The effects of κ-casein polymorphism on the texture and functional properties of mozzarella cheese

The present study compared the texture and functional properties of mozzarella cheese made with milk containing different of genetic polymorphisms κ-casein (AA, AB, AE or BE). The genotype of κ-casein in the milk from individual Holstein cow was determined by pyrosequencing method. Full-fat Mozzarella cheese was made from pooled milk from 3 cows with the same κ-casein genotype and analysed 7 d after manufacture. The cheese made from type AB contained the highest level of fat and Ca/protein, and the lowest moisture content. The cheese made from type AB milk was harder and chewier than cheese made from type AE and BE milk. The cheese made from type AB and AA milk had higher stretchability but lower meltability and flowability than type AE and BE. In summary, the cheese made from type AB milk had different texture and functionality quality than that made from type AE or BE.     

Effects of extended voluntary waiting period from calving until first insemination on body condition,milk yield,and lactation persistency

A 1-yr calving interval (CInt) is usually associated with maximized milk output, due to the calving-related peak in milk yield. Extending CInt could benefit cow health and production efficiency due to fewer transition periods per unit of time. Extending CInt can affect lactation performance by fewer days dry per year, delayed pregnancy effect on milk yield, and greater milk solid yield in late lactation. This study first investigated the effects of 3 different voluntary waiting periods (VWP) from calving until first insemination on body weight, body condition, milk yield, and lactation persistency. Second, individual cow characteristics in early lactation were identified that contributed to milk yield and persistency of cows with different VWP. Holstein-Friesian dairy cows (n = 154) within 1 herd were blocked for parity, calving season, and expected milk yield. Cows were randomly assigned within the blocks to 1 of 3 VWP (50, 125, or 200 d: VWP50, VWP125, or VWP200, respectively) and monitored through 1 complete lactation and the first 6 wk of the subsequent lactation, or until culling. Minimum and mean CInt (384 vs. 452 vs. 501 d for VWP50 vs. VWP125 vs. VWP200) increased with increasing VWP, but maximum CInt was equal for the 3 VWP. Fat- and protein-corrected milk yield (FPCM) was analyzed weekly. Milk yield and FPCM were also expressed per day of CInt, to compare yields of cows with different VWP. Persistency was determined between d 100 and d 200 of the lactation, as well as between d 100 and dry-off. Values are presented as least squares means ± standard error of the mean. During the first 44 wk of lactation, VWP did not affect FPCM yield in both primiparous and multiparous cows. The VWP did not affect milk yield per day of CInt. The VWP did not affect FPCM yield per day of calving interval for primiparous cows. Multiparous cows in VWP125 had FPCM yield per day of CInt similar to that of VWP50. Multiparous cows in VWP200 had lower FPCM yield per day of CInt compared with VWP50 (27.2 vs. 30.4 kg/d). During the last 6 wk before dry-off, cows in VWP125 had lower yield compared with cows in VWP50, which could benefit their udder health in the dry period and after calving. Persistency was better for cows in VWP200 compared with cows in VWP50 (?0.05 vs. ?0.07 kg/d). Body weight was not different among VWP groups. Multiparous cows in VWP200 had a higher body condition score in the last 3 mo before dry-off and the first 6 wk of the next lactation, compared with multiparous cows in VWP125 and VWP50. The VWP could be extended from 50 d to 125 d without an effect on daily yield per day of calving interval. Extending VWP until 200 d for primiparous cows did not affect their daily milk yield, but multiparous cows with a 200-d VWP had a reduced milk yield per day of calving interval and an increased body condition in late lactation and the subsequent lactation, compared with multiparous cows with a 50-d VWP.     

Effect of κ-casein B relative content in bulk milk κ-casein on Montasio, Asiago, and Caciotta cheese yield using milk of similar protein composition

