Effect of altering the daily herbage allowance to cows in mid lactation on the composition, ripening and functionality of low-moisture, part-skim Mozzarella cheese
Milk was collected from three spring-calving herds, on different daily herbage allowances (DHA) of perennial rye-grass (16, 20 or 24 kg dry matter (DM)/cow for a 17 week period. On five occasions, at weekly intervals in the middle of the period, the three different milks were converted into low-mois...
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| Veröffentlicht in: | Journal of dairy research 1998-02, Vol.65 (1), p.23-30 |
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| creator | GUINEE, TIMOTHY P. MULHOLLAND, EDWARD O. MULLINS, CATHERINE CORCORAN, MICHAEL O. CONNOLLY, JAMES F. BERESFORD, THOMAS MEHRA, RAJ O'BRIEN, BERNADETTE J. MURPHY, JOHN J. STAKELUM, GEAROID HARRINGTON, DERMOT |
| description | Milk was collected from three spring-calving herds,
on different daily
herbage allowances (DHA) of perennial rye-grass (16, 20 or
24 kg dry matter (DM)/cow for a 17 week period. On
five occasions, at weekly intervals in the middle
of the period, the three different milks were converted
into low-moisture part-skim
Mozzarella cheese. Increasing the DHA resulted in significant
increases in the concentrations of protein in the cheesemilk
(P |
| doi_str_mv | 10.1017/S0022029997002665 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_79744565</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><cupid>10_1017_S0022029997002665</cupid><sourcerecordid>79744565</sourcerecordid><originalsourceid>FETCH-LOGICAL-c407t-f8bb8cb424fc6793e856feb86103fe9750296156a30edb50b16c77207a15fe723</originalsourceid><addsrcrecordid>eNp9UcFu1DAQtRCoLIUP4IDkA-LUgJ3EdnxEVVmQilApnC3HGe-6TeJgOyrb3-FHcbTRXpCQLHk0782b0XsIvabkPSVUfLglpCxJKaUUueKcPUEbWnNZCF7Kp2izwMWCP0cvYrwjhFZE8jN0JlmuWLVBf66sBZOwt1j3CYIbdzjtAXfa9Qe8h9DqHWSo9w96NICTx8Y_ROxGPLgO99oknZwfcX7LnPHD5KNbWhc4uAnGRVGPHbbzaJa27l06LPuyZDF4F9Mc4AJPOqQi3rsBf_WPjzpA32ts9gARXqJnVvcRXq3_Ofr56erH5efi-tv2y-XH68LURKTCNm3bmLYua2u4kBU0jFtoG05JZUEKlo3glHFdEehaRlrKjRAlEZoyC6KsztG7o-4U_K8ZYlKDi2Y5ZAQ_RyWkqGvGWSbSI9EEH2MAq6bgBh0OihK1BKP-CSbPvFnF53aA7jSxJpHxtyuuo9G9DdluF0-0krJGlHWmFUda9g1-n2Ad7hUXlWCKb2-UvPm-Jc1trUjmV-upemiD63ag7vwccgrxP8f-BVxxtgw</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>79744565</pqid></control><display><type>article</type><title>Effect of altering the daily herbage allowance to cows in mid lactation on the composition, ripening and functionality of low-moisture, part-skim Mozzarella cheese</title><source>MEDLINE</source><source>Cambridge University Press Journals Complete</source><creator>GUINEE, TIMOTHY P. ; MULHOLLAND, EDWARD O. ; MULLINS, CATHERINE ; CORCORAN, MICHAEL O. ; CONNOLLY, JAMES F. ; BERESFORD, THOMAS ; MEHRA, RAJ ; O'BRIEN, BERNADETTE J. ; MURPHY, JOHN J. ; STAKELUM, GEAROID ; HARRINGTON, DERMOT</creator><creatorcontrib>GUINEE, TIMOTHY P. ; MULHOLLAND, EDWARD O. ; MULLINS, CATHERINE ; CORCORAN, MICHAEL O. ; CONNOLLY, JAMES F. ; BERESFORD, THOMAS ; MEHRA, RAJ ; O'BRIEN, BERNADETTE J. ; MURPHY, JOHN J. ; STAKELUM, GEAROID ; HARRINGTON, DERMOT</creatorcontrib><description>Milk was collected from three spring-calving herds,
on different daily
herbage allowances (DHA) of perennial rye-grass (16, 20 or
24 kg dry matter (DM)/cow for a 17 week period. On
five occasions, at weekly intervals in the middle
of the period, the three different milks were converted
into low-moisture part-skim
