Food Chemistry Commons^™

Effect Of Multispecies Swards On The Fat Composition And Oxidative Stability Of Milk From Dairy Cows In Mid-Late Lactation, Samuel Rapisarda, Kate M. Mccarthy, Tommy M. Boland, Helen Sheridan, Frank J. Monahan, Finbar J. Mulligan, Graham O'Neill, Nissreen Abu-Ghannam

Articles

Multispecies swards have been recognized as more sustainable than traditional ryegrass systems, in addition to providing a range of phytochemicals to the ruminant diet. In this regard, polyphenols may be linked to higher levels of bioactive fatty acids in milk and enhanced nutraceutical properties in dairy products. This study compares the fat composition and oxidative stability of milk produced by cows fed on multispecies swards (MULTI) with milk from two conventional swards [a perennial ryegrass monoculture (PRG) and a mixture of perennial ryegrass and white clover (PRG + WC)] during the Irish summer. Milk from cows fed on MULTI had …

Colloidal Calcium Phosphate (Ccp) Causes Problematic Acid Variation In Cheddar Cheese, Sakshi Singh

Research on Capitol Hill

pH variation in cheese during the early ripening stages causes changes in the texture, body, and flavor of cheese. The dairy industry, encompassing over 50,000 dairy farms nationwide and several regional dairy farmers and companies in Utah, suffers substantial financial loss as cheese with varying pH is rendered mostly useless.

Kluyveromyces Marxianus Prepared As A Ready To Use Supplemental Food (Rusf), Zachary Christman

Applied Science Program: Theses

Ready to Use Supplemental Food (RUSF) is a nutrient dense paste or compressed bar used to supplement a person’s nutritional needs because of malnutrition or due to food shortages. The purpose of this article is to demonstrate some methods of how the dairy organism Kluyveromyces marxianus can be used to enrich the protein value of bread or ferment a substrate such as wheat bran into a more digestible form.

Fatty Acid, Carotenoid And Fat-Soluble Vitamin Composition Of Multispecies Swards Grown In Ireland—Implications For A Sustainable Feed In Dairy Farming, Samuel Rapisarda, Graham O'Neill, Nissreen Abu-Ghannam

Articles

Although traditional ryegrass pastures are still commonly used, they require intense management and input and do not perform well during the summer months. Multispecies systems have been recognised as more sustainable, needing less fertiliser and being tolerant to drought and heat. While data on monoculture system fat composition exist, information for multispecies is scarce. The present study compared the fatty acid (FA), carotenoid and fat-soluble composition of a multispecies system (consisting of perennial ryegrass, timothy, white clover, red clover, chicory and plantain) (MULTI) with two other conventional grazing systems (monoculture perennial ryegrass (PRG) and a binary mixture of perennial ryegrass …

Polyphenol Characterization And Antioxidant Capacity Of Multi-Species Swards Grown In Ireland—Environmental Sustainability And Nutraceutical Potential, Samuel Rapisarda, Nissreen Abu-Ghannam

Articles

Ruminant production systems are major contributors to greenhouse gases emissions, with animal feeding practices being the main cause for methane and nitrous oxide’s release. Although feeding animals forages has been proven to be more sustainable, traditional ryegrass monocultures still require a lot of input (e.g., fertilisers and pesticides). Multi-species swards, consisting of different swards, such as grasses, forage legumes and herbs, need less management and fertiliser, produce more dry matter, and also add a variety of phytochemicals into the animal diet. In particular, polyphenols have been associated with a positive impact on animal health and productivity. However, data on the …

Valorization Studies On Ice-Cream Wastewater And Whey Permeate, Maryam Enteshari

Electronic Theses and Dissertations

Ever growing demand for dairy products in many countries has led to advancements in the manufacture of such products. Nowadays, revolutionary trends for high-protein dairy foods and drinks products have brought about new challenges from processing requirements and manufacturing aspects. Using different membrane processing has enabled dairy manufacturers to produce different fraction of milk proteins such as micellar caseins, ultra-filtered (UF) milk proteins, whey proteins concentrate (WPC), and micellar casein concentrate (MCC) to meet the nutritional needs with variety of milk product options. However, the installation of new processing lines and establishing further manufacturing steps requires more consumption of water …

