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Garzón A, Perea JM, Angón E, Ryan EG, Keane OM, Caballero-Villalobos J. Exploring Interrelationships between Colour, Composition, and Coagulation Traits of Milk from Cows, Goats, and Sheep. Foods 2024; 13:610. [PMID: 38397587 PMCID: PMC10887686 DOI: 10.3390/foods13040610] [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: 02/02/2024] [Revised: 02/12/2024] [Accepted: 02/15/2024] [Indexed: 02/25/2024] Open
Abstract
This study explores the interrelationships between the composition, coagulation, and colour of sheep, goat, and cow milk to identify their similarities and differences and to assess whether the relationships between the variables are common to all species or whether they emerge from species-specific relationships. For this purpose, 2400 individual milk samples were analysed. The differences and similarities between the species were determined using discriminant analysis and cluster analysis. The results show a clear differentiation between species. Sheep milk stands out for its cheesemaking capacity and shows similarities with goat milk in composition and coagulation. Nonetheless, colorimetry highlights a greater similarity between sheep and cow milk. Composition and colorimetry were more discriminating than coagulation, and the variables that differed the most were fat, protein, curd yield, lightness, and red-green balance. Using canonical correlation, the interrelationships between the different sets of variables were explored, revealing patterns of common variation and species-specific relationships. Colorimetric variables were closely related to milk solids in all species, while in sheep milk, an inverse relationship with lactose was also identified. Furthermore, a strong relationship was revealed for all species between colour and curd yield. This could be modelled and applied to estimate the technological value of milk, proving colorimetry as a useful tool for the dairy industry.
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Affiliation(s)
- Ana Garzón
- Department of Animal Production, University of Córdoba, 14071 Córdoba, Spain; (A.G.); (J.M.P.); (E.A.)
| | - José M. Perea
- Department of Animal Production, University of Córdoba, 14071 Córdoba, Spain; (A.G.); (J.M.P.); (E.A.)
| | - Elena Angón
- Department of Animal Production, University of Córdoba, 14071 Córdoba, Spain; (A.G.); (J.M.P.); (E.A.)
| | - Eoin G. Ryan
- Section of Herd Health and Animal Husbandry, School of Veterinary Medicine, University College Dublin, D04 V1W8 Belfield, Ireland;
| | - Orla M. Keane
- Teagasc Animal & Bioscience Research Department, Grange, C15 PW93 Dunsany, Co. Meath, Ireland;
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Ferraz AR, Goulão M, Santo CE, Anjos O, Serralheiro ML, Pintado CMBS. Novel, Edible Melanin-Protein-Based Bioactive Films for Cheeses: Antimicrobial, Mechanical and Chemical Characteristics. Foods 2023; 12:foods12091806. [PMID: 37174344 PMCID: PMC10178364 DOI: 10.3390/foods12091806] [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: 03/17/2023] [Revised: 04/21/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
The cheese rind is the natural food packaging of cheese and is subject to a wide range of external factors that compromise the appearance of the cheese, including color defects caused by spoilage microorganisms. First, eight films based on whey protein isolate (WPI) coatings were studied, of which IS3CA (WPI 5% + sorbitol 3% + citric acid 3%) was selected for presenting better properties. From the IS3CA film, novel films containing melanin M1 (74 µg/mL) and M2 (500 µg/mL) were developed and applied to cheese under proof-of-concept and industrial conditions. After 40 days of maturation, M2 presented the lowest microorganism count for all the microbial parameters analyzed. The cheese with M2 showed the lowest lightness, which indicates that it is the darkest cheese due to the melanin concentration. It was found that the mechanical and colorimetric properties are the ones that contribute the most to the distinction of the M2 film in cheese from the others. Using FTIR-ATR, it was possible to distinguish the rinds of M2 cheeses because they contained the highest concentrations of melanin. Thus, this study shows that the film with M2 showed the best mechanical, chemical and antimicrobial properties for application in cheese.
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Affiliation(s)
- Ana Rita Ferraz
- BioISI-Instituto de Biosistemas e Ciências Integrativas, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisboa, Portugal
- Faculdade de Ciências, Departamento de Química e Bioquímica, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal
| | - Manuela Goulão
- Escola Superior Agrária, Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal
| | - Christophe E Santo
- CATAA-Associação Centro de Apoio Tecnológico Agro-Alimentar, 6000-459 Castelo Branco, Portugal
- Center for Functional Ecology Science for People & the Planet, TERRA Associated Laboratory, Department of Life Sciences, University of Coimbra Calçada Martim de Freitas, 3000-456 Coimbra, Portugal
| | - Ofélia Anjos
- Escola Superior Agrária, Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal
- CEF-Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
- Centro de Biotecnologia de Plantas da Beira Interior, 6001-909 Castelo Branco, Portugal
| | - Maria Luísa Serralheiro
- BioISI-Instituto de Biosistemas e Ciências Integrativas, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisboa, Portugal
- Faculdade de Ciências, Departamento de Química e Bioquímica, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal
| | - Cristina M B S Pintado
- Escola Superior Agrária, Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal
- CERNAS-Centro de Estudos de Recursos Naturais, Ambiente e Sociedade, Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal
- QRural-Unidade de Investigação Qualidade de Vida no Mundo Rural, Instituto Politécnico de Castelo Branco, Avenida Pedro Álvares Cabral, n° 12, 6000-084 Castelo Branco, Portugal
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Pillai A, Albersheim S, Niknafs N, Maugo B, Rasmussen B, Lam M, Grewal G, Albert A, Elango R. Human Milk Calorie Guide: A Novel Color-Based Tool to Estimate the Calorie Content of Human Milk for Preterm Infants. Nutrients 2023; 15:nu15081866. [PMID: 37111084 PMCID: PMC10146985 DOI: 10.3390/nu15081866] [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: 03/14/2023] [Revised: 04/10/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
Fixed-dose fortification of human milk (HM) is insufficient to meet the nutrient requirements of preterm infants. Commercial human milk analyzers (HMA) to individually fortify HM are unavailable in most centers. We describe the development and validation of a bedside color-based tool called the 'human milk calorie guide'(HMCG) for differentiating low-calorie HM using commercial HMA as the gold standard. Mothers of preterm babies (birth weight ≤ 1500 g or gestation ≤ 34 weeks) were enrolled. The final color tool had nine color shades arranged as three rows of three shades each (rows A, B, and C). We hypothesized that calorie values for HM samples would increase with increasing 'yellowness' predictably from row A to C. One hundred thirty-one mother's own milk (MOM) and 136 donor human milk (DHM) samples (total n = 267) were color matched and analyzed for macronutrients. The HMCG tool performed best in DHM samples for predicting lower calories (<55 kcal/dL) (AUC 0.87 for category A DHM) with modest accuracy for >70 kcal/dL (AUC 0.77 for category C DHM). For MOM, its diagnostic performance was poor. The tool showed good inter-rater reliability (Krippendorff's alpha = 0.80). The HMCG was reliable in predicting lower calorie ranges for DHM and has the potential for improving donor HM fortification practices.
