A comparison of the predicted coagulation characteristics and composition of milk from multi-breed herds of Holstein-Friesian, Brown Swiss and Simmental cows

Penasa, M.; Tiezzi, Francesco; Sturaro, Alba; Cassandro, Martino; Marchi, Massimo De

doi:10.1016/j.idairyj.2013.10.004

Cited by 48 publications

(63 citation statements)

References 26 publications

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“…Mean milk TA across all samples in the present study is similar to documented values of TA in the milk of Holstein − Friesian and Brown Swiss cows (De Marchi et al, 2007 andCecchinato et al, 2011;Penasa et al, 2014) and in herd bulk milk samples destined for Grana Padano cheese production . Moreover, mean TA in the present study is similar to reported values of MIRS-predicted TA by De Marchi et al (2009), Colinet et al (2010 and Toffanin et al (2015).…”

Section: Discussionsupporting

confidence: 82%

Genetic parameters for milk mineral content and acidity predicted by mid-infrared spectroscopy in Holstein–Friesian cows

Toffanin

Penasa

McParland

et al. 2015

Animal

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The aim of the present study was to estimate genetic parameters for calcium (Ca), phosphorus (P) and titratable acidity (TA) in bovine milk predicted by mid-IR spectroscopy (MIRS). Data consisted of 2458 Italian Holstein − Friesian cows sampled once in 220 farms. Information per sample on protein and fat percentage, pH and somatic cell count, as well as test-day milk yield, was also available. (Co)variance components were estimated using univariate and bivariate animal linear mixed models. Fixed effects considered in the analyses were herd of sampling, parity, lactation stage and a two-way interaction between parity and lactation stage; an additive genetic and residual term were included in the models as random effects. Estimates of heritability for Ca, P and TA were 0.10, 0.12 and 0.26, respectively. Positive moderate to strong phenotypic correlations (0.33 to 0.82) existed between Ca, P and TA, whereas phenotypic weak to moderate correlations (0.00 to 0.45) existed between these traits with both milk quality and yield. Moderate to strong genetic correlations (0.28 to 0.92) existed between Ca, P and TA, and between these predicted traits with both fat and protein percentage (0.35 to 0.91). The existence of heritable genetic variation for Ca, P and TA, coupled with the potential to predict these components for routine cow milk testing, imply that genetic gain in these traits is indeed possible.

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Section: Discussionsupporting

confidence: 82%

Genetic parameters for milk mineral content and acidity predicted by mid-infrared spectroscopy in Holstein–Friesian cows

Toffanin

Penasa

McParland

et al. 2015

Animal

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“…Curd-firming time increased with parity, while a 30 differed only between first and later parity cows. These results partially agreed with Penasa et al (2014) and Varotto et al (2015), who observed shorter RCT and firmer curd in milk of primiparous than multiparous cows. However, Ikonen et al (2004) reported no effect of parity on MCPs.…”

Section: Parity and Stage Of Lactationsupporting

confidence: 90%

Phenotypic analysis of milk coagulation properties and mineral content of Pinzgauer cattle breed

et al. 2018

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Abstract. This study aimed to characterize milk coagulation properties (rennet coagulation time, curd-firming time and curd firmness 30 min after rennet addition to milk) and major mineral contents (Ca, Mg, P, K and Na) in Pinzgauer dual-purpose cattle breed. The edited dataset consisted of 7763 milk observations from 851 cows reared in 60 herds in the Alpine area of Bolzano province (Italy). Data were analysed through a linear mixed model which included stage of lactation, parity and their interaction as fixed effects, and cow and herd test date as random effects. Rennet coagulation time, curd-firming time and curd firmness 30 min after rennet addition to milk averaged 22.66 min, 5.53 min and 16.79 mm, respectively. The most abundant minerals were P (1495 mg kg −1 ) and Ca (1344 mg kg −1 ), and the least abundant Mg (141 mg kg −1 ). Compared to their older contemporaries, early-lactating younger animals yielded milk that was more favourable for cheese production (i.e. with shorter coagulation time and stronger curd firmness). Mineral contents were lower in milk of primiparous than multiparous cows, except for Na. Moreover, Ca, Mg, P and Na contents decreased from parturition to peak of lactation and increased thereafter, except for K, which exhibited an opposite trend. Our results showed that Pinzgauer breed produced milk with better coagulation properties and mineral content, from a technological point of view, in first than later parities and in early than late lactation. The characterization of milk coagulation properties and mineral content in autochthonous breeds is important to increase their value and marketability of their products.

