scholarly journals Effect of Season and Factory on Cheese-Making Efficiency in Parmigiano Reggiano Manufacture

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 315 ◽  
Author(s):  
Piero Franceschi ◽  
Massimo Malacarne ◽  
Paolo Formaggioni ◽  
Claudio Cipolat-Gotet ◽  
Giorgia Stocco ◽  
...  
Keyword(s):  
Negative Correlation ◽  
Crude Protein ◽  
Cheese Making ◽  
Milk Coagulation ◽  
Parmigiano Reggiano ◽  
Milk Characteristics

The assessment of the efficiency of the cheese-making process (ECMP) is crucial for the profitability of cheese-factories. A simple way to estimate the ECMP is the measure of the estimated cheese-making losses (ECL), expressed by the ratio between the concentration of each constituent in the residual whey and in the processed milk. The aim of this research was to evaluate the influence of the season and cheese factory on the efficiency of the cheese-making process in Parmigiano Reggiano cheese manufacture. The study followed the production of 288 Parmigiano Reggiano cheese on 12 batches in three commercial cheese factories. For each batch, samples of the processed milk and whey were collected. Protein, casein, and fat ECL resulted in an average of 27.01%, 0.72%, and 16.93%, respectively. Both milk crude protein and casein contents were negatively correlated with protein ECL, r = −0.141 (p ≤ 0.05), and r = −0.223 (p ≤ 0.001), respectively. The same parameters resulted in a negative correlation with casein ECL (p ≤ 0.001) (r = −0.227 and −0.212, respectively). Moreover, fat ECL was correlated with worse milk coagulation properties and negatively correlated with casein content (r = −0.120; p ≤ 0.05). In conclusion, ECLs depend on both milk characteristics and season.

Effect of milk chemical composition and clotting characteristics on chemical and sensory properties of Reblochon de Savoie cheese

1997 ◽  
Vol 64 (1) ◽  
pp. 157-162 ◽  
Author(s):  
BRUNO MARTIN ◽  
JEAN-FRANÇOIS CHAMBA ◽  
JEAN-BAPTISTE COULON ◽  
ERIC PERREARD
Keyword(s):  
Chemical Composition ◽  
Milk Composition ◽  
Sensory Properties ◽  
Seasonal Differences ◽  
Nutritional Factors ◽  
Stage Of Lactation ◽  
Milk Coagulation ◽  
Quality Of Milk ◽  
Milk Characteristics

Success in making a cheese acceptable in both flavour and texture depends partly on curd properties which determine the retention of fat and moisture and, thus, cheese yield and composition (Green & Grandison, 1993). When considering farmhouse and/or Appelation d'Origine Contrôlée cheese where milk treatments are not allowed, curd properties depend only on milk composition and clotting characteristics, which are subject to wide fluctuations over the year owing to the cow's stage of lactation and nutritional factors (O'Keeffe, 1984; Macheboeuf et al. 1993). These variations often result in seasonal differences in the chemical or sensory properties of the cheese (Kefford et al. 1995) which are sometimes difficult to understand (Grandison et al. 1985). Only a few studies have assessed the cheesemaking quality of milk by actually making ripened cheese; most studies report milk coagulation properties and curd firmness.The object of this work was to study the influence of the chemical composition and clotting characteristics of the milk on the chemical and sensory properties of ripened cheeses when milk characteristics vary widely.

scholarly journals A multiple-phenotype imputation procedure as a method for prediction of cheese-making efficiency in Spanish Assaf sheep

2020 ◽  
Vol 98 (12) ◽  
Author(s):  
Héctor Marina ◽  
Antonio Reverter ◽  
Beatriz Gutiérrez-Gil ◽  
Pamela Almeida Alexandre ◽  
Rocío Pelayo ◽  
...  
Keyword(s):  
Genetic Selection ◽  
Pedigree Information ◽  
Potential Candidate ◽  
Production Traits ◽  
Dairy Sheep ◽  
Cheese Making ◽  
Multiple Phenotype ◽  
Milk Coagulation ◽  
Imputation Procedure ◽  
Phenotype Imputation

