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Zanon T, Franciosi E, Cologna N, Goss A, Mancini A, Gauly M. Alpine grazing management, breed and diet effects on coagulation properties, composition, and microbiota of dairy cow milk by commercial mountain based herds. J Dairy Sci 2024:S0022-0302(24)00913-5. [PMID: 38876212 DOI: 10.3168/jds.2023-24347] [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: 10/25/2023] [Accepted: 05/15/2024] [Indexed: 06/16/2024]
Abstract
Cow milk microbiota has received increased attention in recent years, not only because of its importance for human health but also because of its effect on the quality and technological properties of milk. Several studies, therefore, have investigated the effect of various production factors on the microbial composition of milk. However, most of the previous studies considered a limited number of animals from experimental or single farm, which could have biased the results. Therefore, this study aimed to understand the effect of different alpine production systems on the compositional and microbiological quality of milk, considering commercial herds with different feeding intensities and cattle breeds. The results obtained in this work indicated that the month/season of sampling (July for summer or February for winter) more than farm, breed and cow diet exerted significant effects on cow milk parameters and microbiota. In particular, significant differences were observed for urea content in milk between sampling seasons. Differences in milk fat were mainly related to breed specific effects. From a microbiological point of view, statistically significant differences were found in presumptive lactic acid bacteria counts. Based on a culture-independent method, milk obtained in February harbored the highest number of Firmicutes (e.g., Lactobacillus) and the lowest number of Actinobacteria (e.g., Corynebacterium). Moreover, bacterial richness and diversity were higher in July/summer during alpine pasture season indicating a significant effect of pasture feed on the growth of bacterial communities. The results of this study highlighted the effect of month/season mainly related to differences in feeding management (e.g., access to pasture during vegetation period, concentrates supplementation) on composition and microbiota in milk.
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Affiliation(s)
- Thomas Zanon
- Free University of Bolzano (Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy).
| | - Elena Franciosi
- Research and Innovation Centre, Edmund Mach Foundation, San Michele all'Adige, 38010 San Michele all'Adige (TN), Italy
| | - Nicola Cologna
- Trentingrana Consorzio dei Caseifici Sociali Trentini s.c.a., Via Bregenz 18, Trento, Italy
| | - Andrea Goss
- Trentingrana Consorzio dei Caseifici Sociali Trentini s.c.a., Via Bregenz 18, Trento, Italy
| | - Andrea Mancini
- Research and Innovation Centre, Edmund Mach Foundation, San Michele all'Adige, 38010 San Michele all'Adige (TN), Italy
| | - Matthias Gauly
- Free University of Bolzano (Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy)
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Di Trana A, Sabia E, Di Rosa AR, Addis M, Bellati M, Russo V, Dedola AS, Chiofalo V, Claps S, Di Gregorio P, Braghieri A. Caciocavallo Podolico Cheese, a Traditional Agri-Food Product of the Region of Basilicata, Italy: Comparison of the Cheese's Nutritional, Health and Organoleptic Properties at 6 and 12 Months of Ripening, and Its Digital Communication. Foods 2023; 12:4339. [PMID: 38231870 DOI: 10.3390/foods12234339] [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: 10/18/2023] [Revised: 11/26/2023] [Accepted: 11/27/2023] [Indexed: 01/19/2024] Open
Abstract
Traditional agri-food products (TAPs) are closely linked to the peculiarities of the territory of origin and are strategic tools for preserving culture and traditions; nutritional and organoleptic peculiarities also differentiate these products on the market. One such product is Caciocavallo Podolico Lucano (CPL), a stretched curd cheese made exclusively from raw milk from Podolian cows, reared under extensive conditions. The objective of this study was to characterise CPL and evaluate the effects of ripening (6 vs. 12 months) on the quality and organoleptic properties, using the technological "artificial senses" platform, of CPL produced and sold in the region of Basilicata, Italy. Additionally, this study represents the first analysis of cheese-related digital communication and trends online. The study found no significant differences between 6-month- and 12-month-ripened cheese, except for a slight increase in cholesterol levels in the latter. CPL aged for 6 and 12 months is naturally lactose-free, rich in bioactive components, and high in vitamin A and antioxidants and has a low PUFA-n6/n3 ratio. The "artificial sensory profile" was able to discriminate the organoleptic fingerprints of 6-month- and 12-month-ripened cheese. The application of a socio-semiotic methodology enabled us to identify the best drivers to create effective communication for this product. The researchers recommend focusing on creating a certification mark linked to the territory for future protection.
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Affiliation(s)
- Adriana Di Trana
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, 85100 Potenza, Italy
| | - Emilio Sabia
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, 85100 Potenza, Italy
| | - Ambra Rita Di Rosa
- Department of Veterinary Sciences, University of Messina, Viale Palatucci 13, 98168 Messina, Italy
| | | | - Mara Bellati
- Behavior and Brain Lab IULM, Center of Research on Neuromarketing, IULM University, 20143 Milano, Italy
| | - Vincenzo Russo
- Department of Business, Law, Economics and Consumer Behaviour "Carlo A. Ricciardi", IULM University, 20143 Milano, Italy
| | | | - Vincenzo Chiofalo
- Department of Veterinary Sciences, University of Messina, Viale Palatucci 13, 98168 Messina, Italy
| | - Salvatore Claps
- CREA Research Centre for Animal Production and Aquaculture, 85051 Bella, Italy
| | - Paola Di Gregorio
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, 85100 Potenza, Italy
| | - Ada Braghieri
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, 85100 Potenza, Italy
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Grille L, Escobar D, Méndez MN, Adrien MDL, Olazabal L, Rodríguez V, Pelaggio R, Chilibroste P, Meikle A, Damián JP. Different Conditions during Confinement in Pasture-Based Systems and Feeding Systems Affect the Fatty Acid Profile in the Milk and Cheese of Holstein Dairy Cows. Animals (Basel) 2023; 13:ani13081426. [PMID: 37106989 PMCID: PMC10135254 DOI: 10.3390/ani13081426] [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: 03/19/2023] [Revised: 04/18/2023] [Accepted: 04/20/2023] [Indexed: 04/29/2023] Open
Abstract
The diet of dairy cows influences the fatty acid (FA) profiles of their milk and cheese, but how these are affected by different conditions during confinement in a mixed system (MS:grazing + total mixed ration:TMR) is not known. The aim of this study was to compare the FAs of the milk and cheese from MS in a compost-bedded pack barns (CB-GRZ) versus an outdoor soil-bedded pen (OD-GRZ) during confinement, and with a confinement system (100%TMR) in a compost-bedded pack barns (CB-TMR). Individual milk samples (n = 12 cows/group), cheese, and pooled milk (MilkP) samples were collected. The saturated FA percentages in the milk and the omega 6/omega 3 ratio in the MilkP and cheese were greater for the CB-TMR (p < 0.0001), while the unsaturated and monounsaturated FA percentages in the milk were lower for the CB-TMR than the MS (p < 0.001). The milk n-3, C18:3, and conjugated linoleic acid percentages were lower for the CB-TMR than the MS (p < 0.001). The milk n-3 and C18:3 were higher for the CB-GRZ than the OD-GRZ (p < 0.01), but no differences were observed between the MS in the MilkP and cheese. In conclusion, CB-GRZ cows during confinement produced better quality milk compared to OD-GRZ cows. However, the FA profiles of the milk, MilkP, and cheese were affected to a greater extent by the feeding management than by the conditions during confinement.
