SUMMARY The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilization of whey and its constituents, considering new refining approaches and integrated processes to convert whey, or lactose and whey proteins to high value-added whey-based products.
Amanda L. Miller, John A. Renye, Jr., David B. Johnston
et al.
ABSTRACT: Valorization of food waste or food byproducts into higher-value products can benefit the food industry by contributing to the food supply chain. This study aimed to investigate the potential for using waste ice cream as a fermentation substrate for production of ethanol by yeast. Results showed that 2 Saccharomyces cerevisiae strains, Lalvin EC-1118 (Lallemand Inc.) and Ethanol Red (Lesaffre), were able to ferment an aqueous byproduct of waste ice cream, resulting in the production of ethanol, ∼7% (wt/vol). This most likely occurred due to the utilization of free monosaccharides or sucrose, because they were unable to ferment lactose. Lactase and glucoamylase were added, to increase the availability of fermentable carbohydrates, resulting in 9.77% and 9.30% (wt/vol) ethanol produced by Lalvin EC-118 and Ethanol Red strains, respectively. Both strains were also shown to not utilize the galactose released following the hydrolysis of lactose. Maximum ethanol production, above 13% (wt/vol), was seen in samples treated with a combination of lactase and a protease, suggesting that a lack of nitrogen was stalling the fermentation. A benchtop-scale distillation was performed using a fermented vanilla ice cream treated with protease, lactase, and diammonium phosphate. The distillation was successful, and several fractions with various aromas and odors were collected. Results from this study suggest that that ethanol production is a viable valorization strategy to produce distilled beverage alcohol from waste ice cream, which is expected to be free of protein allergens.
ABSTRACT: This study examined the effects of supplementing dairy cows with a mixture of essential oils on enteric CH4 emissions, apparent total-tract nutrient digestibility, N utilization, and lactational performance (production, components, and efficiency). Thirty-two multiparous lactating Holstein cows were used in a randomized complete block design. Cows averaged (mean ± SD) 95 ± 15.4 DIM, 47.7 ± 4.51 kg milk yield, and 698 ± 68.2 kg BW at the start of the experiment. The experiment consisted of a 3-wk pretreatment period (i.e., covariate), followed by a 3-wk adaptation to the experimental treatments, and a 10-wk period for data and sample collection. At the beginning of the study, milk yield and DIM data were used to block the cows into 16 blocks of 2 cows each. Subsequently, the blocks were adjusted based on milk yield and enteric CH4 emission data collected during the pretreatment period. Within each block, cows were assigned to 1 of 2 dietary treatments: (1) a basal diet supplemented with a placebo (control, no additive), or (2) a basal diet with the essential oil supplement (Agolin, 1 g/cow per day). The basal diet (i.e., TMR) was composed of 69.3% forage (corn and alfalfa silage and grass hay) and 30.7% concentrate, on a DM basis, and the essential oil mixture consisted mainly of coriander seed oil, eugenol, geraniol, and geranyl acetate. Twice daily, the essential oil supplement was thoroughly mixed with 50 g of a commercial protein supplement (i.e., carrier) and 500 g of the TMR and this premix (i.e., 550 g/meal) was offered to the cow before the basal diet. No interactions between the essential oil supplement and the sampling week were observed for any of the response variables. Dry matter intake, apparent total-tract nutrient digestibility and N balance were unaffected by feeding the essential oil supplement. Yields of milk, 4% FCM, and ECM were not modified by the experimental treatment. Neither feed efficiency (kg milk/kg DMI, kg 4% FCM/kg DMI, kg ECM/kg DMI) nor dietary N use efficiency in milk N secretion (i.e., g milk N/g N intake) were affected by essential oil supplementation. Body weight change and BCS did not differ between cows fed the essential oil supplement versus cows fed the control. Daily enteric CH4 production, CH4 yield, and CH4 intensity averaged 498 g/d, 18.4 g/kg of DMI, and 11.0 g/kg of ECM, respectively, and were unchanged by essential oil supplementation. We conclude that supplementing cows fed a high-forage diet with 1 g/d of this essential oil mixture did not positively affect lactational performance, nutrient digestibility, and N utilization, or reduce enteric CH4 (production, yield, and intensity). More research is needed to identify the optimal dose of this essential oil mixture and elucidate how it may interact with the basal diet to improve the mixture's efficacy.
Jacob A. Henderson, Olivia N. Genther-Schroeder, Jodi L. McGill
et al.
