Effect of pasture versus indoor feeding regimes on the yield, composition, ripening and sensory characteristics of Maasdam cheese

Panthi, Ram R.; Kelly, Alan L.; Hennessy, Deirdre; O’Sullivan, Maurice G.; Kilcawley, Kieran N.; Mannion, David T.; Fenelon, Mark A.; Sheehan, Jeremiah J.

doi:10.1111/1471-0307.12590

Cited by 11 publications

(20 citation statements)

References 38 publications

(112 reference statements)

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“…pH was affected ( p < 0.05) by RT with the highest value observed for Allevo _6. Based on the literature [20], the increase of pH in more aged samples could be the consequence of the progressive accumulation of short-chain peptides and free amino acids as well as the lower levels of lactate due to the shortage of lactose, its main fermentative substrate.…”

Section: Resultsmentioning

confidence: 99%

1H NMR Metabolic Profile to Discriminate Pasture Based Alpine Asiago PDO Cheeses

Segato

Caligiani

Contiero

et al. 2019

Animals

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Simple SummaryNowadays, alpine cheese from grazing dairy herds has a premium market value because consumers perceive its higher degree of healthiness and sustainability. The authenticity of pasture-based cheese should be safeguarded from local hay-based milk analogues. The study aimed at assessing the reliability of proton nuclear magnetic resonance (1H NMR) to discriminate pasture-based alpine Asiago PDO cheeses of different ripening time from similar hay-based samples processed in the same dairy plant. Cheeses were produced from raw milk collected from grazing or hay-fed alpine dairy herds and they were ripened for 2 (Pressato), 4 (Allevo_4), and 6 (Allevo_6) months. Samples of the cheeses were submitted to wet chemistry and nuclear magnetic resonance analysis. The outcomes of the 1H NMR spectroscopy were used in a multivariate discriminant procedure. Choline, 2,3-butanediol, lysine, and tyrosine and some residual sugar-like compounds were water-soluble biomarkers of cows’ feeding system. However, the application of 1H NMR based metabolomics was an effective fingerprinting method to correctly identify only cheese samples with the shortest ripening period. The classification of more aged cheese samples according to the cows’ feeding system was less accurate likely due to the chemical and biochemical changes induced by a prolonged maturation process.AbstractThe study was carried out in an alpine area of North-Eastern Italy to assess the reliability of proton nuclear magnetic resonance 1H NMR to fingerprint and discriminate Asiago PDO cheeses processed in the same dairy plant from upland pasture-based milk or from upland hay-based milk. Six experimental types of Asiago cheese were made from raw milk considering 2 cows’ feeding systems (pasture- vs. hay-based milk) and 3 ripening times (2 months, Pressato vs. 4 months, Allevo_4 vs. 6 months, Allevo_6). Samples (n = 55) were submitted to chemical analysis and to 1H NMR coupled with multivariate canonical discriminant analysis. Choline, 2,3-butanediol, lysine, tyrosine, and some signals of sugar-like compounds were suggested as the main water-soluble metabolites useful to discriminate cheese according to cows’ feeding system. A wider pool of polar biomarkers explained the variation due to ripening time. The validation procedure based on a predictive set suggested that 1H NMR based metabolomics was an effective fingerprinting tool to identify pasture-based cheese samples with the shortest ripening period (Pressato). The classification to the actual feeding system of more aged cheese samples was less accurate likely due to their chemical and biochemical changes induced by a prolonged maturation process.

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Section: Resultsmentioning

confidence: 99%

1H NMR Metabolic Profile to Discriminate Pasture Based Alpine Asiago PDO Cheeses

Segato

Caligiani

Contiero

et al. 2019

Animals

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“…(2016) and Panthi et al. (2019) consistently observed significantly higher concentrations of total protein in milk produced from both the GRS and CLV systems when compared to the TMR system. O′Callaghan, Hennessy, et al.…”

Section: Impact Of Feeding System On Milk Compositionmentioning

confidence: 87%

“…The influence of varying dietary forage and forage:concentrate ratios on percentage milk protein has been more widely investigated in recent years (Couvreur et al., 2006; Gulati, Galvin, Lewis, et al., 2018; Harris et al., 1998; Mackle et al., 1999; McAuliffe et al., 2016; O′Callaghan, Hennessy, et al., 2016; Panthi et al., 2019). Harris et al.…”

Section: Impact Of Feeding System On Milk Compositionmentioning

confidence: 99%

Compositional and functional properties of milk and dairy products derived from cows fed pasture or concentrate‐based diets

