Department of Molecular Sciences, Swedish University of Agricultural Sciences, Box 7015, SE-750 07 Uppsala, Sweden.
Department of Molecular Sciences, Swedish University of Agricultural Sciences, Box 7015, SE-750 07 Uppsala, Sweden.
J Dairy Sci. 2021 Nov;104(11):12173-12183. doi: 10.3168/jds.2021-20146. Epub 2021 Aug 26.
Relationships between dairy farm practices, the composition and properties of raw milk, and the quality of the resulting cheese are complex. In this review, we assess the effect of farm factors on the quality of bovine raw milk intended for cheesemaking. The literature reports several prominent farm-related factors that are closely associated with milk quality characteristics. We describe their effects on the composition and technological properties of raw milk and on the quality of the resulting cheese. Cow breed, composite genotype, and protein polymorphism all have noticeable effects on milk coagulation, cheese yield, and cheese composition. Feed and feeding strategy, dietary supplementation, housing and milking system, and seasonality of milk production also influence the composition and properties of raw milk, and the resulting cheese. The microbiota in raw milk is influenced by on-farm factors and by the production environment, and may influence the technological properties of the milk and the sensory profile of certain cheese types. Advances in research dealing with the technological properties of raw milk have undoubtedly improved understanding of how on-farm factors affect milk quality attributes, and have refuted the concept of one milk for all purposes. The specific conditions for milk production should be considered when the milk is intended for the production of cheese with unique characteristics. The scientific identification of these conditions would improve the current understanding of the complex associations between raw milk quality and farm and management factors. Future research that considers dairy landscapes within broader perspectives and develops multidimensional approaches to control the quality of raw milk intended for long-ripening cheese production is recommended.
奶牛场的操作实践、原料奶的组成和性质以及所生产奶酪的质量之间的关系非常复杂。在本综述中，我们评估了农场因素对用于奶酪生产的奶牛原料奶质量的影响。文献报告了几个与牛奶质量特性密切相关的突出的农场相关因素。我们描述了它们对原料奶的组成和技术特性以及所生产奶酪质量的影响。奶牛品种、复合基因型和蛋白质多态性都对牛奶凝乳、奶酪产量和奶酪组成有明显的影响。饲料和喂养策略、膳食补充、牛舍和挤奶系统以及产奶的季节性也会影响原料奶的组成和性质，以及所生产奶酪的质量。原料奶中的微生物群受农场因素和生产环境的影响，可能会影响牛奶的技术特性和某些奶酪类型的感官特征。研究原料奶技术特性的进展无疑提高了人们对农场因素如何影响牛奶质量特性的理解，并驳斥了一种牛奶适用于所有用途的概念。当牛奶用于生产具有独特特性的奶酪时，应考虑牛奶生产的具体条件。科学地确定这些条件将有助于更好地理解原料奶质量与农场和管理因素之间的复杂关系。建议未来的研究应从更广阔的角度考虑乳品景观，并采用多维方法来控制用于长期陈化奶酪生产的原料奶的质量。
