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Wu P, Guo M, Wang P, Wang Y, Fan K, Zhou H, Qian W, Li H, Wang M, Wei X, Ren F, Luo J. Age Gelation in Direct Steam Infusion Ultra-High-Temperature Milk: Different Heat Treatments Produce Different Gels. Foods 2024; 13:1236. [PMID: 38672908 PMCID: PMC11049407 DOI: 10.3390/foods13081236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 04/03/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
To investigate the gelation process of direct ultra-high-temperature (UHT) milk, a pilot-scale steam infusion heat treatment was used to process milk samples over a wide temperature of 142-157 °C for 0.116-6 s, followed by storage at 4 °C, 25 °C, and 37 °C. The results of the physicochemical properties of milk showed that the particle sizes and plasmin activities of all milk samples increased during storage at 25 °C, but age gelation only occurred in three treated samples, 147 °C/6 s, 142 °C/6 s, and 142 °C/3 s, which all had lower plasmin activities. Furthermore, the properties of formed gels were further compared and analyzed by the measures of structure and intermolecular interaction. The results showed that the gel formed in the 147 °C/6 s-treated milk with a higher C* value had a denser network structure and higher gel strength, while the 142 °C/6 s-treated milk had the highest porosity. Furthermore, disulfide bonds were the largest contributor to the gel structure, and there were significant differences in disulfide bonds, hydrophobic interaction forces, hydrogen bonds, and electrostatic force among the gels. Our results showed that the occurrence of gel was not related to the thermal load, and the different direct UHT treatments produced different age gels in the milk.
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Affiliation(s)
- Peipei Wu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; (P.W.); (K.F.); (H.Z.)
| | - Mengyuan Guo
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.G.); (P.W.)
| | - Pengjie Wang
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.G.); (P.W.)
| | - Yi Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China;
| | - Ke Fan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; (P.W.); (K.F.); (H.Z.)
| | - Hui Zhou
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; (P.W.); (K.F.); (H.Z.)
| | - Wentao Qian
- Mengniu Hi-Tech Dairy Products (Beijing) Co., Ltd., Beijing 101100, China; (W.Q.); (H.L.)
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China; (M.W.); (X.W.)
| | - Hongliang Li
- Mengniu Hi-Tech Dairy Products (Beijing) Co., Ltd., Beijing 101100, China; (W.Q.); (H.L.)
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China; (M.W.); (X.W.)
| | - Menghui Wang
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China; (M.W.); (X.W.)
| | - Xiaojun Wei
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China; (M.W.); (X.W.)
| | - Fazheng Ren
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.G.); (P.W.)
| | - Jie Luo
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; (P.W.); (K.F.); (H.Z.)
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.G.); (P.W.)
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2
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Runthala A, Mbye M, Ayyash M, Xu Y, Kamal-Eldin A. Caseins: Versatility of Their Micellar Organization in Relation to the Functional and Nutritional Properties of Milk. Molecules 2023; 28:molecules28052023. [PMID: 36903269 PMCID: PMC10004547 DOI: 10.3390/molecules28052023] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 02/10/2023] [Accepted: 02/11/2023] [Indexed: 02/24/2023] Open
Abstract
The milk of mammals is a complex fluid mixture of various proteins, minerals, lipids, and other micronutrients that play a critical role in providing nutrition and immunity to newborns. Casein proteins together with calcium phosphate form large colloidal particles, called casein micelles. Caseins and their micelles have received great scientific interest, but their versatility and role in the functional and nutritional properties of milk from different animal species are not fully understood. Caseins belong to a class of proteins that exhibit open and flexible conformations. Here, we discuss the key features that maintain the structures of the protein sequences in four selected animal species: cow, camel, human, and African elephant. The primary sequences of these proteins and their posttranslational modifications (phosphorylation and glycosylation) that determine their secondary structures have distinctively evolved in these different animal species, leading to differences in their structural, functional, and nutritional properties. The variability in the structures of milk caseins influence the properties of their dairy products, such as cheese and yogurt, as well as their digestibility and allergic properties. Such differences are beneficial to the development of different functionally improved casein molecules with variable biological and industrial utilities.
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Affiliation(s)
- Ashish Runthala
- Department of Biotechnology, Koneru Lakshmaiah Education Foundation, Vijayawada 522302, India
- Correspondence: (A.R.); (A.K.-E.); Tel.: +971-5-0138-9248 (A.K.-E.)
| | - Mustapha Mbye
- Department of Food Science, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| | - Mutamed Ayyash
- Department of Food Science, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| | - Yajun Xu
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100871, China
| | - Afaf Kamal-Eldin
- Department of Food Science, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
- Zayed Bin Sultan Center for Health Sciences, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
- Correspondence: (A.R.); (A.K.-E.); Tel.: +971-5-0138-9248 (A.K.-E.)
