The Experts below are selected from a list of 72 Experts worldwide ranked by ideXlab platform
Timothy P. Guinee - One of the best experts on this subject based on the ideXlab platform.
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Grazing of dairy cows on pasture versus indoor feeding on total mixed ration: Effects on low-moisture part-skim Mozzarella Cheese yield and quality characteristics in mid and late lactation
Journal of dairy science, 2018Co-Authors: Arunima Gulati, N. Galvin, Deirdre Hennessy, Stephen Mcauliffe, Michael O'donovan, Jennifer J. Mcmanus, Mark A. Fenelon, Timothy P. GuineeAbstract:ABSTRACT This study investigated the effects of 3 dairy cow feeding systems on the composition, yield, and biochemical and physical properties of low-moisture part-skim Mozzarella Cheese in mid (ML; May–June) and late (LL; October–November) lactation. Sixty spring-calving cows were assigned to 3 herds, each consisting of 20 cows, and balanced on parity, calving date, and pre-experimental milk yield and milk solids yield. Each herd was allocated to 1 of the following feeding systems: grazing on perennial ryegrass (Lolium perenne L.) pasture (GRO), grazing on perennial ryegrass and white clover (Trifolium repens L.) pasture (GRC), or housed indoors and offered total mixed ration (TMR). Mozzarella Cheese was manufactured on 3 separate occasions in ML and 4 in LL in 2016. Feeding system had significant effects on milk composition, Cheese yield, the elemental composition of Cheese, Cheese Color (green to red and blue to yellow Color coordinates), the extent of flow on heating, and the fluidity of the melted Cheese. Compared with TMR milk, GRO and GRC milks had higher concentrations of protein and casein and lower concentrations of I, Cu, and Se, higher Cheese-yielding capacity, and produced Cheese with lower concentrations of the trace elements I, Cu, and Se and higher yellowness value. Cheese from GRO milk had higher heat-induced flow and fluidity than Cheese from TMR milk. These effects were observed over the entire lactation period (ML + LL), but varied somewhat in ML and LL. Feeding system had little, or no, effect on gross composition of the Cheese, the proportions of milk protein or fat lost to Cheese whey, the texture of the unheated Cheese, or the energy required to extend the molten Cheese. The differences in Color and melt characteristics of Cheeses obtained from milks with the different feeding systems may provide a basis for creating points of differentiation suited to different markets.
Arunima Gulati - One of the best experts on this subject based on the ideXlab platform.
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Grazing of dairy cows on pasture versus indoor feeding on total mixed ration: Effects on low-moisture part-skim Mozzarella Cheese yield and quality characteristics in mid and late lactation
Journal of dairy science, 2018Co-Authors: Arunima Gulati, N. Galvin, Deirdre Hennessy, Stephen Mcauliffe, Michael O'donovan, Jennifer J. Mcmanus, Mark A. Fenelon, Timothy P. GuineeAbstract:ABSTRACT This study investigated the effects of 3 dairy cow feeding systems on the composition, yield, and biochemical and physical properties of low-moisture part-skim Mozzarella Cheese in mid (ML; May–June) and late (LL; October–November) lactation. Sixty spring-calving cows were assigned to 3 herds, each consisting of 20 cows, and balanced on parity, calving date, and pre-experimental milk yield and milk solids yield. Each herd was allocated to 1 of the following feeding systems: grazing on perennial ryegrass (Lolium perenne L.) pasture (GRO), grazing on perennial ryegrass and white clover (Trifolium repens L.) pasture (GRC), or housed indoors and offered total mixed ration (TMR). Mozzarella Cheese was manufactured on 3 separate occasions in ML and 4 in LL in 2016. Feeding system had significant effects on milk composition, Cheese yield, the elemental composition of Cheese, Cheese Color (green to red and blue to yellow Color coordinates), the extent of flow on heating, and the fluidity of the melted Cheese. Compared with TMR milk, GRO and GRC milks had higher concentrations of protein and casein and lower concentrations of I, Cu, and Se, higher Cheese-yielding capacity, and produced Cheese with lower concentrations of the trace elements I, Cu, and Se and higher yellowness value. Cheese from GRO milk had higher heat-induced flow and fluidity than Cheese from TMR milk. These effects were observed over the entire lactation period (ML + LL), but varied somewhat in ML and LL. Feeding system had little, or no, effect on gross composition of the Cheese, the proportions of milk protein or fat lost to Cheese whey, the texture of the unheated Cheese, or the energy required to extend the molten Cheese. The differences in Color and melt characteristics of Cheeses obtained from milks with the different feeding systems may provide a basis for creating points of differentiation suited to different markets.
Mary Anne Drake - One of the best experts on this subject based on the ideXlab platform.