Magan

O’Callaghan

Kelly

et al. 2021

Comp Rev Food Sci Food Safe

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Worldwide milk production is predominantly founded on indoor, high‐concentrate feeding systems, whereas pasture‐based feeding systems are most common in New Zealand and Ireland but have received greater attention recently in countries utilizing conventional systems. Consumer interest in ‘pasture‐fed’ dairy products has also increased, arising from environmental, ethical, and nutritional concerns. A substantial body of research exists describing the effect of different feeding strategies on the composition of milk, with several recent studies focusing on the comparison of pasture‐ and concentrate‐based feeding regimes. Significant variation is typically observed in the gross composition of milk produced from different supplemental feeds, but various changes in the discrete composition of macromolecular components in milk have also been associated with dietary influence, particularly in relation to the fatty acid profile. Changes in milk composition have also been shown to have implications for milk and dairy product processability, functionality and sensory properties. Methods to determine the traceability of dairy products or verify marketing claims such as ‘pasture‐fed’ have also been established, based on compositional variation due to diet. This review explores the effects of feed types on milk composition and quality, along with the ultimate effect of diet‐induced changes on milk and dairy product functionality, with particular emphasis placed on pasture‐ and concentrate‐based feeding systems.

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“…In particular, the nature of the pasture is responsible for changes in cheese colour and aroma according to the type of forage fed to animals, as frequently reported by farmers and cheese makers. Recent studies conducted on various cheese varieties [10] have demonstrated the influence of forage preservation (e.g., grass versus hay [11], silage versus hay [12]) and the botanical composition of dry forage [13]. Other studies have been conducted to identify, quantify, and understand the effects of forage type (e.g., maize silage, hay, grass silage, pasture) [14,15].…”

Section: Introductionmentioning

confidence: 99%

Characterisation of Formaggella della Valle di Scalve Cheese Produced from Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties

Formaggioni

Malacarne

Franceschi

et al. 2020

Foods

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An important problem in mountain areas is the abandonment of pasture. This trend can be combated by the valorisation of typical dairy products, such as “Formaggella della Valle di Scalve”, a semi-cooked traditional cheese made from whole milk in a mountain area in Italy. The aim of the present research was to compare the fatty acid (FA) profile and the sensory properties of this cheese as manufactured under different conditions: i) from the milk of cows grazing on mountain or valley pasture or fed indoors; ii) from the milk of cows fed hay or fed silage. In the first case, five cheesemaking trials were conducted during two years for each of the following situations: mountain pasture (A); pasture at the bottom of the valley (P) (about 1000m asl); stall (S). In the second case, three cheesemaking trials were conducted for each of the following situations: cows fed silage (I); cows fed hay (F). S cheese was richer in medium-chain FAs, while long-chain FAs were higher in P and A cheeses. On the other hand, long chain fatty acids (LCFA) were more abundant in P and A cheeses than in S. In general, MUFA, PUFA and, consequently, total unsaturated FA (UFA), were significantly higher in the P and A cheeses than S (UFA: 36.55 and 38.34, respectively, vs. 31.13; p < 0.001), while SFA showed higher values in S (68.85 vs. 63.41 and 61.68 in P and A, respectively; p < 0.001). Conjugated linoleic acid isomers (CLA) were more represented in the P and A samples (1.86 in P and 1.52 in A, vs. 0.80 in S; p < 0.001); Omega 3 fatty acids, and in particular α-linolenic acid, were more abundant in P than in S cheese. In winter, the I sample (silage) presented higher percentages of myristic (C14), myristoleic (C14:1) and omega 6 acids, whereas F cheese (hay) contained higher concentrations of CLA. The triangular test of sensory analysis showed that, in general, F cheeses were judged as “sweeter” than I, with aromatic profiles characterized by higher content of 2- butanol and ethyl capronate.

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Effect of pasture versus indoor feeding regimes on the yield, composition, ripening and sensory characteristics of Maasdam cheese

Cited by 11 publications

References 38 publications

1H NMR Metabolic Profile to Discriminate Pasture Based Alpine Asiago PDO Cheeses

1H NMR Metabolic Profile to Discriminate Pasture Based Alpine Asiago PDO Cheeses

Compositional and functional properties of milk and dairy products derived from cows fed pasture or concentrate‐based diets

Characterisation of Formaggella della Valle di Scalve Cheese Produced from Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties

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