title: Modeling of coagulation, curd firming, and syneresis of milk from Sarda ewes.
abstract: This study investigated the modeling of curd-firming (CF) over time (CF(t)) of sheep milk. Milk samples from 1,121 Sarda ewes from 23 flocks were analyzed for coagulation properties. Lactodynamographic analyses were conducted for up to 60 min, and 240 CF individual observations from each sample were recorded. Individual sample CFt equation parameters (RCT(eq), rennet coagulation time; CF(P), asymptotic potential value of curd firmness; k(CF), curd-firming instant rate constant; and k(SR), curd syneresis instant rate constant) were estimated, and the derived traits (CF(max), the point at which CF(t) attained its maximum level, and tmax, the time at which CF(max) was attained) were calculated. The incidence of noncoagulating milk samples was 0.4%. The iterative estimation procedure applied to the individual coagulation data showed a small number of not-converged samples (4.4%), which had late coagulation and an almost linear pattern of the ascending part of the CF(t) curve that caused a high value of CF(P), a low value of k(CF), and a high value of k(SR). Converged samples were classified on the basis of their CF(t) curves into no-k(SR) (18.0%), low-k(SR) (72.6%), and high-k(SR) (4.5%). A CF(t) that was growing continuously because of the lack of the syneresis process characterized the no-k(SR) samples. The high-k(SR) samples had a much larger CFP, a smaller k(CF), and an anticipation of tmax, whereas the low-k(SR) samples had a fast k(CF) and a slower k(SR). The part of the average CF(t) curves that showed an increase was similar among the 3 different syneretic groups, whereas the part that decreased was different because of the expulsion of whey from the curd. The traditional milk coagulation properties recorded within 30 min were not able to detect any appreciable differences among the 4 groups of coagulating samples, which could lead to a large underestimation of the maximum CF of all samples (if predicted by a30), with the exception of the no-k(SR) samples. Large individual variability was found and was likely caused by the effects of the dairy system, such as flock size (on CF(max), t(max), and % ewes with no-k(SR) milk), flock within flock size (representing 11 to 43% of total variance for % ewes with no-k(SR) milk and CF(max), respectively), days in milk (on all model parameters and CF(max)), parity (on RCT(eq), k(SR), and CF(max)), daily milk yield (on RCT(eq) and CF(max)), and position of the individual pendulum that significantly affected model parameters and derived traits. In conclusion, the results showed that the modeling of coagulation, curd-firming, and syneresis is a suitable tool to achieve a deeper interpretation of the coagulation and curd-firming processes of sheep milk and also to study curd syneresis.
authors: Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy.
authors: G M
authors: GM
authors: Vacca
authors: Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy. Electronic address: pazzola@uniss.it.
authors: M
authors: M
authors: Pazzola
authors: Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy.
authors: M L
authors: ML
authors: Dettori
authors: Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy.
authors: E
authors: E
authors: Pira
authors: Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, viale dell'Università 16-35020 Legnaro (PD), Italy.
authors: F
authors: F
authors: Malchiodi
authors: Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, viale dell'Università 16-35020 Legnaro (PD), Italy.
authors: C
authors: C
authors: Cipolat-Gotet
authors: Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, viale dell'Università 16-35020 Legnaro (PD), Italy.
authors: A
authors: A
authors: Cecchinato
authors: Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, viale dell'Università 16-35020 Legnaro (PD), Italy.
authors: G
authors: G
authors: Bittante
mesh_terms: D000818:Animals; D012085:Chymosin / Q000032:analysis; D003611:Dairy Products; D005260:Female; D007774:Lactation; D008892:Milk / Q000737:chemistry* / Q000378:metabolism; D008962:Models, Theoretical; D010641:Phenotype; D012756:Sheep; D000067816:Whey Proteins / Q000032:analysis
chemical_list: D000067816:Whey Proteins; C025350:rennet; D012085:Chymosin
keywords: cheese-making property; curd-firming modeling; milk coagulation property; ovine milk; syneresis