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Dairy, Volume 5, Issue 4 (December 2024) – 11 articles

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13 pages, 288 KiB  
Article
Effect of Dietary Olive Leaf Integration on Qualitative Characteristics of Sheep Cheese During Ripening
by Michela Contò, Simona Rinaldi, Giacomo Contò, Daniele Sagrafoli, Carlo Boselli, Giuseppina Giacinti and Sebastiana Failla
Dairy 2024, 5(4), 741-753; https://doi.org/10.3390/dairy5040054 - 6 Nov 2024
Viewed by 393
Abstract
Olive leaf by-products may be an important feed source for ruminants in the Mediterranean area, due to their nutritional value and high levels of functional metabolites. Additionally, their use can enhance the environmental and economic sustainability of the productions. To evaluate the effect [...] Read more.
Olive leaf by-products may be an important feed source for ruminants in the Mediterranean area, due to their nutritional value and high levels of functional metabolites. Additionally, their use can enhance the environmental and economic sustainability of the productions. To evaluate the effect of olive leaf supplementation on the fatty acid profile of sheep cheese, two farms with Comisana breed sheep with free access to pasture and fedwith 300 g/head/day of concentrate were considered. One farm supplemented the feed with clover hay ad libitum (NOL) and the other farm replaced hay with olive leaves (OLI) in the autumn period. Cheese analyses were performed at 15, 30, and 60 days of ripening. Saturated fatty acids were lower in OLI cheese than NOL cheese, while MUFA and PUFA n-3 and n-6 were higher in OLI cheese. Myristic acid (C14:0) and palmitic acid (C16:0) were lower in OLI cheese compared to NOL (8.31% vs. 8.90% and 21.52% vs. 24.95%, respectively), while oleic acid (C18:1 cis-9) was higher in OLI cheese (20.66% vs. 18.78%). Also, CLA cis-9 trans-11 (0.98% vs. 0.84%), and other isomers were higher in OLI cheese. Health indexes, such as the thrombogenic and atherogenic index, were lower in OLI than in NOL cheese (1.96 vs. 2.38 and 1.69 vs. 2.05, respectively) showing the improvement in the health quality of cheese due to olive leaf integration in directly on farm sheep feeding. Full article
(This article belongs to the Section Dairy Small Ruminants)
14 pages, 2009 KiB  
Article
Market Introduction and Sensory Evaluation of a Traditional, Revitalized “Back to the Future” Greek Cheese (Kashkaval Pindou)
by Sotiria Siafaka, Fotios Chatzitheodoridis and Dimitris Skalkos
Dairy 2024, 5(4), 727-740; https://doi.org/10.3390/dairy5040053 - 6 Nov 2024
Viewed by 811
Abstract
Kashkaval Pindou is a traditional semi-hard cheese produced in Greece since the beginning of last century. Its production was halted in the last decades but has recently been revitalized using modern techniques. In this study, the quality and organoleptic criteria for this “recently [...] Read more.
Kashkaval Pindou is a traditional semi-hard cheese produced in Greece since the beginning of last century. Its production was halted in the last decades but has recently been revitalized using modern techniques. In this study, the quality and organoleptic criteria for this “recently introduced to the market” cheese in the dishes of selected restaurants and hotels was studied. Research was conducted in the city of Ioannina, Greece using two types of questionnaires via a survey which was carried out in person between September and December 2023, distributed to 18 experts, chefs, and owners of restaurants utilizing the Kashkaval Pindou cheese. The statistical analysis used was an approach of the Delphi methodology, which seeks consensual agreement within a group of experts. Following the two rounds of survey, the experts evaluated the 11 quality criteria for the use of the cheese in order of their preference (10–9 mean values): “Greek Tradition”, “ease of consumption”, “quality, healthy and safe properties”, “easy to be used product” and “ease of integration in the menu”. Of medium preference (9–8 mean values) was the cheese’s “geographic origin”, “producers’ and suppliers’ capacity”, “enhancement of the kitchen’s creativity”, and “value for money”. Last in the order of selection (8–7 mean values) was the cheese “reputation in the market” and “attractive packaging”. Regarding the organoleptic evaluation, the experts indicated the cheese’s pleasant taste, creamy texture, uniformity of the color, and buttery, milky foam aroma as high in their preference. These results, in agreement with findings in the existing literature, prove that Kashkaval Pindou fulfils the required quality and organoleptic criteria to become an appealing new cheese in the global market. Full article
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25 pages, 453 KiB  
Review
How to Keep Lactose Avoiders Healthy
by Zlatina Chengolova, Petar Shentov, Radina Ivanova and Reni Syarova
Dairy 2024, 5(4), 702-726; https://doi.org/10.3390/dairy5040052 - 6 Nov 2024
Viewed by 462
Abstract
A large portion of the world’s population has lactose intolerance. Fundamentally, this condition occurs when the small intestine does not produce enough of the lactase enzyme, which digests the disaccharide lactose in milk. Lactose avoiders might unconsciously decide to limit or exclude milk [...] Read more.