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Affiliation(s)
- Lucía Grille
- Departamento de Ciencias Veterinarias y Agrarias, Facultad de Veterinaria, Cenur Litoral Norte Universidad de la República, Paysandú 60000, Uruguay
| | | | - Maria Noel Méndez
- Departamento de Producción Animal y Pasturas, Facultad de Agronomía, Universidad de la República, Paysandú 60000, Uruguay
| | - María de Lourdes Adrien
- Departamento de Ciencias Veterinarias y Agrarias, Facultad de Veterinaria, Cenur Litoral Norte Universidad de la República, Paysandú 60000, Uruguay
| | - Laura Olazabal
- Departamento de Desarrollo de Métodos Analíticos, Laboratorio Tecnológico del Uruguay (LATU), Montevideo 11500, Uruguay
| | - Víctor Rodríguez
- Departamento de Ciencias Veterinarias y Agrarias, Facultad de Veterinaria, Cenur Litoral Norte Universidad de la República, Paysandú 60000, Uruguay
| | | | - Pablo Chilibroste
- Departamento de Producción Animal y Pasturas, Facultad de Agronomía, Universidad de la República, Paysandú 60000, Uruguay
| | - Ana Meikle
- Laboratorio de Endocrinología y Metabolismo Animal, Facultad de Veterinaria, Universidad de la República, Montevideo 13000, Uruguay
| | - Juan Pablo Damián
- Departamento de Biociencias Veterinarias, Facultad de Veterinaria, Universidad de la República, Montevideo 13000, Uruguay
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Manzi P, Di Costanzo MG, Ritota M. Content and Nutritional Evaluation of Zinc in PDO and Traditional Italian Cheeses. Molecules 2021; 26:6300. [PMID: 34684881 PMCID: PMC8540438 DOI: 10.3390/molecules26206300] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 10/13/2021] [Accepted: 10/15/2021] [Indexed: 11/16/2022] Open
Abstract
Zinc is an essential mineral which plays a key role in several important biological processes in the human body. The determination of its level in food matrices can contribute to the food quality characterization and to the adequacy of the diet. Animal food products generally have a higher zinc content compared to vegetables. Among them, dairy products consumption can provide a great contribution to the zinc reference intakes. In this study, different Italian cheeses (38 Protected Denomination of Origin and 9 Traditional) were evaluated for their zinc content. Cow cheeses generally showed the highest zinc content (1.83-7.75 mg/100 g cheese), followed by sheep cheeses (1.34-3.69 mg/100 g), and cheeses from mixed milk (0.39-4.54 mg/100 g). The only cheese from buffalo milk (Mozzarella di Bufala Campana PDO) showed a zinc content of 2.14 mg/100 g. The great variability in the zinc content observed among the samples is the result of the influence of several factors, such as the feeding system, the species (cow, sheep, goat, and buffalo), and the cheese-making. Most of the samples resulted in a great contribution (>10%) to the zinc Daily Reference Intake set by EU (10 mg/day), with only two samples contributing to less than 4%.
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Affiliation(s)
- Pamela Manzi
- Consiglio per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria, Centro di Ricerca Alimenti e Nutrizione, Via Ardeatina 546, 00178 Rome, Italy; (M.G.D.C.); (M.R.)
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5
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Moscovici Joubran A, Pierce KM, Garvey N, Shalloo L, O'Callaghan TF. Invited review: A 2020 perspective on pasture-based dairy systems and products. J Dairy Sci 2021; 104:7364-7382. [PMID: 33865573 DOI: 10.3168/jds.2020-19776] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Accepted: 03/02/2021] [Indexed: 11/19/2022]
Abstract
Grazing pasture is the basis for dairy production systems in regions with temperate climates, such as in Ireland, New Zealand, parts of Australia, the United States, and Europe. Milk and dairy products from cows on pasture-based farms predominantly consuming fresh grazed grass (typically classified as "grass-fed" milk) have been previously shown to possess a different nutrient profile, with potential nutritional benefits, compared with conventional milk derived from total mixed ration. Moreover, pasture-based production systems are considered more environmentally and animal welfare friendly by consumers. As such, there is significant potential for market capitalization on grass-fed dairy products. As competition in this space increases, the regulations of what constitutes as grass-fed vary between different regions of the world. With this in mind, there is a need for clear and independently accredited grass-fed standards, defining the grass-fed criteria for labeling of products as such, subsequently increasing the clarity and confidence for the consumer. This review outlines the numerous effects of pasture production systems on dairy product composition, nutritional profile, and sustainability, and highlights potential future methods for authentication.
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Affiliation(s)
- Alice Moscovici Joubran
- Food For Health Ireland, University College Dublin, Dublin D04 V1W8, Ireland; School of Agriculture and Food Science, University College Dublin, Dublin D04 V1W8, Ireland
| | - Karina M Pierce
- Food For Health Ireland, University College Dublin, Dublin D04 V1W8, Ireland; School of Agriculture and Food Science, University College Dublin, Dublin D04 V1W8, Ireland
| | - Niamh Garvey
- Food For Health Ireland, University College Dublin, Dublin D04 V1W8, Ireland
| | - Laurence Shalloo
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork P61 C996, Ireland
| | - Tom F O'Callaghan
- Food For Health Ireland, University College Dublin, Dublin D04 V1W8, Ireland; Teagasc Food Research, Moorepark, Fermoy, Co. Cork P61 C996, Ireland; School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland.
