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Wu J, Chen S, Van der Meeren P. Heat Stability Assessment of Milk: A Review of Traditional and Innovative Methods. Foods 2024; 13:2236. [PMID: 39063320 PMCID: PMC11275249 DOI: 10.3390/foods13142236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2024] [Revised: 07/04/2024] [Accepted: 07/10/2024] [Indexed: 07/28/2024] Open
Abstract
It is important to differentiate milk with different thermostabilities for diverse applications in food products and for the appropriate selection of processing and maintenance of manufacturing facilities. In this review, an overview of the chemical changes in milk subjected to high-temperature heating is given. An emphasis is given to the studies of traditional and state-of-the-art strategies for assessing the milk thermostability, as well as their influencing factors. Traditional subjective and objective techniques have been used extensively in many studies for evaluating thermostability, whereas recent research has been focused on novel approaches with greater objectivity and accuracy, including innovative physical, spectroscopic, and predictive tools.
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Affiliation(s)
- Jianfeng Wu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China;
- Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium;
| | - Simin Chen
- Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium;
- School of Pharmaceutical Sciences, Guangzhou Medical University, Guangzhou 511436, China
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2
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Application of Optical Quality Control Technologies in the Dairy Industry: An Overview. PHOTONICS 2021. [DOI: 10.3390/photonics8120551] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Sustainable development of the agricultural industry, in particular, the production of milk and feed for farm animals, requires accurate, fast, and non-invasive diagnostic tools. Currently, there is a rapid development of a number of analytical methods and approaches that meet these requirements. Infrared spectrometry in the near and mid-IR range is especially widespread. Progress has been made not only in the physical methods of carrying out measurements, but significant advances have also been achieved in the development of mathematical processing of the received signals. This review is devoted to the comparison of modern methods and devices used to control the quality of milk and feed for farm animals.
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3
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Stocco G, Dadousis C, Vacca GM, Pazzola M, Paschino P, Dettori ML, Ferragina A, Cipolat-Gotet C. Breed of goat affects the prediction accuracy of milk coagulation properties using Fourier-transform infrared spectroscopy. J Dairy Sci 2021; 104:3956-3969. [PMID: 33612240 DOI: 10.3168/jds.2020-19491] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Accepted: 12/23/2020] [Indexed: 01/23/2023]
Abstract
The prediction of traditional goat milk coagulation properties (MCP) and curd firmness over time (CFt) parameters via Fourier-transform infrared (FTIR) spectroscopy can be of significant economic interest to the dairy industry and can contribute to the breeding objectives for the genetic improvement of dairy goat breeds. Therefore, the aims of this study were to (1) explore the variability of milk FTIR spectra from 4 goat breeds (Camosciata delle Alpi, Murciano-Granadina, Maltese, and Sarda), and to assess the possible discriminant power of milk FTIR spectra among breeds, (2) assess the viability to predict coagulation traits by using milk FTIR spectra, and (3) quantify the effect of the breed on the prediction accuracy of MCP and CFt parameters. In total, 611 individual goat milk samples were used. Analysis of variance of measured MCP and CFt parameters was carried out using a mixed model including the farm and pendulum as random factors, and breed, parity, and days in milk as fixed factors. Milk spectra for each goat were collected over the spectral range from wavenumber 5,011 to 925 × cm-1. Discriminant analysis of principal components was used to assess the ability of FTIR spectra to identify breed of origin. A Bayesian model was used to calibrate equations for each coagulation trait. The accuracy of the model and the prediction equation was assessed by cross-validation (CRV; 80% training and 20% testing set) and stratified CRV (SCV; 3 breeds in the training set, one breed in the testing set) procedures. Prediction accuracy was assessed by using coefficient of determination of validation (R2VAL), the root mean square error of validation (RMSEVAL), and the ratio performance deviation. Moreover, measured and FTIR predicted traits were compared in the SCV procedure by assessing their least squares means for the breed effect, Pearson correlations, and variance heteroscedasticity. Results showed the feasibility of using FTIR spectra and multivariate analyses to correctly assign milk samples to their breeds of origin. The R2VAL values obtained with the CRV procedure were moderate to high for the majority of coagulation traits, with RMSEVAL and ratio performance deviation values increasing as the coagulation process progresses from rennet addition. Prediction accuracy obtained with the SCV were strongly influenced by the breed, presenting general low values restricting a practical application. In addition, the low Pearson correlation coefficients of Sarda breed for all the traits analyzed, and the heteroscedastic variances of Camosciata delle Alpi, Murciano-Granadina, and Maltese breeds, further indicated that it is fundamental to consider the differences existing among breeds for the prediction of milk coagulation traits.
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Affiliation(s)
- Giorgia Stocco
- Department of Veterinary Science, University of Parma, 43126 Parma, Italy
| | - Christos Dadousis
- Department of Veterinary Science, University of Parma, 43126 Parma, Italy
| | | | - Michele Pazzola
- Department of Veterinary Medicine, University of Sassari, 07100 Sassari, Italy
| | - Pietro Paschino
- Department of Veterinary Medicine, University of Sassari, 07100 Sassari, Italy
| | - Maria Luisa Dettori
- Department of Veterinary Medicine, University of Sassari, 07100 Sassari, Italy
| | - Alessandro Ferragina
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, D15 KN3K Dublin, Ireland
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Loudiyi M, Temiz HT, Sahar A, Haseeb Ahmad M, Boukria O, Hassoun A, Aït-Kaddour A. Spectroscopic techniques for monitoring changes in the quality of milk and other dairy products during processing and storage. Crit Rev Food Sci Nutr 2020; 62:3063-3087. [PMID: 33381982 DOI: 10.1080/10408398.2020.1862754] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The application of spectroscopic techniques can help in alleviating problems encountered during the processing of milk and dairy products. Indeed, traditional analytical methods (e.g., physicochemical measurements, sensory, chromatography) are relatively expensive, time-consuming, and require chemicals and sophisticated analytical equipment, and skilled operators. Hence, there is a need to develop faster and less costly methods for accurately monitoring changes in the quality of milk and other dairy products during processing and storage.Many nondestructive and noninvasive instrumental techniques are available for inline and online monitoring of food. These include fluorescence spectroscopy, mid-infrared (MIR), near-infrared (NIR), nuclear magnetic resonance (NMR), etc. These techniques are usually used in combination with chemometric tools a to explore the information present in spectral data.This review article will discuss the potential of the above-mentioned spectroscopic techniques for monitoring chemical modifications of dairy products and the prediction of their functional properties during processing. The advantages and disadvantages of each technique are also discussed in this review. Finally, some conclusions are drawn, and the future trends of these methods are presented.