The aim of this study was to investigate the effect exerted by the relative content of κ-casein (κ-CN) B in bulk milk κ-CN on coagulation properties and cheese yield of 3 Italian cheese varieties (Montasio, Asiago, and Caciotta). Twenty-four cheese-making experiments were carried out in 2 industrial and 1 small-scale dairy plant. Detailed protein composition of bulk milk of 380 herds providing milk to these dairies was analyzed by reversed-phase HPLC. To obtain 2 experimental milks differing in the relative content of κ-CN B in κ-CN, herds were selected on the basis of bulk milk protein composition and relative content of κ-CN genetic variants. Milk was collected and processed separately for the 2 groups of selected herds. A difference of 20% in the relative content of κ-CN B in κ-CN was obtained for the 2 experimental milks for Montasio and a difference of 15% for Asiago and Caciotta. The 2 experimental milks were of similar protein and CN content, casein number, pH, CN composition, and β-CN genetic composition. For each cheese-making trial, amounts of milk, ranging from 2,000 to 6,000 kg, were manufactured. Each vat contained milk collected at least from 4 dairy herds. Cheese yield after brining and at the end of the aging was recorded. Milk with a greater proportion of κ-CN B in κ-CN (HIGHB) exhibited similar coagulation properties and greater cheese yield compared with milk with a lower proportion of κ-CN B in κ-CN (LOWB). The increased cheese yield observed for HIGHB when manufacturing Montasio cheese was ascribed to a greater fat content compared with LOWB. The probability of HIGHB giving a cheese yield 5% greater than that of LOWB ranged from 51 to 67% for Montasio cheese, but was less than 21% for Asiago and Caciotta cheeses. Variation in relative content of κ-CN B in κ-CN content did not relevantly affect industrial cheese yield when milks of similar CN composition were processed. An indirect effect due to the increased κ-CN content of κ-CN B milk is thought to explain the favorable effects of κ-CN B on cheese yield reported in the literature.     

Relationships between milk protein composition, milk protein variants, and cow fertility traits in Dutch Holstein-Friesian cattle

Selective breeding can change milk protein composition to improve the manufacturing properties of milk. However, the effects of such breeding strategies on other economically important traits should be investigated before implementation. The objectives of this study were to examine the association between cow fertility traits and (1) milk protein composition and (2) milk protein variants (β-lactoglobulin, β-casein, κ-casein, and β-κ-casein) in commercial Dutch Holstein-Friesian cattle. Data on 1,644 first-lactation cows were analyzed by fitting linear mixed models. Greater relative concentration of α_S1-casein within total milk protein had a positive phenotypic relationship with nonreturn rates and calving rate after first insemination. Furthermore, results showed virtually no significant relationship between cow fertility and concentration of other milk proteins or milk protein variants. Results of this study can be used to assess the correlated effects of breeding for improved milk protein composition on reproduction, thereby allowing for better evaluation of breeding programs before implementation. Our findings suggest that selecting cows based on milk protein composition or milk protein variants for improved manufacturing properties would have no negative influence on reproductive performance.     

Effect of β-casein concentration in cheese milk on rennet coagulation properties,cheese composition and cheese ripening

Effects of the use of a β-casein powder to enrich cheese milk on rennet coagulation properties of milk, cheese composition and cheese ripening were investigated. Casein content of control milk was 2.5%, whereas that for the three enriched milks was adjusted with β-casein powder at 2.7%, 2.9% and 3.1%. The β-casein to α-casein ratio of these cheese milks was, respectively, 0.70, 0.79, 0.89 and 0.99. Rennet coagulation properties were related not only to casein concentration but also to the proportion of β-casein and α_s-casein presents in milks. Milk with higher concentration of β-casein had poorer coagulation properties. Cheeses could be produced by using a miniature cheese making process. Moisture, ash and calcium contents decreased, while protein content and β-casein increased in cheese as casein and β-casein concentration increased in milk. As a result, hardness was higher in enriched cheeses than in control cheese. During cheese ripening, α-casein was hydrolyzed, but the rate of degradation of α-casein decreased as protein and β-casein concentration increased in cheese. β-Casein seemed to be not hydrolyzed. The rate of decrease of hardness was also slower for enriched cheeses.     

Grazing season and forage type influence goat milk composition and rennet coagulation properties

