Integration of high and low field 1H 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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  • Mattia Boiani, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, Department of Biological Sciences, University of Limerick, Castletroy, Limerick, Ireland, Irland
  • Ulrik Kræmer Sundekilde
  • Lorraine M. Bateman, School of Chemistry and School of Pharmacy, Analytical and Biological Chemistry Research Facility, University College Cork, Ireland, Irland
  • Daniel G. McCarthy, School of Chemistry, Analytical and Biological Chemistry Research Facility, University College Cork, Ireland, Irland
  • Anita R. Maguire, School of Chemistry and School of Pharmacy, Analytical and Biological Chemistry Research Facility, Synthesis and Solid State Pharmaceutical Centre, University College Cork, Ireland, Department of Chemistry, Maynooth University, Maynooth, Co. Kildare, Ireland, Irland
  • Arunima Gulati, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, Irland
  • Timothy P. Guinee, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, Irland
  • Mark Fenelon, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, Irland
  • Deirdre Hennessy, Animal and Grassland Research and Innovation Centre, Teagasc Moorepark, Fermoy, Co. Cork, Ireland, Irland
  • Richard J. FitzGerald, Department of Biological Sciences, University of Limerick, Castletroy, Limerick, Ireland, Irland
  • Phil M. Kelly, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, Irland

The influence of dairy cow feeding regime was investigated using 1 H nuclear magnetic resonance (NMR). Two different NMR analytical systems were deployed: high field 1 H 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.

OriginalsprogEngelsk
TidsskriftInternational Dairy Journal
Vol/bind91
NummerApril
Sider (fra-til)155-164
Antal sider10
ISSN0958-6946
DOI
StatusUdgivet - apr. 2019

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