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Manik S, Meena GS, Singh AK, Khetra Y, Singh R, Arora S, Vishweswaraiah RH. Valorization of Sour Buttermilk (A Potential Waste Stream): Conversion to Powder Employing Reverse Osmosis and Spray Drying. MEMBRANES 2023; 13:799. [PMID: 37755221 PMCID: PMC10534478 DOI: 10.3390/membranes13090799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 09/13/2023] [Accepted: 09/14/2023] [Indexed: 09/28/2023]
Abstract
Reverse osmosis (RO) is known for the economic dewatering of dairy streams without any change in phase. At the household level, surplus milk is fermented and churned to obtain butter, which is subsequently heated to obtain clarified milk fat (ghee). The production of 1 kg ghee generates 15-20 kg sour buttermilk (SBM) as a by-product that is mostly drained. This causes a loss of milk solids and environmental pollution. The processing, preservation and valorization of SBM are quite challenging because of its low total solids (TS) and pH, poor heat stability and limited shelf life. This investigation aimed to transform SBM into a novel dried dairy ingredient. SBM was thermized, filtered, defatted and concentrated at 35 ± 1 °C, employing RO up to 3.62× (12.86%). The RO concentrate was subsequently converted into sour buttermilk powder (SBMP) by employing spray drying. SBMP was further characterized for its physicochemical, reconstitution and functional properties; rheological and morphological characteristics; and amino acid and fatty acid profiling, along with FTIR and XRD spectra. SBMP was "instant soluble-3 s" and exhibited excellent emulsion stability (80.70%), water binding capacity (4.34 g/g of protein), flowability (28.36°) and antioxidant properties. In nutshell, a process was developed for the valorization of sour buttermilk to a novel dairy ingredient by employing reverse osmosis and a spray-drying process.
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Affiliation(s)
- Subhadip Manik
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India (Y.K.)
| | - Ganga Sahay Meena
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India (Y.K.)
| | - Ashish Kumar Singh
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India (Y.K.)
| | - Yogesh Khetra
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India (Y.K.)
| | - Richa Singh
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India
| | - Sumit Arora
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India
| | - Raghu H. Vishweswaraiah
- Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India
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Kammakakam I, Lai Z. Next-generation ultrafiltration membranes: A review of material design, properties, recent progress, and challenges. CHEMOSPHERE 2023; 316:137669. [PMID: 36623590 DOI: 10.1016/j.chemosphere.2022.137669] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 12/09/2022] [Accepted: 12/24/2022] [Indexed: 06/17/2023]
Abstract
Membrane technology utilizing ultrafiltration (UF) processes has emerged as the most widely used and cost-effective simple process in many industrial applications. The industries like textiles and petroleum refining are promptly required membrane based UF processes to alleviate the potential environmental threat caused by the generation of various wastewater. At the same time, major limitations such as material selection as well as fouling behavior challenge the overall performance of UF membranes, particularly in wastewater treatment. Therefore, a complete discussion on material design with structural property relation and separation performance of UF membranes is always exciting. This state-of-the-art review has exclusively focused on the development of UF membranes, the material design, properties, progress in separation processes, and critical challenges. So far, most of the review articles have examined the UF membrane processes through a selected track of paving typical materials and their limited applications. In contrast, in this review, we have exclusively aimed at comprehensive research from material selection and fabrication methods to all the possible applications of UF membranes, giving more attention and theoretical understanding to the complete development of high-performance UF systems. We have discussed the methodical engineering behind the development of UF membranes regardless of their materials and fabrication mechanisms. Identifying the utility of UF membrane systems in various applications, as well as their mode of separation processes, has been well discussed. Overall, the current review conveys the knowledge of the present-day significance of UF membranes together with their future prospective opportunities whilst overcoming known difficulties in many potential applications.
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Affiliation(s)
- Irshad Kammakakam
- Division of Physical Science and Engineering, King Abdullah University of Science and Technology, Thuwal, 23955, Saudi Arabia.
| | - Zhiping Lai
- Division of Physical Science and Engineering, King Abdullah University of Science and Technology, Thuwal, 23955, Saudi Arabia.
