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 effect of four different hydrocolloids (gelatin, κ-carrageenan, low methoxy pectin and curdlan) and different casein to whey protein isolate (WPI) ratios (80:20, 50:50 and 20:80) on the oral perception, rheology, tribology and colour of chocolate milk were investigated. Decreasing casein to WPI ratio and hydrocolloid addition both increased the viscosity and lubrication properties of chocolate

Oxygen reacts with unsaturated fatty acids from goat milk powder to produce primary oxidation products, which break down further to secondary oxidation products causing off flavours. Milk powder oxidation experiments were conducted under accelerated storage conditions using a range of higher temperatures from 37 °C to 57 °C over a period of 12–24 weeks. The depletion of headspace oxygen concentration

Microscopy was applied to explore changes in fat globules and gas chromatography was used to determine the fatty acid distribution in different lipid classes in ultra-high temperature (UHT) milk processed in a pilot plant. Four milk samples were collected at key steps during UHT-milk production. Second-stage homogenisation significantly decreased fat globule size and disrupted the original milk fat

We assessed the interference of a complex food microbiota, present in Minas artisanal cheese (MAC) produced in the Serro region, on the performance of enumeration protocols for lactic acid bacteria (LAB) and staphylococci. Initially, 140 isolates were obtained from 6 Serro MAC samples and plated for enumeration of LAB (3 variations of MRS, M17 and Petrifilm™ LAB) and staphylococci (Baird–Parker and

The effect of CO2 dissolution (2000 ppm) on the churning, melting, textural, and sensory properties of soft-serve ice cream was investigated. Ultrasound vibration was applied before churning through a transducer flanged beneath the ice cream mix vessel (at 5 °C) to create CO2 micro/nanobubbles in the carbonated samples. The ice cream mix (28.5% total solids) with 2000 ppm CO2 and 60 s ultrasound treatment

Pseudomonas fluorescens group bacterial strains with high biofilm-forming ability were isolated from cold raw milk, identified based on molecular data, and their motility, biofilm-forming ability and proteolytic activity were characterised. After 48 h incubation at 7 °C, 57 out of 67 P. fluorescens group strains produced biofilms in vitro on polystyrene microplates. Six isolates with high-ability to

Besides deionised water, tap or softened water could be used as diafiltration media for separation and purification of the casein fraction from milk by means of membrane technology. The effect of compositional differences on key properties of casein micelles was investigated with these media and simulated milk serum as reference at laboratory scale under conditions mimicking typical industrially applied

The impacts of stirring and homogenisation processes on the physicochemical and sensory characteristics of stirred yoghurt produced from fresh, refrigerated and frozen/thawed sheep milk were studied. Yoghurt from frozen/thawed milk was more sensitive to post acidification and had a higher Casson yield stress than yoghurt from fresh milk. The main differences caused by stirring and homogenisation were

The effects of hydrodynamic cavitation treatment of raw milk at different temperatures (outlet temperatures of 40, 50, 60 or 72 °C) were evaluated in relation to corresponding reference heat treatments. Physical and functional changes were studied and microbial inactivation was evaluated by the total bacterial count. Hydrodynamic cavitation reduced the mean milk fat globule size to 3.29–1.40 μm, depending

Kochkäse is a cheese traditionally produced from raw milk. The use of raw milk is preferred by consumers, but presents some safety concerns. This study investigated the microbial growth during the ripening stage of kochkäse, made from raw and pasteurised milk, at different temperatures (15, 25 and 35 °C). The growth of lactic acid bacteria, aerobic mesophilic bacteria and yeasts and moulds was analysed

The physico-chemical characteristics and somatic cell count of donkey mammary secretion during the first ten days after foaling were analysed. During this period, a decreasing trend was observed for protein, dry matter and ash levels. The lowest values for lactose and pH were detected in the first hours (4.01 g 100 mL−1 of milk and 6.69 pH units), while the fat showed a peak (3.42 g 100 mL−1 of milk)

