Organic production enhances milk nutritional quality by shifting fatty acid composition: a United States-wide, 18-month study

Pasture feeding improves the nutritional, textural, and techno-functional characteristics of butter

There is an increasing consumer desire for pasture-derived dairy products, as outdoor pasture-based feeding systems are perceived as a natural environment for animals. Despite this, the number of grazing animals globally has declined as a result of the higher milk yields achieved by indoor TMR feeding systems, in addition to the changing climatic conditions and lower grazing knowledge and infrastructure. This has led to the development of pasture-fed standards, stipulating the necessity of pasture and its minimum requirements as the primary feed source for products advertising such claims, with various requirements depending on the region for which it was produced. This work investigates the differences in the composition and techno-functional properties of butters produced from high, medium and no pasture allowance diets during early, mid, and late lactation. Butters were produced using milks collected from 3 feeding systems: outdoor pasture grazing (high pasture allowance); indoor TMR (no pasture allowance); and a partial mixed ration (medium pasture allowance) system, which involved outdoor pasture grazing during the day and indoor TMR feeding at night. Butters were manufactured during early, mid, and late lactation. Creams derived from TMR feeding systems exhibited the highest milk fat globule size. The fatty acid profiles of butters also differed significantly as a function of diet and could be readily discriminated by partial least squares analysis. The most important fatty acids in such an analysis, as indicated by their highest variable importance projection scores, were CLA C18:2 cis-9,trans-11 (rumenic acid), C16:1n-7 trans (trans-palmitoleic acid), C18:1 trans (elaidic acid), C18:3n-3 (α-linolenic acid), and C18:2n-6 (linoleic acid). Increasing pasture allowances resulted in reduced crystallization temperatures and hardness of butters and concurrently increasing the "yellow" color. Yellow color was strongly correlated with Raman peaks commonly associated with carotenoids. The milk fat globule size of cream decreased with advancing stage of lactation and churning time of cream was lowest in early lactation. Differences in the fatty acid and triglyceride contents of butter as a result of lactation and dietary effects demonstrated significant correlations with the hardness, rheological, melting, and crystallization profiles of the butters. This work highlighted the improved nutritional profile and functional properties of butter with increasing dietary pasture allowance, primarily as a result of increasing proportions of unsaturated fatty acids. Biomarkers of pasture feeding (response in milk proportionate to the pasture allowance) associated with the pasture-fed status of butters were also identified as a result of the significant changes in the fatty acid profile with increasing pasture allowance. This was achieved through the use of 3 authentic feeding systems with varying pasture allowances, commonly operated by farmers around the world and conducted across 3 stages of lactation.

Production, Composition and Nutritional Properties of Organic Milk: A Critical Review

Milk is one of the most valuable products in the food industry with most milk production throughout the world being carried out using conventional management, which includes intensive and traditional systems. The intensive use of fertilizers, antibiotics, pesticides and concerns regarding animal health and the environment have given increasing importance to organic dairy and dairy products in the last two decades. This review aims to compare the production, nutritional, and compositional properties of milk produced by conventional and organic dairy management systems. We also shed light on the health benefits of milk and the worldwide scenario of the organic dairy production system. Most reports suggest milk has beneficial health effects with very few, if any, adverse effects reported. Organic milk is reported to confer additional benefits due to its lower omega-6-omega-3 ratio, which is due to the difference in feeding practices, with organic cows predominantly pasture fed. Despite the testified animal, host, and environmental benefits, organic milk production is difficult in several regions due to the cost-intensive process and geographical conditions. Finally, we offer perspectives for a better future and highlight knowledge gaps in the organic dairy management system.

Cow's Milk: A Benefit for Human Health? Omics Tools and Precision Nutrition for Lactose Intolerance Management

Cow's milk (CM) is a healthy food consumed worldwide by individuals of all ages. Unfortunately, "lactase-deficient" individuals cannot digest milk's main carbohydrate, lactose, depriving themselves of highly beneficial milk proteins like casein, lactoalbumin, and lactoglobulin due to lactose intolerance (LI), while other individuals develop allergies specifically against these proteins (CMPA). The management of these conditions differs, and an inappropriate diagnosis or treatment may have significant implications for the patients, especially if they are infants or very young children, resulting in unnecessary dietary restrictions or avoidable adverse reactions. Omics technologies play a pivotal role in elucidating the intricate interactions between nutrients and the human body, spanning from genetic factors to the microbiota profile and metabolites. This comprehensive approach enables the precise delineation and identification of distinct cohorts of individuals with specific dietary requirements, so that tailored nutrition strategies can be developed. This is what is called personalized nutrition or precision nutrition (PN), the area of nutrition that focuses on the effects of nutrients on the genome, proteome, and metabolome, promoting well-being and health, preventing diseases, reducing chronic disease incidence, and increasing life expectancy. Here, we report the opinion of the scientific community proposing to replace the "one size fits all" approach with tailor-made nutrition programs, designed by integrating nutrigenomic data together with clinical parameters and microbiota profiles, taking into account the individual lactose tolerance threshold and needs in terms of specific nutrients intake. This customized approach could help LI patients to improve their quality of life, overcoming depression or anxiety often resulting from the individual perception of this condition as different from a normal state.

Effects of the low-carb organic Mediterranean diet on testosterone levels and sperm DNA fragmentation

The causes of male infertility can vary. Lifestyles, environmental factors, stressful conditions, and socio-economic conditions are significant factors. Diet plays a crucial role in improving a man's reproductive capacity. The appropriate diet should be diverse and ensure the intake of all the necessary nutrients to enhance sperm quality. The Mediterranean diet, which includes high amounts of vegetables and fruits rich in detoxifying and antioxidant substances, as well as polyphenols, flavonoids, carotenoids, and microelements, especially when consumed with organic foods and a lower carbohydrate regimen, are the key aspects addressed in this study. The objective of this research was to modify the diets of 50 subfertile men by providing them with a specific nutritional plan. This plan included consuming 80% organic foods, introducing whole grains and low glycemic load options, eliminating refined carbohydrates, consuming green leafy vegetables and red fruits daily, reducing or eliminating dairy products, consuming primarily grass-fed meat and wild caught seafood, eliminating saturated fats in favor of healthy fats like olive oil, avocado, and nuts. After three months of adhering to the low-carb food plan, testosterone levels significantly increased, while sperm DNA fragmentation decreased in a subgroup of individuals who reduced their carbohydrate intake by 35%.

Impact of varying levels of pasture allowance on the nutritional quality and functionality of milk throughout lactation

