Application of FT near spectroscopy for determination of true protein and casein in milk

Šustová, Květoslava; Růžičková, Jana; Kuchtík, Jan

doi:10.17221/2264-cjas

Cited by 19 publications

(18 citation statements)

References 14 publications

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“…Nevertheless, the importance of new genetic assessments for a whole series of MIs in terms of future cattle breeding work is currently increasing. This refers to rapid dissemination of modern effective technologies and milk analytical methods like NIR-FT and MIR-FT (near and mid infra-red spectrophotometry with Fourier´s transformations) and other methods mostly on the basis of biosensors which are able to measure new MIs like casein, citric acid, urea, acetone (ketones), free fatty acids, milk freezing point and electrical conductivity with high efficiency (Koops et al 1989, Hansen 1999, Heuer et al 2000, Tsenkova et al 2000, Kukačková et al 2000a, b, Mottram & Masson 2001, Mottram et al 2002, Jankovská & Šustová 2003, Miglior et al 2006, Roos et al 2006, Bijgaart 2006, Šustová et al 2007, Hanuš et al 2008. These results could contribute to reliable data about milk indicators for official milk recording for possible inclusion into breeding and dairy cattle improvement.…”

Section: Sire Effects On Milk Technological Propertiesmentioning

confidence: 99%

Effect of sires on wide scale of milk indicators in first calving Czech Fleckvieh cows

et al. 2011

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The possible genetic impact of sire on cattle populations, herd milk yield and milk traits (fat and protein) have been described in the literature along with its impact on some milk indicators (MIs) as somatic cell count, urea and ketones. There is a dearth of information on the impact on a series of other MIs (physical, chemical, health, technological). The goal of this study was to assess the possible effect of sire on a wide range of MIs including technological properties in Czech Fleckvieh to suggest future possible breeding trends. A series of MIs (n=37) was investigated in individual milk samples (MSs). 191 effective daughters (MSs) were included. The sire groups (n=13) were well balanced in terms of herd, lactation stage and sampling season. Only sires with >5 daughters were ranked. A linear model of analysis variance with the fixed effects, sire and combined factor (herd × year × season) was used. 19 MIs as log count of streptococci in fermentation ability of milk (log FAM-CS), FAM-CS, log total fine microflora count in FAM (log FAM-TCM), FAM-TCM, solids non fat (SNF), iodine content, citric acid (CA), titration acidity in FAM, lactose (L), crude protein (CP), true protein (TP), casein (CAS), dry matter, Mg and P content, milk alcohol stability, electrical conductivity (EC), titration acidity, casein numbers (for CP and TP), log count of lactobacilli in FAM (log FAM-CL), FAM-CL and pH in FAM were influenced by sire (P<0.05). However SNF, CA, L, CAS and perhaps EC could be newly reflected as information for genetic improvement of dairy cattle with connection to dairy milk recovery and cow health. CA (10.08±1.92 mmol×l −1 ) deserves special attention. The model variablity explanation moved from 6.97 (SCC) over 29.51 (CA) to 48.32 % (pH) for MIs. This is one of few studies to assess the impact of sire over a wide range of MIs and the results warrant careful evaluation and further study.

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Section: Sire Effects On Milk Technological Propertiesmentioning

confidence: 99%

Effect of sires on wide scale of milk indicators in first calving Czech Fleckvieh cows

et al. 2011

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“…Beside reference methods there is row of indirect methods in the milk analyse. Their number and expansion is growing up along increase of demands on animal health and milk product quality: infrared (IR) spectrometry in mid (MIR and MIR-FT;Baumgartner, 2006;Hanuš et al, 2007Hanuš et al, , 2008Hanuš et al, , 2011Leray, 2009 b;Barbano, 2009;Castaneda, 2009;van der Dri et al, 2012) and near (NIR; Kukačková et al, 2000;Jankovská and Šustová, 2003;Šustová et al, 2007) IR range (for F, P, L, solids non fat (SNF)); photocolorimetry (P; amidoblack 10 B); ultrasonic method (F, P, L, SNF; Perlín, 2003); nephelometry (F).…”

Section: Introductionmentioning

confidence: 99%

A Comparison of Result Reliability for Investigation of Milk Composition by Alternative Analytical Methods in Czech Republic

Hanuš¹,

Řı́ha²,

Samková³

et al. 2014

Acta Univ. Agric. Silvic. Mendelianae Brun.

