1
|
Coolbear T, Janin N, Traill R, Shingleton R. Heat-induced changes in the sensory properties of milk. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105199] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
2
|
Abstract
Choice of breedA model should be developed to allow the selection of the optimal breed on the basis of production traits and economic efficiency.Choice of selection methodNew breeding schemes to replace the current widespread use of progeny testing should be examined critically and, in particular, breeding schemes incorporating multiple ovulation and embryo transplant should be assessed.Identification of marker traitsResearch to evaluate the relevance of marker traits to milk quality should be pursued.Genetical engineeringLong-term prospects of applying genetical engineering techniques to cattle should be assessed in terms of desk studies.Nutritional manipulation of milk fatThe biochemical and metabolic aspects of lipid protection in the rumen should be examined further.Nutritional manipulation of milk proteinFurther studies should be undertaken to examine the effects and possible benefits of protein and specific amino acid protection.New milk productsWork should be conducted to increase the range of marketable products of high added value, particularly new types of cheese for export.Alleged relationship between milk fat and coronary heart disease (CHD)The alleged causal relationship between dietary fat and CHD should be examined critically, particularly the definition of safe levels of serum cholestrol in man.
Collapse
|
3
|
Correlation between sensory properties and peptides derived from hydrolysed-lactose UHT milk during storage. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.12.013] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
4
|
Martin N, Carey N, Murphy S, Kent D, Bang J, Stubbs T, Wiedmann M, Dando R. Exposure of fluid milk to LED light negatively affects consumer perception and alters underlying sensory properties. J Dairy Sci 2016; 99:4309-4324. [DOI: 10.3168/jds.2015-9603] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2015] [Accepted: 02/20/2016] [Indexed: 11/19/2022]
|
5
|
Chugh A, Khanal D, Walkling-Ribeiro M, Corredig M, Duizer L, Griffiths MW. Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization. Foods 2014; 3:250-268. [PMID: 28234317 PMCID: PMC5302368 DOI: 10.3390/foods3020250] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2013] [Revised: 03/28/2014] [Accepted: 04/10/2014] [Indexed: 11/16/2022] Open
Abstract
Non-thermal processing methods, such as pulsed electric field (PEF) and tangential-flow microfiltration (TFMF), are emerging processing technologies that can minimize the deleterious effects of high temperature short time (HTST) pasteurization on quality attributes of skim milk. The present study investigates the impact of PEF and TFMF, alone or in combination, on color and volatile compounds in skim milk. PEF was applied at 28 or 40 kV/cm for 1122 to 2805 µs, while microfiltration (MF) was conducted using membranes with three pore sizes (lab-scale 0.65 and 1.2 µm TFMF, and pilot-scale 1.4 µm MF). HTST control treatments were applied at 75 or 95 °C for 20 and 45 s, respectively. Noticeable color changes were observed with the 0.65 µm TFMF treatment. No significant color changes were observed in PEF-treated, 1.2 µm TFMF-treated, HTST-treated, and 1.4 µm MF-treated skim milk (p ≥ 0.05) but the total color difference indicated better color retention with non-thermal preservation. The latter did not affect raw skim milk volatiles significantly after single or combined processing (p ≥ 0.05), but HTST caused considerable changes in their composition, including ketones, free fatty acids, hydrocarbons, and sulfur compounds (p < 0.05). The findings indicate that for the particular thermal and non-thermal treatments selected for this study, better retention of skim milk color and flavor components were obtained for the non-thermal treatments.
