getpdf   NLM PubMed Logo   https://doi.org/10.17113/ftb.58.01.20.6386  

New Insights in Cheese Yield Capacity of the Milk of Italian Brown and Italian Friesian Cattle in the Production of High-Moisture Mozzarela

Piero Franceschi1orcid tiny, Massimo Malacarne1orcid tiny, Michele Faccia2orcid tiny, Attilio Rossoni3orcid tiny, Enrico Santus3orcid tiny, Paolo Formaggioni1*orcid tiny and Andrea Summer1orcid tiny

1Department of Veterinary Science, University of Parma, Strada del Taglio 10, 43126 Parma, Italy
2Department of Soil, Plant and Food Sciences (Di.S.S.P.A.), University of Bari, Via G. Amendola 165/A, 70126 Bari, Italy
3ANARB - Italian Brown Cattle Breeders Association, Loc. Ferlina 204, 37012 Bussolengo (VR), Italy

Article history:
Received: 27 May 2019
Accepted: 20 February 2020
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Key words:
mozzarella cheese, cheese yield, cheesemaking losses, Italian Brown cattle, κ-casein B

Summary:
The aim of the present study is to investigate the effect of κ-casein B content in milk on the yield of high-moisture mozzarella cheese. The study was carried out by monitoring the production of eight mozzarella cheese batches at four cheesemaking factories. At each factory, two cheesemaking trials were performed in parallel: one using bulk milk from Italian Brown cattle and the other using bulk milk from Italian Friesian cattle. The average κ-casein B content was 0.04 g per 100 g in the Italian Friesian cows’ milk, whereas it was four times higher in the Italian Brown cows’ milk, reaching values of 0.16 g per 100 g. Both the κ-casein B content and κ-casein B to casein ratio were positively correlated with actual cheese yield. Both parameters showed correlation coefficient values over 0.9, higher than for any other protein fraction. The influence of the level of κ-casein on the increase of the yield is probably due to smaller and more homogeneous micelles, with more efficient rennet coagulation. Consequently, milk with higher κ-casein B content produces a more elastic curd that withstands better the technological treatments and limits losses during curd mincing and stretching. In conclusion, the Italian Brown cows’ milk, characterized by higher κ-casein content than the Italian Friesian’s one, allowed a yield increase of about 2.65 %, which is a very relevant result for both farms and cheesemaking factories.

*Corresponding author:  tel3  +390521032614
                                           fax2  +390521032611
                                           email3  paolo.formaggioni@unipr.it 

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