Hostname: page-component-8448b6f56d-wq2xx Total loading time: 0 Render date: 2024-04-16T10:43:53.628Z Has data issue: false hasContentIssue false
  • English
  • Français

Chemical composition, rennet coagulation properties and flavour of milks from cows grazing ryegrass or white clover

Published online by Cambridge University Press:  01 June 2009

Alistair S. Grandison ,
Donald J. Manning ,
David J. Thomson  and
Malcolm Anderson
Alistair S. Grandison
Affiliation:
†National Institute for Research in Dairying (University of Reading), Shinfield, Reading RG2 9 AT, UK
Donald J. Manning
Affiliation:
†National Institute for Research in Dairying (University of Reading), Shinfield, Reading RG2 9 AT, UK
David J. Thomson
Affiliation:
*Grassland Research Institute, Hurley, Maidenhead SL6 5LR, UK
Malcolm Anderson
Affiliation:
†National Institute for Research in Dairying (University of Reading), Shinfield, Reading RG2 9 AT, UK
Get access Rights & Permissions [Opens in a new window]

Summary

Milks from two groups of dairy cows grazing either white clover or ryegrass swards were compared to determine whether their acceptability in terms of flavour, composition and rennet coagulation properties was affected by these differences in the cows' diet.

The concentrations of Ca and Mg were slightly higher and that of inorganic phosphorus was slightly lower in milks from the animals on the ryegrass pasture compared with those grazing clover, but the levels of Na, K and citrate were the same. The clover milks contained more αs- and β-casein and a greater proportion of small micelles but had similar contents of κ-casein to the ryegrass milks. Following addition of rennet at pH 6·4, the clover milks gave rise to firmer curds but the clotting times and rates of syneresis were not consistently different from the ryegrass milks. The clover milks contained a greater proportion of short-chain (C4–C10) fatty acids, but lower proportions of long-chain (C18+) and unsaturated acids than the ryegrass milk.

The different pastures did not give rise to any differences in the flavour of the milk.

Type
Original Articles
Information
Journal of Dairy Research , Volume 52 , Issue 1 , February 1985 , pp. 33 - 39
Copyright
Copyright © Proprietors of Journal of Dairy Research 1985

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Barry, J. G. & Donelly, W. J. 1980 Casein compositional studies. I. The composition of casein from Friesian herd milks. Journal of Dairy Research 47 71–81.CrossRefGoogle Scholar
Dalgleish, D. G., Brinkhaus, J. & Payens, T. A. J. 1981 The coagulation of differently sized casein micelles by rennet. European Journal of Biochemistry 119 257–261.CrossRefGoogle ScholarPubMed
Davies, D. T. & Law, A. J. R. 1980 The content and composition of protein in creamery milks in south-west Scotland. Journal of Dairy Research 47 83–90.CrossRefGoogle Scholar
Davies, D. T. & Law, A. J. R. 1983 Variation in the protein composition of bovine casein micelles and serum casein in relation to micellar size and milk temperature. Journal of Dairy Research 50 67–75.CrossRefGoogle Scholar
Flüeler, O. 1978 [Research on slow-renneting milk. I. Composition of the milk.] Schweizerische Milchwirt-schaftliche Forschung 7 45–54.Google Scholar
Grandison, A. S., Ford, G. D., Millard, D. & Anderson, M. 1985 Interrelationships in chemical composition and coagulating properties of renneted milks from dairy cows grazing ryegrass or white clover. Journal of Dairy Research 52 41–46.CrossRefGoogle Scholar
Grandison, A. S., Ford, G. D., Owen, A. J. & Millard, D. 1984 a. Chemical composition and coagulating properties of renneted Friesian milk during the transition from winter rations to spring grazing. Journal of Dairy Research 51 69–78CrossRefGoogle Scholar
Grandison, A. S., Ford, G. D., Millard, D. & Owen, A. J. 1984 b. Chemical composition and coagulating properties of renneted milks from cows during early lactation. Journal of Dairy Research 51 407–416.CrossRefGoogle Scholar
Griffin, M. C. A. & Anderson, M. 1983 The determination of casein micelle size distribution in skim milk by chromatography and photon correlation spectroscopy. Biochimica et Biophysica Acta 748 453–459CrossRefGoogle Scholar
Mariani, P. 1975 [Protein distribution in the milk of Friesian, Brown Swiss, Reggio and Modena cows.] Rivista di Zootecnia e Veterinaria (1) 13–35 (Dairy Science Abstracts 38 46–47).Google Scholar
Marshall, R. J. 1982 An improved method for measurement of the syneresis of curd formed by rennet action on milk. Journal of Dairy Research 49 329–336.CrossRefGoogle Scholar
Moore, J. H. & Christie, W. W. 1979 Lipid metabolism in the mammary gland of ruminant animals. Progress in Lipid Research 17 347–395.CrossRefGoogle ScholarPubMed
Sadler, A. M., Kiddy, C. A., Mcgann, R. E. & Mattingly, W. A. 1968 Acid production and curd toughness in milks of different αs1-casein types. Journal of Dairy Science 51 28–30.CrossRefGoogle Scholar
Storry, J. E., Brumby, P. E., Tuckley, B., Welch, V. A., Stead, D. & Fulford, R. J. 1980 Effect of feeding protected lipid to dairy cows in early lactation on the composition of blood lipoproteins and secretion of fatty acids in milk. Journal of Agricultural Science 94 503–516.CrossRefGoogle Scholar
Storry, J. E. & Ford, G. D. 1982 Development of coagulum firmness in renneted milk-a two-phase process. Journal of Dairy Research 49 343–346CrossRefGoogle Scholar
Storry, J. E., Grandison, A. S., Millard, D., Owen, A. J. & Ford, G. D. 1983 Chemical composition and coagulating properties of renneted milks from different breeds and species of ruminant. Journal of Dairy Research 50 215–229CrossRefGoogle Scholar
Thomson, D. J., Beever, D. E., Haines, M. J., Cammell, S. B., Evans, R. T., Dhanoa, M. S. & Austin, A. R. 1985 Yield and composition of milk from Frieaian cows grazing either perennial ryegrass or white clover in early lactation. Journal of Dairy Research 52 17–31CrossRefGoogle Scholar
Yoshikawa, M., Takeuchi, M., Sazaki, R. & Chiba, H. 1982 Chemical characteristics of bovine casein micelles fractionated by size on CPG-10/3000 chromatography. Agricultural and Biological Chemistry 46 1043–1048Google Scholar