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Parmar P, Lopez‐Villalobos N, Tobin JT, Murphy E, Buckley F, Crowley SV, Kelly AL, Shalloo L. Effect of temperature on raw whole milk density and its potential impact on milk payment in the dairy industry. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14869] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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France TC, Kelly AL, Crowley SV, O'Mahony JA. The effects of temperature and transmembrane pressure on protein, calcium and plasmin partitioning during microfiltration of skim milk. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104930] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Barone G, O'Regan J, Kelly AL, O'Mahony JA. Physicochemical and bulk handling properties of micronised calcium salts and their application in calcium fortification of whey protein-based solutions. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Lin D, Kelly AL, Maidannyk V, Miao S. Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106165] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Lin D, Kelly AL, Maidannyk V, Miao S. Effect of concentrations of alginate, soy protein isolate and sunflower oil on water loss, shrinkage, elastic and structural properties of alginate-based emulsion gel beads during gelation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105998] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Parmar P, Lopez‐Villalobos N, Tobin JT, Murphy E, Crowley SV, Kelly AL, Shalloo L. Development and evaluation of a processing sector model for butter manufacture using a mass balance technique at two dairy processing sites. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12737] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Li B, Waldron DS, Tobin JT, Subhir S, Kelly AL, McSweeney PL. Evaluation of production of Cheddar cheese from micellar casein concentrate. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104711] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Parmar P, Lopez-Villalobos N, Tobin JT, Murphy E, McDonagh A, Crowley SV, Kelly AL, Shalloo L. The Effect of Compositional Changes Due to Seasonal Variation on Milk Density and the Determination of Season-Based Density Conversion Factors for Use in the Dairy Industry. Foods 2020; 9:foods9081004. [PMID: 32726926 PMCID: PMC7466286 DOI: 10.3390/foods9081004] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 07/16/2020] [Accepted: 07/23/2020] [Indexed: 12/16/2022] Open
Abstract
The objective of this study was to determine the effect of seasonal variation on milk composition and establish an algorithm to predict density based on milk composition to enable the calculation of season-based density conversion calculations. A total of 1035 raw whole milk samples were collected from morning and evening milking of 60 spring-calving individual cows of different genetic groups, namely Jersey, Elite HF (Holstein–Friesian) and National Average HF, once every two weeks for a period of 9 months (March–November, 2018). The average mean and standard deviation for milk compositional traits were 4.72 ± 1.30% fat, 3.85 ± 0.61% protein and 4.69 ± 0.30% lactose and density was estimated at 1.0308 ± 0.002 g/cm3. The density of the milk samples was evaluated using three methods: a portable density meter, DMA 35; a standard desktop version, DMA 4500M; and an Association of Official Agricultural Chemists (AOAC) method using 100-mL glass pycnometers. Statistical analysis using a linear mixed model showed a significant difference in density of milk samples (p < 0.05) across seasonal and compositional variations adjusted for the effects of days in milk, parity, the feeding treatment, the genetic group and the measurement technique. The mean density values and standard error of mean estimated for milk samples in each season, i.e., spring, summer and autumn were 1.0304 ± 0.00008 g/cm3, 1.0314 ± 0.00005 g/cm3 and 1.0309 ± 0.00007 g/cm3, respectively.
