose and GC/MS), color, and texture. The intensity of taste and smell characteristics depended only on the addition of wild garlic. PCA showed that the differences in volatile profiles resulted both from the milk cow breed and the use of wild garlic. Breed influenced almost all color parameters, while the addition of wild garlic affected all of them. The milk source, wild garlic addition, and storage duration influenced the majority of the textural parameters of the cheeses. The research conducted indicates that the addition of wild garlic leaves results in the enrichment of the volatile compound profile of cheese, making its taste and smell less milky and sour (p ≤ 0.001), while modifying its color and some textural properties (p ≤ 0.001); while, at the same time, not adversely affecting the sensory assessment of the color, appearance, texture, smell, or taste of the cheese (p > 0.05).

Cheese characterization and authentication through lipid biomarkers obtained by high-resolution 1H NMR profiling

Food quality and safety are at the heart of consumers' concerns across the world. Dairy products, because of their large consumption, are fertile ground for fraudulent acts. This fact justifies the development of effective, accessible, and rapid analytical methods for their authentication. A high-resolution spectral treatment method previously developed by our team was applied to ¹H NMR spectra of cheese triacylglycerols. 178 Peaks were thus quantitated and successfully used in the construction of multivariate models for the quantitation of individual fatty acids and for the classification of cheese samples according to the producing species, to their origin and variety. Besides, several peaks related to the amount and position of anteisopentadecanoic, butyric, α-linolenic, myristoleic, rumenic, and vaccenic acids were, among others, specific biomarkers of cheese groups. For the first time in ¹H NMR, we were able to identify and to quantitate signals related to minor fatty acids within cheese triacylglycerols.

Cyclopropane Fatty Acids as Quality Biomarkers of Cheeses from Ewes Fed Hay- and Silage-Based Diets

This study aimed to investigate cyclopropane fatty acids (CPFAs) as quality biomarkers of forage feedings in cheese fat obtained from ewe's milk, based on two different dietary treatments (hay and silage). The gas chromatography-mass spectrometry (GC-MS) analysis detected CPFAs in most cheese samples, both from hay and silage-based diets. CPFA levels in cheese fat from hay feeding were positively correlated to the total trans-monounsaturated fatty acids (MUFAs) and n-6 polyunsaturated fatty acids (PUFAs), whereas they were negatively correlated to cis-MUFAs, odd- and branched-chain fatty acids (i.e., C13:0 anteiso, C16:0 iso, and C17:1), and C22:5n-3, which are mainly associated with a low starch intake and grass pasture. Overall, the presence of CPFAs in ovine cheese fat suggests the use of silage, but it can also be an indicator of poor-quality hay forages. This approach confirmed the reliability of CPFAs as biomarkers of forage quality, especially in relation to the use of conserved forages and good livestock practices.

Genome-wide scan reveals genetic divergence in Italian Holstein cows bred within PDO cheese production chains

Dairy cattle breeds have been exposed to intense artificial selection for milk production traits over the last fifty years. In Italy, where over 80% of milk is processed into cheese, selection has also focused on cheese-making traits. Due to a deep-rooted tradition in cheese-making, currently fifty Italian cheeses are marked with the Protected Designation of Origin (PDO) label as they proved traditional land of origin and procedures for milk transformation. This study aimed to explore from a genetic point of view if the presence of such diverse productive contexts in Italy have shaped in a different manner the genome of animals originally belonging to a same breed. We analyzed high density genotype data from 1000 Italian Holstein cows born between 2014 and 2018. Those animals were either farmed in one of four Italian PDO consortia or used for drinkable milk production only. Runs of Homozygosity, Bayesian Information Criterion and Discriminant Analysis of Principal Components were used to evaluate potential signs of genetic divergence within the breed. We showed that the analyzed Italian Holstein cows have genomic inbreeding level above 5% in all subgroups, reflecting the presence of ongoing artificial selection in the breed. Our study provided a comprehensive representation of the genetic structure of the Italian Holstein breed, highlighting the presence of potential genetic subgroups due to divergent dairy farming systems. This study can be used to further investigate genetic variants underlying adaptation traits in these subgroups, which in turn might be used to design more specialized breeding programs.

Discriminant Canonical Analysis as a Validation Tool for Multivariety Native Breed Egg Commercial Quality Classification

This study aimed to develop a tool to validate multivariety breed egg quality classification depending on quality-related internal and external traits using a discriminant canonical analysis approach. A flock of 60 Utrerana hens (Franciscan, White, Black, and Partridge) and a control group of 10 Leghorn hens were placed in individual cages to follow the traceability of the eggs and perform an individual internal and external quality assessment. Egg groups were determined depending on their commercial size (S, M, L, and XL), laying hen breed, and variety. Egg weight, major diameter, minor diameter, shell b*, albumen height, and the presence or absence of visual defects in yolk and/or albumen showed multicollinearity problems (variance inflation factor (VIF) > 5) and were discarded. Albumen weight, eggshell weight, and yolk weight were the most responsible traits for the differences among egg quality categories (Wilks’ lambda: 0.335, 0.539, and 0.566 for albumen weight, eggshell weight, and yolk weight, respectively). The combination of traits in the first two dimensions explained 55.02% and 20.62% variability among groups, respectively. Shared properties between Partridge and Franciscan varieties may stem from their eggs presenting heavier yolks and slightly lower weights, while White Utrerana and Leghorn hens’ similarities may be ascribed to hybridization reminiscences.

