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Noel A. McCarthy
Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996, Cork, Ireland

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Review article
Published: 17 August 2021 in International Dairy Journal
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Due to their excellent nutritional (e.g., high calcium) and functional (e.g., heat stability and gelation) properties, the use of protein-enriched, micellar casein-dominant dairy powders, including milk protein concentrate/isolate and micellar casein concentrate, has increased considerably among food and beverage manufacturers. However, the poor and often inconsistent rehydration properties of these powders in water, specifically their low dispersibility and solubility (attributed to protein–protein interactions related to the high proportion of micellar casein), remains a significant challenge. This review provides a detailed analysis of the main physical (e.g., injection of gas, ultrasonication) and chemical (e.g., ion exchange, pH adjustment) processing strategies that have been applied, at both laboratory and pilot-scale, to enhance the rehydration performance of high-protein, micellar casein-dominant dairy powders. The information provided will support the advancement of dairy ingredient research and the technological development of nutritional powders that can be used across several industrial applications.

ACS Style

David J. McSweeney; James A. O'Mahony; Noel A. McCarthy. Strategies to enhance the rehydration performance of micellar casein-dominant dairy powders. International Dairy Journal 2021, 122, 105116 .

AMA Style

David J. McSweeney, James A. O'Mahony, Noel A. McCarthy. Strategies to enhance the rehydration performance of micellar casein-dominant dairy powders. International Dairy Journal. 2021; 122 ():105116.

Chicago/Turabian Style

David J. McSweeney; James A. O'Mahony; Noel A. McCarthy. 2021. "Strategies to enhance the rehydration performance of micellar casein-dominant dairy powders." International Dairy Journal 122, no. : 105116.

Review article
Published: 10 August 2021 in Trends in Food Science & Technology
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Complex polymorphisms in the polypeptide chain of bovine β-casein are responsible for the genetic variants that give rise to different bioactive peptides during in vitro and ex vivo digestion, or food fermentation. One specific group of bioactive peptides, known as β-casomorphins, are opioid-agonists for μ-receptors and have been suggested to assume an active role in the development of various non-communicable diseases, including diabetes mellitus, cardiovascular diseases, neurological disorders, pulmonary inflammation, to name a few. Their potential bioactivity and role in human health is dependent on their release from the latent form within the primary structure of β-casein, which can occur during the manufacture of dairy products or during gastric and intestinal digestion. Consequently, β-casomorphins can be either completely hydrolysed or absorbed in the gut or be transferred into the blood stream and internal organs in their intact form. Their biological function as opioid agonists is expressed in the gut, thus upon epithelial translocation they may affect various physiological states, such as causing gastrointestinal issues, bloating, and lactose intolerance. This review evaluated the possible disadvantages and potential beneficial effects of β-casomorphins on human health, within the scope of in vitro and ex vivo studies. Applying a systematic approach, a literature search was performed across four electronic databases (Scopus, Web of Science, PubMed, and Cochrane) to identify suitable studies. The data mined from in vitro and ex vivo trials on the health impact of β-casomorphins is both inconclusive and limited to completely support the possible adverse or potential beneficial health effects of β-casomorphins. These peptides are usually further cleaved in the gut, which prevents their migration across the gut-blood-brain barrier. Nevertheless, in some individuals that are immunocompromised, their condition increases permeability of the gut barrier often referred to as a "leaky gut" condition. Thus, the absorption of β-casomorphins appears possible. This may indicate that the presence of β-casomorphins can affect gastrointestinal functions only. However, since the overall concern with β-casomorphins appears debatable and not well defined, more experimental trials are required to investigate the metabolic pathways of these identified peptides, their release during digestion, and subsequent fate after the digestion process. Consequently, repeatability of the findings under a number of other laboratory conditions is required before the data can be fully substantiated. Due to the rapidly evolving nature of the issue and emerging studies in this field, further exploration into the bioactivity of β-casomorphins is warranted.

ACS Style

Davor Daniloski; Noel A. McCarthy; Todor Vasiljevic. Bovine β-Casomorphins: Friends or Foes? A comprehensive assessment of evidence from in vitro and ex vivo studies. Trends in Food Science & Technology 2021, 116, 681 -700.

AMA Style

Davor Daniloski, Noel A. McCarthy, Todor Vasiljevic. Bovine β-Casomorphins: Friends or Foes? A comprehensive assessment of evidence from in vitro and ex vivo studies. Trends in Food Science & Technology. 2021; 116 ():681-700.

Chicago/Turabian Style

Davor Daniloski; Noel A. McCarthy; Todor Vasiljevic. 2021. "Bovine β-Casomorphins: Friends or Foes? A comprehensive assessment of evidence from in vitro and ex vivo studies." Trends in Food Science & Technology 116, no. : 681-700.

