Short communication : Fourier-transform mid-infrared spectroscopy to predict coagulation and acidity traits of sheep bulk milk
Manuelian, Carmen L (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Penasa, M. (University of Padova)
Giangolini, G. (Istituto Zooprofilattico Sperimentale del Lazio e della Toscana "M. Aleandri")
Boselli, C. (Istituto Zooprofilattico Sperimentale del Lazio e della Toscana "M. Aleandri")
Currò, Sarah (Università di Padova)
De Marchi, M. (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)

Fecha:	2019
Descripción:	6 pàg.
Resumen:	Sheep milk is mainly transformed into cheese; thus, the dairy industry seeks more rapid and cost-effective methods of analysis to determine milk coagulation and acidity traits. This study aimed to assess the feasibility of Fourier-transform mid-infrared spectroscopy to determine milk coagulation and acidity traits of sheep bulk milk and to classify milk samples according to their renneting capacity. A total of 465 bulk milk samples collected in 140 single-breed flocks of Comisana (84 samples, 24 flocks) and Sarda (381 samples, 116 flocks) breeds located in Central Italy were analyzed for coagulation properties (rennet coagulation time, curd firming time, and curd firmness) and acidity traits (pH and titratable acidity) using standard laboratory procedures. Fourier-transform mid-infrared spectroscopy prediction models for these traits were built using partial least squares regression analysis and were externally validated by randomly dividing the full data set into a calibration set (75%) and a validation set (25%). The discriminant capacity of the rennet coagulation time prediction model was determined using partial least squares discriminant analysis. Prediction models were more accurate for acidity traits than for milk coagulation properties, and the ratio of prediction to deviation ranged from 1. 01 (curd firmness) to 2. 14 (pH). Moreover, the discriminant analysis led to an overall accuracy of 74 and 66% for the calibration and validation sets, respectively, with greater sensitivity for samples that coagulated between 10 and 20 min and greater specificity to detect early-coagulating (<10 min) and late-coagulating (20-30 min) samples. Results suggest that Fourier-transform mid-infrared spectroscopy has the potential to help the dairy sheep industry identify milk with better coagulation ability for cheese production and thus improve milk transformation efficiency. However, further research is needed before this information can be exploited at the industry level.
Derechos:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Lengua:	Anglès
Documento:	Article ; recerca ; Versió publicada
Materia:	Cheese ; Comisana ; Milk quality ; Sarda
Publicado en:	Journal of dairy science, Vol. 102 Núm. 3 (2019) , p. 1927-1932, ISSN 1525-3198

DOI: 10.3168/jds.2018-15259
PMID: 30612792

6 p, 189.1 KB

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