Supplementary Files JDS2026-29407

Supplementary Files for the manuscript "Beyond fat and protein: the biological determinants of Pecorino Romano cheese yield under constant cheesemaking conditions" by Farina M., Correddu F., Cesarani A., Pulina G., Nudda A. Supplementary Figure 1. Monthly evolution of milk delivered, milk fat and protein and Protein to fat Ratio during lactation (mean ± SE). Supplementary Figure 2. Monthly evolution of milk casein and casein index during lactation (mean ± SE). Supplementary Figure 3. Monthly evolution of milk NaCl and Lactose during lactation (mean ± SE). Supplementary Figure 4. Monthly evolution of milk Somatic cell and Bacterial count during lactation (mean ± SE). Supplementary Figure 5. Monthly evolution of milk urea, pH and cryoscopy point during lactation (mean ± SE). Supplementary Figure 6. Monthly evolution of milk saturated and unsaturated fatty acids (mean ± SE). Supplementary Figure 7. Monthly evolution of milk monounsaturated and polyunsaturated fatty acids (mean ± SE). Supplementary Figure 8. Monthly evolution of milk Vaccenic, Linolenic and Conjugated linoleic acids during lactation (mean ± SE). Supplementary Figure 9. MTFP and Cheese yield per Unit of MTFP during lactation (mean ± SE). Supplementary Table 1. Results of random holdout validation (RHV)