A comparison of the predicted coagulation characteristics and composition of milk from multi-breed herds of Holstein-Friesian, Brown Swiss and Simmental cows

作者：Penasa M; Tiezzi F; Sturaro A; Cassandro M; De Marchi M^*

来源：International Dairy Journal, 2014, 35(1): 6-10.

DOI：10.1016/j.idairyj.2013.10.004

The milk coagulation properties (MCP) and composition, as predicted by mid-infrared spectroscopy, were compared between Holstein-Friesian (HF), Brown Swiss (BS) and Simmental (SI) cows from mixed herds. Records (n = 8524) of rennet coagulation time (RCT, min) and curd firmness (a(30), mm) were analysed using a mixed linear model. Milk from BS coagulated earlier and showed a firmer curd than milk from HF and SI breeds. Rennet coagulation time was shortest in the first 90 d of lactation, and a(30) was lowest at the beginning and end of lactation. Herd exerted a strong effect on MCP, as the differences between the best and the worst farm for RCT and a(30) were 7.8 min and 13.1 mm, respectively. In conclusion, the BS breed produced milk more suitable for cheese production than that from SI and HF. Further research is required to understand how farm management can improve coagulation characteristics of milk.

• 出版日期2014-3