Abstract Sheep milk is mainly intended to manufacture a wide variety of high-quality cheeses. The ovine cheese industry would benefit from an improvement, through genetic selection, of traits related to the milk coagulation properties (MCPs) and cheese yield-related traits, broadly denoted as “cheese-making traits.” Considering that routine measurements of these traits needed for genetic selection are expensive and time-consuming, this study aimed to evaluate the accuracy of a cheese-making phenotype imputation method based on the information from official milk control records combined with the pH of the milk. For this study, we analyzed records of milk production traits, milk composition traits, and measurements of cheese-making traits available from a total of 1,145 dairy ewes of the Spanish Assaf sheep breed. Cheese-making traits included five related to the MCPs and two cheese yield-related traits. The milk and cheese-making phenotypes were adjusted for significant effects based on a general linear model. The adjusted phenotypes were used to define a multiple-phenotype imputation procedure for the cheese-making traits based on multivariate normality and Markov chain Monte Carlo sampling. Five of the seven cheese-making traits considered in this study achieved a prediction accuracy of 0.60 computed as the correlation between the adjusted phenotypes and the imputed phenotypes. Particularly the logarithm of curd-firming time since rennet addition (logK20) (0.68), which has been previously suggested as a potential candidate trait to improve the cheese ability in this breed, and the logarithm of the ratio between the rennet clotting time and the curd firmness at 60 min (logRCT/A60) (0.65), which has been defined by other studies as an indicator trait of milk coagulation efficiency. This study represents a first step toward the possible use of the phenotype imputation of cheese-making traits to develop a practical methodology for the dairy sheep industry to impute cheese-making traits only based on the analysis of a milk sample without the need of pedigree information. This information could be also used in future planning of specific breeding programs considering the importance of the cheese-making efficiency in dairy sheep and highlights the potential of phenotype imputation to leverage sample size on expensive, hard-to-measure phenotypes.

Seasonal Variations of Milk Characteristics and Cheesemaking Losses in the Manufacture of Parmigiano-Reggiano Cheese

2003 ◽  
Vol 27 ◽  
pp. 663-666 ◽  
Author(s):  
A. Summer ◽  
P. Franceschi ◽  
A. Bollini ◽  
P. Formaggioni ◽  
F. Tosi ◽  
...  
Keyword(s):  
Seasonal Variations ◽  
Parmigiano Reggiano ◽  
Milk Characteristics

Yields and components of yield of dry beans (Phaseolus Vulgaris L.) in the United Kingdom

1978 ◽  
Vol 90 (2) ◽  
pp. 291-297 ◽  
Author(s):  
R. C. Hardwick ◽  
J. M. Hardaker ◽  
N. L. Innes
Keyword(s):  
Phaseolus Vulgaris ◽  
Protein Content ◽  
Negative Correlation ◽  
Yield Components ◽  
Crude Protein ◽  
Plant Density ◽  
Phaseolus Vulgaris L ◽  
The United Kingdom ◽  
Controlled Environments ◽  
Seedling Cold Tolerance

SummaryExotic accessions of Phaseolus vulgaris selected for seedling cold tolerance by Austin & Maclean (1972) in a test in controlled environments were grown in a field experiment at Wellesbourne in 1974. Yields of up to 4·;7 t/ha at a plant density of 34 plants/m2 were obtained. In 1975, six selected accessions were grown at 21 plants/m2 at six different sites. Mean site yields ranged from 1·0 to 3·1 t/ha. The six accessions all had better emergence and higher yields than two commercial cultivars used as controls. The genotype × site interactions for yield (and for yield components) were small. The variation in yield between accessions (from 2·0 to 2·5 t/ha) was smaller than the variation in yield between sites. Variation in yield components tended to be additive between sites, and compensatory between accessions. There was a negative correlation between crude protein content and yield across accessions; the correlation between protein content and yield across sites was not significant. Accessions differed significantly in the amount of green leaf still attached to plants at harvest. This variation was not related to maturity as judged by moisture content of the seed. There was a negative correlation across accessions between the weight of leaf per plant at harvest and harvest index (the ratio of seed weight to stem weight).

