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Integration of high and low field H-1 NMR to analyse the effects of bovine dietary regime on milk metabolomics and protein-bound moisture characterisation of the resulting mozzarella cheeses during ripening

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posted on 2020-01-30, 15:17 authored by Mattia Boiani, Ulrik Sundekilde, Lorraine M. Bateman, Daniel G. McCarthy, Anita R. Maguire, Arunima Gulati, Timothy P. Guinee, Mark Fenelon, Deirdre Hennessy, Richard J. Fitzgerald, Phillip M. Kelly
The influence of dairy cow feeding regime was investigated using H-1 nuclear magnetic resonance (NMR). Two different NMR analytical systems were deployed: high field H-1 NMR to investigate the influence on milk metabolomics and low field NMR to characterise proton relaxation linked to changes in the state of mozzarella cheese moisture during ripening. The metabolomics results showed that grass-based feeding increased the concentration of a biological marker that signifies near-organic milk production conditions. On the other hand, the investigation of cheese moisture distribution showed that grass-based diets reached final moisture partitioning in a shorter time, which implied the formation of a more compact protein structure in the cheese matrix. These results indicate that pasture-based dairying may be differentiated in terms of the provenance of milk produced along with the accrual of additional benefits during ripening of the resulting mozzarella cheeses. (C) 2018 Elsevier Ltd. All rights reserved.

History

Publication

Internatinal Dairy Journal;91, pp. 155-164

Publisher

Elsevier

Note

peer-reviewed

Other Funding information

Department of Agriculture Food Institution Research Measure (FIRM)

Rights

This is the author’s version of a work that was accepted for publication in International Dairy Journal. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in International Dairy Journal, 2019, 91, pp. 155-164, https://doi.org/10.1016/j.idairyj.2018.08.016

Language

English

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