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Sıçramaz H, Ayar A. Coagulation temperature and smoking time determine product quality and shelf life of the acid-heat coagulated Circassian cheese. Food Sci Nutr 2023; 11:6164-6177. [PMID: 37823152 PMCID: PMC10563731 DOI: 10.1002/fsn3.3552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 06/12/2023] [Accepted: 06/26/2023] [Indexed: 10/13/2023] Open
Abstract
This study examined the effects of process parameters on acid-heat coagulated Circassian cheese. For this purpose, cheeses were produced at coagulation temperatures of 70°C and 90°C, and smoked for 0, 2.5, and 6 h in both summer and winter. Microbiological, textural, proteolytic, and sensorial changes were observed for 90 days at 30-day intervals. According to the results, coagulation at 90°C instead of 70°C formed a firmer structure. Six-hour smoking time instead of 2.5-h provided higher dry matter, reduced proteolysis rates, and extended the microbial shelf life. In addition, higher (6 h) smoking decelerated sourness while resulting in intense smoke flavor and higher lipolytic activity. In conclusion, seasonal changes in milk and applied the process conditions revealed significant differences in the quality parameters and shelf life of acid-heat coagulated Circassian cheese.
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Affiliation(s)
- Hatice Sıçramaz
- Faculty of Engineering, Department of Food EngineeringSakarya UniversitySakaryaTurkey
| | - Ahmet Ayar
- Faculty of Engineering, Department of Food EngineeringSakarya UniversitySakaryaTurkey
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2
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Matar AM, Aljummah RS. Postpartum Body Condition Score (BCS) and Lactation Stage (30 and 60 Days) Affecting Essential Fatty Acids (EFA) and Milk Quality of Najdi Sheep. Vet Sci 2023; 10:552. [PMID: 37756073 PMCID: PMC10535975 DOI: 10.3390/vetsci10090552] [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: 06/29/2023] [Revised: 08/16/2023] [Accepted: 08/29/2023] [Indexed: 09/28/2023] Open
Abstract
Body condition scoring (BCS) can be used to assess the energy reserves of sheep during feeding, production, and weaning. The aim of this study was to evaluate the influence of BCS after parturition in stages of lactation (30 and 60 days) on the milk quality of Najdi ewes. The ewes were milked in the morning after their lambs had been isolated. Milk composition and fatty acid profiles (FA) were analyzed at 30 and 60 days of lactation after assessment of the sheep's body condition. The sheep were classified into the following body conditions: 2.5, 3.0, 3.5, and 4.0. Sheep milk contained significant (p < 0.05) levels of protein at a BCS of 3.5 and on day 60 of lactation. The ewes with a BCS of 2.5 had a high milk content (p < 0.05) of unsaturated fatty acids (USFA), monounsaturated fatty acid (MUFA), oleic acid (OA), vaccenic acid (VA), and LA at day 60 of lactation. This result shows that the ewes with a BCS of 2.5 were able to produce high-quality milk, and 60 days of lactation was the preferred time for producing good milk and tasty and healthy dairy products.
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Affiliation(s)
- Abdulkareem M. Matar
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia;
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Smith D, Petersson K, Peterson ML. Determining the Effects of Pelleted Cranberry Vine Grains on the Ewe and Offspring during Pregnancy and Lactation. Animals (Basel) 2023; 13:1989. [PMID: 37370499 DOI: 10.3390/ani13121989] [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: 03/24/2023] [Revised: 05/04/2023] [Accepted: 06/01/2023] [Indexed: 06/29/2023] Open
Abstract
When creating any new anti-parasitic interventions, it is important to evaluate their effects across all life stages. This study had three objectives, which were to evaluate the effect of feeding cranberry vine pellet (CVP) on (1) ewes' body weights and BCS during late gestation and lactation; (2) ewes' milk quality during lactation; and (3) lambs' body weight and growth parameters from birth to 65 days of age. Across two years, 41 Dorset ewes were fed either a 50% CVP or a matching control pellet (CON) from 104 ± 1.60 days of gestation for 62.8 ± 0.68 days of lactation. Measurements were collected from ewes (BW, BCS, and milk) and lambs (BW and body size). Milk from CVP ewes exhibited reduced milk fat and solids (p < 0.01) and increased concentrations of milk urea nitrogen (p = 0.02) when evaluated for the treatment-time. There was no significant difference in the BCS, protein, lamb BW, or growth measurements for treatment-time (p ≥ 0.05). Additional research that targets blood biochemistry and metabolic assessments is needed to fully determine the impact of this pellet on ewes and lambs.
