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dc.contributor.authorVisentin, G.*
dc.contributor.authorMcDermott, A.*
dc.contributor.authorMcParland, Sinead*
dc.contributor.authorBerry, Donagh*
dc.contributor.authorKenny, Owen*
dc.contributor.authorBrodkorb, Andre*
dc.contributor.authorFenelon, Mark*
dc.contributor.authorde Marchi, M.*
dc.date.accessioned2018-08-16T13:46:25Z
dc.date.available2018-08-16T13:46:25Z
dc.date.issued2015-07
dc.identifier.citationG. Visentin, A. McDermott, S. McParland, D.P. Berry, O.A. Kenny, A. Brodkorb, M.A. Fenelon, M. De Marchi. Prediction of bovine milk technological traits from mid-infrared spectroscopy analysis in dairy cows. Journal of Dairy Science, 2105, 98(9), 6620-6629. Doi: https://doi.org/10.3168/jds.2015-9323en_US
dc.identifier.urihttp://hdl.handle.net/11019/1586
dc.descriptionpeer-revieweden_US
dc.description.abstractRapid, cost-effective monitoring of milk technological traits is a significant challenge for dairy industries specialized in cheese manufacturing. The objective of the present study was to investigate the ability of mid-infrared spectroscopy to predict rennet coagulation time, curd-firming time, curd firmness at 30 and 60 min after rennet addition, heat coagulation time, casein micelle size, and pH in cow milk samples, and to quantify associations between these milk technological traits and conventional milk quality traits. Samples (n = 713) were collected from 605 cows from multiple herds; the samples represented multiple breeds, stages of lactation, parities, and milking times. Reference analyses were undertaken in accordance with standardized methods, and mid-infrared spectra in the range of 900 to 5,000 cm−1 were available for all samples. Prediction models were developed using partial least squares regression, and prediction accuracy was based on both cross and external validation. The proportion of variance explained by the prediction models in external validation was greatest for pH (71%), followed by rennet coagulation time (55%) and milk heat coagulation time (46%). Models to predict curd firmness 60 min from rennet addition and casein micelle size, however, were poor, explaining only 25 and 13%, respectively, of the total variance in each trait within external validation. On average, all prediction models tended to be unbiased. The linear regression coefficient of the reference value on the predicted value varied from 0.17 (casein micelle size regression model) to 0.83 (pH regression model) but all differed from 1. The ratio performance deviation of 1.07 (casein micelle size prediction model) to 1.79 (pH prediction model) for all prediction models in the external validation was <2, suggesting that none of the prediction models could be used for analytical purposes. With the exception of casein micelle size and curd firmness at 60 min after rennet addition, the developed prediction models may be useful as a screening method, because the concordance correlation coefficient ranged from 0.63 (heat coagulation time prediction model) to 0.84 (pH prediction model) in the external validation.en_US
dc.language.isoenen_US
dc.publisherElsevier for American Dairy Science Associationen_US
dc.relation.ispartofseriesJournal of Dairy Science;vol 98
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectMilk coagulation propertiesen_US
dc.subjectMilk heat stabilityen_US
dc.subjectCasein micelle sizeen_US
dc.subjectMilk acidityen_US
dc.subjectGrassen_US
dc.titlePrediction of bovine milk technological traits from mid-infrared spectroscopy analysis in dairy cowsen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.3168/jds.2015-9323
dc.contributor.sponsorEuropean Commissionen_US
refterms.dateFOA2018-08-16T13:46:25Z


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