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Giovanni Bittante - One of the best experts on this subject based on the ideXlab platform.

  • effect of goat milk composition on Cheesemaking traits and daily Cheese production
    Journal of Dairy Science, 2019
    Co-Authors: Michele Pazzola, Giovanni Bittante, Giorgia Stocco, Maria Luisa Dettori, Giuseppe Massimo Vacca
    Abstract:

    Cheese Yield is strongly influenced by the composition of milk, especially fat and protein contents, and by the efficiency of the recovery of each milk component in the curd. The real effect of milk composition on Cheesemaking ability of goat milk is still unknown. The aims of this study were to quantify the effects of milk composition; namely, fat, protein, and casein contents, on milk nutrient recovery in the curd, Cheese Yield, and average daily Yield. Individual milk samples were collected from 560 goats of 6 different breeds. Each sample was analyzed in duplicate using the 9-laboratory milk Cheesemaking assessment, a laboratory method that mimicked Cheesemaking procedures, with milk heating, rennet addition, coagulation, curd cutting, and draining. Data were submitted to statistical analysis; results showed that the increase of milk fat content was associated with a large improvement of Cheese Yield because of the higher recovery of all milk nutrients in the curd, and thus a higher individual daily Cheese Yield. The increase of milk protein content affected the recovery of fat, total solids, and energy in the curd. Casein number, calculated as casein-to-protein ratio, did not affect protein recovery but strongly influenced the recovery of fat, showing a curvilinear pattern and the most favorable data for the intermediate values of casein number. In conclusion, increased fat and protein contents in the milk had an effect on Cheese Yield not only for the greater quantity of nutrients available but also for the improved efficiency of the recovery in the curd of all nutrients. These results are useful to improve knowledge on Cheesemaking processes in the caprine dairy industry.

  • effects of summer transhumance of dairy cows to alpine pastures on body condition milk Yield and composition and Cheese making efficiency
    Animal, 2019
    Co-Authors: Sudeb Saha, Nicolo Amalfitano, I Carafa, Elena Franciosi, Franco Tagliapietra, Enrico Sturaro, Stefano Schiavon, Giovanni Bittante, Luigi Gallo
    Abstract:

    Summer transhumance to alpine pastures (ALP) is widespread in dairy systems of alpine regions. This study aimed to investigate the effects of transhumance of Brown Swiss cows to ALP on the Yield, composition, and coagulation properties of milk (MCP), and on Cheese Yield (CY). The study involved 12 multiparous cows kept at a mountain lowland permanent farm (PF), which were divided into two equal groups: One remained at the PF, the other was moved to the ALP (1860 m above sea level) from July to September. Every month (June to October), daily milk Yield (MY) and body condition score (BCS) were recorded, and individual milk samples (n = 60, 2000 mL each) were collected to assess milk composition, MCP, and CY. Compared with PF, ALP cows had a reduced MY and BCS, which was maintained on return to the PF, greater fat and lower protein contents of milk. Neither MCP nor CY were affected by summer transhumance. In conclusion, summer transhumance did not affect the Cheese making efficiency of milk but depressed MY and consequently daily Cheese Yield, which was nearly 2 kg/d lower for the ALP than the PF cows and was only partially recovered after returning to the PF in autumn.

  • Cheese Yield Cheesemaking efficiency and daily production of 6 breeds of goats
    Journal of Dairy Science, 2018
    Co-Authors: Giuseppe Massimo Vacca, Giovanni Bittante, Giorgia Stocco, Maria Luisa Dettori, Andrea Summer, Claudio Cipolatgotet, Michele Pazzola
    Abstract:

    Little is known about the complex process of Cheesemaking at the individual level of dairy goats because of the difficulties of producing a high number of model Cheeses. The objectives of this work were (1) to study the Cheesemaking ability of goat milk; (2) to investigate the variability of Cheesemaking-related traits among different farms; (3) to assess the effects of stage of lactation and parity; and (4) to compare 6 breeds of goat (Saanen and Camosciata delle Alpi for the Alpine type; Murciano-Granadina, Maltese, Sarda and Sarda Primitiva for the Mediterranean type) for their Cheesemaking ability. For each goat (n = 560) we studied (1) 8 milk quality traits (fat, protein, total solids, casein, lactose, pH, somatic cell score, and bacterial count); (2) 4 milk nutrient recovery traits (fat, protein, total solids, and energy) in curd; (3) 3 actual Cheese Yield traits (fresh Cheese, Cheese solids, and Cheese water); (4) 2 theoretical Cheese Yield values (fresh Cheese and Cheese solids) and the related Cheesemaking efficiencies; and (5) daily milk Yield and 3 daily Cheese Yield traits (fresh Cheese, Cheese solids, and water retained in the curd). With respect to individual animal factors, farm was not particularly important for recovery traits or actual and theoretical Cheese Yield and estimates of efficiency, whereas it highly influenced daily productions. Parity of goats influenced daily Cheese production, whereas DIM slightly affected recovery as well as percent and daily Cheese Yield traits. Breed was the most important source of variation for almost all Cheesemaking traits. Compared with those of Alpine type, the 4 Mediterranean breeds had, on average, lower daily milk and Cheese productions, greater actual and theoretical Cheese Yield, and higher recovery of nutrients in the curd. Among Alpine type, Camosciata delle Alpi was characterized by greater nutrients recovery than Saanen. Within the 4 Mediterranean types, the 3 Italians produced much less milk per day, with much more fat and protein and greater recovery traits than the Murciano-Granadina, resulting in greater actual Cheese Yield. Within the Italian breeds, milk from Sarda and Sarda Primitiva was characterized by lower daily Yields, higher protein and fat content, and greater recoveries of nutrients than Maltese goats. These results confirmed the potential of goat milk for Cheese production and could be useful to give new possibilities and direction in breeding programs.