A large portion of the world’s population has lactose intolerance. Fundamentally, this condition occurs when the small intestine does not produce enough of the lactase enzyme, which digests the disaccharide lactose in milk. Lactose avoiders might unconsciously decide to limit or exclude milk and dairy products from their diets. This group includes people with lactose intolerance, people with an allergy to milk protein, vegans, and those expressing personal preferences. Lactose avoiders are often self-reported as being milk intolerant. In this review, specific amounts of lactose in different types of milk and milk products are presented. The amounts of micro- and macronutrients in them are compared with the daily requirements established by accepted sources. Foods are suggested that can play vital roles in permanently avoiding lactose-containing dairy products, for example, brussels sprouts, as a good source of vitamin B1; kale, as a source of vitamin K; and cereals at breakfast for vitamin B6. Attention is paid to mature cheeses as they are extremely beneficial for health due to their rich vitamin and elemental compositions, and they are also suitable for people with lactose intolerance due to their low lactose content. This information is rarely provided on packaging. In addition, the current state of labeling for the presence of lactose in food and pharmaceutical products is discussed. The term “hidden lactose” is introduced to include added lactose in unexpected foods, drinks, and even medicines. Full article
(This article belongs to the Section Milk and Human Health)
14 pages, 1501 KiB  
Article
Assessment of Pudding Formulations Using Lyophilized Apricot, Plum, and Plum–Apricot Powders: Texture, Bioactivity, and Sensory Quality
by Aneta Popova, Pavlina Doykina, Dasha Mihaylova and Maria Dimitrova-Dimova
Dairy 2024, 5(4), 688-701; https://doi.org/10.3390/dairy5040051 - 6 Nov 2024
Viewed by 267
Abstract
The food sector is constantly responding to consumers’ increased demands concerning healthy nutrition and beneficial ingredients. This study presented the development of three pudding alterations using lyophilized fruit (apricots, plum–apricots, and plums) powders. The same concentrations of fruit powder fully substituted the sugar [...] Read more.
The food sector is constantly responding to consumers’ increased demands concerning healthy nutrition and beneficial ingredients. This study presented the development of three pudding alterations using lyophilized fruit (apricots, plum–apricots, and plums) powders. The same concentrations of fruit powder fully substituted the sugar in each formulation. The results showed that each new formulation formed a thick gel consistency and had full water-holding capacity at 24 h of storage. The color differed according to the established CIE-lab data. The lightness varied from 42.57 ± 1.97 (pudding formulation using plum powder) to 81.91 ± 1.18 (control sample). The total soluble solids and titratable acidity showed that the control sample was different from each new formulation. The water activity was similar in all studied samples varying from 0.978 ± 0.003 to 0.989 ± 0.001, and the plum and plum–apricot formulations had a pH near the control samples, at 6.54 and 7.23, respectively. The antioxidant activity, total polyphenol content, and total flavonoid content were also evaluated. The ABTS assay revealed the highest results compared to the other three applied methods. The sensory evaluation showed that it is necessary to further improve the recipes for better consumer perception. Full article
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16 pages, 885 KiB  
Review
Update on Fatty Liver in Dairy Cattle with Major Emphasis on Epidemiological Patterns, Pathophysiology in Relationship to Abdominal Adiposity, and Early Diagnosis
by Pedro Melendez and Pablo Pinedo
Dairy 2024, 5(4), 672-687; https://doi.org/10.3390/dairy5040050 - 31 Oct 2024
Viewed by 404
Abstract
Fatty liver is a more common than expected metabolic disease affecting dairy cattle around parturition, which generates high economic losses for the dairy industry. The disease has evolved from a low incidence of moderate cases to a greater increase of severe cases in [...] Read more.
