[en] Introduction. For dairy producers who want to transform their milk, the ability of milk to coagulate is an important parameter. It makes it possible to transform milk into cheese. Therefore, it is necessary to understand the coagulation process and the techniques to measure it in order to achieve the best transformation performance. The objective of this review is to describe the milk coagulation process, the factors influencing it and the methods for measuring the coagulation of milk at lab level.
Literature. The processing of milk into cheese involves three steps: coagulation, dewatering and refining. Coagulation is a key step which involves the use of rennet and depends on several parameters (pH, calcium content, temperature, etc.). Some milks never coagulate. To measure the coagulation ability of milk and identify different parameters in milk coagulation properties, the Formagraph, the computerized renneting meter and the Optigraph have been developed (reference methods). Equations have been developed using infrared spectrometry to predict the parameters obtained by the reference methods.
Conclusions. The milk coagulation mechanism is known. However, the issue of non-coagulating milk persists and represents a real challenge in terms of yield. The use of infrared is a faster alternative to reference methods that measure the coagulation properties of milk, but still requires an improvement in prediction equations.
Disciplines :
Food science
Author, co-author :
Troch, Thibault ; Université de Liège – Gembloux Agro-Bio Tech > Laboratoire Qualité et Sécurité des Produits Agro-alimentaires
Lefebure, Emilie ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie des agro-biosystèmes
Baeten, Vincent; Centre wallon de Recherches Agronomiques > Valorisation des Productions, Qualité des Produits
Colinet, Frédéric ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Ingénierie des productions animales et nutrition
Gengler, Nicolas ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Ingénierie des productions animales et nutrition
Sindic, Marianne ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie des agro-biosystèmes
Language :
English
Title :
Cow milk coagulation: process description, variation factors and evaluation methodologies. A review.
Publication date :
05 May 2017
Journal title :
Biotechnologie, Agronomie, Société et Environnement
ISSN :
1370-6233
eISSN :
1780-4507
Publisher :
Presses Agronomiques de Gembloux, Gembloux, Belgium
Auldist M.J. et al., 2004. A comparison of the composition, coagulation characteristics and cheesemaking capacity of milk from Friesian and Jersey dairy cows. J. Dairy Res., 71(1), 51-57.
Baeten V. & Dardenne P., 2002. Spectroscopy: developments in instrumentation and analysis. Grasas Aceites, 53(1), 45-63.
Baeten V. et al., 2014. Vibrational spectroscopy methods for the rapid control of agro-food products. In: Nollet L.M.L. & Toldrá F., eds. Handbook of food analyses. 3rd ed. Boca Raton, FL, USA: CRC Press.
Bittante G., 2011. Modeling rennet coagulation time and curd firmness of milk. J. Dairy Sci., 94(12), 5821-5832.
Bittante G., Penasa M. & Cecchinato A., 2012. Invited review: genetics and modeling of milk coagulation properties. J. Dairy Sci., 95(12), 6843-6870.
Bonfatti V. et al., 2010. Effects of β-κ-casein (CSN2-CSN3) haplotypes, β-lactoglobulin (BLG) genotypes, and detailed protein composition on coagulation properties of individual milk of Simmental cows. J. Dairy Sci., 93(8), 3809-3817.
Bonfatti V., Tuzzato M., Chiarot G. & Carnier P., 2014. Variation in milk coagulation properties does not affect cheese yield and composition of model cheese. Int. Dairy J., 39(1), 139-145.
Brandt M., Haeussermann A. & Hartung E., 2010. Invited review: technical solutions for analysis of milk constituents and abnormal milk. J. Dairy Sci., 93(2), 427-436.
Buchberger J. & Dovč P., 2000. Lactoprotein genetic variants in cattle and cheese making ability. Food Technol. Biotechnol., 38(2), 91-98.
Caroli A. et al., 2000. Effect of k-casein E allele on clotting aptitude of Italian Friesian milk. Zootec. Nutr. Anim., 26(3), 127-130.
Caroli A.M., Chessa S. & Erhardt G.J., 2009. Invited review: Milk protein polymorphisms in cattle: Effect on animal breeding and human nutrition. J. Dairy Sci., 92(11), 5335-5352.
