Pub Date : 2019-01-01DOI: 10.35248/2329-888X.19.7.219
Wondewsen Bekele, G. Goshu, B. Tamir, T. Demissie, Z. Sahle
Study was carried out in Adaa and Adama zuria districts of Oromia Regional State with objective of assessing the existing dairy feeding practices, major dairy feeds and mineral resource at farm level. A cross-sectional study design was employed to assess dairy cattle feed and mineral resources. Then multistage sampling method was employed to select the study sample units, which had expected to be representative of the whole population, found in the study area. The districts were selected purposively, based on the number of dairy farm concentration. The result showed that the primary constraints for dairy owners were shortage of land (17.3, 14.6%); followed by feed shortage (13.4, 11.4%) in Ada’a and Adama Zuria districts, respectively. In the current study, 67.7% of respondents from Ada’a and, 89.4% from Adama zuria district did not grow any improved forages due to different cases. The survey indicated that 48.8% of dairy farmers from Ada’a and 43.9% from Adama zuria district did not supplement dairy animals with minerals due to lack of awareness and mineral availability. The results showed that feed type difference and feeding practice variability based on feed availability and season of the study area. Therefore, Alternative feed production awareness and skills such as development of improved forages, proficient feed application technologies and natural pastureland improvement measures should be taken. The contribution of improved forage in dairy feed was very low due to lack of awareness and shortage of improved forage seeds and land in the area. To alleviate this problem, awareness creation and model nursery sites should be established for demonstration in potential districts so that dissemination and utilization of these feeds are very important. Due to unaffordable costs of commercial dairy feeds including concentrate feeds and, minerals, provision of common salt and locally available natural soil/bole as mineral source should be encouraged.
{"title":"Characterization of Dairy Production Constraints, Existing Feeding Practices and Mineral Supplementation in Dairy Feeds in Two Districts of East Shoa Zone, Ethiopia","authors":"Wondewsen Bekele, G. Goshu, B. Tamir, T. Demissie, Z. Sahle","doi":"10.35248/2329-888X.19.7.219","DOIUrl":"https://doi.org/10.35248/2329-888X.19.7.219","url":null,"abstract":"Study was carried out in Adaa and Adama zuria districts of Oromia Regional State with objective of assessing the existing dairy feeding practices, major dairy feeds and mineral resource at farm level. A cross-sectional study design was employed to assess dairy cattle feed and mineral resources. Then multistage sampling method was employed to select the study sample units, which had expected to be representative of the whole population, found in the study area. The districts were selected purposively, based on the number of dairy farm concentration. The result showed that the primary constraints for dairy owners were shortage of land (17.3, 14.6%); followed by feed shortage (13.4, 11.4%) in Ada’a and Adama Zuria districts, respectively. In the current study, 67.7% of respondents from Ada’a and, 89.4% from Adama zuria district did not grow any improved forages due to different cases. The survey indicated that 48.8% of dairy farmers from Ada’a and 43.9% from Adama zuria district did not supplement dairy animals with minerals due to lack of awareness and mineral availability. The results showed that feed type difference and feeding practice variability based on feed availability and season of the study area. Therefore, Alternative feed production awareness and skills such as development of improved forages, proficient feed application technologies and natural pastureland improvement measures should be taken. The contribution of improved forage in dairy feed was very low due to lack of awareness and shortage of improved forage seeds and land in the area. To alleviate this problem, awareness creation and model nursery sites should be established for demonstration in potential districts so that dissemination and utilization of these feeds are very important. Due to unaffordable costs of commercial dairy feeds including concentrate feeds and, minerals, provision of common salt and locally available natural soil/bole as mineral source should be encouraged.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70006209","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.35248/2329-888X.19.7.230
Emam Ao, S. Nasser
The aim is to investigate the effect of salting technique together with type of pre-acidification used acid on shreddability, texture profile and microstructure of the full fat cow’s Mozzarella cheese. Mozzarella cheeses were made conventionally from standardized full fat cow’s milk; pre-acidified with either citric, lactic or acetic acid drop-wise to pH of 6.3, using 2.5% activated Yoghurt starter culture and rennet (1.5 g/100 Kg). The milled curds were salted either by the brining technique or by dry salting. The obtained results indicated that, the brine salted cheeses were associated with significant increments in the values of dry matter, protein, fat, calcium, cohesiveness, springiness and adhesiveness. While the application of dry salting led to increase the values of ash, lactose, salt, sodium, hardness, cohesiveness, gumminess and shredding efficiency. Moreover, the microstructure of the brine salted cheeses was more porous, whereas the dry salted cheeses appeared with more homogeneous and continuous protein matrix as well as less pockets. The lactic pre-acidified cheeses were the most shreddable cheeses and distinguished with the highest dry matter, protein, ash, sodium, pH, hardness and cohesiveness, as well as reflected the densest protein network with narrow fat voids. The application of acetic acid was associated with significant increments in the values of fat, lactose, springiness and adhesiveness. Moreover, the citric pre-acidified cheese showed a combination of many larger channels and smaller pores giving an increased porous structure with more sharpened protein fibers.
