Hostname: page-component-cd9895bd7-hc48f Total loading time: 0 Render date: 2024-12-26T12:40:40.543Z Has data issue: false hasContentIssue false
  • English
  • Français

Seasonal changes in the technological and compositional quality of ewe's raw milks from commercial flocks under part-time grazing

Published online by Cambridge University Press:  12 June 2009

Ana I Nájera ,
Luis JR Barron ,
Patricia Ribeiro ,
Fanny Pèlissier ,
Eunate Abilleira ,
Francisco J Pérez-Elortondo ,
Marta Albisu ,
Jesús Salmerón ,
Juan C Ruiz de Gordoa  and
Mailo Virto
...Show all authors
Ana I Nájera
Affiliation:
Tecnología de Alimentos, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Paseo de la Universidad 7, 01006Vitoria-Gasteiz, Spain
Luis JR Barron*
Affiliation:
Tecnología de Alimentos, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Paseo de la Universidad 7, 01006Vitoria-Gasteiz, Spain
Patricia Ribeiro
Affiliation:
Bioquímica y Biología Molecular, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Paseo de la Universidad 7, 01006Vitoria-Gasteiz, Spain
Fanny Pèlissier
Affiliation:
Nutrición y Bromatología, Facultad de Farmacia. Universidad del País Vasco/Euskal Herriko Unibertsitatea, Paseo de la Universidad 7, 01006Vitoria-Gasteiz, Spain
Eunate Abilleira
Affiliation:
Tecnología de Alimentos, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Paseo de la Universidad 7, 01006Vitoria-Gasteiz, Spain
Francisco J Pérez-Elortondo
Affiliation:
Nutrición y Bromatología, Facultad de Farmacia. Universidad del País Vasco/Euskal Herriko Unibertsitatea, Paseo de la Universidad 7, 01006Vitoria-Gasteiz, Spain
Marta Albisu
Affiliation:
Nutrición y Bromatología, Facultad de Farmacia. Universidad del País Vasco/Euskal Herriko Unibertsitatea, Paseo de la Universidad 7, 01006Vitoria-Gasteiz, Spain
Jesús Salmerón
Affiliation:
Nutrición y Bromatología, Facultad de Farmacia. Universidad del País Vasco/Euskal Herriko Unibertsitatea, Paseo de la Universidad 7, 01006Vitoria-Gasteiz, Spain
Juan C Ruiz de Gordoa
Affiliation:
Bioquímica y Biología Molecular, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Paseo de la Universidad 7, 01006Vitoria-Gasteiz, Spain
Mailo Virto
Affiliation:
Bioquímica y Biología Molecular, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Paseo de la Universidad 7, 01006Vitoria-Gasteiz, Spain
Luis Oregi
Affiliation:
Instituto Vasco de Investigación y Desarrollo Agrario, Neiker, Granja Modelo de Arkaute, P.O. Box 46, 01080, Vitoria-Gasteiz, Spain
Roberto Ruiz
Affiliation:
Instituto Vasco de Investigación y Desarrollo Agrario, Neiker, Granja Modelo de Arkaute, P.O. Box 46, 01080, Vitoria-Gasteiz, Spain
Mertxe de Renobales*
Affiliation:
Bioquímica y Biología Molecular, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Paseo de la Universidad 7, 01006Vitoria-Gasteiz, Spain
*
*For correspondence; e-mail: [email protected] (Luis JR Barron). [email protected] (Mertxe de Renobales)
*For correspondence; e-mail: [email protected] (Luis JR Barron). [email protected] (Mertxe de Renobales)
Get access Rights & Permissions [Opens in a new window]

Abstract

Rennet coagulation parameters, curd texture and gross compositional variables were studied in ewes' raw milk samples from nine commercial flocks using different concentrate:forage ratios and grazing times. From early lactation to March flocks were fed concentrate pellets and hay whereas from April to the end of lactation flocks were allowed to graze from 6 to 19 h/day receiving concentrate supplementation in the morning and evening. Milk from late-lactation flocks, when allowed to graze, showed higher content of fat, dry matter, protein, casein, soluble protein, total calcium, curd firmness and curd resistance to compression than the milk from early lactation flocks. Higher total calcium content and lower fat content were found when the early lactation flocks were fed high concentrate:forage ratio than when the flocks were fed low ratio. Curd firmness were lower for milk from flocks fed high concentrate:forage ratio, and the curd resistance to compression was greater, than for milk from flocks fed low ratio. At late lactation, when flocks grazed for a long time per day the total calcium content was higher than when the flocks grazed for a short time per day. Principal component analysis showed that protein and fat content were highly correlated with coagulum and curd firmness, whereas total calcium content was highly correlated with curd resistance to compression, and milk pH with rennet coagulation time.

