Calcium binding to o-phospho-l-serine (OPS), important for calcium distribution during milk processing and for calcium bioavailability, was studied electrochemically for different conditions of temperature, pH and ionic strength in combination with quantum mechanical calculations (DFT) using l-serine (Ser) as a reference compound. Calcium binding increases strongly with increasing pH for both Ser and

The study aimed to authenticate milk samples derived from maize silage (MS)-, crop silage/hay (SH)- and grassland hay (GH)-based diets through direct analysis in real time coupled to high resolution mass spectrometry (DART-HRMS). A mid-level data fusion partial least square–discriminant analysis (PLS-DA) allowed the correct separation of milk samples, as confirmed by a linear discriminant analysis

Different kinds of acid whey, that is, casein whey, whey from traditional Greek yoghurt production, and concentrated acid whey permeate, were used to evaluate their potential for the synthesis of prebiotic galactooligosaccharides (GOS). Therefore, β-galactosidase from Cryptococcus laurentii was used in the form of a whole cell biocatalyst and characterised with regard to optimum temperature and pH

Cronobacter spp. is a conditioned pathogen found mainly in milk powder; it can seriously harm infant health. We investigated biofilm formation in eight strains of Cronobacter spp. and found that DSM 18707 had the strongest capacity to form biofilm. Biofilm-related genes bcsA, bcsG, flgJ, and flhE were selected for qRT-PCR detection. Expression of bcsG in Cronobacter spp. was associated with the ability

Although manufacturing conditions affect the texture of processed cheese, the effects of manufacturing conditions on flavour expression, and the mechanisms for these effects are unknown. This study investigated the effects of mixing temperature on the flavour expression of processed cream cheese and aimed to determine whether the content of aroma compounds in the matrix, the texture, and hydrophobic

Isolation of the industrially interesting milk fat globule membrane (MFGM) components from dairy streams is challenging, and a full exploitation of their benefits can be gained by better understanding of the behaviour of the fat globule membrane fraction during milk fat processing. In this study, microfiltration of the cream before churning and the comprehensive compositional analysis of the process

To keep their functional properties, it is crucial that protein aggregates maintain their structure after spray drying and that the powders can be fully rehydrated. In this study, microgels and fractal aggregates were prepared by heating a mixture of milk serum protein concentrate and lactose (40/60; %, w/w) at 85 °C for 15 min by varying the pH. Various fractions of native proteins were added to the

A stable fresh cheese was produced by substituting different concentrations of modified casein for freeze modified casein (FMC) or ultrasound modified casein (UMC). First, the physicochemical, functional, and adsorption properties of FMC and UMC were evaluated. Subsequently, different concentrations of casein in fresh cheese were replaced by modified casein, and their physicochemical, sensory, textural

To maintain viable cells over the critical value of 106 cfu g-1 throughout shelf life of probiotic yoghurt, Lactobacillus acidophilus LA-5 was encapsulated by spray drying using whey powder (WP) and gum arabic (GA) mixtures. Box-Behnken Design (BBD) method was used to optimise drying conditions and WP to GA ratio in wall material. Responses were recorded for encapsulation efficiency and production

The effects of different thawing procedures on the properties of frozen casein concentrates (CCs) produced by microfiltration were investigated and compared with fresh CC. Samples (5% protein) were thawed directly (30 °C, 30 min) or stored (4 °C) for 1 or 3 d, and subsequently kept at 30 °C for 30 min or 5 h. No significant differences were found in particle size, zeta potential or rennet coagulation

Casein (CN) micelle size has been suggested as important for stability of ultra-high temperature (UHT) treated milk. Therefore, full fat milk samples were pooled according to native CN micelle size (small, intermediate and large CN micelles), homogenised and UHT treated, and stored at 20 °C or 40 °C for up to 6 months to study storage stability. Small average CN micelle size was associated with higher

Fast methods for milk analysis are internationally desired, and, in this study, a new method for milk unsaturated fatty acids (UFAs) is proposed, using capillary zone electrophoresis with direct detection in the ultraviolet region. Run time analysis was 4 min, and sample preparation comprised only a saponification reaction, which indicates the suitability of the method for UFA monitoring in routine