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Paludetti LF, O'Callaghan TF, Sheehan JJ, Gleeson D, Kelly AL. Effect of Pseudomonas fluorescens proteases on the quality of Cheddar cheese. J Dairy Sci 2020; 103:7865-7878. [PMID: 32600766 DOI: 10.3168/jds.2019-18043] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Accepted: 04/10/2020] [Indexed: 12/31/2022]
Abstract
The objective of this study was to investigate the effect of adding different levels of a thermoresistant protease produced by a Pseudomonas fluorescens strain to milk on the manufacture and quality of Cheddar cheese. Fresh raw milk was collected, standardized, and pasteurized at 72°C for 15 s, and the enzyme was added to give a protease activity of 0.15 or 0.60 U/L (treatments P1 and P4, respectively), while one sample had no enzyme added (control). Milk was stored at 4°C for 48 h and Cheddar cheese was manufactured after 0 and 48 h of storage. Results indicated that the protease was active in milk during 48 h of storage; however, its effect on milk composition was minimal. The protein that was preferentially hydrolyzed by the protease over storage was β-casein, followed by κ-casein. The mean cheese yield and recovery of fat and protein obtained for all cheeses were not affected by protease activity. The protease showed low activity during cheese manufacture, possibly because of unfavorable conditions, including low pH. One of the factors that might have influenced protease activity was the pH of the curd (approximately 6.55 after acidification and 5.35 at milling), which was lower than that at which the enzyme would have optimum activity (pH 7 to 9). Consequently, the composition, pH, patterns of proteolysis, and hardness of all cheeses produced were similar and in accordance with values expected for that type of cheese, independently of the protease activity level. However, slight increases in proteolysis were observed in P4 cheeses and produced using milk stored for 48 h. Both the P1 and P4 cheeses had higher concentrations of free amino acids (FAA) compared with the control, whereas urea-PAGE electrophoretograms indicated a greater breakdown of caseins in the P4 cheese samples, which may be related to possible increases in numbers of proteolytic bacteria in milk during storage. Therefore, the thermoresistant psychrotrophic bacterial protease(s) tested in this study may affect the manufacture or quality of Cheddar cheese during ripening to a relatively limited extent. However, controlling initial levels of proteolytic bacteria in raw milk remains essential, because proteolysis affects the development of flavor and texture in cheese.
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Magan JB, O’Callaghan TF, Zheng J, Zhang L, Mandal R, Hennessy D, Fenelon MA, Wishart DS, Kelly AL, McCarthy NA. Effect of Diet on the Vitamin B Profile of Bovine Milk-Based Protein Ingredients. Foods 2020; 9:E578. [PMID: 32375412 PMCID: PMC7278826 DOI: 10.3390/foods9050578] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 04/20/2020] [Accepted: 04/24/2020] [Indexed: 12/21/2022] Open
Abstract
The influence of diet on the water-soluble vitamin composition of skim milk powder and whey protein ingredients produced from the milk of cows fed pasture or concentrate-based diets was examined. Fifty-one Holstein-Friesian cows were randomly assigned into three diets (n=17) consisting of outdoor grazing of perennial ryegrass (GRS), perennial ryegrass/white clover (CLV), or indoor feeding of total mixed ration (TMR) for an entire lactation. Raw mid-lactation milk from each group was processed into skim milk powder and further processed to yield micellar casein whey and acid whey. Sweet whey was also produced by renneting of pasteurised whole milk from each system. The water-soluble vitamin profile of each sample was analysed using a combination of direct injection mass spectrometry and reverse-phase liquid chromatography-mass spectrometry. Vitamin B3 and B3-amide concentrations were significantly higher (p < 0.05) in TMR-derived samples than in those from CLV and GRS, respectively. Vitamin B1, B2, and B7 concentrations were significantly higher in GRS and CLV-derived samples than those from TMR. Significant differences in vitamins B1, B2, and B3-amide were also observed between protein ingredient types. This study indicates that bovine feeding systems have a significant effect on B vitamin composition across a range of protein ingredient types.
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Lu W, Maidannyk V, Kelly AL, Miao S. Fabrication and characterization of highly re-dispersible dry emulsions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105617] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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37
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Gaspard SJ, Sunds AV, Larsen LB, Poulsen NA, O'Mahony JA, Kelly AL, Brodkorb A. Influence of desialylation of caseinomacropeptide on the denaturation and aggregation of whey proteins. J Dairy Sci 2020; 103:4975-4990. [PMID: 32229125 DOI: 10.3168/jds.2019-17780] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Accepted: 01/24/2020] [Indexed: 11/19/2022]
Abstract
The effect of the addition of caseinomacropeptide (CMP) or desialylated CMP on the heat-induced denaturation and aggregation of whey proteins was investigated in the pH range 3 to 7 after heating at 80°C for 30 min. The rate and temperature of denaturation, the extent of aggregation, and the changes in secondary structure of the whey proteins heated in presence of CMP or desialylated CMP were measured. The sialic acid bound to CMP favored the denaturation and aggregation of whey proteins when the whey proteins were oppositely charged to CMP at pH 4. A transition occurred at pH 6, below which the removal of sialic acid enhanced the stabilizing properties of CMP against the denaturation and aggregation of the whey proteins. At pH >6, the interactions between desialylated CMP and the whey proteins led to more extensive denaturation and aggregation. Sialic acid bound to CMP influenced the denaturation and aggregation behavior of whey proteins in a pH-dependent manner, and this should be considered in future studies on the heat stability of such systems containing CMP.