The objective of this study was to examine the impact of increasing proportions of grazed pasture in the diet on the composition, quality, and functionality of bovine milk across a full lactation. Fifty-four spring-calving cows were randomly assigned to 1 of 3 groups (n = 18), blocked on the basis of mean calving date (February 15, 2020 ± 0.8 d), pre-experimental daily milk yield (24.70 ± 3.70 kg), milk solids yield (2.30 ± 0.27 kg), lactation number (3.10 ± 0.13), and economic breeding index (182 ± 19). Raw milk samples were obtained weekly from each group between March and November 2020. Group 1 (GRS) consumed perennial ryegrass and was supplemented with 5% concentrates (dry matter basis); group 2 was maintained indoors and consumed a total mixed ration (TMR) diet consisting of maize silage, grass silage, and concentrates; and group 3 consumed a partial mixed ration diet (PMR), rotating between perennial ryegrass during the day and indoor TMR feeding at night. Raw milk samples consisted of a pooled morning and evening milking and were analyzed for gross composition, free amino acids, fatty acid composition, heat coagulation time, color, fat globule size, and pH. The TMR milks had a significantly higher total solids, lactose, protein, and whey protein as a proportion of protein content compared with both GRS and PMR milks. The GRS milks demonstrated a significantly lower somatic cell count (SCC), but a significantly higher pH and b*-value than both TMR and PMR milks. The PMR milks exhibited significantly lower total solids and fat content, but also demonstrated significantly higher SCC and total free amino acid content compared with GRS and TMR. Partial least squares discriminant analysis of fatty acid profiles displayed a distinct separation between GRS and TMR samples, while PMR displayed an overlap between both GRS and TMR groupings. Variable importance in projection analysis identified conjugated linoleic acid cis-9,trans-11, C18:2n-6 cis, C18:3n-3, C11:0, and C18:2n-6 trans as the largest contributors to the variation between the diets. Milk fats derived from GRS diets exhibited the highest proportion of unsaturated fats and higher unsaturation, health-promoting, and desaturase indices. The lowest proportions of saturated fats and the lowest atherogenic index were also exhibited by GRS-derived milk fats. This work highlights the positive influence of grass-fed milk for human consumption through its more nutritionally beneficial fatty acid profile, despite the highest milk solid percentages derived from TMR feeding systems. Furthermore, this study demonstrates the proportional response of previously highlighted biomarkers of pasture feeding to the proportion of pasture in the cow's diet.

Comparative Analysis of Fatty Acid Profile and Fat-Soluble Vitamin Content in Sheep and Goat Milk of Organic and Conventional Origin

Consumers tend to perceive organic foods as more nutritious and safer in comparison to conventional, due to the perception that organic food is eco- and animal-friendly. Since fatty acids and fat-soluble vitamins in dairy produce are important nutrients, this study aims to assess possible differences in the amount of these components included in organic and conventional ewes and goat raw milk in Greece, while identifying the potential determining factors. A total of 48 samples were collected from organic and conventional sheep and goat farms in Greece (Thessaly) during the lactation period. A standardized questionnaire, including information about the farming system, and a sampling protocol were completed. Samples were studied for the fat-soluble vitamins (all-trans-retinol and α-tocopherol) and the fatty acids profile, while the outcomes were statistically analyzed to explore any associations with the questionnaire data for potential factors affecting the results. According to the obtained results there are slight differences in milk fatty acid content, which indicates that organic and conventional sheep and goat milk in Greece do not have any substantial differences in terms of feeding strategies. Regarding the content of fat-soluble vitamins, the organic milk is generally found to contain a higher amount than the conventional one.

Reported organic food consumption and metabolic syndrome in older adults: cross-sectional and longitudinal analyses

PURPOSE

Examine cross-sectional and longitudinal relationships between organic food consumption, metabolic syndrome (MetS), and its components among older adults.

METHODS

Respondents of the 2012 Health and Retirement Study (HRS), and Health Care and Nutrition Study (HCNS) were included in this study. Organic food consumption was measured with a crude binary question asking about past-year consumption (yes/no). Cross-sectional analyses were conducted with 6,633 participants (mean (SE) age, 65.5 (0.3) years). Longitudinal analyses were conducted with a subset of 1,637 respondents who participated in the HRS Venous Blood Study (mean (SE) age, 63.8 (0.4) years). Hemoglobin A1C and high-density lipoprotein cholesterol were assessed using dried blood spots at baseline. Glucose, high-density lipoprotein cholesterol, and triglycerides were assessed using fasting blood samples collected 4 years after baseline. Waist circumference and blood pressure were measured at baseline and follow-up. Logistic and linear regressions were used to assess the associations between organic food consumption, MetS, and its components.

RESULTS

Any organic food consumption over the previous year was reported among 47.4% of cross-sectional and 51.3% of longitudinal participants. Unadjusted models showed inverse cross-sectional associations between organic food consumption and waist circumference, blood pressure, and hemoglobin A1C, and positive longitudinal association with high-density lipoprotein cholesterol. No significant associations were detected in the fully adjusted models.

CONCLUSIONS

No association was observed between organic food consumption and MetS among older adults after adjusting for confounders. Future studies with a precise definition, quantitative assessment of the consumption, and duration of organic food consumption, together with pesticides biomarkers, are warranted.

Daytime Grazing in Mountainous Areas Increases Unsaturated Fatty Acids and Decreases Cortisol in the Milk of Holstein Dairy Cows

The effects of grazing lactating cows in mountainous areas for 12 and 24 h compared with the confined indoor system were evaluated by examining the overall milk fatty acid and cortisol. Twenty-one dairy cows were allocated to three treatment groups: (1) control (confined management system in a free-stall barn; TMR based), (2) grazing for 12 h (12 hG; TMR plus grazing pasture), and (3) grazing for 24 h (24 hG; pasture-based feeding system). Dry matter intake was higher in the control and 12 hG groups than in the 24 hG group. The yields of total milk and the 3.5% fat-corrected milk were the lowest in the 24 hG group. Milk fat was the highest in the 24 hG group and higher in 12 hG compared with the control group. Milk protein and lactose levels were the highest in the 12 hG group. The highest somatic cell count was observed in the 24 hG group. The saturated fatty acid levels were higher in the control group compared with the 12 hG and 24 hG groups. There was no difference in overall mono-unsaturated fatty acids between 12 hG and 24 hG groups. Poly-unsaturated fatty acids were higher in the 12 hG group compared with the control and 24 hG groups. There was no difference in omega-6 (ω-6) fatty acids among the groups, and omega-3 fatty acids were higher in the 12 hG group than in the control group. Milk cortisol was the highest in the 24 hG group and higher in the control group compared with the 12 hG group. Taken together, grazing for 12 h is advisable for farms that have access to mountainous areas to improve the milk fatty acid profile and decrease the stress levels in high-yielding Holstein lactating cows.

Organic versus Conventional Raw Cow Milk as Material for Processing

Milk, as one of the basic raw materials of animal origin, must be of adequate hygienic and physicochemical quality for processing. The aim of the article was to compare the quality of raw milk from three production systems, intensive, traditional (together referred to as conventional), and organic, as material for processing, as well as the quality of products made from it. Particular attention was focused on hygienic quality (somatic cell count and total bacterial count), physical characteristics (acidity), basic nutritional value (content of dry matter, total protein, casein, fat, and lactose), content of health-promoting substances (whey proteins, fatty acids, vitamins, and minerals), and technological parameters (rennet clotting time, heat stability, and protein-to-fat ratio). Research assessing the quality of organic milk and dairy products is significantly less extensive (if available at all) than for milk from conventional production (intensive and traditional). The available reports indicate that raw milk from organic farms is more valuable, especially in terms of the content of health-promoting compounds, including vitamins, fatty acids, whey proteins, and minerals. This applies to organic dairy products as well, mainly cheese and yoghurt. This is explained by the fact that organic farming requires that animals are kept in the pasture. However, the hygienic quality of the raw milk, and often the products as well, raises some concerns; for this reason, organic milk producers should be supported in this regard, e.g., through consultancy and training in Good Hygienic Practices. Importantly, milk production in the traditional and organic systems is in line with the concept of the European Green Deal.