A Review Regarding the Use of Molasses in Animal Nutrition

Simple Summary

The aim of the authors is to make a summary of the possible applications of molasses in animal nutrition, how to improve hays and silage qualities for beef and dairy cattle; to enhance industrial byproducts values by liquid feed in swine production; and to improve with feed blocks the extensive livestock production efficiency (cows, buffaloes, sheep, goats and pigs). Focus is both on characteristics feed based on molasses and on ruminal fermentation: the techniques of production, conservation and administration to animals have been widely described as being capable of positively influencing animal performance, milk and meat quality, as well as animal welfare.

Abstract

In the past fifty years, agriculture, and particularly livestock production, has become more resource-intensive, with negative implications regarding world environmental status. Currently, the circular economy 3R principles (to reduce, reuse and recycle materials) can offer many opportunities for the agri-food industry to become more resource-efficient. The closed-loop agri-food supply chain has the great potential of reducing environmental and economic costs, which result from food waste disposal. To meet these principles, the use of crop byproducts, such as molasses, in animal nutrition improves the nutritive value of coarse and poorly desired feedstuff, which could present a real opportunity. The aims of this study were to summarize the possible applications of molasses for animal nutrition, to improve hay and silage quality for beef and dairy cattle, to enhance industrial byproduct values using liquid feed in swine production, and to improve extensive livestock production with feed blocks. The study focused on both feed characteristics, based on molasses, and on ruminal fermentation of its carbohydrates; the techniques of the production, conservation and administration of molasses to animals have been widely described as being capable of positively influencing animal performance, milk and meat quality.

Calving time identified by the automatic detection of tail movements and rumination time, and observation of cow behavioural changes

The use of electronic devices to improve animal health, welfare and farm efficiency in precision livestock farming is a developing area of great scientific and commercial interest. In particular, the use of on-site dairy farm instruments to detect calving is a tool in reproduction livestock farming. The primary aim of this study was to validate the ability of the Moocall device (MD) to detect calving cows. In addition, behavioural changes in parturient dairy cows were evaluated using video-based observations. The MD was applied approximately 9 days before cow delivery. Observational sessions were conducted three times a day for each cow from the day before MD application to calving time. The sensitivity (Se) and specificity (Sp) at 3 and 24 h before calving were measured to test the effectiveness of the MD. In addition, behavioural changes were investigated before and after the MD application as well as before and during calving time. The 3 h Se and the 3 h Sp obtained were 95.2 and 71.4%, respectively. No false negatives were observed in the 24 h before delivery (24 h Se=100%) while the 3 h Se was 95.2%. The MD was well tolerated by the dairy cows since no change in behaviours was observed in this study among the cows with or without the MD, except for an increase in eating behaviour in the animals with the MD. As regards, the behavioural pattern during calving time (8 h before calving) in comparison with the previous phases, a significant increase in tail contraction frequency and raised tail position, and a decrease in eating behaviour and rumination time were observed. The first principal component (PC) was primarily explained by these variables, and calving cows best contributed to this PC. According to the results of the present study, the use of the MD can be a useful tool in detecting the moment of calving.

Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese

The aim of this study was to determine the effect of the forage preservation method (silage vs. hay) on volatile compounds and sensory properties of a traditional Caciocavallo cheese during ripening. A brown-midrib sudangrass hybrid was cultivated on a 7-ha field and at harvesting it was half ensiled in plastic silo bags and half dried to hay. Forty-four lactating cows were equally allotted into 2 groups fed a isonitrogenous and isoenergetic total mixed ration containing as the sole forage either sorghum hay (H group) or sorghum silage (S group). Milk from the 2 groups was used to produce 3 batches/diet of Caciocavallo ripened for 30, 60, and 90 d. Milk yield and composition as well as cheese chemical and fatty acid composition were not markedly affected by the diet treatment and ripening time. By contrast, ripening induced increased levels of the appearance attribute "yellowness," along with the "overall flavor," the odor/flavor attributes "butter" and "hay," the "salty," "bitter," and "umami" tastes, and the texture attribute "oiliness," whereas the appearance attribute "uniformity" and the texture attribute "elasticity" were reduced. The silage-based diet induced higher perceived intensities of several attributes such as "yellowness"; "overall flavor"; "butter"; "grass" and "hay" odor/flavors; "salty," "bitter," and "umami" tastes; and "tenderness" and "oiliness" textures. In S cheese we also observed higher amounts of ketones and fatty acids. Conversely, H cheese showed the terpene α-pinene, which was not detected in S cheese, and a higher intensity of the appearance attribute "uniformity." These differences allowed the trained panel to discriminate the products, determined an increased consumer liking for 90-d ripened cheese, and tended to increase consumer liking for hay cheese.

