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McGuinness L, Timlin M, Murphy JP, Hennessy D, Fitzpatrick E, McCarthy K, O'Donovan M, O'Callaghan TF, Kilcawley KN, Dolores O'Riordan E, Brodkorb A, Sheehan JJ, Feeney EL. Impact of feeding regimes and lactation stage on sensory attributes of Cheddar cheese. Food Res Int 2024; 180:114046. [PMID: 38395564 DOI: 10.1016/j.foodres.2024.114046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 01/15/2024] [Accepted: 01/24/2024] [Indexed: 02/25/2024]
Abstract
This study investigated the effects of diet and stage of lactation (SOL) on sensory profiles, texture, volatile profiles, and colour of Cheddar cheese. Cheddar cheese was manufactured from early-, mid-, and late-lactation milk obtained from seasonally calved cows (n = 54). Cows were assigned a diet; group 1: perennial ryegrass (GRS), group 2: total mixed ration (TMR), and group 3: partial mixed ration (PMR). Instrumental analysis was performed at 270 days (mature Cheddar). Sensory evaluation took place after 548 days (extra mature Cheddar). Toluene was the only volatile compound that was significantly influenced by diet. The trained panel rated early-lactation cheese as stronger than mid- and late- for cowy/barny flavour and late-lactation cheese as sweeter than early- and mid-lactation cheese. Mid-lactation cheese was liked least overall. Early-lactation cheeses were rated higher for 'crumbly' texture than mid- and late. Diet affected consumer ratings, with GRS and PMR cheese rated as more intense than TMR for flavour, aftertaste, and saltiness. Consumers reported that TMR cheese was lighter in colour compared to GRS cheese, which was supported by instrumental analysis. Consumers perceived GRS as more springy and less crumbly than TMR and PMR, while Texture Profile Analysis indicated that TMR was harder than GRS. Consumer segmentation was observed with two clear preference groups, one preferring GRS and one preferring TMR. For both groups, 'taste' seemed to be the main driver of liking, highlighting that consumer preference is most impacted by individual taste preferences.
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Affiliation(s)
- Lauren McGuinness
- Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland.
| | - Mark Timlin
- Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; Teagasc Food Research Centre, Moorepark, Fermoy, Cork P61 C996, Ireland
| | - John P Murphy
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co., Cork P61 P302, Ireland
| | - Deirdre Hennessy
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co., Cork P61 P302, Ireland; School of Biological, Earth and Environmental Sciences, University College Cork, Cork T23 N73K, Ireland
| | - Ellen Fitzpatrick
- Teagasc, Environmental Research Centre, Johnstown Castle, Wexford Y35 Y521, Ireland
| | - Kieran McCarthy
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co., Cork P61 P302, Ireland
| | - Michael O'Donovan
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co., Cork P61 P302, Ireland
| | - Tom F O'Callaghan
- Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; School of Food and Nutritional Science, University College Cork T12 Y337, Ireland
| | - Kieran N Kilcawley
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, Co., Cork P61 C996, Ireland; School of Food and Nutritional Science, University College Cork T12 Y337, Ireland
| | - E Dolores O'Riordan
- Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland
| | - Andre Brodkorb
- Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; Teagasc Food Research Centre, Moorepark, Fermoy, Cork P61 C996, Ireland
| | | | - Emma L Feeney
- Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland
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Bettera L, Alinovi M, D’Incecco P, Gatti M, Carini E, Pellegrino L, Bancalari E. Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk. Foods 2023; 12:3302. [PMID: 37685233 PMCID: PMC10487068 DOI: 10.3390/foods12173302] [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: 08/03/2023] [Revised: 08/28/2023] [Accepted: 08/29/2023] [Indexed: 09/10/2023] Open
Abstract
The present study investigated some physico-chemical and microbiological traits of 20-month ripened hard cheeses produced from low-temperature high-speed centrifuged raw milk that developed a structural defect consisting of eyes or slits in the paste. Cheeses obtained using the same process and that did not develop the defect were used as controls. The colour, texture, moisture, water activity, proton molecular mobility, microstructure, extent of proteolysis, and viable microorganisms have been evaluated in all the cheese samples, and the significant differences between the defective and non-defective cheeses have been critically discussed. At a microstructural level, the defects caused fat coalescence and an unevenly organised protein matrix with small cracks in the proximity of the openings. The different fat organisation was correlated to a different transverse relaxation time of 1H population relaxing at higher times. The textural and colour features were not different from those of the control cheeses and were comparable with those reported in the literature for other long-ripened hard cheeses. On the other hand, the defective cheeses showed a higher moisture level and lower lactobacilli and total mesophilic bacteria concentrations, but the microbial origin of the defect remains an open hypothesis that deserves further investigation.
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Affiliation(s)
- Luca Bettera
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (L.B.); (M.A.); (E.C.); (E.B.)
| | - Marcello Alinovi
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (L.B.); (M.A.); (E.C.); (E.B.)
| | - Paolo D’Incecco
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy; (P.D.); (L.P.)
| | - Monica Gatti
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (L.B.); (M.A.); (E.C.); (E.B.)
- SITEIA.PARMA Interdepartmental Centre, University of Parma, 43124 Parma, Italy
| | - Eleonora Carini
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (L.B.); (M.A.); (E.C.); (E.B.)
