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Feliciano RJ, Boué G, Mohssin F, Huseini MM, Membré JM. Raw milk quality in large-scale farms under hot weather conditions: learnings from one-year quality control data. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Effect of milk heat treatment on molecular interactions during the process of Qishta, a Lebanese dairy product. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese. DAIRY 2021. [DOI: 10.3390/dairy2030027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The monthly variation in raw dairy silo milk was investigated and related to the ripening time of the resulting cheese during an industrial cheese-making trial. Milk composition varied with month, fat and protein content being lowest in August (4.19 and 3.44 g/100 g, respectively). Casein micelle size was largest (192–200 nm) in December–February and smallest (80 nm) in August. In addition, SCC, total bacteria count, proteolytic activities, gel strength, and milk fatty acid composition were significantly varied with month. Overall sensory and texture scores of resulting cheese were mainly influenced by plasmin and plasminogen activity, indicating the importance of native proteolytic systems. Recently, concepts based on the differentiated use of milk in dairy products have been suggested. For the investigated cheese type, there might be little to gain from such an approach. The variation in the investigated quality characteristics of the dairy milk used for cheese making had little effect on cheese ripening in our study. In contrast to our hypothesis, we conclude that as long as the quality of the milk meets certain minimum criteria, there are only weak associations between cheese milk characteristics and the time required for the development of aroma and texture in the cheese. To find answers behind the observed variation in cheese ripening time, studies on the effects of process parameters are needed.
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Priyashantha H, Lundh Å, Höjer A, Bernes G, Nilsson D, Hetta M, Saedén KH, Gustafsson AH, Johansson M. Composition and properties of bovine milk: A study from dairy farms in northern Sweden; Part II. Effect of monthly variation. J Dairy Sci 2021; 104:8595-8609. [PMID: 33896641 DOI: 10.3168/jds.2020-19651] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Accepted: 03/15/2021] [Indexed: 11/19/2022]
Abstract
This study investigated the influence of monthly variation on the composition and properties of raw farm milk collected as part of a full-scale cheese-making trial in a region in northern Sweden. In our companion paper, the contribution of on-farm factors to the variation in milk quality attributes is described. In total, 42 dairy farms were recruited for the study, and farm milk samples were collected monthly over 1 yr and characterized for quality attributes of importance for cheese making. Principal component analysis suggested that milk samples collected during the outdoor period (June-September) were different from milk samples collected during the indoor period. Despite the interaction with the milking system, the results showed that fat and protein concentrations were lower in milk collected during May through August, and lactose concentration was higher in milk collected during April through July than for the other months. Concentrations of free fatty acids were generally low, with the highest value (0.86 mmol/100 g of fat) observed in February and the lowest (0.70 mmol/100 g of fat) observed in June. Plasmin and plasminogen-derived activities varied with sampling month without a clear seasonal pattern. The pH of farm tank milk ranged from 6.60 to 6.82, with the lowest and highest values in September and February, respectively. The highest somatic cell count was observed in August (201 × 103 cells/mL) and the lowest in April (143 × 103 cells/mL). The highest value of gel strength, was recorded in December (88 Pa) and the lowest in July (64 Pa). Rennet coagulation time and gel strength were inversely correlated, with the lowest rennet coagulation time value observed in December. Orthogonal projections to latent structures (OPLS) and discriminant analysis adaptation of OPLS identified casein micelle size and total proteolysis as the milk quality attributes with major responses to sampling month, with smaller casein micelle size and higher total proteolysis associated with the outdoor months. Using discriminant analysis adaptation of OPLS to further investigate causes behind the variation in milk traits revealed that there were factors in addition to feeding on pasture that differed between outdoor and indoor months. Because fresh grass was seldom the primary feed in the region during the outdoor period, grazing was not considered the sole reason for the observed difference between outdoor and indoor periods in raw milk quality attributes.
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Affiliation(s)
- Hasitha Priyashantha
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Box 7015, SE-750 07 Uppsala, Sweden.
