Effects of breed,farm intensiveness,and cow productivity level on cheese-making ability predicted using infrared spectral data at the population level

Fourier-transform infrared (FTIR) spectra collected during milk recording schemes at population level can be used for predicting novel traits of interest for farm management, cows' genetic improvement, and milk payment systems. The aims of this study were as follows. (1) To predict cheese yield traits using FTIR spectra from routine milk recordings exploiting previously developed calibration equations. (2) To compare the predicted cheese-making abilities of different dairy and dual-purpose breeds. (3) To analyze the effects of herds' level of intensiveness (HL) and of the cow's level of productivity (CL). (4) To compare the patterns of predicted cheese yields with the patterns of milk composition in different breeds to discern the drivers of cheese-making efficiency. The major sources of variation of FTIR predictions of cheese yield ability (fresh cheese or cheese solids produced per unit milk) of individual milk samples were studied on 115,819 cows of 4 breeds (2 specialized dairy breeds, Holstein and Brown Swiss, and 2 dual-purpose breeds, Simmental and Alpine Grey) from 6,430 herds and exploiting 1,759,706 FTIR test-day spectra collected over 7 yr of milk sampling. Calibration equations used were previously developed on 1,264 individual laboratory model cheese procedures (cross-validation R² 0.85 and 0.95 for fresh and solids cheese yields, respectively). The linear model used for statistical analysis included the effects of parity, lactation stage, year of calving, month of sampling, HL, CL, breed of cow, and the interactions breed × HL and breed × CL. The HL and CL stratifications (5 classes each) were based on average daily secretion of milk net energy per cow. All effects were highly significant. The major conclusions were as follows. (1) The FTIR-based prediction of cheese yield of milk goes beyond the knowledge of fat and protein content, partially explaining differences in cheese-making ability in different cows, breeds and herds. (2) Differences in cheese yields of different breeds are only partially explained by milk fat and protein composition, and less productive breeds are characterized by a higher milk nutrient content as well as a higher recovery of nutrients in the cheese. (3) High-intensive herds not only produce much more milk, but the milk has a higher nutrient content and a higher cheese yield, whereas within herds, compared with less productive cows, the more productive cows have a much greater milk yield, milk with a greater content of fat but not of protein, and a moderate improvement in cheese yield, differing little from expectations based on milk composition. Finally, (4) the effects of HL and CL on milk quality and cheese-making ability are similar but not identical in different breeds, the less productive ones having some advantage in terms of cheese-making ability. We can obtain FTIR-based prediction of cheese yield from individual milk samples retrospectively at population level, which seems to go beyond the simple knowledge of milk composition, incorporating information on nutrient retention ability in cheese, with possible advantages for management of farms, genetic improvement of dairy cows, and milk payment systems.     

Ovarian activity in Fleckvieh, Brown Swiss and two strains of Holstein-Friesian cows in pasture-based, seasonal calving dairy systems

The objectives of the study were to compare the ovarian activity of Holstein-Friesian (CH HF), Fleckvieh (CH FV) and Brown Swiss (CH BS) dairy cows of Swiss origin with that of Holstein-Friesian (NZ HF) dairy cows of New Zealand origin, the latter being used as a reference for reproductive performance in pasture-based seasonal calving systems. Fifty, second-lactation NZ HF cows were each paired with a second-lactation Swiss cow (17, 15 and 18 CH HF, CH FV and CH BS respectively) in 13 pasture-based, seasonal-calving commercial dairy farms in Switzerland. Ovarian activity was monitored by progesterone profiling from calving to first breeding service. CH BS cows produced less energy-corrected milk (mean 22·8 kg/d) than the other breeds (26·0-26·5 kg/d) during the first 100 d of lactation. CH HF cows had the lowest body condition score (BCS) at calving and the greatest BCS loss from calving to 30 d post partum. Commencement of luteal activity (CLA) was later for NZ HF than for CH FV (51·5 v. 29·2 d; P <0·01), with CH HF and CH BS intermediate (43 d). On average, NZ HF and CH HF cows had one oestrous cycle before the onset of the seasonal breeding period; this was less (P<0·01) than either CH FV (1·7) or CH BS (1·6). There was a low prevalence of luteal persistency (3%) among the studied cows. First and second oestrous cycle inter-ovulatory intervals did not differ between breeds (20·5-22·6 d). The luteal phase length of CH BS during the second cycle was shorter (10·6 d) than that of the other breeds (13·8-16·0 d), but the inter-luteal interval was longer (9·8 d v. 7·0-8·0 d). The results suggest that the Swiss breeds investigated have a shorter interval from calving to CLA than NZ HF cows.     