- SITEIA.PARMA Interdepartmental Centre, University of Parma, 43124 Parma, Italy
| | - Luisa Pellegrino
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy; (P.D.); (L.P.)
| | - Elena Bancalari
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (L.B.); (M.A.); (E.C.); (E.B.)
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3
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Faccia M, Maggiolino A, Natrella G, Zizzadoro C, Mazzone A, Poulopoulou I, Bragaglio A, De Palo P. Ingested versus inhaled limonene in sheep: A pilot study to explore potential different transfer to the mammary gland and effects on milk and Caciotta cheese aroma. J Dairy Sci 2022; 105:8143-8157. [PMID: 36028343 DOI: 10.3168/jds.2022-22016] [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: 02/25/2022] [Accepted: 06/07/2022] [Indexed: 11/19/2022]
Abstract
Concentration is a key determinant in the overall positive impact of terpenes on milk and cheese aroma; additionally, route of intake may affect the achievable concentrations of dietary terpenes in milk and cheese. In this study, we explored the possibility that the amount of the monoterpene limonene transferred to sheep milk and its corresponding cheese could differ depending on the route of intake and that the aroma profile of these products could also differ. To this aim, 12 lactating dairy ewes were repeatedly exposed to limonene by the oral or respiratory route during a 48-h test period, according to a 3 × 3 Latin square experimental design. Limonene content was measured in individual and bulk milk samples, in 1-d-old and 15-d-old Caciotta cheese obtained from that milk, in the related whey and curd, and in the air inhaled by the ewes in the respiratory treatment group (to obtain an estimate of the dose actually supplied by this route). Bulk milk and fresh (1-d-old) cheese underwent sensory analysis by ortho-olfactory evaluation. Both intake routes demonstrated transfer of limonene to milk, but the respiratory route transferred limonene with greater efficiency than the oral route. Moreover, according to the protocol used in this study, a short period of respiratory exposure induced a slightly higher limonene content in milk compared with oral exposure. As to the fate of limonene during cheesemaking, an important part of it was lost into the whey, perhaps through volatilization. The differences between milk and cheese tended to dissipate in curd and fresh cheese and disappeared completely after 15 d of ripening. Finally, it was possible to distinguish between the 2 routes of limonene intake using sensory analysis, even though no direct relationship was identified between the different aroma profiles of milks and cheeses from the oral and respiratory groups and their respective limonene contents. Overall, our results expand current knowledge on the biological pathways of terpene transfer from feed to sheep milk and cheese, as well as on the role played by terpenes in the formation of aroma in these products. Our observations may contribute to future development of strategies for external control and better standardization of the presence of odor compounds in milk and cheese from dairy ruminants.
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Affiliation(s)
- M Faccia
- Department of Soil, Plant and Food Sciences, University of Bari A. Moro, 70121 Bari, Italy
| | - A Maggiolino
- Department of Veterinary Medicine, University of Bari A. Moro, 70010 Valenzano, Italy.
| | - G Natrella
- Department of Soil, Plant and Food Sciences, University of Bari A. Moro, 70121 Bari, Italy
| | - C Zizzadoro
- Department of Veterinary Medicine, University of Bari A. Moro, 70010 Valenzano, Italy
| | - A Mazzone
- Order of Chemists of Bari, 70121 Bari, Italy
| | - I Poulopoulou
- Free University of Bozen-Bolzano, 39100 Bolzano, Italy
| | - A Bragaglio
- Department of Veterinary Medicine, University of Bari A. Moro, 70010 Valenzano, Italy
| | - P De Palo
- Department of Veterinary Medicine, University of Bari A. Moro, 70010 Valenzano, Italy
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Senoussi A, Rapisarda T, Schadt I, Chenchouni H, Saoudi Z, Senoussi S, Zitoun OA, Zidoune MN, Carpino S. Formation and dynamics of aroma compounds during manufacturing-ripening of Bouhezza goat cheese. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105349] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Cabiddu A, Peratoner G, Valenti B, Monteils V, Martin B, Coppa M. A quantitative review of on-farm feeding practices to enhance the quality of grassland-based ruminant dairy and meat products. Animal 2021; 16 Suppl 1:100375. [PMID: 34688562 DOI: 10.1016/j.animal.2021.100375] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 08/27/2021] [Accepted: 09/01/2021] [Indexed: 11/28/2022] Open
Abstract
In the last decades, a large body of evidence has highlighted the major role of feeding management practices in improving specific nutritional, technological and sensory quality traits of ruminant products. However, results have been mostly obtained under controlled conditions, and have been rarely validated on-farm. Therefore, a quantitative review was conducted to quantify the effects of on-farm feeding management practices on carotenoids, fat-soluble vitamins, colour, fatty acids (FAs), terpenes and sensory properties in the main animal product categories (PCs): dairy products from cattle (DC), sheep (DS) and goat (DG), and meat from cattle (MC) and sheep (MS). Four feeding scenarios were selected according to the consistency of on-farm studies in the literature: (a) feeding "Fresh herbage" instead of conserved forages; (b) ban any form of silage ("Silage-free"); (c) ban maize silage ("Maize silage-free"); (d) feeding forages from permanent grasslands rich in species or plant secondary metabolites (PSMs) ("PSM-rich permanent grassland"). Feeding fresh herbage increased the concentration of carotenoids, fat-soluble vitamin, n-3 FA, rumenic acid, and branched chain FA (BCFA), and reduced the concentration of saturated FA, for all PC, with overall stronger effect for dairy products than for meat. The texture of meat and dairy products was marginally affected, whereas feeding fresh herbage decreased lactic and increased vegetal notes in DC. The "Silage-free" feeding scenario resulted in increased vaccenic acid, rumenic acid, BCFA, and C18:3n-3 in DC. The "Maize silage-free" feeding scenario lowered n-6 FA whereas increased n-3, rumenic acid and BCFA concentrations in DC. Feeding ruminants with forages from "PSM-rich permanent grasslands" increased monounsaturated FA, n-3 FA and rumenic acid and decreased n-6 FA in dairy products, and only marginally affected meat FA composition. The DC from "PSM-rich permanent grasslands" showed higher intense, spicy and animal notes. Overall, the differences between feeding management practices observed on farm were smaller than those observed under controlled trials. Several confounding factors, not controlled when operating under on-farm conditions, could be at the origin of these divergences (i.e. mixed diets, forage characteristics, animal-related factors). This review confirmed that farming practices may differently affect several quality traits of ruminant products. It also highlighted the uneven knowledge on the effect of feeding management depending on the PC: larger for milk than for meat and decreasing when moving from cattle to sheep and from sheep to goat.
