Genetic parameters of cheese yield and curd nutrient recovery or whey loss traits predicted using Fourier-transform infrared spectroscopy of samples collected during milk recording on Holstein, Brown Swiss, and Simmental dairy cows

Journal of Dairy Science

Volumn 98, Issue 7, 2015, Pages 4914-4927

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

^a UNIVERSITY OF PADOVA   (Italy)

Author keywords

Cheese yield; Dairy breed; Genetic parameter; Mid infrared spectroscopy; Whey loss

Indexed keywords

ANIMALIA; BOS;

ANALYSIS; ANIMAL; BOVINE; CHEESE; CHEMISTRY; DAIRY PRODUCT; FEMALE; GENETICS; INFRARED SPECTROSCOPY; MILK; PHYSIOLOGY; VETERINARY; WHEY;

ANIMALS; CATTLE; CHEESE; DAIRY PRODUCTS; FEMALE; MILK; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; WHEY;

EID: 84925309092     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2014-8599     Document Type: Article

References (42)

1. Arnould V.M.-R., Hammami H., Soyeurt H., Gengler N. Short communication: Genetic variation of saturated fatty acids in Holsteins in the Walloon region in Belgium. J. Dairy Sci. 2010, 93:4391-4397.
2. Arnould V.M.-R., Soyeurt H., Gengler N., Colinet F.G., Georges M.V., Bertozzi C., Portetelle D., Renaville R. Genetic analysis of lactoferrin content in bovine milk. J. Dairy Sci. 2009, 92:2151-2158.
3. Bastin C., Gengler N., Soyeurt H. Phenotypic and genetic variability of production traits and milk fatty acid contents across days in milk for Walloon Holstein first-parity cows. J. Dairy Sci. 2011, 94:4152-4163.
4. Bittante G., Cecchinato A. Genetic analysis of the Fourier-transform infrared spectra of bovine milk with emphasis to individual wavelengths related to specific chemical bonds. J. Dairy Sci. 2013, 96:5991-6006.
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. a.
6. Bittante G., Cipolat-Gotet C., Cecchinato A. Genetic parameters of different measures of cheese yield and milk nutrient recovery or whey loss traits from unprocessed bovine milk samples. J. Dairy Sci. 2013, 96:7966-7979.
7. 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. b.
8. Bittante G., Ferragina A., Cipolat-Gotet C., Cecchinato A. Comparison between genetic parameters of cheese yield and nutrient recovery or whey loss traits measured from individual model cheese-making methods or predicted from unprocessed bovine milk samples using Fourier-transform infrared spectroscopy. J. Dairy Sci. 2014, 97:6560-6572.
9. Bittante G., Penasa M., Cecchinato A. Invited review: Genetics and modeling of milk coagulation properties. J. Dairy Sci. 2012, 95:6843-6870.
10. Brandt M., Haeussermann A., Hartung E. Invited review: Technical solutions for analysis of milk constituents and abnormal milk. J. Dairy Sci. 2010, 93:427-436.
11. Cecchinato A., De Marchi M., Gallo L., Bittante G., Carnier P. Mid-infrared spectroscopy as indicator traits in breeding programs for enhanced coagulation properties of milk. J. Dairy Sci. 2009, 92:5304-5313.
12. Cecchinato A., De Marchi M., Penasa M., Albera A., Bittante G. Near-infrared reflectance spectroscopy predictions as indicator traits in breeding programs for enhanced beef quality. J. Anim. Sci. 2011, 89:2687-2695. a.
13. Cecchinato A., Penasa M., De Marchi M., Gallo L., Bittante G., Carnier P. Genetic relationships of coagulation properties with milk yield, quality and acidity estimated using coagulating and noncoagulating milk information in Brown Swiss and Holstein Friesian cows. J. Dairy Sci. 2011, 94:4205-4213. b.
14. Cipolat-Gotet C., Cecchinato A., De Marchi M., Bittante G. Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process. J. Dairy Sci. 2013, 96:7952-7965.
15. Dagnachew B.S., Meuwissen T.H., Ådnøy T. Genetic components of milk Fourier transform infrared spectra used to predict breeding values for milk composition and quality traits in dairy goats. J. Dairy Sci. 2013, 96:5933-5942.
16. 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.
17. Emmons D.B. Economic importance of cheese yield. Pages 10-11 International Dairy Federation Special Isuue 9301. Factors Affecting the Yield of Cheese 1993, International Dairy Federation, Brussels, Belgium.
18. Emmons D.B., Ernstrom C.A., Lacroix C., Verret P. Predictive formulas for yield of cheese from composition of milk: A review. J. Dairy Sci. 1990, 73:1365-1394.