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Weissgerber C, Hess S. Farmers' preferences for adopting on-farm concentration of raw milk: Results from a discrete choice experiment in Germany. J Dairy Sci 2022; 105:3176-3191. [DOI: 10.3168/jds.2021-20528] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Accepted: 12/11/2021] [Indexed: 11/19/2022]
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4
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Möller AC, Li J, van der Goot AJ, van der Padt A. A water-only process to fractionate yellow peas into its constituents. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Deshwal GK, Kadyan S, Sharma H, Singh AK, Panjagari NR, Meena GS. Applications of reverse osmosis in dairy processing: an Indian perspective. Journal of Food Science and Technology 2021; 58:3676-3688. [PMID: 34471292 DOI: 10.1007/s13197-020-04958-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/28/2020] [Accepted: 12/21/2020] [Indexed: 10/22/2022]
Abstract
The Indian dairy industry is highly diversified in terms of milk production, collection, processing and waste disposal. Membrane processing allows dairy sector to manufacture high quality nutritive dairy products at lower costs with minimum water use and product losses. Compared to prevailing traditional methods of milk concentration, reverse osmosis (RO) is still evolving, finding newer applications in dairy processing because of its potential benefits. A brief overview of RO, membranes, process variables, fouling, merits and demerits along with potential suppliers and membrane utilizing dairy plants in India are systematically presented in this review. Different applications of RO in dairy industry including concentration of liquid dairy streams, further utilization of RO retentate in formulation of ice-cream, dahi, traditional Indian dairy products, cheese and dried powders is also included. RO can play a prominent role in Indian dairy sector for simplifying the process automation, product diversification and efficient waste utilization.
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Affiliation(s)
- Gaurav Kr Deshwal
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana India
| | - Saurabh Kadyan
- Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, Haryana India
| | - Heena Sharma
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana India
| | - Ashish Kumar Singh
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana India
| | | | - Ganga Sahay Meena
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana India
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6
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Pires AF, Marnotes NG, Rubio OD, Garcia AC, Pereira CD. Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey. Foods 2021; 10:foods10051067. [PMID: 34066033 PMCID: PMC8151190 DOI: 10.3390/foods10051067] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 05/02/2021] [Accepted: 05/10/2021] [Indexed: 12/02/2022] Open
Abstract
The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits. Cheese whey (CW), the by-product resulting from cheese production, and second cheese whey (SCW), which is the by-product of whey cheese manufacture, have proven to contain potential ingredients for the development of food products with improved nutritional characteristics and other functionalities. Nowadays, due to their nutritional quality, whey products have gained a prominent position among healthy food products. However, for a long time, CW and SCW were usually treated as waste or as animal feed. Due to their high organic content, these by-products can cause serious environmental problems if discarded without appropriate treatment. Small and medium size dairy companies do not have the equipment and structure to process whey and second cheese whey. In these cases, generally, they are used for animal feed or discarded without an appropriate treatment, being the cause of several constraints. There are several studies regarding CW valorization and there is a wide range of whey products in the market. However, in the case of SCW, there remains a lack of studies regarding its nutritional and functional properties, as well as ways to reuse this by-product in order to create economic value and reduce environmental impacts associated to its disposal.
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Affiliation(s)
- Arona Figueroa Pires
- Polytechnic Institute of Coimbra, College of Agriculture, Bencanta, 3045-601 Coimbra, Portugal; (A.F.P.); (N.G.M.)
| | - Natalí Garcia Marnotes
- Polytechnic Institute of Coimbra, College of Agriculture, Bencanta, 3045-601 Coimbra, Portugal; (A.F.P.); (N.G.M.)
- Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Sciences of Lugo, Food Technology Area, University of Santiago de Compostela, E-27002 Lugo, Spain; (O.D.R.); (A.C.G.)
| | - Olga Díaz Rubio
- Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Sciences of Lugo, Food Technology Area, University of Santiago de Compostela, E-27002 Lugo, Spain; (O.D.R.); (A.C.G.)
| | - Angel Cobos Garcia
- Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Sciences of Lugo, Food Technology Area, University of Santiago de Compostela, E-27002 Lugo, Spain; (O.D.R.); (A.C.G.)
| | - Carlos Dias Pereira
- Polytechnic Institute of Coimbra, College of Agriculture, Bencanta, 3045-601 Coimbra, Portugal; (A.F.P.); (N.G.M.)
