Although milk salts are classified as micronutrients, they strongly affect the behaviour of the proteins and the physical stability of milk and dairy products. This review focuses on heat-induced changes in milk salts, with particular emphasis on salt speciation, precipitation and association with proteins. In milk and other dairy liquids at neutral pH, heating results in precipitation of calcium phosphates

The objective of this study was to optimise the composition of emulsion spreads based on inulin and milk fat with whey protein concentrate (WPC) or lecithin as emulsifiers. Inulin crystal seeds and lactic acid bacteria were added, and the rheological and textural properties of the resulting emulsion spreads were analysed. The optimal concentration of inulin and of milk fat was 20%, and only the emulsion

Size-based fractionation of natural milk fat globules was investigate. A two-stage centrifugal separation method was employed in all studies. Depending upon the level and combination of the independent variables, D[4,3] of the fractionated cream ranged from 1.32 to 5.2 μm. Fat yield in the cream with smallest (1.32 μm) and largest (5.2 μm) average fat globule size was 9% (w/w) and 39% (w/w), respectively

To study dissolution kinetic of spray dried skim milk powder (SMP), the change in light extinction was measured during dissolution of twenty-six commercial SMPs with different processing histories. SMP dissolution could be divided into two stages; the second stage could be described as a two–step process. In the first stage extinction increased up to maximum within 30–120 s. The second stage was characterised

The effect of pH-shifting treatment combined with ultrasound on physicochemical and functional properties of whey protein isolate (WPI) was investigated. After pH 2- or pH 11-shifting (1, 2 and 3 h) and ultrasound treatment (600 W, 30 min), particle size distribution of WPI became narrower and its fluorescence intensity decreased significantly. After WPI was treated with pH 11-shifting for 3 h and

Milk proteins and the products of their hydrolysis are characterised by high levels of biological activity. The health-promoting potential of bovine milk proteins, peptides and amino acids can be attributed to their antioxidant, anti-inflammatory and immunostimulatory properties. Milk proteins, peptides and enzymes play a role in the maintenance of prooxidant/antioxidant homeostasis in the human body

Lactoferrin (Lf) from buffalo colostrum was probed for N-glycan diversity and abundances that were previously unknown. Out of four N-glycosylation sites present, two sites, N233NT and N545DT, exhibited predominantly high-mannose glycans. Site N281KS showed mainly sialylated hybrid types. A higher abundance of differentially sialylated hybrid glycans was present at N476QT. In addition, the genetic variant

A novel closed-tube loop-mediated isothermal amplification (LAMP) was developed to detect goat milk adulterated with cow milk. The reaction results of the LAMP assay developed, identified using both visual observation and agarose gel electrophoresis, were completely consistent, indicating that visual observation was suitable and efficient to judge the final LAMP results. The specificity of LAMP assay

In the current work, a fluorescence-based method with a point-of-use colorimetric sensing system was developed to test the quality of the milk in real-time using fluorophores. The fluorescence intensities of fluorophores were optimised to predict the pH of the milk samples using colour sensor device (CSD) and were cross-reference using a fibre optic spectrophotometer (FOS). The developed CSD and FOS

Extracellular vesicles facilitate intercellular communication by transferring bioactive molecules with the potential to elicit host responses. Raw bovine milk contains functional extracellular vesicles that are taken up by humans. By comparing with extracellular vesicles from unprocessed bovine milk, the impact of pasteurisation, hydrodynamic cavitation treatment, or homogenisation on purity of milk

Fat-free fermented concentrated milk products, recently classified as dispersions of (fat-free) fermented concentrated milk protein-based microgel particles, are basically produced by upstream, fermentation, and downstream processing. Development of production parameters aimed at, e.g., increasing yield, shelf-stability, and reducing acid whey, has led to a variety of possible parameters at each production

The rise of antibiotic resistance in Salmonella has necessitated the need for alternative ways of preventing and controlling infections. Fermented products have been recognised to have prophylactic and therapeutic properties against diseases. This study focused on the analysis of antagonistic effect of two different traditional kefir grains on Salmonella Arizonae and Salmonella Typhimurium after 24

