Hostname: page-component-cd9895bd7-mkpzs Total loading time: 0 Render date: 2024-12-28T01:59:29.386Z Has data issue: false hasContentIssue false
  • English
  • Français

Influence of micellar calcium and phosphorus on rennet coagulation properties of cows milk

Published online by Cambridge University Press:  17 December 2013

Massimo Malacarne ,
Piero Franceschi ,
Paolo Formaggioni ,
Sandro Sandri ,
Primo Mariani  and
Andrea Summer
Massimo Malacarne*
Affiliation:
Department of Food Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy
Piero Franceschi
Affiliation:
Department of Food Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy
Paolo Formaggioni
Affiliation:
Department of Food Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy
Sandro Sandri
Affiliation:
Centro Servizi per l'Agroalimentare, Via Torelli 17, I-43123 Parma, Italy
Primo Mariani
Affiliation:
Department of Food Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy
Andrea Summer
Affiliation:
Department of Food Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy
*
*For correspondence; e-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

The main requirement for milk processed in most cheese typologies is its rennet coagulation ability. Despite the increasing number of studies, the causes for abnormal coagulation of milk are not fully understood. The aim of this study was to ascertain relationships between milk characteristics and its rennet coagulation ability, focusing on the influence of calcium (Ca) and phosphorus (P). Ca and P are essential constituents of the micelles. Micellar P can be present as part of colloidal calcium phosphate (inorganic-P) or covalently bound to caseins as phosphate groups (casein-P). Eighty one herd milk samples (SCC<400 000 cell/ml) were classified as Optimal (8), Suboptimal (39) Poor (29) and Non-coagulating milk (5), according to their rennet coagulation parameters as assessed by lactodynamographic test. Samples were analysed for their chemical composition (basic composition, protein fractions, minerals and salt equilibria), physicochemical parameters (pH and titratable acidity) and rheological properties. Optimal milk was characterised by the highest contents of major constituents, protein fractions and minerals, lowest content of chloride and highest values of titratable acidity. Non-coagulating milk was characterised by the highest values of pH and the lowest of titratable acidity. At micellar level, Optimal milk showed the highest values of colloidal Ca, casein-P and colloidal Mg (g/100 g casein), while Non-coagulating milk showed the lowest values. Interestingly, there was no statistical difference regarding the content of colloidal inorganic-P (g/100 g casein) between Optimal and Non-coagulating milks. Overall, high mineralisation of the micelle (expressed as g inorganic-P/100 g casein) positively affect its rennetability. However, excessive mineralisation could lead to a reduction of the phosphate groups (g casein-P/100 g casein) available for curd formation.

Keywords

cowsherd milkrennet coagulationcasein micellecalciumphosphorus
Type
Research Article
Information
Journal of Dairy Research , Volume 81 , Issue 2 , May 2014 , pp. 129 - 136
Copyright
Copyright © Proprietors of Journal of Dairy Research 2013 

