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Pajor F, Várkonyi D, Dalmadi I, Pásztorné-Huszár K, Egerszegi I, Penksza K, Póti P, Bodnár Á. Changes in Chemical Composition and Fatty Acid Profile of Milk and Cheese and Sensory Profile of Milk via Supplementation of Goats' Diet with Marine Algae. Animals (Basel) 2023; 13:2152. [PMID: 37443950 DOI: 10.3390/ani13132152] [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: 04/28/2023] [Revised: 06/20/2023] [Accepted: 06/22/2023] [Indexed: 07/15/2023] Open
Abstract
The aim of the present study was to assess the effects of the low level of Schizochytrium limacinum marine algae (daily 5 g per animal) on the milk, cheese, and whey composition; fatty acid profile of milk and cheese; and the sensory profile of goat milk using an e-nose device. Thirty Alpine goats were randomly divided into two groups: the control group (C, n = 15)-fed grass with daily 600 g concentrate and the experimental group (MA, n = 15) who received the same forage and concentrate supplemented with 5 g/head/day marine algae. Animals were kept indoors and the investigation period lasted 52 days, including the first six weeks as the period of adaptation and the last 10 days as the treatment period. During the adaptation period, bulk milk samples from each group were collected once a week (0, 7, 14, 21, 28, 35, and 42 d), while during the treatment period (10 days), bulk milk samples from each group were taken every day, and cheese samples were processed from bulk milk each day from both groups. Marine algae supplementation had no negative effect on milk composition. In contrast, the marine algae inclusion significantly elevated the fat and protein content of whey and the protein content of cheese, as well as the recovery of fat and protein in the curd, while increasing the cheeses' moisture content on a fat-free basis. The marine algae supplementation significantly increased the docosahexaenoic acid (DHA) and the rumenic acid (CLA c9t11) concentrations and decreased the n-6/n-3 ratio in the milk and cheese. There were no significant differences between the C and the MA group with regard to the sensory profiles of the milk. It can be concluded that the milk obtained from goats given daily supplementation of 5g of MA has a fatty acid profile more beneficial to human health, without any negative effects on the milk's aromatic components.
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Affiliation(s)
- Ferenc Pajor
- Department of Animal Husbandry Technology and Animal Welfare, Institute of Animal Sciences, Hungarian University of Agriculture and Life Sciences, Páter Károly 1, 2100 Gödöllő, Hungary
| | - Dávid Várkonyi
- Department of Animal Husbandry Technology and Animal Welfare, Institute of Animal Sciences, Hungarian University of Agriculture and Life Sciences, Páter Károly 1, 2100 Gödöllő, Hungary
| | - István Dalmadi
- Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary
| | - Klára Pásztorné-Huszár
- Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary
| | - István Egerszegi
- Department of Animal Husbandry Technology and Animal Welfare, Institute of Animal Sciences, Hungarian University of Agriculture and Life Sciences, Páter Károly 1, 2100 Gödöllő, Hungary
| | - Károly Penksza
- Department of Botany, Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Páter Károly 1, 2100 Gödöllő, Hungary
| | - Péter Póti
- Department of Animal Husbandry Technology and Animal Welfare, Institute of Animal Sciences, Hungarian University of Agriculture and Life Sciences, Páter Károly 1, 2100 Gödöllő, Hungary
| | - Ákos Bodnár
- Department of Animal Husbandry Technology and Animal Welfare, Institute of Animal Sciences, Hungarian University of Agriculture and Life Sciences, Páter Károly 1, 2100 Gödöllő, Hungary
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Pawlos M, Znamirowska A, Zaguła G, Buniowska M. Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese. Foods 2020; 9:E994. [PMID: 32722227 PMCID: PMC7466320 DOI: 10.3390/foods9080994] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 07/16/2020] [Accepted: 07/21/2020] [Indexed: 11/16/2022] Open
Abstract
Amino acid chelates are a new group of compounds approved for food enrichment, however there is no previous research using calcium amino acid chelate to enrich goat's milk products. The purpose of this research was to evaluate the possibility of using calcium amino acid chelate to produce goat's acid-curd cheese. In this study, four types of acid-curd cheeses from goat's milk subjected to 85 °C/5 min treatment were produced: control cheeses-made from milk without calcium addition and cheeses from milk enriched with 30, 35 and 40 mg of Ca (in 100 g of milk) in the form of calcium amino acid chelate. Goat cheese with calcium amino acid chelate had a higher moisture content, and a lower fat content. More fat was separated with the whey. In cheeses made from the milk with calcium amino acid chelate there was no goaty taste. Enrichment with 35 mg of Ca in 100 g of goat milk increased the calcium content in cheese by 60.5% in comparison to the control sample. However, the enrichment of goat milk with 40 mg Ca (in 100 g of processed milk) increased the calcium content in cheese by only 63.29%.