Two different types of pasture (cultivated and rangeland) and 2 different hay qualities (high and low quality) were examined for their effects on goat milk composition and rennet coagulation properties. Furthermore, the effect of dietary treatments in both the early and late grazing season was studied. As lactation stage is known to influence milk composition, the goats in the early and late grazing season were in the same lactation stage at the start of the experiment. The milk composition was influenced both by dietary treatment and season. Milk from goats on pasture was superior to those on hay by containing a higher content of protein and casein, and the goats on cultivated pasture had the highest milk yield. Casein composition was significantly influenced by forage treatment. Goats grazing on cultivated pasture had higher contents of α_s1-casein and also of κ-casein compared with the other treatments, whereas goats grazing on rangeland had the highest content of β-casein. Factors such as milk yield, casein micelle size, α_s2-casein, and calcium content were reduced in late compared with early season. More favorable rennet coagulation properties were achieved in milk from the early grazing season, with shorter firming time and higher curd firmness compared with milk from the late grazing season, but the firming time and curd firmness were not prominently influenced by forage treatment. The content of α_s2-casein and calcium in the milk affected the firming time and the curd firmness positively. The influence of season and forage treatment on especially milk yield, casein content, and rennet coagulation properties is of economic importance for both the dairy industry and goat milk farmers.     

A randomized study on the effect of extended voluntary waiting period in primiparous dairy cows on milk yield during first and second lactation

Extending the voluntary waiting period (VWP) for primiparous cows can have a positive impact on fertility without a negative impact on milk production per day in the calving interval (CInt). We investigated the effect of extended VWP during first lactation on milk yield (MY) during 2 consecutive lactations in primiparous cows. The study involved 16 commercial herds in southern Sweden. A total of 533 Holstein and Red dairy cattle (Swedish Red, Danish Red, Ayrshire) dairy cows were randomly assigned to a conventional 25 to 95 d VWP (n = 252) or extended 145 to 215 d VWP (n = 281). Data on calvings, inseminations, and test-day yields were retrieved from the Swedish Milk Recording System. Cows with VWP according to plan and completing 1 or 2 CInt with a second or third calving were included in the data analysis. Whole lactation and 305-d energy-corrected milk (ECM) yield were higher for the extended VWP group than the conventional VWP group in both the first lactation (12,307 vs. 9,587 and 9,653 vs. 9,127 kg ECM) and second lactation (12,817 vs. 11,986 and 11,957 vs. 11,304 kg ECM). We found no difference between the VWP groups in MY per day during the first CInt or during the first and second CInt combined, although MY per day during the second CInt was around 1.5 kg higher for cows with extended VWP than for cows with conventional VWP. Thus extended VWP for primiparous cows can be used as a management tool without compromising MY.     

Fertility and milk production on commercial dairy farms with customized lactation lengths

Drying-off, calving, and start of lactation are critical transition events for a dairy cow. As a consequence, most animal health issues occur during these periods. By extending the voluntary waiting period for first insemination after calving, calving interval (CInt) can be extended, with possible positive effects for fertility and health. Some cows might be better suited for an extended CInt than others, due to differences in milk yield level, lactation persistency, or health status, which would justify a customized CInt based on individual cow characteristics. This study aims to investigate 13 farms with customized CInt, with respect to calving to first service interval (CFSI), accomplished CInt, services per conception (SC), conception rate at first artificial insemination (CR1AI), peak yield, lactation persistency, 305-d yield, and effective lactation yield. In total, 4,858 complete lactations of Holstein Friesian cows between 2014 and 2019 from the 13 farms were grouped by parity (1 or 2+) and CFSI (CFSI class; CFSI-1 < 84; 84 ≤ CFSI-2 < 140; 140 ≤ CFSI-3 < 196; 196 ≤ CFSI-4 < 252, CFSI-5 ≥ 252 d) or CInt (CInt class; CInt-1 < 364; 364 ≤ CInt-2 < 420; 420 ≤ CInt-3 < 476; 476 ≤ CInt-4 < 532, CInt-5 ≥ 532 d). Cow inseminations, available for 11 out of 13 farms (3,597 complete lactations), were grouped by parity (1 and 2+) and CFSI class or CInt class. The fertility and milk production characteristics were analyzed with generalized and general linear mixed models. The CFSI class was not associated with SC, but extended CInt class was associated with increased SC (CInt-1–5; 1.11–3.70 SC). More than 50% of cows in the CFSI class <84 d ended up in longer than expected CInt (>364 d), showing that these cows were not able to conceive for the desired CInt. More than 50% of cows in CInt classes 3 and higher (CInt ≥ 420 d) had an earlier first insemination before successful insemination (CFSI class 1; <196 d), showing that these extended CInt classes consisted of both cows with an extended waiting period for first insemination and cows that failed to conceive at earlier insemination(s). On most farms, lactation persistency was greatest in CInt class 1 (<364 d), probably related to the low peak yield in this class. When this shortest CInt class was excluded, persistency increased with extended CInt classes on most farms. Although at the majority of farms 305-d yield was greater in CInt ≥ 532 d, effective lactation yield at most farms was greatest in CInt from 364 to 531 d, especially for multiparous cows. Based on the results of this study, a CInt between 364 and 531 days seems most optimal for milk production, when high-yielding cows were selected.     