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Short communication: Sensitive detection of norbixin in dried dairy ingredients at concentrations of less than 1 part per billion
Journal of dairy science, 2017Co-Authors: B.g. Carter, Curtis W. Park, Mary Anne DrakeAbstract:Norbixin is the water-soluble carotenoid in annatto extracts used in the Cheese industry to Color Cheddar Cheese. The purpose of norbixin is to provide Cheese Color, but norbixin is also present in the whey stream and contaminates dried dairy ingredients. Regulatory restrictions dictate that norbixin cannot be present in dairy ingredients destined for infant formula or ingredients entering different international markets. Thus, there is a need for the detection and quantification of norbixin at very low levels in dried dairy ingredients to confirm its absence. A rapid method for norbixin evaluation exists, but it does not have the sensitivity required to confirm norbixin absence at very low levels in compliance with existing regulations. The current method has a limit of detection of 2.7 μg/kg and a limit of quantification of 3.5 μg/kg. The purpose of this study was to develop a method to extract and concentrate norbixin for quantification in dried dairy ingredients below 1 μg/kg (1 ppb). A reverse-phase solid-phase extraction column step was applied in the new method to concentrate and quantify norbixin from liquid and dried WPC80 (whey protein concentrate with 80% protein), WPC34 (WPC, 34% protein), permeate, and lactose. Samples were evaluated by both methods for comparison. The established method was able to quantify norbixin in whey proteins and permeates (9.39 μg/kg to 2.35 mg/kg) but was unable to detect norbixin in suspect powdered lactose samples. The newly developed method had similar performance to the established method for whey proteins and permeates but was also able to detect norbixin in powdered lactose samples. The proposed method had a >90% recovery in lactose samples and a limit of detection of 28 ppt (ng/kg) and a limit of quantification of 94 ppt (ng/kg). The developed method provides detection and quantification of norbixin for dairy ingredients that have a concentration of
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Short communication: norbixin and bixin partitioning in Cheddar Cheese and whey.
Journal of dairy science, 2014Co-Authors: T.j. Smith, Mary Anne DrakeAbstract:Abstract The Cheddar Cheese Colorant annatto is present in whey and must be removed by bleaching. Chemical bleaching negatively affects the flavor of dried whey ingredients, which has established a need for a better understanding of the primary Colorant in annatto, norbixin, along with Cheese Color alternatives. The objective of this study was to determine norbixin partitioning in Cheese and whey from full-fat and fat-free Cheddar Cheese and to determine the viability of bixin, the nonpolar form of norbixin, as an alternative Cheddar Cheese Colorant. Full-fat and fat-free Cheddar Cheeses and wheys were manufactured from Colored pasteurized milk. Three norbixin (4% wt/vol) levels (7.5, 15, and 30mL of annatto/454kg of milk) were used for full-fat Cheddar Cheese manufacture, and 1 norbixin level was evaluated in fat-free Cheddar Cheese (15mL of annatto/454kg of milk). For bixin incorporation, pasteurized whole milk was cooled to 55°C, and then 60mL of bixin/454kg of milk (3.8% wt/vol bixin) was added and the milk homogenized (single stage, 8MPa). Milk with no Colorant and milk with norbixin at 15mL/454kg of milk were processed analogously as controls. No difference was found between the norbixin partition levels of full-fat and fat-free Cheese and whey (Cheese mean: 79%, whey: 11.2%). In contrast to norbixin recovery (9.3% in whey, 80% in Cheese), 1.3% of added bixin to Cheese milk was recovered in the homogenized, unseparated Cheese whey, concurrent with higher recoveries of bixin in Cheese (94.5%). These results indicate that fat content has no effect on norbixin binding or entrapment in Cheddar Cheese and that bixin may be a viable alternative Colorant to norbixin in the dairy industry.
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Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate
Journal of dairy science, 2012Co-Authors: S M Jervis, Mary Anne Drake, R E Campbell, Karen L Wojciechowski, E A Foegeding, D M BarbanoAbstract:Whey is a highly functional food that has found widespread use in a variety of food and beverage applications. A large amount of the whey proteins produced in the United States is derived from annatto-Colored Cheddar Cheese. Color from annatto is undesirable in whey and must be bleached. The objective of this study was to compare 2 commercially approved bleaching agents, benzoyl peroxide (BP) and hydrogen peroxide (HP), and their effects on the flavor and functionality of 80% whey protein concentrate (WPC80). Colored and unColored liquid wheys were bleached with BP or HP, and then ultrafiltered, diafiltered, and spray-dried; WPC80 from unbleached Colored and unColored Cheddar whey were manufactured as controls. All treatments were manufactured in triplicate. The WPC80 were then assessed by sensory, instrumental, functionality, Color, and proximate analysis techniques. The HP-bleached WPC80 were higher in lipid oxidation compounds (specifically hexanal, heptanal, octanal, nonanal, decanal, dimethyl disulfide, and 1-octen-3-one) and had higher fatty and cardboard flavors compared with the other unbleached and BP-bleached WPC80. The WPC80 bleached with BP had lower norbixin concentrations compared with WPC80 bleached with HP. The WPC powders differed in Hunter Color values (L, a, b), with bleached powders being more white, less red, and less yellow than unbleached powders. Bleaching with BP under the conditions used in this study resulted in larger reductions in yellowness of the powders made from whey with annatto Color than did bleaching with HP. Functionality testing demonstrated that whey bleached with HP treatments had more soluble protein after 10 min of heating at 90°C at pH 4.6 and pH 7 than the no-bleach and BP treatments, regardless of additional Color. Overall, HP bleaching caused more lipid oxidation products and subsequent off-flavors compared with BP bleaching. However, heat stability of WPC80 was enhanced by HP bleaching compared with control or BP-bleached WPC80.
