Distribution of Ca, P and Mg and casein micelle mineralisation in donkey milk from the second to ninth month of lactation

Criscione

et al. 2019

Animals

Self Cite

Donkey milk is increasingly being proposed as a natural alternative milk for various categories of consumers, especially infants and the elderly population. However, its potential production, gross, and mineral composition have not been deeply investigated yet. Sixty-two individual milk samples were collected monthly from nine Ragusano donkeys reared in a specialized dairy farm. Milk yield as well as chemical and mineral composition, including macro and micro elements, were investigated over an entire lactation, from the second to the ninth month of milking. Milk yield averaged 1.64 kg/day, which highlights good aptitude of the Ragusano breed for the production of milk. Gross composition was characterized by low content of dry matter (8.19%), a high amount of lactose (6.07%), low protein (1.34%), and very low-fat content (0.16%). Whey proteins represented 58% of the total protein, and proteose-peptones accounted for 0.35 ± 0.07 g per 100 g. Total ash content was 0.36 g per 100 g and represented 4.40% of the dry matter. The most abundant element was K, which was followed by Ca, Na, and P. As expected, the micro elements Fe, Zn, and Cu were found in low amounts or in traces. Dry matter, fat, whey proteins. The total ash, Ca, P, Mg, and mineral ratios were significantly affected by the lactation stage.

Section: Effect Of the Lactation Stagesupporting

confidence: 55%

New Insights into Chemical and Mineral Composition of Donkey Milk throughout Nine Months of Lactation

Criscione

et al. 2019

Animals

Self Cite

“…The content of phosphorus was measured on V-milk and C-whey by colorimetric method [19] and those of calcium and magnesium by atomic absorption spectrometry (AAS Perkin-Elmer 1100 B, Waltham, MA, USA), as reported by Malacarne et al [19]; chloride were determined on V-milk by argentometric Volhard method [20].…”

Section: Methodsmentioning

confidence: 99%

Quantification of Cheese Yield Reduction in Manufacturing Parmigiano Reggiano from Milk with Non-Compliant Somatic Cells Count

Faccia

et al. 2020

Foods

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The mammary gland inflammation process is responsible for an increased number of somatic cells in milk, and transfers into the milk of some blood components; this causes alterations in the chemical composition and physico-chemical properties of milk. For this reason, somatic cell count (SCC) is one of the most important parameters of milk quality; therefore, European Union (EU) Regulation no 853/2004 has stated that it must not exceed the limit value of 400,000 cells/mL. The research aimed to compare chemical composition, cheese yield, and cheesemaking losses of two groups of vat milks used for Parmigiano Reggiano production, characterized by different SCC levels. During two years, ten cheesemaking trials were performed in ten different cheese factories. In each trial, two cheesemaking processes were conducted in parallel: one with low SCC milk (below 400,000 cells/mL; Low Cell Count (LCC)) and the other with high SCC milk (400,000–1,000,000 cells/mL; High Cell Count (HCC)). For each trial, vat milk and cooked whey were analyzed; after 24 months of ripening, cheeses were weighed to calculate cheese yield. The HCC group had lower casein content (2.43 vs. 2.57 g/100 g; p ≤ 0.05) and number (77.03% vs. 77.80%; p ≤ 0.05), lower phosphorus (88.37 vs. 92.46 mg/100g; p ≤ 0.05) and titratable acidity (3.16 vs. 3.34 °SH/50 mL; p ≤ 0.05) compared to LCC. However, chloride (111.88 vs. 104.12 mg/100 g; p ≤ 0.05) and pH (6.77 vs. 6.71; p ≤ 0.05) were higher. Fat losses during cheesemaking were higher (20.16 vs. 16.13%). After 24 months of ripening, cheese yield was 8.79% lower for HCC milk than LCC (6.74 vs. 7.39 kg/100 kg; p ≤ 0.05).

“…Moreover, each milk sample, previously skimmed, was also ultrafiltered in Amicon 8200 ultrafiltration cells (Merck Millipore Corporation, Darmstadt, Germany). The ultrafiltration was performed as described by Malacarne et al ( 12 ) with a Millipore membrane with 30 kDa cut-off using a N 2 flow at 517 kPa (polyethersulfone ultrafiltration membranes, Merck Millipore Corporation). Total Ca and Mg in milk and soluble Ca and Mg in ultrafiltration permeate were determined in hydrochloric ash solution by atomic absorption spectrometry (1100 B; Perkin-Elmer, Waltham, MA, USA) ( 13 ).…”

Section: Methodsmentioning

confidence: 99%

New Insights in Cheese Yield Capacity of the Milk of Italian Brown and Italian Friesian Cattle in the Production of High-Moisture Mozzarela

Food technol. biotechnol. (Online)

Faccia

et al. 2020

Self Cite

The aim of the present study is to investigate the effect of κ-casein B content in milk on the yield of high-moisture mozzarella cheese. The study was carried out by monitoring the production of eight mozzarella cheese batches at four cheesemaking factories. At each factory, two cheesemaking trials were performed in parallel: one using bulk milk from Italian Brown cattle and the other using bulk milk from Italian Friesian cattle. The average κ-casein B content was 0.04 g per 100 g in the Italian Friesian cows’ milk, whereas it was four times higher in the Italian Brown cows’ milk, reaching values of 0.16 g per 100 g. Both the κ-casein B content and κ-casein B to casein ratio were positively correlated with actual cheese yield. Both parameters showed correlation coefficient values over 0.9, higher than for any other protein fraction. The influence of the level of κ-casein on the increase of the yield is probably due to smaller and more homogeneous micelles, with more efficient rennet coagulation. Consequently, milk with higher κ-casein B content produces a more elastic curd that withstands better the technological treatments and limits losses during curd mincing and stretching. In conclusion, the Italian Brown cows’ milk, characterized by higher κ-casein content than the Italian Friesian’s one, allowed a yield increase of about 2.65 %, which is a very relevant result for both farms and cheesemaking factories.