Effect Of Green Tea On Interaction Of Lipid Oxidation Products With Sarcoplasmic And Myofibrillar Protein Homogenates Extracted From Bovine Top Round Muscle, Nahathai Stapornkul, Tatiana Prytkova, Lilian Were

Food Science Faculty Articles and Research

The interaction between lipid oxidation products and bovine sarcoplasmic (SP) and myofibrillar protein (MP) homogenates in the presence of green tea was investigated. To monitor the effect of green tea on lipid oxidation, aldehydes were measured while effect on protein was monitored via changes in myoglobin, thiols, and tryptophan fluorescence over nine days of refrigerated storage. The presence of SP and MP decreased free aldehydes in the buffers. The SP bound more aldehydes than MP. The tea compounds exhibited more favorable binding energies than aldehydes near histidine 64 close to the heme moiety of myoglobin. Addition of tea lowered tryptophan …

Development And Validation Of Gas Chromatographic Methods For Free Fatty Acid Determination In Dairy Products, David Mannion

Theses

Quantification of free fatty acids (FFA) in dairy products by gas chromatography flame ion'^ation detection is an important requirement for qua'ity, research, nutritional, authenticity and legislative purposes. Common procedures are typically variants of either the fatty acid methyl esterification (FAME) or direct on-column injection methods developed more than two decades ago. This study involved the development of an alternative novel derivatization method using butylation, incorporating automation, reducing solvent usage that is applicable for a wide range of dairy products. The accuracy, precision, linearity, limits of detection and limits of quantification of all three methods were assessed for the quantification of …

Controlling The Mineral Content Of Sweet Whey Powder In An Industrial Setting, Matthew W. Sawyer

Dairy Science

The objective of this project was to reduce the final ash content of sweet whey powder. The data for this project was collected over a two-week period, from July 13th to July 27th 2010 in a dairy plant in the Mid-West of the United States. The data is composed of particle size test, ash test, and pH test. The conclusions of this study are that multiple pre-heat treatment tank changes contribute to mineral content by requiring more buffering than usual. The low pH of this pre-heat liquid forces a need for more buffering. Particle segregation may play a role in …

Letter From The Dean, Lalit Verma

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Bulletin No 4225 - Dairying In Western Australia, Dean Maughan

Bulletins 4000 -

Dairying in Western Australia is a small though very efficient industry. In 1989/90, 480 dairy farmers produced 266 million litres of milk for an estimated return of $84 million. The retail value of milk and dairy products was estimated to be $250 million making dairying a very significant industry in the south-west of Western Australia.

Bulletin No 3966 - Vitamin A And Animal Health, J. Johnson

Bulletins - 3000 - 3999

Vitamin A is one of the essential vitamins for animal health. Grazing animals obtain their vitamin A requirements mostly from the carotene in green feed. This carotene is converted to Vitamin A in the intestinal wall and is passed to the liver and to a less extent the kidneys for storage. Some carotene also passes direct to the liver where it is stored before it is converted to vitamin A.

When dry pastures, hay and grains (except maize) are low in carotene content this ability of the animals to store vitamin A means that they usually have enough when there …

Copper In West Australian Butter, D N. Tulloch

Journal of the Department of Agriculture, Western Australia, Series 4

A SURVEY was conducted throughout 1963 to determine the copper content of West Australian butter.

Samples were collected about three times monthly from each of the seven W.A. butter factories and examined in the Dairy Laboratory of the Department of Agriculture.

Factors Affecting The B-Vitamin Content Of Cottage Cheese, Gary Dean Reif

Department of Food Science and Technology: Dissertations, Theses, and Student Research

The purpose of this study was to investigate the vitamin content of Cottage cheese and to study the factors which may alter the content of certain B-vitamins. The specific objectives were as follows:

1. To determine the niacin, B₆, B₁₂ and folic acid content of skimmilk and Cottage cheese and the retention of those vitamins in the curd from the milk.
2. To study the synthesis of niacin, B₆, B₁₂ and folic acid during the 16-hr setting period used in making Cottage cheese, and to determine whether the vitamin synthesis by the starter was partly responsible …

The Composition Of Milk : Notes On A Recent Survey Of Dairy Farms, Department Of Agriculture, Western Australia

Journal of the Department of Agriculture, Western Australia, Series 4

THE report on the recent survey into milk composition carried out by officers of the Dairying Division of the Department of Agriculture will soon be available to all interested dairy farmers.