Collapse
Affiliation(s)
- Anupam Chugh
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
| | - Dipendra Khanal
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
| | - Markus Walkling-Ribeiro
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
| | - Milena Corredig
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
| | - Lisa Duizer
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
| | - Mansel W Griffiths
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
| |
Collapse
|
6
|
Volatile component profiles of conventional and lactose-hydrolyzed UHT milk—a dynamic headspace gas chromatography-mass spectrometry study. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0164-7] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
7
|
Yayota M, Tsukamoto M, Yamada Y, Ohtani S. Milk composition and flavor under different feeding systems: A survey of dairy farms. J Dairy Sci 2013; 96:5174-83. [DOI: 10.3168/jds.2012-5963] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2012] [Accepted: 04/29/2013] [Indexed: 11/19/2022]
|
8
|
A musty flavour defect in calcium caseinate due to chemical tainting by 2,4,6-tribromophenol and 2,4,6-tribromoanisole. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2010.01.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
9
|
Chung SJ. Effects of Milk Type and Consumer Factors on the Acceptance of Milk among Korean Female Consumers. J Food Sci 2009; 74:S286-95. [DOI: 10.1111/j.1750-3841.2009.01224.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
10
|
Abstract
Several volatile sulphur compounds have been detected in raw and processed milk. These are hydrogen sulphide, methanethiol, carbonyl sulphide, dimethyl sulphide, carbon disulphide, dimethyl disulphide, dimethyl trisulphide, dimethyl sulphoxide, and dimethyl sulphone. Many of these increase in milk during heat processing and are associated with the cooked flavor of heat-treated milks, particularly UHT and sterilized milk. Several researchers have attempted to explain the origin of these volatiles in both raw and processed milk, and how to reduce the associated cooked flavor that has a negative impact on consumer acceptability of processed milk. These compounds are difficult to detect and analyze due to their high volatility, sensitivity to oxidation and heat, and in some cases, their very low concentrations. However, methods of detection and quantification have improved in recent years. Pre-concentration methods such as solid phase microextraction (SPME) together with gas chromatography equipped with sulphur-selective detectors now enable low concentrations of these compounds to be analyzed. In this review, methods of extraction and analyzes of these volatile sulphur compounds are compared, and their occurrence in milk is reviewed.
Collapse
Affiliation(s)
- Z Al-Attabi
- School of Land, Crop, and Food Sciences, The University of Queensland, St Lucia, Qld, Australia
| | | | | |
Collapse
|
11
|
Papachristou C, Badeka A, Chouliara I, Kondyli E, Kourtis L, Kontominas MG. Evaluation of polyethylene terephthalate as a packaging material for premium quality whole pasteurized milk in Greece. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0398-6] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
12
|
Papachristou C, Badeka A, Chouliara E, Kondyli E, Athanasoulas A, Kontominas MG. Evaluation of polyethylene terephthalate as a packaging material for premium quality whole pasteurized milk in Greece. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0280-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
13
|
|
14
|
Mounchili A, Wichtel JJ, Dohoo IR, Keefe GP, Halliday LJ. Risk factors for milk off-flavours in dairy herds from Prince Edward Island, Canada. Prev Vet Med 2004; 64:133-45. [PMID: 15325768 DOI: 10.1016/j.prevetmed.2004.05.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2003] [Revised: 04/15/2004] [Accepted: 05/07/2004] [Indexed: 11/26/2022]
Abstract
A sudden increase in the incidence of milk off-flavours in bulk tank milk from Prince Edward Island (Canada) dairy farms in the late 1990s prompted an investigation of potential herd-level risk factors. A prospective case-control study was conducted from 2000 to 2002. Data on herd management were obtained by questionnaire and field investigation from all the 62 identified off-flavour positive farms (cases) and 62 loosely matched (for data-collection convenience) off-flavour negative farms (controls). Forty-three of the 62 cases (69%) of milk off-flavours identified during the study period were classified as "transmitted" (feed) off-flavours, and 9 (15%), 6 (10%), and 4 (6%) as "rancid", "oxidized" and "malty" off-flavours, respectively. Given this evidence and the relatively low incidence of other flavour defects in milk, only transmitted-flavour cases were considered in the analyses of risk factors. Poor air quality in the lactating cows' barn (OR = 40.8), using baled silage as the main forage (OR = 10.6), as well as feeding roughage before milking (OR = 253.3) or as a free choice (OR = 3.2) all were significantly (P < 0.05) associated with the incidence of transmitted flavours in bulk-tank milk. Clipping the hair on the cows' udder (OR = 0.07) and changing the bedding material more than once a day (OR = 0.12) were protective. The finding about feeding baled silage before milking has raised hypotheses about silage composition (in particular the off-flavour compounds or their precursors) and also about the process of silage making itself.