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Affiliation(s)
| | | | - Amna Sahar
- Department of Food Engineering/National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | | | - Oumayma Boukria
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, Fez, Morocco
| | - Abdo Hassoun
- Nofima, Norwegian Institute of Food, Norway Tromsø
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5
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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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6
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Chang S, Yin C, Liang S, Lu M, Wang P, Li Z. Confirmation of brand identification in infant formulas by using near-infrared spectroscopy fingerprints. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2020; 12:2469-2475. [PMID: 32930236 DOI: 10.1039/d0ay00375a] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
In this study, a near infrared (NIR) spectroscopy fingerprinting method coupled with principal component analysis (PCA) was developed for the confirmation of brand identification in infant formulas. The NIR spectroscopy fingerprints of the Brand A infant formula were acquired in 12 000-4000 cm-1 at a sample temperature of 20 °C without pressing the sample. The contents of major nutrients of Stage 1, 2, and 3 infant formulas were compared within Brand A. The NIR spectroscopy fingerprints of Brand A Stage 1 samples were compared with those of four other brand-named Stage 1 samples, whereas the fingerprints of Brand A Stage 2 and 3 were compared with those of two of the four brands, to distinguish the differences between brands. The NIR spectroscopy fingerprinting results showed that the Brand A formula can be completely differentiated from the other brands at each stage. The combination of NIR spectroscopy fingerprinting and PCA is an effective method for the purpose of confirmation of brand identification and brand protection in infant formulas.
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Affiliation(s)
- Shuyi Chang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Chengcheng Yin
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Sha Liang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Mei Lu
- Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 N21st Street, Lincoln, Nebraska 68588, USA
| | - Ping Wang
- Xi'an Yinqiao Dairy Group Co., Ltd, Xi'an 710600, PR China
| | - Zhicheng Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
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7
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Paschino P, Stocco G, Dettori ML, Pazzola M, Marongiu ML, Pilo CE, Cipolat-Gotet C, Vacca GM. Characterization of milk composition, coagulation properties, and cheese-making ability of goats reared in extensive farms. J Dairy Sci 2020; 103:5830-5843. [PMID: 32418696 DOI: 10.3168/jds.2019-17805] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Accepted: 03/09/2020] [Indexed: 12/17/2022]
Abstract
The aims of this study were to explore the variability of milk composition, coagulation properties, and cheese-making traits of the Sarda goat breed, and to investigate the effects of animal and farm factors, and the geographic area (Central-East vs. South-West) of an insular region of Italy, Sardinia. A total of 570 Sarda goats reared in 21 farms were milk-sampled during morning milking. Individual milk samples were analyzed for composition, traditional milk coagulation properties (MCP), modeled curd-firming over time parameters (CFt), and cheese-making traits (cheese yield, %CY; recovery of nutrients, %REC; daily cheese yield, dCY). Farms were classified into 2 categories based on milk energy level (MEL; high or low), defined according to the average net energy of milk daily produced by the lactating goats. Milk yield and composition were analyzed using a mixed model including the fixed effects of MEL, geographic area, days in milk, and parity, and the random effect of farm within MEL and geographic area. Data about MCP, CFt, and the cheese-making process were analyzed using the same model, with the inclusion of the effects of animal and pendulum of the lactodynamograph instrument, allowing the measure of repeatability of these traits. Results showed that animal had greater influence on coagulation and cheese-making traits compared with farm effect. Days in milk influenced milk composition, whose changes partly reflected the modifications of %CY traits. Moreover, large differences were observed between primiparous and multiparous goats: primiparous goats produced less milk of better quality (higher fat, lower somatic cell and bacterial counts) and less cheese, but with higher recovery of fat and protein in the curd, compared with multiparous goats. The repeatability was very high, for both coagulation (84.0 to 98.8%) and cheese-making traits (89.7 to 99.9%). The effect of MEL was significant for daily productions of milk and cheese, coagulation time, and recovery of protein in the curd, which were better in high-MEL farms. As regards geographic area, milk composition and percentage cheese yield were superior in the Central-East area, whereas daily milk and cheese production and MCP were better in the South-West. This result was explainable by the phenomenon of crossbreeding Sarda goats with Maltese bucks, which occurred with greater intensity in the South-West than in the Central-East area of the island. The results provided by this study could be of great interest for the goat dairy sector. Indeed, the methods described in the present study could be applicable for other farming methods, goat breeds, and geographic areas. The collection of a wide range of phenotypes at individual animal level is fundamental for the characterization of local populations and can be used to guarantee breed conservation and the persistence of traditional farming systems, and to increase farmers' profit.
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Affiliation(s)
- Pietro Paschino
- Department of Veterinary Medicine, University of Sassari, 07100 Sassari, Italy
| | - Giorgia Stocco
- Department of Veterinary Science, University of Parma, 43126 Parma, Italy
| | - Maria L Dettori
- Department of Veterinary Medicine, University of Sassari, 07100 Sassari, Italy
| | - Michele Pazzola
- Department of Veterinary Medicine, University of Sassari, 07100 Sassari, Italy
| | - Maria L Marongiu
- Department of Veterinary Medicine, University of Sassari, 07100 Sassari, Italy
| | - Carlo E Pilo
- Department of Veterinary Medicine, University of Sassari, 07100 Sassari, Italy
| | | | - Giuseppe M Vacca
- Department of Veterinary Medicine, University of Sassari, 07100 Sassari, Italy
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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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9
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Pazzola M. Coagulation Traits of Sheep and Goat Milk. Animals (Basel) 2019; 9:E540. [PMID: 31398830 PMCID: PMC6720275 DOI: 10.3390/ani9080540] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 08/04/2019] [Accepted: 08/06/2019] [Indexed: 12/13/2022] Open
Abstract
Milk production from sheep and goat species is continuously growing worldwide, and its main use is for cheesemaking. Given that the final quality of cheese is linked to the traits of raw milk cheese yield at dairy plants, it is often calculated by using predictive formulas based on fat and protein content. Predictive formulas have been studied for bovine milk and are very effective but not appropriate for sheep and goat milk. Several methods, which simulate the actual coagulation processes, are available at the laboratories. This article reviews the available literature about rennet coagulation and cheese yield traits from sheep and goat milk and the methods used at the laboratory level. In general, if compared to cow milk, sheep and goat milk are characterized by shorter rennet coagulation times and a very limited amount of non-coagulating samples. Curd firmness of sheep milk is almost independent from the rennet coagulation time, and some coagulation traits can be predicted by infrared spectra. In addition, coagulation traits are characterized by appropriate values of heritability to be considered in selective breeding plans. With regard to goat milk, rennet coagulation time and cheese yield are strongly influenced by the breed effect.
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Affiliation(s)
- Michele Pazzola
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy.
