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Garzón A, Perea JM, Angón E, Ryan EG, Keane OM, Caballero-Villalobos J. Exploring Interrelationships between Colour, Composition, and Coagulation Traits of Milk from Cows, Goats, and Sheep. Foods 2024; 13:610. [PMID: 38397587 PMCID: PMC10887686 DOI: 10.3390/foods13040610] [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: 02/02/2024] [Revised: 02/12/2024] [Accepted: 02/15/2024] [Indexed: 02/25/2024] Open
Abstract
This study explores the interrelationships between the composition, coagulation, and colour of sheep, goat, and cow milk to identify their similarities and differences and to assess whether the relationships between the variables are common to all species or whether they emerge from species-specific relationships. For this purpose, 2400 individual milk samples were analysed. The differences and similarities between the species were determined using discriminant analysis and cluster analysis. The results show a clear differentiation between species. Sheep milk stands out for its cheesemaking capacity and shows similarities with goat milk in composition and coagulation. Nonetheless, colorimetry highlights a greater similarity between sheep and cow milk. Composition and colorimetry were more discriminating than coagulation, and the variables that differed the most were fat, protein, curd yield, lightness, and red-green balance. Using canonical correlation, the interrelationships between the different sets of variables were explored, revealing patterns of common variation and species-specific relationships. Colorimetric variables were closely related to milk solids in all species, while in sheep milk, an inverse relationship with lactose was also identified. Furthermore, a strong relationship was revealed for all species between colour and curd yield. This could be modelled and applied to estimate the technological value of milk, proving colorimetry as a useful tool for the dairy industry.
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Affiliation(s)
- Ana Garzón
- Department of Animal Production, University of Córdoba, 14071 Córdoba, Spain; (A.G.); (J.M.P.); (E.A.)
| | - José M. Perea
- Department of Animal Production, University of Córdoba, 14071 Córdoba, Spain; (A.G.); (J.M.P.); (E.A.)
| | - Elena Angón
- Department of Animal Production, University of Córdoba, 14071 Córdoba, Spain; (A.G.); (J.M.P.); (E.A.)
| | - Eoin G. Ryan
- Section of Herd Health and Animal Husbandry, School of Veterinary Medicine, University College Dublin, D04 V1W8 Belfield, Ireland;
| | - Orla M. Keane
- Teagasc Animal & Bioscience Research Department, Grange, C15 PW93 Dunsany, Co. Meath, Ireland;
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2
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Pappa EC, Kondyli E, Pappas AC, Giamouri E, Sarri A, Mavrommatis A, Zoidis E, Papalamprou L, Simitzis P, Goliomytis M, Tsiplakou E, Georgiou CA. Compositional Differences of Greek Cheeses of Limited Production. Foods 2023; 12:2426. [PMID: 37372637 DOI: 10.3390/foods12122426] [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: 05/29/2023] [Revised: 06/15/2023] [Accepted: 06/18/2023] [Indexed: 06/29/2023] Open
Abstract
Greece has a long tradition in cheesemaking, with 22 cheeses registered as protected designation of origin (PDO), 1 as protected geographical indication (PGI), and 1 applied for PGI. Several other cheeses are produced locally without any registration, which significantly contribute to the local economy. The present study investigated the composition (moisture, fat, salt, ash, and protein content), color parameters, and oxidative stability of cheeses that do not have a PDO/PGI certification, purchased from a Greek market. Milk and cheese types were correctly assigned for 62.8 and 82.1 % of samples, respectively, through discriminant analysis. The most important factors for milk type discrimination were L, a and b color attributes, salt, ash, fat-in-dry-matter, moisture-in-non-fat-substance, salt-in-moisture, and malondialdehyde contents, whereas a and b, and moisture, ash, fat, moisture-in-non-fat substance contents, and pH were the most influential characteristics for sample discrimination according to cheese type. A plausible explanation may be the differences in milk chemical composition between three animal species, namely cows, sheep, and goats and for the manufacture procedure and ripening. This is the very first report on the proximate analysis of these, largely ignored, chesses aiming to simulate interest for further study and production valorization.
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Affiliation(s)
- Eleni C Pappa
- Dairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DIMITRA, Ethnikis Antistaseos 3, Katsikas, 45221 Ioannina, Greece
| | - Efthymia Kondyli
- Dairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DIMITRA, Ethnikis Antistaseos 3, Katsikas, 45221 Ioannina, Greece
| | - Athanasios C Pappas
- Laboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
| | - Elisavet Giamouri
- Laboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
| | - Aikaterini Sarri
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Alexandros Mavrommatis
- Laboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
| | - Evangelos Zoidis
- Laboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
| | - Lida Papalamprou
- Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
- FoodomicsGR Research Infrastructure, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Panagiotis Simitzis
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Michael Goliomytis
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Eleni Tsiplakou
- Laboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
| | - Constantinos A Georgiou
- Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
- FoodomicsGR Research Infrastructure, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
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3
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Pillai A, Albersheim S, Niknafs N, Maugo B, Rasmussen B, Lam M, Grewal G, Albert A, Elango R. Human Milk Calorie Guide: A Novel Color-Based Tool to Estimate the Calorie Content of Human Milk for Preterm Infants. Nutrients 2023; 15:nu15081866. [PMID: 37111084 PMCID: PMC10146985 DOI: 10.3390/nu15081866] [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: 03/14/2023] [Revised: 04/10/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
Fixed-dose fortification of human milk (HM) is insufficient to meet the nutrient requirements of preterm infants. Commercial human milk analyzers (HMA) to individually fortify HM are unavailable in most centers. We describe the development and validation of a bedside color-based tool called the 'human milk calorie guide'(HMCG) for differentiating low-calorie HM using commercial HMA as the gold standard. Mothers of preterm babies (birth weight ≤ 1500 g or gestation ≤ 34 weeks) were enrolled. The final color tool had nine color shades arranged as three rows of three shades each (rows A, B, and C). We hypothesized that calorie values for HM samples would increase with increasing 'yellowness' predictably from row A to C. One hundred thirty-one mother's own milk (MOM) and 136 donor human milk (DHM) samples (total n = 267) were color matched and analyzed for macronutrients. The HMCG tool performed best in DHM samples for predicting lower calories (<55 kcal/dL) (AUC 0.87 for category A DHM) with modest accuracy for >70 kcal/dL (AUC 0.77 for category C DHM). For MOM, its diagnostic performance was poor. The tool showed good inter-rater reliability (Krippendorff's alpha = 0.80). The HMCG was reliable in predicting lower calorie ranges for DHM and has the potential for improving donor HM fortification practices.
