MILK QUALITY AND DAIRY PRODUCT DEVELOPMENT OF A NORMANDE COW HERD IN THE REGION OF ÑUBLE, CHILE
ABSTRACT The dual-purpose Normande breed is characterized for its good adaptation to different production systems. The objective of this study was to determine the milk quality of the first Normande cow herd in the Ñuble Region (Chile) compared with that of Holstein Friesian cows, and to develop dai...
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Universidad de Concepción. Facultad de Agronomía, Facultad de Ingeniería Agricola y Facultad de Ciencias Veterinarias
2020
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oai:scielo:S0719-389020200003005032021-01-20MILK QUALITY AND DAIRY PRODUCT DEVELOPMENT OF A NORMANDE COW HERD IN THE REGION OF ÑUBLE, CHILEGuajardo,ChristianVelasco,ValeriaAstudillo,RitaCáceres,CarlosCea,CatalinaCampos,JorgeOcampo,MargaritaSeminario,Luis cheese yield Chanco cheese mozzarella cheese ABSTRACT The dual-purpose Normande breed is characterized for its good adaptation to different production systems. The objective of this study was to determine the milk quality of the first Normande cow herd in the Ñuble Region (Chile) compared with that of Holstein Friesian cows, and to develop dairy products. The study was carried out with Normande (N) and Holstein Friesian (HF) cows in the first lactation. Milk quality parameters included titratable acidity, pH, density, fat content, and milk composition; whereas product development included production of Chanco cheese and mozzarella sticks. Chanco cheese was made from N and HF milk, and yield and composition were determined. Mozzarella sticks were made using N milk and two different salting processes (pre-salting and brining); color, texture, melting capacity, proximal analysis, and sensory analysis were compared. Fat and protein content of HF cow's milk was 3.35% and 2.87%, while values for the N were 3.35%, and 3.16%, respectively. Since there were no differences in fat content between breeds (P > 0.05), Chanco cheese yield was similar despite the fact that protein content of N milk was higher (P ≤ 0.05). Mozzarella sticks with a salting step at the end (brine at 25%) had greater firmness, melting capacity and acceptance (P ≤ 0.05). In conclusion, milk from N and HF breeds has different protein and lactose content but similar technological performance for the production of Chanco cheese. It is possible to produce mozzarella cheese sticks using milk from Normande cows and to recommend raising this dual-purpose breed in this Region.info:eu-repo/semantics/openAccessUniversidad de Concepción. Facultad de Agronomía, Facultad de Ingeniería Agricola y Facultad de Ciencias VeterinariasChilean journal of agricultural & animal sciences v.36 n.3 20202020-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0719-38902020000300503en10.29393/chjaas36-17mqcg80017 |
| institution |
Scielo Chile |
| collection |
Scielo Chile |
| language |
English |
| topic |
cheese yield Chanco cheese mozzarella cheese |
| spellingShingle |
cheese yield Chanco cheese mozzarella cheese Guajardo,Christian Velasco,Valeria Astudillo,Rita Cáceres,Carlos Cea,Catalina Campos,Jorge Ocampo,Margarita Seminario,Luis MILK QUALITY AND DAIRY PRODUCT DEVELOPMENT OF A NORMANDE COW HERD IN THE REGION OF ÑUBLE, CHILE |
| description |
ABSTRACT The dual-purpose Normande breed is characterized for its good adaptation to different production systems. The objective of this study was to determine the milk quality of the first Normande cow herd in the Ñuble Region (Chile) compared with that of Holstein Friesian cows, and to develop dairy products. The study was carried out with Normande (N) and Holstein Friesian (HF) cows in the first lactation. Milk quality parameters included titratable acidity, pH, density, fat content, and milk composition; whereas product development included production of Chanco cheese and mozzarella sticks. Chanco cheese was made from N and HF milk, and yield and composition were determined. Mozzarella sticks were made using N milk and two different salting processes (pre-salting and brining); color, texture, melting capacity, proximal analysis, and sensory analysis were compared. Fat and protein content of HF cow's milk was 3.35% and 2.87%, while values for the N were 3.35%, and 3.16%, respectively. Since there were no differences in fat content between breeds (P > 0.05), Chanco cheese yield was similar despite the fact that protein content of N milk was higher (P ≤ 0.05). Mozzarella sticks with a salting step at the end (brine at 25%) had greater firmness, melting capacity and acceptance (P ≤ 0.05). In conclusion, milk from N and HF breeds has different protein and lactose content but similar technological performance for the production of Chanco cheese. It is possible to produce mozzarella cheese sticks using milk from Normande cows and to recommend raising this dual-purpose breed in this Region. |
| author |
Guajardo,Christian Velasco,Valeria Astudillo,Rita Cáceres,Carlos Cea,Catalina Campos,Jorge Ocampo,Margarita Seminario,Luis |
| author_facet |
Guajardo,Christian Velasco,Valeria Astudillo,Rita Cáceres,Carlos Cea,Catalina Campos,Jorge Ocampo,Margarita Seminario,Luis |
| author_sort |
Guajardo,Christian |
| title |
MILK QUALITY AND DAIRY PRODUCT DEVELOPMENT OF A NORMANDE COW HERD IN THE REGION OF ÑUBLE, CHILE |
| title_short |
MILK QUALITY AND DAIRY PRODUCT DEVELOPMENT OF A NORMANDE COW HERD IN THE REGION OF ÑUBLE, CHILE |
| title_full |
MILK QUALITY AND DAIRY PRODUCT DEVELOPMENT OF A NORMANDE COW HERD IN THE REGION OF ÑUBLE, CHILE |
| title_fullStr |
MILK QUALITY AND DAIRY PRODUCT DEVELOPMENT OF A NORMANDE COW HERD IN THE REGION OF ÑUBLE, CHILE |
| title_full_unstemmed |
MILK QUALITY AND DAIRY PRODUCT DEVELOPMENT OF A NORMANDE COW HERD IN THE REGION OF ÑUBLE, CHILE |
| title_sort |
milk quality and dairy product development of a normande cow herd in the region of ñuble, chile |
| publisher |
Universidad de Concepción. Facultad de Agronomía, Facultad de Ingeniería Agricola y Facultad de Ciencias Veterinarias |
| publishDate |
2020 |
| url |
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0719-38902020000300503 |
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