Effect of flaxseed supplementation of dairy cows' forage on physicochemical characteristic of milk and Raclette cheese

The composition of bovine milk depends on breed, lactation stage, age of cows and dietary factors. The effect of flaxseed supplementation of forage diet on the chemical composition of milk and the physicochemical and sensory characterisation of Raclette cheese were investigated in this study. As a result of diet supplementation, the proportion of saturated fatty acids in milk decreased and the content of α‐linolenic and oleic acids increased. Concerning the cheese samples, the hardness was significantly reduced due to the flaxseed supplementation, which can positively affect the quality of the cheese due to the diminished risk of crack formation. Sensory characteristics of melted Raclette cheese were not affected by the dietary treatments.     

Effect of protein composition on the cheese-making properties of milk from individual dairy cows

The objective of this study was to evaluate the effect of variations in milk protein composition on milk clotting properties and cheese yield. Milk was collected from 134 dairy cows of Swedish Red and White, Swedish Holstein, and Danish Holstein-Friesian breed at 3 sampling occasions. Concentrations of α_S1-, β-, and κ-casein (CN), α-lactalbumin, and β-lactoglobulin (LG) A and B were determined by reversed phase liquid chromatography. Cows of Swedish breeds were genotyped for genetic variants of β- and κ-CN. Model cheeses were produced from individual skimmed milk samples and the milk clotting properties were evaluated. More than 30% of the samples were poorly coagulating or noncoagulating, resulting in weak or no coagulum, respectively. Poorly and noncoagulating samples were associated with a low concentration of κ-CN and a low proportion of κ-CN in relation to total CN analyzed. Furthermore, the κ-CN concentration was higher in milk from cows with the AB genotype than the AA genotype of κ-CN. The concentrations of α_S1-, β-, and κ-CN and of β-LG B were found to be significant for the cheese yield, expressed as grams of cheese per one hundred grams of milk. The ratio of CN to total protein analyzed and the β-LG B concentration positively affected cheese yield, expressed as grams of dry cheese solids per one hundred grams of milk protein, whereas β-LG A had a negative effect. Cheese-making properties could be improved by selecting milk with high concentrations of α_S1-, β-, and κ-CN, with high κ-CN in relation to total CN and milk that contains β-LG B.     

The suitability of milk from a spring-calved dairy herd during the transition from normal to very late lactation for the manufacture of low-moisture Mozzarella cheese

Bulk milk from a spring-calved dairy herd on a good plane of nutrition was collected and made into low-moisture Mozzarella cheese weekly over 10 weeks from 22 September (218 days in lactation, DIL) to 27 November (284 DIL). The 10 weeks were divided into three lactation periods: normal lactation (NL), 218–240 DIL; late lactation (LL), 241–265 DIL; and very late lactation (VLL), 266–284 DIL. Lactation period did not significantly influence milk composition, percentages of milk fat or protein recovered to cheese, cheese yield and composition, primary proteolysis or cooking properties during storage. The curd firmness of the rennet-induced gels from the LL or VLL milk samples was significantly higher than that of the NL milk. The mean firmness over the 40-d storage period of cheese from the LL and VLL milks was significantly higher than that of the cheeses from the NL milk. Satisfactory Mozzarella cheese making characteristics of milk from spring-calved cows can largely be sustained into late lactation by maintaining good dietary nutrition and herd management practices.     

