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Application of mid-infrared spectroscopy to enhance bovine milk - - PowerPoint PPT Presentation

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Application of mid-infrared spectroscopy to enhance bovine milk technological traits in dairy industry Massimo DE MARCHI, Martino CASSANDRO, Mauro PENASA Summary 1. Why mid-infrared spectroscopy (MIRS)? 2. What are milk

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Application of mid-infrared spectroscopy to enhance bovine milk technological traits 
 in dairy industry

Massimo DE MARCHI, Martino CASSANDRO, Mauro PENASA

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Summary

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Why mid-infrared spectroscopy (MIRS)?
  • 2. What are milk technological traits?
  • 3. Can MIRS predict milk technological traits?

ü Milk coagulation properties ü Milk acidity ü Milk mineral composition ü Heat coagulation time

  • 4. How can milk technological traits be used in dairy

industry? ü Milk payment systems ü Genetics and breeding

  • 5. Which traits in the future?
  • 6. Conclusions
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Why mid-infrared spectroscopy (MIRS)?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. We need “new phenotypes” - the concept of quality

is changing (in relation to market requirements)

De Marchi et al., 2014. Invited review: Mid-infrared spectroscopy as phenotyping tool for milk traits. J. Dairy Sci. 97:1171-1186

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Why mid-infrared spectroscopy (MIRS)?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. We need “new phenotypes” - the concept of quality

is changing (in relation to market requirements)

  • 2. Fast, cheap, and high-throughput method
  • 3. It is widely used to predict traditional traits in
  • fficial milk-recording schemes worldwide
  • 4. Several laboratories have been storing spectral

data to predict a posteriori several phenotypes

  • De Marchi et al., 2014. Invited review: Mid-infrared spectroscopy as phenotyping tool for milk traits. J. Dairy Sci.

97:1171-1186

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Why mid-infrared spectroscopy (MIRS)?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. We need “new phenotypes” - the concept of quality

is changing (in relation to market requirements)

  • 2. Fast, cheap, and high-throughput method
  • 3. It is widely used to predict traditional traits in
  • fficial milk-recording schemes worldwide
  • 4. Several laboratories have been storing spectral

data to predict a posteriori several phenotypes

  • 5. A phenotype should show good to optimal accuracy
  • f prediction, depending on its use (Berry et al.,

2012)

  • De Marchi et al., 2014. Invited review: Mid-infrared spectroscopy as phenotyping tool for milk traits. J. Dairy Sci.

97:1171-1186

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Why mid-infrared spectroscopy (MIRS)?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Fatty acid composition (Soyeurt et al., 2006, 2008,

2011; Rutten et al., 2009; De Marchi et al., 2011; Ferrand et al., 2011; Maurice-Van Eijndhoven et al., 2013)

  • 2. Milk protein composition (Luginbühl, 2002; Sørensen et

al., 2003; Etzion et al., 2004; De Marchi et al., 2009; Bonfatti et al., 2011; Rutten et al., 2011)

  • 3. Melamine content (Balabin and Smirnov, 2011)
  • 4. Ketone bodies (Heuer et al., 2001; de Roos et al., 2007;

van Knegsel et al., 2010; van der Drift et al., 2012)

  • 5. Body energy status (McParland et al., 2011)
  • 6. Free amino acid (McDermott et al., 2015)
  • 7. ... and milk technological traits
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What are milk technological traits?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Traits that characterize milk for its destination
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What are milk technological traits?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Traits that characterize milk for its destination
  • 2. Milk features related to cheese production

ü The volume of milk processed for cheese manufacturing is growing worldwide (by 2% annually - FAOSTAT, 2014) ü Milk coagulation properties (MCP) affect the efficiency of the cheese-making process (Bynum and

Olson, 1982; Riddell-Lawrence and Hicks, 1989)

ü Milk acidity [pH and titratable acidity (TA)], milk mineral composition [Calcium (Ca) and Phosphorus (P)] (Toffanin et al., 2015) ü Cheese yield (what is the reference for cheese yield?)

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What are milk technological traits?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Traits that characterize milk for its destination
  • 2. Milk features related to cheese production
  • 3. Milk features related to the production of milk

powder ü Heat coagulation time (HCT) is of great importance for the dairy industry since all milk intended for human consumption is subjected to heat treatments ü Milk with high heat susceptibility (i.e., low HCT) is not suitable for milk processability, especially for the production of milk powder (mechanical obstruction of machinery) (Visentin et

al., 2015)

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Can MIRS predict milk technological traits?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Milk coagulation properties (MCP)

MILK PREPARATION COAGULATION SYNERESIS COOKING

(depends on the type of cheese)

