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

Journal of Dairy Research

Volumn 73, Issue 2, 2006, Pages 171-177

  Malacarne, Massimo ^a   Summer, Andrea ^a   Fossa, Enrico ^c   Formaggioni, Paolo ^a   Franceschi, Piero ^a   Pecorari, Mauro ^b   Mariani, Primo ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b Consorzio del Formaggio Parmigiano Reggiano ^*  (Italy)

^c Centro Lattiero Caseario   (Italy)

Author keywords

Cattle breed; Cheese yield; Parmigiano Reggiano cheese; Rennet coagulation properties

Indexed keywords

CHYMOSIN; MILK PROTEIN; RENNET;

ANIMAL; ARTICLE; BREEDING; CATTLE; CHEESE; CHEMISTRY; DAIRYING; FEMALE; FLOW KINETICS; GENETICS; METABOLISM; METHODOLOGY; MILK; PHYSIOLOGY; SPECIES DIFFERENCE;

ANIMALS; BREEDING; CATTLE; CHEESE; CHYMOSIN; DAIRYING; FEMALE; MILK; MILK PROTEINS; RHEOLOGY; SPECIES SPECIFICITY;

ANIMALIA; BOS TAURUS;

EID: 33646443971     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029905001688     Document Type: Article

References (48)

1. Aleandri R, Buttazzoni LG, Schneider JC, Caroli A & Davoli R 1990 The effects of milk protein polymorphisms on milk components and cheese-producing ability. Journal of Dairy Science 73 241-255
2. Allen RJL 1940 The estimation of phosphorus. Biochemical Journal 34 858-865
3. Annibaldi S 1973 Application of lactodynamography, gelometry and tensiometry in the evaluation of the aptitude of milk to cheesemaking. Proceedings, Corso Aggiornamento Tecnico Produzione Parmigiano-Reggiano, pp. 129-145 (Ed. Consorzio Parmigiano-Reggiano). Reggio Emilia: Age
4. Anon. 1963 Titratable acidity evaluation with the Soxhlet-Henkel (SH) method. Milchwissenschaft 18 520
5. Aschaffenburg R & Drewry J 1959 New procedure for the routine determination of the various non-casein proteins of milk. Proceedings, 15th International Dairy Congress 3 1631-1637
6. Auldist M, Mullins C, O'Brien B, O'Kennedy BT & Guinee T 2002 Effect of cow breed on milk coagulation properties. Milchwissenschaft 57 140-143
7. Auldist MJ, Johnston KA, White NJ, Fitzsimons WP & Boland MJ 2004 A comparison of the composition, coagulation characteristics and cheesemaking capacity of milk from Friesian and Jersey dairy cows. Journal of Dairy Research 71 51-57
8. Battistotti B & Corradini C 1993 Italian Cheese. In Cheese: chemistry, physics and microbiology, Vol. 2, pp. 221-243 (Ed. PF Fox). London: Chapman & Hall
9. Biggs DA 1978 Instrumental infrared estimation of fat, protein and lactose in milk: collaborative study. Journal of the Association of Official Analytical Chemists 61 1015-1034
10. Bottazzi V 1975 Peculiarities of the principal Italian cheeses. American Dairy Review 37(10) 25-28.
11. Bottazzi V 1981 Characteristics of the natural culture used for Grana cheese production. Scienza e Tecnica Lattiero-Casearia 41 105-136
12. Bovenhuis H, van Arendonk JAM & Korver S 1992 Associations between milk protein polymorphisms and milk production traits. Journal of Dairy Science 75 2549-2559
13. Campo P, Licitra G, Gelsomino R, Corallo L, Carpino S & Barbano DM 1999 Composition of milk from Modicana and other breeds of dairy cattle in Sicily. Milchwissenschaft 54 426-430
14. Caroli A, Chessa S, Bolla P, Budelli E & Gandini GC 2004 Genetic structure of milk protein polymorphism and effects on milk production traits in a local dairy cattle. Journal of Animal Breeding and Genetics 121 119-127
15. Chapman HR 1981 Standardisation of milk for cheesemaking at research level. Journal of the Society of Dairy Technology 34 147-152
16. Chiofalo V, Maldonato R, Martin B, Dupont D & Coulon JB 2000 Chemical composition and coagulation properties of Modicana and Holstein cows' milk. Annales de Zootechnie 49 497-503
17. Coulon JB, Delacroix-Buchet A, Martin B & Pirisi A 2004 Relationships between ruminant management and sensory characteristics of cheeses: a review. Le Lait 84 221-241
18. Council Regulation 1992 (EEC) No. 2081/92 of 14 July 1992 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs. Official Journal L 208 of 24/07/1992, 1-8
19. De Man JM 1962 Measurement of the partition of some milk constituents between the dissolved and colloidal phases. Journal of Dairy Research 29 279-283
20. Dellaglio, F, Stadhouders J & Hup G 1969 Distribution of bacteria between the bottom, middle, and cream layers of creamed raw milk. Netherlands Milk Dairy Journal 23 140-145
21. Donnelly WJ, McNeill GP, Buchheim W & McGann TCA 1984 A comprehensive study of the relantionships between size and protein composition in natural bovine casein micelles. Biochimica and Biophysica Acta 789 136-143
