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Seasonal changes in the technological and compositional quality of ewe's raw milks from commercial flocks under part-time grazing

Published online by Cambridge University Press:  12 June 2009

Ana I Nájera ,
Luis JR Barron ,
Patricia Ribeiro ,
Fanny Pèlissier ,
Eunate Abilleira ,
Francisco J Pérez-Elortondo ,
Marta Albisu ,
Jesús Salmerón ,
Juan C Ruiz de Gordoa  and
Mailo Virto
...Show all authors
Ana I Nájera
Affiliation:
Tecnología de Alimentos, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Paseo de la Universidad 7, 01006Vitoria-Gasteiz, Spain
Luis JR Barron*
Affiliation:
Tecnología de Alimentos, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Paseo de la Universidad 7, 01006Vitoria-Gasteiz, Spain
Patricia Ribeiro
Affiliation:
Bioquímica y Biología Molecular, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Paseo de la Universidad 7, 01006Vitoria-Gasteiz, Spain
Fanny Pèlissier
Affiliation:
Nutrición y Bromatología, Facultad de Farmacia. Universidad del País Vasco/Euskal Herriko Unibertsitatea, Paseo de la Universidad 7, 01006Vitoria-Gasteiz, Spain
Eunate Abilleira
Affiliation:
Tecnología de Alimentos, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Paseo de la Universidad 7, 01006Vitoria-Gasteiz, Spain
Francisco J Pérez-Elortondo
Affiliation:
Nutrición y Bromatología, Facultad de Farmacia. Universidad del País Vasco/Euskal Herriko Unibertsitatea, Paseo de la Universidad 7, 01006Vitoria-Gasteiz, Spain
Marta Albisu
Affiliation:
Nutrición y Bromatología, Facultad de Farmacia. Universidad del País Vasco/Euskal Herriko Unibertsitatea, Paseo de la Universidad 7, 01006Vitoria-Gasteiz, Spain
Jesús Salmerón
Affiliation:
Nutrición y Bromatología, Facultad de Farmacia. Universidad del País Vasco/Euskal Herriko Unibertsitatea, Paseo de la Universidad 7, 01006Vitoria-Gasteiz, Spain
Juan C Ruiz de Gordoa
Affiliation:
Bioquímica y Biología Molecular, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Paseo de la Universidad 7, 01006Vitoria-Gasteiz, Spain
Mailo Virto
Affiliation:
Bioquímica y Biología Molecular, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Paseo de la Universidad 7, 01006Vitoria-Gasteiz, Spain
Luis Oregi
Affiliation:
Instituto Vasco de Investigación y Desarrollo Agrario, Neiker, Granja Modelo de Arkaute, P.O. Box 46, 01080, Vitoria-Gasteiz, Spain
Roberto Ruiz
Affiliation:
Instituto Vasco de Investigación y Desarrollo Agrario, Neiker, Granja Modelo de Arkaute, P.O. Box 46, 01080, Vitoria-Gasteiz, Spain
Mertxe de Renobales*
Affiliation:
Bioquímica y Biología Molecular, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Paseo de la Universidad 7, 01006Vitoria-Gasteiz, Spain
*
*For correspondence; e-mail: luisjavier.rbarron@ehu.es (Luis JR Barron). mertxe.derenobales@ehu.es (Mertxe de Renobales)
*For correspondence; e-mail: luisjavier.rbarron@ehu.es (Luis JR Barron). mertxe.derenobales@ehu.es (Mertxe de Renobales)
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Abstract

Rennet coagulation parameters, curd texture and gross compositional variables were studied in ewes' raw milk samples from nine commercial flocks using different concentrate:forage ratios and grazing times. From early lactation to March flocks were fed concentrate pellets and hay whereas from April to the end of lactation flocks were allowed to graze from 6 to 19 h/day receiving concentrate supplementation in the morning and evening. Milk from late-lactation flocks, when allowed to graze, showed higher content of fat, dry matter, protein, casein, soluble protein, total calcium, curd firmness and curd resistance to compression than the milk from early lactation flocks. Higher total calcium content and lower fat content were found when the early lactation flocks were fed high concentrate:forage ratio than when the flocks were fed low ratio. Curd firmness were lower for milk from flocks fed high concentrate:forage ratio, and the curd resistance to compression was greater, than for milk from flocks fed low ratio. At late lactation, when flocks grazed for a long time per day the total calcium content was higher than when the flocks grazed for a short time per day. Principal component analysis showed that protein and fat content were highly correlated with coagulum and curd firmness, whereas total calcium content was highly correlated with curd resistance to compression, and milk pH with rennet coagulation time.

Keywords

Seasonal changesewe's milkmilk compositionrennet coagulationcurd texture
Type
Research Article
Information
Journal of Dairy Research , Volume 76 , Issue 3 , August 2009 , pp. 301 - 307
Copyright
Copyright © Proprietors of Journal of Dairy Research 2009

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