Milk from cows fed clover-rich silage compared with cows fed grass silage is higher in n-3 fatty acids

The present study investigated the effect of a high proportion of different forage species in the diet, parity, milking time, and days in milk (DIM) on milk fatty acid (FA) profile, and transfer efficiency of C18:2n-6, C18:3n-3, n-6, and n-3 in dairy cows. Swards with perennial ryegrass [early maturity stage (EPR) and late maturity stage (LPR)], festulolium, tall fescue (TF), red clover (RC), and white clover (WC) were cut in the primary growth, wilted, and ensiled without additives. Thirty-six Danish Holstein cows in an incomplete Latin square design were fed ad libitum with total mixed rations containing a high forage proportion (70% on dry matter basis). The total mixed rations differed only in forage source, which was either 1 of the 6 pure silages or a mixture of LPR silage with either RC or WC silage (50:50 on dry matter basis). Proportion of C18:2n-6 in milk FA was affected by diet, and RC and WC diets resulted in the highest proportion of C18:2n-6 in milk FA (21.6 and 21.8 g/kg of FA, respectively). The highest and lowest milk C18:3n-3 proportion was observed in WC and LPR, respectively. In addition, WC diet resulted in highest transfer efficiency of C18:3n-3 from feed to milk (12.2%) followed by RC diet (10.7%), whereas EPR diet resulted in the lowest transfer efficiency of C18:3n-3 (3.45%). The highest milk proportion of cis-9,trans-11 conjugated linoleic acid (CLA) was observed in cows fed TF (3.20 g/kg of FA), which was 23 to 64% higher than the proportion observed in the cows fed the other diets. The highest α-tocopherol concentration (µg/mL) in milk was observed in EPR (1.15), LPR (1.10), and festulolium (1.06). Primiparous cows showed higher proportion of cis-9,trans-11 CLA (2.63 g/kg of FA) than multiparous cows (2.21 g/kg of FA). Cows early in lactation had a higher proportion of long-chain FA in milk than cows later in lactation, as long-chain FA decreased with 0.184 g/kg of FA per DIM, whereas medium-chain FA increased with 0.181 g/kg of FA per DIM. Proportion of C18:2n-6 in milk from evening milking was higher than in milk from morning milking (16.7 vs. 15.8 g/kg of FA). In conclusion, the results showed that milk FA profile of cows was affected by forage source in the diet, and RC and WC increased the health-promoting FA components, particularly n-3, whereas the TF diet increased proportion of CLA isomers in milk. Proportion of CLA isomers in milk FA from primiparous cows was higher than in milk from multiparous cows. In addition, evening milk contained more FA originating from diets compared with morning milk.

Effect of Farming System (Organic vs. Conventional) and Season on Composition and Fatty Acid Profile of Bovine, Caprine and Ovine Milk and Retail Halloumi Cheese Produced in Cyprus

The present work aimed to evaluate the effect of farming practices and season on the fat and protein content and fatty acid (FA) profile of milk and Halloumi cheese produced in Cyprus. Over a year, raw bulk-tank milk samples from cow, goat, and sheep farms were collected seasonally from all organic (11) and representative conventional (44) dairy farms, whereas Fresh Halloumi cheese samples were collected monthly from retail outlets (48 organic and 48 conventional samples in total). The different farming practices did not affect the milk fat content of ruminants, while protein levels were decreased in organic bovine and caprine milk. Under organic farming practices, milk and cheese contained increased values of total mono-unsaturated FA (MUFA) and poly-unsaturated FA (PUFA), and specific FA, such as oleic, conjugated linoleic, linoleic, and α-linolenic acids. Total saturated FA (SFA) levels were particularly decreased in organic samples and, consequently, the atherogenic indices of milk and cheese were decreased. Season influenced milk and Halloumi cheese FA profile; spring samples had lower SFA and higher PUFA and MUFA concentrations. Overall, the organic farm practices improved the lipid profile of milk and Halloumi cheese, which is more likely attributed to the different feeding strategies applied in organic dairy farms.

Compositional and functional properties of milk and dairy products derived from cows fed pasture or concentrate-based diets

Worldwide milk production is predominantly founded on indoor, high-concentrate feeding systems, whereas pasture-based feeding systems are most common in New Zealand and Ireland but have received greater attention recently in countries utilizing conventional systems. Consumer interest in 'pasture-fed' dairy products has also increased, arising from environmental, ethical, and nutritional concerns. A substantial body of research exists describing the effect of different feeding strategies on the composition of milk, with several recent studies focusing on the comparison of pasture- and concentrate-based feeding regimes. Significant variation is typically observed in the gross composition of milk produced from different supplemental feeds, but various changes in the discrete composition of macromolecular components in milk have also been associated with dietary influence, particularly in relation to the fatty acid profile. Changes in milk composition have also been shown to have implications for milk and dairy product processability, functionality and sensory properties. Methods to determine the traceability of dairy products or verify marketing claims such as 'pasture-fed' have also been established, based on compositional variation due to diet. This review explores the effects of feed types on milk composition and quality, along with the ultimate effect of diet-induced changes on milk and dairy product functionality, with particular emphasis placed on pasture- and concentrate-based feeding systems.

Invited review: A 2020 perspective on pasture-based dairy systems and products

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.

Milk Fatty Acid Profiles in Different Animal Species: Focus on the Potential Effect of Selected PUFAs on Metabolism and Brain Functions

Milk contains several important nutrients that are beneficial for human health. This review considers the nutritional qualities of essential fatty acids (FAs), especially omega-3 (ω-3) and omega-6 (ω-6) polyunsaturated fatty acids (PUFAs) present in milk from ruminant and non-ruminant species. In particular, the impact of milk fatty acids on metabolism is discussed, including its effects on the central nervous system. In addition, we presented data indicating how animal feeding-the main way to modify milk fat composition-may have a potential impact on human health, and how rearing and feeding systems strongly affect milk quality within the same animal species. Finally, we have presented the results of in vivo studies aimed at supporting the beneficial effects of milk FA intake in animal models, and the factors limiting their transferability to humans were discussed.

The Impact of Seasonality in Pasture-Based Production Systems on Milk Composition and Functionality

Seasonal calving, pasture-based dairy systems are widely practiced in countries with a temperate climate and plentiful rainfall such as Ireland and New Zealand. This approach maximizes milk production from pasture and, consequently, is a low-cost, low-input dairy production system. On the other hand, the majority of global milk supply is derived from high input indoor total mixed ration systems where seasonal calving is not practiced due to the dependence on ensiled silages, grains and concentrated feeds, which are available year-round. Synchronous changes in the macro and micronutrients in milk are much more noticeable as lactation progresses through early, mid and late stages in seasonal systems compared to non-seasonal systems-which can have implications on the processability and functionality of milk.

Regional Characterization Study of Fatty Acids and Tocopherol in Organic Milk as a Tool for Potential Geographical Identification

Reliable geographical identification can protect producers of excellent agroproducts, and also provide reliable purchasing information to satisfy consumers. Therefore, this study aimed to evaluate the regional and monthly variation in fatty acid (FA) and tocopherol (TOC) in organic milk (OM) and develop a geographical discriminant model of OM in Korea. In this study, OM had α-TOC and showed a regional or monthly difference of 3-5%. Moreover, C16:0, C18:1 n9 cis + trans, C18:0, and C14:0 were the predominant FAs in OM, and OM mostly had higher ∑UFA, including nutritionally desirable FAs; but lower ∑SFA among four regions or in April and August (p < 0.001). The model prepared using stepwise discriminant analysis showed a classification accuracy of 100% for original and cross-validated sample sets. Our results have characterized regional and monthly nutritional variations of OM, thereby potentially suggesting the applicability of a reliable Korean geographical identification labeling system using nutrient compositional analysis of OM.