  • Breed of cow and herd productivity affect milk nutrient recovery in curd, and Cheese Yield, efficiency and daily production
    Animal, 2018
    Co-Authors: Gabriel Stocco, C. Cipolat-gotet, V. Gasparotto, Alessio Cecchinato, Giovanni Bittante
    Abstract:

    Little is known about Cheese-making efficiency at the individual cow level, so our objective was to study the effects of herd productivity, individual herd within productivity class and breed of cow within herd by producing, then analyzing, 508 model Cheeses from the milk of 508 cows of six different breeds reared in 41 multi-breed herds classified into two productivity classes (high v. low). For each cow we obtained six milk composition traits; four milk nutrient (fat, protein, solids and energy) recovery traits (REC) in curd; three actual % Cheese Yield traits (%CY); two theoretical %CYs (fresh Cheese and Cheese solids) calculated from milk composition; two overall Cheese-making efficiencies (% ratio of actual to theoretical %CYs); daily milk Yield (dMY); and three actual daily Cheese Yield traits (dCY). The aforementioned phenotypes were analyzed using a mixed model which included the fixed effects of herd productivity, parity, days in milk (DIM) and breed; the random effects were the water bath, vat, herd and residual. Cows reared in high-productivity herds Yielded more milk with higher nutrient contents and more Cheese per day, had greater theoretical %CY, and lower Cheese-making efficiency than low-productivity herds, but there were no differences between them in terms of REC traits. Individual herd within productivity class was an intermediate source of total variation in REC, %CY and efficiency traits (10.0% to 17.2%), and a major source of variation in milk Yield and dCY traits (43.1% to 46.3%). Parity of cows was an important source of variation for productivity traits, whereas DIM affected almost all traits. Breed within herd greatly affected all traits. Holsteins produced more milk, but Brown Swiss cows produced milk with higher actual and theoretical %CYs and Cheese-making efficiency, so that the two large-framed breeds had the same dCY. Compared with the two large-framed breeds, the small Jersey cows produced much less milk, but with greater actual and theoretical %CYs, similar efficiencies and a slightly lower dCY. Compared with the average of the specialized dairy breeds, the three dual-purpose breeds (Simmental and the local Rendena and Alpine Grey) had, on average, similar dMY, lower actual and theoretical %CY, similar fat and protein REC, and slightly greater Cheese-making efficiency.

  • pathway based genome wide association analysis of milk coagulation properties curd firmness Cheese Yield and curd nutrient recovery in dairy cattle
    Journal of Dairy Science, 2017
    Co-Authors: Christos Dadousis, Giovanni Bittante, Guilherme J M Rosa, Daniel Gianola, Sara Pegolo, A Cecchinato
    Abstract:

    It is becoming common to complement genome-wide association studies (GWAS) with gene-set enrichment analysis to deepen the understanding of the biological pathways affecting quantitative traits. Our objective was to conduct a gene ontology and pathway-based analysis to identify possible biological mechanisms involved in the regulation of bovine milk technological traits: coagulation properties, curd firmness modeling, individual Cheese Yield (CY), and milk nutrient recovery into the curd (REC) or whey loss traits. Results from 2 previous GWAS studies using 1,011 cows genotyped for 50k single nucleotide polymorphisms were used. Overall, the phenotypes analyzed consisted of 3 traditional milk coagulation property measures [RCT: rennet coagulation time defined as the time (min) from addition of enzyme to the beginning of coagulation; k20: the interval (min) from RCT to the time at which a curd firmness of 20 mm is attained; a30: a measure of the extent of curd firmness (mm) 30 min after coagulant addition], 6 curd firmness modeling traits [RCTeq: RCT estimated through the CF equation (min); CFP: potential asymptotic curd firmness (mm); kCF: curd-firming rate constant (% × min−1); kSR: syneresis rate constant (% × min−1); CFmax: maximum curd firmness (mm); and tmax: time to CFmax (min)], 3 individual CY-related traits expressing the weight of fresh curd (%CYCURD), curd solids (%CYSOLIDS), and curd moisture (%CYWATER) as a percentage of weight of milk processed and 4 milk nutrient and energy recoveries in the curd (RECFAT, RECPROTEIN, RECSOLIDS, and RECENERGY calculated as the % ratio between the nutrient in curd and the corresponding nutrient in processed milk), milk pH, and protein percentage. Each trait was analyzed separately. In total, 13,269 annotated genes were used in the analysis. The Gene Ontology and Kyoto Encyclopedia of Genes and Genomes pathway databases were queried for enrichment analyses. Overall, 21 Gene Ontology and 17 Kyoto Encyclopedia of Genes and Genomes categories were significantly associated (false discovery rate at 5%) with 7 traits (RCT, RCTeq, kCF, %CYSOLIDS, RECFAT, RECSOLIDS, and RECENERGY), with some being in common between traits. The significantly enriched categories included calcium signaling pathway, salivary secretion, metabolic pathways, carbohydrate digestion and absorption, the tight junction and the phosphatidylinositol pathways, as well as pathways related to the bovine mammary gland health status, and contained a total of 150 genes spanning all chromosomes but 9, 20, and 27. This study provided new insights into the regulation of bovine milk coagulation and Cheese ability that were not captured by the GWAS.

Alessio Cecchinato - One of the best experts on this subject based on the ideXlab platform.