Journal article
Published: 19 May 2021 in Molecules
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Soy protein isolate (SPI) powders often have poor water solubility, particularly at pH values close to neutral, which is an attribute that is an issue for its incorporation into complex nutritional systems. Therefore, the objective of this study was to improve SPI solubility while maintaining low viscosity. Thus, the intention was to examine the solubility and rheological properties of a commercial SPI powder at pH values of 2.0, 6.9, and 9.0, and determine if heat treatment at acidic or alkaline conditions might positively influence protein solubility, once re-adjusted back to pH 6.9. Adjusting the pH of SPI dispersions from pH 6.9 to 2.0 or 9.0 led to an increase in protein solubility with a concomitant increase in viscosity at 20 °C. Meanwhile, heat treatment at 90 °C significantly improved the solubility at all pH values and resulted in a decrease in viscosity in samples heated at pH 9.0. All SPI dispersions measured under low-amplitude rheological conditions showed elastic-like behaviour (i.e., G′ >G″), indicating a weak “gel-like” structure at frequencies less than 10 Hz. In summary, the physical properties of SPI can be manipulated through heat treatment under acidic or alkaline conditions when the protein subunits are dissociated, before re-adjusting to pH 6.9.

ACS Style

Timothy O′flynn; Sean Hogan; David Daly; James O′mahony; Noel McCarthy. Rheological and Solubility Properties of Soy Protein Isolate. Molecules 2021, 26, 3015 .

AMA Style

Timothy O′flynn, Sean Hogan, David Daly, James O′mahony, Noel McCarthy. Rheological and Solubility Properties of Soy Protein Isolate. Molecules. 2021; 26 (10):3015.

Chicago/Turabian Style

Timothy O′flynn; Sean Hogan; David Daly; James O′mahony; Noel McCarthy. 2021. "Rheological and Solubility Properties of Soy Protein Isolate." Molecules 26, no. 10: 3015.

Journal article
Published: 11 May 2021 in Antioxidants
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The in vitro antioxidant effects of the most potent antioxidants of rosemary, namely carnosol, carnosic acid and rosmarinic acid (c: ca: ra) were assessed in fat-filled milk powders (FFMPs) under accelerated conditions (40 °C and relative humidity (RH) 23%) over 90 days. Lipid oxidation was assessed in FFMPs by measuring peroxide values (PVs), thiobarbituric acid reactive substances (TBARS) and aroma volatiles using headspace (HS) solid-phase microextraction (SPME) coupled to gas-chromatography-mass spectrometry (GC-MS). The antioxidant potency of c: ca: ra exhibited a concentration-related effect (308 ppm > 200 ppm > 77 ppm), with the highest concentration being the most effective at controlling the formation of TBARS and PVs. At a concentration of 308 ppm c: ca: ra were particularly effective (p < 0.05) in inhibiting all the evaluated oxidation indices (primary and secondary) compared to the control samples, but in some cases less effectively (p < 0.05) than butylated hydroxyanisole: butylated hydroxytoluene (BHA: BHT) (200 ppm).

ACS Style

Katerina Tzima; Nigel Brunton; Noel McCarthy; Kieran Kilcawley; David Mannion; Dilip Rai. The Effect of Carnosol, Carnosic Acid and Rosmarinic Acid on the Oxidative Stability of Fat-Filled Milk Powders throughout Accelerated Oxidation Storage. Antioxidants 2021, 10, 762 .

AMA Style

Katerina Tzima, Nigel Brunton, Noel McCarthy, Kieran Kilcawley, David Mannion, Dilip Rai. The Effect of Carnosol, Carnosic Acid and Rosmarinic Acid on the Oxidative Stability of Fat-Filled Milk Powders throughout Accelerated Oxidation Storage. Antioxidants. 2021; 10 (5):762.

Chicago/Turabian Style

Katerina Tzima; Nigel Brunton; Noel McCarthy; Kieran Kilcawley; David Mannion; Dilip Rai. 2021. "The Effect of Carnosol, Carnosic Acid and Rosmarinic Acid on the Oxidative Stability of Fat-Filled Milk Powders throughout Accelerated Oxidation Storage." Antioxidants 10, no. 5: 762.

Journal article
Published: 05 May 2021 in Comprehensive Reviews in Food Science and Food Safety
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Worldwide milk production is predominantly founded on indoor, high‐concentrate feeding systems, whereas pasture‐based feeding systems are most common in New Zealand and Ireland but have received greater attention recently in countries utilizing conventional systems. Consumer interest in ‘pasture‐fed’ dairy products has also increased, arising from environmental, ethical, and nutritional concerns. A substantial body of research exists describing the effect of different feeding strategies on the composition of milk, with several recent studies focusing on the comparison of pasture‐ and concentrate‐based feeding regimes. Significant variation is typically observed in the gross composition of milk produced from different supplemental feeds, but various changes in the discrete composition of macromolecular components in milk have also been associated with dietary influence, particularly in relation to the fatty acid profile. Changes in milk composition have also been shown to have implications for milk and dairy product processability, functionality and sensory properties. Methods to determine the traceability of dairy products or verify marketing claims such as ‘pasture‐fed’ have also been established, based on compositional variation due to diet. This review explores the effects of feed types on milk composition and quality, along with the ultimate effect of diet‐induced changes on milk and dairy product functionality, with particular emphasis placed on pasture‐ and concentrate‐based feeding systems.

ACS Style

Jonathan B. Magan; Tom F. O′callaghan; Alan L. Kelly; Noel A. McCarthy. Compositional and functional properties of milk and dairy products derived from cows fed pasture or concentrate‐based diets. Comprehensive Reviews in Food Science and Food Safety 2021, 20, 2769 -2800.

AMA Style

Jonathan B. Magan, Tom F. O′callaghan, Alan L. Kelly, Noel A. McCarthy. Compositional and functional properties of milk and dairy products derived from cows fed pasture or concentrate‐based diets. Comprehensive Reviews in Food Science and Food Safety. 2021; 20 (3):2769-2800.