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Affiliation(s)
- Anish Pillai
- Division of Neonatal-Perinatal Medicine, British Columbia Women's Hospital and Health Centre, University of British Columbia, Vancouver, BC V6H 3N1, Canada
- Department of Neonatology, Surya Hospitals, Mumbai 400054, India
- British Columbia Children's Hospital Research Institute, Vancouver, BC V5Z 4H4, Canada
| | - Susan Albersheim
- Division of Neonatal-Perinatal Medicine, British Columbia Women's Hospital and Health Centre, University of British Columbia, Vancouver, BC V6H 3N1, Canada
- British Columbia Children's Hospital Research Institute, Vancouver, BC V5Z 4H4, Canada
| | - Nikoo Niknafs
- Division of Neonatal-Perinatal Medicine, British Columbia Women's Hospital and Health Centre, University of British Columbia, Vancouver, BC V6H 3N1, Canada
| | - Brian Maugo
- Division of Neonatal-Perinatal Medicine, British Columbia Women's Hospital and Health Centre, University of British Columbia, Vancouver, BC V6H 3N1, Canada
- Department of Pediatrics and Child Health, University of Nairobi, Nairobi 00100, Kenya
| | - Betina Rasmussen
- British Columbia Children's Hospital Research Institute, Vancouver, BC V5Z 4H4, Canada
| | - Mei Lam
- Division of Neonatal-Perinatal Medicine, British Columbia Women's Hospital and Health Centre, University of British Columbia, Vancouver, BC V6H 3N1, Canada
- British Columbia Children's Hospital Research Institute, Vancouver, BC V5Z 4H4, Canada
| | - Gurpreet Grewal
- Division of Neonatal-Perinatal Medicine, British Columbia Women's Hospital and Health Centre, University of British Columbia, Vancouver, BC V6H 3N1, Canada
| | - Arianne Albert
- Women's Health Research Institute, British Columbia Women's Hospital and Health Centre, University of British Columbia, Vancouver, BC V6H 3N1, Canada
| | - Rajavel Elango
- Division of Neonatal-Perinatal Medicine, British Columbia Women's Hospital and Health Centre, University of British Columbia, Vancouver, BC V6H 3N1, Canada
- British Columbia Children's Hospital Research Institute, Vancouver, BC V5Z 4H4, Canada
- Department of Pediatrics, University of British Columbia, Vancouver, BC V5Z 3V4, Canada
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4
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Xi Y, Zhao T, Liu R, Song F, Deng J, Ai N. Assessing Sensory Attributes and Properties of Infant Formula Milk Powder Driving Consumers' Preference. Foods 2023; 12:foods12050997. [PMID: 36900514 PMCID: PMC10000600 DOI: 10.3390/foods12050997] [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: 02/07/2023] [Revised: 02/18/2023] [Accepted: 02/24/2023] [Indexed: 03/03/2023] Open
Abstract
Infant formula milk powder (IFMP) is an excellent substitute for breast milk. It is known that the composition of maternal food during pregnancy and lactation and exposure level to food during infancy highly influence taste development in early infancy. However, little is known about the sensory aspects of infant formula. Herein, the sensory characteristics of 14 brands of infant formula segment 1 marketed in China were evaluated, and differences in preferences for IFMPs were determined. Descriptive sensory analysis was performed by well-trained panelists to determine the sensory characteristics of evaluated IFMPs. The brands S1 and S3 had significantly lower astringency and fishy flavor compared to the other brands. Moreover, it was found that S6, S7 and S12 had lower milk flavor scores but higher butter scores. Furthermore, internal preference mapping revealed that the attributes fatty flavor, aftertaste, saltiness, astringency, fishy flavor and sourness negatively contributed to consumer preference in all three clusters. Considering that the majority of consumers prefer milk powders rich in aroma, sweet and steamed flavors, these attributes could be considered for enhancement by the food industry.
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Affiliation(s)
- Yanmei Xi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology & Business University, Beijing 100048, China
| | - Tong Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology & Business University, Beijing 100048, China
| | - Ruirui Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology & Business University, Beijing 100048, China
| | - Fuhang Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology & Business University, Beijing 100048, China
| | - Jianjun Deng
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China
- Correspondence: (J.D.); (N.A.)
| | - Nasi Ai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology & Business University, Beijing 100048, China
- Correspondence: (J.D.); (N.A.)