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10
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Amalfitano N, Cipolat-Gotet C, Cecchinato A, Malacarne M, Summer A, Bittante G. Milk protein fractions strongly affect the patterns of coagulation, curd firming, and syneresis. J Dairy Sci 2019; 102:2903-2917. [DOI: 10.3168/jds.2018-15524] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2018] [Accepted: 12/14/2018] [Indexed: 01/10/2023]
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11
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Strani L, Grassi S, Casiraghi E, Alamprese C, Marini F. Milk Renneting: Study of Process Factor Influences by FT-NIR Spectroscopy and Chemometrics. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02266-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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12
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Paschino P, Vacca GM, Dettori ML, Pazzola M. An approach for the estimation of somatic cells’ effect in Sarda sheep milk based on the analysis of milk traits and coagulation properties. Small Rumin Res 2019. [DOI: 10.1016/j.smallrumres.2018.10.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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13
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Pazzola M, Stocco G, Paschino P, Dettori ML, Cipolat-Gotet C, Bittante G, Vacca GM. Modeling of coagulation, curd firming, and syneresis of goat milk from 6 breeds. J Dairy Sci 2018; 101:7027-7039. [DOI: 10.3168/jds.2018-14397] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2018] [Accepted: 03/24/2018] [Indexed: 02/04/2023]
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14
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Cipolat-Gotet C, Pazzola M, Ferragina A, Cecchinato A, Dettori ML, Vacca GM. Technical note: Improving modeling of coagulation, curd firming, and syneresis of sheep milk. J Dairy Sci 2018; 101:5832-5837. [DOI: 10.3168/jds.2017-14256] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Accepted: 03/08/2018] [Indexed: 11/19/2022]
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Oliveira R, Souz M, Silva C, Prado C, Rezende C, Lage M. Determinação do caseinomacropeptídeo em leite UAT por espectroscopia no infravermelho próximo e regressão por mínimos quadrados parciais. ARQ BRAS MED VET ZOO 2018. [DOI: 10.1590/1678-4162-9778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
RESUMO O presente trabalho foi realizado com o objetivo de desenvolver um método para a determinação de CMP em leite UAT por meio da aplicação da espectroscopia de infravermelho próximo. Leites UAT de oito marcas diferentes foram utilizados para a construção dos modelos de calibração. Os resultados demonstram que, para o desenvolvimento de um modelo de calibração adequado para a determinação de CMP em leite UAT, deve-se utilizar, juntamente com o método de regressão PLS, o método de seleção de espectros máxima distância e os pré-tratamentos 2ª derivada e variável normal padronizada. Além disso, pôde-se determinar que as regiões do infravermelho próximo mais correlacionadas com os movimentos vibracionais dos aminoácidos presentes no CMP foram: 1100-1310; 1400-1430; 1490-1550; 1640-1680; 1780-1970; 2020-2100 e 2310-2350nm. Conclui-se que a espectroscopia de infravermelho próximo pode ser uma alternativa para a determinação de CMP em leite UAT, desde que haja um conjunto de calibração com amostras representativas da população a ser predita no futuro.
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Affiliation(s)
| | | | | | | | | | - M.E. Lage
- Universidade Federal de Goiás, Brazil
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16
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Vacca GM, Stocco G, Dettori ML, Pira E, Bittante G, Pazzola M. Milk yield, quality, and coagulation properties of 6 breeds of goats: Environmental and individual variability. J Dairy Sci 2018; 101:7236-7247. [PMID: 29753466 DOI: 10.3168/jds.2017-14111] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2017] [Accepted: 04/05/2018] [Indexed: 01/21/2023]
Abstract
Goat milk and cheese production is continuously increasing and milk composition and coagulation properties (MCP) are useful tools to predict cheesemaking aptitude. The present study was planned to investigate the extension of lactodynamographic analysis up to 60 min in goat milk, to measure the farm and individual factors, and to investigate differences among 6 goat breeds. Daily milk yield (dMY) was recorded and milk samples collected from 1,272 goats reared in 35 farms. Goats were of 6 different breeds: Saanen and Camosciata delle Alpi for the Alpine type, and Murciano-Granadina, Maltese, Sarda, and Sarda Primitiva for the Mediterranean type. Milk composition (fat, protein, lactose, pH; somatic cell score; logarithmic bacterial count) and MCP [rennet coagulation time (RCT, min), curd-firming time (k20, min), curd firmness at 30, 45, and 60 min after rennet addition (a30, a45, and a60, mm)] were recorded, and daily fat and protein yield (dFPY g/d) was calculated as the sum of fat and protein concentration multiplied by the dMY. Data were analyzed using different statistical models to measure the effects of farm, parity, stage of lactation and breed; lastly, the direct and the indirect effect of breed were quantified by comparing the variance of breed from models with or without the inclusion of linear regression of fat, protein, lactose, pH, bacterial, somatic cell counts, and dMY. Orthogonal contrasts were performed to compare least squares means. Almost all traits exhibited high variability, with coefficients of variation between 32 (for RCT) and 63% (for a30). The proportion of variance regarding dMY, dFPY, and milk composition due to the farm was moderate, whereas for MCP it was low, except for a60, at 69%. Parity affected both yield and quality traits of milk, with least squares means of dMY and dFPY showing an increase and RCT and curd firmness traits a decrease from the first to the last parity class. All milk quality traits, excluding fat, were affected by the stage of lactation; RCT and k20 decreased rapidly and a30 was higher from the first to the last part of lactation. Alpine breeds showed the highest dMY and dFPY but Mediterranean the best percentage of protein, fat, and lactose and a shorter k20 and a greater a30. Among the Mediterranean goats, Murciano-Granadina goats had the highest milk yield, fat, and protein contents, whereas Maltese, Sarda, and Sarda Primitiva were characterized by much more favorable technological properties in terms of k20, a30, and a45. In conclusion, as both the farm and individual factors highly influenced milk composition and MCP traits, improvements of these traits should be based both on modifying management and individual goat factors. As expected, several differences were attributable to the breed effect, with the best milk production for the Alpines and milk quality and coagulation for the Mediterranean goats.
