Hostname: page-component-7dd5485656-glrdx Total loading time: 0 Render date: 2025-10-30T17:28:00.688Z Has data issue: false hasContentIssue false
  • English
  • Français

Evaluation of milk compositional variables on coagulation properties using partial least squares

Published online by Cambridge University Press:  07 October 2014

Julie H Bland ,
Alistair S Grandison  and
Colette C Fagan
Julie H Bland*
Affiliation:
Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading, RG6 6AP, UK
Alistair S Grandison
Affiliation:
Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading, RG6 6AP, UK
Colette C Fagan
Affiliation:
Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading, RG6 6AP, UK
*
*For correspondence; e-mail: j.h.bland@pgr.reading.ac.uk
Get access Rights & Permissions [Opens in a new window]

Abstract

The aim of this study was to investigate the effects of numerous milk compositional factors on milk coagulation properties using Partial Least Squares (PLS). Milk from herds of Jersey and Holstein-Friesian cattle was collected across the year and blended (n=55), to maximise variation in composition and coagulation. The milk was analysed for casein, protein, fat, titratable acidity, lactose, Ca2+, urea content, micelles size, fat globule size, somatic cell count and pH. Milk coagulation properties were defined as coagulation time, curd firmness and curd firmness rate measured by a controlled strain rheometer. The models derived from PLS had higher predictive power than previous models demonstrating the value of measuring more milk components. In addition to the well-established relationships with casein and protein levels, CMS and fat globule size were found to have as strong impact on all of the three models. The study also found a positive impact of fat on milk coagulation properties and a strong relationship between lactose and curd firmness, and urea and curd firmness rate, all of which warrant further investigation due to current lack of knowledge of the underlying mechanism. These findings demonstrate the importance of using a wider range of milk compositional variables for the prediction of the milk coagulation properties, and hence as indicators of milk suitability for cheese making.

Keywords

Milk coagulation propertiespartial least squaresmilk composition

Information

Type
Research Article
Information
Journal of Dairy Research , Volume 82 , Issue 1 , February 2015 , pp. 8 - 14
Copyright
Copyright © Proprietors of Journal of Dairy Research 2014 

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.)

