1
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Zhou C, Liu L, Chen J, Fu Q, Chen Z, Wang J, Sun X, Ai L, Xu X, Wang J. Rapid authentication of characteristic milk powders by recombinase polymerase amplification assays. Food Chem 2024; 443:138540. [PMID: 38277935 DOI: 10.1016/j.foodchem.2024.138540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 12/30/2023] [Accepted: 01/21/2024] [Indexed: 01/28/2024]
Abstract
The authentication of dairy species has great significance for food safety. This study focused on a more rapid method for identifying major dairy species, and specific recombinase polymerase amplification (RPA)-based assays for cattle, goat, sheep, camel and donkey were developed. Through the developed RPA-based assays, goats and sheep could be simultaneously identified and bovine families could be differentiated. The performances of the RPA assays were validated using 37 milk powder samples, of which 16.2% (6/37) were suspected of being adulterated and 24.3% (9/37) were potentially at risk of being wrongly identified as adulteration. The effectiveness of the developed assays for crude DNA detection was also validated by a rapid nucleic acid extraction kit, and results showed that the presence of large amounts of protein and fat did not affect the qualitative results. Therefore, these assays could combine with the rapid nucleic acids extraction methods for being used in field detection.
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Affiliation(s)
- Cang Zhou
- School of Public Health, Hebei Medical University, Shijiazhuang 050017, China; Food Microbiology and Animal Quarantine Laboratory, Technology Center of Shijiazhuang Customs, Shijiazhuang 050051, China; Hebei Key Laboratory of Environment and Human Health, Shijiazhuang 050017, China
| | - Libing Liu
- Food Microbiology and Animal Quarantine Laboratory, Technology Center of Shijiazhuang Customs, Shijiazhuang 050051, China
| | - Jia Chen
- College of Chemical Technology, Shijiazhuang University, Shijiazhuang 050035, China
| | - Qi Fu
- Food Microbiology and Animal Quarantine Laboratory, Technology Center of Shijiazhuang Customs, Shijiazhuang 050051, China
| | - Zhimin Chen
- Shijiazhuang Food and Drug Inspection Center, Shijiazhuang 050020, China
| | - Jinfeng Wang
- Food Microbiology and Animal Quarantine Laboratory, Technology Center of Shijiazhuang Customs, Shijiazhuang 050051, China
| | - Xiaoxia Sun
- Food Microbiology and Animal Quarantine Laboratory, Technology Center of Shijiazhuang Customs, Shijiazhuang 050051, China
| | - Lianfeng Ai
- Food Microbiology and Animal Quarantine Laboratory, Technology Center of Shijiazhuang Customs, Shijiazhuang 050051, China
| | - Xiangdong Xu
- School of Public Health, Hebei Medical University, Shijiazhuang 050017, China; Hebei Key Laboratory of Environment and Human Health, Shijiazhuang 050017, China.
| | - Jianchang Wang
- School of Public Health, Hebei Medical University, Shijiazhuang 050017, China; Food Microbiology and Animal Quarantine Laboratory, Technology Center of Shijiazhuang Customs, Shijiazhuang 050051, China; Hebei Key Laboratory of Environment and Human Health, Shijiazhuang 050017, China.
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Hou KW, Firestone SM, Stevenson MA. Scenario tree modelling to inform surveillance design for maintaining freedom from Coxiella burnetii infection in Australian commercial dairy goat herds. Prev Vet Med 2023; 219:106024. [PMID: 37738752 DOI: 10.1016/j.prevetmed.2023.106024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 09/05/2023] [Accepted: 09/11/2023] [Indexed: 09/24/2023]
Abstract
We used scenario tree methods to determine how different disease detection methods might be used to provide quantitative evidence that Australian dairy goat herds are free of coxiellosis. The aim of our proposed C. burnetii surveillance programme is to find evidence of the absence of antigen as well as evidence of an absence of an immune response to C. burnetii infection in individual dairy goat herds. We defined a C. burnetii infected dairy goat herd as a herd in which at least one doe was showing evidence of either active infection or past C. burnetii exposure using four candidate surveillance system components (SSCs): (1) testing of individual doe whole blood using the C. burnetii com1 PCR; (2) testing of individual doe whole blood using the C. burnetii ELISA; (3) testing bulk tank milk (BTM) using the com1 PCR and the C. burnetii ELISA; and (4) investigations of abortions and stillborn kids submitted to a diagnostic laboratory for testing. Of eight candidate surveillance strategies (combinations of the SSCs listed above) individual doe ELISAs every six months combined with monthly BTM PCR and ELISA testing returned the highest surveillance system sensitivity of 0.963 (95% probability interval [PI] 0.911-0.982) for the lowest cost, at AUD 28.94 (95% PI 28.38-30.59) over a 12-month period, for every one percent increase in surveillance system sensitivity. Assuming a probability of disease freedom of 0.10 at the start of the surveillance program and a probability of C. burnetii introduction per month of 0.01 we estimate that 95% confidence that C. burnetii was absent from a herd could be achieved after a single round of individual doe ELISAs followed by period of 6 consecutive monthly BTM PCR and ELISA tests. The results of this study show that selection of the most efficient combination of surveillance system components requires a good understanding of initial herd C. burnetii status and the probability of introduction of infection and how this may change over time. Scenario tree analyses results have provided insight into the key determinants of C. burnetii detection ability.
