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Nutritional Quality Assessment in Milk and Dairy Products

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

Deadline for manuscript submissions: closed (15 May 2023) | Viewed by 21118

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Dr. Aneta Brodziak

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Institute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, 20-950 Lublin, Poland
Interests: milk; organic production; dairy products; quality; bioactive compounds; whey proteins; vitamins; peptides; chromatographic analysis; food safety
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Prof. Dr. Joanna Barłowska

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Co-Guest Editor

Institute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, 20-950 Lublin, Poland
Interests: milk; local breeds; animal welfare; milk production; nutritional value of milk; technological parameters; cheese; regional food; traditional food
Special Issues, Collections and Topics in MDPI journals

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Dear Colleagues,

Recent years have seen growing awareness among consumers, accompanied by changes in their dietary preferences. Due to the growing incidence of diseases of civilization, interest in functional food is increasing, as is demand for low-processed food products. The latter are generally produced locally on a small scale (often using raw materials obtained from local animal breeds), using traditional processing methods. These products are distinguished by higher nutritional value and better sensory attributes than mass-produced food products. An increasing amount of food produced at small processing facilities, where the primary goal is high nutritional quality and health benefits, is appearing on the market.

Milk and dairy products are among the most important components of the human diet. No other food product is equal to milk in terms of nutritional value, and its composition is considered a physiological standard to which the nutrients supplied by other products and dishes are compared. Dairy products are a source of proteins of high biological quality, lipids, and carbohydrates (mainly lactose). Moreover, milk is a valuable source of bioactive substances with a beneficial effect on the human body, such as specific proteins, peptides, mono- and polyunsaturated fatty acids, phospholipids, fat- and water-soluble vitamins, macro- and microelements, enzymes, and hormones. However, despite its many valuable nutrients and biologically active substances, milk also contains substances that can cause food intolerance—immunological (i.e., allergies), or non-immunological, causing gastrointestinal disorders.

The quality of milk is determined by numerous factors, which may be genetic (breed, species, and individual traits), physiological (health condition, including of the mammary gland, age, and stage of lactation), and environmental (diet, production season, housing conditions, and welfare). It should be remembered, however, that the quality of milk has a direct and crucial effect on the quality of dairy products, mainly cheese. In recent years, the advantages of traditional (including organic) feeding of dairy animals using pasture forage have been rediscovered. Pasture forage has a beneficial effect on the technological parameters and nutritional value of milk and on its content of functional components believed to have a beneficial effect on human health. In intensive systems, various feed additives in the diet of dairy animals have been shown to increase the nutritional value of milk. Another question that has taken on particular importance is animal welfare. With the intensification of milk production, animal welfare declines, and stress responses to various factors appear. Stressful conditions are known to adversely affect lactation and thus milk yield and quality, while also leading to reproductive disorders. This necessitates multifaceted monitoring of the quality of raw milk, which is crucial to the quality of finished dairy products.

Accurate verification of the quality of raw milk and dairy products requires a wide spectrum of analytical methods, including instrumental methods which are increasingly advanced and precise.

We are convinced that the proposed research problem concerning various factors determining the quality of milk and dairy products, as well as methods of assessing them, will expand the current state of knowledge in this field.
This is evidenced by all the publications selected for this Special Issue.

Dr. Aneta Brodziak

Prof. Joanna Barłowska

Guest Editors

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Keywords

milk
various species of animals
local breeds
animal welfare
production system
dairy products
regional products
quality
nutritional value
technological suitability
bioactive compounds
methods of analysis

Related Special Issue

Nutritional Quality Assessment in Milk and Dairy Products: Second Edition in Animals (1 article)

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Research

14 pages, 624 KiB

Open AccessArticle

Effects of Supplementation with an Herbal Mixture on the Antioxidant Capacity of Milk

by Magdalena Stobiecka, Jolanta Król, Aneta Brodziak, Renata Klebaniuk and Edyta Kowalczuk-Vasilev