{"title":"Effect of Salting Technique on Shreddability, Texture Profile and Microstructure of the Pre-Acidified CowâÂÂs Mozzarella Cheese","authors":"Emam Ao, S. Nasser","doi":"10.35248/2329-888X.19.7.230","DOIUrl":"https://doi.org/10.35248/2329-888X.19.7.230","url":null,"abstract":"The aim is to investigate the effect of salting technique together with type of pre-acidification used acid on shreddability, texture profile and microstructure of the full fat cow’s Mozzarella cheese. Mozzarella cheeses were made conventionally from standardized full fat cow’s milk; pre-acidified with either citric, lactic or acetic acid drop-wise to pH of 6.3, using 2.5% activated Yoghurt starter culture and rennet (1.5 g/100 Kg). The milled curds were salted either by the brining technique or by dry salting. The obtained results indicated that, the brine salted cheeses were associated with significant increments in the values of dry matter, protein, fat, calcium, cohesiveness, springiness and adhesiveness. While the application of dry salting led to increase the values of ash, lactose, salt, sodium, hardness, cohesiveness, gumminess and shredding efficiency. Moreover, the microstructure of the brine salted cheeses was more porous, whereas the dry salted cheeses appeared with more homogeneous and continuous protein matrix as well as less pockets. The lactic pre-acidified cheeses were the most shreddable cheeses and distinguished with the highest dry matter, protein, ash, sodium, pH, hardness and cohesiveness, as well as reflected the densest protein network with narrow fat voids. The application of acetic acid was associated with significant increments in the values of fat, lactose, springiness and adhesiveness. Moreover, the citric pre-acidified cheese showed a combination of many larger channels and smaller pores giving an increased porous structure with more sharpened protein fibers.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"7 1","pages":"1-9"},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70006648","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.35248/2329-888x.19.7.227
M. A. Galina, J. Pineda, Rosa Isabel Higuera Piedrahita, P. Vázquez, G. Haenlein, J. Olmos, Young W. Park
The objective of this study was to compare the fatty acid profile of caprine milk or cheese from animals raised under extensive, semi-extensive or full confinement production system in Mexico. Feeding systems particularly grazing have been shown to affect essential fatty acid profiles, particularly the ω6/ω3 balance. Utilization of concentrates probably raises the omega 6 contents, or decreases omega 3 concentration, often exceeding 4:1 ω6/ω3 ratio, diminishing beneficial effects of ω3 regarding consumer health. The present study was conducted for two years (2016 and 2017) on 5,079 lactating goats from the states of Queretaro, Guanajuato, Colima, San Luis Potosi and Michoacan in Mexico. Average milk production was 1.5/d liters (DS ± 0.9). Of the 98 farms studied, 35% were in full confinement, feeding basically alfalfa hay and concentrate (18% CP), 22% grazed rye grass, 17% pastured alfalfa (45% of these grazing systems were supplemented), finally 26% grazed were in silvopastoral surroundings, mainly without supplement. The use of concentrate in more than 35% of total feed consumption had an effect on the profile of essential fatty acids exceeding ω6/ω3 4/1 ratio. In 36 of the studied farms levels of ω6/ω3 exceeded 4:1, all of them were supplemented with 700 g /d or more concentrate. In those units the use of the supplement decreased ω3 or increased ω6.