Keywords

Seasonal changesewe's milkmilk compositionrennet coagulationcurd texture
Type
Research Article
Information
Journal of Dairy Research , Volume 76 , Issue 3 , August 2009 , pp. 301 - 307
Copyright
Copyright © Proprietors of Journal of Dairy Research 2009

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

Auldist, M, 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
Auldist, M, Mullins, C, O'Brien, B, O'Kennedy, BT & Guinee, T 2002 Effect of cow breed on milk coagulation properties. Milchwissenschaft-Milk Science International 57 140–143Google Scholar
Auldist, MJ, Walsh, BJ & Thomson, NA 1998 Seasonal and lactational influences on bovine milk composition in New Zaealand. Journal of Dairy Research 65 401–411CrossRefGoogle Scholar
Barron, LJR, Fernández de Labastida, E, Perea, S, Chávarri, F, de Vega, C, Vicente, MS, Torres, MI, Nájera, AI, Virto, M, Santisteban, A, Pérez-Elortondo, FJ, Albisu, M, Salmerón, J, Mendía, C, Torre, P, Ibáñez, FC & de Renobales, M 2001 Seasonal changes in the composition of bulk raw ewe's milk used for Idiazabal cheese manufacture. International Dairy Journal 11 771–778CrossRefGoogle Scholar
Berry, NR, Bueler, T, Jewell, PL, Sutter, F & Kreuzer, M 2001 The effect of supplementary feeding on composition and renneting properties of milk from cows rotationally grazed at high altitude. Milchwissenschaft-Milk Science International 56 123–126Google Scholar
Bovolenta, S, Ventura, W & Malossini, F 2002 Dairy cows grazing an alpine pasture: effect of pattern of supplement allocation on herbage intake, body condition, milk yield and coagulation properties. Animal Research 51 15–23CrossRefGoogle Scholar
Celik, S & Ozdemir, S 2003 Chemical composition and major minerals of Awassi sheep milk during lactation. Milchwissenschaft 58 373–375Google Scholar
Chilliard, Y & Ferlay, A 2004 Dietary lipids and forages interactions on cow and goat milk fatty acid composition and sensory properties. Reproduction, Nutrition, Development 44 467–492CrossRefGoogle ScholarPubMed
Coulon, JB, Delacroix-Buchet, A, Martin, B & Pirisi, A 2004 Relationships between ruminant management and sensory characteristics of cheeses: a review. Lait 84 221–224CrossRefGoogle Scholar
Coulon, JB, Verdier, I, Pradel, P & Almena, M 1998 Effect of lactation stage on the cheesemaking properties of milk and the quality of Saint-Nectaire-type cheese. Journal of Dairy Research 65 295–305CrossRefGoogle ScholarPubMed
De la Fuente, MA, Carazo, B & Juárez, M 1997 Determination of major minerals in dairy products digested in closed vessels using microwave heating. Journal of Dairy Science 80 806–811CrossRefGoogle Scholar
D'Urso, G, Avondo, M & Biondi, L 1993 Effect of supplementary feeding on grazing behaviour of Comisana ewes in a Mediterranean semi-extensive production system. Animal Feed Science and Technology 42 259–272CrossRefGoogle Scholar
García-Rodríguez, A & Oregui, L 2004 Effect of time spent on pasture and protein content of the concentrate on milk yields and body reserves. In Land Use Systems in Grassland Dominated Regions. Proceedings of the 20th General Meeting of the European Grassland Federation, pp. 662–664 (Eds Lúscher, A, Jeangros, B, Kessler, W, Huguenin, O, Lobsiger, M, Millar, N & Suter, D). vdf Hochschulverlag AG an der ETH Zurich, Luzern, SwitzerlandGoogle Scholar
Guinee, TP, Gorry, CB, O'Callaghan, DJ, O'Kennedy, BT, O'Brien, N & Fenelon, MA 1997 The effects of composition and some processing treatments on the rennet coagulation properties of milk. International Journal of Dairy Technology 50 99–106CrossRefGoogle Scholar
Hyslop, D 2003 Rennet coagulation of milk. In Advanced Dairy Chemistry, Vol. 1. Proteins. 3rd Edn. pp. 839–878 (Eds Fox, PF & McSweeney, PLH). Gaithersburg, MD: Aspen PublishersGoogle Scholar
International Dairy Federation 1981 Milk determination of fat. Standard 105Google Scholar