Production and reproduction of Fleckvieh,Brown Swiss,and 2 strains of Holstein-Friesian cows in a pasture-based,seasonal-calving dairy system

The first objective of this study was to compare the productive and reproductive performance of Holstein-Friesian (CH HF), Fleckvieh (CH FV), and Brown Swiss (CH BS) cows of Swiss origin with New Zealand Holstein-Friesian (NZ HF) cows in pasture-based compact-calving systems; NZ HF cows were chosen as the reference population for such grazing systems. The second objective was to analyze the relationships within and between breeds regarding reproductive performance, milk yield, and body condition score (BCS) dynamics. On 15 commercial Swiss farms, NZ HF cows were paired with Swiss cows over 3 yr. Overall, the study involved 259 complete lactations from 134 cows: 131 from 58 NZ HF, 40 from 24 CH HF, 43 from 27 CH FV, and 45 from 25 CH BS cows. All production parameters were affected by cow breed. Milk and energy-corrected milk yield over 270 d of lactation differed by 1,000 kg between the 2 extreme groups; CH HF having the highest yield and CH BS the lowest. The NZ HF cows had the greatest milk fat and protein concentrations over the lactation and exhibited the highest lactation persistency. Body weight differed by 90 kg between extreme groups; NZ HF and CH BS being the lightest and CH HF and CH FV the heaviest. As a result, the 2 HF strains achieved the highest milk production efficiency (270-d energy-corrected milk/body weight^0.75). Although less efficient at milk production, CH FV had a high 21-d submission rate (86%) and a high conception rate within 2 inseminations (89%), achieving high pregnancy rates within the first 3 and 6 wk of the breeding period (65 and 81%, respectively). Conversely, poorer reproductive performance was recorded for CH HF cows, with NZ HF and CH BS being intermediate. Both BCS at nadir and at 100 d postpartum had a positive effect on the 6-wk pregnancy rate, even when breed was included in the model. The BCS at 100 d of lactation also positively affected first service conception rate. In conclusion, despite their high milk production efficiency, even in low-input systems, CH HF were not suited to pasture-based seasonal-calving production systems due to poor reproductive performance. On the contrary, CH FV fulfilled the compact-calving reproduction objectives and deserve further consideration in seasonal calving systems, despite their lower milk production potential.     

Effects of genetic type,stage of lactation,and ripening time on Caciocavallo cheese proteolysis

The objective of this experiment was to evaluate the effects of genetic type, stage of lactation, and ripening time on proteolysis in Caciocavallo cheese. One hundred twenty Caciocavallo cheeses made from the milk of 2 breeds, Italian Brown and Italian Holstein and characterized by different stages of lactation were obtained and ripened for 1, 30, 60, 90, and 150 d. Cheese proteolysis was investigated by ripening index (ratio of water-soluble N at pH 4.6 to total protein, %) and by the study of degradation of the protein fractions (α_S1-, β-, and para-κ-casein), which was determined by densitometric analysis of isoelectric focusing results. The statistical analysis showed a significant effect of the studied factors. Ripening index was higher in Italian Brown Caciocavallo cheese and in cheeses made with early lactation milk, whereas casein solubilization was greater in the first 2 mo of ripening. Isoelectric focusing analysis of cheese samples during ripening showed extensive hydrolysis of caseins. In particular, the protein fraction that underwent major degradation by proteolytic enzymes was α_S1-casein, followed by β-casein, whereas para-κ-casein was less degraded. Italian Brown cheese showed a lower residual quantity of β- and para-κ-casein, whereas Italian Holstein cheese showed a lower residual quantity of α_S1-casein. In addition, significant interactions of both first and second order were found on both ripening index and degradation of protein fractions. This study demonstrated that the analyzed factors influenced proteolysis of Caciocavallo cheese, which forms the basis of new knowledge that could lead to the production of a pasta filata cheese with specific characteristics.     

Genetic parameters of coagulation properties, milk yield, quality, and acidity estimated using coagulating and noncoagulating milk information in Brown Swiss and Holstein-Friesian cows