{"title":"Effect of Grazing on the Fatty Acid Composition of Goat´s Milk or Cheese","authors":"M. A. Galina, J. Pineda, Rosa Isabel Higuera Piedrahita, P. Vázquez, G. Haenlein, J. Olmos, Young W. Park","doi":"10.35248/2329-888x.19.7.227","DOIUrl":"https://doi.org/10.35248/2329-888x.19.7.227","url":null,"abstract":"The objective of this study was to compare the fatty acid profile of caprine milk or cheese from animals raised under extensive, semi-extensive or full confinement production system in Mexico. Feeding systems particularly grazing have been shown to affect essential fatty acid profiles, particularly the ω6/ω3 balance. Utilization of concentrates probably raises the omega 6 contents, or decreases omega 3 concentration, often exceeding 4:1 ω6/ω3 ratio, diminishing beneficial effects of ω3 regarding consumer health. The present study was conducted for two years (2016 and 2017) on 5,079 lactating goats from the states of Queretaro, Guanajuato, Colima, San Luis Potosi and Michoacan in Mexico. Average milk production was 1.5/d liters (DS ± 0.9). Of the 98 farms studied, 35% were in full confinement, feeding basically alfalfa hay and concentrate (18% CP), 22% grazed rye grass, 17% pastured alfalfa (45% of these grazing systems were supplemented), finally 26% grazed were in silvopastoral surroundings, mainly without supplement. The use of concentrate in more than 35% of total feed consumption had an effect on the profile of essential fatty acids exceeding ω6/ω3 4/1 ratio. In 36 of the studied farms levels of ω6/ω3 exceeded 4:1, all of them were supplemented with 700 g /d or more concentrate. In those units the use of the supplement decreased ω3 or increased ω6.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70006698","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.35248/2329-888X.7.4.231
P. Papademas, Paschalia Kotsaki
Historically, whey was considered as a waste by-product of dairy processing and especially of cheese making while, nowadays, the intrinsic value of its components are widely recognized. As the amount of whey in the dairy industry is constantly increasing, new sustainable methods of whey utilization/processing must be sought after. This review suggests that, amongst other uses, the development of dairy-type whey beverages will provide consumers with a highnutritional quality product, while creating innovation opportunities for the dairy industry. Whey-derived bioactive components have antimicrobial, anti-inflammatory, and antioxidant properties hence the functional quality for the health-conscious consumer. Utilization and exploitation of whey results to reduction of the environmental impact and leads to sustainable practices by the dairy industry.
{"title":"Technological Utilization of Whey towards Sustainable Exploitation","authors":"P. Papademas, Paschalia Kotsaki","doi":"10.35248/2329-888X.7.4.231","DOIUrl":"https://doi.org/10.35248/2329-888X.7.4.231","url":null,"abstract":"Historically, whey was considered as a waste by-product of dairy processing and especially of cheese making while, nowadays, the intrinsic value of its components are widely recognized. As the amount of whey in the dairy industry is constantly increasing, new sustainable methods of whey utilization/processing must be sought after. This review suggests that, amongst other uses, the development of dairy-type whey beverages will provide consumers with a highnutritional quality product, while creating innovation opportunities for the dairy industry. Whey-derived bioactive components have antimicrobial, anti-inflammatory, and antioxidant properties hence the functional quality for the health-conscious consumer. Utilization and exploitation of whey results to reduction of the environmental impact and leads to sustainable practices by the dairy industry.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"56 1","pages":"1-10"},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70007805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.35248/2329-888X.19.7.220
S. Al-Sheraji, A. Ismail, A. Azlan, M. Y. Manap
The aim of this study was to investigate the effects of fermented milk contains bifidobacteria on plasma lipid levels and selected genes in hypercholesterolemic rats. Effects of Bifidobacterium longum BB536 with prebiotics on body weight of rats, level of bile acids and selected genes were studied. Sprague-Dawley rats were randomly divided into groups. Negative control group received standard diet, positive control group received high-cholesterol diet, and intervention groups received high-cholesterol diet added with fermented milk contains Bifidobacterium longum BB536 in presences of prebiotics. After 8 weeks, body weight, level of bile acids were measured and low density lipoprotein receptor and 3-hydroxy-3-methylglutaryl-coenzyme A reductase were investigated in rats’ liver using quantitative real-time polymerase chain reaction. Fermented milk contains Bifidobacterium longum BB536 increased weight of rats and level of bile acids over 8 weeks of intervention. Low density lipoprotein receptor gene level was increased significantly in fermented milk treated rats compared to positive control. Whereas, 3-hydroxy-3- methylglutaryl-coenzyme. A reductase gene level was decreased significantly in fermented milk treated compared to positive control. The present study showed that fermented milk contains Bifidobacterium longum BB536 effectively regulated the expression of low-density lipoprotein receptor and 3-hydroxy-3-methylglutaryl-coenzyme A reductase genes influencing the cholesterol metabolism in liver cells.
