Hostname: page-component-77c89778f8-cnmwb Total loading time: 0 Render date: 2024-07-18T23:45:57.289Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of breed, protein genetic variants and feeding on cows' milk coagulation properties

Published online by Cambridge University Press:  01 June 2009

Didier Macheboeuf ,
Jean-Baptiste Coulon  and
Pascal D'Hour
Didier Macheboeuf
Affiliation:
INRA, Laboratoire de Recherches Fromagères, route de Salers, 15000 Aurillac, France
Jean-Baptiste Coulon
Affiliation:
INRA, Laboratoire d'Adaptation des Herbivores aux Milieux, 63122 Saint-Genès-Champanelle, France
Pascal D'Hour
Affiliation:
INRA, Laboratoire d'Adaptation des Herbivores aux Milieux, 63122 Saint-Genès-Champanelle, France
Get access Rights & Permissions [Opens in a new window]

Summary

One hundred and thirty-seven (Holstein (41), Montbéliarde (42) and Tarentaise (54)) dairy cows in first or second lactation received during winter one of two levels (high, H; low, L) of energy intake, and were later fed identically at pasture. Thrice in winter and twice at pasture, the chemical composition and coagulation properties of individual milks were measured. Milk from Holstein cows had lower casein and calcium contents, and poorer coagulation properties (curd firming time and curd firmness) than that from Montbéliardes and Tarentaises (P < 0·01). These differences practically disappeared when taking into account the distribution of the different κ-casein variants and milk casein content. κ-BB milks had coagulation properties 20–50% superior, according to characteristic, to those of AA milks. In the three breeds, animals from the H group had casein contents higher by 1·4 g/l than those of the L group, which induced a significant improvement in curd firming time, curd firmness and cheese yield. Turning out to pasture induced an increase of 0·02 in milk pH, and improved milk coagulation properties. These changes did not appear to result entirely from the parallel increase in milk casein content.

Type
Original Articles
Information
Journal of Dairy Research , Volume 60 , Issue 1 , February 1993 , pp. 43 - 54
Copyright
Copyright © Proprietors of Journal of Dairy Research 1993