International Dairy Federation 1987 Milk, cream & evaporated milk. Determination of solids content. Standard 021BGoogle Scholar
Jaeggi, JJ, Wendorff, WL, Romero, J, Berger, YM & Johnson, ME 2005 Impact of seasonal changes in ovine milk on composition and yield of a hard-pressed cheese. Journal of Dairy Science 88 1358–1363CrossRefGoogle ScholarPubMed
Khan, ZI, Ashraf, M, Hussain, A, McDowell, LR & Ashraf, MY 2006 Concentrations of minerals in milk of sheep and goats grazing similar pastures in a semiarid region of Pakistan. Small Ruminant Research 65 274–278CrossRefGoogle Scholar
Lucey, JA 2002 ADSA Foundation Scholar Award. Formation and physical properties of milk protein gels. Journal of Dairy Science 85 281–294CrossRefGoogle ScholarPubMed
Lucey, JA, Johnson, ME & Horne, DS 2003 Invited Review: Perspectives on the basis of the rheology and texture properties of cheese. Journal of Dairy Science 86 2715–2743CrossRefGoogle ScholarPubMed
Macheboeuf, D, Coulon, JB & Dhour, P 1993 Effect of breed, protein genetic variants and feeding on cows milk coagulation. Journal of Dairy Research 60 43–54CrossRefGoogle Scholar
Malosini, F, Bovolenta, S, Piras, C, DallaRosa, M & Ventura, W 1996 Effect of diet and breed on milk composition and rennet coagulation properties. Annales de Zootechnie 45 29–40CrossRefGoogle Scholar
Martin, B & Coulon, JB 1995 Facteurs de production du lait et caractéristiques des fromages. I. Influence des facteurs de production sur l'aptitude à la coagulation des laits de troupeaux. Lait 75 61–80CrossRefGoogle Scholar
Min, BR, Hart, SP, Sahlu, T & Satter, LD 2005 The effects of diets on milk production and composition, and on lactation curves in pastured dairy goats. Journal of Dairy Science 88 2604–2615CrossRefGoogle ScholarPubMed
Morand-Fehr, P, Fedele, V, Decandia, M & Le Frileux, Y 2007 Influence of farming systems on composition and quality of goat and sheep milk. Small Ruminant Research 68 20–34CrossRefGoogle Scholar
Nájera, AI, de Renobales, M & Barron, LJR 2003 Effects of pH, temperature, CaCl2 and enzyme concentration on the rennet-clotting properties of milk: multifactorial study. Food Chemistry 80 345–352CrossRefGoogle Scholar
Park, YW, Juárez, M, Ramos, M & Haenlein, GFW 2007 Physico-chemical characteristics of goat and sheep milk. Small Ruminant Research 68 88–113CrossRefGoogle Scholar
Pellegrini, O, Remeuf, F & Rivemale, M 1994 Evolution des caractéristiques physico-chimiques et des paramètres de coagulation du lait de brebis collecté dans la région de Roquefort. Le lait 74 425–442CrossRefGoogle Scholar
Perea, S, de Labastida, EF, Nájera, AI, Chavarri, F, Virto, M, de Renobales, M & Barron, LJR 2000 Seasonal changes in the fat composition of Latxa sheep's milk used for Idiazabal cheese manufacture. European Food Research and Technology 210 318–323CrossRefGoogle Scholar
Pulina, G, Nudda, A, Battacone, G & Cannas, A 2006 Effects of nutrition of fat, protein, somatic cells, aromatic compounds, and undesirable substances in sheep milk. Animal Fed Science and Technology 131 255–291CrossRefGoogle Scholar
Rowland, SJ 1938 The determination of the nitrogen distribution in milk. Journal of Dairy Science 9 42–46Google Scholar
Sanz Sampelayo, MR, Chilliard, Y, Schmidely, Ph & Boza, J 2007 Influence of type of diet on the fat constituents of goat and sheep milk. Small Ruminant Research 68 42–63CrossRefGoogle Scholar
Steinshamm, H, Högling, M, Garmo, TH, Thuen, E & Brenoe, UT 2006 Feed nitrogen conversion in lactating dairy cows on pasture as affected by concentrate supplementation. Animal Fed Science and Technology 131 25–41CrossRefGoogle Scholar
Walker, GP, Dunshea, FR & Doyle, PT 2004 Effects of nutrition and management on the production and composition of milk fat and protein: a review. Australian Journal of Agricultural Research 55 1009–1028CrossRefGoogle Scholar