Robotic milking and milk quality: effects on the cheese-making properties of milk
2010
Giacomo Pirlo | Marisanna Speroni | Roberto Giangiacomo | Luigi Degano | Fabio Abeni
Robotic milking systems (RMS) modify dairy herd management and therefore some aspects of production. The main<br />results from scientific literature on RMS and cheese-making properties have been reported. The decrease in fat content,<br />as a consequence of the increased milking frequency, is generally confirmed. The lack of specific studies on creaming<br />properties of milk from robotic milking experiences and with different milking frequencies has been highlighted.<br />Indications on clotting features were obtained with a different milking frequency in a traditional milking parlour; these<br />results showed an improvement in the casein index of milk from three daily milkings. A reduction of casein exposure to<br />the plasminogen-plasmin complex activity in the mammary gland between two consecutive milkings seems to explain<br />this result. The effect of RMS on milk quality for cheese-making purposes was first evaluated in a two-year monitoring<br />study in a herd representative of Po Valley dairy farms. Preliminary results from laboratory tests on bulk milk samples<br />indicate that milk from RMS seems suitable for cheese-making processes.
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