Papers by Massimo Malacarne
Relazione tenuta in occasione della 7ª Conferenza Mondiale Allevatori Razza Bruna)
Dairy Science & Technology, 2014
Tie-stalls used to be the common type of housing system for dairy cows in the Parmigiano-Reggiano... more Tie-stalls used to be the common type of housing system for dairy cows in the Parmigiano-Reggiano cheese area; however, the proportion of free-stall herds has greatly increased over the last years. The aim of this study was to compare the milk characteristics between bulk tank milk produced in free-stall and tie-stall herds, in the Parmigiano-Reggiano cheese production area. Fourteen free stalls and 14 tie stalls were involved in the study. Bulk tank milk samples were collected monthly from each herd over a 3-year period. The following parameters were determined for each sample: fat, crude protein, titratable acidity, total bacterial count (TBC), somatic cells (SCC), coliforms, clostridial spores and rennet coagulation properties. Milk produced by free-stall herds (F-milk) showed higher fat, protein and SCC values (3.82 vs 3.61 g.100 g −1 ; 3.45 vs 3.30 g. 100 g −1 ; 158,891 vs 426,088 cells.mL -1 , respectively) than milk collected from tie-stall herds (T-milk). The percentage of samples with optimal coagulation profiles and exceeding 100 clostridial spores.L −1 were higher in F-milk than Tmilk. F-milk proved to be more suitable for manufacturing Parmigiano-Reggiano cheese both, in terms of yield and quality, although the presence of clostridial spores should be considered, as these microorganisms are responsible for most Parmigiano-Reggiano cheese defects. Yearly and seasonal variations of milk characteristics were also analysed. During the summer, an increase in the TBC, SCC and coliforms were observed regardless of the housing system. In conclusion, besides the type of housing system, it is advisable to adopt management strategies which will reduce the negative effects on milk quality caused by the adverse climatic conditions which occur in summer in the Po Valley.
AFRICAN JOURNAL OF BIOTECHNOLOGY
The aim of the research was to evaluate the effect of two somatic cell content (SCC) levels (<... more The aim of the research was to evaluate the effect of two somatic cell content (SCC) levels (<265,000 and >265,000 cells/ml) on ewe milk composition, protein fractions and mineral content. Samples were collected during two years, from three different ewe herds. Each herd was surveyed four times per year, one per season. For each survey more than 10 individual milk samples were collected during morning milking and analysed for SCC. On the basis of the results, two individual milk samples were selected: one from a sheep with low milk SCC (up to 265.000 cells/mL; LCC) and one from a sheep with high milk SCC (over 265,000 and less than 1,000,000 cells/mL; HCC). In one herd, it was not possible to collect the milk samples in summer. So, a total of 44 ewe milk samples (22 comparative pairs) were collected. On each milk sample, crude protein, crude whey protein, casein, casein number, non protein nitrogen x 6.38, true protein, true whey protein, fat, lactose, dry matter, ash, phospho...
– Individual milk samples representing the overall morning milking were collected monthly (from A... more – Individual milk samples representing the overall morning milking were collected monthly (from April to September) from 24 Saanen goats, uniformly distributed into two herds in Northern Italy, with the aim to evaluate the factors affecting titratable acidity and rennet-coagulation parameters. Herds differed in feeding management system: "Traditional" and "Total Mixed Ration". Delivery date, parity number (primiparous or pluriparous), delivery type (single or twin) were considered. In correspondence of test days, lactation stage and milk yield data were recorded. All milk samples were analysed for fat, protein, lactose, urea, somatic cells, pH, titratable acidity and rennet-coagulation parameters. Herd type significantly affected titratable acidity. Titratable acidity showed a positive relationship with milk yield and protein content and a negative one with pH. Milk from primiparous goats had a higher titratable acidity and a better clotting time. Milk from singl...
Milchwissenschaft
The aim of this study was to compare the quality of milk produced in different pedoclimatic zones... more The aim of this study was to compare the quality of milk produced in different pedoclimatic zones (hill and plain) des-tined to the production of Parmigiano-Reggiano cheese. The study was carried out on 4,996 herd milk samples (1,464 from 53 herds located in hill areas and 3,532 from 97 herds located in the plains) collected in the province of Reggio Emilia. The following parameters were determined for each milk sample: fat, protein, titratable acidity, total bacterial count, somatic cells, coliforms bacteria, Clostridia spores and rennet coagulation properties. Milk produced by hill herds was characterized by higher fat content (3.51 vs 3.47 g/100g; P≤0.05) and lower total bacterial count (58,242 vs 66,833 CFU/mL; P≤0.001), somatic cells (285,369 vs 309,660 cells/mL; P≤0.01) and coliforms bacteria (1,198 vs 1,334 CFU/mL; P≤0.001) compared to milk produced in plain herds. Moreover, milk produced in hill herds showed a lower percent of samples with anomalous coagulation attitude (0.1...
