The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Clara G De Los Reyesgavilan - One of the best experts on this subject based on the ideXlab platform.
-
afuega l pitu cheese quality carbon dioxide addition to refrigerated milk in acid coagulated Cheesemaking
International Dairy Journal, 1998Co-Authors: Patricia Ruasmadiedo, Juan Carlos Badagancedo, L Alonso, Clara G De Los ReyesgavilanAbstract:Abstract The suitability of milk preserved by refrigeration and CO 2 addition for the manufacture of Afuega’l Pitu, a Spanish acid-coagulated short-ripened cheese, was evaluated at pilot scale using an autochthonous cheese starter. Cheeses manufactured, after milk pasteurisation, from vacuum degasified refrigerated CO 2 -treated samples (pH 6.2) were compared with two different control cheeses made from pasteurised milk either fresh or refrigerated. The multiplication and acidification capacity of lactic acid bacteria as well as the production of volatile compounds during Cheesemaking and ripening were not affected by the previous refrigeration and CO 2 -treatment of raw milk nor by the residual CO 2 still present in pasteurised milk after degasification and pasteurisation. Residual CO 2 retarded the proteolysis although no differences on proteolysis and sensory properties were detected at the optimum time of consumption (15 days) between cheeses made from CO 2 -treated milk and those made from untreated control milk. CO 2 -treatment effectively prevents the decrease in cheese yield caused by the microorganisms present in raw milk of poor microbial quality. These results support the interest of the CO 2 -addition in preservation of milk for Cheesemaking, specially when it has a high initial microbial load; the method can be satisfactorily used in the manufacture of Afuega’l Pitu cheese and may be extended to the production of other acid-coagulated cheeses.
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, 2019Co-Authors: Michele Pazzola, Maria Luisa Dettori, Giorgia Stocco, Giovanni Bittante, Giuseppe Massimo VaccaAbstract: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.
-
cheese yield Cheesemaking efficiency and daily production of 6 breeds of goats
Journal of Dairy Science, 2018Co-Authors: Giuseppe Massimo Vacca, Giorgia Stocco, Maria Luisa Dettori, Andrea Summer, Claudio Cipolatgotet, Giovanni Bittante, Michele PazzolaAbstract: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 of coagulation properties curd firmness modeling protein percentage and acidity in milk from brown swiss cows
Journal of Dairy Science, 2016Co-Authors: Christos Dadousis, Giovanni Bittante, S Biffani, C Cipolatgotet, Ezequiel L Nicolazzi, Attilio Rossoni, E Santus, A CecchinatoAbstract:Cheese production is increasing in many countries, and a desire toward genetic selection for milk coagulation properties in dairy cattle breeding exists. However, measurements of individual Cheesemaking properties are hampered by high costs and labor, whereas traditional single-point milk coagulation properties (MCP) are sometimes criticized. Nevertheless, new modeling of the entire curd firmness and syneresis process (CFt equation) offers new insight into the Cheesemaking process. Moreover, identification of genomic regions regulating milk Cheesemaking properties might enhance direct selection of individuals in breeding programs based on cheese ability rather than related milk components. Therefore, the objective of this study was to perform genome-wide association studies to identify genomic regions linked to traditional MCP and new CFt parameters, milk acidity (pH), and milk protein percentage. Milk and DNA samples from 1,043 Italian Brown Swiss cows were used. Milk pH and 3 MCP traits were grouped together to represent the MCP set. Four CFt equation parameters, 2 derived traits, and protein percentage were considered as the second group of traits (CFt set). Animals were genotyped with the Illumina SNP50 BeadChip v.2 (Illumina Inc., San Diego, CA). Multitrait animal models were used to estimate variance components. For genome-wide association studies, the genome-wide association using mixed model and regression-genomic control approach was used. In total, 106 significant marker traits associations and 66 single nucleotide polymorphisms were identified on 12 chromosomes (1, 6, 9, 11, 13, 15, 16, 19, 20, 23, 26, and 28). Sharp peaks were detected at 84 to 88 Mbp on Bos taurus autosome (BTA) 6, with a peak at 87.4 Mbp in the region harboring the casein genes. Evidence of quantitative trait loci at 82.6 and 88.4 Mbp on the same chromosome was found. All chromosomes but BTA6, BTA11, and BTA28 were associated with only one trait. Only BTA6 was in common between MCP and CFt sets. The new CFt traits reinforced the support of MCP signals and provided with additional information on genomic regions that might be involved in regulation of the coagulation process of bovine milk.