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Affiliation(s)
- A Cabiddu
- Agris Sardegna, Loc. Bonassai 07040, Olmedo, Italy
| | - G Peratoner
- Laimburg Research Centre, Research Area Mountain Agriculture, Vadena/Pfatten, 39040 Ora/Auer (BZ), Italy
| | - B Valenti
- Department of Agricultural, Food and Environmental Sciences (DSA3), University of Perugia, Borgo XX Giugno, 74, 06121 Perugia, Italy
| | - V Monteils
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR1213 Herbivores, 63122 Saint-Genès-Champanelle, France
| | - B Martin
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR1213 Herbivores, 63122 Saint-Genès-Champanelle, France
| | - M Coppa
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR1213 Herbivores, 63122 Saint-Genès-Champanelle, France.
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Pluta-Kubica A, Domagała J, Gąsior R, Wojtycza K, Witczak M. Characterisation of the profile of volatiles of Polish Emmental cheese. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104954] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Does the 'Mountain Pasture Product' Claim Affect Local Cheese Acceptability? Foods 2021; 10:foods10030682. [PMID: 33806965 PMCID: PMC8005200 DOI: 10.3390/foods10030682] [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: 02/05/2021] [Revised: 03/17/2021] [Accepted: 03/19/2021] [Indexed: 12/19/2022] Open
Abstract
This paper aims to explore the impact of "mountain pasture product" information on the acceptability of local protected designation of origin (PDO) cheese produced from the raw milk of cows grazing in mountain pastures (P) or reared in valley floor stalls (S). A total of 156 consumers (55% males, mean age 41 years) were asked to evaluate their overall liking on a 9-point hedonic scale of four samples: Cheeses P and S were presented twice with different information about the origin of the milk (cows grazing on mountain pasture or reared in a valley floor stall). Demographics, consumer habits, and opinions on mountain pasture practice (MPP), attitudes towards sustainability, and food-related behaviours (i.e., diet, food waste production, organic food, and zero food miles products purchase) were recorded and used to segment consumers. The cheeses were all considered more than acceptable, even though they were found to be significantly different in colour and texture by instrumental analyses. In the whole consumer panel, the cheese P was preferred, while in consumer segments less attentive to product characteristics, this effect was not significant. External information had a strong effect: Overall liking was significantly higher in cheeses presented as "mountain pasture product", both in the whole panel and in consumer segments with different attitudes (except for those with a low opinion of MPP).
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Amores G, Pérez-Elortondo FJ, Albisu M, Barron LJR. Short communication: To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms? J Dairy Sci 2020; 104:301-307. [PMID: 33131825 DOI: 10.3168/jds.2020-18358] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Accepted: 08/13/2020] [Indexed: 11/19/2022]
Abstract
This work discusses the extent to which differences in technological or environmental conditions affect the sensory properties of cheeses made in mountain or valley farms. The work is focused on Idiazabal cheese, frequently made with lamb rennet paste and with milk from sheep flocks managed under extensive grazing systems. Fourteen sensory attributes were assessed, and free fatty acid content and rennet lipase activity were analyzed in cheeses from mountain and valley farms. Sensory differences between cheeses were mainly dependent on the type and amount of rennet used for cheesemaking, particularly on the level of rennet lipase activity. The sensory attributes did not appear to be influenced by pasture type, grazing practices, or environmental conditions associated with farm location. Rennet lipase activity was responsible for the high scores of strong sensory attributes such as pungent mouthfeel, and these attributes masked the potential sensory differences that could be found due to farm location.
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Affiliation(s)
- Gustavo Amores
- Lactiker Research Group, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - Francisco José Pérez-Elortondo
- Lactiker Research Group, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - Marta Albisu
- Lactiker Research Group, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - Luis Javier R Barron
- Lactiker Research Group, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain.