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Affiliation(s)
- Anish Pillai
- Division of Neonatal-Perinatal Medicine, British Columbia Women's Hospital and Health Centre, University of British Columbia, Vancouver, BC V6H 3N1, Canada
- Department of Neonatology, Surya Hospitals, Mumbai 400054, India
- British Columbia Children's Hospital Research Institute, Vancouver, BC V5Z 4H4, Canada
| | - Susan Albersheim
- Division of Neonatal-Perinatal Medicine, British Columbia Women's Hospital and Health Centre, University of British Columbia, Vancouver, BC V6H 3N1, Canada
- British Columbia Children's Hospital Research Institute, Vancouver, BC V5Z 4H4, Canada
| | - Nikoo Niknafs
- Division of Neonatal-Perinatal Medicine, British Columbia Women's Hospital and Health Centre, University of British Columbia, Vancouver, BC V6H 3N1, Canada
| | - Brian Maugo
- Division of Neonatal-Perinatal Medicine, British Columbia Women's Hospital and Health Centre, University of British Columbia, Vancouver, BC V6H 3N1, Canada
- Department of Pediatrics and Child Health, University of Nairobi, Nairobi 00100, Kenya
| | - Betina Rasmussen
- British Columbia Children's Hospital Research Institute, Vancouver, BC V5Z 4H4, Canada
| | - Mei Lam
- Division of Neonatal-Perinatal Medicine, British Columbia Women's Hospital and Health Centre, University of British Columbia, Vancouver, BC V6H 3N1, Canada
- British Columbia Children's Hospital Research Institute, Vancouver, BC V5Z 4H4, Canada
| | - Gurpreet Grewal
- Division of Neonatal-Perinatal Medicine, British Columbia Women's Hospital and Health Centre, University of British Columbia, Vancouver, BC V6H 3N1, Canada
| | - Arianne Albert
- Women's Health Research Institute, British Columbia Women's Hospital and Health Centre, University of British Columbia, Vancouver, BC V6H 3N1, Canada
| | - Rajavel Elango
- Division of Neonatal-Perinatal Medicine, British Columbia Women's Hospital and Health Centre, University of British Columbia, Vancouver, BC V6H 3N1, Canada
- British Columbia Children's Hospital Research Institute, Vancouver, BC V5Z 4H4, Canada
- Department of Pediatrics, University of British Columbia, Vancouver, BC V5Z 3V4, Canada
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Soyeurt H. Fourier transform mid-infrared milk screening to improve milk production and processing. JDS COMMUNICATIONS 2023; 4:61-64. [PMID: 36974220 PMCID: PMC10039236 DOI: 10.3168/jdsc.2022-0294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Accepted: 10/23/2022] [Indexed: 01/04/2023]
Abstract
Milk mid-infrared spectrometry has been used for many years to quantify major milk compounds. Recently, much research has been conducted to extend the use of this technology to predict new, relevant phenotypes to assess the animals' welfare and the nutritional quality of milk, as well as its technological quality and environmental footprint. The transition from the research stage to field implementation is not easy, due to intrinsic and extrinsic constraints, but some developments can be considered to address these issues.
