Andrea Summer

Protein and fat composition of mare's milk: some nutritional remarks with reference to human and cow's milk

Abstract Milk composition of mammallian species varies widely with reference to genetic, physiological and nutritional factors and environmental conditions. In this survey, the composition of mares milk is reviewed and compared to human and cows milk, considering principal protein fractions and fatty acid content. Protein content in mares milk is higher than in human milk and lower than in cows milk; casein concentration in mares milk is intermediate between the other two milks. Fat content is lower in mares milk compared to human and cows milk. Distribution of di- and tri-glycerides in mares and women’ milk is similar. The proportion of polyunsaturated fatty acids in mares and human milk is remarkably higher than in cows milk. Mares milk shows some structural and functional peculiarities that make it more suitable for human nourishment than cows milk.

Seasonal variations of milk characteristics and cheesemaking losses in the manufacture of Parmigiano-Reggiano cheese.

A. Summer1*, P. Franceschi1, A. Bollini1, P. Formaggioni1, F. Tosi2 and P. Mariani1 1Dipartimento di Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza degli Alimenti, Università di Parma; 2Centro L attiero Caseario di Parma, Italy *Correspondence: Dipartimento di Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza degli Alimenti, via del Taglio 8, 43100 Parma, Italy E-mail:andrea.summer@unipr.it

Dairy maturation of milk used in the manufacture of Parmigiano-Reggiano cheese: effects on physico-chemical characteristics, rennet-coagulation aptitude and rheological properties

The aim of this research was to study the effects of dairy maturation on the physico-chemical characteristics and technological properties of milk used for Parmigiano-Reggiano cheese manufacture. Three different operating conditions (CF1, CF2 and CF3) were considered. Full cream milk from the evening milking was stored on the farm and delivered to the cheese factory in churns (CF1) or in thermoregulated tanks at a temperature not lower than 18 degrees C (CF2 and CF3). The natural creaming (10-12 h overnight) was performed in a traditional large flat vat containing 10-12 hl (CF1 and CF2) or in thermoregulated large flat vats containing 60 hl at about 15 degrees C (CF3). Twenty-four, 24 and 22 maturation trials were performed in CF1, CF2, and CF3, respectively, during 2 consecutive years. A significant increase (P<or=0.05) in pH during the maturation of milk was observed in CF1 and CF2. The increase of pH was higher (P<or=0.05) in CF1 than CF2 and CF3. The values of titratable acidity were higher (P<or=0.05) in partially skimmed evening (PS) milk than in full cream (FC) milk in each operative condition. The increase observed in CF2 was higher than those reported in CF1 and CF3. Compared with FC milk, PS milk showed lower values (P<or=0.05) of casein and casein number and higher contents (P<or=0.05) of whey proteins and, particularly, proteose-peptone. The increase of proteose-peptone--per 100 g SNF or 100 g casein--was significantly higher (P<or=0.05) in CF1 than in CF2 and, in particular, than in CF3. A higher increase (P<or=0.05) of resistance to compression was observed in CF1 with respect to CF3. CF2 variation was not different with respect to either CF1 or CF3. Variation of the difference between PS and FC milks (PS-FC) in pH, TBC and fat were clearly lower in CF3 than CF1. This means that the control of milk temperature throughout the whole maturation phase offers a greater control of both microbial development and extent of creaming.

Milk of Italian Saddle and Haflinger nursing mares: physico – chemical characteristics, nitrogen composition and mineral elements at the end of lactation

Abstract Aim of this work was to investigate nursing mares milk characteristics at the end of lactation (D) and to make a comparison with milk taken during early lactation (3 to 30 d post partum) (E). The survey was carried out on 17 Italian Saddle mares (IS) (193 days in milk; 147 pregnancy days) and on 12 Haflinger mares (H) (174 days in milk; 146 pregnancy days). N fractions were determined by means of Kjeldahl; fat and lactose by means of mid infrared lectures; mineral elements were determined by Atomic Absorption Spectrophotometry; P by colorimetry. Data referring to 58 individual milk samples were analyzed by ANCOVA. Significant variations, similar in both breeds, were observed (E vs D) for density at 15°C (1.036 vs 1.034), pH (6.94 vs 7.24), titratable acidity (3.56 vs 1.70 °SH), fat (1.17 vs 0.76% g/100g of milk), crude protein (2.31 vs 1.68% g/100g), casein number (52.37 vs 46.59) and ash (0.50 vs 0.30% g/100g); similarly (mg/100g) for non casein N (172.31 vs 142.05), non protein N (34.43 vs 29.09), P (61.30 vs 32.48), Ca (112.88 vs 54.42), Mg (8.40 vs 4.38) and K (60.77 vs 41.31). Freezing point, lactose and Na showed no significant variations. At the end of lactation, milk resulted poorer in all main organic components, except lactose, and in all mineral components, except Na. Only freezing point and phosphorus variations differed in IS from H. Breed significantly affected fat, casein N and ash mean contents.

Seasonal variations of the rennet-coagulation properties of herd milks in Parmigiano-Reggiano cheese manufacture: comparison between Italian Friesian and Italian Brown cattle breeds

Riassunto Variazioni stagionali delle caratteristiche di coagulazione presamica di campioni di latte di stalla nella produzione del Parmigiano-Reggiano: confronto tra le razze Frisona Italiana e Bruna Italiana. Sono state studiate le caratteristiche di coagulazione presamica di campioni di latte di allevamento di vacche di razza Bruna Italiana e Frisona Italiana. Sotto il profilo tecnologico-caseario, il latte delle vacche di razza Bruna ha mostrato valori dei parametri di coagulazione migliori rispetto a quelli del latte delle vacche di razza Frisona in tutte le stagioni considerate. Gli andamenti stagionali del tempo di coagulazione e della consistenza del coagulo sono risultati statisticamente differenti nelle due razze. La consistenza del coagulo - parametro strettamente correlato con le caratteristiche reologiche della cagliata - nel latte della Frisona è risultata inferiore rispetto a quella del latte della Bruna in inverno (25,0 vs. 34,7 mm; Pà0,01), estate (15,8 vs. 25,4 mm; Pà0,01) e autunno (22,0 vs. 35,5 mm; Pà0,01).

