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Ali AH, Abu-Jdayil B, Bamigbade G, Kamal-Eldin A, Hamed F, Huppertz T, Liu SQ, Ayyash M. Properties of low-fat Cheddar cheese prepared from bovine-camel milk blends: Chemical composition, microstructure, rheology, and volatile compounds. J Dairy Sci 2024; 107:2706-2720. [PMID: 38056563 DOI: 10.3168/jds.2023-23795] [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: 05/25/2023] [Accepted: 11/01/2023] [Indexed: 12/08/2023]
Abstract
Making cheese from camel milk (CM) presents various challenges due to its different physicochemical properties compared with bovine milk (BM). In this study, we investigated the chemical composition, proteolysis, meltability, oiling off, texture profile, color, microstructure, and rheological properties of low-fat Cheddar cheese (LFCC) prepared from BM-CM blends. LFCC was produced from BM or BM supplemented with 15% CM (CM15) and 30% CM (CM30), and analyzed after 14, 60, 120, and 180 d of ripening at 8°C. Except for salt content, no significant differences were observed among LFCC from BM, CM15, and CM30. The addition of CM increased the meltability and oiling off in the resulting cheese throughout storage. With respect to color properties, after melting, LFCC CM30 showed lower L* values than LFCC made from BM and CM15, and a* and b* values were higher than those of BM and CM15 samples. LFCC from CM30 also exhibited lower hardness compared with the other cheeses. Moreover, LFCC made from BM showed a rough granular surface, but cheese samples made from BM-CM blends exhibited a smooth surface. The rheological parameters, including storage modulus, loss modulus, and loss tangent, varied among cheese treatments. The determined acetoin and short-chain volatile acids (C2-C6) in LFCC were affected by the use of CM, because CM15 showed significantly higher amounts than BM and CM30, respectively. The detailed interactions between BM and CM in the cheese matrix should be further investigated.
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Affiliation(s)
- Abdelmoneim H Ali
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Basim Abu-Jdayil
- Chemical and Petroleum Engineering Department, College of Engineering, United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Gafar Bamigbade
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Fathalla Hamed
- Department of Physics, College of Science, United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Thom Huppertz
- FrieslandCampina, Amersfoort, 3818LE, the Netherlands; Wageningen University & Research, Wageningen 6708PB, the Netherlands
| | - Shao-Quan Liu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117542, Singapore
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
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Kaczyński ŁK, Cais-Sokolińska D, Bielska P, Teichert J, Biegalski J, Yiğit A, Chudy S. The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04211-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
Abstract
AbstractIn this study, the sensory and mechanical aspects of the texture of goat’s milk salad cheese were correlated with the emotional profiles of consumers. Using descriptive sensory analysis and instrumental assessment, the texture profile of goat’s milk salad cheese was compared to cow’s milk salad cheese and Feta cheese. Texture measurements confirmed that goat’s cheese compared to cow’s cheese had more softness and less hardness, and Feta cheese had the highest whiteness index compared to the other cheeses. Goat’s milk salad cheese was much less acceptable to consumers compared to cow’s milk cheese and Feta cheese. Consumers also indicated that the hardness of goat’s cheese was lower than that of cow’s cheese and Feta cheese. A reduction in “stickiness” in comparison with cow’s cheese was also reported; however, it was much higher than that for Feta cheese. The “fracturability” and “graininess” of goat’s cheese was similar to cow’s cheese. Emotional profile analysis showed that goat’s cheese evokes mainly negative emotions. Consumers indicated only one positive emotion in the case of this cheese, which was “healthy”. The most frequently mentioned emotions after the consumption of goat’s cheese were “upset”, “disgusted” and “worried”. Many consumers also indicated “disappointed” and “angry”, which did not occur after the consumption of cow’s cheese. This research shows how important it is to combine several analyses and techniques when evaluating dairy products, including salad cheeses. It is also important that consumer research is enriched by emotional profiling.
