Special Issue "Bovine and Non-bovine Milk Quality"
Deadline for manuscript submissions: 31 March 2021.
Interests: emerging food technologies; food quality; chemistry and structure of food lipids; mass spectrometry; instrumental chromatographic techniques; edible insects; vegetable oils
Interests: milk production and composition, caseins, somatic cell counts, quality of animal food products (milk, cheese, meat), milk protein genes, animal genetics and breeding programs, conventional and organic livestock farming systems, edible insects.
The human consumption of milk from other mammals dates back to the Neolithic Revolution, which occurred independently in several locations, from 9000–7000 BC in Mesopotamia to 3500–3000 BC in the Americas. Since that age, milk has been playing a major contribution to the human diet in many different countries: cows, but also sheep, goats, yaks, water buffaloes, horses, donkeys, reindeer and camels have been traditionally used by different ethnic groups. Recently, research interest and capital investment have increased in the use of equine, donkey and camel milk for feeding young infants affected by severe bovine milk allergy. It is not surprising therefore, that a considerable attention has been paid to improving the compositional and hygienic quality of mammalian milks, as well as their technological attitudes to transformation.
This Special Issue is therefore open to all contributions aimed at increasing the knowledge about the different aspects of quality of bovine and non-bovine milks for human consumption. We invite original research papers and reviews that address physical and chemical properties of milk from different species, factors affecting milk yield and composition, hygienic quality, milk contaminants (mycotoxins, pesticides, veterinary residues), technological quality (clotting attitude, creaming properties, cheese yield), novel thermal and non-thermal technologies for milk safety and preservation. Additional topics may include: effect of milk protein genotypes on milk traits, markers of milk processing, sensory profiling of milks, microbiology of raw and market milks, analytical methods for quality control, food safety systems in milk processing.
Prof. Massimo Mozzon
Prof. Marina Pasquini
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 papers will be 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. Animals is an international peer-reviewed open access monthly 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 1600 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.
- milk composition and yield
- milk protein genes
- genetic polymorphism of milk proteins
- lipid composition
- technological properties
- cheesemaking aptitude of milk
- milk microbiology
- milk preservation
- bovine milk
- non-bovine milk
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
1. Characterization of proteolytic activity of artichoke (Cynara scolymus L.) flower extracts on bovine casein to obtain bioactive peptides.
Bueno-Gavilá, Estefanía, Abellán, A. , Bermejo, M.S., Salazar, E., Cayuela, J.M., Prieto, D. and Tejada, L.
Abstract: The aim of this work is to establish the most suitable proteolysis conditions to obtain bovine casein hydrolysates containing peptides with antioxidant and antihypertensive capacity. To this end, the proteolytic activity of Cynara scolymus L. flower extracts was characterized on whole bovine casein, evaluating the effect of several factors (pH, temperature, substrate concentration, enzyme concentration and hydrolysis time). The optimal conditions to carry out the hydrolysis with the C. scolymus L. extract were: pH 6.2, 50 °C, 11 mg·mL-1 of substrate concentration and 23 μg·mL-1 of extract-protein concentration. A Km value of 5.66 mg·mL-1 and a Vmax of 8.47 mUAbs∙min-1 was observed. The optimal hydrolysis time was 17 hours. The casein hydrolysates obtained with these conditions contained peptides with antioxidant activity (DPPH radical scavenging capacity: 30.89%; TEAC against ABTS●+: 4.43 mM Trolox equivalents·mg-1 peptides) and antihypertensive activity, showing 55.05% angiotensin converting enzyme I inhibition in vitro).
2. Natural Preservatives from Plant in Cheese Making
Mena Ritota and Pamela Manzi
Abstract: Today, consumers are increasingly demanding safety alternatives concerning the use of synthetic additives in the food industry, as well as healthy food. As a result, a major number of plant-derived preservatives have been tested in the food industry. These natural ingredients have antioxidant properties and have shown to increase the bioactive molecules levels as well as the microbiological stability of the food items. The effect of the plant-based preservatives on the sensorial properties of the new products has also to be considered, because natural preservatives could result in sensorial characteristics that may not be accepted by the consumers. Cheese is a dairy product widely appreciated all over the world, but it is also a food susceptible to contamination by pathogenic and spoilage microorganisms; therefore, the use of preservatives in cheese making is an unavoidable step. This review deals with one of the innovation in the cheese sector, which is the addition of natural preservatives into the cheese making process. Several aspects are discussed, such as the effect of natural ingredients on the microbial stability of cheese, and their influence on the chemical, nutritional and sensorial characteristics of the cheeses.
3. Refining the knowledge on factors affecting vitamin B12 concentration in cow milk
Mélissa Duplessis1,2,*, Simon Dufour2,3, Annie Fréchette2,3, William Poisson4, Lya Blais5, Jennifer Ronholm2,6,7
1 Agriculture et Agroalimentaire Canada, Centre de recherche et développement de Sherbrooke, 2000 rue College, Sherbrooke, QC, Canada
2 Regroupement FRQ-NT Op+Lait, 3200 rue Sicotte, Saint-Hyacinthe, QC, Canada
3 Département de pathologie et microbiologie, Faculté de médecine vétérinaire, Université de Montréal, 3200 rue Sicotte, Saint-Hyacinthe, QC, Canada
4 Département des sciences animales, Université Laval, 2425 rue de l’Agriculture, Québec, QC, Canada
5 Département de microbiologie et d’infectiologie, Université de Sherbrooke, 2500 Boul. De l’Université, Sherbrooke, QC, Canada
6 Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, Macdonald Campus, McGill University, 21,111 Lakeshore, Sainte-Anne-de-Bellevue, QC, Canada
7 Department of Animal Science, Faculty of Agricultural and Environmental Sciences, Macdonald Campus, McGill University, 21,111 Lakeshore, Sainte-Anne-de-Bellevue, QC, Canada
* Correspondence: [email protected]
ABSTRACT: Milk is an excellent source of vitamin B12 (B12) for humans; being able to guarantee a high and constant concentration would enhance the consumer perception of milk as a healthy choice. The aim of the paper was to gather additional knowledge on factors that could explain B12 variation in cow milk through 2 observational studies: 1) Relationship between milk B12 and ruminal conditions, such as pH and volatile fatty acid concentrations and 2) Impact of bedding on B12 of bulk tank milk. For study 1, 72 milk and ruminal liquid samples were obtained from Holstein cows fitted with ruminal cannula between 10 and 392 days in milk. For study 2, bulk tank milk samples were obtained from 83 commercial herds; 26 using recycled manure solid bedding and 57 using straw bedding. Milk samples were analyzed for B12 using radioassay. Using principal component regression analysis, we observed that ruminal pH and acetate:propionate ratio for cows receiving the early lactation ration were positively related with milk B12. Bedding did not influence milk B12 in bulk tank, which averaged 4,276 pg/mL. In conclusion, as B12 is synthesized by ruminal bacteria, optimizing ruminal conditions had positive effect on milk B12, while bedding management appeared to have no influence.
Keywords: cyanocobalamin, environmental factor, cattle, milk quality, bovine milk