Publications by authors named "Anastassia Taivosalo"
Article Synopsis
- The study explored how the stage of lactation and diet (high, medium, or no pasture) affect the composition and quality of Cheddar cheese.
- It found that while overall cheese composition remained similar across diets, fatty acid profiles varied significantly, with pasture-fed cheese showing higher levels of beneficial nutrients like omega-3s.
- Additionally, the stage of lactation had a more pronounced effect on the ripening characteristics and protein content of the cheese than diet alone.
Until now, cheese peptidomics approaches have been criticised for their lower throughput. Namely, analytical gradients that are most commonly used for mass spectrometric detection are usually over 60 or even 120 min. We developed a cheese peptide mapping method using nano ultra-high-performance chromatography data-independent acquisition high-resolution mass spectrometry (nanoUHPLC-DIA-HRMS) with a chromatographic gradient of 40 min.
View Article and Find Full Text PDFThe application of reverse osmosis (RO) for preconcentration of milk (RO-milk) on farms can decrease the overall transportation costs of milk, increase the capacity of cheese production, and may be highly attractive from the cheese manufacturer's viewpoint. In this study, an attempt was made to produce a hard cheese from RO-milk with a concentration factor of 1.9 (RO-cheese).
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