The possibility of achieving a 50% of added sugar reduction in chocolate milk using natural non-nutritive sweeteners, namely stevia and monk fruit extract was studied and optimised using response surface methodology. Variables were chosen as stevia sweetener (5–100 ppm) and monk fruit extract (50–100 ppm) based on preliminary trials. Sensory attributes (overall liking, appearance, aroma, sweetness

The ability of the adjunct culture Lacticaseibacillus paracasei 90 (L90) to prevent undesired eye formation by heterofermentative bacteria was assessed in soft cheeses, ripened either in normal conditions or with interruptions in the cold chain. Leuconostoc mesenteroides D11 isolated from defective cheeses with undesired eye production were added to control (C) and experimental (E) Cremoso soft cheeses

Native whey, produced by microfiltration of skim milk, has great potential in infant nutrition and as a functional food ingredient; however, processes to produce whey powder using high temperatures can adversely affect protein quality. The individual effects of three critical processing steps were investigated: standard thermal pasteurisation, membrane concentration and spray drying on protein quality

Research on identifying vegetable milk coagulants has gained momentum in the past few decades. Extent of casein hydrolysis and specific initial hydrolytic site on κ-casein are considered crucial in deciding suitability of plant proteases for cheese making. In the present study, three phase partitioned (TPP) proteases (serine) of Wrightia tinctoria stem were assayed to understand their specific cleavage

Lactose is a disaccharide of glucose and galactose, found exclusively in milk. Carbohydrates represent an important fuel for endurance and prolonged exercise. Recommendations for athletes include high carbohydrate diets to maximise performance, especially before, during and after exercise. However, lactose does not feature in guidelines for carbohydrate intake for athletes, despite athletes likely

The kinetic and thermodynamic parameters of the enzymatic reaction of aspartic protease extracted from Withania coagulans were investigated. The activation energy, ΔH#, ΔS#, and ΔG# of casein hydrolysis were 34.677 kJ mol-1, 31.96 to 32.16 kJ mol-1, –131.26 to –125.0 J mol-1, and 70.62 to 72.96 kJ mol-1, respectively, which show the favourable formation of the enzyme-substrate complex, high tendency

The effect inulin on the survival of Lactobacillus plantarum 1.0320 in cheese and the physicochemical and sensory features of the cheeses were evaluated. Addition of Lb. plantarum and inulin generated no alterations in the physicochemical characteristics of cheese. Inulin promoted Lb. plantarum growth, and counts were maintained at 8.03 log cfu g−1, significantly higher (P < 0.05) than that in cheese

Non-fat acidified milk model systems were constructed from frozen casein and whey protein concentrates produced from skim milk using membrane filtration, and combined with commercial whey protein ingredients, i.e. nano-particulated whey protein (NWP), micro-particulated whey protein (MWP), and whey protein concentrate (WPC). Model systems were characterised in terms of particle size distribution and

To date, no profile of volatile compounds in Emmental cheese produced in Poland has been published. The aim of this study was to determine the profile of volatile compounds during the manufacturing process of Polish Emmental cheese using solid-phase microextraction combined with gas chromatography-mass spectrometry. Almost all substances identified in the milk after pasteurisation were also present

Formation of 5-hydroxymethyl furfural (HMF) and acetic acid, browning index (BI) and conformational changes in protein structure in infant formula (IF) powders were studied during storage at 25 and 45 °C and relative humidity (RH) range of 11 to 65%. Three powders with nutritional composition representing stages 1 (IF1), 2 (IF2) and 3 (IF3) of IF were studied. HMF formation in IF powders increased

The effect of conjugated linoleic acid (CLA) on milk lipids and on the size of milk fat globules (MFGs) during milk fat depression in dairy cows was evaluated. Twelve Holstein cows were randomly assigned to a control diet or control plus Ca-protected CLA at 15 g kg-1 dry matter for an 8-day period. Feeding CLA did not affect milk production, dry matter intake or lactose level, but tended to reduced

Yoghurts were prepared by fermentation in the absence (control) or presence of different concentrations of inulin, tragacanth gum, or gellan gum, and effects of the biopolymers on physicochemical and sensory characteristics of yoghurts during cold storage were examined. No significant difference in pH, colour, total solid, and bacterial viability was observed among all the yoghurts prepared. Rheological

