Hostname: page-component-848d4c4894-hfldf Total loading time: 0 Render date: 2024-05-21T06:27:28.580Z Has data issue: false hasContentIssue false
  • English
  • Français

Effects of dairy factory, milk casein content and titratable acidity on coagulation properties in Trentingrana dairy industry

Published online by Cambridge University Press:  23 May 2016

Mauro Penasa ,
Valentina Toffanin ,
Nicola Cologna ,
Martino Cassandro  and
Massimo De Marchi
Mauro Penasa*
Affiliation:
Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
Valentina Toffanin
Affiliation:
Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
Nicola Cologna
Affiliation:
Trentingrana – Consorzio dei Caseifici Sociali Trentini s.c.a., Via Bregenz 18, 38121 Trento, Italy
Martino Cassandro
Affiliation:
Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
Massimo De Marchi
Affiliation:
Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
*
*For correspondence; e-mail: mauro.penasa@unipd.it
Get access Rights & Permissions [Opens in a new window]

Abstract

The objective of the present study was to investigate the effect of environmental factors, milk casein content and titratable acidity on milk coagulation properties (MCP) of samples routinely collected in the Trento province (northeast Italy) under field conditions. Rennet coagulation time (RCT, min), curd-firming time (k20, min) and curd firmness (a30, mm) were determined by Formagraph on 14 971 samples from 635 herds associated to 17 dairy factories. Besides MCP, fat, protein, and casein percentages, titratable acidity (TA), and somatic cell and bacterial counts were available. A standardised index of milk aptitude to coagulate (IAC) was derived using information of RCT and a30. An analysis of variance was conducted on MCP and IAC using a fixed effects linear model. Approximately 3% of milk samples did not form a curd within the testing time (30 min) and k20 was missing for 26% of milks. The percentage of samples without information on k20 largely differed among dairy factories (1·7–20·9%). Significant differences were estimated between the best and the worst dairy factory for RCT (−2 min), k20 (−1·2 min), a30 (+3·4 mm) and IAC (+2·6 points). Milk casein content and TA were important factors in explaining the variation of MCP and IAC, supporting the central role of these two traits on technological properties. The Trento province is heterogeneous in terms of dairy systems and this could explain the differences among dairy factories.