Animals 2023, 13(12), 2013; https://doi.org/10.3390/ani13122013 - 16 Jun 2023

Cited by 1 | Viewed by 1106

Abstract

The aim of this study was to assess the effect of the addition of a standardized herbal mixture to the feed ration for Holstein-Friesian cows on the antioxidant capacity of milk. The study was carried out on a farm specialized in breeding dairy cattle. The exact study involved 30 cows in lactation III, which were in the first phase of lactation at the beginning of the experiment (15 cows—control group; 15 cows—experimental group). The nutrition supplied to the cows was based on the TMR (total mixed ration) system, with roughage and concentrate fodder used as the basis of the feed ration. The addition of a standardized blend of dried herbs, i.e., oregano (Origanum vulgare), thyme (Thymus vulgaris), purple coneflower (Echinacea purpurea), and cinnamon bark (Cinnamomum zeylanicum), was the experimental factor. Powdered herbs were administered as a component of the concentrate fodder at the dose of 3% DM ration/day/head. Milk samples were collected four times during the experiment (term 0 after the colostrum period and then after lactation weeks 2, 4, and 6). The following parameters were determined in the milk: the basic chemical composition, i.e., the content of total protein, fat, lactose, and casein; somatic cell count; content of selected whey proteins (α-lactalbumin, β-lactoglobulin, lactoferrin, BSA); and fat-soluble vitamins (A, D₃, E). Additionally, the milk antioxidant capacity (ABTS, FRAP, DPPH) was determined and the degree of antioxidant protection (DAP) was calculated. It was shown that the milk from cows receiving the herbal blend-supplemented fodder had a higher content of casein, compared to the control group. The herbal supplementation contributed to a significant increase in the content of bioactive compounds, i.e., selected whey proteins (β-lactoglobulin, lactoferrin) and lipophilic vitamins (A, E). The milk was also characterized by significantly higher antioxidant potential (regardless of the measurement method) and a higher degree of antioxidant protection (DAP). Full article

(This article belongs to the Special Issue Nutritional Quality Assessment in Milk and Dairy Products)

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20 pages, 1731 KiB

Open AccessArticle

Properties of Yoghurt Fortified in Lactoferrin with Effect of Storage Time

by Anna Jańczuk, Aneta Brodziak, Jolanta Król and Tomasz Czernecki

Animals 2023, 13(10), 1610; https://doi.org/10.3390/ani13101610 - 11 May 2023

Cited by 3 | Viewed by 2045

Abstract

The stability of fortified yoghurts during refrigerated storage is important for industry and the consumer. The aim of the study was to evaluate the nutritional value, microbiological quality, organoleptic properties, and structure of natural yoghurts made with the addition of lactoferrin during refrigerated storage. In this study, we produced natural yoghurts fortified in lactoferrin, using YC-X11 yoghurt starter culture based on Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Physicochemical (acidity, nutritional value and structure) as well as microbiological and organoleptic changes occurring during 28-days refrigerated storage were determined. Storage research made it possible to determine the direction of changes taking place in the products. The analysed parameters did not differ statistically significantly between the control yoghurts and those with the addition of lactoferrin. Textural and rheological studies also shown that the addition of lactoferrin did not significantly change the structure of the yoghurt. The yoghurts were characterized by high sanitary and hygienic quality during the whole refrigerated storage. Lactoferrin has a positive effect on the durability of the product. Full article

(This article belongs to the Special Issue Nutritional Quality Assessment in Milk and Dairy Products)

