Effectiveness of mid-infrared spectroscopy for prediction of the contents of calcium and phosphorus, and titratable acidity of milk and their relationship with milk quality and coagulation properties

Toffanin, V.; Marchi, Massimo De; López‐Villalobos, N.; Cassandro, Martino

doi:10.1016/j.idairyj.2014.10.002

Cited by 78 publications

(99 citation statements)

References 30 publications

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“…Descriptive statistics Mean milk Ca and P in the present study are within the ranges of values documented by van Hulzen et al (2009), Cashman (2011) and Toffanin et al (2015, who reported average values from 1120 to 1235 mg/kg and from 890 to 1027 mg/kg for measured Ca and P in bovine milk, respectively. Moreover, van Hulzen et al (2009) and Toffanin et al (2015) documented a phenotypic coefficient of variation between 9% and 12% for measured Ca and P in milk of Holstein − Friesian cows.…”

Section: Discussionsupporting

confidence: 85%

“…Prediction models were developed through partial least squares regression analysis using the PLS procedure of SAS (SAS Institute Inc., Cary, NC, USA). Coefficients of correlation of the models were 0.73, 0.84 and 0.86 for Ca, P and TA, respectively, and the ratio performance deviation was 1.47 for Ca, 1.84 for P and 2.01 for TA (Toffanin et al, 2015).…”

Section: Methodsmentioning

confidence: 92%

“…Moreover, van Hulzen et al (2009) and Toffanin et al (2015) documented a phenotypic coefficient of variation between 9% and 12% for measured Ca and P in milk of Holstein − Friesian cows. Soyeurt et al (2009) investigated the feasibility of MIRS to predict the content of milk minerals using the ICP-AES without previous mineralization as the reference method.…”

Section: Discussionmentioning

confidence: 99%

“…Predicted Ca and P content, and TA were obtained using MIRS models developed by Toffanin et al (2015). Briefly, calibration models were built using 208 cow milk samples collected from 13 herds chosen from those analysed in the present study.…”

Section: Methodsmentioning

confidence: 99%

“…MIRS has already been proposed to predict milk Ca and P (Soyeurt et al, 2008a;Toffanin et al, 2015), thereby providing a low-cost approach to generate large datasets useful for genetic evaluations. The objective therefore of the present study was to estimate genetic parameters for milk Ca, P and TA predicted by MIRS as well as the genetic correlations between these traits with milk production and quality in Italian Holstein − Friesian cows.…”

Section: Introductionmentioning

confidence: 99%

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Genetic parameters for milk mineral content and acidity predicted by mid-infrared spectroscopy in Holstein–Friesian cows

Toffanin

Penasa

McParland

et al. 2015

Animal

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The aim of the present study was to estimate genetic parameters for calcium (Ca), phosphorus (P) and titratable acidity (TA) in bovine milk predicted by mid-IR spectroscopy (MIRS). Data consisted of 2458 Italian Holstein − Friesian cows sampled once in 220 farms. Information per sample on protein and fat percentage, pH and somatic cell count, as well as test-day milk yield, was also available. (Co)variance components were estimated using univariate and bivariate animal linear mixed models. Fixed effects considered in the analyses were herd of sampling, parity, lactation stage and a two-way interaction between parity and lactation stage; an additive genetic and residual term were included in the models as random effects. Estimates of heritability for Ca, P and TA were 0.10, 0.12 and 0.26, respectively. Positive moderate to strong phenotypic correlations (0.33 to 0.82) existed between Ca, P and TA, whereas phenotypic weak to moderate correlations (0.00 to 0.45) existed between these traits with both milk quality and yield. Moderate to strong genetic correlations (0.28 to 0.92) existed between Ca, P and TA, and between these predicted traits with both fat and protein percentage (0.35 to 0.91). The existence of heritable genetic variation for Ca, P and TA, coupled with the potential to predict these components for routine cow milk testing, imply that genetic gain in these traits is indeed possible.

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Section: Discussionsupporting

confidence: 85%

Section: Methodsmentioning

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Genetic parameters for milk mineral content and acidity predicted by mid-infrared spectroscopy in Holstein–Friesian cows

Toffanin

Penasa

McParland

et al. 2015

Animal

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Extraction of protein from apricot kernel oil press cake (AKOPC) through innovative techniques and the formulation of supplemented yogurt

Choudhry

Yasmin

Aslam

et al. 2023

Food Science & Nutrition

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The apricot kernel oil press cake (AKOPC) is a high protein natural by‐product of oil mechanical expression with potential uses in cosmetics, medicines, and food. The purpose of this research was to improve the protein extraction process from apricot kernel oil press cake by using enzymatic extraction (EEP), aqueous extraction (AEP), and ultrasound extraction (UEP) process. Protein extraction by AEP was facilitated by a low solid–liquid ratio (SLR) (1:15.97) and prolonged reaction durations (3.30 h), resulting in extraction yields of 68%. When compared to the AEP by similar reaction time, increased enzyme utilization (0.90%) in the EEP resulted in greater protein extraction yields (70%) in a shorter reaction time. In addition to AEP and EEP, ultrasound extraction was also used to improve protein extractability. Temperature (50°C), power density (225 W/L), and extraction duration (20 min) were shown to be the best extraction points. Protein yield was found to be 56.47% at ideal UEP conditions. The experimental values for these reactions were found to be equivalent to the predicted values formed by the mathematical models. When supplementary skimmed milk powder (SMP) was substituted with apricot kernel protein (AKP) in the yogurt manufacturing process, the total solids, average titratable acidity, total protein, and fat contents of the yogurt were increased. In contrast, pH and syneresis values decreased as AKP increased in the resulting yogurt, whether fresh or after 7 days of cold storage. Substitution of additional SMP with AKP in yogurt production might be recommended up to 35%.

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Rennet‐induced coagulation of raw and heated camel and cow milk gels determined by instrumental techniques: effects of added calcium and phosphate

Karoui

Kamal

2017

J Sci Food Agric

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Effectiveness of mid-infrared spectroscopy for prediction of the contents of calcium and phosphorus, and titratable acidity of milk and their relationship with milk quality and coagulation properties

Cited by 78 publications

References 30 publications

Genetic parameters for milk mineral content and acidity predicted by mid-infrared spectroscopy in Holstein–Friesian cows

Genetic parameters for milk mineral content and acidity predicted by mid-infrared spectroscopy in Holstein–Friesian cows

Extraction of protein from apricot kernel oil press cake (AKOPC) through innovative techniques and the formulation of supplemented yogurt

Rennet‐induced coagulation of raw and heated camel and cow milk gels determined by instrumental techniques: effects of added calcium and phosphate

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