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Affiliation(s)
- Giuseppe M Vacca
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy
| | - Giorgia Stocco
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020 Legnaro (PD), Italy.
| | - Maria L Dettori
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy
| | - Emanuela Pira
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy
| | - Giovanni Bittante
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Michele Pazzola
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy
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17
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Dadousis C, Pegolo S, Rosa GJM, Bittante G, Cecchinato A. Genome-wide association and pathway-based analysis using latent variables related to milk protein composition and cheesemaking traits in dairy cattle. J Dairy Sci 2017; 100:9085-9102. [PMID: 28843680 DOI: 10.3168/jds.2017-13219] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2017] [Accepted: 07/16/2017] [Indexed: 12/19/2022]
Abstract
The aim of this study was to perform genome-wide associations (GWAS) and gene-set enrichment analyses with protein composition and cheesemaking-related latent variables (factors; F) in a cohort of 1,011 Italian Brown Swiss cows. Factor analysis was applied to identify latent structures of 26 phenotypes related to bovine milk quantity and quality, protein fractions [αS1-, αS2-, β-, and κ-casein (CN), β-lactoglobulin, and α-lactalbumin (α-LA)], coagulation and curd firming at time t (CFt) measures, and cheese properties [cheese yield (%CY) and nutrients recovery in the curd] of individual cows. Ten orthogonal F were extracted, explaining 74% of the original variability. Factor 1%CY underlined the %CY characteristics, F2CFt was related to the CFt process parameters, F3Yield was considered as descriptor of milk and solids yield, whereas F4Cheese N underscored the presence of nitrogenous compounds (N) into the cheese. Four more F were related to the milk caseins (F5αS1-β-CN, F7β-κ-CN, F8αS2-CN, and F9αS1-CN-Ph) and 1 F was linked to the whey protein (F10α-LA); 1 F underlined the udder health status (F6Udder health). All cows were genotyped with the Illumina BovineSNP50 Bead Chip v.2 (Illumina Inc., San Diego, CA). Single marker regression GWAS were fitted. Gene-set enrichment analysis was run on GWAS results, using the Gene Ontology and Kyoto Encyclopedia of Genes and Genomes pathway databases, to reveal ontologies or pathways associated with the F. All F but F3Yield showed significance in GWAS. Signals in 10 Bos taurus autosomes (BTA) were detected. High peaks on BTA6 (∼87 Mbp) were found for F6β-κ-CN, F5αS1-β-CN, and at the tail of BTA11 (∼104 Mbp) for F4Cheese N. Gene-set enrichment analyses showed significant results (false discovery rate at 5%) for F8αS2-CN, F1%CY, F4Cheese N, and F10α-LA. For F8αS2-CN, 33 Gene Ontology terms and 3 Kyoto Encyclopedia of Genes and Genomes categories were enriched, including terms related to ion transport and homeostasis, neuron function or part, and GnRH signaling pathway. Our results support the feasibility of factor analysis as a dimension reduction technique in genomic studies and evidenced a potential key role of αS2-CN in milk quality and composition.
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Affiliation(s)
- Christos Dadousis
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy
| | - Sara Pegolo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy
| | - Guilherme J M Rosa
- Department of Animal Sciences and Department of Biostatistics and Medical Informatics, University of Wisconsin, Madison 53706
| | - Giovanni Bittante
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy
| | - Alessio 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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Perna A, Intaglietta I, Gambacorta E, Simonetti A. The influence of casein haplotype on quality, coagulation, and yield traits of milk from Italian Holstein cows. J Dairy Sci 2017; 99:3288-3294. [PMID: 26947288 DOI: 10.3168/jds.2015-10463] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2015] [Accepted: 01/20/2016] [Indexed: 11/19/2022]
Abstract
The aim of this work was to investigate the effect of casein haplotype (CSN1S1, CSN2, and CSN3) on quality, coagulation, and yield traits of milk from Italian Holstein cows. The casein haplotype was determined by isoelectric focusing; milk clotting properties were determined by using a mechanical lacto-dynamographic instrument; and the yields of pressed and pasta filata cheeses were expressed as kilograms of cheese per 100kg of milk processed. Statistical analysis showed a significant effect of the casein haplotype. In particular, BB-A(1)A(1)-AA milk showed the highest fat content (4.01g/100g), whereas BB-A(2)A(2)-BB milk had a higher protein content, the best coagulation characteristics, and the highest yields in pressed and pasta filata cheeses, and, consequently, better ability to retain fat and protein in the curd. The results of this study suggest that knowledge of milk protein polymorphisms not only allows the production of milk with specific qualitative and quantitative characteristics, but it could also be used as a specific marker within a breed to identify milk suitable for cheesemaking, which confers an economical advantage for dairy producers.
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Affiliation(s)
- Annamaria Perna
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10-85100, Italy.
| | - Immacolata Intaglietta
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10-85100, Italy
| | - Emilio Gambacorta
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10-85100, Italy
| | - Amalia Simonetti
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10-85100, Italy
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19
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Wang L, Sun DW, Pu H, Cheng JH. Quality analysis, classification, and authentication of liquid foods by near-infrared spectroscopy: A review of recent research developments. Crit Rev Food Sci Nutr 2017; 57:1524-1538. [DOI: 10.1080/10408398.2015.1115954] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Lu Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, P. R. China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, P. R. China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, P. R. China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, P. R. China
- Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
| | - Hongbin Pu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, P. R. China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, P. R. China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, P. R. China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, P. R. China
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20
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Methodologies for the Characterization of the Quality of Dairy Products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2017; 82:237-275. [PMID: 28427534 DOI: 10.1016/bs.afnr.2016.12.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
The growing interest of consumers in food quality and safety issues has contributed to the increasing demand for sensitive and rapid analytical technologies. Physicochemical, textural, sensory, etc., methods have been used to evaluate the quality and authenticity of milk and dairy products. Despite the importance of these standard methods, they are expensive and time consuming. Recently, spectroscopic methods have shown great potential due to speed of analysis, minimal sample preparation, high repeatability, low cost, and, most of all, the fact that these techniques are noninvasive and nondestructive and, therefore, could be applied to any on-line monitoring system. This chapter gave examples of the application of the most commonly traditional methods for the determination of the quality of milk and dairy products. A special focus is devoted to the use of infrared and fluorescence spectroscopies for the evaluation of the quality of dairy products.
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21
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Variation of milk coagulation properties, cheese yield, and nutrients recovery in curd of cows of different breeds before, during and after transhumance to highland summer pastures. J DAIRY RES 2016; 84:39-48. [DOI: 10.1017/s0022029916000583] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
This paper aimed at evaluating the effect of summer transhumance to mountain pastures of dairy cows of different breeds on cheese-making ability of milk. Data were from 649 dairy cows of specialized (Holstein Friesian and Brown Swiss) dual purpose (Simmental) and local (mostly Rendena and Alpine Grey) breeds. The Fourier-Transform Infra-Red Spectra (FTIRS) of their milk samples were collected before and after transhumance in 109 permanent dairy farms, and during transhumance in 14 summer farms (with multi-breeds herds) of the Trento Province, north-eastern Italy. A variety of 18 traits describing milk coagulation, curd firming, cheese yield and nutrients recovery in curd/loss in whey were predicted on the basis of FTIRS collected at the individual cow level. Moving the cows to summer farms improved curd firming traits but reduced cheese yields because of an increase of water and fat lost in the whey. During summer grazing, most of cheese-making traits improved, often non-linearly. The milk from summer farms supplementing cows with more concentrates showed better curd firming and cheese yield, because of lower fat lost in the whey. The breed of cows affected almost all the traits with a worst cheese-making ability for milk samples of Holsteins through all the trial, and interacted with concentrate supplementation because increasing compound feed tended to improve cheese-making traits for all breed, with the exception of local breeds for coagulation time and of Brown Swiss for curd firming time. In general, summer transhumance caused a favourable effect on cheese-making aptitude of milk, even though with some difference according to parity, initial days in milk, breed and concentrate supplementation of cows.
