Characterisation of non-coagulating milk and effects of milk composition and physical properties on rennet-induced coagulation in Swedish Red Dairy Cattle

Nilsson, Kajsa; Stålhammar, H.; Hansen, Mikka Stenholdt; Lindmark-Månsson, Helena; Duchemin, S.I.; Fikse, W.F.; Koning, Dirk-Jan de; Paulsson, Marie; Glantz, Maria

doi:10.1016/j.idairyj.2019.03.006

Cited by 23 publications

(19 citation statements)

References 30 publications

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“…For Swedish RDC, Gustavsson et al (2014c) estimated a prevalence of NC milk of 18%. Nilsson et al (2019) confirmed these findings in a larger sample set, showing that the occurrence of NC milk (18%) and poorly coagulating milk (19%) summed to 37% for Swedish RDC. Furthermore, genetic exchange between Swedish RDC and other red breeds across Europe and Canada exists, which may contribute to increase the problem of NC milk worldwide.…”

Section: Introductionsupporting

confidence: 73%

“…The analyses for pH, ionic calcium concentration, and casein micelle size were done on fresh skim milk as described by Nilsson et al (2019). The pH was measured using a pH meter at ambient temperature.…”

Section: Phenotypesmentioning

confidence: 99%

“…The remaining analyses for casein content, citric acid content, and the milk protein individual fractions were done on frozen whole milk as described by Nilsson et al (2019). Casein and citric acid contents were determined using Fourier transform infrared spectroscopy.…”

Section: Phenotypesmentioning

confidence: 99%

“…Only samples with less than 10% degraded proteins were included in the study. Further details on the milk samples can be found in Nilsson et al (2019).…”

Section: Phenotypesmentioning

confidence: 99%

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Genetic parameters for noncoagulating milk, milk coagulation properties, and detailed milk composition in Swedish Red Dairy Cattle

Duchemin

Nilsson

Fikse

et al. 2020

Journal of Dairy Science

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The rennet-induced coagulation ability of milk is important in cheese production. For Swedish Red Dairy Cattle (RDC), this ability is reduced because of a high prevalence of noncoagulating (NC) milk. In this study, we simultaneously combined genetic parameters for NC milk, milk coagulation properties, milk composition, physical traits, and milk protein composition. Our aim was to estimate heritability and genetic and phenotypic correlations for NC milk and 24 traits (milk coagulation properties, milk composition, physical traits, and milk protein composition). Phenotypes and ~7,000 SNP genotypes were available for all 600 Swedish RDC. The genotypes were imputed from ~7,000 SNP to 50,000 SNP. Variance components and genetic parameters were estimated with an animal model. In Swedish RDC, a moderate heritability estimate of 0.28 was found for NC milk. For the other 24 traits, heritability estimates ranged from 0.12 to 0.77 (standard errors from 0.08 to 0.18). A total of 300 phenotypic and genetic correlations were estimated. For phenotypic and genetic correlations, 172 and 95 were significant, respectively. In general, most traits showing significant genetic correlations also showed significant phenotypic correlations. In this study, phenotypic and genetic correlations with NC milk suggest that many correlations between traits exist, making it difficult to predict the real consequences on the composition of milk, if selective breeding is applied on NC milk. We speculate that some of these consequences may lead to changes in the composition of milk, most likely affecting its physical and organoleptic properties. However, our results suggest that κ-casein could be used as an indicator trait to predict the occurrence of NC milk at the herd level.

