Effect of Rennet Coagulation Time on Composition, Yield, and Quality of Reduced-Fat Cheddar Cheese

Johnson, Mark E.; Chen, C.M.; Jaeggi, J.J.

doi:10.3168/jds.s0022-0302(01)74562-6

Cited by 96 publications

(89 citation statements)

References 11 publications

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“…The ability of milk to react to the presence of rennet has been intensively studied in cattle (Aleandri et al, 1989;De Marchi et al, 2007). It has been widely demonstrated that milk with desirable clotting characteristics, namely relatively short clotting time, good firming rate and high curd firmness at cut, results in higher cheese yield than poorly coagulating milk (Johnson et al, 2001;Pretto et al, 2013) and increased profitability for the dairy industry (Bynum and Olson, 1982;Formaggioni et al, 2005). The improvement of MCP is strongly advisable to enhance dairy sector efficiency, especially in countries were milk is predominantly destined to cheese production (Geary et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Heritability and repeatability of milk coagulation properties predicted by mid-infrared spectroscopy during routine data recording, and their relationships with milk yield and quality traits

Tiezzi

Pretto

Marchi

et al. 2013

Animal

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The aim of this study was to estimate (co)variance components for milk coagulation properties (MCP) predicted by mid-infrared spectroscopy (MIRS) during routine milk recording, and to assess their relationships with yield and quality traits. A total of 63 470 milk samples from Holstein-Friesian cows were analyzed for MCP, pH and quality characteristics using MIRS. Casein to protein and protein to fat ratios were calculated from information obtained by MIRS. Records were collected across 1 year on 16 089 cows in 345 herds. The model used for genetic analysis included fixed effects of parity and stage of lactation, and random effects of herd-test-day, cow permanent environmental, animal additive genetic and residual. (Co)variance components were assessed in a Bayesian framework using the Gibbs Sampler. Estimates of heritabilities were consistent with those reported in the literature, being moderate for MCP (0.210 and 0.238 for rennet coagulation time (RCT) and curd firmness (a 30 ), respectively), milk contents (0.213 to 0.333) and pH (0.262), and low for somatic cell score (0.093) and yield traits (0.098 to 0.130). Repeatabilities were 0.391 and 0.434 for RCT and a 30 , respectively, and genetic correlations were generally low, with estimates greater than 0.30 (in absolute value) only for a 30 with fat, protein and casein contents. Overall, results suggest that genetic evaluation for MCP predicted by MIRS is feasible at population level, and several repeated measures per cow during a lactation are required to estimate reliable breeding values for coagulation traits.Keywords: heritability, genetic correlation, mid-infrared spectroscopy, milk coagulation property, Holstein-Friesian dairy cow ImplicationsThis paper aimed at assessing parameters which will be useful to estimate the genetic merit of dairy cattle for milk coagulation properties (MCP) predicted by mid-infrared spectroscopy (MIRS) during routine data recording. Estimates of heritability and genetic correlation indicate that selection for coagulation ability is feasible without altering results for milk quality traits. Selection for MCP can be helped, but not substituted, by selection for fat, protein and casein percentages. Repeated measures per cow are needed but MIRS seems to be suitable for genetic purposes.

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Section: Introductionmentioning

confidence: 99%

Heritability and repeatability of milk coagulation properties predicted by mid-infrared spectroscopy during routine data recording, and their relationships with milk yield and quality traits

Tiezzi

Pretto

Marchi

et al. 2013

Animal

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“…Segundo JOHNSON et al [20] e LAGOUEYTE et al [23], quando as micelas de caseína fundem-se fortemente, com os cordões e agrupamentos formados pela mesma tornando-se mais densos, obtém-se um coágulo com uma estrutura mais aberta, aumentando a permeabilidade e facilitando as perdas de gordura no soro.…”

Section: Figuraunclassified

Avaliação do rendimento do queijo tipo prato obtido por modificações no processo tradicional de fabricação

Spadoti¹,

Dornellas²,

Petenate³

et al. 2003

Ciênc. Tecnol. Aliment.