1H NMR Metabolic Profile to Discriminate Pasture Based Alpine Asiago PDO Cheeses

Simple Summary

Nowadays, alpine cheese from grazing dairy herds has a premium market value because consumers perceive its higher degree of healthiness and sustainability. The authenticity of pasture-based cheese should be safeguarded from local hay-based milk analogues. The study aimed at assessing the reliability of proton nuclear magnetic resonance (¹H NMR) to discriminate pasture-based alpine Asiago PDO cheeses of different ripening time from similar hay-based samples processed in the same dairy plant. Cheeses were produced from raw milk collected from grazing or hay-fed alpine dairy herds and they were ripened for 2 (Pressato), 4 (Allevo_4), and 6 (Allevo_6) months. Samples of the cheeses were submitted to wet chemistry and nuclear magnetic resonance analysis. The outcomes of the ¹H NMR spectroscopy were used in a multivariate discriminant procedure. Choline, 2,3-butanediol, lysine, and tyrosine and some residual sugar-like compounds were water-soluble biomarkers of cows’ feeding system. However, the application of ¹H NMR based metabolomics was an effective fingerprinting method to correctly identify only cheese samples with the shortest ripening period. The classification of more aged cheese samples according to the cows’ feeding system was less accurate likely due to the chemical and biochemical changes induced by a prolonged maturation process.

Abstract

The study was carried out in an alpine area of North-Eastern Italy to assess the reliability of proton nuclear magnetic resonance ¹H NMR to fingerprint and discriminate Asiago PDO cheeses processed in the same dairy plant from upland pasture-based milk or from upland hay-based milk. Six experimental types of Asiago cheese were made from raw milk considering 2 cows’ feeding systems (pasture- vs. hay-based milk) and 3 ripening times (2 months, Pressato vs. 4 months, Allevo_4 vs. 6 months, Allevo_6). Samples (n = 55) were submitted to chemical analysis and to ¹H NMR coupled with multivariate canonical discriminant analysis. Choline, 2,3-butanediol, lysine, tyrosine, and some signals of sugar-like compounds were suggested as the main water-soluble metabolites useful to discriminate cheese according to cows’ feeding system. A wider pool of polar biomarkers explained the variation due to ripening time. The validation procedure based on a predictive set suggested that ¹H NMR based metabolomics was an effective fingerprinting tool to identify pasture-based cheese samples with the shortest ripening period (Pressato). The classification to the actual feeding system of more aged cheese samples was less accurate likely due to their chemical and biochemical changes induced by a prolonged maturation process.

Does the dry cow treatment with monensin controlled release capsule affect Parmigiano Reggiano cheese production?

We investigated the effects of monensin controlled-release capsule (CRC; Kexxtone, Eli Lilly and Company Ltd., Indianapolis, IN) preventative ketosis treatment on the traditional cheesemaking process as well as the final characteristics of Parmigiano Reggiano (PR) cheese. The use of this prevention product to reduce the incidence of ketosis in transition dairy cows was approved by the European Medicines Agency in 2013. No previous studies are available concerning the effects of this treatment on prolonged-ripening cheese production such as PR. In PR cheese production, feed, feed additives, and cow treatments are strictly regulated to avoid any possible interference with traditional manufacturing processes. For these reasons, on 1 farm where all milk was used for PR cheese production, monensin CRC was administered to 33 cows, 21 d before calving in the monensin-treated group (TRT), whereas untreated cows with similar breed and parity characteristics constituted the control group (CTR). For 20 wk, milk obtained from each group and whey starter were separately managed and transported in the cheese factory, where 2 cheese wheels per group were produced daily, making 552 PR cheese wheels in total. Morning bulk tank milk composition, cheesemaking properties, and whey starter fermentation activities were analyzed twice a week. Every aspect of the cheesemaking process was recorded and the resulting cheese was evaluated after 36 h and 6, 12, and 18 mo from production for yield, texture defects, composition, and fatty acids profile. Milk from the 2 groups differed for somatic cell content (TRT = 3.04 vs. CTR = 4.06, somatic cell score), total bacterial count (TRT = 4.08 vs. CTR = 6.08 × 1,000 cfu/mL), titratable acidity (TRT = 3.66 vs. CTR = 3.72 Soxhlet-Henkel degrees/50 mL), and casein content percentage (TRT = 2.4 vs. CTR = 2.5%). Whey starter parameters were comparable between the 2 groups. Final cheese composition and organoleptic profile were not influenced by the treatment, except for C18:1 content being enhanced (TRT = 22.8 vs. CTR = 20.8% of fatty acids). Percentage of defected ripened cheese was significantly lower in the treated group, both at x-ray evaluation performed at 6 mo (TRT = 6.2 vs. CTR = 12.3%) and at the consortium inspection, performed at 12 mo of ripening (TRT = 1.5 vs. CTR = 6.5%). On the other hand, average cheese yield at 18 mo of ripening was partially reduced (TRT = 7.5 vs. CTR = 7.7%). Overall, the use of monensin CRC had no negative effect on the cheesemaking process, prolonged ripening cheese characteristics, milk composition, or whey starter quality.