Article
Chemistry, Applied
Jennifer Giraldo, Carmen Igualada, Roberto Cabizza, Rafael Lisandro Althaus, Maria Carmen Beltran
Summary: The transfer of 35 antibiotics from milk to curd and whey was evaluated. Most antibiotics were transferred from milk to whey, with lower retention percentages in the curd. The drug distribution correlated with drug lipophilicity and ionization.
Article
Food Science & Technology
Maryna Lazouskaya, Irina Stulova, Aavo Sormus, Ott Scheler, Kalle Tiisma, Toomas Vinter, Roman Loov, Martti Tamm
Summary: The study introduces a novel front-face fluorimeter (FFF) that can determine the cutting time of cheese curd without destroying the sample. The sensor signal corresponds to physical changes in milk during cheese formation and shows high predictive power and good accuracy. The performance of the presented fluorimeter is comparable to standard rheological and Berridge methods.
Article
Agriculture, Dairy & Animal Science
Giovanni Bittante, Nicolo Amalfitano, Matteo Bergamaschi, Nageshvar Patel, Mohamed-Laid Haddi, Hamida Benabid, Michele Pazzola, Giuseppe Massimo Vacca, Franco Tagliapietra, Stefano Schiavon
Summary: Bovine milk accounts for 83% of the milk and dairy products consumed by humans worldwide. The efficiency of cheese-making differs among different species, with buffalo and ewe milk yielding the best cheese.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Biotechnology & Applied Microbiology
Marina Hovjecki, Zorana Miloradovic, Irena Barukcic, Marijana Blazic, Jelena Miocinovic
Summary: This study investigated the influence of enzyme concentration, pH, and temperature on the rennet coagulation of goat milk. The results showed that lowering pH and increasing temperature accelerated the coagulation process without significantly affecting the gel firmness.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Jacek Domagala, Agnieszka Pluta-Kubica, Ilona Wieteska-Sliwa, Iwona Duda
Summary: The influence of simultaneous addition of TGase and rennet on Gouda-type cheese was evaluated. TGase addition resulted in longer coagulation time, delicate curd, and increased water content in cheese. It also had a negative impact on sensory properties, especially the structure of the cheese.
INTERNATIONAL DAIRY JOURNAL
(2022)
Review
Food Science & Technology
Michael Steven Bravo Bolivar, Federica Pasini, Silvia Marzocchi, Cesare Ravagli, Paola Tedeschi
Summary: This article presents an organized review on lactic coagulation and its relationship with vegetable rennets, focusing on the potential of artichoke (Cynara scolymus) as a vegetable rennet source. The literature review found a strong connection between vegetable rennets and protease enzymes, particularly those found in cardoon (Cynara scolymus) and artichoke (Cynara scolymus) extracts. The presence of thistle extracts in artisanal cheese preparations in the Iberian Peninsula was also highlighted.
Article
Engineering, Chemical
Fabijan Ostaric, Neven Antunac, Vlatka Cubric-Curik, Ino Curik, Slaven Juric, Snjezana Kazazic, Marta Kis, Marko Vincekovic, Nevijo Zdolec, Jasminka Spoljaric, Natasa Mikulec
Summary: Cheese yield and quality are influenced by various factors, and current technological advancements and innovative approaches can significantly improve cheese production.
Article
Food Science & Technology
Malgorzata Pawlos, Agata Znamirowska-Piotrowska, Magdalena Kowalczyk, Grzegorz Zagula, Katarzyna Szajnar
Summary: This study evaluated the impact of different forms of calcium compounds on the manufacturing of fresh acid rennet cheese from goat's milk. Adding calcium lactate significantly reduced the pH value of the cheese and increased the fat content. Calcium chloride was the only calcium compound that did not reduce protein retention. Adding calcium gluconate increased cheese yield, while lactate decreased cheese yield. Adding calcium compounds significantly increased the levels of calcium and phosphorus in the cheese, affecting cheese hardness, cohesiveness, and texture. Cheese with calcium chloride had the highest overall acceptability, while adding calcium carbonate affected the appearance, consistency, and taste of the cheese.