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14 pages, 335 KiB

Open AccessArticle

The Influence of Selected Factors on the Nutritional Value of the Milk of Cold-Blooded Mares: The Example of the Sokólski Breed

by Joanna Barłowska, Grażyna Polak, Iwona Janczarek and Ewelina Tkaczyk

Animals 2023, 13(7), 1152; https://doi.org/10.3390/ani13071152 - 24 Mar 2023

Cited by 4 | Viewed by 1551

Abstract

This study assessed the effect of access to pasture, lactation number, and foals’ sex on the nutritional value of milk (79 samples) from nine mares. The following were analysed: content of dry matter, protein, fat, lactose, and ash; percentages of α-lactalbumin (α-La), β-lactoglobulin (β-Lg), serum albumin (SA), immunoglobulins (Ig), lactoferrin (Lf), and lysozyme (Lz) in the total protein; and the fatty acid profile. Mares without access to pastures were shown to produce milk with a higher dry matter content, including fat, lactose, and ash; higher percentages of β-Lg, α-La, Ig, and Lf; and a better fatty acid profile. The milk from mares with access to pasture contained more protein, including higher percentages of SA and Lz. Milk from mares in lactations 4–6 had the highest fat and protein concentrations and the lowest lactose concentration. The α-La level was highest in lactation 1, Lf in lactations 2–3, and Lz in lactations 4–6. Milk from mares in lactations 4–6 had the best fatty acid profile (the lowest concentration of saturated fatty acids (SFAs) and the highest concentration of monounsaturated fatty acids(MUFA) and polyunsaturated fatty acids (PUFA)). Milk from mothers of female offspring had higher dry matter, fat, and protein concentrations, a higher share of lysozyme, and a better fatty acid profile. Full article

(This article belongs to the Special Issue Nutritional Quality Assessment in Milk and Dairy Products)

14 pages, 300 KiB

Open AccessArticle

Dynamics of Milk Parameters of Quarter Samples before and after the Dry Period on Czech Farms

by Lucie Kejdova Rysova, Jaromir Duchacek, Veronika Legarova, Matus Gasparik, Anna Sebova, Sona Hermanova, Radim Codl, Jan Pytlik, Ludek Stadnik and Hana Nejeschlebova

Animals 2023, 13(4), 712; https://doi.org/10.3390/ani13040712 - 17 Feb 2023

Cited by 1 | Viewed by 1536

Abstract

This study aimed to monitor milk parameters on three different dairy farms in the Czech Republic to describe their readiness for implementing selective dry cow therapy. Fat, protein, casein, lactose, solids-not-fat content, total solids content, freezing point, titratable acidity, and somatic cell count of quarter milk samples collected from tested Holstein cows were evaluated. Associations between the tested parameters, as well as the effects of parity, farm, day of calving, and time of evaluation at dry-off and after calving, were assessed. Values of the leading milk components dynamically changed between dry-off and after calving, but only protein content was significantly affected. The most important parameter of our research, the somatic cell count of quarter milk samples, was also not affected by the time of evaluation. Even though a slight increase in the mean of somatic cell count is expected before the dry period and after calving, at dry-off, we observed 30%, 42%, and 24% of quarters with somatic cell counts above 200,000 cells per mL, while after calving, we observed 27%, 16%, and 18% of quarters with somatic cell counts above 200,000 cells per mL on Farm 1, Farm 2, and Farm 3, respectively. High somatic cell counts (>200,000 cells per mL) indicate bacterial infection, as confirmed by the significant negative correlation between this parameter and lactose content. In addition, a deficient milk fat-to-protein ratio was observed on two farms, which may indicate metabolic disorders, as well as the occurrence of intramammary infections. Despite the above, we concluded that according to the thresholds of somatic cell counts for selective dry cow therapy taken from foreign studies, a large part of the udder quarters could be dried off without the administration of antibiotics. However, it is necessary to set up more effective mechanisms for mastitis prevention. Full article

(This article belongs to the Special Issue Nutritional Quality Assessment in Milk and Dairy Products)

