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dc.contributor.authorMagan, Jonathan B.
dc.contributor.authorTobin, John
dc.contributor.authorO'Callaghan, Tom
dc.contributor.authorKelly, Alan L.
dc.contributor.authorFenelon, Mark
dc.contributor.authorHennessy, Deirdre
dc.contributor.authorMcCarthy, Noel
dc.date.accessioned2020-08-04T11:59:36Z
dc.date.available2020-08-04T11:59:36Z
dc.date.issued2019-08-22
dc.identifier.citationMagan JB, Tobin JT, O'Callaghan TF, Kelly AL, Fenelon MA, Hennessy D, McCarthy NA. Physicochemical properties of whole milk powder derived from cows fed pasture or total mixed ration diets. Journal of Dairy Science 2019;102(11):9611-9621; doi http://dx.doi.org/10.3168/jds.2019-16415.en_US
dc.identifier.issn0022-0302
dc.identifier.urihttp://hdl.handle.net/11019/2233
dc.descriptionpeer-revieweden_US
dc.description.abstractThis study examined the effect of dietary factors on compositional and functional properties of whole milk powder (WMP) produced from bovine milk. Raw milk samples were obtained from 3 groups of 18 Holstein Friesian spring-calving cows randomly assigned to diets based on perennial ryegrass (GRS), perennial ryegrass/white clover sward (CLV), and total mixed ration (TMR). Raw milks obtained in late lactation were subsequently standardized for fat, heat-treated (90°C for 30 s), evaporated, and homogenized before spray drying. The WMP produced from each diet were analyzed to determine differences in color, particle size distribution, heat coagulation time, yogurt gelation, texture profile, and protein profile due to each diet. Significant differences in heat coagulation time were observed between the CLV and TMR samples, whereas color values were significantly different between GRS and TMR samples. No significant differences in gross composition, protein profile, or whey protein nitrogen index were found between the 3 WMP samples. Average D90 values (the particle size at which 90% of the particles were smaller than the specified size) for fat globules were significantly lower in the TMR sample compared with the GRS and CLV samples. Yogurts produced from GRS- and CLV-derived WMP had significantly higher elastic moduli (G′) than those produced from TMR-derived WMP. Similarly, texture profile analysis revealed significantly higher firmness values in yogurt samples derived from CLV compared with TMR samples. Our data characterize the effect of these diets on the composition and functional properties of fat-standardized WMP, suggesting better yogurt functionality and thermal stability in WMP derived from pasture-based bovine diets.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.subjectwhole milk powderen_US
dc.subjectpastureen_US
dc.subjectyogurt gelationen_US
dc.subjectheat coagulation timeen_US
dc.subjecttotal mixed rationen_US
dc.titlePhysicochemical properties of whole milk powder derived from cows fed pasture or total mixed ration dietsen_US
dc.typeArticleen_US
dc.embargo.terms2020-08-22en_US
dc.identifier.doihttps://doi.org/10.3168/jds.2019-16415
dc.contributor.sponsorTeagasc Walsh Fellowship Programmeen_US
dc.contributor.sponsorThe Irish Dairy Levyen_US
dc.contributor.sponsorGrantNumberMDDT0044en_US


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