Dairy-beef crossbred calves often face greater copper exposure than native beef calves, which may affect their response to vaccines. To investigate this, 28 weaned dairy-beef steers (90.25 ± 1.28 kg; ∼8 wk old) were enrolled in a study to determine the effect of copper status on the antibody response to vaccine. Steers were blocked by BW into pens, and pens were randomly assigned to one of 2 dietary treatments: adequate liver Cu (ADE; fed no supplemental Cu) and excess liver Cu (HCU; supplemented with 20 mg Cu/kg DM). Steers were housed in pens of 6 to 8 animals for 82 d before d 0 of the vaccination period to create distinct liver Cu groupings. Seven days before initial vaccine dose, liver biopsies were collected, and steers were grouped into ADE (n = 13) and HCU (n = 15) treatments. Liver copper for ADE averaged 291 ± 24 mg/kg DM (range 240 to 376 mg/kg DM) and for HCU averaged 665 ± 23 mg Cu/kg DM (range 519 to 893 mg/kg DM). All calves were vaccinated on d 0 and boostered 21 d later with Bovilis Vista 5 SQ (Merck Animal Health, Madison, NJ) and an ovalbumin vaccine. Blood samples were collected on these days and again on d 49 to end the study. Serum antibody titers for bovine respiratory syncytial virus (BRSV), bovine herpesvirus 1 (BHV1), bovine viral diarrhea virus 1, and bovine viral diarrhea virus 2 (BVDV2) were analyzed by the Iowa State University Veterinary Diagnostic Laboratory (Ames, IA). Response to ovalbumin vaccination was determined using an ELISA. Plasma copper concentrations were determined on d 0, 21, and 49 via inductively coupled plasma-optical emissions spectrometry. Ovalbumin antibody production was determined by calculating the ratio of each sample to a positive control. Antibodies for BRSV, BHV1, and BVDV2 increased across days, but there were no differences by treatment, indicating that both treatments responded equally to the modified live vaccine. Ovalbumin antibodies were affected by treatment by day, where HCU had greater response to ovalbumin than ADE on d 21, but by d 49 ovalbumin antibodies were similar between treatments. These results suggest excessive liver copper concentrations may cause more rapid antibody production in response to certain antigens; however, more research is needed to determine the effects of increased liver Cu concentration on inflammation and immune system function.
Júlia B. Sousa, Carolina P.C. Martins, Elson Rogério T. Filho
et al.
Concentrated yogurts, such as skyr, are gaining prominence as functional foods, especially when enriched with fruits. However, conventional pulp processing methods, such as pasteurization, may compromise some beneficial properties. In this work, the production of skyr-type yogurt supplemented with blueberry pulp processed by high-intensity ultrasound (HIU) was proposed. The procedure was evaluated at HIU power levels of 160 W, 320 W, 480 W, and 640 W (20 kHz) for 3 min. The dissipated power, acoustic intensity, and acoustic density were calculated for all HIU conditions using the calorimetric method. The obtained products were compared to the products after conventional pasteurization and untreated blueberry pulp in terms of pH, total acidity, color, presence of bioactive compounds, rheology, and profile of volatile compounds. The products obtained by the HIU procedure at power levels of 320 and 480 W presented higher water retention and improved consistency, resulting in higher viscosity and lower syneresis compared to conventional pasteurization. Bioactive compounds, such as phenolics and anthocyanins, were better preserved after conventional pasteurization. However, contrarily to the other ultrasound powers, HIU at 640 W showed better retention of monomeric anthocyanins, suggesting that higher power levels are beneficial for maintaining the bioactivity properties. Electronic nose analysis revealed that HIU treatment and pasteurization generate products with similar volatile compounds profile, but a unique profile was observed while using ultrasonic power levels of 320 and 640 W. Although pasteurization maximizes the extraction of bioactive compounds, HIU treatment enhances the stability of the product and increases the sensorial quality for longer periods, indicating that the processing method can be adapted according to the objective of the product.
