Special Issue "Dairy Management on Milk Quality Characteristics"

A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Cattle".

Deadline for manuscript submissions: 30 April 2021.

Special Issue Editors

Prof. Beata Kuczyńska
Website
Guest Editor
Institute of Animal Sciences - SGGW, Poland
Interests: cattle breeding; organic production of milk; bioactive substances of milk; technological parameters of milk; modern instrumental methods
Prof. Jolanta Król
Website
Guest Editor
Institute of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Poland
Interests: milk production; milk quality; milk protein; whey protein; milk products

Special Issue Information

Dear Colleagues,

Under the European Commission's provisions, a new policy has been implemented in recent months, encompassing the "Green order" and a "field-to-table" strategy. Both plans envisage significant changes in the functioning of European economies, including the dairy sector, which will be prioritised over the coming years. Zero carbon footprint, recycling, organic food, biodiversity, zero waste – these are the catchwords of these plans.

Today, the carbon footprint per unit of milk produced in Europe is among the lowest in the world. Many European dairy companies have already committed to a carbon-neutral chain by 2035, with ambitious reduction targets by 2030. Moreover, the sequestration of coal by pasture can balance the share of emissions from dairy production and other sectors, in addition to increasing soil biodiversity. Thus a return to traditional grazing of cattle and sustainable production systems has many benefits. Natural enrichment of milk with bioactive substances with excellent health-promoting properties, e.g. CLA, omega 3 acids or fat-soluble vitamins, is confirmed by many researchers.

Depending on the needs of consumers, which are always a priority for producers, dedicated solutions should be addressed to people who value their health and food safety, but also convenience and functionality, as well as to those who are looking for new products. This is in line with the philosophy of the “tailor-made” product.

We are convinced that the dairy sector, as well as other branches of the food industry, will continue to look for innovations associated with milk production.

This is evidenced by all the publications selected for this special edition.

Dr. Beata Kuczyńska
Prof. Jolanta Król
Guest Editors

Manuscript Submission Information

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Keywords

  • Innovations
  • Dairy production
  • Organic milk
  • Bioactive substances
  • Technological parameters
  • Sustainable production systems
  • Carbon footprint

Published Papers (3 papers)