Fatty liver is a more common than expected metabolic disease affecting dairy cattle around parturition, which generates high economic losses for the dairy industry. The disease has evolved from a low incidence of moderate cases to a greater increase of severe cases in recent years. This evolution could be explained by the higher rate of genetic selection that has been carried out for milk production, which concomitantly brings pleiotropic genes that determine greater abdominal adiposity, ketosis, and other diseases. Abdominal fat is much more reactive, pro-inflammatory, saturated, and low in adiponectin than subcutaneous fat. In this review, we will mainly address the epidemiological aspects, the pathophysiology concerning the different types of fat depots (subcutaneous and abdominal), and the early diagnosis of the disease to carry out efficient control and preventive strategies. Full article
(This article belongs to the Section Dairy Animal Health)
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17 pages, 2115 KiB  
Review
Dystocia in Dairy Cows and Heifers: A Review with a Focus on Future Perspectives
by Angeliki Tsaousioti, Athina Basioura, Anastasia Praxitelous and Georgios Tsousis
Dairy 2024, 5(4), 655-671; https://doi.org/10.3390/dairy5040049 - 30 Oct 2024
Viewed by 961
Abstract
Dairy cow management has evolved tremendously in recent decades, particularly regarding reproductive techniques. The widespread adoption of synchronization protocols, sexed semen, beef semen in dairy cows, reproductive biotechnologies such as in vivo-derived (IVD) or in vitro-produced embryos (IVP), and precision livestock farming is [...] Read more.
Dairy cow management has evolved tremendously in recent decades, particularly regarding reproductive techniques. The widespread adoption of synchronization protocols, sexed semen, beef semen in dairy cows, reproductive biotechnologies such as in vivo-derived (IVD) or in vitro-produced embryos (IVP), and precision livestock farming is transforming the daily practices of dairy farmers and veterinarians. These implementations are typically adapted in different ways when applied to the breeding of heifers or cows. Considering these developments, dystocia—a significant welfare and productivity concern—may warrant reevaluation. The aforementioned changes are likely to have a substantial impact on its prevalence, severity, and outcome. This review aims to address the main aspects of dystocia in dairy cows and heifers, with a particular focus on the potential impact of recent advances in reproductive and calving management. Full article
(This article belongs to the Section Reproduction)
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11 pages, 2676 KiB  
Article
Bacterial Removal Separation with a Reduced Throughput Adapted for Artisan Cheese Dairies—Effect on Clostridial Spore Counts and Milk Quality
by Nicole Wente, Christian Zscherpe, Stefanie Leimbach, Paula Mallast, Anne Tellen, Yanchao Zhang, Saskia Schwermann and Volker Krömker
Dairy 2024, 5(4), 644-654; https://doi.org/10.3390/dairy5040048 - 25 Oct 2024
Viewed by 709
Abstract
Late blowing is a prevalent and costly cheese defect caused by clostridia. In organic cheese production, the use of additives that inhibit the growth of clostridia is prohibited. Furthermore, mechanical methods for the removal of clostridia are impractical in organic dairies due to [...] Read more.
Late blowing is a prevalent and costly cheese defect caused by clostridia. In organic cheese production, the use of additives that inhibit the growth of clostridia is prohibited. Furthermore, mechanical methods for the removal of clostridia are impractical in organic dairies due to the small batch sizes involved and separation process temperatures (~55 °C) that are incompatible with the standards required for raw milk cheese production. The aim of this study was to investigate whether sufficient spore reduction can be achieved at lower temperatures (10, 35 °C) with a downsized separator (CSC18-01-077, GEA Westfalia) by varying the process parameters to describe the influence on the suitability of the treated milk for cheese production. In addition to spore reduction, total mesophilic bacteria count, the effects of separation on fat and casein losses, and damage to milk fat globules were assessed, as they can affect the yield and cheese quality. A significant reduction (p < 0.01) in spore concentration and total bacteria count in milk was achieved, regardless of the process parameters employed. Casein losses are reduced at 35 °C compared to 55 °C. The extent of fat loss in the sludge at 35 °C was minimal. The reduction in milk fat globule size was significant. Nonetheless, the results of this study demonstrate that a downsized centrifuge can be employed to augment the quality of small-batch raw milk cheese, particularly at a temperature of 35 °C. Full article
(This article belongs to the Section Milk Processing)
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19 pages, 5935 KiB  
Article
Impact of Probiotic and Bioprotective Cultures on the Quality and Shelf Life of Butter and Buttermilk
by Carlos Pereira, David Gomes, Susana Dias, Sandra Santos, Arona Pires and Jorge Viegas
Dairy 2024, 5(4), 625-643; https://doi.org/10.3390/dairy5040047 - 22 Oct 2024
Viewed by 759
Abstract
In this study, butter and the corresponding buttermilk samples were produced with cream fermented by aromatic (A) or probiotic (P) cultures with or without complementary bioprotective culture (BC). The samples were characterised for their composition and colour parameters. Texture and rheological properties were [...] Read more.