Cassandro M. et al., 2008. Genetic parameters of milk coagulation properties and their relationships with milk yield and quality traits in Italian Holstein cows. J. Dairy Sci., 94(8), 4205-4213.
Cecchinato A. & Carnier P., 2011. Statistical models for the analysis of coagulation traits using coagulating and noncoagulating milk information. J. Dairy Sci., 94(8), 4214-4219.
Chessa S. et al., 2014. Selection for milk coagulation properties predicted by Fourier transform infrared spectroscopy in the Italian Holstein-Friesian breed. J. Dairy Sci., 97(7), 1-10.
Chiofalo V. et al., 2000. Chemical composition and coagulation properties of Modicana and Holstein cows’ milk. Ann. Zootech., 49(6), 497-503.
Choi J., Horne D.S. & Lucey J.A., 2007. Effect of insoluble calcium concentration on rennet coagulation properties of milk. J. Dairy Sci., 90(6), 2612-2623.
Cipolat-Gotet C. et al., 2012. Comparison between mechanical and near-infrared methods for assessing coagulation properties of bovine milk. J. Dairy Sci., 95(11), 6806-6819.
Colinet F.G. et al., 2013. Étude de la variabilité des aptitudes à la transformation laitière en Région wallonne basée sur l’utilisation de la spectrométrie infrarouge. In: 18e Carrefour des Productions animales, Nouvelles approches pour une optimisation de nos élevages laitiers, 20 février 2013, Espace Senghor, Université de Liège – Gembloux Agro-Bio Tech, Gembloux, Belgique. Gembloux, Belgique: Centre wallon de Recherches agronomiques, 86-92.
Croguennec T., Jeantet R. & Gérard B., 2008. Fondements physicochimiques de la technologie laitière. Paris: Lavoisier.
Dal Zotto R. et al., 2008. Reproducibility and repeatability of measures of milk coagulation properties and predictive ability of mid-infrared reflectance spectroscopy. J. Dairy Sci., 91(10), 4103-4112.
De Marchi M., Dal Zotto R., Cassandro M. & Bittante G., 2007. Milk coagulation ability of five dairy cattle breeds. J. Dairy Sci., 90(8), 3986-3992.
De Marchi M. et al., 2008. Effect of Holstein Friesian and Brown Swiss breeds on quality of milk and cheese. J. Dairy Sci., 91(10), 4092-4102.
De Marchi M. et al., 2009. Prediction of coagulation properties, titratable acidity, and pH of bovine milk using mid-infrared spectroscopy. J. Dairy Sci., 92(1), 423-432.
De Marchi M., Tiezzi F., Toffanin V. & Cassandro M., 2012. Infrared Spectroscopy (FTMIR) for genetic purposes, herd management and dairy profitability. In: Proceedings of the 38th International Committee for Animal Recording (ICAR) Meeting, 28 May 2012, Rochestown Hotel, Cork, Ireland. Roma: ICAR.
De Marchi M., Toffanin V., Cassandro M. & Penasa M., 2013. Prediction of coagulating and noncoagulating milk samples using mid-infrared spectroscopy. J. Dairy Sci., 96(7), 4707-4715.
De Marchi M., Toffanin V., Cassandro M. & Penasa M., 2014. Mid-infrared spectroscopy as phenotyping tool for milk traits. J. Dairy Sci., 97(3), 1171-1186.
Dejmek P. & Walstra P., 1993. The syneresis of rennet-coagulated curd. In: Fox P.F., ed. Cheese: chemistry, physics and microbiology. London: Chapman & Hall.
FAO, 1987. La fromagerie et les variétés de fromages du bassin méditerranéen, http://www.fao.org/docrep/004/X6551F/X6551F01.htm, (16/09/2015).
Fox P.F. & Mc Sweeney P.L.H., 1997. Rennets: their role in milk coagulation and cheese ripening. In: Law B.A., ed. Microbiology and biochemistry of cheese and fermented milk. London: Chapman & Hall, 1-49.
