Genetic parameters of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process

Journal of Dairy Science

Volumn 96, Issue 12, 2013, Pages 7966-7979

  Bittante, G ^a   Cipolat Gotet, C ^a   Cecchinato, A ^a  

^a UNIVERSITY OF PADOVA   (Italy)

Author keywords

Fat and protein recovery; Genetic parameter; Individual cheese yield; Whey loss

Indexed keywords

ANIMALIA; BOS;

CHYMOSIN; MILK PROTEIN; RENNET;

ANALYSIS; ANIMAL; BAYES THEOREM; BOVINE; CHEESE; CHEMISTRY; DAIRY PRODUCT; FEMALE; FOOD HANDLING; GENETIC VARIABILITY; GENETICS; MILK; PARITY; PHENOTYPE; PHYSIOLOGY; PREGNANCY; PROCEDURES; SWITZERLAND;

ANIMALS; BAYES THEOREM; CATTLE; CHEESE; CHYMOSIN; DAIRY PRODUCTS; FEMALE; FOOD HANDLING; GENETIC VARIATION; MILK; MILK PROTEINS; PARITY; PHENOTYPE; PREGNANCY; SWITZERLAND;

EID: 84888072910     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-6517     Document Type: Article

References (53)

1. Aleandri R., Schneider J.C., Buttazzoni L.G. Evaluation of milk for cheese production based on milk characteristics and Formagraph measures. J. Dairy Sci. 1989, 72:1967-1975.
2. Ali A.K.A., Shook G.E. An optimum transformation for somatic cell concentration in milk. J. Dairy Sci. 1980, 63:487-490.
3. Alipanah M., Kalashnikova L.A. Influence of κ-casein genetic variant on cheese making ability. J. Anim. Vet. Adv. 2007, 6:855-857.
4. Bittante G., Cecchinato A. Genetic analysis of the Fourier-transform infrared spectra of bovine milk with emphasis on individual wavelengths related to specific chemical bonds. J. Dairy Sci. 2013, 96:5991-6006. http://dx.doi.org/10.3168/jds.2013-6583.
5. Bittante G., Cecchinato A., Cologna N., Penasa M., Tiezzi F., De Marchi M. Factors affecting the incidence of first-quality wheels of Trentingrana cheese. J. Dairy Sci. 2011, 94:3700-3707.
6. Bittante G., Cologna N., Cecchinato A., De Marchi M., Penasa M., Tiezzi F., Endrizzi I., Gasperi F. Monitoring of sensory attributes used in the quality payment system of Trentingrana cheese. J. Dairy Sci. 2011, 94:5699-5709.
7. Bittante G., Penasa M., Cecchinato A. Invited review: Genetics and modeling of milk coagulation properties. J. Dairy Sci. 2012, 95:6843-6870.
8. Bonfatti V., Cecchinato A., Di Martino G., De Marchi M., Gallo L., Carnier P. 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. J. Dairy Sci. 2011, 94:602-613.
9. Bynum D.G., Olson N.F. Influence of curd firmness at cutting on Cheddar cheese yield and recovery of milk constituents. J. Dairy Sci. 1982, 65:2281-2290.
10. Cecchinato A., Cipolat-Gotet C., Casellas J., Penasa M., Rossoni A., Bittante G. Genetic analysis of rennet coagulation time, curd-firming rate, and curd firmness assessed on an extended testing period using mechanical and near-infrared instruments. J. Dairy Sci. 2013, 96:50-62.
11. Cecchinato A., De Marchi M., Gallo L., Bittante G., Carnier P. Mid-infrared spectroscopy predictions as indicator traits in breeding programs for enhanced coagulation properties of milk. J. Dairy Sci. 2009, 92:5304-5313.
12. Cecchinato A., Penasa M., De Marchi M., Gallo L., Bittante G., Carnier P. Genetic parameters of coagulation properties, milk yield, quality, and acidity estimated using coagulating and noncoagulating milk information in Brown Swiss and Holstein-Friesian cows. J. Dairy Sci. 2011, 94:4214-4219.
13. Cecchinato A., Ribeca C., Maurmayr A., Penasa M., De Marchi M., Macciotta N.P.P., Mele M., Secchiari P., Pagnacco G., Bittante G. Short communication: Effects of β-lactoglobulin, stearoyl-coenzyme A desaturase 1, and sterol regulatory element binding protein gene allelic variants on milk production, composition, acidity, and coagulation properties of Brown Swiss cows. J. Dairy Sci. 2012, 95:450-454.