SALTING RIPENING

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Can MIRS predict milk technological traits?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Milk coagulation properties (MCP)
  • a. Lactodynamograph (Formagraph)
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Can MIRS predict milk technological traits?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Milk coagulation properties (MCP)
  • a. Lactodynamograph (Formagraph)
  • b. Common measures of MCP are rennet coagulation time

(RCT; min), curd-firming time (k20; min), and curd firmness (a30; mm)

  • 0"

30" min" 60" RCT,"min" K20,"min;"a"="20"mm" a30,"mm" a60,"mm" MILK"+"Rennet"

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Can MIRS predict milk technological traits?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Milk coagulation properties (MCP)
  • a. Lactodynamograph (Formagraph)
  • b. Common measures of MCP are rennet coagulation time

(RCT; min), curd-firming time (k20; min), and curd firmness (a30; mm)

  • Optimum Good Bad
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Can MIRS predict milk technological traits?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Milk coagulation properties (MCP)
  • a. Common measures of MCP are rennet coagulation time

(RCT; min), curd-firming time (k20; min), and curd firmness (a30; mm)

  • b. Lactodynamograph (Formagraph)
  • c. Sources of variation of MCP:

ü instrument and methodology of analyses (Pretto et al., 2011) ü milk quality composition (e.g., protein composition, TA, SCC -

Okigbo et al., 1985; Politis and Ng-Kwai-Hang, 1988; Formaggioni et al., 2001; De Marchi et al., 2007) ü DIM (e.g., Penasa et al., 2014), herd and environmental conditions

ü species, breed (Macheboeuf et al., 1993; Auldist et al., 2002; Bencini,

2002; Park et al., 2007; De Marchi et al., 2007, 2008; Martin et al., 2009)

ü additive genetic variation (Ikonen et al., 1999; Tyrisevä et al., 2004,

2008; Cassandro et al., 2008; Comin et al., 2008; Vallas et al., 2010)

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Can MIRS predict milk technological traits?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Milk coagulation properties (MCP)

De Marchi et al., 2014. Invited review: Mid-infrared spectroscopy as phenotyping tool for milk traits. J. Dairy Sci. 97:1171-1186

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Can MIRS predict milk technological traits?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Milk coagulation properties (MCP)
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Can MIRS predict milk technological traits?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Milk coagulation properties (MCP)
  • 2. Milk acidity (pH and TA):
  • a. affects the aggregation rate of paracasein

micelles, the reactivity of rennet, and the rate of syneresis

  • b. milk with low acidity is generally considered

unsuitable for cheese-making, because of negative effects on the rheology of the rennet curd and on the textural properties of the cheese paste

  • c. favorable relationships of TA with MCP and

cheese yield (Pretto et al., 2013)

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Can MIRS predict milk technological traits?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Milk coagulation properties (MCP)
  • 2. Milk acidity (pH and TA)

Authors Acidity Trait n 1-VR Visentin et al., 2014 pH 553 0.71 Toffanin et al., 2015 TA 208 0.74

1-VR = coefficient of determination in validation

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Can MIRS predict milk technological traits?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Milk coagulation properties (MCP)
  • 2. Milk acidity (pH and TA)
  • 3. Milk mineral composition (Ca, P):
  • a. Ca and P have a strong influence on the

ability of milk to coagulate and on the final consistency of the coagulum (Fossa et al., 1994)

  • b. colloidal

calcium phosphate plays a fundamental role in all stages of cheese- making, affecting the aggregation speed of paracaseinate particles and the properties of the casein curd (Mariani et al., 1996)

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Can MIRS predict milk technological traits?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Milk coagulation properties
  • 2. Milk acidity (pH and titratable acidity; TA)
  • 3. Milk mineral composition (Calcium; Phosphorus)

Authors Mineral n 1-VR Soyeurt et al. 2009 Ca 95 0.87 P 50 0.85 Toffanin et al. 2015 Ca 208 0.72 P 0.74

1-VR = coefficient of determination in validation

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Can MIRS predict milk technological traits?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Heat coagulation time (HCT):
  • a. method proposed by Davies and White (1966).

Briefly, an aliquot of 3.4 g of each milk sample is transferred into an individual glass tube suitable for the Elbanton BV (Kerkdriel, The Netherlands) hot oil bath. The oil temperature is set at 140°C with an oscillator speed of 8 RMP. The HCT is recorded as the time when each sample, from visual analysis, started to flocculate

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Can MIRS predict milk technological traits?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Heat coagulation time (HCT)
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How can milk technological traits be used in dairy industry?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Our experience with MCP

Milk ¡Laboratories ¡ Dairy ¡factories ¡ ¡ Breeders ¡associa4ons ¡and ¡AI ¡companies ¡ University ¡