Three sets of camel milk were standardised at different casein/fat ratios [0.73 (set A, control), 0.60 (set B) and 0.90 (set C)] using skim milk and cream separated from camel milk. The milk was coagulated using camel chymosin and cheese was prepared. The whey (AW, BW and CW) and cheese samples (AC, BC and CC) from respective milk samples A, B and C, were analysed for composition and colour. Cheese

The appearance of a food product is one of the first things that impacts a consumer’s opinion of overall quality; food manufacturers therefore seek to ensure their product is ideal and the same at each time of production. Instrumental tests are commonly conducted to understand physical properties of food products but are often too granular to truly understand what the consumer is experiencing. For

Heat treatment of milk to extend its shelf life by reducing the potential of microorganisms and enzymes to make the product unsafe or spoil has consequences on its organoleptic qualities. The greater the heat load, the greater are the consequences; the different combinations of time and temperature applied in the creation of the range of liquid milk products manufactured by the dairy industry present

Lactase (β-galactosidase) is an important enzyme with applications in bioprocessing, diagnostics, and waste stream valorization, yet its performance is sensitive to environmental conditions. The thermal and pH stability of a lactase from Bifidobacterium bifidum was characterized in the presence of concentrated sugar solutions (trehalose, glucose, and sucrose, 40 %, w/w). The protecting effect of sugars

Electric field (EF) processing has been suggested to be a promising technology in the valorisation of side-streams, such as whey, by enhancing the functionality of biomacromolecules. Shifting from batch to continuous processes and utilising more industry-relevant matrices are of great interest, yet studies thereof are lacking. A continuous plate–plate microsecond pulsed electric field (μsPEF) setup

The microbiological characteristics of Greek Protected Designation of Origin (PDO) cheeses were determined and isolated bacteria were investigated. Six cheese types were examined: Anevato, Batzos, Feta, Galotyri, Kalathaki Limnou and Kopanisti. The highest levels of faecal indicator bacteria, presumptive Listeria spp. and presumptive Staphylococcus aureus were all recorded in Batzos cheese, and the

Alternative feeds can reduce milk production costs, but quality attributes of dairy products may also be affected. The physicochemical, sensory, and fatty acid (FA) profiles of Minas frescal cheese produced from grazing cows fed different levels of cracked babassu coconut (CBC) was investigated Actual and adjusted cheese yields in kg cow-1 d-1 decreased as CBC levels increased in the supplement. Physicochemical

Acid whey from Greek-style yogurt (GSY) is prone to fouling during concentration by reverse osmosis (RO), a phenomenon credited to its high calcium concentration. In this work, we sought to optimize the demineralization of GSY acid whey through precipitation of Ca by addition of base (NaOH) and phosphate salts. The effects of pH (6–10), calcium-to-phosphorus (Ca/P) ratio (0.3–1.3), temperature (40–70 °C)

This article describes developments in kinetic modelling of heat-induced chemical changes, protein denaturation, microbial inactivation as a tool for product and process design and shelf life prediction. Computational tools like Bayesian linear and nonlinear regression, multiresponse analysis, and multilevel analysis are reviewed with case studies from literature on dairy products. Bayesian analysis

Lipid nanoparticles (LN) using dairy ingredients were developed to evaluate the effect of the unsaturation degree of lipid matrix and the type of emulsifier on the physical properties, and on the kinetic stability of nanosystems over 90 days of storage. The lipid bases used were fully hydrogenated anhydrous milk fat (FHAMF); blends of FHAMF with anhydrous milk fat; and blends of FHAMF with high oleic

As the second most abundant protein in milk, whey contains many bioactive proteins, which play important role in the health benefits and defence system of consumers. Whey proteins usually undergo different heating treatments during dairy processing. Although heat treatment kills pathogens and bacteria to guarantee the safety of dairy products, it also causes changes in the structure and bioactivity

The at-line performance of two different NIRS instruments to predict major and minor cheese nutritional traits was evaluated. For this purpose, 158 samples from dairy products were collected and analysed by reference methods. Spectra were acquired using a transmittance and a reflectance instrument. Predictive equations were developed on the whole dataset or dividing samples in groups. Samples clustering

