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Changes in nutritional and technological properties of heat-treated milk and cream at dairy production scale during storage Int. Dairy J. (IF 3.1) Pub Date : 2024-03-08 Shruti Lalwani, Frida Lewerentz, Andreas Håkansson, Richard Löfgren, Johan Eriksson, Marie Paulsson, Maria Glantz
Changes in nutritional and technological properties during storage of milk and cream subjected to different heat treatments at dairy production scale (high-temperature-short-time pasteurisation, extended shelf-life treatment and ultra-high temperature treatment) were investigated. Results indicate a decrease in pH with longer storage times, whereas no changes in ionic calcium concentration occurred
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A comprehensive overview of blue-veined cheeses Int. Dairy J. (IF 3.1) Pub Date : 2024-03-08 Imène Ferroukhi, Christophe Chassard, Julie Mardon
Blue-veined cheeses are popular for their unique characteristics. The purpose of this review is to gather and consolidate data on blue cheeses worldwide and highlight their biochemical mechanisms and nutritional benefits. This review was able to identify more than 100 types of blue cheeses and describe their composition and characteristics. Some blue cheeses are distinguished by atypical manufacturing
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Plant proteases and their application in dairy systems Int. Dairy J. (IF 3.1) Pub Date : 2024-03-08 S. Kaur, T. Huppertz, T. Vasiljevic
Enzymatic hydrolysis of proteins is considered a feasible approach to obtain more functional and nutritional products. Plant proteases (either purified or as crude extracts) have been used in dairy systems with growing interest. Specific plant proteases such as actinidin, bromelain, ficin and papain have been isolated and extensively characterised. Their application on dairy proteins can provide benefits
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Efficacy of a Maillard-type conjugate of whey protein isolate with chitosan as a carrier for a liposomal form of a combination of curcumin and balanced amounts of n-3 and n-6 PUFAs. Part II. Carrier behaviour under simulated in vitro digestion Int. Dairy J. (IF 3.1) Pub Date : 2024-03-06 Daria Zelikina, Sergey Chebotarev, Anna Antipova, Elena Martirosova, Maria Anokhina, Nadezhda Palmina, Natalia Bogdanova, Maria Semenova
The study evaluated the benefits of using the whey protein isolate (WPI)–chitosan (CHIT) carrier formed via a Maillard reaction step to enhance the bioavailability of a liposomal form of nutraceuticals during gastrointestinal digestion according to the INFOGEST protocol. Liposomes appeared uniformly released from their hydrolysed complex [WPI–CHIT]–(PC–FO–CUR) during both the gastric (54 ± 9%) and
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Efficacy of a Maillard-type conjugate of whey protein isolate with chitosan as a carrier for a liposomal form of a combination of curcumin and balanced amounts of n-3 and n-6 PUFAs. Part I. structure – Functionality relationships Int. Dairy J. (IF 3.1) Pub Date : 2024-03-06 Daria Zelikina, Sergey Chebotarev, Anna Antipova, Elena Martirosova, Maria Anokhina, Nadezhda Palmina, Natalia Bogdanova, Anatoly Khvatov, Yuri Tsaplev, Alexey Trofimov, Maria Sokol, Nikita Yabbarov, Elena Nikolskaya, Maria Semenova
The Maillard-type WPI–chitosan conjugate was prepared through dry heating at 60 °C and 75% relative humidity for 72 h at a weight excess of WPI (8.7-fold) relative to CHIT (75% of deacetylation). The focus of the study was the soluble fraction (68% w/w) of the WPI–CHIT conjugate in the p range of WPI (pH 4.5). SDS-PAGE analysis revealed that 16% of the total WPI was covalently bonded to CHIT. SDS-PAGE
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Multiplex PCR for detection of camel milk adulteration with cattle and goat milk Int. Dairy J. (IF 3.1) Pub Date : 2024-03-02 Deepraj Sarkar, Rakesh Ranjan, Sumnil Marwaha, Artabandhu Sahoo, Sanay Naha
Determination of adulteration in raw milk has become increasingly important from the viewpoint of food safety and quality. The present study aimed to detect the adulteration of camel milk with cattle and goat milk by multiplex PCR technique based on amplification of the Cytochrome b gene. The developed technique successfully amplified the target fragment of 208 bp (Camel), 274 bp (cattle), and 174
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Nanoemulsion-based spray-dried formulation of essential oils, whey protein isolate, and maltodextrin: An approach for antifungal preservation of grated mozzarella cheese Int. Dairy J. (IF 3.1) Pub Date : 2024-02-27 Ghada Sassi, Shiv Shankar, Lily Jaiswal, Stephane Salmieri, Salwa Karboune, Monique Lacroix
An antifungal nanoemulsion-based formulation containing natural extracts encapsulated into whey protein isolate (WPI) and maltodextrin (MD) was spray-dried and applied on grated mozzarella cheese. Formulation efficiency was evaluated to extend the shelf-life and to inhibit spoilage fungi growth. The results of the spray-dried formulation (FP) showed a retention of 62% of the phenolic compounds, leading