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6
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The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine "Primosale" Cheese. Foods 2021; 10:foods10020461. [PMID: 33672473 PMCID: PMC7923417 DOI: 10.3390/foods10020461] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 02/15/2021] [Accepted: 02/16/2021] [Indexed: 12/18/2022] Open
Abstract
Fresh ovine "primosale" cheese was processed with the addition of grape pomace powder (GPP). Cheese making was performed using pasteurized ewes' milk and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190) inoculated individually. For each strain the control cheese (CCP) was not added with GPP, while the experimental cheese (ECP) was enriched with 1% (w/w) GPP. GPP did not influence the starter development that reached levels of 109 CFU/g in all final cheeses. The comparison of the bacterial isolates by randomly amplified polymorphic DNA (RAPD)-PCR showed the dominance of the added strains over indigenous milk bacteria resistant to pasteurization. GPP addition reduced fat content and determined an increase of protein and of secondary lipid oxidation. Sensory tests indicated that cheeses CCP94 and ECP94, produced with the strain Mise94, reached the best appreciation scores. Following in vitro simulated human digestion, bioaccessible fraction of ECP94 showed antioxidant capacity, evaluated as radical scavenging activity and inhibition of membrane lipid oxidation, significantly higher than that from CCP94, with promising increase in functional properties. Thus, the main hypothesis was accepted since the functional aspects of the final cheeses improved, confirming that GPP is relevant for sustainable nutrition by using winemaking by-products.
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Gaglio R, Restivo I, Barbera M, Barbaccia P, Ponte M, Tesoriere L, Bonanno A, Attanzio A, Di Grigoli A, Francesca N, Moschetti G, Settanni L. Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition. Antioxidants (Basel) 2021; 10:antiox10020306. [PMID: 33671122 PMCID: PMC7922181 DOI: 10.3390/antiox10020306] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 02/08/2021] [Accepted: 02/09/2021] [Indexed: 12/18/2022] Open
Abstract
An innovative ovine cheese enriched with red grape pomace powder (GPP) was produced to improve the functional properties of Vastedda cheese typology. Vastedda cheese making was performed adding GPP and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190). For each strain, 40 L of pasteurized ewe's milk was divided into two aliquots representing control and experimental trials. Control cheese (CC) production did not contain GPP, while the experimental cheese (EC) production was enriched with 1% (w/w) GPP. GPP did not slow down starter development and acid generation. Plate counts and randomly amplified polymorphic DNA (RAPD)-PCR analysis confirmed the dominance of the starters in all trials. The evolution of the physicochemical parameters showed that EC productions were characterized by lower fat content, higher protein content, and higher values of secondary lipid oxidation. Sensory evaluation indicated that the cheeses produced with the strain Mise94 were those more appreciated by the judges. Thus, the last cheeses were investigated for some functional aspects: GPP enrichment significantly increased antioxidant activity and lipoperoxyl radical scavenger capacity, confirming that grape polyphenol inclusion in cheese represents an optimal strategy for the valorization of ovine cheeses as well as winemaking industry by-products.
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Affiliation(s)
- Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
| | - Ignazio Restivo
- Dipartimento di Scienze e Tecnologie Biologiche, Chimiche e Farmaceutiche, Università degli Studi di Palermo, Via Archirafi 34, 90123 Palermo, Italy; (I.R.); (L.T.); (A.A.)
| | - Marcella Barbera
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
| | - Pietro Barbaccia
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
| | - Marialetizia Ponte
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
| | - Luisa Tesoriere
- Dipartimento di Scienze e Tecnologie Biologiche, Chimiche e Farmaceutiche, Università degli Studi di Palermo, Via Archirafi 34, 90123 Palermo, Italy; (I.R.); (L.T.); (A.A.)
| | - Adriana Bonanno
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
| | - Alessandro Attanzio
- Dipartimento di Scienze e Tecnologie Biologiche, Chimiche e Farmaceutiche, Università degli Studi di Palermo, Via Archirafi 34, 90123 Palermo, Italy; (I.R.); (L.T.); (A.A.)
| | - Antonino Di Grigoli
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
| | - Nicola Francesca
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
| | - Giancarlo Moschetti
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
- Correspondence: ; Tel.: +39-091-23896043; Fax: +39-091-6515531
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Frétin M, Martin B, Buchin S, Desserre B, Lavigne R, Tixier E, Cirié C, Bord C, Montel MC, Delbès C, Ferlay A. Milk fat composition modifies the texture and appearance of Cantal-type cheeses but not their flavor. J Dairy Sci 2019; 102:1131-1143. [DOI: 10.3168/jds.2018-15534] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Accepted: 10/29/2018] [Indexed: 11/19/2022]
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9
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Bernard L, Bonnet M, Delavaud C, Delosière M, Ferlay A, Fougère H, Graulet B. Milk Fat Globule in Ruminant: Major and Minor Compounds, Nutritional Regulation and Differences Among Species. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700039] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Laurence Bernard
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores; F-63122 Saint-Genès-Champanelle France
| | - Muriel Bonnet
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores; F-63122 Saint-Genès-Champanelle France
| | - Carole Delavaud
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores; F-63122 Saint-Genès-Champanelle France
| | - Mylène Delosière
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores; F-63122 Saint-Genès-Champanelle France
| | - Anne Ferlay
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores; F-63122 Saint-Genès-Champanelle France
| | - Hélène Fougère
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores; F-63122 Saint-Genès-Champanelle France
| | - Benoît Graulet
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores; F-63122 Saint-Genès-Champanelle France
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10
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Nájera AI, Bustamante MA, Albisu M, Valdivielso I, Amores G, Mandaluniz N, Arranz J, Barron LJR, de Renobales M. Fatty acids, vitamins and cholesterol content, and sensory properties of cheese made with milk from sheep fed rapeseed oilcake. J Dairy Sci 2017; 100:6962-6971. [PMID: 28734602 DOI: 10.3168/jds.2017-12588] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2017] [Accepted: 05/26/2017] [Indexed: 11/19/2022]
Abstract
The aim of the present study was to evaluate the influence of rapeseed oilcake used for feeding sheep on the content of fatty acids (FA), tocopherols, retinoids, and cholesterol of milk and cheese, and on the sensory properties of cheese. Indoor animal feeding (in winter) is the highest cost of production for cheesemakers, and the inclusion of locally produced rapeseed oilcake in the concentrate feed formulation can reduce the cost of cheese production, as long as the quality of the cheese is not altered. The experiment was carried out in March (mid lactation) with 72 Latxa sheep from an experimental farm located in the Basque Country (northern Spain). Two homogeneous groups of animals (n = 36) were set to receive each a different diet based on commercial or rapeseed concentrate, respectively, and forage (Festuca hay). Animal production parameters were individually recorded for each feeding group, whereas bulk milk from each group was used for cheesemaking trials. The rapeseed concentrate had higher amounts of unsaturated FA (mainly C18:1 cis isomers, C18:2 cis-9,cis-12 and C18:3 cis-9,cis-12,cis-15) and tocopherols than the commercial concentrate. The inclusion of rapeseed oilcake in the diet of dairy sheep did not compromise animal production parameters or milk gross composition. Bulk milk and cheese from sheep fed rapeseed concentrate showed higher content of unsaturated FA and tocopherols than those from sheep fed commercial concentrate. No differences were observed in the content of retinoid in milk and cheese between feeding groups, whereas the cholesterol content was slightly lower in cheese made with milk from sheep fed rapeseed concentrate. Thus, milk and cheese from sheep fed rapeseed concentrate had a healthier lipid profile. In addition, the inclusion of rapeseed oilcake in the diet of sheep did not change the typical sensory attributes of Protected Denomination of Origin Idiazabal cheese. Therefore, rapeseed concentrate could be a good local resource for feeding sheep to improve the nutritional quality of dairy products and to provide higher returns to farms.