Graphical abstract
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de Morais JL, Garcia EF, Viera VB, Silva Pontes ED, de Araújo MGG, de Figueirêdo RMF, Dos Santos Moreira I, do Egito AS, Dos Santos KMO, Barbosa Soares JK, do Egypto Queiroga RDCR, de Oliveira MEG. Autochthonous adjunct culture of Limosilactobacillus mucosae CNPC007 improved the techno-functional, physicochemical, and sensory properties of goat milk Greek-style yogurt. J Dairy Sci 2022; 105:1889-1899. [PMID: 34998541 DOI: 10.3168/jds.2021-21110] [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: 08/03/2021] [Accepted: 11/21/2021] [Indexed: 11/19/2022]
Abstract
We evaluated the performance of Limosilactobacillus mucosae CNPC007 as an autochthonous adjunct culture in the production of goat milk Greek-style yogurt. The techno-functional, physicochemical, and sensory characteristics of the control yogurt (containing only starter culture, CY) and the probiotic yogurt (with the probiotic strain added, PY) were assessed during 28 d of refrigerated storage. Furthermore, we determined the survival of the strain throughout the gastrointestinal tract under simulated conditions. The PY yogurt had a lower extent of proteolysis index and a higher depth of proteolysis index. These results indicate that the proteolytic enzymes of L. mucosae may have a possible action in PY. The PY formulation exhibited viscosity almost 1.5 times as high as CY over the refrigeration period, probably due to higher production of exopolysaccharides by the probiotic strain, which directly interferes with the microstructure, texture, and viscosity of the product. The PY formulation received higher scores for color, flavor, and global acceptance at 1 d of storage and higher texture scores at 28 d. The counts of L. mucosae remained high (>7 log cfu/g and >8.5 log cfu/g) throughout mouth-ileum digestion and storage, respectively, in PY. The autochthonous adjunct culture of L. mucosae CNPC007 can be used for production of a novel potentially probiotic goat yogurt without negatively affecting the general characteristics of the product quality, adding value associated with maintaining its functional potential.
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Affiliation(s)
- Jéssica Lima de Morais
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, 58051-900, João Pessoa, Brazil
| | - Estefânia Fernandes Garcia
- Department of Gastronomy, Center for Technology and Regional Development, Federal University of Paraíba, 58058-600, João Pessoa, Brazil
| | - Vanessa Bordin Viera
- Laboratory of Bromatology, Education and Health Centre, Federal University of Campina Grande, 58175-000, Cuité, Brazil
| | - Edson Douglas Silva Pontes
- Laboratory of Bromatology, Education and Health Centre, Federal University of Campina Grande, 58175-000, Cuité, Brazil
| | | | - Rossana Maria Feitosa de Figueirêdo
- Laboratory of Storage and Processing of Agricultural Products, Center of Technology and Natural Resources, Federal University of Campina Grande, 58429-900, Campina Grande, Brazil
| | - Inácia Dos Santos Moreira
- Laboratory of Storage and Processing of Agricultural Products, Center of Technology and Natural Resources, Federal University of Campina Grande, 58429-900, Campina Grande, Brazil
| | | | | | - Juliana Késsia Barbosa Soares
- Laboratory of Bromatology, Education and Health Centre, Federal University of Campina Grande, 58175-000, Cuité, Brazil
| | | | - Maria Elieidy Gomes de Oliveira
- Laboratory of Bromatology, Department of Nutrition, Center of Health Sciences, Federal University of Paraíba, 58051-900, João Pessoa, Brazil.