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Functional assessment of a whey protein hydrolysate: In vivo responses in lipid regulation, oxidant defense, and neural protection in Caenorhabditis elegans Int. Dairy J. (IF 3.1) Pub Date : 2024-02-23 Néstor David Giraldo, Juan David Sánchez, Andrés López, Nuria González, Ferran Balaguer, Jennifer Redondo, Silvia Llopis, Marta Barrena, Bernadette Klotz
An study using the nematode explored the benefits of a whey protein hydrolysate (WPH), derived from cheese whey through a novel enzymatic process. In this model, WPH demonstrated significant hypolipidemic, antioxidant, and neuroprotective qualities. Nematodes fed with a WPH diet displayed substantial reductions in body fat (20.8%, p < 0.001), triglyceride (29.3%, p < 0.05), and cholesterol levels (28
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Predicting milk-derived hydrogel-forming peptides with TANGO Int. Dairy J. (IF 3.1) Pub Date : 2024-02-23 Muhammed Aslam Khan, Yacine Hemar, Ka-Wing Cheng, Florian J. Stadler, Luis M. De Leon-Rodriguez
The uncovering of single peptides derived from food sources that can form hydrogels is of great relevance for several applications. However, identifying single peptide hydrogels from food is a daunting task given the complex nature of the food systems. The proof of concept of the applicability of TANGO, a statistical mechanical-based algorithm that predicts the β-aggregate propensity of peptides, as
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Preventive effect on intestinal inflammation and modulation of the microbiota of ‘Nordestino’ donkey milk in experimental DNBS-induced colitis in mice Int. Dairy J. (IF 3.1) Pub Date : 2024-02-22 Emmanuella de Oliveira Moura Araújo, Daline Fernandes de Souza Araújo, Tayanna Bernardo Oliveira Nunes Messias, Valéria Costa da Silva, Anderson Wilbur Lopes Andrade, Aurigena Antunes de Araújo, Raimundo Fernandes de Araújo Júnior, Emanuella de Aragão Tavares, Celso José Bruno de Oliveira, Elma Lima Leite, Gustavo Felipe Correia Sales, Juliana Kessia Barbosa Soares, Rita de Cássia Ramos do Egypto Queiroga
This study aimed to investigate the effects of milk against intestinal inflammation in a Balb/c mice model of colitis induced by 2,4-dinitrobenzene sulfonic acid (DNBS). Mice were randomly assigned to groups: non-colitic and DNBS controls, sulfasalazine (SSZ) (0.25 g kg per day), and Nordestino donkey milk (DM) (0.5, 1.0, and 2.0 g kg per day). DM improved the animals' clinical condition and preserved
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The effect of succinylation on the properties of αs1-casein enriched protein Int. Dairy J. (IF 3.1) Pub Date : 2024-02-20 Xiaoli Sun, Juliet A. Gerrard, Skelte G. Anema
α-Casein was succinylated using different levels of succinic anhydride. The succinylation was monitored by measuring the unmodified lysine residues using an o-phthaldialdehyde method, by the change in mobility and staining intensity on SDS-PAGE gels or through mass spectrometry techniques. Succinylation markedly modified the zeta potential, shifting the pH versus zeta potential curve to lower pH as
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Effects of oxidized konjac glucomannan on physicochemical and sensory properties of set-style yoghurt Int. Dairy J. (IF 3.1) Pub Date : 2024-02-20 Yuan Luo, Yao Li, Xiaoli Qin, Hongjia Lu, Haoyuan Wang, Renxiang Xie, Xiong Liu
This study explored effects of adding oxidized konjac glucomannan (OKGM) at various concentrations (0.5, 1.0, 1.5, 2.0%) to low-fat set-style yoghurt on its physicochemical and sensory properties. The findings indicated that effects of OKGM on yoghurt were contingent on the quantity added. Lower concentrations (0.5 and 1.0%) of OKGM enhanced the yoghurt's texture, including hardness, elasticity, gumminess
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Associations of lameness with milk composition, fatty acid profile, and milk coagulation properties in mid-lactation high-yielding Holstein cows Int. Dairy J. (IF 3.1) Pub Date : 2024-02-20 Marko Kass, Priit Karis, Ragnar Leming, Marie J. Haskell, Katri Ling, Merike Henno
Lameness, an animal welfare and profitability related problem in dairy industry, was evaluated on 126 multiparous Estonian Holstein cows on a 5-point scale; score three or above indicated lameness. Milk samples of the cows were analysed for basic composition, content of mineral elements, fatty acid (FA) profile and coagulation properties (MCP). Lame cows had lower milk yield and a lower milk protein
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Applicability of electrical parameters for controlling the quality of skim milk with various dry matter contents Int. Dairy J. (IF 3.1) Pub Date : 2024-02-15 Joanna Katarzyna Banach, Katarzyna Kiełczewska, Renata Pietrzak-Fiećko, Michał Smoczyński, Małgorzata Grzywińska-Rąpca
The aim of the present study was to determine the effect of concentrating skim milk (10–50 g 100 g) on changes in contents of minerals as well as values of physicochemical and structural parameters (pH, total protein, micro- and macro-mineral content, viscosity, particle diameter, micrographs by fractal dimension), electrical parameters: conductivity (Z, G), and dielectric parameters (C, C). Statistical
