Chemical composition and coagulating properties of renneted milks from different breeds and species of ruminant

Storry, J. E.; Grandison, Alistair S.; Millard, David; Owen, Albert; Ford, Graeme D.

doi:10.1017/s0022029900023025

Cited by 164 publications

(137 citation statements)

References 31 publications

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“…The shorter coagulation time can be explained by the lower pH of the milk, as often observed [16]. The greater curd firmness of Mo cows' milk is essentially due to its higher nitrogen content, as observed by a number of authors [16,22] and confirmed herein. The higher curd firmness of Modicana milk with the same nitrogen content could be attributed firstly to the polymorphism of casein κ, as evidenced in individual [9] or mixed milks [14].…”

Section: Discussionsupporting

confidence: 80%

Chemical composition and coagulation properties of modicana and holstein cows' milk

Chiofalo¹,

Maldonato²,

Martin

et al. 2000

Ann. Zootech.

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-The chemical composition and clotting properties of milk from 45 Modicana (Mo) and Holstein (Ho) cows were assessed over the winter (December and January) and spring periods (March-April). The cows came from 4 farms of the Ragusa region (Italy). Considerable differences in milk yield, milk composition and clotting properties were noted between breeds. During the winter and spring periods, Mo and Ho produced an average 15.4 and 35.8 kg . day -1 of milk, respectively. The Mo milk contained significantly more fat (+5.8 g . kg -1 ), nitrogen (+5.9 g . kg -1 ) and lactose (+1.9 g . kg -1 ). The casein/true protein ratio was also higher in Mo milk (+3.5%) and the plasmin content was 87% lower. The fatty acid composition was the same in both breeds. The pH of the Mo milk was lower (-0.07), coagulation time and curd firming rate were quicker (32 and 53% respectively) and the curd was firmer (+50%). The results obtained during the spring period were very close to those of the winter period. For a same nitrogen content, the Mo milk produced a 16% firmer curd than the Ho milk, probably due to its higher casein/protein ratio and its higher content of casein κ variant B (75 and 28% for Mo and Ho cows respectively). milk / Holstein and Modicana breeds / chemical composition/ clotting propertiesRésumé -Composition chimique et aptitude à la coagulation du lait des races bovines Modicana et Holstein. La production, la composition chimique et l'aptitude à la coagulation du lait de 45 vaches de race Modicana (Mo) et Holstein (Ho) vêlant à partir du mois de septembre ont été contrôlées en hiver (décembre et janvier) et au printemps (mars et avril). Les animaux provenaient de 4 élevages de Ragusa en Italie (Sicile). Des différences considérables ont été observées entre les races pour la production laitière, la composition chimique et l'aptitude à la coagulation du lait. En moyenne, au cours de l'hiver et du printemps, les Mo et Ho ont produit respectivement 15,4 et 35,8 kg . jour -1 de lait. Le lait Mo a été significativement plus riche en matières grasses (+5,8 g . kg -1 ), en matières azotées totales (+5,9 g . kg -1 ) et en lactose (+1,9 g . kg -1 ). Le rapport caséines/proteines, Ann. Zootech. 49 (2000) 497-503 497

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Section: Discussionsupporting

confidence: 80%

Chemical composition and coagulation properties of modicana and holstein cows' milk

Chiofalo¹,

Maldonato²,

Martin

et al. 2000

Ann. Zootech.

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“…Manual measurement [11]: Freshly prepared 1:10 diluted chymosin (Chymax Plus, Chr. Hansen, Hungerford, UK) was combined with milk at 0.03% (v/v) and incubated at 30°C.…”

Section: Physical Propertiesmentioning

confidence: 99%

Changes in milk composition and processing properties during the spring flush period

Grimley

Grandison

Lewis

2009

Dairy Sci. Technol.

