Physicochemical properties of whole milk powder derived from cows fed pasture or total mixed ration diets

Magan, Jonathan B.; Tobin, John T.; O’Callaghan, Tom F.; Kelly, Alan L.; Fenelon, Mark A.; Hennessy, Deirdre; McCarthy, Noel A.

doi:10.3168/jds.2019-16415

Cited by 19 publications

(19 citation statements)

References 36 publications

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“…Indeed, the NPN content of TMR-derived SMP was significantly higher than that produced from the GRS-derived milk (Table 1). Increased NPN content has previously been observed in raw milk [16] and whole milk powder [17] derived from a CLV feeding system. Urea is the primary component of NPN [18] and products derived from the CLV system exhibit increased urea levels, resulting from the inclusion of nitrogen-fixing white clover in this system [15].…”

Section: Nitrogen Compositionmentioning

confidence: 64%

Impact of Bovine Diet on Metabolomic Profile of Skim Milk and Whey Protein Ingredients

et al. 2019

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The influence of bovine diet on the metabolome of reconstituted skim milk powder (SMP) and protein ingredients produced from the milk of cows fed on pasture or concentrate-based diets was investigated. Cows were randomly assigned to diets consisting of perennial ryegrass only (GRS), perennial ryegrass/white clover sward (CLV), or indoor total mixed ration (TMR) for an entire lactation. Raw milk obtained from each group was processed at pilot scale, to produce SMP and sweet whey, and SMP was further processed at laboratory scale, to yield ideal whey and acid whey. The total amino acid composition and metabolome of each sample were analyzed, using high-performance cation exchange and a targeted combination of direct-injection mass spectrometry and reverse-phase liquid chromatography–tandem mass spectrometry (LC–MS/MS), respectively. The nitrogen composition of the products from each of the diets was similar, with one exception being the significantly higher nonprotein nitrogen content in TMR-derived skim milk powder than that from the GRS system. Total amino acid analysis showed significantly higher concentrations of glycine in GRS- and CLV-derived sweet whey and acid whey than in those from TMR. The cysteine contents of CLV-derived ideal whey and acid whey were significantly higher than for TMR, while the valine content of GRS-derived acid whey was significantly higher than TMR. The phenylalanine content of GRS-derived ideal whey was significantly higher than that from CLV. Metabolomic analysis showed significantly higher concentrations of the metabolites glutamine, valine, and phosphocreatine in each ingredient type derived from TMR than those from GRS or CLV, while the serine content of each GRS-derived ingredient type was significantly higher than that in TMR-derived ingredients. These results demonstrate that the type of bovine feeding system used can have a significant effect on the amino acid composition and metabolome of skim milk and whey powders and may aid in the selection of raw materials for product manufacture, while the clear separation between the samples gives further evidence for distinguishing milk products produced from different feeding systems based on LC–MS/MS.

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Section: Nitrogen Compositionmentioning

confidence: 64%

Impact of Bovine Diet on Metabolomic Profile of Skim Milk and Whey Protein Ingredients

et al. 2019

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“…(O′Callaghan et al., 2018; O′Callaghan, Hennessy, et al., 2016) and Magan, Tobin, et al. (2019) found higher concentrations of NPN and urea, respectively, in CLV‐derived milk, when compared to GRS and TMR. Harris et al.…”

Section: Impact Of Feeding System On Milk Compositionmentioning

confidence: 98%

“…(2018) and Magan, Tobin, et al. (2019), will markedly increase its heat coagulation time (HCT) and stability in thermal processing applications. Indeed, Magan, Tobin, et al.…”

Section: Impact Of Milk Composition On Dairy Product Functionalitymentioning

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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“…• Higher content of unsaturated fatty acids in milk [28][29][30] • Superior processibility qualities [31,32] • Milk quality can be more variable due to the variability of grass supply and quality. This can impact the production of milk products, e.g., cheese yield…”

Section: Is Less Grazing In Europe a Problem?mentioning

confidence: 99%

Grazing of Dairy Cows in Europe—An In-Depth Analysis Based on the Perception of Grassland Experts

2020

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Grazing is inherently close to the nature of herbivores, but no longer applied everywhere in Europe. Therefore, the perception of grassland experts on the occurrence, importance, constraints, solutions and future of grazing of dairy cows was studied. The study builds on results from the European Grassland Federation Working Group Grazing in the period 2010–2019. Both surveys and focus group meetings were used. There is a clear trend of reduced grazing in Europe. Since grazing is valued by different stakeholders and provides many ecosystem services, solutions to the constraints to grazing must be found. Constraints can be divided into region specific constraints, farm specific constraints and farmer specific constraints. The solutions include developing new knowledge, bringing the knowledge already available to practice and rewarding farmers for grazing as a service to society. If grazing is not supported, it will further decline. However, a joined endeavour has the potential to make a significant difference in transforming grass-based production systems and stimulating grazing.

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Physicochemical properties of whole milk powder derived from cows fed pasture or total mixed ration diets

Cited by 19 publications

References 36 publications

Impact of Bovine Diet on Metabolomic Profile of Skim Milk and Whey Protein Ingredients

Impact of Bovine Diet on Metabolomic Profile of Skim Milk and Whey Protein Ingredients

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

Grazing of Dairy Cows in Europe—An In-Depth Analysis Based on the Perception of Grassland Experts

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