Good sensory quality and cheesemaking properties in milk from Holstein cows managed for an 18-month calving interval.
Extended calving interval (CInt) for high-yielding dairy cows beyond the traditional 12mo has been suggested as a profitable, environmentally and welfare-friendly production strategy. However, concerns exist on whether extending cow CInt, and consequently prolonging lactation length, impairs milk quality. The aim of this study was to compare the quality of milk produced during the extended lactation period to mid lactation. In particular, milk indicators related to udder integrity and cheesemaking properties when cows were fed low- or high-energy diets in early lactation mobilization period. Forty-seven healthy Danish Holstein cows (15 primi- and 32 multiparous) were fed 2 distinct weight-adjusted diets in early lactation: either a high-density diet for approximately 42d in milk (DIM) followed by a low-density diet (n=22), or a low-density diet throughout the whole experiment (n=25). Milk quality was explored at 3 lactation periods: 140 to 175 DIM (P1), 280 to 315 DIM (P2), and 385 to 420 DIM (P3). Lactation period was found to be the main factor affecting milk yield, quality, and cheesemaking properties. Primiparous cows kept the same daily milk yield throughout the studied periods, whereas multiparous cows produced, on average, 10.2kg/d less in P3 compared with P1. Fat, protein, and casein concentrations increased, respectively, by 18, 16, and 16%, from P1 to P3. Cheesemaking properties, such as curd-firming rate, gel strength, and wet and dry curd yield, got an improvement from P1 to P3 and were strongly correlated with milk concentrations of protein and casein. The udder integrity indicators, somatic cells count, level of free amino terminals as an index of proteolysis, and milk pH, remained unchanged throughout the studied lactation periods. Feeding cows either high- or low-density diets during the early lactation mobilization period did not exert any relevant carryover effect on milk composition, and thus had no effect on cheesemaking properties in extended lactation. Further, sensory quality of mid- and extended-lactation milk was assessed by a trained sensory panel. The sensory quality of milk from P3 reflected sensory descriptors related to the increased levels of fat and protein over lactation, but, importantly, milk produced in P3 did not present sensory demerits when compared with milk produced in P1. In conclusion, high-yielding Holstein cows undergoing an 18-mo CInt produced high-quality milk from mid to extended lactation.
Department of Food Science, Aarhus University, Blichers Allé 20, 8830 Tjele, Denmark. Electronic address: maciel@food.au.dk.
G M
GM
Maciel
Department of Food Science, Aarhus University, Blichers Allé 20, 8830 Tjele, Denmark.
N A
NA
Poulsen
Department of Food Science, Aarhus University, Blichers Allé 20, 8830 Tjele, Denmark.
M K
MK
Larsen
Department of Food Science, Aarhus University, Kirstinebjergvej 10, 5792 Årslev, Denmark.
U
U
Kidmose
Department of Animal Science, Aarhus University, Blichers Allé 20, 8830 Tjele, Denmark.
C
C
Gaillard
Department of Animal Science, Aarhus University, Blichers Allé 20, 8830 Tjele, Denmark.
J
J
Sehested
Department of Food Science, Aarhus University, Blichers Allé 20, 8830 Tjele, Denmark.
L B
LB
Larsen
D000818:Animals; D001835:Body Weight; D002417:Cattle; D002611:Cheese / Q000592:standards*; D004032:Diet / Q000662:veterinary; D005260:Female; D007774:Lactation; D008892:Milk / Q000737:chemistry*; D010298:Parity
automatic milking system; extended lactation; individual feeding strategy; milk coagulation