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5
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El-Hatmi H, Oussaief O, Hammadi I, Dbara M, Hammadi M, Khorchani T, Jrad Z. Relation between Color and Chemical Composition of Dromedary Camel Colostrum. Animals (Basel) 2023; 13:ani13030442. [PMID: 36766331 PMCID: PMC9913735 DOI: 10.3390/ani13030442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/24/2022] [Accepted: 01/03/2023] [Indexed: 01/31/2023] Open
Abstract
Camel milk industrialization faces technological problems related to the presence of colostrum in milk. The determination of color parameters may serve to differentiate between colostrum and milk. This work aimed to study the relationship between the chemical composition of camel colostrum and milk and their colors. Samples of colostrum were collected at 2, 12, 24, 48, 72, 96, 120, 144, 168, and 360 h postpartum (n = 16), and their physicochemical properties (pH, acidity, viscosity, color, dry matter, ash, protein, and fat) were analyzed. The results show that all the components decreased during the first 3 days except fat. The content of this later increased from zero in the three sampling on the first day (2, 12, and 24 h) to 1.92 ± 0.61% at 48 h postpartum. The amount of total dry matter and protein decreased from 20.95 ± 3.63% and 17.43 ± 4.28% to 13.05 ± 0.81% and 3.71 ± 0.46%, respectively, during the first 7 days postpartum. There was a weak correlation between the brightness (L*) of the camel milk and its contents of dry matter, protein, and fat; however, these parameters were strongly correlated with redness (a*) and yellowness (b*). Ash content was poorly correlated with the color parameters. Hence, the measurement of the color parameters of camel colostrum and milk can be a new tool to evaluate their quality.
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Affiliation(s)
- Halima El-Hatmi
- LR16IRA04 Livestock and Wildlife Laboratory, Arid Land Institute of Medenine, University of Gabes, Medenine 4100, Tunisia
- Higher Institute of Applied Biology of Medenine, Food Department, University of Gabes, Medenine 4119, Tunisia
- Correspondence:
| | - Olfa Oussaief
- LR16IRA04 Livestock and Wildlife Laboratory, Arid Land Institute of Medenine, University of Gabes, Medenine 4100, Tunisia
| | - Imen Hammadi
- LR16IRA04 Livestock and Wildlife Laboratory, Arid Land Institute of Medenine, University of Gabes, Medenine 4100, Tunisia
| | - Mohamed Dbara
- LR16IRA04 Livestock and Wildlife Laboratory, Arid Land Institute of Medenine, University of Gabes, Medenine 4100, Tunisia
| | - Mohamed Hammadi
- LR16IRA04 Livestock and Wildlife Laboratory, Arid Land Institute of Medenine, University of Gabes, Medenine 4100, Tunisia
| | - Touhami Khorchani
- LR16IRA04 Livestock and Wildlife Laboratory, Arid Land Institute of Medenine, University of Gabes, Medenine 4100, Tunisia
| | - Zeineb Jrad
- LR16IRA04 Livestock and Wildlife Laboratory, Arid Land Institute of Medenine, University of Gabes, Medenine 4100, Tunisia
- Higher Institute of Applied Biology of Medenine, Food Department, University of Gabes, Medenine 4119, Tunisia
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6
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Bennato F, Ianni A, Grotta L, Martino G. Evaluation of chemical-nutritional characteristics of whey and
Ricotta obtained by ewes fed red grape pomace dietary
supplementation. Food Sci Anim Resour 2022; 42:504-516. [PMID: 35611081 PMCID: PMC9108957 DOI: 10.5851/kosfa.2022.e20] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 04/08/2022] [Accepted: 04/12/2022] [Indexed: 01/18/2023] Open
Abstract
This study aimed to investigate the effect on the chemical quality of whey and
Ricotta obtained from ewes fed a red grape pomace (GP) dietary supplementation.
The analyses were performed on whey, before and post Ricotta cheese-making, and
in Ricotta after 1 (T1) and 5 (T5) d of ripening at 4°C. Moreover, fatty
acid profile of whey before ricotta (WBR) cheese-making and Ricotta T1 of
ripening and volatile profile of Ricotta T1 and T5 were investigated. The diet
did not affect whey and Ricotta lipid content, conversely, significant
variations were instead observed with regard to color. A lower amount of total
phenolic compounds was found in WBR cheese-making, on the contrary, an opposite
trend was highlighted in Ricotta T1 although no variations in antioxidant
properties were detected. Moreover, GP modified fatty acid profile of whey and
Ricotta but did not have any effect on protein profile of the main whey protein.
The reduction of hexanal in Ricotta during the ripening suggest a better
oxidative stability. The obtained results therefore suggested that the GP
inclusion in the ewes diet, while modifying some chemical parameters, did not
induce negative effects on the characteristics and quality of dairy
by-products.
