Effect of formulation and manufacturing parameters on process cheese food functionality--I. Trisodium citrate

The objective of this research was to use a Rapid Visco Analyzer to study the effect of natural cheese age, trisodium citrate (TSC) concentration, and mixing speed on process cheese food (PCF) functionality. In this study 3 replicates of natural cheese were manufactured, and a portion of each cheese was subjected to 6 different PCF manufacturing treatments at 2, 4, 6, 12, and 18 wk of ripening. These treatments were factorial combinations of 3 levels of TSC (i.e., 2.0, 2.5, and 3.0%) and 2 mixing speeds during manufacture (450 and 1,050 rpm). Functional properties of the PCF evaluated included manufacturing properties [apparent viscosity after manufacture (VAM)], unmelted textural properties (firmness), melted cheese flow properties [hot apparent viscosity (HAV)], and cheese thickening during cooling [time at 5000 cP (T5)]. All 4 parameters (VAM, firmness, HAV, and T5) were significantly affected by natural cheese age and mixing speed, whereas VAM, HAV, and T5 were also significantly influenced by the amount of TSC. The VAM and firmness decreased as cheese age increased, whereas T5 values increased as cheese age increased. Similarly, VAM, HAV, and firmness values increased because of the increased mixing speed, whereas T5 values decreased. The age × mixing speed interaction was significant for VAM and firmness. The age × concentration of the TSC interaction term was significant for VAM, whereas the age × age × TSC concentration term was significant for HAV. The results demonstrate that natural cheese age, mixing speed during manufacture, and concentration of TSC have a significant impact on process cheese functionality.     

Lactation performance of holstein cows fed fescue, orchardgrass, or alfalfa silage

Perennial grasses are increasingly being used as an integral part of nutrient management plans, but fescue (Festuca arundinacea Schreb.) is often overlooked because of perceived intake problems. A 30-d study was conducted to evaluate the lactation performance of cows fed a fescue silage-based total mixed ration (TMR) compared with orchardgrass (Dactylis glomerata L.) and alfalfa (Medicago sativa L.) silage-based TMR, when forages are harvested at recommended neutral detergent fiber (NDF) levels. Holstein cows (body weight [BW] = 627 +/- 66.0 kg, milk yield = 40.9 +/- 6.93 kg/d, parity = 2.6 +/- 1.44, days in milk = 152 +/- 24.5) were randomly assigned to treatment. Statistical design was a randomized complete block with 10 cows per treatment. The 5 treatments consisted of TMR using first-cutting alfalfa, and first- and second-cutting orchardgrass and tall fescue silage. Diets were formulated to provide 0.95% of BW as forage NDF and contained approximately 18% CP and 1.6 mcal/kg. This resulted in diets of about 30% NDF; for a 612-kg cow, approximately 5.8 kg/d of forage NDF was fed. Second-cutting, grass-based TMR had lower intake than alfalfa and first-cutting forage TMR. Cows consuming second-cutting orchardgrass had lower milk production than did cows consuming other forage TMR. Cows fed fescue TMR had higher milk production than those fed orchardgrass. Indigestible residues were higher, and NDF digestibilities were lower, in second-cutting forages vs. first-cutting forages, likely contributing to the differences observed in intake and resulting differences in milk production. Dairy cows consumed the first-cutting fescue TMR readily and performed as well as those on alfalfa or first-cutting, orchardgrass-based TMR in terms of lactation performance, but fescue and orchardgrass rations will require more concentrate in the ration than alfalfa.     

Melt analysis of process cheese spread or product using a rapid visco analyzer

The objective of this study was to evaluate a rapid visco analyzer (RVA) method for measuring the melting characteristics of process cheese spread or product. The melt properties of 32 commercial process cheese spread and process cheese product samples from 4 manufacturers were analyzed with the RVA, tube melt test, texture profile analysis (TPA) hardness, and dynamic stress rheometry (DSR). For the RVA melt test, a 15-g disc of cheese was packed into the RVA canister and subjected to a heating, holding, and cooling profile during continuous mixing. During the test, the apparent viscosity was continuously measured and several data points (melt time, hot viscosity, time at 5000 cP during cooling, and solidification time) were collected from the viscosity vs. time curve. There was a high correlation (R2= 0.91) between the DSR melt temperature and the tube melt test. There was also a high correlation between the RVA melt time and the DSR melt temperature or the tube melt test (R2= 0.84 and 0.74, respectively). The RVA hot viscosity had a low correlation (R2< 0.44) with the DSR melt temperature and the tube melt test but had a high correlation (R2= 0.74) with DSR G' at 85 degrees C. The results of this study indicate that RVA melt analysis of process cheese spread/product is correlated with the results from other melt tests and is capable of measuring the melt properties quantified by other methods. The RVA melt test may also provide additional information on the melt characteristics of process cheese spread/product not measured in other tests.     