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Paludetti LF, Kelly AL, Gleeson D. Effect of thermoresistant protease of Pseudomonas fluorescens on rennet coagulation properties and proteolysis of milk. J Dairy Sci 2020; 103:4043-4055. [PMID: 32147268 DOI: 10.3168/jds.2019-17771] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Accepted: 12/26/2019] [Indexed: 01/05/2023]
Abstract
This study aimed to investigate the effect of different activity levels of a thermoresistant protease, produced by Pseudomonas fluorescens (ATCC 17556), on the cheesemaking properties of milk and proteolysis levels. Sterilized reconstituted skim milk powder was inoculated with the bacteria, and after incubation, centrifuged to obtain a supernatant-containing protease. Raw milk was collected and inoculated to obtain a protease activity of 0.15, 0.60, and 1.5 U/L of milk (treatments P1, P4, and P10, respectively). One sample was not inoculated (control) and noninoculated supernatant was added to a fifth sample to be used as a negative control. Samples were stored at 4°C for 72 h. After 0, 48, and 72 h, the rennet coagulation properties and proteolysis levels were assessed. The protease produced was thermoresistant, as no significant differences were observed in the activity in the pasteurized (72°C for 15 s) and nonpasteurized supernatants. The chromatograms and electrophoretograms indicated that the protease preferably hydrolyzed κ-casein and β-casein, and levels of proteolysis increased with added protease activity over storage time. The hydrolysis of αS-caseins and major whey proteins increased considerably in P10 milk samples. At 0 h, the increase in the level of protease activity decreased the rennet coagulation time (RCT, min) of the samples, possibly due to synergistic proteolysis of κ-casein into para-κ-casein. However, over prolonged storage, hydrolysis of β-casein and αS-casein increased in P4 and P10 samples. The RCT of P4 samples increased over time and the coagulum became softer, whereas P10 samples did not coagulate after 48 h of storage. In contrast, the RCT of P1 samples decreased over time and a firmer coagulum was obtained, possibly due to a lower rate of hydrolysis of β-casein and αS-casein. Increased levels of protease could result in further hydrolysis of caseins, affecting the processability of milk over storage time.