Analysis of oxylipins to differentiate between organic and conventional UHT milks

Nowadays, there is a strong interest in analytical approaches for assessing organic farming practices. Here, we propose that oxylipins, a group of oxidised metabolites derived from various polyunsaturated fatty acids, could be promising biomarkers for organic milk assessment because their biosynthesis is modulated by both precursor fatty acid availability and physiological or pathological status. Thus, we determined 31 fatty acids, 53 triacylglycerols and 37 oxylipins in one hundred commercial UHT milks by chromatographic methods coupled to mass spectrometry. Of these, 52 milks were conventional (34 whole milk, 11 semi-skimmed milk and 7 skimmed milk) and 48 were organic (31 whole milk, 11 semi-skimmed milk and 6 skimmed milk). Several oxylipins (8-HEPE, 5-HEPE, 11-HEPE, 9-HEPE, 18-HEPE, 9-HOTrE, 13-HOTrE, 12,13-DiHODE and 15,16-DiHODE) could distinguish between organic and conventional milks. Within these oxylipins, arachidonic and linoleic acid derived do not correlate with their fatty acid precursors; therefore these oxylipins could be promising as not only diet-dependent biomarkers for organic milk assessment.

Genetic correlations of milk fatty acid contents predicted from milk mid-infrared spectra in New Zealand dairy cattle

The objective of this study was to estimate genetic correlations among milk fatty acid (FA) concentrations in New Zealand dairy cattle. Concentrations of each of the most common FA, expressed as a percentage of the total FA, were determined by gas chromatography on a specific cohort of animals. Using this data set, prediction equations were derived using mid-infrared (MIR) spectroscopy data collected from the same samples. These prediction equations were applied to a large data set of MIR measurements in 34,141 milk samples from 3,445 Holstein-Friesian, 2,935 Jersey, and 3,609 crossbred Holstein-Friesian × Jersey cows, sampled an average of 3.42 times during the 2007-2008 season. Data were analyzed using univariate and bivariate repeatability animal models. Heritability of predicted FA concentration in milk fat ranged from 0.21 to 0.42, indicating that genetic selection could be used to change the FA composition of milk. The de novo synthesized FA (C6:0, C8:0, C10:0, C12:0, and C14:0) showed strong positive genetic correlations with each other, ranging from 0.24 to 0.99. Saturated FA were negatively correlated with unsaturated (-0.93) and polyunsaturated (-0.84) FA. The saturated FA were positively correlated with milk fat yield and fat percentage, whereas the unsaturated FA were negatively associated with fat yield and fat percentage. Our results indicate that bovine milk FA composition can be changed through genetic selection using MIR as a phenotypic proxy.

Inclusion of Limited Amounts of Extruded Legumes Plus Cereal Mixes in Normocaloric or Obesogenic Diets for Rats: Effects on Lipid Profile

Overweight and obesity are regarded as world epidemics and are major risk factors for a number of chronic diseases, including diabetes, cardiovascular diseases, and cancer. Two new highly palatable extruded mixes based on rice and pea (Pisum sativum) or kidney bean (Phaseolus vulgaris) meals were incorporated into normocaloric or obesogenic diets for rats at a low inclusion level (25%). Our purpose was to evaluate the effects of dietary incorporation of this new food ingredient on lipid profile. Organs (heart, liver, kidneys, spleen, stomach, small intestine, colon, cecum) and visceral fat relative weights were different (p < 0.01) from controls for animals fed the obesogenic diets and in rats fed extruded diets with respect to controls. Faecal excretion of bile acids was higher (p < 0.01) for rats fed extruded mixes compared with controls. The inclusion of extruded mixes replacing part of the casein in the control diet lowered liver cholesterol and triglycerides (p < 0.001) and plasma low-density lipoprotein (LDL; p < 0.01) values, although plasma high-density lipoprotein (HDL) was unaltered. Both the inclusion of extruded mixes and the use of obesogenic diets resulted in significantly (p < 0.001) different long chain fatty acid (LCFA) profiles in liver and visceral fat. Incorporating extruded legume plus cereal mixes beneficially influenced lipid metabolism, and would therefore deserve closer attention in human intervention studies, particularly with adolescents. To our knowledge, this is the first report on the nutritional and physiological effects of extruded legume plus cereal mixes.

Effect of Diet on the Vitamin B Profile of Bovine Milk-Based Protein Ingredients

The influence of diet on the water-soluble vitamin composition of skim milk powder and whey protein ingredients produced from the milk of cows fed pasture or concentrate-based diets was examined. Fifty-one Holstein-Friesian cows were randomly assigned into three diets (n=17) consisting of outdoor grazing of perennial ryegrass (GRS), perennial ryegrass/white clover (CLV), or indoor feeding of total mixed ration (TMR) for an entire lactation. Raw mid-lactation milk from each group was processed into skim milk powder and further processed to yield micellar casein whey and acid whey. Sweet whey was also produced by renneting of pasteurised whole milk from each system. The water-soluble vitamin profile of each sample was analysed using a combination of direct injection mass spectrometry and reverse-phase liquid chromatography-mass spectrometry. Vitamin B3 and B3-amide concentrations were significantly higher (p < 0.05) in TMR-derived samples than in those from CLV and GRS, respectively. Vitamin B1, B2, and B7 concentrations were significantly higher in GRS and CLV-derived samples than those from TMR. Significant differences in vitamins B1, B2, and B3-amide were also observed between protein ingredient types. This study indicates that bovine feeding systems have a significant effect on B vitamin composition across a range of protein ingredient types.

Fatty Acid Content of Retail Cow's Milk in the Northeastern United States-What's in It for the Consumer?

The fatty acid (FA) composition and content of whole milk (3.25% fat) from organic, omega-3 (n-3) FA fortified, and conventional retail brands available in the northeastern U.S. were assessed monthly via gas chromatography. Among the retail labels, organic milk stood out as it contained a distinct and more healthful FA profile, consistently comprising a higher content of unique bioactive FAs (short-chain FAs, odd- and branched-chain FAs, vaccenic acid, and conjugated linoleic acids) per serving, particularly during the warm season. The total content of saturated FAs did not differ by retail label. While organic and n-3 fortified milk contained a similar content of total n-3 FAs, the proportion of individual n-3 FAs differed significantly (organic milk: 18:3 n-3; n-3 fortified milk: 20:6 n-3) as a result of the production system and process, respectively. Overall, per serving, the FA profile of organic milk may provide added nutritional and health benefits.

Realization of breeding values for milk fatty acids in relation to seasonal variation in organic milk

Prediction of detailed milk fatty acid (FA) composition by mid-infrared spectroscopy (MIRS) offers possibilities for high-throughput indirect measurements of detailed milk compositional parameters through the milk testing system, which can be used to differentiate the FA profile by genetics or specific management or on dairies for milk quality evaluation. Since 2015, milk samples from all Danish dairy cows under milk testing have been recorded using MIRS. The MIRS software from the FOSS Application Note 64 was used to predict contents of 7 FA groups and 4 individual FA. Data generated from the application note have been used to estimate breeding values for sires for percentage of saturated fat (SFA%) in milk. To investigate whether extreme SFA% breeding values of sires were reflected in the detailed milk FA profile from their daughters, milk samples from 194 cows in 7 organic herds were collected and the detailed FA composition measured by gas chromatography. From each cow, milk samples were collected twice to explore specific seasonal effects of pasture-based diets in relation to sires' estimated breeding value (EBV) for MIRS-predicted SFA% (MIRS-SFA%). The results showed a significant difference in SFA% measured from GC (GC-SFA%) in milk from daughters of sires having high SFA% EBV compared with daughters of sires having low SFA% EBV. The EBV group (low or high) also significantly affected most FA except C13:0, C15:0, C17:0, and C18:1 trans-11. Contents of SFA with even chain-lengths were all higher in the high EBV group, whereas C14:1, C16:1, and the other unsaturated C18 FA had a higher content in the low EBV group. All FA were significantly affected by season. The SFA% decreased from indoor spring feeding to summer pasture, as did FA with chain length ≤16 carbons, whereas long-chain FA (>C17) all increased during summer pasture. The results show that use of MIRS-predicted EBV for SFA% will most likely display a correlated response on the detailed FA composition in milk. In the current study, the combined action of feeding and genetics resulted in a 10 percentage-point difference on average when comparing milk SFA% from daughters of high SFA% EBV sires during indoor spring feeding from one farm to milk SFA% from daughters of low SFA% EBV sires during summer from another farm.

