The present study aimed to analyse the relationships between the detailed protein profile, the composition, and the cheese-making ability traits of goat milk identifying the latent factors controlling them. This study is part of the GOOD-MILK project (D.M. 9367185 – 09/12/2020) which involved the collection of at least 800 goats belonging to 6 different breeds (Camosciata delle Alpi, Saanen, Murciano-Granadina, Maltese, Sarda, and Sarda Primitiva). The detailed protein profile was obtained using the reverse-phase high-performance liquid chromatography technique (RPHPLC). Milk composition was estimated using Fourier-transform infrared spectroscopy (FTIR) and cheese-making ability traits were obtained through a laboratory cheese-making procedure. The complete dataset was analysed for latent factors in the R environment. All the traits together yield 8 latent explanatory factors. With protein profile expressed in g/l, the first factor is the ‘cheese-yield’ affecting positively almost all the cheese-making traits, the fat content, and the total caseins and β-CN, and negatively the pH. The second is the ‘curd firmness’ factor affecting, beyond the curd firmness traits, the total casein, β-CN, and κ-CN and the recoveries of milk fat and energy in cheese. The third is the ‘coagulation time’ factor. The fourth is the ‘udder health’ factor influencing positively the lactose, the β-LG, and α-LA and negatively the somatic cells score and the NaCl. The fifth is the ‘curd dynamics’ factor affecting positively the curd-firming and syneresis rates and negatively the curd firmness after 30 and 45 min from rennet addition. The sixth is the ‘cheese protein’ factor whereas the seventh and eighth are, respectively, the ‘αS2-CN + κ-CN’ and the ‘αS1-CN’ factors. With protein profile expressed in % of total protein, the latent factors present some differences. This information may help to better understand the link between composition, protein profile, and cheese-making ability of goat milk.
Latent factors analysis of protein profile, composition, and cheese-making traits of goat milk
N. Amalfitano
;G. Secchi;F. Tagliapietra;S. Schiavon;G. Bittante
2023
Abstract
The present study aimed to analyse the relationships between the detailed protein profile, the composition, and the cheese-making ability traits of goat milk identifying the latent factors controlling them. This study is part of the GOOD-MILK project (D.M. 9367185 – 09/12/2020) which involved the collection of at least 800 goats belonging to 6 different breeds (Camosciata delle Alpi, Saanen, Murciano-Granadina, Maltese, Sarda, and Sarda Primitiva). The detailed protein profile was obtained using the reverse-phase high-performance liquid chromatography technique (RPHPLC). Milk composition was estimated using Fourier-transform infrared spectroscopy (FTIR) and cheese-making ability traits were obtained through a laboratory cheese-making procedure. The complete dataset was analysed for latent factors in the R environment. All the traits together yield 8 latent explanatory factors. With protein profile expressed in g/l, the first factor is the ‘cheese-yield’ affecting positively almost all the cheese-making traits, the fat content, and the total caseins and β-CN, and negatively the pH. The second is the ‘curd firmness’ factor affecting, beyond the curd firmness traits, the total casein, β-CN, and κ-CN and the recoveries of milk fat and energy in cheese. The third is the ‘coagulation time’ factor. The fourth is the ‘udder health’ factor influencing positively the lactose, the β-LG, and α-LA and negatively the somatic cells score and the NaCl. The fifth is the ‘curd dynamics’ factor affecting positively the curd-firming and syneresis rates and negatively the curd firmness after 30 and 45 min from rennet addition. The sixth is the ‘cheese protein’ factor whereas the seventh and eighth are, respectively, the ‘αS2-CN + κ-CN’ and the ‘αS1-CN’ factors. With protein profile expressed in % of total protein, the latent factors present some differences. This information may help to better understand the link between composition, protein profile, and cheese-making ability of goat milk.
Pubblicazioni consigliate
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