The impact of calcium fortification, delivered using different proportions of soluble (calcium chloride; CaCl2) and insoluble (micronised calcium citrate; CaCit) calcium salts, on physicochemical and thermal stability properties of a model infant milk formula (IMF) was determined. The IMF was formulated with a whey protein fraction dominant in α-lactalbumin and fortified with calcium (1500 mg L-1)

Dissociation of β-casein from casein micelles at low temperature is exploited in the manufacture of β-casein-enriched ingredients. In this study, the effects of selected temperatures within the cold processing range (4, 8, 12, 16 and 20 °C) and different transmembrane pressures (0.05 and 0.30 bar), on protein, mineral and plasmin partitioning during microfiltration were determined. Significantly higher

Fermented foods and beverages are consumed globally as an integral part of daily diet. The uniqueness of fermented milk products originated in India are an outcome of dynamic socio-cultural habits developed over the centuries. The vast microbial diversity and metabolic footprints of these products correspond to their regional specific techno-functional and sensory attributes. Though these products

The effects of quince seed mucilage powder (QSMP) on the physicochemical, microbiological, textural and sensory characteristics of yoghurts were evaluated. Incorporation of QSMP at different levels (0.05–0.2%) accelerated Lactobacillus bulgaricus growth. QSMP-yoghurts had lower syneresis; addition of QSMP at 0.15% and 0.2% prevented syneresis completely. Highest apparent viscosity values were obtained

The microbiological status of raw milk sold from vending stations at farm level in northern Germany was determined in relation to hygiene quality parameters and the presence of foodborne pathogens. For this, one hundred and ten samples were examined. The total viable count (TVC) was higher than 5 log cfu mL−1 in 36.4% of the milk samples. Counts of Pseudomonas spp., Enterobacteriaceae, yeasts and moulds

Seasonal variation of milk composition poses a challenge for maintaining dairy product quality. Multivariate statistical techniques were used here to identify seasonal patterns in mineral levels, fatty acid profiles and selected metabolites for New Zealand raw milk collected from 24 individual cows in early-season (November), mid-season (January/February) and late-season (March). Partial least-squares

Pseudomonas spp. contamination was screened from a Minas Frescal cheese processing plant. Biofilm formation of Pseudomonas fluorescens and Pseudomonas aeruginosa and the effect of three sanitisers, peracetic acid, sodium hypochlorite, and chlorhexidine gluconate, on the biofilm production was also studied. The biofilms were formed in milk according to a central composite rotatable design (CCRD) at

A series of commercial acid coagulated fresh cheeses was examined as far as their texture characteristics were concerned using instrumental and sensory methods. Instrumental tests employed were determination of Young's modulus of elasticity and lubricated squeeze flow viscosimetry. Sensory tests by trained panellists assessed mouthfeel perception of the cheeses. Two attributes were selected: in mouth

A 2 × 2 factorial design experiment was conducted to investigate effects of cow genotype and concentrate supplementation (CS) on milk composition and processability. Four treatment groups (n = 12) were: (i) lower milk genotype (LM) offered no CS; (ii) LM + 2.7 kg dry matter (DM) CS; (iii) higher milk genotype (HM) offered no CS; and (iv) HM + 2.7 kg DM CS. Cows were +208 d in milk, grazed full time

Over the years, a number of methodological variations in polyacrylamide gel electrophoresis (PAGE) have been attempted for the separation of milk proteins. Caseins are similar in size and differ very little in net charge from each other. Also, in heated milk, κ-casein not only complexes with whey proteins but also undergoes self-polymerisation. These cause problems in the resolution of milk proteins

Lactose intolerance can be the result of, or aggravated by, deficiency of β-galactosidase in the gastrointestinal tract, and is characterised by, e.g., diarrhoea, abdominal pain, bloating, flatulence, and nausea. This review examines the response to lactose-free milk and dairy products and health-related outcomes and consolidates a total of 23 studies on ≥90% hydrolysed dairy products (n = 10), lactose-free

The objective of this study was to determine which volatile compounds are responsible for the aroma of fresh sweet cream butter, using a liquid–liquid extraction method coupled with a Porapak Q column and limited odour units (Lod) as technical methods. Sixty-four compounds were quantitatively identified. Assessors determined 100 ppm as the critical concentration for good aroma. Individual Lod100 were