Article
Food Science & Technology
Helene J. Giroux, Noemie Lemaire, Michel Britten
Summary: This study examined the influence of curd composition on salt uptake during brining using a laboratory scale curd production model system. It was found that the initial curd moisture content was the main driving factor for salt and moisture transfer. The approach used to adjust the curd moisture content was also found to affect the rate of salt uptake, with higher rates observed when denatured whey protein was added or when the cooking time was reduced.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Agriculture, Dairy & Animal Science
R. Pelayo, B. Gutierrez-Gil, A. Garzon, C. Esteban-Blanco, H. Marina, J. J. Arranz
Summary: The global production of sheep milk is increasing, with a focus on cheese-making. The heritability estimates for various traits related to cheese-making in Churra sheep ranged from low to moderate, with high genetic correlations observed between certain traits. It is suggested that including the measurement of milk pH as a trait in the Churra dairy breeding program could effectively improve cheese-making ability.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Joseph F. Kayihura
Summary: This study evaluated the partitioning of individual caseins (CNs) between rennet curd and whey during cheesemaking. The results showed that alpha(s2)-CN and intact kappa-CN fractions in rennet whey were less than 10% and decreased with higher milk concentration, while alpha(s1)-CN and beta-CN were completely retained in the curds. The loss of alpha(s2)- and kappa-CN into rennet whey was attributed to their soluble complexes with whey proteins.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2023)
Article
Agriculture, Dairy & Animal Science
Giorgia Stocco, Andrea Summer, Claudio Cipolat-Gotet, Massimo Malacarne, Alessio Cecchinato, Nicolo Amalfitano, Giovanni Bittante
Summary: The study investigated the effects of native content of Ca, P, Na, K, and Mg on traditional milk coagulation properties and cheese-making efficiency, showing that minerals play a significant role in these processes. Specifically, phosphorus had positive effects on cheese-making traits, calcium favored water retention in the curd, sodium negatively affected protein recovery, while potassium and magnesium had minimal impact. Further research on the relationship between minerals and protein fractions could enhance understanding of their roles in cheese-making.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Emilien Delorme, Benoit Paysant, Philippe Trossat, Yves Gauzere, Sylvie Pochet, Eric Beuvier, Christine Achilleos
Summary: This study aimed to develop a sieving protocol for curd-whey samples to ensure sufficient time for drainage of free whey while limiting the loss of entrapped whey in curd grains. The results showed a two-stage dynamic representation of whey flow during sieving, with the intersection indicating the transition point between free and entrapped whey flow.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Malgorzata Pawlos, Agata Znamirowska-Piotrowska, Magdalena Kowalczyk, Grzegorz Zagula
Summary: This study investigated the potential of using calcium citrate to produce acid rennet cheese from high-temperature-pasteurized goat's milk, and the effects of calcium dose on the physicochemical and organoleptic properties of the cheese. The results showed that autumn milk had higher total solids content and adding calcium citrate increased protein retention in cheese. The production season and calcium dose significantly influenced cheese yield, hardness, and calcium content, while they did not significantly affect the organoleptic characteristics of the cheese.
Article
Food Science & Technology
Federica Cardinali, Ilario Ferrocino, Vesna Milanovic, Luca Belleggia, Maria Rita Corvaglia, Cristiana Garofalo, Roberta Foligni, Cinzia Mannozzi, Massimo Mozzon, Luca Cocolin, Andrea Osimani, Lucia Aquilanti
Summary: The study investigated the bacteria and yeast communities in Queijo de Azeita o PDO cheese from Portugal through viable counting and metataxonomic analysis. Physico-chemical analyses revealed significant differences between producers.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Agriculture, Dairy & Animal Science
Nicolo Amalfitano, Lucio Flavio Macedo Mota, Guilherme J. M. Rosa, Alessio Cecchinato, Giovanni Bittante
Summary: To improve selection strategies in dairy cattle breeding programs, it is important to understand the role of major genes encoding for milk protein fractions. This study investigated the effects of CSN2, CSN3, and BLG genotypes on protein fractions in milk and found that these major genes controlled a large portion of the genetic variance. The results have implications for enhancing milk quality and improving the efficiency of the dairy industry, as well as understanding the impact of dairy on human health.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Agriculture, Dairy & Animal Science
Giovanni Bittante
Summary: The study investigated the factors influencing milk urea content in dairy cows at the population level. The findings revealed that breed, year, herd intensiveness level, and parity were the most significant factors affecting milk urea content. The study also highlighted the differences in urea content among different breeds and the importance of further genetic analysis in improving the dairy cow populations.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Veterinary Sciences
Elena Mariani, Massimo Malacarne, Claudio Cipolat-Gotet, Alessio Cecchinato, Giovanni Bittante, Andrea Summer
Summary: The composition of raw milk, particularly the levels of fat, protein, and casein, plays a crucial role in determining cheese yield. This study aimed to understand the individual contributions of each milk component to cheese yield traits. The results showed the importance of different casein fractions and whey proteins in cheese production. The study also highlighted the potential for improving cheese yield through genetic selection and the use of specific milk components in statistical models.
