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.

Simple SummaryMilk fatty acid composition affects human health and dairy products flavor. In particular, some saturated fatty acids increase the risk of cardiovascular diseases, whereas conjugated linoleic acid inhibits carcinogenesis and reduces atherosclerosis and diabetes. Moreover, a greater amount of some short chain fatty acids increase the goaty flavor of dairy products. The objective of this study was to evaluate the breed and week of lactation effects on milk fatty acid profile of 5 Italian local goat breeds and a cosmopolitan breed reared in the same farm. Results showed that the fatty acid profile was mainly affected by the week of lactation. Saturated fatty acids were abundant in early lactation and unsaturated fatty acids were abundant in late lactation. Local goat breeds produced milk with lower concentration of saturated fatty acids than the cosmopolitan breed. This study may contribute to valorize milk of Italian local goat breeds which seems to have a healthier profile than milk of the cosmopolitan breed.AbstractFatty acid (FA) profile plays an important role on human health and on sensory quality of dairy products. There is few information about breed influence on milk FA profile of local goat breeds. This study aimed to characterize and compare the milk FA profile of 5 local endangered goat breeds (Garganica, Girgentana, Jonica, Maltese, and Mediterranean Red) and a cosmopolitan breed (Saanen) reared in the same farm during a complete lactation. A total of 252 milk samples were collected monthly from 42 goats (7 goats per breed) and analyzed for gross composition and FA profile. Individual FA was determined using gas-chromatography. Data were analyzed using a mixed model with repeated measures with breed and week of lactation as fixed effects. Results showed that the FA profile was significantly affected by week of lactation and only few FA by breed effect (p < 0.05). Overall, the main differences were found between Saanen and local breeds. This study contributed to the characterization of goat milk FA profile, and it may be of interest for the valorization of milk from local goat breeds which seem to have a healthier profile than milk of the cosmopolitan breed.

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Studies on goat milk have mainly focused on cosmopolitan breeds and very limited information is available on local breeds, which is important for biodiversity preservation and local cheese production. The aim of this study was to evaluate the breed effect on milk yield, composition and somatic cell score (SCS) of five local Italian goat breeds (Garganica, Girgentana, Jonica, Maltese and Mediterranean Red) compared with a cosmopolitan specialized dairy breed (Saanen). A total of 60 goats (10 per breed) from an experimental farm were enrolled in the study. Milk yield, composition and SCS were recorded and analyzed every 2 weeks during the entire lactation. Data were analyzed using a mixed model with repeated measures. Saanen yielded between 0.27 and 0.62 kg day-normal1 more milk than the local breeds. Among local breeds, Maltese and Jonica were the most productive, with an average of 1.28 and 1.25 kg day-normal1, respectively, while Mediterranean Red, Garganica and Girgentana produced ≤1 kg day-normal1. Saanen had the highest SCS (6.81) and the lowest fat content (3.26 %). In relation to protein, Garganica showed the greatest content (3.71 %), and Saanen had a similar content to other local breeds (3.42 %) except for Maltese, which was lower (3.11 %). Saanen and Garganica had the lowest lactose percentage (4.28 % and 4.26 %, respectively). All breeds followed a similar pattern across lactation: SCS and fat and protein content peaked at the end of the lactation, whereas lactose percentage was highest at the beginning of the lactation. Differences between Saanen and the local breeds for milk yield, composition and SCS were consistent across lactation. In conclusion, local breeds produced less milk but with lower SCS and greater fat and lactose content than the Saanen cosmopolitan breed, suggesting a better milk quality.

Very little information about local breed goat milk is available, which is relevant for biodiversity preservation and local cheese production. This study aimed to evaluate the effect of breed and week of lactation on milk mineral profile of five Italian local breeds (Garganica, Girgentana, Jonica, Maltese and Mediterranean Red) and a cosmopolitan breed (Saanen). Sixty goats (10 per breed) from an experimental farm were enrolled in the study and sampled every 2 weeks for milk gross composition analysis. In addition, an individual milk sample was collected monthly from 42 goats (seven goats per breed) for mineral determination through inductively coupled plasma optical emission spectrometry. Data were analysed using a mixed linear model with repeated measures, including breed and week of lactation as fixed effects. Week of lactation affected mineral contents, except for B, being lower in early than late lactation, whereas, breed affected only P, Mg and Zn. Mediterranean Red and Jonica breeds’ milk was richer in P than Maltese, and in Zn than Maltese, Girgentana and Saanen breeds. For Mg, only Saanen differed from Maltese. Such information might be useful for the valorisation of goat milk produced by autochthonous breeds.

Summer transhumance is often practiced in mountainous farming systems. It includes moving dairy cows from lowland (LO) to highland (HI) pastures during summer. It is known that high genetic merit cows are susceptible to the HI conditions, but it is unclear if this also applies to more adapted, regional cow types. The present study aimed to investigate the effect of HI sojourn on cheese-making properties of Aosta Red Pied cows, a dual purpose cattle type. Milk coagulation properties were measured in the milk of 47 cows before and after transhumance. Sources of variation were investigated using linear mixed models, including parity, site, milking time, the interaction parity  site, milking time  site and milking time  parity. Cow was nested within site, and used as subject for repetition, and sampling date was included as repeated factor. Curd-firming time and curd firmness did not vary between LO and HI, whereas rennet coagulation time was prolonged in HI compared to LO in both primiparous (16.4 vs. 18.5 min) and multiparous cows (17.5 vs. 21.1 min, respectively). The percentage of non-coagulating samples was greater in HI (15.0%) compared to LO (8.5%). The lower milk reactivity to rennet addition in HI seems to be mostly related to the simultaneously increasing somatic cell score. Morning and evening milk were similar in coagulation properties. In conclusion, even indigenous dual purpose cows were affected by HI conditions and the experience the multiparous cows had with the transhumance was not helpful either. ARTICLE HISTORY

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Simple SummaryMineral content in dog food is essential to ensure animals’ adequate development and health status, but its analysis is time-consuming and companies are not always equipped with the technology to perform it. Near-infrared spectroscopy (NIRS) is a rapid, objective, easy to manage, chemical-free, and non-destructive method that is already available in the food industry for the prediction of gross composition (e.g., moisture, protein, fat, etc.). However, this technological approach is not yet used for the prediction of minerals because there is scarce information regarding the feasibility of NIRS to predict minerals in pet food. Results of this study revealed that, among all minerals analyzed, adequate NIRS prediction models were obtained for S and K for extruded dry dog food. The development of prediction models for mineral content in dry dog food opens the possibility of on-line and at-line analyses of minerals in the products during the manufacturing process, which could help the manufacturing decision support system in the pet food industry.AbstractThe pet food industry is interested in performing fast analyses to control the nutritional quality of their products. This study assessed the feasibility of near-infrared spectroscopy to predict mineral content in extruded dry dog food. Mineral content in commercial dry dog food samples (n = 119) was quantified by inductively coupled plasma optical emission spectrometry and reflectance spectra (850–2500 nm) captured with FOSS NIRS DS2500 spectrometer. Calibration models were built using modified partial least square regression and leave-one-out cross-validation. The best prediction models were obtained for S (coefficient of determination; R2 = 0.89), K (R2 = 0.85), and Li (R2 = 0.74), followed by P, B, and Sr (R2 = 0.72 each). Only prediction models for S and K were adequate for screening purposes. This study supports that minerals are difficult to determine with NIRS if they are not associated with organic molecules.