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Research

Open AccessArticle
Changes in Fatty Acid and Volatile Compound Profiles during Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids
Animals 2020, 10(11), 2103; https://doi.org/10.3390/ani10112103 - 12 Nov 2020
Abstract
This study investigated changes in the proximate chemical composition and profiles of fatty acids and volatile compounds of 12 smoked cheeses made from the milk of native Polish cow breeds used in Beskid Niski. Analyses were performed during the shelf life i.e., in [...] Read more.
This study investigated changes in the proximate chemical composition and profiles of fatty acids and volatile compounds of 12 smoked cheeses made from the milk of native Polish cow breeds used in Beskid Niski. Analyses were performed during the shelf life i.e., in the 1st, 21st, 42nd and 69th day of storage. Studies have shown that thanks to smoking and vacuum-packing, the chemical composition of cheese remained stable throughout the whole shelf-life. Up until the 21st day of storage, there were no statistically significant changes in the profile of fatty acids as well as volatile compounds. Changes were observed only after the mentioned storage time. After 21 days, there was a significant (p < 0.05) and steady decrease (up to day 69) in the proportion of odd-chain (by about 36%), branched-chain (by about 17%) and unsaturated fatty acids (by slightly over 1%). Among unsaturated fatty acids (p < 0.05), however, there was a significant increase in the proportion of monounsaturated fatty acids (by 5%) and a decrease in polyunsaturated fatty acids of nearly 12%. Storage lowered (by 47% in the 69th day of storage) the content of the conjugated linoleic acids (CLA), as well as lowered the n6 to n3 fatty acids ratio. During the 69 days of storage, the content of carboxylic acids increased to more than 50%. In the period from the 42nd to 69th day of cheese storage, the content of butyric acid and hexanoic acids increased twofold, whereas that of octanoic acid increased more than tenfold. Fifty-four volatile compounds were identified in the cheese. The largest group was ketones (34%), whose level decreased during storage, with 2-butanone, 3-hydroxy- (acetoin) and 2-butanone predominating. The research found that due to their low odor threshold, carboxylic acids may have negatively affected the flavor profile of the cheese. Full article
(This article belongs to the Special Issue Dairy Management on Milk Quality Characteristics)
Open AccessArticle
The Effect of Selected Factors on the Content of Fat-Soluble Vitamins and Macro-Elements in Raw Milk from Holstein-Friesian and Simmental Cows and Acid Curd Cheese (Tvarog)
Animals 2020, 10(10), 1800; https://doi.org/10.3390/ani10101800 - 03 Oct 2020
Abstract
The study was conducted to determine the content and retention of selected fat-soluble vitamins and minerals in curd cheese–tvarog made by a traditional method, taking into account the effect of the quality of the raw milk and the type of starter cultures used. [...] Read more.
The study was conducted to determine the content and retention of selected fat-soluble vitamins and minerals in curd cheese–tvarog made by a traditional method, taking into account the effect of the quality of the raw milk and the type of starter cultures used. The raw milk used to make the tvarog was obtained in various conditions, i.e., with and without the use of pasture forage (in a traditional and an intensive system), in two production seasons (spring/summer and autumn/winter), from two breeds raised in Poland (the Black-and-White variety of Polish Holstein-Friesian and Simmental). Two variants of starter cultures were used to make tvarog: Freeze-dried DVS starters (Flora Danica) and pure cultures of mesophilic lactic acid bacteria. The acidity and content of protein, fat, selected fat-soluble vitamins (A, D3, and E), and selected macro-elements (Ca and Mg) were determined in samples of bulk milk and cheese. Retention rates of individual nutrients from the milk to the cheese were calculated. A higher content of fat-soluble vitamins was found in milk obtained from Simmental cows kept in a traditional system in the spring/summer season, as well as in the tvarog produced from it. Vitamin retention rates from the raw material to the tvarog were above 90%. The mineral composition of the cheese was not associated with the quality of the milk used. Very low retention rates from milk to cheese were obtained for Ca and Mg (below 20%). Higher retention rates were obtained in the spring/summer season when culture variant 1 was used. However, the starter culture was not found to significantly influence the concentration or retention of vitamins in the experimental cheese. Full article
(This article belongs to the Special Issue Dairy Management on Milk Quality Characteristics)
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Open AccessArticle
MiR-143 Regulates Milk Fat Synthesis by Targeting Smad3 in Bovine Mammary Epithelial Cells
Animals 2020, 10(9), 1453; https://doi.org/10.3390/ani10091453 - 19 Aug 2020
Abstract
Milk fat is the main nutritional component of milk and is also an important indicator for evaluating milk quality. Substantial evidence has implicated miRNAs in the synthesis of milk fat. miR-143 is one of the miRNAs closely related to lipid metabolism. Herein, miR-143 [...] Read more.
Milk fat is the main nutritional component of milk and is also an important indicator for evaluating milk quality. Substantial evidence has implicated miRNAs in the synthesis of milk fat. miR-143 is one of the miRNAs closely related to lipid metabolism. Herein, miR-143 upregulation remarkably promoted the production of lipid droplets and increased the level of intracellular triglyceride (TAG). Meanwhile, miR-143 suppression overtly repressed TAG synthesis and lipid droplet accumulation in bovine mammary epithelial cells (BMECs). At the same time, miR-143 significantly upregulated the genes associated with lipid synthesis, including PPARγ, SCD1, CEBPβ, and SREBP1. To examine the regulatory mechanism of miR-143 in milk fat synthesis, Smad3 was predicted as a new potential miR-143 target gene by TargetScan. Further studies found that miR-143 expression was inversely related to the levels of Smad3 mRNA and protein. Furthermore, luciferase reporter assays confirmed Smad3 to be a miR-143 direct target. Moreover, Smad3 gene silencing significantly increased intracellular TAG level in BMECs. These findings revealed that miR-143 promotes the TAG synthesis in BMECs via increasing the lipid synthesis related gens expression by targeting Smad3. The results of this study can be exploited in devising novel approaches for improving the nutritional value of milk in dairy cows. Full article
(This article belongs to the Special Issue Dairy Management on Milk Quality Characteristics)
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