# Exploring Breed-Specific Milk Coagulation in Spanish Dairy Sheep: A Canonical Correlation Approach

## TL;DR

This study explores how different Spanish dairy sheep breeds affect milk coagulation, a key step in cheese production, using statistical analysis to identify breed-specific patterns.

## Contribution

The study introduces a canonical correlation approach to uncover both shared and breed-specific relationships between milk composition and coagulation properties in Spanish dairy sheep.

## Key findings

- Manchega and Merino de Grazalema breeds show distinct coagulation patterns compared to others.
- Assaf and Merino de Los Pedroches follow a common correlation pattern in milk coagulation.
- The study suggests shifting breeding goals from maximizing fat and protein to considering technological traits.

## Abstract

The transformation of milk into cheese is a complex process influenced by various factors, including the breed of the sheep providing the milk. Our study focused on understanding how different Spanish dairy sheep breeds affect the quality and properties of milk intended for cheesemaking. We examined milk samples from four different breeds, analyzing their composition and how they coagulate, a key step in cheese production. We found that while there are some common patterns in how milk from these breeds coagulates, certain breeds have unique characteristics. Our research highlights the importance of considering breed selection in coagulation, offering insights that could lead to better cheese production techniques.

The transformation of milk into cheese largely depends on the technological properties of the raw material, with breed being a crucial factor that influences both the composition and coagulation properties of the milk used for cheesemaking. This study uses canonical correlation analysis to explore the relationships between physicochemical traits and coagulation properties in milk from various Spanish breeds, aiming to identify both common and breed-specific patterns that impact milk technological aptitude. A total of 832 milk samples from Manchega, Assaf, Merino de Grazalema, and Merino de Los Pedroches breeds were analyzed. The milk characteristics investigated included pH, composition (fat, protein, lactose, total solids), and coagulation properties (curd firmness—A60, rennet clotting time—RCT, curd firming time—k20, and individual laboratory curd yield—ILCY). The results reveal a shared correlation structure across breeds and unique covariation patterns in some breeds that deviate from the general trend. While Assaf and Merino de Los Pedroches follow the common correlation pattern, Manchega and Merino de Grazalema exhibit distinct patterns. This research underscores the need for in-depth study and suggests that the dairy industry could benefit from shifting from the traditional focus on maximizing fat and protein for higher curd yields to considering technological traits for selective breeding.