- Research Centre for Natural Resources, Environment and Society (CERNAS), Bencanta, 3045-601 Coimbra, Portugal
- Correspondence:
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Lipidomics Strategy for the Identification of Ultra-High Temperature and Reconstituted Milk by UPLC-Q-Exactive Orbitrap Mass Spectrometry. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-020-01947-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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8
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Izadi Z, Mohebbi M, Shahidi F, Varidi M, Salahi MR. Cheese powder production and characterization: A foam-mat drying approach. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.06.019] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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9
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Frühbauerová M, Červenka L, Hájek T, Salek RN, Velichová H, Buňka F. Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition. POTRAVINARSTVO 2020. [DOI: 10.5219/1310] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Processed cheese spread (PCS) is a popular product with high nutritional value and containing protein, fat and minerals. Grape skin is waste from winery processing plants that still has phenolic substances with significant antioxidant activity that could be used for valorisation of processed cheese and increasing the content of nutrients, phenolics and overall antioxidant properties. Both oven-dried (OD) and freeze-dried (FD) grape skin (GS) powder was characterised by the principal ingredients, the content of phenolic compounds and antioxidant capacity. Similarly, the influence of the addition of OD-GS and FD-GS powders on processed cheese spread (PCS) at 1% and 2% (w/w) levels were examined. The OD-GS and FD-GS powders were characterised by protein content, fat content, moisture and dietary fibre, thus showing that drying technique did not affect those parameters. The OD-GS powder exhibited higher content of rutin, (+)-catechin, (-)-epicatechin and total flavonoid content (TFC), while higher total phenolic content (TPC) and ABTS radical cation were observed for freeze-dried GS powder. Fortification of PCS with 1% and 2% (w/w) of GS powder increased protein content. An ANOVA procedure revealed that addition of FD-GS powder to processed cheese spread was superior to TPC values together with rutin, (+)-catechin, and (-)-epicatechin contents. The higher phenolic contents reflected the higher antioxidant capacity of PCS samples fortified with FD-GS powder. Freeze-dried gape skin powder was the better choice for valorisation of processed cheese spread.
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Fournier I, Britten M, Pouliot Y. Drainage and demineralisation of model cheeses made from reverse osmosis concentrates. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104628] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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11
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Schmidmeier C, O’Gorman C, Drapala K, Waldron D, O’Mahony J. Elucidation of factors responsible for formation of white flecks in reconstituted fat filled milk powders. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.03.034] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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12
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Elongational flow studies of processed cheese spreads made from traditional greek cheese varieties. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.032] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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Taivosalo A, Kriščiunaite T, Stulova I, Part N, Rosend J, Sõrmus A, Vilu R. Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis. Foods 2019; 8:foods8050165. [PMID: 31096639 PMCID: PMC6560390 DOI: 10.3390/foods8050165] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 05/02/2019] [Accepted: 05/13/2019] [Indexed: 11/22/2022] Open
Abstract
The application of reverse osmosis (RO) for preconcentration of milk (RO-milk) on farms can decrease the overall transportation costs of milk, increase the capacity of cheese production, and may be highly attractive from the cheese manufacturer’s viewpoint. In this study, an attempt was made to produce a hard cheese from RO-milk with a concentration factor of 1.9 (RO-cheese). Proteolysis, volatile profiles, and sensory properties were evaluated throughout six months of RO-cheese ripening. Moderate primary proteolysis took place during RO-cheese ripening: about 70% of αs1-casein and 45% of β-casein were hydrolyzed by the end of cheese maturation. The total content of free amino acids (FAA) increased from 4.3 to 149.9 mmol kg−1, with Lys, Pro, Glu, Leu, and γ-aminobutyric acid dominating in ripened cheese. In total, 42 volatile compounds were identified at different stages of maturation of RO-cheese; these compounds have previously been found in traditional Gouda-type and hard-type cheeses of prolonged maturation. Fresh RO-cheese was characterized by a milky and buttery flavor, whereas sweetness, saltiness, and umami flavor increased during ripening. Current results prove the feasibility of RO-milk for the production of hard cheese with acceptable sensory characteristics and may encourage further research and implementation of RO technology in cheese manufacture.