FRONTIERS IN VETERINARY SCIENCE
(2022)
Article
Agriculture, Dairy & Animal Science
Giorgia Secchi, Nicolo Amalfitano, Ilaria Carafa, Elena Franciosi, Luigi Gallo, Stefano Schiavon, Enrico Sturaro, Franco Tagliapietra, Giovanni Bittante
Summary: The aim of this study was to investigate the complex relationships between milk metagenomics, milk composition, and cheese-making efficiency under different farming conditions. The experiment involved monthly sampling of milk produced by 12 Brown Swiss cows over 5 months, with some cows kept indoors and others moved to highland pastures. The analysis of milk composition, microbial communities, and technological traits revealed significant differences between the two groups of cows. The findings highlight the importance of farming practices in shaping milk microbial composition and quality.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Agriculture, Dairy & Animal Science
M. Piazza, M. Berton, N. Amalfitano, G. Bittante, L. Gallo
Summary: This observational study compared the carcass attributes of culled cows from three-breed crossbreeding with Holstein purebred cows and found that crossbred cows had a higher overall value, better fleshiness, and higher price.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Food Science & Technology
Giovanni Bittante, Nicolo Amalfitano, Claudio Cipolat-Gotet, Angiolella Lombardi, Giorgia Stocco, Franco Tagliapietra
Summary: The aim of this study was to characterize and quantify the major sources of variation in cheese characteristics by sampling 1050 different cheeses and to discuss the main groups of cheese categories based on the prevalent area of origin/feeding system, species of lactating females, main cheese-making technologies, and additives used.
Review
Food Science & Technology
Qianlin Ni, Nicolo Amalfitano, Franco Biasioli, Luigi Gallo, Franco Tagliapietra, Giovanni Bittante
Summary: This study conducted a bibliometric analysis of scientific publications on VOCs in meat from 2000 to 2020. The analysis included information on journals, authors, countries, institutions, as well as the trends in VOC research on meat. The study identified collaborations among authors and countries through a social network analysis, generated a network map of authors' keywords through a keyword analysis, traced the research subjects and methods/instruments used, and highlighted the need for further research.
Article
Agriculture, Dairy & Animal Science
Michele Pazzola, Giorgia Stocco, Alessandro Ferragina, Giovanni Bittante, Maria Luisa Dettori, Giuseppe Massimo Vacca, Claudio Cipolat-Gotet
Summary: This study aimed to explore the use of FTIR spectroscopy on individual sheep milk samples for predicting cheese-making traits and test the effect of farm variability on prediction accuracy. The best performance was obtained for predicting total solids yield and recovery. Insufficient accuracies were found for protein and fat recovery. Further studies are necessary to better understand specific absorbance peaks' role in predicting cheese-making traits. The inclusion of farm-related information could improve prediction accuracy.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Food Science & Technology
Bartolo de Jesus Villar-Hernandez, Nicolo Amalfitano, Alessio Cecchinato, Michele Pazzola, Giuseppe Massimo Vacca, Giovanni Bittante
Summary: The infrared spectrum of caprine milk was analyzed in this study to identify the major sources of variation in the absorbance. The results showed that individual/goat, flock, and breed contributed significantly to the variability of the milk spectrum. This study suggests that the infrared spectrum of caprine milk could be used for predicting traits and authenticating the origin of goat milk.
