Italian Brown Cows Research Articles

New Insights in Cheese Yield Capacity of the Milk of Italian Brown and Italian Friesian Cattle in the Production of High-Moisture Mozzarella.

SUMMARYThe aim of the present study is to investigate the effect of κ-casein B content in milk on the yield of high-moisture mozzarella cheese. The study was carried out by monitoring the production of eight mozzarella cheese batches at four cheese making factories. At each factory, two cheese making trials were performed in parallel: one using bulk milk from Italian Brown cattle and the other using bulk milk from Italian Friesian cattle. The average κ-casein B content was 0.04 g per 100 g in the Italian Friesian cows’ milk, whereas it was four time higher in the Italian Brown cows’ milk, reaching values of 0.16 g per 100 g. Both the κ-casein content and κ-casein B to casein ratio were positively correlated with actual cheese yield. Both parameters showed correlation coefficient values over 0.9, higher than for any other protein fraction. The influence of the level of κ-casein on the increase of the yield is probably due to smaller and more homogeneous micelles, with more efficient rennet coagulation. Consequently, milk with higher κ-casein B content produces a more elastic curd that withstands better the technological treatments and limits losses during curd mincing and stretching. In conclusion, the Italian Brown cows’ milk used, characterized by higher κ-casein content than the Italian Friesian’s one, allowed a yield increase of about 2.65%, which is a very relevant result for both farms and cheese making factories.

Variation of milk components in the Italian Brown cattle.

The aim of this study was to evaluate the variations of protein, casein, saturated (SFA), unsaturated (UFA), monounsaturated (MUFA), polyunsaturated (PUFA) fatty acids contents and cheese yield in the milk of two groups of Italian Brown cows conventionally reared in indoor period of housing or consuming pasture during the summer months in 2008 and 2013. Milk components were obtained from samples collected during the national routine (conventionally reared) and 'extraordinary' (pasture period) milk recording scheme in herds located near Sondrio (Lombardia, Italy). Milk samples were processed with the MilkoScanTM FT6000 for the identification of milk casein, SFA, UFA, MUFA and PUFA composition. The groups were analysed separately per year and the environmental factors affecting milk protein, casein, and fatty acids contents (pasture/indoor, parity, data of sampling, days in milk, days from collection to analysis) were included in the MIXED procedure of SAS 9.3. A total of 778 milk samples were available, including 234 records from indoor and 544 observations from pasture feeding. Pasture intake affected the content of casein (%) and the proportion of fat in milk (g/100 g), enhancing milk casein levels (from 2.90 to 3) and reducing the concentration of milk SFA in milk from grazing cows (from 2.29 to 1.92). Additionally, the cheese yield was calculated as 'kg of cheese per 100 kg of milk' and resulted to be 10.4 and 12 in 2008 from milk of cows reared indoor and with pasture based diet, respectively. The dairy industry should take advantage of the milk production during grazing periods from which high quality products may be obtained.

Sources of variation and heritability estimates for milking speed in Italian Brown cows

Milking speed is defined as the time required to milk a cow (Bowman et al., 1996). Milkability can be considered an important functional trait in dairy cattle for udder health (Dodenhoff et al., 1999) and workability (Visscher and Goddard, 1995). Sivarajasingam et al. (1984), found milking speed to be the third most important trait on net profit for dairy farms, after milk yield and fat content, so much so that it is included in breeding programmes for dairy cattle (Schneeberger and Hagger, 1985; Boettcher et al., 1997). Different methods to measure milkability traits, subjective and instrumental, were reported in the literature. Meyer and Burnside (1987) found a high genetic correlation between a subjective evaluations of milking speed of cows by Canadian farmers (using five classes: 1 = “very slow” ... 5 = “very fast”), with total milking time by chronometer.......