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Gupta MK, Viejo CG, Fuentes S, Torrico DD, Saturno PC, Gras SL, Dunshea FR, Cottrell JJ. Digital technologies to assess yoghurt quality traits and consumers acceptability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5642-5652. [PMID: 35368112 PMCID: PMC9544762 DOI: 10.1002/jsfa.11911] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 03/10/2022] [Accepted: 04/03/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Sensory biometrics provide advantages for consumer tasting by quantifying physiological changes and the emotional response from participants, removing variability associated with self-reported responses. The present study aimed to measure consumers' emotional and physiological responses towards different commercial yoghurts, including dairy and plant-based yoghurts. The physiochemical properties of these products were also measured and linked with consumer responses. RESULTS Six samples (Control, Coconut, Soy, Berry, Cookies and Drinkable) were evaluated for overall liking by n = 62 consumers using a nine-point hedonic scale. Videos from participants were recorded using the Bio-Sensory application during tasting to assess emotions and heart rate. Physicochemical parameters Brix, pH, density, color (L, a and b), firmness and near-infrared (NIR) spectroscopy were also measured. Principal component analysis and a correlation matrix were used to assess relationships between the measured parameters. Heart rate was positively related to firmness, yaw head movement and overall liking, which were further associated with the Cookies sample. Two machine learning regression models were developed using (i) NIR absorbance values as inputs to predict the physicochemical parameters (Model 1) and (ii) the outputs from Model 1 as inputs to predict consumers overall liking (Model 2). Both models presented very high accuracy (Model 1: R = 0.98; Model 2: R = 0.99). CONCLUSION The presented methods were shown to be highly accurate and reliable with respect to their potential use by the industry to assess yoghurt quality traits and acceptability. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Mitali K Gupta
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Future Food Hallmark Research InitiativeThe University of MelbourneParkvilleVICAustralia
| | - Claudia Gonzalez Viejo
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Digital Agriculture, Food and Wine groupThe University of MelbourneParkvilleVICAustralia
| | - Sigfredo Fuentes
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Digital Agriculture, Food and Wine groupThe University of MelbourneParkvilleVICAustralia
| | - Damir D Torrico
- Department of Wine, Food and Molecular BiosciencesLincoln UniversityLincolnNew Zealand
| | - Patrizia Camille Saturno
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Philippine Carabao Center (PCC), National Headquarters and Gene Pool, Science City of MuñozPalayanPhilippines
| | - Sally L Gras
- Future Food Hallmark Research InitiativeThe University of MelbourneParkvilleVICAustralia
- Department of Chemical Engineering and The Bio21 Molecular Science and Biotechnology InstituteThe University of MelbourneParkvilleVICAustralia
| | - Frank R Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Future Food Hallmark Research InitiativeThe University of MelbourneParkvilleVICAustralia
- Faculty of Biological SciencesThe University of LeedsLeedsUK
| | - Jeremy J Cottrell
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Future Food Hallmark Research InitiativeThe University of MelbourneParkvilleVICAustralia
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Prebiotic ice cream containing human milk discarded by human milk banks: an approach of its technological properties and composition. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01441-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Ressutte JB, da Silva Saranti TF, de Moura MR, Dos Santos Pozza MS, da Silva Scapim MR, Stafussa AP, Madrona GS. Citric acid incorporated in a chitosan film as an active packaging material to improve the quality and duration of matured cheese shelf life. J DAIRY RES 2022; 89:1-7. [PMID: 35604031 DOI: 10.1017/s0022029922000383] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Chitosan-based film incorporated with citric acid was prepared by the casting method for application in a Brazilian matured cheese. Three formulations of cheese were processed, with the intention of evaluating the application of a starter culture and the effect of the film in terms of its physiochemical, microbiological, and sensorial characteristics. It was observed by scanning electron microscopy (sem) analysis that the film has a homogeneous appearance, and the crosslinking between citric acid and chitosan was confirmed by the Fourier transform infrared spectroscopy (FTIR) analysis. The cheese with chitosan-based film presented lower weight loss (5.2%) and showed antimicrobial activity against aerobic mesophilic bacteria. All samples showed high rates of sensorial acceptability (>79%), with no significant differences between them. It is apparent that the chitosan film maintained the typical cheese characteristics. Therefore, chitosan and citric acid film can be used to improve the characteristics of matured cheese and extend its shelf life.
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Affiliation(s)
| | | | - Márcia Regina de Moura
- Department of Physics and Chemistry, São Paulo State University-UNESP, Brasil Av., 15385-000, Ilha Solteira, SP, Brazil
| | | | | | - Ana Paula Stafussa
- Department of Food Science, Maringá State University-UEM Colombo Av, 87020-900, Maringá, PR, Brazil
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Dawood A, Algharib SA, Zhao G, Zhu T, Qi M, Delai K, Hao Z, Marawan MA, Shirani I, Guo A. Mycoplasmas as Host Pantropic and Specific Pathogens: Clinical Implications, Gene Transfer, Virulence Factors, and Future Perspectives. Front Cell Infect Microbiol 2022; 12:855731. [PMID: 35646746 PMCID: PMC9137434 DOI: 10.3389/fcimb.2022.855731] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Accepted: 04/04/2022] [Indexed: 12/28/2022] Open
Abstract
Mycoplasmas as economically important and pantropic pathogens can cause similar clinical diseases in different hosts by eluding host defense and establishing their niches despite their limited metabolic capacities. Besides, enormous undiscovered virulence has a fundamental role in the pathogenesis of pathogenic mycoplasmas. On the other hand, they are host-specific pathogens with some highly pathogenic members that can colonize a vast number of habitats. Reshuffling mycoplasmas genetic information and evolving rapidly is a way to avoid their host's immune system. However, currently, only a few control measures exist against some mycoplasmosis which are far from satisfaction. This review aimed to provide an updated insight into the state of mycoplasmas as pathogens by summarizing and analyzing the comprehensive progress, current challenge, and future perspectives of mycoplasmas. It covers clinical implications of mycoplasmas in humans and domestic and wild animals, virulence-related factors, the process of gene transfer and its crucial prospects, the current application and future perspectives of nanotechnology for diagnosing and curing mycoplasmosis, Mycoplasma vaccination, and protective immunity. Several questions remain unanswered and are recommended to pay close attention to. The findings would be helpful to develop new strategies for basic and applied research on mycoplasmas and facilitate the control of mycoplasmosis for humans and various species of animals.
