Sirvi Autor "Soomets, Ursel (advisor)" järgi
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Kirje Associations between metabolic profile and coagulation ability of bovine milk effect of feeding and lactation stage(Eesti Maaülikool, 2013) Harzia, Hedi; Kärt, Olav (advisor); Soomets, Ursel (advisor); Kilk, Kalle (advisor)Most of the milk produced in Europe is converted into cheese by enzymatic coagulation. Therefore the coagulation ability of milk is of great economical interest and widely studied trait. Yet, there is no clear genetic or environmental explanation why milk has different coagulation properties. Therefore it was hypothesised that through milks’ molecular composition the technological properties can be estimated and the coagulation ability, as well as the metabolic profile of milk can be associated with lactation stage and feeding. Therefore studies to describe metabolic profiles and its association with coagulation ability were carried out in order to investigate factors affecting coagulation at molecular level. On that notion a robust method to analyse milk with liquid chromatography tandem mass spectrometry was devised and metabolic profiles of 646 milk samples were acquired. Associations with extreme coagulation ability, feeding and lactation stage were investigated. The metabolic profiles of non- and well-coagulating milk were determined to be different and metabolites associated with coagulation (e.g. L-carnitine, oligosaccharides) were identified. Change of glycogenic precursor in dairy cows diet had altered coagulation ability and metabolic profile of milk. Feeding crude glycerol resulted as favourable effect on milk by increasing microbial and milk protein content, thus improving coagulation ability. Metabolic profile during whole lactation stage changed, and few metabolites were associated with curd firmness, but non with RCT. Further investigation of metabolites detected, could provide an economic advantage to the dairy industry, and farming (e.g. improving productivity).