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Effect of breed, protein genetic variants and feeding on cows' milk coagulation properties

Published online by Cambridge University Press:  01 June 2009

Didier Macheboeuf ,
Jean-Baptiste Coulon  and
Pascal D'Hour
Didier Macheboeuf
Affiliation:
INRA, Laboratoire de Recherches Fromagères, route de Salers, 15000 Aurillac, France
Jean-Baptiste Coulon
Affiliation:
INRA, Laboratoire d'Adaptation des Herbivores aux Milieux, 63122 Saint-Genès-Champanelle, France
Pascal D'Hour
Affiliation:
INRA, Laboratoire d'Adaptation des Herbivores aux Milieux, 63122 Saint-Genès-Champanelle, France
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Summary

One hundred and thirty-seven (Holstein (41), Montbéliarde (42) and Tarentaise (54)) dairy cows in first or second lactation received during winter one of two levels (high, H; low, L) of energy intake, and were later fed identically at pasture. Thrice in winter and twice at pasture, the chemical composition and coagulation properties of individual milks were measured. Milk from Holstein cows had lower casein and calcium contents, and poorer coagulation properties (curd firming time and curd firmness) than that from Montbéliardes and Tarentaises (P < 0·01). These differences practically disappeared when taking into account the distribution of the different κ-casein variants and milk casein content. κ-BB milks had coagulation properties 20–50% superior, according to characteristic, to those of AA milks. In the three breeds, animals from the H group had casein contents higher by 1·4 g/l than those of the L group, which induced a significant improvement in curd firming time, curd firmness and cheese yield. Turning out to pasture induced an increase of 0·02 in milk pH, and improved milk coagulation properties. These changes did not appear to result entirely from the parallel increase in milk casein content.

Type
Original Articles
Information
Journal of Dairy Research , Volume 60 , Issue 1 , February 1993 , pp. 43 - 54
Copyright
Copyright © Proprietors of Journal of Dairy Research 1993

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