{"title":"Nutrigenomic Effects of Fermented Milk Containing Bifidobacterium longum Bb536 on Hepatic Cholesterologenic Genes in Hypercholesterolemic Rats","authors":"S. Al-Sheraji, A. Ismail, A. Azlan, M. Y. Manap","doi":"10.35248/2329-888X.19.7.220","DOIUrl":"https://doi.org/10.35248/2329-888X.19.7.220","url":null,"abstract":"The aim of this study was to investigate the effects of fermented milk contains bifidobacteria on plasma lipid levels and selected genes in hypercholesterolemic rats. Effects of Bifidobacterium longum BB536 with prebiotics on body weight of rats, level of bile acids and selected genes were studied. Sprague-Dawley rats were randomly divided into groups. Negative control group received standard diet, positive control group received high-cholesterol diet, and intervention groups received high-cholesterol diet added with fermented milk contains Bifidobacterium longum BB536 in presences of prebiotics. After 8 weeks, body weight, level of bile acids were measured and low density lipoprotein receptor and 3-hydroxy-3-methylglutaryl-coenzyme A reductase were investigated in rats’ liver using quantitative real-time polymerase chain reaction. Fermented milk contains Bifidobacterium longum BB536 increased weight of rats and level of bile acids over 8 weeks of intervention. Low density lipoprotein receptor gene level was increased significantly in fermented milk treated rats compared to positive control. Whereas, 3-hydroxy-3- methylglutaryl-coenzyme. A reductase gene level was decreased significantly in fermented milk treated compared to positive control. The present study showed that fermented milk contains Bifidobacterium longum BB536 effectively regulated the expression of low-density lipoprotein receptor and 3-hydroxy-3-methylglutaryl-coenzyme A reductase genes influencing the cholesterol metabolism in liver cells.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70005819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.35248/2329-888X.19.7.221
A. J. Chavez, J. Guzmán-Rodríguez, M. León-Galván, J. E. Barboza-Corona, M. V. Posadas, Alej, ra Ochoa-Zarzosa, J. López-Meza, D. Ramírez-Sáenz
Bovine mastitis is a multifactorial disease that produces important losses in livestock and dairy industry. One of the main factors that causes this disease are microorganisms such as Staphylococcus aureus, which has multiresistance to antibiotics and virulence factors such as its ability to internalize into bovine mammary epithelial cells (bMECs), which allows bacteria to evade the host's immune system and persist inside the cell. However, coagulasenegative Staphylococci (CNS) have a significant role as bovine mastitis pathogens. S. agnetis is an emergent CNS pathogen isolated from bovine mastitis, whose capacity to internalize into bMECs is unknown. In the present work we characterized an isolate of S. agnetis from bovine mastitis, which was resistant to penicillin, dicloxacillin and ampicillin; also, the isolate showed resistance to methicillin through a mechanism that may be related to the presence of the mecA gene. In addition, S. agnetis internalized into bMECs (10% relative to S. aureus (ATCC 27543), which could be related to the presence of the fnbpA, clfB and spa genes. This is the first study that demonstrates the ability of internalization of S. agnetis into bMECs, which is a virulence factor that may represent a major problem in the management of bovine mastitis.