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Affiliation(s)
- Małgorzata Pawlos
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszów, Poland;
| | - Agata Znamirowska
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszów, Poland;
| | - Grzegorz Zaguła
- Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszów, Poland;
| | - Magdalena Buniowska
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszów, Poland;
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Bhatt HB, Singh SP. Cloning, Expression, and Structural Elucidation of a Biotechnologically Potential Alkaline Serine Protease From a Newly Isolated Haloalkaliphilic Bacillus lehensis JO-26. Front Microbiol 2020; 11:941. [PMID: 32582046 PMCID: PMC7283590 DOI: 10.3389/fmicb.2020.00941] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Accepted: 04/20/2020] [Indexed: 12/14/2022] Open
Abstract
An alkaline protease gene of Bacillus lehensis JO-26 from saline desert, Little Rann of Kutch, was cloned and expressed in Escherichia coli BL21 (DE3). A 1,014-bp ORF encoded 337 amino acids. The recombinant protease (APrBL) with Asp 97, His 127, and Ser 280 forming catalytic triad belongs to the subtilase S8 protease family. The gene was optimally expressed in soluble fraction with 0.2 mM isopropyl β-D-thiogalactopyranoside (IPTG), 2% (w/v) NaCl at 28°C. APrBL, a monomer with a molecular mass of 34.6 kDa was active over pH 8–11 and 30°C−70°C, optimally at pH 10 and 50°C. The enzyme was highly thermostable and retained 73% of the residual activity at 80°C up to 3 h. It was significantly stimulated by sodium dodecyl sulfate (SDS), Ca2+, chloroform, toluene, n-butanol, and benzene while completely inhibited by phenylmethylsulfonyl fluoride (PMSF) and Hg2+. The serine nature of the protease was confirmed by its strong inhibition by PMSF. The APrBL gene was phylogenetically close to alkaline elastase YaB (P20724) and was distinct from the well-known commercial proteases subtilisin Carlsberg (CAB56500) and subtilisin BPN′ (P00782). The structural elucidation revealed 31.75% α-helices, 22.55% β-strands, and 45.70% coils. Although high glycine and fewer proline residues are a characteristic feature of the cold-adapted enzymes, the similar observation in thermally active APrBL suggests that this feature cannot be solely responsible for thermo/cold adaptation. The APrBL protease was highly effective as a detergent additive and in whey protein hydrolysis.
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Affiliation(s)
- Hitarth B Bhatt
- UGC-CAS Department of Biosciences, Saurashtra University, Rajkot, India
| | - Satya P Singh
- UGC-CAS Department of Biosciences, Saurashtra University, Rajkot, India
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Composition and isolation of goat cheese whey oligosaccharides by membrane technology. Int J Biol Macromol 2019; 139:57-62. [DOI: 10.1016/j.ijbiomac.2019.07.181] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 06/29/2019] [Accepted: 07/26/2019] [Indexed: 01/04/2023]
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Lupo CR, Grecco FCDAR, Eleodoro JI, Filho LFCC, Serafim CC, dos Santos JS, Ludovico A, de Almeida MF, Zundt M, Garrido JV, Hernandes C. Viability of the use of bovine milk whey at lamb finishing: performance, carcass, and meat parameters. JOURNAL OF APPLIED ANIMAL RESEARCH 2019. [DOI: 10.1080/09712119.2019.1653302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Camila Roberta Lupo
- Mestrado em Saúde e Produção Animal, Universidade Pitágoras Unopar, Arapongas, Brasil
| | | | - Josiane Ito Eleodoro
- Mestrado em Saúde e Produção Animal, Universidade Pitágoras Unopar, Arapongas, Brasil
| | | | - Camila Cano Serafim
- Mestrado em Saúde e Produção Animal, Universidade Pitágoras Unopar, Arapongas, Brasil
| | | | - Agostinho Ludovico
- Mestrado em Ciência e Tecnologia de Leite e Derivados, Universidade Pitágoras Unopar, Londrina, Brasil
| | | | - Marilice Zundt
- Mestrado em Ciência Animal, Universidade do Oeste Paulista, Presidente Prudente, Brasil
| | | | - Camila Hernandes
- Curso de Medicina Veterinária, Universidade Pitágoras Unopar, Arapongas, Brasil
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Chaves de Lima EDL, de Moura Fernandes J, Cardarelli HR. Optimized fermentation of goat cheese whey with Lactococcus lactis for production of antilisterial bacteriocin-like substances. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.040] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Aquino LFMC, de Moura Bell JMLN, Cohen JL, Liu Y, Lee H, de Melo Silva VL, Domizio P, Conte CA, Barile D. Purification of caprine oligosaccharides at pilot-scale. J FOOD ENG 2017; 214:226-235. [PMID: 30853741 DOI: 10.1016/j.jfoodeng.2017.06.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