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Affiliation(s)
- Ali Dawood
- The State Key Laboratory of Agricultural Microbiology, (HZAU), Wuhan, China
- College of Veterinary Medicine, Huazhong Agricultural University, Wuhan, China
- Department of Medicine and Infectious Diseases, Faculty of Veterinary Medicine, University of Sadat City, Sadat City, Egypt
- Hubei Hongshan Laboratory, Wuhan, China
| | - Samah Attia Algharib
- College of Veterinary Medicine, Huazhong Agricultural University, Wuhan, China
- National Reference Laboratory of Veterinary Drug Residues (HZAU) and MAO Key Laboratory for Detection of Veterinary Drug Residues, HZAU, Wuhan, China
- Department of Clinical Pathology, Faculty of Veterinary Medicine, Benha University, Toukh, Egypt
| | - Gang Zhao
- The State Key Laboratory of Agricultural Microbiology, (HZAU), Wuhan, China
- College of Veterinary Medicine, Huazhong Agricultural University, Wuhan, China
- Hubei Hongshan Laboratory, Wuhan, China
- Hubei International Scientific and Technological Cooperation Base of Veterinary Epidemiology, Huazhong Agricultural University, Wuhan, China
| | - Tingting Zhu
- The State Key Laboratory of Agricultural Microbiology, (HZAU), Wuhan, China
- College of Veterinary Medicine, Huazhong Agricultural University, Wuhan, China
- Hubei Hongshan Laboratory, Wuhan, China
- Hubei International Scientific and Technological Cooperation Base of Veterinary Epidemiology, Huazhong Agricultural University, Wuhan, China
| | - Mingpu Qi
- The State Key Laboratory of Agricultural Microbiology, (HZAU), Wuhan, China
- College of Veterinary Medicine, Huazhong Agricultural University, Wuhan, China
- Hubei Hongshan Laboratory, Wuhan, China
- Hubei International Scientific and Technological Cooperation Base of Veterinary Epidemiology, Huazhong Agricultural University, Wuhan, China
| | - Kong Delai
- The State Key Laboratory of Agricultural Microbiology, (HZAU), Wuhan, China
- College of Veterinary Medicine, Huazhong Agricultural University, Wuhan, China
| | - Zhiyu Hao
- The State Key Laboratory of Agricultural Microbiology, (HZAU), Wuhan, China
- College of Veterinary Medicine, Huazhong Agricultural University, Wuhan, China
- Hubei Hongshan Laboratory, Wuhan, China
- Hubei International Scientific and Technological Cooperation Base of Veterinary Epidemiology, Huazhong Agricultural University, Wuhan, China
| | - Marawan A. Marawan
- The State Key Laboratory of Agricultural Microbiology, (HZAU), Wuhan, China
- Infectious Diseases, Faculty of Veterinary Medicine, Benha University, Toukh, Egypt
| | - Ihsanullah Shirani
- The State Key Laboratory of Agricultural Microbiology, (HZAU), Wuhan, China
- Para-Clinic Department, Faculty of Veterinary Medicine, Jalalabad, Afghanistan
| | - Aizhen Guo
- The State Key Laboratory of Agricultural Microbiology, (HZAU), Wuhan, China
- College of Veterinary Medicine, Huazhong Agricultural University, Wuhan, China
- Hubei Hongshan Laboratory, Wuhan, China
- Hubei International Scientific and Technological Cooperation Base of Veterinary Epidemiology, Huazhong Agricultural University, Wuhan, China
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de Vitte K, Kerziene S, Klementavičiūtė J, de Vitte M, Mišeikienė R, Kudlinskienė I, Čepaitė J, Dilbiene V, Stankevičius R. Relationship of β-casein genotypes (A1A1, A1A2 and A2A2) to the physicochemical composition and sensory characteristics of cows’ milk. JOURNAL OF APPLIED ANIMAL RESEARCH 2022. [DOI: 10.1080/09712119.2022.2046005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Kristina de Vitte
- Gyvūnų mitybos katedra, Faculty of Animal Science, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Sigita Kerziene
- Gyvūnų veisimo katedra, Faculty of Animal Science, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Jolita Klementavičiūtė
- Gyvūnų auginimo technologijos institutas, Faculty of Animal Science, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Marius de Vitte
- Faculty of Arts & Humanities, Coventry University, Coventry, UK
| | - Ramutė Mišeikienė
- Gyvūnų auginimo technologijos institutas, Faculty of Animal Science, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Ieva Kudlinskienė
- Gyvūnų mitybos katedra, Faculty of Animal Science, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Justė Čepaitė
- Biologinių sistemų ir genetinių tyrimų institutas, Faculty of Animal Science, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vaida Dilbiene
- Gyvūnų mitybos katedra, Faculty of Animal Science, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Rolandas Stankevičius
- Gyvūnų mitybos katedra, Faculty of Animal Science, Lithuanian University of Health Sciences, Kaunas, Lithuania
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Effect of Dairy, Season, and Sampling Position on Physical Properties of Trentingrana Cheese: Application of an LMM-ASCA Model. Foods 2022; 11:foods11010127. [PMID: 35010253 PMCID: PMC8750008 DOI: 10.3390/foods11010127] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/22/2021] [Accepted: 01/01/2022] [Indexed: 02/04/2023] Open
Abstract
Trentingrana hard cheese is a geographic specification of the PDO Grana Padano. It is produced according to an internal regulation by many cooperative dairy factories in the Trentino region (northern Italy), using a semi-artisanal process (the only allowed ingredients are milk, salt, and rennet). Within the PSR project TRENTINGRANA, colorimetric and textural measurements have been collected from 317 cheese wheels, which were sampled bi-monthly from all the consortium dairies (n = 15) within the timeframe of two years, to estimate the effect on physical properties related to the season of the year and the dairy factory implant. To estimate the effect of the dairy and the time of the year, considering the internal variability of each cheese wheel, a linear mixed-effect model combined with a simultaneous component analysis (LMM-ASCA) is proposed. Results show that all the factors have a significant effect on the colorimetric and textural properties of the cheese. There are five clusters of dairies producing cheese with similar properties, three different couples of months of the year when the cheese produced is significantly different from all the others, and the effect of the geometry of the cheese wheel is reported as well.
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Deng C, Xue R, Wang J, Cheng M, Zhu G, Zhang K, Lu T, Mao C. Discrimination between Zingiberis Rhizoma Praeparatum and carbonised ginger by colour measurement and fingerprint analysis. PHYTOCHEMICAL ANALYSIS : PCA 2021; 32:921-931. [PMID: 33594765 DOI: 10.1002/pca.3035] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 01/27/2021] [Accepted: 01/28/2021] [Indexed: 06/12/2023]
Abstract
INTRODUCTION Zingiberis Rhizoma (ZR) has been used as a traditional Chinese herb and culinary food for thousands of years. Its two processed products, Zingiberis Rhizoma Praeparatum (ZRP) and carbonised ginger (CG), possess different therapeutic effects. OBJECTIVES To establish an objective and comprehensive method to differentiate ZRP from CG and to evaluate their qualities. METHODOLOGY Colour values of ZRP and CG were tested to establish the colour models by spectrophotometry. Moreover, high-performance liquid chromatography (HPLC) was developed for fingerprint and quantitative analysis, and chemometric approaches were applied to discriminate between ZRP and CG. Finally, Spearman's correlation analysis was performed to investigate the relationship between the colour values and the peak areas of the common chemical compositions. RESULTS Colour reference ranges of colour parameters and mathematical functions were built to distinguish ZRP from CG. In fingerprint analysis, 26 common peaks were detected in these two processed products, among which 6-gingerol, 8-gingerol, 6-shogaol, 10-gingerol, 8-shogaol and 10-shogaol were identified. Meanwhile, ZRP could be differentiated from CG by chemometrics analysis. In addition, the correlation between colour parameters and common peak areas was found and the contents of 6-gingerol, 8-gingerol, 6-shogaol, 10-gingerol, and 8-shogaol were determined simultaneously. CONCLUSIONS An objective approach of colour measurement, HPLC fingerprint coupled with chemometrics analysis and quantitative assessment could be applied to discriminate ZRP from CG and evaluate the qualities of ZRP and CG rapidly.