The aim of this study was to estimate heritabilities of rennet coagulation time (RCT) and curd firmness (a₃₀) and their genetic correlations with test-day milk yield, composition (fat, protein, and casein content), somatic cell score, and acidity (pH and titratable acidity) using coagulating and noncoagulating (NC) milk information. Data were from 1,025 Holstein-Friesian (HF) and 1,234 Brown Swiss (BS) cows, which were progeny of 54 HF and 58 BS artificial insemination sires, respectively. Milk coagulation properties (MCP) of each cow were measured once using a computerized renneting meter and samples not exhibiting coagulation within 31 min after rennet addition were classified as NC milk. For NC samples, RCT was unobserved. Multivariate analyses, using Bayesian methodology, were performed to estimate the genetic relationships of RCT or a₃₀ with the other traits and statistical inference was based on the marginal posterior distributions of parameters of concern. For analyses involving RCT, a right-censored Gaussian linear model was used and records of NC milk samples, being censored records, were included as unknown parameters in the model implementing a data augmentation procedure. Rennet coagulation time was more heritable [heritability (h²) = 0.240 and h² = 0.210 for HF and BS, respectively] than a₃₀ (h² = 0.148 and h² = 0.168 for HF and BS, respectively). Milk coagulation properties were more heritable than a single test-day milk yield (h² = 0.103 and h² = 0.097 for HF and BS, respectively) and less heritable than milk composition traits whose heritability ranged from 0.275 to 0.275, with the only exception of fat content of BS milk (h² = 0.108). A negative genetic correlation, lower than −0.85, was estimated between RCT and a₃₀ for both breeds. Genetic relationships of MCP with yield and composition were low or moderate and favorable. The genetic correlation of somatic cell score with RCT in BS cows was large and positive and even more positive were those of RCT with pH and titratable acidity in both breeds, ranging from 0.80 to 0.94. Including NC milk information in the data affected the estimated correlations and decreased the uncertainty associated with the estimation process. On the basis of the estimated heritabilities and genetic correlations, enhancement of MCP through selective breeding with no detrimental effects on yield and composition seems feasible in both breeds. Milk acidity may play a role as an indicator trait for indirect enhancement of MCP.     

Recovery of n-3 polyunsaturated fatty acids and conjugated linoleic acids in ripened cheese obtained from milk of cows fed different levels of extruded flaxseed

The aim of the study was to investigate whether the addition of extruded flaxseed (EF) in dairy cow diets had an effect on milk fat and individual fatty acids (FA) recovery in cheese after 90 d of ripening. Eighteen Holstein-Friesian cows, divided into 3 experimental groups (6 cows/group), were fed 3 isonitrogenous and isoenergetic diets with 0 (CTR), 500 (EF500), or 1,000 g/d (EF1000) of EF in 3 subsequent periods (2 wk/each), following a 3 × 3 Latin square design. Dry matter intake (DMI) and milk yield were recorded daily. Individual milk samples were collected on d 7 and 13 of each period to determine proximate and FA composition. Eighteen cheese-making sessions (2 for each group and period) were carried out, using a representative pooled milk sample obtained from the 6 cows of each group (10 L). At 90 d of ripening, cheeses were analyzed for proximate and FA composition. Cheese yield was computed as the ratio between the weights of ripened cheese and processed milk. Recoveries of fat, individual FA, and grouped FA were computed as the ratio between the corresponding weights in cheese and in milk. Inclusion of EF did not affect DMI, milk yield, or milk composition. Compared with CTR, the 2 diets containing EF increased the proportion of C18:3n-3 and total n-3 FA, in both milk and cheese. Cheese yield and cheese fat percentage did not differ among diets. Likewise, milk fat recovery in cheese was comparable in the 3 treatments and averaged 0.85. The recoveries of individual FA were, for the most part, not dissimilar from fat recovery, except for short-chain saturated FA (from 0.38 for C4:0 to 0.80 for C13:0), some long-chain saturated FA (0.56 and 0.62 for C20:0 and C21:0, respectively), and for C18:3n-6 (1.65). The recovery of saturated FA was lower than that of monounsaturated FA, whereas recovery of polyunsaturated FA was intermediate. Compared with medium- and long-chain FA, short-chain FA were recovered to a smaller extent in cheese. No differences in recovery were found between n-6 and n-3 FA. In conclusion, FA have different recoveries during cheese-making, with lower values for the short-chain compared with long-chain FA, and for saturated FA compared with unsaturated FA. The addition of EF in dairy cow diets did not influence cheese yield or fat recovery in cheese, irrespective of the inclusion level. The experiment confirmed that feeding cows with EF represents a successful strategy for improving the FA profile of dairy products, through an increase of n-3 FA.     

Composition of milks of dairy cattle. I. Protein, lactose, and fat contents and distribution of protein fraction.

Milks from commercial dairy herds in Southeastern Pennsylvania were analyzed for total protein, casein, whey protein, beta-lactoglobulin, nonprotein nitrogen, and lactose contents. Data for fat contents and milk yields were from Dairy Herd Improvement Association records for the same lactation. Milk samples were from a single milking of healthy cows (151) in midlactation. Since the remainder of the milk was returned to the bulk milk of the farm, the data represent market milk composition. The data were grouped and analyzed by breed and beta-lactoglobulin phenotype; there were 18 to 33 cows per breed. In true protein percentage, the breeds ranked: Jersey 4.07 plus or minus .49, Brown Swiss 3.84 plus or minus .47, Guernsey 3.56 plus or minus .53, Ayrshire 3.30 plus or minus .52, Milking Shorthorn 3.17 plus or minus .47, Holstein 3.07 plus or minus .43. Breeds differed in all other components and in milk yield. Brown Swiss ranked highest in yield of protein. Only whey protein and beta-lactoglobulin contents were influenced by the beta-lactoglobulin genotype with beta-lactoglobulin A greater than AB greater than B in whey protein content.     