-
genetic and environmental relationships of different measures of individual cheese yield and curd nutrients recovery with coagulation properties of bovine milk
Journal of Dairy Science, 2016Co-Authors: A Cecchinato, Giovanni BittanteAbstract:The aim of this study was to elucidate the relationships between various Cheesemaking-related traits, namely the well-known traditional milk coagulation properties (MCP), the new curd firming and syneresis traits, the cheese yield, and the curd nutrient recoveries or whey losses (all measured at the individual level). Data were obtained from 1,167 Brown Swiss cows reared in 85 herds. A 2-L milk sample was collected once from each animal and assessed for 10 phenotypes related to changes in curd firmness (CF) over time, plus 7 Cheesemaking traits. The CF-related traits included 4 traditional single-point lactodynamographic properties [rennet coagulation time (RCT, min); time to a CF of 20mm, min; and the CF 30 and 45 min after rennet addition (a30 and a45, respectively)], 4 parameters used to model the 360 CF data recorded over time for each milk sample [the potential asymptotic CF at infinite time (CFP, mm); the CF instant rate constant, % × min(-1); the syneresis instant rate constant, % × min(-1); and the RCT obtained from modeling individual samples], and 2 traits calculated from individual equations [the maximum CF(CFmax, mm); and the time at CFmax, min]. The Cheesemaking traits included 3 cheese yield traits (weights of the fresh curd, curd solids and curd moisture as percent of the weights of the processed milk) and 4 milk nutrient recoveries in the curd (calculated as the percent ratios between a given nutrient in the curd versus that in the processed milk). Bayesian methodology-based multivariate analyses were used to estimate the phenotypic, additive genetic, herd/date, and residual relationships between the aforementioned traits, whereas statistical inferences were based on the marginal posterior distributions of the parameters of concern. The a45, CFP, and CFmax traits were genetically associated with all of the percent cheese yield traits (the additive genetic correlations varied from 0.752 to 0.855 for a45; 0.496 to 0.583 for CFP; and 0.750 to 0.801 for CFmax) and the nutrient recovery traits (additive genetic correlations varied from 0.296 to 0.901 for a45; 0.428 to 0.697 for CFP; and 0.412 to 0.941 for CFmax). Moreover, the nutrient recoveries for fat, solids, and energy exhibited large additive genetic correlations with the other coagulation and curd firming traits. In particular, recovery of protein and fat were found to be powerful instruments for understanding the relationships between milk technological properties and cheese quantity or quality. We observed only weak genetic relationships with the milk quality and MCP traits, suggesting that the highly heritable trait of protein recovery should perhaps be included as a genetic index when seeking to improve Cheesemaking efficiency at the population level. In contrast, we found that fat recovery exhibited moderate genetic variation and could be improved through the CF over time traits, especially using those recorded during the late phase of the curd firming process. Moreover, our results demonstrated that the traditional MCP have limited relevance for predicting individual cheese yield. Therefore, their use for this purpose in the dairy industry and breeding programs seems questionable.
-
the 9 milca method as a rapid partly automated protocol for simultaneously recording milk coagulation curd firming syneresis cheese yield and curd nutrients recovery or whey loss
Journal of Dairy Science, 2016Co-Authors: Claudio Cipolatgotet, Giorgia Stocco, A Cecchinato, Giovanni BittanteAbstract:The aim of this study was to propose and test a new laboratory Cheesemaking procedure [9-mL milk Cheesemaking assessment (9-MilCA)], which records 15 traits related to milk coagulation, curd firming, syneresis, cheese yield, and curd nutrients recovery or whey loss. This procedure involves instruments found in many laboratories (i.e., heaters and lacto-dynamographs), with an easy modification of the sample rack for the insertion of 10-mL glass tubes. Four trials were carried out to test the 9-MilCA procedure. The first trial compared 8 coagulation and curd firming traits obtained using regular or modified sample racks to process milk samples from 60 cows belonging to 5 breeds and 3 farms (480 tests). The obtained patterns exhibited significant but irrelevant between-procedure differences, with better repeatability seen for 9-MilCA. The second trial tested the reproducibility and repeatability of the 7 Cheesemaking traits obtained using the 9-MilCA procedure on individual samples from 60 cows tested in duplicate in 2 instruments (232 tests). The method yielded very repeatable outcomes for all 7 tested cheese yield and nutrient recovery traits (repeatability >98%), with the exception of the fresh cheese yield (84%), which was affected by the lower repeatability (67%) of the water retained in the curd. In the third trial (96 tests), we found that using centrifugation in place of curd cooking and draining (as adopted in several published studies) reduced the efficiency of whey separation, overestimated all traits, and worsened the repeatability. The fourth trial compared 9-MilCA with a more complex model cheese-manufacturing process that mimics industry practices, using 1,500-mL milk samples (72 cows, 216 tests). The average results obtained from 9-MilCA were similar to those obtained from the model cheeses, with between-method correlations ranging from 78 to 99%, except for the water retained in the curd (r=54%). Our results indicate that new 9-MilCA method is a powerful research tool that allows the rapid, inexpensive, and partly automated analysis processing 40 samples per day with 2 replicates each, using 1 lacto-dynamograph, 2 heaters, and 3 modified sample racks, and yields a complete picture of the Cheesemaking process (e.g., milk gelation, curd firming, syneresis, and whey expulsion) as well as the cheese yield and the efficiency of energy or nutrients retention in the cheese or loss in the whey.