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Affiliation(s)
- Anastassia Taivosalo
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia.
| | - Tiina Kriščiunaite
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
| | - Irina Stulova
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
| | - Natalja Part
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
| | - Julia Rosend
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia.
| | - Aavo Sõrmus
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
| | - Raivo Vilu
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia.
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15
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Carter B, Patel H, Barbano DM, Drake M. The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentrates. J Dairy Sci 2018; 101:3900-3909. [DOI: 10.3168/jds.2017-13780] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2017] [Accepted: 11/16/2017] [Indexed: 11/19/2022]
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16
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Samtlebe M, Wagner N, Neve H, Heller KJ, Hinrichs J, Atamer Z. Reduction of Lactococcus lactis phage contamination in whey by means of membrane filtration: Impact of phage morphology and of bacterial host cells functioning as “phage fishing tool”. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.01.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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17
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Tullo E, Frigo E, Rossoni A, Finocchiaro R, Serra M, Rizzi N, Samorè AB, Canavesi F, Strillacci MG, Prinsen RTMM, Bagnato A. Genetic Parameters of Fatty Acids in Italian Brown Swiss and Holstein Cows. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2014.3208] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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18
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Al-Otaibi MM, Haddadin JS, Haddadin MSY. Mold-Ripened Soft Cheeses Fortified with Date Palm Fruit Product as Functional Dairy Products. Pak J Biol Sci 2016; 19:11-25. [PMID: 26930796 DOI: 10.3923/pjbs.2016.11.25] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Date fruit based products are gaining popularity among the consumers in almost all date growing countries due to its added nutritional value. Therefore, novel products were developed by combining two types of foods i.e., soft ripened cheeses and date fruit syrups or date powder. This study is the first to report the surface mold-ripened cheese production with date syrup and date powder. Model cheeses were prepared from pasteurized milk inoculated with Streptococcus thermophilus, Penicillium camemberti and Geotrichum candidum. Date syrup-1, date syrup-2, date powder or the date mixture were added at the stage of curdling. Based on the kinetic growth of the microbial groups in all the treatments, there was no change in the growth of these in various date palm product. On the contrary It may be said that addition of the date fruit product supports their growth. After 35 days, the amounts of total poly phenols were 128.3 ± 1.01, 81.8 ± 1.11, 33.5 ± 2.19, 156.23 ± 1.27 mg GAE/100 g in the cheeses support with date syrup-1, date syrup-2, date powder or the date mixture, respectively. Antioxidant activity of date fruits ranged from 80.13 IC50 (date syrup-2) to 82.23 IC50 (date syrup-1). Based on the chemical characteristics and sensory analysis, the study results showed the potential for innovative application of date products for developing new functional dairy products as an ideal medium for the delivery of biological active compounds with beneficial health effects over.
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Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides. Biotechnol Adv 2015; 33:756-74. [PMID: 26165970 DOI: 10.1016/j.biotechadv.2015.07.002] [Citation(s) in RCA: 189] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2014] [Revised: 06/12/2015] [Accepted: 07/06/2015] [Indexed: 12/26/2022]
Abstract
The byproduct of cheese-producing industries, cheese whey, is considered as an environmental pollutant due to its high BOD and COD concentrations. The high organic load of whey arises from the presence of residual milk nutrients. As demand for milk-derived products is increasing, it leads to increased production of whey, which poses a serious management problem. To overcome this problem, various technological approaches have been employed to convert whey into value-added products. These technological advancements have enhanced whey utilization and about 50% of the total produced whey is now transformed into value-added products such as whey powder, whey protein, whey permeate, bioethanol, biopolymers, hydrogen, methane, electricity bioprotein (single cell protein) and probiotics. Among various value-added products, the transformation of whey into proteinaceous products is attractive and demanding. The main important factor which is attractive for transformation of whey into proteinaceous products is the generally recognized as safe (GRAS) regulatory status of whey. Whey and whey permeate are biotransformed into proteinaceous feed and food-grade bioprotein/single cell protein through fermentation. On the other hand, whey can be directly processed to obtain whey protein concentrate, whey protein isolate, and individual whey proteins. Further, whey proteins are also transformed into bioactive peptides via enzymatic or fermentation processes. The proteinaceous products have applications as functional, nutritional and therapeutic commodities. Whey characteristics, and its transformation processes for proteinaceous products such as bioproteins, functional/nutritional protein and bioactive peptides are covered in this review.