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Affiliation(s)
- K W Hou
- Melbourne Veterinary School, Faculty of Science, The University of Melbourne, Parkville 3010 Victoria, Australia
| | - S M Firestone
- Melbourne Veterinary School, Faculty of Science, The University of Melbourne, Parkville 3010 Victoria, Australia
| | - M A Stevenson
- Melbourne Veterinary School, Faculty of Science, The University of Melbourne, Parkville 3010 Victoria, Australia.
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3
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Rosario ILDS, Vieira CP, Barreto LSM, Monteiro NB, Moreira RVDBP, Salim AP, Lelis CA, Solca MDS, Mano SB, Conte-Junior CA, Costa MPD. Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent. Foods 2023; 12:foods12101945. [PMID: 37238761 DOI: 10.3390/foods12101945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/01/2023] [Accepted: 05/03/2023] [Indexed: 05/28/2023] Open
Abstract
Cachaça is a traditional Brazilian drink that has the potential to offer a new sensory and technological strategy for artisanal cheesemaking, particularly for small-scale producers and family farming. This study aimed to investigate the effects of cachaça immersion on the physicochemical, microbiological, color, texture, and sensory parameters of artisanal goat coalho cheeses using three different varieties of cachaça immersion. The results showed that cachaça immersion did not affect the cheese's proximate composition or starter culture viability, indicating its suitability as a new method for artisanal cheese production. Additionally, gold cachaça aged in oak casks was the most effective variety for sensory acceptance and purchase intention, suggesting that it may be a valuable strategy for small-scale producers to add value and encourage the consumption of artisanal goat coalho cheeses without compromising their quality. Thus, this study provides important insights for small-scale producers and family farming to enhance their product offerings and increase their competitiveness in the market.
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Affiliation(s)
- Iuri Lima Dos Santos Rosario
- Graduate Program in Veterinary Hygiene (PPGHIGVET), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil
- Laboratory of Inspection and Technology of Milk and Derivatives (LaITLacteos), School of Veterinary Medicine and Zootechnics, Federal University of Bahia (UFBA), Ondina, Salvador 40170-110, BA, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Carla Paulo Vieira
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Luana Sipaúba Moreno Barreto
- Laboratory of Inspection and Technology of Milk and Derivatives (LaITLacteos), School of Veterinary Medicine and Zootechnics, Federal University of Bahia (UFBA), Ondina, Salvador 40170-110, BA, Brazil
| | - Nathália Brizack Monteiro
- Laboratory of Inspection and Technology of Milk and Derivatives (LaITLacteos), School of Veterinary Medicine and Zootechnics, Federal University of Bahia (UFBA), Ondina, Salvador 40170-110, BA, Brazil
| | - Rodrigo Vilela de Barros Pinto Moreira
- Graduate Program in Veterinary Hygiene (PPGHIGVET), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Ana Paula Salim
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Carini Aparecida Lelis
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Manuela da Silva Solca
- Graduate Program in Animal Science in the Tropics (PPGCAT), School of Veterinary Medicine, Federal University of Bahia (UFBA), Ondina, Salvador 40170-110, BA, Brazil
| | - Sergio Borges Mano
- Graduate Program in Veterinary Hygiene (PPGHIGVET), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil
| | - Carlos Adam Conte-Junior
- Graduate Program in Veterinary Hygiene (PPGHIGVET), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro 21040-900, RJ, Brazil
- Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Marion Pereira da Costa
- Graduate Program in Veterinary Hygiene (PPGHIGVET), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil
- Laboratory of Inspection and Technology of Milk and Derivatives (LaITLacteos), School of Veterinary Medicine and Zootechnics, Federal University of Bahia (UFBA), Ondina, Salvador 40170-110, BA, Brazil
- Graduate Program in Animal Science in the Tropics (PPGCAT), School of Veterinary Medicine, Federal University of Bahia (UFBA), Ondina, Salvador 40170-110, BA, Brazil
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4
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Jankiewicz M, van Lee L, Biesheuvel M, Brouwer-Brolsma EM, van der Zee L, Szajewska H. The Effect of Goat-Milk-Based Infant Formulas on Growth and Safety Parameters: A Systematic Review and Meta-Analysis. Nutrients 2023; 15:2110. [PMID: 37432055 DOI: 10.3390/nu15092110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 04/20/2023] [Accepted: 04/25/2023] [Indexed: 07/12/2023] Open
Abstract
Goat-milk-based infant formulas (GMFs) are now available in several countries, having been approved by authorities. We systematically evaluated the effects of GMF compared with cow-milk-based formula (CMF) on infant growth and safety parameters. The MEDLINE, EMBASE, and Cochrane Library databases were searched (December 2022) for randomized controlled trials (RCTs). The risk of bias was assessed using the Revised Cochrane Risk-of-Bias tool (ROB-2). Heterogeneity was quantified by I2. Four RCTs involving a total of 670 infants were identified. All trials revealed some concern in ROB-2. Furthermore, all of the included studies were funded by the industry. Compared with infants fed CMF, those fed GMF showed similar growth in sex- and age-adjusted z-scores for weight (mean difference, MD, 0.21 [95% confidence interval, CI, -0.16 to 0.58], I2 = 56%), length (MD 0.02, [95% CI -0.29 to 0.33], I2 = 24%), and head circumference (MD 0.12, 95% [CI -0.19 to 0.43], I2 = 2%). Stool frequency was similar among the groups. Due to differences in the reporting of stool consistency, no firm conclusion can be drawn. Adverse effects (serious or any) were similar in both groups. These findings provide reassurance that GMFs compared with CMFs are safe and well tolerated.