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3
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France TC, Kelly AL, Crowley SV, O’Mahony JA. Influence of processing temperature on plasmin activity and proteolysis in process streams from cold microfiltration of skim milk. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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4
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Guo M, Sheng Z, Wang P, Zhang Y, Zhang X, Zhang Y, Man-Yau Szeto I, Wang Y, Ren F, Luo J. Effects of refrigerated storage on the functional properties of processed cheese analogue with stretchability and its mechanisms. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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5
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Bisutti V, Vanzin A, Toscano A, Pegolo S, Giannuzzi D, Tagliapietra F, Schiavon S, Gallo L, Trevisi E, Negrini R, Cecchinato A. Impact of somatic cell count combined with differential somatic cell count on milk protein fractions in Holstein cattle. J Dairy Sci 2022; 105:6447-6459. [PMID: 35840397 DOI: 10.3168/jds.2022-22071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Accepted: 04/16/2022] [Indexed: 11/19/2022]
Abstract
Udder health in dairy herds is a very important issue given its implications for animal welfare and the production of high-quality milk. Somatic cell count (SCC) is the most widely used means of assessing udder health status. However, differential somatic cell count (DSCC) has recently been proposed as a new and more effective means of evaluating intramammary infection dynamics. Differential SCC represents the combined percentage of polymorphonuclear neutrophils and lymphocytes (PMN-LYM) in the total SCC, with macrophages (MAC) accounting for the remaining proportion. The aim of this study was to evaluate the association between SCC and DSCC and the detailed milk protein profile in a population of 1,482 Holstein cows. A validated reversed-phase HPLC method was used to quantify 4 caseins (CN), namely αS1-CN, αS2-CN, κ-CN, and β-CN, and 3 whey protein fractions, namely β-lactoglobulin, α-lactalbumin, and lactoferrin, which were expressed both quantitatively (g/L) and qualitatively (as a percentage of the total milk nitrogen content, %N). A linear mixed model was fitted to explore the associations between somatic cell score (SCS) combined with DSCC and the protein fractions expressed quantitatively and qualitatively. We ran an additional model that included DSCC expressed as PMN-LYM and MAC counts, obtained by multiplying the percentages of PMN-LYM and MAC by SCC for each cow in the data set. When the protein fractions were expressed as grams per liter, SCS was significantly negatively associated with almost all the casein fractions and positively associated with the whey protein α-lactalbumin, while DSCC was significantly associated with αS1-CN, β-CN, and α-lactalbumin, but in the opposite direction to SCS. We observed the same pattern with the qualitative data (i.e., %N), confirming opposite effects of SCS and DSCC on milk protein fractions. The PMN-LYM count was only slightly associated with the traits of concern, although the pattern observed was the same as when both SCS and DSCC were included in the model. The MAC count, however, generally had a greater impact on many casein fractions, in particular decreasing both β-CN content (g/L) and proportion (%N), and exhibited the opposite pattern to the PMN-LYM count. Our results show that information obtained from both SCS and DSCC may be useful in assessing milk quality and protein fractions. They also demonstrate the potential of MAC count as a novel udder health trait.
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Affiliation(s)
- V Bisutti
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020, Legnaro PD, Italy
| | - A Vanzin
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020, Legnaro PD, Italy
| | - A Toscano
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020, Legnaro PD, Italy
| | - S Pegolo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020, Legnaro PD, Italy.
| | - D Giannuzzi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020, Legnaro PD, Italy
| | - F Tagliapietra
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020, Legnaro PD, Italy
| | - S Schiavon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020, Legnaro PD, Italy
| | - L Gallo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020, Legnaro PD, Italy
| | - E Trevisi
- Department of Animal Science, Food and Nutrition (DIANA) and Research Center Romeo and Enrica Invernizzi for Sustainable Dairy Production (CREI), Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - R Negrini
- Department of Animal Science, Food and Nutrition (DIANA) and Research Center Romeo and Enrica Invernizzi for Sustainable Dairy Production (CREI), Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - A Cecchinato
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020, Legnaro PD, Italy
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6
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Quintieri L, Caputo L, Brasca M, Fanelli F. Recent Advances in the Mechanisms and Regulation of QS in Dairy Spoilage by Pseudomonas spp. Foods 2021; 10:foods10123088. [PMID: 34945641 PMCID: PMC8701193 DOI: 10.3390/foods10123088] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 11/28/2021] [Accepted: 12/08/2021] [Indexed: 11/16/2022] Open
Abstract
Food spoilage is a serious issue dramatically impacting the worldwide need to counteract food insecurity. Despite the very expensive application of low temperatures, the proper conservation of fresh dairy products is continuously threatened at different stages of production and commercialization by psychrotrophic populations mainly belonging to the Pseudomonas genus. These bacteria cause discolouration, loss of structure, and off-flavours, with fatal implications on the quality and shelf-life of products. While the effects of pseudomonad decay have been widely reported, the mechanisms responsible for the activation and regulation of spoilage pathways are still poorly explored. Recently, molecule signals and regulators involved in quorum sensing (QS), such as homoserine lactones, the luxR/luxI system, hdtS, and psoR, have been detected in spoiled products and bacterial spoiler species; this evidence suggests the role of bacterial cross talk in dairy spoilage and paves the way towards the search for novel preservation strategies based on QS inhibition. The aim of this review was to investigate the advancements achieved by the application of omic approaches in deciphering the molecular mechanisms controlled by QS systems in pseudomonads, by focusing on the regulators and metabolic pathways responsible for spoilage of fresh dairy products. In addition, due the ability of pseudomonads to quickly spread in the environment as biofilm communities, which may also include pathogenic and multidrug-resistant (MDR) species, the risk derived from the gaps in clearly defined and regulated sanitization actions is underlined.
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Affiliation(s)
- Laura Quintieri
- Institute of Sciences of Food Production, National Research Council of Italy, 70126 Bari, Italy; (L.C.); (F.F.)