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Metabolomics to Explore Impact of Dairy Intake. Nutrients 2015; 7:4875-96. [PMID: 26091233 PMCID: PMC4488821 DOI: 10.3390/nu7064875] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2015] [Revised: 05/25/2015] [Accepted: 06/04/2015] [Indexed: 02/07/2023] Open
Abstract
Dairy products are an important component in the Western diet and represent a valuable source of nutrients for humans. However, a reliable dairy intake assessment in nutrition research is crucial to correctly elucidate the link between dairy intake and human health. Metabolomics is considered a potential tool for assessment of dietary intake instead of traditional methods, such as food frequency questionnaires, food records, and 24-h recalls. Metabolomics has been successfully applied to discriminate between consumption of different dairy products under different experimental conditions. Moreover, potential metabolites related to dairy intake were identified, although these metabolites need to be further validated in other intervention studies before they can be used as valid biomarkers of dairy consumption. Therefore, this review provides an overview of metabolomics for assessment of dairy intake in order to better clarify the role of dairy products in human nutrition and health.
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21
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Koca N, Erbay Z, Kaymak-Ertekin F. Effects of spray-drying conditions on the chemical, physical, and sensory properties of cheese powder. J Dairy Sci 2015; 98:2934-43. [DOI: 10.3168/jds.2014-9111] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2014] [Accepted: 02/06/2015] [Indexed: 11/19/2022]
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22
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Karaman AD, Özer B, Pascall MA, Alvarez V. Recent Advances in Dairy Packaging. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1015138] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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23
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Astudillo-Castro CL. Limiting Flux and Critical Transmembrane Pressure Determination Using an Exponential Model: The Effect of Concentration Factor, Temperature, and Cross-Flow Velocity during Casein Micelle Concentration by Microfiltration. Ind Eng Chem Res 2014. [DOI: 10.1021/ie5033292] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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24
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Krishnankutty Nair P, Corredig M. Rennet-induced gelation of concentrated milk in the presence of sodium caseinate: differences between milk concentration using ultrafiltration and osmotic stressing. J Dairy Sci 2014; 98:27-36. [PMID: 25468692 DOI: 10.3168/jds.2014-8356] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2014] [Accepted: 09/20/2014] [Indexed: 11/19/2022]
Abstract
Concentrating milk is a common unit operation in the dairy industry. With the reduction of water, the particles interact more frequently with each other and the functionality of the casein micelles may depend on the interactions occurring during concentration. The objective of this research was to investigate the effect of concentration on the renneting properties of the casein micelles by comparing 2 concentration methods: ultrafiltration and osmotic stressing. Both methods selectively concentrate the protein fraction of milk, while the composition of the soluble phase is unaltered. To evaluate possible differences in the rearrangements of the casein micelles during concentration, renneting properties were evaluated with or without the addition of soluble caseins, added either before or after concentration. The results indicate that casein micelles undergo rearrangements during concentration and that shear during membrane filtration may play a role in affecting the final properties of the milk.
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Affiliation(s)
| | - M Corredig
- Department of Food Science, University of Guelph, Ontario, Canada N1G 2W1
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25
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Kumar P, Sharma N, Ranjan R, Kumar S, Bhat ZF, Jeong DK. Perspective of membrane technology in dairy industry: a review. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 26:1347-58. [PMID: 25049918 PMCID: PMC4093403 DOI: 10.5713/ajas.2013.13082] [Citation(s) in RCA: 143] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2013] [Revised: 06/05/2013] [Accepted: 04/23/2013] [Indexed: 11/27/2022]
Abstract
Membrane technology has revolutionized the dairy sector. Different types of membranes are used in the industry for various purposes like extending the shelf life of milk without exposure to heat treatment, standardization of the major components of milk for tailoring new products as well increasing yield and quality of the dairy products, and concentrating, fractionation and purification of milk components especially valuable milk proteins in their natural state. In the cheese industry, membranes increase the yield and quality of cheese and control the whey volume, by concentrating the cheese milk. With the advancement of newer technology in membrane processes, it is possible to recover growth factor from whey. With the introduction of superior quality membranes as well as newer technology, the major limitation of membranes, fouling or blockage has been overcome to a greater extent.