{"title":"Staphylococcus agnetis: An Emergent Pathogen Isolated from Subclinical Mastitis with Capacity to Internalize into Bovine Mammary Epithelial Cells","authors":"A. J. Chavez, J. Guzmán-Rodríguez, M. León-Galván, J. E. Barboza-Corona, M. V. Posadas, Alej, ra Ochoa-Zarzosa, J. López-Meza, D. Ramírez-Sáenz","doi":"10.35248/2329-888X.19.7.221","DOIUrl":"https://doi.org/10.35248/2329-888X.19.7.221","url":null,"abstract":"Bovine mastitis is a multifactorial disease that produces important losses in livestock and dairy industry. One of the main factors that causes this disease are microorganisms such as Staphylococcus aureus, which has multiresistance to antibiotics and virulence factors such as its ability to internalize into bovine mammary epithelial cells (bMECs), which allows bacteria to evade the host's immune system and persist inside the cell. However, coagulasenegative Staphylococci (CNS) have a significant role as bovine mastitis pathogens. S. agnetis is an emergent CNS pathogen isolated from bovine mastitis, whose capacity to internalize into bMECs is unknown. In the present work we characterized an isolate of S. agnetis from bovine mastitis, which was resistant to penicillin, dicloxacillin and ampicillin; also, the isolate showed resistance to methicillin through a mechanism that may be related to the presence of the mecA gene. In addition, S. agnetis internalized into bMECs (10% relative to S. aureus (ATCC 27543), which could be related to the presence of the fnbpA, clfB and spa genes. This is the first study that demonstrates the ability of internalization of S. agnetis into bMECs, which is a virulence factor that may represent a major problem in the management of bovine mastitis.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70006083","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.35248/2329-888x.19.7.229
M. Nam, Joong Hyeon Nam, H. Bae, Gereltuya Renchinkh, Y. Park
The objectives of this study were to compare physicochemical, rheological and sensory characteristics of rice powder added Camembert cheeses (RPACC) with those of non-supplemented control Camembert cheese (NSCCC) during 4 weeks ripening period. The viable lactobacillus bacteria (LAB) counts after 4 weeks ripening in NSCCC, 1%, 3% and 5% RPAC cheeses were: 1.0 × 108 ± 0.12, 1.3 × 108 ± 0.26, 1.02 × 108 ± 0.15 and 1.02 × 108 ± 0.17 CFU/ml, respectively, indicating that 1% RPACC cheese had the highest viable LAB counts among all RPACC and NSCCC. The level of water soluble nitrogen was also the highest (115.69 μg/g) in 1% RPACC among all cheese groups at 4 weeks aging. Organic acids in all treatment groups decreased as ripening period advanced. Protein degradation occurred most significantly in low molecular weight peptides at 2 weeks ripening in NSCCC and all RPACC cheeses. Compared to three treatment groups (NSCCC, 3 and 5% RPACC), the 1% RPACC contained the lowest unpleasant flavor components among all tested groups, which include goaty, soapy, waxy, musty, rancid, and sour flavors. In textural characteristics, there were substantial drops in hardness (g), gumminess (g) and chewiness (g) at 2 weeks ripening, while hardness and gumminess of NSCCC values were highest throughout the experiment. The 1% RPACC showed the lowest hardness among all treatment groups. At 3-4 weeks ripening, NSCCC showed the lowest cohesiveness, gumminess and chewiness among all treatment groups. With respect to sensory properties, the NSCCC showed higher sensory scores than 1% RPACC and some traits of 3 and 5% RPACC. This suggests that the NSCCC had higher characteristic sensory values of Camembert compared to 1% RPACC, attributable to the dilution effect of the rice powder addition to the RPACC cheeses. The milder Camembert cheese flavor in 1% RPACC may be sought by certain ethnic groups, who are not familiar with the Camembert cheese flavor.
