Prediction of Milk Coagulation Properties and Individual Cheese Yield in Sheep Using Partial Least Squares Regression
Abstract
:Simple Summary
Abstract
1. Introduction
2. Materials and Methods
2.1. Animals and Sampling
2.2. MIR Spectra
2.3. Analysis of Milk Technological Properties
2.4. Statistical Analysis
3. Results and Discussion
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Trait 1 | Mean | Sd |
---|---|---|
Milk yield (kg/d) | 1.72 | 0.43 |
Fat content (%) | 6.01 | 1.33 |
Protein content (%) | 5.43 | 0.58 |
Lactose content (%) | 4.86 | 0.28 |
SCC (×1000 cells/mL) | 883,000 | 2389 |
pH | 6.55 | 0.11 |
RCT (min) | 13.45 | 4.43 |
k20 (min) | 1.73 | 0.07 |
a30 (mm) | 55.67 | 11.59 |
ILCY (%) | 35.20 | 8.20 |
Trait 1 | Scenario 2 | R 2,3 | RMSEP 4 | bobs,pred 5 | aobs,pred 6 |
---|---|---|---|---|---|
ILCY (%) | All_MIR_Raw | 0.60 ± 0.05 | 5.19 ± 0.40 | 0.92 ± 0.07 | 2.67 ± 2.26 |
All_MIR_LOWESS | 0.65 ± 0.05 | 4.95 ± 0.38 | 0.95 ± 0.07 | 1.65 ± 2.39 | |
Red_MIR_Raw | 0.66 ± 0.05 | 4.78 ± 0.38 | 0.96 ± 0.07 | 1.36 ± 2.38 | |
Red_MIR_LOWESS | 0.66 ± 0.05 | 4.81 ± 0.38 | 0.95 ± 0.07 | 1.77 ± 2.44 | |
RCT (min) | All_MIR_Raw | 0.49 ± 0.07 | 3.15 ± 0.25 | 0.87 ± 0.09 | 1.71 ± 1.17 |
All_MIR_LOWESS | 0.53 ± 0.08 | 3.02 ± 0.26 | 0.90 ± 0.13 | 1.30 ± 1.68 | |
Red_MIR_Raw | 0.59 ± 0.10 | 2.81 ± 0.35 | 0.91 ± 0.16 | 1.23 ± 2.10 | |
Red_MIR_LOWESS | 0.59 ± 0.09 | 2.83 ± 0.33 | 0.91 ± 0.13 | 1.18 ± 1.18 | |
k20 (min) | All_MIR_Raw | 0.37 ± 0.07 | 0.54 ± 0.06 | 0.79 ± 0.12 | 0.36 ± 0.20 |
All_MIR_LOWESS | 0.41 ± 0.06 | 0.52 ± 0.06 | 0.86 ± 0.13 | 0.24 ± 0.21 | |
Red_MIR_Raw | 0.47 ± 0.07 | 0.49 ± 0.05 | 0.88 ± 0.12 | 0.20 ± 0.20 | |
Red_MIR_LOWESS | 0.43 ± 0.07 | 0.51 ± 0.05 | 0.86 ± 0.14 | 0.24 ± 0.22 | |
a30 (mm) | All_MIR_Raw | 0.31 ± 0.05 | 9.60 ± 0.56 | 0.77 ± 0.09 | 12.5 ± 5.64 |
All_MIR_LOWESS | 0.32 ± 0.06 | 9.51 ± 0.57 | 0.83 ± 0.11 | 9.33 ± 6.56 | |
Red_MIR_Raw | 0.42 ± 0.06 | 8.78 ± 0.52 | 0.87 ± 0.10 | 7.35 ± 5.81 | |
Red_MIR_LOWESS | 0.38 ± 0.06 | 9.18 ± 0.55 | 0.84 ± 0.10 | 8.54 ± 6.00 |
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Cellesi, M.; Correddu, F.; Manca, M.G.; Serdino, J.; Gaspa, G.; Dimauro, C.; Macciotta, N.P.P. Prediction of Milk Coagulation Properties and Individual Cheese Yield in Sheep Using Partial Least Squares Regression. Animals 2019, 9, 663. https://doi.org/10.3390/ani9090663
Cellesi M, Correddu F, Manca MG, Serdino J, Gaspa G, Dimauro C, Macciotta NPP. Prediction of Milk Coagulation Properties and Individual Cheese Yield in Sheep Using Partial Least Squares Regression. Animals. 2019; 9(9):663. https://doi.org/10.3390/ani9090663
Chicago/Turabian StyleCellesi, Massimo, Fabio Correddu, Maria Grazia Manca, Jessica Serdino, Giustino Gaspa, Corrado Dimauro, and Nicolò Pietro Paolo Macciotta. 2019. "Prediction of Milk Coagulation Properties and Individual Cheese Yield in Sheep Using Partial Least Squares Regression" Animals 9, no. 9: 663. https://doi.org/10.3390/ani9090663