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

Allen, RJL 1940 The estimation of phosphorous. Biochemical Journal 34 858–856Google Scholar
Andrews, AT 1983 Proteinases in normal bovine milk and their action on the caseins. Journal of Dairy Research 50 45–55Google Scholar
Annibaldi, S 1973 Application of lactodynamography, gelometry and tensiometry in the evaluation of the aptitude of milk to cheesemaking. In Proceedings, Corso Aggiornamento Tecnico Produzione Parmigiano-Reggiano, pp. 129–145 (Ed. Parmigiano-Reggiano, Consorzio). Reggio Emilia: AgeGoogle Scholar
Annibaldi, S, Ferri, G & Mora, R 1977 Nuovi orientamenti nella valutazione tecnica del latte: tipizzazione lattodinamografica. Scienza e Tecnica Lattiero-Casearia 28 115–126Google Scholar
Anonymous 1963 Titratable acidity evaluation with the Soxhlet-Henkel (SH) method. Milchwissenschaft 18 520Google Scholar
Aschaffenburg, R & Drewry, J 1959 New procedure for the routine determination of the various non-casein proteins of milk. Proceedings, 15th International Dairy Congress 3 1631–1637Google Scholar
Auldist, MJ, Johnston, KA, White, NJ, Fitzsimons, WP & Boland, MJ 2004 A comparison of the composition, coagulation characteristics and cheesemaking capacity of milk from Friesian and Jersey dairy cows. Journal of Dairy Research 71 51–57CrossRefGoogle ScholarPubMed
Biggs, DA 1978 Instrumental infrared estimation of fat, protein and lactose in milk: collaborative study. Journal of the Association of Official Analytical Chemists 61 1015–1034Google ScholarPubMed
Bittante, G, Penasa, M & Cecchinato, A 2012 Genetics and modeling of milk coagulation properties. Journal of Dairy Science 95 6843–6870Google Scholar
Bonaga, G & Mascolo, V 1977 I lipidi polari del latte: i fosfolipidi del latte nella zona di produzione del Parmigiano-Reggiano. Scienza e Tecnica Lattiero-Casearia 28 257–265Google Scholar
Cassandro, M, Comin, A, Ojala, M, Dal Zotto, R, De Marchi, M, Gallo, L, Carnier, P & Bittante, G 2008 Genetic parameters of milk coagulation properties and their relationships with milk yield and quality traits in Italian Holstein cows. Journal of Dairy Science 91 371–376CrossRefGoogle ScholarPubMed
Comin, A, Cassandro, M, Chessa, S, Ojala, M, Dal Zotto, R, De Marchi, M, Carnier, P, Gallo, L, Pagnacco, G & Bittante, G 2008 Effects of composite β- and k-casein genotypes on milk coagulation, quality, and yield traits in Italian Holstein cows. Journal of Dairy Science 91 4022–4027Google Scholar
De Man, JM 1962 Measurement of the partition of some milk constituents between the dissolved and colloidal phases. Journal of Dairy Research 29 279–283CrossRefGoogle Scholar
Eberhart, RJ, Hutchinson, LS & Spencer, SB 1982 Relationships of bulk tank somatic cell counts to prevalence of intramammary infection and indices of herd production. Journal of Food Protection 45 1125–1128CrossRefGoogle ScholarPubMed
Fleminger, G, Ragones, H, Merin, U, Silanikove, N & Leitner, G 2013 Low molecular mass peptides generated by hydrolysis of casein impair rennet coagulation of milk. International Dairy Journal 30 74–78Google Scholar
Formaggioni, P, Sandri, S, Franceschi, P, Malacarne, M & Mariani, P 2005 Milk acidity, curd firming time, curd firmness and protein and fat losses in the Parmigiano-Reggiano cheesemaking. Italian Journal of Animal Science 4 (Suppl. 2) 239–241CrossRefGoogle Scholar
Frederiksen, PD, Andersen, KK, Hammershøj, M, Poulsen, HD, Sørensen, J, Bakman, M, Qvist, KB & Larsen, LB 2011 Composition and effect of blending of noncoagulating, poorly coagulating, and well-coagulating bovine milk from individual Danish Holstein cows. Journal of Dairy Science 94 4787–4799Google Scholar
Gaucheron, F 2005 The minerals of milk. Reproduction Nutrition Development 45 473–483Google Scholar
Green, ML & Grandison, AS 1993 Secondary (non-enzymatic) phase of rennet coagulation and post-coagulation phenomena. In Cheese: chemistry, physics and microbiology, Vol. 1, pp. 101–140 (Ed. Fox, PF). London: Chapman & HallGoogle Scholar
Horne, DS 1998 Casein interactions: casting light on the black boxes, the structure in dairy products. International Dairy Journal 8 171–177CrossRefGoogle Scholar
IDF 2008 Milk and Milk Products Guidance on Sampling. International Dairy Federation. Standard No. 50. Brussels, Belgium: FIL-IDFGoogle Scholar
Ikonen, T, Ahlfors, K, Kempe, R, Ojala, M & Ruottinen, O 1999 Genetic Parameters for the Milk Coagulation Properties and Prevalence of Noncoagulating Milk in Finnish Dairy Cows. Journal of Dairy Science 82 205–214Google Scholar
Ikonen, T, Morri, S, Tyrisevä, A-M, Ruottinen, O & Ojala, M 2004 Genetic and phenotypic correlations between milk coagulation properties, milk production traits, somatic cell count, casein content and pH of milk. Journal of Dairy Science 87 458–467Google Scholar
Jensen, HB, Holland, JW, Poulsen, NA & Larsen, LB 2012a Milk protein genetic variants and isoforms identified in bovine milk representing extremes coagulation properties. Journal of Dairy Science 95 2891–2903Google Scholar