Survival analysis as a statistical methodology for analyzing factors that affect milk coagulation time in Holstein-Friesian and Brown Swiss cows

The aim of this study was to propose the survival analysis technique as a statistical approach for the analysis of rennet coagulation time (RCT) able to make use of coagulating and noncoagulating (NC) milk information in order to estimate potential sources of variations that affects RCT. A total of 1,025 Italian Holstein-Friesian cows (HF; progeny of 54 sires) and 1,234 Brown Swiss cows (BS; progeny of 58 sires) reared in 34 and 38 herds, respectively, were milk-sampled once. Rennet coagulation time was analyzed with a semiparametric proportional hazard model (i.e., a Cox model), with the NC samples considered as censored records. Furthermore, a different censoring scenario, with a new end point at 18 min, was considered after the rearrangement of the time space originally used for the observation of RCT. The percentage of NC samples was almost 10% for HF and 3.5% for BS cows in in the 31 min set, whereas it increased to 44 and 24.9%, respectively, in the 18 min set. Estimated hazard ratios indicated that the most important factors affecting the coagulation process were herd, days in milk, casein number, and milk acidity (expressed in terms of titratable acidity) for both HF and BS, whereas the SCS was relevant only for BS. The survival model seems to be particularly suitable for this analysis, as it can properly account for censored and uncensored records and appropriately use all available information. Moreover, this methodology allows us to rearrange the time space used for the observation of RCT and to define alternative traits (i.e., RCT with an end point at 18 min). Our restriction of the time space and the increased percentage of censored records did not highlight any substantial differences in terms of the risk of coagulating with respect to the traditional 31 min testing time. Although further research is needed to investigate the effect of these sources of variation on cheese yield, our results indicate that casein number, acidity, and SCS may be used as indicator traits for enhancing the technological properties of bovine milk.     

Milk quality,coagulation properties,and curd firmness modeling of purebred Holsteins and first- and second-generation crossbred cows from Swedish Red,Montbéliarde,and Brown Swiss bulls

The objective of the present study was to investigate how the crossbreeding of Holstein (HO) cows with bulls from Nordic and Alpine European breeds affect milk quality traits, traditional milk coagulation properties (MCP), and curd firmness modeling obtained from individual milk samples. A total of 506 individual milk samples were collected from evening milking at 3 commercial farms located in Northern Italy. Over the past decade, the 3 farms have followed crossbreeding programs in part of their herds, whereas the remainder of the animals consisted of purebred HO. The basic scheme was a 3-breed rotation based on the use of Swedish Red (SR) semen on HO cows (SR × HO), the use of Montbéliarde (MO) semen on first-cross cows [MO × (SR × HO)], and the use of HO semen in the third cross. In all herds, a smaller proportion of purebred HO were mated to M and Brown Swiss (BS) bulls, and these first crosses were mated to SR and MO bulls, respectively. Milk samples were analyzed for milk composition and MCP, and parameters for curd firmness were modeled. Compared with purebred HO, crossbred cows produced less milk with lower lactose content, higher fat and protein content, and a tendency for higher casein content. Crossbred cows generally produced milk with a more favorable curd-firming rate (k₂₀) and curd firmness 30 min after rennet addition, among traditional MCP, and better trends of curd firmness measures as shown by model parameters: estimated rennet coagulation time, asymptotical potential value of curd firmness, and curd-firming instant rate constant. Among crossbred cows, SR × HO presented longer rennet coagulation time compared with MO × HO and BS × HO cows, and MO × HO showed shorter k₂₀ compared with BS × HO cows. Among second-generation cows, those sired by SR bulls showed a lower incidence of noncoagulated samples, higher curd firmness 30 min after rennet addition and asymptotical potential value of curd firmness, and faster curd-firming instant rate constant compared with animals sired by MO bulls. Our results revealed that different sire breeds were characterized by specific technological aptitudes, but that these were not strictly related to other milk quality traits. Furthermore, the favorable characteristics (in terms of the quality and technological properties of milk) could be maintained in the third generation of 3-way crosses without negative effects on milk yield, even though the HO heritage had been reduced from 50 to 25%. Our findings, therefore, suggest that different types of sires can be chosen (depending on the intended use of the milk) to ensure the optimization of farm crossbreeding programs.     