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Affiliation(s)
- Pavan Kumar
- Department of Livestock Product and Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - Neelesh Sharma
- Department of Livestock Product and Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - Rajeev Ranjan
- Department of Livestock Product and Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - Sunil Kumar
- Department of Livestock Product and Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - Z F Bhat
- Department of Livestock Product and Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - Dong Kee Jeong
- Department of Livestock Product and Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
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White SS, Fox KM, Jervis SM, Drake MA. Influence of heating and acidification on the flavor of whey protein isolate. J Dairy Sci 2013; 96:1366-79. [PMID: 23332857 DOI: 10.3168/jds.2012-5935] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2012] [Accepted: 11/23/2012] [Indexed: 11/19/2022]
Abstract
Previous studies have established that whey protein manufacture unit operations influence the flavor of dried whey proteins. Additionally, manufacturers generally instantize whey protein isolate (WPI; ≥ 90% protein) by agglomeration with lecithin to increase solubility and wettability. Whey protein isolate is often subjected to additional postprocessing steps in beverage manufacturing, including acidification and heat treatment. These postprocessing treatments may further influence formation or release of flavors. The objective of the first study was to characterize the effect of 2 processing steps inherent to manufacturing of acidic protein beverages (acidification and heat treatment) on the flavor of non-instant WPI. The second study sought to determine the effect of lecithin agglomeration, a common form of instantized (INST) WPI used in beverage manufacturing, on the flavor of WPI after acidification and heat treatment. In the first experiment, commercial non-instantized (NI) WPI were rehydrated and evaluated as is (control); acidified to pH 3.2; heated to 85°C for 5 min in a benchtop high temperature, short time (HTST) pasteurizer; or acidified to 3.2 and heated to 85°C for 30s (AH-HTST). In the second experiment, INST and NI commercial WPI were subsequently evaluated as control, acidified, heated, or AH-HTST. All samples were evaluated by descriptive sensory analysis, solid-phase microextraction (SPME), and gas chromatography-mass spectrometry. Acidification of NI WPI produced higher concentrations of dimethyl disulfide (DMDS) and sensory detection of potato/brothy flavors, whereas heating increased cooked/sulfur flavors. Acidification and heating increased cardboard, potato/brothy, and malty flavors and produced higher concentrations of aldehydes, ketones, and sulfur compounds. Differences between INST and NI WPI existed before treatment; INST WPI displayed cucumber flavors not present in NI WPI. After acidification, INST WPI were distinguished by higher intensity of cucumber flavor and higher concentrations of E-2-nonenal. No perceivable differences were observed between INST and NI WPI after heating; sulfur and eggy flavors increased in both types of WPI. After treatment, AH-INST-HTST samples were differentiated from AH-NI-HTST by grassy/hay and grainy flavor and increased lipid oxidation products. Further processing of WPI in food applications has negative effects on the flavor contributions of WPI.
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Affiliation(s)
- S S White
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Food Research Center, North Carolina State University, Raleigh NC 27695, USA
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Salvatore E, Pirisi A, Corredig M. Gelation properties of casein micelles during combined renneting and bacterial fermentation: Effect of concentration by ultrafiltration. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.05.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Garneau JE, Moineau S. Bacteriophages of lactic acid bacteria and their impact on milk fermentations. Microb Cell Fact 2011; 10 Suppl 1:S20. [PMID: 21995802 PMCID: PMC3231927 DOI: 10.1186/1475-2859-10-s1-s20] [Citation(s) in RCA: 158] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
Every biotechnology process that relies on the use of bacteria to make a product or to overproduce a molecule may, at some time, struggle with the presence of virulent phages. For example, phages are the primary cause of fermentation failure in the milk transformation industry. This review focuses on the recent scientific advances in the field of lactic acid bacteria phage research. Three specific topics, namely, the sources of contamination, the detection methods and the control procedures will be discussed.
