International Journal of Dairy Technology最新文献

{"title":"Effects of NarX/NarL two-component system on stress tolerance and biofilm formation in Cronobacter malonaticus","authors":"Genshan Li,&nbsp;Zhao Liang,&nbsp;Miaomiao Xie,&nbsp;Qingshu Ge,&nbsp;Handi Yang,&nbsp;Bingjing Yin,&nbsp;Na Ling,&nbsp;Yingwang Ye","doi":"10.1111/1471-0307.70115","DOIUrl":"10.1111/1471-0307.70115","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p><i>Cronobacter malonaticus</i> is an opportunistic foodborne pathogen capable of tolerating multiple stress conditions, thereby posing potential safety risks to dairy products. The NarX/NarL two-component system plays important regulatory roles in bacterial perception and response to external stresses.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This study investigated the impact of the NarX/NarL system on environmental adaptation and biofilm formation of <i>C. malonaticus</i>.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Using molecular biology techniques, we constructed knockout and complementation strains of <i>C. malonaticus</i> for the NarX/NarL system. The survival rates of <i>C. malonaticus</i> and its derivatives under various abiotic stresses were assessed using the colony counting method. Additionally, crystal violet staining was employed for quantitative evaluation, while scanning electron microscopy (SEM) was utilised for qualitative assessment of biofilm formation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p><i>Cronobacter malonaticus</i> demonstrates significant tolerance to both desiccation and osmotic stress, while the bacterium is sensitive to heat stress. Compared with the WT strain, the mutant strains exhibited substantially reduced survival rates under bile salt, gastric acid, desiccation, hyperosmolarity, high temperature or oxidative stressful growth conditions. Concurrently, in comparison with Δ<i>narX</i>, Δ<i>narL</i> caused a more pronounced reduction in the strain's tolerance to environmental stress. Survival of <i>C. malonaticus</i> and its derivatives showed the same trend during simulation of dairy processing. Furthermore, <i>C. malonaticus</i> exhibited a robust capacity for biofilm formation, which was reduced by the absence of NarX/NarL system. The diminished ability to form biofilms may be a key factor contributing to the significantly lower survival rates of Δ<i>narX</i>/<i>narL</i> strains under various environmental stresses.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or industrial implications</h3>\u0000 \u0000 <p>This paper advances the understanding of the <i>in vivo</i> function of the NarX/NarL system in <i>C. malonaticus</i> YE-01 from the phenotypic differences under various simulated environmental pressures. Furthermore, the data provide a valuable reference for optimising temperature–time parameters to ensure the effective elimination of <i>Cronobacter</i> during milk powder production processes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147683174","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Real-time structural changes in the binding of polymerised whey protein–Ganoderma lucidum polysaccharide by simultaneous rheology and FTIR and exploring its application prospects in yoghurt","authors":"Yumeng He,&nbsp;Weibing Tao,&nbsp;Ying Su,&nbsp;Huiyu Xiang,&nbsp;Jiafu Wu,&nbsp;Fangyuan Xu,&nbsp;Jiatong Wan,&nbsp;Xingyu Zhang,&nbsp;Jiping Fan,&nbsp;Ruoqi Zhang,&nbsp;Zhaoxing Li,&nbsp;Xiaomeng Sun","doi":"10.1111/1471-0307.70113","DOIUrl":"10.1111/1471-0307.70113","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background, Context or Rationale</h3>\u0000 \u0000 <p>Protein–polysaccharide composite gels offer superior functionality for enhancing dairy products, yet real-time insights into their gelation are needed for targeted applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This study aimed to elucidate the real-time structural changes in heat-induced polymerised whey protein (PWP) and <i>Ganoderma lucidum</i> polysaccharide (GLP) hydrogels and evaluate their efficacy in improving goat yoghurt.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>To investigate the gelation mechanism, PWP-GLP hydrogels with GLP concentrations ranging from 0% to 4% were analysed. The analysis employed simultaneous rheology and Fourier transform infrared spectroscopy technology (SR-IR), a coupled technique that simultaneously monitors rheological responses and chemical structural changes, alongside fluorescence spectroscopy. Complementing these experimental approaches, molecular docking simulations were performed to predict the potential binding modes and interaction affinities between the components. Following the characterisation of their physicochemical, thermal, antioxidant and rheological properties, the optimal hydrogel was selected and incorporated into yoghurt for quality assessment.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>The GLP enhanced hydrogel properties: increased particle size, thermal stability and antioxidant activity. The SR-IR and molecular docking revealed that hydrogen bonding and hydrophobic interactions drove gel formation, reducing gelation time and improving elasticity. Incorporating the 4% GLP hydrogel (1%) into yoghurt significantly improved its water-holding capacity, viscosity, texture (hardness and chewiness) and led to a denser microstructure.