Chicago/Turabian Style

Jonathan B. Magan; Tom F. O′callaghan; Alan L. Kelly; Noel A. McCarthy. 2021. "Compositional and functional properties of milk and dairy products derived from cows fed pasture or concentrate‐based diets." Comprehensive Reviews in Food Science and Food Safety 20, no. 3: 2769-2800.

Journal article
Published: 20 March 2021 in Journal of Food Engineering
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This study evaluated the effect of high-pressure nitrogen (N2) gas injection prior to spray drying on the subsequent rehydration properties of regular and agglomerated milk protein concentrate (MPC) powders. Conductivity measurements demonstrated a slower release of ions for powders produced using N2 injection (NI) as they took longer to wet and sink due to their lower density. However, analysis of particle size distribution on reconstitution at both 23 and 50 °C showed an improvement in powder dispersion with NI. Powder solubility, when measured at 23 °C, was higher for the NI powders, while agglomeration negatively impacted solubility. Confocal laser scanning microscopy analysis showed a faster diffusion of dye into regular MPC powder particles produced using NI. The improvement in powder dissolution with NI was attributed to higher porosity and the presence of air voids which facilitated increased water transfer and accelerated the breakdown of primary powder particles.

ACS Style

David J. McSweeney; Valentyn Maidannyk; James A. O'Mahony; Noel A. McCarthy. Rehydration properties of regular and agglomerated milk protein concentrate powders produced using nitrogen gas injection prior to spray drying. Journal of Food Engineering 2021, 305, 110597 .

AMA Style

David J. McSweeney, Valentyn Maidannyk, James A. O'Mahony, Noel A. McCarthy. Rehydration properties of regular and agglomerated milk protein concentrate powders produced using nitrogen gas injection prior to spray drying. Journal of Food Engineering. 2021; 305 ():110597.

Chicago/Turabian Style

David J. McSweeney; Valentyn Maidannyk; James A. O'Mahony; Noel A. McCarthy. 2021. "Rehydration properties of regular and agglomerated milk protein concentrate powders produced using nitrogen gas injection prior to spray drying." Journal of Food Engineering 305, no. : 110597.

Journal article
Published: 20 February 2021 in International Dairy Journal
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Reconstituted milk protein concentrate (MPC; 80% protein) was mixed with lactose (MPC-Lac) or milk permeate (MPC-Perm) to 20% dry matter (DM) before been evaporated to 45% DM and subsequently spray dried. The pH of protein solutions, measured during evaporation from 20 to 45% DM at 50 °C, decreased from pH 6.64 to pH 6.53 and from 6.1 to 5.95 for MPC-Lac and MPC-Perm, respectively. The particle size and viscosity were greater in MPC-Perm than MPC-Lac solutions after evaporation. However, the heat stability of rehydrated MPC-Perm powder (3.5% protein) were significantly higher than MPC-Lac at pH values between 6.4 and 6.8, which may be attributed to the lower calcium ion concentration in MPC-Perm than in MPC-Lac. This study highlighted the complexity of mineral addition and phase distribution in protein-standardised milk systems; whereby higher levels of mineral addition contribute to viscosity and age thickening, but not necessarily lower heat stability.

ACS Style

Tugce Aydogdu; Quang Tri Ho; Lilia Ahrné; James A. O'Mahony; Noel A. McCarthy. The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems. International Dairy Journal 2021, 118, 105037 .

AMA Style

Tugce Aydogdu, Quang Tri Ho, Lilia Ahrné, James A. O'Mahony, Noel A. McCarthy. The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems. International Dairy Journal. 2021; 118 ():105037.

Chicago/Turabian Style

Tugce Aydogdu; Quang Tri Ho; Lilia Ahrné; James A. O'Mahony; Noel A. McCarthy. 2021. "The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems." International Dairy Journal 118, no. : 105037.

Journal article
Published: 06 November 2020 in Journal of Food Engineering
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This study investigated the influence of injecting nitrogen (N2) gas under high-pressure into milk protein concentrate (80%, w/w, protein; MPC) prior to spray drying and examining the physical and bulk handling properties of regular (non-agglomerated) and agglomerated powders. MPC powders produced using the N2 injection (NI) process had significantly lower bulk density and flowability, higher wall friction angles and increased levels of interstitial and occluded air. Agglomerated MPC powders had higher flow index values, created lower wall friction angles, but were more friable, compared to regular powders. Surface composition analysis of MPC powders showed that NI caused fat to preferentially migrate to the surface in comparison to powders spray dried without NI. The results obtained in this study demonstrate that the injection of N2 into liquid MPC directly prior to spray drying, as well as agglomeration by fines return, can produce ingredients with unique particle and bulk powder properties.

ACS Style

David J. McSweeney; Valentyn Maidannyk; James A. O'Mahony; Noel A. McCarthy. Influence of nitrogen gas injection and agglomeration during spray drying on the physical and bulk handling properties of milk protein concentrate powders. Journal of Food Engineering 2020, 293, 110399 .

AMA Style

David J. McSweeney, Valentyn Maidannyk, James A. O'Mahony, Noel A. McCarthy. Influence of nitrogen gas injection and agglomeration during spray drying on the physical and bulk handling properties of milk protein concentrate powders. Journal of Food Engineering. 2020; 293 ():110399.

