New insights into the quality characteristics of milk from Modenese breed compared with Italian Friesian

Figures & data

Table 1. Characteristics of the MO and IF breeds in the present study (means ± SD).

Item	MO	IF
N	11	14
Lactation number	2.82 ± 1.25	3.14 ± 1.70
Age at calving, months	47.9 ± 14.5	56.2 ± 25.1
Previous lactation yield, kg^a	5265 ± 1148	9556 ± 1930
Lactation length, d^a	309.1 ± 43	373.5 ± 62
Milk fat, kg^a	186.0 ± 35.7	362.4 ± 77.5
Milk protein, kg^a	181.0 ± 35.8	321.9 ± 60.6

a Significant differences between breeds (p < .01).

Table 2. Body condition score, milk yield and milk composition in MO and IF cows.

	MO		IF			p-Value
Variables	T8	T21	T8	T21	MSE	Breed	Time	B×T
Body condition score	3.06^c	3.30^c	2.37	2.49	0.11	<.0001	.0454	ns
Milk yield, kg/d	25.00^A	18.27^B	33.14^a,c	28.00^b,c	1.731	<.0001	.0009	ns
Fat, g/100 mL	4.127	3.803	3.724	4.013	0.223	ns	ns	ns
Protein, g/100 mL	3.039^B	3.427^A	2.924^B	3.251^A	0.082	.07	<.0001	ns
Fat:protein ratio, n°	1.365^a	1.097^b	1.279	1.239	0.076	ns	.04	ns
Lactose, g/100 mL	4.853^a	4.694^b	4.763	4.720	0.053	ns	ns	ns
Casein, g/100 mL	2.376^B	2.665^A	2.274^B	2.516^A	0.063	.04	<.0001	ns
Casein Index, %	78.23	77.77	77.76	77.36	0.352	ns	ns	ns
SCC, Log10 n°/mL	4.823	4.929	4.654	5.065	0.143	ns	.06	ns
FP, °C	−0.519	−0.522	−0.515	−0.519	0.002	.04	.05	ns

Values are least squares means with maximum standard error (MSE). MSE: maximum standard error.

Means within breed with different superscripts differ (^a, ^b: p < .05; ^A,^B: p < .01).

Means within time which ^c differ between breeds (p < .05).

Table 3. Milk coagulation properties in MO and IF cows.

	MO		IF			p-Value
Variables	T8	T21	T8	T21	MSE	Breed	Time	B×T
pH	6.699	6.728	6.723	6.734	0.019	ns	ns	ns
Titratable acidity, °SH/50mL	3.449^c	3.379^c	3.141	3.128	0.101	.006	ns	ns
Rennet coag. time (r), min	16.19	21.70	20.29	19.11	2.250	ns	ns	.08
Curd firming time (k20), min	3.47	3.42	3.82	3.29	0.652	ns	ns	ns
Curd firmness (a30), mm	31.70	21.81	24.85	32.33	5.997	ns	ns	ns

Values are least squares means with maximum standard error (MSE). MSE: maximum standard error.

Means within time which ^c differ between breeds (p < .05).

Table 4. Milk dry matter, ash, mineral concentration and micellar content of Ca, P and Mg in MO and IF cows.

	MO		IF			p-Value
Variables	T8	T21	T8	T21	MSE	Breed	Time	B×T
Dry matter (DM), g/100g	13.10	12.47	12.36	12.68	0.300	ns	ns	ns
Soluble DM, g/100g	5.425	5.354	5.277	5.203	0.128	ns	ns	ns
Ash, g/100g	0.732	0.747	0.729	0.722	0.012	ns	ns	ns
Soluble Ash, g/100g	0.812	0.522	0.463	0.467	0.169	ns	ns	ns
Total Calcium, mg/100g	116.03	118.83	112.33	113.41	2.192	.04	ns	ns
Colloidal Ca, mg/100g	82.87	87.14	81.65	82.86	2.159	ns	ns	ns
Soluble Ca, mg/100g	33.16	31.69	30.68	30.54	1.498	ns	ns	ns
Micellar Colloidal Ca, g/100 g casein	3.497	3.276	3.610^a	3.318^b	0.101	ns	.011	ns
Total Phosphorus, mg/100g	96.29	97.13^c	91.83	90.03	2.425	.02	ns	ns
Colloidal P, mg/100g	46.51^b	51.63^a,c	45.39	45.47	1.670	.03	ns	ns
Soluble P, mg/100g	47.25	43.65	44.15	42.26	1.839	ns	ns	ns
Coll. inorganic P, mg/100g	29.46	29.53	27.66	26.65	1.459	ns	ns	ns
Casein P, mg/100g	17.05^b	22.10^a	17.74	18.82	1.143	ns	.008	.08
Micellar Colloidal P, g/100 g casein	1.957	1.938	2.001^a	1.812^b	0.057	ns	.06	ns
Micellar Coll. inorganic P, g/100 g casein	1.243	1.114	1.223	1.067	0.065	ns	.03	ns
Micellar Casein P, g/100 g casein	0.714^b	0.825^a	0.779	0.745	0.036	ns	ns	.04
Total Magnesium, mg/100g	9.768	10.888	9.437	10.094	0.483	ns	.06	ns
Colloidal Mg, mg/100g	2.590	2.797	2.457	2.619	0.137	ns	ns	ns
Soluble Mg, mg/100g	7.178	8.091	6.980	7.475	0.363	ns	.05	ns
Micellar Colloidal Mg, g/100 g casein	0.109	0.104	0.108	0.104	0.004	ns	ns	ns

