Significance of Lactose in Dairy Products

McSweeney, P.L.H.; Fox, Patric F.

doi:10.1007/978-0-387-84865-5_3

Cited by 38 publications

(64 citation statements)

References 83 publications

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“…The control sample had the highest concentration of sulphur compounds and the lowest of aliphatic hydrocarbons. The higher concentrations of aldehydes and alcohols in Ctrl and Ex could be the consequence of two different phenomena: (i) lipid oxidation, which is a common source of aldehydes formation in fresh cheeses, from whose dehydrogenation the corresponding alcohols can successively derive [ 3 , 45 ] and (ii) microbial metabolism. At the end of storage (T16) almost all chemical groups were much higher in Ctr and Ex, whereas only sulphur compounds were more abundant in Ex-So.…”

Section: Resultsmentioning

confidence: 99%

Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives

Natrella

Difonzo

Calasso

et al. 2020

Foods

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Undesired volatile organic compounds (VOCs) can negatively affect the flavor of fresh food products; especially those characterized by a mild and delicate aroma. Finding connections between chemical and sensory analyses is a useful way to better understand the arising of off-flavors. A study was conducted on stracciatella; a traditional Italian cream cheese that is emerging on international markets. Samples were prepared by adding two different preservatives (alone or combined): sorbic acid and an olive leaf extract. Their influence on flavor preservation during refrigerated storage was investigated by chemical, microbiological and sensory analyses. A strong change of the VOC profile was ascertained after 8 days in the control cheese and in the sample added with leaf extract alone. The samples containing sorbic acid, alone or in combination with leaf extract, gave the best chemical and sensory results, demonstrating a significant shelf-life extension. In particular, these samples had lower concentrations of undesired metabolites, such as organic acids and volatiles responsible for off-flavor, and received better scores for odor and taste. Ex and Ex-So samples had significantly higher antioxidant activity than Ctr and So throughout the entire storage period, and the color parameter shows no differences among samples taken on the same day. The use of the olive leaf extract, at the concentration tested, seemed to be interesting only in the presence of sorbic acid due to possible synergic effect that mainly acted against Enterobacteriaceae.

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Section: Resultsmentioning

confidence: 99%

Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives

Natrella

Difonzo

Calasso

et al. 2020

Foods

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“…Human milk, as well as bovine milk and milk products, are poor sources of iron. To prevent iron deficiency and anemia in infants of 6–9 months, most infant formulas are supplemented with iron [ 29 ]. So the higher iron content (0.57 mg/kg) of yak milk can be a benefit in its nutritional value in infant foods.…”

Section: Resultsmentioning

confidence: 99%

The Chemical Composition and Nitrogen Distribution of Chinese Yak (Maiwa) Milk

et al. 2011

IJMS

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The paper surveyed the chemical composition and nitrogen distribution of Maiwa yak milk, and compared the results with reference composition of cow milk. Compared to cow milk, yak milk was richer in protein (especially whey protein), essential amino acids, fat, lactose and minerals (except phosphorus). The contents of some nutrients (total protein, lactose, essential amino acids and casein) were higher in the warm season than in the cold season. Higher ratios of total essential amino acids/total amino acids (TEAA/TAA) and total essential amino acids/total non essential amino acids (TEAA/TNEAA) were found in the yak milk from the warm season. However its annual average ratio of EAA/TAA and that of EAA/NEAA were similar to those of cow milk. Yak milk was rich in calcium and iron (p < 0.05), and thus may serve as a nutritional ingredient with a potential application in industrial processing.

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“…The dissolved Ca content of milk serum for example is reduced when pH increases due to the formation of colloidal calcium compounds [ 127 ]. As pH declines, reductions were observed in the net surface charge of the micelle and disassociation of casein [ 206 , 207 ]. This disruption to the casein micelles directly affects the rennet coagulation properties, most notably, the rennet coagulation time.…”

Section: Functionalitymentioning

confidence: 99%

The Impact of Seasonality in Pasture-Based Production Systems on Milk Composition and Functionality

Timlin

Tobin

Brodkorb

et al. 2021

Foods

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Seasonal calving, pasture-based dairy systems are widely practiced in countries with a temperate climate and plentiful rainfall such as Ireland and New Zealand. This approach maximizes milk production from pasture and, consequently, is a low-cost, low-input dairy production system. On the other hand, the majority of global milk supply is derived from high input indoor total mixed ration systems where seasonal calving is not practiced due to the dependence on ensiled silages, grains and concentrated feeds, which are available year-round. Synchronous changes in the macro and micronutrients in milk are much more noticeable as lactation progresses through early, mid and late stages in seasonal systems compared to non-seasonal systems—which can have implications on the processability and functionality of milk.

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Significance of Lactose in Dairy Products

Cited by 38 publications

References 83 publications

Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives

Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives

The Chemical Composition and Nitrogen Distribution of Chinese Yak (Maiwa) Milk

The Impact of Seasonality in Pasture-Based Production Systems on Milk Composition and Functionality

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