- Correspondence: author:
| | - Leonardo Caputo
- Institute of Sciences of Food Production, National Research Council of Italy, 70126 Bari, Italy; (L.C.); (F.F.)
| | - Milena Brasca
- Institute of Sciences of Food Production, National Research Council of Italy, 20133 Milan, Italy;
| | - Francesca Fanelli
- Institute of Sciences of Food Production, National Research Council of Italy, 70126 Bari, Italy; (L.C.); (F.F.)
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7
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Franceschi P, Brasca M, Malacarne M, Formaggioni P, Faccia M, Natrella G, Summer A. Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese. Animals (Basel) 2021; 11:ani11102835. [PMID: 34679856 PMCID: PMC8532842 DOI: 10.3390/ani11102835] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 09/22/2021] [Accepted: 09/26/2021] [Indexed: 11/16/2022] Open
Abstract
Parmigiano Reggiano is a hard PDO cheese made from bovine raw milk, whose microbiological characteristics have important repercussions on cheese quality. According to the EU official production protocol, milk temperature at the farm must not drop below 18 °C. The present research aimed to study the effect of cooling milk at the farm at 9 °C on the characteristics of milk and on the cheesemaking process and losses during manufacture. Six cheesemaking trials were performed in two different dairies. In each of them, two cheesemakings were made in parallel: one with milk kept at 9 °C (TM9) and the other with milk kept at 20 °C (TM20). TM9 milk, in comparison with TM20, showed after the creaming process a significant reduction not only of total bacterial count but also of psychrotrophic and lipolytic bacteria. At the same time, TM9 milk showed a higher creaming capacity and, consequently, a lower fat content than TM20. TM9 vat milk had worst coagulation properties than TM20, which caused slightly higher loss of fat and curd fines into the whey. Nevertheless, these changes were too small to influence the efficiency of the cheesemaking process; conversely, maintaining milk at the farm at 9 °C led to a reduction of the number of spoilage bacteria.
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Affiliation(s)
- Piero Franceschi
- Department of Veterinary Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy; (P.F.); (A.S.)
| | - Milena Brasca
- Institute of Sciences of Food Production, National Research Council, Via Celoria 2, IT-20133 Milan, Italy;
| | - Massimo Malacarne
- Department of Veterinary Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy; (P.F.); (A.S.)
- Correspondence: (M.M.); (P.F.); Tel.: +39-0521032615 (M.M.); +39-0521032614 (P.F.)
| | - Paolo Formaggioni
- Department of Veterinary Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy; (P.F.); (A.S.)
- Correspondence: (M.M.); (P.F.); Tel.: +39-0521032615 (M.M.); +39-0521032614 (P.F.)
| | - Michele Faccia
- Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70125 Bari, Italy; (M.F.); (G.N.)
| | - Giuseppe Natrella
- Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70125 Bari, Italy; (M.F.); (G.N.)
| | - Andrea Summer
- Department of Veterinary Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy; (P.F.); (A.S.)
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8
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Leite JAS, Montoya CA, Loveday SM, Maes E, Mullaney JA, McNabb WC, Roy NC. Heat-Treatments Affect Protease Activities and Peptide Profiles of Ruminants' Milk. Front Nutr 2021; 8:626475. [PMID: 33777990 PMCID: PMC7987661 DOI: 10.3389/fnut.2021.626475] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Accepted: 02/08/2021] [Indexed: 01/30/2023] Open
Abstract
Proteases present in milk are heat-sensitive, and their activities increase or decrease depending on the intensity of the thermal treatment applied. The thermal effects on the protease activity are well-known for bovine milk but poorly understood for ovine and caprine milk. This study aimed to determine the non-specific and specific protease activities in casein and whey fractions isolated from raw bovine, ovine, and caprine milk collected in early lactation, and to determine the effects of low-temperature, long-time (63°C for 30 min) and high-temperature, short-time (85°C for 5 min) treatments on protease activities within each milk fraction. The non-specific protease activities in raw and heat-treated milk samples were determined using the substrate azocasein. Plasmin (the main protease in milk) and plasminogen-derived activities were determined using the chromogenic substrate S-2251 (D-Val-Leu-Lys-pNA dihydrochloride). Peptides were characterized using high-resolution liquid chromatography coupled with tandem mass spectrometry. The activity of all native proteases, shown as non-specific proteases, was similar between raw bovine and caprine milk samples, but lower (P < 0.05) than raw ovine milk in the whey fraction. There was no difference (P > 0.05) between the non-specific protease activity of the casein fraction of raw bovine and caprine milk samples; both had higher activity than ovine milk. After 63°C/30 min, the non-specific protease activity decreased (44%; P > 0.05) for the bovine casein fraction only. In contrast, the protease activity of the milk heated at 85°C/5 min changed depending on the species and fraction. For instance, the activity decreased by 49% for ovine whey fraction, but it increased by 68% for ovine casein fraction. Plasmin and plasminogen were in general inactivated (P > 0.05) when all milk fractions were heated at 85°C/5 min. Most of the peptides present in heat-treated milk were derived from β-casein and αS1-casein, and they matched the hydrolysis profile of cathepsin D and plasmin. Identified peptides in ruminant milk samples had purported immunomodulatory and inhibitory functions. These findings indicate that the non-specific protease activity in whey and casein fractions differed between ruminant milk species, and specific thermal treatments could be used to retain better protease activity for all ruminant milk species.