Diacylglycerol acyltransferase 1, stearoyl-CoA desaturase 1, and sterol regulatory element binding protein 1 gene polymorphisms and milk fatty acid composition in Italian Brown cattle

Several lipogenic genes have been shown to have effects on lipid metabolism: stearoyl CoA desaturase 1 (SCD1) catalyzes the desaturation of several fatty acids (FA) in the cis-Δ9 position in mammary glands of ruminant animals, diacylglycerol acyltransferase 1 (DGAT1) is a key enzyme in triacylglycerol synthesis in the mammary gland, and sterol regulatory element binding protein (SREBP-1) is a transcription factor that regulates expression levels of the SCD1 gene and other genes relevant to lipid and FA metabolism in adipose tissue and mammary gland. In this work, 351 Italian Brown cows were genotyped for polymorphisms in the SCD1, SREBP-1, and DGAT1 genes to reveal the allelic distribution in the population. Subsequently, effects on individual milk FA composition and on cis-9 unsaturated/saturated FA ratios, a proxy of mammary stearoyl CoA desaturase activity, were investigated. The genotypes of SCD1 (A293V) and DGAT1 (K232A) were determined by an approach based on the ligation detection reaction and a universal array, whereas the genotype of SREBP-1 (84-bp insertion-deletion) was revealed by PCR amplification of intron 5. The genotype analysis showed an unbalanced distribution of alleles within all genes, being the allele with higher gene frequency at 82, 84, and 98% for SCD1, SREBP-1, and DGAT1, respectively. Significant associations between SCD1 and DGAT1 polymorphisms and milk FA composition were found, whereas SREBP-1 polymorphism was not associated with milk FA composition. In particular, SCD1 showed significant association with C14:1 cis-9 and C14:1 cis-9/C14:0, which is considered the best proxy of the desaturation activity in mammary gland. The DGAT1 polymorphism had the strongest association with milk FA composition, which confirmed the key role of DGAT1 in lipid metabolism of mammary gland. However, the unbalanced distribution of alleles in all polymorphisms investigated suggested that the size of population should be increased to confirm the results of the present study.

Terpenes and fatty acid profiles of milk fat and “Bitto” cheese as affected by transhumance of cows on different mountain pastures

The evolution of fatty acid (FA) and terpenoid profiles was studied in milk (n=20) and “Bitto” (n=3), a protected designation of origin cheese produced in a restricted Italian alpine area. Milk came from 25 Italian Brown cows successively grazing pastures at 1400, 2100 and 2200m during transhumance in June–September 2006. The fat matter was analyzed for FAs and terpenes by means of gas chromatography and purge & trap/gas chromatography–mass spectrometry, respectively. FA composition of milk fat varied significantly (p<0.0001) in relation to contents of conjugated linoleic acid (CLA), stearic, linoleic and trans-vaccenic acids. Similar monoterpene profiles characterized milk fat from cows grazing the different pastures and the highest amount of terpenes was measured in milk coming from cows grazing at 1400m. High levels of δ3-carene in milk fat were likely related to the important presence of Ligusticum mutellina in the pasture. Only negligible amounts of sesquiterpenes were detected in milk fat whereas they were the most abundant class in fodder. Both FA and terpene profiles of ripened (70 days) cheeses resembled those of the original milks. Overall, results confirm the influence of the botanical composition of mountain pastures both in enhancing the ruminal synthesis of CLA and in modifying the FA and terpenoid profiles of milk and “Bitto” cheese. Nevertheless, neither the FA nor the terpenoid profiles revealed here can be considered as “unique” to “Bitto” cheese and, for this reason, they can hardly be assumed to be biomarkers for defining a specific relationship among grazing area, milk and “Bitto” cheese. They better represent the chemical fingerprint of the cow feeding, adopted in mountain areas.

