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Journal (A" 14nimal Science

Indicator 2005-2012 Vslue

SJR -4>i- o 1.25

Cites 2.13 per doc 4/4›

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Total cites

2003 2004 2005 2006 2007 2008 2009 2010

0,726 0,819 0,787 0,904 0,962 1,082 1,274 1,322

2011 2012

1,295 1,252

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Journal of Animal Science

Country: United States

Subject Area: Agricultural and Biological Sciences

Subject Category: Animal Science and Zoology

Publisher: American Society of Animal Science. Publication type: Journals. ISSN: 15253163, 00218812

Coverage: 1946-1951, 1961, 1965-2013

H lndex: 87

Scope:

The mission of the American Society of Animal Science (ASAS) is to foster communication and collaboration among individuals

and organizations [...]

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lndicators 1999 2000 2001 2002

SJR 0,785 0,692 0,741 0,711

Total Documents 449 399 376 415

Total Docs. (3years) 1.195 1.272 1.240 1.224

Total References 12.870 10.978 7.749 10.122

Total Cites (3years) 1.714 1.833 1.627 1.644

Self Cites (3years) 562 523 367 442

Citable Docs. (3years) 1.191 1.268 1.236 1.221

Cites / Doc. (4years) 1,44 1,53 1,35 1,51

Cites / Doc. (3years) 1,44 1,45 1,32 1,35

Cites / Doc. (2years) 1,30 1,30 1,08 1,27

References / Doc. 28,66 27,51 20,61 24,39

Cited Docs. 716 740 689 708

Uncited Docs. 479 532 551 516

% International 15,81 17,54 22,07 17,59

Collaboration

Criar ts Data

375 451 333 406 408 442 482 451 414 557

1.190 1.166 1.241 1.159 1.190 1.147 1.256 1.332 1.375 1.347

11.508 14.215 9.782 13.079 12.744 16.292 14.671 15.611 15.486 20.571

1.866 1.968 2.116 2.062 2.386 2.247 2.825 3.239 3.009 3.156

479 555 445 444 513 466 549 707 639 838

1.184 1.161 1.233 1.148 1.173 1.127 1.220 1.288 1.328 1.319

1,59 1,76 1,79 1,92 2,16 2,17 2,32 2,67 2,37 2,57

1,58 1,70 1,72 1,80 2,03 1,99 2,32 2,51 2,27 2,39

1,41 1,48 1,54 1,61 1,82 1,87 2,08 2,37 1,99 2,13

30,69 31,52 29,38 32,21 31,24 36,86 30,44 34,61 37,41 36,93

710 779 817 787 848 829 924 976 978 1.006

480 387 424 372 342 318 332 356 397 341

17,33 19,96 21,92 18,23 22,06 21,72 18,88 22,17 21,98 23,34

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W230 Production of reduced-fat Majorero cheese using supercritical CO2. D. Sanchez-Macias*' ', A. Laubscher', N. Castro', A. Arguello', and R. Jimenez-Flores', 'California Polytechnic State University, San Luis Obispo, 'Agroindustrial Engineering Department, Universidad Nacional del Chimborazo, Riobamba, Ecuador, 'Depart-ment of Animal Sciences, Universidad de Las Palmas de Gran Canaria, Arucas, Spain.

W231 Effect of post manufacture thermal dip treatment on proteolysis of commercial string cheese during refrigerated storage. M. K. Hsu* and P. S. Tong, California Polytechnic State University, San Luis Obispo.

W232 Effect of partial substitution of sodium chloride with potassium chloride on physicochemical composition and sensory ac- ceptance of Minas frescal cheese. J. M. V. Pires, A. T. B. Vieira, J. B. Miazaki, A. M. T. Roque, P. C. B. Vianna, and C. M. V. B. De Rensis*, Universidade Norte do Paraná, Londrina, Paraná, Brazil.

W234 Effects of chelating agents on texture of low-fat Cheddar cheese. M. Poveda*, M. Arnold, and N. Farkye, California Polytechnic University-San Luis Obispo, San Luis Obispo.

