Seasonal Effect on Milk Composition, Somatic Cell Content and Milk Coagulation Properties of Italian Holstein-Friesian Cows
This study investigated the seasonal effect on composition, somatic cell content and coagulation properties of bovine milk during two different periods of the year (summer and autumn). 592 samples of raw milk from Italian Holstein-Friesian cows from different locations in the Veneto region, Italy, w...
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| Veröffentlicht in: | Emirates Journal of Food and Agriculture 2018-12, Vol.30 (12), p.998-1005 |
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| creator | Simone, Beux Martino, Cassandro Aparecido de, Lima Vanderlei Nogueira Alessandro, Zielinski Acácio Antonio Ferreira Nina, Waszczynskyj |
| description | This study investigated the seasonal effect on composition, somatic cell content and coagulation properties of bovine milk during two different periods of the year (summer and autumn). 592 samples of raw milk from Italian Holstein-Friesian cows from different locations in the Veneto region, Italy, were collected. The samples were submitted to the following analyses: fat, protein, casein and lactose percentages and pH by infrared spectroscopy; somatic cell counting by optical fluorescence and milk coagulation properties expressed in rennet coagulation time (RCT, min) and curd firmness or consistency 30 minutes after the addition of rennet (a30, mm) by lactodinamography. The index of the aptitude of milk to coagulate (IAC) was also determined from the lactodinamographic parameters that were obtained. To verify the environmental conditions, the temperature humidity index (THI) was calculated for each collection period. No significant difference (p |
| doi_str_mv | 10.9755/ejfa.2018.v30.i12.1865 |
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| fullrecord | <record><control><sourceid>gale_proqu</sourceid><recordid>TN_cdi_proquest_journals_2184025196</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><galeid>A607284497</galeid><sourcerecordid>A607284497</sourcerecordid><originalsourceid>FETCH-LOGICAL-c312t-cc4be98ff18416f2e306cfcaeb7594f363a05a98a56d28784f83e4d7d57ba3ae3</originalsourceid><addsrcrecordid>eNo9kV1LHDEUhgepUFH_Qgl4JThjPieZSxm0LioKVvAunM0mS2w22SbZfuCf7wxbe3UO53144fA0zReCu0EKcWnfHHQUE9X9ZLjzhHZE9eKgOaJYDi0WTH36v9PXz81pKX6JOZdMSEGOmvdnCyVFCOjaOWsqShE9-PAdjWmzTcVXn-IFek4bqN6g0YYwJbHaWBHE1QcK612AGUVPOW1trt4WlBxaVAgeIrpNoVTrY3uTp2S-jOlXOWkOHYRiT__N4-bl5vrbeNveP35djFf3rWGE1tYYvrSDco4oTnpHLcO9cQbsUoqBO9YzwAIGBaJfUSUVd4pZvpIrIZfAwLLj5mzfu83px86Wqt_SLk8_F02nTkwFGfqJOt9TawhW-2jmN3_XNexK0XdPC33VY0kV54Oc2H7PmpxKydbpbfYbyH80wXr2omcvevaiJy968qJnL-wvakWDZw</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2184025196</pqid></control><display><type>article</type><title>Seasonal Effect on Milk Composition, Somatic Cell Content and Milk Coagulation Properties of Italian Holstein-Friesian Cows</title><source>DOAJ Directory of Open Access Journals</source><source>EZB-FREE-00999 freely available EZB journals</source><creator>Simone, Beux ; Martino, Cassandro ; Aparecido de, Lima Vanderlei ; Nogueira Alessandro, Zielinski Acácio Antonio Ferreira ; Nina, Waszczynskyj</creator><creatorcontrib>Simone, Beux ; Martino, Cassandro ; Aparecido de, Lima Vanderlei ; Nogueira Alessandro, Zielinski Acácio Antonio Ferreira ; Nina, Waszczynskyj</creatorcontrib><description>This study investigated the seasonal effect on composition, somatic cell content and coagulation properties of bovine milk during two different periods of the year (summer and autumn). 592 samples of raw milk from Italian Holstein-Friesian cows from different locations in the Veneto region, Italy, were collected. The samples were submitted to the following analyses: fat, protein, casein and lactose percentages and pH by infrared spectroscopy; somatic cell counting by optical fluorescence and milk coagulation properties expressed in rennet coagulation time (RCT, min) and curd firmness or consistency 30 minutes after the addition of rennet (a30, mm) by lactodinamography. The index of the aptitude of milk to coagulate (IAC) was also determined from the lactodinamographic parameters that were obtained. To verify the environmental conditions, the temperature humidity index (THI) was calculated for each collection period. No significant difference (p <0.05) was observed between protein, casein, lactose and pH in the samples collected in the summer and the autumn. However, the results for somatic cells, RCT, a30 and IAC were significantly different, with lower results in the summer. Over all the total samples analysed, 41.2% showed a milk that did not coagulate in the 30 minutes, with a higher percentage for samples collected in the summer and during this period presented lower results to of RCT, a30 and IAC; the THI values, as expected, were higher in the summer than in the autumn. The THI presented statistically different means (p <0.05), which were 73.24 in the summer and 57.43 in the autumn. Milk with this characteristic is not suitable for cheese production; however, it is suitable to produce fluid milk, or for other derivatives where enzymatic coagulation is not part of the process.