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Affiliation(s)
- Francesca Bennato
- Faculty of BioScience and Technology for
Food, Agriculture and Environment, University of Teramo, 64100
Teramo (TE), Italy
| | - Andrea Ianni
- Faculty of BioScience and Technology for
Food, Agriculture and Environment, University of Teramo, 64100
Teramo (TE), Italy
| | - Lisa Grotta
- Faculty of BioScience and Technology for
Food, Agriculture and Environment, University of Teramo, 64100
Teramo (TE), Italy
| | - Giuseppe Martino
- Faculty of BioScience and Technology for
Food, Agriculture and Environment, University of Teramo, 64100
Teramo (TE), Italy
- Corresponding author: Giuseppe
Martino, Faculty of BioScience and Technology for Food, Agriculture and
Environment, University of Teramo, 64100 Teramo (TE), Italy, Tel:
+39-0861-266950, E-mail:
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7
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Chen C, Mei J, Xie J. Impact of thawing methods on physico‐chemical properties and microstructural characteristics of concentrated milk. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15642] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Cong Chen
- College of Food Science & Technology Shanghai Ocean University Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai China
| | - Jun Mei
- College of Food Science & Technology Shanghai Ocean University Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University) Shanghai China
| | - Jing Xie
- College of Food Science & Technology Shanghai Ocean University Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University) Shanghai China
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8
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Pegu K, Arya SS. Comparative assessment of HTST, hydrodynamic cavitation and ultrasonication on physico-chemical properties, microstructure, microbial and enzyme inactivation of raw milk. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102640] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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9
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El-Saadony MT, S F Khalil O, Osman A, Alshilawi MS, Taha AE, Aboelenin SM, Shukry M, Saad AM. Bioactive peptides supplemented raw buffalo milk: Biological activity, shelf life and quality properties during cold preservation. Saudi J Biol Sci 2021; 28:4581-4591. [PMID: 34354444 PMCID: PMC8325055 DOI: 10.1016/j.sjbs.2021.04.065] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 03/31/2021] [Accepted: 04/21/2021] [Indexed: 11/03/2022] Open
Abstract
This study aimed to prolong the raw buffalo milk handling and cold storage period by controlling the microbes, enhancing sensory properties and their functionality after supplementing bioactive peptides. The additions included hen and duck egg white protein isolates (HPI and DPI), pepper seed protein (PSP), and pepsin-kidney bean protein hydrolysate (PKH). Five milk treatments were prepared and evaluated as non-supplemented milk (M- Control), hen egg white protein isolate-supplemented milk (M-HPI), duck egg white protein isolate-supplemented milk (M-DPI), pepper seeds protein-supplemented milk (M-PSP), and kidney bean hydrolysate-supplemented milk (M-PKH). Pyrogallol, protocatechuic, catechin, benzoic and caffeine were the main phenolic compounds, Apignin-6-arabinose, naringin, hesperidin, naringenin, kaempferol 3-2-p-comaroyl were the dominant flavonoids in milk samples based on HPLC profile. During 30 days of cold storage, the antioxidant potential of peptides-supplemented milk samples was significantly decreased (p ≤ 0.05) as decrement of phenolic compounds and flavonoids; the pH was nearly stable, the titratable acidity and total soluble solids (TTS) were (p ≤ 0.05) raised. PSP and PKH were inhibited (p ≤ 0.05) the decay of sugars in M-PSP, and M-PKH by reducing 45% of bacterial load as compared to other milk samples. PSP was significantly (p ≤ 0.05) scavenged 87% of DPPḢ compared to other peptides. Besides, PSP followed by PKH reduced considerably (p ≤ 0.05) the growth of tested bacteria, molds, and yeasts. The PSP has significantly increased the whiteness of M-PSP as compared to other milk samples. M-PSP had the highest score in color, taste, and flavor, followed by M-PKH.
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Affiliation(s)
- Mohamed T El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Osama S F Khalil
- Dairy Science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University, Aswan 81528, Egypt
| | - Ali Osman
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Mashaeal S Alshilawi
- Department of Biological Science, Microbiology, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Ayman E Taha
- Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Alexandria University, Edfina 22578, Egypt
| | - Salama M Aboelenin
- Biology Department, Turabah University College, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Mustafa Shukry
- Department of Physiology, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh 33516, Egypt
| | - Ahmed M Saad
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
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10
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Milovanovic B, Djekic I, Miocinovic J, Djordjevic V, Lorenzo JM, Barba FJ, Mörlein D, Tomasevic I. What Is the Color of Milk and Dairy Products and How Is It Measured? Foods 2020; 9:foods9111629. [PMID: 33171601 PMCID: PMC7695135 DOI: 10.3390/foods9111629] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 10/30/2020] [Accepted: 11/04/2020] [Indexed: 11/16/2022] Open
Abstract
Exactly six-hundred (600) scientific articles that report milk and milk products’ color results in scientific journals in the last couple of decades were reviewed. Thereof, the greatest part of the articles derived from Europe (36.3%) and Asia (29.5%). The greatest share of researchers used Minolta colorimeters (58.8%), while 26.3% of them used Hunter devices. Most reports were on cheese (31.0%) followed by fermented products (21.2%). Moreover, the highest number of papers reported color data of milk and milk products made from cow’s milk (44.81%). As expected, goat’s cheese was the brightest (L* = 87.1), while cow’s cheese was the yellowest (b* = 17.4). Most importantly, it appeared that color research results reported were often impossible to replicate or to interpret properly because of incomplete description of the methodology. In some of the manuscripts reviewed, illuminant source (61.0%), aperture size (93.8%), observer angle, and number of readings (over 70% of all cases) were not reported. It is therefore critical to set rules regarding the description of the methodology for (milk) color research articles in order to ensure replicability and/or comparison of studies.
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Affiliation(s)
- Bojana Milovanovic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (I.D.); (J.M.); (I.T.)
- Correspondence:
| | - Ilija Djekic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (I.D.); (J.M.); (I.T.)
| | - Jelena Miocinovic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (I.D.); (J.M.); (I.T.)
| | - Vesna Djordjevic
- Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia;
| | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain;
| | - Francisco J. Barba
- Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, University of Valencia, 46100 Burjassot, Valencia, Spain;
| | - Daniel Mörlein
- Department of Animal Sciences, University of Göttingen, D-37075 Göttingen, Germany;
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (I.D.); (J.M.); (I.T.)