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22
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Shakerian M, Kiani H, Ehsani MR. Effect of buffalo milk on the yield and composition of buffalo feta cheese at various processing parameters. FOOD BIOSCI 2016. [DOI: 10.1016/j.fbio.2016.06.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Bonfatti V, Degano L, Menegoz A, Carnier P. Short communication: Mid-infrared spectroscopy prediction of fine milk composition and technological properties in Italian Simmental. J Dairy Sci 2016; 99:8216-8221. [PMID: 27497897 DOI: 10.3168/jds.2016-10953] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2016] [Accepted: 06/21/2016] [Indexed: 11/19/2022]
Abstract
The objective of this study was to evaluate the ability of mid-infrared predictions of fine milk composition and technological traits to serve as a tool for large-scale phenotyping of the Italian Simmental population. Calibration equations accurately predicted the fatty acid profile of the milk, but we obtained moderate or poor accuracy for detailed protein composition, coagulation properties, curd yield and composition, lactoferrin, and concentration of major minerals. To evaluate the role of infrared predictions as indicator traits of fine milk composition in indirect selective breeding programs, the genetic parameters of the traits predicted using mid-infrared spectra need to be estimated.
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Affiliation(s)
- V Bonfatti
- Department of Comparative Biomedicine and Food Science, BCA, University of Padova, Viale dell'Università 16, 35020, Legnaro, Italy.
| | - L Degano
- Italian Simmental Cattle Breeders Association, via Nievo 19, 33100, Udine, Italy
| | - A Menegoz
- Friuli Venezia Giulia Milk Recording Agency, Via XXIX Ottobre 9/B, 33033, Codroipo, Italy
| | - P Carnier
- Department of Comparative Biomedicine and Food Science, BCA, University of Padova, Viale dell'Università 16, 35020, Legnaro, Italy
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24
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Manca M, Serdino J, Gaspa G, Urgeghe P, Ibba I, Contu M, Fresi P, Macciotta N. Derivation of multivariate indices of milk composition, coagulation properties, and individual cheese yield in dairy sheep. J Dairy Sci 2016; 99:4547-4557. [DOI: 10.3168/jds.2015-10589] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2015] [Accepted: 03/02/2016] [Indexed: 12/17/2022]
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25
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Bobbo T, Cipolat-Gotet C, Bittante G, Cecchinato A. The nonlinear effect of somatic cell count on milk composition, coagulation properties, curd firmness modeling, cheese yield, and curd nutrient recovery. J Dairy Sci 2016; 99:5104-5119. [PMID: 27179860 DOI: 10.3168/jds.2015-10512] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2015] [Accepted: 03/15/2016] [Indexed: 01/21/2023]
Abstract
The aim of this study was to investigate the relationships between somatic cell count (SCC) in milk and several milk technological traits at the individual cow level. In particular, we determined the effects of very low to very high SCC on traits related to (1) milk yield and composition; (2) coagulation properties, including the traditional milk coagulation properties (MCP) and the new curd firming model parameters; and (3) cheese yield and recovery of milk nutrients in the curd (or loss in the whey). Milk samples from 1,271 Brown Swiss cows from 85 herds were used. Nine coagulation traits were measured: 3 traditional MCP [rennet coagulation time (RCT, min), curd firming rate (k20, min), and curd firmness after 30 min (a30, mm)] and 6 new curd firming and syneresis traits [potential asymptotic curd firmness at infinite time (CFP, mm), curd firming instant rate constant (kCF, % × min(-1)), syneresis instant rate constant (kSR, % × min(-1)), rennet coagulation time estimated using the equation (RCTeq, min), maximum curd firmness achieved within 45 min (CFmax, mm), and time at achievement of CFmax (tmax, min)]. The observed cheese-making traits included 3 cheese yield traits (%CYCURD, %CYSOLIDS, and %CYWATER, which represented the weights of curd, total solids, and water, respectively, as a percentage of the weight of the processed milk) and 4 nutrient recoveries in the curd (RECFAT, RECPROTEIN, RECSOLIDS, and RECENERGY, which each represented the percentage ratio between the nutrient in the curd and milk). Data were analyzed using a linear mixed model with the fixed effects of days in milk, parity, and somatic cell score (SCS), and the random effect of herd-date. Somatic cell score had strong influences on casein number and lactose, and also affected pH; these were traits characterized by a quadratic pattern of the data. The results also showed a negative linear relationship between SCS and milk yield. Somatic cell score influenced almost all of the tested coagulation traits (both traditional and modeled), with the exceptions of k20, CFP, and kSR. Gelation was delayed when the SCS decreased (slightly) and when it increased (strongly) with respect to a value of 2, as confirmed by the quadratic patterns observed for both RCT and RCTeq. The SCS effect on a30 showed a quadratic pattern almost opposite to that observed for RCT. With respect to the CFt parameters, kCF decreased linearly as SCS increased, resulting in a linear decrease of CFmax and a quadratic pattern for tmax. Milk SCS attained significance for %CYCURD, %CYWATER, and RECPROTEIN. As the SCS increased beyond 3, we observed a progressive quadratic decrease of the water retained in the curd (%CYWATER), which caused a parallel decrease in %CYCURD. With respect to RECPROTEIN, the negative effect of SCS was almost linear. Recovery of fat and (consequently) RECENERGY was characterized by a more evident quadratic trend, with the most favorable values associated with an intermediate SCS. Together, our results confirmed that high SCS has a negative effect on milk composition and technological traits, highlighting the nonlinear trends of some traits across the different classes of SCS. Moreover, we report that a very low SCS has a negative effect on some technological traits of milk.