Influence of milk somatic cell content on Parmigiano-Reggiano cheese yield

2015 ◽  
Vol 82 (2) ◽  
pp. 222-227 ◽  
Author(s):  
Andrea Summer ◽  
Piero Franceschi ◽  
Paolo Formaggioni ◽  
Massimo Malacarne
Keyword(s):  
Somatic Cell ◽  
Milk Fat ◽  
Crude Protein ◽  
Whey Proteins ◽  
Titratable Acidity ◽  
Cell Content ◽  
Significant Drop ◽  
True Protein ◽  
Morning Milk ◽  
Parmigiano Reggiano

The aim of this study was to determine the influence of the somatic cell content (SCC) of milk on Parmigiano-Reggiano cheese yield, produced in commercial cheese factories under field conditions. The study was carried out following the production of 56 batches of Parmigiano-Reggiano in 13 commercial cheese factories by processing milk collected from Italian Friesian cattle herds. The vat-milk (V-milk) used for making each cheese batch was obtained by mixing evening milk (partially skimmed following spontaneous separation of fat overnight, natural creaming) and morning milk. The batches of cheese produced were divided into 5 classes according to the SCC value of the evening milk determined prior to natural creaming (class 1, from 0 to 200 000; 2, 201 000–300 000; 3, 301 000–400 000; 4, 401 000–500 000; 5, over 501 000 cells/ml). The cheese yield was calculated as the amount of 24-h cheese, expressed in kilograms, obtained from 100 kg of V-milk (24 h ACY). The values of fat, crude protein, true protein, casein and 24 h ACY of V-milk were negatively correlated with the somatic cell score (SCS) of the evening milk. Conversely, a positive correlation was observed between chloride and SCS. Fat, protein fractions (crude protein, casein and whey proteins), P and titratable acidity of V-milk were positively correlated with its 24 h ACY, while chloride, pH and SCS showed a negative correlation. A significant drop in 24 h ACY was observed in classes 3, 4 and 5, therefore when the SCC of the evening milk exceeded 300 000 cells/ml. Finally a lower recovery of milk fat in cheese was observed as SCC of evening milk increase.

scholarly journals The effect of the stage of maturity of alfalfa (Medicago sativa L.) on the chemical composition and in sacco digestibility

2008 ◽  
Vol 56 (1) ◽  
pp. 55-64 ◽  
Author(s):  
Petr Doležal ◽  
Jiří Skládanka
Keyword(s):  
Organic Matter ◽  
Chemical Composition ◽  
Negative Correlation ◽  
Crude Protein ◽  
Fibre Content ◽  
Crude Fibre ◽  
Nitrogenous Substances ◽  
Organic Matter Digestibility ◽  
Crude Fibre Content ◽  
In Sacco

The influence of the stage of maturity of alfalfa on the chemical composition and in sacco digestibility was studied in a laboratory experiment. Alfalfa plants were analysed in 8 vegetation stages harvested in regular intervals before the beginning of bud setting until the fall of blossoms. The contents of nitrogenous substances, fat, crude fibre, ADF, NDF, Ca, P, Na, K and Mg were determined in the samples, and using the in sacco method also the organic matter digestibility in the rumen. Further we assessed the energy content and calculated the N−free extractives (BNLV) value. In some stages the chemical changes were monitored in the whole plant. It was discovered that during vegetation there was a statistically significant increase in the crude fibre content and in the ADF and NDF fractions and a reduction in nitrogenous substances. A strong negative correlation was detected between the stage of maturity of alfalfa and content of crude protein and net energy for lactation (r = −0.97 and r = −0.92, respectively). In the individual stages of vegetation the differences in the content of nitrogenous substances, fibre and fat were statistically significant (P < 0.05). The statistically highest content of crude protein (28.97%) was detected in the first stage before bud setting and the lowest (11.97%) in the stage after the fall of blossoms. Later vegetation also had a stronger depressive effect on the content of fat and NEL. The organic matter digestibility (P < 0.05) was the lowest in alfalfa in the last stage of sampling (62.6%) when it reached a mere 85.99% of the digestibility at the beginning of bud setting. The highest organic matter digestibility (72.80%) was detected in a sample of young alfalfa prior to bud setting. In the experiment we confirmed a strong and negative correlation (r = −0.97) between the crude fibre content and organic matter digestibility. The correlation was also strong between the stage of maturity of alfalfa and the content of magnesium (Mg).