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Affiliation(s)
- Delaney Smith
- Department of Fisheries, Animal, and Veterinary Sciences, University of Rhode Island, Kingston, RI 02881, USA
| | - Katherine Petersson
- Department of Fisheries, Animal, and Veterinary Sciences, University of Rhode Island, Kingston, RI 02881, USA
| | - Maria L Peterson
- Department of Fisheries, Animal, and Veterinary Sciences, University of Rhode Island, Kingston, RI 02881, USA
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4
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Bintsis T, Papademas P. Sustainable Approaches in Whey Cheese Production: A Review. DAIRY 2023. [DOI: 10.3390/dairy4020018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023] Open
Abstract
Whey cheeses have been produced from the very early steps of cheesemaking practices as a sustainable way to utilize whey, which is the main by-product of cheesemaking. Traditional whey cheeses, manufactured with similar processes, are Ricotta, Ricotta salata or Ricottone, and Ricotta fresca in Italy; Anthotyros, Myzithra, Manouri, Xynomyzithra, and Urda in Greece; Urda in Serbia and Romania as well as in other countries such as Israel; Lor in Turkey; Anari in Cyprus; Skuta in Croatia and Serbia; Gjetost and Brunost in Norway; Mesost and Messmör in Sweden; Mysuostur in Iceland; Myseost in Denmark; Requeijão in Portugal; and Requesón in Spain and Mexico. The production of whey cheese is based on the denaturation of whey proteins by heating to 88–92 °C. The specific processing conditions and aspects of the microbiology of whey cheeses are discussed. The special characteristics of whey cheeses, which are high pH and high moisture content, make them susceptible to microbial growth. Due to the limited shelf life of these products, extended research has been carried out to extend the shelf life of whey cheese. The sustainable preservation approaches, such as modified atmosphere packaging, addition of herbs and/or plant extracts, and bio-preservation methods are reviewed. Moreover, novel whey cheeses focused on functional properties have developed during the last 10 years.
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Microbial risk assessment of Escherichia coli shiga-toxin producers (STEC) in raw sheep's milk cheeses in Italy. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108951] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Garzón A, Figueroa A, Caballero-Villalobos J, Angón E, Arias R, Perea JM. Derivation of multivariate indices of milk composition, coagulation properties, and curd yield in Manchega dairy sheep. J Dairy Sci 2021; 104:8618-8629. [PMID: 34001364 DOI: 10.3168/jds.2021-20303] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Accepted: 04/10/2021] [Indexed: 11/19/2022]
Abstract
This study approaches the interrelation patterns between composition of milk and whey, curd yield, chromaticity, syneresis, and technological quality of Manchega sheep milk using multivariate factor analysis. In addition, the effect of the main husbandry components (flock, prolificacy, season of the year, stage of lactation, and parity) on the common latent factors that define the pattern of variation of Manchega milk was assessed. For this purpose, 1,200 individual Manchega ewe milk samples from 4 different flocks registered under the Protected Designation of Origin Queso Manchego were analyzed (50 ewes/flock). Samples were collected in 2 different seasons of the year (spring and autumn) and at 3 time points per season: early, mid-, and late lactation. The obtained results suggested that curd yield mainly depends on milk composition, and the retention of water in the curd is related to coagulation traits. Thus, composition and moisture content could be useful indicators to assess the efficiency and quality of milk intended for cheesemaking, regardless of the analysis of coagulation properties. Finally, in terms of husbandry, a direct effect of flock and stage of lactation was observed on all analyzed factors, with a lower influence of season and parity.
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Affiliation(s)
- A Garzón
- Departamento de Producción Animal, Universidad de Córdoba, Córdoba 14071, Spain
| | - A Figueroa
- Departamento de Producción Animal, Universidad de Córdoba, Córdoba 14071, Spain
| | | | - E Angón
- Departamento de Producción Animal, Universidad de Córdoba, Córdoba 14071, Spain
| | - R Arias
- Centro Regional de Selección y Reproducción Animal de Castilla-La Mancha, Valdepeñas, Ciudad Real 13300, Spain
| | - J M Perea
- Departamento de Producción Animal, Universidad de Córdoba, Córdoba 14071, Spain
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7
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Vacca GM, Stocco G, Dettori ML, Bittante G, Pazzola M. Goat cheese yield and recovery of fat, protein, and total solids in curd are affected by milk coagulation properties. J Dairy Sci 2019; 103:1352-1365. [PMID: 31837798 DOI: 10.3168/jds.2019-16424] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Accepted: 10/26/2019] [Indexed: 01/16/2023]
Abstract
The aims of the present research were to quantify the effects of each coagulation trait, traditional milk coagulation properties [MCP: rennet coagulation time (RCT), curd-firming time (k20), and curd firmness at 30 min (a30)], and modeled curd-firming over time (CFt) parameters [estimated rennet coagulation time (RCTeq), curd-firming instant rate constant (kCF), and potential curd firmness (CFP)] directly on the following: (1) recovery of 3 milk components in the curd (%REC), (2) 3 measures of cheese yield (%CY), and (3) 3 daily cheese yield traits (dCY) from goat milk. Cheese-making traits were analyzed using 2 mixed different models, the first to test MCP and the second to test CFt parameters. Pearson correlations were also calculated. Significant and favorable relationships (negative for time intervals and positive for CF measures) were found between the traditional MCP and the CFt parameters and %REC and %CY traits. The effects of milk fat and protein contents were particularly important on all cheese-making traits, with the only exception being the effect of fat content on water retention in cheese (%CYWATER). We found an optimum value of milk k20, associated with the highest recovery of components and cheese yield in solids (%CYSOLIDS). In addition, a lower level of curd water retention and an increased fresh curd yield (%CYCURD) were associated with greater recovery of fat. The collection of all available information during the process of milk coagulation and curd-firming allowed us to discover the effect of RCTeq on %REC traits and %CYSOLIDS, which had not previously been revealed for traditional RCT. Moreover, higher kCF values were associated with increased %CYCURD and %CYSOLIDS. Given that CFt parameters showed a high level of independence from one another, these can also be easily used and characterized in future applications at the industry level. Information provided by traditional and modeled coagulation properties could efficiently support the goat dairy industry and lay the foundations for a quality payment scheme for goat milk.