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Affiliation(s)
- A I Nájera
- Lactiker Research Group, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain.
| | - M A Bustamante
- Lactiker Research Group, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - M Albisu
- Lactiker Research Group, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - I Valdivielso
- Lactiker Research Group, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - G Amores
- Lactiker Research Group, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - N Mandaluniz
- Neiker-Tecnalia, PO Box 46, 01080 Vitoria-Gasteiz, Spain
| | - J Arranz
- Neiker-Tecnalia, PO Box 46, 01080 Vitoria-Gasteiz, Spain
| | - L J R Barron
- Lactiker Research Group, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - M de Renobales
- Lactiker Research Group, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
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Marino VM, Schadt I. Stability of α-tocopherol, γ-tocopherol and β-carotene during ripening of pasta-filata cheese made from raw and pasteurised milk with different vitamin contents. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.12.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Revilla I, González-Martín MI, Vivar-Quintana AM, Blanco-López MA, Lobos-Ortega IA, Hernández-Hierro JM. Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy. J Dairy Sci 2016; 99:5074-5082. [PMID: 27085414 DOI: 10.3168/jds.2015-10564] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2015] [Accepted: 02/21/2016] [Indexed: 11/19/2022]
Abstract
In this study, we analyzed antioxidant capacity of 224 cheese samples prepared using 16 varied mixtures of milk from cows, ewes, and goats, in 2 manufacturing seasons (winter and summer), and over 6mo of ripening. Antioxidant capacity was evaluated using the spectrophotometric 2,2-azinobis(3-ethylenebenzothiazoline-6-sulfonic acid) (ABTS) method. Total antioxidant capacity was significantly correlated with season of manufacturing and time of ripening but not with animal species providing the milk. Moreover, statistically significant correlations between the total antioxidant capacity and retinol (r=0.399), fat percentage (r=0.308), protein percentage (r=0.366), K (r=0.385), Mg (r=0.312), Na (r=0.432), and P (0.272) were observed. We evaluated the use of near infrared spectroscopy technology, together with the use of a remote reflectance fiber-optic probe, to predict the antioxidant capacity of cheese samples. The model generated allowed us to predict antioxidant capacity in unknown cheeses of different compositions and ripening times.
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Affiliation(s)
- I Revilla
- Food Technology Area, University of Salamanca, E. P. S. de Zamora, Avda. Requejo 33, 49022, Zamora, Spain.
| | - M I González-Martín
- Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Chemistry, University of Salamanca, Plaza de la Merced s/n. 37008 Salamanca, Spain
| | - A M Vivar-Quintana
- Food Technology Area, University of Salamanca, E. P. S. de Zamora, Avda. Requejo 33, 49022, Zamora, Spain
| | - M A Blanco-López
- Food Technology Area, University of Salamanca, E. P. S. de Zamora, Avda. Requejo 33, 49022, Zamora, Spain
| | - I A Lobos-Ortega
- National Institute of Agriculture and Livestock Research Remehue, Carretera Panamericana Sur Km 8, Osorno, Chile 5290000
| | - J M Hernández-Hierro
- Food Color and Quality Laboratory, Department of Nutrition and Food Science, Universidad de Sevilla, Facultad de Farmacia, 41012 Sevilla, Spain
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Gore E, Mardon J, Guerinon D, Lebecque A. Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type. Int J Food Sci Nutr 2016; 67:412-21. [DOI: 10.3109/09637486.2016.1166188] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Ecaterina Gore
- VetAgro Sup – Campus agronomique de Clermont, CALITYSS, Europe Avenue, BP-35, Lempdes, France
| | - Julie Mardon
- VetAgro Sup – Campus agronomique de Clermont, CALITYSS, Europe Avenue, BP-35, Lempdes, France
| | - Delphine Guerinon
- VetAgro Sup – Campus agronomique de Clermont, CALITYSS, Europe Avenue, BP-35, Lempdes, France
| | - Annick Lebecque
- VetAgro Sup – Campus agronomique de Clermont, CALITYSS, Europe Avenue, BP-35, Lempdes, France
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Bocquel D, Marquis R, Dromard M, Salamin PA, Rey-Siggen J, Héritier J, Kosińska-Cagnazzo A, Andlauer W. Effect of flaxseed supplementation of dairy cows' forage on physicochemical characteristic of milk and Raclette cheese. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12235] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dimitri Bocquel
- Institute of Life Technologies; Chemin du Verney 1 CP 100 CH-1070 Puidoux Switzerland
| | - Raphaël Marquis
- Institute of Life Technologies; Chemin du Verney 1 CP 100 CH-1070 Puidoux Switzerland
| | - Michel Dromard
- UFA (Union des Fédérations Agricoles); Chemin du Verney 1 CP 100 CH-1070 Puidoux Switzerland
| | - Paul-André Salamin
- Institute of Systems Engineering; University of Applied Sciences and Arts Western Switzerland Valais (HES-SO Valais-Wallis); Route du Rawyl 47 CH-1950 Sion Switzerland
| | - Janine Rey-Siggen
- Institute of Life Technologies; Chemin du Verney 1 CP 100 CH-1070 Puidoux Switzerland
| | - Julien Héritier
- Institute of Life Technologies; Chemin du Verney 1 CP 100 CH-1070 Puidoux Switzerland
| | | | - Wilfried Andlauer
- Institute of Life Technologies; Chemin du Verney 1 CP 100 CH-1070 Puidoux Switzerland
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15
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Bergamaschi M, Aprea E, Betta E, Biasioli F, Cipolat-Gotet C, Cecchinato A, Bittante G, Gasperi F. Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses. J Dairy Sci 2015; 98:2183-96. [DOI: 10.3168/jds.2014-8807] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2014] [Accepted: 12/27/2014] [Indexed: 11/19/2022]
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16