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Kelleher CM, Aydogdu T, Murphy KM, O'Mahony JA, Kelly AL, O'Callaghan DJ, McCarthy NA. The effect of protein profile and preheating on denaturation of whey proteins and development of viscosity in milk protein beverages during heat treatment. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12679] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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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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Magan JB, O’Callaghan TF, Zheng J, Zhang L, Mandal R, Hennessy D, Fenelon MA, Wishart DS, Kelly AL, McCarthy NA. Impact of Bovine Diet on Metabolomic Profile of Skim Milk and Whey Protein Ingredients. Metabolites 2019; 9:metabo9120305. [PMID: 31861081 PMCID: PMC6950411 DOI: 10.3390/metabo9120305] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 12/13/2019] [Accepted: 12/14/2019] [Indexed: 02/07/2023] Open
Abstract
The influence of bovine diet on the metabolome of reconstituted skim milk powder (SMP) and protein ingredients produced from the milk of cows fed on pasture or concentrate-based diets was investigated. Cows were randomly assigned to diets consisting of perennial ryegrass only (GRS), perennial ryegrass/white clover sward (CLV), or indoor total mixed ration (TMR) for an entire lactation. Raw milk obtained from each group was processed at pilot scale, to produce SMP and sweet whey, and SMP was further processed at laboratory scale, to yield ideal whey and acid whey. The total amino acid composition and metabolome of each sample were analyzed, using high-performance cation exchange and a targeted combination of direct-injection mass spectrometry and reverse-phase liquid chromatography–tandem mass spectrometry (LC–MS/MS), respectively. The nitrogen composition of the products from each of the diets was similar, with one exception being the significantly higher nonprotein nitrogen content in TMR-derived skim milk powder than that from the GRS system. Total amino acid analysis showed significantly higher concentrations of glycine in GRS- and CLV-derived sweet whey and acid whey than in those from TMR. The cysteine contents of CLV-derived ideal whey and acid whey were significantly higher than for TMR, while the valine content of GRS-derived acid whey was significantly higher than TMR. The phenylalanine content of GRS-derived ideal whey was significantly higher than that from CLV. Metabolomic analysis showed significantly higher concentrations of the metabolites glutamine, valine, and phosphocreatine in each ingredient type derived from TMR than those from GRS or CLV, while the serine content of each GRS-derived ingredient type was significantly higher than that in TMR-derived ingredients. These results demonstrate that the type of bovine feeding system used can have a significant effect on the amino acid composition and metabolome of skim milk and whey powders and may aid in the selection of raw materials for product manufacture, while the clear separation between the samples gives further evidence for distinguishing milk products produced from different feeding systems based on LC–MS/MS.
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Li M, O'Mahony JA, Kelly AL, Brodkorb A. The influence of temperature- and divalent-cation-mediated aggregation of β-casein on the physical and microstructural properties of β-casein-stabilised emulsions. Colloids Surf B Biointerfaces 2019; 187:110620. [PMID: 31761519 DOI: 10.1016/j.colsurfb.2019.110620] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Revised: 10/20/2019] [Accepted: 10/28/2019] [Indexed: 11/17/2022]
Abstract
The objective of this study was to assess the influence of self-association of β-casein (β-CN) induced by both increasing temperature (5-55 °C) and divalent cation addition (Ca2+ or Mg2+) on the properties of β-CN-stabilised emulsions. The particle size of 0.5% (w/w) β-CN in 10 mM imidazole/HCl buffer (pH 6.8) was determined as a function of temperature and addition of divalent cations. Addition of CaCl2 caused a greater increase in protein particle size than MgCl2. Oil-in-water emulsions stabilised with 0.5% (w/w) β-CN, β-CN with added CaCl2 or MgCl2 (β-CN/Ca and β-CN/Mg, respectively) were also investigated as a function of temperature using light scattering, analytical centrifugation, rheology and confocal laser scanning microscopy (CLSM). Emulsions prepared with β-CN/Ca flocculated after incubation at 55 °C for 20 min and displayed significantly different physical properties (p < 0.05) compared to emulsions stabilised with β-CN or β-CN/Mg in the temperature range 5-55 °C. Based on CLSM analysis and analysis of the interfacial protein load, this flocculation was attributed to the interaction of adsorbed β-CN between droplets and the interaction of adsorbed and non-adsorbed β-CN aggregates in the aqueous phase via calcium bridges. Furthermore, the flocculation of β-CN/Ca emulsions was reversible upon cooling, which is similar to that of β-CN/Ca in solution. In conclusion, the temperature-dependent behaviour of β-CN-stabilised emulsions correlated to the temperature-induced aggregation of β-CN, particularly in the presence of Ca2+. Hence, the stability of β-CN-stabilised emulsions can be predicted from the extent of β-CN aggregation in aqueous solution (i.e., aggregate size).