| | - Åse Lundh
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Box 7015, SE-750 07 Uppsala, Sweden
| | - Annika Höjer
- Norrmejerier Ek. Förening, Mejerivägen 2, SE-906 22 Umeå, Sweden
| | - Gun Bernes
- Department of Agricultural Research for Northern Sweden, Swedish University of Agricultural Sciences, SE-901 83 Umeå, Sweden
| | - David Nilsson
- Computational Life Science Cluster, Department of Chemistry, Umeå University, SE-901 87 Umeå, Sweden
| | - Mårten Hetta
- Department of Agricultural Research for Northern Sweden, Swedish University of Agricultural Sciences, SE-901 83 Umeå, Sweden
| | | | | | - Monika Johansson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Box 7015, SE-750 07 Uppsala, Sweden
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Glantz M, Rosenlöw M, Lindmark-Månsson H, Buhelt Johansen L, Hartmann J, Höjer A, Waak E, Löfgren R, Hallin Saedén K, Svensson C, Svensson B, Lindau J, Rauh V, Paulsson M. Impact of protease and lipase activities on quality of Swedish raw milk. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104724] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Accurate and precise determination of 90Sr at femtogram level in IAEA proficiency test using Thermal Ionization Mass Spectrometry. Sci Rep 2019; 9:16532. [PMID: 31712653 PMCID: PMC6848187 DOI: 10.1038/s41598-019-52890-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Accepted: 10/24/2019] [Indexed: 11/08/2022] Open
Abstract
A novel method for the determination of ultra-trace level 90Sr has been recently developed applying thermal ionization mass spectrometry (TIMS). The method includes the chemical separation of Zr (isobaric interference of 90Zr) from the samples followed by determination of 90Sr/88Sr abundance sensitivity (2.1 × 10−10). The analytical performance of this method was assessed in the IAEA-TEL 2017-3 worldwide open proficiency test. For 90Sr determination, tap water and milk powder samples were distributed amongst the participant laboratories with reference values of 11.2 ± 0.3 Bq kg−1 (2.2 ± 0.1 fg g−1) and 99.9 ± 5.0 Bq kg−1 (19.5 ± 1.0 fg g−1), respectively. The stable Sr concentrations were 39.4 ± 0.9 ng g−1 and 2.5 ± 0.1 µg g−1 while the 90Sr/88Sr isotope ratios were 6.47 ± 0.17 × 10−8 and 9.04 ± 0.45 × 10−9 in the tap water and milk powder samples, respectively. For TIMS measurement, 50 mL water and 1 g milk powder samples were taken for analysis. This TIMS method demonstrated an impressive accuracy (relative bias of 4.2% and −2.1%, respectively) and precision (relative combined uncertainty of 4.1% and 7.6%, respectively) when compared with radiometric techniques. For the first time in the history of inorganic mass-spectrometry, 90Sr analysis using a TIMS instrument is confirmed by an independent proficiency test.
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The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study. Foods 2019; 8:foods8090418. [PMID: 31533213 PMCID: PMC6770255 DOI: 10.3390/foods8090418] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 09/10/2019] [Accepted: 09/12/2019] [Indexed: 11/23/2022] Open
Abstract
The composition of raw milk is important for the stability of dairy products with a long shelf-life. Based on known historical changes in raw milk composition, the aim of this study was to get a better understanding of how possible future variations in milk composition may affect the stability of dairy products. The effects of elevated calcium, citrate, and urea levels on the stability of ultra-high temperature (UHT) treated milk stored for 52 weeks at 4, 20, 30, and 37 °C were investigated by a two-level full factorial designed study with fat separation, fat adhesion, sedimentation, color, pH, ethanol stability, and heat coagulation time as response variables. The results showed that elevated level of calcium lowered the pH, resulting in sedimentation and significantly decreased stability. Elevated level of citrate was associated with color, but the stability was not improved compared to the reference UHT milk. Elevated levels of urea or interaction terms had little effect on the stability of UHT milk. Storage conditions significantly affected the stability. In conclusion, to continue produce dairy products with high stability, the dairy industry should make sure the calcium content of raw milk is not too high and that storage of the final product is appropriate.
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Karlsson MA, Langton M, Innings F, Malmgren B, Höjer A, Wikström M, Lundh Å. Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different temperatures. Heliyon 2019; 5:e02431. [PMID: 31538115 PMCID: PMC6745408 DOI: 10.1016/j.heliyon.2019.e02431] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2019] [Revised: 05/01/2019] [Accepted: 09/03/2019] [Indexed: 11/22/2022] Open
Abstract
In the ultra-high temperature (UHT) process, milk is subject to temperatures above 135 °C for few seconds giving a product with a shelf-life of several months. The raw milk quality, UHT process and storage conditions affect the stability. In this study, the stability of UHT milk produced in an indirect system was evaluated by studying changes in taste, colour, fat separation, fat adhesion to the package, sedimentation, gelation, heat coagulation time, pH and ethanol stability during storage for up to one year at different temperatures. UHT milk stored at 4 and 20 °C had the longest shelf-life of 34-36 weeks, limited by sediment formation. Storage at 30 and 37 °C considerably decreased the shelf-life of UHT milk to 16-20 weeks, whereby changes in sediment formation, taste and colour were the limiting factors. Our results suggest that the changes observed at the different storage temperatures can be explained by different known mechanisms.
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Affiliation(s)
- Maria A. Karlsson
- Swedish University of Agricultural Sciences, Department of Molecular Sciences, P.O. 7015, 75007, Uppsala, Sweden
| | - Maud Langton
- Swedish University of Agricultural Sciences, Department of Molecular Sciences, P.O. 7015, 75007, Uppsala, Sweden
| | - Fredrik Innings
- Tetra Pak Processing Systems AB, Ruben Rausings gata, 22186, Lund, Sweden
| | - Bozena Malmgren
- Tetra Pak Processing Systems AB, Ruben Rausings gata, 22186, Lund, Sweden
| | - Annika Höjer
- Norrmejerier Ek. Förening, Mejerivägen 2, 90622, Umeå, Sweden
| | - Malin Wikström
- Norrmejerier Ek. Förening, Mejerivägen 2, 90622, Umeå, Sweden
| | - Åse Lundh
- Swedish University of Agricultural Sciences, Department of Molecular Sciences, P.O. 7015, 75007, Uppsala, Sweden
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