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Affiliation(s)
- Chang Deng
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
| | - Rong Xue
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
| | - Jing Wang
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
| | - Ming Cheng
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
| | - Guangfei Zhu
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
| | - Kewei Zhang
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
| | - Tulin Lu
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
| | - Chunqin Mao
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
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Al‐Hilphy AR, Ali HI, Al‐IEssa SA, Lorenzo JM, Barba FJ, Gavahian M. Refractance window (RW) concentration of milk‐Part II: Computer vision approach for optimizing microbial and sensory qualities. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15702] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Asaad R. Al‐Hilphy
- Department of Food Science, College of Agriculture University of Basrah Basrah Iraq
| | - Haider I. Ali
- Department of Food Science, College of Agriculture University of Basrah Basrah Iraq
| | - Sajedah A. Al‐IEssa
- Department of Food Science, College of Agriculture University of Basrah Basrah Iraq
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia San Cibrao das Viñas Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense Universidad de Vigo Ourense Spain
| | - Francisco J. Barba
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area Universitat de València València Spain
| | - Mohsen Gavahian
- Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan, ROC
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Yu Z, Qiao C, Zhang X, Yan L, Li L, Liu Y. Screening of frozen-thawed conditions for keeping nutritive compositions and physicochemical characteristics of goat milk. J Dairy Sci 2021; 104:4108-4118. [PMID: 33612218 DOI: 10.3168/jds.2020-19238] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Accepted: 12/15/2020] [Indexed: 01/19/2023]
Abstract
Frozen milk can help producers overcome the seasonality of goat milk production, low goat production and short lactation periods, and avoid discarding milk during some special periods. We investigated effects of combination between freezing (cryogenic refrigerator of -16 to -20°C or ultra-cryogenic refrigerator of -76 to -80°C) and thawing (homeothermy of 20 to 25°C or refrigeration of 2 to 4°C) on nutritive compositions and physicochemical characteristics of raw goat milk during storage period (80 d). Compared with fresh goat milk, the frozen-thawed milk decreased contents of fat, protein, and lactose, as well as surface tension and stability coefficient, whereas increased effective diameter and polydispersity index. The average values of color values (L*, a*, and b*) in 4 group samples changed from 83.01 to 82.25, -1.40 to -1.54, 3.51 to 3.81, respectively, and the ΔE of most samples did not exceed 2. In contrast to the other 3 frozen-thawed treatments, goat milk treated with ultra-cryogenic freezing-homeothermic thawing (UFHT) possessed higher fat (5.20 g/100 g), smaller effective particle diameter (0.32 µm), and the lowest polydispersity index value (0.26). The color and confocal laser scanning microscopy images of UFHT were similar to those of fresh goat milk, illustrating UFHT was the optimal approach to maintain the natural quality of goat milk. Our finding provides a theoretical basis for producers to freeze surplus milk.
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Affiliation(s)
- Zhezhe Yu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Chunyan Qiao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Xueru Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Lin Yan
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Linqiang Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China.
| | - Yongfeng Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China.
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Coppa M, Martin B, Hulin S, Guillemin J, Gauzentes JV, Pecou A, Andueza D. Prediction of indicators of cow diet composition and authentication of feeding specifications of Protected Designation of Origin cheese using mid-infrared spectroscopy on milk. J Dairy Sci 2020; 104:112-125. [PMID: 33162089 DOI: 10.3168/jds.2020-18468] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Accepted: 08/17/2020] [Indexed: 11/19/2022]
Abstract
The ability of mid-infrared spectroscopy (MIR) to predict indicators (1) of diet composition in dairy herds and (2) for the authentication of the cow feeding restrictions included in the specification of 2 Protected Designation of Origin (PDO) cheeses (Cantal and Laguiole) was tested on 7,607 bulk milk spectra from 1,355 farms located in the Massif Central area of France. For each milk sample, the corresponding cow diet composition data were obtained through on-farm surveys. The cow diet compositions varied largely (i.e., from full grazing for extensive farming systems to corn silage-based diets, which are typical of more intensive farming systems). Partial least square regression and discriminant analysis were used to predict the proportion of different feedstuffs in the cows' diets and to authenticate the cow feeding restrictions for the PDO cheese specifications, respectively. The groups for the discriminant analysis were created by dividing the data set according to the threshold of a specific feedstuff. They were issued based on the specifications of the restriction of the PDO cheese. The pasture proportion in the cows' diets was predicted by MIR with an coefficient of determination in external validation (R2V) = 0.81 and a standard error of prediction of 11.7% dry matter. Pasture + hay, corn silage, conserved herbage, fermented forage, and total herbage proportion in the cows' diets were predicted with a R2V >0.61 and a standard error of prediction <14.8. The discrimination models for pasture presence, pasture ≥50%, and pasture ≥57% in the cows' diets achieved an accuracy and specificity ≥90%. A sensitivity and precision ≥85% were also observed for the pasture proportion discrimination models, but both of these indexes decreased at increasing thresholds from 0 to 50, and 57% pasture in the cows' diets. An accuracy ≥80% was also observed for pasture + hay ≥72%, herbage ≥50%, pasture + hay ≥25%, absence of fermented herbage, absence of corn silage, and corn silage ≤30% in the cows' diets, but for several models, either the sensitivity or precision was lower than the accuracy. Models built on the simultaneous respect of all the criteria of the feeding restrictions of PDO cheese specifications achieved an accuracy, specificity, sensitivity, and precision >90%. Both the regression and discriminant MIR models for bulk milk can provide useful indicators of cow diet composition and PDO cheese specifications to producers and consumers (farmers, dairy plants).
