Table 1 Means, standard deviations (SD) for cheese-making properties and milk composition traits in the genotyped population (N = 19,586), and accuracy of MIR predictions equations (R2 val)
Trait | Description and unit | Mean | SD | R2 val |
|---|---|---|---|---|
Cheese-making propertiesa | ||||
CYFRESH | 100 × (g curd/g milk), in % | 37.7 | 4.95 | 0.82 |
CYDM | 100 × (g DM curd/g DM milk), in % | 66.8 | 3.31 | 0.89 |
CYFAT-PROT | (g milk fat + g milk protein)/kg curd, in g kg−1 | 189.7 | 14.3 | 0.54 |
aPCC | Curd firmness at rennet coagulation time (RCT), in firm index (FI) | 18.8 | 1.72 | 0.76 |
K10/RCTPCC | Curd organization index standardized for RCT | 0.37 | 0.06 | 0.68 |
aSC | Curd firmness at RCT, in FI | 18.9 | 1.80 | 0.76 |
a2SC | Curd firmness at 2 times RCT, in FI | 22.8 | 1.41 | 0.69 |
K10/RCTSC | Curd organization index standardized for RCT | 0.37 | 0.07 | 0.72 |
pH0_PCC | Initial value of pH | 6.52 | 0.04 | 0.62 |
Protein composition | ||||
PC | Protein content, in g/100 g milk | 3.36 | 0.20 | 1.00 |
α-LA | α-lactalbumin, in g/100 g protein | 4.01 | 0.20 | 0.59 |
β-LG | β-lactoglobulin, in g/100 g protein | 12.4 | 1.09 | 0.74 |
αs1-CN | αs1-casein, in g/100 g protein | 32.2 | 0.18 | 0.88 |
αs2-CN | αs2-casein, in g/100 g protein | 9.73 | 0.19 | 0.82 |
β-CN | β-casein, in g/100 g protein | 29.7 | 0.68 | 0.92 |
κ-CN | κ-casein, in g/100 g protein | 8.74 | 0.24 | 0.80 |
ΣCN | Total caseins, in g/100 g protein | 80.8 | 0.74 | 0.98 |
ΣWP | Total whey proteins, in g/100 g protein | 16.9 | 1.15 | 0.54 |
Fatty acid composition | ||||
FC | Fat content, in g/100 g milk | 3.73 | 0.32 | 1.00 |
SFA | Saturated fatty acids, in g/100 g fat | 70.6 | 3.05 | 1.00 |
MUFA | Mono-unsaturated fatty acids, in g/100 g fat | 26.5 | 2.68 | 0.97 |
UFA | Unsaturated fatty acids, in g/100 g fat | 30.0 | 2.93 | 0.98 |
PUFA | Poly-unsaturated fatty acids, in g/100 g fat | 3.33 | 0.39 | 0.76 |
Σ C4-C10 | Sum of C4 to C10 fatty acids, in g/100 g fat | 11.6 | 0.71 | 0.95 |
Σ C4-C12 | Sum of C4 to C12 fatty acids, in g/100 g fat | 14.2 | 0.93 | 0.95 |
C14:0 | Myristic acid, in g/100 g fat | 11.1 | 1.05 | 0.94 |
C16:0 | Palmitic acid, in g/100 g fat | 28.8 | 2.53 | 0.94 |
C18:0 | Stearic acid, in g/100 g fat | 10.5 | 1.42 | 0.84 |
C18:1 | Oleic acid, in g/100 g fat | 23.2 | 2.59 | 0.96 |
Minerals | ||||
Ca | Calcium, in mg/kg milk | 1165 | 69.6 | 0.82 |
P | Phosphorous, in mg/kg milk | 1014 | 62.5 | 0.75 |
Mg | Magnesium, in mg/kg milk | 100.9 | 5.5 | 0.77 |
K | Potassium, in mg/kg milk | 1496 | 69.3 | 0.68 |
Na | Sodium, in mg/kg milk | 338.3 | 29.1 | 0.44 |
Other compounds | ||||
Lactose | Lactose, in g/kg milk | 49.3 | 1.4 | 0.92 |
Citrate | Citrate, in g/kg milk | 0.83 | 0.11 | 0.90 |