Show simple item record

dc.contributor.authorGulati, Arunima
dc.contributor.authorHennessy, Deirdre
dc.contributor.authorO'Donovan, Michael
dc.contributor.authorMcManus, Jennifer J.
dc.contributor.authorFenelon, Mark A.
dc.contributor.authorGuinee, Timothy P.
dc.date.accessioned2020-06-29T16:09:21Z
dc.date.available2020-06-29T16:09:21Z
dc.date.issued2019-08-01
dc.identifier.citationGulati, A., Hennessy, D., O'Donovan, M., McManus, J., Fenelon, M. and Guinee, T. Dairy cow feeding system alters the characteristics of low-heat skim milk powder and processability of reconstituted skim milk. Journal of Dairy Science. 2019, 102(10), 8630-8647. doi: https://doi.org/10.3168/jds.2018-15884en_US
dc.identifier.urihttp://hdl.handle.net/11019/2083
dc.descriptionpeer-revieweden_US
dc.description.abstractLow-heat skim milk powder (LHSMP) was manufactured on 3 separate occasions in mid lactation (ML, July 4–20) and late lactation (LL, September 27 to October 7) from bulk milk of 3 spring-calving dairy herds on different feeding systems: grazing on perennial ryegrass (Lolium perenne L.) pasture (GRO), grazing on perennial ryegrass and white clover (Trifolium repens L.) pasture (GRC), and housed indoors and offered total mixed ration (TMR). The resultant powders (GRO-SMP, GRC-SMP, and TMR-SMP) were evaluated for composition and color and for the compositional, physicochemical, and processing characteristics of the reconstituted skim milk (RSM) prepared by dispersing the powders to 10% (wt/wt) in water. Feeding system significantly affected the contents of protein and lactose, the elemental composition, and the color of the LHSMP, as well as the rennet gelation properties of the RSM. The GRO and GRC powders had a higher protein content; lower levels of lactose, iodine, and selenium; and a more yellow-green color (lower a* and higher b* color coordinates) than TMR powder. On reconstitution, the GRO-RSM had higher concentrations of protein, casein, and ionic calcium, and lower concentrations of lactose and nonprotein nitrogen (% of total N). It also produced rennet gels with a higher storage modulus (G′) than the corresponding TMR-RSM. These effects were observed over the combined ML and LL period but varied somewhat during the separate ML and LL periods. Otherwise, feeding system had little or no effect on proportions of individual caseins, concentration of serum casein, casein micelle size, casein hydration, heat coagulation time, or ethanol stability of the RSM at pH 6.2 to 7.2, or on the water-holding capacity, viscosity, and flow behavior of stirred yogurt prepared by starter-induced acidification of RSM. The differences in the functionality of the LHSMP may be of greater or lesser importance depending on the application and the conditions applied during the processing of the RSM.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesJournal of Dairy Science;
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectpastureen_US
dc.subjecttotal mixed rationen_US
dc.subjectskim milk powderen_US
dc.subjectprocessabilityen_US
dc.titleDairy cow feeding system alters the characteristics of low-heat skim milk powder and processability of reconstituted skim milken_US
dc.typeArticleen_US
dc.embargo.terms2020-08-01en_US
dc.identifier.doihttps://doi.org/10.3168/jds.2018-15884
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.contributor.sponsorDairy Levy Trust Co-Operative Society Limiteden_US
dc.contributor.sponsorGrantNumber11/sf/309en_US


Files in this item

Thumbnail
Name:
main.pdf
Embargo:
2020-08-01
Size:
751.2Kb
Format:
PDF
Description:
main article

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-ShareAlike 3.0 United States
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-ShareAlike 3.0 United States