Cheesemaking aptitude of two Spanish dairy ewe breeds: Changes during lactation and relationship between physico-chemical and technological properties

Jaramillo, D.; Zamora, Anna; Güamis, B.; Rodríguez, M.; Trujillo, A.J.

doi:10.1016/j.smallrumres.2008.04.005

Cited by 37 publications

(78 citation statements)

References 28 publications

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“…Among the causes of variation related to RCT in an individual, DIM was the most important in Sarda ewes, confirming previous results reported in dairy cows (Ikonen et al, 2004;Cipolat-Gotet et al, 2012) and Guirra and Manchega ewes (Jaramillo et al, 2008), which consistently show an increase of RCT during lactation. In contrast to those studies, milk from Sarda ewes was characterized by a decrease in RCT during early lactation and an increase in the last stages, so that the shortest coagulation time was registered for milk samples collected from mid-lactation ewes.…”

Section: Figuresupporting

confidence: 89%

“…In Sarda ewes, coagulation occurs slightly earlier in the first lactation compared with subsequent lactations, confirming the results observed in cows , but not those obtained from Guirra and Manchega ewes by Jaramillo et al (2008) with different instruments and experimental conditions. Also, daily milk yield level significantly affected RCT of Sarda ewe milk because a decrease in coagulation time was observed in milk samples collected from highyielding compared with low-yielding animals (Table 6).…”

Section: Figuresupporting

confidence: 85%

“…But in the case of sheep, milk with the most favorable k 20 was produced at mid lactation, whereas in bovine milk, it occurs at the early or late stages of lactation. The rate of gel firming, measured with different instruments and experimental conditions, has shown a decreasing trend during lactation both in Lacaune (Pellegrini et al, 1997) and in Guirra and Manchega ewes (Jaramillo et al, 2008). The k 20 of Sarda sheep showed a curvilinear trend in relation to daily milk yield, with a shortening (improvement) of this trait moving from low-yielding to mid-yielding sheep and a more stable pattern afterward.…”

Section: K 20mentioning

confidence: 98%

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Phenotypic factors affecting coagulation properties of milk from Sarda ewes

Pazzola

Dettori

Cipolat‐Gotet

et al. 2014

Journal of Dairy Science

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In this study, milk-coagulation properties (MCP) were characterized in the Sarda sheep breed. Milk composition and MCP [rennet-coagulation time (RCT), curd-firming time [time to reach a curd firmness of 20mm (k20)], and curd firmness (a30), (a45), and (a60)] were obtained extending the lactodynamographic analysis from 30 to 60 min from a population of 1,121 ewes from 23 different farms. Managerial characteristics of farms and parity, individual daily milk yields and stage of lactation of ewes were recorded. Data were analyzed using a mixed-model procedure with fixed effects of days in milk, parity, daily milk yield, and flock size and the random effect of the flock/test day nested within flock size. Sampled farms were classified as small (<300 ewes) and medium (300 to 600 ewes), and these were kept by family operations, or as large (>600 ewes), often operated through hired workers. Daily milk yield was, on average, 1.58 ± 0.79 L/d and variability for this trait was very high. The average content of fat, protein, and casein was respectively 6.41, 5.39, and 4.20%. The class of flock size had a significant effect only on curd firmness, whereas days in milk affected RCT and k20. The flock test day, parity, and daily milk yield were important sources of variation for all MCP. The mean value of RCT (8.6 min) and the low occurrence of noncoagulating samples (0.44%) confirmed the excellent coagulation ability of sheep milk compared with cattle milk. A more rapid coagulation was observed in mid-lactating, primiparous, and high-yielding ewes. The k20 was usually reached in less than 2 min after gelation, with the most favorable values at mid lactation. The mean value of curd firmness 30 min after rennet addition (a30) was, on average, 50mm and decreased to 46 and 42 mm respectively after 45 (a45) and 60 min (a60). The decreasing value of curd-firmness traits was likely to be caused by curd syneresis and whey expulsion. The correlation between RCT and a30 was much lower than in dairy cows and about null for a45 and a60. This means that curd firmness in dairy ewes is almost independent of gelation time and this can provide specific information for this species. In conclusion, this study showed that milk from Sarda sheep is characterized by an earlier gelation, a faster increase in curd firmness with time, and greater curd firmness after 30 min compared with dairy cows. Furthermore, correlations between MCP in sheep are much lower than in bovines and some of the assumptions and interpretations related to cows cannot be applied to sheep.

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Section: Figuresupporting

confidence: 89%

Section: Figuresupporting

confidence: 85%

Section: K 20mentioning

confidence: 98%

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Phenotypic factors affecting coagulation properties of milk from Sarda ewes

Pazzola

Dettori

Cipolat‐Gotet

et al. 2014

Journal of Dairy Science

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“…These properties allow obtaining cheese with higher fat content and better sensory characteristics (Haenlein and Wendorff, 2008). Many different factors can affect milk coagulation properties and the curd quality (CQ), whereby, the most important ones are the contents of protein, casein, fat, Ca and P in milk, pH and titratable acidity of milk and SCC (Pellegrini et al, 1997;Jaramillo et al, 2008). However, changes in coagulation properties can be also affected by other factors such as animal genetic characteristics or health status (Coulon et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Changes of physico-chemical characteristics, somatic cell count and curd quality during lactation and their relationships in Lacaune ewes

et al. 2017

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The aim of research was to evaluate changes of physico-chemical characteristics, somatic cell count and curd quality during lactation and their relationship in Lacaune ewes. The study was carried out on eighteen ewes of the second lactation on an organic farm in Valašská Bystřice (Czech Republic). It was found that the stage of lactation significantly affected almost all monitored traits except pH value, titratable acidity, somatic cell count and curd quality. The content of total solids, fat, total protein, casein, Ca and P was significantly increased, while daily milk yield and the content of lactose were decreasing with the advancement of lactation. The stage of lactation had a significant effect on the coagulation time that was extended with advanced lactation. Length of the coagulation time was positively correlated with contents of total protein, casein and Ca. In contrast, the curd quality was not affected by the stage of lactation and no significant correlation between the curd quality and other parameters were found, except for the coagulation time (r=0.40). It could be concluded that Lacaune ewes had a satisfactory milk yield and physico-chemical and technological characteristics of milk under relatively extensive nutrition.

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“…The same observation was made for a high fat content of milk -curd consistency increases when the fat concentration in milk is less than 6.85%. Moreover, Jaramillo et al (2008) suggested that curd firmness can be negatively affected when milk protein and fat contents are high.…”

Section: Discussionmentioning

confidence: 99%