Influence of different schedules of feeding on daily rhythms of blood urea and ammonia concentration in cows

Many physiological processes of domestic animals exhibit daily rhythmicity. The goal of the present study was to investigate, in cows, the influence of different schedules of feeding on daily rhythms of blood urea and ammonia concentrations. Fifteen Italian Brown cows, from the same farm, clinically healthy and placed at the same environmental temperature and photoperiod, were used for this study. Thirty days before the experiment, all the subjects were divided into three homogeneous groups of five cows: A group was fed at 08.00, B group was fed at 16.00, both having access to food for two hours (A group 08.00 – 10.00; B group 16.00 – 18.00) and C group was fed ad libitum. Blood samples were collected at four hour intervals for 72 consecutive hours starting at 08.00 of the first day and finishing at 04.00 of the third day via intravenous cannula inserted into the jugular vein. On each serum, blood urea and ammonia concentrations were assayed. Data analysis was conducted by one-way repeated measures analysis of variance (ANOVA) and by the single cosinor method. ANOVA showed a significant effect of time on all parameters studied, in either day, with P < 0.0002 for ammonia in A group and P < 0.0001 for ammonia and P < 0.0005 for urea in B group. Cosinor analysis identified the periodic parameters and their acrophases (expressed in hours) during the three days of monitoring: urea showed nocturnal acrophases in B group, ammonia showed diurnal acrophases both in A and B groups. Our results suggest the influence of external stimuli, such as feeding time, on the rhythmic pattern of the metabolites involved in liver function and the hypothetic interaction between circadian clocks placed in the liver and the mean circadian system.

Milking procedures and milk ejection in Italian Brown cows

The aim of the study was to describe, on the basis of field data, the traits of milk flow curves of Italian Brown cows and to investigate some sources of variation. A total of 1,450 milk flow curves of the whole udder were collected in 81 Italian Brown dairy herds in Lombardy, Italy, using electronic mobile milk flow meters. Parity order and days in milk affected most milk flow traits. Milk flow curves showed some defects dependent on milking management practices: very long machine-on time, long duration of overmilking phase, high percentage of stripping and moderate percentage of bimodality.

Composition, coagulation properties and Parmigiano-Reggiano cheese yield of Italian Brown and Italian Friesian herd milks

The authors report the results of a study aimed at the comparison of the basic chemical composition, the main protein fractions distribution, rennet coagulation properties and Parmigiano-Reggiano cheese yield of vat milk from Italian Brown and Italian Friesian herds. Parmigiano-Reggiano cheese factories which manufacture milk separately from Italian Brown herds and Italian Friesian herds were used in the study. Thirteen cheesemaking trials were performed at 10 different commercial cheese factories. The study was carried out from March to October 2003. For each cheesemaking trial in each factory, approximately 1100 kg milk from Italian Brown cows and from Italian Friesian cows were processed in parallel. The animals involved in the study came from farms with comparable management practices, size, location, number of lactation and days in milking. Each vat contained milk obtained by combining milk collected during the evening milking (partially skimmed milk by natural creaming) and the following morning milking (full-cream milk), from at least 2 dairy herds. Milk from Italian Brown cows is characterised by a higher casein content (27.1 v. 23.7 g/kg; P < or = 0.0001) than Italian Friesian cows' milk. Curd firming time (k20) of Italian Brown cows' milk was markedly lower than that of Italian Friesian cows' milk (6.6 v. 10.0 min; P < or = 0.001). This implies a higher rate of aggregation of para-casein micelles for Italian Brown cows' milk. The coagulum of Italian Brown cows' milk had better rheological properties and lower losses of fat in the cheese whey. Parmigiano-Reggiano cheese yield at 24 h was also higher for Italian Brown cows' milk, + 0.99 kg cheese for every 100 kg vat milk.

Effects of alfalfa germplasm and stage of maturity on digestive process and productive response of dairy cows fed alfalfa hay-based diets

