Abstract #533
Section: Teagasc-Moorepark/University College Cork Cheese Symposium
Session: Teagasc-Moorepark/University College Cork Cheese Symposium
Format: Oral
Day/Time: Thursday 12:15 PM–12:45 PM
Location: William Penn Ballroom, Omni William Penn Hotel
Session: Teagasc-Moorepark/University College Cork Cheese Symposium
Format: Oral
Day/Time: Thursday 12:15 PM–12:45 PM
Location: William Penn Ballroom, Omni William Penn Hotel
# 533
Effect of dairy cow diet on the milk composition and processing characteristics of milk.
A. Gulati1, T. P. Guinee*1, M. A. Fenelon1, J. J. McManus2, E. Lewis3, 1Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland, 2Department of Chemistry, National University of Ireland Maynooth, Maynooth, Co. Kildare, Ireland, 3Teagasc, Animal & Grassland Research and Innovation Centre Moorepark, Fermoy, Co. Cork, Ireland.
Key Words: cow, diet, milk
Speaker Bio
Effect of dairy cow diet on the milk composition and processing characteristics of milk.
A. Gulati1, T. P. Guinee*1, M. A. Fenelon1, J. J. McManus2, E. Lewis3, 1Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland, 2Department of Chemistry, National University of Ireland Maynooth, Maynooth, Co. Kildare, Ireland, 3Teagasc, Animal & Grassland Research and Innovation Centre Moorepark, Fermoy, Co. Cork, Ireland.
The effect of diet on the composition, rennet gelation and heat stability of bovine milk from a spring-calved dairy herd was evaluated during 2015 and 2016. Fifty 4 cows (mean calving date, mid-February) from the Institute's herd were allocated to one of 3 dietary treatments. Each treatment group comprised 18 cows and the groups were balanced with respect to age, lactation number, genetic merit and breed. The 3 dietary treatments were imposed from mid-February (1 d in lactation, DIL 1) to November (DIL 300): grazing grass-only pasture (G), grazing grass-clover pasture (GC) or indoors-offered total mixed ration (TMR). In 2015, milk samples were collected from each of the 3 treatments at 3 week intervals during the period June–November (133–294 DIL) and analyzed for gross composition, protein profile (reversed phase HPLC), casein micelle size (Malvern Zetasizer Nano ZS), rennet gelation (low-strain oscillation rheometry) characteristics at pH 6.55 and heat stability (140°C) over the pH range 6.2 – 7.2. In 2016, samples were again collected from each of the diet treatments and evaluated for Mozzarella cheesemaking characteristics in mid- (May–Jun, 94–115 DIL) and late- (Oct-Nov, 234–262 DIL) lactation. Results from 2015 showed that diet significantly affected milk composition (contents of true protein, total calcium, ionic calcium, casein micelle size) and rennet-gelation. Cheesemaking studies in showed that diet significantly affected Mozzarella yield, while having little, or no, effect on composition, texture of unheated cheeses, and cooking characteristics of heated cheese.
Key Words: cow, diet, milk
Speaker Bio
Professor Guinee is author/co-author of 84 peer-reviewed scientific papers, two patents, 21 book chapters, three text books, two monographs, and numerous other technical articles in various media. He is currently an editorial Board member for International Dairy Journal (since 2005) and Egyptian Journal of Dairy Science (since 1995), and was formerly a co-editor of the International Dairy Journal (2001-2005).
He served as a member of the Irish Research Council for Science Engineering and Technology from 2006-2010. In January 2011, he was appointed Adjunct Professor to the College of Science, Engineering and Food Science, University College Cork. He is a member of the International Dairy Federation action team on salt reduction in cheese.
Professor Guinee is an international expert in the study of the rheology and functional properties of composite high protein food matrices, and the exploitation of these properties in food manufacture and assembly/formulation, with particular emphasis on gels and cheese-based systems. He has extensively studied the influences of various factors on the properties of cheeses, including milk composition/treatments, gelation conditions, processing treatments, added ingredients, environmental conditions and ageing.
He was directly responsible for the conceptualisation and development of a new cheese technology platform based on the use of milk powder ingredients for manufacture of selected cheese types for foreign markets. The technology involves design of ingredient and process technology to make customised cheeses. It is an innovative new way of manufacturing cheese, which can also be extended to better enable the inclusion of functional ingredients and also simulate sensory properties of traditional cheeses in foreign countries.
He served as a member of the Irish Research Council for Science Engineering and Technology from 2006-2010. In January 2011, he was appointed Adjunct Professor to the College of Science, Engineering and Food Science, University College Cork. He is a member of the International Dairy Federation action team on salt reduction in cheese.
Professor Guinee is an international expert in the study of the rheology and functional properties of composite high protein food matrices, and the exploitation of these properties in food manufacture and assembly/formulation, with particular emphasis on gels and cheese-based systems. He has extensively studied the influences of various factors on the properties of cheeses, including milk composition/treatments, gelation conditions, processing treatments, added ingredients, environmental conditions and ageing.
He was directly responsible for the conceptualisation and development of a new cheese technology platform based on the use of milk powder ingredients for manufacture of selected cheese types for foreign markets. The technology involves design of ingredient and process technology to make customised cheeses. It is an innovative new way of manufacturing cheese, which can also be extended to better enable the inclusion of functional ingredients and also simulate sensory properties of traditional cheeses in foreign countries.