The effects of microbial transglutaminase enzyme (m-TG) and Persian Gum (PG) on physicochemical, microbial and sensory properties of kefir were investigated. The addition of m-TG-PG to kefir lead to an increase in pH, particle size and viscosity, while causing a decrease in titratable acidity, syneresis and zeta potential. The lactic acid bacteria decreased about 1-1.5 log units and yeast counts increased

Genetic screening of caseins in caprine milk samples enabled the identification of two novel β-casein (β-CN) phenotypes, C2 and F1, expressed at lower levels (3.3 and 2.7 g L-1 per allele, respectively) than reference β-CN C (4.7 g L-1 per allele), and another lacking in αS-complex. The β-CN C2 and F1 primary structures, determined by MS analysis, corresponded to β-CN C and F, respectively. The reasonable

Two exopolysaccharide (EPS) producing Lactococcus lactis strains that differed largely in their technofunctional properties (gel stiffness, ropiness) were used to relate their functionality in concentrated acid milk gel suspensions to the structural and macromolecular properties of the EPS. LL-1+ produced ropy and cell-bound EPS that contributed to acid milk gels with a higher gel stiffness, improved

Vitamin K2 (MKn) has been assessed in some varieties of cheese, but data are limited and do not account for factors like seasonality that affect MKn. To investigate variation of MKn content in cheese, we assayed 121 cheese samples from 10 cheese varieties made from cows’, goats’, and ewes’ milk throughout an entire production year. The concentrations of menaquinone (MK) species MK-4 to MK-10 were determined

The behaviour of halophilic and alkaliphilic lactic acid bacteria (HALAB) during maturation of salted and surface-ripened soft cheese remains unclear; thus, physiological properties of HALAB was investigated. Marinilactibacillus psychrotolerans was the predominant HALAB (106–1010 cfu g-1) in the cheese rind of Maroilles cheese. To elucidate HALAB behaviour during maturation, sterilised cheese was matured

The official method (i.e., isoelectric focusing, IEF) for the detection of bovine milk in cheeses obtained from ovine, caprine or buffalo milk, according to the Commission Implementing Regulation (EU) No 150/2018, was compared with three techniques: lateral flow immunoassay (LFA), ELISA and real-time PCR (RT-PCR). Samples of milk, cheese and vegetable drinks were analysed as control samples and after

The mechanisms underlying the interactions of xylitol (XY), as a functional food ingredient, with bovine whey protein isolate (WPI) and casein (Cs) were investigated via multiple spectroscopic methods, and the structural and functional changes of the proteins were explored. The interactions were evidenced by fluorescence quenching, accompanied by a blue-shift. WPI had a slightly stronger binding affinity

The effects of churning with different concentrations of ozonated water (OW) on fat particle size, texture, oxidation, melting and microbiological characteristics of butter from raw cream were investigated. For this purpose, butter samples were produced by churning with ozonated waters at concentrations of 0 (control), 0.15 (OW-15), 0.20 (OW-20), 0.25 (OW-25) and 0.30 (OW-30) mg L−1. Churning with

The effect of aromatic herbs on the RP-HPLC peptide profile, angiotensin I-converting enzyme-inhibitory (ACE-i) activity, antioxidant capacity and volatile compounds in artisanal cheeses was investigated. Three representative artisanal cheeses (white brined, beaten and Kashkaval cheeses) were produced using aromatic herbs (Mentha longifolia, Origanum vulgare, Thymus longicaulis, Alium sativum, Petroselinum

The potential of Lactobacillus paracasei strains for the development of fermented milks with anti-inflammatory properties at the gastrointestinal level was studied, focused particularly at the gastric level. L. paracasei CIDCA 8339, CIDCA 83123 and CIDCA 83124 adhered, but did not modulate the innate immune response in gastric epithelial cells. However, the bioactive metabolites produced during milk

The abundances of low-molecular-weight metabolites in milk have been known to change during the lactation stage, and this is of relevance to the milk nutritional or processing properties. Metabolomics was used to investigate changes in 46 milk samples from 19 Jersey cows. Metabolites were measured using both nuclear magnetic resonance and mass spectrometry based methods. Metabolites exhibiting change

Raw milk samples (n = 66, 250) were odour tested, as part of routine industrial quality control, and those few outliers with atypical odour (n = 312; 8 types) were collected from New Zealand farms between September 2017 and July 2018. For every odorous sample, a control (n = 301) was collected on the same day from the same geographical region. Solid phase micro-extraction/gas chromatography–mass spectrometry