The effects on the digestive process and the productive performances of dairy cows fed diets containing alfalfa hay from different germplasms and maturity were assessed in the present study. Three different lots of first-cut alfalfa hay were used in the study: the improved variety “Boreal”, harvested at two consecutive maturity stages (early flowering and full flowering) and the ecotype “Vogherese”, at full flowering. Cutting the plant at an earlier stage of maturity improved hay quality in comparison with the more mature forages (crude protein: 21.4 vs 16.5% DM; P<0.01; NDF: 42.2 vs 53.5% DM; P<0.01). The comparison between improved variety and ecotype carried out at the same maturity showed a higher lignin content for the latter (8.6 vs 8.2% DM; P<0.01). Three isocaloric, isonitrogenous and isofibrous diets for lactating cows were formulated using an equal amount of corn silage and the maximum inclusion of one of the tested hays as forage base. The better quality of the early cut hay made it possible to increase its inclusion in the diet up to 44% of total dietary DM, while the two more mature hays covered only 36% of total DM of the respective diets. According to a 3 x 3 Latin square design, the diets were fed to 3 Italian Brown cows (initial average days in milk 121 ± 24 and milk yield 20 kg ± 1.3) fitted with ruminal cannula in 3 consecutive periods of 28 d each. Alfalfa stage of maturity and germplasm did not affect dietary DM intake (average 16 kg/d). Degradability parameters of dietary DM, calculated by in situ nylon bags technique, showed similar kinetics of rumen disappearance for all diets. No differences were noticed in the ruminal rate of passage of the solid phase among diets, while the liquid phase showed a slower rate of passage for the early flowering hay diet. Consistent with the degradation process, the stage of maturity or the alfalfa germplasm did not affect the rumen fluid data or the in vivo digestibility coefficients of the diets. Milk yield did not show any change due to either alfalfa maturity or cultivar, while milk protein was lowered when cows received the early cut hay diet. This result was likely due to an excess of rumen degradable dietary protein which could have been limited by replacing part of the dietary protein sources (soybean meal) with others more resistant to the ruminal degradation.

Effect of supplement level on herbage intake and feeding behaviour of Italian Brown cows grazing on Alpine pasture

RiassuntoEffetto del livello di integrazione sull’ingestione di erba e sul comportamento alimentare di vacche Brune al pascolo alpino. Per due anni consecutivi, 8 vacche di razza Bruna Italiana nel primo anno e 6 nel secondo, sono state mantenute su un pascolo alpino, per 5 settimane. Gli animali sono stati divisi in due gruppi omogenei e sottoposti a due diversi livelli di integrazione: 4,8 kg SO/d (livello alto) e 2,4 kg SO/d (livello basso) nel primo anno; 4,8 kg SO/d (livello alto) e 1,6 kg SO/d (livello basso) nel secondo anno. Scopo della prova era quello di verificare l’effetto del diverso livello di integrazione al pascolo sull’ingestione di erba, sulla produzione di latte e sul comportamento alimentare. L’aumento del livello di integrazione si è tradotto in un aumento dell’ingestione totale e della produzione di latte il primo anno e in una marcata diminuzione dell’ingestione di erba a fronte di consumi e produzione confrontabili il secondo. I tempi di pascolamento e di ruminazione sono risultati coerenti con i consumi di erba stimati.

Dairy cows grazing an alpine pasture: effect of pattern of supplement allocation on herbage intake, body condition, milk yield and coagulation properties

The effect of two patterns of concentrate allocation were studied on twenty-eight Italian Brown cows (initial milk yield, 19.4 kg·d -1 ) grazing an alpine pasture. One group was supplemented at a flat rate, based on the initial milk production (Flat Supplement, FS), while the second was supple- mented at a declining rate, according to the decline of lactation (Declining Supplement, DS). During an 8-week period in July and August, the cows were moved onto 8 successive sectors, ensuring a daily herbage allowance of 20 kg of dry matter per cow. The crude protein content of the herbage decreased from 19.5% at the beginning to 12.4% at the end, while the fibre fractions showed an opposite trend. The DS group showed a slightly higher, not significant, herbage intake (10.9 vs. 10.6 kg OM·d -1 ). BCS changes were in no case different from 0. The milk yield was positively affected by the FS (17.0 kg·d -1 vs. 15.2 kg·d -1 ); no difference was observed in milk composition. Coagulation properties were satisfactory without any appreciable effect of the two treatments. dairy cow / pasture / supplementation / herbage intake / milk production