Veterinary research communications, 2007
Journal of dairy science, 2010
A monoclonal antibody (antik-B) against an oligopeptide of 23 AA corresponding to the region 131-... more A monoclonal antibody (antik-B) against an oligopeptide of 23 AA corresponding to the region 131-153 of bovine kappa-casein (kappa-CN) B was generated using the Human Combinatorial Antibody Library (HuCAL) technology. Both AA substitutions distinguishing kappa-CN A and B are located in that region (positions 136 and 148). In this study, the reactivity of antik-B to milk samples collected from cows previously genotyped as CSN3*AA, CSN3*AB, and CSN3*BB was tested. According to Western blot results, antik-B recognized kappa-CN B and it showed no cross-reactivity toward kappa-CN A and other milk proteins. Furthermore, a modified Western blot method, urea-PAGE Western blot, was set up to assess the reactivity of antik-B toward all isoforms of kappa-CN B. In conclusion, antik-B was specific to kappa-CN B in milk and it seemed to be reactive toward all its isoforms.
The Journal of dairy research, Jan 16, 2015
The aim of this study was to determine the influence of the somatic cell content (SCC) of milk on... more The aim of this study was to determine the influence of the somatic cell content (SCC) of milk on Parmigiano-Reggiano cheese yield, produced in commercial cheese factories under field conditions. The study was carried out following the production of 56 batches of Parmigiano-Reggiano in 13 commercial cheese factories by processing milk collected from Italian Friesian cattle herds. The vat-milk (V-milk) used for making each cheese batch was obtained by mixing evening milk (partially skimmed following spontaneous separation of fat overnight, natural creaming) and morning milk. The batches of cheese produced were divided into 5 classes according to the SCC value of the evening milk determined prior to natural creaming (class 1, from 0 to 200 000; 2, 201 000-300 000; 3, 301 000-400 000; 4, 401 000-500 000; 5, over 501 000 cells/ml). The cheese yield was calculated as the amount of 24-h cheese, expressed in kilograms, obtained from 100 kg of V-milk (24 h ACY). The values of fat, crude pro...
Nel corso del XX secolo la produzione del latte si è profondamente modificata, sia sotto il profi... more Nel corso del XX secolo la produzione del latte si è profondamente modificata, sia sotto il profilo quantitativo che qualitativo, in conseguenza dell'introduzione di nuove razze, del miglioramento genetico che ha interessato l'intero patrimonio bovino, nonché per effetto della successiva applicazione e sempre più incisiva diffusione di nuove tecnologie di alimentazione e di allevamento intese in senso lato.
Milk with high somatic cell count has an impaired quality and reduced value, especially for the m... more Milk with high somatic cell count has an impaired quality and reduced value, especially for the manufacture of cheese . If the milk has a high cell count, the deterioration during syneresis with a longer clotting time and weak curd leads to an increased moisture content and a lower dry matter yield . Most of proteosepeptones (PP) and γ-caseins of the milk result from the enzymatic hydrolysis of the native casein . In particular, PP5 and PP8 components arise from the specific degradation of β-casein by the plasmin , which presence in milk can vary depending on several physiological and, above all, pathological factors . Proteolysis can alter micellar integrity, with important negative repercussions at level of milk technological behaviour . The aim of this research was to study the variations of milk proteose-peptone content in relation to somatic cell count.