Adequate use of whey from sheep's milk cheese in smallholdings is a challenge. The possibility of producing a fermented dairy product manufactured by mixing sheep milk and whey at different concentrations was evaluated. Results showed that fermentation time, gel strength, acid content and difference in colour were proportional to the milk content. Post acidification was observed for almost all the

Fat blends used in infant formulas (IFs) are designed to meet the required total fatty acid (FA) composition, rather than the regional distribution of FAs on the sn-2 and sn-1/3 positions of the glycerol backbone in triglycerides. The similarity index (SI) is a powerful parameter to compare complex fat blends and a reference fat source in terms of FA composition and structure and can be applied to

Traditionally, equid milk has been used as an alternative to human milk for infants or children mainly because of its similarities in nutrient composition, hypoallergenicity, immune modulation and antimicrobial activity. As a highly nutritious substrate, it possesses great potential for probiotic bacteria isolation. The aim of this study was to assess the probiotic potential of Lactobacillus plantarum

The cheese-making properties of milk heated at 80 °C for different times (0–8 min), and mixtures of severely-heated milk (80 °C, 30 min) with non-heated milk were evaluated in separate experiments. In both approaches, milk pH was adjusted to 6.3, 6.7 or 7.0 before heating. Despite different distributions of denatured whey protein (WP) between casein micelle surface and serum phase, heating pH had no

Bad hygiene and lack of cooling facilities have resulted in spontaneously fermented African camel milk with high incidence of contaminants. Starter cultures promote food safety through fermentation control. Commercial cultures developed for bovine milk acidify poorly in camel milk and cultures optimised for camel milk with inhibitory effects against pathogens are therefore needed. Inhibition of multiple

Concentrations of five phospholipid (PL) classes and their respective molecular species were determined in mature milk samples from a cohort of Chinese mothers over an eight month lactational period. Although changes were not statistically significant, average total PL concentrations increased over the mature milk period from a one month low of 193 mg L−1 to a high of 246 mg L−1 at eight months lactation

Microbiological, physicochemical, and textural characteristics, and oxidative stability was investigated of butter produced from raw cream treated with high-pressure homogenisation (HPH) at 0 (control), 10, 20, 30, 50, or 70 MPa. HPH treatment of cream increased lightness and decreased yellowness of butter. Firmness of all butter samples was between 97 (control) and 380 N (70 MPa). HPH decreased the

Gelation of whey protein fractal aggregates was induced by simultaneously adding salt (CaCl2 or NaCl) and acid (HCl). Further, simultaneous addition of both specifically binding (Ca2+) and non-binding (Na+) cations was studied at a fixed protein charge density. The effect of adding mixtures of ions on pH, gelation kinetics, elastic modulus and gel microstructure was investigated. For all studied systems

Pink discoloration in cheese has been the subject of wide research, but the basis for this phenomenon remains elusive. This defect impacts a wide range of ripened cheeses, resulting in the rejection of cheese and a consequent economic loss for dairy industries. As multiple causes for pink discoloration have been reported for different cheeses in the literature, the aim of this research was to investigate

The role of protein oxidation in the regulation of whole body protein metabolism is unknown. Previously, it was observed that vigorous exercise led to increased protein oxidation. To further characterise 13C-milk protein oxidation in healthy subjects, the oxidation of ingested 13C-protein after an overnight fast was measured using a non-invasive 13C-protein breath test. This approach enables the analysis

Potential contamination sources and the enterotoxigenic profiling of Staphylococcus isolates were investigated in four goat dairy plants. Samples (n = 160) were collected from different processing points in five samplings. Staphylococcus spp. isolates were confirmed by polymerase chain reaction and genotyped using repetitive extragenic palindromic PCR (Rep-PCR). Classical (sea, seb, sec, sed) and novel

Permeate flux, solute rejection, membrane fouling and permeate flux recovery in ultrafiltration (UF) acid bovine cheese whey was investigated for RC70PP (regenerated cellulose acetate), ETNA10PP (composite fluoro polymer) and GR73PP (polyethersulphone) commercial UF membranes (all 10 kDa nominal pore size). Pore morphology dominantly affected water permeability; active layer porosity affected intrinsic