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Ibáñez RA, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, McSweeney PLH, Lucey JA. Effect of lactose standardization of milk using low-concentration factor ultrafiltration: Effect of reducing the lactose-to-casein ratio on the properties of milled-curd Cheddar cheese. J Dairy Sci 2021; 104:8467-8478. [PMID: 34001358 DOI: 10.3168/jds.2020-19343] [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: 07/23/2020] [Accepted: 03/30/2021] [Indexed: 11/19/2022]
Abstract
The pH of cheese is determined by the amount of lactose fermented and the buffering capacity of the cheese. The buffering capacity of cheese is largely determined by the protein contents of milk and cheese and the amount of insoluble calcium phosphate in the curd, which is related to the rate of acidification. The objective of this study was to standardize both the lactose and casein contents of milk to better control final pH and prevent the development of excessive acidity in Cheddar cheese. This approach involved the use of low-concentration factor ultrafiltration of milk to increase the casein content (∼5%), followed by the addition of water, ultrafiltration permeate, or both to the retentate to adjust the lactose content. We evaluated milks with 4 different lactose-to-casein ratios (L:CN): 1.8 (control milk), 1.4, 1.1, and 0.9. All cheesemilks had similar total casein (2.3%) and fat (3.4%) contents. These milks were used to make milled-curd Cheddar cheese, and we evaluated cheese composition, texture, functionality, and sensory properties over 9 mo of ripening. Cheeses made from milks with varying levels of L:CN had similar moisture, protein, fat, and salt contents, due to slight modifications during manufacture (i.e., cutting the gel at a smaller size than control) as well as control of acid development at critical steps (i.e., cutting the gel, whey drainage, salting). As expected, decreasing the L:CN led to cheeses with lower lactic acid, residual lactose, and insoluble Ca contents, as well as a substantial pH increase during cheese ripening in cheeses. The L:CN ratio had no significant effect on the levels of primary and secondary proteolysis. Texture profile analysis showed no significant differences in hardness values during ripening. Maximum loss tangent, an index of cheese meltability, was lower until 45 d for the L:CN 1.4 and 0.9 treatments, but after 45 d, all reduced L:CN cheeses had higher maximum loss tangent values than the control cheese (L:CN 1.8). Sensory analyses showed that cheeses made from milks with reduced L:CN contents had lower acidity, sourness, sulfury notes, and chewdown cohesiveness. Standardization of milk to a specific L:CN ratio, while maintaining a constant casein level in the milk, would allow Cheddar cheese manufacturers to have tighter control of pH and acidity.
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Affiliation(s)
- Rodrigo A Ibáñez
- Center for Dairy Research, University of Wisconsin-Madison, Madison 53706.
| | | | - John J Jaeggi
- Center for Dairy Research, University of Wisconsin-Madison, Madison 53706
| | - Mark E Johnson
- Center for Dairy Research, University of Wisconsin-Madison, Madison 53706
| | - Paul L H McSweeney
- School of Food and Nutritional Sciences, University College Cork, T12 Y337, Ireland
| | - John A Lucey
- Center for Dairy Research, University of Wisconsin-Madison, Madison 53706; Department of Food Science, University of Wisconsin-Madison, Madison 53706
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Vargas-Bello-Pérez E, Geldsetzer-Mendoza C, Ibáñez RA, Rodríguez JR, Alvarado-Gillis C, Keim JP. Chemical Composition, Fatty Acid Profile and Sensory Characteristics of Chanco-Style Cheese from Early Lactation Dairy Cows Fed Winter Brassica Crops. Animals (Basel) 2021; 11:ani11010107. [PMID: 33430319 PMCID: PMC7825774 DOI: 10.3390/ani11010107] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 01/03/2021] [Accepted: 01/04/2021] [Indexed: 12/30/2022] Open
Abstract
Simple Summary Brassica crops such as kales and swedes can be supplied to cow diets during winter. Little is known about the effects of feeding those forage brassicas to lactating cows on cheese nutritional characteristics. Thus, the objective of this study was to determine the effect of including kale or swedes in the diet of pasture-fed lactating dairy cows on chemical composition, fatty acid (FA) profile and sensory characteristics of Chanco-style cheese. Kale or swedes can be used in the diet of pasture-fed lactating dairy cows without negative effects on milk production, milk composition and cheese composition. However, with regard to cheese FA profiles, those elaborated from milks from kale and swedes increased total contents of saturated fatty acids. Abstract Brassica crops such as kale and swede can be supplied to cow diets during winter, however little is known about the effects of feeding those forage brassicas to lactating cows on cheese nutritional characteristics of milk and cheese. This study evaluated the effect of including kale or swede in pasture-fed lactating dairy cow diets on chemical composition, fatty acid (FA) profile, and sensory characteristics of Chanco-style cheese. Twelve early-lactation cows were used in a replicated (n = 4) 3 × 3 square Latin square design. The control diet consisted of (DM basis) 10.0 kg of grass silage, 4.0 kg of fresh grass pasture, 1.5 kg soybean meal, 1.0 kg of canola meal, and 4.0 kg of cereal-based concentrate. The other treatments replaced 25% of the diet with swede or kale. Milk yield, milkfat, and milk protein were similar between treatments as were cheese moisture, fat, and protein. Swede and kale increased total saturated cheese FA while thrombogenic index was greater in swede, but color homogeneity and salty flavor were greater while ripe cheese aroma less than for kale. Kale or swede can be used in the diet of pasture-fed lactating dairy cows without negative effects on milk production, milk composition, or cheese composition. However, kale and swede increased total cheese saturated FA.