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>This work provides a mechanistic understanding of PWP-GLP gelation and demonstrates the hydrogel's potential as a natural, multifunctional additive for improving yoghurt texture and quality, supporting its application in the functional food industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147683158","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Production of lactulose-containing sweet milk and yoghurt utilising cellobiose 2-epimerase from Caldicellulosiruptor bescii","authors":"Xin Lin,&nbsp;Mengyuan Yan,&nbsp;Ruiting Zhao,&nbsp;Lan Qin,&nbsp;Shuaiyan Lu,&nbsp;Yankai Hu,&nbsp;Ting Wang,&nbsp;Zhenshang Xu","doi":"10.1111/1471-0307.70109","DOIUrl":"10.1111/1471-0307.70109","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Lactulose is a semisynthetic, nondigestible disaccharide that is well-established in pharmaceutical applications; however, its exploitation in fluid milk and yoghurt matrices remains largely unexplored. This study evaluated the feasibility of enzymatically converting lactose into lactulose within these matrices using recombinant cellobiose 2-epimerase derived from <i>Caldicellulosiruptor bescii</i>.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>The cellobiose 2-epimerase gene was cloned into pET-22b(+) and heterologous expressed in <i>Escherichia coli</i> BL21(DE3). The purified enzyme (47 kDa) was biochemically characterised for thermal (65–75°C) and pH (6.0–8.0) stability. ‘Sweet milk’ was generated by supplementing raw milk with 1.6 × 10⁻⁸ kat mL⁻¹ cellobiose 2-epimerase and incubating at 75°C for 1 h. Yoghurt was subsequently manufactured using selected <i>Streptococcus thermophilus</i> and <i>Lactiplantibacillus plantarum</i> strains that metabolise lactose but not lactulose. Carbohydrate concentrations were quantified in triplicate by high-performance liquid chromatography.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Cellobiose 2-epimerase exhibited maximal activity at 75°C and pH 7.0, retaining &gt;95% residual activity under these conditions. Post-treatment, milk contained 21.68 g L⁻¹ lactose and 8.72 g L⁻¹ lactulose, corresponding to a 29% conversion efficiency. Fermentation with compatible starter cultures reduced lactose to 15.46 g L⁻¹ while preserving 6.62 g L⁻¹ lactulose in the final yoghurt.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific and Industrial Implications</h3>\u0000 \u0000 <p>The integrated bioprocess described herein provides a scalable, single-step strategy to produce low-lactose, lactulose-enriched dairy products tailored for lactose-intolerant consumers. The thermostable cellobiose 2-epimerase and compatible starter strains offer immediate potential for industrial translation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147682873","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dissociation and interfacial properties of A1 and A2 variants of β-CN","authors":"Nan Gai,&nbsp;Jasper M. van der Schaaf,&nbsp;Therese Uniacke-Lowe,&nbsp;Jonathan O'Regan,&nbsp;David A. Goulding,&nbsp;Alan L. Kelly","doi":"10.1111/1471-0307.70105","DOIUrl":"10.1111/1471-0307.70105","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The interfacial properties of β-casein (β-CN) are associated with several physicochemical characteristics, including self-association, dissociation and chaperone-like activities. These characteristics can be beneficial to the dairy industry, such as for emulsification and foam stabilisation. Genetic variants of β-casein (e.g. A1 and A2) may influence these properties, but little is known about the significance of this.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aims and Methods</h3>\u0000 \u0000 <p>This study investigated the effects of A1 and A2 β-CN genetic variants on these characteristics using purified casein recovered from the milk of cows with the respective genotype. Caseins were recovered by sequential microfiltration and physicochemical properties relating to interfacial properties were studied, as well as the dissociation properties of the caseins from micelles on ultracentrifugation in the cold.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>During heating and cooling, solutions of A1 β-CN remained more stable than those of A2 β-CN, showing minimal changes in particle size and turbidity. Significantly better foaming properties were associated with A2 β-CN than A1 β-CN. Caseins in milk containing A2 β-CN tended to dissociate more intensively after ultracentrifugation at 4°C in comparison with milk containing A1 β-CN.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific and Industrial Implications</h3>\u0000 \u0000 <p>These findings suggest that A1 β-CN contributes to higher stability in certain applications, while A2 β-CN enhances foaming capacity. This may have implications for production of dairy ingredients from milk obtained from cows of genotyped herds.