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Primary Production Factors Affecting the Composition and Quality of Milk...
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Primary Production Factors Affecting the Composition and Quality of Milk and Dairy Products across the Supply Chain

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".

Deadline for manuscript submissions: closed (1 October 2021) | Viewed by 17720

Special Issue Editors

Dr. Tom O'Callaghan

E-Mail Website
Guest Editor
Department of Food and Nutritional Sciences, University College Cork, Cork, IE
Interests: food science and technology; dairy science; dairy chemistry; dairy processing; dairy-based metabolomics
Dr. Laurence Shalloo

E-Mail Website
Guest Editor
Animal & Grassland Research and Innovation Centre, TEAGASC - The Agriculture and Food Development Authority, Moorepark, Fermoy , Co. Cork P61 C996
Interests: milk pricing strategies; seasonality of milk production; beef production systems
Dr. John Thomas Tobin

E-Mail Website
Guest Editor
Department of Food Chemistry and Technology, TEAGASC - The Agriculture and Food Development Authority, Moorepk, Fermoy, Cork, Ireland
Interests: science of milk to finished product; colloidal science, food structure and soft matter; protein chemistry and behaviour during processing and digestion; novel process technologies for food; collaborative research with industry partners

Special Issue Information

Dear Colleagues,

Milk is a highly nutritious food product, often consumed throughout a consumers life span in one form or another. There are a variety of factors across the dairy supply chain including primary production practices (feeding systems, housing, breeding, animal health and welfare etc.) and processing technologies that can significantly impact the composition, quality and functionality of liquid milk or dairy ingredients. Milk is a rich reservoir of nutritional and functional ingredients and in recent years there has been an increased emphasis on strategies or technologies to further enrich milk as a source of these components, or to develop novel technologies to isolate, enrich and stabilize these components for use as ingredients in premium formulated products. Enhanced technologies in the field of "foodomics" have also increased our understanding of factors affecting the composition of milk beyond that of traditional wet chemistry methods with implications for prediction of products functionality, digestibility and authentication.

This Special Issue is therefore open to all contributions that examine factors from primary production across the dairy supply chain that can affect the composition, quality and functionality of dairy products, ingredients and their applications. Contributions may include research articles, reviews and short communications pertinent to these topics.

Dr. Tom O'Callaghan
Dr. Laurence Shalloo
Dr. John Thomas Tobin
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Dairy
  • Primary production
  • Composition
  • Functionality
  • Processing
  • Foodomics
  • Dairy chemistry

Published Papers (4 papers)