{"title":"Physicochemical Properties of Rice Powder Added Camembert Cheese during 4 Weeks Ripening","authors":"M. Nam, Joong Hyeon Nam, H. Bae, Gereltuya Renchinkh, Y. Park","doi":"10.35248/2329-888x.19.7.229","DOIUrl":"https://doi.org/10.35248/2329-888x.19.7.229","url":null,"abstract":"The objectives of this study were to compare physicochemical, rheological and sensory characteristics of rice powder added Camembert cheeses (RPACC) with those of non-supplemented control Camembert cheese (NSCCC) during 4 weeks ripening period. The viable lactobacillus bacteria (LAB) counts after 4 weeks ripening in NSCCC, 1%, 3% and 5% RPAC cheeses were: 1.0 × 108 ± 0.12, 1.3 × 108 ± 0.26, 1.02 × 108 ± 0.15 and 1.02 × 108 ± 0.17 CFU/ml, respectively, indicating that 1% RPACC cheese had the highest viable LAB counts among all RPACC and NSCCC. The level of water soluble nitrogen was also the highest (115.69 μg/g) in 1% RPACC among all cheese groups at 4 weeks aging. Organic acids in all treatment groups decreased as ripening period advanced. Protein degradation occurred most significantly in low molecular weight peptides at 2 weeks ripening in NSCCC and all RPACC cheeses. Compared to three treatment groups (NSCCC, 3 and 5% RPACC), the 1% RPACC contained the lowest unpleasant flavor components among all tested groups, which include goaty, soapy, waxy, musty, rancid, and sour flavors. In textural characteristics, there were substantial drops in hardness (g), gumminess (g) and chewiness (g) at 2 weeks ripening, while hardness and gumminess of NSCCC values were highest throughout the experiment. The 1% RPACC showed the lowest hardness among all treatment groups. At 3-4 weeks ripening, NSCCC showed the lowest cohesiveness, gumminess and chewiness among all treatment groups. With respect to sensory properties, the NSCCC showed higher sensory scores than 1% RPACC and some traits of 3 and 5% RPACC. This suggests that the NSCCC had higher characteristic sensory values of Camembert compared to 1% RPACC, attributable to the dilution effect of the rice powder addition to the RPACC cheeses. The milder Camembert cheese flavor in 1% RPACC may be sought by certain ethnic groups, who are not familiar with the Camembert cheese flavor.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70006455","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.35248/2329-888X.19.7.224
O. Saphier, Tamar Barak, B. Hamou, T. Silberstein
Objective: To determine whether the addition of polyphenols (gallic and caffeic acids) to infants milk substitutes, prevents oxidation of unsaturated fatty acids, under conditions of oxidative stress. Materials and methods: In order to induce controlled oxidative stress we used ultraviolet radiation UV-C 254 nm with energy doses in the range of 0-14 J/ml. We followed lipid peroxidation by the thiobarbituric acid reactive substances (TBARS) assay in order to measure the amount of secondary oxidation products, malondialdehyde (MDA). Polyphenols were added to the type specified the range of 0-3 mM concentrations. To measure the change polyphenols amount, the method of Folin-Ciocalteu assay was used. Results: We have proved that UV-C radiation is able to oxidize PUFA. We found a direct relationship between radiation dose and the amount of oxidation products formed as a result of exposure to radiation. We showed that the polyphenols, gallic acid and acid coffee, are able to decrease oxidation by the observed decline in oxidation products of MDA. High concentrations of polyphenols can prevent oxidative damage radiation exposure: coffee acids are effective in about 20% more than gallic acid. Conclusion: We recommend adding acid coffee to newborns milk powder in order to protect PUFA fatty acids, as well as to allow additional nutritional benefit to the newborn.
{"title":"Caffeic and Gallic Acids Protect Commercial Infant Milk Formula from Oxidative Damage","authors":"O. Saphier, Tamar Barak, B. Hamou, T. Silberstein","doi":"10.35248/2329-888X.19.7.224","DOIUrl":"https://doi.org/10.35248/2329-888X.19.7.224","url":null,"abstract":"Objective: To determine whether the addition of polyphenols (gallic and caffeic acids) to infants milk substitutes, prevents oxidation of unsaturated fatty acids, under conditions of oxidative stress. Materials and methods: In order to induce controlled oxidative stress we used ultraviolet radiation UV-C 254 nm with energy doses in the range of 0-14 J/ml. We followed lipid peroxidation by the thiobarbituric acid reactive substances (TBARS) assay in order to measure the amount of secondary oxidation products, malondialdehyde (MDA). Polyphenols were added to the type specified the range of 0-3 mM concentrations. To measure the change polyphenols amount, the method of Folin-Ciocalteu assay was used. Results: We have proved that UV-C radiation is able to oxidize PUFA. We found a direct relationship between radiation dose and the amount of oxidation products formed as a result of exposure to radiation. We showed that the polyphenols, gallic acid and acid coffee, are able to decrease oxidation by the observed decline in oxidation products of MDA. High concentrations of polyphenols can prevent oxidative damage radiation exposure: coffee acids are effective in about 20% more than gallic acid. Conclusion: We recommend adding acid coffee to newborns milk powder in order to protect PUFA fatty acids, as well as to allow additional nutritional benefit to the newborn.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70006523","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.35248/2329-888X.7.4.232
Emam Ao
The aim is to evaluate the physicochemical and functional properties of the novel instant Mozzarella cheese powder, and to identify the suitable casein chemical form and ratio to palm oil to achieve particular desirable functional attributes in the final cheese powder. Casein of cow’s milk was modified by renneting and/or carbonation and mixed with palm oil in specific conditions to form high and low fat slurries which were spray dried and mixed with Nanosized stabilizing salts. The results indicated that casein form had no effect on aw, tapped density, flowability and cohesiveness of powders. The carbonation led to increase the values of protein, lactose, sodium, pH, loose density and lightness. While renneting led to increase moisture, ash, calcium, reconstitution time, particle size, stretch extension, Tex, yellowness, post melt hardness and gumminess. The mixed casein forms powder was associated with the highest span and tenacity. The high fat powders were characterized with increased aw, reconstitution time, particle size and all stretchability indicators, as well as decreased lactose, minerals, pH, cohesiveness and flowability.