ABSTRACT: The objective of this randomized clinical trial was to assess whether early intervention with a nonsteroidal anti-inflammatory drug (NSAID) following a disease alert generated by automated milk feeders could reduce diarrhea severity and improve performance in dairy calves. A total of 71 Holstein calves were enrolled on an automated milk feeder (recorded milk intake and drinking speed) at 3 d of age and received up to 15 L/d (150 g/L) of milk replacer until 35 d of age. An alert that was previously validated as diagnostically accurate to identify calves at risk for diarrhea was used using automated milk feeder data (≤60% rolling dividends in milk intake or drinking speed over 2 d). At their first alert, calves were randomly allocated to receive a single subcutaneous injection of meloxicam (Metacam, Boehringer Ingelheim) at a rate of 0.5 mg/kg of BW (NSAID) or an equal volume of saline as a placebo control (CON). Fecal consistency was scored daily, and calves were diagnosed with diarrhea when they had loose feces for ≥2 d or watery feces for ≥1 d. Body weight was recorded at birth and weekly thereafter. A subset of calves (n = 32) were fitted with IceQube pedometers at 3 d of age to measure activity behaviors (lying time and step count). Mixed linear regression models were used to assess the association of study treatment with the duration of diarrhea after the alert and to evaluate the association of study treatment with milk intake, drinking speed, lying time, overall activity for 5 d following the alert, and ADG for 3 wk following the alert. On average, calves triggered an alert at (mean ± SD) 9.3 ± 2.3 d of age and were diagnosed with diarrhea at 9.6 ± 2.1 d of age. Diarrhea duration was similar between treatments (NSAID: 2.85 vs. CON: 2.94 ± 0.37 d), as were feeding behaviors (milk intake [NSAID: 8.2 vs. CON: 8.1 ± 0.4 L/d] and drinking speed [NSAID: 0.38 vs. CON: 0.37 ± 0.02 min/L]). Treatment was also not associated with ADG for the 3 wk after the alert (NSAID: 0.97 vs. CON: 0.97 ± 0.06 kg/d). However, calves provided an NSAID had reduced odds of being treated with electrolytes (odds ratio = 0.32, 95% CI: 0.10–0.98). In addition, calves provided an NSAID spent less time lying (NSAID: 17.64 vs. CON: 18.17 ± 0.19 h/day) and performed more steps over the 5 d following the alert (NSAID: 789.1 vs. CON: 628.0 steps/d), suggesting that CON calves may have been more lethargic. Overall, providing an NSAID at the time of a diarrhea alert did not affect diarrhea duration, feed intake, or growth. However, providing an NSAID increased activity in the 5 d following the alert, which may have reduced pain and symptoms of lethargy, indicating a milder response to the disease. We suggest that providing an NSAID at the time of diarrhea alert had little benefit on the calf; however, further work is needed to understand behaviors associated with malaise and pain in calves with diarrhea as well as the efficacy of NSAID under different management conditions.
Valeria Messina, Daniel J. Skylas, Thomas H. Roberts
et al.
Pulses are grown worldwide and provide agronomic benefits that contribute to the sustainability of cropping systems. Pulses are high in protein and provide a good source of carbohydrates, dietary fibre, vitamins, minerals, and bioactive constituents. Crops such as lupins, chickpeas, faba beans, field peas, lentils, and mung beans, and the diversity of varieties among them, provide enormous opportunities for processing protein ingredients for use in new and existing food formulations. This review highlights the nutritional properties of pulses, protein quality, functionality, and applications for pulse protein ingredients. Understanding the functionality of pulse proteins, and the unique properties between different pulses in terms of solubility, water- and oil-holding capacity, emulsification, gelation, and foaming properties, will help maximise their use in plant-based meat and dairy alternatives, beverages, bakery products, noodles, pasta, and nutritional supplements. In this review, researchers, food technologists, and food manufacturers are provided with a comprehensive resource on pulses, and the diverse applications for pulse protein ingredients within the context of food manufacturing and the constantly evolving food technology landscape.
Michael J. McAnulty, Benjamin M. Plumier, Amanda L. Miller
et al.
ABSTRACT: Three-dimensional (3D) food printing holds the potential to help reduce food waste by precise portion control and use of materials that are produced in excess or are otherwise discarded. This relatively new technology is likely to undergo decreases in equipment costs. To take advantage of such prospects, we developed a novel micellar casein–based edible 3D printing formulation. Our formulation relies on a highly concentrated micellar casein solution (27.75%, wt/wt, final) along with pH adjustments (3.5, 4.0, 4.8, 6.7, 7.2, and 8.2) at chilled temperature (4–9°C) to avoid premature aggregation. In comparison to the natural pH of 6.7, both alkalinization and acidification past the isoelectric point of 4.6 enhanced both elastic and viscous moduli that enable for shape retention during and after extrusion from a 3D food printer. However, alkalinization led to smaller increases in the viscous modulus and did not lead to the shape retention that acidification to 4.0 or 3.5 does. Both acidification and alkalinization also resulted in rougher surface textures compared with the formulation at pH 6.7. Whereas the pH 4.8 formulation had inferior shape retention qualities compared with those at the other pH values tested, it had optimized water resilience, defined here as minimized swelling and dissolution of dried structures placed in water. Overall, we present a novel casein-based 3D printing formulation that could be printed while chilled, and with properties that could be modified by pH adjustments.