In this study, the formation of Maillard reaction products and the Maillard reaction sites of milk proteins were studied under different heat treatment conditions. Fifteen samples heated at 75, 90, 105, 120 or 135 °C for 5, 15 or 30 s were selected to investigate the effects of different heat treatment conditions on the Maillard reaction products volatile compounds and protein glycation degree. The

Distinguishing milk products by fat content and animal origin is important as it can address problems in quality control in the dairy industry and in adulteration testing for regulatory bodies. Optical spectroscopy, combined with statistical analysis methods, can be useful in such analyses, being fast, non-destructive and cheaper compared with conventional analytical methods. In this study we discriminate

Bacillus cereus is a concern for the dairy industry due to the biofilm and spore formation during the manufacture of dairy products, causing contamination in the final products. Biofilm spores of all tested isolates showed a significantly higher (P < 0.05) or statistically comparable D90° value than their planktonic spores. The dipicolinic acid (DPA) content was measured and suggested not responsible

The nutritional and microbiological quality of human milk (HM) before and after spray drying was compared. The results showed that the atomisation of untreated-HM did not significantly change protein, lactose and fat content. The immunoglobulins showed a retention from 70 to 82% for IgA, IgG and IgM. γ-Irradiation (3, 5 and 10 kGy) of frozen and powdered milk as well as Holder pasteurisation (HoP;

Limosilactobacillus fermentum ACA-DC 179, a strain with well documented probiotic properties, was included in Greek traditional Kaimaki ice cream produced using two different types of milk, namely plain and lactose-free cow milk. L. fermentum survived throughout the ice cream manufacturing and storage. Viable counts did not decline during storage at −20 °C for 28 days both in plain (approximately 106 cfu g−1)

Milk proteins play important roles in human nutrition because of their high quality and digestibility. During the processing and storage of dairy products, milk proteins undergo various heat treatments that result in modifications at molecular, microstructural and macrostructural levels. The type and the extent of these heat-induced changes are influenced by the matrix and the heating conditions, which

This study evaluated bactericidal efficacy test of sanitisers for benzalkonium chloride, sodium hypochlorite and peracetic acid, determined minimum inhibitory concentration (MIC) of sanitisers and assessed their effect on the reduction of biofilms produced by Staphylococcus spp. strains isolated from organic and conventionally produced Minas Frescal cheese dairy products. The MIC was determined at

As forage may affect the environmental sustainability of a given dairy chain, this study evaluated the discriminant capacity of fatty acids (FAs) and NMR metabolomic profiles of milk from three dairy chains, where forage components of cows diets were: maize silage (MS), grass-legume and maize silage (GMS), grass and lucerne hay (HAY). Canonical discriminant analysis (CDA) based on FAs and NMR metabolites

Fourier transform infrared (FT-IR) spectroscopy combined with chemometric methods was used to detect multiple adulterants in milk samples simultaneously. PLS-DA (partial least squares discriminant analysis) and SVM (support vector machine) were used for the 100% accurate classification of samples to differentiate the adulterants. RCGA (real coded genetic algorithm) was used to obtain 20, 30, and 40

Mild heat treatments, such as thermisation or pasteurisation, are applied to milk to prevent microbiological problems occurring during or after cheese manufacture. Heating milk in more severe conditions induces the denaturation of serum protein and increases cheese yields. However, the rennet coagulation properties of milk are severely impaired by high heat treatments. Cheeses made from heated milk

Acid-rennet skim milk gels were formed by simultaneous bacterial fermentation and renneting at three different temperatures at constant inoculum level. Temperatures >24 °C accelerated milk acidification and resulted in firmer and more cohesive gels. It was possible to shorten the acidification process from ∼795 min (28 °C) to ∼600 min (32 °C) without affecting curd quality; there was no significant

High pressure treatments at 400, 500, 550, and 600 MPa for 15–30 min at room temperature were applied to milk inoculated with a single strain of Gram-positive (Listeria monocytogenes and Staphylococcus aureus) or Gram-negative (Escherichia coli) bacteria or their mixture. This study showed that the high pressure-induced inactivation of microorganisms depends on such factors as microbial species, pressure

