In the rolling hills of Tuscany, a groundbreaking study is reshaping our understanding of dairy sheep farming and cheesemaking. Giorgia Stocco, a researcher from the Department of Veterinary Science at the University of Parma, has led a team that delved into the intricate relationships between sheep breed, milk composition, and cheesemaking efficiency. Their findings, published in the Journal of Dairy Science, could revolutionize the dairy sheep industry and have significant commercial impacts.
The study focused on two prominent Italian sheep breeds, Massese and Comisana, and how their unique characteristics influence cheese yield and nutrient recovery. By employing generalized additive mixed models (GAMM), the researchers were able to analyze complex, nonlinear trends that traditional models might miss. “This approach allowed us to capture the nuances of how different factors interact and affect cheesemaking efficiency,” Stocco explained.
One of the key findings was the significant role that minerals play in the cheesemaking process. Calcium (Ca) and phosphorus (P) were found to generally improve cheese yield and nutrient recovery, but their effects varied between breeds. “An increase of both Ca and P was associated with higher cheese yield and nutrient recovery, except for the recovery of fat and energy,” Stocco noted. However, high levels of sodium (Na) and chloride (Cl) were detrimental to the process, while potassium (K) had a notable destabilizing effect, particularly in Massese sheep.
The study also highlighted breed-specific variations in cheesemaking efficiency. Comisana ewes generally outperformed Massese in terms of cheese yield and nutrient recovery. Additionally, primiparous ewes (those giving birth for the first time) showed higher percentages of both cheese yield and nutrient recovery traits.
The interaction between days in milk (DIM) and milk yield (MY) was less significant in Comisana sheep, with notable effects only on protein and lactose recovery. The interaction between fat and casein also varied between breeds, affecting cheesemaking traits in different ways. Longer rennet coagulation time (RCT) increased water retention in the curd and reduced the recovery of total solids and individual milk components in both breeds.
These findings have profound implications for the dairy sheep industry. By understanding and optimizing the mineral concentrations in sheep milk, producers can enhance cheesemaking efficiency, leading to better yields and higher-quality products. This could translate to significant commercial gains, as the dairy sheep industry continues to grow and diversify.
The use of GAMM in this study opens up new avenues for research in the field. As Stocco puts it, “This method allows us to explore complex relationships and interactions that were previously difficult to capture. It’s a powerful tool for understanding and improving dairy sheep farming practices.”
As the dairy sheep industry looks to the future, this research provides a roadmap for optimizing cheesemaking processes. By leveraging the insights gained from this study, producers can make data-driven decisions that enhance efficiency and profitability. The findings, published in the Journal of Dairy Science, known in English as the Journal of Milk Science, mark a significant step forward in the quest to unlock the full potential of dairy sheep farming. The implications extend beyond Italy, offering valuable insights for sheep farmers and cheesemakers worldwide. As the industry continues to evolve, this research will undoubtedly shape future developments and drive innovation in the field.