The effectiveness of dry ageing with regard to retaining meat quality is still subject to debate. At 4 d post mortem, samples of boneless strip loins were excised from young Charolais carcasses and then stored for a further 26 d in a cooler, either vacuum-packaged (VP) or dried-aged (DA). Loin samples were also dissected 7 d post mortem as a control treatment (CT). Chemical, instrumental and microbiological data (n = 18) were determined in longissimus dorsi and underwent ANOVA to estimate the differences in the ageing fixed factor split into two orthogonal contrasts: control vs. aged and VP vs. DA. Ageing loss (both surface dehydration and water purge) was greater in DA compared to VP samples, resulting in the lowest moisture content and highest crude protein and fat percentage in DA loins. The ageing method did not affect meat surface colour, except for redness, which had the lowest value in DA samples. Meat tenderness improved a similar amount following both VP and DA ageing treatments. Compared to the control, prolonged ageing raised both the peroxide value and the total microbial count, especially in DA samples, though both remained within the recommended limits. In summation, both ageing methods improved beef meat tenderisation, preserving its shelf life.

The study aimed to assess the seasonal variation in raw milk volatile organic compounds (VOCs) from three indoor feeding systems based on maize silage (n = 31), silages/hay (n = 19) or hay (n = 16). After headspace solid-phase microextraction (HS-SPME), VOC profiles were determined by gas chromatography (GC). Chemical and VOC (log₁₀ transformations of the peak areas) data were submitted to a two-way ANOVA to assess the feeding system (FS) and season (S) effects; an interactive principal component analysis (iPCA) was also performed. The interaction FS × S was never significant. The FS showed the highest (p < 0.05) protein and casein content for hay-milk samples, while it did not affect any VOCs. Winter milk had higher (p < 0.05) proportions of protein, casein, fat and some carboxylic acids, while summer milk was higher (p < 0.05) in urea and 2-pentanol and methyl aldehydes. The iPCA confirmed a seasonal spatial separation. Carboxylic acids might generate from incomplete esterification in the mammary gland and/or milk lipolytic activity, while aldehydes seemed to be correlated with endogenous lipid or amino acid oxidation and/or feed transfer. The outcomes suggested that VOCs could be an operative support to trace raw milk for further mild processing.

As native bovine whey (WHEY) poses environmental concerns as a high-water-content by-product, this trial aimed at assessing the effectiveness of a thermal–mechanical microparticulation coupled with a fermentative process to concentrate it into a high-protein soft dairy cream. Compared to native whey, in microparticulated (MPW) and fermented (FMPW) matrices, there was a significant increase in proteins (from 0.7 to 8.8%) and lipids (from 0.3 to 1.3%), and a more brilliant yellowness colour. A factorial discriminant analysis (FDA) showed that FMPW had a higher content of saturated fatty acid (SFA) and some specific polyunsaturated fatty acid (PUFA) n-6, and also identified C14:0, C18:1, C18:1 t-11, C18:2 n-6, and C18:3 n-6 as informative biomarkers of microparticulation and fermentative treatments. The SDS-PAGE indicated no effects on the protein profile but indicated its rearrangement into high molecular weight aggregates. Z-sizer and transmission electron microscopy analyses confirmed a different supramolecular structure corresponding to a higher variability and greater incidence of very large molecular aggregates, suggesting that MPW could be accounted as a colloidal matrix that may have similar ball-bearing lubrication properties. Microparticulation of whey could facilitate its circularity into the dairy supply chain through its re-generation from a waste into a high-value fat replacer for dairy-based food production.

Recycling winery by-products into small ruminant diets is an effective strategy to increase the dairy supply chain’s sustainability. The study aimed to assess the effects of a 12% replacement of alfalfa hay with ensiled black grape pomace (BGP) in a Murciano-Granadina goat diet on yogurt’s technological, nutritional and sensory properties. The yogurt was manufactured across three milk samplings in a pilot plant and stored for 1, 14, and 28 days. Data were submitted to ANOVA testing diet and storage factors and their interaction. Compared to the control diet, both in milk and yogurt, BGP significantly increased fat content and reduced yellowness (b*). The winery by-product also affected the yogurt’s fatty acid profile given the increase in C18:1 trans11 and total CLA isomers, and a decrease in PUFA n-3. A moderate influence on sensory traits was observed, including a higher overall acceptance. The yogurt’s storage time did not affect any of the investigated quality traits. The outcomes suggested that the recycling of the winery by-product into the goat diet could enhance the overall quality of the obtained yogurt, as well as the sustainability and circular economy contributing to achieve a zero-waste strategy in the involved dairy goat supply chain.