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Affiliation(s)
- Mateusz Jankiewicz
- Department of Paediatrics, The Medical University of Warsaw, 02-091 Warsaw, Poland
| | | | - Mirthe Biesheuvel
- Division of Human Nutrition & Health, Wageningen University, 6705 Wageningen, The Netherlands
| | - Elske M Brouwer-Brolsma
- Division of Human Nutrition & Health, Wageningen University, 6705 Wageningen, The Netherlands
| | | | - Hania Szajewska
- Department of Paediatrics, The Medical University of Warsaw, 02-091 Warsaw, Poland
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5
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Wang W, Jia R, Hui Y, Zhang F, Zhang L, Liu Y, Song Y, Wang B. Utilization of two plant polysaccharides to improve fresh goat milk cheese: Texture, rheological properties, and microstructure characterization. J Dairy Sci 2023; 106:3900-3917. [PMID: 37080791 DOI: 10.3168/jds.2022-22195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Accepted: 12/22/2022] [Indexed: 04/22/2023]
Abstract
This study aimed to evaluate the effects of added jujube polysaccharide (JP) and Lycium barbarum polysaccharide (LBP) on the texture, rheological properties, and microstructure of goat milk cheese. Seven groups of fresh goat milk cheese were produced with 4 levels (0, 0.2, 0.6, and 1%, wt/wt) of JP and LBP. The goat milk cheese containing 1% JP showed the highest water-holding capacity, hardness, and the strongest rheological properties by creating a denser and more stable casein network structure. In addition, the yield of goat milk cheese was substantially improved as a result of JP incorporation. Cheeses containing LBP expressed lower fat content, higher moisture, and softer texture compared with the control cheese. Fourier-transform infrared spectroscopy and low-field nuclear magnetic resonance analysis demonstrated that the addition of JP improved the stability of the secondary protein structure in cheese and significantly enhanced the binding capacity of the casein matrix to water molecules due to strengthened intermolecular interactions. The current research demonstrated the potential feasibility of modifying the texture of goat milk cheese by JP or LBP, available for developing tunable goat milk cheese to satisfy consumer preferences and production needs.
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Affiliation(s)
- Weizhe Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Rong Jia
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Yuanyuan Hui
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Fuxin Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Lei Zhang
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China
| | - Yufang Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Yuxuan Song
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China.
| | - Bini Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China.
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Tan Y, Liu J, Yang Y, Wang X, Sun X, Cheng J. Effect of homogenization on lipid profiling in Saanen goat milk based on UHPLC-QTOF-MS lipidomics. Food Chem 2023; 420:136140. [PMID: 37080112 DOI: 10.1016/j.foodchem.2023.136140] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 04/06/2023] [Accepted: 04/08/2023] [Indexed: 04/22/2023]
Abstract
Homogenization might change the lipid composition of goat milk. This study aimed to investigate the lipid profiles, and identify different lipids (DLs) of raw goat milk (RGM) and homogenized goat milk (HGM) using liquid chromatography-electrospray ionization tandem mass spectrometry (LC-ESI-MS/MS) and multivariate statistics. Fifty-six DLs (VIP ≥ 1 and |Log2FC| ≥ 1.0) were identified from 1057 lipids assigned to 29 subclasses in RGM and HGM. Notably, there were many phosphatidylcholines (PCs) decreased after homogenization, while lysophosphatidylcholines (LPCs) were opposite. Our results provide more details on the impact of homogenization on goat milk lipids.
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Affiliation(s)
- Yixuan Tan
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiafei Liu
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yang Yang
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xufeng Wang
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiaomeng Sun
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Jianjun Cheng
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Nelli A, Venardou B, Skoufos I, Voidarou C(C, Lagkouvardos I, Tzora A. An Insight into Goat Cheese: The Tales of Artisanal and Industrial Gidotyri Microbiota. Microorganisms 2023; 11:microorganisms11010123. [PMID: 36677415 PMCID: PMC9863150 DOI: 10.3390/microorganisms11010123] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 12/22/2022] [Accepted: 12/29/2022] [Indexed: 01/06/2023] Open
Abstract
The purpose of this study was to determine for the first time the microbiota in artisanal-type and industrial-type Gidotyri cheeses and investigate the influence of the cheese-making practices on their composition using culture-independent techniques. The microbiota present in artisanal with commercial starters (Artisanal_CS, n = 15), artisanal with in-house starters (Artisanal_IHS, n = 10) and industrial (Ind., n = 9) Gidotyri cheese samples were analyzed using a targeted metagenomic approach (16S rRNA gene). The Ind. Gidotyri cheese microbiota were less complex, dominated by the Streptococcaceae family (91%) that was more abundant compared to the artisanal Gidotyri cheeses (p < 0.05). Artisanal cheeses were more diverse compositionally with specific bacterial species being prevalent to each subtype. Particularly, Loigolactobacillus coryniformis (OTU 175), Secundilactobacillus malefermentans (OTU 48), and Streptococcus parauberis (OTU 50) were more prevalent in Artisanal_IHS cheeses compared to Artisanal_CS (p ≤ 0.001) and Ind. (p < 0.01) Gidotyri cheeses. Carnobacterium maltaromaticum (OTU 23) and Enterobacter hormaechei subsp. hoffmannii (OTU 268) were more prevalent in Artisanal_CS cheeses compared to Artisanal_IHS cheeses (p < 0.05) and Ind. cheeses (p < 0.05). Hafnia alvei (OTU 13) and Acinetobacter colistiniresistens (OTU 111) tended to be more prevalent in Artisanal_CS compared to the other two cheese groups (p < 0.10). In conclusion, higher microbial diversity was observed in the artisanal-type Gidotyri cheeses, with possible bacterial markers specific to each subtype identified with potential application to traceability of the manufacturing processes’ authenticity and cheese quality.