Fox P.F. & Mc Sweeney P.L.H., 2004. Cheese: chemistry, physics and microbiology. Vol. 1. General aspects. London: Elsevier Academic Press.
Frederiksen P.D. et al., 2011. Variations in coagulation properties of cheese milk from three Danish dairy breeds as determined by a new free oscillation rheometry-based method. Dairy Sci. Technol., 91(3), 309-321.
Glantz M. et al., 2010. Importance of casein micelle size and milk composition for milk gelation. J. Dairy Sci., 93(4), 1444-1451.
Hallén E., Wedholm A., Andrén A. & Lundén A., 2008. Effect of β-casein, κ-casein and β-lactoglobulin genotypes on concentration of milk protein variants. J. Anim. Breed. Genet., 125, 119-129.
Hallén E. et al., 2010. Composition of poorly and non-coagulating bovine milk and effect of calcium addition. J. Dairy Res., 77(4), 398-403.
Heck J.M.L. et al., 2009. Effects of milk protein variants on the protein composition of bovine milk. J. Dairy Sci., 92(3), 1192-1202.
Ikonen T. et al., 1999a. Genetic parameters for the milk coagulation properties and prevalence of noncoagulating milk in Finnish dairy cows. J. Dairy Sci., 82(1), 205-214.
Ikonen T., Ojala M. & Ruottinen O., 1999b. Associations between milk protein polymorphism and first lactation milk production traits in finnish ayrshire cows. J. Dairy Sci., 82(5), 1026-1033.
Ikonen T. et al., 2004. Genetic and phenotypic correlations between milk coagulation properties, milk production traits, somatic cell count, casein content, and pH of milk. J. Dairy Sci., 87(2),458-467
Jeantet R. et al., 2008. Les produits laitiers. Paris: Lavoisier.
Jensen H.B. et al., 2012. Distinct composition of bovine milk from Jersey and Holstein-Friesian cows with good, poor, or noncoagulation properties as reflected in protein genetic variants and isoforms. J. Dairy Sci., 95(12), 6905-6917.
Jõudu I. et al., 2008. The effect of milk protein contents on the rennet coagulation properties of milk from individual dairy cows. Int. Dairy J., 18, 964-967.
Kaart T. et al., 2010. Associations between milk quality traits and coagulation properties and fertility in Estonian Holstein heifers and first lactation cows. In: Proceedings of the 9th World congress on genetics applied to livestock production, August 1-6, 2010, Congress Center Leipzig, Leipzig, Germany.
Kübarsepp I., Henno M., Kärt O. & Tupasela T., 2005a. A comparison of the methods for determination of the rennet coagulation properties of milk. Acta Agric. Scand. Sect. A, 55(4), 145-148.
Kübarsepp I., Henno M., Viinalass H. & Sabre D., 2005b. Effect of κ-casein and β-lactoglobulin genotypes on the milk rennet coagulation properties. Agron. Res., 3(1), 55-64.
La Spina S., 2016. Pistes d’avenir pour le secteur laitier wallon. Jambes, Belgique: Nature & Progrès.
Lucey J.A. & Singh H., 1998. Formation and physical properties of acid milk gels: a review. Food Res. Int., 30(7), 529-542.
Macciotta N.P.P., Cecchinato A., Mele M. & Bittante G., 2012. Use of multivariate factor analysis to define new indicator variables for milk composition and coagulation properties in Brown Swiss cows. J. Dairy Sci., 95(12), 7346-7354.
Malacarne M. et al., 2006. Composition, coagulation properties and Parmigiano-Reggiano cheese yield of Italian Brown and Italian Friesian herd milks. J. Dairy Res., 73(2), 171-177.
Malacarne M. et al., 2014. Influence of micellar calcium and phosphorus on rennet coagulation properties of cows milk. J. Dairy Res., 81(2), 129-136.
Manley M., Downey G. & Baeten V., 2008. Spectroscopic technique: Nearinfrared (NIR) Spectroscopy. In: Da-Wen Sun, ed. Modern techniques for food authentication. USA: Elsevier, 65-116.
Mayer H.K., Ortner M., Tschager E. & Ginzinger W., 1997. Composite milk protein phenotypes in relation to composition and cheesemaking properties of milk. Int. Dairy J., 7(5), 305-310.
