Special issue ‘The 10th Conference on China Dairy Science and Technology’

Abstract

It is a great honour to introduce this special issue of the International Journal of Dairy Technology, which is dedicated to showcasing the latest research and innovations presented at the 10th Conference on China Dairy Science and Technology. This conference brought together leading scientists, researchers and professionals in the field of dairy science to address critical challenges, explore cutting-edge technologies and foster collaborations that drive the advancement of the dairy industry.

This special issue features 13 articles that highlight a diverse array of topics, from functional and nutritional benefits of dairy products to innovative processing techniques, safety strategies and fundamental insights into milk components. Each article reflects the innovation and interdisciplinary nature of contemporary dairy research. Below, I provide an overview of the published works, which collectively underline the progress and future potential of dairy science and technology:

Functional dairy products are a growing area of interest due to their potential health benefits. The article ‘Antihypertensive effects of the Limosilactobacillus rueteri Z09 and Lactobacillus helveticus Z11 fermented milk in spontaneously hypertensive rats’ demonstrates the effectiveness of probiotic strains in managing hypertension. By reducing angiotensin-converting enzyme activity and improving intestinal microbiota, the study lays the groundwork for the development of antihypertensive dairy products. Similarly, the review ‘Incorporation of Dietary Phenolic Compounds into Dairy Products: Interactions and Beneficial Effects’ explores the interactions between polyphenols and dairy matrices, highlighting their roles in improving antioxidant activity, antimicrobial properties and supporting probiotic functionality.

Nutritional analysis is also a key focus. The study ‘Analysis of nutritional profiles in colostrum and mature milk of giant panda (Ailuropoda melanoleuca) based on proteomics’ provides unique insights into the composition of panda milk, revealing differences in immunoreactive proteins, fatty acid profiles, and amino acid metabolism between colostrum and mature milk. This innovative research offers valuable information for developing milk substitutes tailored to different lactation stages.

Understanding and optimising protein functionality is crucial for improving the safety and usability of dairy products. Two notable studies focus on reducing allergenicity. ‘Regulating antigenicity of α-lactalbumin based on enzymolysis: Insights into structure and linear epitopes’ identifies enzymatic treatments that reduce the allergen potential of α-lactalbumin by altering its structure and cleaving key allergenic epitopes. Similarly, ‘Study on the mechanism of targeted regulation of casein linear epitopes by three animal-derived proteases under the optimal antigen inhibition rate conditions’ explores the use of proteases to reduce the antigenicity of casein, shedding light on mechanisms that may benefit children with milk protein allergies.

Protein interactions and their effects on functionality were explored in ‘The influence of the interaction between whey protein and erythritol on protein conformation, interfacial properties, and stability’. This study demonstrated how erythritol improves whey protein's functional properties, including foaming, freeze–thaw stability and antioxidant activity, by inducing structural changes. These findings pave the way for developing novel formulations that enhance protein-based food systems.

Technological advancements in dairy processing are well-represented in this issue. Two studies highlight the use of combined protein systems to improve product properties. ‘Fabrication and Characterization of Whey-Pea Protein Based Emulsion Gels Induced by Transglutaminase Cross-linking’ investigates the creation of mixed whey–pea protein gels with improved hardness and water-holding capacity, offering applications in salad dressings and cheese. Additionally, ‘Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH-shifting and ultrasound’ examines the role of pH and ultrasound treatments in producing nano-scale emulsions with optimal stability and functionality.

Another exciting contribution, ‘Fabrication and characterization of stable ternary complexes based on bovine lactoferrin, pectin and chlorogenic acid’, demonstrates how combining bioactive compounds with dairy proteins can enhance antioxidant capacity. This approach has significant potential for the development of functional beverages.

Flavour profiling and regional differentiation of dairy products were explored in ‘Comparison of Flavor of Ghee from Different Pastoral Areas Based on Electronic nose and GC-MS’. By analysing volatile components, this study distinguished ghee from different regions and provided valuable insights into the traceability and authenticity of dairy products.

The articles presented in this special issue reflect the breadth and depth of research emerging from the 10th Conference on China Dairy Science and Technology. From enhancing the nutritional and functional properties of dairy products to tackling allergenicity, processing challenges and safety concerns, these studies provide critical insights and practical applications that will undoubtedly shape the future of dairy science.

On behalf of the editorial team, I would like to express my sincere gratitude to the authors, reviewers and conference organisers for their contributions to this special issue. I hope the readers of the International Journal of Dairy Technology find these articles inspiring and valuable as we continue to advance dairy science and technology.

Sincerely,

Dr Mohan Li

Associate Editor

International Journal of Dairy Technology

Mohan Li: Writing – original draft; writing – review and editing.