Characterization of major and trace minerals,fatty acid composition,and cholesterol content of Protected Designation of Origin cheeses

Cheese provides essential nutrients for human nutrition and health, such as minerals and fatty acids (FA). Its composition varies according to milk origin (e.g., species and breed), rearing conditions (e.g., feeding and management), and cheese-making technology (e.g., coagulation process, addition of salt, ripening period). In recent years, cheese production has increased worldwide. Italy is one of the main producers and exporters of cheese. This study aimed to describe mineral, FA, and cholesterol content of 133 samples from 18 commercial cheeses from 4 dairy species (buffalo, cow, goat, and sheep) and from 3 classes of moisture content (hard, <35% moisture; semi-hard, 35–45%; and soft, >45%). Mineral concentrations of cheese samples were determined by inductively coupled plasma optical emission spectrometry, and FA and cholesterol contents were determined by gas chromatography. Moisture and species had a significant effect on almost all traits: the highest levels of Na, Ca, and Fe were found in cheeses made from sheep milk; the greatest level of Cu was found in cow milk cheese, the lowest amount of K was found in buffalo milk cheese, and the lowest amount of Zn was found in goat cheeses. In all samples, Cr and Pb were not detected (below the level of detection). In general, total fat, protein, and minerals significantly increased when the moisture decreased. Buffalo and goat cheeses had the highest saturated FA content, and sheep cheeses showed the highest content of unsaturated and polyunsaturated FA, conjugated linoleic acid, and n-3 FA. Goat and sheep cheeses achieved higher proportions of minor FA than did cow and buffalo cheeses. Buffalo cheese exhibited the lowest cholesterol level. Our results confirm that cheese mineral content is mainly affected by the cheese-making process, whereas FA profile mainly reflects the FA composition of the source milk. This study allowed the characterization of mineral and FA composition and cholesterol content and revealed large variability among different commercial cheeses.     

Composition and aptitude for cheese-making of milk from cows,buffaloes, goats,sheep, dromedary camels,and donkeys

Bovines produce about 83% of the milk and dairy products consumed by humans worldwide, the rest represented by bubaline, caprine, ovine, camelid, and equine species, which are particularly important in areas of extensive pastoralism. Although milk is increasingly used for cheese production, the cheese-making efficiency of milk from the different species is not well known. This study compares the cheese-making ability of milk sampled from lactating females of the 6 dairy species in terms of milk composition, coagulation properties (using lactodynamography), curd-firming modeling, nutrients recovered in the curd, and cheese yield (through laboratory model-cheese production). Equine (donkey) milk had the lowest fat and protein content and did not coagulate after rennet addition. Buffalo and ewe milk yielded more fresh cheese (25.5 and 22.9%, respectively) than cow, goat, and dromedary milk (15.4, 11.9, and 13.8%, respectively). This was due to the greater fat and protein contents of the former species with respect to the latter, but also to the greater recovery of fat in the curd of bubaline (88.2%) than in the curd of camelid milk (55.0%) and consequent differences in the recoveries of milk total solids and energy in the curd; protein recovery, however, was much more similar across species (from 74.7% in dromedaries to 83.7% in bovine milk). Compared with bovine milk, the milk from the other Artiodactyla species coagulated more rapidly, reached curd firmness more quickly (especially ovine milk), had a more pronounced syneresis (especially caprine milk), had a greater potential asymptotical curd firmness (except dromedary and goat milk), and reached earlier maximum curd firmness (especially caprine and ovine milk). The maximum measured curd firmness was greater for bubaline and ovine milk, intermediate for bovine and caprine milk, and lower for camelid milk. The milk of all ruminant species can be used to make cheese, but, to improve efficiency, cheese-making procedures need to be optimized to take into account the large differences in their coagulation, curd-firming, and syneresis properties.     

Blood calcium concentration and performance in periparturient and early lactating dairy cows is influenced by plant bioactive lipid compounds

