1
|
Timlin M, Brodkorb A, O'Callaghan TF, Harbourne N, Drouin G, Pacheco-Pappenheim S, Murphy JP, O'Donovan M, Hennessy D, Pierce KM, Fitzpatrick E, McCarthy K, Hogan SA. Pasture feeding improves the nutritional, textural, and techno-functional characteristics of butter. J Dairy Sci 2024; 107:5376-5392. [PMID: 38580153 DOI: 10.3168/jds.2023-24092] [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: 08/16/2023] [Accepted: 02/28/2024] [Indexed: 04/07/2024]
Abstract
There is an increasing consumer desire for pasture-derived dairy products, as outdoor pasture-based feeding systems are perceived as a natural environment for animals. Despite this, the number of grazing animals globally has declined as a result of the higher milk yields achieved by indoor TMR feeding systems, in addition to the changing climatic conditions and lower grazing knowledge and infrastructure. This has led to the development of pasture-fed standards, stipulating the necessity of pasture and its minimum requirements as the primary feed source for products advertising such claims, with various requirements depending on the region for which it was produced. This work investigates the differences in the composition and techno-functional properties of butters produced from high, medium and no pasture allowance diets during early, mid, and late lactation. Butters were produced using milks collected from 3 feeding systems: outdoor pasture grazing (high pasture allowance); indoor TMR (no pasture allowance); and a partial mixed ration (medium pasture allowance) system, which involved outdoor pasture grazing during the day and indoor TMR feeding at night. Butters were manufactured during early, mid, and late lactation. Creams derived from TMR feeding systems exhibited the highest milk fat globule size. The fatty acid profiles of butters also differed significantly as a function of diet and could be readily discriminated by partial least squares analysis. The most important fatty acids in such an analysis, as indicated by their highest variable importance projection scores, were CLA C18:2 cis-9,trans-11 (rumenic acid), C16:1n-7 trans (trans-palmitoleic acid), C18:1 trans (elaidic acid), C18:3n-3 (α-linolenic acid), and C18:2n-6 (linoleic acid). Increasing pasture allowances resulted in reduced crystallization temperatures and hardness of butters and concurrently increasing the "yellow" color. Yellow color was strongly correlated with Raman peaks commonly associated with carotenoids. The milk fat globule size of cream decreased with advancing stage of lactation and churning time of cream was lowest in early lactation. Differences in the fatty acid and triglyceride contents of butter as a result of lactation and dietary effects demonstrated significant correlations with the hardness, rheological, melting, and crystallization profiles of the butters. This work highlighted the improved nutritional profile and functional properties of butter with increasing dietary pasture allowance, primarily as a result of increasing proportions of unsaturated fatty acids. Biomarkers of pasture feeding (response in milk proportionate to the pasture allowance) associated with the pasture-fed status of butters were also identified as a result of the significant changes in the fatty acid profile with increasing pasture allowance. This was achieved through the use of 3 authentic feeding systems with varying pasture allowances, commonly operated by farmers around the world and conducted across 3 stages of lactation.