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

Aleandri, R., Buttazzoni, L. G., Schneider, J. C., Caroli, A. & Davoli, R. 1990 The effects of milk protein polymorphisms on milk components and cheese-producing ability. Journal of Dairy Science 73 241–255CrossRefGoogle Scholar
Banks, J. M. & Muir, D. D. 1984 Coagulum strength and cheese yield. Dairy Industries International 49 (9) 17, 19, 21, 36Google Scholar
Chapman, H. R. 1974 Tie effect the chemical quality of milk has on cheese quality. Dairy Industries 39 329–330, 332–334Google Scholar
Coulon, J. B., Chilliard, Y. & Remond, B. 1991 [Effect of physiological stage and season on dairy milk composition and technological characteristics.] INRA Productions Animales 4 219–228CrossRefGoogle Scholar
Coulon, J. B., Hoden, A., Faverdin, P. & Journet, M. 1989 Dairy cows. In Ruminant Nutrition: Recommended Allowances and Feed Tables, pp. 73–91 (Ed. Jarrige, R.). Paris: INRA and London: John Libbey EurotextGoogle Scholar
Coulon, J. B. & Rémond, B. 1991 Variations in milk output and milk protein content in response to the level of energy supply to the dairy cow: a review. Livestock Production Science 29 31–47CrossRefGoogle Scholar
Demarquilly, C. 1963 [The effects of different leys on the yield and composition of cows' milk.] Annales de Zootechnie 12 69–104CrossRefGoogle Scholar
Garel, J. P. & Coulon, J. B. 1990 [Effect of feeding and breed of dairy cows on Saint-Nectaire cheesemaking.] INRA Productions Animales 3 127–136CrossRefGoogle Scholar
Gibson, J. P. 1989 Altering milk composition through genetic selection. Journal of Dairy Science 72 2815–2825CrossRefGoogle ScholarPubMed
Grandison, A. S., Anderson, M., Ford, G. D. & Newell, L. 1985 a Interrelationships between the diet fed to cows, composition and properties of milk and composition and quality of Cheshire cheese from farmhouse manufacturers. Journal of Dairy Research 52 587–593CrossRefGoogle Scholar
Grandison, A. S., Ford, G. D., Owen, A. J. & Millard, D. 1984 Chemical composition and coagulating properties of rennetcd Friesian milk during the transition from winter rations to spring grazing. Journal of Dairy Research 51 69–78CrossRefGoogle Scholar
Grandison, A. S., Manning, D. J., Thomson, D. J. & Anderson, M. 1985 b Chemical composition, rennet coagulation properties and flavour of milks from cows grazing ryegrass or white clover. Journal of Dairy Research 52 33–39CrossRefGoogle Scholar
Grappin, R. & Jeunet, R. 1976 [Use of Milko-Scan 300 apparatus for routine method of determination of fat and protein content in milk.] Lait 56 498–520CrossRefGoogle Scholar
Grosclaude, F. 1988 [Genetic polymorphism in the main milk proteins in cattle. Relationship with milk yield, composition and suitability for cheese production.] INRA Productions Animales 1 5–17, 75CrossRefGoogle Scholar
Guillou, H., Miranda, G. & Pelissier, J. P. 1987 [Quantitative analysis of cows' milk caseins by fast protein liquid chromatography.] Lait 67 135–148CrossRefGoogle Scholar
Hurtaud, G., Verite, R. & Rulquin, H. 1991 [Cheesemaking ability of milks: interest and limits of laboratory tests.] In Qualité des Laits à la Production et Aptitude Fromagère (Eds Journet, M., Hoden, A. and Brulé, G.). Rennes: INRA-ENSAR.Google Scholar
Internation Organization for Standardization 1987 Dried milk. Determination of sodium and potassium contents. Flame emission spectrophotometric method. (ISO/DIS 8070)Google Scholar
Jakob, E. & Puhan, Z. 1986 [The significance of genetic variants of κ-casein for rennetability of milk.] Deutsche Molkerei-Zeitung 107 833–834, 839–840, 842Google Scholar
Jarrige, R. 1989 Ruminant Nutrition. Recommended Allowances and Feed Tables, p. 389 (Ed. Jarrige, R.). Paris: INRA and London: John Libbey EurotextGoogle Scholar
McLean, D. M., Graham, E. R. B., Punzoni, R. W. & McKenzie, H. A. 1984 Effects of milk protein genetic variants on milk yield and composition. Journal of Dairy Research 51 531–546CrossRefGoogle ScholarPubMed
McMahon, D. J. & Brown, R. J. 1982 Evaluation of Formagraph for comparing rennet solutions. Journal of Dairy Science 65 1639–1642CrossRefGoogle Scholar
Mariani, P. & Leoni, M. 1985 [Milk coagulation time in relation to genetic variants of β-and κ-casein.] Annali della Facoltà di Medicina Veterinaria di Parma 5 185–195Google Scholar