Metritis typically has a greater incidence in primiparous compared with multiparous cows. In separate studies with similar design, we noted that primiparous and multiparous cows responded differently to a model developed to induce metritis via the intrauterine infusion of a bacterial challenge of Fusobacterium necrophorum, Trueperella pyogenes, and Escherichia coli. To understand the difference between primiparous and multiparous cows, we reanalyzed the relative abundance of bacteria genera within the vaginal microbiome during the first 2 wk postpartum from the 2 previous studies for primiparous and multiparous cows. We conducted a first reanalysis of primiparous and multiparous cows that received an identical challenge dose (106 cfu of each pathogen) and a second reanalysis that compared all primiparous and multiparous cows that were or were not diagnosed with metritis regardless of challenge dose (0, 103, 106, or 109 cfu per pathogen). The challenge model resulted in clinical metritis in both primiparous and multiparous cows, although some control cows (0 dose) developed metritis and, conversely, some bacterial challenge cows failed to develop metritis. Importantly, cows that contracted metritis had increased and sustained relative abundance of key metritis pathogens including Fusobacterium, Porphyromonas, Helcococcus, and Trueperella after calving regardless of parity. We unexpectedly found, however, that primiparous cows that did not develop metritis had a different bacterial profile (based on 16S ribosomal gene sequencing as well as bacterial culture) compared with multiparous cows that did not develop metritis. In primiparous nonmetritis cows, the relative abundance of the genera Fusobacterium, Porphyromonas, Helcococcus, and Trueperella was almost identical to primiparous metritis cows during the first week postpartum, but the relative abundances in nonmetritis cows decreased rapidly thereafter. The relative abundance of the same genera in nonmetritis multiparous cows did not increase or increased to a lesser extent postpartum. The different patterns of infection for nonmetritis primiparous (initial increase in relative abundance [wk 1] followed by a decrease [wk 2]) compared with nonmetritis multiparous cows (stable and low-level relative abundance for 2 wk postpartum) was found when the analysis included only challenge cows (106 cfu dose) or all cows regardless of dose. We found different patterns of infection for primiparous compared with multiparous cows. This observation may explain lesser incidence of metritis in multiparous compared with primiparous cows.
J. Nielsen, Christian Brix Tillegreen, Dina Petranovic
Microbial fermentations are used for the sustainable production of a range of products. Due to increasing trends in the food sector toward plant-based foods and meat and dairy product substitutes, microbial fermentation will have an increasing role in this sector, as it will enable a sustainable and scalable production of valuable foods and food ingredients. Microbial fermentation will also be used to advance and expand the production of sustainable chemicals and natural products. Much of this market expansion will come from new start-ups that translate academic research into novel processes and products using state-of-the art technologies. Here, we discuss the trends in innovation and technology and provide recommendations for how to successfully start and grow companies in industrial biotechnology.
Abstract Background Milk fat intake is often associated with a high risk of suffering from cardiovascular disease (CVD) due to its high saturated fat content. However, not all saturated fatty acids (SFA) are equal and they present structural differences that promote distinct effects on the biological processes. In addition, there is a growing scientific consensus pointing to dairy fat as a natural source of bioactive components. Scope and approach The present review provides the most recent knowledge on the bioactive properties of fatty acids detected in dairy products and their potential effects on consumer health. The metabolic processes that involve these fatty acids and serious chronic diseases such as CVD, obesity, diabetes or cancer are explained and discussed throughout the text based on in vitro, animal and human studies. Moreover, information gaps are highlighted to inspire further research in the field. Key findings and conclusions Recent investigations support that milk SFA should no longer be considered as a single group in terms of metabolism or negative effects in case of excess. Even they suggest that individual SFA possess specific properties associated with important physiological functions. Whole dairy products would also promote human health due to the presence of certain bioactive fatty acids. Among them, it is worth mentioning the maintenance of gut microbiota and weight control from short and medium-chain SFA, the essential role of branched-chain SFA in gut health at birth and the prevention of chronic inflammatory diseases by vaccenic and rumenic acids.