Purification, characterization, and milk coagulating properties of ginger proteases

Ginger proteases are used as milk coagulants in making a Chinese traditional milk product (Jiangzhinai or Jiangzhuangnai), suggesting their potential as a source of rennet substitute that might be applicable in the modern dairy industry. In this study, ginger proteases were extracted from fresh ginger rhizome by using phosphate buffer and subsequently purified by ion exchange chromatography. Ginger proteases, all with a molecular weight around 31 kDa, were found to exist in 3 forms with isoelectric point values around 5.58, 5.40, and 5.22, respectively. These enzymes had very similar biochemical behavior, exhibiting optimal proteolytic activity from 40 to 60°C and maximum milk clotting activity at 70°C. They were capable of hydrolyzing isolated α_S1-, β-, and κ-casein, of which α_S1-casein was most susceptible to the enzyme; κ-casein was hydrolyzed with a higher specificity than α_S1- and β-casein. In addition, the ginger proteases exhibited a similar affinity for κ-casein and higher specificity with increasing temperature. Gel electrophoresis and mass spectra indicated that Ala90-Glu91 and His102-Leu103 of κ-casein were the preferred target bonds of ginger proteases. The milk clotting activity, affinity, and specificity toward κ-casein showed that ginger protease is a promising rennet-like protease that could be used in manufacturing cheese and oriental-style dairy foods.     

Short communication: Genetic parameters for milk protein composition predicted using mid-infrared spectroscopy in the French Montbéliarde,Normande, and Holstein dairy cattle breeds

Genetic parameters for the major milk proteins were estimated in the 3 main French dairy cattle breeds (i.e. Montbéliarde, Normande, and Holstein) as part of the PhénoFinlait program. The 6 major milk protein contents as well as the total protein content (PC) were estimated from mid-infrared spectrometry on 133,592 test-day milk samples from 20,434 cows in first lactation. Lactation means, expressed as a percentage of milk (protein contents) or of protein (protein fractions), were analyzed with an animal mixed model including fixed environmental effects (herd, year × month of calving, and spectrometer) and a random genetic effect. Genetic parameter estimates were very consistent across breeds. Heritability estimates (h²) were generally higher for protein fractions than for protein contents. They were moderate to high for α_S1-casein, α_S2-casein, β-casein, κ-casein, and α-lactalbumin (0.25 < h² < 0.72). In each breed, β-lactoglobulin was the most heritable trait (0.61 < h² < 0.86). Genetic correlations (r_g) varied depending on how the percentage was expressed. The PC was strongly positively correlated with protein contents but almost genetically independent from protein fractions. Protein fractions were generally in opposition, except between κ-casein and α-lactalbumin (0.39 < r_g < 0.46) and κ-casein and α_S2-casein (0.36 < r_g < 0.49). Between protein contents, r_g estimates were positive, with highest values found between caseins (0.83 < r_g < 0.98). In the 3 breeds, β-lactoglobulin was negatively correlated with caseins (?0.75 < r_g < ?0.08), in particular with κ-casein (?0.75 < r_g < ?0.55). These results, obtained from a large panel of cows of the 3 main French dairy cattle breeds, show that routinely collected mid-infrared spectra could be used to modify milk protein composition by selection.     

Proteomic study of proteolysis during ripening of Cheddar cheese made from milk over a lactation cycle

Milk for cheese production in Ireland is predominantly produced by pasture-fed spring-calving herds. Consequently, there are marked seasonal changes in milk composition, which arise from the interactive lactational, dietary and environmental factors. In this study, Cheddar cheese was manufactured on a laboratory scale from milk taken from a spring calving herd, over a 9-month lactation cycle between early April and early December. Plasmin activity of 6-months-old Cheddar cheese samples generally decreased over ripening time. One-dimensional urea-polyacrylamide gel electrophoresis (PAGE) of cheese samples taken after 6 months of ripening showed an extensive hydrolysis of caseins, with the fastest hydrolysis of α(s1)-caseins in cheeses made in August. A proteomic comparison between cheeses produced from milk taken in April, August and December showed a reduction in levels of β-casein and appearance of additional products, corresponding to low molecular weight hydrolysis products of the caseins. This study has demonstrated that a seasonal milk supply causes compositional differences in Cheddar cheese, and that proteomic tools are helpful in understanding the impact of those differences.     