12 pages, 561 KiB

Open AccessArticle

Cheese and Butter as a Source of Health-Promoting Fatty Acids in the Human Diet

by Beata Paszczyk

Animals 2022, 12(23), 3424; https://doi.org/10.3390/ani12233424 - 05 Dec 2022

Cited by 9 | Viewed by 2579

Abstract

The assessment of fatty acid composition, including the content of conjugated linoleic acid cis9trans11 C18:2 (CLA) and trans C18:1 and C18:2 isomers in fat extracted from selected high-fat dairy products commonly available to consumers in retail sale on the Polish market, and a comparison of their indicators as to the quality of lipids was the aim of the study. The experimental materials were hard cheeses, white-mold cheeses, blue-veined cheeses, and butters. The conducted study demonstrated that various contents of groups of fatty acids and the values of lipid quality indices were found in the tested products. Butters turned out to be richer sources of short-chain, branched-chain, and odd-chain fatty acids. The fat extracted from butters and white-mold cheeses had a significantly higher (p < 0.05) content of n-3 fatty acids. Lower values of the n-6/n-3 ratio were determined in the fat extracted from butters and white-mold cheeses. The highest values of the thrombogenicity index (TI) were found in fat extracted from hard cheeses. Significantly lower values (p < 0.05) of the atherogenicity index (AI) and values of the H/H ratio were found in fat from mold cheeses. Fat from butters and white-mold cheeses had a significantly higher (p < 0.05) content of CLA and total content of trans C18:1. Full article

(This article belongs to the Special Issue Nutritional Quality Assessment in Milk and Dairy Products)

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14 pages, 936 KiB

Open AccessArticle

Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage

by Grażyna Czyżak-Runowska, Jacek Antoni Wójtowski, Bogusława Łęska, Sylwia Bielińska-Nowak, Jarosław Pytlewski, Ireneusz Antkowiak and Daniel Stanisławski

Animals 2022, 12(22), 3105; https://doi.org/10.3390/ani12223105 - 10 Nov 2022

Cited by 4 | Viewed by 1481

Abstract

The aim of the research was to evaluate lactose content and rheological, physical, chemical, and organoleptic parameters during the storage of fermented beverages made from sheep’s milk. The research was carried out on natural, probiotic, and Greek-type yogurts, as well as kefir. The products were made using the thermostat method from the milk of 42 East Frisian sheep in the middle lactation period, in duplicate. Lactose contents, active and titratable acidity, color by the L*a*b*C*h* system, and rheological parameters (hardness, consistency, consistency, and viscosity) were tested, and organoleptic assessments were carried out on the first, seventh, fourteenth, and twenty-first days of storing the drinks at 4 °C. Of all drinks, the highest reduction in lactose after 21 days of storage was found to occur in kefir (52% reduction) and, among the yogurts, in the Greek yogurt (41% reduction). The product with the lowest lactose content, regardless of the storage period, was kefir. This indicates that kefir is more suitable than yogurt for people with partial lactose intolerance. Effects of both inoculation type and beverage storage time were shown to exist for all parameters. It was also found that kefirs suffered deterioration in most rheological parameters and, in general organoleptic evaluation in the final period of storage. Based on our analysis, the optimal storage time for natural yogurts and sheep’s milk kefirs at 4 °C was 21 and 14 days, respectively. Full article

(This article belongs to the Special Issue Nutritional Quality Assessment in Milk and Dairy Products)

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11 pages, 293 KiB

Open AccessCommunication

Paraclinical Changes Occurring in Dairy Cows with Spontaneous Subacute Ruminal Acidosis under Field Conditions

by Doru Morar, Cristina Văduva, Adriana Morar, Mirela Imre, Camelia Tulcan and Kálmán Imre