Chicago/Turabian Style

David J. McSweeney; Valentyn Maidannyk; James A. O'Mahony; Noel A. McCarthy. 2020. "Influence of nitrogen gas injection and agglomeration during spray drying on the physical and bulk handling properties of milk protein concentrate powders." Journal of Food Engineering 293, no. : 110399.

Journal article
Published: 04 May 2020 in Foods
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The influence of diet on the water-soluble vitamin composition of skim milk powder and whey protein ingredients produced from the milk of cows fed pasture or concentrate-based diets was examined. Fifty-one Holstein-Friesian cows were randomly assigned into three diets (n = 17) consisting of outdoor grazing of perennial ryegrass (GRS), perennial ryegrass/white clover (CLV), or indoor feeding of total mixed ration (TMR) for an entire lactation. Raw mid-lactation milk from each group was processed into skim milk powder and further processed to yield micellar casein whey and acid whey. Sweet whey was also produced by renneting of pasteurised whole milk from each system. The water-soluble vitamin profile of each sample was analysed using a combination of direct injection mass spectrometry and reverse-phase liquid chromatography–mass spectrometry. Vitamin B3 and B3-amide concentrations were significantly higher (p < 0.05) in TMR-derived samples than in those from CLV and GRS, respectively. Vitamin B1, B2, and B7 concentrations were significantly higher in GRS and CLV-derived samples than those from TMR. Significant differences in vitamins B1, B2, and B3-amide were also observed between protein ingredient types. This study indicates that bovine feeding systems have a significant effect on B vitamin composition across a range of protein ingredient types.

ACS Style

Jonathan B. Magan; Tom F. O’Callaghan; Jiamin Zheng; Lun Zhang; Rupasri Mandal; Deirdre Hennessy; Mark A. Fenelon; David S. Wishart; Alan L. Kelly; Noel A. McCarthy. Effect of Diet on the Vitamin B Profile of Bovine Milk-Based Protein Ingredients. Foods 2020, 9, 578 .

AMA Style

Jonathan B. Magan, Tom F. O’Callaghan, Jiamin Zheng, Lun Zhang, Rupasri Mandal, Deirdre Hennessy, Mark A. Fenelon, David S. Wishart, Alan L. Kelly, Noel A. McCarthy. Effect of Diet on the Vitamin B Profile of Bovine Milk-Based Protein Ingredients. Foods. 2020; 9 (5):578.

Chicago/Turabian Style

Jonathan B. Magan; Tom F. O’Callaghan; Jiamin Zheng; Lun Zhang; Rupasri Mandal; Deirdre Hennessy; Mark A. Fenelon; David S. Wishart; Alan L. Kelly; Noel A. McCarthy. 2020. "Effect of Diet on the Vitamin B Profile of Bovine Milk-Based Protein Ingredients." Foods 9, no. 5: 578.

Journal article
Published: 22 February 2020 in Foods
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This study investigated the physical and rehydration properties of milk protein concentrate (MPC) powders with five different protein contents (i.e., 38.9, 53.7, 63.6, 74.1, and 84.7%, w/w) prepared by recombining the ultrafiltration (UF) retentate and UF permeate of skim milk. Powder density and flowability increased, while the powder particle size decreased with decreasing powder protein content. The amount of non-wetting MPC powder decreased with decreasing protein content, demonstrating greater wettability for lower protein powders. At protein contents >65% (w/w), the dispersibility and solubility of the powders decreased significantly, likely due to the greater hydrophobic interactions between casein proteins and a lower concentration of lactose. Therefore, as the protein content of the MPC powders was decreased, their rehydration properties improved. The results obtained in this study provide novel insights into the relationship between the composition of recombined UF retentate and UF permeate streams on the subsequent powder particle size, density, and rehydration properties, and demonstrate that such powders possess similar properties to those prepared using conventional direct membrane filtration.

ACS Style

David J. McSweeney; Valentyn Maidannyk; Sharon Montgomery; James A. O’Mahony; Noel A. McCarthy. The Influence of Composition and Manufacturing Approach on the Physical and Rehydration Properties of Milk Protein Concentrate Powders. Foods 2020, 9, 236 .

AMA Style

David J. McSweeney, Valentyn Maidannyk, Sharon Montgomery, James A. O’Mahony, Noel A. McCarthy. The Influence of Composition and Manufacturing Approach on the Physical and Rehydration Properties of Milk Protein Concentrate Powders. Foods. 2020; 9 (2):236.

Chicago/Turabian Style

David J. McSweeney; Valentyn Maidannyk; Sharon Montgomery; James A. O’Mahony; Noel A. McCarthy. 2020. "The Influence of Composition and Manufacturing Approach on the Physical and Rehydration Properties of Milk Protein Concentrate Powders." Foods 9, no. 2: 236.