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Affiliation(s)
- T Bobbo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - C Cipolat-Gotet
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - G Bittante
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - A Cecchinato
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
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26
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Dadousis C, Biffani S, Cipolat-Gotet C, Nicolazzi E, Rossoni A, Santus E, Bittante G, Cecchinato A. Genome-wide association of coagulation properties, curd firmness modeling, protein percentage, and acidity in milk from Brown Swiss cows. J Dairy Sci 2016; 99:3654-3666. [DOI: 10.3168/jds.2015-10078] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2015] [Accepted: 01/20/2016] [Indexed: 11/19/2022]
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27
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Cecchinato A, Bittante G. Genetic and environmental relationships of different measures of individual cheese yield and curd nutrients recovery with coagulation properties of bovine milk. J Dairy Sci 2016; 99:1975-1989. [DOI: 10.3168/jds.2015-9629] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2015] [Accepted: 11/11/2015] [Indexed: 11/19/2022]
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28
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Cipolat-Gotet C, Cecchinato A, Stocco G, Bittante G. The 9-MilCA method as a rapid, partly automated protocol for simultaneously recording milk coagulation, curd firming, syneresis, cheese yield, and curd nutrients recovery or whey loss. J Dairy Sci 2016; 99:1065-1082. [DOI: 10.3168/jds.2015-9734] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Accepted: 11/02/2015] [Indexed: 11/19/2022]
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29
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Kamal M, Karoui R. Analytical methods coupled with chemometric tools for determining the authenticity and detecting the adulteration of dairy products: A review. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.07.007] [Citation(s) in RCA: 133] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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30
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Bergamaschi M, Biasioli F, Cappellin L, Cecchinato A, Cipolat-Gotet C, Cornu A, Gasperi F, Martin B, Bittante G. Proton transfer reaction time-of-flight mass spectrometry: A high-throughput and innovative method to study the influence of dairy system and cow characteristics on the volatile compound fingerprint of cheeses. J Dairy Sci 2015; 98:8414-27. [PMID: 26476950 DOI: 10.3168/jds.2015-9803] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2015] [Accepted: 08/29/2015] [Indexed: 11/19/2022]
Abstract
The aim of this work was to study the effect of dairy system and individual cow-related factors on the volatile fingerprint of a large number of individual model cheeses analyzed by proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS). A total of 1,075 model cheeses were produced using milk samples collected from individual Brown Swiss cows reared in 72 herds located in mountainous areas of Trento province (Italy). The herds belonged to 5 main dairy systems ranging from traditional to modern and the cows presented different daily milk yields (24.6±7.9kg × d(-1)), stages of lactation (199±138 d in milk), and parities (2.7±1.8). The PTR-ToF-MS revealed 619 peaks, of which the 240 most intense were analyzed, and 61 of these were tentatively attributed to relevant volatile organic compounds on the basis of their fragmentation patterns and data from the literature. Principal component analysis was used to convert the multiple responses characterizing the PTR-ToF-MS spectra into 5 synthetic variables representing 62% of the total information. These principal components were related to groups of volatile compounds tentatively attributed to different peaks and used to investigate the relationship of the volatile compound profile obtained by PTR-ToF-MS to animal and farm characteristics. Lactation stage is related to 4 principal components which brought together 52.9% of the total variance and 57.9% of the area of analyzed peaks. In particular, 2 principal components were positively related to peaks tentatively attributed to aldehydes and ketones and negatively related to alcohols, esters, and acids, which displayed a linear increase during lactation. The second principal component was affected by dairy system; it was higher in the modern system in which cows received total mixed rations. The third principal component was positively related to daily milk production. In summary, we report the first application of this innovative, high-throughput technique to study the effects of dairy system and individual animal factors on volatile organic compounds of model cheeses. Individual cheesemaking procedures together with this spectrometric technique open new avenues for genetic selection of dairy species with respect to both milk and cheese quality.
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Affiliation(s)
- M Bergamaschi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy; Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM) Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy
| | - F Biasioli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM) Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy.
| | - L Cappellin
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM) Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy
| | - A Cecchinato
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - C Cipolat-Gotet
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - A Cornu
- INRA, UMR 1213 Herbivores, F-63122 Saint-Genès Champanelle, France; Clermont Université, VetAgro Sup, BP 10448, F-63000 Clermont-Ferrand, France
| | - F Gasperi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM) Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy
| | - B Martin
- INRA, UMR 1213 Herbivores, F-63122 Saint-Genès Champanelle, France; Clermont Université, VetAgro Sup, BP 10448, F-63000 Clermont-Ferrand, France
| | - G Bittante
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
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Ferragina A, de los Campos G, Vazquez AI, Cecchinato A, Bittante G. Bayesian regression models outperform partial least squares methods for predicting milk components and technological properties using infrared spectral data. J Dairy Sci 2015; 98:8133-51. [PMID: 26387015 DOI: 10.3168/jds.2014-9143] [Citation(s) in RCA: 66] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2014] [Accepted: 07/06/2015] [Indexed: 11/19/2022]
Abstract
The aim of this study was to assess the performance of Bayesian models commonly used for genomic selection to predict "difficult-to-predict" dairy traits, such as milk fatty acid (FA) expressed as percentage of total fatty acids, and technological properties, such as fresh cheese yield and protein recovery, using Fourier-transform infrared (FTIR) spectral data. Our main hypothesis was that Bayesian models that can estimate shrinkage and perform variable selection may improve our ability to predict FA traits and technological traits above and beyond what can be achieved using the current calibration models (e.g., partial least squares, PLS). To this end, we assessed a series of Bayesian methods and compared their prediction performance with that of PLS. The comparison between models was done using the same sets of data (i.e., same samples, same variability, same spectral treatment) for each trait. Data consisted of 1,264 individual milk samples collected from Brown Swiss cows for which gas chromatographic FA composition, milk coagulation properties, and cheese-yield traits were available. For each sample, 2 spectra in the infrared region from 5,011 to 925 cm(-1) were available and averaged before data analysis. Three Bayesian models: Bayesian ridge regression (Bayes RR), Bayes A, and Bayes B, and 2 reference models: PLS and modified PLS (MPLS) procedures, were used to calibrate equations for each of the traits. The Bayesian models used were implemented in the R package BGLR (http://cran.r-project.org/web/packages/BGLR/index.html), whereas the PLS and MPLS were those implemented in the WinISI II software (Infrasoft International LLC, State College, PA). Prediction accuracy was estimated for each trait and model using 25 replicates of a training-testing validation procedure. Compared with PLS, which is currently the most widely used calibration method, MPLS and the 3 Bayesian methods showed significantly greater prediction accuracy. Accuracy increased in moving from calibration to external validation methods, and in moving from PLS and MPLS to Bayesian methods, particularly Bayes A and Bayes B. The maximum R(2) value of validation was obtained with Bayes B and Bayes A. For the FA, C10:0 (% of each FA on total FA basis) had the highest R(2) (0.75, achieved with Bayes A and Bayes B), and among the technological traits, fresh cheese yield R(2) of 0.82 (achieved with Bayes B). These 2 methods have proven to be useful instruments in shrinking and selecting very informative wavelengths and inferring the structure and functions of the analyzed traits. We conclude that Bayesian models are powerful tools for deriving calibration equations, and, importantly, these equations can be easily developed using existing open-source software. As part of our study, we provide scripts based on the open source R software BGLR, which can be used to train customized prediction equations for other traits or populations.