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A novel cheese made of Gracilaria edulis proteases and its characterisation Int. Dairy J. (IF 3.1) Pub Date : 2024-02-15 Ariestya Arlene Arbita, Nicholas A. Paul, Julian Cox, Jian Zhao
A milk clotting protease was isolated from the red marine macroalga in a previous study of ours. In the current study, the protease was used to make a Cheddar style cheese and the chemical, physical, textural and sensory properties of the cheese were investigated. The algal cheese had a higher yield and moisture content but lower total solids, compared to calf rennet cheese. The colour of the algal
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Gas ultrafine bubbles improve the efficacy of antimicrobials against eliminating fresh and aged Bacillus subtilis biofilms on various dairy processing surfaces Int. Dairy J. (IF 3.1) Pub Date : 2024-02-14 Phoebe Unger, Amninder Singh Sekhon, Sonali Sharma, Alexander Lampien, Minto Michael
The objective of this research was to study the impact of incorporating gas ultrafine bubbles (UFB) on the efficacy of chlorine and peracetic acid antimicrobial (AM) solutions against biofilms on polypropylene, silicone, and stainless-steel surfaces. biofilms were grown on coupons of various surfaces at 25 °C (for 3 and 30 days for fresh and aged biofilms, respectively) by immersing in inoculated brain
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Unveiling the culturable bacterial diversity, pathogens and impact of seasonality on microflora of raw goat milk: A phylogenetic outlook Int. Dairy J. (IF 3.1) Pub Date : 2024-02-14 Jyoti, Namita Ashish Singh
Goat milk can be beneficial in cardiac diseases, mouth ulcers, dengue fever, etc. but ingestion of raw goat milk may have severe side effects as it may comprise pathogenic bacteria. Raw goat milk samples (n-55) were collected from diverse villages of the Udaipur district, Rajasthan, India and analyzed for bacterial diversity and pathogens using biochemical, molecular, and bioinformatic methods. Goat
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Impact of thermal processing on micronutrients and physical stability of milk and cream at dairy production scale Int. Dairy J. (IF 3.1) Pub Date : 2024-02-09 Shruti Lalwani, Frida Lewerentz, Andreas Håkansson, Richard Löfgren, Johan Eriksson, Marie Paulsson, Maria Glantz
Micronutrients and physical stability of milk and cream were evaluated for different heat treatments at dairy production scale (HTST pasteurisation, high pasteurisation, ESL indirect and UHT direct and indirect). Changes caused due to heat treatments for macro and micro components (vitamins and minerals) as well as physical stability were investigated. Results show limited losses in macro components
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Temporal sensory characterization of yoghurt formulated with natural sweeteners and fruit puree using multiple-intake temporal check-all-that-apply and multi-block response surface methodology Int. Dairy J. (IF 3.1) Pub Date : 2024-02-09 Diksha Chadha, Nazimah Hamid, Kevin Kantono
Response surface methodology was used to investigate the effect of fruit puree and sweeteners on the sensory attributes of yoghurts evaluated using Temporal Check-All-That-Apply. The effects of varying concentrations of sweetener and fruit puree on the cited sensory attributes, dynamic liking, and other post-consumption attributes (intrinsic cues, willingness to pay and complexity) was evaluated. Temporal
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Pepsin-induced hydrolysis and coagulation of proteins in goat, sheep and cow milk Int. Dairy J. (IF 3.1) Pub Date : 2024-02-08 Mengxiao Yang, Aiqian Ye, Elliot Paul Gilbert, Zhi Yang, David W. Everett, Harjinder Singh
The kinetics of pepsin-induced κ-casein hydrolysis and coagulation in cow, goat, and sheep milk were investigated at 37 °C, pH 6.3 and 6.0. At a 0.1 U mg pepsin-to-κ-casein ratio, sheep milk showed the fastest κ-casein hydrolysis, followed by cow and goat milk as assessed by quantifying the release of para-κ-casein using RP-HPLC. Sheep milk coagulated most rapidly, with κ-casein hydrolysis of 64% and
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Gastrointestinal digestion and technological treatments modify the antibacterial activity of lactoferrin supplemented dairy matrices against Staphylococcus aureus Int. Dairy J. (IF 3.1) Pub Date : 2024-02-08 I. Abad, A. Bailac, M.D. Pérez, J.J. Carramiñana, M. Calvo, L. Sánchez
Milk contains antimicrobial proteins, such as lactoferrin from whey or proteins from the milk fat globule membrane (MFGM), which can be used in functional foods to strengthen children and adult defenses. Foodborne bacteria, such as , can contaminate dairy products causing intoxication. The aim of this study was to evaluate the antibacterial activity of lactoferrin, free and in dairy matrices, against
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Heat stability of skim milk containing various levels of micellar calcium phosphate Int. Dairy J. (IF 3.1) Pub Date : 2024-02-08 Elaheh Ahmadi, Thom Huppertz, Todor Vasiljevic
