Derivation of multivariate indices of milk composition, coagulation properties, and curd yield in Manchega dairy sheep

• Published in: Journal of dairy science Vol. 104; no. 8; pp. 8618 - 8629
• Main Authors: Garzón, A., Figueroa, A., Caballero-Villalobos, J., Angón, E., Arias, R., Perea, J.M.
• Format: Journal Article
• Language: English
• Published: United States Elsevier Inc 01.08.2021
• Subjects: covariation factor; curd yield; factor analysis; sheep milk; technological quality; factor analysis; curd yield; covariation factor; sheep milk; technological quality
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.2021-20303

This study approaches the interrelation patterns between composition of milk and whey, curd yield, chromaticity, syneresis, and technological quality of Manchega sheep milk using multivariate factor analysis. In addition, the effect of the main husbandry components (flock, prolificacy, season of the year, stage of lactation, and parity) on the common latent factors that define the pattern of variation of Manchega milk was assessed. For this purpose, 1,200 individual Manchega ewe milk samples from 4 different flocks registered under the Protected Designation of Origin Queso Manchego were analyzed (50 ewes/flock). Samples were collected in 2 different seasons of the year (spring and autumn) and at 3 time points per season: early, mid-, and late lactation. The obtained results suggested that curd yield mainly depends on milk composition, and the retention of water in the curd is related to coagulation traits. Thus, composition and moisture content could be useful indicators to assess the efficiency and quality of milk intended for cheesemaking, regardless of the analysis of coagulation properties. Finally, in terms of husbandry, a direct effect of flock and stage of lactation was observed on all analyzed factors, with a lower influence of season and parity.