Patricia Ruasmadiedo - One of the best experts on this subject based on the ideXlab platform.
-
afuega l pitu cheese quality carbon dioxide addition to refrigerated milk in acid coagulated Cheesemaking
International Dairy Journal, 1998Co-Authors: Patricia Ruasmadiedo, Juan Carlos Badagancedo, L Alonso, Clara G De Los ReyesgavilanAbstract:Abstract The suitability of milk preserved by refrigeration and CO 2 addition for the manufacture of Afuega’l Pitu, a Spanish acid-coagulated short-ripened cheese, was evaluated at pilot scale using an autochthonous cheese starter. Cheeses manufactured, after milk pasteurisation, from vacuum degasified refrigerated CO 2 -treated samples (pH 6.2) were compared with two different control cheeses made from pasteurised milk either fresh or refrigerated. The multiplication and acidification capacity of lactic acid bacteria as well as the production of volatile compounds during Cheesemaking and ripening were not affected by the previous refrigeration and CO 2 -treatment of raw milk nor by the residual CO 2 still present in pasteurised milk after degasification and pasteurisation. Residual CO 2 retarded the proteolysis although no differences on proteolysis and sensory properties were detected at the optimum time of consumption (15 days) between cheeses made from CO 2 -treated milk and those made from untreated control milk. CO 2 -treatment effectively prevents the decrease in cheese yield caused by the microorganisms present in raw milk of poor microbial quality. These results support the interest of the CO 2 -addition in preservation of milk for Cheesemaking, specially when it has a high initial microbial load; the method can be satisfactorily used in the manufacture of Afuega’l Pitu cheese and may be extended to the production of other acid-coagulated cheeses.
Giorgio Giraffa - One of the best experts on this subject based on the ideXlab platform.
-
characterization and pre industrial validation of streptococcus thermophilus strains to be used as starter cultures for crescenza an italian soft cheese
Food Microbiology, 2020Co-Authors: Flavio Tidona, Domenico Carminati, Salvatore Francolino, R Ghiglietti, F Locci, Patrice Laforce, Giorgio GiraffaAbstract:Abstract The aim of this work was to search for new candidate strains to be included in a culture for Crescenza, a rindless soft cheese, today produced mainly at industrial level using selected starter cultures composed of S. thermophilus. Performance testing was applied to 29 pre-selected strains and a scoring approach was developed to identify the most suitable candidates to be employed in Crescenza Cheesemaking. Eight S. thermophilus strains fulfilling most of the desired properties (e.g., high phage resistance, fast acidification rate, no growth below 20 °C, NaCl sensibility, no post acidification at 4 °C) were selected. These strains were grouped in pairs to design different starter culture formulations, which were preliminary tested for the production of Crescenza cheeses at laboratory scale. Two couples of binary cultures (designed Phage rotation 1 and Phage rotation 2) were finally designed and used as starters in pilot scale Cheesemaking. The combinations, especially those designed in Phage rotation 1, appeared to be suitable for Crescenza production and showed mutual similarity in terms of strain characteristics, technological performance, and cheese quality. The selection method and ranking approach presented in this work may be adapted to other species of LAB showing traits of industrial interest.
-
DifferentLactobacillus helveticusstrain populations dominate during Grana Padano Cheesemaking
Food Microbiology, 1999Co-Authors: Giorgio GiraffaAbstract:Abstract Sixty-two strains of Lactobacillus helveticus isolated from whey starter cultures for Grana Padano cheese and from the cheese curd after moulding were grouped by PCR fingerprinting and SDS-;PAGE fingerprinting of cell wall proteins. Strain clustering allowed discrimination of five groups of L. helveticus strains, distributed differently between the whey starter and the cheese. In particular, two clearly distinguished biotypes respectively dominated the L. helveticus populations of the whey starter and the cheese curd after moulding. These two groups of strains also showed a peculiar cell wall protein profile, thus strengthening differences between biotypes alternatively dominating in whey starter and cheese curd. This study showed that the community of L. helveticus dominating in Grana cheese is composed of different biotypes. Cheese technology parameters may play a major role in selecting dominant strains.
