Table 1.
Results of the multifactorial ANOVA applied to the milk and cheese-making traits analysed in the present study.
| Traits 1 | Fixed factors 2 | Coagulation 3 | R-square (%) 4 | |||
|---|---|---|---|---|---|---|
| AGE_NB | NBL | DIM | FTD | |||
| Milk production traits | ||||||
| MY | *** | * | * | *** | *** | 34.52 |
| PP | ns | ns | ns | *** | ns | 28.42 |
| FP | ns | ns | ns | *** | ns | 20.57 |
| LP | ns | ns | * | *** | *** | 21.11 |
| DE | ns | ns | ns | *** | ns | 22.17 |
| pH | ns | ns | *** | *** | *** | 47.04 |
| SCC (log) | ns | ns | ns | *** | *** | 18.80 |
| Cheese-making traits | ||||||
| A30 | * | ns | ns | *** | na | 26.81 |
| A60 | * | ns | ns | *** | na | 11.96 |
| RCT | ns | ns | ns | *** | na | 10.61 |
| RCT/A60 (log) | ns | ns | * | *** | na | 18.60 |
| K20 (log) | ns | ns | ns | *** | na | 6.13 |
| ILCY | ns | ns | ns | *** | na | 8.17 |
| ILDCY | * | ns | * | *** | na | 11.52 |
1 MY, milk yield (kg); PP, protein percentage (%); FP, fat percentage (%); LP, lactose percentage (%); DE, milk dry extract percentage (%); Urea, urea content in milk (mg/mL); logSCC, logarithm of somatic cell count (cells/mL); A30, curd firmness at 30 min (mm); A60, curd firmness at 60 min (mm); RCT, rennet clotting time (min); logRCT/A60, logarithm of the ratio RCT/A60 (min/mm); logk20, logarithm of curd-firming time (min); ILCY, individual laboratory cheese yield (g/10 mL); ILCDY, individual laboratory dried curd yield (g/10 mL). 2 Significance level of the variance explained by the fixed effect included in the model for the different traits: [ ns (p > 0.05); * (p ≤ 0.05); ** (p ≤ 0.01); *** (p ≤ 0.001)]. Fixed factors: AGE_NB: ewe’s age at parturition combined with the number of births (18 levels), FTD is the flock test day (12 levels), and NBL is the number of born lambs (two levels, one or two lambs); DIM is the covariate of days in milk. 3 Significance level of the influence of milk traits on the coagulation success factor (na (not applicable)). 4 Percentage of variance explained by the model.