scholarly journals MILK OF BLACK-WHITE COWS WITH DIFFERENT GENES OF CAPPA CASEIN AND DIACYLGLYCEROL OF O-ACYLTRANSFERASE FOR CHEESEMAKING

2020 ◽  
Vol 5 (2) ◽  
pp. 59-63
Author(s):  
Radik Shaydullin ◽  
Gazimzyan Sharafutdinov ◽  
Anastasiy Moskvicheva
Keyword(s):  
Dna Testing ◽  
Coagulation Time ◽  
Allelic Variants ◽  
Cheese Making ◽  
Black And White ◽  
Dgat1 Gene ◽  
White Breed ◽  
The Republic ◽  
Milk Coagulation ◽  
Time Type

The purpose of the research is improving the quality and technological properties of milk from black-and-white cows. The research was conducted on first-calf cows of a black-and-white breed in LLC «Dusym» of the Atninsky district of the Republic of Tatarstan. Three groups of experimental cows were formed depending on the genotype of CSN3 and DGAT1, which have equal lactation month. Cheese making milk obtained from cows with different allelic variants of the kappa-casein and diacylglycerol O-acyltransferase genes was studied. DNA testing was performed on the CSN3 and DGAT1 genes of experimental cows and allelic variants of these genes were determined by pol-ymerase chain reaction followed by analysis of restriction-site polymorphism. It was found that milk of cows with the genotype CSN3 AB and CSN3 BB, when exposed to rennet, showed a better yield of a dense casein clot (80 and 100%) and separation of serum (P <0.05), with a shorter coagulation time (20.3 and 16.5 min; P <0.05-0.01). Ac-cording to the DGAT1 gene, first-calf milk with the allelic variant DGAT1 AK and DGAT1 KK had the advantage, respectively, 86.7% and 85.7%, 24.0 and 25.7 minutes. The worst milk coagulation time is typical for CSN3 AA group – 29.5 minutes and DGAT1 AA one – 30.4 min. In terms of milk coagulation time, type II (15-40 min.) groups have the genotype CSN3 AB and CSN3 BB with the largest share of cows in the herd – 80.0 and 71.4% and with the genotype DGAT1 AK and DGAT1 KK – 86.6 and 85.7%, respectively. Thus, milk obtained from cows with the kappa-casein gene allele B and the diacylglycerol O-acyltransferase gene allele K gene in the genotype has the best cheese-making properties.

Casein retention in curd and loss of casein into whey at chymosin-induced coagulation of milk

2009 ◽  
Vol 77 (1) ◽  
pp. 71-76 ◽  
Author(s):  
Elin Hallén ◽  
Anne Lundén ◽  
Toomas Allmere ◽  
Anders Andrén
Keyword(s):  
Formation Process ◽  
Strong Correlation ◽  
Milk Protein ◽  
Protein Composition ◽  
Cheese Making ◽  
Milk Samples ◽  
Coagulation Process ◽  
Milk Coagulation ◽  
Β Lactoglobulin ◽  
Protein Genotype

Impact of milk protein composition on casein (CN) retention in curd during the milk coagulation process was studied using a model cheese making system. Individual milk samples from 110 cows in mid lactation of the Swedish Red and Swedish Holstein breeds with known genotypes of β-casein, κ-casein and β-lactoglobulin were defatted, coagulated with chymosin, subjected to syneresis and subsequent pressing simulated by centrifugation. The results indicated that κ-casein concentration of milk plays an important role in the curd formation process and initial syneresis (whey after cutting), whereas an increased CN ratio was associated with less casein in whey after simulated pressing. Increased κ-casein concentration of milk also characterized the milk samples with no measurable loss of casein in whey, compared with milk samples with casein lost in whey, both after cutting and after simulated pressing. Concentrations of αs1-casein, β-casein, and total casein in milk were positively associated with fresh curd yield, which showed a strong correlation with amount of casein retained in curd. No effect of protein genotype on fresh curd yield or casein in whey was found. The β-lactoglobulin BB genotype was associated with increased casein retention in curd, most likely due to the association of this genotype with CN ratio.

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