The effects of thermosonication of cream on physicochemical, microbiological, thermal, oxidation properties and fatty acid composition of butter were determined. Butter samples were produced from cream thermosonicated (TS) for 5, 10, or 15 min and from raw (R) and pasteurised (P) cream as controls. Thermosonication decreased moisture content, water activity, and pH of samples when compared with control

Changes in fatty acid (FA) profiles and conjugated linoleic acid (CLA) concentrations of ovine milk produced by lactating ewes of the Karagouniko sheep breed, fed on grazing pastures in December and April, and Kefalotyri cheese made from this milk, were determined. Levels of saturated FAs (SFAs) decreased, but monounsaturated FAs (MUFAs) and polyunsaturated FAs (PUFAs), including CLA, increased in

Whey proteins are usually sensitive to ionic strength, pH change, and heat treatment, which may affect their functional properties. Maillard conjugation could be a facile approach to improve whey protein functionality. In this study, whey protein isolate (WPI; 0.6%, w/v) was conjugated to low acyl gellan gum (0.1, 0.2, and 0.3%, w/v) through the Maillard reaction at 90 °C for 90 min. The conjugate

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 x 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

The scope of the study was the evaluation of Chios mastic gum (CMG) addition (0.05, 0.10, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45 and 0.50%, w/w) on the rheological, textural and meltability properties of spread-type processed cheese (PC; with 40%, w/w, dry matter and 50%, w/w, fat in dry matter) during a 60-day storage period (at 6 ± 2 °C). The hardness of the evaluated PC samples was affected by

Powdered infant formula (PIF) and lactose-free PIF during secondary shelf-life (SSL) and under domestic practices was investigated to verify their stability up to the expiration date and under the label instructions for milk reconstitution. Particular attention was given to variations in Maillard reaction and lipid peroxidation products identified and quantified by HS-SPME-GC-MS. Two types of PIF:

Food processing and storage conditions play an important role in product stability and quality. Chemical and structural modifications may be induced on food proteins. In this context, a study on the effect of storage conditions on milk whey proteins was performed on whey protein concentrates (WPC-35). Samples were stored up to 2 wk and up to 60 °C. Kjeldahl and SDS-PAGE analysis confirmed that 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

Six different smoothing temperatures were compared for nonfat yogurt and the changes in syneresis and rheological properties observed for up to 22 days. Multiple linear regressions were used to describe the syneresis, firmness, flow time, viscosity, and flow resistance and the relationship between these properties, the smoothing temperature and the storage time. During storage, viscosity, firmness

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

Concentrations of vitamin B2 in milk were evaluated based on photoluminescence (PL) peak intensities at around λ = 545 nm. PL was measured in a back-scattering configuration using a 3.2 mm diameter optical fibre bundle irradiated by ultra-violet LEDs, violet LEDs or a blue LED as the excitation light. The tip of the optical fibre bundle was dipped into commercially available whole milk, low-fat milk

Non-coagulating milk is unwanted in cheese production because it impairs chymosin-induced coagulation properties in bulk milk. Milk samples were analysed to investigate the coagulation process in non-coagulating milk for comparison with milk samples that have a high coagulation ability. This was done by measuring two peptides after chymosin cleavage, namely para-κ-casein and caseinomacropeptide, in

Foaming properties, including foamability, foam stability and foam structure, of milk protein dispersions at different protein content and casein (C) to whey protein (WP) ratios were investigated. Increasing the protein content from 1.5 to 4.0% (w/w) significantly increased the foam stability of milk protein dispersions. Meanwhile, lowering the C:WP ratio from 80:20 to 40:60 led to a substantial decrease

Gelation temperatures (Tgs), apparent viscosities (ηapp), turbidities 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%

Both Fourier-transform near-infrared (FT-NIR) and mid-infrared (FT-MIR) spectroscopy with chemometrics were used for the fast detection of milk fat adulteration in yoghurts without sample preparation. Soft independent modelling of class analogy models of both NIR and MIR spectra showed successful detection of milk fat adulteration and identification of the type of adulterant oils. Partial least squares