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Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties. Foods 2020; 9:foods9081101. [PMID: 32806519 PMCID: PMC7466211 DOI: 10.3390/foods9081101] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 08/07/2020] [Accepted: 08/08/2020] [Indexed: 11/17/2022] Open
Abstract
Nostrano Valtrompia is a hard, long-ripened, Italian Protected Designation of Origin (PDO) cheese typically produced by applying traditional cheesemaking practices in small dairies. Due to the limited production, this cheese is characterized by an important market price. Nostrano Valtrompia physico-chemical and sensory quality can be influenced by the duration and conditions of ripening. The objectives of this work were to characterize the physico-chemical and sensory characteristics of Nostrano Valtrompia cheese ripened for 12 and 16 months and to study the influence of different ripening warehouses: a temperature conditioned warehouse (TCW) and in a traditional, not conditioned warehouse (TNCW). The moisture gradient from the rind to the center of the cheese influenced texture, moisture, aw and color. Ripening in different warehouses did not affect the overall appreciation of the cheese nor other physico-chemical (color, moisture) or sensory traits. TCW cheeses were characterized by a slightly softer texture, slightly different openings distribution, and a different sensory perception than TNCW cheeses. These minor differences were related to the less variable environmental ripening conditions of TCW than TNCW. The results of this study can be useful to support the management of the ripening conditions of Nostrano Valtrompia PDO cheese and to rationally introduce new, suitable ripening sites.
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Bottiroli R, Aprea E, Betta E, Fogliano V, Gasperi F. Application of headspace solid-phase micro-extraction gas chromatography for the assessment of the volatiles profiles of ultra-high temperature hydrolysed-lactose milk during production and storage. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104715] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Terzić-Vidojević A, Veljović K, Tolinački M, Živković M, Lukić J, Lozo J, Fira Đ, Jovčić B, Strahinić I, Begović J, Popović N, Miljković M, Kojić M, Topisirović L, Golić N. Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties. Food Res Int 2020; 136:109494. [PMID: 32846575 DOI: 10.1016/j.foodres.2020.109494] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 06/19/2020] [Accepted: 06/23/2020] [Indexed: 02/07/2023]
Abstract
The aim of this review was to summarize the data regarding diversity of non-starter lactic acid bacteria (NSLAB) isolated from various artisanal dairy products manufactured in Western Balkan Countries. The dairy products examined were manufactured from raw cow's, sheep's or goat's milk or mixed milk, in the traditional way without the addition of commercial starter cultures. Dairy products such as white brined cheese, fresh cheese, hard cheese, yogurt, sour cream and kajmak were sampled in the households of Serbia, Croatia, Slovenia, Bosnia and Herzegovina, Montenegro, and North Macedonia. It has been established that the diversity of lactic acid bacteria (LAB) from raw milk artisanal dairy products is extensive. In the reviewed literature, 28 LAB species and a large number of strains belonging to the Lactobacillus, Lactococcus, Enterococcus, Streptococcus, Pediococcus, Leuconostoc and Weissella genera were isolated from various dairy products. Over 3000 LAB strains were obtained and characterized for their technological and probiotic properties including: acidification and coagulation of milk, production of aromatic compounds, proteolytic activity, bacteriocins production and competitive exclusion of pathogens, production of exopolysaccharides, aggregation ability and immunomodulatory effect. Results show that many of the isolated NSLAB strains had one, two or more of the properties mentioned. The data presented emphasize the importance of artisanal products as a valuable source of NSLAB with unique technological and probiotic features important both as a base for scientific research as well as for designing novel starter cultures for functional dairy food.
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Affiliation(s)
- Amarela Terzić-Vidojević
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia.
| | - Katarina Veljović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Maja Tolinački
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Milica Živković
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Jovanka Lukić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Jelena Lozo
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia
| | - Đorđe Fira
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia
| | - Branko Jovčić
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia
| | - Ivana Strahinić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Jelena Begović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Nikola Popović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Marija Miljković
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Milan Kojić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Ljubiša Topisirović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Nataša Golić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
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Effect of Feeding Adaptation of Italian Simmental Cows before Summer Grazing on Animal Behavior and Milk Characteristics. Animals (Basel) 2020; 10:ani10050829. [PMID: 32403307 PMCID: PMC7278462 DOI: 10.3390/ani10050829] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 05/05/2020] [Accepted: 05/09/2020] [Indexed: 12/28/2022] Open
Abstract
Simple Summary The traditional transhumant system of rearing dairy cows in mountain areas expects animals to remain indoors in the valley during the cold season, whereas during the summer they are moved to pastures at progressively higher altitudes. The animals transferred from the valley farm to the alpine pasture must adapt to various management changes. This study aimed to evaluate whether a gradual inclusion of fresh grass in the diet of dairy cows in the valley farm can improve the performance and milk characteristics during summer grazing. Three groups of six animals each were considered: one group was kept in the stable, one was transferred from the valley to the summer farm without adaptation, and the other was progressively adapted to grazing with a feeding adaptation period. Compared to animals kept indoors, grazing animals had similar performance and milk characteristics, higher rumination time and, with respect to volatile compounds in milk, higher concentrations of alcohols, aldehydes, hydrocarbons, and ketones but lower concentrations of organic acids, phenolic compounds, and dimethyl sulfone, regardless of the feeding adaptation. In conclusion, the gradual inclusion of fresh grass in the diet in the valley farm did not improve the performance and milk characteristics during summer grazing. Abstract According to the alpine transhumance system, dairy cows are moved from indoor feeding with conserved forage to fresh herbage feeding on pasture. The aim of this study was to assess, as a feeding adaptation technique, the effect of a gradual inclusion of fresh herbage in the diet of Italian Simmental dairy cows before their transfer to alpine pasture on performance, behavior, and milk characteristics. Eighteen cows were assigned to three groups: animals transferred to alpine pasture with a 10-d feeding adaptation period consisting in gradual access to a pasture close to the valley farm (GT), animals transferred to alpine pasture without a feeding adaptation period (AT), and animals kept in the valley farm (IND). During the first two weeks of summer grazing, GT and AT showed higher rumination time and different concentrations of ketones, hydrocarbons, organic acids, toluene, alcohols, phenols, and dimethyl sulfone in milk as compared to IND, whereas no differences were found in milk yield, composition, or coagulation properties. No differences between GT and AT were evident for the studied variables. The feeding adaptation technique used in this study did not influence the performance and milk characteristics of Italian Simmental dairy cows grazing on alpine pasture.