W235 Heating curd grains during cheese-making could affect the appearance of fat and the phospholipids content in cheese. D. Sánchez-Macías'', A. Laubscher', N. Castro', A. Argüello', and R. Jimenez-Flores*1, 1Dairy Products Technology Center California Polytechnic State University, San Luis Obispo, 'Agroindustrial Engineering department, Universidad Nacional del Chimborazo, Riobamba, Ecuador, 'Department of Animal Science, Universidad de Las Palmas de Gran Canaria, Arucas, Las Palmas, Spain.

W449 Evaluation of off-flavor development in Alpine cheese using selected ion flow tube mass spectrometry (SIFT-MS). E. Berusch, K. Taylor, and W. J. Harper*, The Ohio State University, Columbus.

Companion Animals: Comparative Animal Nutrition

W236 Compositional analysis of various whole grains and whole grain dog treats. A. N. Beloshapka*', R R. Buff', and K. S. Swansonm, 'Department of Animal Sciences, University of Illinois, Urbana, 2Division of Nutritional Sciences, University of Illinois, Urbana, 'The Nutro Company, Franklin, TN.

W237 Increasing dietary water content increases voluntary physical activity in healthy adult cats. P. Deng*1, M. Pallotto', and K. Swansonu, 'Department of Animal Sciences, University of Illinois, Urbana, 2Division of Nutrition-al Sciences, University of Illinois, Urbana.

W238 Chemical composition of dietary items consumed by two lemur species (Varecia variegata and Propithecus diadema) in the Analamazaotra Special Reserve, Madagascar. B. C. Donadeo*', V. R. A. Randrianindrina', K. R. Kerr', S. L. Burke', E. E. Louis', C. L. Morris'•", and K. S. Swansoni, 'University of Illinois at Urbano-Champaign, Urbana, 'Université d'Antananarivo, Antananarivo, Madagascar,'Omaha's Henry Doorly Zoo & Aquarium, Omaha, NE, ^ lowa State University, Ames.

W239 Inclusion of fresh pork pancreas in raw pork-meat based diets for African wildcats (Felis silvestris tristrami) does not affect macronutrient digestibility. C. L. S. L. Burke2, and C. L. Bexten2, llowa State University, Ames, 'Omaha's Henry Doorly Zoo and Aquarium, Omaha, NE.

W240 Neither enzymes nor synbiotic supplementation influenced nutrient digestibility or fecal characteristics of dogs. B. S. Obeidat*, K. K. Guatam, and M. A. Ballou, Texas Tech University, Lubbock.

W241 Prediction of metabolizable energy value of extruded dog food: Comparing values generated by equations proposed in the literature and values obtained in vivo. F. S. Ebina, R. C. S. Ogoshi, M. G. Zangeronimo, P. B. Rodrigues, F. M. O. B. Saad, and C. E. P. Saad*, Federal University of Lavras, Lavras, Minas Gerais, Brazil.

W242 Prediction of digestible and metabolizable energy value in Brazilian extruded dog foods. F. S. Ebina', J. S. Dos Beis', J. Franca', C. E. P. Saad', and F. M. O. B. Saad*', 'Federal University of Lavras, Lavras, Minas Gerais, Brazil, 'Federal University of Uberlandia, Uberlandia, Minas Gerais, Brazil.

Dairy Foods: Dairy Products II

W243 Joint R&D prospects for dairy development in India. J. Parekh*, Dairy Consultant, Mumbai, India.

112

Teaching/Undergraduate and Graduate Education: Leaming Styles and Student Success (Abstracta 264-269)... Page 224 Trace Mineral Nutrition Symposium (Abstracta 270-273)... Page 226