Optical back-scattering from milk with various fat and protein concentrations were evaluated in a back-scattering configuration using white, violet, blue, green, red or near infrared (NIR, λ = 850 and 940 nm) LEDs as the light source. The tip of the optical fibre bundle was dipped into the milk with fat and protein concentrations from 8.2 to 39 g L−1 and 32 to 37.7 g L−1, respectively. The back-scattering

Probiotic yoghurt is a popular functional food product around the world. Delivering an appropriate number of viable probiotic bacteria is critical in determining the health-improving properties of yoghurt. The viability of probiotics in yoghurt can be affected by food components (e.g., sugars, proteins, fat, vitamins, minerals, flavouring agents, antioxidants, and amino acids), processing-related factors

Secondary osteoporosis is a common side effect of glucocorticoid treatments. The anti-osteoporotic role of two fermented milk products (FMPs), produced with Lactobacillus plantarum A41 and Lactobacillus fermentum SRK414, in alleviating secondary osteoporotic symptoms induced by dexamethasone (Dex) injection in rats was investigated. The two FMPs could prevent Dex-induced bone loss in rats. The two

Nonfat acid milk gel, acidified by GDL, was used to simulate microbial fermentation of milk to produce stirred yoghurt. Acid milk gel preparation at laboratory scale included stirring, pumping, smoothing and cooling operations. Two filters (pre-smoothed, 1 mm; smoothed, 500 μm), three smoothing temperatures (13, 22 and 35 °C) and two storage times (1 and 22 days) were studied. Syneresis, microgels

Impact of herbage proportion, breed, average days in lactation (ADiL), and season on bulk milk composition of 12 dairy farms were investigated over a year using a mixed effect model approach. A higher proportion of herbage led to higher contents of omega 3 (n-3) fatty acids (FAs), conjugated linoleic acids (CLA), vaccenic acid, and branched chain FAs (+0.08, +0.08, +0.19, +0.05 g 100 g-1 fat, respectively)

In this work, we simulated cold chain interruptions in soft cheeses of high-moisture to assess their impact on ripening, putting attention on the behaviour of an adjunct culture of Lactobacillus paracasei 90 (L90) when it was added. Temperature variation did not change starter culture levels but it significantly increased L90 population at 60 days in cheeses with cold chain interruption. Cold chain

Food safety is a significant barrier to social and economic development throughout the world, particularly in developing countries. Here, we reviewed the prevalence of major bacterial foodborne pathogens (Salmonella spp., Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter spp.) in the rapidly growing Ethiopian dairy supply-chain. We identified 15, 9, 5 and 0 studies that had reported

Direct protein purification from raw materials by chromatographic media represents an enormous challenge, especially when particulate solids and high charge solute are present. In this sense, protein purification from cheese whey is an excellent opportunity to test new chromatographic matrices that can be applied to direct protein isolation. The present work shows the utility of novel multimodal chitosan-based

Whey powder rehydration is expected to be closely linked to both denaturation and lactosylation of the proteins. This study investigated the relation between the forced imbibition rate of spray-dried milk serum protein/lactose powders and the particle morphology and how it is related to the insoluble and lactosylated protein fraction, respectively. Despite extensive variation in protein denaturation

Latently existing non-starter lactic acid bacteria (NSLAB) were isolated from the French Brie de Meaux cheese using 12 isolation media with different NaCl concentrations and pH. Lactobacilli were frequently isolated using lactobacilli MRS agar, generally used for LAB isolation. Halophilic NSLAB (Tetragenococcus halophilus and Tetragenococcus koreensis) and slightly alkaliphilic NSLAB (Vagococcus lutrae)

Dairy proteins are being used as carrier materials for the co-encapsulation and protection of bioactive nutrients because of their emulsification and complexation with polysaccharides. In this study, whey protein isolate (WPI)-propolis and WPI-propolis-alginate complex particles were fabricated at pH 7.0 and characterised in term of size distribution, ζ-potential, antioxidant activity, and propolis