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Affiliation(s)
| | - Carlos A. Montoya
- Riddet Institute, Massey University, Palmerston North, New Zealand
- Smart Foods Innovation Centre of Excellence, AgResearch Limited, Palmerston North, New Zealand
| | - Simon M. Loveday
- Riddet Institute, Massey University, Palmerston North, New Zealand
- Smart Foods Innovation Centre of Excellence, AgResearch Limited, Palmerston North, New Zealand
| | - Evelyne Maes
- Beyond Foods Innovation Centre of Excellence, AgResearch Limited, Lincoln, New Zealand
| | - Jane A. Mullaney
- Riddet Institute, Massey University, Palmerston North, New Zealand
- Smart Foods Innovation Centre of Excellence, AgResearch Limited, Palmerston North, New Zealand
- High-Value Nutrition National Science Challenge, Auckland, New Zealand
| | - Warren C. McNabb
- Riddet Institute, Massey University, Palmerston North, New Zealand
- High-Value Nutrition National Science Challenge, Auckland, New Zealand
| | - Nicole C. Roy
- Riddet Institute, Massey University, Palmerston North, New Zealand
- High-Value Nutrition National Science Challenge, Auckland, New Zealand
- Liggins Institute, The University of Auckland, Auckland, New Zealand
- Department of Nutrition, University of Otago, Dunedin, New Zealand
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9
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Nair PK, Corredig M. Time-dependent aggregation of casein micelle concentrates. J Dairy Sci 2021; 104:92-101. [DOI: 10.3168/jds.2020-18493] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Accepted: 08/13/2020] [Indexed: 11/19/2022]
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10
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Leitner G, Rovai M, Merin U. Clinical and subclinical intrammamay infection caused by coagulase negative staphylococci negatively affect milk yield and its quality in dairy sheep. Small Rumin Res 2019. [DOI: 10.1016/j.smallrumres.2019.07.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Anema SG. Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review. Compr Rev Food Sci Food Saf 2018; 18:140-166. [PMID: 33337027 DOI: 10.1111/1541-4337.12407] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 10/11/2018] [Accepted: 10/14/2018] [Indexed: 11/30/2022]
Abstract
Demand for ultra-high-temperature (UHT) milk and milk protein-based beverages is growing. UHT milk is microbiologically stable. However, on storage, a number of chemical and physical changes occur and these can reduce the quality of the milk. These changes can be sufficiently undesirable so as to limit acceptance or shelf life of the milk. The most severe changes in UHT milk during storage are age gelation, with an irreversible three-dimensional protein network forming throughout, excessive sedimentation with a compact layer of protein-enriched material forming rapidly at the bottom of the pack, and creaming with excessive fat accumulating at the top. For age gelation, it is known that at least two mechanisms can lead to gelation during storage. One mechanism involves proteolytic degradation of the proteins through heat-stable indigenous or exogenous enzymes, destabilizing milk and ultimately forming a gel. The other mechanism is referred to as a physico-chemical mechanism. Several factors are known to affect the physico-chemical age gelation, such as milk/protein concentration, heat load during processing (direct compared with indirect UHT processes), and milk composition. Similar factors to age gelation are known to affect sedimentation. There are relatively few studies on the creaming of UHT milk during storage, suggesting that this defect is less common or less detrimental compared with gelation and sedimentation. This review focuses on the current state of knowledge of age gelation, sedimentation, and creaming of UHT milks during storage, providing a critical evaluation of the available literature and, based on this, mechanisms for age gelation and sedimentation are proposed.
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Affiliation(s)
- Skelte G Anema
- Fonterra Research and Development Centre, Private Bag 11029, Dairy Farm Road, Palmerston North, 4442, New Zealand.,Riddet Inst., Massey Univ., Private Bag 11222, Palmerston North, 4442, New Zealand
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12
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13
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Paludetti LF, Kelly AL, O'Brien B, Jordan K, Gleeson D. The effect of different precooling rates and cold storage on milk microbiological quality and composition. J Dairy Sci 2018; 101:1921-1929. [DOI: 10.3168/jds.2017-13668] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2017] [Accepted: 11/21/2017] [Indexed: 11/19/2022]
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14
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Milk protein composition in purebred Holsteins and in first/second-generation crossbred cows from Swedish Red, Montbeliarde and Brown Swiss bulls. Animal 2018; 12:2214-2220. [DOI: 10.1017/s1751731117003640] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
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15
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Bhatt H, Cucheval A, Coker C, Patel H, Carr A, Bennett R. Effect of micellar structure of casein and its modification on plasmin-induced hydrolysis. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.07.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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16
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Deeth H. Optimum Thermal Processing for Extended Shelf-Life (ESL) Milk. Foods 2017; 6:E102. [PMID: 29156617 PMCID: PMC5704146 DOI: 10.3390/foods6110102] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2017] [Accepted: 11/16/2017] [Indexed: 11/16/2022] Open
Abstract
Extended shelf-life (ESL) or ultra-pasteurized milk is produced by thermal processing using conditions between those used for traditional high-temperature, short-time (HTST) pasteurization and those used for ultra-high-temperature (UHT) sterilization. It should have a refrigerated shelf-life of more than 30 days. To achieve this, the thermal processing has to be quite intense. The challenge is to produce a product that has high bacteriological quality and safety but also very good organoleptic characteristics. Hence the two major aims in producing ESL milk are to inactivate all vegetative bacteria and spores of psychrotrophic bacteria, and to cause minimal chemical change that can result in cooked flavor development. The first aim is focused on inactivation of spores of psychrotrophic bacteria, especially Bacillus cereus because some strains of this organism are pathogenic, some can grow at ≤7 °C and cause spoilage of milk, and the spores of some strains are very heat-resistant. The second aim is minimizing denaturation of β-lactoglobulin (β-Lg) as the extent of denaturation is strongly correlated with the production of volatile sulfur compounds that cause cooked flavor. It is proposed that the heating should have a bactericidal effect, B* (inactivation of thermophilic spores), of >0.3 and cause ≤50% denaturation of β-Lg. This can be best achieved by heating at high temperature for a short holding time using direct heating, and aseptically packaging the product.