-
production and stability of an enterococcus faecium bacteriocin during taleggio Cheesemaking and ripening
Food Microbiology, 1995Co-Authors: Giorgio Giraffa, Erasmo Neviani, N Picchioni, Domenico CarminatiAbstract:In the present investigation the bacteriocin production of Enterococcus faecium 7C5 was tested during Taleggio Cheesemaking. Results indicated that bacteriocin was produced in cheese and was stable until the end of ripening. Furthermore, the acidifying activity of the thermophilic commercial starter culture used in Cheesemaking was not altered by the presence of bacteriocin-producing enterococci, which determined a more rapid whey drainage. The addition of enterococci to milk did not seem to interfere with the usual parameters of Taleggio Cheesemaking. E. faecium 7C5 is antagonistic to Listeria . Its potential as a subsidiary dairy culture is discussed.
A Cecchinato - One of the best experts on this subject based on the ideXlab platform.
-
genome wide association of coagulation properties curd firmness modeling protein percentage and acidity in milk from brown swiss cows
Journal of Dairy Science, 2016Co-Authors: Christos Dadousis, Giovanni Bittante, S Biffani, C Cipolatgotet, Ezequiel L Nicolazzi, Attilio Rossoni, E Santus, A CecchinatoAbstract:Cheese production is increasing in many countries, and a desire toward genetic selection for milk coagulation properties in dairy cattle breeding exists. However, measurements of individual Cheesemaking properties are hampered by high costs and labor, whereas traditional single-point milk coagulation properties (MCP) are sometimes criticized. Nevertheless, new modeling of the entire curd firmness and syneresis process (CFt equation) offers new insight into the Cheesemaking process. Moreover, identification of genomic regions regulating milk Cheesemaking properties might enhance direct selection of individuals in breeding programs based on cheese ability rather than related milk components. Therefore, the objective of this study was to perform genome-wide association studies to identify genomic regions linked to traditional MCP and new CFt parameters, milk acidity (pH), and milk protein percentage. Milk and DNA samples from 1,043 Italian Brown Swiss cows were used. Milk pH and 3 MCP traits were grouped together to represent the MCP set. Four CFt equation parameters, 2 derived traits, and protein percentage were considered as the second group of traits (CFt set). Animals were genotyped with the Illumina SNP50 BeadChip v.2 (Illumina Inc., San Diego, CA). Multitrait animal models were used to estimate variance components. For genome-wide association studies, the genome-wide association using mixed model and regression-genomic control approach was used. In total, 106 significant marker traits associations and 66 single nucleotide polymorphisms were identified on 12 chromosomes (1, 6, 9, 11, 13, 15, 16, 19, 20, 23, 26, and 28). Sharp peaks were detected at 84 to 88 Mbp on Bos taurus autosome (BTA) 6, with a peak at 87.4 Mbp in the region harboring the casein genes. Evidence of quantitative trait loci at 82.6 and 88.4 Mbp on the same chromosome was found. All chromosomes but BTA6, BTA11, and BTA28 were associated with only one trait. Only BTA6 was in common between MCP and CFt sets. The new CFt traits reinforced the support of MCP signals and provided with additional information on genomic regions that might be involved in regulation of the coagulation process of bovine milk.