Homogenisation pressure is an important parameter affecting the morphology and thermodynamics of milk. Pasteurised milk (65 °C for 30 min) homogenised at different pressures (20, 30 or 40 MPa) was stored at 4 °C for one week, and milk fat globules (MFG) were isolated from it every 24 h. Results showed that homogenisation destroyed milk fat globule membrane (MFGM) and reduced significantly (p < 0.05)

Due to its versatility, anhydrous milk fat (AMF) has become more popular as a food industry ingredient, but its quality control remains a critical challenge. A direct injection mass spectrometry technique was applied to predict sensory quality of AMF. Volatilome analysis through proton transfer reaction mass spectrometry (PTR-MS) was used to classify 39 industrial samples of AMF according to industrial

Four Tetilla-type cheeses were made in duplicate from pasteurised cows' milk. A control cheese was manufactured with a mesophilic commercial dl-starter only, and the other three cheeses were made with the same starter plus (i) an adjunct culture of a high-diacetyl producer Lactobacillus plantarum strain obtained from camel milk, (ii) an adjunct culture of a peptidolytic Lactobacillus brevis strain

The temperature dependence of desalination and the energy efficiency of electrodialysis of evaporated sweet whey were investigated. Electrodialysis was performed in the temperature range 15–55 °C. The time required for desalination of whey to a 62% degree of desalination decreased by a factor of 2 and 2.5 when the temperature was changed from 15 to 25 °C, respectively, to 55 °C. Total mass flux increased

A sodium dodecyl sulphate (SDS)-propidium monoazide (PMA)-multiplex real-time PCR (mRT-PCR) assay for accurate and rapid detection of viable Listeria monocytogenes, Cronobacter sakazakii, Staphylococcus aureus and Salmonella spp. was established. The SDS and PMA pretreatments were used to eliminate the false-positive results caused by dead cells in mRT-PCR, in which the SDS could improve the membrane

Whey protein–lactose conjugates were prepared by dry heat incubation (60 °C, 74% relative humidity) at 1:1 M ratio of protein amino groups to reducing sugar. Pulsed-field gradient-nuclear magnetic resonance (PFG-NMR) was introduced as a new and absolute method to determine the degree of conjugation without any sample pretreatment, based on the different diffusion behaviour of free and protein-bound

The creaming properties of human milk have not been widely studied to date, and a mechanism for this phenomenon is not known. Here, the natural creaming of human milk, as affected by temperature and pre-treatments, was studied using dynamic light-scattering. The creaming rate of human milk increased with temperature in the range 5 °C–40 °C. Freezing human milk at −20 °C and thawing at room temperature

The incorporation of bioactive molecules is important to improve food functionality. Despite the low solubility of some bioactive molecules, e.g., flavonoids, their binding with proteins contribute to their incorporation. There are some studies regarding globular proteins as flavonoid nanocarriers, but binding between flavonoids and βCN monomers, which are flexible proteins, is less reported. Here

Human milk is the best food for babies, but those who are not breastfed depend on infant formula, and the nutrients in formula are gradually approaching the levels of human milk. When using raw animal milk for formula, different oligosaccharides and the content of lactose between human and animal milk must be understood. In this study, 12 kinds of human milk oligosaccharides (HMOs) and lactose in Chinese

The impact of multiple-species starters on the peptide profiles of yoghurts was evaluated. Three types of yoghurts were produced: the first (Y1) used common yoghurt starters (Lactobacillus delbrueckii ssp. bulgaricus LB4 and Streptococcus thermophilus ST447), the second (Y2) used Lactobacillus paracasei IMC502 in addition to the same yoghurt starters, and the third (Y3) was fermented with S. thermophilus

In recent years there has been an increase in the supply and variety of dairy products with probiotic claims; the objective of this paper was to evaluate the perception and profile of consumers, their beliefs about probiotic effectiveness, consumption habits and their understanding of the information provided on packaging. Through the technique of Word Association, it was observed that the most cited