Cow milk protein quality and properties for optimal cheese production
The value of cheeses greatly increased over the time for economic,organoleptic and cultural reasons.The protein component and the related properties of cows milk play a relevant role incheese-making,mainly for the cheeses under the Protected Designation of Origin (PDO) status in European Union.In fact,cheese-making process of PDO requires a milk with specific traits:i) organoleptic features linked to the milk origin (e.g.breed,feeding system,geographical area); ii) a good aptitude to be transformed in cheese (e.g.renneting properties) according the natural dairy process.Among the factors that affect milk protein,the genetic aspect has indisputable major importance,butphysiology,environment and management are the most influential in the short-medium period.The stage of lactation determines changes in the milk protein concentration,but has little influence on its composition.Mastitis,and in general diseases,alter the milk protein content,its profile and the milk coagulation properties (MCP) through the consequences caused by the inflammatory cascade.Heat stress and long photoperiod reduce the concentration of milk proteins,moreover heat stress alters the caseins content and worsens MCP.Nutrition can play a relevant effect,mainly exerted through variations in the amount and source of energy and protein.An increase of metabolizable energy in the diet increases the protein content and MCP,whereas very low intakes of metabolizable energy and/or metabolizable protein have an opposite effect.Moreover,diet defects responsible of imbalanced rumen fermentations are associated with the reduction of titratable acidity and worsening of MCP.Because the milk protein composition and properties change frequently in the farm,easier,economic and accurate tests are necessary to replace the well-known methods that require an excessive time of analysis.Mid-infrared spectroscopy is a promising technique in this context,with a good accuracy and flexibility.Therefore,theonline assessment (at farm or dairy level)of samples withthis technology,could havea relevant role in the modern cheese-making process.
milk protein casein renneting feature cheese-making properties dairy
Erminio Trevisi Luigi Calamari
Istituto di Zootecnica, Facoltà di Agraria, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84,
国际会议
3rd International Symposium on Dairy Cow Nutrition and Milk Quality(第三届“奶牛营养与牛奶质量国际研讨会)
北京
英文
104-118
2013-05-11（万方平台首次上网日期，不代表论文的发表时间）