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Research

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18 pages, 935 KiB  
Article
Mineral Concentrations in Bovine Milk from Farms with Contrasting Grazing Management
by Sokratis Stergiadis, Nanbing Qin, Gergely Faludi, Stephane Beauclercq, Joe Pitt, Natasa Desnica, Ásta H. Pétursdóttir, Eric E. Newton, Angelos E. Angelidis, Ian Givens, David J. Humphries, Helga Gunnlaugsdóttir and Darren T. Juniper
Foods 2021, 10(11), 2733; https://doi.org/10.3390/foods10112733 - 9 Nov 2021
Cited by 7 | Viewed by 2105
Abstract
Thirty conventional and twenty-four organic dairy farms were divided into equal numbers within system groups: high-pasture, standard-pasture, and low-pasture groups. Milk samples were collected monthly for 12 consecutive months. Milk from high-pasture organic farms contained less fat and protein than standard- and low-pasture [...] Read more.
Thirty conventional and twenty-four organic dairy farms were divided into equal numbers within system groups: high-pasture, standard-pasture, and low-pasture groups. Milk samples were collected monthly for 12 consecutive months. Milk from high-pasture organic farms contained less fat and protein than standard- and low-pasture organic farms, but more lactose than low-pasture organic farms. Grazing, concentrate feed intake and the contribution of non-Holstein breeds were the key drivers for these changes. Milk Ca and P concentrations were lower in standard-pasture conventional farms than the other conventional groups. Milk from low-pasture organic farms contained less Ca than high- and standard-pasture organic farms, while high-pasture organic farms produced milk with the highest Sn concentration. Differences in mineral concentrations were driven by the contribution of non-Holstein breeds, feeding practices, and grazing activity; but due to their relatively low numerical differences between groups, the subsequent impact on consumers’ dietary mineral intakes would be minor. Full article
(This article belongs to the Special Issue Primary Production Factors Affecting the Composition and Quality of Milk and Dairy Products across the Supply Chain)
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16 pages, 1995 KiB  
Article
Case Study on the Microbiological Quality, Chemical and Sensorial Profiles of Different Dairy Creams and Ricotta Cheese during Shelf-Life
by Paolo Bellassi, Gabriele Rocchetti, Gianluca Maldarizzi, Gian Paolo Braceschi, Lorenzo Morelli, Luigi Lucini and Fabrizio Cappa
Foods 2021, 10(11), 2722; https://doi.org/10.3390/foods10112722 - 7 Nov 2021
Cited by 3 | Viewed by 2549
Abstract
This work investigated the microbiological quality and chemical profiles of two different dairy creams obtained by centrifugation vs. natural creaming separation systems. To this aim, an untargeted metabolomics approach based on UHPLC-QTOF mass spectrometry was used in combination with multivariate statistical tools to [...] Read more.
This work investigated the microbiological quality and chemical profiles of two different dairy creams obtained by centrifugation vs. natural creaming separation systems. To this aim, an untargeted metabolomics approach based on UHPLC-QTOF mass spectrometry was used in combination with multivariate statistical tools to find potential marker compounds of the two different types of two dairy creams. Thereafter, we evaluated the chemical, microbiological and sensorial changes of a ricotta cheese made with a 30% milk cream (i.e., made by combining dairy creams from centrifugation and natural creaming separation) during its shelf-life period (12 days). Overall, microbiological analysis revealed no significant differences between the two types of dairy creams. On the contrary, the trend observed in the growth of degradative bacteria in ricotta during shelf-life was significant. Metabolomics revealed that triacylglycerols and phospholipids showed significant strong down-accumulation trends when comparing samples from the centrifugation and natural creaming separation methods. Additionally, 2,3-Pentanedione was among the best discriminant compounds characterising the shelf-life period of ricotta cheese (VIP score = 1.02), mainly related to sensorial descriptors, such as buttery and cheesy. Multivariate statistics showed a clear impact of the shelf-life period on the ricotta cheese, revealing 139 potential marker compounds (mainly included in amino acids and lipids). Therefore, the approach used showed the potential of a combined metabolomic, microbiological and sensory approach to discriminate ricotta cheese during the shelf-life period. Full article
(This article belongs to the Special Issue Primary Production Factors Affecting the Composition and Quality of Milk and Dairy Products across the Supply Chain)
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15 pages, 1833 KiB  
Article
A Combined Metabolomic and Metagenomic Approach to Discriminate Raw Milk for the Production of Hard Cheese
by Paolo Bellassi, Gabriele Rocchetti, Marco Nocetti, Luigi Lucini, Francesco Masoero and Lorenzo Morelli
Foods 2021, 10(1), 109; https://doi.org/10.3390/foods10010109 - 6 Jan 2021
Cited by 27 | Viewed by 4583
Abstract
The chemical composition of milk can be significantly affected by different factors across the dairy supply chain, including primary production practices. Among the latter, the feeding system could drive the nutritional value and technological properties of milk and dairy products. Therefore, in this [...] Read more.
The chemical composition of milk can be significantly affected by different factors across the dairy supply chain, including primary production practices. Among the latter, the feeding system could drive the nutritional value and technological properties of milk and dairy products. Therefore, in this work, a combined foodomics approach based on both untargeted metabolomics and metagenomics was used to shed light onto the impact of feeding systems (i.e., hay vs. a mixed ration based on hay and fresh forage) on the chemical profile of raw milk for the production of hard cheese. In particular, ultra-high-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UHPLC-QTOF) was used to investigate the chemical profile of raw milk (n = 46) collected from dairy herds located in the Po River Valley (Italy) and considering different feeding systems. Overall, a total of 3320 molecular features were putatively annotated across samples, corresponding to 734 unique compound structures, with significant differences (p < 0.05) between the two feeding regimens under investigation. Additionally, supervised multivariate statistics following metabolomics-based analysis allowed us to clearly discriminate raw milk samples according to the feeding systems, also extrapolating the most discriminant metabolites. Interestingly, 10 compounds were able to strongly explain the differences as imposed by the addition of forage in the cows’ diet, being mainly glycerophospholipids (i.e., lysophosphatidylethanolamines, lysophosphatidylcholines, and phosphatidylcholines), followed by 5-(3′,4′-Dihydroxyphenyl)-gamma-valerolactone-4′-O-glucuronide, 5a-androstan-3a,17b-diol disulfuric acid, and N-stearoyl glycine. The markers identified included both feed-derived (such as phenolic metabolites) and animal-derived compounds (such as lipids and derivatives). Finally, although characterized by a lower prediction ability, the metagenomic profile was found to be significantly correlated to some milk metabolites, with Staphylococcaceae, Pseudomonadaceae, and Dermabacteraceae establishing a higher number of significant correlations with the discriminant metabolites. Therefore, taken together, our preliminary results provide a comprehensive foodomic picture of raw milk samples from different feeding regimens, thus supporting further ad hoc studies investigating the metabolomic and metagenomic changes of milk in all processing conditions. Full article
(This article belongs to the Special Issue Primary Production Factors Affecting the Composition and Quality of Milk and Dairy Products across the Supply Chain)
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Review

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32 pages, 4025 KiB  
Review
The Impact of Seasonality in Pasture-Based Production Systems on Milk Composition and Functionality
by Mark Timlin, John T. Tobin, André Brodkorb, Eoin G. Murphy, Pat Dillon, Deirdre Hennessy, Michael O’Donovan, Karina M. Pierce and Tom F. O’Callaghan
Foods 2021, 10(3), 607; https://doi.org/10.3390/foods10030607 - 12 Mar 2021
Cited by 37 | Viewed by 6949
Abstract
Seasonal calving, pasture-based dairy systems are widely practiced in countries with a temperate climate and plentiful rainfall such as Ireland and New Zealand. This approach maximizes milk production from pasture and, consequently, is a low-cost, low-input dairy production system. On the other hand, [...] Read more.
Seasonal calving, pasture-based dairy systems are widely practiced in countries with a temperate climate and plentiful rainfall such as Ireland and New Zealand. This approach maximizes milk production from pasture and, consequently, is a low-cost, low-input dairy production system. On the other hand, the majority of global milk supply is derived from high input indoor total mixed ration systems where seasonal calving is not practiced due to the dependence on ensiled silages, grains and concentrated feeds, which are available year-round. Synchronous changes in the macro and micronutrients in milk are much more noticeable as lactation progresses through early, mid and late stages in seasonal systems compared to non-seasonal systems—which can have implications on the processability and functionality of milk. Full article
(This article belongs to the Special Issue Primary Production Factors Affecting the Composition and Quality of Milk and Dairy Products across the Supply Chain)
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