To better understand the effects of lactic acid bacteria (LAB) and yeasts on the structure and fermentation properties of Tibetan kefir grains (TKGs), we treated TKGs for 1 month with high doses of mycillin and cycloheximide to inhibit LAB and yeasts, respectively. The results showed that in each group of TKGs, Lactobacillus kefiranofaciens was the only dominant and stable bacterial species, and it

Hydrogen peroxide (H2O2) has a long history of use as an antimicrobial in the dairy industry to preserve raw milk. The effect of H2O2 on the survival of Listeria monocytogenes on the surface of Queso Fresco (QF) and the degradation of H2O2 on cheese during storage and in dip solutions following successive treatments were determined. Treatment of QF in 10% H2O2 for 5 s significantly reduced L. monocytogenes

Nutritional recommendations suggest reducing sugar intake to below 10% of energy intake. Although dairy products are not regarded as an important source of sugar, flavoured milk products can provide significant amounts. Moreover, they are a source of lactose, which should be restricted by people with lactose intolerance. The content of fructose, glucose, sucrose and lactose was analysed in 54 dairy

The interest in individual whey protein fractions, especially the main proteins α-lactalbumin and β-lactoglobulin, has been growing due to their unique nutritional value and their exceptional technofunctional properties. Various fractionation and purification methods have been published. However, none of them achieved highest purity, maximal recovery, and transferability to industrial scale. This study

The objective of the present study was to evaluate children's hedonic sensitivity to sugar reduction in three dairy products: vanilla milk desserts, chocolate-flavoured milk, and vanilla yoghurt. For each product, a regular sample and five samples with different reduction in added-sugar content were formulated. The regular sample contained the sugar content of commercial products available in the marketplace

Impacts of zinc sulphate and cupric chloride on characteristics and antioxidant capacities of glycated products (GPs) derived from casein hydrolysate (CH) and xylose were studied. The browning degree of xylose–CH GPs was the largest at zinc sulphate addition of 15 mg L−1, while its browning degree increased with cupric chloride extended from 0 to 15 mg L−1. Loss of free amino groups, fluorescence intensity

Biopreservation is a promising technology for insuring safety of food. This study evaluated the anti-Salmonella potential of 1450 dairy isolates from 54 genera, in conditions mimicking dairy matrices, to find new bioprotective strains. Among the screened isolates, 6.4% exhibited an antagonistic activity towards at least one of the two Salmonella Mbandaka and Montevideo reference strains. Lactococcus

Adding lactoferrin to milk at its natural pH before heating decreased the serum-phase κ-casein and α-lactalbumin+β-lactoglobulin. All lactoferrin was with the colloidal phase. Lactoferrin addition to milk before heating and acidification increased the gelation pH. The gels had lower stiffness, lower yield stress and higher yield strains as the level of lactoferrin increased. For pH adjusted milk, the

Cream cheese is an acid coagulated particle microgel with a structure consisting of protein-covered milk fat globules, forming aggregated clusters at different scales, with pores filled with whey and characterised by its creamy taste and spread-ability. This review focuses on the technology for the production of high fat cream cheese, its historical background and evolution from 1870 until today, covering

Using a mouse model of diet-induced obesity in males and females C57BL/6 mice, effects of a yoghurt enriched with proteins on pro-inflammatory cytokine and lipid profiles were assessed. A clear sex-dependent behaviour of the mice was shown; females gained less weight than males independent of the diet. When a high fat diet was implemented with yoghurt, a reduction of cholesterol and triglycerides in

The viscosity of skim milk concentrates increases during storage as result of interactions between milk proteins, minerals and other solids. The present study demonstrates how these interactions can be controlled by addition of calcium or glucono-δ-lactone. Milk concentrates, produced from reverse osmosis with 28% total solids, were heat-treated at 75 or 110 °C for 18 s, followed by addition of CaCl2

Milk oligosaccharides are of high interest due to their bioactive properties. This study is the first to characterise milk oligosaccharides from native North European cattle breeds, as represented by 80 milk samples collected from eight native breeds originated from Norway (Norwegian Doela cattle and Norwegian Telemark cattle), Sweden (Swedish Mountain cattle), Denmark (Danish Red anno 1970), Iceland