This study assessed thermal stability in micellar calcium phosphate (MCP)-adjusted skim milk samples containing 67 (MCP) or 113 (MCP) % of the MCP content of control milk (MCP) at 120 °C for 5 s or 140 °C for 1 s at pH 6.3, 6.6, 6.9 or 7.2. Sample MCP exhibited the smallest heat-induced reduction in non-sedimentable individual caseins and whey proteins, and only limited heat-induced increases in particle
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The denaturation of whey proteins in a processed cheese environment Int. Dairy J. (IF 3.1) Pub Date : 2024-02-03 Siew Kim Lee, Henning Klostermeyer, Skelte G. Anema
The kinetics of whey protein denaturation at three pH values (pH 5.4, 5.7 and 6.0) was determined in processed cheese made from rennet casein/whey protein concentrate (RC-PC), or milk protein concentrate (MPC-PC). Samples were heated from 75 to 100 °C for up to 5400 s. Denaturation of both proteins was faster with increasing pH. The reaction order for β-lactoglobulin and α-lactalbumin denaturation
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A comprehensive study on milk composition and coagulation properties from six endangered native Norwegian cattle breeds Int. Dairy J. (IF 3.1) Pub Date : 2024-02-03 Ragnhild Aa. Inglingstad, Tove G. Devold, Nicola Damiano, Anna C. Holene, Nina S. Svartedal, Irene Comi, Tone I. Eliassen, Tora Asledottir, Ellen K. Ulleberg, Gerd E. Vegarud
Six cattle breeds native to Norway, have for almost half a century been at risk of extinction. Due to their small population sizes, they have hardly been improved by breeding for many decades. Still, the endangered breeds represent a source of genetic diversity with special milk qualities compared to the modern breed, Norwegian red (NRF). This study reports for the first time a detailed overview of
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Volatilome profile (HS-SPME/GC–MS) and proteolysis in Beyaz peynir (white-brined cheese) made using different probiotic adjunct cultures and ripening under brine or vacuum package systems, and chemometric analysis Int. Dairy J. (IF 3.1) Pub Date : 2024-02-01 Tuba Erkaya-Kotan, Ali Adnan Hayaloglu
Probiotic Beyaz peynir (white-brined cheese) was manufactured using two different adjunct probiotic bacteria ( DSMZ 20079 and DSMZ 20456) and the influence of these bacteria and different packaging systems (vacuum package and under brine) on the changes in the volatilome and proteolysis throughout the ripening was investigated. Packaging type, addition of the adjunct culture, and ripening time changed
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Variation of lactoferrin and whey protein fractions along different stages of milk technological processing at dairy plant level Int. Dairy J. (IF 3.1) Pub Date : 2024-01-30 V. Vigolo, G. Niero, E. Ballancin, M. De Marchi
This study assessed the concentration of whey protein fractions in different dairy matrices, including raw milk (RM), pasteurized milk (PM), cheese whey (CW), and Ricotta cheese whey (RW) collected along the production of mozzarella and Asiago cheeses. A linear mixed model was implemented in order to analyze the variability of bovine serum albumin (BSA), lactoferrin (LF), α-Lactalbumin (α-LA), β-lactoglobulin
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Understanding mozzarella cheese microstructure with Raman confocal imaging Int. Dairy J. (IF 3.1) Pub Date : 2024-01-24 Stephen E. Holroyd, Elizabeth Nickless
Raman confocal microscopy has the unique ability to interrogate the chemical structure of food samples; here we used the technique to investigate the microstructure in mozzarella cheese. Confocal and Raman confocal images were obtained on mozzarella samples immediately after production and then when aged over 112 d. A previously unseen level of heterogeneity in both the fat and casein regions of the
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Development of value-added beverages using sheep and goat cheese whey and secondary whey Int. Dairy J. (IF 3.1) Pub Date : 2024-01-22 Julia Venâncio Kurnick, Maria Gabriela Guarnieri Michellim, Rickey Y. Yada, Bruno Ricardo de Castro Leite Junior, Alline Artigiani Lima Tribst
Fermented (F) and neutral (non-fermented) (N) beverages were developed to add value to cheese whey (CW) and secondary whey (SW) from goat (G) and sheep (S) cheese. All products were microbiologically safe. Regarding physical stability, sedimentation of 3–20% was observed, with higher values at the beginning of storage for SW beverages (P < 0.05) due to protein agglomeration (explained by the 22%-larger
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Identification and molecular docking of a novel antidiabetic peptide from protamex-camel milk protein hydrolysates against α-amylase and DPP-IV Int. Dairy J. (IF 3.1) Pub Date : 2024-01-18 Na Su, Li Yi, Jing He, Liang Ming, Tuyatsetseg Jambal, Batmunkh Mijiddorj, B. Maizul, Ts. Enkhtuul, Rimutu Ji