Wednesday, July 10,2013 POSTER PRESENTATIONS

Dairy Foods: Chemistry and Processing II (Abstracta W1-W20)... Page 228 Ruminant Nutrition: Fats, Fatty Acida, Oils, and Glycerin Supplementation I (Abstracta W21-W41)... Page 235 Ruminant Nutrition: Feed Additives, Minarais and Vitamina II (Abstracta W42-W79)... Page 242 Ruminant Nutrition: Feeding, Ruminal Fermentation, and Efficiency of Production II (Abstracta W80-W106)... Page 255 Ruminant Nutrition: Protein, Energy and By-Products Supplementation II (Abstracta W107-W139)... Page 264 Animal Beha■jor and Well-Being I (Abstracta W140-W157)... Page 275 Undergraduate Student Competition: ASAS Undergraduate Student Poster Competition (Abstracta W158-W181)... Page 280 Breeding and Genetics: Applications and Methods in Animal Breeding—Dairy (Abstracta W182-W194)... Page 288 Breeding and Genetics: Applications and Methods in Animal Breeding—Pigs, Poultry, Sheep, and Horses (Abstracta W195-W212)... 292 Dairy Foods: Cheese (Abstracta W213-W235, W449)... Page 298 Companion Animals: Comparative Animal Nutrition (Abstracta W236-W242)... Page 305 Dairy Foods: Dairy Products II (Abstracta W243-W253, W450)... Page 308 Forages and Pastures: Silages and Fermentation (Abstracta W254-W276)... Page 312 Growth and Development II (Abstracta W277-W288)... Page 319 Lactation Biology I (Abstracta W289-W301)... Page 323 Meat Science and Muscle Biology I (Abstracta W302-W315)... Page 327 Dairy Foods: Microbiology II (Abstracta W316-W326)... Page 331 Nonruminant Nutrition: Feed Additives (Abstracta W327-W343)... Page 335 Nonruminant Nutrition: Gut Health (Abstracta W344-W351)... Page 341 Physiology and Endocrinology II (Abstracta W352-W382)... Page 344 Production, Management and the Ernironment: Management and Methods (Abstracta W383-W412)... Page 355 Small Ruminant: Nutrition and Forages (Abstracta W417-W437)... Page 365 Swine Species: Grow-Finish Pigs (Abstracta W438-W446)... Page 371 Swine Species: Sow Productivity (Abstracta W447-W448)... Page 374

Wednesday, July 10,2013 SYMPOSIA AND ORAL SESSIONS

Graduate Student Competition: ADSA Southem Section Graduate Student Competition (Abstracta 274-279)... Page 375 Animal Behavior and Well-Being I (Abstracta 280-291)... Page 378 Animal Health: Disease Assessment (Abstracta 292-301)... Page 382 ARPAS Symposium: Applied Nutrition of Ruminants—Current Status and Future Directions (Abstracta 302-306)... Page 386 Breeding and Genetics: Applications and Methods in Animal Breeding—Dairy II (Abstracta 307-313)... Page 388 Breeding and Genetics: Genomic Selection in Beef (Abstracta 314-322)... Page 391 Dairy Foods: Chemistry (Abstracta 323-330)... Page 394 Ruminant Nutrition: Dairy: Intake, Grazing and Supplementation (Abstracta 331-342)... Page 397 Dairy Foods Symposium: Dietary Influence on Milk Synthesis of Health-Promoting Componente in Bovina and Human Milk (Abstrac tr

346)... Page 401 Extension Education (Abstracta 347-354)... Page 403 Forages and Pastures Symposium: Forage Systems Adaptable to Dry Conditions (Abstracta 355-358)... Page 406 Meat Science and Muscle Biology Symposium: Implanta, Muscle Development and Meat Quality (Abstracta 359-362)... Page 408 Nonruminant Nutrition: Enzymes (Abstracta 363-369)... Page 410 Physiology and Endocrinology: Nutrition and lmmunology (Abstracta 370-378)... Page 413 Production, Management and the Environment: Management and Methods I (Abstracta 379-388)... Page 417 Teaching/Undergraduate and Graduate Education: New Approaches to Animal Sciences Curriculum (Abstracta 389-396)... Page 421 Graduate Student Competition: ADSA-ASAS Northeast Graduate Student Competition (Abstracta 397-400)... Page 424 Nonruminant Nutrition: Feed Additives (Abstracta 401-404)... Page 426 ADSA Multidisciplinary and International Leadership Keynote (MILK)Symposium: Colostrum Quality, Analytical Methods and Proces e