  • Breed of cow and herd productivity affect milk nutrient recovery in curd, and Cheese Yield, efficiency and daily production
    Animal, 2018
    Co-Authors: Gabriel Stocco, C. Cipolat-gotet, V. Gasparotto, Alessio Cecchinato, Giovanni Bittante
    Abstract:

    Little is known about Cheese-making efficiency at the individual cow level, so our objective was to study the effects of herd productivity, individual herd within productivity class and breed of cow within herd by producing, then analyzing, 508 model Cheeses from the milk of 508 cows of six different breeds reared in 41 multi-breed herds classified into two productivity classes (high v. low). For each cow we obtained six milk composition traits; four milk nutrient (fat, protein, solids and energy) recovery traits (REC) in curd; three actual % Cheese Yield traits (%CY); two theoretical %CYs (fresh Cheese and Cheese solids) calculated from milk composition; two overall Cheese-making efficiencies (% ratio of actual to theoretical %CYs); daily milk Yield (dMY); and three actual daily Cheese Yield traits (dCY). The aforementioned phenotypes were analyzed using a mixed model which included the fixed effects of herd productivity, parity, days in milk (DIM) and breed; the random effects were the water bath, vat, herd and residual. Cows reared in high-productivity herds Yielded more milk with higher nutrient contents and more Cheese per day, had greater theoretical %CY, and lower Cheese-making efficiency than low-productivity herds, but there were no differences between them in terms of REC traits. Individual herd within productivity class was an intermediate source of total variation in REC, %CY and efficiency traits (10.0% to 17.2%), and a major source of variation in milk Yield and dCY traits (43.1% to 46.3%). Parity of cows was an important source of variation for productivity traits, whereas DIM affected almost all traits. Breed within herd greatly affected all traits. Holsteins produced more milk, but Brown Swiss cows produced milk with higher actual and theoretical %CYs and Cheese-making efficiency, so that the two large-framed breeds had the same dCY. Compared with the two large-framed breeds, the small Jersey cows produced much less milk, but with greater actual and theoretical %CYs, similar efficiencies and a slightly lower dCY. Compared with the average of the specialized dairy breeds, the three dual-purpose breeds (Simmental and the local Rendena and Alpine Grey) had, on average, similar dMY, lower actual and theoretical %CY, similar fat and protein REC, and slightly greater Cheese-making efficiency.

  • genome wide association study for Cheese Yield and curd nutrient recovery in dairy cows
    Journal of Dairy Science, 2017
    Co-Authors: Christos Dadousis, Giovanni Bittante, Claudio Cipolatgotet, S Biffani, Ezequiel L Nicolazzi, Guilherme J M Rosa, Daniel Gianola, Attilio Rossoni, E Santus, Alessio Cecchinato
    Abstract:

    Cheese production and consumption are increasing in many countries worldwide. As a result, interest has increased in strategies for genetic selection of individuals for technological traits of milk related to Cheese Yield (CY) in dairy cattle breeding. However, little is known about the genetic background of a cow's ability to produce Cheese. Recently, a relatively large panel (1,264 cows) of different measures of individual cow CY and milk nutrient and energy recoveries in the Cheese (REC) became available. Genetic analyses showed considerable variation for CY and for aptitude to retain high proportions of fat, protein, and water in the coagulum. For the dairy industry, these characteristics are of major economic importance. Nevertheless, use of this knowledge in dairy breeding is hampered by high costs, intense labor requirement, and lack of appropriate technology. However, in the era of genomics, new possibilities are available for animal breeding and genetic improvement. For example, identification of genomic regions involved in cow CY might provide potential for marker-assisted selection. The objective of this study was to perform genome-wide association studies on different CY and REC measures. Milk and DNA samples from 1,152 Italian Brown Swiss cows were used. Three CY traits expressing the weight (wt) of fresh curd (%CYCURD), curd solids (%CYSOLIDS), and curd moisture (%CYWATER) as a percentage of weight of milk processed, and 4 REC (RECFAT, RECPROTEIN, RECSOLIDS, and RECENERGY, calculated as the % ratio between the nutrient in curd and the corresponding nutrient in processed milk) were analyzed. Animals were genotyped with the Illumina BovineSNP50 Bead Chip v.2. Single marker regressions were fitted using the GenABEL R package (genome-wide association using mixed model and regression-genomic control). In total, 103 significant associations (88 single nucleotide polymorphisms) were identified in 10 chromosomes (2, 6, 9, 11, 12, 14, 18, 19, 27, 28). For RECFAT and RECPROTEIN, high significance peaks were identified in Bos taurus autosome (BTA) 6 and BTA11, respectively. Marker ARS-BFGL-NGS-104610 (∼104.3 Mbp) was highly associated with RECPROTEIN and Hapmap52348-rs29024684 (∼87.4 Mbp), closely located to the casein genes on BTA6, with RECFAT. Genomic regions identified may enhance marker-assisted selection in bovine Cheese breeding beyond the use of protein (casein) and fat contents, whereas new knowledge will help to unravel the genomic background of a cow's ability for Cheese production.

  • 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
    International Dairy Journal, 2016
    Co-Authors: Claudio Cipolatgotet, Alessio Cecchinato, Giovanni Bittante, Maria Luisa Dettori, Michele Pazzola, Giuseppe Massimo Vacca
    Abstract:

    Abstract Individual milk samples from 169 Sarda sheep were collected to characterise the Cheese-making potential through the use of a laboratory bench-top model Cheese-manufacturing procedure. As the milk samples were not standardised before processing, the data collected at laboratory level fully reflected the great variability of milk from individual animals. The average Cheese Yield traits of fresh Cheese, Cheese dry matter and water retained in Cheese (as percentages of the milk processed) were 20.6%, 10.1% and 10.6%. The average milk fat and protein recoveries in the curd were 94.0% and 76.7%, respectively. The values for daily production of curd and curd dry matter per sheep were 0.41 kg d −1 and 0.20 kg d −1 , respectively. The Cheese Yield and Cheese-related traits were mainly affected by the nutrient content of the milk and the individual effects of the stage of lactation and daily milk Yield, respectively, but also by a large individual variation.