Values are least squares means with maximum standard error (MSE). MSE: maximum standard error.

Means within breed with different superscripts differ (^a, ^b: p < .05).

Means within time which ^c differ between breeds (p < .05).

Figure 1. Estimated simple linear regression between (a) milk total P (mg/100 g milk) and (b) milk protein or casein (g/100 g milk) at 21 weeks post-calving in MO and IF cows.

Table 5. Pearson (above the diagonal) and partial (under the diagonal) correlations among milk parameters considering data from MO and IF cows from T₈ plus T₂₁.

	Age	Parity	BCS	DIM	MY	Fat	Prot	Lact	Fat:Pro	Cas	Cas:Pro	SCC	FP	pH	TA	Tot P	Coll. P	Tot Ca	Coll. Ca	Tot Mg	Coll. Mg
Age	1	0.943	−0.278	0.068	0.239	−0.016	−0.197	−0.205	0.085	−0.236	−0.268	−0.005	0.058	0.376	−0.540	−0.378	−0.062	−0.352	−0.265	−0.429	−0.387
Parity	0.950	1	−0.193	−0.008	0.186	−0.047	−0.187	−0.190	0.054	−0.224	−0.256	0.032	0.098	0.441	−0.521	−0.355	−0.021	−0.327	−0.259	−0.453	−0.416
BCS	0.148	−0.157	1	0.211	−0.622	0.018	0.369	−0.135	−0.164	0.376	0.046	0.033	0.276	−0.103	0.381	0.389	0.341	0.339	0.227	0.365	0.275
DIM	0.577	−0.553	−0.277	1	−0.408	0.004	0.546	−0.273	−0.282	0.527	−0.171	0.168	0.267	0.159	−0.045	−0.028	0.231	0.108	0.195	0.270	0.210
MY	0.429	−0.398	−0.591	−0.608	1	−0.171	−0.315	0.185	0.000	−0.303	0.086	−0.013	0.009	0.020	−0.216	−0.210	−0.201	−0.112	−0.142	−0.376	−0.271
Fat	0.256	−0.219	−0.220	−0.140	−0.264	1	0.163	0.109	0.851	0.211	0.332	−0.020	0.130	−0.106	−0.012	0.071	−0.094	−0.114	−0.148	0.201	0.296
Prot	0.094	−0.059	0.017	−0.123	−0.153	−0.428	1	−0.156	−0.368	0.989	−0.136	0.069	0.422	−0.100	0.340	0.592	0.637	0.378	0.402	0.697	0.644
Lact	0.097	−0.103	−0.349	−0.226	−0.216	−0.259	−0.193	1	0.169	−0.052	0.715	−0.146	0.124	−0.265	0.328	0.203	−0.025	0.193	0.212	−0.006	−0.048
Fat:Pro	−0.238	0.207	0.205	0.101	0.214	0.992	0.420	0.245	1	−0.321	0.359	−0.044	−0.085	−0.042	−0.205	−0.255	−0.427	−0.321	−0.368	−0.163	−0.050
Cas	−0.119	0.082	0.004	0.144	0.175	0.494	0.997	0.208	−0.486	1	0.007	0.052	0.436	−0.137	0.395	0.622	0.631	0.401	0.421	0.711	0.659
Cas:Pro	0.089	−0.058	0.046	−0.094	−0.115	−0.449	−0.988	−0.103	0.450	0.987	1	−0.116	0.079	−0.272	0.367	0.170	−0.090	0.127	0.088	0.069	0.089
SCC	−0.203	0.176	0.077	0.293	0.244	0.063	0.157	0.064	−0.050	−0.159	0.145	1	−0.057	0.391	−0.237	0.005	−0.014	0.013	−0.038	0.048	0.027
FP	−0.219	0.273	0.296	0.388	0.401	−0.028	0.128	0.240	0.060	−0.120	0.098	−0.199	1	−0.117	0.184	0.320	0.369	0.327	0.210	0.220	0.191
pH	−0.382	0.407	0.246	0.196	0.052	0.090	−0.082	−0.006	−0.125	0.070	−0.052	0.226	−0.066	1	−0.751	−0.352	−0.028	−0.379	−0.169	−0.293	−0.284
TA	−0.363	0.337	0.280	0.181	0.057	0.185	0.076	0.072	−0.233	−0.090	0.120	−0.085	−0.061	−0.753	1	0.670	0.251	0.519	0.412	0.534	0.480
Tot P	0.363	−0.354	−0.130	−0.524	−0.211	0.043	−0.008	0.083	−0.039	0.012	−0.015	0.204	0.164	0.374	0.518	1	0.662	0.620	0.551	0.711	0.650
Coll. P	−0.153	0.209	0.150	0.059	0.007	−0.008	−0.090	−0.059	−0.029	0.091	−0.077	−0.113	0.071	−0.253	−0.400	0.503	1	0.445	0.553	0.532	0.436
Tot Ca	−0.217	0.185	0.238	0.129	0.105	0.032	−0.105	−0.080	−0.047	0.097	−0.093	0.189	0.149	−0.469	−0.288	0.390	−0.259	1	0.777	0.451	0.342
Coll. Ca	0.048	−0.044	−0.104	0.090	0.082	0.147	0.091	0.231	−0.139	−0.103	0.079	−0.218	−0.145	0.354	0.217	−0.204	0.335	0.709	1	0.531	0.373
Tot Mg	0.202	−0.227	−0.079	−0.145	−0.328	−0.366	−0.149	−0.083	0.355	0.178	−0.161	0.193	0.052	−0.039	0.064	0.058	0.024	−0.131	0.379	1	0.910
Coll. Mg	−0.115	0.093	−0.028	0.118	0.247	0.217	0.239	−0.089	−0.189	−0.247	0.247	−0.144	−0.086	0.051	0.006	0.111	−0.014	0.040	−0.209	0.781	1