Article purchase

Temporarily unavailable

References

Amenu, B & Deeth, HC 2007 The impact of milk composition on cheddar cheese manufacture. Australian Journal of Dairy Technology 62 171–184Google 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
Cecchinato, A 2013 Survival analysis as a statistical methodology for analyzing factors that affect milk coagulation time in Holstein-Friesian and Brown Swiss cows. Journal of Dairy Science 96 5556–5564Google Scholar
Centre for Dairy Information 2010 Breed Performance Statistics 1999–2010. http://ukcows.com/theCDI/Docs/Statistics/2010/Full/CDIStatsBook2010.pdf. (Accessed 23 June 2014)Google Scholar
Chapman, HR 1974 The effect the chemical quality of milk has on cheese quality. Dairy Industries 39 329–334Google Scholar
Chiofalo, V, Maldonato, R, Martin, B, Dupont, D & Coulon, J 2000 Chemical composition and coagulation properties of Modicana and Holstein cows’ milk. Annales de Zootechnie 49 497–503CrossRefGoogle Scholar
Coulon, JB, Delacroix-Buchet, A, Martin, B & Pirisi, A 2004 Relationships between ruminant management and sensory characteristics of cheeses: a review. Lait 84 221–241CrossRefGoogle Scholar
Czerniewicz, M, Kielczewska, K & Kruk, A 2006 Comparison of some physicochemical properties of milk from Holstein-Friesian and Jersey cows. Polish Journal of Food and Nutrition Science 15 61–64Google Scholar
De Marchi, M, Fagan, CC, O'Donnell, CP, Cecchinato, A, Dal Zotto, R, Cassandro, M, Penasa, M & Bittante, G 2009 Prediction of coagulation properties, titratable acidity, and pH of bovine milk using mid-infrared spectroscopy. Journal of Dairy Science 92 423–432CrossRefGoogle ScholarPubMed
Ekstrand, B, Larsson-Raźnikiewicz, M & Perlmann, C 1980 Casein micelle size and composition related to the enzymatic coagulation process. Biochimica et Biophysica Acta 630 361–366Google Scholar
Fagan, CC, Castillo, M, Payne, FA, O'Donnell, , Leedy, M & O'Callaghan, DJ 2007 Novel on-line sensor technology for continuous monitoring of milk coagulation and whey separation in cheese making. Journal of Agricultural and Food Chemistry 55 8836–8844Google Scholar
Formaggioni, P, Malacarne, M, Summer, A, Fossa, E & Mariani, P 2001 Milk with abnormal acidity. The role of phosphorus content and the rennet-coagulation properties of Italian Friesian herd milks. Annals Faculty of Veterinary Medicine of University Parma 21 261–268Google Scholar
Frederiksen, PD, Andersen, KK, Hammershøj, M, Poulsen, HD, Sørensen, J, Bakman, M, Qvist, KB & Larsen, LB 2011a 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
Frederiksen, PD, Hammershøj, M, Bakman, M, Andersen, PN, Andersen, JB, Qvist, KB & Larsen, LB 2011b Variations in coagulation properties of cheese milk from three Danish dairy breeds as determined by a new free oscillation rheometry-based method. Dairy Science and Technology 91 309–321CrossRefGoogle Scholar
Glantz, M, Devold, TG, Vegarud, GE, Lindmark, Månsson, H, Stålhammar, H & Paulsson, M 2010 Importance of casein micelle size and milk composition for milk gelation. Journal of Dairy Science 93 1444–1451Google Scholar
Grandison, AS, Ford, GD, Owen, AJ & Millard, D 1984 Chemical composition and coagulating properties of renneted Friesian milk during the transition from winter rations to spring grazing. Journal of Dairy Research 51 69–78Google Scholar
Grimley, H, Grandison, A & Lewis, M 2009 Changes in milk composition and processing properties during the spring flush period. Dairy Science and Technology 89 405–416CrossRefGoogle Scholar
Guinee, TP, Gorry, CB, Callaghan, DJO, Brendan, T, Kennedy, O, Brien, NO & Fenelon, MA 1997 The effects of composition and some processing treatments on the rennet coagulation properties of milk. International Journal of Dairy Technology 50 99–106Google Scholar
Guinee, TP, Mulholland, EO, Kelly, J & Callaghan, DJO 2007 Effect of protein-to-fat ratio of milk on the composition, manufacturing efficiency, and yield of cheddar cheese. Journal of Dairy Science 90 110–123CrossRefGoogle ScholarPubMed
Hubert, M & Vanden Branden, K 2003 Robust methods for partial least squares regression. Journal of Chemometrics 17 537–549Google Scholar
Ikonen, T, Morri, S, Tyrisevä, AM, 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
Kielczewska, K, Czerniewicz, M & Kruk, A 2008 A comparative analysis of the technological usability of milk of Jersey and Holstein-Friesian Cows. Polish Journal of Natural Sciences 23 91–100Google Scholar
Lawlor, B, Delahunty, C, Wilkinson, M & Sheehan, J 2001 Relationships between the sensory characteristics, neutral volatile composition and gross composition of ten cheese varieties. Le Lait 81 487–507Google Scholar
Lin, M 2002 Role of calcium on milk stability. PhD Thesis, The University of Reading, Reading, UKGoogle Scholar
Macciotta, NPP, Cecchinato, A, Mele, M & Bittante, G 2012 Use of multivariate factor analysis to define new indicator variables for milk composition and coagulation properties in Brown Swiss cows. Journal of Dairy Science 95 7346–7354Google Scholar
Marchini, C, Malacarne, M, Franceschi, P, Formaggioni, P, Summer, A & Mariani, P 2010 Genetic factors, casein micelle structural characteristics and rennet coagulation properties of milk. Annali Della Facoltà Di Parma 30 103–122Google Scholar
Martin, B, Coulon, JB, Chamba, JF & Bugaud, C 1997 Effect of milk urea content on characteristics of matured Reblochon cheeses. Lait 77 505–514Google Scholar
Martini, M, Scolozzi, C, Cecchi, F, Mele, M & Salari, F 2008 Relationship between morphometric characteristics of milk fat globules and the cheese making aptitude of sheep's milk. Small Ruminant Research 74 194–201CrossRefGoogle Scholar
Marziali, AS & Ng-Kwai-Hang, KF 1986 Relationships between milk protein polymorphisms and cheese yielding capacity. Journal of Dairy Science 69 1193–1201Google Scholar
Nian, Y, Chen, BY, Aikman, P, Grandison, A & Lewis, M 2012 Naturally occurring variations in milk pH and ionic calcium and their effects on some properties and processing characteristics of milk. International Journal of Dairy Technology 65 490–497Google Scholar
O'Callaghan, D, O'Donnell, C & Payne, F 2000 On-line sensing techniques for coagulum setting in renneted milks. Journal of Food Engineering 43 155–165CrossRefGoogle Scholar
O'Mahony, JA, Auty, MAE & McSweeney, PLH 2005 The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions. Journal of Dairy Research 72 338–348CrossRefGoogle ScholarPubMed
Politis, I & Ng-Kwai-Hang, KF 1988 Effects of somatic cell counts and milk composition on the coagulating properties of milk. Journal of Dairy Science 71 1740–1746Google Scholar
Pretto, D, De Marchi, M, Penasa, M & Cassandro, M 2013 Effect of milk composition and coagulation traits on Grana Padano cheese yield under field conditions. Journal of Dairy Research 80 1–5Google Scholar
Storry, JE, Grandison, AS, Millard, D, Owen, AJ & Ford, GD 1983 Chemical composition and coagulating properties of renneted milks from different breeds and species of ruminant. Journal of Dairy Research 50 215–229Google Scholar
Sundekilde, UK, Frederiksen, PD, Clausen, MR, Larsen, LB & Bertram, HC 2011 Relationship between the metabolite profile and technological properties of bovine milk from two dairy breeds elucidated by NMR-based metabolomics. Journal of Agricultural and Food Chemistry 59 7360–7367Google Scholar
Vallas, M, Bovenhuis, H, Kaart, T, Pärna, K, Kiiman, H & Pärna, E 2010 Genetic parameters for milk coagulation properties in Estonian Holstein cows. Journal of Dairy Science 93 3789–3796Google Scholar
Wedholm, A, Larsen, LB, Lindmark-Månsson, H, Karlsson, AH & Andrén, A 2006 Effect of protein composition on the cheese-making properties of milk from individual dairy cows. Journal of Dairy Science 89 3296–3305Google Scholar
Wold, S & Sjostrom, M 2001 PLS-Regression: a basic tool of Chemometrics. Chemometrics and Intelligent Laboratory Systems 58 109–130Google Scholar