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Affiliation(s)
- M Coppa
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 1213 Herbivores, F-63122 Saint-Genès-Champanelle, France.
| | - B Martin
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 1213 Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - S Hulin
- Pôle Fromager AOP Massif Central, 20 Côte de Reyne, F-15000 Aurillac, France
| | - J Guillemin
- Cantal Conseil Elevage, 26 Rue du 139ème Régiment d'Infanterie-BP 239, F-15002 Aurillac
| | | | - A Pecou
- Centre National Interprofessionnel de l'Economie Laitière (CNIEL), 42 Rue de Châteaudun I, F-75314 Paris, France
| | - D Andueza
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 1213 Herbivores, F-63122 Saint-Genès-Champanelle, France
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16
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Figueroa A, Caballero-Villalobos J, Angón E, Arias R, Garzón A, Perea J. Using multivariate analysis to explore the relationships between color, composition, hygienic quality, and coagulation of milk from Manchega sheep. J Dairy Sci 2020; 103:4951-4957. [DOI: 10.3168/jds.2019-17201] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Accepted: 02/03/2020] [Indexed: 01/25/2023]
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17
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Ludwiczak A, Składanowska-Baryza J, Kuczyńska B, Stanisz M. Hycole Doe Milk Properties and Kit Growth. Animals (Basel) 2020; 10:ani10020214. [PMID: 32012962 PMCID: PMC7070429 DOI: 10.3390/ani10020214] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Revised: 01/17/2020] [Accepted: 01/27/2020] [Indexed: 11/22/2022] Open
Abstract
Simple Summary The rabbits used on the commercial rabbit farms for the production of rabbit fryers are crosses of synthetic lines, such as Hycole. The maternal rabbit lines are selected not only for high number of kits but also for high production of milk. The goal of the presented study is related to the lack of complex data on the quality of rabbit milk, though this milk determines the nutritional status of kits in the suckling period as well as body weight gains and survival of rabbit kits. There are data on the milk yield of rabbit does and the milk proximal chemical composition, but the hygienic quality of this milk (somatic cell count) and its relationship with milk yield, kits survival, and weight gains is an unanswered question. The presented findings show the significant relationship between litter size, which has a clear effect on the milk production, as well as litter weight. Also shown is that the day of lactation affected the physiochemical traits of rabbit milk. Abstract The level of production and the physiochemical traits of rabbit milk affect the growth and the mortality of bunnies during lactation. The goal of the study was to analyze the effect of litter size and day of lactation on the quality traits of rabbit milk, milk production, and associative traits. The study was conducted on 32 Hycole does and their litters. The rabbit milk pH ranged from 6.61 to 7.46. The colostrum was characterized by the highest content of total solids (31.54 and 31.80 g kg−1) and fat content (15.73 and 15.9 g kg−1). The milk from the beginning of the lactation was characterized by the highest level of somatic cell count (SCC) (523.67 and 536.57 103 mL−1), which gradually decreased to reach the lowest level on days 17 and 21 of lactation. The daily milk production was greater for does nursing 10 kits per litter compared to those nursing eight kits per litter (p < 0.001). The peak of milk production occurred on day 17 postpartum. To conclude, the litter size has a clear effect on milk production as well as litter weight and litter weight gains. It is also important to note that the day of lactation affected the physiochemical traits of rabbit milk.
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Affiliation(s)
- Agnieszka Ludwiczak
- Department of Animal Breeding and Product Quality Assessment, Poznań University of Life Sciences, Słoneczna 1, 62-002 Suchy Las, Poland; (J.S.-B.)
- Correspondence:
| | - Joanna Składanowska-Baryza
- Department of Animal Breeding and Product Quality Assessment, Poznań University of Life Sciences, Słoneczna 1, 62-002 Suchy Las, Poland; (J.S.-B.)
| | - Beata Kuczyńska
- Animal Breeding Department, Faculty of Animal Breeding, Bioengineering and Conservation, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland;
| | - Marek Stanisz
- Department of Animal Breeding and Product Quality Assessment, Poznań University of Life Sciences, Słoneczna 1, 62-002 Suchy Las, Poland; (J.S.-B.)
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18
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Sharma P, Segat A, Kelly AL, Sheehan JJ. Colorants in cheese manufacture: Production, chemistry, interactions, and regulation. Compr Rev Food Sci Food Saf 2019; 19:1220-1242. [PMID: 33337089 DOI: 10.1111/1541-4337.12519] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 10/29/2019] [Accepted: 11/14/2019] [Indexed: 12/27/2022]
Abstract
Colored Cheddar cheeses are prepared by adding an aqueous annatto extract (norbixin) to cheese milk; however, a considerable proportion (∼20%) of such colorant is transferred to whey, which can limit the end use applications of whey products. Different geographical regions have adopted various strategies for handling whey derived from colored cheeses production. For example, in the United States, whey products are treated with oxidizing agents such as hydrogen peroxide and benzoyl peroxide to obtain white and colorless spray-dried products; however, chemical bleaching of whey is prohibited in Europe and China. Fundamental studies have focused on understanding the interactions between colorants molecules and various components of cheese. In addition, the selective delivery of colorants to the cheese curd through approaches such as encapsulated norbixin and microcapsules of bixin or use of alternative colorants, including fat-soluble/emulsified versions of annatto or beta-carotene, has been studied. This review provides a critical analysis of pertinent scientific and patent literature pertaining to colorant delivery in cheese and various types of colorant products on the market for cheese manufacture, and also considers interactions between colorant molecules and cheese components; various strategies for elimination of color transfer to whey during cheese manufacture are also discussed.