Collapse
Affiliation(s)
- Mark Timlin
- Teagasc, Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland; School of Agriculture and Food Science, University College Dublin, Belfield D04 V1W8 Dublin 4, Ireland; Food for Health Ireland, University College Dublin, D04 V1W8 Dublin 4, Ireland
| | - André Brodkorb
- Teagasc, Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland; Food for Health Ireland, University College Dublin, D04 V1W8 Dublin 4, Ireland
| | - Tom F O'Callaghan
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland
| | - Niamh Harbourne
- School of Agriculture and Food Science, University College Dublin, Belfield D04 V1W8 Dublin 4, Ireland
| | - Gaetan Drouin
- Teagasc, Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland
| | - Sara Pacheco-Pappenheim
- Teagasc, Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland; Dairy Processing Technology Centre, University of Limerick, Sreelane V94 T9PX Limerick, Ireland
| | - John P Murphy
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy P61 P302 Co. Cork, Ireland
| | - Michael O'Donovan
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy P61 P302 Co. Cork, Ireland
| | - Deirdre Hennessy
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy P61 P302 Co. Cork, Ireland; School of Biological, Earth and Environmental Sciences, University College Cork, T23 N73K Cork, Ireland
| | - Karina M Pierce
- School of Agriculture and Food Science, University College Dublin, Belfield D04 V1W8 Dublin 4, Ireland; Food for Health Ireland, University College Dublin, D04 V1W8 Dublin 4, Ireland
| | - Ellen Fitzpatrick
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy P61 P302 Co. Cork, Ireland; Teagasc, Environmental Research Centre, Johnstown Castle, Y35 Y521 Wexford, Ireland
| | - Kieran McCarthy
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy P61 P302 Co. Cork, Ireland
| | - Sean A Hogan
- Teagasc, Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland.
| |
Collapse
|
2
|
Tamašauskaitė L, Minelgaitė V, Šipailienė A, Vinauskienė R, Eisinaitė V, Leskauskaitė D. Bigel Matrix Loaded with Probiotic Bacteria and Prebiotic Dietary Fibers from Berry Pomace Suitable for the Development of Probiotic Butter Spread Product. Gels 2024; 10:349. [PMID: 38786266 PMCID: PMC11121513 DOI: 10.3390/gels10050349] [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: 04/26/2024] [Revised: 05/14/2024] [Accepted: 05/16/2024] [Indexed: 05/25/2024] Open
Abstract
This study presents a novel approach to developing a probiotic butter spread product. We evaluated the prebiotic activity of soluble dietary fibers extracted from cranberry and sea buckthorn berry pomace with different probiotic strains (Limosilactobacillus reuteri, Lacticaseibacillus paracasei, and Lactiplantibacillus plantarum), uploaded selected compatible combination in the bigel matrix, and applied it in the probiotic butter spread formulation. Bigels and products were characterized by physical stability, rheological, textural properties, and viability of probiotics during storage at different conditions. The highest prebiotic activity score was observed in soluble cranberry (1.214 ± 0.029) and sea buckthorn (1.035 ± 0.009) fibers when cultivated with L. reuteri. The bigels loaded with probiotics and prebiotic fiber exhibited a significant increase in viscosity (higher consistency coefficient 40-45 Pa·sn) and better probiotic viability (>6 log CFU/g) during long-term storage at +4 °C temperature, surpassing the bigels loaded with probiotics alone. Bigels stored at a lower temperature (-18 °C) maintained high bacterial viability (above 8.5 log CFU/g). The butter spread enriched with the bigel matrix was softer (7.6-14.2 N), indicating improved spreadability. The butter spread product consistently met the required 6 log CFU/g for a functional probiotic food product until 60 days of storage at +4 °C temperature. The butter stored at -18 °C remained probiotic throughout the entire storage period, confirming the protective effect of the bigel matrix. The study's results showed the potential of the bigel to co-encapsulate, protect, and deliver probiotics during prolonged storage under different conditions.
Collapse
Affiliation(s)
| | | | | | | | | | - Daiva Leskauskaitė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu pl 19, LT-50254 Kaunas, Lithuania (V.M.)