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Affiliation(s)
- Hilton Deeth
- School of Agriculture and Food Sciences, University of Queensland, Brisbane 4072, Australia.
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O'Connell A, Kelly AL, Tobin J, Ruegg PL, Gleeson D. The effect of storage conditions on the composition and functional properties of blended bulk tank milk. J Dairy Sci 2016; 100:991-1003. [PMID: 27988127 DOI: 10.3168/jds.2016-11314] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2016] [Accepted: 10/21/2016] [Indexed: 11/19/2022]
Abstract
The objective of this study was to investigate the effects of storage temperature and duration on the composition and functional properties of bulk tank milk when fresh milk was added to the bulk tank twice daily. The bulk tank milk temperature was set at each of 3 temperatures (2, 4, and 6°C) in each of 3 tanks on 2 occasions during two 6-wk periods. Period 1 was undertaken in August and September when all cows were in mid lactation, and period 2 was undertaken in October and November when all cows were in late lactation. Bulk tank milk stored at the 3 temperatures was sampled at 24-h intervals during storage periods of 0 to 96 h. Compositional parameters were measured for all bulk tank milk samples, including gross composition and quantification of nitrogen compounds, casein fractions, free amino acids, and Ca and P contents. The somatic cell count, heat stability, titratable acidity, and rennetability of bulk tank milk samples were also assessed. Almost all parameters differed between mid and late lactation; however, the interaction between lactation, storage temperature, and storage duration was significant for only 3 parameters: protein content and concentrations of free cysteic acid and free glutamic acid. The interaction between storage temperature and storage time was not significant for any parameter measured, and temperature had no effect on any parameter except lysine: lysine content was higher at 6°C than at 2°C. During 96 h of storage, the concentrations of some free amino acids (glutamic acid, lysine, and arginine) increased, which may indicate proteolytic activity during storage. Between 0 and 96 h, minimal deterioration was observed in functional properties (rennet coagulation time, curd firmness, and heat stability), which was most likely due to the dissociation of β-casein from the casein micelle, which can be reversed upon pasteurization. Thus, this study suggests that blended milk can be stored for up to 96 h at temperatures between 2°C and 6°C with little effect on its composition or functional properties.
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Affiliation(s)
- A O'Connell
- Teagasc, Livestock Systems Research Department, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland; Department of Dairy Science, University of Wisconsin-Madison, Madison 53706
| | - A L Kelly
- Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - J Tobin
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - P L Ruegg
- Department of Dairy Science, University of Wisconsin-Madison, Madison 53706
| | - D Gleeson
- Teagasc, Livestock Systems Research Department, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland.
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Brasca M, Hogenboom JA, Morandi S, Rosi V, D'Incecco P, Silvetti T, Pellegrino L. Proteolytic Activity and Production of γ-Aminobutyric Acid by Streptococcus thermophilus Cultivated in Microfiltered Pasteurized Milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8604-8614. [PMID: 27787997 DOI: 10.1021/acs.jafc.6b03403] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
A set of 191 strains of Streptococcus thermophilus were preliminarily screened for the presence of the genes codifying for cell envelope-associated proteinase (prtS) and for glutamate decarboxylase (gadB) responsible for γ-aminobutyric acid (GABA) production. The growth and proteolytic activity of the gadB-positive strains (9 presenting the prtS gene and 11 lacking it) were studied in microfiltered pasteurized milk. Degradation of both caseins (capillary electrophoresis) and soluble nitrogen fractions (HPLC) and changes in the profile of free amino acids (FAAs; ion-exchange chromatography) were evaluated at inoculation and after 6 and 24 h of incubation at 41 °C. None of the strains was capable of hydrolyzing caseins and β-lactoglobulin, and only two hydrolyzed part of α-lactalbumin, these proteins being present in their native states in pasteurized milk. Contrarily, most strains were able to hydrolyze peptones and peptides. For initial growth, most strains relied on the FAAs present in milk, whereas, after 6 h, prtS+ strains released variable amounts of FAA. One prtS+ strain expressed a PrtS- phenotype, and two prtS- strains showed a rather intense proteolytic activity. Only five strains (all prtS+) produced GABA, in variable quantities (up to 100 mg/L) and at different rates, depending on the acidification strength. Addition of glutamate did not induce production of GABA in nonproducing strains that, however, unexpectedly were shown to adopt the degradation of arginine into citrulline and ornithine as an alternative acid resistance system and likely as a source of ATP.