Mozzarella cheese. Increasing the DHA resulted in significant
increases in the concentrations of protein in the cheesemilk
(P<0·05) and cheese whey
(P<0·02). The moisture-adjusted cheese
yield increased significantly (P<0·01) on
raising the DHA from 16 to 24 kg grass DM/cow. DHA had no
significant effects on any of the
gross compositional values of the cheese (although moisture
and fat-in-DM levels
tended to decrease and increase respectively with increasing
DHA). The hardness of
the uncooked cheese and functionality of cooked cheese
(i.e. melt time, flowability,
stretch and viscosity) were not significantly influenced by
DHA over the 115 d ripening period at 4°C.</description><identifier>ISSN: 0022-0299</identifier><identifier>EISSN: 1469-7629</identifier><identifier>DOI: 10.1017/S0022029997002665</identifier><identifier>PMID: 9513053</identifier><identifier>CODEN: JDRSAN</identifier><language>eng</language><publisher>Cambridge: Cambridge University Press</publisher><subject>Animals ; Biological and medical sciences ; Cattle - physiology ; Cheese - analysis ; Chemical Phenomena ; Chemistry, Physical ; Female ; Food industries ; Fundamental and applied biological sciences. Psychology ; Hydrogen-Ion Concentration ; Lactation ; Lipids - analysis ; Milk - chemistry ; Milk and cheese industries. Ice creams ; Milk Proteins - analysis ; Nitrogen - analysis ; Secale ; Whey Proteins</subject><ispartof>Journal of dairy research, 1998-02, Vol.65 (1), p.23-30</ispartof><rights>Proprietors of Journal of Dairy Research 1998</rights><rights>1998 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c407t-f8bb8cb424fc6793e856feb86103fe9750296156a30edb50b16c77207a15fe723</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.cambridge.org/core/product/identifier/S0022029997002665/type/journal_article$$EHTML$$P50$$Gcambridge$$H</linktohtml><link.rule.ids>164,314,780,784,27924,27925,55628</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2158724$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/9513053$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>GUINEE, TIMOTHY P.</creatorcontrib><creatorcontrib>MULHOLLAND, EDWARD O.</creatorcontrib><creatorcontrib>MULLINS, CATHERINE</creatorcontrib><creatorcontrib>CORCORAN, MICHAEL O.</creatorcontrib><creatorcontrib>CONNOLLY, JAMES F.</creatorcontrib><creatorcontrib>BERESFORD, THOMAS</creatorcontrib><creatorcontrib>MEHRA, RAJ</creatorcontrib><creatorcontrib>O'BRIEN, BERNADETTE J.</creatorcontrib><creatorcontrib>MURPHY, JOHN J.</creatorcontrib><creatorcontrib>STAKELUM, GEAROID</creatorcontrib><creatorcontrib>HARRINGTON, DERMOT</creatorcontrib><title>Effect of altering the daily herbage allowance to cows in mid lactation on the composition, ripening and functionality of low-moisture, part-skim Mozzarella cheese</title><title>Journal of dairy research</title><addtitle>Journal of Dairy Research</addtitle><description>Milk was collected from three spring-calving herds,
on different daily
herbage allowances (DHA) of perennial rye-grass (16, 20 or
24 kg dry matter (DM)/cow for a 17 week period. On
five occasions, at weekly intervals in the middle
of the period, the three different milks were converted
into low-moisture part-skim
Mozzarella cheese. Increasing the DHA resulted in significant
increases in the concentrations of protein in the cheesemilk
(P<0·05) and cheese whey
(P<0·02). The moisture-adjusted cheese
yield increased significantly (P<0·01) on