Qualidade dos alimentos segundo o sistema de produção e sua relação com a segurança alimentar e nutricional: revisão sistemática

Resumo A garantia da segurança alimentar e nutricional (SAN) por meio da oferta de alimentos de qualidade é essencial para o desenvolvimento humano e fator de proteção para melhores condições de saúde da população. O objetivo deste estudo foi comparar a qualidade dos alimentos, segundo o sistema de produção, e sua relação com a SAN. Trata-se de uma revisão sistemática da literatura baseada no método Preferred Reporting Items for Systematic Reviews (Prisma), cujo levantamento de dados totalizou 389 estudos, sendo 14 incluídos. Os estudos comparativos entre alimentos produzidos em sistemas convencionais e alternativos de base ecológica mostraram efeitos benéficos destes últimos à saúde, uma vez que possuem qualidade nutricional superior e são mais seguros para o consumo. Em relação ao impacto ambiental, tais alimentos favorecem a produção sustentável. Ao contrário, o modelo de produção convencional mostrou limitações, como a contaminação mundial da cadeia alimentar por resíduos de agrotóxicos e fertilizantes sintéticos que podem causar danos à saúde e ao meio ambiente, levando à insegurança alimentar e nutricional. Informações que contribuam para o fortalecimento dos sistemas agroalimentares sustentáveis são ferramentas essenciais para criação de políticas públicas que atuem como estratégia intersetorial de promoção da saúde e de segurança alimentar e nutricional.

A Systematic Review of Organic Versus Conventional Food Consumption: Is There a Measurable Benefit on Human Health?

The current review aims to systematically assess the evidence related to human health outcomes when an organic diet is consumed in comparison to its conventional counterpart. Relevant databases were searched for articles published to January 2019. Clinical trials and observational research studies were included where they provided comparative results on direct or indirect health outcomes. Thirty-five papers met the criteria for inclusion in the review. Few clinical trials assessed direct improvements in health outcomes associated with organic food consumption; most assessed either differences in pesticide exposure or other indirect measures. Significant positive outcomes were seen in longitudinal studies where increased organic intake was associated with reduced incidence of infertility, birth defects, allergic sensitisation, otitis media, pre-eclampsia, metabolic syndrome, high BMI, and non-Hodgkin lymphoma. The current evidence base does not allow a definitive statement on the health benefits of organic dietary intake. However, a growing number of important findings are being reported from observational research linking demonstrable health benefits with organic food consumption. Future clinical research should focus on using long-term whole-diet substitution with certified organic interventions as this approach is more likely to determine whether or not true measurable health benefits exist.

Chemical compositions, contaminants, and residues of organic and conventional goat milk in Bogor District, Indonesia

Aim:

This study aimed to compare chemical composition and contaminants (pesticide residues, antibiotic residues, and heavy metal residues) between organic and conventional goat milk in Bogor District, West Java Province, Indonesia.

Materials and Methods:

Milk sampling was carried out from March to August 2018 at six goat farms. The chemical quality of milk was checked using the Lactoscan Ultrasonic Milk Analyzer device. Fatty acids were analyzed using gas chromatography (GC). Pesticide residues in goat’s milk were analyzed using a GC-electron capture detector (GC-ECD). Antibiotic residues were analyzed using bioassay screening test method. The lead (Pb) and arsenic (As) residues were analyzed using the Atomic Absorption Spectrophotometer (AAS).

Results:

The content of fat, protein, and lactose showed that there was no difference in the composition of goat’s milk between organic and conventional farms. Caprylic acid (C8:0) and capric acid (C10:0) of organic goat milk are higher than conventional goat milk. Stearic acid (C18:0) and linoleic acid (C18:2) of conventional goat milk are higher than organic goat milk. The total fatty acid of organic goat milk is higher than conventional goat milk. Organochlorine pesticide residues were not detected in organic goat milk and conventional goat milk. Tetracycline antibiotic residues were found in one sample (5.56%) of organic goat milk, and macrolides residues were found in two samples (11.11%) of conventional goat milk. Pb residue in organic goat milk is 50 ppb while conventional goat milk is 80 ppb. Residue As in organic goat milk is 70 ppb while conventional goat milk is 110 ppb.

Conclusion:

There was no chemical composition (fat, protein, and lactose) difference between organic and conventional goat milk. Saturated fatty acid (SFA) in organic goat milk is higher than conventional goat milk. Pesticide residues are not found in both organic and conventional goat milk. Tetracycline antibiotics were found in organic goat milk and macrolide antibiotic groups found in conventional goat milk. Pb and As residues were found in both organic goat milk and conventional goat milk.

Enhancing Omega-3 Long-Chain Polyunsaturated Fatty Acid Content of Dairy-Derived Foods for Human Consumption

Omega-3 polyunsaturated fatty acids (n-3 PUFA) are termed essential fatty acids because they cannot be synthesized de novo by humans due to the lack of delta-12 and delta-15 desaturase enzymes and must therefore be acquired from the diet. n-3 PUFA include α-linolenic acid (ALA, 18:3n-3), eicosapentaenoic (EPA, 20:5n-3), docosahexaenoic (DHA, 22:6n-3), and the less recognized docosapentaenoic acid (DPA, 22:5n-3). The three long-chain (≥C20) n-3 PUFA (n-3 LC-PUFA), EPA, DHA, and DPA play an important role in human health by reducing the risk of chronic diseases. Up to the present time, seafood, and in particular, fish oil-derived products, have been the richest sources of n-3 LC-PUFA. The human diet generally contains insufficient amounts of these essential FA due largely to the low consumption of seafood. This issue provides opportunities to enrich the content of n-3 PUFA in other common food groups. Milk and milk products have traditionally been a major component of human diets, but are also among some of the poorest sources of n-3 PUFA. Consideration of the high consumption of milk and its processed products worldwide and the human health benefits has led to a large number of studies targeting the enhancement of n-3 PUFA content in dairy products. The main objective of this review was to evaluate the major strategies that have been employed to enhance n-3 PUFA content in dairy products and to unravel potential knowledge gaps for further research on this topic. Nutritional manipulation to date has been the main approach for altering milk fatty acids (FA) in ruminants. However, the main challenge is ruminal biohydrogenation in which dietary PUFA are hydrogenated into monounsaturated FA and/or ultimately, saturated FA, due to rumen microbial activities. The inclusion of oil seed and vegetable oil in dairy animal diets significantly elevates ALA content, while the addition of rumen-protected marine-derived supplements is the most effective way to increase the concentration of EPA, DHA, and DPA in dairy products. In our view, the mechanisms of n-3 LC-PUFA biosynthesis pathway from ALA and the biohydrogenation of individual n-3 LC-PUFA in ruminants need to be better elucidated. Identified knowledge gaps regarding the activities of candidate genes regulating the concentrations of n-3 PUFA and the responses of ruminants to specific lipid supplementation regimes are also critical to a greater understanding of nutrition-genetics interactions driving lipid metabolism.