Animals 2022, 12(18), 2466; https://doi.org/10.3390/ani12182466 - 18 Sep 2022

Cited by 2 | Viewed by 1575

Abstract

This study was undertaken to investigate the changes in the blood and milk biochemical parameters found in naturally occurring and long-lasting spontaneous subacute ruminal acidosis (SARA), with the aim of identifying the patterns of paraclinical changes and providing valuable data for more accurately identifying SARA in cows under field conditions. The study was conducted on a dairy herd with a history of the occurrence of SARA-associated clinical signs. Twelve cows, between 20 and 150 days in milk, were randomly selected and subsequently subjected to venous blood, milk, and ruminal fluid collection. The mean pH value of the ruminal fluid was 5.56 ± 0.32, and 58% (7/12) of the tested cows were SARA positive (ruminal pH ≤ 5.5). The albumin, calcium, and phosphorus serum concentration values were significantly lower (p < 0.05) in the SARA group than in the group of healthy cows. Serum aspartate aminotransferase (AST) and glutamate dehydrogenase (GLDH) activity were significantly higher in the SARA cows (p < 0.05) than in the group of healthy cows. The mean values of milk fat, milk protein content, and milk fat-to-protein ratio were significantly lower (p < 0.05) in the tested cows of the SARA group than in the healthy group of cows. In conclusion, the results of the current study indicate that long-term SARA triggered by a high-concentrate diet is associated with clinically significant changes in both the blood composition (hypoalbuminemia, hypocalcemia, and increased serum AST and GLDH activity) and the milk composition (decreased fat and protein percentage and milk fat-to-protein ratio). Altogether, the obtained results provide a more reliable pattern of paraclinical changes and useful insights for detecting SARA in dairy cows under field conditions. Full article

(This article belongs to the Special Issue Nutritional Quality Assessment in Milk and Dairy Products)

14 pages, 684 KiB

Open AccessArticle

Chemical Composition, Fatty Acid Profile, and Lipid Quality Indices in Commercial Ripening of Cow Cheeses from Different Seasons

by Beata Paszczyk, Magdalena Polak-Śliwińska and Anna E. Zielak-Steciwko

Animals 2022, 12(2), 198; https://doi.org/10.3390/ani12020198 - 14 Jan 2022

Cited by 6 | Viewed by 2157

Abstract

The aim of the study was to compare and demonstrate whether commercial rennet ripening cheeses available on the market in summer and winter differ in their chemical composition, fatty acid profile, content of cis9trans11 C18:2 (CLA) acid and other trans isomers of C18:1 and C18:2 acid and whether they are characterized by different values of lipid quality assessment indices. The experimental material consisted of rennet ripening of cheeses produced from cow’s milk available in the Polish market. The first batch contained cheeses produced in winter and purchased from the market between May and June. The second batch contained cheeses produced in summer and purchased between November and December. Chemical composition was analyzed by FoodScan apparatus. The gas chromatography (GC) method was used to determine the content of fatty acids. Results obtained in the presented study indicate that the chemical composition, content of fatty acids trans isomers, and lipid quality indices varied between summer and winter cheeses. The summer cheeses were richer sources of MUFA and PUFA compared to winter cheeses. Summer cheeses were also characterized by lower content of SFA, higher content n − 3, lower n − 6/n − 3 ratio, and higher content of DFA. Higher contents of CLA and trans C18:1 and C18:2 were found in summer cheeses. Full article

(This article belongs to the Special Issue Nutritional Quality Assessment in Milk and Dairy Products)

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18 pages, 345 KiB

Open AccessArticle

The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream

by Magdalena Kowalczyk, Agata Znamirowska, Małgorzata Pawlos and Magdalena Buniowska

