A Note on Some Genetic and Non-Genetic Factors Affecting Clotting Time of Ayrshire Milk

Lindstrøm, Ulf; Antila, Veijo; Syväjärvi, Jouko

doi:10.1080/00015128409435403

Cited by 28 publications

(35 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Also Pagnacco and Caroli (1987) found rennet clotting time to be retarded by high protein concentration, whereas curd firmness was considerably improved. Contradictory to these results, Lindstro¨m, Antila, and Syva¨ja¨rvi (1984) found short coagulation time to be correlated to high milk protein content. Thus, there does not seem to be a consistent relationship between protein content and milk coagulating properties.…”

Section: B-cnmentioning

confidence: 53%

Effect of genetic polymorphism of milk proteins on rheology of chymosin-induced milk gels

Hallén

Allmere

Näslund

et al. 2007

International Dairy Journal

View full text Add to dashboard Cite

Individual milk samples from 121 cows in mid lactation of the Swedish Red and Swedish Holstein breeds with known protein genotypes of b-and k-casein and b-lactoglobulin were analysed. Chromatographically pure chymosin was added to skim milk and rheological properties of the gels were measured using a Bohlin VOR Rheometer. Coagulation time (CT) and curd firmness after 25 min (G 0 25 ) were registered for each sample. The B allele of k-casein was associated with improved coagulating properties of milk, whereas the E allele showed a negative effect on these traits. The b-casein A 2 A 2 genotype was associated with inferior milk coagulation characteristics. Total protein concentration of milk was positively associated with curd firmness, but showed no association with milk coagulation time. r

show abstract

Section: B-cnmentioning

confidence: 53%

Effect of genetic polymorphism of milk proteins on rheology of chymosin-induced milk gels

Hallén

Allmere

Näslund

et al. 2007

International Dairy Journal

View full text Add to dashboard Cite

show abstract

“…Also, a favourable effect of lactose content on clotting time was reported in an Ayrshire population (Lindström et al . ). Nevertheless, because of its moderate to high heritability and positive genetic correlation with PP and FP, which are common selection criteria in animal breeding; indirect selection for LP is likely to occur.…”

Section: Discussionmentioning

confidence: 97%

“…In general, few studies have given the heritability of LP in bovine milk despite its importance as the major carbohydrate and osmolyte of milk, determining milk volume, and as raw material in the manufacture of dairy products such as cheese and whey. Also, a favourable effect of lactose content on clotting time was reported in an Ayrshire population (Lindstr€ om et al 1984). Nevertheless, because of its moderate to high heritability and positive genetic correlation with PP and FP, which are common selection criteria in animal breeding; indirect selection for LP is likely to occur.…”

Section: Hailementioning

confidence: 99%

Genetic parameters for milk fatty acids, milk yield and quality traits of a Holstein cattle population reared under tropical conditions

Petrini

Iung

Rodriguez

et al. 2016

J Animal Breeding Genetics

View full text Add to dashboard Cite

Information about genetic parameters is essential for selection decisions and genetic evaluation. These estimates are population specific; however, there are few studies with dairy cattle populations reared under tropical and sub-tropical conditions. Thus, the aim was to obtain estimates of heritability and genetic correlations for milk yield and quality traits using pedigree and genomic information from a Holstein population maintained in a tropical environment. Phenotypic records (n = 36 457) of 4203 cows as well as the genotypes for 57 368 single nucleotide polymorphisms from 755 of these cows were used. Covariance components were estimated using the restricted maximum likelihood method under a mixed animal model, considering a pedigree-based relationship matrix or a combined pedigree-genomic matrix. High heritabilities (around 0.30) were estimated for lactose and protein content in milk whereas moderate values (between 0.19 and 0.26) were obtained for percentages of fat, saturated fatty acids and palmitic acid in milk. Genetic correlations ranging from -0.38 to -0.13 were determined between milk yield and composition traits. The smaller estimates compared to other similar studies can be due to poor environmental conditions, which may reduce genetic variability. These results highlight the importance in using genetic parameters estimated in the population under evaluation for selection decisions.

show abstract

“…Milk coagulation properties are influenced by a number of factors such as milk chemical composition and acidity (Storry et al, 1983;Nájera et al, 2003;Pretto et al, 2013), and stage of lactation and parity of the cow (Lindström et al, 1984;Okigbo et al, 1985;Penasa et al, 2014). Moreover, MCP vary greatly among cow breeds as reported in France (Macheboeuf et al, 1993), United Kingdom (Verdier-Metz et al, 1998), Ireland (Auldist et al, 2002), New Zealand (Auldist et al, 2004) and Italy (De Marchi et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

A Comparison of Milk Clotting Characteristics and Quality Traits of Rendena and Holstein-Friesian Cows

Varotto

Marchi

Penasa

et al. 2015

Italian Journal of Animal Science

View full text Add to dashboard Cite

Milk coagulation properties (MCP) and composition, as predicted by mid-infrared spectroscopy (MIRS), were compared between Rendena (RE) local breed and HolsteinFriesian (HF) cows using 4614 individual milk samples from 28 single-breed herds. Records of rennet coagulation time (RCT, min), curd firmness (a30, mm), daily milk yield and quality traits were analysed using a linear mixed model which included fixed effects of breed, herd-test-date nested within breed, lactation stage, parity, and two-way interactions between the main effects. Random effects were cow nested within breed and residual. Milk from RE coagulated 2.1 min earlier and showed a firmer curd by 4.8 mm than that of HF cows (P<0.05). Milk yield (+9.7 kg/d) and fat content (+0.22 g/100 g) were greater for HF than RE (P<0.05), while protein (+0.05 g/100 g) and casein (+0.06 g/100 g) contents were greater in milk from RE cows (P<0.05). Rennet coagulation time was shortest at the beginning of lactation, and a30 was firmest at the beginning and end of lactation. Results from this study suggest that milk of RE is more suitable for cheese processing than that of HF cows. Milk clotting characteristics of the local breed should be taken into account when developing strategies useful for its valorisation.

show abstract

A Note on Some Genetic and Non-Genetic Factors Affecting Clotting Time of Ayrshire Milk

Cited by 28 publications

References 6 publications

Effect of genetic polymorphism of milk proteins on rheology of chymosin-induced milk gels

Effect of genetic polymorphism of milk proteins on rheology of chymosin-induced milk gels

Genetic parameters for milk fatty acids, milk yield and quality traits of a Holstein cattle population reared under tropical conditions

A Comparison of Milk Clotting Characteristics and Quality Traits of Rendena and Holstein-Friesian Cows

Contact Info

Product

Resources

About