Article
Agriculture, Dairy & Animal Science
Martina Piazza, Stefano Schiavon, Sudeb Saha, Marco Berton, Giovanni Bittante, Luigi Gallo
Summary: This study compared rotational 3-breed crossbred cows with purebred Holstein cows for body measurements and productivity. Heart girth, height at withers, body length, and body condition score were measured. Body weight was used to estimate body protein and lipid contents. Maintenance energy requirements were computed based on body protein mass. The crossbred cows yielded less milk and milk energy than the purebred Holsteins, but the differences became insignificant when productivity was scaled on body protein mass. Overall, combining production capability with body composition and energy cost is a more effective way to compare crossbred and purebred Holstein cows.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Agriculture, Dairy & Animal Science
Alice Cartoni Mancinelli, Laura Menchetti, Marco Birolo, Giovanni Bittante, Diletta Chiattelli, Cesare Castellini
Summary: The present study validates the Gompertz model for predicting the growth performance of chicken crosses. The model accurately estimated the growth curves of all genotypes, and heterosis significantly affected the growth curve parameters. The heterosis varied slightly between the crossbreeds, and the predicted values of some parameters were overestimated for BP x SA and underestimated for RM x SA.
Article
Agriculture, Dairy & Animal Science
Ante Ivankovic, Gordan Subara, Giovanni Bittante, Edmondo Suran, Nicolo Amalfitano, Jasna Aladrovic, Nikolina Kelava Ugarkovic, Lana Paden, Mateja Pecina, Miljenko Konjacic
Summary: Animal genetic resources, specifically local donkey breeds, are important for the economy, food production, and cultural identity. This research focused on the production and quality of donkey meat and milk, aiming to establish sustainable utilization programs. The findings suggest that local donkey breeds have potential for meat and milk production based on their unique qualities and products.
Review
Agriculture, Dairy & Animal Science
Giovanni Bittante
Summary: Preservation of biodiversity and genetic improvement of livestock populations are often seen as opposing. Biodiversity affects meat quality on different levels: among species, breeds within species, animals within breed, and alleles within animal genes. Various techniques can be used for genetic improvement of beef quality, such as phenotypic selection, selective breeding, fixation of major gene mutations, genomic and omic approaches, cloning of animals, and cloning of tissues.
ITALIAN JOURNAL OF ANIMAL SCIENCE
(2023)
Article
Agriculture, Dairy & Animal Science
Giovanni Bittante, Matteo Bergamaschi, Ni Qianlin, Nageshvar Patel, Hugo Toledo-Alvarado, Alessio Cecchinato
Summary: The use of sexed semen in dairy farms facilitates crossbreeding between beef and dairy breeds, resulting in improved meat production. Through quantitative and qualitative evaluations, this study found that the meat produced by dairy farmers using sexed semen was higher in quality than that produced by specialized fatteners. There were minor differences in veal quality between different crossbreed combinations, while intensive beef production showed slight variations based on breed mix.
ITALIAN JOURNAL OF ANIMAL SCIENCE
(2023)
Article
Agriculture, Dairy & Animal Science
Gustavo Martinez-Marin, Stefano Schiavon, Franco Tagliapietra, Alessio Cecchinato, Hugo Toledo-Alvarado, Giovanni Bittante
Summary: The study evaluated the variability in predicting enteric methane emissions (EME) using milk Fourier-transform infra-red spectrometry (FTIRS) due to the breed of cow, farm, the production level of individual cows within herds, and their interactions. A dataset obtained from milk recordings of four breeds, 6,430 herds, 115,819 cows, and 1,759,706 test-day milk/spectra records was used. The results showed that both direct and indirect methods yielded similar results in predicting CH4 yield and intensity, but the indirect method was reliable in predicting daily EME production per cow. The study achieved a better understanding of the complex interactions influencing EME in dairy herds, which has practical implications for genetic improvement, environmental certification, and milk payment schemes.
ITALIAN JOURNAL OF ANIMAL SCIENCE
(2023)