Correction of the ratio between real cheese yield at 28 hours and protein according to chemical composition of buffalo milk
The aim of this study was to verify the ratio between real cheese yield at 28 hours and proteins, after values correction according to the regression analysis. Milk characteristics of subjects characterized by a 28CY/protein ratio lower (Group A; n=212) or higher (Group B; n=108) than 56 were analys...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2010-02-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/1201 |
| _version_ | 1819121017313820672 |
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| author | R. Di Palo C. Caso B. Gasparrini M. Di Rubbio R. Napolano G. Neglia L. Zicarelli |
| author_facet | R. Di Palo C. Caso B. Gasparrini M. Di Rubbio R. Napolano G. Neglia L. Zicarelli |
| author_sort | R. Di Palo |
| collection | DOAJ |
| description | The aim of this study was to verify the ratio between real cheese yield at 28 hours and proteins, after values correction according to the regression analysis. Milk characteristics of subjects characterized by a 28CY/protein ratio lower (Group A; n=212) or higher (Group B; n=108) than 56 were analysed by ANOVA in order to evaluate differences between the following milk characteristics: the lactodinamographic parameters (Formagraph, Foss, DN); the complete physic-chemical composition; fat (F), protein (P), casein, lactose, ash, urea, pH and SH; the somatic cells content (SCC) using (Milkoskan); the total aerobic mesophilic flora (TAMF) by the dilution method. Chemical composition of the curd was also determined (protein, fat and ash; ASPA, 1995). The milk protein content was adjusted for the non proteic N content determined in milk as urea (corrected P); the theoretic cheese yield (ThCY) was obtained by the following formula: cheese yield =milk x[-0.88 + 3.50 x P(%)+1.23 x F(%)] x 100 -1 (Altiero et al., 1989) and the ratio between ThCY/FCY and ThCY/28CY were calculated. Other calculated variables were: FCY/Corrected P, 28CY/Corrected P, CDM/Corrected P. Regression analysis was carried out between real cheese yield at 28 hours/proteins ratio and 28CY vs. all the parameters resulted different between the two groups of buffaloes. Real cheese yield at 28 hours/proteins ratio and 28CY were corrected and ANOVA was repeated on corrected data, in order to verify the modifications of the values. These correction reduced but did not eliminate the differences. |
| first_indexed | 2024-12-22T06:29:52Z |
| format | Article |
| id | doaj.art-849db998d8e448489544e0930b18f3c5 |
| institution | Directory Open Access Journal |
| issn | 1594-4077 1828-051X |
| language | English |
| last_indexed | 2024-12-22T06:29:52Z |
| publishDate | 2010-02-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Italian Journal of Animal Science |
| spelling | doaj.art-849db998d8e448489544e0930b18f3c52022-12-21T18:35:45ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2010-02-0162s1108111110.4081/ijas.2007.s2.1108Correction of the ratio between real cheese yield at 28 hours and protein according to chemical composition of buffalo milkR. Di PaloC. CasoB. GasparriniM. Di RubbioR. NapolanoG. NegliaL. ZicarelliThe aim of this study was to verify the ratio between real cheese yield at 28 hours and proteins, after values correction according to the regression analysis. Milk characteristics of subjects characterized by a 28CY/protein ratio lower (Group A; n=212) or higher (Group B; n=108) than 56 were analysed by ANOVA in order to evaluate differences between the following milk characteristics: the lactodinamographic parameters (Formagraph, Foss, DN); the complete physic-chemical composition; fat (F), protein (P), casein, lactose, ash, urea, pH and SH; the somatic cells content (SCC) using (Milkoskan); the total aerobic mesophilic flora (TAMF) by the dilution method. Chemical composition of the curd was also determined (protein, fat and ash; ASPA, 1995). The milk protein content was adjusted for the non proteic N content determined in milk as urea (corrected P); the theoretic cheese yield (ThCY) was obtained by the following formula: cheese yield =milk x[-0.88 + 3.50 x P(%)+1.23 x F(%)] x 100 -1 (Altiero et al., 1989) and the ratio between ThCY/FCY and ThCY/28CY were calculated. Other calculated variables were: FCY/Corrected P, 28CY/Corrected P, CDM/Corrected P. Regression analysis was carried out between real cheese yield at 28 hours/proteins ratio and 28CY vs. all the parameters resulted different between the two groups of buffaloes. Real cheese yield at 28 hours/proteins ratio and 28CY were corrected and ANOVA was repeated on corrected data, in order to verify the modifications of the values. These correction reduced but did not eliminate the differences.http://www.aspajournal.it/index.php/ijas/article/view/1201Buffalo, Milk, Curd |
| spellingShingle | R. Di Palo C. Caso B. Gasparrini M. Di Rubbio R. Napolano G. Neglia L. Zicarelli Correction of the ratio between real cheese yield at 28 hours and protein according to chemical composition of buffalo milk Italian Journal of Animal Science Buffalo, Milk, Curd |
| title | Correction of the ratio between real cheese yield at 28 hours and protein according to chemical composition of buffalo milk |
| title_full | Correction of the ratio between real cheese yield at 28 hours and protein according to chemical composition of buffalo milk |
| title_fullStr | Correction of the ratio between real cheese yield at 28 hours and protein according to chemical composition of buffalo milk |
| title_full_unstemmed | Correction of the ratio between real cheese yield at 28 hours and protein according to chemical composition of buffalo milk |
| title_short | Correction of the ratio between real cheese yield at 28 hours and protein according to chemical composition of buffalo milk |
| title_sort | correction of the ratio between real cheese yield at 28 hours and protein according to chemical composition of buffalo milk |
| topic | Buffalo, Milk, Curd |
| url | http://www.aspajournal.it/index.php/ijas/article/view/1201 |
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