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Invited review: Genetics and modeling of milk coagulation properties

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Presentation on theme: "Invited review: Genetics and modeling of milk coagulation properties"— Presentation transcript:

1 Invited review: Genetics and modeling of milk coagulation properties
G. Bittante, M. Penasa, A. Cecchinato  Journal of Dairy Science  Volume 95, Issue 12, Pages (December 2012) DOI: /jds Copyright © 2012 American Dairy Science Association Terms and Conditions

2 Figure 1 Diagram of rennet coagulation time (r=RCT, min) and curd firmness traits [time to curd firmness of 20mm (k20, min), and curd firmness 30min after enzyme addition (a30, mm)] as a function of time (lactodynamographic curve) as recorded with the original Formagraph (Foss Electric A/S, Hillerød, Denmark). Reproduced with permission from McMahon and Brown (1982). Journal of Dairy Science  , DOI: ( /jds ) Copyright © 2012 American Dairy Science Association Terms and Conditions

3 Figure 2 Classification of the most common lactodynamographic curve shapes, according to Annibaldi et al. (1977; used with permission). Journal of Dairy Science  , DOI: ( /jds ) Copyright © 2012 American Dairy Science Association Terms and Conditions

4 Figure 3 Plot of individual curd firmness data registered by a computerized renneting meter (Formagraph, Foss Electric A/S, Hillerød, Denmark) during 30min after rennet addition (one value registered every 15 s=120 observations) and of the 3 values used for traditional computation of rennet coagulation time (RCT), time to curd firmness of 20mm (k20), and curd firmness 30min after enzyme addition (a30). Journal of Dairy Science  , DOI: ( /jds ) Copyright © 2012 American Dairy Science Association Terms and Conditions

5 Figure 4 Curd firmness registered for 90min after rennet addition to milk produced from Holstein-Friesian cows, Saanen goats, and Massese sheep (G. Bittante, unpublished data). Journal of Dairy Science  , DOI: ( /jds ) Copyright © 2012 American Dairy Science Association Terms and Conditions

6 Figure 5 Direct and indirect genetic effects on milk coagulation properties. Journal of Dairy Science  , DOI: ( /jds ) Copyright © 2012 American Dairy Science Association Terms and Conditions

7 Figure 6 Relationship between rennet coagulation time (RCT, min) and the quantity of rennet added to milk expressed in international milk clotting units (IMCU, units/mL; RCT=23.8−91.0 IMCU; R2=0.82). Journal of Dairy Science  , DOI: ( /jds ) Copyright © 2012 American Dairy Science Association Terms and Conditions

8 Figure 7 Average values of herd effect (He), heritability (h2), and repeatability (r) values for rennet coagulation time (RCT), curd firmness (a30), and other milk traits (MY: daily milk yield; Fat%: fat content; Prot%: protein content; pH: acidity. Herd effect was averaged from Ikonen et al. (2004), Tyrisevä et al. (2004), and Vallas et al. (2010), and the SD were between 0.01 and 0.10 with the exception of fat % (0.21). Heritabilities are the means of estimates summarized in Table 7 (SD of the means are also in Table 7). Repeatability was averaged from Ikonen et al. (1997), Tyrisevä et al. (2003), and Vallas et al. (2010), and the SD were between 0.05 and 0.08. Journal of Dairy Science  , DOI: ( /jds ) Copyright © 2012 American Dairy Science Association Terms and Conditions

9 Figure 8 Distribution (%) of curd firmness of milk samples of the daughters of 3 Finnish Ayrshire AI sires differing in their genetic merit for curd firmness. The “zero” value refers to samples that did not coagulate within 30min of enzyme addition. The number of daughters is provided in parentheses (Tyrisevä et al., 2008). Journal of Dairy Science  , DOI: ( /jds ) Copyright © 2012 American Dairy Science Association Terms and Conditions

10 Figure 9 Cumulative frequency (a) of coagulating samples and (b) of samples with a k20 value, according to the time interval from rennet addition and to the instrument used (Cipolat-Gotet et al., 2012). Formagraph from Foss Electric A/S (Hillerød, Denmark); Optigraph from Ysebaert SA (Frépillon, France). **P<0.01; ***P<0.001. Journal of Dairy Science  , DOI: ( /jds ) Copyright © 2012 American Dairy Science Association Terms and Conditions

11 Figure 10 Modeling prolonged observations of curd firmness (CF) at time t (CFt) and quantification of syneresis process (RCT=rennet coagulation time; CFP=potential asymptotical CF in absence of syneresis; CFmax=maximum CFt value; tmax=time at CFmax). Journal of Dairy Science  , DOI: ( /jds ) Copyright © 2012 American Dairy Science Association Terms and Conditions

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