In this study, butter and the corresponding buttermilk samples were produced with cream fermented by aromatic (A) or probiotic (P) cultures with or without complementary bioprotective culture (BC). The samples were characterised for their composition and colour parameters. Texture and rheological properties were evaluated at 10 and 20 °C. Microbiological (lactobacilli, lactococci, and yeast and mould counts) and sensory (aroma, taste, texture, and global evaluation) analyses were also performed. All butter sample characteristics were in accordance with the Portuguese standard. Regarding colour, the sample obtained with cream fermented by probiotics plus bioprotective culture (PBC) presented higher L* and b* values, indicating a slightly higher yellow chroma. However, colour differences (ΔEab*) in the butter samples were, in most cases, not detectable by a common observer. Butter samples P and PBC presented a significantly higher viscous modulus and consequently higher dynamic viscosity values (ca. log 6.5 Pa.s at 10 °C and log 5 Pa.s at 20 °C). Butter samples presented a pseudoplastic behaviour, and rheological parameters showed a high dependence on temperature. The counts of lactobacilli and lactococci in the butter samples were of the order of log 7–8 CFU/g, while yeast and mould counts were lower than log 2 CFU/g until the 30th day of storage, after which they showed a sharp increase to ca. log 5 CFU/g between the 30th and the 60th days of storage. Regarding sensory attributes of butter, sample P received the highest overall liking, followed by samples ABC and PBC. Sample A was the least appreciated. Buttermilk samples presented significant differences regarding their composition, viscosity, and colour parameters. In all cases, lactobacilli and lactococci counts exceeded log 7 CFU/mL after 30 days of storage, but yeast and mould counts were of the order of log 5–6 CFU/mL at the 15th day of storage. Samples P and PBC presented yeast and mould counts ca. 1–2 log cycles lower than samples A and ABC, indicating the potential of probiotic and bioprotective cultures to extend the shelf life of the product. Regarding the sensory attributes of buttermilk, samples P and PBC received the highest overall liking, followed by sample ABC. Sample A received the lowest scores, as had occurred with the butter samples. However, in all cases, the scores obtained by the buttermilk samples were lower compared to the ones of the corresponding butter. It can be concluded that both probiotic butter and buttermilk present high levels of lactobacilli and lactococci and can maintain their probiotic potential throughout the storage period. Full article
(This article belongs to the Section Milk Processing)
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15 pages, 2325 KiB  
Article
Effect of Cavitation and High-Temperature Nanofiltration of Ultrafiltered Skim Milk on the Functionality of Milk Protein Concentrate Powder
by Achyut Mishra, Venkateswarlu Sunkesula, Ahmed R. A. Hammam and Lloyd E. Metzger
Dairy 2024, 5(4), 610-624; https://doi.org/10.3390/dairy5040046 - 30 Sep 2024
Viewed by 754
Abstract
Both hydrodynamic cavitation (HC) and temperature elevation are important pretreatments for improving the performance of liquid food processing by reducing viscosity. In this study, we assessed the impact of HC and elevated temperature on the functionality of milk protein concentrate powder with 80% [...] Read more.