  • Genetic parameters of Cheese Yield and curd nutrient recovery or whey loss traits predicted using Fourier-transform infrared spectroscopy of samples collected during milk recording on Holstein, Brown Swiss, and Simmental dairy cows
    Journal of Dairy Science, 2015
    Co-Authors: Alessio Cecchinato, A. Ferragina, C. Cipolat-gotet, A. Albera, Giovanni Bittante
    Abstract:

    Cheese Yield is the most important technological parameter in the dairy\nindustry in many countries. The aim of this study was to infer\n(co)variance components for Cheese Yields (CY) and nutrient recoveries\nin curd (REC) predicted using Fourier-transform infrared (FTIR)\nspectroscopy of samples collected during milk recording on Holstein,\nBrown Swiss, and Simmental dairy cows. A total of 311,354 FTIR spectra\nrepresenting the test-day records of 29,208 dairy cows (Holstein, Brown\nSwiss, and Simmental) from 654 herds, collected over a 3-yr period, were\navailable for the study. The traits of interest for each cow consisted\nof 3 Cheese Yield traits (%CY: fresh curd, curd total solids, and curd\nwater as a percent of the weight of the processed milk), 4 curd nutrient\nrecovery traits (REC: fat, protein, total solids, and the energy of the\ncurd as a percent of the same nutrient in the processed milk), and 3\ndaily Cheese production traits (daily fresh curd, total solids, and the\nwater of the curd per cow). Calibration equations (freely available upon\nrequest to the corresponding author) were used to predict individual\ntest-day observations for these traits. The (co)variance components were\nestimated for the CY, REC, milk production, and milk composition traits\nvia a set of 4-trait analyses within each breed. All analyses were\nperformed using REML and linear animal models. The heritabilities of the\n%CY were always higher for Holstein and Brown Swiss cows (0.22 to 0.33)\ncompared with Simmental cows (0.14 to 0.18). In general, the fresh\nCheese Yield (%CYCURD) showed genetic variation and heritability\nestimates that were slightly higher than those of its components,\n%CYSOLIDS and %CYWATER. The parameter RECPROTEIN was the most\nheritable trait in all the 3 breeds,. with values ranging from 0.32 to\n0.41. Our estimation of the genetic relationships of the CY and REC with\nmilk production and composition revealed that the current selection\nstrategies used in dairy cattle are expected to exert only limited\neffects on the REC traits. Instead, breeders may be able to exploit\ngenetic variations in the %CY, particularly RECFAT and RECPROTEIN. This\nlast component is not explained by the milk protein content, suggesting\nthat its direct selection could be beneficial for Cheese production\naptitude. Collectively, our findings indicate that breeding strategies\naimed at enhancing CY and REC could be easily and rapidly implemented\nfor dairy cattle populations in which FTIR spectra are routinely\nacquired from individual milk samples.

  • phenotypic analysis of Cheese Yields and nutrient recoveries in the curd of buffalo milk as measured with an individual model Cheese manufacturing process
    Journal of Dairy Science, 2015
    Co-Authors: Claudio Cipolatgotet, Giovanni Bittante, Alessio Cecchinato
    Abstract:

    Traits associated with Cheese Yield and milk nutrient recovery in curd are used to describe the efficiency of the Cheese-making process. This is fundamental for all dairy species, including the Italian Mediterranean buffalo, which is largely used for milk production aimed at the dairy industry. To assess Cheese-making traits among buffalo, a model Cheese-manufacturing process was tested; it was capable of processing 24 samples per run, using 0.5-L samples of milk from individual buffalo. In total, 180 buffalo reared in 7 herds located in Northeast Italy were sampled once. Briefly, each sample was weighed and heated (35°C for 30min), inoculated with starter culture (90min), and mixed with rennet (51.2 international milk-clotting units/L of milk). After 10min of gelation, the curd was cut; 5min after the cut, the curd was separated from the whey, and the curd was subjected to draining (for 30min) and pressing (18h). The curd and whey were weighed, analyzed for pH and the total solid, fat, lactose, and protein contents, and subjected to estimation of the energy content. Three measures of Cheese Yield (%CY), %CYCURD, %CYSOLIDS, and %CYWATER, were computed as the ratios between the weight of the curd, the curd dry matter, and the water retained in the curd, respectively, and the weight of the milk processed. These traits were multiplied by the daily milk Yield to define the 3 corresponding measures of daily Cheese Yield (dCY, kg/d). The milk component recoveries (REC) in the curd, RECFAT, RECPROTEIN, and RECSOLIDS, represented the ratios between the weights of the fat, protein, and total solids in the curd, respectively, and the corresponding components in the milk. Finally, energy recovery (RECENERGY) was estimated. The values for %CYCURD, %CYSOLIDS, %CYWATER, RECPROTEIN, RECFAT, RECSOLIDS, and RECENERGY averaged 25.6, 12.7, 12.9, 80.4, 95.1, 66.7, and 79.3%, respectively, indicating that buffalo milk has a higher aptitude to Cheese-making than bovine milk. The effect of days in milk was the most important source of variation for %CY, RECPROTEIN, and the overall recoveries (which showed higher values toward the end of lactation), whereas parity did not appear to influence any of the investigated traits. The Cheese-making procedure tested allowed us to assess the variability of and relationships among different Cheese Yield traits, recovery traits, daily milk production traits, and milk components at the individual level.

Claudio Cipolatgotet - One of the best experts on this subject based on the ideXlab platform.