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Suwannaphan S. Quality evaluation of non-fat goat milk yogurt supplemented with purple sweet potato flour. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.6.18] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
In the present work, the supplementation of purple sweet potato flour as a prebiotic at concentrations of 1, 2, and 3% enhanced the probiotic efficacy. These three concentrations of purple sweet potato flour reduced the fermentation time from 4.5 – 5.5 h as compared to the control © recipe (7–5 - 8.0 h). Panellists scored highest overall acceptability for non-fat goat milk yogurt with 1% purple sweet potato flour (S1 recipe). The S1 recipe was selected to evaluate the quality change during storage for 27 days at 4°C. The L* and b* values decreased, whereas the a* value increased. Non-fat goat milk yogurt had low hardness. The supplementation of purple sweet potato flour did not significantly affect yogurt hardness, and reduced the percentage of whey separation during the storage period. Purple sweet potato flour also promoted the survival of Streptococcus thermophilus but reduced viable cells of Lactobacillus delbrueckii subsp. bulgaricus. The S1 recipe was demonstrated as a healthy food with a shelf-life of 27 days, and could appeal to the health-conscious consumers.
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Fatty acids, essential amino acids, minerals and proteins profile in whey from goat cheese: Impacts of raising system. Small Rumin Res 2022. [DOI: 10.1016/j.smallrumres.2022.106842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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10
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Jia W, Wang X, Shi L. Interference of endogenous benzoic acid with the signatures of sulfonic acid derivatives and carbohydrates in fermented dairy products. FUNDAMENTAL RESEARCH 2022. [DOI: 10.1016/j.fmre.2022.09.033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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11
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Tang L, Zhang Y, Jin Y, Yu M, Song H. Switchable GC/GC × GC–olfactometry–mass spectrometry system for the analysis of aroma components of infant formula milk-based on cow and goat milk. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Oliveira LS, Oliveira Felisberto NRD, Nogueira DM, Silva AF, Biagioli B, Gonzalez-Esquivel C, Almeida Teixeira IAMD. Typology of dairy goat production systems in a semiarid region of Brazil. Small Rumin Res 2022. [DOI: 10.1016/j.smallrumres.2022.106777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Hou KW, Wiethoelter AK, Stevenson MA, Soares Magalhaes RJ, Lignereux L, Caraguel C, Stenos J, Vincent G, Aleri JW, Firestone SM. A cross-sectional survey of risk factors for the presence of Coxiella burnetii in Australian commercial dairy goat farms. Aust Vet J 2022; 100:296-305. [PMID: 35582949 PMCID: PMC9543512 DOI: 10.1111/avj.13163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 02/22/2022] [Accepted: 04/03/2022] [Indexed: 11/30/2022]
Abstract
The largest Australian farm‐based outbreak of Q fever originated from a dairy goat herd. We surveyed commercial dairy goat farms across Australia by testing bulk tank milk (BTM) samples using a commercial indirect enzyme‐linked immunosorbent assay and two quantitative polymerase chain reactions (PCRs). Of the 66 commercial dairy goat herds on record, managers from 61 herds were contacted and 49 provided BTM samples. Five of the surveyed herds were positive on at least one of the diagnostic tests, thus herd‐level apparent prevalence was 10% (95% confidence interval [CI] 4 to 22). True prevalence was estimated to be 3% (95% credible interval: 0 to 18). Herd managers completed a questionnaire on herd management, biosecurity and hygiene practices and risk factors were investigated using multivariable logistic regression. Herds with >900 milking does (the upper quartile) were more likely to be Coxiella burnetii positive (odds ratio = 6.75; 95% CI 1.65 to 27.7) compared with farms with ≤900 milking does. The odds of BTM positivity increased by a factor of 2.53 (95% CI 1.51 to 4.22) for each order of magnitude increase in the number of goats per acre. C. burnetii was not detected in samples from the majority of the Australian dairy goat herds suggesting there is an opportunity to protect the industry and contain this disease with strengthened biosecurity practices. Intensification appeared associated with an increased risk of positivity. Further investigation is required to discriminate the practices associated with an increased risk of introduction to disease‐free herds, from practices associated with maintenance of C. burnetii infection in infected dairy goat herds.