Antidiabetic peptides were identified from camel milk protein hydrolysates, and their inhibitory activities against α-amylase and dipeptidyl peptidase-IV (DPP-IV) were determined. The possible binding mechanism between the enzymes and the peptide was elucidated through molecular docking. Camel milk proteins were hydrolyzed using protamex, and the hydrolysates were divided into three fractions (>10
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Physico-chemical, sensory and oxidative quality of butter from cows fed 3-nitrooxypropanol Int. Dairy J. (IF 3.1) Pub Date : 2024-01-19 Gayani M.S. Lokuge, Morten Maigaard, Peter Lund, Tijs A.M. Rovers, Lotte Bach Larsen, Nina Aagaard Poulsen, Lars Wiking
This study aims to investigate the effects of supplementing 3-nitrooxypropanol (3-NOP) to the diet of dairy cows on physico-chemical and sensory properties, as well as oxidative stability of butter. Forty-eight Danish Holstein cows were randomly assigned to control diets or 3-NOP supplemented diets at 60 mg 3-NOP kg−1 feed DM. Compared to control butter, 3-NOP butter had higher proportions of short-
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Bioprotective lactobacilli in Crescenza and Gouda cheese models to inhibit fungal spoilage Int. Dairy J. (IF 3.1) Pub Date : 2024-01-18 Zheng Zhao, David J. Simpson, Michael G. Gänzle
Bioprotective cultures are applied to control the fungal spoilage of fermented dairy products but only few studies evaluated their efficacy in cheese. To evaluate growth and antifungal activity of bioprotective lactobacilli, cultures were used singly and combined adjunct cultures for laboratory-scale Crescenza cheese, a fresh cheese, and for pilot-scale Gouda cheese, respectively. Growth of the bioprotective
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Antibacterial metabolites production by Lactobacillus plantarum PTCC 1896 in fermented whey and optimization of fermentation conditions for maximum production using RSM Int. Dairy J. (IF 3.1) Pub Date : 2024-01-09 Hajar Yousefi, Marzieh Moosavi-Nasab, Sabihe Soleimanian-Zad, Mohammad-Taghi Golmakani, Marjan Majdinasab
The aim of the present study was to determine the best conditions for production of antibacterial metabolites by Lactobacillus plantarum PTCC 1896 cultured in whey by optimizing incubation time (24, 48 & 72 h), inoculum size (2, 4 & 6%) and MPC concentration (0, 1 & 2%) using Central Composite Design. During fermentation, due to the production of organic acids, pH decreased to 4.83–3.69 and acidity
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Characterization of dual-species biofilms formed by bacteria isolated from milk Int. Dairy J. (IF 3.1) Pub Date : 2024-01-06 Dara Elizabeth Barbosa Rodrigues, Luciano Guimarães, Solimar Gonçalves Machado, Maria Cristina Dantas Vanetti
This study evaluated biofilm formation of bacteria isolated from raw milk and investigated the composition of extracellular polymeric substances (EPS) using Raman spectroscopy. Biofilms were formed from six isolates on a 96-well microplate at 7 and 25 °C in 1 and 10% reconstituted whole milk. Biofilms were then formed on stainless steel coupons at 7 °C from two isolates identified as strong biofilm
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Physicochemical, texture, microstructure, and antioxidant characteristics of karish cheese made from ultrasonic-treated skimmed buffalo milk Int. Dairy J. (IF 3.1) Pub Date : 2024-01-04 Aliaa Ali Darwish, Mahmoud Ibrahim El-Sayed, Wafaa Mahmoud Salama
The effect of ultrasonic-treated skimmed buffalo milk on the antioxidant, physicochemical, texture, microstructure, microbiological, and organoleptic properties, as well as the yield of karish soft cheese was estimated. Ultrasonic processing of buffalo milk at 35 KHz for 10 and 20 min reduced the curdling time, and improved texture, microstructure, antioxidant, and sensory characteristics of cheese
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Traditional and commercial dairy products from yak, camel, zebu-brahma, mithun, reindeer and sow - A review on current research status Int. Dairy J. (IF 3.1) Pub Date : 2024-01-04 Shahida Anusha Siddiqui, Henning Schulte, Alexey Borisovich Golik, Ravi Pandiselvam, Baskar Venkidasamy, Aziz Homayouni-Rad, Sajid Maqsood
Dairy cows are economically important cattle with substantially high productivity and milk yield. However, in addition to dairy cows, many other minor dairy animals hold local importance owing to their specific characteristics, such as yak, camel, zebu-brahman, mithun, reindeer, and pig. The increasing demand for milk, driven by population growth, encourages the development and study of alternatives
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Laboratory scale production of a powdered, multi-nutrient human milk fortifier Int. Dairy J. (IF 3.1) Pub Date : 2024-01-01 Amy Logan, Cheryl Taylor, Jared Raynes, Regine Stockmann, Sieh Ng, Vanessa Clifford, Alice Rumbold, Robert Gibson, Maria Makrides, Richard Brown, Laura D. Klein
The objective of this study was to demonstrate the feasibility of producing a powdered, multi-nutrient breast milk fortifier made from donated human milk with a target energy (400 kcal 100 g−1 powder) and protein (40 g protein 100 g−1 powder) composition, supplementation of selected micronutrients, and acceptable solubility and osmolality for clinical use. Three combinations of ultrafiltration (UF)