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Affiliation(s)
- Einar Vargas-Bello-Pérez
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Grønnegårdsvej 3, DK-1870 Frederiksberg C, Denmark
- Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Macul, Santiago 7820436, Chile; (C.G.-M.); (R.A.I.)
- Correspondence: (E.V.-B.-P.); (J.P.K.)
| | - Carolina Geldsetzer-Mendoza
- Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Macul, Santiago 7820436, Chile; (C.G.-M.); (R.A.I.)
| | - Rodrigo A. Ibáñez
- Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Macul, Santiago 7820436, Chile; (C.G.-M.); (R.A.I.)
- Center for Dairy Research, University of Wisconsin-Madison, Madison, WI 53706, USA
| | - José Ramón Rodríguez
- Escuela de Graduados, Facultad de Ciencias Agrarias y Alimentarias, Universidad Austral de Chile, Independencia 631, Valdivia 5110566, Chile;
| | - Christian Alvarado-Gillis
- Facultad de Ciencias Agrarias y Alimentarias, Instituto de Producción Animal, Universidad Austral de Chile, Independencia 631, Valdivia 5110566, Chile;
| | - Juan P. Keim
- Facultad de Ciencias Agrarias y Alimentarias, Instituto de Producción Animal, Universidad Austral de Chile, Independencia 631, Valdivia 5110566, Chile;
- Correspondence: (E.V.-B.-P.); (J.P.K.)
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Mezo-Solís JA, Moo-Huchin VM, Sánchez-Zarate A, Gonzalez-Ronquillo M, Estrada-León RJ, Ibáñez R, Toro-Mujica P, Chay-Canul AJ, Vargas-Bello-Pérez E. Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk. Foods 2020; 9:E1666. [PMID: 33203078 PMCID: PMC7697642 DOI: 10.3390/foods9111666] [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: 10/21/2020] [Revised: 11/06/2020] [Accepted: 11/06/2020] [Indexed: 12/16/2022] Open
Abstract
The objective of this study was to evaluate the physicochemical and texture changes of the Manchego-style cheese produced from hair sheep (Pelibuey) throughout 180 days of ripening, as well as consumer's acceptance. Cheese pH was constant from 1 to 180 days of ripening. Moisture, water activity, fat, elasticity and hardness decreased from day 1 to day 180, while protein, trichloroacetic acid-soluble N and free amino acid increased. Cheese lightness decreased as ripening time increased, while elasticity and hardness decreased. Principal Component Analysis was useful in discriminating cheeses according to their physicochemical composition and that allowed cheeses to be classified in two groups according to their ripening time and this resulted in those with less than 60 days and those with more than 90 days of ripening. Compared with cheeses ripened at 1 and 90 days, aged cheeses at 180 days reduced scores for appearance, color, odor, taste, texture and overall acceptance. Overall, Manchego-style cheeses from hair sheep had the usual ripened-cheese physicochemical changes.
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Affiliation(s)
- Jesús Alberto Mezo-Solís
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa, km 25, R/A. La Huasteca 2a Sección, Villahermosa CP 86280, Tabasco, Mexico; (J.A.M.-S.); (A.S.-Z.)
| | - Víctor Manuel Moo-Huchin
- División de Estudios de Posgrado e Investigación, TecNM-Instituto Tecnológico de Mérida, Av. Tecnológico s/n, Mérida 97000, Yucatán, Mexico;
| | - Adriana Sánchez-Zarate
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa, km 25, R/A. La Huasteca 2a Sección, Villahermosa CP 86280, Tabasco, Mexico; (J.A.M.-S.); (A.S.-Z.)