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Affiliation(s)
- K W Hou
- Melbourne Veterinary School, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, 3010, Australia
| | - A K Wiethoelter
- Melbourne Veterinary School, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, 3010, Australia
| | - M A Stevenson
- Melbourne Veterinary School, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, 3010, Australia
| | - R J Soares Magalhaes
- UQ Spatial Epidemiology Laboratory, School of Veterinary Science, The University of Queensland, Gatton, Queensland, 4343, Australia
| | - L Lignereux
- School of Animal & Veterinary Sciences, Roseworthy Campus, The University of Adelaide, Roseworthy, South Australia, 5371, Australia
| | - C Caraguel
- School of Animal & Veterinary Sciences, Roseworthy Campus, The University of Adelaide, Roseworthy, South Australia, 5371, Australia
| | - J Stenos
- Australian Rickettsial Reference Laboratory, Barwon Health, Geelong, Victoria, 3220, Australia
| | - G Vincent
- Australian Rickettsial Reference Laboratory, Barwon Health, Geelong, Victoria, 3220, Australia
| | - J W Aleri
- School of Veterinary Medicine, College of Science, Health, Engineering and Education, Murdoch University, 90 South Street, Murdoch, Western Australia, 6150, Australia.,Centre for Animal Production and Health, Future Foods Institute, Murdoch University, 90 South Street, Murdoch, Western Australia, 6150, Australia
| | - S M Firestone
- Melbourne Veterinary School, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, 3010, Australia
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14
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Effects of Linseed Supplementation on Milk Production, Composition, Odd- and Branched-Chain Fatty Acids, and on Serum Biochemistry in Cilentana Grazing Goats. Animals (Basel) 2022; 12:ani12060783. [PMID: 35327180 PMCID: PMC8944532 DOI: 10.3390/ani12060783] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 03/16/2022] [Accepted: 03/17/2022] [Indexed: 12/04/2022] Open
Abstract
The purpose of this study was to investigate the effects of linseed supplementation on milk yield and quality, serum biochemistry and, in particular, to evaluate its possible effects on the production of odd- and branched-chain fatty acids (OBCFA) in the milk of Cilentana grazing goats. Twelve pregnant Cilentana dairy goats were divided into two groups (CTR, control, and LIN, linseed supplementation group). After kidding, the goats had free access to the pasture and both groups received a supplement of 400 g/head of concentrate, but the one administered to the LIN group was characterized by the addition of linseed (in a ratio of 20% as fed) to the ingredients. During the trial, milk samples were taken from April to August in order to evaluate milk production, composition, and fatty acid profile. In addition, blood samples were taken for evaluating the effects of linseed supplementation on goats’ health status. The health status of the goats was not influenced by the linseed supplementation, as confirmed by blood analyses. Concerning the effects on milk, the supplementation positively affected (p < 0.001) milk production and fat percentage and the fatty acid profile was markedly influenced by the lipid supplementation. In particular, milk from the LIN group was characterized by significantly lower concentrations of saturated fatty acids (FA; p < 0.001) and higher proportions of monounsaturated FA, polyunsaturated FA, and conjugated linoleic acids (CLAs) than milk from the CTR group (p < 0.001). In contrast, the OBCFA were negatively influenced by the linseed supplementation (p < 0.0001). Further studies are needed to test the effects of different fat sources and other nutrients on the diets.
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15
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Miloradovic Z, Tomic N, Kljajevic N, Levic S, Pavlovic V, Blazic M, Miocinovic J. High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese. Foods 2021; 10:foods10051116. [PMID: 34070165 PMCID: PMC8158492 DOI: 10.3390/foods10051116] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 05/11/2021] [Accepted: 05/13/2021] [Indexed: 11/16/2022] Open
Abstract
Goat cheeses from high heat treated milk (HHTM: 80 °C/5 min (E1) and 90 °C/5 min (E2)), could be regarded as new products, compared to their analogues made from commonly pasteurized milk (65 °C/30 min (C)). Descriptive analysis and consumer tests with a hedonic scale and JAR scale were part of the product development process. The use of scanning electron microscopy enabled deeper insight into the flavor and texture of the cheeses. In all cheese variants, goaty flavor was mildly pronounced. Young HHTM cheeses also had a pronounced whey and cooked/milky flavor. Consumers found such flavor ‘too intensive’. Unlike the control variant, HHTM cheeses were not described as ‘too hard’. Such improvement in texture was found to be a result of fine, highly branched microstructure, sustained over the course of ripening time and highly incorporated milk fat globules inside the cheese mass. Cluster analysis showed that the largest group of consumers (47.5%) preferred E2 cheese. Although consumers found that most of the cheeses were ‘too salty’, this excess did not decrease their overall acceptance. Neither microstructure analysis nor descriptive sensory analysis of goat white brined cheeses produced from high heat treated milk has been done before.
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Affiliation(s)
- Zorana Miloradovic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (N.K.); (J.M.)
- Correspondence:
| | - Nikola Tomic
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
| | - Nemanja Kljajevic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (N.K.); (J.M.)
| | - Steva Levic
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
| | - Vladimir Pavlovic
- Department for Mathematics and Physics, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
- Institute of Technical Sciences of Serbian Academy of Sciences and Arts, Knez Mihailova 35/IV, 11000 Belgrade, Serbia
| | - Marijana Blazic
- Department of Food Technology, Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, 47000 Karlovac, Croatia;
- University College Aspira, Mike Tripala 6, 21000 Split, Croatia
| | - Jelena Miocinovic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (N.K.); (J.M.)