Nuyts-Petit V., Delacroix-Buchet A. & Vassal L., 1997. Influence de trois haplotypes des caséines αs1, β et κ fréquents en race bovine normande sur la composition du lait et l’aptitude à la fabrication fromagère. Lait, 77(5), 625-639.
Patil M.R., Borkhatriya V.N., Boghra V.R. & Sharma R.S., 2003. Effect of bovine milk κ-casein genetic polymorphs on curd characteristics during cheddar cheese manufacture. J. Food Sci. Technol., 40(6), 582-586.
Penasa M. et al., 2014. A comparison of the predicted coagulation characteristics and composition of milk from multi-breed herds of Holstein-Friesian, Brown Swiss and Simmental cows. Int. Dairy J., 35(1), 6-10.
Penasa M. et al., 2015. Reproducibility and repeatability of milk coagulation properties predicted by mid-infrared spectroscopy. Int. Dairy J., 47, 1-5.
Politis I. & Ng-Kwai-Hang K.F., 1988. Effects of somatic cell count and milk composition on cheese composition and cheese making efficiency. J. Dairy Sci., 71(7), 1711-1719.
Poulsen N.A. et al., 2013. The occurrence of noncoagulating milk and the association of bovine milk coagulation properties with genetic variants of the caseins in 3 Scandinavian dairy breeds. J. Dairy Sci., 96(8), 4830-4842.
Pretto D. et al., 2011. Relationships between milk coagulation property traits analyzed with different methodologies. J. Dairy Sci., 94(9), 4336-4346.
Pretto D., De Marchi M., Penasa M. & Cassandro M., 2013. Effect of milk composition and coagulation traits on Grana Padano cheese yield under field conditions. J. Dairy Res., 80(1), 1-5.
Remeuf F. et al., 1991. Relations entre les caractères physico-chimiques des laits et leur aptitude fromagère. Lait, 71(4), 397-421.
Soyeurt H. et al., 2009. Potential estimation of major mineral contents in cow milk using mid-infrared spectrometry. J. Dairy Sci., 92(6), 2444-2454.
St-Gelais D. & Hache S., 2005. Effect of β-casein concentration in cheese milk on rennet coagulation properties, cheese composition and cheese ripening. Food Res. Int., 38(5), 523-531.
Toffanin V., De Marchi M., Lopez-Villalobos N. & Cassandro M., 2015. Effectiveness of mid-infrared spectroscopy for prediction of the contents of calcium and phosphorus, and titratable acidity of milk and their relationship with milk quality and coagulation properties. Int. Dairy J., 41, 68-73.
Tyrisevä A.M., Vahlsten T., Ruottinen O. & Ojala M., 2004. Non coagulation of milk in Finnish Ayrshire and Holstein-Friesian cows and effect of herds on milk coagulation ability. J. Dairy Sci., 87(11), 3958-3966.
Udabage P., McKinnon I.R. & Augustin M.A., 2001. Effects of mineral salts and calcium chelating agents on the gelation of renneted skim milk. J. Dairy Sci., 84(7), 1569-1575.
Vallas M. et al., 2010. Genetic parameters for milk coagulation properties in Estonian Holstein cows. J. Dairy Sci., 93(8), 3789-3796.
Vignola C.L., ed., 2002. Science et technologie du lait: transformation du lait. Montréal, Canada: Presses internationales Polytechnique.
Visentin G. et al., 2015. Prediction of bovine milk technological traits from mid-infrared spectroscopy analysis in dairy cows. J. Dairy Sci., 98(9), 6620-6629.
Walsh C.D. et al., 1998. Influence of κ-casein genetic variant on rennet gel microstructure, Cheddar cheesemaking properties and casein micelle size. Int. Dairy J., 8(8), 707-714.
Walstra P., Wouters J.T. & Geurts T.J., 2006. Dairy science and technology. Boca Raton, FL, USA: Taylor & Francis Group.
Wedholm A. et al., 2006. Effect of protein composition on the cheese-making properties of milk from individual dairy cows. J. Dairy Sci., 89(9), 3296-3305.