Challenges (Abstracta 405-409)... Page 428 Animal Behavior and Well-Being II (Abstracta 410-418)... Page 430 Animal Health: Intenention and Management Strategies (Abstracta 419-429)... Page 433 Ruminant Nutrition: Beef. Efficiency of Production (Abstracta 430-436)... Page 437 Beef Species Symposium: Nutrient Requirements of the Beef Female in Extensiva Grazing Systems—Considerations for Revising th NRC (Abstracta 437-439)... Page 440 Breeding and Genetics: Genomic Selection in Dairy I (Abstracta 440-447)... Page 442 George C. Fahey Companion Animal Nutrition Symposium II: Comparativa Animal Nutrition (Abstracta 448-453)... Page 445 Ruminant Nutrition: Dairy: Ruminal Fermentation and Health (Abstracta 454-465)... Page 447 Ruminant Nutrition: Dairy: Starch, Amino Acids and By-Products Supplementation (Abstracta 466-477)... Page 451 Dairy Foods: Dairy Products (Abstracta 478-485)... Page 455 Lactation Biology II (Abstracta 486-494)... Page 458 Dairy Foods: Microbiology (Abstracta 495-500, 813)... Page 461 Nonruminant Nutrition Symposium: Breaking the Mold—Formulating Monogastric Dieta Without Traditional Ingredients (Abstracta 50 Page 463 Physiology and Endocrinology: Nutritional Physiology (Abstracta 506-517)... Page 465 Production, Management and the Environment: Management and Methods II (Abstracta 518-528)... Page 469 Small Ruminant Symposium: Sustainable Meat Goat Production (Abstracta 529-532)... Page 473 Dairy Foods: Processing (Abstracta 533-537)... Page 475

Thursday, July 11,2013 POSTER PRESENTATIONS

Animal Health: Immune Response Pattems (Abstracta TI-11-11136)... Page 477 Ruminant Nutrition: Fats, Fatty Acida, Oils, and Glycerin Supplementation II (Abstracta TH37-TH58)... Page 489 Ruminant Nutrition: Feed Additives, Minarais and Vitamina III (Abstracta TH59-TH96)... Page 496 Ruminant Nutrition: Feeding, Ruminal Fermentation, and Efficiency of Production III (Abstracta TH97-TH125)... Page 508 Ruminant Nutrition: Protein, Energy and By-Products Supplementation III (Abstracta TH126-TH158)... Page 518 Animal Behavior and Well-Being II (Abstracta TH159-TH177)... Page 529 Breeding and Genetics: Molecular Genetics (Abstracta TH178-11-1191)... Page 535 Extension Education (Abstracta TI-1192-111209)... Page 540 Food Safety (Abstracta 11-1210-TH229)... Page 546 Forages and Pastures: General Topics (Abstracta TH230-TH252)... Page 553 Growth and Development III (Abstracta TH253-TH265)... Page 561 Horse Species (Abstracta TH266-TH273)... Page 565 International Animal Agricultura (Abstracta TH274-TH277)... Page 568 Lactation Biology II (Abstracta TH278-TH289)... Page 570 Meat Science and Muscle Biology II (Abstracta TH290-TH303)... Page 574 Nonruminant Nutrition: Enzymes (Abstracta TI-1304-11-1309)... Page 579

Dairy Foods: Cheese

W213 Effect of Chy-Max M on proteolysis during ripening of natural cheese, and functionality of process cheese. A. C. Biswas*, C. Marella, and L. E. Metzger, Dairy Science Department. South Dakota State University, Brookings.