| | - Manuel Gonzalez-Ronquillo
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Instituto Literario 100, Toluca CP 50000, Mexico;
| | | | - Rodrigo Ibáñez
- Center for Dairy Research, University of Wisconsin—Madison, Madison, WI 53706, USA;
| | - Paula Toro-Mujica
- Instituto de Ciencias Agronómicas y Veterinarias, Universidad de O’Higgins, Campus Colchagua, San Fernando3070000, Chile;
| | - Alfonso J. Chay-Canul
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa, km 25, R/A. La Huasteca 2a Sección, Villahermosa CP 86280, Tabasco, Mexico; (J.A.M.-S.); (A.S.-Z.)
| | - Einar Vargas-Bello-Pérez
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Grønnegårdsvej 3, DK-1870 Frederiksberg C, Denmark
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Changes in the chemical and in-vitro antihypertensive properties of sweet whey obtained from miniature fresh, Chanco and Gouda-style model cheeses. J DAIRY RES 2020; 87:488-492. [PMID: 33172513 DOI: 10.1017/s0022029920001041] [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] [Indexed: 11/07/2022]
Abstract
This Technical Research Communication evaluated the influence of various cheese manufacture methods on the composition and in vitro antihypertensive activity of sweet whey samples obtained from miniature models for fresh, Chanco and Gouda-style cheese processing using bulk-tank milks throughout a year. Raw milks from morning milking were standardized, pasteurized and used to obtain sweet whey using cheesemaking protocols for each variety on 200 g scale, as well the use of whey dilution at levels of 0, 15, 30 and 45% in Chanco and Gouda-style making. The composition of sweet whey obtained within each cheesemaking variety was similar among different timepoints of the year (P > 0.05), which was attributed to similar composition of milks and the use standardized cheesemaking protocols used for this study. As expected, the use of whey dilution led to sweet whey samples with reduced levels of total solids (P < 0.05), but they exhibited an improvement of the in vitro antihypertensive properties, which may be attributed to the formation of low-molecular weight bioactive peptides due to increased cheese making times. The results of this study suggest that modifying cheese manufacture protocols may have a direct impact on the bioactive properties of sweet whey. Future work will be required to identify and evaluate the feasibility to purify bioactive peptides obtained from sweet whey.
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Boukria O, El Hadrami EM, Boudalia S, Safarov J, Leriche F, Aït-Kaddour A. The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review. Foods 2020; 9:E1309. [PMID: 32957530 PMCID: PMC7555713 DOI: 10.3390/foods9091309] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 09/12/2020] [Accepted: 09/14/2020] [Indexed: 01/29/2023] Open
Abstract
The yield and quality of cheese are associated with the composition, physicochemical, sensory, rheological, and microbiological properties of milk and with the technology applied to the milk before and/or during cheese processing. This review describes the most important research on cheeses obtained from processing mixtures of different milk species and discusses the effect of milk mixtures (i.e., species and mixture ratios) on composition, physicochemical, sensory, rheological, and microbiological properties of cheeses. More specifically, the present review paper will gather and focus only on studies that have provided a clear comparison between cheeses produced from a mixture of two milk species to cheeses produced from only one species.
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Affiliation(s)
- Oumayma Boukria
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco; (O.B.); (E.M.E.H.)
| | - El Mestafa El Hadrami
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco; (O.B.); (E.M.E.H.)