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“…None of the fixed effects included in the model was significant in explaining the variation of RCT and a 30 (p > .05). Nevertheless, both traits deteriorated across parities and showed better values in early than late lactation (data not shown), in agreement with findings of Penasa et al (2014) and Varotto et al (2015) on milk of Holstein-Friesian cows.…”

Section: Milk Chemical Composition and Coagulation Propertiessupporting

confidence: 87%

“…The SCS averaged 3.13 and this value was greater than that reported by Tiezzi et al (2015) in a study on the relationships between milk quality and coagulation properties in Italian Holstein-Friesian dairy cattle reared in Veneto region. Means of RCT and a 30 were 20.01 min and 21.58 mm, respectively (Table 1), which were close to findings of Penasa et al (2014) on Holstein-Friesian, Brown Swiss and Simmental cows. Milk coagulation properties of BU cows were slightly more favourable than those reported by Visentin et al (2015) in milk of Alpine Grey breed reared in north-eastern Italian Alps.…”

Section: Milk Chemical Composition and Coagulation Propertiessupporting

confidence: 81%

“…Fat content was slightly lower and protein content was greater than values reported by Penasa et al (2014), who compared three cattle breeds in mixed dairy herds for predicted MCP and composition traits. Fat and lactose percentages were close to those reported for milk of Rendena local cattle breed (Varotto et al 2015), whereas protein percentage was lower.…”

Section: Milk Chemical Composition and Coagulation Propertiescontrasting

confidence: 62%

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Phenotypic characterisation of milk technological traits, protein fractions, and major mineral and fatty acid composition of Burlina cattle breed^*

Niero

Visentin

Ton

et al. 2016

Italian Journal of Animal Science

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The aim of the present study was to characterise milk of Burlina local cattle breed for traits of technological and nutritional relevance, such as milk coagulation properties (MCP), and protein, major mineral and fatty acid (FA) composition. Burlina is mainly reared in mountain areas of Veneto Region (Italy) and it has been inserted in conservation plans aiming to avoid biodiversity loss and marginal pasture areas abandonment. Eighty-one individual milk samples were collected in four farms. Milk coagulation properties were determined using Formagraph, and protein, mineral and FA composition were analysed in high performance liquid chromatography, inductively coupled plasma optical emission spectrometry and gas chromatography, respectively. Results evidenced good protein percentage (3.38%) and considerable casein content (28.89 mg/mL), as well as a desirable FA profile, with x-6 to x-3 ratio of 4.04. Somatic cell score, averaging 3.13, is a trait that should be enhanced through the improvement of farm management. This would have positive effects on MCP. Among milk minerals, the most and less abundant were K (1493.53 mg/kg) and Mg (110.07 mg/kg), respectively. Overall, herd, parity and lactation stage explained moderate to low variation of the studied traits. Results of the present study could be useful to valorise Burlina local breed and preserve biodiversity in marginal areas. ARTICLE HISTORY

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A comparison of the predicted coagulation characteristics and composition of milk from multi-breed herds of Holstein-Friesian, Brown Swiss and Simmental cows

Cited by 48 publications

References 26 publications

Genetic parameters for milk mineral content and acidity predicted by mid-infrared spectroscopy in Holstein–Friesian cows

Genetic parameters for milk mineral content and acidity predicted by mid-infrared spectroscopy in Holstein–Friesian cows

Phenotypic analysis of milk coagulation properties and mineral content of Pinzgauer cattle breed

Phenotypic characterisation of milk technological traits, protein fractions, and major mineral and fatty acid composition of Burlina cattle breed^*

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A comparison of the predicted coagulation characteristics and composition of milk from multi-breed herds of Holstein-Friesian, Brown Swiss and Simmental cows

Cited by 48 publications

References 26 publications

Genetic parameters for milk mineral content and acidity predicted by mid-infrared spectroscopy in Holstein–Friesian cows

Genetic parameters for milk mineral content and acidity predicted by mid-infrared spectroscopy in Holstein–Friesian cows

Phenotypic analysis of milk coagulation properties and mineral content of Pinzgauer cattle breed

Phenotypic characterisation of milk technological traits, protein fractions, and major mineral and fatty acid composition of Burlina cattle breed*

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Product

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Phenotypic characterisation of milk technological traits, protein fractions, and major mineral and fatty acid composition of Burlina cattle breed^*