NMR-Based Μetabolomics of the Lipid Fraction of Organic and Conventional Bovine Milk

Origin and quality identification in dairy products is an important issue and also an extremely challenging and complex experimental procedure. The objective of the present work was to compare the metabolite profile of the lipid fraction of organic and conventional bovine milk using NMR metabolomics analysis. ¹H-NMR and 1D TOCSY NMR methods of analysis were performed on extracted lipid fraction of lyophilized milk. For this purpose, 14 organic and 16 conventional retail milk samples were collected monthly, and 64 bulk-tank (58 conventional and 6 organics) milk samples were collected over a 14-month longitudinal study in Cyprus. Data were treated with multivariate methods (PCA, PLS-DA). Minor components were identified and quantified, and modification of the currently used equations is proposed. A significantly increased % content of conjugated (9-cis, 11-trans)18:2 linoleic acid (CLA), α-linolenic acid, linoleic acid, allylic protons and total unsaturated fatty acids (UFA) and decreased % content for caproleic acid were observed in the organic samples compared to the conventional ones. The present work confirms that lipid profile is affected by contrasting management system (organic vs. conventional), and supports the potential of NMR-based metabolomics for the rapid analysis and authentication of the milk from its lipid profile.

Fatty Acid- and Amino Acid-Specific Isotope Analysis for Accurate Authentication and Traceability in Organic Milk

The present study describes compound-specific δ¹³C and δ¹⁵N analyses of fatty acids and amino acids for improving the accurate authentication of organic milk (OM) against conventional milk (CM) collected in Korea. Most δ¹³C_fatty-acid and δ¹³C_amino-acid values were lower in OM than in CM ( P < 0.05); however, most δ¹⁵N_amino-acid values displayed weak discriminative power for OM authentication. Higher isotopic fractionation was observed in δ¹³C_fatty-acid than in δ¹³C_amino-acid and δ¹⁵N_amino-acid, with fractionation trends differing with individual amino acids. In particular, δ¹³C_{linoleic-acid} of -33.5‰ and δ¹³C_{myristic-acid} of -28‰ were determined to be promising year-round threshold values for Korean OM authentication. The δ¹³C_bulk was highly correlated with δ¹³C_Ala ( r = 0.92) and δ¹³C_{oleic-acid, trans} ( r = 0.77), and strong positive correlations were observed between δ¹³C_Val and δ¹³C_Ile ( r = 0.98) and between δ¹⁵N_Thr and δ¹⁵N_Ser ( r = 0.90). Chemometric modeling for OM authentication produced a high quality model ( R² X = 0.547, R² Y = 0.865, and Q² = 0.689) with reliable chemical markers, notably δ¹³C_{myristic-acid}, δ¹³C_{linoleic-acid}, and δ¹³C_stearic-acid. Furthermore, the models developed for seasonal separation in OM ( Q² = 0.954) and CM ( Q² = 0.791) were of good quality. Our findings, based on compound-specific isotope data, improve the reliability of OM authentication in cases where bulk stable isotope ratio analysis alone is insufficient. They also provide valuable insight into the control of fraudulent OM labeling in Korea, with potential application in other countries.

Understanding Seasonal Changes to Improve Good Practices in Livestock Management

Background and Aim: Food quality control techniques based on process control methods are increasingly adopted in livestock production systems to fulfill increasing market's expectations toward competitiveness and issues linked to One Health pillars (environment, animal, and human health). Control Charts allow monitoring and systematic investigation of sources of variability in dairy production parameters. These parameters, however, may be affected by seasonal variations that render impractical, biased or ineffective the use statistical control charts. A possible approach to this problem is to adapt seasonal adjustment methods used for the analysis of economic and demographic seasonal time series. The aim of the present work is to evaluate a seasonal decomposition technique called X-11 on milk parameters routinely collected also in small farms (fat, protein, and lactose content, solids-not-fat, freezing point, somatic cell count, total bacterial count) and to test the efficacy of different seasonal removal methods to improve the effectiveness of statistical control charting.

Method: Data collection was carried out for 3 years on routinely monitored bulk tank milk parameters of a small farm. Seasonality presence was statistically assessed on milk parameters and, for those parameters showing seasonality, control charts for individuals were applied on raw data, on X-11 seasonally adjusted data, and on data smoothed with a symmetric moving average filter. Correlation of seasonally influenced parameters with daily mean temperature was investigated.

Results: Presence of seasonality in milk parameters was statistically assessed for fat, protein, and solids-non-fat components. The X-11 seasonally-adjusted control charts showed a reduced number of violations (false alarms) with respect to non-seasonally adjusted control chart (from 5 to 1 violation for fat, from 17 to 1 violation for protein, and from 9 to none violation for solids-non-fat.). This result was achieved despite stricter control chart limits: with respect to raw data charts, the interval of control chart allowed variation (UCL–LCL) was reduced by 43% for fat, by 33.1% for protein, and by 14.3% for solids-not-fat.

Conclusions: X-11 deseasonalization of routinely collected milk parameters was found to be an effective method to improve control chart application effectiveness in farms and milk collecting centers.

Enhancing the fatty acid profile of milk through forage-based rations, with nutrition modeling of diet outcomes

Consumer demand for milk and meat from grass-fed cattle is growing, driven mostly by perceived health benefits and concerns about animal welfare. In a U. S.-wide study of 1,163 milk samples collected over 3 years, we quantified the fatty acid profile in milk from cows fed a nearly 100% forage-based diet (grassmilk) and compared it to profiles from a similar nationwide study of milk from cows under conventional and organic management. We also explored how much the observed differences might help reverse the large changes in fatty acid intakes that have occurred in the United States over the last century. Key features of the fatty acid profile of milk fat include its omega-6/omega-3 ratio (lower is desirable), and amounts of total omega-3, conjugated linoleic acid, and long-chain omega-3 polyunsaturated fatty acids. For each, we find that grassmilk is markedly different than both organic and conventional milk. The omega-6/omega-3 ratios were, respectively, 0.95, 2.28, and 5.77 in grassmilk, organic, and conventional milk; total omega-3 levels were 0.049, 0.032, and 0.020 g/100 g milk; total conjugated linoleic acid levels were 0.043, 0.023, and 0.019 g/100 g milk; and eicosapentaenoic acid levels were 0.0036, 0.0033, and 0.0025 g/100 g milk. Because of often high per-capita dairy consumption relative to most other sources of omega-3 fatty acids and conjugated linoleic acid, these differences in grassmilk can help restore a historical balance of fatty acids and potentially reduce the risk of cardiovascular and other metabolic diseases. Although oily fish have superior concentrations of long-chain omega-3 fatty acids, most fish have low levels of α-linolenic acid (the major omega-3), and an omega-6/omega-3 ratio near 7. Moreover, fish is not consumed regularly, or at all, by ~70% of the U. S.

POPULATION

Omega-3 and omega-6 polyunsaturated fatty acids: Dietary sources, metabolism, and significance - A review

Linoleic acid (LA) (n-6) and α-linolenic acid (ALA) (n-3) are essential fatty acids (EFAs) as they cannot be synthesized by humans or other higher animals. In the human body, these fatty acids (FAs) give rise to arachidonic acid (ARA, n-6), eicosapentaenoic acid (EPA, n-3), and docosahexaenoic acid (DHA, n-3) that play key roles in regulating body homeostasis. Locally acting bioactive signaling lipids called eicosanoids derived from these FAs also regulate diverse homeostatic processes. In general, ARA gives rise to pro-inflammatory eicosanoids whereas EPA and DHA give rise to anti-inflammatory eicosanoids. Thus, a proportionally higher consumption of n-3 PUFAs can protect us against inflammatory diseases, cancer, cardiovascular diseases, and other chronic diseases. The present review summarizes major sources, intake, and global consumption of n-3 and n-6 PUFAs. Their metabolism to biosynthesize long-chain PUFAs and eicosanoids and their roles in brain metabolism, cardiovascular disease, obesity, cancer, and bone health are also discussed.