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Affiliation(s)
- Milena Brasca
- Institute of Sciences of Food Production, National Research Council of Italy , Milan, Italy
| | - Johannes A Hogenboom
- Department of Food, Environmental and Nutritional Sciences, University of Milan , Milan, Italy
| | - Stefano Morandi
- Institute of Sciences of Food Production, National Research Council of Italy , Milan, Italy
| | - Veronica Rosi
- Department of Food, Environmental and Nutritional Sciences, University of Milan , Milan, Italy
| | - Paolo D'Incecco
- Department of Food, Environmental and Nutritional Sciences, University of Milan , Milan, Italy
| | - Tiziana Silvetti
- Institute of Sciences of Food Production, National Research Council of Italy , Milan, Italy
| | - Luisa Pellegrino
- Department of Food, Environmental and Nutritional Sciences, University of Milan , Milan, Italy
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Heat stability of indigenous milk plasmin and proteases from Pseudomonas: A challenge in the production of ultra-high temperature milk products. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.06.009] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Katz G, Merin U, Bezman D, Lavie S, Lemberskiy-Kuzin L, Leitner G. Real-time evaluation of individual cow milk for higher cheese-milk quality with increased cheese yield. J Dairy Sci 2016; 99:4178-4187. [PMID: 27016823 DOI: 10.3168/jds.2015-10599] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2015] [Accepted: 02/16/2016] [Indexed: 11/19/2022]
Abstract
Cheese was produced in a series of experiments from milk separated in real time during milking by using the Afilab MCS milk classification service (Afikim, Israel), which is installed on the milk line in every stall and sorts milk in real time into 2 target tanks: the A tank for cheese production (CM) and the B tank for fluid milk products (FM). The cheese milk was prepared in varying ratios ranging from ~10:90 to ~90:10 CM:FM by using this system. Cheese was made with corrected protein-to-fat ratio and without it, as well as from milk stored at 4°C for 1, 2, 3, 4, and 8d before production. Cheese weight at 24h increased along the separation cutoff level with no difference in moisture, and dry matter increased. The data compiled allowed a theoretical calculation of cheese yield and comparing it to the original van Slyke equation. Whenever the value of Afi-Cf, which is the optical measure of curd firmness obtained by the Afilab instrument, was used, a better predicted level of cheese yield was obtained. In addition, 27 bulk milk tanks with milk separated at a 50:50 CM:FM ratio resulted in cheese with a significantly higher fat and protein, dry matter, and weight at 24h. Moreover, solids incorporated from the milk into the cheese were significantly higher in cheeses made of milk from A tanks. The influence of storage of milk up to 8d before cheese making was tested. Gross milk composition did not change and no differences were found in cheese moisture, but dry matter and protein incorporated in the cheese dropped significantly along the storage time. These findings confirm that milk stored for several days before processing is prone to physico-chemical deterioration processes, which result in loss of milk constituents to the whey and therefore reduced product yield. The study demonstrates that introducing the unknown parameters for calculating the predicted cheese yield, such as the empiric measured Afi-Cf properties, are more accurate and the increase in cheese yield is more than increasing just the protein level, the value that is being tested by the dairies, or even casein.
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Affiliation(s)
- G Katz
- Afimilk, Afikim 15148, Israel
| | - U Merin
- Afimilk, Afikim 15148, Israel
| | | | - S Lavie
- Afimilk, Afikim 15148, Israel
| | | | - G Leitner
- National Mastitis Reference Center, Kimron Veterinary Institute, PO Box 12, Bet Dagan 50250, Israel.
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Sørensen I, Jensen S, Ottosen N, Neve T, Wiking L. Chemical Quality of Raw Milk Retentate processed by Ultra-filtration or Reverse Osmosis at the Dairy Farm. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12296] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ida Sørensen
- Department of Food Science; Aarhus University; Blichers Allé 20 DK-8830 Tjele Denmark
| | - Søren Jensen
- Arla Foods Ingredients Group P/S; Sønderupvej 26 DK-6920 Videbaek Denmark
| | - Niels Ottosen
- Arla Foods Ingredients Group P/S; Sønderupvej 26 DK-6920 Videbaek Denmark
| | - Tommas Neve
- Arla Foods; Arla Strategic Innovation Centre; Roerdrumvej 10 DK-8820 Brabrand Denmark
| | - Lars Wiking
- Department of Food Science; Aarhus University; Blichers Allé 20 DK-8830 Tjele Denmark
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Maristela R, Natalia R, Gerardo C, Jordi S, Gabriel L. Effect of subclinical intrammamay infection on milk quality in dairy sheep: I. Fresh-soft cheese produced from milk of uninfected and infected glands and from their blends. Small Rumin Res 2015. [DOI: 10.1016/j.smallrumres.2015.02.019] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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23
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Jansson T, Jensen HB, Sundekilde UK, Clausen MR, Eggers N, Larsen LB, Ray C, Andersen HJ, Bertram HC. Chemical and proteolysis-derived changes during long-term storage of lactose-hydrolyzed ultrahigh-temperature (UHT) milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11270-11278. [PMID: 25356780 DOI: 10.1021/jf504104q] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Proteolytic activity in milk may release bitter-tasting peptides and generate free amino terminals that react with carbohydrates, which initiate Maillard reaction. Ultrahigh temperature (UHT) heat treatment inactivates the majority of proteolytic enzymes in milk. In lactose-hydrolyzed milk a β-galactosidase preparation is applied to the milk after heat treatment, which has proteolytic side activities that may induce quality deterioration of long-term-stored milk. In the present study proteolysis, glycation, and volatile compound formation were investigated in conventional (100% lactose), filtered (60% lactose), and lactose-hydrolyzed (<1% lactose) UHT milk using reverse phase high-pressure liquid chromatography-mass spectrometry, proton nuclear magnetic resonance, and gas chromatography-mass spectrometry. Proteolysis was observed in all milk types. However, the degree of proteolysis was significantly higher in the lactose-hydrolyzed milk compared to the conventional and filtered milk. The proteins most prone to proteolysis were β-CN and αs1-CN, which were clearly hydrolyzed after approximately 90 days of storage in the lactose-hydrolyzed milk.