  • effects of indirect indicators of udder health on nutrient recovery and Cheese Yield traits in goat milk
    Journal of Dairy Science, 2019
    Co-Authors: Giorgia Stocco, Maria Luisa Dettori, Andrea Summer, Claudio Cipolatgotet, Michele Pazzola, Pietro Paschino, Giuseppe Massimo Vacca
    Abstract:

    In dairy goats, very little is known about the effect of the 2 most important indirect indicators of udder health [somatic cell count (SCC) and total bacterial count (TBC)] on milk composition and Cheese Yield, and no information is available regarding the effects of lactose levels, pH, and NaCl content on the recovery of nutrients in the curd, Cheese Yield traits, and daily Cheese Yields. Because large differences exist among dairy species, conclusions from the most studied species (i.e., bovine) cannot be drawn for all types of dairy-producing animals. The aims of this study were to quantify, using milk samples from 560 dairy goats, the contemporary effects of a pool of udder health indirect indicators (lactose level, pH, SCC, TBC, and NaCl content) on the recovery of nutrients in the curd (%REC), Cheese Yield (%CY), and daily Cheese Yields (dCY). Cheese-making traits were analyzed using a mixed model, with parity, days in milk (DIM), lactose level, pH, SCC, TBC, and NaCl content as fixed effects, and farm, breed, glass tube, and animal as random effects. Results indicated that high levels of milk lactose were associated with reduced total solids recovery in the curd and lower Cheese Yields, because of the lower milk fat and protein contents in samples rich in lactose. Higher pH correlated with higher recovery of nutrients in the curd and higher Cheese Yield traits. These results may be explained by the positive correlation between pH and milk fat, protein, and casein in goat milk. High SCC were associated with higher recovery of solids and energy in the curd but lower recovery of protein. The higher Cheese Yield obtained from milk with high SCC was due to both increased recovery of lactose in the curd and water retention. Bacterial count proved to be the least important factor affecting Cheese-making traits, but it decreased daily Cheese Yields, suggesting that, even if below the legal limits, TBC should be considered in order to monitor flock management and avoid economic losses. The effect of NaCl content on milk composition was linked with lower recovery of all nutrients in the curd during Cheese-making. In addition, high milk NaCl content led to reductions in fresh Cheese Yield and Cheese solids. The indirect indicators of the present study significantly affected the Cheese-making process. Such information should be considered, to adjust the milk-to-Cheese economic value and the milk payment system.

  • Cheese Yield Cheesemaking efficiency and daily production of 6 breeds of goats
    Journal of Dairy Science, 2018
    Co-Authors: Giuseppe Massimo Vacca, Giovanni Bittante, Giorgia Stocco, Maria Luisa Dettori, Andrea Summer, Claudio Cipolatgotet, Michele Pazzola
    Abstract:

    Little is known about the complex process of Cheesemaking at the individual level of dairy goats because of the difficulties of producing a high number of model Cheeses. The objectives of this work were (1) to study the Cheesemaking ability of goat milk; (2) to investigate the variability of Cheesemaking-related traits among different farms; (3) to assess the effects of stage of lactation and parity; and (4) to compare 6 breeds of goat (Saanen and Camosciata delle Alpi for the Alpine type; Murciano-Granadina, Maltese, Sarda and Sarda Primitiva for the Mediterranean type) for their Cheesemaking ability. For each goat (n = 560) we studied (1) 8 milk quality traits (fat, protein, total solids, casein, lactose, pH, somatic cell score, and bacterial count); (2) 4 milk nutrient recovery traits (fat, protein, total solids, and energy) in curd; (3) 3 actual Cheese Yield traits (fresh Cheese, Cheese solids, and Cheese water); (4) 2 theoretical Cheese Yield values (fresh Cheese and Cheese solids) and the related Cheesemaking efficiencies; and (5) daily milk Yield and 3 daily Cheese Yield traits (fresh Cheese, Cheese solids, and water retained in the curd). With respect to individual animal factors, farm was not particularly important for recovery traits or actual and theoretical Cheese Yield and estimates of efficiency, whereas it highly influenced daily productions. Parity of goats influenced daily Cheese production, whereas DIM slightly affected recovery as well as percent and daily Cheese Yield traits. Breed was the most important source of variation for almost all Cheesemaking traits. Compared with those of Alpine type, the 4 Mediterranean breeds had, on average, lower daily milk and Cheese productions, greater actual and theoretical Cheese Yield, and higher recovery of nutrients in the curd. Among Alpine type, Camosciata delle Alpi was characterized by greater nutrients recovery than Saanen. Within the 4 Mediterranean types, the 3 Italians produced much less milk per day, with much more fat and protein and greater recovery traits than the Murciano-Granadina, resulting in greater actual Cheese Yield. Within the Italian breeds, milk from Sarda and Sarda Primitiva was characterized by lower daily Yields, higher protein and fat content, and greater recoveries of nutrients than Maltese goats. These results confirmed the potential of goat milk for Cheese production and could be useful to give new possibilities and direction in breeding programs.

  • genome wide association study for Cheese Yield and curd nutrient recovery in dairy cows
    Journal of Dairy Science, 2017
    Co-Authors: Christos Dadousis, Giovanni Bittante, Claudio Cipolatgotet, S Biffani, Ezequiel L Nicolazzi, Guilherme J M Rosa, Daniel Gianola, Attilio Rossoni, E Santus, Alessio Cecchinato
    Abstract:

    Cheese production and consumption are increasing in many countries worldwide. As a result, interest has increased in strategies for genetic selection of individuals for technological traits of milk related to Cheese Yield (CY) in dairy cattle breeding. However, little is known about the genetic background of a cow's ability to produce Cheese. Recently, a relatively large panel (1,264 cows) of different measures of individual cow CY and milk nutrient and energy recoveries in the Cheese (REC) became available. Genetic analyses showed considerable variation for CY and for aptitude to retain high proportions of fat, protein, and water in the coagulum. For the dairy industry, these characteristics are of major economic importance. Nevertheless, use of this knowledge in dairy breeding is hampered by high costs, intense labor requirement, and lack of appropriate technology. However, in the era of genomics, new possibilities are available for animal breeding and genetic improvement. For example, identification of genomic regions involved in cow CY might provide potential for marker-assisted selection. The objective of this study was to perform genome-wide association studies on different CY and REC measures. Milk and DNA samples from 1,152 Italian Brown Swiss cows were used. Three CY traits expressing the weight (wt) of fresh curd (%CYCURD), curd solids (%CYSOLIDS), and curd moisture (%CYWATER) as a percentage of weight of milk processed, and 4 REC (RECFAT, RECPROTEIN, RECSOLIDS, and RECENERGY, calculated as the % ratio between the nutrient in curd and the corresponding nutrient in processed milk) were analyzed. Animals were genotyped with the Illumina BovineSNP50 Bead Chip v.2. Single marker regressions were fitted using the GenABEL R package (genome-wide association using mixed model and regression-genomic control). In total, 103 significant associations (88 single nucleotide polymorphisms) were identified in 10 chromosomes (2, 6, 9, 11, 12, 14, 18, 19, 27, 28). For RECFAT and RECPROTEIN, high significance peaks were identified in Bos taurus autosome (BTA) 6 and BTA11, respectively. Marker ARS-BFGL-NGS-104610 (∼104.3 Mbp) was highly associated with RECPROTEIN and Hapmap52348-rs29024684 (∼87.4 Mbp), closely located to the casein genes on BTA6, with RECFAT. Genomic regions identified may enhance marker-assisted selection in bovine Cheese breeding beyond the use of protein (casein) and fat contents, whereas new knowledge will help to unravel the genomic background of a cow's ability for Cheese production.

