Does the dry cow treatment with monensin controlled release capsule affect Parmigiano Reggiano cheese production?

Abstract

We investigated the effects of monensin controlled-release capsule (CRC; Kexxtone, Eli Lilly and Company Ltd., Indianapolis, IN) preventative ketosis treatment on the traditional cheesemaking process as well as the final characteristics of Parmigiano Reggiano (PR) cheese. The use of this prevention product to reduce the incidence of ketosis in transition dairy cows was approved by the European Medicines Agency in 2013. No previous studies are available concerning the effects of this treatment on prolonged-ripening cheese production such as PR. In PR cheese production, feed, feed additives, and cow treatments are strictly regulated to avoid any possible interference with traditional manufacturing processes. For these reasons, on 1 farm where all milk was used for PR cheese production, monensin CRC was administered to 33 cows, 21 d before calving in the monensin-treated group (TRT), whereas untreated cows with similar breed and parity characteristics constituted the control group (CTR). For 20 wk, milk obtained from each group and whey starter were separately managed and transported in the cheese factory, where 2 cheese wheels per group were produced daily, making 552 PR cheese wheels in total. Morning bulk tank milk composition, cheesemaking properties, and whey starter fermentation activities were analyzed twice a week. Every aspect of the cheesemaking process was recorded and the resulting cheese was evaluated after 36 h and 6, 12, and 18 mo from production for yield, texture defects, composition, and fatty acids profile. Milk from the 2 groups differed for somatic cell content (TRT = 3.04 vs. CTR = 4.06, somatic cell score), total bacterial count (TRT = 4.08 vs. CTR = 6.08 × 1,000 cfu/mL), titratable acidity (TRT = 3.66 vs. CTR = 3.72 Soxhlet-Henkel degrees/50 mL), and casein content percentage (TRT = 2.4 vs. CTR = 2.5%). Whey starter parameters were comparable between the 2 groups. Final cheese composition and organoleptic profile were not influenced by the treatment, except for C18:1 content being enhanced (TRT = 22.8 vs. CTR = 20.8% of fatty acids). Percentage of defected ripened cheese was significantly lower in the treated group, both at x-ray evaluation performed at 6 mo (TRT = 6.2 vs. CTR = 12.3%) and at the consortium inspection, performed at 12 mo of ripening (TRT = 1.5 vs. CTR = 6.5%). On the other hand, average cheese yield at 18 mo of ripening was partially reduced (TRT = 7.5 vs. CTR = 7.7%). Overall, the use of monensin CRC had no negative effect on the cheesemaking process, prolonged ripening cheese characteristics, milk composition, or whey starter quality.

Effects of 00-rapeseed meal inclusion in Parmigiano Reggiano hay-based ration on dairy cows’ production, reticular pH and fibre digestibility

“…TMRs were adequate in terms of nutrient composition (NRC, 2001). Results of crude protein content and other major nutrients show the isonitrogenous and isoenergetic diet formulation, similar to those observed in other commercial farms of PR area (Mammi et al 2018a(Mammi et al , 2018b. The dietary CP content resulted adequate (145 g/kg DM on average) to sustain the productions and pointed out the possibility to maintain relatively low CP levels in dairy rations when the diets are well managed (Formigoni and Piva 1996) and diet is well balanced in terms of energy (Formigoni and Biagi 2007).…”

“…Chemical composition of the diets was similar among treatments, and the CP amount was 14.6% on average. and analysed by a qualified laboratory (Artest SpA, Modena, Italy) for fat, total protein, lactose, casein, somatic cell score (SCS), expressed as Log 10 base (Lacy-Hulbert et al 1999), urea, titratable acidity, and pH, as described in Mammi et al (2018a), and goitrin as described in Bertuzzi et al (2016). Energy-corrected milk yield (ECM) and 3.5% fat-corrected milk (FCM) were calculated according to Davidson et al (2008).…”

Effects of complete replacement of corn flour with sorghum flour in dairy cows fed Parmigiano Reggiano dry hay-based ration

“…Individual milk was collected once during each experimental week from a group of 50 cows per farm between 90 and 100 DIM that was randomly selected to compare the individual milk production and components. All the milk samples were refrigerated at 4 C and delivered to the laboratory Artest S.p.A. (Modena, Italy) within 12 hours from collection, where each sample was analysed to determine fat, protein, casein, and lactose concentrations, titratable acidity ( SH), pH, Somatic Cell Count (SCC) (cells/mL), and cheesemaking properties (Mammi, et al 2018a;Mammi, et al 2018b). Milk components were detected with FT MilkoScan 6000 (Foss Electric, Hillerød, Denmark).…”

Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis

“…A common parameter used for its quantification is the ripening index, which represents the amount of casein that is hydrolyzed during the ripening process [25,26]. The main proteolytic enzymes involved in the proteolysis process of Parmigiano Reggiano cheese arise from milk (endogenous proteases and from adventitious micro-organisms), rennet, thermophilic lactic bacteria added with the natural whey starter, and somatic cells [27,28]. Their activity is influenced by the processing conditions that are applied during cheese-making and ripening.…”