Journal article
Published: 30 January 2020 in International Dairy Journal
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The functional properties of milk protein concentrate (MPC) powders are often hindered by their poor solubility. Calcium chelating salts have been shown to improve powder solubility, but generally their action contributes to higher viscosity due to disintegration of casein micelles and higher levels of serum-phase calcium. To help mitigate increases in viscosity associated with calcium chelation, transglutaminase (TGase), an enzyme that covalently crosslinks protein, was employed in an effort to stabilise the casein micelle structure. Sodium hexametaphosphate (SHMP) was added to control (C-MPC) and TGase crosslinked MPC (TG-MPC) dispersions at concentrations of 5, 12.5 and 25 mm prior to analysis. TG-MPC dispersions had lower viscosity than C-MPC dispersions across all SHMP concentrations studied. Crosslinking limited micelle dissociation on SHMP addition and led to greater retention of the white colour of the protein dispersions, while the turbidity of C-MPC dispersions decreased with increasing SHMP addition.

ACS Style

Orla M. Power; Mark A. Fenelon; Seamus O'Mahony; Noel A. McCarthy. Influence of sodium hexametaphosphate addition on the functional properties of milk protein concentrate solutions containing transglutaminase cross-linked proteins. International Dairy Journal 2020, 104, 104641 .

AMA Style

Orla M. Power, Mark A. Fenelon, Seamus O'Mahony, Noel A. McCarthy. Influence of sodium hexametaphosphate addition on the functional properties of milk protein concentrate solutions containing transglutaminase cross-linked proteins. International Dairy Journal. 2020; 104 ():104641.

Chicago/Turabian Style

Orla M. Power; Mark A. Fenelon; Seamus O'Mahony; Noel A. McCarthy. 2020. "Influence of sodium hexametaphosphate addition on the functional properties of milk protein concentrate solutions containing transglutaminase cross-linked proteins." International Dairy Journal 104, no. : 104641.

Journal article
Published: 30 January 2020 in Powder Technology
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Calcium chelating agents, such as sodium hexametaphosphate (SHMP), can be added to milk protein solutions to aid in rehydration; however, this leads to a concomitant increase in solution viscosity due to micelle swelling/dissociation. Crosslinking casein proteins using transglutaminase (TGase) can help retain casein micelle structure and maintain low viscosity. This study aimed to determine the water sorption and hydration properties of milk protein concentrate (MPC) powders, as influenced by the crosslinking of milk proteins and the addition of SHMP. Crosslinked casein protein (TG-MPC) powders without SHMP addition had improved wettability, water sorption and water diffusion compared to the non-crosslinked control (C-MPC) powder. All powders containing SHMP were found to have increased water sorption compared to control powders without SHMP addition. Powder dissolution data showed that increasing SHMP content increased powder rehydration particle size, compared to powders without SHMP addition, indicating increased particle swelling due to increased water absorption.

ACS Style

Orla M. Power; Valentyn Maidannyk; David McSweeney; Mark A. Fenelon; Seamus O'Mahony; Noel A. McCarthy. Water sorption and hydration properties of high protein milk powders are influenced by enzymatic crosslinking and calcium chelation. Powder Technology 2020, 364, 680 -688.

AMA Style

Orla M. Power, Valentyn Maidannyk, David McSweeney, Mark A. Fenelon, Seamus O'Mahony, Noel A. McCarthy. Water sorption and hydration properties of high protein milk powders are influenced by enzymatic crosslinking and calcium chelation. Powder Technology. 2020; 364 ():680-688.

Chicago/Turabian Style

Orla M. Power; Valentyn Maidannyk; David McSweeney; Mark A. Fenelon; Seamus O'Mahony; Noel A. McCarthy. 2020. "Water sorption and hydration properties of high protein milk powders are influenced by enzymatic crosslinking and calcium chelation." Powder Technology 364, no. : 680-688.

Original research
Published: 09 January 2020 in International Journal of Dairy Technology
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The effect of preheat temperature (63 or 77 °C for 30 s; final heat 120 °C for 30 s) and casein to whey protein ratio on the physical characteristics of 3.3%, w/w, dairy protein beverages was investigated. Dispersions preheated at 77 °C had lower viscosity than dispersions preheated at 63 °C. Casein‐containing dispersions had significantly lower levels of α‐lactalbumin denaturation than whey protein‐only dispersions. A higher proportion of casein improved the thermal stability of protein dispersions. Overall, alteration of preheat temperature and casein to whey protein ratio can influence dairy beverage quality, with increasing levels of casein reducing physical changes due to heat treatment.

ACS Style

Clodagh M Kelleher; Tugce Aydogdu; Kevin M Murphy; Seamus O'Mahony; Alan L Kelly; Donal J O'Callaghan; Noel A McCarthy. The effect of protein profile and preheating on denaturation of whey proteins and development of viscosity in milk protein beverages during heat treatment. International Journal of Dairy Technology 2020, 73, 494 -501.

AMA Style

Clodagh M Kelleher, Tugce Aydogdu, Kevin M Murphy, Seamus O'Mahony, Alan L Kelly, Donal J O'Callaghan, Noel A McCarthy. The effect of protein profile and preheating on denaturation of whey proteins and development of viscosity in milk protein beverages during heat treatment. International Journal of Dairy Technology. 2020; 73 (3):494-501.

Chicago/Turabian Style

Clodagh M Kelleher; Tugce Aydogdu; Kevin M Murphy; Seamus O'Mahony; Alan L Kelly; Donal J O'Callaghan; Noel A McCarthy. 2020. "The effect of protein profile and preheating on denaturation of whey proteins and development of viscosity in milk protein beverages during heat treatment." International Journal of Dairy Technology 73, no. 3: 494-501.