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Application of a whey protein ingredient for simultaneous co-enrichment of infant formula with α-lactalbumin and milk fat globule membrane Int. Dairy J. (IF 3.1) Pub Date : 2023-12-30 Pierre Ponchon, David A. Goulding, Elaine Kennedy, Francesca Giuffrida, Mark Ambühl, Carine Morgenegg, Manuel Oliveira, Liam Lewis, Jonathan O'Regan
α-Lactalbumin (α-lac) and milk fat globule membrane (MFGM) are bioactive components of human milk beneficial for infant health and development. The strategic design of high-quality dairy ingredients, to include bioactive components such as α-lac and MFGM can contribute to the continued scientific advancement of infant formula (IF). It was demonstrated in this study that a unique whey protein ingredient
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Interaction of alkaline and acid treatment on the removal of proteinaceous mineral-enriched dairy fouling from UHT treatment Int. Dairy J. (IF 3.1) Pub Date : 2023-12-30 L. Schnöing, H. Wiese, T.T. Tran, H.J. Schuten, A.J. van Asselt, W. Augustin, S. Scholl
CIP processes in milk processing plants are frequently oversized to reliably meet hygienic and safety requirements. Cleaning follows a fixed protocol, but the exact mechanisms and intermediate products are often unknown. This study presents an experimental approach to elucidate the interaction between alkaline and acidic treatment with special regard to the impact of acid on proteinaceous deposits
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Low-lactose yoghurt production using β-galactosidase: An integrated study for the enzyme and its application Int. Dairy J. (IF 3.1) Pub Date : 2023-12-23 Walaa A. Abdel Wahab, Samia A. Ahmed, Adel M.M. Kholif, Salem Abd El Ghani, Hala R. Wehaidy
Lactose is broken down into easily digested simple sugars, glucose and galactose, by β-galactosidase. A low-cost β-galactosidase was successfully applied to introduce low-lactose yoghurt that is safe, affordable, and local for patients who are lactose intolerant (LI). These dairy products (DP) are already on the market, but they are fairly pricey and taste very different from regular products due to
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The utility of a slice defect score method in understanding factors impacting the sliceability of commercial Cheddar cheese blocks Int. Dairy J. (IF 3.1) Pub Date : 2023-12-22 Nathan Pace, Anjali Verma, , Ashutos Parhi, Prateek Sharma
A slice defect score method was used to evaluate slicing ability of commercial Cheddar cheese blocks with varying extent of proteolysis. The extent of proteolysis was analysed using urea PAGE and pH 4.6 soluble nitrogen. Cheese blocks were sliced using a food slicer into 0.5, 1, 1.5 or 2-mm thicknesses and two shapes, i.e., square and triangular. Cheese slices were graded for slice quality using a
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Specific species of probiotic bacteria as bio-preservative cultures for control of fungal contamination and spoilage in dairy products Int. Dairy J. (IF 3.1) Pub Date : 2023-12-20 Arefeh Erfani, Golshan Shakeri, Minoo Moghimani, Asma Afshari
Moulds and yeasts are the main fungal contaminants of dairy products; contamination can occur at any stage of the production process, even at the time of consumption. This systematic review aimed to investigate and identify a specific species of probiotic bacteria with the highest inhibitory effect on fungal growth. We conducted a systematic literature review of published articles from 2000 to 2022
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Enzymatic hydrolysis of whey proteins by the combination of Alcalase and Neutrase: Kinetic model and hydrolysis control Int. Dairy J. (IF 3.1) Pub Date : 2023-12-20 Yao Zheng, Feifei Yang, Xianwei Yuan, Yanqiao Ji, Hongjuan Li, Hongbo Li, Jinghua Yu, Justyna Zulewska
A combination of Alcalase and Neutrase was used to hydrolyse whey proteins and the hydrolysis kinetics mechanism was studied to achieve accurate control of the hydrolysis process. By measuring the degree of hydrolysis (DH) at different enzyme concentrations and different substrate concentrations, the hydrolysis kinetic model was established as: DH=6.536Ln[1+(4.687E0S0–0.0007)t]. The results showed
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Characterisation of a novel metalloprotease produced by Bacillus subtilis JQ-2 and casein-derived bioactive peptides by the protease Int. Dairy J. (IF 3.1) Pub Date : 2023-12-19 Qingxia Ren, Hua Zhao, Hangyu Hu, Zengjia Zhou, Zhennai Yang, Zhang Yang
A novel protease JQ-2 produced by Bacillus subtilis JQ-2, was purified and identified to be a peptidase M28 family alkaline metalloprotease with optimum pH and temperature of 11.0 and 52 °C, respectively. SDS-PAGE revealed high proteolytic activity of JQ-2 for κ-casein, and the cleavage site was identified to be at Lys111–Lys112. Ultrafiltration of the casein hydrolysate resulted in U1 fraction (>3 kDa)