</description><identifier>ISSN: 2079-052X</identifier><identifier>EISSN: 2079-0538</identifier><identifier>DOI: 10.9755/ejfa.2018.v30.i12.1865</identifier><language>eng</language><publisher>Sofia: College of Food & Agriculture, United Arab Emirates University</publisher><subject>Analysis ; Autumn ; Casein ; Cheese ; Coagulation ; Composition effects ; Cow's milk ; Curd ; Dairy cattle ; Dairy industry ; Dairy products ; Dairy products industry ; Environmental conditions ; Environmental quality ; Enzymes ; Firmness ; Fluorescence ; Holstein Friesian cattle ; Humidity ; Infrared analysis ; Infrared spectroscopy ; Laboratories ; Lactose ; Mathematical analysis ; Milk ; Milk proteins ; Optical properties ; pH effects ; Physiological aspects ; Proteins ; Quality ; Raw milk ; Somatic cells ; Spectroscopy ; Spectrum analysis ; Standard deviation ; Statistical methods ; Summer ; Temperature</subject><ispartof>Emirates Journal of Food and Agriculture, 2018-12, Vol.30 (12), p.998-1005</ispartof><rights>COPYRIGHT 2018 College of Food & Agriculture, United Arab Emirates University</rights><rights>2018. This work is published under https://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,864,27924,27925</link.rule.ids></links><search><creatorcontrib>Simone, Beux</creatorcontrib><creatorcontrib>Martino, Cassandro</creatorcontrib><creatorcontrib>Aparecido de, Lima Vanderlei</creatorcontrib><creatorcontrib>Nogueira Alessandro, Zielinski Acácio Antonio Ferreira</creatorcontrib><creatorcontrib>Nina, Waszczynskyj</creatorcontrib><title>Seasonal Effect on Milk Composition, Somatic Cell Content and Milk Coagulation Properties of Italian Holstein-Friesian Cows</title><title>Emirates Journal of Food and Agriculture</title><description>This study investigated the seasonal effect on composition, somatic cell content and coagulation properties of bovine milk during two different periods of the year (summer and autumn). 592 samples of raw milk from Italian Holstein-Friesian cows from different locations in the Veneto region, Italy, were collected. The samples were submitted to the following analyses: fat, protein, casein and lactose percentages and pH by infrared spectroscopy; somatic cell counting by optical fluorescence and milk coagulation properties expressed in rennet coagulation time (RCT, min) and curd firmness or consistency 30 minutes after the addition of rennet (a30, mm) by lactodinamography. The index of the aptitude of milk to coagulate (IAC) was also determined from the lactodinamographic parameters that were obtained. To verify the environmental conditions, the temperature humidity index (THI) was calculated for each collection period. No significant difference (p <0.05) was observed between protein, casein, lactose and pH in the samples collected in the summer and the autumn. However, the results for somatic cells, RCT, a30 and IAC were significantly different, with lower results in the summer. Over all the total samples analysed, 41.2% showed a milk that did not coagulate in the 30 minutes, with a higher percentage for samples collected in the summer and during this period presented lower results to of RCT, a30 and IAC; the THI values, as expected, were higher in the summer than in the autumn. The THI presented statistically different means (p <0.05), which were 73.24 in the summer and 57.43 in the autumn. Milk with this characteristic is not suitable for cheese production; however, it is suitable to produce fluid milk, or for other derivatives where enzymatic coagulation is not part of the process.</description><subject>Analysis</subject><subject>Autumn</subject><subject>Casein</subject><subject>Cheese</subject><subject>Coagulation</subject><subject>Composition effects</subject><subject>Cow's milk</subject><subject>Curd</subject><subject>Dairy cattle</subject><subject>Dairy industry</subject><subject>Dairy products</subject><subject>Dairy products industry</subject><subject>Environmental conditions</subject><subject>Environmental quality</subject><subject>Enzymes</subject><subject>Firmness</subject><subject>Fluorescence</subject><subject>Holstein Friesian cattle</subject><subject>Humidity</subject><subject>Infrared analysis</subject><subject>Infrared spectroscopy</subject><subject>Laboratories</subject><subject>Lactose</subject><subject>Mathematical analysis</subject><subject>Milk</subject><subject>Milk proteins</subject><subject>Optical properties</subject><subject>pH effects</subject><subject>Physiological aspects</subject><subject>Proteins</subject><subject>Quality</subject><subject>Raw milk</subject><subject>Somatic cells</subject><subject>Spectroscopy</subject><subject>Spectrum analysis</subject><subject>Standard deviation</subject><subject>Statistical 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Effect on Milk Composition, Somatic Cell Content and