A Study of Milk Composition and Coagulation Properties of Holstein-Friesian, Jersey, and Their Cross Milked Once or Twice a Day

Sanjayaranj, Inthujaa; López‐Villalobos, N.; Blair, Hugh T.; Janssen, Patrick; Holroyd, Stephen E.; MacGibbon, Alastair

doi:10.3390/dairy4010012

Cited by 5 publications

(1 citation statement)

References 34 publications

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“…The registration of such movements is translated into the measures of the coagulating parameters RCT (rennet coagulation time), K20 (time to curd firmness of 20 mm) and a30 (curd firmness 30 min after addition of enzyme). In cheese production, milk that aggregates quickly (low RCT) and forms a firm curd soon after the addition of the clotting enzyme (low K20 and high a30 values) is desirable [37]. The observed values were compared with those recently reported by Niero et al [38] in a study considering four different cattle breeds (Brown Swiss, Holstein Friesian, Alpine Gray and Simmental).…”

Section: Technological Parametersmentioning

confidence: 94%

A Study on Milk and Caciocavallo Cheese from Podolica Breed in Basilicata, Italy

Natrella,

De Palo,

Maggiolino

et al. 2023

Dairy

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A study was undertaken on milk and caciocavallo cheese from Podolica cattle in the Basilicata Region (Southern Italy), with a view of the possible identification of specific traits useful to protect them from imitations. More than 800 individual milk samples and 29 bulk milk samples were taken in spring–early summer from cows registered in the genealogical book of the breed; moreover, 18 samples of caciocavallo cheese were taken in the same geographical area, 9 of which had been manufactured from Podolica milk. The obtained results confirmed the high aptitude of Podolica milk to cheesemaking, even though the exceptional dry weather in the period of sampling decreased the fat content with respect to the literature data. The presence of the variant A of α-lactalbumin, a characteristic trait of Podolica milk, was ascertained in only 14% of the animals considered in the study, indicating that this feature is disappearing in the population under study. The results on caciocavallo gave useful indications, because some possible peculiar characteristics were identified, such as the lower protein to fat ratio and some aroma descriptors. More research is needed to assess if these characteristics can be used for developing a multi-functional protocol, to be extended to all Italian Podolica populations, able to discriminate the cheese from imitations. In this perspective, the application of selection strategies for increasing the frequency of the variant A of α-lactalbumin should be carefully evaluated.

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Section: Technological Parametersmentioning

confidence: 94%

A Study on Milk and Caciocavallo Cheese from Podolica Breed in Basilicata, Italy

Natrella,

De Palo,

Maggiolino

et al. 2023

Dairy

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Antioxidant and polyphenol content of different milk and dairy products

Sik,

Buzás,

Kapcsándi

et al. 2023

Journal of King Saud University - Science

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Including clover and herb species in grazing forages – effects on milk production, milk processability and milk fatty acid profile of late lactation dairy cows supplemented with grass silage and concentrate

McCarthy,

Walsh,

Serra

et al. 2024

J. Agric. Sci.

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Milk production declines as dairy cows enter late lactation, resulting in reduced milk quality and negatively impacting milk processability, such as rennet coagulation time (RCT), milk pH and ethanol stability (ES), leading to seasonality issues for milk processors. Multispecies forages, containing grass, legume and herb species, require lower N inputs and are of interest to dairy farmers. However, little is known about the effect of grazing multispecies forages on milk processability characteristics in late lactation dairy cows. Forty-five autumn-calving dairy cows in late lactation were allocated to 1 of 3 grazing forages; perennial ryegrass (PRG; Lolium perenne), perennial ryegrass and white clover (Trifolium pratense) (PRGWC), and a 6 – species multispecies forage (MULTI) containing perennial ryegrass, timothy (Phleum pratense), white clover, red clover (Trifolium repens), chicory (Cichorium intybus) and plantain (Plantago lanceolata). Cows were allocated 12 kg DM grazed forage and supplemented with a grass – silage TMR and concentrate. Forage DMI was significantly lower for cows grazing PRG. Milk yield increased when cows grazed PRGWC (18.07 kg/d) and MULTI (17.84 kg/d) compared to PRG (16.08 kg/d). Milk RCT (mins) and ES (%) were unaffected by treatment. However, offering cows PRGWC and MULTI increased the concentration of C18:2 cis – 9, 12 and C18:3 cis – 9, 12, 15 in milk compared to PRG. Compared to PRG, grazing forages containing clover and herb species improved milk yield and beneficially altered milk fatty acid profile in late lactation dairy cows without negatively impacting milk processability.

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A Study of Milk Composition and Coagulation Properties of Holstein-Friesian, Jersey, and Their Cross Milked Once or Twice a Day

Cited by 5 publications

References 34 publications

A Study on Milk and Caciocavallo Cheese from Podolica Breed in Basilicata, Italy

A Study on Milk and Caciocavallo Cheese from Podolica Breed in Basilicata, Italy

Antioxidant and polyphenol content of different milk and dairy products

Including clover and herb species in grazing forages – effects on milk production, milk processability and milk fatty acid profile of late lactation dairy cows supplemented with grass silage and concentrate

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