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Affiliation(s)
- Prateek Sharma
- Department of Food Chemistry and Technology, Teagasc Food Research Centre Moorepark, Fermoy, Ireland.,Dairy Processing Technology Centre (DPTC), Limerick, Ireland
| | - Annalisa Segat
- Department of Food Chemistry and Technology, Teagasc Food Research Centre Moorepark, Fermoy, Ireland.,Dairy Processing Technology Centre (DPTC), Limerick, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Jeremiah J Sheehan
- Department of Food Chemistry and Technology, Teagasc Food Research Centre Moorepark, Fermoy, Ireland.,Dairy Processing Technology Centre (DPTC), Limerick, Ireland
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19
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Jiménez Sobrino L, Poveda Colado JM, Garzón Sigler AI, Martínez Marín AL, Núñez Sánchez N, Asensio JR, Pérez-Guzmán Palomares MD, Arias Sánchez R. Composition and colour indices of sheep’s bulk-tank milk are influenced by production practices. ITALIAN JOURNAL OF ANIMAL SCIENCE 2017. [DOI: 10.1080/1828051x.2017.1383860] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Lorena Jiménez Sobrino
- Centro Regional de Selección y Reproducción Animal (CERSYRA), Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal (IRIAF), Valdepeñas, Ciudad Real, Spain
| | - Justa María Poveda Colado
- Facultad de Ciencias y Tecnologías Químicas-IRICA, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Ana Isabel Garzón Sigler
- Departamento de Producción Animal. Facultad de Veterinaria, University of Córdoba, Córdoba, Spain
| | | | - Nieves Núñez Sánchez
- Departamento de Producción Animal. Facultad de Veterinaria, University of Córdoba, Córdoba, Spain
| | - Jesús Romero Asensio
- Laboratorio Interprofesional Lácteo de Castilla-La Mancha (LILCAM), Talavera de la Reina (Toledo), Spain
| | - María Dolores Pérez-Guzmán Palomares
- Centro Regional de Selección y Reproducción Animal (CERSYRA), Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal (IRIAF), Valdepeñas, Ciudad Real, Spain
| | - Ramón Arias Sánchez
- Centro Regional de Selección y Reproducción Animal (CERSYRA), Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal (IRIAF), Valdepeñas, Ciudad Real, Spain
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20
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Scarso S, McParland S, Visentin G, Berry DP, McDermott A, De Marchi M. Genetic and nongenetic factors associated with milk color in dairy cows. J Dairy Sci 2017; 100:7345-7361. [PMID: 28711262 DOI: 10.3168/jds.2016-11683] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2016] [Accepted: 05/06/2017] [Indexed: 11/19/2022]
Abstract
Milk color is one of the sensory properties that can influence consumer choice of one product over another and it influences the quality of processed dairy products. This study aims to quantify the cow-level genetic and nongenetic factors associated with bovine milk color traits. A total of 136,807 spectra from Irish commercial and research herds (with multiple breeds and crosses) were used. Milk lightness (Lˆ*), red-green index (aˆ*) and yellow-blue index (bˆ*) were predicted for individual milk samples using only the mid-infrared spectrum of the milk sample. Factors associated with milk color were breed, stage of lactation, parity, milking-time, udder health status, pasture grazing, and seasonal calving. (Co)variance components for Lˆ*,aˆ*, and bˆ* were estimated using random regressions on the additive genetic and within-lactation permanent environmental effects. Greater bˆ* value (i.e., more yellow color) was evident in milk from Jersey cows. Milk Lˆ* increased consistently with stage of lactation, whereas aˆ* increased until mid lactation to subsequently plateau. Milk bˆ* deteriorated until 31 to 60 DIM, but then improved thereafter until the end of lactation. Relative to multiparous cows, milk yielded by primiparae was, on average, lighter (i.e., greater Lˆ*), more red (i.e., greater aˆ*), and less yellow (i.e., lower bˆ*). Milk from the morning milk session had lower Lˆ*,aˆ*, and bˆ* Heritability estimates (±SE) for milk color varied between 0.15 ± 0.02 (30 DIM) and 0.46 ± 0.02 (210 DIM) for Lˆ*, between 0.09 ± 0.01 (30 DIM) and 0.15 ± 0.02 (305 DIM) for aˆ*, and between 0.18 ± 0.02 (21 DIM) and 0.56 ± 0.03 (305 DIM) for bˆ* For all the 3 milk color features, the within-trait genetic correlations approached unity as the time intervals compared shortened and were generally <0.40 between the peripheries of the lactation. Strong positive genetic correlations existed between bˆ* value and milk fat concentration, ranging from 0.82 ± 0.19 at 5 DIM to 0.96 ± 0.01 at 305 DIM and confirming the observed phenotypic correlation (0.64, SE = 0.01). Results of the present study suggest that breeding strategies for the enhancement of milk color traits could be implemented for dairy cattle populations. Such strategies, coupled with the knowledge of milk color traits variation due to nongenetic factors, may represent a tool for the dairy processors to reduce, if not eliminate, the use of artificial pigments during milk manufacturing.