Journal article
Published: 17 December 2019 in Metabolites
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The influence of bovine diet on the metabolome of reconstituted skim milk powder (SMP) and protein ingredients produced from the milk of cows fed on pasture or concentrate-based diets was investigated. Cows were randomly assigned to diets consisting of perennial ryegrass only (GRS), perennial ryegrass/white clover sward (CLV), or indoor total mixed ration (TMR) for an entire lactation. Raw milk obtained from each group was processed at pilot scale, to produce SMP and sweet whey, and SMP was further processed at laboratory scale, to yield ideal whey and acid whey. The total amino acid composition and metabolome of each sample were analyzed, using high-performance cation exchange and a targeted combination of direct-injection mass spectrometry and reverse-phase liquid chromatography–tandem mass spectrometry (LC–MS/MS), respectively. The nitrogen composition of the products from each of the diets was similar, with one exception being the significantly higher nonprotein nitrogen content in TMR-derived skim milk powder than that from the GRS system. Total amino acid analysis showed significantly higher concentrations of glycine in GRS- and CLV-derived sweet whey and acid whey than in those from TMR. The cysteine contents of CLV-derived ideal whey and acid whey were significantly higher than for TMR, while the valine content of GRS-derived acid whey was significantly higher than TMR. The phenylalanine content of GRS-derived ideal whey was significantly higher than that from CLV. Metabolomic analysis showed significantly higher concentrations of the metabolites glutamine, valine, and phosphocreatine in each ingredient type derived from TMR than those from GRS or CLV, while the serine content of each GRS-derived ingredient type was significantly higher than that in TMR-derived ingredients. These results demonstrate that the type of bovine feeding system used can have a significant effect on the amino acid composition and metabolome of skim milk and whey powders and may aid in the selection of raw materials for product manufacture, while the clear separation between the samples gives further evidence for distinguishing milk products produced from different feeding systems based on LC–MS/MS.

ACS Style

Jonathan B. Magan; Tom F. O’Callaghan; Jiamin Zheng; Lun Zhang; Rupasri Mandal; Deirdre Hennessy; Mark A. Fenelon; David S. Wishart; Alan L. Kelly; Noel A. McCarthy. Impact of Bovine Diet on Metabolomic Profile of Skim Milk and Whey Protein Ingredients. Metabolites 2019, 9, 305 .

AMA Style

Jonathan B. Magan, Tom F. O’Callaghan, Jiamin Zheng, Lun Zhang, Rupasri Mandal, Deirdre Hennessy, Mark A. Fenelon, David S. Wishart, Alan L. Kelly, Noel A. McCarthy. Impact of Bovine Diet on Metabolomic Profile of Skim Milk and Whey Protein Ingredients. Metabolites. 2019; 9 (12):305.

Chicago/Turabian Style

Jonathan B. Magan; Tom F. O’Callaghan; Jiamin Zheng; Lun Zhang; Rupasri Mandal; Deirdre Hennessy; Mark A. Fenelon; David S. Wishart; Alan L. Kelly; Noel A. McCarthy. 2019. "Impact of Bovine Diet on Metabolomic Profile of Skim Milk and Whey Protein Ingredients." Metabolites 9, no. 12: 305.

Original research
Published: 10 December 2019 in International Journal of Dairy Technology
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Milk and dairy products are comprised of a complex matrix of components that can interfere with analysis and, as a result, are often not suitable for direct introduction into analytical instruments. Energy‐dispersive X‐ray fluorescence spectrometry (EDXRF) can bypass time‐consuming preparation steps, with potential for rapid, onsite analysis of minerals. In this study, five major milk minerals, sodium, magnesium, potassium, phosphorus and calcium, were quantified in dairy powders, using EDXRF, and the systemic bias of the method was evaluated by Bland–Altman analysis. No significant systemic bias was observed for the quantification of sodium, magnesium, potassium and phosphorus, meaning that EDXRF has potential to be used as a rapid offline analytical technology suitable for the analysis of these minerals in skim milk powders.

ACS Style

William P McCarthy; Karen Daly; Anna Fenelon; Christine O'Connor; Noel A McCarthy; Sean A Hogan; John T Tobin; Tom F O'Callaghan. Energy‐dispersive X‐ray fluorescence spectrometry as a tool for the rapid determination of the five major minerals (Na, Mg, K, P and Ca) in skim milk powder. International Journal of Dairy Technology 2019, 73, 459 -467.

AMA Style

William P McCarthy, Karen Daly, Anna Fenelon, Christine O'Connor, Noel A McCarthy, Sean A Hogan, John T Tobin, Tom F O'Callaghan. Energy‐dispersive X‐ray fluorescence spectrometry as a tool for the rapid determination of the five major minerals (Na, Mg, K, P and Ca) in skim milk powder. International Journal of Dairy Technology. 2019; 73 (2):459-467.

Chicago/Turabian Style

William P McCarthy; Karen Daly; Anna Fenelon; Christine O'Connor; Noel A McCarthy; Sean A Hogan; John T Tobin; Tom F O'Callaghan. 2019. "Energy‐dispersive X‐ray fluorescence spectrometry as a tool for the rapid determination of the five major minerals (Na, Mg, K, P and Ca) in skim milk powder." International Journal of Dairy Technology 73, no. 2: 459-467.

