2007
DOI: 10.3168/jds.2006-627
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Abstract: Samples of herd milk (506) were analyzed to assess sources of variation for milk coagulation properties (MCP) for 5 different dairy cattle breeds. Data were recorded in 55 single-breed dairy herds in the Trento province, a mountain area in northeast Italy. The 5 cattle breeds were Holstein-Friesian (8 herds), Brown Swiss (16 herds), Simmental (10 herds), Rendena (13 herds), and Alpine Gray (8 herds). Herd milk samples were analyzed for the MCP traits, milk rennet coagulation time (RCT), curd-firming time, and … Show more

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Cited by 109 publications
(98 citation statements)
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“…Mean milk TA across all samples in the present study is similar to documented values of TA in the milk of Holstein − Friesian and Brown Swiss cows (De Marchi et al, 2007 andCecchinato et al, 2011;Penasa et al, 2014) and in herd bulk milk samples destined for Grana Padano cheese production . Moreover, mean TA in the present study is similar to reported values of MIRS-predicted TA by De Marchi et al (2009), Colinet et al (2010 and Toffanin et al (2015).…”
Section: Discussionsupporting
confidence: 82%
See 1 more Smart Citation
“…Mean milk TA across all samples in the present study is similar to documented values of TA in the milk of Holstein − Friesian and Brown Swiss cows (De Marchi et al, 2007 andCecchinato et al, 2011;Penasa et al, 2014) and in herd bulk milk samples destined for Grana Padano cheese production . Moreover, mean TA in the present study is similar to reported values of MIRS-predicted TA by De Marchi et al (2009), Colinet et al (2010 and Toffanin et al (2015).…”
Section: Discussionsupporting
confidence: 82%
“…Another characteristic that affects the technological properties of milk is titratable acidity (TA), which has a key role in the aggregation rate of para-casein micelles, in the reactivity of rennet ) and also on milk coagulation properties (De Marchi et al, 2007).…”
Section: Introductionmentioning
confidence: 99%
“…[8] twierdzą, że sposób żywienia ma wpływ na zawartość frakcji białkowych (kazeiny, białek serwatkowych) i składników mineralnych (wapnia, magnezu i cytrynianów), których ilość i proporcje mają istotny wpływ na proces krzepnięcia mleka. Uzyskany w badaniach własnych krótszy czas krzepnięcia mleka może być również związany z faktem, że w gospodarstwach stosujących tradycyjny system żywienia utrzymywano krowy ras lokalnych, a liczne badania [2,5,7,12] potwierdzają, że mleko od takich zwierząt charakteryzuje się korzystniejszymi parametrami do przetwórstwa, szczególnie do produkcji serów. Chiofalo i wsp.…”
Section: Wyniki I Dyskusjaunclassified
“…De Marchi i wsp. [7], prowadząc podobne badania mleka 5 rasach krów utrzymywanych we Włoszech tzn. holsztyńsko-fryzyjskiej, brown swiss, simentalskiej, rendena i alpine gray, wykazali, że najlepsze parametry w tym zakresie osiągało mleko lokalnej rasy rendena (r = 13,5 min, k 10 = 5,9 min i a 30 = 27 mm), a najmniej korzystne mleko krów holsztyńsko-fryzyjskich (r = 18,0 min, k 10 = 8,2 min i a 30 = 17,5 mm).…”
Section: Wyniki I Dyskusjaunclassified
“…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).…”
Section: Introductionmentioning
confidence: 99%