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Affiliation(s)
- S Scarso
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - S McParland
- Animal and Grassland Research and Innovation Center, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland.
| | - G Visentin
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy; Animal and Grassland Research and Innovation Center, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland
| | - D P Berry
- Animal and Grassland Research and Innovation Center, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland
| | - A McDermott
- Animal and Grassland Research and Innovation Center, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland
| | - M De Marchi
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
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21
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McDermott A, De Marchi M, Berry DP, Visentin G, Fenelon MA, Lopez-Villalobos N, McParland S. Cow and environmental factors associated with protein fractions and free amino acids predicted using mid-infrared spectroscopy in bovine milk. J Dairy Sci 2017. [PMID: 28624276 DOI: 10.3168/jds.2016-12410] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
The objective of the present study was to identify the factors associated with both the protein composition and free amino acid (FAA) composition of bovine milk predicted using mid-infrared spectroscopy. Milk samples were available from 7 research herds and 69 commercial herds. The spectral data from the research herds comprised 94,286 separate morning and evening milk samples; the spectral data from the commercial herds comprised 40,260 milk samples representing a composite sample of both the morning and evening milkings. Mid-infrared spectroscopy prediction models developed in a previous study were applied to all spectra. Factors associated with the predicted protein and FAA composition were quantified using linear mixed models. Factors considered in the model included the fixed effects of calendar month of the test, milking time (i.e., morning, evening, or both combined), parity (1, 2, 3, 4, 5, and ≥6), stage of lactation, the interaction between parity and stage of lactation, breed proportion of the cow (Friesian, Jersey, Norwegian Red, Montbéliarde, and other), and both the general heterosis and recombination coefficients of the cow. Contemporary group as well as both within- and across-lactation permanent environmental effects were included in all models as random effects. Total proteins (i.e., total casein, CN; total whey; and total β-lactoglobulin) and protein fractions (with the exception of α-lactalbumin) decreased postcalving until 36 to 65 days in milk and increased thereafter. After adjusting the statistical model for differences in crude protein content and milk yield separately, irrespective of stage of lactation, younger animals produced more total proteins (i.e., total CN, total whey, and total β-lactoglobulin) as well as more total FAA, Glu, and Asp than their older contemporaries. The concentration of all protein fractions (except β-CN) in milk was greatest in the evening milk, even after adjusting for differences in the crude protein content of the milk. Relative to a purebred Holstein cow, Jersey cows, on average, produced a greater concentration of all CN fractions but less total FAA, Glu, Gly, Asp, and Val in milk. Relative to their respective purebred parental average, first-cross cows produced more total CN and more β-CN. Results from the present study indicate that many cow-level factors, as well as other factors, are associated with protein composition and FAA composition of bovine milk.
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Affiliation(s)
- A McDermott
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland; Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Universita 16, 35020 Legnaro (PD), Italy
| | - M De Marchi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Universita 16, 35020 Legnaro (PD), Italy
| | - D P Berry
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - G Visentin
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland; Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Universita 16, 35020 Legnaro (PD), Italy
| | - M A Fenelon
- Teagasc, Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - N Lopez-Villalobos
- Institute of Veterinary, Animal and Biomedical Sciences, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
| | - S McParland
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland.
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22
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Karlsson MA, Langton M, Innings F, Wikström M, Lundh ÅS. Short communication: Variation in the composition and properties of Swedish raw milk for ultra-high-temperature processing. J Dairy Sci 2017; 100:2582-2590. [DOI: 10.3168/jds.2016-12185] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2016] [Accepted: 12/21/2016] [Indexed: 11/19/2022]
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23
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Visentin G, De Marchi M, Berry D, McDermott A, Fenelon M, Penasa M, McParland S. Factors associated with milk processing characteristics predicted by mid-infrared spectroscopy in a large database of dairy cows. J Dairy Sci 2017; 100:3293-3304. [DOI: 10.3168/jds.2016-12028] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2016] [Accepted: 12/09/2016] [Indexed: 12/23/2022]
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24
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Gottardo P, Penasa M, Lopez-Villalobos N, De Marchi M. Variable selection procedures before partial least squares regression enhance the accuracy of milk fatty acid composition predicted by mid-infrared spectroscopy. J Dairy Sci 2016; 99:7782-7790. [DOI: 10.3168/jds.2016-10849] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2016] [Accepted: 07/03/2016] [Indexed: 11/19/2022]
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25
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Visentin G, Penasa M, Gottardo P, Cassandro M, De Marchi M. Predictive ability of mid-infrared spectroscopy for major mineral composition and coagulation traits of bovine milk by using the uninformative variable selection algorithm. J Dairy Sci 2016; 99:8137-8145. [PMID: 27522421 DOI: 10.3168/jds.2016-11053] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2016] [Accepted: 07/04/2016] [Indexed: 12/15/2022]
Abstract
Milk minerals and coagulation properties are important for both consumers and processors, and they can aid in increasing milk added value. However, large-scale monitoring of these traits is hampered by expensive and time-consuming reference analyses. The objective of the present study was to develop prediction models for major mineral contents (Ca, K, Mg, Na, and P) and milk coagulation properties (MCP: rennet coagulation time, curd-firming time, and curd firmness) using mid-infrared spectroscopy. Individual milk samples (n=923) of Holstein-Friesian, Brown Swiss, Alpine Grey, and Simmental cows were collected from single-breed herds between January and December 2014. Reference analysis for the determination of both mineral contents and MCP was undertaken with standardized methods. For each milk sample, the mid-infrared spectrum in the range from 900 to 5,000cm(-1) was stored. Prediction models were calibrated using partial least squares regression coupled with a wavenumber selection technique called uninformative variable elimination, to improve model accuracy, and validated both internally and externally. The average reduction of wavenumbers used in partial least squares regression was 80%, which was accompanied by an average increment of 20% of the explained variance in external validation. The proportion of explained variance in external validation was about 70% for P, K, Ca, and Mg, and it was lower (40%) for Na. Milk coagulation properties prediction models explained between 54% (rennet coagulation time) and 56% (curd-firming time) of the total variance in external validation. The ratio of standard deviation of each trait to the respective root mean square error of prediction, which is an indicator of the predictive ability of an equation, suggested that the developed models might be effective for screening and collection of milk minerals and coagulation properties at the population level. Although prediction equations were not accurate enough to be proposed for analytic purposes, mid-infrared spectroscopy predictions could be evaluated as phenotypic information to genetically improve milk minerals and MCP on a large scale.
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Affiliation(s)
- G Visentin
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
| | - M Penasa
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - P Gottardo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - M Cassandro
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - M De Marchi
- 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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