| |
Collapse
|
3
|
Sun Y, Roos YH, Miao S. Comparative study of interfacial properties and thermal behaviour of milk fat globules and membrane prepared from ultrasonicated bovine milk. ULTRASONICS SONOCHEMISTRY 2024; 102:106755. [PMID: 38219547 PMCID: PMC10825641 DOI: 10.1016/j.ultsonch.2024.106755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2023] [Revised: 01/02/2024] [Accepted: 01/04/2024] [Indexed: 01/16/2024]
Abstract
Milk fat globules or milk fat globule membranes (MFGs/MFGM) have been added to the infant formula to fortify the phospholipids and narrow the nutritional gap from breast milk. The main aim of this study was to profile the interfacial and thermal properties of MFGs/MFGM prepared from ultrasonicated bovine milk. Bovine milk was sonicated at ultrasonic intensities of 20 kHz and 40 kHz independently or synchronously with the duration time of 0 min (control), 5 min, 10 min, and 15 min (work/rest cycles = 5 s: 3 s). Ultrasonic treatments at 20 kHz/ 5 min and 20 + 40 kHz/ 5 min improved the volume density (%) of smaller particles (1-10 µm) while significantly decreasing the surface hydrophobicity (H0) (p < 0.05). 40 kHz/5 min samples showed significantly higher ζ- potential than the other samples (p < 0.05), which might be because more negative charges were detected. In comparison with control samples, ultrasonic treatments decreased the interfacial tension (π) between the air and MFGs/MFGM liquid phase. 20 kHz ultra-sonicated treatments decreased the diffusion rate (k diff) of MFGs/MFGM interfacial compositions significantly as the duration prolonged from 5 min to 15 min (p < 0.05) but did not affect the adsorption or penetration rate (k a) (p > 0.05). X-ray diffraction (XRD) results showed that α-crystal peaks only existed in control and ultrasonicated 5 min samples but disappeared in all 15 min samples. According to the different scanning calorimetry (DSC), one or two new exothermic events (in the range of 17.29 - 18.81 ℃ and 22.14 - 25.21 ℃) appeared after ultrasonic treatments, which, however, were not found in control samples. Ultrasonic treatments resulted in the low-melting fractions (LMF) (TM1) peaks undetectable in MFGs/MFGM samples in which only peaks of medium-melting fractions (MMF) (TM2) and high-melting fractions (HMF) (TM3) were detected. Compared with the control, both enthalpies of crystallisation (ΔHC) and melting (ΔHM) decreased in ultrasonicated samples. In conclusion, ultrasonic treatment affects the interfacial and thermal properties of MFGs/MFGM.
Collapse
Affiliation(s)
- Yanjun Sun
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Yrjö H Roos
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; China-Ireland International Cooperation Centre for Food Material Sciences and Structure Design, Fujian Agriculture and Forestry University, China.
| |
Collapse
|
4
|
Pradhan A, Anis A, Alam MA, Al-Zahrani SM, Jarzebski M, Pal K. Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies. Foods 2023; 12:3650. [PMID: 37835303 PMCID: PMC10572930 DOI: 10.3390/foods12193650] [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: 09/05/2023] [Revised: 09/26/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
This study investigated the replacement of butter with soy wax (SW)/rice bran oil (RBO) oleogel in varied proportions in cookie dough and the resulting cookies. The study mainly evaluates the physical, textural, and chemical properties of the butter cookie dough and cookies by replacing butter with SW/RBO oleogel. The dough was assessed using moisture analysis, microscopy, FTIR Spectroscopy (Fourier Transform Infrared) and impedance spectroscopies, and texture analysis. Micrographs of the dough showed that D-50 (50% butter + 50% oleogel) had an optimal distribution of water and protein. D-0 (control sample containing 100% butter) showed the lowest impedance values. Moisture content ranged between 23% and 25%. FTIR spectroscopy suggested that D-50 exhibited a consistent distribution of water and protein, which CLSM and brightfield microscopy supported. Texture analysis revealed that the dough samples exhibited predominantly fluidic behavior. As the amount of oleogel was raised, the dough became firmer. The prepared cookies showed a brown periphery and light-colored center. Further, a corresponding increase in surface cracks was observed as the oleogel content was increased. Cookies moisture analysis revealed a range between 11 and 15%. Minute changes were observed in the texture and dimensions of the cookies. In summary, it can be concluded that replacing butter with oleogel by up to 50% seems to be feasible without significantly compromising the physicochemical properties of cookie dough and cookies.