Effect of polymorphisms in the leptin, leptin receptor, and acyl-coenzyme A:diacylglycerol acyltransferase 1 (DGAT1) genes and genetic polymorphism of milk proteins on cheese characteristics

Cheese production has increased worldwide during the last decade and is expected to increase within the coming decade as well. Despite this, the relations between cow genetics and cheese characteristics are not fully known. The aim of this study was to determine if polymorphisms in the leptin (LEP), leptin receptor (LEPR), and acyl-coenzyme A:diacylglycerol acyltransferase 1 (DGAT1) genes as well as genetic variants of β-casein (β-CN), κ-CN, and β-lactoglobulin (β-LG) affect technological properties important for cheese production and, hence, could act as genetic makers for cheese quality. Individual milk samples from the Swedish Red and the Swedish Holstein breeds were analyzed for sizes of CN micelles and fat globules as well as rennet-induced gel strength, gelation time, and yield stress. Model cheeses were produced to study yield, hardness, and pH of the cheeses. The A1457G, A252T, A59V, and C963T single nucleotide polymorphisms (SNP) were analyzed on the LEP gene, the T945M SNP on the LEPR gene, and the Nt984+8(A-G) SNP on the DGAT1 gene. In addition, genetic variants of β-CN, κ-CN, and β-LG were determined. The results indicate that technological properties were influenced by the LEPR_T945M polymorphism, which had an association with gel strength, yield stress, and cheese hardness (T > C). However, also LEP_A252T was shown to affect gel strength (T > A), whereas the LEP_A59V had an effect on fat globule size (T > C). For the milk protein genes, favorable effects were found for the A and B variants of β-LG and κ-CN, respectively, on gel strength, gelation time, and yield stress. In addition, the B variant of κ-CN was shown to be associated with smaller CN micelles than the A variant. Thus, the results demonstrate potential genetic markers for cheese characteristics. However, milk composition traits also affected the obtained results, thus making it necessary to thoroughly assess the different aspects regarding the influence of gene effects on cheese characteristics before directly selecting for certain alleles or genetic variants to improve the processing and quality of cheese.     

Effects of sheep alpha s1-casein CC, CD and DD genotypes on milk composition and cheesemaking properties.

The effects of sheep alpha s1-casein CC, CD and DD genotypes on milk composition and cheese yield were studied. Processed bulk milk was collected from three groups of 15 ewes, carrying alpha s1-casein CC, CD and DD genotypes. CC milk was higher in casein content than CD or DD milk (+3.5 and +8.6% respectively), and had a higher protein: fat ratio and a smaller casein micelle diameter. In addition, DD milk had a significantly lower alpha s1-casein content. The main differences were in curd formation: CC milk had better renneting properties. Cheesemaking trials, carried out in a pilot plant, showed that CC milk had better cheesemaking characteristics than DD milk, while CD milk was intermediate. Both 1 d old and fully ripened cheeses had different fat: dry matter ratios and alpha s1-I-casein electrophoretic mobilities: these were lower for DD cheese. As a consequence, these genotypes could be considered as markers of milk and/or cheese quality.     

Effects of α s1-casein (CSN1S1) and κ-casein (CSN3) genotypes on milk coagulation properties in Murciano-Granadina goats

The effects of the caprine α s1-casein (CSN1S1) polymorphisms on milk quality and cheese yield have been widely studied in French and Italian goat breeds. Much less is known about the consequences of κ-casein (CSN3) genotype on the technological and coagulation properties of goat milk. In the current study, we have performed an association analysis between polymorphisms at the goat CSN1S1 and CSN3 genes and milk coagulation (rennet coagulation time, curdling rate and curd firmness) and technological (time to cutting of curd and cheese yield) properties. In this analysis, we have included 193 records from 74 Murciano-Granadina goats (with genotypes constituted by different combinations of alleles B, E and F of the gene CSN1S1 and alleles A and B of the gene CSN3) distributed in three herds, which were collected bimonthly during a whole lactation. Data analysis, using a linear mixed model for repeated observations, revealed significant associations between CSN1S1 genotypes and the rate of the curdling process. In this way, milk from EE goats had a significantly higher curdling rate than milk from BB individuals (P<0?·05). Contrary to previous experiments performed in French breeds, cheese yield was not significantly different in BB, EE and EF goats. Moreover, we have shown that CSN3 genotype has a significant effect on the rennet coagulation time (BB>AB, P<0?·05) but not on cheese yield. No interaction between the CSN1S1 and CSN3 genotypes was observed.     