Keywords

Dairy industrymilk coagulation propertytitratable aciditycasein content
Type
Research Article
Information
Journal of Dairy Research , Volume 83 , Issue 2 , May 2016 , pp. 242 - 248
Copyright
Copyright © Proprietors of Journal of Dairy Research 2016 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Aleandri, R, Schneider, JC & Buttazzoni, LG 1989 Evaluation of milk for cheese production based on milk characteristics and Formagraph measures. Journal of Dairy Science 72 1967–1975Google Scholar
Bynum, DG & Olson, NF 1982 Influence of curd firmness at cutting on yield and recovery of milk constituents. Journal of Dairy Science 65 2281–2290Google Scholar
Cassandro, M, Comin, A, Ojala, M, Dal Zotto, R, De Marchi, M, Gallo, L, Carnier, P & Bittante, G 2008 Genetic parameters of milk coagulation properties and their relationships with milk yield and quality traits in Italian Holstein cows. Journal of Dairy Science 91 371–376Google Scholar
Cologna, N, Tiezzi, F, De Marchi, M, Penasa, M, Cecchinato, A & Bittante, G 2010 Sources of variation of quality traits of herd bulk milk used for Trentingrana cheese production. In Book of Abstracts of the 61st Annual Meeting of the European Association for Animal Production, 23–27 August, Heraklion, Crete Island, Greece, Vol. 16, p. 167Google Scholar
De Marchi, M, Dal Zotto, R, Cassandro, M & Bittante, G 2007 Milk coagulation ability of five dairy cattle breeds. Journal of Dairy Science 90 3986–3992Google Scholar
De Marchi, M, Toffanin, V, Cassandro, M & Penasa, M 2013 Prediction of coagulating and noncoagulating milk samples using mid-infrared spectroscopy. Journal of Dairy Science 96 4707–4715Google Scholar
De Marchi, M, Toffanin, V, Cassandro, M & Penasa, M 2014 Invited review: mid-infrared spectroscopy as phenotyping tool for milk traits. Journal of Dairy Science 97 1171–1186CrossRefGoogle ScholarPubMed
European Commission 2006 Council Regulation (EC) No. 510/2006 of 20/03/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs. Official Journal of the European Union L 93 13–25 (31/03/2006)Google Scholar
European Commission 2009 Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No. 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2009/C 199/11). Official Journal of the European Union C 199 24–33 (25/08/2009)Google Scholar
Formaggioni, P, Malacarne, M, Summer, A, Fossa, E & Mariani, P 2001 Milk with abnormal acidity. VI. The role of phosphorus content and the rennet-coagulation properties of Italian Friesian herd milks. Annali della Facoltà di Medicina Veterinaria di Parma 21 261–268Google Scholar
Grana Padano Cheese Consortium 2015 Consorzio per la tutela del Formaggio Grana Padano. http://www.granapadano.it (accessed 26/5/2015)Google Scholar
Ikonen, T, Morri, S, Tyrisevä, AM, Ruottinen, O & Ojala, M 2004 Genetic and phenotypic correlations between milk coagulation properties, milk production traits, somatic cell count, casein content, and pH of milk. Journal of Dairy Science 87 458–467Google Scholar
Malacarne, M, Summer, A, Franceschi, P, Mariani, P & Fieni, S 2004 Seasonal variations of curd firming time of Friesian herd milks in relation to titratable acidity and somatic cell count. Scienza e Tecnica Lattiero Casearia 55 365–370Google Scholar
Malacarne, M, Fieni, S, Tosi, F, Franceschi, P, Formaggioni, P & Summer, A 2005. Seasonal variations of the rennet-coagulation properties of herd milks in Parmigiano-Reggiano cheese manufacture: comparison between Italian Friesian and Italian Brown cattle breeds. Italian Journal of Animal Science 4 242–244Google Scholar
Malacarne, M, Summer, A, Fossa, E, Formaggioni, P, Franceschi, P, Pecorari, M & Mariani, P 2006 Composition, coagulation properties and Parmigiano-Reggiano cheese yield of Italian Brown and Italian Friesian herd milks. Journal of Dairy Research 73 171–177Google Scholar
Penasa, M, Cassandro, M, Pretto, D, De Marchi, M, Comin, A, Chessa, S, Dal Zotto, R & Bittante, G 2010 Short communication: influence of composite casein genotypes on additive genetic variation of milk production traits and coagulation properties in Holstein-Friesian cows. Journal of Dairy Science 93 3346–3349Google Scholar
Penasa, M, De Marchi, M, Ton, S, Ancilotto, L & Cassandro, M 2015 Reproducibility and repeatability of milk coagulation properties predicted by mid-infrared spectroscopy. International Dairy Journal 47 1–5Google Scholar
Politis, I & Ng-Kwai-Hang, KF 1988 Effects of somatic cell counts and milk composition on the coagulating properties of milk. Journal of Dairy Science 71 1740–1746Google Scholar
Pretto, D, De Marchi, M, Penasa, M & Cassandro, M 2013 Effect of milk composition and coagulation traits on Grana Padano cheese yield under field conditions. Journal of Dairy Research 80 1–5Google Scholar
Salvadori Del Prato, O 1994 Grana-Padano: tradition and technology. Dairy Industries International 59 23–27Google Scholar
Sturaro, E, Marchiori, E, Cocca, G, Penasa, M, Ramanzin, M & Bittante, G 2013 Dairy systems in mountainous areas: farm animal biodiversity, milk production and destination, and land use. Livestock Science 158 157–168Google Scholar
Summer, A, Malacarne, M, Martuzzi, F & Mariani, P 2002 Structural and fuctional characteristics of Modenese cow milk in Parmigiano-Reggiano cheese production. Annali della Facoltà di Medicina Veterinaria di Parma 22 163–174Google Scholar
Tiezzi, F, Pretto, D, De Marchi, M, Penasa, M & Cassandro, M 2013 Heritability and repeatability of milk coagulation properties predicted by mid-infrared spectroscopy during routine data recording, and their relationships with milk yield and quality traits. Animal 7 1592–1599Google Scholar
Toffanin, V, De Marchi, M, Penasa, M, Pretto, D & Cassandro, M 2012 Characterization of milk coagulation ability in bulk milk samples. Acta Agriculturae Slovenica 3 93–98Google Scholar
Toffanin, V, De Marchi, M, Lopez-Villalobos, N & Cassandro, M 2015 Effectiveness of mid-infrared spectroscopy for prediction of the contents of calcium and phosphorus, and titratable acidity of milk and their relationship with milk quality and coagulation properties. International Dairy Journal 41 68–73CrossRefGoogle Scholar
Tyrisevä, AM, Ikonen, T & Ojala, M 2003 Repeatability estimates for milk coagulation traits and non-coagulation of milk in Finnish Ayrshire cows. Journal of Dairy Research 70 91–98Google Scholar
Visentin, G, McDermott, A, McParland, S, Berry, DP, Kenny, OA, Brodkorb, A, Fenelon, MA & De Marchi, M 2015 Prediction of bovine milk technological traits from mid-infrared spectroscopy analysis in dairy cows. Journal of Dairy Science 98 6620–6629Google Scholar