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A ultrafiltração consiste numa tecnologia de separação de componentes de um meio fluido, por uma membrana semi-permeável, onde a separação de componentes do meio dependerá do valor do peso molecular de corte (PMC) da membrana (peso molecular da menor molécula retida pela membrana), quando o meio é força-do a fluir, sob pressão, no sistema de ultrafiltração, formando o permeado ou filtrado (substâncias de peso molecular menor que o PMC, que passarão em parte pela membrana) e o retentado ou concentrado (substâncias de peso molecular maior que o PMC, que serão retidas) [5,10,33]. Na ultrafiltração do leite, as membranas são permeá-veis a componentes de baixo peso molecular, portanto, a gordura e os componentes protéicos serão concentrados em proporção inversa à diminuição do volume do leite [16].O uso da ultrafiltração do leite para fabricação de queijos foi proposto por MAUBOIS et al. [28], com o nome de processo MMV, processo este baseado na concentração do leite até obtenção de um líquido pré-queijo, com um teor de sólidos totais idêntico ou quase idêntico ao de um queijo pronto, o que resulta em um aumento nas médias de rendimento da ordem de 8 a 20% devido a uma retenção maior, no queijo, da gordura do leite e das proteínas solúveis do soro, principalmente da alfalactoalbumina e beta-lactoglobulina [19,21,22,27,30].Apesar das vantagens oferecidas pelo método MMV, é difícil concentrar o leite por UF até um nível necessário para fabricar queijos duros e semi-duros [19]. Assim, alguns pesquisadores [18,19] testaram a produção de queijos semiduros e duros a partir de leites concentrados a fatores de concentração volumétrica (FCV) (peso de leite/peso de concentrado) intermediários (FCV de 4:1 a 6:1) seguindo as etapas de um processamento tradicional de queijos.O uso de leites parcialmente concentrados por ultrafiltração, na fabricação de queijos semi-duros, resulta em rendimentos de fabricação menores que os obtidos pelo processo MMV, porém maiores do que os obtidos a partir de leite não concentrado [19]. SUMMARY EVALUATION OF THE YIELD OF PRATO CHEESE OBTAINED BY MODIFICATIONS OF THE TRADITIONAL MANUFACTURING PROCESS.The objective of this research was to study the effect of the following modifications on the traditional manufacturing process of Prato cheese: use of milk concentrated by ultrafiltration (LCUF) up to a VCF=4:1; partial LCUF pre-fermentation; indirect curd cooking; on yield-(R), adjusted yield (RAJ) and fat (RG q ) and protein (RP q ) recovery on cheese, and comparison of the results with a standard cheese. Three processings with five treatments each were realized, respectively: treatment 1-(T1), without ultrafiltration; Treatment 2-(T2), ultrafiltration without LCUF pre-fermentation; Treatment 3-(T3), 10% LCUF pre-fermentation; Treatment 4-(T4), 20% LCUF pre-fermentation and direct curd heating; Treatment 5-(T5), 20% LCUF pre-fermentation and the only one indirect curd heating. It was realized composition, yield, and component recovery for all five treatments, and the results statistically evaluated...

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“…Cheese composition was analyzed on the day of manufacture. Moisture content of the cheeses was determined by the method of an oven drying [4], fat by the Gerber method [5], total protein by the macro-Kjeldahl procedure [6] and salt content [7]. All determinations were carried out on three different sections of each cheese and values were averaged.…”

Section: Compositional Analysismentioning

confidence: 99%

Influence on Cheddar cheese proteolysis and sensory characteristics of non-starter strain Lactobacillus plantarum

Bi¹,

Zhao²,

Wang³

et al. 2017

Proceedings of the 2017 International Conference on Material Science, Energy and Environmental Engineering (MSEEE 2017)

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Effect of Rennet Coagulation Time on Composition, Yield, and Quality of Reduced-Fat Cheddar Cheese

Cited by 96 publications

References 11 publications

Heritability and repeatability of milk coagulation properties predicted by mid-infrared spectroscopy during routine data recording, and their relationships with milk yield and quality traits

Heritability and repeatability of milk coagulation properties predicted by mid-infrared spectroscopy during routine data recording, and their relationships with milk yield and quality traits

Avaliação do rendimento do queijo tipo prato obtido por modificações no processo tradicional de fabricação

Influence on Cheddar cheese proteolysis and sensory characteristics of non-starter strain Lactobacillus plantarum

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