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Affiliation(s)
- Josiane E Garneau
- Département de biochimie, de microbiologie et de bio-informatique, Faculté des sciences et de génie, Université Laval, Quebec city, Québec, G1V 0A6, Canada
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Sharma KD, Stähler K, Smith B, Melton L. Antioxidant capacity, polyphenolics and pigments of broccoli-cheese powder blends. Journal of Food Science and Technology 2011; 48:510-4. [PMID: 23572781 DOI: 10.1007/s13197-010-0211-1] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/28/2010] [Accepted: 12/20/2010] [Indexed: 10/18/2022]
Abstract
Novel products were developed by combining freeze dried and conventionally dried broccoli sprouts powder with the commercially available cheese powder. Quality assessment of the blended products during the development process and of the final product was done by sensory analysis and estimation of total antioxidant capacity, total polyphenolics, total chlorophyll and total carotenoids. Freeze drying was more efficient in preserving the original nutritional and sensory characteristics of the dried broccoli sprouts. Blending of the samples including the blend with a least weight proportion of broccoli sprouts powder showed an improved content of healthy compounds. Based on chemical data and sensory analysis, it was concluded that the blended cheese powder containing up to 20% freeze dried broccoli powder was an acceptable product.
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Affiliation(s)
- Krishan Datt Sharma
- Department of Food Science & Technology, Parmar University, Solan, 173 230 India
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Lehrke G, Hernaez L, Mugliaroli SL, von Staszewski M, Jagus RJ. Sensitization of Listeria innocua to inorganic and organic acids by natural antimicrobials. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.09.016] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Lubary M, Hofland GW, ter Horst JH. The potential of milk fat for the synthesis of valuable derivatives. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1387-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Czank C, Simmer K, Hartmann PE. Design and characterization of a human milk product for the preterm infant. Breastfeed Med 2010; 5:59-66. [PMID: 19929699 DOI: 10.1089/bfm.2009.0028] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
BACKGROUND It is necessary to fortify human milk to promote optimal growth of the very preterm infant. However, the addition of non-human milk components to human milk is not ideal because of the risk of feeding intolerance and necrotizing enterocolitis. Human milk products (HMP) are an alternative to commercially available fortifiers, but their preparation is likely to result in modifications to the qualities of human milk. METHODS Ten batches of HMP were prepared with the aim of meeting a desired protein:energy ratio of 3.0 g of protein/100 kcal. Ultrafiltration was used to produce a skim milk concentrate, to which cream was then added to produce the final HMP. Characterization of HMP and human milk fortified with commercial human milk fortifiers (Nutriprem [Cow & Gate, Limerick, Ireland] and S-26 SMA human milk fortifier [Wyeth Nutrition, Baulkham Hills, NSW, Australia]) included quantifying macronutrient content, osmolality, microbial content, and particle distribution. RESULTS Average protein:energy ratio of the final batch was 2.93 +/- 0.10 g of protein/100 kcal, equating to an inaccuracy of 2.5% relative to the desired ratio of 3.0 g of protein/100 kcal. Significantly greater fat (P < 0.01), lower lactose (P < 0.001), and lower osmolality (P < 0.001) were characteristic of the HMP compared to human milk fortified with either commercial fortifier. Microbial growth occurred during preparation of HMP but did not exceed 10(5) colony-forming units/mL, and pasteurization of human milk prevented contamination in 80% of batches. CONCLUSIONS HMP can be designed to accurately target the protein and energy requirements of the preterm infant, but modifications of the macronutrient, biochemical, structural, and microbial characteristics of human milk may affect the quality of the final product.
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Affiliation(s)
- Charles Czank
- Discipline of Biochemistry and Molecular Biology, School of Biomedical, Biomolecular, and Chemical Science, The University of Western Australia, Crawley, Western Australia, Australia.