This study focussed on the dependence on different emulsifying salt ternary mixture composition [disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP), sodium salt of polyphosphate (P20; number of phosphate units in the chain ≈20), trisodium citrate (TSC)] of hardness and gel strength of spreadable processed cheese (PC) manufactured from Cheddar and white brined cheeses. All PC samples were

Oil-in-water (O/W) emulsions were prepared using bovine milk protein isolate (MPI) or MPI hydrolysates containing 1.60% (w/v) protein, 3.60% (w/v) lipid blend and 7.00% (w/v) lactose. The role of enzymatic treatment of MPI with Flavourzyme™, Neutrase™ and Protamex™ at two hydrolysis time points per enzyme [ranging in degree of hydrolysis (DH) from 15.6 to 37.1%] on the emulsifying properties was determined

Hydrophobised whey protein particles were prepared through successive acetylation and heat treatment practices, and the particle characteristics were modulated by CaCl2 supplementation. Then, the usefulness of the hydrophobised protein particles for emulsification of a docosahexaenoic acid-rich oil was compared with that of heat-denatured whey protein. Addition of CaCl2 into hydrophobised whey protein

Bovine whey is an important ingredient in human nutrition and contains many biofunctional, glycosylated proteins. Knowledge on the glycoprotein composition of whey and whey products is valuable for the dairy industry. This paper describes a method for the characterisation of whey, or whey powders, by N-linked glycoprofile analysis. Application of the method for analysis of whey protein products showed

We investigated the expression profiles of proteolysis-related genes in Lactobacillus paracasei EG9, a non-starter lactic acid bacterial strain used as an adjunct starter in Gouda-type cheese production. The amino acid sequences of previously reported proteolytic enzymes in lactic acid bacteria were matched against the EG9 genome by translated BLAST search, and 31 candidate genes, including those coding

Three milk products, skim milk powder (SMP), demineralised whey powder (DWP) and a whey dominant infant formula (60/40IF) and their corresponding partially hydrolysed products (SMPhyd, DWPhyd and 60/40hyd, respectively) were subjected to static infant in vitro gastro-intestinal (GI) digestion and their digesta were subsequently analysed for protein breakdown. The pre-hydrolysis of proteins provided

The impact of microperforated polyethylene film packaging on the ripening process of a stuffed cheese with superficial fungal growth was evaluated. Cheeses were manufactured in a pilot plant using synthetic casings. Penicillium nalgiovense was superficially inoculated and the cheeses were ripened at 12 °C and 90% relative humidity until packaged using a microperforated polyethylene film on day 14.

The individual and combined effects of ultrasound, microwave, and heat treatment of milk on L. acidophilus viability, lactate concentration and bioactive properties (radical scavenging capacity, proteases activities, peptide level, anticancer activity, α-amylase inhibition and exopolysaccharide content) during fermentation were investigated. It was notable that Lactobacillus acidophilus exhibited by

The mineral composition and bioaccessible fraction of different types of infant formula and milk samples were evaluated. Mineral content was higher in the infant formula than in the milk samples by 162, 63, 37 and 2-fold for Fe, Cu, Mn and Zn, respectively. The mineral bioaccessibility in milk products was found to be influenced by both the total content and the type of processing (pasteurised, powdered

The monitoring and control of foodborne pathogenic microorganisms to protect food safety is of great significance. A biosensor based on superparamagnetic ultra-small iron oxide nanoparticles (USIO NPs) combined with membrane filtration and low field nuclear magnetic resonance (LF-NMR) for rapid detection of Salmonella is introduced. First, free biotin-capture-antibodies and biotin-detection-antibodies

A cascade membrane filtration process including microfiltration (MF), ultrafiltration (UF) and reverse osmosis (RO) was used to fractionate skim milk into different streams. Significant quantities of lactose and minerals were removed to permeate after MF at 0.14 μm. Cheese milk, of similar casein content to the raw milk, was standardised simultaneously for casein, lactose, ash and total calcium from

Virus infections can threaten human life and health and often cause considerable losses to society. There are multiple ways for viruses to invade host cells. Therefore, it is immensely important to inhibit the contact between virus and host cell receptors. Human milk oligosaccharides (HMOs) can not only benefit the infant brain development and the immune system enhancement, but also prevent cells from