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16
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Stocco G, Dadousis C, Vacca GM, Pazzola M, Paschino P, Dettori ML, Ferragina A, Cipolat-Gotet C. Breed of goat affects the prediction accuracy of milk coagulation properties using Fourier-transform infrared spectroscopy. J Dairy Sci 2021; 104:3956-3969. [PMID: 33612240 DOI: 10.3168/jds.2020-19491] [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: 08/18/2020] [Accepted: 12/23/2020] [Indexed: 01/23/2023]
Abstract
The prediction of traditional goat milk coagulation properties (MCP) and curd firmness over time (CFt) parameters via Fourier-transform infrared (FTIR) spectroscopy can be of significant economic interest to the dairy industry and can contribute to the breeding objectives for the genetic improvement of dairy goat breeds. Therefore, the aims of this study were to (1) explore the variability of milk FTIR spectra from 4 goat breeds (Camosciata delle Alpi, Murciano-Granadina, Maltese, and Sarda), and to assess the possible discriminant power of milk FTIR spectra among breeds, (2) assess the viability to predict coagulation traits by using milk FTIR spectra, and (3) quantify the effect of the breed on the prediction accuracy of MCP and CFt parameters. In total, 611 individual goat milk samples were used. Analysis of variance of measured MCP and CFt parameters was carried out using a mixed model including the farm and pendulum as random factors, and breed, parity, and days in milk as fixed factors. Milk spectra for each goat were collected over the spectral range from wavenumber 5,011 to 925 × cm-1. Discriminant analysis of principal components was used to assess the ability of FTIR spectra to identify breed of origin. A Bayesian model was used to calibrate equations for each coagulation trait. The accuracy of the model and the prediction equation was assessed by cross-validation (CRV; 80% training and 20% testing set) and stratified CRV (SCV; 3 breeds in the training set, one breed in the testing set) procedures. Prediction accuracy was assessed by using coefficient of determination of validation (R2VAL), the root mean square error of validation (RMSEVAL), and the ratio performance deviation. Moreover, measured and FTIR predicted traits were compared in the SCV procedure by assessing their least squares means for the breed effect, Pearson correlations, and variance heteroscedasticity. Results showed the feasibility of using FTIR spectra and multivariate analyses to correctly assign milk samples to their breeds of origin. The R2VAL values obtained with the CRV procedure were moderate to high for the majority of coagulation traits, with RMSEVAL and ratio performance deviation values increasing as the coagulation process progresses from rennet addition. Prediction accuracy obtained with the SCV were strongly influenced by the breed, presenting general low values restricting a practical application. In addition, the low Pearson correlation coefficients of Sarda breed for all the traits analyzed, and the heteroscedastic variances of Camosciata delle Alpi, Murciano-Granadina, and Maltese breeds, further indicated that it is fundamental to consider the differences existing among breeds for the prediction of milk coagulation traits.
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Affiliation(s)
- Giorgia Stocco
- Department of Veterinary Science, University of Parma, 43126 Parma, Italy
| | - Christos Dadousis
- Department of Veterinary Science, University of Parma, 43126 Parma, Italy
| | | | - Michele Pazzola
- Department of Veterinary Medicine, University of Sassari, 07100 Sassari, Italy
| | - Pietro Paschino
- Department of Veterinary Medicine, University of Sassari, 07100 Sassari, Italy
| | - Maria Luisa Dettori
- Department of Veterinary Medicine, University of Sassari, 07100 Sassari, Italy
| | - Alessandro Ferragina
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, D15 KN3K Dublin, Ireland
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17
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Prosser CG. Compositional and functional characteristics of goat milk and relevance as a base for infant formula. J Food Sci 2021; 86:257-265. [DOI: 10.1111/1750-3841.15574] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 11/16/2020] [Accepted: 11/21/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Colin G Prosser
- Dairy Goat Co‐operative (N.Z.) Ltd. 18 Gallagher Drive Hamilton 3240 New Zealand
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18
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Sharma H, Ramanathan R. Gas chromatography-mass spectrometry based metabolomic approach to investigate the changes in goat milk yoghurt during storage. Food Res Int 2020; 140:110072. [PMID: 33648294 DOI: 10.1016/j.foodres.2020.110072] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 12/15/2020] [Accepted: 12/22/2020] [Indexed: 02/08/2023]
Abstract
The overall goal was to utilize a gas chromatography spectrometry based metabolomics approach to investigate the metabolite changes in goat milk yoghurt during storage. A total of 129 metabolites were identified in goat milk yoghurt during 28 days refrigerated storage. Among 129, 39 metabolites were differentially regulated (p < 0.05) wherein 22 were upregulated (UR) and 17 were downregulated (DR). 17 (9 UR, 8 DR), 20 (11 UR, 9 DR) and 2 (both UR) differential metabolites were identified during storage period of 0-14, 14-28, and 0-28 days, respectively. Metabolic pathway analysis revealed that aminoacyl-tRNA biosynthesis, phenylalanine, tyrosine and tryptophan biosynthesis and phenylalanine metabolism altered during 0-14 days storage; while fatty acid biosynthesis, and propanoate metabolism altered during 14-28 days of storage. Metabolite-gene interaction analysis identified genes regulated by differentially expressed metabolites. Functional annotation of interacted genes in corroboration with that of KEGG pathway analysis provided the probable mechanisms that altered the metabolites during storage. These findings reveal comprehensive insights into the metabolite alterations during storage. This research provides practical information for developing goat milk yoghurt with enhanced bio-activities and would aid in future investigations into the nutritional research and isolation of functional compounds.
