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Zhang C, Mei J, Wang Y, Yu B, Liu H. Functional properties and flavor characteristics of milk from cows supplemented with jujube powder. J Dairy Sci 2024; 107:3492-3501. [PMID: 37923209 DOI: 10.3168/jds.2023-23786] [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: 05/24/2023] [Accepted: 10/11/2023] [Indexed: 11/07/2023]
Abstract
Jujube has various functional properties and is a promising source of bioactive compounds and flavors. This study investigated the functional properties and flavor characteristics of milk from cows supplemented with jujube powder (JP). Here, milk volatile profiles and taste properties were analyzed by using an electronic nose and headspace solid-phase microextraction GC-MS. Compared with the control group, the total antioxidant capacity, 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic free-radical-scavenging activity, lactoferrin, and IgG levels increased significantly in the JP group. Volatile flavor analysis indicated that ketone levels increased, acid abundance decreased, and toluene and dimethyl sulfone significantly increased in the JP group. Taste-profile analyses demonstrated that jujube supplementation altered the taste of the milk. In summary, dietary JP supplementation affects the volatile flavor composition and aroma of milk, as well as the bioactive components and antioxidant properties. These findings enhance our understanding of milk production using direct dietary supplementation to produce sustainable dairy products.
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Affiliation(s)
- Chen Zhang
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Jie Mei
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Yinxiang Wang
- Shandong Yinxiang Weiye Group Co. Ltd., Heze 401420, China
| | - Bo Yu
- Shandong Yinxiang Weiye Group Co. Ltd., Heze 401420, China
| | - Hongyun Liu
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, China.
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Sun Y, Liu Y, Zhou W, Shao L, Wang H, Zhao Y, Zou B, Li X, Dai R. Effects of ohmic heating with different voltages on the quality and microbial diversity of cow milk during thermal treatment and subsequent cold storage. Int J Food Microbiol 2024; 410:110483. [PMID: 37995495 DOI: 10.1016/j.ijfoodmicro.2023.110483] [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: 07/17/2023] [Revised: 10/21/2023] [Accepted: 11/08/2023] [Indexed: 11/25/2023]
Abstract
Ohmic heating (OH), an innovative heating technology, presents potential applications in the pasteurization of liquid foods. Therefore, the study was conducted to evaluate the effect of OH at various voltage gradients (10 V/cm, 12.5 V/cm, and 15 V/cm) and water bath (WB) on microbial inactivation, physicochemical and sensory properties and microbial flora of pasteurized milk. Results indicated that OH with higher voltage could effectively inactivate microorganisms in milk, requiring less heating time and energy. Moreover, OH treatment at higher voltages could decelerate lipid oxidation and better maintain the sensory quality and essential amino acids content of milk. Additionally, all treatments significantly altered the microbial community, and during storage, the microbial community in milk treated with 10 V/cm and 12.5 V/cm OH remained relatively stable. OH treatments with voltage gradients exceeding 12.5 V/cm could effectively inactive microorganisms and maintain the quality attributes of milk.
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Affiliation(s)
- Yingying Sun
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yana Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Weiwei Zhou
- Hua Shang International Engineering Co., Ltd., Youanmenwai street, Fengtai District, Beijing 100069, PR China
| | - Lele Shao
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Han Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yijie Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Bo Zou
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xingmin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
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Zheng A, Wei C, Liu J, Bu N, Liu D. Deciphering the Mechanism by Which Carbon Dioxide Extends the Shelf Life of Raw Milk: A Microbiomics- and Metabolomics-Based Approach. Molecules 2024; 29:329. [PMID: 38257241 PMCID: PMC10819274 DOI: 10.3390/molecules29020329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 12/26/2023] [Accepted: 01/03/2024] [Indexed: 01/24/2024] Open
Abstract
Microbial community succession in raw milk determines its quality and storage period. In this study, carbon dioxide (CO2) at 2000 ppm was used to treat raw milk to investigate the mechanism of extending the shelf life of raw milk by CO2 treatment from the viewpoint of microbial colonies and metabolites. The results showed that the shelf life of CO2-treated raw milk was extended to 16 days at 4 °C, while that of the control raw milk was only 6 days. Microbiomics analysis identified 221 amplicon sequence variants (ASVs) in raw milk, and the alpha diversity of microbial communities increased (p < 0.05) with the extension of storage time. Among them, Pseudomonas, Actinobacteria and Serratia were the major microbial genera responsible for the deterioration of raw milk, with a percentage of 85.7%. A combined metagenomics and metabolomics analysis revealed that microorganisms altered the levels of metabolites, such as pyruvic acid, glutamic acid, 5'-cmp, arginine, 2-propenoic acid and phenylalanine, in the raw milk through metabolic activities, such as ABC transporters, pyrimidine metabolism, arginine and proline metabolism and phenylalanine metabolism, and reduced the shelf life of raw milk. CO2 treatment prolonged the shelf life of raw milk by inhibiting the growth of Gram-negative aerobic bacteria, such as Acinetobacter guillouiae, Pseudomonas fluorescens, Serratia liquefaciens and Pseudomonas simiae.
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Affiliation(s)
- Anran Zheng
- School of Animal Science and Technology, Ningxia University, Yinchuan 750021, China; (A.Z.)
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Chaokun Wei
- School of Animal Science and Technology, Ningxia University, Yinchuan 750021, China; (A.Z.)