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11
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Hassan AA, Ganz S, Schneider F, Wehrend A, Khan IUH, Failing K, Bülte M, Abdulmawjood A. Quantitative assessment of German Holstein dairy cattle colostrum and impact of thermal treatment on quality of colostrum viscosity and immunoglobulins. BMC Res Notes 2020; 13:191. [PMID: 32228687 PMCID: PMC7106573 DOI: 10.1186/s13104-020-05019-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Accepted: 03/13/2020] [Indexed: 11/10/2022] Open
Abstract
OBJECTIVE This study aimed to determine the color, fat, viscosity, IgG concentration, %Brix and refractive index of fresh postpartum colostrum of German Holstein dairy cattle and assess the impact of different thermal treatments on the visual and dynamic viscosity, in association to IgG concentration, of colostrum that can be used for pasteurization process. RESULTS Of the total 40 fresh postpartum colostrum, the color of colostrum (ranging from white-pale yellow to yellow and dark-yellowish), fat (1.4-8.2 100 g-1), IgG (4-116 mg mL-1), %Brix (8.5-35.4%), refractive index (1.3454-1.3905 nD), visual (ranging from watery to liquid and thick) and dynamic (4.9-219 cp) viscosity, were recorded. Statistical analysis between visual and dynamic viscosity of fresh colostrum showed significant correlation coefficients (rs = 634). Moreover, a significant correlation between viscosity and three IgG concentrations was also observed. Heat-treated colostrum showed dynamic viscosity ranged from 25 to 3066 cP, where dynamic viscosity of colostrum before- and after heat-treatment showed no significant correlation. Treated colostrum at 60 °C/60 min and 63.5 °C/30 min containing IgG concentration ≤ 80 mg mL-1 and ≤ 68 mg mL-1 showed no significant change in the viscosity and can successfully be applied for pasteurization of first postpartum colostrum.
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Affiliation(s)
- Abdulwahed Ahmed Hassan
- Institute of Veterinary Food Science, Justus-Liebig-University Gießen, Frankfurter Street 92, 35392, Giessen, Germany. .,Department of Veterinary Public Health (DVPH), College of Veterinary Medicine, Mosul University, Mosul, Iraq.
| | - Sebastian Ganz
- Klinik für Geburtshilfe, Gynäkologie und Andrologie der Groß- und Kleintiere mit Tierärztlicher Ambulanz, Justus-Liebig-University Gießen, Frankfurter Str. 106, 35392, Giessen, Germany
| | - Florian Schneider
- Klinik für Geburtshilfe, Gynäkologie und Andrologie der Groß- und Kleintiere mit Tierärztlicher Ambulanz, Justus-Liebig-University Gießen, Frankfurter Str. 106, 35392, Giessen, Germany
| | - Axel Wehrend
- Klinik für Geburtshilfe, Gynäkologie und Andrologie der Groß- und Kleintiere mit Tierärztlicher Ambulanz, Justus-Liebig-University Gießen, Frankfurter Str. 106, 35392, Giessen, Germany
| | - Izhar U H Khan
- Agriculture and Agri-Food Canada, Ottawa Research and Development Centre, Ottawa, ON, K1A 0C6, Canada
| | - Klaus Failing
- Biomathematik und Datenverarbeitung, Justus-Liebig-University Gießen, Frankfurter Str. 95, 35392, Giessen, Germany
| | - Michael Bülte
- Institute of Veterinary Food Science, Justus-Liebig-University Gießen, Frankfurter Street 92, 35392, Giessen, Germany
| | - Amir Abdulmawjood
- Institute of Food Quality and Food Safety, Research Center for Emerging Infections and Zoonoses (RIZ), University of Veterinary Medicine Hannover, Bünteweg 17, 30559, Hannover, Germany
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12
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Ludwiczak A, Składanowska-Baryza J, Kuczyńska B, Stanisz M. Hycole Doe Milk Properties and Kit Growth. Animals (Basel) 2020; 10:ani10020214. [PMID: 32012962 PMCID: PMC7070429 DOI: 10.3390/ani10020214] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Revised: 01/17/2020] [Accepted: 01/27/2020] [Indexed: 11/22/2022] Open
Abstract
Simple Summary The rabbits used on the commercial rabbit farms for the production of rabbit fryers are crosses of synthetic lines, such as Hycole. The maternal rabbit lines are selected not only for high number of kits but also for high production of milk. The goal of the presented study is related to the lack of complex data on the quality of rabbit milk, though this milk determines the nutritional status of kits in the suckling period as well as body weight gains and survival of rabbit kits. There are data on the milk yield of rabbit does and the milk proximal chemical composition, but the hygienic quality of this milk (somatic cell count) and its relationship with milk yield, kits survival, and weight gains is an unanswered question. The presented findings show the significant relationship between litter size, which has a clear effect on the milk production, as well as litter weight. Also shown is that the day of lactation affected the physiochemical traits of rabbit milk. Abstract The level of production and the physiochemical traits of rabbit milk affect the growth and the mortality of bunnies during lactation. The goal of the study was to analyze the effect of litter size and day of lactation on the quality traits of rabbit milk, milk production, and associative traits. The study was conducted on 32 Hycole does and their litters. The rabbit milk pH ranged from 6.61 to 7.46. The colostrum was characterized by the highest content of total solids (31.54 and 31.80 g kg−1) and fat content (15.73 and 15.9 g kg−1). The milk from the beginning of the lactation was characterized by the highest level of somatic cell count (SCC) (523.67 and 536.57 103 mL−1), which gradually decreased to reach the lowest level on days 17 and 21 of lactation. The daily milk production was greater for does nursing 10 kits per litter compared to those nursing eight kits per litter (p < 0.001). The peak of milk production occurred on day 17 postpartum. To conclude, the litter size has a clear effect on milk production as well as litter weight and litter weight gains. It is also important to note that the day of lactation affected the physiochemical traits of rabbit milk.
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Affiliation(s)
- Agnieszka Ludwiczak
- Department of Animal Breeding and Product Quality Assessment, Poznań University of Life Sciences, Słoneczna 1, 62-002 Suchy Las, Poland; (J.S.-B.)