  • 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
    International Dairy Journal, 2016
    Co-Authors: Claudio Cipolatgotet, Alessio Cecchinato, Giovanni Bittante, Maria Luisa Dettori, Michele Pazzola, Giuseppe Massimo Vacca
    Abstract:

    Abstract Individual milk samples from 169 Sarda sheep were collected to characterise the Cheese-making potential through the use of a laboratory bench-top model Cheese-manufacturing procedure. As the milk samples were not standardised before processing, the data collected at laboratory level fully reflected the great variability of milk from individual animals. The average Cheese Yield traits of fresh Cheese, Cheese dry matter and water retained in Cheese (as percentages of the milk processed) were 20.6%, 10.1% and 10.6%. The average milk fat and protein recoveries in the curd were 94.0% and 76.7%, respectively. The values for daily production of curd and curd dry matter per sheep were 0.41 kg d −1 and 0.20 kg d −1 , respectively. The Cheese Yield and Cheese-related traits were mainly affected by the nutrient content of the milk and the individual effects of the stage of lactation and daily milk Yield, respectively, but also by a large individual variation.

  • the nonlinear effect of somatic cell count on milk composition coagulation properties curd firmness modeling Cheese Yield and curd nutrient recovery
    Journal of Dairy Science, 2016
    Co-Authors: T Bobbo, Giovanni Bittante, Claudio Cipolatgotet, A Cecchinato
    Abstract:

    The aim of this study was to investigate the relationships between somatic cell count (SCC) in milk and several milk technological traits at the individual cow level. In particular, we determined the effects of very low to very high SCC on traits related to (1) milk Yield and composition; (2) coagulation properties, including the traditional milk coagulation properties (MCP) and the new curd firming model parameters; and (3) Cheese Yield and recovery of milk nutrients in the curd (or loss in the whey). Milk samples from 1,271 Brown Swiss cows from 85 herds were used. Nine coagulation traits were measured: 3 traditional MCP [rennet coagulation time (RCT, min), curd firming rate (k20, min), and curd firmness after 30 min (a30, mm)] and 6 new curd firming and syneresis traits [potential asymptotic curd firmness at infinite time (CFP, mm), curd firming instant rate constant (kCF, % × min(-1)), syneresis instant rate constant (kSR, % × min(-1)), rennet coagulation time estimated using the equation (RCTeq, min), maximum curd firmness achieved within 45 min (CFmax, mm), and time at achievement of CFmax (tmax, min)]. The observed Cheese-making traits included 3 Cheese Yield traits (%CYCURD, %CYSOLIDS, and %CYWATER, which represented the weights of curd, total solids, and water, respectively, as a percentage of the weight of the processed milk) and 4 nutrient recoveries in the curd (RECFAT, RECPROTEIN, RECSOLIDS, and RECENERGY, which each represented the percentage ratio between the nutrient in the curd and milk). Data were analyzed using a linear mixed model with the fixed effects of days in milk, parity, and somatic cell score (SCS), and the random effect of herd-date. Somatic cell score had strong influences on casein number and lactose, and also affected pH; these were traits characterized by a quadratic pattern of the data. The results also showed a negative linear relationship between SCS and milk Yield. Somatic cell score influenced almost all of the tested coagulation traits (both traditional and modeled), with the exceptions of k20, CFP, and kSR. Gelation was delayed when the SCS decreased (slightly) and when it increased (strongly) with respect to a value of 2, as confirmed by the quadratic patterns observed for both RCT and RCTeq. The SCS effect on a30 showed a quadratic pattern almost opposite to that observed for RCT. With respect to the CFt parameters, kCF decreased linearly as SCS increased, resulting in a linear decrease of CFmax and a quadratic pattern for tmax. Milk SCS attained significance for %CYCURD, %CYWATER, and RECPROTEIN. As the SCS increased beyond 3, we observed a progressive quadratic decrease of the water retained in the curd (%CYWATER), which caused a parallel decrease in %CYCURD. With respect to RECPROTEIN, the negative effect of SCS was almost linear. Recovery of fat and (consequently) RECENERGY was characterized by a more evident quadratic trend, with the most favorable values associated with an intermediate SCS. Together, our results confirmed that high SCS has a negative effect on milk composition and technological traits, highlighting the nonlinear trends of some traits across the different classes of SCS. Moreover, we report that a very low SCS has a negative effect on some technological traits of milk.

D E Bauman - One of the best experts on this subject based on the ideXlab platform.