14. Cecchinato A., Ribeca C., Penasa M., Cipolat-Gotet C., De Marchi M., Maurmayr A., Bittante G. Associations between single nucleotide polymorphisms in multiple candidate genes on milk yield, composition, coagulation properties and individual cheese yield in Brown Swiss cows. J. Dairy Sci. 2012, 95(Suppl. 2):402. b (Abstr.).
15. Cipolat-Gotet C., Cecchinato A., De Marchi M., Penasa M., Bittante G. Comparison between mechanical and near-infrared optical methods for assessing coagulation properties of bovine milk. J. Dairy Sci. 2012, 95:6806-6819.
16. Cologna N., Dal Zotto R., Penasa M., Gallo L., Bittante G. A laboratory micro-manufacturing method for assessing individual cheese yield. Ital. J. Anim. Sci. 2009, 8(Suppl. 2):393-395.
17. Dal Zotto R., De Marchi M., Cecchinato A., Penasa M., Cassandro M., Carnier P., Gallo L., Bittante G. Reproducibility and repeatability of measures of milk coagulation properties and predictive ability of mid-infrared reflectance spectroscopy. J. Dairy Sci. 2008, 91:4103-4112.
18. De Marchi M., Bittante G., Dal Zotto R., Dalvit C., Cassandro M. Effect of Holstein Friesian and Brown Swiss breeds on quality of milk and cheese. J. Dairy Sci. 2008, 91:4092-4102.
19. Emmons D.B. Economic importance of cheese yield. Factors Affecting the Yield of Cheese. Special Issue 9301 1993, International Dairy Federation, Brussels, Belgium, Pages 10-11.
20. Emmons D.B., Dubé C., Modler H.W. Transfer of protein from milk to cheese. J. Dairy Sci. 2003, 86:469-485.
21. Fagan C.C., Castillo M., Payne F.A., O'Donnell C.P., O'Callaghan D.J. Effect of cutting time, temperature, and calcium on curd moisture, whey fat losses, and curd yield by response surface methodology. J. Dairy Sci. 2007, 90:4499-4512.
22. Gelfand A., Smith A.F.M. Sampling based approaches to calculating marginal densities. J. Am. Stat. Assoc. 1990, 85:398-409.
23. Gelman A., Rubin D.B. Inference from iterative simulation using multiple sequences. Stat. Sci. 1992, 7:457-511.
24. Geweke J. Evaluating the accuracy of sampling-based approaches to the calculation of posterior moments (with discussion). Bayesian Statistics 1992, 164-193. Oxford University Press, Oxford, UK. J.O. Berger, J.M. Bernardo, A.P. Dawid, A.F.M. Smith (Eds.).
25. Geyer C.J. Practical Markov chain Monte Carlo. Stat. Sci. 1992, 7:473-483.
26. Glantz M., Lindmark Månsson H., Paulsson M. Genomic selection in relation to bovine milk composition and processability. J. Dairy Res. 2012, 79:53-59.
27. Glantz M., Lindmark Månsson H., Stålhammar H., Paulsson M. 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. J. Dairy Sci. 2011, 94:3295-3304.
28. Hallén E., Lundén A., Allmere T., Andrén A. Casein retention in curd and loss of casein into whey at chymosin-induced coagulation of milk. J. Dairy Res. 2010, 77:71-76.
29. Ikonen T., Morri S., Tyrisevä A.-M., Ruottinen O., Ojala M. Genetic and phenotypic correlations between milk coagulation properties, milk production traits, somatic cell count, casein content, and pH of milk. J. Dairy Sci. 2004, 87:458-467.
30. Ikonen T., Ruottinen O., Syväoja E.-L., Saarinen K., Pahkala E., Ojala M. Effect of milk coagulation properties of herd bulk milks on yield and composition of Emmental cheese. Agric. Food Sci. Finl. 1999, 8:411-422.
31. International Dairy Federation. 2011. The World Dairy Situation. Bulletin 451/2011. International Dairy Federation, Brussels, Belgium.
32. Janhøj T., Qvist K.B. The formation of cheese curd. Technology of Cheesemaking 2010, 130-165. Wiley-Blackwell, Ames, IA. B.A. Law, A.Y. Tamime (Eds.).
33. Kefford B., Christian M.P., Sutherland B.J., Mayes J.J., Grainger C. Seasonal influences on Cheddar cheese manufacture: Influence of diet quality and stage of lactation. J. Dairy Res. 1995, 62:529-537.
