title: Prediction of bovine milk technological traits from mid-infrared spectroscopy analysis in dairy cows.
abstract: Rapid, cost-effective monitoring of milk technological traits is a significant challenge for dairy industries specialized in cheese manufacturing. The objective of the present study was to investigate the ability of mid-infrared spectroscopy to predict rennet coagulation time, curd-firming time, curd firmness at 30 and 60min after rennet addition, heat coagulation time, casein micelle size, and pH in cow milk samples, and to quantify associations between these milk technological traits and conventional milk quality traits. Samples (n=713) were collected from 605 cows from multiple herds; the samples represented multiple breeds, stages of lactation, parities, and milking times. Reference analyses were undertaken in accordance with standardized methods, and mid-infrared spectra in the range of 900 to 5,000cm(-1) were available for all samples. Prediction models were developed using partial least squares regression, and prediction accuracy was based on both cross and external validation. The proportion of variance explained by the prediction models in external validation was greatest for pH (71%), followed by rennet coagulation time (55%) and milk heat coagulation time (46%). Models to predict curd firmness 60min from rennet addition and casein micelle size, however, were poor, explaining only 25 and 13%, respectively, of the total variance in each trait within external validation. On average, all prediction models tended to be unbiased. The linear regression coefficient of the reference value on the predicted value varied from 0.17 (casein micelle size regression model) to 0.83 (pH regression model) but all differed from 1. The ratio performance deviation of 1.07 (casein micelle size prediction model) to 1.79 (pH prediction model) for all prediction models in the external validation was <2, suggesting that none of the prediction models could be used for analytical purposes. With the exception of casein micelle size and curd firmness at 60min after rennet addition, the developed prediction models may be useful as a screening method, because the concordance correlation coefficient ranged from 0.63 (heat coagulation time prediction model) to 0.84 (pH prediction model) in the external validation.
authors.affiliation: Animal & Grassland Research and Innovation Center, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland; Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
authors.forename: G
authors.initials: G
authors.lastname: Visentin
authors.affiliation: Animal & Grassland Research and Innovation Center, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland; Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
authors.forename: A
authors.initials: A
authors.lastname: McDermott
authors.affiliation: Animal & Grassland Research and Innovation Center, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland. Electronic address: Sinead.McParland@teagasc.ie.
authors.forename: S
authors.initials: S
authors.lastname: McParland
authors.affiliation: Animal & Grassland Research and Innovation Center, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland.
authors.forename: D P
authors.initials: DP
authors.lastname: Berry
authors.affiliation: Teagasc Food Research Center, Moorepark, Fermoy, Co. Cork, Ireland.
authors.forename: O A
authors.initials: OA
authors.lastname: Kenny
authors.affiliation: Teagasc Food Research Center, Moorepark, Fermoy, Co. Cork, Ireland.
authors.forename: A
authors.initials: A
authors.lastname: Brodkorb
authors.affiliation: Teagasc Food Research Center, Moorepark, Fermoy, Co. Cork, Ireland.
authors.forename: M A
authors.initials: MA
authors.lastname: Fenelon
authors.affiliation: Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
authors.forename: M
authors.initials: M
authors.lastname: De Marchi
mesh_terms: D000818:Animals; D001947:Breeding; D002364:Caseins / Q000032:analysis; D002417:Cattle; D012085:Chymosin / Q000378:metabolism; D003612:Dairying / Q000379:methods*; D004032:Diet / Q000662:veterinary; D005260:Female; D005504:Food Analysis; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D016014:Linear Models; D008823:Micelles; D008892:Milk / Q000737:chemistry; D013055:Spectrophotometry, Infrared / Q000379:methods*
chemical_list: D002364:Caseins; D008823:Micelles; C025350:rennet; D012085:Chymosin
keywords: casein micelle size; grass; milk acidity; milk coagulation properties; milk heat stability