Marziali, A. S. & Ng-Kwai-Hang, K. F. 1986 a Relationships between milk protein polymorphisms and cheese yielding capacity. Journal of Dairy Science 69 1193–1201CrossRefGoogle Scholar
Marziali, A. S. & No-Kwai-Hang, K. F. 1986 b Effects of milk composition and genetic polymorphism on coagulation properties of milk. Journal of Dairy Science 69 1793–1798CrossRefGoogle Scholar
Maubois, J. L. & Mocquot, G. 1967 [How to standardize TS of cheese batches for comparing the relative yield obtained from cheese milk.] Revue Laitière Française No. 239 15–18Google Scholar
Moore, J. J. & Sax, S. M. 1965 A revised automated procedure for urea nitrogen clinical. Chemical Acta 11 475–476CrossRefGoogle Scholar
Morini, D., Losi, G., Castagnetti, G. B., Benevelli, M., Resmini, P. & Volonterio, G. 1975 [The influence of genetic variants of κ-casein on the size of casein micelles.] Scienza e Tecnica Lattiero-Caseario 26 437–444Google Scholar
Ng-Kwai-Hang, K. F., Hayes, J. F., Moxley, J. E. & Monardes, H. G. 1987 Variation in milk protein concentrations associated with genetic polymorphism and environmental factors. Journal of Dairy Science 70 563–570CrossRefGoogle ScholarPubMed
Niki, R. & Arima, S. 1984 Effects of size of casein micelle on firmness of rennet curd. Japanese Journal of Zootechnical Science 55 409–415Google Scholar
Nuyts-Petit, V. 1991 [Effect of bovine casein genetic variants on cheesemaking ability of milk from traditional breeds.] Thesis, Université de technologie de CompiègneGoogle Scholar
Pagnacco, G. & Caroli, A. 1987 Effect of casein and β-lactoglobulin genotypes on renneting properties of milks. Journal of Dairy Research 54 479–485CrossRefGoogle Scholar
Politis, I. & Ng-Kwai-Hang, K. F. 1988 Effects of somatic cell counts and milk composition on the coagulating properties of milk. Journal of Dairy Science 71 1740–1746CrossRefGoogle Scholar
Rahali, V. & Ménard, J. L. 1991 [Influence of genetic variants of β-lactoglobulin and κ-casein on milk composition and cheesemaking capacity.] Lait 71 275–297CrossRefGoogle Scholar
Remeuf, F., Lenoir, J. & Duby, C. 1989 [A study of the relations between physicochemical characteristics of goat milks and their renneting properties.] Lait 69 499–518CrossRefGoogle Scholar
Rowland, S. J. 1938 The determination of the nitrogen distribution in milk. Journal of Dairy Research 9 42–46CrossRefGoogle Scholar
SAS 1987 SAS User's Guide: Statistics. Cary, NC: SAS InstituteGoogle Scholar
Schaar, J. 1984 Effects of κ-casein genetic variants and lactation number on the renneting properties of individual milk. Journal of Dairy Research 51 397–406CrossRefGoogle Scholar
Schaar, J., Hansson, B. & Pettersson, H.-E. 1985 Effects of genetic variants of κ-casein and βlactoglobulin on cheesemaking. Journal of Dairy Research 52 429–437CrossRefGoogle Scholar
Seibert, B., Erhardt, G. & Senft, B. 1985 Procedure for simultaneous phenotyping of genetic variants in cow's milk by isoelectric focusing. Animal Blood Groups and Biochemical Genetics 16 183–191CrossRefGoogle ScholarPubMed
Spörndly, E. 1989 Effects of diet on milk composition and yield of dairy cows with special emphasis on milk protein content. Swedish Journal of Agricultural Research 19 99–106Google 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 50 215–529CrossRefGoogle Scholar
Sutton, J. D. 1989 Altering milk composition by feeding. Journal of Dairy Science 72 2801–2814CrossRefGoogle Scholar
Thomson, D. J., Beever, D. E., Haines, M. J., Cammell, S. B., Evans, R. T., Dhanoa, M. S. & Austin, A. R. 1985 Yielc and composition of milk from Friesian cows grazing either perennial ryegrass or white clover in early lactation. Journal of Dairy Research 52 17–31CrossRefGoogle Scholar
Vermorel, M. 1989 Energy: The feed unit systems. In Ruminant Nutrition. Recommended Allowances and Feed Tables, pp. 23–30. (Ed. Jarrige, R.). Paris: INRA and London: John Libbey EurotextGoogle Scholar
Vertes, C. & Hoden, A. 1989 [The effect of herbage-based diet on cheesemaking properties of cows' milk.] Lait 69 197–209CrossRefGoogle Scholar
Vertes, C., Hoden, A. & Gallard, Y. 1989 [Effect of nutritional level on composition and cheesemaking quality of milk from Holstein and Normandy cows.] INRA Productions Animales 2 89–96CrossRefGoogle Scholar