- Correspondence:
| | - Joanna Składanowska-Baryza
- Department of Animal Breeding and Product Quality Assessment, Poznań University of Life Sciences, Słoneczna 1, 62-002 Suchy Las, Poland; (J.S.-B.)
| | - Beata Kuczyńska
- Animal Breeding Department, Faculty of Animal Breeding, Bioengineering and Conservation, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland;
| | - Marek Stanisz
- Department of Animal Breeding and Product Quality Assessment, Poznań University of Life Sciences, Słoneczna 1, 62-002 Suchy Las, Poland; (J.S.-B.)
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13
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Bennato F, Ianni A, Innosa D, Martino C, Grotta L, Pomilio F, Verna M, Martino G. Influence of Licorice Root Feeding on Chemical-Nutritional Quality of Cow Milk and Stracciata Cheese, an Italian Traditional Fresh Dairy Product. Animals (Basel) 2019; 9:ani9121153. [PMID: 31888121 PMCID: PMC6941002 DOI: 10.3390/ani9121153] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 12/11/2019] [Accepted: 12/12/2019] [Indexed: 12/26/2022] Open
Abstract
Simple Summary The aim of this study was to investigate the effects of dietary licorice root supplementation on chemical and nutritional characteristics of cow milk and Stracciata cheese, an Italian traditional fresh dairy product. Our results suggest a positive role of licorice in improving the nutritional and organoleptic properties of dairy cow products, influencing various parameters such as fatty acid and volatile profiles. Abstract The aim of this study was to evaluate the effect of dietary licorice root supplementation on chemical and nutritional characteristics of cow milk and Stracciata cheese. Licorice did not influence milk and Stracciata fat content but induced modifications in fatty acid profile. Both in milk and Stracciata, a decrease in saturated fatty acids was detected and in cheeses an increase of monounsaturated and polyunsaturated fatty acids was observed. Stracciata obtained from the experimental group showed an improved oxidative stability after six days of ripening, a finding partly justifiable by the well-known richness of antioxidant compounds in the licorice root. The volatile profile of Stracciata was also affected by dietary licorice intake, with an increase in esters and a reduction of aldehydes and ketones. These results suggest a positive role of licorice in modifying chemical and physical properties of cow cheeses, reducing lipid oxidation and inducing changes in color and flavor with a presumable improvement in consumer acceptability.
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Affiliation(s)
- Francesca Bennato
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo (TE), Italy; (F.B.); (D.I.); (L.G.); (M.V.)
| | - Andrea Ianni
- Department of Medical, Oral and Biotechnological Sciences, “G. d’Annunzio” University Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, Italy;
| | - Denise Innosa
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo (TE), Italy; (F.B.); (D.I.); (L.G.); (M.V.)
| | - Camillo Martino
- Specialist Diagnostic Department, Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale” Via Campo Boario, 64100 Teramo (TE), Italy;
| | - Lisa Grotta
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo (TE), Italy; (F.B.); (D.I.); (L.G.); (M.V.)
| | - Francesco Pomilio
- Food Hygiene Unit, NRL for L. monocytogenes, Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale” Via Campo Boario, 64100 Teramo (TE), Italy;
| | - Micaela Verna
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo (TE), Italy; (F.B.); (D.I.); (L.G.); (M.V.)
| | - Giuseppe Martino
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo (TE), Italy; (F.B.); (D.I.); (L.G.); (M.V.)
- Correspondence: ; Tel.: +39-0861-266950
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14
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Development of a HPLC method for the simultaneous analysis of riboflavin and other flavin compounds in liquid milk and milk products. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3068-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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15
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Muelas R, Monllor P, Romero G, Sayas-Barberá E, Navarro C, Díaz JR, Sendra E. Milk Technological Properties as Affected by Including Artichoke By-Products Silages in the Diet of Dairy Goats. Foods 2017; 6:foods6120112. [PMID: 29258226 PMCID: PMC5742780 DOI: 10.3390/foods6120112] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2017] [Revised: 11/17/2017] [Accepted: 12/12/2017] [Indexed: 12/05/2022] Open
Abstract
Traditional farming practices include the use of local agricultural by-products in the diet of ruminants. Artichoke harvesting and transformation yield high amounts of by-products that, if properly used, may reduce farming costs and the environmental impact of farming. The present study tests the inclusion of silages from artichoke by-products (plant and outer bracts) in the diet of dairy goats (0%, 12.5% and 25% inclusion) on the technological and sensory properties of milk during a five-month study. Milk composition, color, stability, coagulation and fermentation properties remained unaffected by diet changes. Panelists were not able to differentiate among yogurts obtained from those milks by discriminant triangular sensory tests. Silages of artichoke by-products can be included in isoproteic and isoenergetic diets for dairy goats, up to a 25% (feed dry matter), without negatively affecting milk technological and sensory properties whereas reducing feeding costs.
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Affiliation(s)
- Raquel Muelas
- AgroFood Techonology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Ctra. Beniel km 3,2, 03312 Orihuela, Spain.
| | - Paula Monllor
- AgroFood Techonology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Ctra. Beniel km 3,2, 03312 Orihuela, Spain.
| | - Gema Romero
- AgroFood Techonology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Ctra. Beniel km 3,2, 03312 Orihuela, Spain.
| | - Estrella Sayas-Barberá
- AgroFood Techonology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Ctra. Beniel km 3,2, 03312 Orihuela, Spain.
| | - Casilda Navarro
- AgroFood Techonology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Ctra. Beniel km 3,2, 03312 Orihuela, Spain.
| | - José Ramón Díaz
- AgroFood Techonology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Ctra. Beniel km 3,2, 03312 Orihuela, Spain.
| | - Esther Sendra
- AgroFood Techonology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Ctra. Beniel km 3,2, 03312 Orihuela, Spain.