Animals 2022, 12(1), 70; https://doi.org/10.3390/ani12010070 - 29 Dec 2021

Cited by 2 | Viewed by 2272

Abstract

The aim of this study was to determine the possibility of using Olkuska sheep milk for the production of ice cream with probiotics and prebiotics. The study examined the effect of the storage and type of bacteria used for the fermentation of ice cream mixes and partial replacement of inulin with apple fiber on the physicochemical properties, viability of probiotic cultures and organoleptic properties of sheep’s milk ice cream stored at −22 °C for 21 days. The addition of apple fiber reduced the pH value of ice cream mixes before fermentation. In ice cream mixes and ice cream with apple fiber, the lactic acid content was higher by 0.1–0.2 g L⁻¹ than in their equivalents with inulin only. These differences persisted during the storage of the ice cream. After fermentation of the ice mixes, the bacterial cell count ranged from 10.62 log cfu g⁻¹ to 12.25 log cfu g⁻¹. The freezing process reduced the population of probiotic bacteria cells in ice cream with inulin from 0.8 log cfu g⁻¹ in ice cream with Lactobacillus acidophilus, 1.0 log cfu g⁻¹ in ice cream with Lacticaseibacillus paracasei and 1.1 log cfu g⁻¹ in ice cream with Lacticaseibacilluscasei. Freezing the varieties with apple fiber also resulted in a reduction of viable bacterial cells from 0.8 log cfu g⁻¹ in ice cream with L. paracasei and Lb. acidophilus to 1 log cfu g⁻¹ in ice cream with L. casei, compared to the results after fermentation. The highest percentage overrun was determined in ice cream with L. paracasei and Lb. acidophilus. Ice cream with L. casei was characterized by significantly lower overrun on the 7th and 21st days of storage. Although L. paracasei ice cream had the highest overrun, it did not cause a significant reduction in the probiotic population during storage. After seven days of storage, the first drop differed significantly depending on the type of bacteria used for fermentation of the mixture and the addition of apple fiber. L. casei ice cream had a longer first drop time than L. paracasei and Lb. acidophilus ice cream. Partial replacement of inulin with apple fiber resulted in a significant darkening of the color of ice cream mixes. Depending on the type of bacteria used for fermentation, the addition of apple fiber decreased the value of the L* parameter. Ice cream mixes and ice cream with inulin and apple fiber were characterized by a high proportion of yellow. Partial replacement of inulin with apple fiber reduced the hardness of ice cream compared to inulin-only ice cream. Moreover, the panelists found that ice cream with inulin was characterized by a sweeter taste than ice cream with apple fiber. Moreover, the addition of apple fiber favorably increased the flavor and aroma perception of the mango-passion fruit. Therefore, the milk of Olkuska sheep could be successfully used for the production of symbiotic dairy ice cream. Full article

(This article belongs to the Special Issue Nutritional Quality Assessment in Milk and Dairy Products)

11 pages, 643 KiB

Open AccessArticle

Antimicrobial Resistance of Staphylococcus sp. Isolated from Cheeses

by Jana Výrostková, Ivana Regecová, František Zigo, Boris Semjon and Gabriela Gregová

Animals 2022, 12(1), 36; https://doi.org/10.3390/ani12010036 - 24 Dec 2021

Cited by 4 | Viewed by 2548

Abstract

S. aureus and some species of coagulase-negative staphylococci, including S. chromogenes and S. simulans, commonly cause intramammary infections. However, little attention was paid to the antimicrobial resistance of these species with respect to their occurrence in dairy products, for example, popular sheep and goat cheeses made from unpasteurized milk. The aim of this study was to investigate such sheep and goat cheeses for the occurrence and antimicrobial resistance of the relevant staphylococci species. The staphylococcal isolates were identified by polymerase chain reaction (130 isolates) and matrix assisted laser desorption/ionization time-of-flight mass spectrometry. The most common species of S. aureus (56 isolates) were identified, as well as S. chromogenes (16 isolates) and S. simulans (10 isolates). Antimicrobial resistance to penicillin, oxacilin, ceftaroline, teicoplanin, gentamicin, erythromycin, tetracycline and ofloxacin was subsequently determined in these species using the agar dilution method. The highest resistance was confirmed in all species, especially to penicillin (91%) and erythromycin (67%). The highest sensitivity was confirmed to ofloxacin (83%). Due to the high incidence of penicillin and oxacilin-resistant staphylococci, the mecA gene was detected by polymerase chain reaction, which was confirmed only in S. aureus isolates (19%). Our study shows that the tested strains (77%) were resistant to more than one antibiotic at a time. Full article

(This article belongs to the Special Issue Nutritional Quality Assessment in Milk and Dairy Products)

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