Using gas chromatography and HPLC–MS/MS, 28 fatty acids and 74 molecular species of phospholipid were identified in 90 mature (96–180 days) human milk samples from three regions of China (Zhengzhou, Wuhan and Harbin). There were obvious differences in the content of some phospholipid fatty acids from three regions. The differences in fatty acid composition of human milk phospholipids in different individuals

Cheese ripening in the presence of mites is a common practice in some European countries. In Brazil, this practice is incipient and it is still unknown whether the mite diversity and mite-mediated processes in the production of Brazilian cheeses are important for product differentiation. Here, we conducted chemometric evaluations of the volatile organic compounds (VOCs) and metabolites in two types

The distribution of Ca, Mg, K and Na between the sedimentable (200×g), protein-associated and soluble phase of infant formula (IF; n = 46), follow-on formula (FOF; n = 8), junior growing up milk (jGUM; n = 22) and senior GUM (sGUM; n = 16) were studied. For all product classes, virtually all Na and K was in the soluble phase and small amounts were found as protein-associated, i.e., as counterions.

The standardisation of raw milk cheeses without losing their typicality is an ambitious goal. In the present study, the performance of two Lactococcus lactis autochthonous starter cultures (AS1 and AS2) was evaluated for the production of Valle d'Aosta (VdA, Italy) Fromadzo PDO, in terms of competition and persistence capacity (by rep-PCR strain characterisation), influence on indigenous microbial

Key bitter taste-active fractions were fractionated and identified from cows' milk-based infant formula (IF) containing hydrolysed (bovine) milk protein. A systematic and sensory-guided approach was applied to separate and identify taste-active bitter peptides. The degree of hydrolysis for the extensively hydrolysed (EH) and partially hydrolysed (PH) samples was >22% and <22%, respectively. The sample

The effects of human milk oligosaccharides (HMOs) and the main component, 2′-fucosyllactose (2′-FL), on intestinal disorders were evaluated. A dextran sodium sulphate (DSS)-induced mice model for colitis was established to investigate the correlation between HMOs and 2′-FL in attenuating colitis and modulating gut microbiota. The results indicated that inflammatory bowel disease was attenuated by consumption

A high protein plain yoghurt formulation was optimised using the Euclidian distance on the Napping® test, measuring the distance among formulations sweetened with stevia and standard samples sweetened with sucrose and sucralose. The optimised formulation was validated through temporal dominance of sensations and acceptance tests. The required amounts of the stevias to provide, at a minimum cost, the

For microbial safety, thermal processing is applied during caprine milk processing, which affects the stability of proteins, specially the whey proteins. Therefore, this study evaluated the changes of glycated serum proteome in caprine milk products using a robust ion mobility time-of-flight proteomic technique, without glycated peptides enrichment. In total, 302 proteins were identified in whey and

Survival of L. monocytogenes (LM) and shigatoxigenic Escherichia coli (STEC) during manufacture and aging of unpasteurized, farmstead-style cheese was investigated. Cheese produced with fresh, unpasteurized milk inoculated with a two-strain cocktail of LM and STEC (both ∼4.5 log cfu mL−1) was aged for 84 days at 4, 10, or 22 °C. Bacterial populations were assessed weekly. Pathogen populations were

A total of 90 Graviera cheese samples, produced by selected local dairies in six different regions of Greece, were analysed for pH, titratable acidity, NaCl, proteins, fat on dry weight basis, ash, fatty acid composition by gas chromatography, volatile compounds by gas chromatography/mass spectrometry, and minerals by inductively coupled plasma - optical emission spectrometry, in an effort to differentiate

The effect of different degrees of pre-crystallised lactose (PCL) (0–45%) on the physico-chemical properties of infant formula (IF) containing hydrolysed whey protein was investigated during ageing at two temperatures (25 and 45 °C) and three levels of relative humidity (RH; 11%, 33%, 54%). An increase in the proportion of PCL resulted in higher particle size and higher surface free fat immediately

Gelation temperature (Tg), apparent viscosity (ηapp), turbidity and chromatography profiles of whey protein concentrate (WPC) and corresponding hydrolysates (WPHs) generated with Alcalase® and Neutrase® at different temperatures and total solids (TS) were compared. WPC incubated with Alcalase at 50 °C exhibited the highest rate and degree of hydrolysis (DH). After 4 h, the 5 °C Alcalase WPH (10% TS)