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首页> 外文期刊>Journal of dairy research >Effects of dairy factory, milk casein content and titratable acidity on coagulation properties in Trentingrana dairy industry
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Effects of dairy factory, milk casein content and titratable acidity on coagulation properties in Trentingrana dairy industry

机译：乳品厂，酪蛋白含量和可滴定酸度对特伦丁格纳乳业凝结特性的影响

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摘要

The objective of the present study was to investigate the effect of environmental factors, milk casein content and titratable acidity on milk coagulation properties (MCP) of samples routinely collected in the Trento province (northeast Italy) under field conditions. Rennet coagulation time (RCT, min), curd-firming time (k_(20), min) and curd firmness (a_(30), mm) were determined by Formagraph on 14 971 samples from 635 herds associated to 17 dairy factories. Besides MCP, fat, protein, and casein percentages, titratable acidity (TA), and somatic cell and bacterial counts were available. A standardised index of milk aptitude to coagulate (IAC) was derived using information of RCT and a_(30). An analysis of variance was conducted on MCP and IAC using a fixed effects linear model. Approximately 3% of milk samples did not form a curd within the testing time (30 min) and k_(20) was missing for 26% of milks. The percentage of samples without information on k_(20) largely differed among dairy factories (1.7-20.9%). Significant differences were estimated between the best and the worst dairy factory for RCT (-2 min), k_(20) (-1.2 min), a_(30) (+3.4 mm) and IAC (+2.6 points). Milk casein content and TA were important factors in explaining the variation of MCP and IAC, supporting the central role of these two traits on technological properties. The Trento province is heterogeneous in terms of dairy systems and this could explain the differences among dairy factories.
机译：本研究的目的是调查田间条件下特伦托省（意大利东北部）例行采集的样品中环境因素，酪蛋白含量和可滴定酸度对常规凝乳特性（MCP）的影响。凝乳凝结时间（RCT，最小值），凝乳凝固时间（k_（20），最小值）和凝乳硬度（a_（30），mm）由Formagraph对来自17个奶牛工厂的635个畜群的14 971个样品进行了测定。除MCP外，还提供脂肪，蛋白质和酪蛋白百分比，可滴定酸度（TA）以及体细胞和细菌数。使用RCT和a_（30）的信息得出牛奶凝结的标准化指数（IAC）。使用固定效应线性模型对MCP和IAC进行了方差分析。大约3％的牛奶样品在测试时间内（30分钟）没有形成凝乳，并且26％的牛奶缺少k_（20）。没有k_（20）信息的样本百分比在乳制品工厂之间差异很大（1.7-20.9％）。最佳和最差的乳品厂之间的RCT（-2分钟），k_（20）（-1.2分钟），a_（30）（+ 3.4毫米）和IAC（+2.6点）之间存在显着差异。牛奶中的酪蛋白含量和TA是解释MCP和IAC变异的重要因素，支持了这两个特性对技术特性的核心作用。特伦托省在乳制品系统方面是异质的，这可以解释乳制品工厂之间的差异。

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  • 来源
    《Journal of dairy research》 |2016年第2期|242-248|共7页
  • 作者

    Mauro Penasa; Valentina Toffanin; Nicola Cologna; Martino Cassandra; Massimo De Marchi;

  • 作者单位

    Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Universita 16, 35020 Legnaro (PD), Italy;

    Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Universita 16, 35020 Legnaro (PD), Italy;

    Trentingrana - Consorzio dei Caseifici Sociali Trentini s.c.a., Via Bregenz 18, 38121 Trento, Italy;

    Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Universita 16, 35020 Legnaro (PD), Italy;

    Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Universita 16, 35020 Legnaro (PD), Italy;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Dairy industry; milk coagulation property; titratable acidity; casein content;

    机译：乳制品行业;乳凝性;可滴定的酸度;酪蛋白含量;

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