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Abstract
The quality of Irish agricultural product will become increasingly important with the ongoing liberalisation of international trade. This paper presents a review of the global and Irish dairy industries; considers the impact of milk quality on farm profitability, food processing and human health, examines global trends in quality; and explores several models that are successfully being used to tackle milk quality concerns. There is a growing global demand for dairy products, fuelled in part by growing consumer wealth in developing countries. Global dairy trade represents only 6.2% of global production and demand currently outstrips supply. Although the Irish dairy industry is small by global standards, approximately 85% of annual production is exported annually. It is also the world's largest producer of powdered infant formula. Milk quality has an impact on human health, milk processing and on-farm profitability. Somatic cell count (SCC) is a key measure of milk quality, with a SCC not exceeding 400,000 cells/ml (the EU milk quality standard) generally accepted as the international export standard. There have been ongoing improvements in milk quality among both established and emerging international suppliers. A number of countries have developed successful industry-led models to tackle milk quality concerns. Based on international experiences, it is likely that problems with effective translation of knowledge to practice, rather than incomplete knowledge per se, are the more important constraints to national progress towards improved milk quality.
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Affiliation(s)
- Sj More
- Centre for Veterinary Epidemiology and Risk Analysis, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland.
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Wright B, Zevchak S, Wright J, Drake M. The Impact of Agglomeration and Storage on Flavor and Flavor Stability of Whey Protein Concentrate 80% and Whey Protein Isolate. J Food Sci 2009; 74:S17-29. [DOI: 10.1111/j.1750-3841.2008.00975.x] [Citation(s) in RCA: 94] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Bobe G, Minick Bormann J, Lindberg G, Freeman A, Beitz D. Short Communication: Estimates of Genetic Variation of Milk Fatty Acids in US Holstein Cows. J Dairy Sci 2008; 91:1209-13. [DOI: 10.3168/jds.2007-0252] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Biziulevicius GA, Kazlauskaite J. Cheese: Everyday, gourmet or medicinal food? Med Hypotheses 2008; 70:454-5. [PMID: 17656032 DOI: 10.1016/j.mehy.2007.05.040] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2007] [Accepted: 05/29/2007] [Indexed: 11/25/2022]
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Bobe G, Zimmerman S, Hammond EG, Freeman AE, Porter PA, Luhman CM, Beitz DC. Butter composition and texture from cows with different milk fatty acid compositions fed fish oil or roasted soybeans. J Dairy Sci 2007; 90:2596-603. [PMID: 17517699 DOI: 10.3168/jds.2006-875] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Changing the milk fatty acid composition can improve the nutritional and physical properties of dairy products and their acceptability to consumers. A more healthful milk fatty acid composition can be achieved by altering the cow's diet, for example, by feeding supplemental fish oil (FO) or roasted soybeans (RSB), or by selecting cows with a more unsaturated milk fatty acid composition. We examined whether feeding supplemental FO or RSB to cows that had a more unsaturated milk fatty acid composition acted additively to produce butter with improved fatty acid composition and texture. Using a 3 x 3 Latin square design with 2 replications, we fed diets to multiparous Holstein cows (60 to 200 DIM) chosen for producing either more or less unsaturated milk fatty acid composition (n = 6 for each group) for three 3-wk periods. The control diet contained 3.7% crude fat and the 2 experimental diets contained, on a dry matter basis, 0.8% of additional lipids in the form of 0.9% of FO or 5% of RSB. The milk, collected in the third week of feeding, was used to make butter, which was analyzed for its fatty acid composition and physical properties. Dry matter intake, milk yield, and milk composition were not significantly affected by cow diet or by cow selection. Cows that produced a more unsaturated and healthful milk fat prior to the feeding study, according to a "health-promoting index" [HPI = (sum of % of unsaturated fatty acids)/ (%12:0 + 4 x %14:0 + %16:0)], maintained a higher HPI in their butter during the feeding study than did cows with a low HPI. Milk from cows fed supplemental FO or RSB yielded more unsaturated butters with a higher HPI. This butter also was softer when the cows were fed RSB. Feeding RSB to cows chosen for their high milk HPI yielded the most unsaturated butter with the highest HPI and softest texture. Thus, selecting cows with a more health-promoting milk fatty acid composition and feeding supplemental RSB can be used in combination to produce butter that has a consumer-friendly texture and a healthful fatty acid profile.
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Affiliation(s)
- G Bobe
- Department of Animal Science, Iowa State University, Ames 50011, USA
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