Collapse
Affiliation(s)
- Aditi Pradhan
- Center for Biotechnology, School of Pharmaceutical Sciences, Sikha ‘O’ Anusandhan Deemed to be University, Orissa 751030, India;
- Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Arfat Anis
- SABIC Polymer Research Center (SPRC), Department of Chemical Engineering, College of Engineering, King Saud University, P.O. Box 800, Riyadh 11421, Saudi Arabia;
| | - Mohammad Asif Alam
- Center of Excellence for Research in Engineering Materials (CEREM), College of Engineering, King Saud University, P.O. Box 800, Riyadh 11421, Saudi Arabia;
| | - Saeed M. Al-Zahrani
- SABIC Polymer Research Center (SPRC), Department of Chemical Engineering, College of Engineering, King Saud University, P.O. Box 800, Riyadh 11421, Saudi Arabia;
| | - Maciej Jarzebski
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life, Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland;
| | - Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| |
Collapse
|
5
|
Ebrahimian M, Mehdizadeh T, Aliakbarlu J. Chemical and microbiological stability and sensorial properties of traditional Iranian butter incorporated with pomegranate peel extract. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Maryam Ebrahimian
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine Urmia University 11 km Sero Road Urmia 5756151818 Iran
| | - Tooraj Mehdizadeh
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine Urmia University 11 km Sero Road Urmia 5756151818 Iran
| | - Javad Aliakbarlu
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine Urmia University 11 km Sero Road Urmia 5756151818 Iran
| |
Collapse
|
6
|
Salas-Valerio WF, Aykas DP, Hatta Sakoda BA, Ludeña-Urquizo FE, Ball C, Plans M, Rodriguez-Saona L. In-field screening of trans-fat levels using mid- and near-infrared spectrometers for butters and margarines commercialized in the Peruvian market. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113074] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
7
|
Sert D, Mercan E. Production and characterisation of goat milk powder made from sonicated whole milk concentrates. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105333] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
8
|
Gutiérrez-luna K, Ansorena D, Astiasarán I. Use of hydrocolloids and vegetable oils for the formulation of a butter replacer: Optimization and oxidative stability. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112538] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
|
9
|
Costa MA, Kuhn D, Rama GR, Lehn DN, Souza CFVD. Whey butter: a promising perspective for the dairy industry. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2022. [DOI: 10.1590/1981-6723.08821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Cheese whey is the main by-product obtained in the production of cheese. Despite its high nutritional value, approximately half of the whey volume generated is still disposed incorrectly, which causes damage to the ecosystem due to the high cheese whey pollutant load. Therefore, it is important to use this by-product and its components in an increasing number of applications, especially as food ingredient. This review aimed to show the technology of production of butter from whey cream, as well as showing the physico-chemical, sensory, and nutritional characteristics of the product. There were no significant variations in the physico-chemical composition of milk cream butter and whey cream butter in the literature available. As the technology to produce whey butter is quite simple, this by-product has potential to be exploited by the dairy industry. Additionally, further studies on production process, characterization, and sensory analysis are required to enable its large-scale production.
Collapse
Affiliation(s)
| | - Daniel Kuhn
- Universidade do Vale do Taquari, Brasil; Universidade do Vale do Taquari, Brasil
| | | | | | | |
Collapse
|
10
|
Sert D, Mercan E, Dinkul M, Aydemir S. Processing of skim milk powder made using sonicated milk concentrates: A study of physicochemical, functional, powder flow and microbiological characteristics. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105080] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
11
|
Sert D, Mercan E. Microbiological, physicochemical, textural characteristics and oxidative stability of butter produced from high-pressure homogenisation treated cream at different pressures. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104825] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
12
|
Sert D, Mercan E. Effects of churning with different concentrations of ozonated water on particle size, texture, oxidation, melting and microbiological characteristics of butter. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104838] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|