A comparison of the predicted coagulation characteristics and composition of milk from multi-breed herds of Holstein-Friesian, Brown Swiss and Simmental cows

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• 作者：M. Penasa ; F. Tiezzi ; A. Sturaro ; M. Cass ; ro ; M. De Marchi
• 刊名：International Dairy Journal
• 出版年：March, 2014
• 年：2014
• 卷：35
• 期：1
• 页码：6-10
• 全文大小：322 K

文摘

The milk coagulation properties (MCP) and composition, as predicted by mid-infrared spectroscopy, were compared between Holstein-Friesian (HF), Brown Swiss (BS) and Simmental (SI) cows from mixed herds. Records (m>nm>聽=聽8524) of rennet coagulation time (RCT, min) and curd firmness (a₃₀, mm) were analysed using a mixed linear model. Milk from BS coagulated earlier and showed a firmer curd than milk from HF and SI breeds. Rennet coagulation time was shortest in the first 90聽d of lactation, and a₃₀ was lowest at the beginning and end of lactation. Herd exerted a strong effect on MCP, as the differences between the best and the worst farm for RCT and a₃₀ were 7.8聽min and 13.1聽mm, respectively. In conclusion, the BS breed produced milk more suitable for cheese production than that from SI and HF. Further research is required to understand how farm management can improve coagulation characteristics of milk.