P. Freschi, S. Fascetti, M. Musto, C. Cosentino, R. Paolino, V. Valentini. (2016). Seasonal variation in food habits of the Italian hare in a south Apennine semi-natural landscape. Ethology Ecology & Evolution (UK-Taylor&Francis). 28(2):148–162, http://dx.doi.org/10.1080/03949370.2015.1022906.

Use of technical and economical parameters for evaluating dairy cow ration efficiency

INNOVAZIONE DI PRODOTTO E DI PROCESSO NELLA FILIERA LATTE

Progetto MIBAF - MISURA 124 PIF - Resp. sc. Carlo COSENTINO

The aim of this study was the development of a model for evaluating dairy cow ration efficiency. This model took into account technical, metabolic, and economic parameters, which were divided into two main categories: input and output. Feeding (food administered and its nutritional characteristics) was considered as the input parameter. The output indicators were directly or indirectly correlated with feeding, and included: Quality and Quantity of milk, Body Condition Score, Live Weight, Reproductive Parameters, Incidence of animal diseases (laminitis), Undigested Fraction, Fecal Consistency, Feed Efficiency (FE), and Income Over Feed Cost (IOFC). The model was validated using ten dairy farms located in the northwest of Basilicata. The farms were divided into two groups (A and B) as a function of the urea level in bulk milk. In Group A, the urea level was between 25 and 31 mg/100 ml milk, whereas, in Group B, the range was 21-22.5 mg/100 ml milk. The model showed that the values of reproductive parameters were worse in Group A than in Group B. However, the Group A showed better milk qualitative and quantitative characteristics, such as a high average production per head (28.15 vs 26.93 kg), and a high fat (3.92 vs 3.71%) and protein (3.53 vs 3.37%) content of bulk milk. Moreover, the highest values of FE (1.45 vs 1.35 kg milk/kg DM) and IOFC (6.07 vs 5.32 €) were found in Group A. The model clearly showed that the administration of unbalanced rations, based on the physiological stage of the animals, negatively affected both the qualitative and quantitative characteristics of milk, as well as the reproductive performances. The administration of unbalanced rations for the energy/protein content caused dysmetabolic syndromes, which led to a reduction of both FE and IOFC. This, ultimately, caused a fall in the overall farm profitability.

Key words: fecal consistency, feed efficiency, milk margin, undigested fraction, urea.

F. Adduci, C. Labella, M. Musto, C. D'Adamo, P. Freschi and C. Cosentino (2015). Use of technical and economical parameters for evaluating dairy cow ration efficiency. Italian Journal of Agronomy, 10:682; pp 201-207. DOI: 10.4081/ija.2015.682

SHORT COMMUNICATION: SENSORY PROFILE AND ACCEPTABILITY OF A COW MILK CHEESE MANUFACTURED BY ADDING JENNY MILK

INNOVAZIONE DI PRODOTTO E DI PROCESSO NELLA FILIERA LATTE

Progetto MIBAF - MISURA 124 PIF - Resp. sc. Carlo COSENTINO

ABSTRACT - The addition of jenny milk during cheesemaking has been recommended as a viable alternative to egg lysozyme for controlling late blowing defects. However, little is known on the sensory properties of the cheeses made with jenny milk. In this study, the effect of the addition of jenny milk during cheesemaking on sensory properties and consumer acceptability of cheese was evaluated. A sensory profile was carried out by 10 trained panelists on 4 cow milk cheese types. Two types of cheeses were made by adding jenny milk to cow milk during cheesemaking; the cheeses were then left to ripen for 45 and 120 d. The remaining 2 cheese types were made with only cow milk and were also left to ripen for 45 and 120 d. The attributes generated by a quantitative descriptive analysis sensory panel were effective for discriminating the 4 products. Among them, added jenny milk samples aged for 45 d had the highest intensity of some appearance descriptors (structure and color uniformity), as well as the highest intensity of sweetness. The analysis of acceptability data obtained from 89 consumers showed that added jenny milk aged for 45 d was the most preferred type of cheese, whereas no significant differences were found among the other products, which had higher intensity of bitter, salty, acid milk, and so on.

Key words: sensory analysis, consumer acceptability, jenny milk, cheese

C. Cosentino,  D. Faraone,  R. Paolino, P. Freschi and M. Musto  (2016). Short communication: Sensory profile and acceptability of a cow milk cheese manufactured by adding jenny milk. Journal of Dairy Science, 99(1): 228-233.