We examined the effect of two types of inulin with combinations of sucrose, sodium bicarbonate and calcium on the compositional, colour, rheological and sensory properties of low-fat milk jams (dulce de leche). The two types of inulin had similar effect on the properties of milk jams, with some differences in consistency of the product. An increase in the storage and loss modulus and a decrease in

The physical and chemical properties of whey protein isolate (WPI)-anthocyanin (AN) complexes formed at different WPI:AN mass ratios and with heat treated WPI [WPI(H)] were investigated. As AN mass ratio increased, the average particle size of the WPI-AN complex decreased from 92.83 nm to 64.20 nm. When the WPI(H):AN mass ratio was 20:1, the absolute value of the zeta potential of the WPI-AN complex

This study was conducted in West Africa to assess the performance of climate adaptation strategies of dairy production systems on the microbiological and physico-chemical quality of milk. Fifty-four samples of raw milk, pasteurised milk and local cheese collected from three dairy production systems (extensive, modern semi-intensive and traditional semi-intensive) were analysed. The results on physico-chemical

Women play an important but often unrecognized role in the safe production of milk and milk products, particularly in Ethiopia. Dairy products can be contaminated with biological chemical, and physical hazards. This article reviews literature on the microbiological and/or gendered aspects of milk handling in Ethiopia. Thirty-four articles were reviewed, many of which solely focused on either specific

The effects of heat on the casein proteins and the casein micelles, including their interactions with denatured whey proteins are reviewed. Aspects from chemical changes to amino acid functional groups, hydrolysis of peptide bonds, iso-peptide bonds and protein cross-link formation, reactions of thiol groups/disulphide bonds, fibril formation, interaction of denatured whey proteins with caseins/casein

Lactococcal bacteriophages can cause fermentation failures in the cheese production (e.g., Cheddar), especially when the by-product whey (≤109 plaque-forming units mL−1 of bacteriophages) is recycled and added to new batches. Using membrane filtration, the bacteriophage titre in whey can be reduced by 4 log units without protein denaturation. To achieve higher bacteriophage reduction (≥9 log units)

There has been a growing interest in casein fractions (αS-, β- and κ-casein) due to their various techno- and bio-functional properties and as source for bio-active peptides. Several methods for isolating and purifying caseins have been reported. However, there is still room for improvement regarding purity and yield. In this study, three casein fractions were obtained by selective precipitation. A

Freeze-dried yoghurt powders containing cryoprotected-enriched Lactobacillus plantarum microcapsules were produced and characterised. The effects of sorbitol along with sodium alginate-skim milk and glycerol as encapsulating material and cryoprotectant on probiotic viability in freeze-dried yoghurt powder were investigated. After freeze-drying, the survival rate of probiotic in yoghurt powders containing

There is always interest in investigating new lactic acid bacteria strains for product development that can complement or replace currently-in-use starters. This study screened native strains of Streptococcus thermophilus from various plant/dairy sources across India and compared them with commercial yoghurt starters. A total of 158 isolates were characterised as S. thermophilus by polyphasic approach

The use of whey protein concentrates (WPC) of ovine/caprine origin in the manufacture of ovine ice cream (5% fat) was evaluated. Three ice cream mixes were prepared using ovine skimmed milk and cream, stabilisers/emulsifiers, mix of sucrose:fructose (50:50) and bovine skimmed milk powder (SMP) (35% protein; ice cream A), WPC 65% protein (ice cream B) or WPC 80% protein (ice cream C). Ice cream A melted

The structural and emulsification properties of amyloid fibrils in whey protein concentrate (WPC) with certain ratios of added nuclei or nuclei fragments, generated using ultrasound, high-speed shear treatment and enzymatic hydrolysis methods, were compared. The emulsifying properties of nuclei fragments produced by high-speed shear treatment were effectively improved, but those of nuclei hydrolysed

Indirect and direct heating are common technologies used in the dairy industry especially for UHT milk. Often direct heating is chosen to keep sensitive ingredients more intact while ensuring sufficient microbial inactivation as a result of its ‘shorter and higher’ time–temperature profile. A view on the technical principles of these processes exposes further differences, resulting namely from mixing