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Clarke HJ, O’Sullivan MG, Kerry JP, Kilcawley KN. Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders During Storage. Antioxidants (Basel) 2020; 9:antiox9040338. [PMID: 32326117 PMCID: PMC7222397 DOI: 10.3390/antiox9040338] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Revised: 04/17/2020] [Accepted: 04/18/2020] [Indexed: 12/26/2022] Open
Abstract
Lipid oxidation (LO) is a recognised problem in dairy powders due to the formation of volatile odour compounds that can negatively impact sensory perception. Three commercial dairy powders, fat-filled whole milk powder (FFWMP), skim milk powder (SMP), and infant milk formula (IMF), stored under different conditions (21 °C, 37 °C, or 25 °C with 50% humidity), were evaluated by consumer acceptance studies, ranked descriptive sensory analysis, and LO volatile profiling using headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME GCMS) over 16 weeks. Significant (p = 0.001) differences in the concentration of LO compounds and sensory perception were evident between sample types in the different storage conditions. The sensory acceptance scores for FFWMP and SMP remained stable throughout storage in all conditions, despite the increased perception of some LO products. The IMF sample was perceived negatively in each storage condition and at each time point. Overall increases in hexanal, heptanal, and pentanal correlated with “painty”, “oxidised”, “cooked”, and “caramelised” attributes in all samples. The concentration of some LO volatiles in the IMF was far in excess of those in FFWMP and SMP. High levels of LO volatiles in IMF were presumably due to the addition of polyunsaturated fatty acids (PUFA) in the formulation.
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Affiliation(s)
- Holly J. Clarke
- Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland;
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland;
| | - Maurice G. O’Sullivan
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland;
| | - Joseph P. Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland;
| | - Kieran N. Kilcawley
- Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland;
- Correspondence: ; Tel.: +353-25-42245
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14
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Ianni A, Bennato F, Martino C, Grotta L, Martino G. Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet. Molecules 2020; 25:E461. [PMID: 31979062 PMCID: PMC7037034 DOI: 10.3390/molecules25030461] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 01/19/2020] [Accepted: 01/21/2020] [Indexed: 11/16/2022] Open
Abstract
Extensive research has been conducted concerning the determination and characterization of volatile compounds contributing to aroma and flavor in cheese. Considerable knowledge has been accumulated on the understanding of the mechanisms through which these compounds are formed during ripening, as well as on the optimization of the methodological approaches which lead to their detection. More recently, particular attention has been given to the aromatic properties of milk and cheeses obtained from lactating dairy ruminants fed experimental diets, characterized, for instance, by the addition of trace elements, natural supplements, or agricultural by-products rich in bioactive compounds. The purpose of this review is to summarize the major families of volatile compounds most commonly found in these types of dairy products at various ripening stages, describing in greater detail the role of animal diet in influencing the synthesis mechanisms most commonly responsible for cheese flavor determination. A large number of volatile compounds, including carboxylic acids, lactones, ketones, alcohols, and aldehydes, can be detected in cheese. The relative percentage of each compound depends on the biochemical processes that occur during ripening, and these are mainly mediated by endogenous enzymes and factors of bacterial origin whose function can be strongly influenced by the bioactive compounds taken by animals with the diet and released in milk through the mammary gland. Further evaluations on the interactions between volatile compounds and cheese matrix would be necessary in order to improve the knowledge on the synthesis mechanisms of such compounds; in addition to this, more should be done with respect to the determination of synergistic effects of flavor compounds, correlating such compounds to the aroma of dairy products.
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Affiliation(s)
- Andrea Ianni
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (A.I.); (F.B.); (L.G.)
| | - Francesca Bennato
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (A.I.); (F.B.); (L.G.)
| | - Camillo Martino
- Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale”, Via Campo Boario, 64100 Teramo, Italy;
| | - Lisa Grotta
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (A.I.); (F.B.); (L.G.)
| | - Giuseppe Martino
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (A.I.); (F.B.); (L.G.)
