Inhibition of histamine accumulation by novel histamine‐degrading species of Staphylococcus sp. isolated from goats and sheep milk

The aim of the present study was to assess the effects of different flow-through heat treatments—68, 73, 78, 85, 100 °C for 16 s—applied to in-line homogenized goat and sheep milk. Alkaline phosphatase (ALP) activity in raw goat milk was 324.5 ± 47.3 μg phenol/mL, and that of lactoperoxidase (LPO) was 199.3 ± 6.7 U/L. The respective activities in raw sheep milk were 7615 ± 141 μg phenol/mL and 319 ± 38.6 U/L. LPO activity was not detected in both milk kinds treated at 85 °C for 16 s. Residual enzyme activities at 73 °C for 16 s with respect to the initial levels in raw milk were higher in goat than in sheep milk. The whey protein fraction of sheep milk was more heat sensitive compared to goat counterpart. Sheep milk rennet clotting time (RCT) was not affected by the treatments, while curd firmness decreased significantly (p < 0.05) at 100 °C for 16 s. Treatments more intense than 73 °C for 16 s increased the RCT of goat milk significantly but inconsistently and decreased curd firmness significantly, while yoghurt-type gels made from 73 °C or 78 °C for 16 s treated goat milk exhibited the highest water-holding capacity.

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Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin

Foods ◽

10.3390/foods10071579 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1579

Author(s):

Mariam Sardiñas-Valdés ◽

Hugo Sergio García-Galindo ◽

Alfonso Juventino Chay-Canul ◽

José Rodolfo Velázquez-Martínez ◽

Josafat Alberto Hernández-Becerra ◽

...

Keyword(s):

Principal Component Analysis ◽

Antioxidant Activity ◽

Chemical Composition ◽

Phenolic Content ◽

Principal Component ◽

Total Phenolic ◽

Hair Sheep ◽

Dairy Foods ◽

Ripening Time ◽

Sheep Milk

The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style cheeses were evaluated throughout 80 days of ripening. The addition of NEC to the milk resulted in cheeses with the same moisture content (42.23%), total protein (23.16%), and water activity (0.969) (p > 0.05). However, it increased the fat and ash levels from 26.82% and 3.64% in B 10 ppm to 30.08% and 3.85% in C 10 ppm, respectively, at the end of the ripening (p < 0.05). The total phenolic content and antioxidant activity of experimental cheeses increased during ripening, and the fatty acid groups showed significant changes occurred to a greater extent in the first days of ripening (p < 0.05). The lipolysis increased consistently in all cheeses until day 40 of ripening, to decrease at the end, while proteolysis increased during all ripening time in all samples (p < 0.05); the addition of NEC did not alter the primary proteolysis of manchego-style cheeses, but it modified secondary proteolysis and lipolysis (p < 0.05). Principal component analysis was useful for discriminating cheeses according to their chemical composition and classified into four groups according to their ripening time. This research highlights the potential of CNE to fortify dairy foods to enhance their functionality.

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Sustainable Intensification? Increased Production Diminishes Omega-3 Content of Sheep Milk

Sustainability ◽

10.3390/su12031228 ◽

2020 ◽

Vol 12 (3) ◽

pp. 1228

Author(s):

Nikolaos Voutzourakis ◽

Nikolaos Tzanidakis ◽

Sokratis Stergiadis ◽

Leonidas Rempelos ◽

Mick Eyre ◽

...