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Affiliation(s)
- A Ferragina
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy
| | - G de los Campos
- Epidemiology and Biostatistics Department, Michigan State University, East Lansing 48824; Department of Statistics and Probability, Michigan State University, East Lansing 48824
| | - A I Vazquez
- Epidemiology and Biostatistics Department, Michigan State University, East Lansing 48824
| | - A Cecchinato
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy.
| | - G Bittante
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy
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32
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Stocco G, Cipolat-Gotet C, Cecchinato A, Calamari L, Bittante G. Milk skimming, heating, acidification, lysozyme, and rennet affect the pattern, repeatability, and predictability of milk coagulation properties and of curd-firming model parameters: A case study of Grana Padano. J Dairy Sci 2015; 98:5052-67. [DOI: 10.3168/jds.2014-9146] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2014] [Accepted: 04/19/2015] [Indexed: 11/19/2022]
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33
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Penasa M, De Marchi M, Ton S, Ancilotto L, Cassandro M. Reproducibility and repeatability of milk coagulation properties predicted by mid-infrared spectroscopy. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.02.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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34
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Improving the prediction ability of FT-MIR spectroscopy to assess titratable acidity in cow's milk. Food Chem 2015; 192:477-84. [PMID: 26304375 DOI: 10.1016/j.foodchem.2015.06.103] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2015] [Revised: 06/22/2015] [Accepted: 06/28/2015] [Indexed: 11/21/2022]
Abstract
This study investigated the potential application of Fourier transform mid-infrared spectroscopy (FT-MIR) for the determination of titratable acidity (TA) in cow's milk. The prediction model was developed on 201 samples collected from cows in early and late lactation, and was successively used to predict TA on samples collected from cows in early lactation and in samples with high somatic cell count. The root mean square error of cross-validation of the model by using external validation dataset was 0.09 °Soxhlet-Henkel/50 mL. Applying the model on milk samples from cows in early lactation or with high somatic cell count, the root mean square error of prediction was 0.163 °Soxhlet-Henkel/50 mL, with a RER and RPD of 23.9 and 5.1, respectively. Our results seem to indicate that FT-MIR can be used in individual milk samples to accurately predict TA, and has the potential to be adopted to measure routinely the TA of milk.
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Bittante G, Cipolat-Gotet C, Malchiodi F, Sturaro E, Tagliapietra F, Schiavon S, Cecchinato A. Effect of dairy farming system, herd, season, parity, and days in milk on modeling of the coagulation, curd firming, and syneresis of bovine milk. J Dairy Sci 2015; 98:2759-74. [DOI: 10.3168/jds.2014-8909] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2014] [Accepted: 12/31/2014] [Indexed: 11/19/2022]
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36
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Vacca G, Pazzola M, Dettori M, Pira E, Malchiodi F, Cipolat-Gotet C, Cecchinato A, Bittante G. Modeling of coagulation, curd firming, and syneresis of milk from Sarda ewes. J Dairy Sci 2015; 98:2245-59. [DOI: 10.3168/jds.2014-8902] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2014] [Accepted: 12/22/2014] [Indexed: 12/16/2022]
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37
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Bergamaschi M, Aprea E, Betta E, Biasioli F, Cipolat-Gotet C, Cecchinato A, Bittante G, Gasperi F. Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses. J Dairy Sci 2015; 98:2183-96. [DOI: 10.3168/jds.2014-8807] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2014] [Accepted: 12/27/2014] [Indexed: 11/19/2022]
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38
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Cassandro M, Battagin M, Penasa M, De Marchi M. Short communication: Genetic relationships of milk coagulation properties with body condition score and linear type traits in Holstein-Friesian cows. J Dairy Sci 2015; 98:685-91. [DOI: 10.3168/jds.2014-8153] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2014] [Accepted: 10/08/2014] [Indexed: 11/19/2022]
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39
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Genetic variation and effects of candidate-gene polymorphisms on coagulation properties, curd firmness modeling and acidity in milk from Brown Swiss cows. Animal 2015; 9:1104-12. [DOI: 10.1017/s1751731115000440] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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40
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Pazzola M, Dettori M, Cipolat-Gotet C, Cecchinato A, Bittante G, Vacca G. Phenotypic factors affecting coagulation properties of milk from Sarda ewes. J Dairy Sci 2014; 97:7247-57. [DOI: 10.3168/jds.2014-8138] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2014] [Accepted: 07/09/2014] [Indexed: 02/02/2023]
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41
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Bittante G, Ferragina A, Cipolat-Gotet C, Cecchinato A. Comparison between genetic parameters of cheese yield and nutrient recovery or whey loss traits measured from individual model cheese-making methods or predicted from unprocessed bovine milk samples using Fourier-transform infrared spectroscopy. J Dairy Sci 2014; 97:6560-72. [DOI: 10.3168/jds.2014-8309] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2014] [Accepted: 06/27/2014] [Indexed: 11/19/2022]
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42
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Malchiodi F, Cecchinato A, Penasa M, Cipolat-Gotet C, Bittante G. Milk quality, coagulation properties, and curd firmness modeling of purebred Holsteins and first- and second-generation crossbred cows from Swedish Red, Montbéliarde, and Brown Swiss bulls. J Dairy Sci 2014; 97:4530-41. [DOI: 10.3168/jds.2013-7868] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2013] [Accepted: 03/20/2014] [Indexed: 11/19/2022]
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43
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Bittante G, Pellattiero E, Malchiodi F, Cipolat-Gotet C, Pazzola M, Vacca GM, Schiavon S, Cecchinato A. Quality traits and modeling of coagulation, curd firming, and syneresis of sheep milk of Alpine breeds fed diets supplemented with rumen-protected conjugated fatty acid. J Dairy Sci 2014; 97:4018-28. [PMID: 24819130 DOI: 10.3168/jds.2013-7345] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2013] [Accepted: 03/22/2014] [Indexed: 12/15/2022]
Abstract
The aim of this study was to test the modeling of curd-firming (CF) measures and to compare the sheep milk of 3 Alpine breeds supplemented with or without rumen-protected conjugated linoleic acid (rpCLA). Twenty-four ewes of the Brogna, Foza, and Lamon breeds were allotted to 6 pens (2 pens/breed) and fed a diet composed of corn grain, corn silage, dried sugar beet pulp, soybean meal, wheat bran, wheat straw, and a vitamin-mineral mixture. The rpCLA supplement (12 g/d per ewe plus 4 g/d for each lamb older than 30 d) was mixed into the diet of 1 pen per sheep breed (3 pens/treatment) to provide an average of 0.945 and 0.915 g/d per ewe of the cis-9,trans-11 C18:2 and trans-10,cis-12 C18:2 conjugated linoleic acid isomers, respectively. The trial started at 38 ± 23 d after parturition, and individual morning milk samples were collected on d 16, 23, 37, 44, and 59 of the trial. Milk samples were analyzed for composition, and duplicate samples were assessed for milk coagulation properties (MCP). A total of 180 CF measures for each sample (1 every 15s) were recorded. Model parameters were the rennet coagulation time, the asymptotic potential CF, the CF instant rate constant, the syneresis instant rate constant, the maximum CF achieved within 45 min (CFmax), and the time at achievement of CFmax. The data were analyzed using a hierarchical model that considered the fixed effects of breed, diet, lamb birth, and initial days in milk, which were tested on individual ewe (random) variance; the fixed effect of sampling day, which was tested on the within-ewe sample (random) variance; and the fixed effect of instrument or cuvette position (only for MCP), which was tested on the residual (replicates within samples) variance. The local Alpine sheep breeds displayed similar milk compositions, traditional MCP, and CF modeling parameters. Supplementation with rpCLA triggered changes in milk composition and worsened MCP (e.g., delayed rennet coagulation time, slower CF instant rate constant, and a doubling of syneresis instant rate constant), but did not influence potential CF. Overall, our results indicate that rpCLA supplementation reduced the actual maximum CF (CFmax) but did not modify the interval between rennet addition and CFmax or time to CFmax.
