Protein profile of cow milk from multibreed herds and its relationship with milk coagulation properties

The aims of this study were to estimate the effect cow breed on milk protein profile, and assess relationship between profile coagulation properties (MCP) predicted with mid-infrared spectroscopy (MIRS). dataset included 173,841 test-day observations 12,533 specialised (Holstein-Friesian [HF] Brown Swiss [BS]) dual-purpose cows (Simmental [SI] Alpine Grey) sampled in 488 multi-breed herds. Fixed effects considered mixed model breed, month sampling, parity class, stage lactation, first-order interactions random nested within herd residual. BS had greatest casein (CN) fractions content SI whey content. A lesser clear pattern was observed when considering proportion fractions. Longer rennet coagulation, longer curd-firming time firmer curd for Grey, HF BS, respectively. Regarding index aptitude coagulate (IAC), value Grey (AG) lowest one. Weak relationships estimated MCP. For proteins, all analysed traits optimised at β-lactoglobulin (β-LG) concentrations next maximum physiological range α-lactalbumin (α-LA) minimum level. CNs, α-CN β-CN closer level κ-CN concentration intermediate levels. Results highlighted lower efficiency cheese manufacturing compared other breeds.HighlightsBreed, order, lactation their important explain variability traits.Brown (BS) Simmental (SI) whereas BS.Coagulation low levels κ-casein.