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Assessment of four different DNA extraction methodologies for the molecular detection of phage λ and Bacillus sp. in raw bovine milk samples Int. Dairy J. (IF 3.1) Pub Date : 2023-12-13 Mariana Benitez-Velásquez, Ruth Cabrera, Sandra Ríos-Tobón, Juan P. Isaza, Lina A. Gutiérrez
Microbiological analysis of milk is essential to guarantee the quality and safety of dairy products. Molecular methods based on identifying nucleic acids, such as PCR, detect a diversity of microorganisms; however, inhibitors such as fats make milk a complex matrix for extracting DNA. In this study, different DNA extraction methodologies were compared for the molecular detection of microorganisms in
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Corrigendum to “Development of a novel single-tube SYBR Green real-time PCR assay for simultaneous detection of Brucella spp. and Listeria monocytogenes by melt curve analysis” [International Dairy Journal 145 (2023) 105737] Int. Dairy J. (IF 3.1) Pub Date : 2023-12-09 A. Arun Prince Milton, M.C.B. Prasad, Kasanchi M. Momin, G. Bhuvana Priya, Zakir Hussain, Samir Das, Sandeep Ghatak, Arnab Sen
Abstract not available
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In vitro faecal fermentation metabolites of 2′-fucosyllactose protect against intestinal epithelial injury: Infant enterotype effects Int. Dairy J. (IF 3.1) Pub Date : 2023-12-10 Zhipeng Gu, Shiqi Xu, Yuxing Zheng, Jonathan A. Lane, Sushil Dhital, Qiang Huang, Ruibiao Hu, Feitong Liu, Bin Zhang
In this study, we conducted in vitro fermentation with infant faecal inocula dominated by Bifidobacterium longum, Bifidobacterium breve, and Bacteroides enterotypes, and assessed the efficacy of the metabolome associated with 2′-fucosyllactose (2′-FL) fermentation on lipopolysaccharide-induced epithelial cell barrier damage on Caco-2 cells. The results revealed that propionate and butyrate were more
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Critical consideration of gas bubbles to replace fat globules in acidified milk matrices Int. Dairy J. (IF 3.1) Pub Date : 2023-12-07 Daniel Tritschler, Nathalie Kinting, Alina Braig, Guido Sala, Jörg Hinrichs
The influence of low gas volume fraction and bubble deformability on rheological properties and microstructure of acidified milk matrices was investigated; functionality was compared with that of fat globules. With increasing fat volume fraction, stiffness and yield stress of the acidified milk models increased, but decreased with increasing gas volume fraction. This was caused by the large size of
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Probe sonicator as an effective alternative to inactivate pathogens and maintain in vitro antioxidant activity and α-tocopherol content in human milk Int. Dairy J. (IF 3.1) Pub Date : 2023-12-07 Nayara Resende Gomes, Luciana Rodrigues da Cunha, Laryssa de Abreu Miranda, Thamara de Cássia Carneiro, Eduardo Bearzoti, Maria Cristina Passos, Camila Carvalho Menezes
This study assessed the new technology of a high-intensity sonicator for processing of human milk comparing it with slow pasteurisation for effectiveness in inactivating pathogenic microorganisms and reducing the loss of antioxidant activity (AA). In the first stage, the effect of the diameter of glass vials on the effectiveness of ultrasound was evaluated and, subsequently, the effect of varying time
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Monitoring the properties during ripening of full- and low-fat acid-coagulated (Circassian) cheeses produced from ovine or bovine milk Int. Dairy J. (IF 3.1) Pub Date : 2023-12-07 Huriye Gözde Ceylan, Mine Tokgöz, Filiz-Yıldız Akgül, Ahmet Ferit Atasoy
The study examined the effects of milk type, fat content, and ripening time on the fatty acid (FA) and free fatty acid (FFA) content, colour, and sensory properties of Circassian cheeses. The major FAs identified were myristic (C14), lauric (C12), capric (C10), palmitic (C16), and stearic acid (C18) in all Circassian cheeses. Milk type significantly affected short-, medium-, and long-chain FAs. Fat
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Effect of alkaline pH values on physical and functional properties of edible films made from calcium caseinates Int. Dairy J. (IF 3.1) Pub Date : 2023-12-03 B.M. Plumier, S. Akkurt, L.M. Bonnaillie, W. Yee, R.D. Ashby, M. McAnulty, R.A. Garcia, J.A. Renye, P.M. Tomasula
Films are an important tool in food packaging, delivery, and preservation of food products. Milk based films have shown the potential to be renewable, edible, and provide a lower cost option to replace plastic films, but there is still a need to find formulations that have superior physical properties and can be made with cheaper materials. Research has suggested that pH modification of the film solution
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Preparation of nano-immobilised β-galactosidase using mesoporous silicon dioxide nanoparticles and its efficiency in production of galactooligosaccharides Int. Dairy J. (IF 3.1) Pub Date : 2023-12-02 Manoj Kumar C.T., Supreetha S., Sathish Kumar M.H., Laxmana Naik N., Jayaraj Rao K.
