Large scale phenotyping and genotyping of milk fine composition in the cow, goat and ewe [Phénotypage et génotypage à grande échelle de la composition fine des laits dans les filières bovine, ovine et caprine]
Gele M.,Institute Of Lelevage |
Minery S.,French National Institute for Agricultural Research |
Minery S.,Agro ParisTech |
Minery S.,Institute Of Lelevage |
And 20 more authors.
PhénoFinlait gathers together the actors of dairy industries including cattle, sheep and goats; around a common goal: monitoring milk Fatty Acid (FA) and protein composition. Quantifying FA and proteins by a reliable and cheap large-scale method is necessary before identifying the ways to adapt this composition to consumers' and dairy processors' demand. The objectives of the project were i) to characterize precisely the milk composition, ii) to phenotype and genotype a large population of females all over France, and iii) to identify the genetic and feeding levers to control this composition. Mid infrared (MIR) spectrometry has been chosen to quantify milk FA and proteins. With this method, the four caseins, the two main whey proteins, and 15 to 27 FA can be quantified routinely and precisely. A large-scale data collection has been carried out in more than 1,500 commercial dairy cattle, goat and sheep farms. Dairy production, MIR spectra, female physiological stages, and composition of the diet were collected. More than 12,000 cows, goats and ewes were also genotyped. Finally, more than 800,000 representative data are stored in a database for the study of the genetic determinism of milk FA and protein composition, and the impact of husbandry. Source
Lacotte P.,Spectralys Innovation |
Gomez F.,Spectralys Innovation |
Bardeau F.,Spectralys Innovation |
Muller S.,Spectralys Innovation |
And 4 more authors.
Journal of Dairy Science
The cheese industry faces many challenges to optimize cheese yield and quality. A very precise standardization of the cheese milk is needed, which is achieved by a fine control of the process and milk composition. Thorough analysis of protein composition is important to determine the amount of protein that will be retained in the curd or lost in the whey. The fluorescence-based Amaltheys analyzer (Spectralys Innovation, Romainville, France) was developed to assess pH 4.6-soluble heat-sensitive whey proteins (sWP) in 5 min. These proteins are those that can be denatured upon heat-treatment and further retained in the curd after coagulation. Monitoring of sWP in milk and subsequent adaptation of the process is a reliable solution to achieve stable cheese yield and quality. Performance of the method was evaluated by an accredited laboratory on a 0 to 7 g/L range. Accuracy compared with the reference Kjeldahl method is also provided with a standard error of 0.25 g/L. Finally, a 4-mo industrial trial in a cheese plant is described, where Amaltheys was used as a process analytical technology to monitor sWP content in ingredients and final cheese milk. Calibration models over quality parameters of final cheese were also built from near-infrared and fluorescence spectroscopic data. The Amaltheys analyzer was found to be a rapid, compact, and accurate device to help implementation of standardization procedures in the dairy industry. © 2015 American Dairy Science Association. Source