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-The period, known to UK farmers and processors as the "spring flush", when the cows' diet changes from dry feed to spring pasture, has long been established as a time of change in milk properties and processing characteristics. Although it is believed to be a time when problems in processing are most likely to occur (e.g. milk that does not form clots or forms weak gels during cheesemaking), there is little evidence in the literature of detailed changes in milk composition and their impact on product manufacture. In this study, a range of physicochemical properties were analysed in milk collected from five commercial dairy herds before, during and after the spring flush period of 2006. In particular, total and ionic calcium contents of milk were studied in relation to other parameters including rennet clotting, acid gel properties, heat coagulation, alcohol stability, micelle size and zeta potential. Total divalent cations were significantly reduced from 35.4 to 33.4 mmol·L −1 during the study, while ionic calcium was reduced from 1.48 to 1.40 mmol·L −1 over the same period. Many parameters varied significantly between the sample dates. However, there was no evidence to suggest that any of the milk samples would have been unsuitable for processing -e.g. there were no samples that did not form clots with chymosin within a reasonable time or formed especially weak rennet or acid gels. A number of statistically significant correlations were found within the data, including ionic calcium concentration and pH; rennet clotting time (RCT) and micelle diameter; and RCT and ethanol stability. Overall, while there were clear variations in milk composition and properties over this period, there was no evidence to support the view that serious processing problems are likely during the change from dry feed to spring pasture. Article published by EDP SciencesRésumé -Changements dans la composition et les propriétés technologiques du lait lors de la période de mise à l'herbe. La période de mise à l'herbe que les fermiers et transformateurs britanniques appellent « spring flush », où les vaches passent d'une alimentation sèche à la pâture de printemps, est connue depuis longtemps comme une période de changement des propriétés et des caractéristiques technologiques du lait. Bien que l'on sache que c'est une période où des problèmes de transformation peuvent apparaître (par exemple, absence de coagulation du lait ou formation de gels mous au cours de la fabrication fromagère), peu d'informations existent dans la littérature sur les changements dans la composition du lait et leur impact sur sa transformation. Dans cette étude, toute une gamme de propriétés physicochimiques a été analysée sur du lait collecté dans 5 troupeaux laitiers, avant, pendant et après la période de mise à l'herbe 2006. En particulier, les teneurs en calcium total et ionique du lait ont été étudiées, en relation avec d'autres paramètres incluant la coagulation par la présure, les propriétés de gélification acide, la coagulation thermique, la stabi...

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“…The analyses included pH, titratable acidity, aroma, clots on boiling, ethanol stability and lactoperoxidase activity (Fweja et al, 2007). In addition, a bulked milk sample was prepared from the individual samples, for each of the four treatments, and these were then analysed for rennet clotting time (Storry et al, 1983) and total viable count (Marks et al, 2001).…”

Section: Cows Experimental Design and Dietsmentioning

confidence: 99%

Selenium supplementation of lactating dairy cows: effects on milk production and total selenium content and speciation in blood, milk and cheese

Phipps

Grandison

Jones

et al. 2008

Animal

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Forty multiparous Holstein cows were used in a 16-week continuous design study to determine the effects of either selenium (Se) source, selenised yeast (SY) (derived from a specific strain of Saccharomyces cerevisiae CNCM I-3060) or sodium selenite (SS), or Se inclusion rate in the form of SY in the diets of lactating dairy cows on the Se concentration and speciation in blood, milk and cheese. Cows received ad libitum a total mixed ration (TMR) with a 1 : 1 forage : concentrate ratio on a dry matter (DM) basis. There were four diets (T 1 to T 4 ), which differed only in either source or dose of Se additive. Estimated total dietary Se for T 1 (no supplement), T 2 (SS), T 3 (SY) and T 4 (SY) was 0.16, 0.30, 0.30 and 0.45 mg/kg DM, respectively. Blood and milk samples were taken at 28-day intervals and at each time point there were positive linear effects of Se in the form of SY on the Se concentration in blood and milk. At day 112, blood and milk Se values for T 1 to T 4 were 177, 208, 248 and 279 6 6.6 and 24, 38, 57 and 72 6 3.7 ng/g fresh material, respectively, and indicate improved uptake and incorporation of Se from SY. In whole blood, selenocysteine (SeCys) was the main selenised amino acid and the concentration of selenomethionine (SeMet) increased with the increasing inclusion rate of SY. In milk, there were no marked treatment effects on the SeCys content, but Se source had a marked effect on the concentration of SeMet. At day 112, replacing SS (T 2 ) with SY (T 3 ) increased the SeMet concentration of milk from 36 to 111 ng Se/g and its concentration increased further to 157 ng Se/g dried sample as the inclusion rate of SY increased further (T 4 ) to provide 0.45 mg Se/kg TMR. Neither Se source nor inclusion rate affected the keeping quality of milk. At day 112, milk from T 1 , T 2 and T 3 was made into a hard cheese and Se source had a marked effect on total Se and the concentration of total Se comprised as either SeMet or SeCys. Replacing SS (T 2 ) with SY (T 3 ) increased total Se, SeMet and SeCys content in cheese from 180 to 340 ng Se/g, 57 to 153 ng Se/g and 52 to 92 ng Se/g dried sample, respectively. The use of SY to produce food products with enhanced Se content as a means of meeting the Se requirements is discussed.

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Chemical composition and coagulating properties of renneted milks from different breeds and species of ruminant

Cited by 164 publications

References 31 publications

Chemical composition and coagulation properties of modicana and holstein cows' milk

Chemical composition and coagulation properties of modicana and holstein cows' milk

Changes in milk composition and processing properties during the spring flush period

Selenium supplementation of lactating dairy cows: effects on milk production and total selenium content and speciation in blood, milk and cheese

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