The β-galactosidase (produced from Aspergillus oryzae) was immobilised on epichlorohydrin functionalised mesoporous silicon dioxide nanoparticles to produce galactooligosaccharides (GOS) from lactose. The characteristic amide bonds and increased particle size confirmed the adsorption of enzyme on nanoparticles. Nano-immobilisation resulted in an increase in enzyme affinity towards the substrate and
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Corrigendum to from lab to technical scale: Ultraviolet C treatment for the reduction of Lactococcus lactis bacteriophage P008 in whey [International Dairy Journal 147 (2023) 105785] Int. Dairy J. (IF 3.1) Pub Date : 2023-11-30 Christina Schubert, Theresa Hock, Jörg Hinrichs, Zeynep Atamer
Abstract not available
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Developing a method for dry-stressed Cronobacter spp. cells for subsequent sanitiser efficacy testing Int. Dairy J. (IF 3.1) Pub Date : 2023-12-01 B. Li, J. Zhang, K. Fouhy, D. Lindsay
Cronobacter spp. are opportunistic foodborne pathogens in dry dairy powder processing plants, where they may occur in a viable, desiccated form. This study designed a model testing system that identified the most desiccation tolerant cell form of Cronobacter spp. and that could then be used for further studies in cleaning and sanitation efficacy. Colonies of cells scraped from plates (colony cells)
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Discriminating milk storage time with mid-infrared spectra combined with machine learning Int. Dairy J. (IF 3.1) Pub Date : 2023-11-30 J. Su, Y. Chen, L. Nan, H. Wang, X. Luo, Y. Fan, Y. Zhang, C. Du, N. Gengler, S. Zhang
Classification models for rapid discrimination of milk storage time were developed. Buffalo raw milk (BuR) and bovine raw (BoR), pasteurised (BoP) and ultra-high temperature sterilised (BUHT) milk were analysed by mid-infrared (MIR) spectroscopy at different storage times. A total of 175 (44), 96 (24), 252 (64) and 383 (97) samples were used in the developed (validated) models of BuR, BoR, BoP and
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Thermal, structural and spectroscopic properties of powder sheep milk obtained by different drying methods Int. Dairy J. (IF 3.1) Pub Date : 2023-11-23 Daniele Gomes Conceição, Lucas Caiafa Cardoso Reis, Ermando da Silva Virgens, Josane Cardim de Jesus, Luciana Carolina Bauer, Modesto Antônio Chaves, Renata Cristina Ferreira Bonomo, Leandro Soares Santos, Sibelli Passini Barbosa Ferrão
The thermal, microstructural and spectroscopic properties of sheep's milk powder submitted to atomisation and freeze-drying were evaluated. Composition analysis, mid-infrared spectroscopy (MIR), scanning electron microscopy (SEM) and thermal analysis were performed. The MIR spectra showed similar vibration modes associated with each peak, but with a difference in absorption intensity. The SEM images
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Effect of argon-based modified atmosphere packaging storage on Manouri cheese Int. Dairy J. (IF 3.1) Pub Date : 2023-11-23 Maria Govari, Patroklos Vareltzis
Manouri cheese was packaged in modified atmosphere packaging (MAP) of 30% CO2/70% N2 (N2-MAP group) and 30% CO2/70% Ar (Ar-MAP group) and stored under fluorescent light at 4 °C for 4 months. The total viable counts (TVC), lactic acid bacteria (LAB) were significantly (P <0.05) increased, while the yeasts and moulds (YM) remained unchanged in N2-MAP and Ar-MAP groups during storage. The TVC, LAB or
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Changes of quality in yoghurt produced under magnetic field effect during fermentation and storage processes Int. Dairy J. (IF 3.1) Pub Date : 2023-11-18 Gökhan Akarca, Ayşe Janseli Denizkara
In this study, the changes in pH, titratable acidity, and organic acid contents of yoghurts produced under three different magnetic field intensities were investigated during the fermentation period. In addition, the yoghurts were stored for 15 d and changes in the physicochemical, microbiological, and sensory qualities of the yoghurts were investigated. During fermentation, the pH values of all samples