Desalination of nanofiltrated acid whey by electrodialysis in the temperature range 15–55 °C was investigated. Increased electrodialysis temperature caused increased total mass flux and electrodialysis capacity while specific energy consumption values were maintained. Weak organic acids removal from whey increased with temperature, leading to an increase in the degree of deacidification from 64.3%

Microfiltration at 0.10 μm removed ～70.29% of serum proteins from milk and the resultant micellar casein concentrates (MCC) were subjected to no heat treatment (control), pasteurisation (72 °C × 15 s) and high heat treatment (HHT; 90 °C × 15s) before formulation of cheese milk for Cheddar cheese manufacture. MCC showed good heat stability due to low serum protein content. For cheese milk of typical

The aim was to analize whether Kefir activates nuclear erythroid 2-related factor 2 (Nrf2) under hyperglycaemic conditions in the kidneys of diabetic rats (DM). DM received kefir for 8 weeks (DMK group). There was a significant reduction in water and chow intake, reduction in diuresis and glycaemia in DMK versus DM, the protein levels of catalase (CAT), superoxide dismutase-1 (SOD-1) and Nrf2 were

The physical properties of milk fat are affected by the structure and distribution of fatty acids (FAs) within the triacylglycerols (TAGs). The impact of variable seasonal composition of milk fat components was studied with respect to the influence on the physical and rheological properties of butter. Rather than analysing individual samples, a dynamic system was studied to capture the impact statistically

Protein-metal association may occur in nutritional products, with consequences for organoleptic quality, nutrient stability, and metal bioavailability. Insights into protein-metal associations were obtained by “centrifugation analysis”: high speed centrifugation followed by determinations of protein and minerals in the serum (supernatant). Experimental data suggested that the distribution of iron in

Our previous study on a model microbial community originating from an artisanal cheese fermentation starter revealed that bacteriophages not only co-exist with bacteria but also are highly abundant. Here we describe the genomic content of phage particles released by 6 different strains in the starter culture. The identified prophages belong to three different subgroups of the Siphoviridae P335 phage

Skim milk powders often contain high spore counts, originating from persistent thermophilic bacilli in the processing plants. Through germination and enzymatic spoilage, product defects in the reconstituted product formulation may result. Heating of skim milk concentrate prior to drying may inactivate these spores. Within this study, a new method to grow thermophilic spores isolated from dairy processing

The purpose of this study was to characterise the metabolome of bovine colostrum and milk in the initial days of lactation. Colostrum and milk samples were collected from 18 cows representing an even spread of 1st, 2nd and 3rd lactation (n = 6) over the first 6 days of lactation. Samples were subsequently analysed using 1H-NMR. The metabolome of defatted colostrum and milk in the days immediately post

This study aimed to determine the interactive effects of casein, whey proteins and calcium ions on the rheological properties of calcium-induced skim milk gels. Skim milk blends with different casein to whey protein ratios (95:5, 93:7, 90:10, 85:15 and 80:20) were either not preheated or preheated at 90 °C for 10 min, and calcium chloride was added at 0–40 mmol L−1. Results suggested that the final

Deeper understanding of cultural influences is required to predict consumer preferences and choice of dairy products. Focus groups were performed in Beijing (China) and Palmerston North (New Zealand; NZ) to gain cross-cultural insights into consumer habits, sensory preference and influence of provenance for drinkable yoghurt. Key themes were identified using an interpretive coding approach. Chinese

The effects of varying the initial pH from 5 to 9 on Maillard reaction-induced whey protein gel formation and structural and rheological properties were determined. The molecular mass of whey protein and reducing sugar conjugates increased according to SDS-PAGE determination. Amino and surface sulphydryl groups were decreased, contributing to gel network formation. The amide I and II bands at 1640 cm−1

α-Lactalbumin (α-la) provides essential amino acids to the diet and is therefore of nutritional importance. Bovine α-la is routinely supplemented to infant formulas, which makes it essential to obtain quantitative data of its content. In this study a quantitative, internally standardised Liquid Chromatography-Mass Spectrometry (LC-MS) method for bovine α-la in infant formula was validated, with good

