Aim of the study was to evaluate the effects of treatment with monensin continuous-release intraruminal device (Kexxtone), on milk and whey starter quality used for Parmigiano Reggiano cheese production. For that purpose, 33 cows were treated with Kexxtone 3 weeks before the predicted calving date, as label indications. Around 10 days after calving, those cows became part of a treated group, while another control group was set up with untreated cows. Groups were housed in two comparable pens, fed the same diet and milked separately twice a day. From each group 2 cheese wheels were produced daily. Milk and whey starter of each group were maintained separated during every phase of the cheesemaking process and then compared. The experimental period lasted 7 weeks, during which groups were balanced for parity and average DIM. Morning tank milk and whey starter were sampled twice a week, for a total amount of 13 samples per group. Milk was analyzed for fat, casein, protein, lactose, titrable acidity, pH, clotting characteristics, Somatic Cells Count, urea and total bacterial count. Whey starter was analyzed for titrable acidity, fermentative activities at 45, 52, 54°C and total lactic acid bacteria count. All cheesemaking procedures were recorded by the cheesemaker. Data were analyzed using one-way ANOVA and t-test Tukey as post-hoc (SPSS 17.0, USA). Statistical difference was fixed for P<0,05. Milk composition and whey starter quality didn’t show any significant difference between the groups. SCC in morning tank milk was significantly lower in treated than control group (116,69±16,01 vs. 228,85±29,79 *1000/mL) as well as Total Bacterial Count (4,08±1,27 vs. 6,08±3,07 *1000 UFC/mL) and titrable acidity (3,66±0,04 vs. 3,72±0,06 SH/50ml). Cheesemaking procedures didn’t show any significant differences, except for the raw/skimmed milk ratio, lower for treated than control group (1,53±0,03 vs. 1,59±0,04) and 36 hours cheese yield, which was slightly lower for treated group (8,68±0,14 vs. 8,79±0,14 %). These results suggest that treatment with a monensin continuous- release intraruminal device in cows, doesn’t affect milk and whey starter quality, as well as cheesemaking procedures. Besides, it seems to have a positive effect on somatic cells count in milk, probably associated to an improved general health status
Influence of monensin continuous-release intraruminal device on milk and whey starter quality used for Parmigiano Reggiano cheese production.
MAMMI, LUDOVICA MARIA EUGENIA;FUSTINI, MATTIA;GRAZIA, LUIGI;FORMIGONI, ANDREA
2015
Abstract
Aim of the study was to evaluate the effects of treatment with monensin continuous-release intraruminal device (Kexxtone), on milk and whey starter quality used for Parmigiano Reggiano cheese production. For that purpose, 33 cows were treated with Kexxtone 3 weeks before the predicted calving date, as label indications. Around 10 days after calving, those cows became part of a treated group, while another control group was set up with untreated cows. Groups were housed in two comparable pens, fed the same diet and milked separately twice a day. From each group 2 cheese wheels were produced daily. Milk and whey starter of each group were maintained separated during every phase of the cheesemaking process and then compared. The experimental period lasted 7 weeks, during which groups were balanced for parity and average DIM. Morning tank milk and whey starter were sampled twice a week, for a total amount of 13 samples per group. Milk was analyzed for fat, casein, protein, lactose, titrable acidity, pH, clotting characteristics, Somatic Cells Count, urea and total bacterial count. Whey starter was analyzed for titrable acidity, fermentative activities at 45, 52, 54°C and total lactic acid bacteria count. All cheesemaking procedures were recorded by the cheesemaker. Data were analyzed using one-way ANOVA and t-test Tukey as post-hoc (SPSS 17.0, USA). Statistical difference was fixed for P<0,05. Milk composition and whey starter quality didn’t show any significant difference between the groups. SCC in morning tank milk was significantly lower in treated than control group (116,69±16,01 vs. 228,85±29,79 *1000/mL) as well as Total Bacterial Count (4,08±1,27 vs. 6,08±3,07 *1000 UFC/mL) and titrable acidity (3,66±0,04 vs. 3,72±0,06 SH/50ml). Cheesemaking procedures didn’t show any significant differences, except for the raw/skimmed milk ratio, lower for treated than control group (1,53±0,03 vs. 1,59±0,04) and 36 hours cheese yield, which was slightly lower for treated group (8,68±0,14 vs. 8,79±0,14 %). These results suggest that treatment with a monensin continuous- release intraruminal device in cows, doesn’t affect milk and whey starter quality, as well as cheesemaking procedures. Besides, it seems to have a positive effect on somatic cells count in milk, probably associated to an improved general health statusI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