Discrimination of organic milk by stable isotope ratio, vitamin E, and fatty acid profiling combined with multivariate analysis: A case study of monthly and seasonal variation in Korea for 2016-2017

This study examined the monthly and seasonal variations of δ¹³C, δ¹⁵N, fatty acids (FAs), and vitamin E in organic milk (OM) and conventional milk (CM) collected in Korea during 2016-2017, discriminating OM authenticity with chemometric approaches. Compared to CM, the mean δ¹³C and δ¹⁵N values were lower in OM, whereas the mean α-tocopherol and nutritionally desirable FA contents were higher in OM. Furthermore, δ¹³C, δ¹⁵N, and FA contents vary significantly with the season in OM, whereas α-tocopherol does not show a specific seasonal trend in either OM or CM. Chemometric approaches provided reliable chemical markers, notably C18:3n-3, C18:2n-6, and δ¹³C_bulk-milk, for accurate OM discrimination according to sampling season. Our findings elucidate milk nutritional quality issues and also provide valuable insight into the control of fraudulent OM labeling in Korea, with potential application in other countries.

Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems

There has been a surge in interest in relation to differentiating dairy products derived from pasture versus confined systems. The impact of different forage types on the sensory properties of milk and cheese is complex due to the wide range of on farm and production factors that are potentially involved. The main effect of pasture diet on the sensory properties of bovine milk and cheese is increased yellow intensity correlated to β-carotene content, which is a possible biomarker for pasture derived dairy products. Pasture grazing also influences fat and fatty acid content which has been implicated with texture perception changes in milk and cheese and increased omega-3 fatty acids. Changes in polyunsaturated fatty acids in milk and cheese due to pasture diets has been suggested may increase susceptibility to lipid oxidation but does not seem to be an issue to due increased antioxidants and the reducing environment of cheese. It appears that pasture derived milk and cheese are easier to discern by trained panellists and consumers than milk derived from conserved or concentrate diets. However, milk pasteurization, inclusion of concentrate in pasture diets, cheese ripening time, have all been linked to reducing pasture dietary effects on sensory perception. Sensory evaluation studies of milk and cheese have, in general, found that untrained assessors who best represent consumers appear less able to discriminate sensory differences than trained assessors and that differences in visual and textural attributes are more likely to be realized than flavour attributes. This suggests that sensory differences due to diet are often subtle. Evidence supports the direct transfer of some volatiles via inhalation or ingestion but more so with indirect transfer post rumen metabolism dietary components. The impact of dietary volatiles on sensory perception of milk and dairy products obviously depends upon their concentration and odour activity, however very little quantitative studies have been carried out to date. Some studies have highlighted potential correlation of pasture with enhanced “barny” or “cowy” sensory attributes and subsequently linked these to accumulation of p-cresol from the metabolism of β-carotene and aromatic amino acids or possibly isoflavones in the rumen. p-Cresol has also been suggested as a potential biomarker for pasture derived dairy products. Other studies have linked terpenes to specific sensory properties in milk and cheese but this only appears to be relevant in milk and cheese derived from unseeded wild pasture where high concentrations accumulate, as their odour threshold is quite high. Toluene also a product of β-carotene metabolism has been identified as a potential biomarker for pasture derived dairy products but it has little impact on sensory perception due to its high odour threshold. Dimethyl sulfone has been linked to pasture diets and could influence sensory perception as its odour threshold is low. Other studies have linked the presence of maize and legumes (clover) in silage with adverse sensory impacts in milk and cheese. Considerably more research is required to define key dietary related impacts on the flavour of milk and cheese.

Fatty Acid Profiles of In Vitro Digested Processed Milk

Digestion of milkfat releases some long-chain (18-carbon) fatty acids (FAs) that can provide health benefits to the consumer, yet because they are found in small amounts and can be difficult to identify, there is limited information on the effects that common fluid milk processing may have on the digestibility of these FAs. This study provides FA profiles for raw and combinations of homogenized and/or heat-treated (high and ultra-high temperature pasteurization) milk, before and after in vitro digestion, in order to determine the effects of processing on the digestibility of these healthy fatty acids. Use of a highly sensitive separation column resulted in improved FA profiles that showed that, when milk was subjected to both pasteurization and homogenization, the release of the 18-carbon FAs, oleic acid, linoleic acid (an omega-6 FA), rumenic acid (a conjugated linoleic acid, CLA), and linolenic acid (an omega-3 FA) tended to be higher than with either pasteurization or homogenization, or with no treatment. Milk is noted for containing the omega-3 FAs and CLAs, which are associated with positive health benefits. Determining how processing factors may impact the components in milk will aid in understanding the release of healthy FAs when milk and dairy foods are consumed.

Towards a Conceptual Framework of Sustainable Business Model Innovation in the Agri-Food Sector: A Systematic Literature Review

This paper aims to increase our understanding of sustainable business model innovation in the agri-food sector in terms of its theoretical and practical approaches for sustainability and their degree of complexity and maturity. The paper is based on a systematic literature review of 570 journal articles on business models and business model innovation published between 1990 and 2014. Of these articles, only 21 have business model innovation as their main focus. The review shows that research interest in the agri-food sector has increased in these years. The paper proposes a conceptual framework for sustainable business model innovation in the agri-food sector that can be used to meet the challenges encountered in taking a sustainability perspective.

Organic vs. Conventional Milk: Some Considerations on Fat-Soluble Vitamins and Iodine Content

The organic food market is considerably expanding all over the world, and the related dairy market represents its third most important sector. The reason lies in the fact that consumers tend to associate organic dairy products with positive perceptions: organic milk is eco- and animal-friendly, is not produced with antibiotics or hormones, and according to general opinion, provides additional nutrients and beneficial properties. These factors justify its higher cost. These are the reasons that explain extensive research into the comparison of the differences in the amount of chemical compounds between organic and conventional milk. However, it is not simple to ascertain the potential advantage of organic food from the nutritional point of view, because this aspect should be determined within the context of the total diet. Thus, considering all the factors described above, the purpose of this work is to compare the amount of selected nutrients (i.e., iodine and the fat-soluble vitamins such as alfa-tocopherol and beta-carotene) in organic and conventional milk, expressed as the percentage of recommended daily intakes in one serving. In detail, in order to establish the real share of these biologically active compounds to the total diet, their percent contribution was calculated using the Dietary Reference Values for adults (both men and women) adopted by the European Food Safety Authority. According to these preliminary considerations, the higher cost of organic milk can mainly be explained by the high costs of the management of specific farms and no remarkable or substantial benefits in human health can be ascribed to the consumption of organic milk. In this respect, this paper wants to make a small contribution to the estimation of the potential value and nutritional health benefits of organic food, even though further studies are needed.

Comparing the effect of homogenization and heat processing on the properties and in vitro digestion of milk from organic and conventional dairy herds

We compared the effects of homogenization and heat processing on the chemical and in vitro digestion traits of milk from organic and conventional herds. Raw milk from organic (>50% of dry matter intake from pasture) and conventional (no access to pasture) farms were adjusted to commercial whole and nonfat milk fat standards, and processed with or without homogenization, and with high-temperature-short-time or UHT pasteurization. The milk then underwent in vitro gastrointestinal digestion. Comparison of milk from organic and conventional herds showed that the milks responded to processing in similar ways. General composition was the same among the whole milk samples and among the nonfat milk samples. Protein profiles were similar, with intact caseins and whey proteins predominant and only minor amounts of peptides. Whole milk samples from grazing cows contained higher levels of α-linolenic (C18:3), vaccenic (C18:1 trans), and conjugated linoleic acids, and lower levels of palmitic (C16:0) and stearic (C18:0) acids than samples from nongrazing cows. Processing had no effect on conjugated linoleic acid and linolenic acid levels in milk, although homogenization resulted in higher levels of C8 to C14 saturated fatty acids. Of the 9 volatile compounds evaluated, milk from grazing cows contained lower levels of 2-butanone than milk from nongrazing cows, and milk from both farms showed spikes for heptanal in UHT samples and spikes for butanoic, octanoic, nonanoic, and N-decanoic acids in homogenized samples. At the start of in vitro digestion, nonfat raw and pasteurized milk samples formed the largest acid clots, and organic milk clots were larger than conventional milk clots; UHT whole milk formed the smallest clots. Milk digests from grazing cows had lower levels of free fatty acids than digests from nongrazing cows. In vitro proteolysis was similar in milk from both farms and resulted in 85 to 95% digestibility. Overall, milk from organic/grass-fed and conventional herds responded in similar ways to typical homogenization and heat processing used in United States dairy plants and showed only minor differences in chemical traits and in vitro digestion. Findings from this research enhance our knowledge of the effect of processing on the quality traits and digestibility of milk from organic/pasture-fed and confined conventional herds and will help health-conscious consumers make informed decisions about dairy selections.