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How can milk technological traits be used in dairy industry?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Our experience with MCP
  • MCP ¡phenotypes ¡(individual ¡and ¡bulk ¡milk) ¡
  • Ring ¡test ¡among ¡laboratories ¡

Dairy factories Soligo, Busche, CONCAST-TrentinGrana, Granarolo

  • Laboratories

10 Laboratories: routine prediction of MCP

Milk ¡Laboratories ¡

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How can milk technological traits be used in dairy industry?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Our experience with MCP
  • MCP ¡phenotypes ¡(individual ¡and ¡bulk ¡milk) ¡
  • Ring ¡test ¡among ¡laboratories ¡

Milk ¡Laboratories ¡

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How can milk technological traits be used in dairy industry?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Our experience with MCP
  • MCP ¡phenotypes ¡(individual ¡and ¡bulk ¡milk) ¡
  • Ring ¡test ¡among ¡laboratories ¡
  • Implementa4on ¡of ¡MCP ¡in ¡field ¡condi4ons ¡
  • Defining ¡milk ¡payment ¡systems ¡with ¡MCP ¡

a30, mm

Milk ¡Laboratories ¡ Dairy ¡factories ¡ ¡

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How can milk technological traits be used in dairy industry?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Our experience with MCP

Milk ¡Laboratories ¡ Dairy ¡factories ¡ ¡ Breeders ¡associa4ons ¡and ¡AI ¡companies ¡ ¡

  • MCP ¡phenotypes ¡(individual ¡and ¡bulk ¡milk) ¡
  • Ring ¡test ¡among ¡laboratories ¡
  • Implementa4on ¡of ¡MCP ¡in ¡field ¡condi4ons ¡
  • Defining ¡milk ¡payment ¡systems ¡with ¡MCP ¡
  • Gene4c ¡parameters ¡and ¡breeding ¡values ¡
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How can milk technological traits be used in dairy industry?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Our experience with MCP ¡

ü 63,470 individual milk samples during monthly test-day recording; 16,089 Holstein-Friesian cows; 345 herds ü RCT and a30 predicted on-line by Milko-Scan FT6000

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How can milk technological traits be used in dairy industry?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Our experience with MCP ¡

0% 10% 20% 30% 40%

  • 12 -10 -8 -6 -4 -2 0

2 4 6 8 10 12 % bulls EBV_a30, mm

0% 10% 20% 30% 40%

  • 5 -4 -3 -2 -1

1 2 3 4 5 % bulls EBV_RCT, min

Top 12 HF BULLS for MCP ACTIVE PRINCE BROSIO PURPOSE DUKO QUASIMO LAMBRO SITTAX MISIS TABAIBA PASSIRIO WATHA

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Which traits in the future?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Thiols (Characterization of soluble thiols in bovine milk -

Niero et al. EAAP 2015 – Warsaw, Poland)

  • 2. Free Amino Acids (Prediction of individual milk proteins

including free amino acids in bovine milk using mid-infrared spectroscopy and their correlations with milk processing characteristics - McDermott et al. – Journal of Dairy Science)

  • 3. Color (Effectiveness of mid-infrared spectroscopy to predict

milk colour in Irish dairy cattle - McDermott et al. – Journal

  • f Dairy Science)
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Which traits in the future?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. Thiols (Characterization of soluble thiols in bovine milk -

Niero et al. EAAP 2015 – Warsaw, Poland)

  • 2. Free Amino Acids (Prediction of individual milk proteins

including free amino acids in bovine milk using mid-infrared spectroscopy and their correlations with milk processing characteristics - McDermott et al. – Journal of Dairy Science)

  • 3. Color (Effectiveness of mid-infrared spectroscopy to predict

milk colour in Irish dairy cattle - McDermott et al. – Journal

  • f Dairy Science)
  • 4. Whey quality traits
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SLIDE 32

Which traits in the future?

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 4. Whey quality traits

ü Protein composition ü Lactose content ü Thiols ü Acidity

  • ü ...
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Conclusions

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • 1. MIRS is able to predict milk technological traits
  • 2. New opportunities for dairy industry to improve

the efficiency of cheese and milk powder production

  • 3. New opportunities for dairy farmers to be paid

for milk technological traits

  • 4. New opportunities to improve milk payment systems
  • 5. “New phenotypes” can be used for breeding

purposes to improve milk technological aspects and other new important traits (nutritional, healthy features,...) – addressing consumers requirements

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Acknowledgements

April 16, 2015 – Namur (Belgium) – Prof. Massimo DE MARCHI – massimo.demarchi@unipd.it

  • Thank you for the attention
  • Grazie per l’attenzione
  • Merci de votre attention

Alessandro Dalla Riva, Paolo Gottardo, Audrey Mc Dermott, Giovanni Niero, Alba Sturaro, Sofia Ton, Giulio Visentin