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Affiliation(s)
- Giuseppe M Vacca
- Department of Veterinary Medicine, University of Sassari, 07100 Italy
| | - Giorgia Stocco
- Department of Veterinary Medicine, University of Sassari, 07100 Italy
| | - Maria L Dettori
- Department of Veterinary Medicine, University of Sassari, 07100 Italy
| | - Giovanni Bittante
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Italy
| | - Michele Pazzola
- Department of Veterinary Medicine, University of Sassari, 07100 Italy.
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Addis M, Pes M, Fiori M, Nieddu G, Furesi S, Pirisi A. Effect of protein-to-fat ratio of sheep milk on the composition, rheological properties and yield of PDO Pecorino Romano cheese. Small Rumin Res 2018. [DOI: 10.1016/j.smallrumres.2018.03.009] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Miloradovic Z, Kljajevic N, Miocinovic J, Tomic N, Smiljanic J, Macej O. High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.12.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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10
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Potential influence of herd and animal factors on the yield of cheese and recovery of components from Sarda sheep milk, as determined by a laboratory bench-top model cheese-making. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.07.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Martini M, Mele M, Scolozzi C, Salari F. Cheese making aptitude and the chemical and nutritional characteristics of milk from Massese ewes. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2008.419] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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12
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Nicolau N, Buffa M, O’Callaghan DJ, Guamis B, Castillo M. Estimation of clotting and cutting times in sheep cheese manufacture using NIR light backscatter. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0232-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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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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Chen B, Lewis MJ, Grandison AS. Effect of seasonal variation on the properties of whipping cream, soft cheese and skim milk powder in the
UK. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12181] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Biye Chen
- Department of Food and Nutritional Sciences University of Reading Whiteknights, PO Box 226 Reading RG6 6AP UK
| | - Michael J Lewis
- Department of Food and Nutritional Sciences University of Reading Whiteknights, PO Box 226 Reading RG6 6AP UK
| | - Alistair S Grandison
- Department of Food and Nutritional Sciences University of Reading Whiteknights, PO Box 226 Reading RG6 6AP UK
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Effects of flock, year and season on the quality of milk from an indigenous breed in the sub-Mediterranean area. Small Rumin Res 2011. [DOI: 10.1016/j.smallrumres.2011.06.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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The chemical composition and nitrogen distribution of Chinese yak (Maiwa) milk. Int J Mol Sci 2011; 12:4885-95. [PMID: 21954332 PMCID: PMC3179139 DOI: 10.3390/ijms12084885] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2011] [Revised: 07/13/2011] [Accepted: 07/22/2011] [Indexed: 11/22/2022] Open
Abstract
The paper surveyed the chemical composition and nitrogen distribution of Maiwa yak milk, and compared the results with reference composition of cow milk. Compared to cow milk, yak milk was richer in protein (especially whey protein), essential amino acids, fat, lactose and minerals (except phosphorus). The contents of some nutrients (total protein, lactose, essential amino acids and casein) were higher in the warm season than in the cold season. Higher ratios of total essential amino acids/total amino acids (TEAA/TAA) and total essential amino acids/total non essential amino acids (TEAA/TNEAA) were found in the yak milk from the warm season. However its annual average ratio of EAA/TAA and that of EAA/NEAA were similar to those of cow milk. Yak milk was rich in calcium and iron (p < 0.05), and thus may serve as a nutritional ingredient with a potential application in industrial processing.