Organic Food in the Diet: Exposure and Health Implications

The market for organic food products is growing rapidly worldwide. Such foods meet certified organic standards for production, handling, processing, and marketing. Most notably, the use of synthetic fertilizers, pesticides, and genetic modification is not allowed. One major reason for the increased demand is the perception that organic food is more environmentally friendly and healthier than conventionally produced food. This review provides an update on market data and consumer preferences for organic food and summarizes the scientific evidence for compositional differences and health benefits of organic compared with conventionally produced food. Studies indicate some differences in favor of organic food, including indications of beneficial health effects. Organic foods convey lower pesticide residue exposure than do conventionally produced foods, but the impact of this on human health is not clear. Comparisons are complicated by organic food consumption being strongly correlated with several indicators of a healthy lifestyle and by conventional agriculture “best practices” often being quite close to those of organic.

Degrees of Antioxidant Protection: A 2-Year Study of the Bioactive Properties of Organic Milk in Poland

The aim of this study was to determine the nutritional value of organic milk in Poland, investigate the influence of diet on antioxidant capacity and degree of antioxidant protection (DAP), and to examine the effect of season on the bioactive properties of milk from organic farms. From 2014 to 2015, 820 milk samples were collected from 6 organic farms during indoor feeding season (IDS) and pasture feeding season (PS). Pasture feeding season + corn grain (PSCG) cows' daily ration during pasture feeding season was enriched with 4 kg a day of corn to improve dietary energy balance. Milk obtained during PS was found to have a higher fat content, slight but significantly lower protein content compared with milk from IDS. The study showed that the content of monounsaturated fatty acids (MUFA) in milk fat was strongly linked to the concentration of polyunsaturated fatty acids (PUFA) and, to a lesser extent, on the supply of MUFA. The IDS data (concentration of vitamin E, A, and β-carotene) showed the lowest values compared with the PS and PSCG groups. Total antioxidant status (TAS) and DAP showed an increasing trend in organic milk. PSCG was associated with highest level of DAP (9% higher than PS and 79% higher than IDS) and TAS (37% higher than PS and 79% higher than IDS). The results obtained show that supplementation of the basic ration with corn grain improved both TAS and DAP. The higher DAP and TAS value is responsible for product stability, considering the risk factor related to levels of cholesterol-oxide intake in humans.

The effects of elevated subcutaneous fat stores on fatty acid composition and gene expression of proinflammatory markers in periparturient dairy cows

During the periparturient period, elevated circulating nonesterified fatty acids (NEFA) from excessive lipid mobilization affect not only the circulating fatty acid (FA) composition, but also that of the peripheral blood mononuclear cells (PBMC) and polymorphonuclear leukocytes (PMNL). However, the changes to specific lipid fractions remain unknown. We hypothesized that elevated lipid mobilization will alter FA profiles and gene expression of selected proinflammatory mediators in PBMC and PMNL. Starting -28 d relative to expected calving (d 0), treatment cows (n = 18) received a dry cow ration plus an additional 10 kg of corn/head per day, while the control cows (n = 16) received the dry cow ration (no additional corn) supplemented with 400 mg of monensin/head per day to minimize lipid mobilization. Postpartum, treatment cows were feed deprived for 8 h on d +3. For FA analysis, serum was collected on d -28 and -7 relative to expected parturition and d +1, +3, +6, +15, and +21 postpartum, in addition to milk samples. Immune cells, PBMC and PMNL, were isolated on d -28, +3, +12, and +21 for FA analysis and gene expression analysis by reverse-transcription PCR. Serum, PBMC, and PMNL lipids were fractionated into NEFA and phospholipids (PL). The FA composition of milk, serum, PBMC, and PMNL was analyzed by gas chromatography. Data were analyzed as repeated measures ANOVA using mixed model procedures in SAS (9.3) with significance declared at P ≤ 0.05. Several FA varied by treatment and across time and parity. Within the serum PL fraction, FA associated with altered immune function, C18:3n-6, C20:4, C20:5, total n-3, and the ratio of n-6 to n-3 varied significantly by a treatment × parity × time interaction. Overall, FA composition of NEFA and PL fractions from PBMC and PMNL did not significantly reflect FA of serum. Gene expression for IL-1β in PBMC was greater for control, whereas ICAM, IL-1β, IL-6, and TNF-α were greater in primiparous than multiparous cows, without a detectable treatment effect. Whereas gene expression of CASP, IL-8R, and SELL in PMNL changed over time, no treatment effect was detected. In summary, high-energy prepartal diets altered FA profile in serum, milk, PBMC, and PMNL lipids; however, gene expression of selected proinflammatory mediators was not significantly affected.

Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems

This study evaluated the effects of 3 widely practiced cow feeding systems in the United States, Europe, and Southern Hemisphere regions on the characteristics, quality, and consumer perception of sweet cream butter. Fifty-four multiparous and primiparous Friesian cows were divided into 3 groups (n=18) for an entire lactation. Group 1 was housed indoors and fed a total mixed ration diet (TMR) of grass silage, maize silage, and concentrates; group 2 was maintained outdoors on perennial ryegrass-only pasture (GRS); and group 3 was maintained outdoors on a perennial ryegrass/white clover pasture (CLV). Mid-lactation butter was manufactured in triplicate with milk from each group in June 2015 (137±7d in milk) and was analyzed over a 6-mo storage period at 5°C for textural and thermal properties, fatty acid composition, sensory properties, and volatile compounds. The nutritional value of butters was improved by pasture feeding, and butter from pasture-fed cows had significantly lower thrombogenicity index scores compared with butters from TMR-fed cows. In line with these results, pasture-derived milks (GRS and CLV) produced butter with significantly higher concentrations of conjugated linoleic acid (cis-9,trans-11) and trans-β-carotene than TMR butter. Alterations in the fatty acid composition of butter contributed to significant differences in textural and thermal properties of the butters. Total mixed ration-derived butters had significantly higher hardness scores at room temperature than those of GRS and CLV. Onset of crystallization for TMR butters also occurred at significantly higher temperatures compared with pasture butters. Volatile analysis of butter by gas chromatography-mass spectrometry identified 25 compounds present in each of the butters, 5 of which differed significantly based on feeding system, including acetone, 2-butanone, 1-pentenol, toluene, and β-pinene. Toluene was very significantly correlated with pasture-derived butter. Sensory analysis revealed significantly higher scores for GRS-derived butter in several attributes including "liking" of appearance, flavor, and color over those of TMR butter. Partial least square regression plots of fatty acid profiles showed clear separation of butter derived from grazed pasture-based perennial ryegrass or perennial rye/white clover diets from that of a TMR system, offering further insight into the ability of fatty acid profiling to verify such pasture-derived dairy products.