Milk Coagulation Properties of Italian Holstein-Friesian Cows</title><author>Simone, Beux ; Martino, Cassandro ; Aparecido de, Lima Vanderlei ; Nogueira Alessandro, Zielinski Acácio Antonio Ferreira ; Nina, Waszczynskyj</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c312t-cc4be98ff18416f2e306cfcaeb7594f363a05a98a56d28784f83e4d7d57ba3ae3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Analysis</topic><topic>Autumn</topic><topic>Casein</topic><topic>Cheese</topic><topic>Coagulation</topic><topic>Composition effects</topic><topic>Cow's milk</topic><topic>Curd</topic><topic>Dairy cattle</topic><topic>Dairy industry</topic><topic>Dairy products</topic><topic>Dairy products industry</topic><topic>Environmental conditions</topic><topic>Environmental quality</topic><topic>Enzymes</topic><topic>Firmness</topic><topic>Fluorescence</topic><topic>Holstein Friesian cattle</topic><topic>Humidity</topic><topic>Infrared analysis</topic><topic>Infrared spectroscopy</topic><topic>Laboratories</topic><topic>Lactose</topic><topic>Mathematical analysis</topic><topic>Milk</topic><topic>Milk proteins</topic><topic>Optical properties</topic><topic>pH effects</topic><topic>Physiological aspects</topic><topic>Proteins</topic><topic>Quality</topic><topic>Raw milk</topic><topic>Somatic cells</topic><topic>Spectroscopy</topic><topic>Spectrum analysis</topic><topic>Standard deviation</topic><topic>Statistical methods</topic><topic>Summer</topic><topic>Temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Simone, Beux</creatorcontrib><creatorcontrib>Martino, Cassandro</creatorcontrib><creatorcontrib>Aparecido de, Lima Vanderlei</creatorcontrib><creatorcontrib>Nogueira Alessandro, Zielinski Acácio 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Vanderlei</au><au>Nogueira Alessandro, Zielinski Acácio Antonio Ferreira</au><au>Nina, Waszczynskyj</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Seasonal Effect on Milk Composition, Somatic Cell Content and Milk Coagulation Properties of Italian Holstein-Friesian Cows</atitle><jtitle>Emirates Journal of Food and Agriculture</jtitle><date>2018-12-01</date><risdate>2018</risdate><volume>30</volume><issue>12</issue><spage>998</spage><epage>1005</epage><pages>998-1005</pages><issn>2079-052X</issn><eissn>2079-0538</eissn><abstract>This study investigated the seasonal effect on composition, somatic cell content and coagulation properties of bovine milk during two different periods of the year (summer and autumn). 592 samples of raw milk from Italian Holstein-Friesian cows from different locations in the Veneto region, Italy, were collected. The samples were submitted to the following analyses: fat, protein, casein and lactose percentages and pH by infrared spectroscopy; somatic cell counting by optical fluorescence and milk coagulation properties expressed in rennet coagulation time (RCT, min) and curd firmness or consistency 30 minutes after the addition of rennet (a30, mm) by lactodinamography. The index of the aptitude of milk to coagulate (IAC) was also determined from the lactodinamographic parameters that were obtained. To verify the environmental conditions, the temperature humidity index (THI) was calculated for each collection period. No significant difference (p <0.05) was observed between protein, casein, lactose and pH in the samples collected in the summer and the autumn. However, the results for somatic cells, RCT, a30 and IAC were significantly different, with lower results in the summer. Over all the total samples analysed, 41.2% showed a milk that did not coagulate in the 30 minutes, with a higher percentage for samples collected in the summer and during this period presented lower results to of RCT, a30 and IAC; the THI values, as expected, were higher in the summer than in the autumn. The THI presented statistically different means (p <0.05), which were 73.24 in the summer and 57.43 in the autumn. Milk with this characteristic is not suitable for cheese production; however, it is suitable to produce fluid milk, or for other derivatives where enzymatic coagulation is not part of the process.</abstract><cop>Sofia</cop><pub>College of Food & Agriculture, United Arab Emirates University</pub><doi>10.9755/ejfa.2018.v30.i12.1865</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Analysis Autumn Casein Cheese Coagulation Composition effects Cow's milk Curd Dairy cattle Dairy industry Dairy products Dairy products industry Environmental conditions Environmental quality Enzymes Firmness Fluorescence Holstein Friesian cattle Humidity Infrared analysis Infrared spectroscopy Laboratories Lactose Mathematical analysis Milk Milk proteins Optical properties pH effects Physiological aspects Proteins Quality Raw milk Somatic cells Spectroscopy Spectrum analysis Standard deviation Statistical methods Summer Temperature |
| title | Seasonal Effect on Milk Composition, Somatic Cell Content and Milk Coagulation Properties of Italian Holstein-Friesian Cows |
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