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70105","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147684296","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing set-type yoghurt quality and bioactive compound bioaccessibility with a phenolic- and anthocyanin-rich extract powder derived from red–purple fruits and vegetables","authors":"Omer Faruk Celik","doi":"10.1111/1471-0307.70107","DOIUrl":"https://doi.org/10.1111/1471-0307.70107","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Yoghurt fortification with phenolic- and anthocyanin-rich plant extracts has been widely studied, yet their bioaccessibility during gastrointestinal digestion remains underexplored. Evaluating these interactions is important for advancing functional yoghurt formulations and guiding industrial applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study aimed to investigate the bioaccessibility of phenolic compounds and anthocyanins during <i>in vitro</i> digestion of set-type yoghurts fortified with a standardised anthocyanin-rich powder at four levels. Additionally, the study evaluated the effects of fortification on the physicochemical, textural and sensory properties of the yoghurts.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Set-type yoghurts were fortified with 0.25%, 0.50%, 1.0% and 2.0% anthocyanin-rich extract powder obtained from black carrot, blackberry, pomegranate and sour cherry. Physicochemical composition, pH, titratable acidity, texture parameters and water-holding capacity were determined during storage. Sensory analysis assessed consumer acceptability. In vitro digestion was conducted to evaluate phenolic and anthocyanin retention through gastric and intestinal phases. Data were statistically analysed to determine significant differences at the level of <i>P</i> &lt; 0.05.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Phenolic retention was higher in the gastric phase but decreased in the intestinal phase (2–20%, <i>P</i> &lt; 0.05), with greater losses at higher fortification levels. Anthocyanin recovery increased at fortification levels between 0.25% and 1.0% with the phenolic- and anthocyanin-rich extract powder; however, an increase to 2.0% was associated with reduced recovery during digestion. Fortification with this extract powder significantly increased dry matter (11.72%–13.42%) and ash (0.77%–0.85%) (<i>P</i> &lt; 0.05). Yoghurts fortified at 1.0% or higher maintained more stable pH and titratable acidity during storage. Sensory evaluation indicated good acceptance, particularly at 0.25% and 0.50%.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific and Industrial Implications</h3>\u0000 \u0000 <p>Fortification with phenolic and anthocyanin-rich extract powder enhances the nutritional quality of set-type yoghurt without compromising consumer acceptability. A concentration of 0.50% appears optimal for balancing stability, functionality and sensory quality, supporting its potential use in the development of functional dairy products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147615356","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing set-type yoghurt quality and bioactive compound bioaccessibility with a phenolic- and anthocyanin-rich extract powder derived from red–purple fruits and vegetables","authors":"Omer Faruk Celik","doi":"10.1111/1471-0307.70107","DOIUrl":"https://doi.org/10.1111/1471-0307.70107","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Yoghurt fortification with phenolic- and anthocyanin-rich plant extracts has been widely studied, yet their bioaccessibility during gastrointestinal digestion remains underexplored. Evaluating these interactions is important for advancing functional yoghurt formulations and guiding industrial applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study aimed to investigate the bioaccessibility of phenolic compounds and anthocyanins during <i>in vitro</i> digestion of set-type yoghurts fortified with a standardised anthocyanin-rich powder at four levels. Additionally, the study evaluated the effects of fortification on the physicochemical, textural and sensory properties of the yoghurts.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Set-type yoghurts were fortified with 0.25%, 0.50%, 1.0% and 2.0% anthocyanin-rich extract powder obtained from black carrot, blackberry, pomegranate and sour cherry. Physicochemical composition, pH, titratable acidity, texture parameters and water-holding capacity were determined during storage. Sensory analysis assessed consumer acceptability. In vitro digestion was conducted to evaluate phenolic and anthocyanin retention through gastric and intestinal phases. Data were statistically analysed to determine significant differences at the level of <i>P</i> &lt; 0.05.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Phenolic retention was higher in the gastric phase but decreased in the intestinal phase (2–20%, <i>P</i> &lt; 0.05), with greater losses at higher fortification levels. Anthocyanin recovery increased at fortification levels between 0.25% and 1.0% with the phenolic- and anthocyanin-rich extract powder; however, an increase to 2.0% was associated with reduced recovery during digestion. Fortification with this extract powder significantly increased dry matter (11.72%–13.42%) and ash (0.77%–0.85%) (<i>P</i> &lt; 0.05). Yoghurts fortified at 1.0% or higher maintained more stable pH and titratable acidity during storage. Sensory evaluation indicated good acceptance, particularly at 0.25% and 0.50%.