  • effects of trans 10 cis 12 conjugated linoleic acid on ovine milk fat synthesis and Cheese properties
    Journal of Dairy Science, 2007
    Co-Authors: L A Sinclair, A L Lock, R Early, D E Bauman
    Abstract:

    Trans-10, cis-12 conjugated linoleic acid (CLA) reduces milk fat synthesis in sheep in a manner similar to that seen in dairy cows, but its effects on Cheese Yield and flavor are unknown. Additionally, when dietary energy supply is restricted, CLA can increase milk and milk protein Yield, which may alter Cheese Yield and eating quality. The objectives of the study were to examine the effects of supplementing ewe diets with a rumen-protected source of CLA at a high and low dietary energy intake on milk fat and protein synthesis and on Cheese Yield and eating quality. Sixteen multiparous ewes were randomly allocated to 1 of 4 dietary treatments: a high (6.7 Mcal of metabolizable energy/d) or low (5.0 Mcal of metabolizable energy/d) feeding level that was either unsupplemented or supplemented with 25 g/d of a lipid-encapsulated CLA (to provide 2.4 g/d of CLA) in each of 4 periods of 21 d duration in a 4 x 4 Latin square design. There was no effect of treatment on milk Yield (g/d), but milk fat percentage and milk fat Yield were reduced by 23 and 20%, respectively, in ewes supplemented with CLA. Milk fatty acid concentration (g/100 g) of chain length C16 was increased in milk and Cheese following CLA supplementation, whereas decreasing the feeding level increased fatty acids > or = C16. Milk fat contents of CLA were 0.01 and 0.12 g/100 g of fatty acids for the unsupplemented and CLA-supplemented treatments, respectively, whereas cis-9, trans-11 CLA was unaffected by CLA supplementation. There was no main effect of treatment on Cheese Yield, which was 0.11 +/- 0.001 kg of Cheese/kg of milk, but Cheese Yield was highest, at 0.12 +/- 0.001 kg/kg, when made from milk of ewes fed the high feeding level + unsupplemented treatment. Cheese made from the milk of ewes supplemented with CLA, compared with the unsupplemented diet, was rated (scale 0 to 10) higher in the creaminess (2.1 vs. 1.4; SEM 0.15) and less oily (0.8 vs. 1.3; SEM 0.17) attributes, and was preferred overall (4.5 vs. 3.9; SEM 0.21). Cheese produced from sheep on the high vs. low feed level was rated less yellow (2.8 vs. 4.2; SEM 0.11), less salty (1.9 vs. 2.3; SEM 0.15), and more sour (1.5 vs. 1.1; SEM 0.13). We concluded that the effect of feeding level on animal performance and Cheese characteristics was small, whereas supplementing the diets of ewes with a ruminally protected CLA source reduced milk fat Yield, did not affect Cheese Yield, and beneficially altered the flavor characteristics of the Cheese.

  • effects of trans 10 cis 12 conjugated linoleic acid on ovine milk fat synthesis and Cheese properties
    Journal of Dairy Science, 2007
    Co-Authors: L A Sinclair, A L Lock, R Early, D E Bauman
    Abstract:

    Abstract Trans -10, cis -12 conjugated linoleic acid (CLA) reduces milk fat synthesis in sheep in a manner similar to that seen in dairy cows, but its effects on Cheese Yield and flavor are unknown. Additionally, when dietary energy supply is restricted, CLA can increase milk and milk protein Yield, which may alter Cheese Yield and eating quality. The objectives of the study were to examine the effects of supplementing ewe diets with a rumen-protected source of CLA at a high and low dietary energy intake on milk fat and protein synthesis and on Cheese Yield and eating quality. Sixteen multiparous ewes were randomly allocated to 1 of 4 dietary treatments: a high (6.7 Mcal of metabolizable energy/d) or low (5.0 Mcal of metabolizable energy/d) feeding level that was either unsupplemented or supplemented with 25 g/d of a lipid-encapsulated CLA (to provide 2.4 g/d of CLA) in each of 4 periods of 21 d duration in a 4×4 Latin square design. There was no effect of treatment on milk Yield (g/d), but milk fat percentage and milk fat Yield were reduced by 23 and 20%, respectively, in ewes supplemented with CLA. Milk fatty acid concentration (g/100g) of chain length 16 was decreased and >C 16 was increased in milk and Cheese following CLA supplementation, whereas decreasing the feeding level increased fatty acids ≥C 16 . Milk fat contents of CLA were 0.01 and 0.12 g/100g of fatty acids for the unsupplemented and CLA-supplemented treatments, respectively, whereas cis -9, trans -11 CLA was unaffected by CLA supplementation. There was no main effect of treatment on Cheese Yield, which was 0.11±0.001kg of Cheese/kg of milk, but Cheese Yield was highest, at 0.12±0.001 kg/kg, when made from milk of ewes fed the high feeding level + unsupplemented treatment. Cheese made from the milk of ewes supplemented with CLA, compared with the unsupplemented diet, was rated (scale 0 to 10) higher in the creaminess (2.1 vs. 1.4; SEM 0.15) and less oily (0.8 vs. 1.3; SEM 0.17) attributes, and was preferred overall (4.5 vs. 3.9; SEM 0.21). Cheese produced from sheep on the high vs. low feed level was rated less yellow (2.8 vs. 4.2; SEM 0.11), less salty (1.9 vs. 2.3; SEM 0.15), and more sour (1.5 vs. 1.1; SEM 0.13). We concluded that the effect of feeding level on animal performance and Cheese characteristics was small, whereas supplementing the diets of ewes with a ruminally protected CLA source reduced milk fat Yield, did not affect Cheese Yield, and beneficially altered the flavor characteristics of the Cheese.

Martino Cassandro - One of the best experts on this subject based on the ideXlab platform.

