Dairy

Fatty liver is a more common than expected metabolic disease affecting dairy cattle around parturition, which generates high economic losses for the dairy industry. The disease has evolved from a low incidence of moderate cases to a greater increase of severe cases in recent years. This evolution could be explained by the higher rate of genetic selection that has been carried out for milk production, which concomitantly brings pleiotropic genes that determine greater abdominal adiposity, ketosis, and other diseases. Abdominal fat is much more reactive, pro-inflammatory, saturated, and low in adiponectin than subcutaneous fat. In this review, we will mainly address the epidemiological aspects, the pathophysiology concerning the different types of fat depots (subcutaneous and abdominal), and the early diagnosis of the disease to carry out efficient control and preventive strategies.

Pedro Melendez

Pablo Pinedo

Update on Fatty Liver in Dairy Cattle with Major Emphasis on Epidemiological Patterns, Pathophysiology in Relationship to Abdominal Adiposity, and Early Diagnosis

奶牛脂肪肝研究进展：重点探讨流行病学模式、与腹部肥胖的病理生理关系及早期诊断

Kashkaval Pindou is a traditional semi-hard cheese produced in Greece since the beginning of last century. Its production was halted in the last decades but has recently been revitalized using modern techniques. In this study, the quality and organoleptic criteria for this “recently introduced to the market” cheese in the dishes of selected restaurants and hotels was studied. Research was conducted in the city of Ioannina, Greece using two types of questionnaires via a survey which was carried out in person between September and December 2023, distributed to 18 experts, chefs, and owners of restaurants utilizing the Kashkaval Pindou cheese. The statistical analysis used was an approach of the Delphi methodology, which seeks consensual agreement within a group of experts. Following the two rounds of survey, the experts evaluated the 11 quality criteria for the use of the cheese in order of their preference (10–9 mean values): “Greek Tradition”, “ease of consumption”, “quality, healthy and safe properties”, “easy to be used product” and “ease of integration in the menu”. Of medium preference (9–8 mean values) was the cheese’s “geographic origin”, “producers’ and suppliers’ capacity”, “enhancement of the kitchen’s creativity”, and “value for money”. Last in the order of selection (8–7 mean values) was the cheese “reputation in the market” and “attractive packaging”. Regarding the organoleptic evaluation, the experts indicated the cheese’s pleasant taste, creamy texture, uniformity of the color, and buttery, milky foam aroma as high in their preference. These results, in agreement with findings in the existing literature, prove that Kashkaval Pindou fulfils the required quality and organoleptic criteria to become an appealing new cheese in the global market.

Sotiria Siafaka

Fotios Chatzitheodoridis

Dimitris Skalkos

Market Introduction and Sensory Evaluation of a Traditional, Revitalized “Back to the Future” Greek Cheese (Kashkaval Pindou)

传统复兴的“回到未来”希腊奶酪（Kashkaval Pindou）的市场引入与感官评价

A large portion of the world’s population has lactose intolerance. Fundamentally, this condition occurs when the small intestine does not produce enough of the lactase enzyme, which digests the disaccharide lactose in milk. Lactose avoiders might unconsciously decide to limit or exclude milk and dairy products from their diets. This group includes people with lactose intolerance, people with an allergy to milk protein, vegans, and those expressing personal preferences. Lactose avoiders are often self-reported as being milk intolerant. In this review, specific amounts of lactose in different types of milk and milk products are presented. The amounts of micro- and macronutrients in them are compared with the daily requirements established by accepted sources. Foods are suggested that can play vital roles in permanently avoiding lactose-containing dairy products, for example, brussels sprouts, as a good source of vitamin B1; kale, as a source of vitamin K; and cereals at breakfast for vitamin B6. Attention is paid to mature cheeses as they are extremely beneficial for health due to their rich vitamin and elemental compositions, and they are also suitable for people with lactose intolerance due to their low lactose content. This information is rarely provided on packaging. In addition, the current state of labeling for the presence of lactose in food and pharmaceutical products is discussed. The term “hidden lactose” is introduced to include added lactose in unexpected foods, drinks, and even medicines.