Abstract Algae are common all over the Earth. Due to their rich chemical composition and content of bioactive substances they have been used in many fields of industry. Their gelling, thickening and stabilizing properties have led to the development of such products as agar, alginate and carrageenan. Moreover, algae are used in the food industry as food supplements and an addition to functional food. Algae are also added to meat products, such as pasty, steaks, frankfurters and sausages, as well as to fish, fish products, and oils, to improve their quality. Cereal-based products, such as pasta, flour and bread, are another group of products enriched with algae. Due to their properties algae may also be used for construction of fermented functional food. Fermented products containing algae are, most of all, dairy products, such as cheese, cream, milk deserts, yoghurt, cottage cheese, and processed cheese. Combination of fermented products offering a high content of lactic acid bacteria with algae possessing biologically active metabolites of natural origin allows not only to compose products with a high content of nutrients, but also to create a brand new segment of fermented food.
ABSTRACT: The mineral requirements or recommendations generated by various NASEM committees are used by many ration formulation programs. The current NASEM dairy requirement system uses the factorial approach (requirements for maintenance, lactation, gestation, and growth) for most minerals, but when data or equations were not available to estimate factorial requirements the committee used available data to estimate adequate intake values. The current beef NASEM uses the factorial method for Ca and P and recommendations for the other minerals. The factorial method works well for Ca and P because adequate data are available to estimate absorption coefficients (AC) and maintenance requirements. In addition, feeding Ca and P above requirements has few if any positive effects. For many other minerals the factorial method is problematic. Estimating both the maintenance requirement and AC can be extremely difficult and inaccuracies in those values have a major impact on accuracy of total dietary requirements. Some minerals have positive effects on health, production, and reproduction when fed above factorially determined requirements. For those minerals, response models rather than or in addition to requirement models are more appropriate. The AC is in the denominator of the factorial equation and converts absorbed requirements into dietary requirements. The AC for trace minerals is small, often <0.1, and small changes in a low AC can have substantial effects on dietary requirements. Although accurate AC are essential for the factorial method to work, woefully few data are available on the true absorption of trace minerals. Because of antagonism to absorption (e.g., negative effect of S on absorption of Cu, Mn, Se, and Zn) equations will be needed to estimate AC under different dietary conditions, but current data are inaccurate to generate equations. The systems currently used will almost always prevent clinical mineral deficiencies, but because of uncertainties, most nutritionists formulate diets to exceed and often far exceed established recommendations. This leads to increased costs, potential antagonism, and increased manure excretion of environmentally important minerals. More accurate systems for estimating mineral requirements will optimize animal performance and health while keeping costs in check and reducing environmental damage.
Daily time budgets can be used to determine the amount of time cows allocate to different behaviors throughout the day and can be useful when evaluating housing and management systems. There is a growing interest in keeping dairy cows and calves together during the first months of lactation; however, it is not known how their time budgets are affected by the calf contact. The aim of this study was to investigate differences in time budgets between 2 groups of dairy cows housed in the same pen within a freestall system with automatic milking. One group of cows had access to their calves until 4 mo of lactation, whereas the other group had no direct contact with the calves. Using focal animal sampling by video analysis and sensor data available from the milking unit we determined the 24-h time budgets of 37 dairy cows. The sample consisted of 20 primi- and 17 multiparous cows of the breeds Swedish Red and Swedish Holstein. The cows were randomly assigned either cow-calf contact or no contact, with separation from the calf within 24 h postparturition. Data were collected when cows were on average 43, 75, and 107 d in milk. The results showed that the cow-calf cows spent less time eating silage, without reduced dry matter intake, less time socializing with other cows, and less time standing in cubicles. However, the duration spent in the waiting area in front of the milking unit was greater among the cow-calf cows. In conclusion, neither cow-calf contact nor no-contact cows seemed to be constrained in any of the included behaviors to a point of reduced welfare; hence, a cow-calf contact system in combination with automatic milking may be possible to set up on farms with maintained or improved animal welfare.
Abstract There is increasing consensus that limiting consumption of meat and dairy products can contribute to lowering the environmental impact of diets. At the same time, the market for ultra-processed plant-based substitutes for meat and dairy (ie. ‘milk’, ‘cheese’ and ‘yoghurt’) is expanding to meet changing consumer demands. This shift far outpaces the revision of dietary guidelines and other nutritional guidance. Here, we identify significant knowledge gaps in the nutritional composition of meat and dairy substitutes as well as the extent to which they comprise modern diets in many countries in the WHO European Region. We also highlight that most dietary models are not based on real-life dietary patterns.