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16
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Scarso S, McParland S, Visentin G, Berry DP, McDermott A, De Marchi M. Genetic and nongenetic factors associated with milk color in dairy cows. J Dairy Sci 2017; 100:7345-7361. [PMID: 28711262 DOI: 10.3168/jds.2016-11683] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2016] [Accepted: 05/06/2017] [Indexed: 11/19/2022]
Abstract
Milk color is one of the sensory properties that can influence consumer choice of one product over another and it influences the quality of processed dairy products. This study aims to quantify the cow-level genetic and nongenetic factors associated with bovine milk color traits. A total of 136,807 spectra from Irish commercial and research herds (with multiple breeds and crosses) were used. Milk lightness (Lˆ*), red-green index (aˆ*) and yellow-blue index (bˆ*) were predicted for individual milk samples using only the mid-infrared spectrum of the milk sample. Factors associated with milk color were breed, stage of lactation, parity, milking-time, udder health status, pasture grazing, and seasonal calving. (Co)variance components for Lˆ*,aˆ*, and bˆ* were estimated using random regressions on the additive genetic and within-lactation permanent environmental effects. Greater bˆ* value (i.e., more yellow color) was evident in milk from Jersey cows. Milk Lˆ* increased consistently with stage of lactation, whereas aˆ* increased until mid lactation to subsequently plateau. Milk bˆ* deteriorated until 31 to 60 DIM, but then improved thereafter until the end of lactation. Relative to multiparous cows, milk yielded by primiparae was, on average, lighter (i.e., greater Lˆ*), more red (i.e., greater aˆ*), and less yellow (i.e., lower bˆ*). Milk from the morning milk session had lower Lˆ*,aˆ*, and bˆ* Heritability estimates (±SE) for milk color varied between 0.15 ± 0.02 (30 DIM) and 0.46 ± 0.02 (210 DIM) for Lˆ*, between 0.09 ± 0.01 (30 DIM) and 0.15 ± 0.02 (305 DIM) for aˆ*, and between 0.18 ± 0.02 (21 DIM) and 0.56 ± 0.03 (305 DIM) for bˆ* For all the 3 milk color features, the within-trait genetic correlations approached unity as the time intervals compared shortened and were generally <0.40 between the peripheries of the lactation. Strong positive genetic correlations existed between bˆ* value and milk fat concentration, ranging from 0.82 ± 0.19 at 5 DIM to 0.96 ± 0.01 at 305 DIM and confirming the observed phenotypic correlation (0.64, SE = 0.01). Results of the present study suggest that breeding strategies for the enhancement of milk color traits could be implemented for dairy cattle populations. Such strategies, coupled with the knowledge of milk color traits variation due to nongenetic factors, may represent a tool for the dairy processors to reduce, if not eliminate, the use of artificial pigments during milk manufacturing.
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Affiliation(s)
- S Scarso
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - S McParland
- Animal and Grassland Research and Innovation Center, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland.
| | - G Visentin
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy; Animal and Grassland Research and Innovation Center, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland
| | - D P Berry
- Animal and Grassland Research and Innovation Center, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland
| | - A McDermott
- Animal and Grassland Research and Innovation Center, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland
| | - M De Marchi
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
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17
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Brijesha N, Aparna HS. Comprehensive characterization of bioactive peptides from Buffalo (Bubalus bubalis) colostrum and milk fat globule membrane proteins. Food Res Int 2017; 97:95-103. [PMID: 28578070 DOI: 10.1016/j.foodres.2017.03.037] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2016] [Revised: 03/10/2017] [Accepted: 03/19/2017] [Indexed: 11/19/2022]
Abstract
Milk fat is dispersed in milk as small spherical globules stabilized in the form of emulsion by its surrounding membrane, often referred to as fat globule membrane (FGM). Buffalo, a major milking mammal of Asia and second most milking mammal across the globe presents physicochemical features different from that of other ruminant species containing higher content of lipids and proteins. The present study describes characterization of FGM proteins isolated from both buffalo milk and colostrum. A detailed proteomic analysis of peptides generated by in vitro gastrointestinal simulation digestion of buffalo milk and colostrum FGM fractions was performed by nLC-ESI MS/MS. The peptide based clustering of FGM proteins unravelled association of membrane proteins in fat transport, enzymatic activity, general transport, defence, cell signalling, membrane/protein trafficking protein synthesis/binding/folding including unknown functions. Gene annotation, STRING and YLoc analyses provided putative insights into major secretory pathways in milk and colostrum FGM peptides, interactive protein networks including their sub cellular localization. The peptides of milk and colostrum FGM offered cellular protection as powerful antioxidants indicated their promising perspectives in commercial formulations and nutraceuticals.
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Affiliation(s)
- N Brijesha
- DOS in Biotechnology, University of Mysore, Manasagangotri, Mysore 570 006, India
| | - H S Aparna
- DOS in Biotechnology, University of Mysore, Manasagangotri, Mysore 570 006, India.