Previous studies ex vivo suggested that plant bioactive lipid compounds (PBLC) can increase ruminal calcium absorption. Therefore, we hypothesized that PBLC feeding around calving may potentially counteract hypocalcemia and support performance in postpartum dairy cows. The corresponding aim of the study was to investigate the effect of PBLC feeding on blood minerals in Brown Swiss (BS) and hypocalcemia-susceptible Holstein Friesian (HF) cows during the period from d −2 to 28 relative to calving and on milk performance until d 80 of lactation. A total of 29 BS cows and 41 HF cows were divided each into a control (CON) and PBLC treatment group. The latter was supplemented with 1.7 g/d menthol-rich PBLC from 8 d before expected calving to 80 d postpartum. Milk yield and composition, body condition score and blood minerals were measured. Feeding PBLC induced a significant breed × treatment interaction for iCa, supporting that PBLC increased iCa exclusively in HF cows; the increase was 0.03 mM over the whole period and 0.05 mM from d 1 to 3 after calving. Subclinical hypocalcemia was seen in one BS-CON and 8 HF-CON cows and 2 BS-PBLC and 4 HF-PBLC cows. Clinical milk fever was detected only in HF cows (2 HF-CON and one HF-PBLC). Other tested blood minerals, such as sodium, chloride, and potassium, as well as blood glucose, were neither affected by PBLC feeding nor breed, nor were their 2-way interactions, except for higher sodium levels in PBLC cows on d 21. Body condition score showed no effect of treatment, except for a lower body condition score in BS-PBLC compared with BS-CON at d 14. Dietary PBLC increased milk yield, milk fat yield, and milk protein yield at 2 consecutive dairy herd improvement test days. As indicated by treatment × day interactions, energy-corrected milk yield and milk lactose yield were increased by PBLC on the first test day only, and milk protein concentration decreased from test d 1 to test d 2 in CON only. The concentrations of fat, lactose, and urea, as well as somatic cell count, were not affected by treatment. The weekly milk yield over the first 11 wk of lactation was 29.5 kg/wk higher for PBLC versus CON across breeds. It is concluded that the applied PBLC induced a small but measurable improvement of calcium status in HF cows in the study period and had additional positive effects on milk performance in both breeds.     

Lipolysis in Urfa cheese produced from raw and pasteurized goats’ and cows’ milk with mesophilic or thermophilic cultures during ripening

Lipolysis was evaluated in Urfa cheese made from raw and pasteurized goats’ and cows’ milk with mesophilic or thermophilic cultures. The acid degree values (ADVs) of the cows’ milk cheeses were significantly (P < 0.05) higher until 60 d of storage than that of cheese made from goats’ milk. Total free fatty acid (FFA) contents of goats’ milk cheese were significantly (P < 0.001) lower than that of cows’ milk cheese throughout ripening, whereas goats’ milk cheese flavour was higher (P < 0.05) than cows’ milk cheese. Pasteurization of milk prior to cheese-making has a negative influence, not only on the level of lipolysis throughout ripening, but also on the relative amounts of short chain FFAs and sensory properties of the cheeses (P < 0.001). Cheese produced without starter bacteria underwent significantly (P < 0.05) higher lipolysis than cheeses produced with mesophilic or thermophilic starter bacteria, while cheese made with thermophilic starter culture had similar flavour to cheese made without starter culture.     

β-Casein A1 and A2: Effects of polymorphism on the cheese-making process

Of late, “A2 milk” has gained prominence in the dairy sector due to its potential implications in human health. Consequently, the frequency of A2 homozygous animals has considerably increased in many countries. To elucidate the potential implications that beta casein (β-CN) A1 and A2 may have on cheese-making traits, it is fundamental to investigate the relationships between the genetic polymorphisms and cheese-making traits at the dairy plant level. Thus, the aim of the present study was to evaluate the relevance of the β-CN A1/A2 polymorphism on detailed protein profile and cheese-making process in bulk milk. Based on the β-CN genotype of individual cows, 5 milk pools diverging for presence of the 2 β-CN variants were obtained: (1) 100% A1; (2) 75% A1 and 25% A2; (3) 50% A1 and 50% A2; (4) 25% A1 and 75% A2; and (5) 100% A2. For each cheese-making day (n = 6), 25 L of milk (divided into 5 pools, 5 L each) were processed, for a total of 30 cheese-making processes. Cheese yield, curd nutrient recovery, whey composition, and cheese composition were assessed. For every cheese-making process, detailed milk protein fractions were determined through reversed-phase HPLC. Data were analyzed by fitting a mixed model, which included the fixed effects of the 5 different pools, the protein and fat content as a covariate, and the random effect of the cheese-making sessions. Results showed that the percentage of κ-CN significantly decreased up to 2% when the proportion of β-CN A2 in the pool was ≥25%. An increase in the relative content of β-CN A2 (≥50% of total milk processed) was also associated with a significantly lower cheese yield both 1 and 48 h after cheese production, whereas no effects were observed after 7 d of ripening. Concordantly, recovery of nutrients reflected a more efficient process when the inclusion of β-CN A2 was ≤75%. Finally, no differences in the final cheese composition obtained by the different β-CN pools were observed.     