raising the DHA from 16 to 24 kg grass DM/cow. DHA had no
significant effects on any of the
gross compositional values of the cheese (although moisture
and fat-in-DM levels
tended to decrease and increase respectively with increasing
DHA). The hardness of
the uncooked cheese and functionality of cooked cheese
(i.e. melt time, flowability,
stretch and viscosity) were not significantly influenced by
DHA over the 115 d ripening period at 4°C.</description><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Cattle - physiology</subject><subject>Cheese - analysis</subject><subject>Chemical Phenomena</subject><subject>Chemistry, Physical</subject><subject>Female</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hydrogen-Ion Concentration</subject><subject>Lactation</subject><subject>Lipids - analysis</subject><subject>Milk - chemistry</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Milk Proteins - analysis</subject><subject>Nitrogen - analysis</subject><subject>Secale</subject><subject>Whey Proteins</subject><issn>0022-0299</issn><issn>1469-7629</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1998</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9UcFu1DAQtRCoLIUP4IDkA-LUgJ3EdnxEVVmQilApnC3HGe-6TeJgOyrb3-FHcbTRXpCQLHk0782b0XsIvabkPSVUfLglpCxJKaUUueKcPUEbWnNZCF7Kp2izwMWCP0cvYrwjhFZE8jN0JlmuWLVBf66sBZOwt1j3CYIbdzjtAXfa9Qe8h9DqHWSo9w96NICTx8Y_ROxGPLgO99oknZwfcX7LnPHD5KNbWhc4uAnGRVGPHbbzaJa27l06LPuyZDF4F9Mc4AJPOqQi3rsBf_WPjzpA32ts9gARXqJnVvcRXq3_Ofr56erH5efi-tv2y-XH68LURKTCNm3bmLYua2u4kBU0jFtoG05JZUEKlo3glHFdEehaRlrKjRAlEZoyC6KsztG7o-4U_K8ZYlKDi2Y5ZAQ_RyWkqGvGWSbSI9EEH2MAq6bgBh0OihK1BKP-CSbPvFnF53aA7jSxJpHxtyuuo9G9DdluF0-0krJGlHWmFUda9g1-n2Ad7hUXlWCKb2-UvPm-Jc1trUjmV-upemiD63ag7vwccgrxP8f-BVxxtgw</recordid><startdate>19980201</startdate><enddate>19980201</enddate><creator>GUINEE, TIMOTHY P.</creator><creator>MULHOLLAND, EDWARD O.</creator><creator>MULLINS, CATHERINE</creator><creator>CORCORAN, MICHAEL O.</creator><creator>CONNOLLY, JAMES F.</creator><creator>BERESFORD, THOMAS</creator><creator>MEHRA, RAJ</creator><creator>O'BRIEN, BERNADETTE J.</creator><creator>MURPHY, JOHN J.</creator><creator>STAKELUM, GEAROID</creator><creator>HARRINGTON, DERMOT</creator><general>Cambridge University Press</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>19980201</creationdate><title>Effect of altering the daily herbage allowance to cows in mid lactation on the composition, ripening and functionality of low-moisture, part-skim Mozzarella cheese</title><author>GUINEE, TIMOTHY P. ; MULHOLLAND, EDWARD O. ; MULLINS, CATHERINE ; CORCORAN, MICHAEL O. ; CONNOLLY, JAMES F. ; BERESFORD, THOMAS ; MEHRA, RAJ ; O'BRIEN, BERNADETTE J. ; MURPHY, JOHN J. ; STAKELUM, GEAROID ; HARRINGTON, DERMOT</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c407t-f8bb8cb424fc6793e856feb86103fe9750296156a30edb50b16c77207a15fe723</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1998</creationdate><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Cattle - physiology</topic><topic>Cheese - analysis</topic><topic>Chemical Phenomena</topic><topic>Chemistry, Physical</topic><topic>Female</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hydrogen-Ion Concentration</topic><topic>Lactation</topic><topic>Lipids - analysis</topic><topic>Milk - chemistry</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Milk Proteins - analysis</topic><topic>Nitrogen - analysis</topic><topic>Secale</topic><topic>Whey Proteins</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>GUINEE, TIMOTHY P.