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Montel MC, Buchin S, Mallet A, Delbes-Paus C, Vuitton DA, Desmasures N, Berthier F. Traditional cheeses: rich and diverse microbiota with associated benefits. Int J Food Microbiol 2014; 177:136-54. [PMID: 24642348 DOI: 10.1016/j.ijfoodmicro.2014.02.019] [Citation(s) in RCA: 356] [Impact Index Per Article: 35.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2013] [Revised: 02/17/2014] [Accepted: 02/22/2014] [Indexed: 11/26/2022]
Abstract
The risks and benefits of traditional cheeses, mainly raw milk cheeses, are rarely set out objectively, whence the recurrent confused debate over their pros and cons. This review starts by emphasizing the particularities of the microbiota in traditional cheeses. It then describes the sensory, hygiene, and possible health benefits associated with traditional cheeses. The microbial diversity underlying the benefits of raw milk cheese depends on both the milk microbiota and on traditional practices, including inoculation practices. Traditional know-how from farming to cheese processing helps to maintain both the richness of the microbiota in individual cheeses and the diversity between cheeses throughout processing. All in all more than 400 species of lactic acid bacteria, Gram and catalase-positive bacteria, Gram-negative bacteria, yeasts and moulds have been detected in raw milk. This biodiversity decreases in cheese cores, where a small number of lactic acid bacteria species are numerically dominant, but persists on the cheese surfaces, which harbour numerous species of bacteria, yeasts and moulds. Diversity between cheeses is due particularly to wide variations in the dynamics of the same species in different cheeses. Flavour is more intense and rich in raw milk cheeses than in processed ones. This is mainly because an abundant native microbiota can express in raw milk cheeses, which is not the case in cheeses made from pasteurized or microfiltered milk. Compared to commercial strains, indigenous lactic acid bacteria isolated from milk/cheese, and surface bacteria and yeasts isolated from traditional brines, were associated with more complex volatile profiles and higher scores for some sensorial attributes. The ability of traditional cheeses to combat pathogens is related more to native antipathogenic strains or microbial consortia than to natural non-microbial inhibitor(s) from milk. Quite different native microbiota can protect against Listeria monocytogenes in cheeses (in both core and surface) and on the wooden surfaces of traditional equipment. The inhibition seems to be associated with their qualitative and quantitative composition rather than with their degree of diversity. The inhibitory mechanisms are not well elucidated. Both cross-sectional and cohort studies have evidenced a strong association of raw-milk consumption with protection against allergic/atopic diseases; further studies are needed to determine whether such association extends to traditional raw-milk cheese consumption. In the future, the use of meta-omics methods should help to decipher how traditional cheese ecosystems form and function, opening the way to new methods of risk-benefit management from farm to ripened cheese.
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Affiliation(s)
| | - Solange Buchin
- INRA, UR342 Technologie et Analyses Laitières, F-39801 Poligny, France
| | - Adrien Mallet
- Normandie Univ, France; UNICAEN, ABTE, F-14032 Caen, France
| | - Céline Delbes-Paus
- INRA, Unité Recherches Fromagères, 20 Côte de Reyne, F-15000 Aurillac, France
| | - Dominique A Vuitton
- UNICAEN, ABTE, F-14032 Caen, France; EA3181/Université de Franche-Comté, 25030, Besançon, France
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Marino VM, Schadt I, Carpino S, Caccamo M, La Terra S, Guardiano C, Licitra G. Effect of Sicilian pasture feeding management on content of α-tocopherol and β-carotene in cow milk. J Dairy Sci 2013; 97:543-51. [PMID: 24210484 DOI: 10.3168/jds.2013-7005] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2013] [Accepted: 09/25/2013] [Indexed: 11/19/2022]
Abstract
This study was performed to evaluate α-tocopherol and β-carotene contents of pasture milk under ordinary Sicilian farming conditions. Fourteen dairy farms were allocated into 2 balanced groups on the basis of cultivated (CULT) or spontaneous (SPO) pasture type feeding. Bulk milk per farm was collected 4 times from February through April at 3-wk intervals. Pasture botanical and diet composition, diet nutritional quality, milk yield and composition were estimated each time. Pasture intake levels were calculated based on feed analyses, hay and concentrate amounts fed, and milk yield and chemical composition. According to pasture intake, the farms were split into low pasture intake (LPI; <29.5% of dry matter) and high pasture intake (HPI; >29.5% of dry matter) groups. Milk samples per farm were analyzed for α-tocopherol and β-carotene contents by HPLC. The SPO group had higher levels of α-tocopherol and β-carotene in milk (0.7 and 0.3 mg/L, respectively) and milk fat (19.0 and 7.5 mg/kg fat, respectively) compared with the CULT group in milk (0.5 and 0.2 mg/L, respectively) and milk fat (14.6 and 4.9 mg/kg, respectively). High pasture intake compared with LPI increased α-tocopherol in milk fat (18.0 and 16.0 mg/kg of fat, respectively). However, only in the SPO (not in CULT), HPI compared with LPI increased milk α-tocopherol (0.8 vs. 0.6 mg/L, respectively), milk β-carotene (0.3 vs. 0.2 mg/L, respectively), and milk fat β-carotene (8.4 vs. 6.6 mg/kg, respectively). Results may be related to the different botanical composition of the respective pasture types and pasture intake. Spontaneous pasture compared with CULT contained a higher mass proportion of Asteraceae, Fabaceae, Cruciferae, Euphorbiaceae, and Malvaceae plants. Milk and milk fat α-tocopherol levels were higher on test-days (TD)-1, TD-2, and TD-4 compared with TD-3. For HPI farms, milk fat β-carotene content was higher on the first 2 TD compared with the last 2 TD. These differences could be related to plant biological stage. On Sicilian dairy farms, the highest milk α-tocopherol and β-carotene contents may be obtained feeding high levels of SPO pasture in the spring.