  • estimation of economic values for milk coagulation properties in italian holstein friesian cattle
    Journal of Dairy Science, 2016
    Co-Authors: Martino Cassandro, M. De Marchi, D Pretto, N Lopezvillalobos, M Penasa
    Abstract:

    Abstract The economic values (EV) of production traits, rennet coagulation time (RCT, min), and curd firmness (a 30 , mm) were derived for Italian Holstein-Friesian dairy cattle, based on the Grana Padano Cheese industry. Three different sets of EV for RCT and a 30 were estimated, assuming +2.5% (scenario 1), +5% (scenario 2), and +10% (scenario 3) increment in Cheese Yield due to the effect of milk coagulation properties (MCP). A model was developed to simulate the transformation of milk into Grana Padano Cheese. The EV of RCT and a 30 were −€2.213, −€4.426, and −€8.852/min, and €0.877, €1.755, and €3.509/mm for scenarios 1, 2, and 3, respectively. Relative emphasis of traits in the breeding objectives of the Italian Holstein-Friesian dairy cattle population should account for the effect of MCP on Cheese Yield. Economic values for milk components and MCP were affected by changes of dairy products, whereas variations of feed prices did not influence EV of RCT and a 30 .

  • Effect of microparticulated whey protein concentration and protein-to-fat ratio on Caciotta Cheese Yield and composition
    International Dairy Journal, 2015
    Co-Authors: A. Sturaro, Massimo De Marchi, Elisa Zorzi, Martino Cassandro
    Abstract:

    Abstract The dairy industry exploits different processes to increase the value of whey protein (WP). Microparticulated whey proteins (MWP), which are colloidal particles formed by controlled aggregation of WP, are widely used in low-fat products. The aim of the present study was to evaluate the effects of MWP concentration (0.0–4.0%, v/v) and different protein-to-fat ratios (PFRs) on milk coagulation process, Cheese Yield and composition of Caciotta Cheese. Samples of Cheese were analysed after 10 d of ripening. The increment of PFR affected rennet coagulation time. Moreover, Cheese Yield decreased as the level of fat decreased, and it was greater in low-fat Cheese (high PFR) with 4.0% MWP than in low-fat Cheese with 3.0% MWP. No differences were detected for Cheese Yield in standard and high-fat Cheese (standard and low PFR) across MWP concentrations. The stable composition of low-fat Caciotta suggests the possibility to include MWP as fat replacer.

  • effect of milk composition and coagulation traits on grana padano Cheese Yield under field conditions
    Journal of Dairy Research, 2013
    Co-Authors: D Pretto, Massimo De Marchi, M Penasa, Martino Cassandro
    Abstract:

    The aim of this study was to assess the effect of chemical composition, coagulation properties, pH, and titratable acidity (TA, SH°/50 ml) of vat milk on Grana Padano Cheese Yield (CY) under field conditions. Twelve Cheese-making sessions were carried out from February to December 2009 in a dairy cooperative of Grana Padano Consortium (Italy), for a total of 96 vats of milk processed. For each vat, samples of raw milk were collected and analysed for quality traits (fat, protein, and casein contents), pH, TA, and milk coagulation properties (MCP), measured as rennet coagulation time (RCT, min), curd-firming time (k20, min), and curd firmness (a30, mm). Cheese Yield was expressed as kilograms of Cheese per 100 kg milk transformed, and was measured after 2 d of drainage. Fat, protein, and casein contents were positively and strongly correlated with CY (coefficients of correlation,r=0·72,0·88,and0·84,respectively;P<0·001).Coagulationpropertiesweremoderately and significantly (P<0·001) related to CY: milk that coagulated earlier and had stronger a30 was associated to greater CY. Cheese Yield was analysed with a model that accounted for fixed effects of Cheese-making day, fat and protein content, TA, and a30. Significance was found for all the effects (P<0·05). Milk characterised by high values of a30 resulted in higher CY than milk with low values of a30, indicating that MCP could be used as indicators of Cheese-making efficiency. Future research should investigate the relationships between MCPand qualityof Cheese, and explore the feasibilityof including MCP in multiple component milk pricing system for Grana Padano Cheese production.

  • Effect of Holstein Friesian and Brown Swiss breeds on quality of milk and Cheese.
    Journal of Dairy Science, 2008
    Co-Authors: M. De Marchi, R. Dal Zotto, Claudio Dalvit, Giovanni Bittante, Martino Cassandro
    Abstract:

    In Italy, more than 75% of milk is used for Cheese making. For this reason, milk composition and coagulation traits and Cheese quality represent the most important tools for the economic development of the dairy sector. In particular, Cheese quality varies in relation to Cheese-making technology and breed of cow. The aim of this study was to investigate the effect of 3 types of milk, originating from Holstein-Friesian (HF), Brown Swiss (BS), and mixed of both breeds, on vat milk characteristics, Cheese Yield, and quality in 3 different typical Italian Cheese-making conditions (Casolet, Vezzena, and Grana Trentino). One hundred forty-four cows (66 HF and 78 BS) were involved, and a total of 24 vats of milk were evaluated. At maturity, 30, 21, and 16 wheels of Casolet, Vezzena, and Grana Trentino Cheese were analyzed. Brown Swiss cows Yielded 9% less milk per day than HF cows, but milk showed greater contents of protein, casein, titratable acidity, and better rennet coagulation time and curd firmness than HF milk. The chemical composition and cholesterol content of the 3 types of Cheese were similar between breeds, whereas the Cheese made with BS milk showed greater contents of monounsaturated and polyunsaturated fatty acids. Cheese made with BS milk had greater b* (yellow component) than HF. Cheese Yield, recorded at different ripening times, demonstrated that BS milk Yielded more Cheese than HF. Mixed milk showed values, on average, intermediate to HF and BS milk characteristics, and this trend was confirmed in Cheese Yield at different ripening times.

  • Genetic aspects of milk coagulation properties in Italian Holstein cows
    Italian Journal of Animal Science, 2005
    Co-Authors: Arianna Comin, Martino Cassandro, M. Povinelli, Giovanni Bittante
    Abstract:

    In Italy, the quota of national production of cow milk destined for Cheese Yield is about 73% of total marketable milk (Osservatorio del latte, 2002). Hence, the improvement of renneting properties of milk is an important objective for the dairy sector. Favorable conditions of milk reactivity with rennet, curd formation rate and curd strength, as well as curd syneresis, have a positive effect on the whole Cheese-making process and, later, on the ripening development of Cheese.