N. Galvin - One of the best experts on this subject based on the ideXlab platform.
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Grazing of dairy cows on pasture versus indoor feeding on total mixed ration: Effects on low-moisture part-skim Mozzarella Cheese yield and quality characteristics in mid and late lactation
Journal of dairy science, 2018Co-Authors: Arunima Gulati, N. Galvin, Deirdre Hennessy, Stephen Mcauliffe, Michael O'donovan, Jennifer J. Mcmanus, Mark A. Fenelon, Timothy P. GuineeAbstract:ABSTRACT This study investigated the effects of 3 dairy cow feeding systems on the composition, yield, and biochemical and physical properties of low-moisture part-skim Mozzarella Cheese in mid (ML; May–June) and late (LL; October–November) lactation. Sixty spring-calving cows were assigned to 3 herds, each consisting of 20 cows, and balanced on parity, calving date, and pre-experimental milk yield and milk solids yield. Each herd was allocated to 1 of the following feeding systems: grazing on perennial ryegrass (Lolium perenne L.) pasture (GRO), grazing on perennial ryegrass and white clover (Trifolium repens L.) pasture (GRC), or housed indoors and offered total mixed ration (TMR). Mozzarella Cheese was manufactured on 3 separate occasions in ML and 4 in LL in 2016. Feeding system had significant effects on milk composition, Cheese yield, the elemental composition of Cheese, Cheese Color (green to red and blue to yellow Color coordinates), the extent of flow on heating, and the fluidity of the melted Cheese. Compared with TMR milk, GRO and GRC milks had higher concentrations of protein and casein and lower concentrations of I, Cu, and Se, higher Cheese-yielding capacity, and produced Cheese with lower concentrations of the trace elements I, Cu, and Se and higher yellowness value. Cheese from GRO milk had higher heat-induced flow and fluidity than Cheese from TMR milk. These effects were observed over the entire lactation period (ML + LL), but varied somewhat in ML and LL. Feeding system had little, or no, effect on gross composition of the Cheese, the proportions of milk protein or fat lost to Cheese whey, the texture of the unheated Cheese, or the energy required to extend the molten Cheese. The differences in Color and melt characteristics of Cheeses obtained from milks with the different feeding systems may provide a basis for creating points of differentiation suited to different markets.
Stephen Mcauliffe - One of the best experts on this subject based on the ideXlab platform.
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Grazing of dairy cows on pasture versus indoor feeding on total mixed ration: Effects on low-moisture part-skim Mozzarella Cheese yield and quality characteristics in mid and late lactation
Journal of dairy science, 2018Co-Authors: Arunima Gulati, N. Galvin, Deirdre Hennessy, Stephen Mcauliffe, Michael O'donovan, Jennifer J. Mcmanus, Mark A. Fenelon, Timothy P. GuineeAbstract:ABSTRACT This study investigated the effects of 3 dairy cow feeding systems on the composition, yield, and biochemical and physical properties of low-moisture part-skim Mozzarella Cheese in mid (ML; May–June) and late (LL; October–November) lactation. Sixty spring-calving cows were assigned to 3 herds, each consisting of 20 cows, and balanced on parity, calving date, and pre-experimental milk yield and milk solids yield. Each herd was allocated to 1 of the following feeding systems: grazing on perennial ryegrass (Lolium perenne L.) pasture (GRO), grazing on perennial ryegrass and white clover (Trifolium repens L.) pasture (GRC), or housed indoors and offered total mixed ration (TMR). Mozzarella Cheese was manufactured on 3 separate occasions in ML and 4 in LL in 2016. Feeding system had significant effects on milk composition, Cheese yield, the elemental composition of Cheese, Cheese Color (green to red and blue to yellow Color coordinates), the extent of flow on heating, and the fluidity of the melted Cheese. Compared with TMR milk, GRO and GRC milks had higher concentrations of protein and casein and lower concentrations of I, Cu, and Se, higher Cheese-yielding capacity, and produced Cheese with lower concentrations of the trace elements I, Cu, and Se and higher yellowness value. Cheese from GRO milk had higher heat-induced flow and fluidity than Cheese from TMR milk. These effects were observed over the entire lactation period (ML + LL), but varied somewhat in ML and LL. Feeding system had little, or no, effect on gross composition of the Cheese, the proportions of milk protein or fat lost to Cheese whey, the texture of the unheated Cheese, or the energy required to extend the molten Cheese. The differences in Color and melt characteristics of Cheeses obtained from milks with the different feeding systems may provide a basis for creating points of differentiation suited to different markets.