Zlatina Chengolova

Petar Shentov

Radina Ivanova

Reni Syarova

How to Keep Lactose Avoiders Healthy

如何保持乳糖不耐受者的健康

The food sector is constantly responding to consumers’ increased demands concerning healthy nutrition and beneficial ingredients. This study presented the development of three pudding alterations using lyophilized fruit (apricots, plum–apricots, and plums) powders. The same concentrations of fruit powder fully substituted the sugar in each formulation. The results showed that each new formulation formed a thick gel consistency and had full water-holding capacity at 24 h of storage. The color differed according to the established CIE-lab data. The lightness varied from 42.57 ± 1.97 (pudding formulation using plum powder) to 81.91 ± 1.18 (control sample). The total soluble solids and titratable acidity showed that the control sample was different from each new formulation. The water activity was similar in all studied samples varying from 0.978 ± 0.003 to 0.989 ± 0.001, and the plum and plum–apricot formulations had a pH near the control samples, at 6.54 and 7.23, respectively. The antioxidant activity, total polyphenol content, and total flavonoid content were also evaluated. The ABTS assay revealed the highest results compared to the other three applied methods. The sensory evaluation showed that it is necessary to further improve the recipes for better consumer perception.

Aneta Popova

Pavlina Doykina

Dasha Mihaylova

Maria Dimitrova-Dimova

Assessment of Pudding Formulations Using Lyophilized Apricot, Plum, and Plum–Apricot Powders: Texture, Bioactivity, and Sensory Quality

利用冻干杏、李和杏李粉评估布丁配方的质地、生物活性和感官品质

Olive leaf by-products may be an important feed source for ruminants in the Mediterranean area, due to their nutritional value and high levels of functional metabolites. Additionally, their use can enhance the environmental and economic sustainability of the productions. To evaluate the effect of olive leaf supplementation on the fatty acid profile of sheep cheese, two farms with Comisana breed sheep with free access to pasture and fedwith 300 g/head/day of concentrate were considered. One farm supplemented the feed with clover hay ad libitum (NOL) and the other farm replaced hay with olive leaves (OLI) in the autumn period. Cheese analyses were performed at 15, 30, and 60 days of ripening. Saturated fatty acids were lower in OLI cheese than NOL cheese, while MUFA and PUFA n-3 and n-6 were higher in OLI cheese. Myristic acid (C14:0) and palmitic acid (C16:0) were lower in OLI cheese compared to NOL (8.31% vs. 8.90% and 21.52% vs. 24.95%, respectively), while oleic acid (C18:1 cis-9) was higher in OLI cheese (20.66% vs. 18.78%). Also, CLA cis-9 trans-11 (0.98% vs. 0.84%), and other isomers were higher in OLI cheese. Health indexes, such as the thrombogenic and atherogenic index, were lower in OLI than in NOL cheese (1.96 vs. 2.38 and 1.69 vs. 2.05, respectively) showing the improvement in the health quality of cheese due to olive leaf integration in directly on farm sheep feeding.

Michela Contò

Simona Rinaldi

Giacomo Contò

Daniele Sagrafoli

Carlo Boselli

Giuseppina Giacinti

Sebastiana Failla

Effect of Dietary Olive Leaf Integration on Qualitative Characteristics of Sheep Cheese During Ripening

饮食中橄榄叶整合对成熟期绵羊奶酪品质特性的影响

ISSN	2624-862X
h-index	12

涉及主题	生物化学遗传学医学食品科学生物化学动物科学有机化学地理生态学内科学怀孕林业哺乳期病理物理内分泌学植物历史冰崩解
出版信息	出版商: Multidisciplinary Digital Publishing Institute (MDPI)，出版周期: ，期刊类型: journal，开源期刊: 是
基本数据	创刊年份: 2020，原创研究文献占比: 0.00%，自引率:N.A.， Gold OA占比: 0.00%
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Update on Fatty Liver in Dairy Cattle with Major Emphasis on Epidemiological Patterns, Pathophysiology in Relationship to Abdominal Adiposity, and Early Diagnosis

Market Introduction and Sensory Evaluation of a Traditional, Revitalized “Back to the Future” Greek Cheese (Kashkaval Pindou)

How to Keep Lactose Avoiders Healthy

Assessment of Pudding Formulations Using Lyophilized Apricot, Plum, and Plum–Apricot Powders: Texture, Bioactivity, and Sensory Quality

Effect of Dietary Olive Leaf Integration on Qualitative Characteristics of Sheep Cheese During Ripening

Market Introduction and Sensory Evaluation of a Traditional, Revitalized “Back to the Future” Greek Cheese (Kashkaval Pindou)

How to Keep Lactose Avoiders Healthy

Assessment of Pudding Formulations Using Lyophilized Apricot, Plum, and Plum–Apricot Powders: Texture, Bioactivity, and Sensory Quality

Effect of Dietary Olive Leaf Integration on Qualitative Characteristics of Sheep Cheese During Ripening

Update on Fatty Liver in Dairy Cattle with Major Emphasis on Epidemiological Patterns, Pathophysiology in Relationship to Abdominal Adiposity, and Early Diagnosis