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Abilleira E, Virto M, Nájera A, Salmerón J, Albisu M, Pérez-Elortondo F, Ruiz de Gordoa J, de Renobales M, Barron L. Effects of seasonal changes in feeding management under part-time grazing on the evolution of the composition and coagulation properties of raw milk from ewes. J Dairy Sci 2010; 93:3902-9. [DOI: 10.3168/jds.2009-2983] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2009] [Accepted: 05/19/2010] [Indexed: 11/19/2022]
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Chen SX, Wang JZ, Van Kessel JS, Ren FZ, Zeng SS. Effect of somatic cell count in goat milk on yield, sensory quality, and fatty acid profile of semisoft cheese. J Dairy Sci 2010; 93:1345-54. [PMID: 20338411 DOI: 10.3168/jds.2009-2366] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2009] [Accepted: 12/09/2009] [Indexed: 11/19/2022]
Abstract
This study investigated the effect of somatic cell count (SCC) in goat milk on yield, free fatty acid (FFA) profile, and sensory quality of semisoft cheese. Sixty Alpine goats without evidence of clinical mastitis were assigned to 3 groups with milk SCC level of <500,000 (low), 500,000 to 1,000,000 (medium), and 1,000,000 to 1,500,000 (high) cells/mL. Thirty kilograms of goat milk with mean SCC levels of 410,000 (low), 770,000 (medium), and 1,250,000 (high) cells/mL was obtained for the manufacture of semisoft cheese for 2 consecutive weeks in 3 lactation stages. The composition of milk was analyzed and cheese yield was recorded on d 1. Cheese samples on d 1, 60, and 120 were analyzed for total sensory scores, flavor, and body and texture by a panel of 3 expert judges and were also analyzed for FFA. Results indicated that milk composition did not change when milk SCC varied from 214,000 to 1,450,000 cells/mL. Milk with higher SCC had a lower standard plate count, whereas coliform count and psychrotrophic bacteria count were not affected. However, milk components (fat, protein, lactose, casein, and total solids) among the 3 groups were similar. As a result, no significant differences in the yield of semisoft goat cheeses were detected. However, total sensory scores and body and texture scores for cheeses made from the high SCC milk were lower than those for cheeses made from the low and medium SCC milks. The difference in milk SCC levels also resulted in diverse changes in cheese texture (hardness, springiness, and so on) and FFA profiles. Individual and total FFA increased significantly during ripening, regardless the SCC levels. It is concluded that SCC in goat milk did not affect the yield of semisoft cheese but did result in inferior sensory quality of aged cheeses.
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Affiliation(s)
- S X Chen
- E (Kika) de la Garza American Institute for Goat Research, Langston University, Langston, OK 73050, USA
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Seasonal changes in the technological and compositional quality of ewe's raw milks from commercial flocks under part-time grazing. J DAIRY RES 2009; 76:301-7. [DOI: 10.1017/s0022029909004178] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Rennet coagulation parameters, curd texture and gross compositional variables were studied in ewes' raw milk samples from nine commercial flocks using different concentrate:forage ratios and grazing times. From early lactation to March flocks were fed concentrate pellets and hay whereas from April to the end of lactation flocks were allowed to graze from 6 to 19 h/day receiving concentrate supplementation in the morning and evening. Milk from late-lactation flocks, when allowed to graze, showed higher content of fat, dry matter, protein, casein, soluble protein, total calcium, curd firmness and curd resistance to compression than the milk from early lactation flocks. Higher total calcium content and lower fat content were found when the early lactation flocks were fed high concentrate:forage ratio than when the flocks were fed low ratio. Curd firmness were lower for milk from flocks fed high concentrate:forage ratio, and the curd resistance to compression was greater, than for milk from flocks fed low ratio. At late lactation, when flocks grazed for a long time per day the total calcium content was higher than when the flocks grazed for a short time per day. Principal component analysis showed that protein and fat content were highly correlated with coagulum and curd firmness, whereas total calcium content was highly correlated with curd resistance to compression, and milk pH with rennet coagulation time.
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Jaeggi J, Wendorff W, Berger Y, Johnson M. Impact of weaning system on composition and yield of a semi-soft ovine-milk cheese. Small Rumin Res 2008. [DOI: 10.1016/j.smallrumres.2008.07.011] [Citation(s) in RCA: 7] [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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22
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Martini M, Scolozzi C, Cecchi F, Mele M, Salari F. Relationship between morphometric characteristics of milk fat globules and the cheese making aptitude of sheep's milk. Small Rumin Res 2008. [DOI: 10.1016/j.smallrumres.2007.07.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Pulina G, Nudda A, Battacone G, Cannas A. Effects of nutrition on the contents of fat, protein, somatic cells, aromatic compounds, and undesirable substances in sheep milk. Anim Feed Sci Technol 2006. [DOI: 10.1016/j.anifeedsci.2006.05.023] [Citation(s) in RCA: 88] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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