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Affiliation(s)
- Therese Jansson
- Department of Food Science, Aarhus University , Kirstinebjergvej 10, DK-5792 Aarslev, Denmark
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Rauh VM, Johansen LB, Ipsen R, Paulsson M, Larsen LB, Hammershøj M. Plasmin activity in UHT milk: relationship between proteolysis, age gelation, and bitterness. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6852-60. [PMID: 24964203 DOI: 10.1021/jf502088u] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Plasmin, the major indigenous protease in milk, is linked to quality defects in dairy products. The specificity of plasmin on caseins has previously been studied using purified caseins and in the indigenous peptide profile of milk. We investigated the specificity and proteolytic pathway of plasmin in directly heated UHT milk (>150 °C for <0.2 s) during 14 weeks of storage at 20 °C in relation to age gelation and bitter peptides. Sixty-six peptides from αS- and β-caseins could be attributed to plasmin activity during the storage period, of which 23 were potentially bitter. Plasmin exhibited the highest affinity for the hydrophilic regions in the caseins that most probably were exposed to the serum phase and the least affinity for hydrophobic or phosphorylated regions. The proteolytic pattern observed suggests that plasmin destabilizes the casein micelle by hydrolyzing casein-casein and casein-calcium phosphate interaction sites, which may subsequently cause age gelation in UHT milk.
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Affiliation(s)
- Valentin M Rauh
- Arla Foods Strategic Innovation Centre , Rørdrumvej 2, DK-8220 Brabrand, Denmark
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26
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Antunes VDC. Uso de microfiltração para melhoria da qualidade e extensão da vida de prateleira de leite pasteurizado. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2014. [DOI: 10.1590/bjft.2014.011] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
A microfiltração é uma das tecnologias utilizadas para melhorar a qualidade do leite fluido. O objetivo dessa revisão é abordar o uso da microfiltração do leite para estender sua vida de prateleira. A importância da qualidade do leite cru (microorganismos contaminantes e enzimas naturais do leite, provenientes das células somáticas ou do crescimento dos microrganismos psicrotróficos) e as condições de estocagem do leite cru (refrigeração), que são decisivas para a qualidade e vida de prateleira do leite pasteurizado, também serão discutidas. São mencionados os progressos já obtidos e em desenvolvimento da tecnologia de microfiltração para a extensão da vida de prateleira do leite pasteurizado e a importância da microfiltração para manter as características nutricionais do leite. Ainda serão descritos os problemas associados com incrustações da membrana que afetam o seu desempenho.
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Malacarne M, Summer A, Franceschi P, Formaggioni P, Pecorari M, Panari G, Vecchia P, Sandri S, Fossa E, Scotti C, Mariani P. Effects of storage conditions on physico-chemical characteristics, salt equilibria, processing properties and microbial development of raw milk. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.10.005] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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28
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Immobilisation and stabilisation of β-galactosidase from Kluyveromyces lactis using a glyoxyl support. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.08.009] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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29
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Artegoitia V, Meikle A, Olazabal L, Damián JP, Adrien ML, Mattiauda DA, Bermudez J, Torre A, Carriquiry M. Milk casein and fatty acid fractions in early lactation are affected by nutritional regulation of body condition score at the beginning of the transition period in primiparous and multiparous cows under grazing conditions. J Anim Physiol Anim Nutr (Berl) 2012; 97:919-32. [PMID: 22897762 DOI: 10.1111/j.1439-0396.2012.01338.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The objective was to evaluate the effect of body condition score (BCS) at 30 days before calving (-30 days) induced by a differential nutritional management, parity and week of lactation (WOL) on milk yield and composition, and milk casein and fatty acid composition. Primiparous and multiparous Holstein cows with high BCS (PH, n = 13; MH, n = 9) and low BCS (PL, n = 9; ML = 8) under grazing conditions were sampled at WOL 2 and 8 (before and after peak of lactation). Milk yield was greater in multiparous than in primiparous cows and tended to decrease from WOL 2 to 8 only in ML cows. Milk protein, fat and casein yields were greater in multiparous than in primiparous cows and decreased from WOL 2 to 8. Milk casein concentration in milk protein was greater in MH cows than in ML, PH and PL cows at WOL 2. Milk κ-casein was greater, and β-casein was less in multiparous than in primiparous cows. As lactation progressed, proportion of casein fractions were not altered. Only κ-casein fraction was affected by BCS at -30 days as PL showed a higher concentration than PH. The de novo (4:0-15:1) and mixed-origin fatty acids (16:0-16:1) in milk fat increased, whereas preformed fatty acids (≥17:0) decreased from WOL 2 to 8. Saturated (SAT) fatty acids tended to be greater and monounsaturated fatty acids (MUFA) were less in multiparous than in primiparous cows. High-BCS cows had greater concentrations of polyunsaturated (PUFA), conjugated linoleic acid (CLA) as well as n-6 and n-3 fatty acids in milk fat than low-BCS cows. The results indicate that casein and fatty acid fractions in milk were affected by parity and may be modified by a differential nutritional management during the pre-calving period (BCS at -30 days) in cows under grazing conditions.