Journal article
Published: 01 November 2019 in Journal of Dairy Science
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This study examined the effect of dietary factors on compositional and functional properties of whole milk powder (WMP) produced from bovine milk. Raw milk samples were obtained from 3 groups of 18 Holstein Friesian spring-calving cows randomly assigned to diets based on perennial ryegrass (GRS), perennial ryegrass/white clover sward (CLV), and total mixed ration (TMR). Raw milks obtained in late lactation were subsequently standardized for fat, heat-treated (90°C for 30 s), evaporated, and homogenized before spray drying. The WMP produced from each diet were analyzed to determine differences in color, particle size distribution, heat coagulation time, yogurt gelation, texture profile, and protein profile due to each diet. Significant differences in heat coagulation time were observed between the CLV and TMR samples, whereas color values were significantly different between GRS and TMR samples. No significant differences in gross composition, protein profile, or whey protein nitrogen index were found between the 3 WMP samples. Average D90 values (the particle size at which 90% of the particles were smaller than the specified size) for fat globules were significantly lower in the TMR sample compared with the GRS and CLV samples. Yogurts produced from GRS- and CLV-derived WMP had significantly higher elastic moduli (G') than those produced from TMR-derived WMP. Similarly, texture profile analysis revealed significantly higher firmness values in yogurt samples derived from CLV compared with TMR samples. Our data characterize the effect of these diets on the composition and functional properties of fat-standardized WMP, suggesting better yogurt functionality and thermal stability in WMP derived from pasture-based bovine diets.

ACS Style

Jonathan B. Magan; John T. Tobin; Tom F. O'Callaghan; Alan L. Kelly; Mark A. Fenelon; Deirdre Hennessy; Noel A. McCarthy. Physicochemical properties of whole milk powder derived from cows fed pasture or total mixed ration diets. Journal of Dairy Science 2019, 102, 9611 -9621.

AMA Style

Jonathan B. Magan, John T. Tobin, Tom F. O'Callaghan, Alan L. Kelly, Mark A. Fenelon, Deirdre Hennessy, Noel A. McCarthy. Physicochemical properties of whole milk powder derived from cows fed pasture or total mixed ration diets. Journal of Dairy Science. 2019; 102 (11):9611-9621.

Chicago/Turabian Style

Jonathan B. Magan; John T. Tobin; Tom F. O'Callaghan; Alan L. Kelly; Mark A. Fenelon; Deirdre Hennessy; Noel A. McCarthy. 2019. "Physicochemical properties of whole milk powder derived from cows fed pasture or total mixed ration diets." Journal of Dairy Science 102, no. 11: 9611-9621.

Journal article
Published: 22 August 2019 in Food Chemistry
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Low and high protein dairy powders are prone to caking and sticking and can also be highly insoluble; with powder storage conditions an important factor responsible for such issues. The aim of this study focused on the bulk and surface properties of anhydrous and humidified spray-dried milk protein concentrate (MPC) powders (protein content ~40, 50, 60, 70 or 80%, w/w). Water sorption isotherms, polarized light and scanning electron micrographs showed crystallized lactose in low protein powders at high water activities. High protein systems demonstrated increased bulk diffusion coefficients compared to low protein systems. Glass transition temperatures, α-relaxation temperatures and structural strength significantly decreased with water uptake. CLSM measurements showed that humidified systems have slower real time water diffusion compared to anhydrous systems. Overall, the rate of water diffusion was higher for low protein powders but high protein powders absorbed higher levels of water under high humidity conditions.

ACS Style

Valentyn Maidannyk; David McSweeney; Sean Hogan; Song Miao; Sharon Montgomery; Mark A.E. Auty; Noel A. McCarthy. Water sorption and hydration in spray-dried milk protein powders: Selected physicochemical properties. Food Chemistry 2019, 304, 125418 .

AMA Style

Valentyn Maidannyk, David McSweeney, Sean Hogan, Song Miao, Sharon Montgomery, Mark A.E. Auty, Noel A. McCarthy. Water sorption and hydration in spray-dried milk protein powders: Selected physicochemical properties. Food Chemistry. 2019; 304 ():125418.

Chicago/Turabian Style

Valentyn Maidannyk; David McSweeney; Sean Hogan; Song Miao; Sharon Montgomery; Mark A.E. Auty; Noel A. McCarthy. 2019. "Water sorption and hydration in spray-dried milk protein powders: Selected physicochemical properties." Food Chemistry 304, no. : 125418.

Journal article
Published: 06 June 2019 in International Dairy Journal
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Milk protein concentrate (MPC) and sodium caseinate (NaCas) were hydrolysed using the enzyme trypsin and the subsequent physical properties of the two ingredients were examined. Trypsin hydrolysis was carried out at pH 7 and at 45 °C on 11.1% (w/w) protein solutions. Heat inactivation of trypsin was carried out when the degree of hydrolysis reached either 10 or 15%. Size-exclusion chromatography and electrophoresis confirmed a significant reduction in protein molecular weight in both ingredients. However, whey proteins in MPC were more resistant to trypsin hydrolysis than casein. Oil-in-water emulsions were prepared using intact or hydrolysed protein, maltodextrin, and sunflower oil. Protein hydrolysis had a negative effect on the subsequent physical properties of emulsions, compared with non-hydrolysed proteins, with a larger particle size (only for NaCas stabilised emulsions), faster creaming rate, lower heat stability, and increased sedimentation observed in hydrolysed protein emulsions.