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18
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McDermott A, Visentin G, McParland S, Berry D, Fenelon M, De Marchi M. Effectiveness of mid-infrared spectroscopy to predict the color of bovine milk and the relationship between milk color and traditional milk quality traits. J Dairy Sci 2016; 99:3267-3273. [DOI: 10.3168/jds.2015-10424] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2015] [Accepted: 12/28/2015] [Indexed: 11/19/2022]
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19
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Nguyen HT, Ong L, Beaucher E, Madec MN, Kentish SE, Gras SL, Lopez C. Buffalo milk fat globules and their biological membrane: in situ structural investigations. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.10.022] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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20
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Colour measurement of colostrum for estimation of colostral IgG and colostrum composition in dairy cows. J DAIRY RES 2014; 81:440-4. [DOI: 10.1017/s0022029914000466] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Instruments for on-farm determination of colostrum quality such as refractometers and densimeters are increasingly used in dairy farms. The colour of colostrum is also supposed to reflect its quality. A paler or mature milk-like colour is associated with a lower colostrum value in terms of its general composition compared with a more yellowish and darker colour. The objective of this study was to investigate the relationships between colour measurement of colostrum using the CIELAB colour space (CIE L*=from white to black, a*=from red to green, b*=from yellow to blue, chroma value G=visual perceived colourfulness) and its composition. Dairy cow colostrum samples (n=117) obtained at 4·7±1·5 h after parturition were analysed for immunoglobulin G (IgG) by ELISA and for fat, protein and lactose by infrared spectroscopy. For colour measurements, a calibrated spectrophotometer was used. At a cut-off value of 50 mg IgG/ml, colour measurement had a sensitivity of 50·0%, a specificity of 49·5%, and a negative predictive value of 87·9%. Colostral IgG concentration was not correlated with the chroma value G, but with relative lightness L*. While milk fat content showed a relationship to the parameters L*, a*, b* and G from the colour measurement, milk protein content was not correlated with a*, but with L*, b*, and G. Lactose concentration in colostrum showed only a relationship with b* and G. In conclusion, parameters of the colour measurement showed clear relationships to colostral IgG, fat, protein and lactose concentration in dairy cows. Implementation of colour measuring devices in automatic milking systems and milking parlours might be a potential instrument to access colostrum quality as well as detecting abnormal milk.
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21
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Chugh A, Khanal D, Walkling-Ribeiro M, Corredig M, Duizer L, Griffiths MW. Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization. Foods 2014; 3:250-268. [PMID: 28234317 PMCID: PMC5302368 DOI: 10.3390/foods3020250] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2013] [Revised: 03/28/2014] [Accepted: 04/10/2014] [Indexed: 11/16/2022] Open
Abstract
Non-thermal processing methods, such as pulsed electric field (PEF) and tangential-flow microfiltration (TFMF), are emerging processing technologies that can minimize the deleterious effects of high temperature short time (HTST) pasteurization on quality attributes of skim milk. The present study investigates the impact of PEF and TFMF, alone or in combination, on color and volatile compounds in skim milk. PEF was applied at 28 or 40 kV/cm for 1122 to 2805 µs, while microfiltration (MF) was conducted using membranes with three pore sizes (lab-scale 0.65 and 1.2 µm TFMF, and pilot-scale 1.4 µm MF). HTST control treatments were applied at 75 or 95 °C for 20 and 45 s, respectively. Noticeable color changes were observed with the 0.65 µm TFMF treatment. No significant color changes were observed in PEF-treated, 1.2 µm TFMF-treated, HTST-treated, and 1.4 µm MF-treated skim milk (p ≥ 0.05) but the total color difference indicated better color retention with non-thermal preservation. The latter did not affect raw skim milk volatiles significantly after single or combined processing (p ≥ 0.05), but HTST caused considerable changes in their composition, including ketones, free fatty acids, hydrocarbons, and sulfur compounds (p < 0.05). The findings indicate that for the particular thermal and non-thermal treatments selected for this study, better retention of skim milk color and flavor components were obtained for the non-thermal treatments.
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Affiliation(s)
- Anupam Chugh
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
| | - Dipendra Khanal
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
| | - Markus Walkling-Ribeiro
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
| | - Milena Corredig
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
| | - Lisa Duizer
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
| | - Mansel W Griffiths
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
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Yazgan H, Demirdöven M, Yazgan Z, Toraman AR, Gürel A. A mother with green breastmilk due to multivitamin and mineral intake: a case report. Breastfeed Med 2012; 7:310-2. [PMID: 22148928 DOI: 10.1089/bfm.2011.0048] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
It is a globally accepted fact that breastfeeding reduces infant mortality and morbidity, optimizes infant growth, is superior to other forms of nutrition for infants, and has economic advantages for the family and the country. This case study reports a new mother who stopped breastfeeding her baby because her breastmilk was green. When her second child was born, her milk came in green, and a consultation was requested from pediatrics and infectious diseases. A physical examination and laboratory tests revealed that the abnormal color of her breastmilk was related to multivitamin intake. The patient was advised to continue breastfeeding despite the odd color. Although clinical specialists know that the color of breastmilk can change with the ingestion of certain medications and foods, mothers are usually unaware and may unnecessarily terminate breastfeeding.
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Affiliation(s)
- Hamza Yazgan
- Department of Pediatrics, Sema Hospital, Istanbul, Turkey.
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23
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Guvendiren M, Heiney PA, Yang S. Precipitated Calcium Carbonate Hybrid Hydrogels: Structural and Mechanical Properties. Macromolecules 2009. [DOI: 10.1021/ma9012576] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Murat Guvendiren
- Department of Materials Science and Engineering, 3231 Walnut Street, University of Pennsylvania, Philadelphia, Pennsylvania 19104
| | - Paul A. Heiney
- Department of Physics and Astronomy, 209 South 33rd Street, University of Pennsylvania, Philadelphia, Pennsylvania 19104
| | - Shu Yang
- Department of Materials Science and Engineering, 3231 Walnut Street, University of Pennsylvania, Philadelphia, Pennsylvania 19104
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