Recombinant bovine chymosin is an enzy me routinely used in cheese manufacture. Recently, recombinant camel chymosin (Chy-Max M) has also been developed and is commercially available as a milk coagulant for natural cheese manufacture. Previous research has determined that recombinant camel chymosin has a higher clotting activity, and is less proteolytic as compared with recombinant bovine chymosin. However, the effect of reduced proteolysis from recombinant camel chymosin on process cheese functionality has not been studied. The objective of this study was to determine the effect of Chy-Max M on proteolysis during ripening of natural cheese, and functionality of process cheese, as compared with cheese manufactured from recombinant bovine chymosin (Chy-Max Extra). Three replicates of natural cheese with a range in composition (37.73 - 43.49% moisture, 28.87 — 34.11% fat, 21.16 — 26.06% protein, and 1.60 — 2.24% salt) were manufactured with different protocols (cook temperature, curd washing, and salting rate) for each replicate. In each replicate a cheese was produced with Chy-Max M and Chy-Max Extra using the same protocol. The levet of proteolysis in each cheese was determined at 2 weeks, 1, 2, and 3 mo of ripening. Additionally at 1 mo of ripening each natural cheese was utilized to produce process cheese that was standardized to 30% fat, 18% protein, 2.2% salt and 42.5% moisture using a formulation that contained water, sodium citrate, butter, salt, and deproteinized whey. In the natural cheese there was nota significant (P> 0.05) difference in fat, protein, moisture or pH between the Chy-Max M and Chy-Max Extra treatments. However, the level of primary proteolysis was significantly (P < 0.05) lower in the Chy-Max M treatment at all ripening times. In the process cheese the viscosity after manufacture and the TPA hardness of the Chy-Max M formulation was significantly (P < 0.05) higher than the Chy-Max Extra. These results demonstrate that Chy-Max M results in a reduced level of primary proteolysis in natural cheese and when utilized in process cheese results in an increase in viscosity and firmness.

Key Words: chymosin, proteolysis, process cheese

W214 High pressure processing of Queso Fresco: Effects on textura] and rheological properties over 12 wk of storage. D. L. Van Hekken* I , M. H. Tunick', N. Farkye2, and P. M. Tomasula', USDA, Agricultura! Research Service, Wyndmoor, PA, 2California

Polytechnic State University. San Luis Obispo.

High pressure processing (HPP) is a non-themml post-packaging process with the potential to improve cheese safety and shelf life because of its lethality to bacteria (spoilage and pathogens) and ability to inactivate many enzymes. Queso Fresco (QF), a high moisture Hispanic-style cheese popular in the U S, could benefit from improved safety and shelf life but more information is needed to understand the effect that HPP has on the textural and rheological qualities of the cheese once it is placed in storage. A starter-free QF, made from pasteurizad and homogenized milk, was vacuum packaged and then processed at 600 MPa for 3 or 10 min and stored at 4 or 10°C; controls were not HPP. After 1, 4, 8, and 12 wk of storage, QF were assayed for compositional, textural (texture profile analysis), and rheological (torsion and small amplitude oscillatory shear analyses) properties. After 1 wk of storage at 4°C, the control QF consisted of 56.4 ± 0.3% moisture, 15.4 ± 1.5% protein, 22.3 ± 0.3%

fat, 2.9 t 0.1% lactose, and 2.0 f 0.3% salt; pH 6.31 ± 0.03. Free whey accumulated in packaging following HPP and over time resulting in decreased moisture contents (P < 0.05). Controls decreased 2.0% in moisture over 12 wk while samples lost about 2.5% moisture after HPP treatment and another 2% by the end of the study; HPP QF stored at 10°C tended to have the lowest moisture contents. HPP QF were harder, more rigid, and fractured at higher stress than controls (P < 0.05); QF processed for 10 min tended to be firmer than samples processed at 3 min and QF stored at 10°C were firmer than QF stored at 4°C. Within a treatment, the textural and rheological properties were stable over 12 wk of storage. Loss of free whey, considered a defect by American consum-ers, was enhanced after HPP treatment and affected the moisture content, texture, and rheology of the cheese. As new post-processing steps are explored, it is essential to monitor texture and rheology to maintain the quality traits of the cheese that are expected by the consumen

Key Words: cheese, high pressure processing, rheology

W215 Reducing fat levels in Cheddar-like goat cheese: Effect on proteolysis and rheological properties over 6 months of refrig-erated storage. D. L. Van Hekken* Y. W. Park2, and M. H. Tunick', 'USDA, Agricultura! Research Service, Wyndmoor, PA, 2Fort Valley State University, Fort Valle); GA.