</creatorcontrib><creatorcontrib>MULHOLLAND, EDWARD O.</creatorcontrib><creatorcontrib>MULLINS, CATHERINE</creatorcontrib><creatorcontrib>CORCORAN, MICHAEL O.</creatorcontrib><creatorcontrib>CONNOLLY, JAMES F.</creatorcontrib><creatorcontrib>BERESFORD, THOMAS</creatorcontrib><creatorcontrib>MEHRA, RAJ</creatorcontrib><creatorcontrib>O'BRIEN, BERNADETTE J.</creatorcontrib><creatorcontrib>MURPHY, JOHN J.</creatorcontrib><creatorcontrib>STAKELUM, GEAROID</creatorcontrib><creatorcontrib>HARRINGTON, DERMOT</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of dairy research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>GUINEE, TIMOTHY P.</au><au>MULHOLLAND, EDWARD O.</au><au>MULLINS, CATHERINE</au><au>CORCORAN, MICHAEL O.</au><au>CONNOLLY, JAMES F.</au><au>BERESFORD, THOMAS</au><au>MEHRA, RAJ</au><au>O'BRIEN, BERNADETTE J.</au><au>MURPHY, JOHN J.</au><au>STAKELUM, GEAROID</au><au>HARRINGTON, DERMOT</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of altering the daily herbage allowance to cows in mid lactation on the composition, ripening and functionality of low-moisture, part-skim Mozzarella cheese</atitle><jtitle>Journal of dairy research</jtitle><addtitle>Journal of Dairy Research</addtitle><date>1998-02-01</date><risdate>1998</risdate><volume>65</volume><issue>1</issue><spage>23</spage><epage>30</epage><pages>23-30</pages><issn>0022-0299</issn><eissn>1469-7629</eissn><coden>JDRSAN</coden><abstract>Milk was collected from three spring-calving herds,
on different daily
herbage allowances (DHA) of perennial rye-grass (16, 20 or
24 kg dry matter (DM)/cow for a 17 week period. On
five occasions, at weekly intervals in the middle
of the period, the three different milks were converted
into low-moisture part-skim
Mozzarella cheese. Increasing the DHA resulted in significant
increases in the concentrations of protein in the cheesemilk
(P<0·05) and cheese whey
(P<0·02). The moisture-adjusted cheese
yield increased significantly (P<0·01) on
raising the DHA from 16 to 24 kg grass DM/cow. DHA had no
significant effects on any of the
gross compositional values of the cheese (although moisture
and fat-in-DM levels
tended to decrease and increase respectively with increasing
DHA). The hardness of
the uncooked cheese and functionality of cooked cheese
(i.e. melt time, flowability,
stretch and viscosity) were not significantly influenced by
DHA over the 115 d ripening period at 4°C.</abstract><cop>Cambridge</cop><pub>Cambridge University Press</pub><pmid>9513053</pmid><doi>10.1017/S0022029997002665</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-0299 |
| ispartof | Journal of dairy research, 1998-02, Vol.65 (1), p.23-30 |
| issn | 0022-0299 1469-7629 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_79744565 |
| source | MEDLINE; Cambridge University Press Journals Complete |
| subjects | Animals Biological and medical sciences Cattle - physiology Cheese - analysis Chemical Phenomena Chemistry, Physical Female Food industries Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration Lactation Lipids - analysis Milk - chemistry Milk and cheese industries. Ice creams Milk Proteins - analysis Nitrogen - analysis Secale Whey Proteins |
| title | Effect of altering the daily herbage allowance to cows in mid lactation on the composition, ripening and functionality of low-moisture, part-skim Mozzarella cheese |
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