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15
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Ni Q, Gasperi F, Aprea E, Betta E, Bergamaschi M, Tagliapietra F, Schiavon S, Bittante G. The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow's diet. J Dairy Sci 2019; 103:1377-1390. [PMID: 31785882 DOI: 10.3168/jds.2019-16495] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2019] [Accepted: 10/05/2019] [Indexed: 12/15/2022]
Abstract
A shortage in crude protein (CP) and supplementation of conjugated linoleic acids (CLA) in the diets of dairy cows could improve the dairy industry's ecological footprint and the nutritional value of milk, but it is not known what effect such a strategy might have on the aroma profiles of dairy products. The aim of this work was to study the effects of reducing the dietary CP content (from 150 to 123 g/kg of dry matter), with or without a supply of rumen-protected CLA (7.9 g/d C18:2 cis-9,trans-11 and 7.7 g/d C18:2 trans-10,cis-12), on the volatile organic compound (VOC) profile of cheeses ripened for 3 mo. Twenty mid-lactation Holstein-Friesian cows were reared in 4 pens (5 to a pen), and fed 4 different experimental diets over 4 periods of 3 wk each, following a 4 × 4 Latin square design. Twice in each period, 10-L milk samples were taken from each group and used to produce 32 cheeses, which we then analyzed for VOC by solid-phase microextraction and gas chromatography-mass spectrometry. We detected 48 VOC belonging to 10 chemical classes (11 alcohols, 8 ketones, 8 esters, 7 acids, 4 aldehydes, 4 sulfurs, 2 lactones, 2 phenolic, 1 monoterpene, 1 hydrocarbon); these were expressed as concentrations in cheese (quantitative data) or as proportions of total VOC (qualitative data). The results of mixed model analysis showed that the majority of VOC families and individual VOC in ripened cheese were affected by the dietary treatments: CP shortage depressed the concentrations of volatile aldehydes and increased the proportions of some esters and limonene, whereas CLA increased the concentration of total VOC, particularly several acids and esters, and decreased the proportions of ketones and phenolic compounds. The interaction between dietary CP and CLA affected the proportions of alcohols and acids. We performed a factor analysis to extract 5 latent explanatory variables from the individual VOC, which represented 79% of total VOC variance for the quantitative data and 78% for the qualitative data. Addition of CLA decreased the first qualitative factor (the "base aroma" of cheese, explaining 44% of total variance), whereas CP reduction increased the second quantitative factor ("ethyl esters," 15% of total variance) and the third qualitative factor ("butan-," 9% of total variance). In summary, the VOC profile of ripened cheese was heavily influenced by CP content and CLA supplementation in the diets of dairy cows, but the effect on sensorial properties of cheese is also worth considering.
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Affiliation(s)
- Qianlin Ni
- Department of Agronomy, Food, Natural Resources, Animals and the Environment (DAFNAE), University of Padua, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Flavia Gasperi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy
| | - Eugenio Aprea
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy
| | - Emanuela Betta
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy
| | - Matteo Bergamaschi
- Department of Agronomy, Food, Natural Resources, Animals and the Environment (DAFNAE), University of Padua, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Franco Tagliapietra
- Department of Agronomy, Food, Natural Resources, Animals and the Environment (DAFNAE), University of Padua, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
| | - Stefano Schiavon
- Department of Agronomy, Food, Natural Resources, Animals and the Environment (DAFNAE), University of Padua, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Giovanni Bittante
- Department of Agronomy, Food, Natural Resources, Animals and the Environment (DAFNAE), University of Padua, Viale dell'Università 16, 35020 Legnaro (PD), Italy
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16
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Panthi RR, Sundekilde UK, Kelly AL, Hennessy D, Kilcawley KN, Mannion DT, Fenelon MA, Sheehan JJ. Influence of herd diet on the metabolome of Maasdam cheeses. Food Res Int 2019; 123:722-731. [PMID: 31285022 DOI: 10.1016/j.foodres.2019.05.026] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2018] [Revised: 05/09/2019] [Accepted: 05/16/2019] [Indexed: 11/19/2022]
Abstract
The untargeted metabolic profiles of ripened Maasdam cheese samples prepared from milk derived from three herd groups, fed: (1) indoors on total mixed ration (TMR), or outdoors on (2) grass only pasture (GRA) or (3) grass and white clover pasture (CLO) were studied using high resolution nuclear magnetic resonance (1H NMR), high resolution magic angle spinning nuclear magnetic resonance (1H HRMAS NMR) and headspace (HS) gas chromatography mass spectrometry (GC-MS). A total of 31 compounds were identified using 1H NMR and 32 volatile compounds including 7 acids, 5 esters, 4 alcohols, 4 ketones, 4 sulfur compounds, 2 aldehydes, 3 hydrocarbons, 2 terpenes and a lactone were identified using GC-MS in Maasdam cheeses ripened for 97-d. On comparing the 1H NMR metabolic profiles, TMR-derived cheese had higher levels of citrate compared to GRA-derived cheese. The toluene content of cheese was significantly higher in GRA or CLO compared to TMR cheeses and dimethyl sulfide was identified only in CLO-derived cheese samples as detected using HS GC-MS. These compounds are proposed as indicator compounds for Maasdam cheese derived from pasture-fed milk. Clear differences between outdoor or indoor feeding systems in terms of cheese metabolites were detected in the lipid phase, as indicated by principal component analysis (PCA) from 1H HRMAS NMR spectra, although differences based on PCA of all 1H NMR spectra and HS-GC-MS were less clear. Overall, this study presented the metabolite profile and identified specific compounds which may be useful for discriminating between ripened Maasdam cheese and related cheese varieties manufactured from indoor or outdoor herd-feeding systems.
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Affiliation(s)
- Ram R Panthi
- Teagasc Food Research Centre Moorepark, Fermoy Co. Cork P61C996, Ireland; School of Food and Nutritional Sciences, University College Cork, Cork T12YN60, Ireland.
| | - Ulrik K Sundekilde
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Kirstinebjergvej, Årslev DK-5792, Denmark.