The complex of hypericin with β-lactoglobulin has antimicrobial activity with potential applications in dairy industry

Using a combination of molecular modeling and spectroscopic experiments, the naturally occurring, pharmacologically active hypericin compound is shown to form a stable complex with the dimeric form of β-lactoglobulin (β-LG). Binding is predicted to occur at the narrowest cleft found at the interface between monomers in the dimeric β-LG. The complex is able to preserve the fluorescence and singlet oxygen photosensitizing properties of the dye. The equilibrium constant for hypericin binding has been determined as Ka=1.40±0.07µM(-1), equivalent to a dissociation constant, Kd=0.71±0.03µM. The complex is active against Staphylococcus aureus bacteria. Overall, the results are encouraging for pursuing the potential application of the complex between hypericin and β-LG as a nanodevice with bactericidal properties for disinfection.

Influence of milk somatic cell content on Parmigiano-Reggiano cheese yield.

The aim of this study was to determine the influence of the somatic cell content (SCC) of milk on Parmigiano-Reggiano cheese yield, produced in commercial cheese factories under field conditions. The study was carried out following the production of 56 batches of Parmigiano-Reggiano in 13 commercial cheese factories by processing milk collected from Italian Friesian cattle herds. The vat-milk (V-milk) used for making each cheese batch was obtained by mixing evening milk (partially skimmed following spontaneous separation of fat overnight, natural creaming) and morning milk. The batches of cheese produced were divided into 5 classes according to the SCC value of the evening milk determined prior to natural creaming (class 1, from 0 to 200,000; 2, 201,000-300,000; 3, 301,000-400,000; 4, 401,000-500,000; 5, over 501,000 cells/ml). The cheese yield was calculated as the amount of 24-h cheese, expressed in kilograms, obtained from 100 kg of V-milk (24 h ACY). The values of fat, crude protein, true protein, casein and 24 h ACY of V-milk were negatively correlated with the somatic cell score (SCS) of the evening milk. Conversely, a positive correlation was observed between chloride and SCS. Fat, protein fractions (crude protein, casein and whey proteins), P and titratable acidity of V-milk were positively correlated with its 24 h ACY, while chloride, pH and SCS showed a negative correlation. A significant drop in 24 h ACY was observed in classes 3, 4 and 5, therefore when the SCC of the evening milk exceeded 300,000 cells/ml. Finally a lower recovery of milk fat in cheese was observed as SCC of evening milk increase.

New insights into the quality characteristics of milk from Modenese breed compared with Italian Friesian

Abstract This study examined the milk quality of the autochthonous cattle breed Modenese (MO) in comparison with Italian Friesian (IF), at peak and mid lactation, with the aim to support the interest in sustainability of the local cattle breeds in Europe. Forty-eight individual milk samples were collected from 11 MO and 14 IF pluriparous cows, housed in a free stall barn under similar conditions of feeding and management, at 8 and 21 weeks post-calving; daily milk yield (MY) and body condition score (BCS) were individually recorded. Breed differences were observed, being MY lower in MO cows, but BCS, titratable acidity, freezing point, casein (MC), total calcium (Ca), total phosphorus (P) and colloidal P contents were higher compared to IF cows. Time affected BCS, MY, milk protein (MP), MC, urea, casein P and the micellar content of colloidal Ca and colloidal inorganic P. A factorial analysis was performed and four common factors were obtained with a cumulative explained variance of 77.7% of the total original. MO milk showed a nutritionally interesting mineral profile and processing properties suitable for the production of typical cheese that could be interesting for improving the interest in the conservation of animal genetic resources.

Short communication: Characterization of a monoclonal antibody for κ-casein B of cow's milk1

A monoclonal antibody (antik-B) against an oligopeptide of 23 AA corresponding to the region 131-153 of bovine kappa-casein (kappa-CN) B was generated using the Human Combinatorial Antibody Library (HuCAL) technology. Both AA substitutions distinguishing kappa-CN A and B are located in that region (positions 136 and 148). In this study, the reactivity of antik-B to milk samples collected from cows previously genotyped as CSN3*AA, CSN3*AB, and CSN3*BB was tested. According to Western blot results, antik-B recognized kappa-CN B and it showed no cross-reactivity toward kappa-CN A and other milk proteins. Furthermore, a modified Western blot method, urea-PAGE Western blot, was set up to assess the reactivity of antik-B toward all isoforms of kappa-CN B. In conclusion, antik-B was specific to kappa-CN B in milk and it seemed to be reactive toward all its isoforms.

Composition, acidity and rennet-coagulation properties of early- and late-lactation milks from Italian Friesian cows.

A. Summer1*, P. Formaggioni1, M. Malacarne1, S. Sandri2 and P. Mariani1 1Dipartimento di Produzioni Animali, Biotecnologie Veterinarie, Qualita e Sicurezza degli Alimenti, Universita di Parma; 2Centro L attiero Caseario di Parma, Italy *Correspondence: Dipartimento di Produzioni Animali, Biotecnologie Veterinarie, Qualita e Sicurezza degli Alimenti, via del Taglio 8, 43100 Parma, Italy E-mail:andrea.summer@unipr.it