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Affiliation(s)
- V M Marino
- Consorzio di Ricerca Lattiero Casearia (CoRFiLaC), 97100 Ragusa, Sicilia, Italy.
| | - I Schadt
- Consorzio di Ricerca Lattiero Casearia (CoRFiLaC), 97100 Ragusa, Sicilia, Italy
| | - S Carpino
- Consorzio di Ricerca Lattiero Casearia (CoRFiLaC), 97100 Ragusa, Sicilia, Italy
| | - M Caccamo
- Consorzio di Ricerca Lattiero Casearia (CoRFiLaC), 97100 Ragusa, Sicilia, Italy
| | - S La Terra
- Consorzio di Ricerca Lattiero Casearia (CoRFiLaC), 97100 Ragusa, Sicilia, Italy
| | - C Guardiano
- Consorzio di Ricerca Lattiero Casearia (CoRFiLaC), 97100 Ragusa, Sicilia, Italy
| | - G Licitra
- Consorzio di Ricerca Lattiero Casearia (CoRFiLaC), 97100 Ragusa, Sicilia, Italy; Dipartimento di Scienze delle Produzioni Agrarie e Alimentari (DISPA), Agriculture Faculty, Catania University, 95123 Catania, Sicilia, Italy
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18
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Borreani G, Coppa M, Revello-Chion A, Comino L, Giaccone D, Ferlay A, Tabacco E. Effect of different feeding strategies in intensive dairy farming systems on milk fatty acid profiles, and implications on feeding costs in Italy. J Dairy Sci 2013; 96:6840-6855. [DOI: 10.3168/jds.2013-6710] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2013] [Accepted: 07/08/2013] [Indexed: 11/19/2022]
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19
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Using visible or near infrared spectroscopy (NIRS) on cheese to authenticate cow feeding regimes. Food Chem 2013; 141:209-14. [DOI: 10.1016/j.foodchem.2013.02.086] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2011] [Revised: 02/20/2013] [Accepted: 02/23/2013] [Indexed: 11/17/2022]
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20
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Effect of rearing system (mountain pasture vs. indoor) of Simmental cows on milk composition and Montasio cheese characteristics. J DAIRY RES 2013; 80:390-9. [PMID: 23886297 DOI: 10.1017/s0022029913000344] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Dairy cattle in the Alps are traditionally maintained on high altitude pastures during summer. In recent decades, however, many farmers prefer to maintain the cows always indoor with a hay-based diet. Many authors have shown that the forage type is able to modify the characteristics of milk and cheese. Recently the product specification of PDO Montasio allowed differentiation between mountain cheeses and other products. Aim of this trial is to study the effect of rearing system on the characteristics of milk and cheese produced in this context. One hundred and twenty Simmental dairy cows were considered, 60 grazed on high altitude pasture, and 60 kept indoor and fed a hay-based diet. Cheese production was repeated in two periods (early July and late August) and ripened two and six months. Pasture-derived milk and cheese presented higher fat and lower protein content than hay-derived ones. Rearing systems also affected cheese colour. Textural parameters, hardness, gumminess and chewiness were found to be higher in pasture-derived cheese. In addition, it showed lower level of total saturated fatty acids, and higher level of mono and polyunsaturated fatty acids than hay-derived cheeses. Consumers perceived the difference of cheeses in terms of colour and holes, but they express a similar overall liking. More limited effects of period and ripening time were observed.
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21
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Coppa M, Ferlay A, Chassaing C, Agabriel C, Glasser F, Chilliard Y, Borreani G, Barcarolo R, Baars T, Kusche D, Harstad OM, Verbič J, Golecký J, Martin B. Prediction of bulk milk fatty acid composition based on farming practices collected through on-farm surveys. J Dairy Sci 2013; 96:4197-211. [PMID: 23664341 DOI: 10.3168/jds.2012-6379] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2012] [Accepted: 03/22/2013] [Indexed: 11/19/2022]
Abstract
The aim of this study was to predict the fatty acid (FA) composition of bulk milk using data describing farming practices collected via on-farm surveys. The FA composition of 1,248 bulk cow milk samples and the related farming practices were collected from 20 experiments led in 10 different European countries at 44°N to 60°N latitude and sea level to 2,000 m altitude. Farming practice-based FA predictions [coefficient of determination (R(2)) >0.50] were good for C16:0, C17:0, saturated FA, polyunsaturated FA, and odd-chain FA, and very good (R(2) ≥0.60) for trans-11 C18:1, trans-10 + trans-11 C18:1, cis-9,trans-11 conjugated linoleic acid, total trans FA, C18:3n-3, n-6:n-3 ratio, and branched-chain FA. Fatty acids were predicted by cow diet composition and by the altitude at which milk was produced, whereas animal-related factors (i.e., lactation stage, breed, milk yield, and proportion of primiparous cows in the herd) were not significant in any of the models. Proportion of fresh herbage in the cow diet was the main predictor, with the highest effect in almost all FA models. However, models built solely on conserved forage-derived samples gave good predictions for odd-chain FA, branched-chain FA, trans-10 C18:1 and C18:3n-3 (R(2) ≥0.46, 0.54, 0.52, and 0.70, respectively). These prediction models could offer farmers a valuable tool to help improve the nutritional quality of the milk they produce.
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Affiliation(s)
- M Coppa
- INRA, UMR 1213 Herbivores, F-63122 Saint-Genès-Champanelle, France.
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22
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Menaa F, Menaa A, Menaa B, Tréton J. Trans-fatty acids, dangerous bonds for health? A background review paper of their use, consumption, health implications and regulation in France. Eur J Nutr 2012; 52:1289-302. [PMID: 23269652 DOI: 10.1007/s00394-012-0484-4] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2012] [Accepted: 12/09/2012] [Indexed: 01/05/2023]
Abstract
INTRODUCTION Trans-fatty acids (TFAs) can be produced either from bio-hydrogenation in the rumen of ruminants or by industrial hydrogenation. While most of TFAs' effects from ruminants are poorly established, there is increasing evidence that high content of industrial TFAs may cause deleterious effects on human health and life span. MATERIAL AND METHODS Indeed, several epidemiological and experimental studies strongly suggest that high content of most TFA isomers could represent a higher risk of developing cardiovascular diseases by a mechanism that lowers the "good HDL cholesterol" and raises the "bad LDL cholesterol." RESULTS With respect to the general precautionary principle and considering the existence of an international policy consensus regarding the need for public health action, some industrialized countries, such as France, are still not sufficiently involved in preventive strategies that aim to efficiently reduce TFAs content and TFAs consumption and produce alternative healthier fat sources. CONCLUSION In this manuscript, we provide an overview about TFAs origins, their use and consumption among French population. We also discuss their potential human health implications as well as the preventive and regulatory measures undertaken in France.