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork T12YN60, Ireland.
| | - Deirdre Hennessy
- Teagasc Food Research Centre Moorepark, Fermoy Co. Cork P61C996, Ireland.
| | - Kieran N Kilcawley
- Teagasc Food Research Centre Moorepark, Fermoy Co. Cork P61C996, Ireland.
| | - David T Mannion
- Teagasc Food Research Centre Moorepark, Fermoy Co. Cork P61C996, Ireland.
| | - Mark A Fenelon
- Teagasc Food Research Centre Moorepark, Fermoy Co. Cork P61C996, Ireland.
| | - Jeremiah J Sheehan
- Teagasc Food Research Centre Moorepark, Fermoy Co. Cork P61C996, Ireland.
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17
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Corazzin M, Romanzin A, Sepulcri A, Pinosa M, Piasentier E, Bovolenta S. Fatty Acid Profiles of Cow's Milk and Cheese as Affected by Mountain Pasture Type and Concentrate Supplementation. Animals (Basel) 2019; 9:E68. [PMID: 30813311 PMCID: PMC6406273 DOI: 10.3390/ani9020068] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 02/04/2019] [Accepted: 02/16/2019] [Indexed: 01/22/2023] Open
Abstract
The aim of this trial was to assess the effect of pasture type and concentrate supplementation on the fatty acids (FA) composition of milk and cheese obtained during summer grazing on mountain pasture. Seventy-two Italian Simmental dairy cows were assigned to two groups that differed by the amount of concentrate supplementation: 3.0 kg/head/d (HIGH) vs. 1.5 kg/head/d (LOW). The dairy cows grazed on a Poion alpinae alliance pasture (PAST1), and subsequently they grazed on a Seslerion caeruleae alliance pasture (PAST2) for 10 d each. In the last three days of each experimental period, milk samples were collected immediately before each cheese-making event. Cheese samples were collected from each cheese loaf after 60 d of ripening. LOW showed higher isoFA, FA intermediates of the ruminal biohydrogenation, C18:3 c9,c12,c15, and total polyunsaturated fatty acid (PUFA) levels than HIGH. The pasture type had a more limited effect on FA composition of milk than concentrate level and was mainly related to monounsaturated fatty acids (MUFA), which were higher in PAST1 than PAST2 (p < 0.05). In cheeses, these differences were reduced. The phytanic acid and phytanic isomer ratio (SRR/RRR) in milk were not affected either by supplement level (p > 0.05) or by type of pasture (p > 0.05). Increasing the concentrate offered to dairy cows from 1.5 to 3.0 kg/d did not markedly influence the level of PUFA in cheeses produced during summer grazing on high mountain pasture.
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Affiliation(s)
- Mirco Corazzin
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy.
| | - Alberto Romanzin
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy.
| | - Angela Sepulcri
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy.
| | - Maurizio Pinosa
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy.
| | - Edi Piasentier
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy.
| | - Stefano Bovolenta
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy.
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18
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Kilcawley KN, Faulkner H, Clarke HJ, O'Sullivan MG, Kerry JP. Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems. Foods 2018. [PMID: 29534042 PMCID: PMC5867552 DOI: 10.3390/foods7030037] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
There has been a surge in interest in relation to differentiating dairy products derived from pasture versus confined systems. The impact of different forage types on the sensory properties of milk and cheese is complex due to the wide range of on farm and production factors that are potentially involved. The main effect of pasture diet on the sensory properties of bovine milk and cheese is increased yellow intensity correlated to β-carotene content, which is a possible biomarker for pasture derived dairy products. Pasture grazing also influences fat and fatty acid content which has been implicated with texture perception changes in milk and cheese and increased omega-3 fatty acids. Changes in polyunsaturated fatty acids in milk and cheese due to pasture diets has been suggested may increase susceptibility to lipid oxidation but does not seem to be an issue to due increased antioxidants and the reducing environment of cheese. It appears that pasture derived milk and cheese are easier to discern by trained panellists and consumers than milk derived from conserved or concentrate diets. However, milk pasteurization, inclusion of concentrate in pasture diets, cheese ripening time, have all been linked to reducing pasture dietary effects on sensory perception. Sensory evaluation studies of milk and cheese have, in general, found that untrained assessors who best represent consumers appear less able to discriminate sensory differences than trained assessors and that differences in visual and textural attributes are more likely to be realized than flavour attributes. This suggests that sensory differences due to diet are often subtle. Evidence supports the direct transfer of some volatiles via inhalation or ingestion but more so with indirect transfer post rumen metabolism dietary components. The impact of dietary volatiles on sensory perception of milk and dairy products obviously depends upon their concentration and odour activity, however very little quantitative studies have been carried out to date. Some studies have highlighted potential correlation of pasture with enhanced “barny” or “cowy” sensory attributes and subsequently linked these to accumulation of p-cresol from the metabolism of β-carotene and aromatic amino acids or possibly isoflavones in the rumen. p-Cresol has also been suggested as a potential biomarker for pasture derived dairy products. Other studies have linked terpenes to specific sensory properties in milk and cheese but this only appears to be relevant in milk and cheese derived from unseeded wild pasture where high concentrations accumulate, as their odour threshold is quite high. Toluene also a product of β-carotene metabolism has been identified as a potential biomarker for pasture derived dairy products but it has little impact on sensory perception due to its high odour threshold. Dimethyl sulfone has been linked to pasture diets and could influence sensory perception as its odour threshold is low. Other studies have linked the presence of maize and legumes (clover) in silage with adverse sensory impacts in milk and cheese. Considerably more research is required to define key dietary related impacts on the flavour of milk and cheese.