The biological significance and heterogeneity of bovine, caprine and ovine colostrum sugar nucleotides is unclear. Colostrum sugar nucleotides and sugar monophosphates were purified and characterised with 1H-NMR spectroscopy. UDP-galactose (UDP-Gal) and UDP-glucose (UDP-Glc) were identified in colostrum of Holstein and Brown Swiss cows; UDP-Gal, UDP-Glc, UDP-N-acetylgalactosamine (UDP-GalNAc) and

Effects of high-pressure homogenisation (HPH, 100 MPa) at different temperatures (4–60 °C) or conventional homogenisation (20 MPa, 60 °C) on size of milk fat globules (D32) and content of protein and phospholipids in milk fat globule membrane (MFGM) in standardised milk, buttermilk and a mixture of milk and buttermilk were compared. HPH decreased D32 and promoted the adsorption of casein at ≥ 4 °C

Milk somatic cell count (SCC) is a well-established criterion commonly used for evaluation of the intramammary health status, both in individual animals and in bulk milk tanks, since there is a direct correlation between milk quality and SCC. Different standards have been established for upper permissible or acceptable limits of SCC by different countries. High SCC may involve significant risks to

Milk protein coagulation is not only important during the processing of milk into various dairy products, but also during digestion of milk. This review focusses on the gastric coagulation of milk proteins. During this process, coagulation of casein micelles and milk fat globules can occur due to pepsin-induced hydrolysis of the proteins that provide steric stabilisation. The gastric coagulation leads

This study investigated postprandial aminoacidemia after consumption of different dairy products using a single-blinded cross-over design wherein 10 participants (66.7 ± 4.3 y) received low-fat UHT-treated milk (LF–UHT), low-fat pasteurised milk (LF–PAS), full-fat UHT-treated milk (FF–UHT), full-fat pasteurised milk (FF–PAS), low-fat yoghurt, full-fat cheese, whey protein concentrate (WPC), and micellar

Micellar casein concentrate (MCC) powders with a protein content of 60% (MCC60) and 85% (MCC85) and a calcium-reduced MCC85 were processed by microfiltration (MF) and diafiltration (DF) of skim milk followed by spray-drying. pH adjustment of the starting milk to 6.2 and MF-retentate to 5.6 prior to MF and DF, respectively, yielded a calcium-reduced MCC85 from which approximately 50% of total calcium

Enzymatically cross-linking milk proteins by microbial transglutaminase (MTGase) is a promising strategy in developing and promoting desired multi-functional properties of dairy foods. This study evaluated the effect of MTGase treatments (0.5, 1, 2 and 4 U g−1 milk protein) of skim milk at two different incubation conditions (20 min at 38 °C, 12 h at 4 °C) on rheological and structural characteristics

Native lactoferrin (U-Lf) forms predominantly soluble complexes with native (U-WPI) or denatured (H-WPI) whey protein isolate proteins at all mixing ratios, forming weakly turbid solutions and charge neutrality at a Lf to WPI ratio of 2.0, w/w. This may be due to an asymmetrical charge spacing between the two interacting protein species, resulting in a weak interaction and soluble complexes. Denatured

Histamine formation by four histaminogenic Lactobacillus parabuchneri strains in experimental cheeses was investigated. Firstly, Raclette cheeses were manufactured from pasteurised milk inoculated with different levels of selected L. parabuchneri strains ranging from 101 to 104 cfu mL−1. Secondly, cheeses were produced using four different curd cooking conditions (20 min at temperatures of 44–56 °C)

The influence of different altitudes of flock location, grazing seasons and ripening time on the fatty acid (FA) profile of Pecorino Sardo cheese was investigated. Milk and thirty-six cheeses, representative of 12 zones (4 provinces × 3 altitudes of flock) and 3 seasons of milk production, were analysed by gas-chromatography for FA profile, at 60 and 120 days of ripening. Data were analysed with a

This study reports the prevalence of sporeforming bacteria and contamination levels of a variety of powdered dairy products from cows', ewes', goats' and mares’ milk produced in France. The concentration of mesophilic spores, thermophilic spores and highly heat-resistant thermophilic spores was assessed in 61 dairy powders. Thermophilic spore concentration was highly variable between powders, likely