ACS Style

Aaron S.L. Lim; Mark A. Fenelon; Noel A. McCarthy. Physicochemical properties and issues associated with trypsin hydrolyses of bovine casein-dominant protein ingredients. International Dairy Journal 2019, 97, 111 -119.

AMA Style

Aaron S.L. Lim, Mark A. Fenelon, Noel A. McCarthy. Physicochemical properties and issues associated with trypsin hydrolyses of bovine casein-dominant protein ingredients. International Dairy Journal. 2019; 97 ():111-119.

Chicago/Turabian Style

Aaron S.L. Lim; Mark A. Fenelon; Noel A. McCarthy. 2019. "Physicochemical properties and issues associated with trypsin hydrolyses of bovine casein-dominant protein ingredients." International Dairy Journal 97, no. : 111-119.

Journal article
Published: 22 April 2019 in Foods
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The purpose of this study was to examine the impact of a variety of supplemental feeds on the composition and quality of milk in a pasture-based dairy system. Four pasture-supplemented feeding systems were compared: Group 1 supplementation with 16% crude protein parlour concentrate (CONC); Group 2 supplementation with palm kernel expeller plus parlour concentrate (PKE); Group 3 supplemented with soya hulls plus parlour concentrate (SOYA); Group 4 was supplemented with molassed beet pulp plus parlour concentrate (BEET). Supplemental feeding system was demonstrated to have a significant effect on the size of native casein micelles and the gelation properties of milks. While CONC feeding produced significantly higher casein micelle size, gel strength (Young's Modulus) was significantly negatively correlated with casein micelle size. Supplemental feeding system had a significant effect on a number of fatty acids (FA) and indices derived therefrom, including total saturated and unsaturated fatty acids, de novo produced FA, omega 3, and omega 6 FA. The volatile profile of milks was also affected by supplemental feed choice, whereby multivariate analysis demonstrated that the CONC diet was distinctly different to that of the PALM, SOYA, and BEET milks. Multivariate analysis demonstrated that it is possible to distinguish milks from different pasture-supplemented feeding systems by their FA profile.

ACS Style

Tom F. O’Callaghan; David Mannion; Diana Apopei; Noel A. McCarthy; Sean A. Hogan; Kieran N. Kilcawley; Michael Egan. Influence of Supplemental Feed Choice for Pasture-Based Cows on the Fatty Acid and Volatile Profile of Milk. Foods 2019, 8, 137 .

AMA Style

Tom F. O’Callaghan, David Mannion, Diana Apopei, Noel A. McCarthy, Sean A. Hogan, Kieran N. Kilcawley, Michael Egan. Influence of Supplemental Feed Choice for Pasture-Based Cows on the Fatty Acid and Volatile Profile of Milk. Foods. 2019; 8 (4):137.

Chicago/Turabian Style

Tom F. O’Callaghan; David Mannion; Diana Apopei; Noel A. McCarthy; Sean A. Hogan; Kieran N. Kilcawley; Michael Egan. 2019. "Influence of Supplemental Feed Choice for Pasture-Based Cows on the Fatty Acid and Volatile Profile of Milk." Foods 8, no. 4: 137.

Journal article
Published: 04 February 2019 in Food Structure
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A new method for the visualisation and determination of local diffusion coefficients in dairy powders is described based on real-time visualisation of penetration of fluorescent dyes into individual particles of spray-dried dairy powders including skim milk powder, milk protein concentrate and whey protein isolate. The rehydration process was controlled by adding polyethylene glycol (PEG) as a viscosity modifier to the aqueous phase in ratios of 1:0, 1:1, 1:3 and 1:4 aqueous rhodamine to PEG, respectively. Real-time effective diffusivity values were obtained from analysis of confocal laser scanning microscope images. Particle size was measured optically. Results indicated that for all dairy powders, rehydration rates were highly dependent on particle size. Effective diffusivity increased linearly with increasing particle size and average effective diffusivity of the liquid phase was calculated for all particle size distributions using this dependence. The Guggenheim-Anderson-de Boer (GAB) water sorption relationship was used to model water sorption isotherms over a broad range of water activities. Vapour phase systems had significantly higher effective diffusivity than liquid phase systems. The results obtained by this new method is broadly in agreement with previously published works, suggesting this new method may be used to measure the hydration of individual powder particles.

ACS Style

Valentyn Maidannyk; Eva Lutjes; Sharon Montgomery; Noel McCarthy; Mark A.E. Auty. Measurement of effective diffusion coefficients in dairy powders by confocal microscopy and sorption kinetic profiles. Food Structure 2019, 20, 100108 .

AMA Style

Valentyn Maidannyk, Eva Lutjes, Sharon Montgomery, Noel McCarthy, Mark A.E. Auty. Measurement of effective diffusion coefficients in dairy powders by confocal microscopy and sorption kinetic profiles. Food Structure. 2019; 20 ():100108.

Chicago/Turabian Style

Valentyn Maidannyk; Eva Lutjes; Sharon Montgomery; Noel McCarthy; Mark A.E. Auty. 2019. "Measurement of effective diffusion coefficients in dairy powders by confocal microscopy and sorption kinetic profiles." Food Structure 20, no. : 100108.