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Affiliation(s)
| | - Hope Faulkner
- Teagasc Food Research Moorepark, Fermoy, Co., P61 P996 Cork, Ireland.
- Department of Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland.
| | - Holly J Clarke
- Teagasc Food Research Moorepark, Fermoy, Co., P61 P996 Cork, Ireland.
- Department of Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland.
| | - Maurice G O'Sullivan
- Department of Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland.
| | - Joseph P Kerry
- Department of Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland.
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19
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Bertuzzi AS, McSweeney PL, Rea MC, Kilcawley KN. Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese. Compr Rev Food Sci Food Saf 2018; 17:371-390. [DOI: 10.1111/1541-4337.12332] [Citation(s) in RCA: 90] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Revised: 12/13/2017] [Accepted: 12/13/2017] [Indexed: 01/08/2023]
Affiliation(s)
- Andrea S. Bertuzzi
- Teagasc Food Research Centre, Moorepark; Fermoy Co. Cork Ireland P61 C996
- School of Food and Nutritional Science; Univ. College Cork; Ireland T12 R229
| | - Paul L.H. McSweeney
- School of Food and Nutritional Science; Univ. College Cork; Ireland T12 R229
| | - Mary C. Rea
- Teagasc Food Research Centre, Moorepark; Fermoy Co. Cork Ireland P61 C996
- the APC Microbiome Inst; Univ. College Cork; Ireland T12 R229
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20
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O'Callaghan TF, Mannion DT, Hennessy D, McAuliffe S, O'Sullivan MG, Leeuwendaal N, Beresford TP, Dillon P, Kilcawley KN, Sheehan JJ, Ross RP, Stanton C. Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese. J Dairy Sci 2017. [PMID: 28624283 DOI: 10.3168/jds.2016-12508] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The purpose of this study was to investigate the effects of pasture-based versus indoor total mixed ration (TMR) feeding systems on the chemical composition, quality characteristics, and sensory properties of full-fat Cheddar cheeses. Fifty-four multiparous and primiparous Friesian cows were divided into 3 groups (n = 18) for an entire lactation. Group 1 was housed indoors and fed a TMR diet of grass silage, maize silage, and concentrates; group 2 was maintained outdoors on perennial ryegrass only pasture (GRS); and group 3 was maintained outdoors on perennial ryegrass/white clover pasture (CLV). Full-fat Cheddar cheeses were manufactured in triplicate at pilot scale from each feeding system in September 2015 and were examined over a 270-d ripening period at 8°C. Pasture-derived feeding systems were shown to produce Cheddar cheeses yellower in color than that of TMR, which was positively correlated with increased cheese β-carotene content. Feeding system had a significant effect on the fatty acid composition of the cheeses. The nutritional composition of Cheddar cheese was improved through pasture-based feeding systems, with significantly lower thrombogenicity index scores and a greater than 2-fold increase in the concentration of vaccenic acid and the bioactive conjugated linoleic acid C18:2 cis-9,trans-11, whereas TMR-derived cheeses had significantly higher palmitic acid content. Fatty acid profiling of cheeses coupled with multivariate analysis showed clear separation of Cheddar cheeses derived from pasture-based diets (GRS or CLV) from that of a TMR system. Such alterations in the fatty acid profile resulted in pasture-derived cheeses having reduced hardness scores at room temperature. Feeding system and ripening time had a significant effect on the volatile profile of the Cheddar cheeses. Pasture-derived Cheddar cheeses had significantly higher concentrations of the hydrocarbon toluene, whereas TMR-derived cheese had significantly higher concentration of 2,3-butanediol. Ripening period resulted in significant alterations to cheese volatile profiles, with increases in acid-, alcohol-, aldehyde-, ester-, and terpene-based volatile compounds. This study has demonstrated the benefits of pasture-derived feeding systems for production of Cheddar cheeses with enhanced nutritional and rheological quality compared with a TMR feeding system.
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Affiliation(s)
- Tom F O'Callaghan
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996; APC Microbiome Institute, University College Cork, Cork, Ireland T12 YN60; Department of Microbiology, University College Cork, Cork, Ireland T12 YN60
| | - David T Mannion
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996
| | - Deirdre Hennessy
- Teagasc, Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, Cork, Ireland P61 C996
| | - Stephen McAuliffe
- Teagasc, Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, Cork, Ireland P61 C996; School of Biological Sciences, Queen's University, Belfast, BT7 1NN, United Kingdom
| | - Maurice G O'Sullivan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 YN60
| | - Natasha Leeuwendaal
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996; Department of Microbiology, University College Cork, Cork, Ireland T12 YN60
| | - Tom P Beresford
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996
| | - Pat Dillon
- Teagasc, Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, Cork, Ireland P61 C996
| | | | | | - R Paul Ross
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996; APC Microbiome Institute, University College Cork, Cork, Ireland T12 YN60; College of Science Engineering and Food Science, University College Cork, Cork, Ireland T12 YN60
| | - Catherine Stanton
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996; APC Microbiome Institute, University College Cork, Cork, Ireland T12 YN60.
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