Jensen, HB, Poulsen, NA, Andersen, KK, Hammershøj, M, Poulsen, HD & Larsen, LB 2012b Distinct composition of bovine milk from Jersey and Holstein-Friesian cows with good, poor, or noncoagulation properties as reflected in protein genetic variants and isoforms. Journal of Dairy Science 95 6905–6917Google Scholar
Jõudu, I, Henno, M, Kaart, T, Püssa, T & Kärt, O 2008 The effect of milk protein contents on the rennet coagulation of milk from individual dairy cows. International Dairy Journal 18 964–967Google Scholar
Kriščiunaite, T, Stulova, I, Taivosalo, A, Laht, TM & Vilu, R 2012 Composition and renneting properties of raw bulk milk in Estonia. International Dairy Journal 23 45–52CrossRefGoogle Scholar
Leitner, G, Krifucks, O, Merin, U, Lavi, Y & Silanikove, N 2006 Interactions between bacteria type, proteolysis of casein and physico-chemical properties of bovine milk. International Dairy Journal 16 648–654Google Scholar
Leitner, G, Silanikove, N, Jacobi, S, Weisblit, L, Bernstein, S & Merin, U 2008 The influence of storage on the farm and in dairy silos on milk quality for cheese production. International Dairy Journal 18 109–113Google Scholar
Malacarne, M, Fieni, S, Tosi, F, Franceschi, P, Formaggioni, P & Summer, A 2005 Seasonal variations of the rennet-coagulation properties of herd milks in Parmigiano-Reggiano cheese manufacture: comparison between Italian Friesian and Italian Brown cattle breeds. Italian Journal of Animal Science 4 (Suppl. 2) 242–244Google Scholar
Malacarne, M, Summer, A, Fossa, E, Formaggioni, P, Franceschi, P, Pecorari, M & Mariani, P 2006 Composition, coagulation properties and Parmigiano-Reggiano cheese yield of Italian Brown and Italian Friesian herd milks. Journal of Dairy Research 73 171–177Google Scholar
Mariani, P, Summer, A, Formaggioni, P, Malacarne, M & Battistotti, B 2001 Remarks about the main dairy-technological requisites of milk for grana cheese production. Scienza e Tecnica Lattiero-Casearia 52 49–91Google Scholar
Martin, B, Chamba, JF, Coulon, JB & Perreard, E 1997 Effect of milk chemical composition and clotting characteristics on chemical and sensory properties of Reblochon de Savoie cheese. Journal of Dairy Research 64 157–162Google Scholar
McMahon, DJ & Brown, RJ 1982 Evaluation of Formagraph for comparing rennet solutions. Journal of Dairy Science 65 1639–1642Google Scholar
Okigbo, LM, Richardson, GH, Brown, RJ & Ernstrom, CA 1985 Coagulation properties of abnormal and normal milk from individual cows quarters. Journal of Dairy Science 68 1893–1896CrossRefGoogle Scholar
Ostersen, SJ, Foldager, J & Hermansen, JE 1997 Effect of stage of lactation, milk protein genotype and body condition at calving on protein composition and renneting properties of bovine milk. Journal of Dairy Research 64 207–219Google Scholar
Patel, RS & Reuter, H 1986 Effect of sodium, calcium and inorganic phosphate on properties of rennet coagulated milk. Lebensmittel-Wissenschaft-und-Technologie 19 288–291Google Scholar
Pearse, MJ, Linklater, PM, Hall, RJ & Mackinlay, AG 1986 Effect of casein micelle composition and casein dephosphorylation on coagulation and syneresis. Journal of Dairy research 53 381–390Google Scholar
Pecorari, M 1984 Aspetti tecnici ed operativi del pagamento del latte a qualità in provincia di Parma. Scienza e Tecnica Lattiero-Casearia 35 231–244Google Scholar
Savini, E 1946 Analysis of Milk and Dairy Products. Milano: HoepliGoogle Scholar
Schmidt-Madsen, P 1975 Fluoro-opto-electronic cell-counting on milk. Journal of Dairy Research 42 227–239Google Scholar
Tedeschi, G, Malacarne, M, Tosi, F & Sandri, S 2010 Osservazioni sull'andamento delle principali caratteristiche casearie del latte per Parmigiano-Reggiano dal 2004 al 2008. Scienza e Tecnica Lattiero-Casearia 61 29–45Google Scholar
Tsioulpas, A, Lewis, MJ & Grandison, AS 2007 Effect of minerals on casein micelle stability. Journal Dairy Research 74 167–173Google Scholar
Vallas, M, Kaart, T, Värv, S, Pärna, K, Jõudu, I, Viinalass, H & Pärna, E 2012 Composite β-k-casein genotype and their effect on composition and coagulation of milk from estonian Holstein cows. Journal of Dairy Science 95 6760–6769Google Scholar
van Boeckel, MAJS & Crijns, CL 1994 Behaviour of the proteose-peptone fraction during renneting of milk. Netherland Milk Dairy Journal 48 117–126Google Scholar
Verdier-Metz, I, Coulon, JB, Pradel, P, Viallon, C & Berdague, JL 1998 Effect of forage conservation (hay or silage) and cow breed on the coagulation properties of milk on the characteristics of ripened cheese. Journal of Dairy Research 65 9–21Google Scholar
White, JCD & Davies, DT 1958 The relation between the chemical composition of milk and the stability of the caseinate complex. I. General introduction, description of samples, methods and chemical composition of samples. Journal of Dairy Research 25 236–255Google Scholar