Effect of feed selenium supplementation on milk selenium distribution and mozzarella quality

Abstract

In the present study, the effect of feed Se supplementation on the Se content of raw milk and mozzarella cheese as well as the effect on cheese quality and functionality were determined. The Se milk was produced by supplying dairy cow feed with Se yeast (0.3mg of Se/kg of dry matter), resulting in a Se concentration in milk of 35.81μg/L. The fat, casein, and whey protein of Se milk were separated by ultracentrifugation, and the Se content was determined by atomic absorption spectroscopy. The Se distribution in different milk fractions of fat, casein, and whey protein were 9.82, 45.56, and 44.62%, respectively. The Se mozzarella cheese was made by Se milk, and the composition and texture of Se cheese did not significantly differ from that of the control. However, the functional properties (meltability, flowability, and stretchability) of the Se cheese were better after 8 wk of storage. Moreover, the pH and water activity were lower in Se cheese, which decreased the total plate count. The Se content in mozzarella cheese was 4 fold higher than that in milk, and Se was found in the whey, hot water, and brine collected during cheesemaking. Organic and inorganic Se was found in the Se cheese after 8 wk of storage, and most Se peptides detected after storage were Se-Met and Se-Cys. The results of this study show that feed Se supplementation can improve the Se content of milk and cheese without affecting mozzarella cheese quality.

Milk Quality and Dairy Product Development of a Normande Cow Herd in the Region of Ñuble, Chile

“…However, salt addition in high concentrations would decrease the proteolytic activity of the enzymes, increasing water loss from the protein network, resulting in lower moisture and, in turn, an increase in firmness of the cheese (Zhang et al, 2014). This agrees with Liu et al (2015), who have indicated that the higher the moisture content in cheese, the lower the firmness.…”

“…Most whey was drained, and pH reached 5.3-5.6 (Jana and Mandal, 2011). After that, it was kneaded in hot water (0.33 L water L -1 milk) at 80-85°C for 2-3 min (Jana and Mandal, 2011;Liu et al, 2015), obtaining the elastic texture of mozzarella cheese. The mozzarella sticks were formed when the curd reached 54-66°C (Liu et al, 2015;Moynihan et al, 2016).…”

“…After that, it was kneaded in hot water (0.33 L water L -1 milk) at 80-85°C for 2-3 min (Jana and Mandal, 2011;Liu et al, 2015), obtaining the elastic texture of mozzarella cheese. The mozzarella sticks were formed when the curd reached 54-66°C (Liu et al, 2015;Moynihan et al, 2016). Then, the sticks were immersed in a 25% NaCl brine at 10°C for 135 min (Moynihan et al, 2016).…”

Injectable organic and inorganic selenium in dairy cows – Effects on milk, blood and somatic cell count levels

“…Mehdi and Dufrasne (2016) indicated that cows supplemented orally with organic selenium showed an increase in milk selenium concentrations of 190% higher than those that received inorganic selenium. Liu et al (2015) found elevated selenium concentrations in cheese manufactured from milk of supplemented cows.…”

Determinação de selênio em leite bovino in natura provenientes do Ceará - Brasil

“…Diante disso, e tendo em vista que a composição de selênio nos laticínios é diretamente influenciada pelo consumo da ração, uma alternativa interessante seria suplementar a ração animal com selênio a fim de garantir uma concentração mais elevada nos produtos resultantes da atividade leiteira Liu, Zhu, Lu, Wei, Ren (2015); Ling et al (2017).…”