| | - Sofiane Boudalia
- Laboratoire de Biologie, Département d’Écologie et Génie de l’Environnement, Faculté des Sciences de la Nature et de la Vie & Sciences de la Terre et l’Univers, Université 8 Mai 1945 Guelma, BP 401, Guelma 24000, Algeria;
| | - Jasur Safarov
- Department of Food Engineering, Faculty of Mechanical Building, Tashkent State Technical University Named after Islam Karimov, University str. 2, Tashkent 100095, Uzbekistan;
| | - Françoise Leriche
- Université Clermont Auvergne, INRA, VetAgro Sup, UMRF, F-63370 Lempdes, France;
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Gebreyowhans S, Zhang S, Pang X, Yang B, Wang T, Wu Z, Lu J, Lv J. Changes in texture, composition and sensory characteristics of Camembert cheese made from a mixture of goat milk and cow milk during ripening. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12699] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Solomon Gebreyowhans
- Key Laboratory of Agro‐Food Processing and Quality Control Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
- Tigray Agricultural Research Institute Mekelle Ethiopia
| | - Shuwen Zhang
- Key Laboratory of Agro‐Food Processing and Quality Control Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Xiaoyang Pang
- Key Laboratory of Agro‐Food Processing and Quality Control Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Baoyu Yang
- Key Laboratory of Agro‐Food Processing and Quality Control Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Tong Wang
- Key Laboratory of Agro‐Food Processing and Quality Control Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Zheng Wu
- Key Laboratory of Agro‐Food Processing and Quality Control Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Jing Lu
- Key Laboratory of Agro‐Food Processing and Quality Control Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Jiaping Lv
- Key Laboratory of Agro‐Food Processing and Quality Control Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
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10
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Seguel G, Keim JP, Vargas-Bello-Pérez E, Geldsetzer-Mendoza C, Ibáñez RA, Alvarado-Gilis C. Effect of forage brassicas in dairy cow diets on the fatty acid profile and sensory characteristics of Chanco and Ricotta cheeses. J Dairy Sci 2020; 103:228-241. [PMID: 31704005 DOI: 10.3168/jds.2019-17167] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Accepted: 09/21/2019] [Indexed: 11/19/2022]
Abstract
In humid temperate regions, forage turnip (Brassica rapa ssp. rapa) and forage rape (Brassica napus ssp. biennis) are common fodder crops used for dairy cattle during the summer season. However, there is little scientific information regarding the use of brassicas and their effect on the fatty acid (FA) profile in blood, milk, and milk products. The aim of this study was to evaluate the effect of forage brassica supplementation in dairy cows on the FA profile of blood plasma, milk, and cheese, and on the sensory characteristics of Chanco and Ricotta cheeses. Twelve multiparous dairy cows (Holstein Friesian) were housed and submitted to a 3 × 3 replicated (n = 3) Latin square design with 3 treatments (control, turnip, or rape) in 3 periods of 21 d each (14 d of diet adaptation and 7 d of measurements). The control diet consisted of 16.20 kg of grass silage (Lolium perenne), 2.25 kg of soybean bran, and 2.25 kg of commercial concentrate, all on a dry matter (DM) basis. In the treatments with forage brassicas, 24.15% of the total DM was replaced by turnip or rape; thus, they consisted of 12.25 kg of silage, 2.25 kg of soybean bran, 1.2 kg of concentrate, and 5 kg of turnip or rape (DM basis). A principal components analysis was performed on the results of the cheese sensory evaluation. Supplementation with turnip or rape modified the profile of FA in blood plasma and milk, increasing the saturated fraction, mainly short- and medium-chain FA, and decreasing the mono- and polyunsaturated FA. In the sensory evaluation, diet did not affect any of the 18 attributes evaluated. However, in the principal components analysis, cheeses made with milk from animals fed turnip and rape were differentiated by increased odor, flavor, spiciness, bitterness, and acidity. Overall, brassicas can be used as an alternative forage source with no negative effects on sensory characteristics of cheeses.
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Affiliation(s)
- Guillermo Seguel
- Escuela de Graduados, Facultad de Ciencias Agrarias, Universidad Austral de Chile, Valdivia, Chile 5110566
| | - Juan Pablo Keim
- Instituto de Producción Animal, Facultad de Ciencias Agrarias, Universidad Austral de Chile, Valdivia, Chile 5110566
| | - Einar Vargas-Bello-Pérez
- University of Copenhagen, Faculty of Health and Medical Sciences, Department of Veterinary and Animal Sciences, Grønnegårdsvej 3, DK-1870 Frederiksberg C, Denmark; Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, C. P. 6904411 Santiago, Chile
| | - Carolina Geldsetzer-Mendoza
- Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, C. P. 6904411 Santiago, Chile
| | - Rodrigo A Ibáñez
- Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, C. P. 6904411 Santiago, Chile; Wisconsin Center for Dairy Research, University of Wisconsin-Madison, Madison 53706
| | - Christian Alvarado-Gilis
- Instituto de Producción Animal, Facultad de Ciencias Agrarias, Universidad Austral de Chile, Valdivia, Chile 5110566.
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