-
genetic and environmental relationships of different measures of individual cheese yield and curd nutrients recovery with coagulation properties of bovine milk
Journal of Dairy Science, 2016Co-Authors: A Cecchinato, Giovanni BittanteAbstract:The aim of this study was to elucidate the relationships between various Cheesemaking-related traits, namely the well-known traditional milk coagulation properties (MCP), the new curd firming and syneresis traits, the cheese yield, and the curd nutrient recoveries or whey losses (all measured at the individual level). Data were obtained from 1,167 Brown Swiss cows reared in 85 herds. A 2-L milk sample was collected once from each animal and assessed for 10 phenotypes related to changes in curd firmness (CF) over time, plus 7 Cheesemaking traits. The CF-related traits included 4 traditional single-point lactodynamographic properties [rennet coagulation time (RCT, min); time to a CF of 20mm, min; and the CF 30 and 45 min after rennet addition (a30 and a45, respectively)], 4 parameters used to model the 360 CF data recorded over time for each milk sample [the potential asymptotic CF at infinite time (CFP, mm); the CF instant rate constant, % × min(-1); the syneresis instant rate constant, % × min(-1); and the RCT obtained from modeling individual samples], and 2 traits calculated from individual equations [the maximum CF(CFmax, mm); and the time at CFmax, min]. The Cheesemaking traits included 3 cheese yield traits (weights of the fresh curd, curd solids and curd moisture as percent of the weights of the processed milk) and 4 milk nutrient recoveries in the curd (calculated as the percent ratios between a given nutrient in the curd versus that in the processed milk). Bayesian methodology-based multivariate analyses were used to estimate the phenotypic, additive genetic, herd/date, and residual relationships between the aforementioned traits, whereas statistical inferences were based on the marginal posterior distributions of the parameters of concern. The a45, CFP, and CFmax traits were genetically associated with all of the percent cheese yield traits (the additive genetic correlations varied from 0.752 to 0.855 for a45; 0.496 to 0.583 for CFP; and 0.750 to 0.801 for CFmax) and the nutrient recovery traits (additive genetic correlations varied from 0.296 to 0.901 for a45; 0.428 to 0.697 for CFP; and 0.412 to 0.941 for CFmax). Moreover, the nutrient recoveries for fat, solids, and energy exhibited large additive genetic correlations with the other coagulation and curd firming traits. In particular, recovery of protein and fat were found to be powerful instruments for understanding the relationships between milk technological properties and cheese quantity or quality. We observed only weak genetic relationships with the milk quality and MCP traits, suggesting that the highly heritable trait of protein recovery should perhaps be included as a genetic index when seeking to improve Cheesemaking efficiency at the population level. In contrast, we found that fat recovery exhibited moderate genetic variation and could be improved through the CF over time traits, especially using those recorded during the late phase of the curd firming process. Moreover, our results demonstrated that the traditional MCP have limited relevance for predicting individual cheese yield. Therefore, their use for this purpose in the dairy industry and breeding programs seems questionable.
-
the 9 milca method as a rapid partly automated protocol for simultaneously recording milk coagulation curd firming syneresis cheese yield and curd nutrients recovery or whey loss
Journal of Dairy Science, 2016Co-Authors: Claudio Cipolatgotet, Giorgia Stocco, A Cecchinato, Giovanni BittanteAbstract:The aim of this study was to propose and test a new laboratory Cheesemaking procedure [9-mL milk Cheesemaking assessment (9-MilCA)], which records 15 traits related to milk coagulation, curd firming, syneresis, cheese yield, and curd nutrients recovery or whey loss. This procedure involves instruments found in many laboratories (i.e., heaters and lacto-dynamographs), with an easy modification of the sample rack for the insertion of 10-mL glass tubes. Four trials were carried out to test the 9-MilCA procedure. The first trial compared 8 coagulation and curd firming traits obtained using regular or modified sample racks to process milk samples from 60 cows belonging to 5 breeds and 3 farms (480 tests). The obtained patterns exhibited significant but irrelevant between-procedure differences, with better repeatability seen for 9-MilCA. The second trial tested the reproducibility and repeatability of the 7 Cheesemaking traits obtained using the 9-MilCA procedure on individual samples from 60 cows tested in duplicate in 2 instruments (232 tests). The method yielded very repeatable outcomes for all 7 tested cheese yield and nutrient recovery traits (repeatability >98%), with the exception of the fresh cheese yield (84%), which was affected by the lower repeatability (67%) of the water retained in the curd. In the third trial (96 tests), we found that using centrifugation in place of curd cooking and draining (as adopted in several published studies) reduced the efficiency of whey separation, overestimated all traits, and worsened the repeatability. The fourth trial compared 9-MilCA with a more complex model cheese-manufacturing process that mimics industry practices, using 1,500-mL milk samples (72 cows, 216 tests). The average results obtained from 9-MilCA were similar to those obtained from the model cheeses, with between-method correlations ranging from 78 to 99%, except for the water retained in the curd (r=54%). Our results indicate that new 9-MilCA method is a powerful research tool that allows the rapid, inexpensive, and partly automated analysis processing 40 samples per day with 2 replicates each, using 1 lacto-dynamograph, 2 heaters, and 3 modified sample racks, and yields a complete picture of the Cheesemaking process (e.g., milk gelation, curd firming, syneresis, and whey expulsion) as well as the cheese yield and the efficiency of energy or nutrients retention in the cheese or loss in the whey.