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Affiliation(s)
- Farid Menaa
- Department of Food Sciences and Technology, Fluorotronics Inc., 2453 Cades Way, San Diego, CA 92081, USA.
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23
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Coppa M, Martin B, Agabriel C, Chassaing C, Sibra C, Constant I, Graulet B, Andueza D. Authentication of cow feeding and geographic origin on milk using visible and near-infrared spectroscopy. J Dairy Sci 2012; 95:5544-51. [DOI: 10.3168/jds.2011-5272] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2011] [Accepted: 06/21/2012] [Indexed: 11/19/2022]
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24
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Sickel H, Bilger W, Ohlson M. High levels of α-tocopherol in Norwegian alpine grazing plants. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7573-7580. [PMID: 22775115 DOI: 10.1021/jf301756j] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Antioxidants prevent oxidation of fatty acids in milk and meat. In the present study, the content of tocopherol antioxidants (vitamin E) in vegetative and reproductive parts of 22 grazing plants was estimated in two alpine areas used for summer farming. The overall mean content of α-tocopherol was 135 ± 34 μg g(-1) DW, and grasses had much lower content (28 ± 11 μg g(-1) DW) than herbs (215 ± 94 μg g(-1) DW), sedges (186 ± 78 μg g(-1) DW), and woody species (178 ± 52 μg g(-1) DW). Highest and lowest species-specific levels were 649 ± 91 and 2 ± 1 μg g(-1) DW, respectively. Plants from light and shady habitats did not differ in their α-tocopherol content, which was idiosyncratic as indicated by significant interactions between species, sampling occasion, site, and tissue type. Our results show that alpine ranges provide fodder with high levels of α-tocopherol.
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Affiliation(s)
- Hanne Sickel
- Bioforsk - Norwegian Institute for Agricultural and Environmental Research, NO-2940 Heggenes, Norway.
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25
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Marino VM, Schadt I, La Terra S, Manenti M, Caccamo M, Licitra G, Carpino S. Influence of season and pasture feeding on the content of α-tocopherol and β-carotene in milk from Holstein, Brown Swiss and Modicana cows in Sicily. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0069-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Xu L, Deng DH, Cai CB, Yang HW. Automatic discrimination of the geographical origins of milks by excitation-emission fluorescence spectrometry and chemometrics. JOURNAL OF AUTOMATED METHODS & MANAGEMENT IN CHEMISTRY 2011; 2011:323196. [PMID: 21904469 PMCID: PMC3166562 DOI: 10.1155/2011/323196] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/20/2011] [Accepted: 06/13/2011] [Indexed: 05/31/2023]
Abstract
This paper presents the automatic discrimination of geographical origins of milks from Western Yunnan Plateau areas and eastern China by excitation-emission fluorescence spectrometry and chemometrics. Genuine plateau milks (n = 60) and milks from eastern China (n = 89) are scanned in the regions of 180-300 nm for excitation and 200-800 nm for emission. Different options of data analysis are investigated and compared in terms of their performance in discriminating milks of different geographical origins: (1) two-way partial least squares discriminant analysis (PLSDA) based on excitation and emission spectra, respectively; (2) two-way PLSDA based on fusion of excitation and emission spectra; (3) three-way PLSDA based on excitation-emission matrix spectra. The two-way PLSDA methods with excitation spectra, emission spectra, and fusion of excitation and emission spectra correctly classify 91.3%, 88.6%, and 95.3% of the milk samples, respectively; while the total accuracy of three-way PLSDA is 96.0%. The results demonstrate the two-way data combining excitation and emission spectra are sufficient to characterize and identify the plateau milks. Considering both model accuracy and the analytical time required, two-way PLS-DA with fusion of excitation and emission spectra is recommended as a reliable and quick method to discriminate plateau milks from ordinary milks.
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Affiliation(s)
- Lu Xu
- College of Chemistry and Chemical Engineering, Anyang Normal University, Anyang 455002, Henan Province, China
| | - De-Hua Deng
- College of Chemistry and Chemical Engineering, Anyang Normal University, Anyang 455002, Henan Province, China
| | - Chen-Bo Cai
- Department of Chemistry and Life Science, Chuxiong Normal University, Chuxiong 675000, China
| | - Hong-Wei Yang
- Department of Chemistry and Life Science, Chuxiong Normal University, Chuxiong 675000, China
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González-Martín I, Hernández-Hierro J, Revilla I, Vivar-Quintana A, Lobos Ortega I. The mineral composition (Ca, P, Mg, K, Na) in cheeses (cow’s, ewe’s and goat’s) with different ripening times using near infrared spectroscopy with a fibre-optic probe. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.12.114] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Grass-based ruminant production methods and human bioconversion of vaccenic acid with estimations of maximal dietary intake of conjugated linoleic acids. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2010.01.008] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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30
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Cornu A, Rabiau N, Kondjoyan N, Verdier-Metz I, Pradel P, Tournayre P, Berdagué J, Martin B. Odour-active compound profiles in Cantal-type cheese: Effect of cow diet, milk pasteurization and cheese ripening. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2009.04.008] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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31
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Bovolenta S, Corazzin M, Saccà E, Gasperi F, Biasioli F, Ventura W. Performance and cheese quality of Brown cows grazing on mountain pasture fed two different levels of supplementation. Livest Sci 2009. [DOI: 10.1016/j.livsci.2008.12.009] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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32
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Do milking practices influence the bacterial diversity of raw milk? Food Microbiol 2009; 26:305-10. [DOI: 10.1016/j.fm.2008.12.005] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2008] [Revised: 12/11/2008] [Accepted: 12/21/2008] [Indexed: 11/17/2022]
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33
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Agabriel C, Cornu A, Journal C, Sibra C, Grolier P, Martin B. Tanker milk variability according to farm feeding practices: vitamins A and E, carotenoids, color, and terpenoids. J Dairy Sci 2008; 90:4884-96. [PMID: 17881712 DOI: 10.3168/jds.2007-0171] [Citation(s) in RCA: 79] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The aim of this work was to study the variability in the composition of bulk milk mixtures of fat-soluble compounds (vitamins A and E, carotenoids, and terpenoids) and assess the links with milk production conditions. Milk from 10 collection trips in the French department of the Haute-Loire (10 to 36 herds per trip) was sampled in the tanker twice during the winter period and 3 times during the grazing season. The collection trips differed in their altitude (440 to 1,150 m) and the forage system (grass or based on corn silage). Vitamins A and E, carotenoids, and terpenoids of the 50 tanker loads of milk were analyzed. Data of milk production conditions in the 204 farms made it possible to constitute indicators for the collection trip and to define 50 mean herds. The relationships between mean herd characteristics (breed, stage of lactation, and feed) and milk characteristics were investigated. The constituents of tanker loads of milk were comparable to those observed in milk produced by groups of animals receiving contrasting diets (rich in concentrate or corn silage vs. pasture). The characteristics of the milk differed according to the period; those produced at grazing were more yellow (1.02 +/- 0.4; mean of difference) and richer in beta-carotene, lutein, vitamin E (2.0 +/- 1.2, 0.23 +/- 0.12, and 6.1 +/- 5.0 mug/g of fat, respectively), and sesquiterpenes (2.7 +/- 2.5) than winter. The variations observed for beta-carotene, lutein, and vitamin E were linked to the proportion of grazed grass or grass silage in the forage (r = 0.66, 0.69, and 0.51, respectively), unlike the vitamin A content. During grazing, 20 of the 32 terpenoids identified were associated with the proportion of permanent grassland available for grazing or cut. These results show that feeding is an effective way to modify the quality of dairy products, even in the case of bulk tank milk mixtures. Dairy plants could market different milks, which would contain specific compositions.
