2020
DOI: 10.37496/rbz4920180113
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Abstract: The objective with this research was to compare milk quality parameters among herds characterized by different levels of milk production. The research involved 1080 bulk milk samples collected from 30 dairy herds, which produce milk for Parmigiano Reggiano cheese, during three years. Each milk sample was analysed for fat, crude protein, titratable acidity, total bacterial count, somatic cells, coliform bacteria, and Clostridia spores. Least mean values were obtained by ANOVA using milk production intervals fro… Show more

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Cited by 6 publications
(7 citation statements)
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“…Their values matched with those obtained by Summer et al [2] in research conducted on 504 bulk milk samples collected monthly in 14 farms over 3 years (average values of 3.62 g/100 g for fat, 3.30 g/100 g for protein, and 3.27 • SH/50 mL for titratable acidity). The TBC and SCC values agreed with those reported by Franceschi et al [4] in a research study conducted on 1080 bulk milk samples (average values of TBC 45,000-95,000 CFU/mL, SCC 209,000-382,000 cells/mL). PS-milks obtained from both TM9 and TM20 milk showed higher non-coagulable protein and proteose-peptone contents and lower fat content compared to the corresponding FC milk.…”
Section: Effect Of the Temperature On The Milk Maturation Processsupporting
confidence: 90%
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“…Their values matched with those obtained by Summer et al [2] in research conducted on 504 bulk milk samples collected monthly in 14 farms over 3 years (average values of 3.62 g/100 g for fat, 3.30 g/100 g for protein, and 3.27 • SH/50 mL for titratable acidity). The TBC and SCC values agreed with those reported by Franceschi et al [4] in a research study conducted on 1080 bulk milk samples (average values of TBC 45,000-95,000 CFU/mL, SCC 209,000-382,000 cells/mL). PS-milks obtained from both TM9 and TM20 milk showed higher non-coagulable protein and proteose-peptone contents and lower fat content compared to the corresponding FC milk.…”
Section: Effect Of the Temperature On The Milk Maturation Processsupporting
confidence: 90%
“…The total bacterial and somatic cell counts are the most important hygienic parameters, and an increase of their value is generally associated with worsening of the milk cheesemaking properties [4], with negative repercussion on the milk cheese yielding ability [5]. In particular, the increase of the somatic cell count deeply worsens the rennet coagulation properties, resulting in a curd with reduced capacity of retaining the fat globules in the para-casein matrix [6,7], and in increased cheesemaking losses due to the high level of fat lost into the whey [6].…”
Section: Introductionmentioning
confidence: 99%
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“…The two most important hygienic parameters of milk are the somatic cells and total bacterial counts, whose increase beyond certain limits also causes worsening of the technological properties [ 5 , 6 , 7 , 8 ]. The increase of somatic cell count is associated with increase of proteolytic activity [ 9 , 10 ], which is responsible for the early degradation of casein in milk, loss of fat and protein during cheese-making [ 11 ] and consequent worsening of the cheese yield [ 9 , 12 ].…”
Section: Introductionmentioning
confidence: 99%
“…The increase of somatic cell count is associated with increase of proteolytic activity [ 9 , 10 ], which is responsible for the early degradation of casein in milk, loss of fat and protein during cheese-making [ 11 ] and consequent worsening of the cheese yield [ 9 , 12 ]. High values of bacterial count are associated with increased risk of the presence of bacterial species unsuitable for cheese-making, which cause defects in the cheese [ 13 , 14 ], with consequent depreciation of the product [ 2 , 5 ], and threaten its safety for human consumption.…”
Section: Introductionmentioning
confidence: 99%