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Jun Liu
- School of Life Sciences, Hubei Normmal University, Huangshi 435002, China;
| | - Ningxia Bu
- School of Animal Science and Technology, Ningxia University, Yinchuan 750021, China; (A.Z.)
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Dunhua Liu
- School of Animal Science and Technology, Ningxia University, Yinchuan 750021, China; (A.Z.)
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
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Maida AL, Bilbao-Sainz C, Karman A, Takeoka G, Powell-Palm MJ, Rubinsky B. Effects of Isochoric Freezing on the Quality Characteristics of Raw Bovine Milk. Foods 2023; 12:4150. [PMID: 38002207 PMCID: PMC10670344 DOI: 10.3390/foods12224150] [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: 10/15/2023] [Revised: 11/06/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
This study investigated the effects of isochoric freezing (IF) on the shelf-life and quality of raw bovine milk over a 5-week period. The results were compared with conventional refrigeration (RF) and refrigeration after pasteurization (HTST). The IF treatment process entailed storing liquid raw milk in isochoric chambers in thermodynamic equilibrium at -5 °C/77 MPa and -10 °C/96 MPa. Several parameters were analyzed, including microbiology count, physicochemical properties, indigenous enzyme activity, protein content, volatile organic compounds profile, and lipid degradation. Both raw and pasteurized milk experienced increases in the microbial level past the acceptable threshold (≥5.5 log CFU/mL) after 2 weeks and 5 weeks, respectively, leading to the deterioration of other parameters during storage. In comparison, microbiology count decreased significantly during storage for both IF treatment conditions but was more pronounced for the higher pressure (96 MPa) treatment, leading to undetectable levels of microorganism after 5 weeks. IF treatment maintained stable pH, titratable acidity, viscosity, lipid oxidation, volatile profiles, total protein content, and lactoperoxidase activity throughout the storage period. Color was preserved during IF treatment at -5 °C/77 MPa; however, color was impacted during IF treatment at -10 °C/96 MPa. Protein structures were also modified during pressurized storage in both IF treatments. Overall, the study demonstrated that isochoric freezing could significantly increase the shelf-life of milk by reducing microbiology activity, whilst maintaining its nutritional content. These results underscore the potential role of isochoric freezing as a valuable tool in eliminating pathogens while maintaining quality characteristics similar to raw milk over long storage periods.
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Affiliation(s)
- Alan L. Maida
- Department of Mechanical Engineering, University of California, 6141 Etcheverry Hall, Berkeley, CA 94720, USA
| | - Cristina Bilbao-Sainz
- U.S. Department of Agriculture, Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA
| | - Andrew Karman
- U.S. Department of Agriculture, Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA
| | - Gary Takeoka
- U.S. Department of Agriculture, Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA
| | - Matthew J. Powell-Palm
- J. Mike Walker ’66 Department of Mechanical Engineering, Texas A&M University, 3123 TAMU, College Station, TX 77843, USA
- Department of Materials Science & Engineering, Texas A&M University, 3003 TAMU, College Station, TX 77843, USA
| | - Boris Rubinsky
- Department of Mechanical Engineering, University of California, 6141 Etcheverry Hall, Berkeley, CA 94720, USA
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Chi X, Yuan N, Zhang Y, Zheng N, Liu H. Effect of a Dairy Cow's Feeding System on the Flavor of Raw Milk: Indoor Feeding or Grazing. Foods 2023; 12:foods12091868. [PMID: 37174406 PMCID: PMC10178498 DOI: 10.3390/foods12091868] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2023] [Revised: 04/27/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
The flavor of fresh, raw milk is considered to be the key to maintaining the quality of dairy products, and is very crucial in affecting a consumer's choice. To better understand the differences in flavor of fresh milk between feeding patterns, we conducted the following study. Twelve Holstein cows reared in pure grazing mode and twelve reared intensively in medium to large farms were selected from the Xinjiang Uygur Autonomous Regions at the same time, and the flavor of their raw milk was analyzed. Aroma profiles and taste attributes were assessed by electronic nose and electronic tongue, respectively, and volatile flavor compounds were characterized and quantified by Headspace-Solid Phase Microextraction/Gas Chromatography-Mass Spectrometry. Thirteen volatile compounds were identified in the indoor feeding pattern and 12 in the grazing; most of them overlapped. W1S, W2S and W5S were the main contributing sensors of the electronic nose for the overall assessment of the aroma profile. Raw milk from grazing had more intense astringency, bitterness, sourness and richness in taste compared to indoor feeding. Different dietary conditions may contribute to a variety of aroma profiles. Oxime-, methoxy-phenyl-, octadecanoic acid, furfural and dodecanoic acid were the key volatile flavor compounds of grazing. Meanwhile, raw milk from indoor feeding patterns was unique in 2-nonanone, heptanoic acid and n-decanoic acid. All three detection techniques were valid and feasible for differentiating raw milk in both feeding patterns, and the compounds were significantly correlated with the key sensors by correlation analysis. This study is promising for the future use of metabolic sources of volatile organic compounds to track and monitor animal feeding systems.
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Affiliation(s)
- Xuelu Chi
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- College of Animal Science, Xinjiang Agricultural University, Urumqi 830052, China
| | - Ning Yuan
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yangdong Zhang
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Nan Zheng
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Huimin Liu
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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