Keyword(s):

Fatty Acid ◽

Milk Composition ◽

Food Composition ◽

Sustainable Intensification ◽

Consumer Health ◽

Omega 3 ◽

Concentrate Supplementation ◽

Sheep Milk ◽

Fat Composition ◽

System Sustainability

Intensifying agricultural production alters food composition, but this is often ignored when assessing system sustainability. However, this could compromise consumer health and influence the concept of “sustainable diets”. Here, we consider the milk composition of Mediterranean dairy sheep, finding inferior fatty acid (FA) profiles with respect to consumer health as a result of a more intensive system of production. Semi-intensive management produced 57% more milk per ewe, with a 20% lower fat content (but inferior fat composition). The milk had a nutritionally poorer fatty acid (FA) profile, with an 18% lower omega-3 FA concentration (n-3) (19% fewer long-chain n-3s) and a 7% lower monounsaturated FA concentration but a 3% higher saturated FA (9% higher in C14:0) concentration compared to ewes under traditional, extensive management. A redundancy analysis identified close associations between fat composition and animal diets—particularly concentrate supplementation and cultivated pasture grazing—and n-3 was associated with grazing in diverse, native mountain pastures. This paper questions if identifying such key elements in traditional systems could be deployed for “sustainable intensification” to maintain food quality while increasing output.

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Natural content of animal and plant sterols, alpha-tocopherol and fatty acid profile in sheep milk and cheese from mountain farming

Small Ruminant Research ◽

10.1016/j.smallrumres.2021.106419 ◽

2021 ◽

pp. 106419

Author(s):

Mina Martini ◽

Federica Salari ◽

Lorena Buttau ◽

Iolanda Altomonte

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Plant Sterols ◽

Alpha Tocopherol ◽

Sheep Milk

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Managing Mediterranean pastures in order to enhance the level of beneficial fatty acids in sheep milk

Small Ruminant Research ◽

10.1016/j.smallrumres.2005.05.005 ◽

2005 ◽

Vol 59 (2-3) ◽

pp. 169-180 ◽

Cited By ~ 88

Author(s):

A. Cabiddu ◽

M. Decandia ◽

M. Addis ◽

G. Piredda ◽

A. Pirisi ◽

...

Keyword(s):

Fatty Acids ◽

Sheep Milk

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Spanish goat and sheep milk cheeses

Small Ruminant Research ◽

10.1016/j.smallrumres.2011.09.024 ◽

2011 ◽

Vol 101 (1-3) ◽

pp. 41-54 ◽

Cited By ~ 17

Author(s):

Sidonia Martínez ◽

Inmaculada Franco ◽

Javier Carballo

Keyword(s):

Sheep Milk ◽

Spanish Goat

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Growth and enterotoxin production of Bacillus cereus in cow, goat, and sheep milk

Acta Veterinaria Brno ◽

10.2754/avb201483s10s3 ◽

2014 ◽

Vol 83 (10) ◽

pp. S3-S8 ◽

Cited By ~ 5

Author(s):

Lenka Necidová ◽

Šárka Bursová ◽

Alena Skočková ◽

Bohdana Janštová ◽

Pavla Prachařová ◽

...

Keyword(s):

Bacillus Cereus ◽

Storage Temperature ◽

Goat Milk ◽

Storage Conditions ◽

Cow Milk ◽

Enzyme Linked Immunosorbent Assay ◽

Plate Method ◽

Milk Samples ◽

Sheep Milk ◽

Enterotoxin Production

The aim of this study was to compare Bacillus cereus growth rates and diarrhoeal enterotoxin production in raw and pasteurized goat, sheep, and cow milk in terms of storage conditions. Milk samples were inoculated with B. cereus (CCM 2010), which produces diarrhoeal enterotoxins. Enterotoxin production was tested by ELISA (Enzyme-Linked Immunosorbent Assay), and the count of B. cereus was determined by the plate method. With raw cow milk, B. cereus growth and enterotoxin production can be completely suppressed; in raw goat and sheep milk, enterotoxin was produced at 22 °C. In pasteurized cow, goat, and sheep milk, the B. cereus count increased under all storage conditions, with more rapid growth being observed at 15 °C (sheep milk) and 22 °C (cow and goat milk). Enterotoxin presence was detected at 15 °C and 22 °C, and with pasteurized cow milk also at 8 °C. Our model experiments have determined that B. cereus multiplication and subsequent enterotoxin production depend on storage temperature and milk type.

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