Dairy Pub Date : 2023-12-13 DOI: 10.3390/dairy4040048

Ali R. Bayat, I. Tapio, Marcia Franco, Tomasz Stefański, P. Mäntysaari, M. Rinne

{"title":"The Effects of Grass Silage Additive Type and Barley Grain Preservation Method on Rumen Function, Microbial Ecology, and Energy Metabolism of Dairy Cows","authors":"Ali R. Bayat, I. Tapio, Marcia Franco, Tomasz Stefański, P. Mäntysaari, M. Rinne","doi":"10.3390/dairy4040048","DOIUrl":"https://doi.org/10.3390/dairy4040048","url":null,"abstract":"The effects of grass silage and barley grain preservation methods on dairy cows were evaluated using four Nordic Red dairy cows placed in respiration chambers in a 4 × 4 Latin square. Silage was conserved using a formic acid-based product (AS) or a homofermentative lactic acid bacteria inoculant (IS), while grains were dried (DB) or crimped and ensiled (EB). Fermentation profile of silages and the chemical composition of the mixed diets were very similar. The dietary treatments did not affect feed intake, milk production, and rumen fermentation except molar proportion of butyrate, and energy metabolism. Digestibility of dry matter and organic matter were higher (p < 0.05) and that of crude protein was lower (p < 0.05) for AS than IS. Feeding EB compared to DB decreased (p < 0.05) diet organic matter and starch digestibility. The cows receiving AS tended (p = 0.06) to emit more methane per day than those receiving IS, but methane yield and intensity were not different between dietary treatments. Bacteria alpha diversity was higher (p < 0.01) in barley samples than grass silages and was not affected by the diet in rumen samples. All freshly prepared rations were dominated by Lactobacillaceae, Erwiniaceae, and Pseudomonadaceae but rations based on AS than IS remained more stable over 2 days. In conclusion, grass silage and barley grain preservation methods did not affect the measured parameters in dairy cows and the preservation method can be selected based on practical on-farm factors.","PeriodicalId":505869,"journal":{"name":"Dairy","volume":"10 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139181029","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Compositional Characteristics, Fatty Acid Profile, Phenolic Content and Volatile Organic Compounds (VOCs) of Feta Cheese Made in Mountainous Grasslands and Plains of Greece 希腊山区草地和平原制作的菲达奶酪的成分特征、脂肪酸组成、酚含量和挥发性有机化合物 (VOC)

Dairy Pub Date : 2023-11-29 DOI: 10.3390/dairy4040046

M. Maggira, Maria D. Ioannidou, Z. Parissi, E. Abraham, M. Karatassiou, Georgios Samouris

{"title":"Compositional Characteristics, Fatty Acid Profile, Phenolic Content and Volatile Organic Compounds (VOCs) of Feta Cheese Made in Mountainous Grasslands and Plains of Greece","authors":"M. Maggira, Maria D. Ioannidou, Z. Parissi, E. Abraham, M. Karatassiou, Georgios Samouris","doi":"10.3390/dairy4040046","DOIUrl":"https://doi.org/10.3390/dairy4040046","url":null,"abstract":"The study aimed to compare the physicochemical composition, fatty acid profile, phenolic content and volatile organic compounds (VOCs) of feta cheese produced in two regions in Greece (mountainous grasslands and plains). The VOC profiles of forage in the mountainous grasslands were also investigated in order to detect any relationship between the two profiles. Forbs were found to be the major functional group in the mountainous area and the most abundant VOCs were aldehydes, alcohols, and terpenes. Significant variations were observed between the main compositional features of the two types of cheeses, with the cheese produced from the milk of ewes and goats grazing in the mountainous region having a higher moisture content, lower fat content, and higher protein content. A total of 34 VOCs were identified and the most abundant groups in the cheese samples were esters, hydrocarbons, and alcohols. The fatty acid profile, phenolic content, and terpene profile of the cheese were also affected by the type of pasture. The cheese produced from the milk of ewes and goats grazing in the mountainous region also had a higher content of conjugated linoleic acid (CLA) and a lower content of saturated fatty acids (SFAs). These findings suggest that the grasslands grazed by ewes and goats in the mountainous region have a positive impact on the nutritional quality of feta cheese.","PeriodicalId":505869,"journal":{"name":"Dairy","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139213556","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Incorporation of Probiotics and Other Functional Ingredients in Dairy Fat-Rich Products: Benefits, Challenges, and Opportunities 在富含乳脂的产品中添加益生菌和其他功能成分：益处、挑战和机遇

Dairy Pub Date : 2023-11-19 DOI: 10.3390/dairy4040044

Kritika Gaba, Sanjeev Anand

引用次数: 0

Elaboration and Characterization of Dulce de Leche with Reduced Sugar Content 低糖果仁糖的制作和特性分析

Dairy Pub Date : 2023-11-17 DOI: 10.3390/dairy4040043

Victor F. Moebus, L. A. Pinto, F. B. N. Köptcke, L. Keller

{"title":"Elaboration and Characterization of Dulce de Leche with Reduced Sugar Content","authors":"Victor F. Moebus, L. A. Pinto, F. B. N. Köptcke, L. Keller","doi":"10.3390/dairy4040043","DOIUrl":"https://doi.org/10.3390/dairy4040043","url":null,"abstract":"Dulce de leche is a South American traditional dairy product. However, due to the high sugar content, it is unsafe for consumers with special physiological conditions, such as diabetes. Light foods were developed to meet those demands whilst maintaining the sensory characteristics. The present study aimed to develop and characterize a formulation of light dulce de leche, using sweeteners to substitute sucrose, and gums as thickening and stabilizing agents. The physicochemical assays follow the AOAC manual, and the microbiological parameters were set according to MERCOSUL’s legislation. Thirty potential consumers perform the nine-point hedonic scale for product acceptance and the seven-point scale for buying intention. Compared to the traditional formulation, the product had better rheological properties, but a lighter color. All the raw materials and final products were considered safe by the recommended microbiological and toxicological standards; however, the product showed discrepancies to the physicochemical requirements. The formulation had an overall medium acceptance and low buying intention. The product had deficiencies, needing other compounds to reach the desired characteristics. Even though it leads to a more expensive final product, it is possible to adjust the product and allow access to more selective consumers or with restrictions.","PeriodicalId":505869,"journal":{"name":"Dairy","volume":"21 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139265949","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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