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific and Industrial Implications</h3>\u0000 \u0000 <p>Fortification with phenolic and anthocyanin-rich extract powder enhances the nutritional quality of set-type yoghurt without compromising consumer acceptability. A concentration of 0.50% appears optimal for balancing stability, functionality and sensory quality, supporting its potential use in the development of functional dairy products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147615354","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Seasonal variation in Irish industry bovine milk composition characterised by chemical analysis and near-infrared spectroscopy: A 12-month study","authors":"Kexin Zhang,&nbsp;Colm P O'Donnell,&nbsp;Arlene McGrath,&nbsp;Jeremiah J Sheehan,&nbsp;Norah O'Shea","doi":"10.1111/1471-0307.70104","DOIUrl":"https://doi.org/10.1111/1471-0307.70104","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Rationale&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Milk composition is an important factor affecting final cheese quality and yield, plant efficiencies, as well as determining the overall profitability of cheese processing plants. However, milk composition varies by season.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Aim&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;This study will investigate seasonal variation in key compositional components in Irish bovine milk and evaluate the potential of near-infrared (NIR) spectroscopy for the rapid prediction of raw milk composition for informing upstream processing.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Methods&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;This study presents a comprehensive analysis of seasonal fluctuations in key milk components by examining 555 homogenised bovine milk samples from industry-scale silos across Ireland over a 12-month period. Simultaneously, the feasibility of near-infrared (NIR) spectroscopy for rapid detection of key compositional components (i.e. total solids, total protein, fat, casein, lactose and ionic calcium) in raw milk prior to chymosin-induced coagulation was evaluated.&lt;/p&gt;\u0000 \u0000 &lt;p&gt;Principal component analysis (PCA) and partial least squares (PLS) regression were developed, with PLSR being assessed using coefficient of determination (&lt;i&gt;R&lt;/i&gt;&lt;sup&gt;2&lt;/sup&gt;cv), root mean square error of cross-validation (RMSEcv), ratio of standard error of prediction to sample standard deviation (RPD) and range of error ratio.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Major Findings&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Wet chemistry analysis revealed clear seasonal trends in milk composition. PCA visualised distinct seasonal clustering, with winter samples clearly separated from spring and summer. High predictive accuracy was achieved for fat content (&lt;i&gt;R&lt;/i&gt;&lt;sup&gt;2&lt;/sup&gt;cv = 0.92, RMSEcv = 0.11, RERcv = 14.53, RPDcv = 3.46), with good performance also observed for total protein and casein content prediction (&lt;i&gt;R&lt;/i&gt;&lt;sup&gt;2&lt;/sup&gt;cv ≥ 0.81, RMSEcv ≤ 0.11, RERcv ≥ 9.85, RPDcv ≥ 2.31). However, predictive models for total solids, lactose and ionic calcium showed limited accuracy (&lt;i&gt;R&lt;/i&gt;&lt;sup&gt;2&lt;/sup&gt;cv ≤ 0.59, RMSEcv ≥ 0.10, RERcv ≤ 7.17, RPDcv ≤ 1.54), indicating the need for further investigation.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Industrial Implications&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Overall, this study bridges the gap between lab-scale NIR method evaluation and industrial implementation by validating the approach using samples from large-scale silos, marking an important step towards rapid, real-time compositional analysis in dairy processing","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70104","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147614997","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of different ultrasonic treatments on the physicochemical and solubility properties of milk protein concentrate aggregates","authors":"Linlin Xiong,&nbsp;Xinyu Liu,&nbsp;Siyu Zhang,&nbsp;Xiaoyan Hou,&nbsp;Jie Yu,&nbsp;Anjun Chen,&nbsp;Zhiqing Zhang,&nbsp;Qiang Cui,&nbsp;Man Zhou","doi":"10.1111/1471-0307.70102","DOIUrl":"https://doi.org/10.1111/1471-0307.70102","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Milk protein concentrate serves as an ideal ingredient in food and nutritional products due to digestibility. But it is prone to deterioration of solubility during storage. It is necessary to understand the effects of different ultrasonic treatments on the physicochemical and solubility properties of milk protein concentrate aggregates.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This study aimed to investigate the effects of different ultrasonic treatments on the physicochemical and functional properties of insoluble milk protein concentrates (MPC).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>MPC solution was treated by water bath ultrasound and probe ultrasound (100, 300, 500 W), respectively. These samples were used to determine the SDS-PAGE, FTIR, particle size, scanning electron microscopy and solubility.