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Affiliation(s)
- V Artegoitia
- Facultad de Agronomía, Universidad de la República Oriental del Uruguay, Montevideo, Uruguay Facultad de Veterinaria, Universidad de la República Oriental del Uruguay, Montevideo, Uruguay Laboratorio Tecnológico del Uruguay, Montevideo, Uruguay
| | - A Meikle
- Facultad de Agronomía, Universidad de la República Oriental del Uruguay, Montevideo, Uruguay Facultad de Veterinaria, Universidad de la República Oriental del Uruguay, Montevideo, Uruguay Laboratorio Tecnológico del Uruguay, Montevideo, Uruguay
| | - L Olazabal
- Facultad de Agronomía, Universidad de la República Oriental del Uruguay, Montevideo, Uruguay Facultad de Veterinaria, Universidad de la República Oriental del Uruguay, Montevideo, Uruguay Laboratorio Tecnológico del Uruguay, Montevideo, Uruguay
| | - J P Damián
- Facultad de Agronomía, Universidad de la República Oriental del Uruguay, Montevideo, Uruguay Facultad de Veterinaria, Universidad de la República Oriental del Uruguay, Montevideo, Uruguay Laboratorio Tecnológico del Uruguay, Montevideo, Uruguay
| | - M L Adrien
- Facultad de Agronomía, Universidad de la República Oriental del Uruguay, Montevideo, Uruguay Facultad de Veterinaria, Universidad de la República Oriental del Uruguay, Montevideo, Uruguay Laboratorio Tecnológico del Uruguay, Montevideo, Uruguay
| | - D A Mattiauda
- Facultad de Agronomía, Universidad de la República Oriental del Uruguay, Montevideo, Uruguay Facultad de Veterinaria, Universidad de la República Oriental del Uruguay, Montevideo, Uruguay Laboratorio Tecnológico del Uruguay, Montevideo, Uruguay
| | - J Bermudez
- Facultad de Agronomía, Universidad de la República Oriental del Uruguay, Montevideo, Uruguay Facultad de Veterinaria, Universidad de la República Oriental del Uruguay, Montevideo, Uruguay Laboratorio Tecnológico del Uruguay, Montevideo, Uruguay
| | - A Torre
- Facultad de Agronomía, Universidad de la República Oriental del Uruguay, Montevideo, Uruguay Facultad de Veterinaria, Universidad de la República Oriental del Uruguay, Montevideo, Uruguay Laboratorio Tecnológico del Uruguay, Montevideo, Uruguay
| | - M Carriquiry
- Facultad de Agronomía, Universidad de la República Oriental del Uruguay, Montevideo, Uruguay Facultad de Veterinaria, Universidad de la República Oriental del Uruguay, Montevideo, Uruguay Laboratorio Tecnológico del Uruguay, Montevideo, Uruguay
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31
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Ismail B, Nielsen S. Invited review: Plasmin protease in milk: Current knowledge and relevance to dairy industry. J Dairy Sci 2010; 93:4999-5009. [DOI: 10.3168/jds.2010-3122] [Citation(s) in RCA: 125] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2010] [Accepted: 07/18/2010] [Indexed: 11/19/2022]
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32
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Di Luccia A, Picariello G, Trani A, Alviti G, Loizzo P, Faccia M, Addeo F. Occurrence of β-casein fragments in cold-stored and curdled river buffalo (Bubalus bubalis L.) milk. J Dairy Sci 2009; 92:1319-29. [DOI: 10.3168/jds.2008-1220] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Merin U, Fleminger G, Komanovsky J, Silanikove N, Bernstein S, Leitner G. Subclinical udder infection withStreptococcus dysgalactiaeimpairs milk coagulation properties: The emerging role of proteose peptones. ACTA ACUST UNITED AC 2008. [DOI: 10.1051/dst:2008022] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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Dalsgaard T, Heegaard C, Larsen L. Plasmin Digestion of Photooxidized Milk Proteins. J Dairy Sci 2008; 91:2175-83. [DOI: 10.3168/jds.2007-0843] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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35
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Estimation of variation in concentration, phosphorylation and genetic polymorphism of milk proteins using capillary zone electrophoresis. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.11.004] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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36
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Selective determination of the heat-resistant proteolytic activity of bacterial origin in raw milk. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.10.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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37
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The effect of raw milk storage temperature on plasmin activity and plasminogen activation in pasteurized milk. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.08.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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38
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Leitner G, Silanikove N, Jacobi S, Weisblit L, Bernstein S, Merin U. The influence of storage on the farm and in dairy silos on milk quality for cheese production. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.09.001] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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40
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