Veterinary Research Communications, 2009
Veterinary Research Communications, 2000
Journal of Dairy Science, 2010
Livestock Science, 2009
In sows, a strong relationship exists between body condition and reproductive efficiency and milk... more In sows, a strong relationship exists between body condition and reproductive efficiency and milk yield. Leptin may act as a metabolic gate which permits the activation of reproductive axis: in the sow, serum concentration of leptin was positively correlated with adiposity at farrowing. An interesting aspect useful to clarify the biology of leptin, was the discovery that the placenta expresses the ob gene, the ob receptor gene and it is a site of leptin production, suggesting a possible role of the hormone in fetal growth; after birth, the placenta functions were taken over from milk, especially to the delivery of maternal hormones and growth factors to the neonate. The exact role of maternal leptin in the physiology of neonatal piglets remains to be determined. Our aim was to evaluate if maternal leptin levels at the beginning of lactation and at weaning could predict the resumption of cycle activity and/or the piglet gain. Thirty-eight Large White × Landrace pregnant sows (16 nulliparous and 22 pluriparous) were used. Blood samples were taken from sows and piglets at d 5 and d 21 after farrowing; in the same days, milk samples were taken after oxytocin injection by means of complete manual milking of all mammary glands of one side. On the basis of the blood leptin at d 5, sows were divided into 3 groups (Low: b 2.3 ng/ml; Medium: 2.3 to 2.6 ng/ml; High: N 2.6 ng/ml). Our results show a correlation at d 5 between backfat thickness and blood leptin (r = 0.342; P b 0.05). The resumption of the cyclic activity was faster in sows with a leptin level at d 5 greater than 2.3 ng/ml (P b 0.01). Milk composition at d 5 and 21 was not affected by parity and leptin. Piglet ADG was significantly (P b 0.05) influenced by sow leptin groups (0.180 kg day − 1 for piglets from Low group and 0.224 for High group). Piglets weaned by High group sows have shown a greater blood leptin content at weaning (P b 0.01) than other groups. In conclusion we have found a significant correlation between leptin and productive and reproductive performances of pigs. This paper underlines the pleiotropic actions exerted by leptin in the productive sow.
Journal of Dairy Research, 2008
The aim of this research was to study the effects of dairy maturation on the physico-chemical cha... more The aim of this research was to study the effects of dairy maturation on the physico-chemical characteristics and technological properties of milk used for Parmigiano-Reggiano cheese manufacture. Three different operating conditions (CF1, CF2 and CF3) were considered. Full cream milk from the evening milking was stored on the farm and delivered to the cheese factory in churns (CF1) or in thermoregulated tanks at a temperature not lower than 18 8C (CF2 and CF3). The natural creaming (10-12 h overnight) was performed in a traditional large flat vat containing 10-12 hl (CF1 and CF2) or in thermoregulated large flat vats containing 60 hl at about 15 8C (CF3). Twenty-four, 24 and 22 maturation trials were performed in CF1, CF2, and CF3, respectively, during 2 consecutive years. A significant increase (Pf0 . 05) in pH during the maturation of milk was observed in CF1 and CF2. The increase of pH was higher (Pf0 . 05) in CF1 than CF2 and CF3. The values of titratable acidity were higher (Pf0 . 05) in partially skimmed evening (PS) milk than in full cream (FC) milk in each operative condition. The increase observed in CF2 was higher than those reported in CF1 and CF3. Compared with FC milk, PS milk showed lower values (Pf0 . 05) of casein and casein number and higher contents (Pf0 . 05) of whey proteins and, particularly, proteose-peptone. The increase of proteose-peptone -per 100 g SNF or 100 g casein -was significantly higher (Pf0 . 05) in CF1 than in CF2 and, in particular, than in CF3. A higher increase (Pf0 . 05) of resistance to compression was observed in CF1 with respect to CF3. CF2 variation was not different with respect to either CF1 or CF3. Variation of the difference between PS and FC milks (PS-FC) in pH, TBC and fat were clearly lower in CF3 than CF1. This means that the control of milk temperature throughout the whole maturation phase offers a greater control of both microbial development and extent of creaming.
Journal of Dairy Research, 2006
The authors report the results of a study aimed at the comparison of the basic chemical compositi... more 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 &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt; or = 0.0001) than Italian Friesian cows&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39; milk. Curd firming time (k20) of Italian Brown cows&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39; milk was markedly lower than that of Italian Friesian cows&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39; milk (6.6 v. 10.0 min; P &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt; or = 0.001). This implies a higher rate of aggregation of para-casein micelles for Italian Brown cows&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39; milk. The coagulum of Italian Brown cows&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39; 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&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39; milk, + 0.99 kg cheese for every 100 kg vat milk.
Italian Journal of Animal Science, 2010
ABSTRACT The study was carried out during 4 years (2002¸2005) on 85587 bulk milk samples from the... more ABSTRACT The study was carried out during 4 years (2002¸2005) on 85587 bulk milk samples from the evening and the morning milking of 1340 dairy herds subdivided in plain, hill and mountain. All the parameters were influenced by year, season and year*season interaction. Titratable acidity showed higher values in autumn (3.28 °SH/50ml) and lower in summer (3.22). Somatic cell count was lower in winter and higher in summer. The calculated casein values, were higher in autumn (2.54 g/100g) and lower in spring (2.42). Fat content values were higher in autumn (3.67 g/100g) and lower in spring and summer (3.47-3.46). During summer the quality of the milk had a general worsening. Such a worsening was more evident during summer of the year 2003, characterised by THI values higher than those of years 2002, 2004 and 2005.
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Papers by Massimo Malacarne