Effects of stocking density and supplement level on milk production and cheese characteristics in Brown cows grazing on mountain pasture

Twenty-eight Brown cows were maintained on a mountain pasture for a period of 40 days and assigned to 4 groups following a factorial design 2 stocking density (0.7 and 1.4 cows/ha)x2 supplement levels (2.4 and 4.8 kg organic matter (OM)/d). Herbage intake, animal body condition score (BCS), milk yield, milk chemical and coagulation properties, cheese composition, rheology and sensory characteristics were measured. The average herbage intake was 12.2 kg OM/d, with a significant effect related to stocking density (low, 13.1 v. high, 11.4 kg OM/d). BCS variation was always negative and changed with supplement level, although with no statistical significance (-0.43 points on average). Milk yield was lower for the group with lower availability of herbage (low supplement and high stocking density: 15.9 kg/d), whereas it was comparable among others groups (16.9 kg/d on average). The group with high supplement and low stocking density produced milk with worse cheese making properties. Cheese composition analyses showed an effect of supplement level on calcium content, and on parameters for degree of ripening, such as nitrogen fractions and lipolysis index. As for the textural parameters, hardness and gumminess were found to be higher with the low level of supplement. The different level of supplementation could differentiate the groups on the basis of the sensory perception of cheese.     

Composition, coagulation properties and Parmigiano-Reggiano cheese yield of Italian Brown and Italian Friesian herd milks

The authors report the results of a study aimed at the comparison of the basic chemical composition, the main protein fractions distribution, rennet coagulation properties and Parmigiano-Reggiano cheese yield of vat milk from Italian Brown and Italian Friesian herds. Parmigiano-Reggiano cheese factories which manufacture milk separately from Italian Brown herds and Italian Friesian herds were used in the study. Thirteen cheesemaking trials were performed at 10 different commercial cheese factories. The study was carried out from March to October 2003. For each cheesemaking trial in each factory, approximately 1100 kg milk from Italian Brown cows and from Italian Friesian cows were processed in parallel. The animals involved in the study came from farms with comparable management practices, size, location, number of lactation and days in milking. Each vat contained milk obtained by combining milk collected during the evening milking (partially skimmed milk by natural creaming) and the following morning milking (full-cream milk), from at least 2 dairy herds. Milk from Italian Brown cows is characterised by a higher casein content (27.1 v. 23.7 g/kg; P < or = 0.0001) than Italian Friesian cows' milk. Curd firming time (k20) of Italian Brown cows' milk was markedly lower than that of Italian Friesian cows' milk (6.6 v. 10.0 min; P < or = 0.001). This implies a higher rate of aggregation of para-casein micelles for Italian Brown cows' milk. The coagulum of Italian Brown cows' milk had better rheological properties and lower losses of fat in the cheese whey. Parmigiano-Reggiano cheese yield at 24 h was also higher for Italian Brown cows' milk, + 0.99 kg cheese for every 100 kg vat milk.     

Factors associated with age at slaughter and carcass weight,price, and value of dairy cull cows

The sale of cull cows contributes to the overall profit of dairy herds. The objective of this study was to quantify the factors associated with slaughter age (mo), cow carcass weight (kg), price (€/kg of carcass weight), and value (€/head) of dairy cull cows. Data included 20,995 slaughter records in the period from 2003 to 2011 of 5 different breeds: 2 dairy [Holstein Friesian (HF) and Brown Swiss (BS)] and 3 dual-purpose [Simmental (Si), Alpine Grey (AG), and Rendena (Re)]. Associations of breed, age of cow (except when the dependent variable was slaughter age), and year and month of slaughter with slaughter age, carcass weight, price, and value were quantified using a mixed linear model; herd was included as a random effect. The seasonal trends in cow price and value traits were inversely related to the number of cows slaughtered, whereas annual variation in external factors affected market conditions. Relative to BS cows, HF cows were younger at slaughter (73.1 vs. 80.7 mo), yielded slightly lighter carcasses (242 vs. 246 kg), and received a slightly lower price (1.69 vs. 1.73 €/kg) and total value (394 vs. 417 €/head). Dual-purpose breeds were older and heavier and received a much greater price and total value at slaughter (521, 516, and 549 €/head, respectively for Si, Re, and AG) than either dairy breed. Of the dual-purpose cows, Si carcasses were heavier (271 kg), whereas the carcasses of local breeds received a higher price (2.05 and 2.18 €/kg for Re and AG, respectively) and Alpine Grey cows were the oldest at slaughter (93.3 mo). The price per kilogram of cull cow carcasses was greatest for very young cows (i.e., <3 yr of age) and the differential in price and value between younger and older cows was greater in dual-purpose than in dairy breeds. Large differences in cull cow whole carcass value (carcass weight × unit price) among dairy breeds suggest that such a trait could be considered in the breeding objectives of the breeds.     