Development of low-fat goat cheeses that appeal to health conscious consumers requires information on how the reduction of fat affects the quality traits of the cheese, such as its proteolysis and rheology. Goat milk samples containing 3.6, 2.0, 1.0, and < 0.5% fat were processed into full-fat (FF), reduced-fat (RF), low-fat (LF), and non-fat (NF) high-moisture Cheddar-like cheeses, respectively, vacuum sealed in pouches, and stored at 4°C. Compositions of the cheeses were determined after 1 mo of storage, protein profiles were compared between I and 6 mo of storage, and rheological properties were measured after 1, 3, and 6 mo of storage. The FF, RF, LF, and NF cheeses contained 26.3, 19.0, 9.65, and 1.50% fat; 48.7, 50.0, 51.5, and 55.2% moisture; and 21.0, 24.9, 35.9, 38.5% protein, respectively. The FF, RF, and LF cheeses had similar proteolysis with a 40% decrease of intact caseins (a,- and13-CN) while the intact caseins in the NF cheese decreased by 14%. The NF cheese, with its dense protein matrix had the highest values for hardness, chewiness, cohesiveness, fracture stress, elastic modulus, and viscous modulus. Although the LF cheese was harder, chewier, more cohesive, and fractured at higher stress than the FF and RF cheeses, it softened somewhat with age while the NF cheese remained a hard mass. The FF and RF cheeses had similar rheological properties and had the softest and most flexible textures. It was concluded that fat can be reduced to 19% in a Cheddar-like goat cheese with minimal effect on rheology which will help in developing reduced-fat goat cheese products.

Key Words: goat milk cheese, low fat cheese, rheology

W216 Influence of temperature and milk on Wi/0/W2 double emulsions made with anhydrous milk fat. D. B. Clayton and D. J. McMahon*, Western Dairy Center, Utah State University, Logan.

Water (W1 ) in oil (0) in water (W2) double emulsions (W I /O/W2) have been added to mi lk to improve texture and to add fiber to low-fat cheese. Our objective was to determine stability, and suitability for cheesemak-ing, of a WI/O/W2 emulsion made using anhydrous milkfat (AMF) as the oil phase. Because the melting range of AMF covers typical cheese

298 J. Anim. Sci. Vol. 91, E-Suppl. 2/J. Dairy Sci. Vol. 96, E-Suppl. 1

W234 Effects of chelating agents on texture of low-fat Cheddar cheese. M. Poveda*, M. Arnold, and N. Farkye, California Polytech-

nic University-San Luis Obispo, San Luis Obispo.

Effects of 2 types of chelating agents on proteolysis and texture prop-erties of low-fat Cheddar cheese (LFC) were analyzed and compared with full fat Cheddar (FFC) control during ripening for 120 d. We hypothesized that chelating agents would bind calcium ions from cheese matrix to give a softer curd due to decrease of protein-protein interactions and simultaneously increase in cheese moisture. Whole milk was skimmed to 0.57% fat for LFC manufacture. The LFC milk was divided into 3 lots (A, B, and C). Sodium citrate (SCLFC) and disodium EDTA (SELFC) were added to A and B at the rate of 0.02% and 0.2%, respectively. C served as control (CLFC). LFC milk (88°F) was preacidified to pH 6.2 before setting using 34 mL chymosin/454 kg and starter culture addition. After cutting, curd was cooked to 96°F in 30 min and held for 10 min. After cooking, the curd was washed, salted, hooped and pressed. FFC was made using the same batch of whole milk by the stirred curd method. Cheesemaking was replicated 5 times. Table 1 shows composition, water-soluble nitrogen (WSN) and TPA hardness of the cheeses. Results suggest that chelation of calcium in low-fat cheese reduces cheese hardness and improve texture of low-fat Cheddar cheese.

Table 1. Composition, WSN and TPA hardness of low-fat and full-fat Cheddar cheeses

FDM Protein Ca WSN (%) TPA Hardness (g)

Cheese (%) (%) (g/kg) 7 d 60 d 120 d 7 d 60 d 120 d

FFC 50.1 27.2 730 5.65 14.26 20.31 8657.7 6562.7 5527.7

CLFC 12.3 37.5 622.5 6.91 16.5 21.04 12747.6 9965.2 8111.5

SCLFC 13.0 37.3 477.5 6.86 14.87 20.57 10552.1 8664.7 7317.7

SELFC 13.3 35.6 502.5 6.76 16.62 22.17 10046.8 9121.4 7445.7

Key Words: proteolysis, texture, low-fat Cheddar cheese

W235 Heating curd grains during cheese-making could a Ifect the appearance of fat and the phospholipids content in cheese. D. Sánchez-Macías1,2, A. Laubscherl , N. Castro3, A. Argüello3, and R. Jimenez-Flotes*I, 'Dairy Products. Technology Center California