The purification of caprine milk oligosaccharides (COS) by membrane filtration has been hampered by the low concentration of target COS and high concentration of lactose. In addition, their molecular weight proximity hinders the recovery of a COS fraction with high degree of purity and recovery yield. In this work, the recovery of a high purity COS concentrate was obtained by the optimization of an integrated approach including complete lactose hydrolysis, fermentation of the resulting monosaccharides and nanofiltration. All carbohydrates were quantified using High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection (HPAEC PAD). Defatted goat whey was ultrafiltered with discontinuous diafiltrations to increase the recovery of COS in the whey permeate which was then subsequently concentrated by nanofiltration. COS recovery yields of 75% with negligible amounts of monosaccharides (0.3% of the initial amount of lactose in the whey permeate) were achieved. A final retentate containing 67.6 and 34.4% of acidic and neutral oligosaccharides respectively was obtained from caprine milk.
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Affiliation(s)
- Leticia F M C Aquino
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Juliana M L N de Moura Bell
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
- Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Joshua L Cohen
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Yan Liu
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Hyeyoung Lee
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Vitor L de Melo Silva
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Paola Domizio
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Carlos Adam Conte
- Department of Food Science and Technology, University Federal Fluminense, Niteroi, Rio de Janeiro, 24230340, Brazil
| | - Daniela Barile
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
- Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
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Thum C, Cookson A, McNabb WC, Roy NC, Otter D. Composition and enrichment of caprine milk oligosaccharides from New Zealand Saanen goat cheese whey. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.01.022] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Brodziak A, Król J, Barłowska J, Litwińczuk Z. Effect of production season on protein fraction content in milk of various breeds of goats in Poland. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12130] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Aneta Brodziak
- Department of Breeding and Protection of Genetic Resources of Cattle; University of Life Sciences in Lublin; Akademicka 13 Lublin 20-950 Poland
| | - Jolanta Król
- Department of Commodity Science and Processing of Raw Animal Materials; University of Life Sciences in Lublin; Akademicka 13 Lublin 20-950 Poland
| | - Joanna Barłowska
- Department of Commodity Science and Processing of Raw Animal Materials; University of Life Sciences in Lublin; Akademicka 13 Lublin 20-950 Poland
| | - Zygmunt Litwińczuk
- Department of Breeding and Protection of Genetic Resources of Cattle; University of Life Sciences in Lublin; Akademicka 13 Lublin 20-950 Poland
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Oliveira DL, Wilbey RA, Grandison AS, Roseiro LB. Natural Caprine Whey Oligosaccharides Separated by Membrane Technology and Profile Evaluation by Capillary Electrophoresis. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1153-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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11
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Enzymatic hydrolysis of whey protein concentrate: effect of enzyme type and enzyme:substrate ratio on peptide profile. Journal of Food Science and Technology 2013. [DOI: 10.1007/s13197-013-1005-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Sanmartín B, Díaz O, Rodríguez-Turienzo L, Cobos A. Composition of caprine whey protein concentrates produced by membrane technology after clarification of cheese whey. Small Rumin Res 2012. [DOI: 10.1016/j.smallrumres.2011.11.020] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Coelho Sil MP, Oliveira A WD, Lopes Juni CDO, Medeiros S VD, Morais HA, de Souza MWS, Silva MR. Use of Subtilisin and Pancretin for Hydrolyzing Whey Protein Concentrate. ACTA ACUST UNITED AC 2011. [DOI: 10.3923/ajft.2011.647.660] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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