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Affiliation(s)
- Heena Sharma
- National Dairy Research Institute, Karnal, Haryana, India; Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK, USA.
| | - Ranjith Ramanathan
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK, USA.
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19
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Currò S, Manuelian CL, De Marchi M, Goi A, Claps S, Esposito L, Neglia G. Italian local goat breeds have better milk coagulation properties than cosmopolitan breed. ITALIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1080/1828051x.2020.1772130] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Sarah Currò
- Dipartimento di Agronomia, Animali, Alimenti, Risorse naturali e Ambiente, University of Padova, Legnaro, Italy
| | - Carmen L. Manuelian
- Dipartimento di Agronomia, Animali, Alimenti, Risorse naturali e Ambiente, University of Padova, Legnaro, Italy
| | - Massimo De Marchi
- Dipartimento di Agronomia, Animali, Alimenti, Risorse naturali e Ambiente, University of Padova, Legnaro, Italy
| | - Arianna Goi
- Dipartimento di Agronomia, Animali, Alimenti, Risorse naturali e Ambiente, University of Padova, Legnaro, Italy
| | - Salvatore Claps
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Unità di Ricerca per la Zootecnia Estensiva (CREA-ZOE), Bella Muro, Italy
| | - Luigi Esposito
- Dipartimento di Medicina Veterinaria e Produzioni Animali, University of Naples Federico II, Napoli, Italy
| | - Gianluca Neglia
- Dipartimento di Medicina Veterinaria e Produzioni Animali, University of Naples Federico II, Napoli, Italy
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Whole Goat Milk as a Source of Fat and Milk Fat Globule Membrane in Infant Formula. Nutrients 2020; 12:nu12113486. [PMID: 33202897 PMCID: PMC7696746 DOI: 10.3390/nu12113486] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 11/10/2020] [Accepted: 11/11/2020] [Indexed: 01/03/2023] Open
Abstract
Cow milk is the most common dairy milk and has been extensively researched for its functional, technological and nutritional properties for a wide range of products. One such product category is infant formula, which is the most suitable alternative to feed infants, when breastfeeding is not possible. Most infant formulas are based on cow milk protein ingredients. For several reasons, consumers now seek alternatives such as goat milk, which has increasingly been used to manufacture infant, follow-on and young child formulas over the last 30 years. While similar in many aspects, compositional and functional differences exist between cow and goat milk. This offers the opportunity to explore different formulations or manufacturing options for formulas based on goat milk. The use of whole goat milk as the only source of proteins in formulas allows levels of milk fat, short and medium chain fatty acids, sn-2 palmitic acid, and milk fat globule membrane (MFGM) to be maximised. These features improve the composition and microstructure of whole goat milk-based infant formula, providing similarities to the complex human milk fat globules, and have been shown to benefit digestion, and cognitive and immune development. Recent research indicates a role for milk fat and MFGM on digestive health, the gut–brain axis and the gut–skin axis. This review highlights the lipid composition of whole goat milk-based infant formula and its potential for infant nutrition to support healthy digestion, brain development and immunity. Further work is warranted on the role of these components in allergy development and the advantages of goat milk fat and MFGM for infant nutrition and health.
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21
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Lopez A, Vasconi M, Battini M, Mattiello S, Moretti VM, Bellagamba F. Intrinsic and Extrinsic Quality Attributes of Fresh and Semi-Hard Goat Cheese from Low- and High-Input Farming Systems. Animals (Basel) 2020; 10:ani10091567. [PMID: 32899239 PMCID: PMC7552214 DOI: 10.3390/ani10091567] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 08/17/2020] [Accepted: 08/20/2020] [Indexed: 11/16/2022] Open
Abstract
In this study, we investigated the lipid composition of fresh and semi-hard goat cheese produced in three Italian farms as well as the welfare assessment of goats reared in these farms. The fatty acid (FA) profile of cheese samples were found to be strictly related to the livestock system. Cheese collected from farms in which goats were allowed to graze and were fed diets with a higher forage/concentrate (F/C) ratio showed a FA profile represented by higher contents of health-promoting fatty acids. In the same samples, the health lipid indices showed the most favorable values. Conversely, cheese samples collected from a conventional-lowland farm, where goats were fed with higher amounts of concentrates and lower F/C ratio, presented a lower nutritional quality, characterized by the worst results for what concerns the health lipid indices. Then, we built a multivariate model able to discriminate samples coming from farms managed by a low-input system from those coming from farm managed by a high-input system. The comparison of animal welfare measurements and fatty acids data showed that a better intrinsic quality of low-input farms did not always correspond to better extrinsic quality, suggesting that the information on the livestock system is not always enough to provide consumers with complete awareness of the total product quality.