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Affiliation(s)
- C Agabriel
- Enita Clermont, Unité Elevage et Production des Ruminants, 63370 Lempdes, France.
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Lucas A, Andueza D, Rock E, Martin B. Prediction of dry matter, fat, pH, vitamins, minerals, carotenoids, total antioxidant capacity, and color in fresh and freeze-dried cheeses by visible-near-infrared reflectance spectroscopy. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:6801-6808. [PMID: 18646761 DOI: 10.1021/jf800615a] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Visible-near-infrared reflectance spectroscopy was used to predict dry matter, fat, pH, retinol, alpha-tocopherol, beta-carotene, xanthophylls, sodium chloride, calcium, potassium, magnesium, zinc, total antioxidant capacity, brightness, redness, and yellowness in both fresh and freeze-dried cheeses. A total of 445 cheeses of four cheese varieties were investigated. Composition of samples was analyzed by reference methods. Samples were scanned (400-2500 nm) and predictive equations were developed using modified partial least-squares with both cross-validation and external validation. Coefficient of determination (R(2)) and residual predictive deviation (RPD) in external validation were satisfactory for dry matter (0.97; 5.99), fat (0.90; 3.22), beta-carotene (0.92; 3.43), sodium chloride (0.89; 2.94), calcium (0.95; 4.62), Zinc (0.93; 3.75), brightness (0.96; 4.88), redness (0.96; 5.23), and yellowness (0.93; 3.73) in fresh cheeses. Poor predictions were obtained for pH, retinol, alpha-tocopherol, xanthophylls, potassium, magnesium, and total antioxidant capacity (R(2) < 0.81; RPD < 3).
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Affiliation(s)
- Anthony Lucas
- Unite de Recherches sur les Herbivores, Institut National de la Recherche Agronomique, 63122 Saint-Genes Champanelle, France
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Ferlay A, Agabriel C, Sibra C, Journal C, Martin B, Chilliard Y. Tanker milk variability in fatty acids according to farm feeding and husbandry practices in a French semi-mountain area. ACTA ACUST UNITED AC 2008. [DOI: 10.1051/dst:2007013] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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Lucas A, Rock E, Agabriel C, Chilliard Y, Coulon J. Relationships between animal species (cow versus goat) and some nutritional constituents in raw milk farmhouse cheeses. Small Rumin Res 2008. [DOI: 10.1016/j.smallrumres.2007.03.011] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Lucas A, Coulon J, Agabriel C, Chilliard Y, Rock E. Relationships between the conditions of goat's milk production and the contents of some components of nutritional interest in Rocamadour cheese. Small Rumin Res 2008. [DOI: 10.1016/j.smallrumres.2007.04.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Engel E, Ferlay A, Cornu A, Chilliard Y, Agabriel C, Bielicki G, Martin B. Relevance of isotopic and molecular biomarkers for the authentication of milk according to production zone and type of feeding of the cow. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:9099-108. [PMID: 17907776 DOI: 10.1021/jf0714620] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
The first objective of the present paper was to assess the potential of both isotopic ( (18)O/ (16)O in milk water) and molecular biomarkers (terpenes, fatty acids, carotenoids, and vitamins) and milk color to discriminate the production zone (lowland or upland areas) from which 49 tanker bulk milks were collected over one year from a total of 204 farms. The milk water (18)O enrichment was higher in lowland (<500 m altitude) than in upland (>700 m altitude), but the delta (18)O values failed to discriminate systematically the production zone at the scale of the year because of its high variability related to the sampling period. In contrast with vitamins A and E, carotenoids, and milk color measurements, terpenes and fatty acids were confirmed to be relevant tracers of the production zone. The milk compounds with the strongest discriminative potential were fatty acids, which were determined by high-resolution gas chromatography. The calculation of fatty acid ratios, which permits the limitation of using fatty acid relative quantity expressed in percentage of total fatty acids to be overcome, was shown to be particularly relevant in discriminating upland from lowland milk ratios. The selection of two pairs of ratios, namely, iso-C17:0/C18:3 n-3 and iso-C15:0/iso-C14:0, enabled the authentication of 100% of the highland versus lowland milks whatever the season. The second objective was to evaluate the relevance of fatty acid composition to discriminate milks according to the proportion of corn silage in the diets of dairy cows. The selection of two fatty acids ratios, namely, trans11 cis15-C18:2/trans11-C18:1 and cis9-C16:1/iso-C16:0, enabled the correct classification of 100% of the milk samples according to the proportion of corn silage in the basic fodder rations (<25% vs >30%). The relationship between the milk production zone and the type of forage fed to the cows is discussed.
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Affiliation(s)
- Erwan Engel
- INRA UR370 Qualité des Produits Animaux, 63122 Saint-Genès-Champanelle, France.
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Chilliard Y, Glasser F, Ferlay A, Bernard L, Rouel J, Doreau M. Diet, rumen biohydrogenation and nutritional quality of cow and goat milk fat. EUR J LIPID SCI TECH 2007. [DOI: 10.1002/ejlt.200700080] [Citation(s) in RCA: 570] [Impact Index Per Article: 33.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Nozière P, Graulet B, Lucas A, Martin B, Grolier P, Doreau M. Carotenoids for ruminants: From forages to dairy products. Anim Feed Sci Technol 2006. [DOI: 10.1016/j.anifeedsci.2006.06.018] [Citation(s) in RCA: 281] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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