Polytechnic State University, San Luis Obispo, 2Agroindustrial Engi-

neering department, Universidad Nacional del Chimborazo, Rio-

bamba, Ecuador, 3Department of Animal Science, Universidad de Las Palmas de Gran Canaria, Arucas, Las Palmas, Spain.

Analyzing the phospholipids content in different dairy products, it is affirmed that the ruptured membrane parts will preferentially migrate to the serum phases, resulting in an alteration of the phospholipid/lipid ratio in cheese. The I iterature reports that heating the curd grains induced the formation of fat globules aggregates, and pressing of the curd grains resulted in the greatest disruption of milk fat globules, their coalescence and the formation of nonglobular fat (free fat). Using CO2 as supercritical

fluid (scCO2) offers an alternative to reduce fat in cheese after ripening, maintaining the initial characteristics and flavor. The aim of this experi-ment was to evaluate the effect of pressure (100, 300 and 400 bar) of the scCO2 on polar lipids profile and microstructure of 2 varieties of goat cheese: Majorero, (an artisan cheese from Spain), and commercial goat Gouda-type cheese. Sphingomyelin and phosphatidilcholine were detected in Majorero cheese. In Gouda cheese, a little sphingomyelin was detected in the treated cheeses. In majorero control cheese, the fat seems to have a coalesced or nonglobular appearance into the whey pockets. In Gouda-type control cheese, fat appears as nonglobular fat. Because heating the curd grains is part of the Gouda making-cheese, but not in Majorero, it could explain the large fat globules found in the images of control goat Gouda-type cheese, compared with control Majorero cheese. The shape of fat in control Gouda-type cheese images obtained with CLSM in this study and the lower phospholipids content found in the TLC analysis are results that concord with the heating curd grains during cheese-making.

W449 Evaluation of off-flavor development in Alpine cheese using selected ion How tube mass spectrometry (SIFT-MS). E. Berusch, K. Taylor, and W. J. Harper*, The Ohio State University,

Columbus.

A manufacturer of Alpine cheese has found that within three weeks of removing their product from vacuum packaging, off-flavors start to develop in the cheese. It was speculated that the development of these off-flavors was caused by lipid oxidation. The objective of this study was twofold: determine if the flavor change is, in fact, caused by lipid oxidation, and if it is not, find the agent causing the flavor profile to change. Both goals were met by using selected ion flow tube-mass spectrometry (SIFT-MS) to evaluate two different lots of Alpine cheese, #153 and #160. SIFT-MS is a direct mass spectrometric technique used to quantify volatile compounds in the headspace of a sample in real time. To prepare the samples, both cheeses were divided in half and grated - one part vacuum sealed and the other part exposed to oxygen. Over the course of 56 days, both the cheese exposed to oxygen and the vacuum-packed cheese were examined for development of off-flavors using S1FT-MS for cheese #I53 and #160. Concentrations of 32 com-pounds in the cheeses, including alcohols, aldehydes, ketones, esters, sulfur compounds, and pyrazines, were analyzed. The results showed that 6 to 7 compounds, which changed in concentration over the testing period in samples exposed to oxygen, were derived from degradation of amino acids and lipids. This suggests that the off-flavor production in the Alpine cheeses are due to amino acid degradation as well as lipid oxida-tion. The compounds that underwent significant concentration changes, however, varied between cheese # 153 and #160. In addition, the impact of time and oxygen on cheese #160 appears to be far greater than that on cheese #153. Further studies will be done to narrow down the causes of the changes in the Alpine cheese flavor profile and to determine ways to prevent the development of these off-flavors.

Key Words: oxidation, cheese, SIFT-MS

304 J. Anim. Sci. Vol. 91, E-Suppl. 21J. Dairy Sci. Vol. 96, E-Suppl. 1