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Affiliation(s)
- Annalaura Lopez
- Department of Veterinary Medicine, Università degli Studi di Milano, Via dell’Università, 6, 26900 Lodi, Italy; (A.L.); (V.M.M.); (F.B.)
| | - Mauro Vasconi
- Department of Veterinary Medicine, Università degli Studi di Milano, Via dell’Università, 6, 26900 Lodi, Italy; (A.L.); (V.M.M.); (F.B.)
- Correspondence:
| | - Monica Battini
- Department of Agricultural and Environmental Sciences, Production, Landscape, Agroenergy, Università degli Studi di Milano, Via Celoria, 2, 20133 Milano, Italy; (M.B.); (S.M.)
| | - Silvana Mattiello
- Department of Agricultural and Environmental Sciences, Production, Landscape, Agroenergy, Università degli Studi di Milano, Via Celoria, 2, 20133 Milano, Italy; (M.B.); (S.M.)
| | - Vittorio Maria Moretti
- Department of Veterinary Medicine, Università degli Studi di Milano, Via dell’Università, 6, 26900 Lodi, Italy; (A.L.); (V.M.M.); (F.B.)
| | - Federica Bellagamba
- Department of Veterinary Medicine, Università degli Studi di Milano, Via dell’Università, 6, 26900 Lodi, Italy; (A.L.); (V.M.M.); (F.B.)
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22
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Nudda A, Cannas A, Correddu F, Atzori AS, Lunesu MF, Battacone G, Pulina G. Sheep and Goats Respond Differently to Feeding Strategies Directed to Improve the Fatty Acid Profile of Milk Fat. Animals (Basel) 2020; 10:ani10081290. [PMID: 32731516 PMCID: PMC7459846 DOI: 10.3390/ani10081290] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/17/2020] [Accepted: 07/24/2020] [Indexed: 02/07/2023] Open
Abstract
Simple Summary Sheep and goat milk, as well as dairy products, are considered good sources of high-quality nutrients, particularly proteins and fats. Many positive effects on human health have been attributed to the consumption of dairy containing specific fatty acids, including some compounds originating from the polyunsaturated FA (PUFA) biohydrogenation operated by rumen microbes. In this bibliographic review, several nutritional strategies able to improve the milk fatty acids (FA) profile, in terms of an increase in the concentration of fatty acids considered beneficial to human health, are presented and discussed, with special attention to the differences between the two species. Abstract This bibliographic review presents and discusses the nutritional strategies able to increase the concentration of beneficial fatty acids (FA) in sheep and goat milk, and dairy products, with a particular focus on the polyunsaturated FA (PUFA), and highlights differences between the two species. In fact, by adopting appropriate feeding strategies, it is possible to markedly vary the concentration of fat in milk and improve its FA composition. These strategies are based mostly on the utilization of herbage rich in PUFA, or on the inclusion of vegetable, marine, or essential oils in the diet of lactating animals. Sheep respond more effectively than goats to the utilization of fresh herbage and to nutritional approaches that improve the milk concentration of c9,t11-conjugated linoleic acid (c9,t11-CLA) and α-linolenic acid. Dietary polyphenols can influence milk FA profile, reducing or inhibiting the activity and growth of some strains of rumen microbes involved in the biohydrogenation of PUFA. Although the effectiveness of plant secondary compounds in improving milk FA composition is still controversial, an overall positive effect has been observed on the concentration of PUFA and RA, without marked differences between sheep and goats. On the other hand, the positive effect of dietary polyphenols on the oxidative stability of milk fat appears to be more consistent.
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23
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Zhang Y, Zheng Z, Liu C, Liu Y. Lipid Profiling and Microstructure Characteristics of Goat Milk Fat from Different Stages of Lactation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7204-7213. [PMID: 32551578 DOI: 10.1021/acs.jafc.0c02234] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Goat milk at different lactations show varied lipids distributions, which are potentially dietary influencing factors for the health of human consumers. Herein, the effects of lactation stages (colostral, transitional, and mature stages) on lipid profiling and microstructure of goat milk fat (GMF) were investigated. A total of 359 species of triacylglycerols (TAGs), 27 species of diacylglycerols (DAGs), and 10 classes of phospholipids (PLs) were identified using high resolution tandem mass spectrometry (HR-MS/MS). Of importance, goat transitional milk presented the highest levels of MUFA (29.51%) and lyso-phospholipids (7.95% of total PLs) among these three different lactations. A lactation-dependent attenuation was found at the level of PUFA in goat milk, particularly long-chain PUFA ω-6. Similar behavior was observed in the total proportions of POO (16:0/18:1/18:1) and PSL (16:0/18:0/18:2), presenting a decrease from 3.70% to 3.23% as the proceeding period from colostrum to mature. The relative contents of sphingomyelin and cholesterol in goat colostrum were approximately twice and three times that in mature milk, respectively. Unlikely, both PMCy+MCaM (16:0/14:0/8:0 + 14:0/10:0/14:0) and BuPO (4:0/16:0/18:1) TAGs, the foremost saturated and monounsaturated TAGs in goat colostrum, respectively, showed upward trends over the period from colostrum to mature. Interestingly, no significant variation in milk fat globule morphology was monitored at different lactation periods. Therefore, all our results demonstrated that the main influences of lactation stages on GMF were the lipid profiling, providing a theoretical guidance for rational implement of lipids in goat milk.
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Affiliation(s)
- Yan Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Zhaojun Zheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Chunhuan Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
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