Evaluation of commercially available, wide-pore ultrafiltration membranes for production of α-lactalbumin-enriched whey protein concentrate

Commercially available, wide-pore ultrafiltration membranes were evaluated for production of α-lactalbumin (α-LA)-enriched whey protein concentrate (WPC). In this study microfiltration was used to produce a prepurified feed that was devoid of casein fines, lipid materials, and aggregated proteins. This prepurified feed was subsequently subjected to a wide-pore ultrafiltration process that produced an α-LA-enriched fraction in the permeate. We evaluated the performance of 3 membrane types and a range of transmembrane pressures. We determined that the optimal process used a polyvinylidene fluoride membrane (molecular weight cut-off of 50 kDa) operated at transmembrane pressure (TMP) of 207 kPa. This membrane type and operating pressure resulted in α-LA purity of 0.63, α-LA:β-LG ratio of 1.41, α-LA yield of 21.27%, and overall flux of 49.46 L/m²·h. The manufacturing cost of the process for a hypothetical plant indicated that α-LA-enriched WPC 80 (i.e., with 80% protein) could be produced at $17.92/kg when the price of whey was considered as an input cost. This price came down to $16.46/kg when the price of whey was not considered as an input cost. The results of this study indicate that production of a commercially viable α-LA-enriched WPC is possible and the process developed can be used to meet worldwide demand for α-LA-enriched whey protein.     

The effects of early weaning on innate immune responses of Holstein calves

The objectives of this study were to compare innate immune responses of calves weaned early (EW; n = 23; weaned at 23.7 ± 2.3 d of age) with those of conventionally weaned calves (CW; n = 22; weaned at 44.7 ± 2.3 d of age). All calves were fed 3.8 L of colostrum within 12 h of birth and were subsequently fed milk replacer twice daily. The weaning process began by withdrawal of the afternoon milk-replacer feeding. Milk was fully withdrawn, and the calf was considered completely weaned when it consumed 900 g of calf starter as-fed for 2 consecutive days. Blood samples were collected from all calves at 24, 27, 31, 45, 48, 52, and 66 ± 2.3 d of age. Early weaned calves took a variable amount of time to completely wean from milk replacer; therefore, data were also analyzed by comparing calves grouped by latency to completely weaned (fast = 1 to 5 d; intermediate = 6 to 8 d; slow = 15 to 17 d). Slow-EW calves weighed less than either the fast- or intermediate-EW calves before initiating weaning. At 27 d of age, circulating neutrophils were greater among EW calves than CW calves. Moreover, fast-EW calves had lower neutrophil:mononuclear cell ratios at 45 d of age than other EW calves. Slow-EW calves had lower TNF-α concentrations from whole blood stimulated with endotoxin at 27 and 31 d of age compared with fast- and intermediate-EW calves. All EW calves had decreased neutrophil L-selectin at d 27 and increased neutrophil L-selectin at 31 d of age. At 31 d of age, neutrophil β₂-integrin was the greatest among the fast-EW calves. All EW calves had decreased neutrophil oxidative burst at 27 and 31 d of age. Three days after CW calves were weaned they had higher neutrophils, hematocrit percentages, and circulating cortisol than EW calves. In addition, 3 d after CW calves were weaned they had decreased neutrophil oxidative burst responses to Escherichia coli. Weaning, irrespective of age, suppressed many innate immune responses. In addition, early weaning transiently suppressed L-selectin expression on neutrophils; however, the immunological significance in the context of the resistance to disease is unknown because EW calves likely had greater protection from passively derived immunoglobulins when they were weaned. Finally, calves with lower BW around 24 d of age may not be suitable for early weaning programs as evident in the suppressed secretion of TNF-α from whole blood cultures during the week following the initiation of weaning.     

Impact of natural organic matter on monochloramine reduction by granular activated carbon: the role of porosity and electrostatic surface properties

Steady-state monochloramine reduction in fixed-bed reactors (FBRs) was quantified on five types of granular activated carbon (GAC) using two background waters-one natural source water (LAW) containing 2.5-3.5 mg/L organic carbon and one synthetic organic-free water (NW). While more monochloramine was reduced at steady-state using NW compared to LAW for each GAC and empty-bed contact time studied, the differences in removal varied considerably among the GACs tested. Physical characterization of the GACs suggested that the degree of interference caused by natural organic matter (NOM) increased with increasing GAC surface area contained within pores greater than 2 nm in width. Acid/base and electrostatic properties of the GACs were not found to be significant in terms of NOM uptake, which indicated that size exclusion effects of the GAC pores overwhelmed the impact of the GAC surface chemistry. Therefore, selection of GAC to limit the impact of NOM on monochloramine reduction in FBRs should be based on pore size distribution alone, with the impact of NOM decreasing with decreasing mesoporosity and macroporosity.     

Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: changes in residual sugars and water-soluble organic acids during ripening

Cheddar cheese ripening involves the conversion of lactose to glucose and galactose or galactose-6-phosphate by starter and nonstarter lactic acid bacteria. Under ideal conditions (i.e., where bacteria grow under no stress of pH, water activity, and salt), these sugars are mainly converted to lactic acid. However, during ripening of cheese, survival and growth of bacteria occurs under the stressed condition of low pH, low water activity, and high salt content. This forces bacteria to use alternate biochemical pathways resulting in production of other organic acids. The objective of this study was to determine if the level and type of organic acids produced during ripening was influenced by calcium (Ca) and phosphorus (P), residual lactose, and salt-to-moisture ratio (S/M) of cheese. Eight cheeses with 2 levels of Ca and P (0.67 and 0.47% vs. 0.53 and 0.39%, respectively), lactose at pressing (2.4 vs. 0.78%), and S/M (6.4 vs. 4.8%) were manufactured. The cheeses were analyzed for organic acids (citric, orotic, pyruvic, lactic, formic, uric, acetic, propanoic, and butyric acids) and residual sugars (lactose, galactose) during 48 wk of ripening using an HPLC-based method. Different factors influenced changes in concentration of residual sugars and organic acids during ripening and are discussed in detail. Our results indicated that the largest decrease in lactose and the largest increase in lactic acid occurred between salting and d 1 of ripening. It was interesting to observe that although the lactose content in cheese was influenced by several factors (Ca and P, residual lactose, and S/M), the concentration of lactic acid was influenced only by S/M. More lactic acid was produced in low S/M treatments compared with high S/M treatments. Although surprising for Cheddar cheese, a substantial amount (0.2 to 0.4%) of galactose was observed throughout ripening in all treatments. Minor changes in the levels of citric, uric, butyric, and propanoic acids were observed during early ripening, whereas during later ripening, a substantial increase was observed. A gradual decrease in orotic acid and a gradual increase in pyruvic acid content of the cheeses were observed during 12 mo of ripening. In contrast, acetic acid did not show a particular trend, indicating its role as an intermediate in a biochemical pathway, rather than a final product.     

Rapid determination of Swiss cheese composition by Fourier transform infrared/attenuated total reflectance spectroscopy

There is a need for rapid and simple techniques that can be used to predict the quality of cheese. The aim of this research was to develop a simple and rapid screening tool for monitoring Swiss cheese composition by using Fourier transform infrared spectroscopy. Twenty Swiss cheese samples from different manufacturers and degree of maturity were evaluated. Direct measurements of Swiss cheese slices (∼0.5g) were made using a MIRacle 3-reflection diamond attenuated total reflectance (ATR) accessory. Reference methods for moisture (vacuum oven), protein content (Kjeldahl), and fat (Babcock) were used. Calibration models were developed based on a cross-validated (leave-one-out approach) partial least squares regression. The information-rich infrared spectral range for Swiss cheese samples was from 3,000 to 2,800 cm⁻¹ and 1,800 to 900 cm⁻¹. The performance statistics for cross-validated models gave estimates for standard error of cross-validation of 0.45, 0.25, and 0.21% for moisture, protein, and fat respectively, and correlation coefficients r > 0.96. Furthermore, the ATR infrared protocol allowed for the classification of cheeses according to manufacturer and aging based on unique spectral information, especially of carbonyl groups, probably due to their distinctive lipid composition. Attenuated total reflectance infrared spectroscopy allowed for the rapid (∼3-min analysis time) and accurate analysis of the composition of Swiss cheese. This technique could contribute to the development of simple and rapid protocols for monitoring complex biochemical changes, and predicting the final quality of the cheese.     

Prophylaxis iodine deficit: information support

An insufficient intake of micronutrients has massive and permanent nature and influence negatively to health, growth and vitality of the entire nation. One-third part of Russian schoolchildren suffer from deficiency of iron and iodine. Every year in Russia 215,000 children are born with brain damages associated with iodine deficiency. Raising the public awareness regarding the risks and prevention of micronutrient deficiency is the key issue of public health and nutrition. The study which included 4500 respondents in the Urals Federal District showed 2-4-fold increase awareness of the respondents in different positions after the communication campaign for prevention of micronutrient deficiency.