Collapse
Affiliation(s)
- A Mounchili
- Department of Health Management, Atlantic Veterinary College, University of Prince Edward Island, 550 University Avenue, Charlottetown, Prince Edward Island, Canada C1A 4P3.
| | | | | | | | | |
Collapse
|
15
|
Moyssiadi T, Badeka A, Kondyli E, Vakirtzi T, Savvaidis I, Kontominas MG. Effect of light transmittance and oxygen permeability of various packaging materials on keeping quality of low fat pasteurized milk: chemical and sensorial aspects. Int Dairy J 2004. [DOI: 10.1016/j.idairyj.2003.09.001] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
16
|
Vassila E, Badeka A, Kondyli E, Savvaidis I, Kontominas MG. Chemical and microbiological changes in fluid milk as affected by packaging conditions. Int Dairy J 2002. [DOI: 10.1016/s0958-6946(02)00065-1] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
17
|
Abstract
The risk factors identified with cardiovascular disease studied in the WHO MONICA project have been shown to have a limited relationship with the coronary heart disease mortality rates between centres, and in mirroring the historical rise and decline in deaths from the disease. Here we show that correlation of the calculated consumption of the milk protein, beta-casein A1 (excluding milk protein in cheese) against ischaemic heart disease (IHD) mortality has a r2 = 0.86. In the states of the former West Germany, where the breed composition of regional cattle herds has remained virtually constant since the 1950s, IHD mortality by state correlates with the estimated consumption of beta-casein A1. Information on other recognized dietary risk factors does not indicate any significant regional difference. Similarly, the populations of Toulouse in France and Belfast in Northern Ireland have almost identical collective 'traditional' risk factors for heart disease, yet the respective mortality rates vary more than threefold. People from Northern Ireland are estimated to consume 3.23 times more beta-casein A1, excluding cheese, than the French. The remarkable agreement between mortality and the consumption of this allele suggests that this factor is worthy of serious consideration as a potential source of cardiovascular disease when taken in conjunction with regional variations in the traditional risk factors. beta-casein A1 consumption also correlates strongly with type 1 diabetes incidence in 0-14-year-olds, suggesting that IHD and diabetes may share at least one causative risk factor.
Collapse
Affiliation(s)
- C N McLachlan
- A2 Corporation Ltd, 29 Summer Street, Devonport, Auckland, New Zealand.
| |
Collapse
|
18
|
Nursten HE. The flavour of milk and dairy products: I. Milk of different kinds, milk powder, butter and cream. INT J DAIRY TECHNOL 1997. [DOI: 10.1111/j.1471-0307.1997.tb01735.x] [Citation(s) in RCA: 42] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
19
|
Chemical and volatile organic compounds composition of whey protein concentrate. ACTA ACUST UNITED AC 1995. [DOI: 10.1016/s0167-4501(06)80195-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
|
20
|
|
21
|
Leland J, Reineccius G, Lahiff M. Evaluation of Copper-Induced Oxidized Flavor in Milk by Discriminant Analysis of Capillary Gas Chromatographic Profiles. J Dairy Sci 1987. [DOI: 10.3168/jds.s0022-0302(87)80037-1] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
22
|
|
23
|
SCHRÖDER MONIKAJA, SCOTT KJ, BLAND MA, BISHOP DINAHR. Flavour and vitamin stability in pasteurized milk in polyethylene-coated cartons and in polyethylene bottles. INT J DAIRY TECHNOL 1985. [DOI: 10.1111/j.1471-0307.1985.tb00547.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
24
|
|
25
|
|