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The milk analyse result reliability is important for assurance of foodstuff chain quality. There are more direct and indirect methods for milk composition measurement (fat (F), protein (P), lactose (L) and solids non fat (SNF) content). The goal was to evaluate some reference and routine milk analytical procedures on result basis. The direct reference analyses were: F, fat content (Röse-Gottlieb method); P, crude protein content (Kjeldahl method); L, lactose (monohydrate, polarimetric method); SNF, solids non fat (gravimetric method). F, P, L and SNF were determined also by various indirect methods: -MIR (infrared (IR) technology with optical fi lters), 7 instruments in 4 labs; -MIR-FT (IR spectroscopy with Fourier's transformations), 10 in 6; -ultrasonic method (UM), 3 in 1; -analysis by the blue and red box (BRB), 1 v 1. There were used 10 reference milk samples. Coeffi cient of determination (R 2 ), correlation coeffi cient (r) and standard deviation of the mean of individual diff erences (MDsd, for n) were evaluated. All correlations (r; for all indirect and alternative methods and all milk components) were signifi cant (P ≤ 0.001). MIR and MIR-FT (conventional) methods explained considerably higher proportion of the variability in reference results than the UM and BRB methods (alternative).

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“…due to fermentation processes that change all three basic milk components, i.e. lactose, proteins and fat (Sustova et al 2007;Drackova et al 2008). Proteolysis is the most complex, and in the majority of cheese types, also one of the most important biochemical processes.…”

Section: Nir Edam Tyrosine Tryptophan Proteolysismentioning

confidence: 99%

Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening

Mlček¹,

Rop²,

Dohnal³

et al. 2011

Acta Vet. Brno

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This paper deals with the estimation of tyrosine, tryptophan and soluble nitrogen in 288 samples of the Edam cheese using the Near Infrared Spectroscopy. For analyses, the apparatus NIR Nicolet Antaris was used working in the regime of reflectance (i.e. using an integrating sphere) in combination with fibre optics (i.e. using a probe). For calibration, reference data from the UV spectrophotometer was used. Calibration models were developed using a PLS algorithm (least square method) and tested by means of cross-validation. Correlation coefficients: R = 0.911, R = 0.929 and R = 0.959 for soluble nitrogen, tryptophan and tyrosine, respectively, were achieved during measuring in the integrating sphere; R = 0.807, R = 0.945, R = 0.928 were achieved for soluble nitrogen, tryptophan and tyrosine, respectively, during measuring by probe. The results of the study show that NIR technology is suitable for fast and approximate determination of the level of cheese ripening. This can be used for the evaluation of the material for the processed cheese production, or cheese sale in optimal level of ripening. NIR, Edam, tyrosine, tryptophan, proteolysisComposition of young cheese is a key factor for further ageing. Similarly, the content of water represents one of the most important factors of regulation of curd hydrolysis and microbial growth in manufactured cheese. The near infrared spectroscopy shows a good predicting value when estimating fats, water content and proteins in natural and processed cheese and the obtained results correlate well with other reference methods (Rodriguezotero et al. 1995;McQueen et al. 1995;Mazerolles et al. 2000;Adamopoulos et al. 2001;McKenna 2001;Blaquez et al. 2004). These methods are of interest especially when monitoring the process of cheese ageing because they enable and facilitate, performing changes in the composition based on the results of analyses of young cheese. The composition of young cheese is a key to its further ageing and the moisture content is one of the most important factors of the regulation of curd hydrolysis and of cheese microbial growth. Nevertheless, changes and analysis of major compounds present in young cheese is not a good indicator of the course of its further ripening. The reason is that these cheese components are more or less unchanging and stable. On the other hand, however, changes in contents of peptides and free amino acids are very good indicators of cheese ageing. The cheese acquires its typical taste, smell, consistency and appearance only in the course of ageing, i.e. due to fermentation processes that change all three basic milk components, i.e. lactose, proteins and fat (Sustova et al. 2007;Drackova et al. 2008). Proteolysis is the most complex, and in the majority of cheese types, also one of the most important biochemical processes. Concentration of amino acids, a final product of proteolysis, is dependent on the type of cheese and stage of ageing. In Edam cheese, the most abundant amino acids include glutamine, leucine, arginine, lysine, ...

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Application of FT near spectroscopy for determination of true protein and casein in milk

Cited by 19 publications

References 14 publications

Effect of sires on wide scale of milk indicators in first calving Czech Fleckvieh cows

Effect of sires on wide scale of milk indicators in first calving Czech Fleckvieh cows

A Comparison of Result Reliability for Investigation of Milk Composition by Alternative Analytical Methods in Czech Republic

Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening

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