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Lamichhane P, Sharma P, Kennedy D, Kelly AL, Sheehan JJ. Microstructure and fracture properties of semi-hard cheese: Differentiating the effects of primary proteolysis and calcium solubilization. Food Res Int 2019; 125:108525. [DOI: 10.1016/j.foodres.2019.108525] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 06/04/2019] [Accepted: 06/21/2019] [Indexed: 11/29/2022]
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Panthi RR, Kelly AL, O'Callaghan DJ, Sheehan JJ. Measurement of syneretic properties of rennet-induced curds and impact of factors such as concentration of milk: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.023] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Magan JB, Tobin JT, O'Callaghan TF, Kelly AL, Fenelon MA, Hennessy D, McCarthy NA. Physicochemical properties of whole milk powder derived from cows fed pasture or total mixed ration diets. J Dairy Sci 2019; 102:9611-9621. [PMID: 31447155 DOI: 10.3168/jds.2019-16415] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Accepted: 07/02/2019] [Indexed: 11/19/2022]
Abstract
This study examined the effect of dietary factors on compositional and functional properties of whole milk powder (WMP) produced from bovine milk. Raw milk samples were obtained from 3 groups of 18 Holstein Friesian spring-calving cows randomly assigned to diets based on perennial ryegrass (GRS), perennial ryegrass/white clover sward (CLV), and total mixed ration (TMR). Raw milks obtained in late lactation were subsequently standardized for fat, heat-treated (90°C for 30 s), evaporated, and homogenized before spray drying. The WMP produced from each diet were analyzed to determine differences in color, particle size distribution, heat coagulation time, yogurt gelation, texture profile, and protein profile due to each diet. Significant differences in heat coagulation time were observed between the CLV and TMR samples, whereas color values were significantly different between GRS and TMR samples. No significant differences in gross composition, protein profile, or whey protein nitrogen index were found between the 3 WMP samples. Average D90 values (the particle size at which 90% of the particles were smaller than the specified size) for fat globules were significantly lower in the TMR sample compared with the GRS and CLV samples. Yogurts produced from GRS- and CLV-derived WMP had significantly higher elastic moduli (G') than those produced from TMR-derived WMP. Similarly, texture profile analysis revealed significantly higher firmness values in yogurt samples derived from CLV compared with TMR samples. Our data characterize the effect of these diets on the composition and functional properties of fat-standardized WMP, suggesting better yogurt functionality and thermal stability in WMP derived from pasture-based bovine diets.
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Amagliani L, O'Regan J, Schmitt C, Kelly AL, O'Mahony JA. Characterisation of the physicochemical properties of intact and hydrolysed rice protein ingredients. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.04.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Ryan PM, Stanton C, Ross RP, Kelly AL, Dempsey E, Ryan CA. Paediatrician's perspective of infant gut microbiome research: current status and challenges. Arch Dis Child 2019; 104:701-705. [PMID: 31113768 DOI: 10.1136/archdischild-2019-316891] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 03/26/2019] [Accepted: 03/27/2019] [Indexed: 01/16/2023]
Abstract
Due to its innately intriguing nature and recent genomic technological advances, gut microbiome research has been at the epicentre of medical research for over a decade now. Despite the degree of publicisation, a comprehensive understanding and, therefore, acceptance of the area as a whole may be somewhat lacking within the broader medical community. This paper summarises the main analytical techniques and tools currently applied to compositional microbiome research. In addition, we outline five major lessons learnt from a decade of infant microbiome research, along with the current research gaps. Finally, we aim to provide an introduction and general guidelines relating to infant gut microbiome research for the practising paediatrician.
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Panthi RR, Kelly AL, McMahon DJ, Dai X, Vollmer AH, Sheehan JJ. Response surface methodology modeling of protein concentration, coagulum cut size, and set temperature on curd moisture loss kinetics during curd stirring. J Dairy Sci 2019; 102:4989-5004. [DOI: 10.3168/jds.2018-15051] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2018] [Accepted: 02/04/2019] [Indexed: 11/19/2022]
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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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Panthi RR, Kelly AL, Hennessy D, O'Sullivan MG, Kilcawley KN, Mannion DT, Fenelon MA, Sheehan JJ. Effect of pasture versus indoor feeding regimes on the yield, composition, ripening and sensory characteristics of Maasdam cheese. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12590] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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