Molecular identification and the study of bacteria in processed food products can be challenging or suffer limitations when using conventional methods. However, with Next Generation Sequencing (NGS), one can identify bacterial species with a significantly higher detection sensitivity using a 16S rRNA target gene. This study aimed to characterise the bacterial diversity of the organic and conventional

Associations between fermented dairy products and blood pressure are unclear. The current study therefore examined the association between yogurt and blood pressure in hypertensive and non-hypertensive individuals. Cross-sectional analyses were undertaken on 915 community-dwelling adults from the Maine-Syracuse Longitudinal Study. Habitual yogurt consumption was measured using a food frequency questionnaire

By applying immobilised metal affinity chromatography to a free secretory component (FSC) preparation from bovine milk, we identified a novel FSC variant with lower affinity to dimeric immunoglobulin A. Using cDNA analysis, we found a novel His to Arg mutation at the 81st residue where the amino acid is well conserved among species. The IgA-binding portion of polymeric immunoglobulin receptor (pIgR)

Fermented milk products are valued by consumers and the food industry for their nutritional properties, pleasant taste, and texture. To rapidly discriminate the peptide and small molecular fingerprints of fermented milk with different flavour characteristics, we assessed the suitability of high-throughput protocols for the screening of these samples using rapid evaporative ionisation mass spectrometry

Protein–protein cross-linking and protein-fat interactions in the traditional Lebanese dairy product, Qishta, were investigated. Liquid chromatography coupled to mass spectrometry was used for the detection of lysinoalanine (LAL) and lanthionine (LAN) during the production of Qishta, which is made by heating whole milk in an open shallow vessel for more than 2 h and harvesting the surface aggregates

Milk concentrate (MC) viscosity is a key process control parameter in the manufacture of dairy based powders that affects both process efficiency and powder functionality. If the viscosity of MC is too high, various processing issues can arise, i.e., pump blockages, fouling, poor atomisation, product rework and production downtime. Viscosity of MC is dependent on various intrinsic (e.g., total solids

High purity reuterin was produced by bioconversion of glycerol using Lactobacillus reuteri and was tested for its bioavailability and antifungal activity in milk and stirred yoghurt. Natamycin was used as a control. In whole milk (3.25% fat) reuterin showed significant inhibition of Rhodotorula mucilaginosa, Aspergillus niger, Penicillium chrysogenum and Mucor racemosus by agar diffusion assay. Minimal

The aim of this work was to demonstrate the influence of mare milk fermentation type on the amino acid profile, especially the content of tryptophan, water-soluble vitamins and magnesium. Additionally, the atherogenic, thrombogenic and hypercholesterolaemic fatty acid index was analysed. The dominant amino acids of mare milk were glutamic acid, leucine, lysine, and aspartic acid. Fermentation of mares'

The effect of various pasteurisation conditions (30–60 min; 57–63 °C) and drying method (spray- and freeze-drying) on bioactive-proteins (immunoglobulin-G and lactoferrin), antioxidant activity, and microbial quality of cow and buffalo colostrum was investigated. Although increased pasteurisation time and temperature had a significant effect on IgG, the most pronounced reduction was observed in lactoferrin

Milk oligosaccharides are the prebiotic gold standard for neonates. This work investigated the concentration and profile of bovine milk oligosaccharides (BMO) in colostrum and other types of liquid feeds. Sialylated BMO displayed a broad range of concentrations (from nearly 1.7 g L−1 to 100 mg L−1) with 3′-sialyllactose, 6′-sialyllactose, and 6′-sialyl-N-acetyllactosamine having the highest concentration

This study explored the amino acid utilisation by Debaryomyces hansenii and Yamadazyma triangularis grown on cheese agar at 16 °C and 25 °C. The consumption of amino acids was species- and strain-dependent and greatly affected by temperature. For D. hansenii, the consumption of most amino acids was higher at 25 °C compared with 16 °C, contrary to Y. triangularis. Debaryomyces hansenii produced more

In spray-dried emulsions a wide range of emulsifying constituents including proteins and low molecular weight emulsifiers are used. Due to their different behaviour, combinations of different emulsifying constituents are common, whereupon their interactions may also adversely affect powder properties and stability. Therefore, the impact of whey protein isolate alone or in combination with lecithin