22. Fossa E, Pecorari M, Sandri S, Tosi F & Mariani P 1994 The role of milk casein content in the Parmigiano-Reggiano cheese production: chemical composition, rennet coagulation properties and dairy technological behaviour of milk. Scienza e Tecnica Lattiero-Casearia 45 519-535
23. Green ML & Grandison AS 1993 Secondary (non-enzymatic) phase of rennet coagulation and post-coagulation phenomena. In Cheese: chemistry, physics and microbiology, Vol. 1, pp. 101-140 (Ed. PF Fox). London: Chapman & Hall
24. Ikonen T, Morri S, Tyrisevä A-M, 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 87 458-467
25. Ikonen T, Ojala M & Ruottinen O 1999 Associations between milk protein polymorphism and first lactation milk production traits. Journal of Dairy Science 82 1026-1033
26. Italian Breeders Association 2003 Italy: milk recording activity. Official statistics. ATEL, Rome, Italy
27. Jakob E & Puhan Z 1992 Technological properties of milk as influenced by genetic polymorphism of milk proteins - a review. International Dairy Journal 2 157-178
28. Lucey JA 2001 Formation and physical properties of milk protein gels. Journal of Dairy Science 85 281-294
29. Ma Y & Barbano DM 2000 Gravity separation of raw bovine milk:fat globule size distribution and fat content of milk fractions. Journal of Dairy Science 83 1719-1727
30. Macheboeuf D, Coulon JB & D'Hour P 1993 Effect of breed, protein genetic variants and feeding on cows' milk coagulation properties. Journal of Dairy Research 60 43-54
31. Malossini F, Bovolenta S, Piras C, Dalla Rosa M & Ventura W 1996 Effect of diet and breed on milk composition and rennet coagulation properties. Annales de Zootechnie 45 29-40
32. Maltecca C, Canavesi F, Gandini G & Bagnato A 2002 Pedigree analysis of Holstein dairy cattle populations. Proceedings of the 2002 interbull meeting, Interlaken, Switzerland, May 26-27, bulletin no. 29, 168-172
33. Mariani P & Pecorari M 1987 Genetic factors, milk cheesemaking aptitude and cheese yield. Scienza e Tecnica Lattiero-Casearia 38 286-326
34. Mariani P, Summer A, Formaggioni P, Malacarne M & Fossa E 2001 Casein content, salt equilibria and rheological properties of bulk milks from different cattle breeds in the production of Parmigiano-Reggiano cheese. Proceedings 36th Simposio Internazionale di Zootecnia, Ancona, Italy, 161-168
35. Martin P, Ferranti P, Leroux C & Addeo F 2003 Non-bovine caseins: quantitative variability and molecular diversity. In Advanced dairy chemistry, Vol. 1, 3rd Edition, Part A, pp. 277-317 (Eds PF Fox & PLH McSweeney). London: Kluwer Academic
36. McMahon DJ & Brown RJ 1982 Evaluation of Formagraph for comparing rennet solutions. Journal of Dairy Science 65 1639-1642
37. Mehaia MA & Cheryan M 1983 The secondary phase of milk coagulation: effect of calcium, pH and temperature on clotting activity. Milchwissenschaft 38 137-140
38. Mistry VV, Brouk MJ, Kasperson KM & Martin E 2002 Cheddar cheese from milk of Holstein and Brown Swiss cows. Milchwissenschaft 57 19-23
39. Ng-Kwai-Hang KF & Grosclaude F 2003 Genetic polymorphism of milk protein. In Advanced dairy chemistry Vol. 1, 3rd Edition, Part B, pp. 739-816 (Eds PF Fox & PLH McSweeney). London: Kluwer Academic
40. Nielsen EW, Bernsten Gr, Hansen S, Larsen BV & Edelsten D 1982 Rennet coagulation of casein micelles of different size. XXth International Dairy Congress 1(2) 257-258
41. Niki R & Arima S 1984 Effects of size of casein micelle on firmness of rennet curd. Japanese Journal of Zootechnical Science 55 409
42. Pagnacco G & Caroli A 1987 Effect of casein and β-lactoglobulin genotypes on renneting properties of milks. Journal of Dairy Research 54 479-485
43. Payens TAJ 1982 Stable and unstable casein micelles. Journal of Dairy Science 65 1863-1873
44. Pearce MJ, Linklater PM, Hall RJ & MacKinlay AG 1986 Effect of casein micelle composition and casein dephosphorylation on coagulation and syneresis. Journal of Dairy Research 53 381-390
45. Pecorari M, Sandri S & Mariani P 1987 Milk coagulation aptitude of Friesian, Brown, Reggiana and Modenese cattle breeds. Scienza e Tecnica Lattiero-Casearia 38 376-384
46. Savini E 1946 Analysis of Milk and Dairy Products. Milano: Hoepli
47. Walstra P 1993 The syneresis of curd. In Cheese: chemistry, physics and microbiology, Vol. 1, pp. 141-191 (Ed. PF Fox). London: Chapman & Hall
48. White JCD & Davies DT 1958 The relation between the chemical composition of milk and the stability of the caseinate complex. I. General introduction, description of samples, methods and chemical composition of samples. Journal of Dairy Research 25 236-255