BCS: body condition score; DIM: day in milk; MY: milk yield; SCC: somatic cell count; FP: freezing point; TA: titratable acidity.

Table 6. Rotated factor pattern and variable communality.

Variables	Factor1	Factor2	Factor3	Factor4	Communality
Casein	0.896^a	−0.171	−0.193	0.087	0.877
Protein	0.880^a	−0.153	−0.297	0.036	0.887
Colloidal P	0.758^a	0.023	−0.041	−0.227	0.628
Total P	0.745^a	−0.331	0.267	−0.097	0.745
Total Mg	0.732^a	−0.490	−0.062	0.107	0.791
Colloidal Mg	0.652^a	−0.452	−0.058	0.221	0.682
Colloidal Ca	0.611^a	−0.174	0.232	−0.341	0.573
Total Ca	0.582^a	−0.258	0.316	−0.323	0.609
FP	0.538^a	0.183	0.114	0.048	0.338
BCS	0.407	−0.345	−0.181	−0.007	0.318
Parity	−0.054	0.904^a	−0.157	0.022	0.845
Age	−0.070	0.899^a	−0.159	0.052	0.842
MY	−0.264	0.407	0.405	−0.174	0.429
TA	0.431	−0.583^a	0.459	−0.115	0.749
Lactose	0.045	−0.032	0.743^a	0.084	0.563
Casein Index	0.054	−0.143	0.724^a	0.365	0.681
SCC	0.017	0.036	−0.286	0.005	0.083
pH	−0.163	0.457	−0.508^a	−0.006	0.493
DIM	0.426	0.009	−0.520^a	0.015	0.452
Fat	0.158	−0.030	0.079	0.953^a	0.940
Fat:protein	−0.315	0.047	0.206	0.884^a	0.926
PEV	0.3873	0.1784	0.1218	0.0899

FP: freezing point; BCS = body condition score; MY = milk yield; TA: titratable acidity; SCC = somatic cell count; DIM = day in milk; PEV: proportion of explained variance.

a Values indicate loadings greater than .50 and considered significant for the interpretation of the factor pattern.