34. Malacarne M., Summer A., Fossa E., Formaggioni P., Franceschi P., Pecorari M., Mariani P. Composition, coagulation properties and Parmigiano-Reggiano cheese yield of Italian Brown and Italian Friesian herd milks. J. Dairy Res. 2006, 73:171-177.
35. Martin B., Pomies D., Pradel P., Verdier-Metz I., Remond B. Yield and sensory properties of cheese made with milk from Holstein or Montbeliarde cows milked twice or once daily. J. Dairy Sci. 2009, 92:4730-4737.
36. Miglior F., Muir B.L., Van Doormaal B.J. Selection indices in Holstein cattle of various countries. J. Dairy Sci. 2005, 88:1255-1263.
37. Mistry V.V., Brouk M.J., Kaperson K.M., Martin E. Cheddar cheese from milk of Holstein and Brown Swiss cows. Milchwissenschaft 2002, 57:19-23.
38. NRC. 2001 Nutrient Requirements of Dairy Cattle. 7th rev. ed. Natl. Acad. Press, Washington, DC.
39. Othmane M.H., Carriedo J.A., de la Fuente Crespo L.F., San Primitivo F. An individual laboratory cheese-making method for selection in dairy ewes. Small Rumin. Res. 2002, 45:67-73.
40. Othmane M.H., Carriedo J.A., San Primitivo F., De La Fuente L.F. Genetic parameters for lactation traits of milking ewes: Protein content and composition, fat, somatic cells and individual laboratory cheese yield. Genet. Sel. Evol. 2002, 34:581-596.
41. Rosati A., Van Vleck L.D. Estimation of genetic parameters for milk, fat, protein and mozzarella cheese production for the Italian river buffalo Bubalus bubalis population. Livest. Prod. Sci. 2002, 74:185-190.
42. Samoré A.B., Canavesi F., Rossoni A., Bagnato A. Genetics of casein content in Brown Swiss and Italian Holstein dairy cattle breeds. Ital. J. Anim. Sci. 2012, 11:e36.
43. Samoré A.B., Romani C., Rossoni A., Frigo E., Pedron O., Bagnato A. Genetic parameters for casein and urea content in the Italian Brown Swiss dairy cattle. Ital. J. Anim. Sci. 2007, 6(Suppl.1):201-203.
44. Schopen G.C.B., Heck J.M.L., Bovenhuis H., Visker M.H.P.W., van Valenberg H.J.F., van Arendonk J.A.M. Genetic parameters for major milk proteins in Dutch Holstein-Friesians. J. Dairy Sci. 2009, 92:1182-1191.
45. Sorensen, D., and D. Gianola. 2002. Likelihood, Bayesian, and MCMC Methods in Quantitative Genetics. Springer-Verlag, New York, NY.
46. Summer A., Franceschi P., Bollini A., Formaggioni P., Tosi F., Mariani P. Seasonal variations of milk characteristics and cheesemaking losses in the manufacture of Parmigiano-Reggiano cheese. Vet. Res. Commun. 2003, 27(Suppl. 1):663-666.
47. Tyrisevä A.-M., Elo K., Kuusipuro A., Vilva V., Jänönen I., Karjalainen H., Ikonen T., Ojala M. Chromosomal regions underlying non-coagulation of milk in Finnish Ayrshire cows. Genetics 2008, 180:1211-1220.
48. VanRaden P.M. Invited review: Selection on net merit to improve lifetime profit. J. Dairy Sci. 2004, 87:3125-3131.
49. Verdier I., Coulon J.B., Pradel P., Berdaguè J.L. Effect of forage type and cow breed on the characteristics of matured Saint-Nectaire cheeses. Lait 1995, 75:523-533.
50. Verdier-Metz I., Coulon J.B., Pradel P. Relationship between milk fat and protein contents and cheese yield. Anim. Res. 2001, 50:365-371.
51. Verdier-Metz I., Coulon J.B., Pradel P., Viallon C., Berdaguè J.L. Effect of forage conservation (hay or silage) and cow breed on the coagulation properties of milk and on the characteristics of ripened cheese. J. Dairy Res. 1998, 65:9-21.
52. Weigel D.J., Cassel B.G., Pearson R.E. Prediction of transmitting abilities for productive life and lifetime profitability from production, somatic cell count, and type traits in milk markets for fluid milk and cheese. J. Dairy Sci. 1997, 80:1398-1405.
53. Zambrano Burbano G.L., Eraso Cabrera Y.M., Solarte Portilla C.E., Rosero Galindo C.Y. Kappa casein genotypes and curd yield in Holstein cows. Rev. Colomb. Cienc. Pecu. 2010, 23:422-428.