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Affiliation(s)
- G Bittante
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy
| | - E Pellattiero
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy
| | - F Malchiodi
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy
| | - C Cipolat-Gotet
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy
| | - M Pazzola
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy
| | - G M Vacca
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy
| | - S Schiavon
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy
| | - A Cecchinato
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy.
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Chessa S, Bulgari O, Rizzi R, Calamari L, Bani P, Biffani S, Caroli AM. Selection for milk coagulation properties predicted by Fourier transform infrared spectroscopy in the Italian Holstein-Friesian breed. J Dairy Sci 2014; 97:4512-21. [PMID: 24792799 DOI: 10.3168/jds.2013-7798] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2013] [Accepted: 03/14/2014] [Indexed: 11/19/2022]
Abstract
Milk coagulation is based on a series of physicochemical changes at the casein micelle level, resulting in formation of a gel. Milk coagulation properties (MCP) are relevant for cheese quality and yield, important factors for the dairy industry. They are also evaluated in herd bulk milk to reward or penalize producers of Protected Designation of Origin cheeses. The economic importance of improving MCP justifies the need to account for this trait in the selection process. A pilot study was carried out to determine the feasibility of including MCP in the selection schemes of the Italian Holstein. The MCP were predicted in 1,055 individual milk samples collected in 16 herds (66 ± 24 cows per herd) located in Brescia province (northeastern Italy) by means of Fourier transform infrared (FTIR) spectroscopy. The coefficient of determination of prediction models indicated moderate predictions for milk rennet coagulation time (RCT=0.65) and curd firmness (a₃₀=0.68), and poor predictions for curd-firming time (k₂₀=0.49), whereas the range error ratio (8.9, 6.9, and 9.5 for RCT, k₂₀, and a₃₀, respectively) indicated good practical utility of the predictive models for all parameters. Milk proteins were genotyped and casein haplotypes (αS₁-, β-, αS₂-, and κ-casein) were reconstructed. Data from 51 half-sib families (19.9 ± 16.4 daughters per sire) were analyzed by an animal model to estimate (1) the genetic parameters of predicted RCT, k₂₀, and a₃₀; (2) the breeding values for these predicted clotting variables; and (3) the effect of milk protein genotypes and casein haplotypes on predicted MCP (pMCP). This is the first study to estimate both genetic parameters and breeding values of pMCP, together with the effects of milk protein genotypes and casein haplotypes, that also considered k₂₀, probably the most important parameter for the dairy industry (because it indicates the time for the beginning of curd-cutting). Heritability of predicted RCT (0.26) and k₂₀ (0.31) were close to the average heritability described in literature, whereas the heritability of a₃₀ was higher (0.52 vs. 0.27). The effects of milk proteins were statistically significant and similar to those obtained on measured MCP. In particular, haplotypes including uncommon variants showed positive (B-I-A-B) or negative (B-A(1)-A-E) effects. Based on these findings, FTIR spectroscopy-pMCP is proposed as a potential selection criterion for the Italian Holstein.
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Affiliation(s)
- S Chessa
- Institute of Agricultural Biology and Biotechnology, National Research Council (CNR), via Einstein, 26900 Lodi, Italy.
| | - O Bulgari
- Dipartimento di Medicina Molecolare e Traslazionale, Università degli Studi di Brescia, 25121 Brescia, Italy
| | - R Rizzi
- Dipartimento di Scienze Veterinarie e Sanità Pubblica, Università degli Studi di Milano, 20133 Milano, Italy
| | - L Calamari
- Istituto di Zootecnica, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - P Bani
- Istituto di Zootecnica, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - S Biffani
- Institute of Agricultural Biology and Biotechnology, National Research Council (CNR), via Einstein, 26900 Lodi, Italy
| | - A M Caroli
- Dipartimento di Medicina Molecolare e Traslazionale, Università degli Studi di Brescia, 25121 Brescia, Italy
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Penasa M, Tiezzi F, Sturaro A, Cassandro M, De Marchi M. A comparison of the predicted coagulation characteristics and composition of milk from multi-breed herds of Holstein-Friesian, Brown Swiss and Simmental cows. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.10.004] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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46
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De Marchi M, Toffanin V, Cassandro M, Penasa M. Invited review: Mid-infrared spectroscopy as phenotyping tool for milk traits. J Dairy Sci 2014; 97:1171-86. [DOI: 10.3168/jds.2013-6799] [Citation(s) in RCA: 213] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2013] [Accepted: 11/08/2013] [Indexed: 12/19/2022]
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47
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Bazzoli I, De Marchi M, Cecchinato A, Berry D, Bittante G. Factors associated with age at slaughter and carcass weight, price, and value of dairy cull cows. J Dairy Sci 2014; 97:1082-91. [DOI: 10.3168/jds.2013-6578] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2013] [Accepted: 10/13/2013] [Indexed: 11/19/2022]
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48
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Cipolat-Gotet C, Cecchinato A, De Marchi M, Bittante G. Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process. J Dairy Sci 2013; 96:7952-65. [DOI: 10.3168/jds.2012-6516] [Citation(s) in RCA: 71] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2012] [Accepted: 07/29/2013] [Indexed: 11/19/2022]
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49
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Bittante G, Cipolat-Gotet C, Cecchinato A. Genetic parameters of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process. J Dairy Sci 2013; 96:7966-79. [DOI: 10.3168/jds.2012-6517] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2012] [Accepted: 07/29/2013] [Indexed: 11/19/2022]
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50
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Ferragina A, Cipolat-Gotet C, Cecchinato A, Bittante G. The use of Fourier-transform infrared spectroscopy to predict cheese yield and nutrient recovery or whey loss traits from unprocessed bovine milk samples. J Dairy Sci 2013; 96:7980-90. [DOI: 10.3168/jds.2013-7036] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2013] [Accepted: 08/13/2013] [Indexed: 11/19/2022]
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