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Pub Date : 2019-01-01DOI: 10.35248/2329-888x.19.7.228
C. Guglielmetti, S. Brusadore, M. Manfredi, S. Sciuto, G. Esposito, L. Cucca, M. Boi, E. Marengo, M. Caramelli, S. Peletto, M. Mazza, P. Acutis
Background: Fiore Sardo PDO is one of the oldest Mediterranean hard cheeses, exclusively produced in Sardinia (Italy) from raw whole ewe’s milk. Some manufacturers, improperly, submit raw milk to heat-treatment. Aim of this study was to evaluate the proteomic profile of Fiore Sardo PDO and to investigate possible differences between cheese made from raw milk and from heat-treated milk. Materials and methods: Starting from the same ovine bulk milk, eight cheese wheels of Fiore Sardo PDO were produced, four from raw milk and four from heat-treated milk. The subsequent production steps were the same for both types of cheese as was sampling at different ripening times. Samples were analyzed by Urea-PAGE electrophoresis. Afterwards, blind analysis of 32 cheese samples, produced by 17 different cheesemakers was performed to evaluate the method’s analytical performance. Results: Urea-PAGE analysis showed the presence of a protein band only in cheese made from raw milk, regardless of cheese ripening time. Protein identification analysis by liquid chromatography mass spectrometry identified two different proteins in the band, alpha-S1 and alpha-S2 casein. Blind analyses conducted to verify the analytical performance of the method showed that it could be a useful tool for the protection of this typical agri-food product. Conclusion: We developed a simple, robust, and economic method for discriminating between Fiore Sardo PDO cheese made from raw milk with up to 24 months of maturation and Sardinian sheep milk cheese made from heattreated milk.
{"title":"A Proteomic Approach to the Safeguard of a Typical Agri-Food Product: Fiore Sardo PDO","authors":"C. Guglielmetti, S. Brusadore, M. Manfredi, S. Sciuto, G. Esposito, L. Cucca, M. Boi, E. Marengo, M. Caramelli, S. Peletto, M. Mazza, P. Acutis","doi":"10.35248/2329-888x.19.7.228","DOIUrl":"https://doi.org/10.35248/2329-888x.19.7.228","url":null,"abstract":"Background: Fiore Sardo PDO is one of the oldest Mediterranean hard cheeses, exclusively produced in Sardinia (Italy) from raw whole ewe’s milk. Some manufacturers, improperly, submit raw milk to heat-treatment. Aim of this study was to evaluate the proteomic profile of Fiore Sardo PDO and to investigate possible differences between cheese made from raw milk and from heat-treated milk. Materials and methods: Starting from the same ovine bulk milk, eight cheese wheels of Fiore Sardo PDO were produced, four from raw milk and four from heat-treated milk. The subsequent production steps were the same for both types of cheese as was sampling at different ripening times. Samples were analyzed by Urea-PAGE electrophoresis. Afterwards, blind analysis of 32 cheese samples, produced by 17 different cheesemakers was performed to evaluate the method’s analytical performance. Results: Urea-PAGE analysis showed the presence of a protein band only in cheese made from raw milk, regardless of cheese ripening time. Protein identification analysis by liquid chromatography mass spectrometry identified two different proteins in the band, alpha-S1 and alpha-S2 casein. Blind analyses conducted to verify the analytical performance of the method showed that it could be a useful tool for the protection of this typical agri-food product. Conclusion: We developed a simple, robust, and economic method for discriminating between Fiore Sardo PDO cheese made from raw milk with up to 24 months of maturation and Sardinian sheep milk cheese made from heattreated milk.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70006358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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