Different protein sources in concentrate feed for dairy cows affect cheese-making properties and yield

Soybean meal (SBM) is a commonly used protein source in feed. Yeast microbial protein could be used as a substitute for SBM, but its effect on cheese-making properties and yield is not known. Norwegian Red dairy cows (n = 48) in early or mid lactation were divided in 3 groups and fed a ration consisting of grass silage and concentrate, where the concentrates were barley based but with different additional protein sources. These were: completely barley based with no additional protein source (BAR), additional protein from SBM, or additional protein from yeast (Cyberlindnera jadinii; YEA). The SBM and YEA concentrates had a higher protein content than the barley concentrate. Four batches of cheese were made from pooled milk from each of the 3 groups of dairy cows. Milk samples were collected 5 times during the experiment. Milk from cows fed BAR concentrate showed inferior cheese-making properties (lower casein content, longer renneting time, lower content of phosphorus, and lower cheese yield) compared with SBM and YEA concentrates. Overall, SBM or YEA bulk milk had similar cheese-making properties, but when investigating individual milk samples, YEA milk showed better coagulation properties.     

Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content

A growing number of companies within the cheese-making industry are now using high-protein (e.g., 4–5%) milks to increase cheese yield. Previous studies have suggested that cheeses made from high-protein (both casein and whey protein; WP) milks may ripen more slowly; one suggested explanation is inhibition of residual rennet activity due to elevated WP levels. We explored the use of microfiltration (MF) to concentrate milk for cheese-making, as that would allow us to concentrate the casein while varying the WP content. Our objective was to determine if reducing the level of WP in concentrated cheese milk had any impact on cheese characteristics, including ripening, texture, and nutritional profile. Three types of 5% casein standardized and pasteurized cheese milks were prepared that had various casein:true protein (CN:TP) ratios: (a) control with CN:TP 83:100, (b) 35% WP reduced, 89:100 CN:TP, and (c) 70% WP reduced, 95:100 CN:TP. Standardized milks were preacidified to pH 6.2 with dilute lactic acid during cheese-making. Composition, proteolysis, textural, rheological, and sensory properties of cheeses were monitored over a 9-mo ripening period. The lactose, total solids, total protein, and WP contents in the 5% casein concentrated milks were reduced with increasing levels of WP removal. All milks had similar casein and total calcium levels. Cheeses had similar compositions, but, as expected, lower WP levels were observed in the cheeses where WP depletion by MF was performed on the cheese milks. Cheese yield and nitrogen recoveries were highest in cheese made with the 95:100 CN:TP milk. These enhanced recoveries were due to the higher fraction of nitrogen being casein-based solids. Microfiltration depletion of WP did not affect pH, sensory attributes, or insoluble calcium content of cheese. Proteolysis (the amount of pH 4.6 soluble nitrogen) was lower in control cheeses compared with WP-reduced cheeses. During ripening, the hardness values and the temperature of the crossover point, an indicator of the melting point of the cheese, were higher in the control cheese. It was thus likely that the higher residual WP content in the control cheese inhibited proteolysis during ripening, and the lower breakdown rate resulted in its higher hardness and melting point. There were no major differences in the concentrations of key nutrients with this WP depletion method. Cheese milk concentration by MF provides the benefit of more typical ripening rates.     

Genetic parameters of milk coagulation properties and their relationships with milk yield and quality traits in Italian Holstein cows

Milk coagulation properties (MCP) are an important aspect in assessing cheese-making ability. Several studies showed that favorable conditions of milk reactivity with rennet, curd formation rate, and curd strength, as well as curd syneresis, have a positive effect on the entire cheese-making process and subsequently on the ripening of cheese. Moreover, MCP were found to be heritable, but little scientific literature is available about their genetic aspects. The aims of this study were to estimate heritability of MCP and genetic correlations among MCP and milk production and quality traits. A total of 1,071 Italian Holstein cows (progeny of 54 sires) reared in 34 herds in Northern Italy were sampled from January to July 2004. Individual milk samples were collected during the morning milking and analyzed for coagulation time (RCT), curd firmness (a₃₀), pH, titratable acidity, fat, protein, and casein contents, and somatic cell count. About 10% of individual milk samples did not coagulate in 31 min, so they were removed from the analyses. Estimates of heritability for RCT and a₃₀ were 0.25 ± 0.04 and 0.15 ± 0.03, respectively. Estimates of genetic correlations between MCP traits and milk production traits were negligible except for a₃₀ with protein and casein contents (0.44 ± 0.10 and 0.53 ± 0.09, respectively). Estimates of genetic correlations between MCP traits and somatic cell score were strong and favorable, as well as those between MCP and pH and titratable acidity. Selecting for high casein content, milk acidity, and low somatic cell count might be an indirect way to improve MCP without reducing milk yield and quality traits.