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Section: Introductionsupporting

confidence: 73%

Section: Phenotypesmentioning

confidence: 99%

Section: Phenotypesmentioning

confidence: 99%

“…Only samples with less than 10% degraded proteins were included in the study. Further details on the milk samples can be found in Nilsson et al (2019).…”

Section: Phenotypesmentioning

confidence: 99%

See 2 more Smart Citations

Genetic parameters for noncoagulating milk, milk coagulation properties, and detailed milk composition in Swedish Red Dairy Cattle

Duchemin

Nilsson

Fikse

et al. 2020

Journal of Dairy Science

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“…Breed can strongly affect MCP traits (Bittante et al, 2012). Compared with Ho, the Nordic red breeds included in the VR breeding program, such as the Swedish Red, have been linked with a high rate of noncoagulation and slow curd firming (Poulsen et al, 2017;Nilsson et al, 2019). However, in this study the incidence of noncoagulating samples was not increased in the F 1 VR × Ho cows, which also exhibited curd firming traits comparable with those of the other genetic groups.…”

Section: Comparison Between Purebred Ho and Crossbred Cowsmentioning

confidence: 55%

Milk coagulation traits and cheese yields of purebred Holsteins and 4 generations of 3-breed rotational crossbred cows from Viking Red, Montbéliarde, and Holstein bulls

Saha

Amalfitano

Bittante

et al. 2020

Journal of Dairy Science

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Crossbreeding is a strategy to counter the declining fertility, resilience, and longevity of purebred Holstein (Ho) cows. However, little is known of the effects of long-term systematic rotational crossbreeding on milk technological properties and cheese yield (CY). In this study, we compared the individual milk composition, milk coagulation properties (MCP), and CY of 468 purebred Ho and 648 crossbred (CR) cows obtained from two 3-breed rotational crossbreeding systems using Viking Red (VR), Montbéliarde (Mo), and Ho sires over 4 generations. Individual milk samples were collected once from 1,116 primiparous and multiparous cows kept in 2 dairy herds, raised for the production of Grana Padano (high milk yield, total mixed ration based on corn silage) and Parmigiano Reggiano (moderate milk yield, only dry feeds) cheeses. In both herds, a 3-breed rotational mating system was used in which Ho cows were first inseminated with VR, whereas Mo and Ho semen was used in the subsequent generations. In one herd, the sequence Mo-VR-Ho was also used. Individual milk samples were analyzed for milk composition, single-point MCP, and parameters for modeling curd firming over time, whereas CY and milk nutrient recovery in the curd were assessed through a laboratory cheese-making procedure. Compared with Ho, CR cows produced 5.8% less milk, which had comparable fat but greater protein and casein contents and lower lactose contents and somatic cell scores. Milk from CR cows tended to reach a curd firmness of 20 mm more quickly and exhibited greater curd firmness at 45 and 60 min from rennet addition. Holstein and CR cows yielded milk with similar CY and recovery in the curd traits. The milk fat content, somatic cell scores, curd firmness traits, and CY of CR cows relative to the Ho cows differed in the 2 herds, and the favorable effects on the CR cows were more evident in the herd with the greatest milk yield and the worst MCP traits. Crossbred cows of the 4 generations performed similarly, with the exception of the better MCP of the milk from firstgeneration CR cows. The 2 rotational systems using different sire-breed sequences also performed similarly. In summary, both rotational crossbreeding programs exhibited some advantage over the Ho purebred breeding system in terms of milk composition and MCP but not CY. Future research is needed to investigate the interactions between crossbreeding schemes and dairy systems.

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Gastric colloidal behaviour of milk protein as a tool for manipulating nutrient digestion in dairy products and protein emulsions

2021

Food Hydrocolloids

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Characterisation of non-coagulating milk and effects of milk composition and physical properties on rennet-induced coagulation in Swedish Red Dairy Cattle

Cited by 23 publications

References 30 publications

Genetic parameters for noncoagulating milk, milk coagulation properties, and detailed milk composition in Swedish Red Dairy Cattle

Genetic parameters for noncoagulating milk, milk coagulation properties, and detailed milk composition in Swedish Red Dairy Cattle

Milk coagulation traits and cheese yields of purebred Holsteins and 4 generations of 3-breed rotational crossbred cows from Viking Red, Montbéliarde, and Holstein bulls

Gastric colloidal behaviour of milk protein as a tool for manipulating nutrient digestion in dairy products and protein emulsions

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