19. 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 fay losses, and curd yield by response surface methodology. J. Dairy Sci. 2007, 90:4499-4512.
20. Ferragina A., Cipolat-Gotet C., Cecchinato A., Bittante G. The use of Fourier-transform infrared spectroscopy to predict cheese yield and nutrient recovery or whey loss traits from unprocessed bovine milk samples. J. Dairy Sci. 2013, 96:7980-7990.
21. Groeneveld E., Kovac M., Mielenz N. VCE user's guide and reference manual version 6.0 2010, Institute of Farm Animal Genetics, Neustadt, Germany.
22. Hallén E., Lundén A., Allmere T., Andrén A. Casein retention in the curd and loss of casein into whey at chymosin-induced coagulation of milk. J. Dairy Res. 2010, 77:71-76.
23. International Agreement of Recordings Practices-Guidelines Approved by the General Assembly held in Cork, Ireland, on June 2012 2012, International Committee for Animal Recording (ICAR), ICAR, Rome, Italy.
24. The World Dairy Situation. Bulletin 470/2013 2013, International Dairy Federation, International Dairy Federation, Brussels, Belgium.
25. Karoui R., Downey G., Blecker C. Mid-infrared spectroscopy coupled with chemometrics: A tool for the analysis of intact food systems and the exploration of their molecular structure-Quality relationship-A review. Chem. Rev. 2010, 110:6144-6168.
26. Karoui R., Hammami M., Rouissi H., Blecker C. Mid infrared and fluorecence spectroscopies coupled with factorial discriminant analysis technique to identify sheep milk from different feeding systems. Food Chem. 2011, 127:743-748.
27. Martin B., Pomies D., Pradel P., Verdier-Metz I., Remond B. Yield and sensory properties of cheese made with milk form Holstein and Montbeliarde cows milked twice or once daily. J. Dairy Sci. 2009, 92:4730-4737.
28. Miglior F., Muir B.L., van Dormaal B.J. Selection indices in Holstein cattle of various country. J. Dairy Sci. 2005, 88:1255-1263.
29. Mistry V.V., Brouk M.J., Kasperson K.M., Martin E. Cheddar cheese from milk of Holstein and Brown Swiss cows. Milchwissenschaft 2002, 57:19-23.
30. Neumaier A., Groeneveld E. Restricted maximum likelihood estimation of covariances in sparse linear models. Genet. Sel. Evol. 1998, 30:3-26.
31. 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. a.
32. 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. b.
33. Rutten M.J.M., Bovenhuis H., Heck J.M.L., van Arendonk J.A.M. Predicting bovine milk protein composition base on Fourier transform infrared spectra. J. Dairy Sci. 2011, 94:5683-5690.
34. Rutten M.J.M., Bovenhuis H., Hettinga K.A., van Valenberg H.F.J., van Arendonk J.A.M. Predicting bovine milk fat composition using infrared spectroscopy based on milk samples collected in winter and summer. J. Dairy Sci. 2009, 92:6202-6209.
35. Rutten M.J.M., Bovenhuis H., van Arendonk J.A.M. The effect of the number of observations used for Fourier transform infrared model calibration for bovine milk fat composition on the estimated genetic parameters of the predicted data. J. Dairy Sci. 2010, 93:4872-4882.
36. Soyeurt H., Colinet F.G., Arnould V.M.-R., Dardenne P., Bertozzi C., Renaville R., Portetelle D., Gengler N. Genetic variability of lactoferrin content estimated by mid-infrared spectrometry in bovine milk. J. Dairy Sci. 2007, 90:4443-4450. a.
37. Soyeurt H., Gillon A., Vanderick S., Mayeres P., Bertozzi C., Gengler N. Estimation of heritability and genetic correlations for the major fatty acids in bovine milk. J. Dairy Sci. 2007, 90:4435-4442. b.
38. Soyeurt H., Misztal I., Gengler N. Genetic variability of milk components based on mid-infrared spectral data. J. Dairy Sci. 2010, 93:1722-1728.
39. Sturaro E., Marchiori E., Cocca G., Penasa M., Ramanzin M., Bittante G. Dairy systems in mountainous areas: Farm animal biodiversity, milk production and destination, land use and land use. Livest. Sci. 2013, 1-3:157-168.
40. Verdier-Metz I., Coulon J.B., Pradel P. Relationship between milk fat and protein contents and cheese yield. Anim. Res. 2001, 50:365-371.
41. Verdier-Metz 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.
42. 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 cheeses. J. Dairy Res. 1998, 65:9-21.