Composition, coagulation properties, and cheesemaking potential of milk from cows undergoing extended lactations in a pasture-based dairying system

Extending the lactation length of dairy cows beyond the traditional 10 mo toward lactations of up to 22 mo has attracted interest in the pasture-based seasonal dairying systems of Australia and New Zealand as a way of alleviating the need for cows to conceive during peak lactation, such as is required to maintain seasonally concentrated calving systems. Lactation lengths longer than 10 mo instead provide cows with more time to cycle and conceive after parturition and may therefore be more suitable systems for high-producing Holstein-Friesian cows. Before recommending such systems there is a need to evaluate the effects of long lactations on the suitability of milk for manufacture of high-quality dairy products. In the current experiment, the composition of milk from cows entering the second half of a 22-mo lactation was examined in detail and compared with that from cows undergoing a traditional 10-mo lactation. On 2 occasions, coagulation properties were measured using low amplitude strain oscillation rheometry, and Cheddar cheese was made in 250-L pilot-scale vats. Results showed that milk from extended lactations had higher concentrations of fat and protein than cows undergoing 10-mo lactations under similar management conditions and at the same time of year. The ratio of casein to true protein was not affected by lactation length and neither were the proportions of individual caseins. The increase in milk solids during extended lactations translated into a more rapid rate of coagulation and ultimately a firmer curd on one of the two occasions. Milk from extended lactations yielded more cheese per 100 kg of milk, and there were few differences in the composition or organoleptic properties of the cheese. These data are the first to show that pasture-based dairy industries could embrace the use of extended lactations without compromising the core business of producing high-quality dairy products.     

Effect of protein concentrate mixtures and dietary addition of exogenous phytase on major milk minerals and proteins,including casein phosphorylation

Variations in major milk minerals, proteins, and their posttranslational modifications are largely under genetic influence, whereas the effect of nongenetic factors is less studied. Through a controlled feeding experiment (incomplete balanced Latin square design), the effect of concentrate mixtures, based on fava beans, rapeseed meal, or soybean meal as main P and protein sources, on milk composition was examined under typical Danish management conditions. Concentrations of P, Ca, and Mg, together with proteomics for relative quantification of major milk proteins and their isoforms, were analyzed in milk samples from 24 cows sampled in 4 periods. Each cow was fed 1 of the 3 diets in each period with or without addition of exogenous phytase. Cows were blocked by lactation stage into early and mid-lactation (23.3 ± 6.7 and 176 ± 15 d in milk, respectively, at the beginning of the experiment, mean ± standard deviation). Significant effects of feed concentrate mixture were observed for milk protein concentration, milk urea nitrogen, citrate, and the percentage of mixed and preformed fatty acids as well as mineral composition, and their distributions within micellar or serum phases. Furthermore, relative contents of α_S1-casein (CN) 9P form and unglycosylated κ-CN and thereby phosphorylation degree of α_S1-CN (PD) and the glycosylation degree of κ-CN were found to be significantly affected by these diets. To our knowledge, we are the first to document that feed concentrate mixture can affect the relative concentrations of α_S1-CN phosphorylation isoforms in milk, and the results suggested an effect on α_S1-CN 9P and PD, but not on α_S1-CN 8P. Furthermore, although only significant for α_S1-CN 8P, we found a lower relative concentration of α_S1-CN 8P and higher α_S1-CN 9P (and thus higher PD) in milk from cows in mid compared with early lactation. Also, protein concentration and concentration of Mg in skim milk and serum as well as relative concentration of α-lactalbumin were found to be significantly affected by lactation stage. Addition of dietary exogenous phytase only had a minor effect on milk composition or functionality with significant effect detected for α-lactalbumin and micellar Mg concentration.     

The effect of plasmin activity and cold storage of cheese milk on the composition, ripening and functionality of mozzarella-type cheese

The effects of casein hydrolysis by plasmin on composition, ripening and functionality in mozzarella-type cheese were studied. Milk was stored at 4°C for 0, 24 and 48 h, with and without added plasmin, before batch pasteurization and the manufacturing of mozzarella-type cheese. In parallel experiments, the effects of incubation of milk with added plasmin for 2 h at 37°C prior to cheese manufacture and of an increase in the level of rennet added during cheesemaking were studied. Plasmin addition adversely affected the rennet coagulation properties of the milk and led to increased (two- to three-fold) plasmin activity in cheese and greater plasmin-associated hydrolysis of β-casein to γ-caseins during ripening. Melted cheese flow rate and stretchability increased over ripening and melting time decreased, but functional properties were not affected by either plasmin activity or cold storage. Overall, neither plasmin activity (at the levels studied) nor cold storage greatly affected the composition or functionality of mozzarella-type cheese.