Both hydrodynamic cavitation (HC) and temperature elevation are important pretreatments for improving the performance of liquid food processing by reducing viscosity. In this study, we assessed the impact of HC and elevated temperature on the functionality of milk protein concentrate powder with 80% protein (MPC80) prepared from nanofiltration (NF) of ultrafiltration (UF) retentate. Skim milk was concentrated using UF, and the retentate was further subjected to HC and concentrated using NF, then spray dried to obtain MPC80 powder. The functionality of these powders processed using NF at 22 °C, NF at 50 °C, HC and NF at 22 °C, and HC and NF at 50 °C were evaluated. Rennet coagulation time of reconstituted MPC80 from different NF treatments was like skim milk when treated with 0.1% CaCl2. High-temperature NF reduced the water solubility of MPC80 powder (70.03 to 79.20%) at room temperature, but it was similar when measured at 50 °C (86.05 to 92.91%). The HC improved foaming (92.22 to 112.89%) but did not impact the emulsifying capacity (59.58 to 61.38%) and heat stability (18.04 to 20.22 min). Results showed that the HC and high-temperature NF utilized to increase the production efficiency of MPC80 also maintained the functionality of the powders after spray drying. Full article
(This article belongs to the Section Milk Processing)
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12 pages, 667 KiB  
Article
Antioxidant Activity and Oxidative Stress Survival of Limosilactobacillus reuteri LR92 in Fermented Milk with Juçara Pulp
by Maria Thereza Carlos Fernandes, Fernanda Silva Farinazzo, Carolina Saori Ishii Mauro, Thais de Souza Rocha, Karla Bigetti Guergoletto and Sandra Garcia
Dairy 2024, 5(4), 598-609; https://doi.org/10.3390/dairy5040045 - 29 Sep 2024
Viewed by 672
Abstract
Fermented milk with probiotic bacteria is a functional food, and adding fruit can enhance its taste. Juçara, the fruit of the Euterpe edulis Martius palm tree, is known for its natural antioxidant properties. This study aimed to assess the antioxidant capacity of milk [...] Read more.
Fermented milk with probiotic bacteria is a functional food, and adding fruit can enhance its taste. Juçara, the fruit of the Euterpe edulis Martius palm tree, is known for its natural antioxidant properties. This study aimed to assess the antioxidant capacity of milk fermented by Limosilactobacillus reuteri LR92 with juçara pulp (JFM) over 30 days of storage at 4 °C and its protective effect on probiotic cells against reactive oxygen species (ROS). Phenolic compounds and antioxidant activities were measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) assays during storage. The resistance of L. reuteri to hydrogen peroxide, superoxide anions, and hydroxyl radicals was also tested. The results indicated that JFM maintained stability in its composition, except for color, which showed reduced brightness by the end of the 30 days. Although antioxidant activity measured by DPPH and FRAP decreased (83.92–67.03 µmol TEAC.g−1 and 1185.64–830 g TEAC.100 g.mL−1, respectively), it remained higher than the control (21.90–24.50 µmol TEAC.g−1 and 235.77–229.87 g TEAC.100 g.mL−1, respectively). Phenolic content remained consistent. In addition, juçara pulp significantly protected L. reuteri cells from ROS. Therefore, juçara-enriched fermented milk not only improved antioxidant properties but also shielded probiotics from oxidative stress, highlighting its potential as a functional food with added health benefits. Full article
(This article belongs to the Section Dairy Microbiota)
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8 pages, 243 KiB  
Communication
Dairy Cow Longevity Is Affected by Dam Parity and Age
by Pablo Ernesto Bobadilla, Nicolás López-Villalobos, Fernando Sotelo and Juan Pablo Damián
Dairy 2024, 5(4), 590-597; https://doi.org/10.3390/dairy5040044 - 27 Sep 2024
Viewed by 546
Abstract
The objective of this study was to determine whether the parity and age of dams affect the longevity of their offspring in dairy cows in pasture-based systems. A total of 12,792 dairy cows born between 2000 and 2017 across five farms were evaluated [...] Read more.
The objective of this study was to determine whether the parity and age of dams affect the longevity of their offspring in dairy cows in pasture-based systems. A total of 12,792 dairy cows born between 2000 and 2017 across five farms were evaluated using records from the Dairy Herd Improvement Database at Instituto Nacional para el Control y Mejoramiento Lechero (Uruguay). Dams were classified as primiparous or multiparous, and parity number and age were considered. The effect of parity status on herd life (HL), the length of productive life (LPL), and the productive life index (PLI) was evaluated using a generalized mixed model. Associations between parity number and dam age with HL, LPL, and PLI were evaluated using regression models. HL, LPL, and PLI were significantly higher for daughters of multiparous cows. Dams with more parities gave birth to longer-living daughters, with an average HL difference of 4.4 months between the first and seventh parity of the dams. The parity number and age of the dam showed a significant association with HL, LPL, and PLI. In conclusion, the parity and age of the dam influence the longevity of dairy cows in pasture-based systems, with older dams and higher parity yielding daughters with greater longevity. Full article
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