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>SDS-PAGE results indicate that the low-molecular-weight (10 kDa) band darkened following treatment, suggesting that ultrasonication facilitates the dissociation of macromolecular noncovalent aggregates. FTIR demonstrated that ultrasonication altered the secondary structure of MPC. Additionally, ultrasonication reduced the particle size of MPC aggregates. Probe ultrasonication notably improved solubility, increasing it from 39% to 94% after treatment at 100 W.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>The results revealed that ultrasonic treatment improved the solubility of MPC. However, a significant difference was noted between the effects of water bath and probe sonication treatments. Water bath ultrasonication was particularly effective. These findings provide a theoretical foundation for effectively enhancing the functional properties of MPC and expanding its application in the food industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147585034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Editor's Choice article for March 2026","authors":"Michael Mullan","doi":"10.1111/1471-0307.70106","DOIUrl":"https://doi.org/10.1111/1471-0307.70106","url":null,"abstract":"&lt;p&gt;‘Defining the role of the locking point in spray drying by using semiquantitative Raman spectroscopy on single droplets for a multi-scale investigation of oil encapsulation’, by Sebastian Höhne &lt;i&gt;et al&lt;/i&gt;. from the Karlsruhe Institute of Technology and the Max Rubner-Institut, Germany, has been selected as the Editor's Choice article for the March 2026 issue of the &lt;i&gt;International Journal of Dairy Technology&lt;/i&gt; (See: https://doi.org/10.1111/1471-0307.70086).&lt;/p&gt;&lt;p&gt;Spray drying remains one of the most widely used technologies in dairy processing for the production of powders containing encapsulated lipids, including infant formula ingredients, flavour carriers and nutritional powders. A critical determinant of powder quality is the proportion of oil located on the particle surface, as excessive surface oil can impair powder flowability, accelerate lipid oxidation and reduce product stability during storage. Despite the widespread industrial use of spray drying, the mechanistic factors governing oil encapsulation during droplet drying remain incompletely understood.&lt;/p&gt;&lt;p&gt;In this study, Höhne &lt;i&gt;et al&lt;/i&gt;. investigate the role of the locking point during droplet drying and its influence on the final encapsulation efficiency of oil in spray-dried emulsions. The locking point corresponds to the stage at which a sufficiently concentrated surface layer forms and the droplet begins to deviate from a spherical shape as drying progresses. To examine this phenomenon, the authors combined single droplet drying (SDD) experiments with semiquantitative Raman spectroscopy to analyse the surface composition of individual dried droplets. These measurements were then compared with encapsulation efficiencies determined by solvent extraction from powders produced in a pilot-scale spray dryer, enabling a multi-scale evaluation linking droplet-level phenomena to industrial powder properties.&lt;/p&gt;&lt;p&gt;The results demonstrate that process and formulation parameters that delay the locking point—such as higher oil concentrations—lead to reduced encapsulation efficiency due to the increased migration of oil droplets towards the drying surface. Conversely, higher drying temperatures promote earlier skin formation and improved encapsulation in spray-dried powders. The work also examines the influence of matrix composition by comparing maltodextrin–whey protein systems with modified starch formulations. While the modified starch system exhibited an earlier locking point, the resulting encapsulation efficiency was lower, highlighting the important role of particle morphology and matrix properties in determining final powder structure.&lt;/p&gt;&lt;p&gt;From an industrial perspective, the study provides valuable insights into how drying kinetics and formulation design influence surface oil formation. The combination of SSD with Raman spectroscopy offers a promising analytical approach for investigating droplet-scale drying behaviour and for screening formulation parameters prior to ful","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70106","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147614831","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The unrevealed microbiota of traditional white cheese: Between benefit and risk","authors":"Elif Çoşkun Demir,&nbsp;Abdullah Demirci,&nbsp;Furkan Orhan","doi":"10.1111/1471-0307.70103","DOIUrl":"https://doi.org/10.1111/1471-0307.70103","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Traditionally produced white cheeses are valued for their distinctive flavours and microbiota-driven characteristics. Characterising the bacterial diversity of such cheeses is crucial for understanding both their probiotic potential and microbiological safety.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Method</h3>\u0000 \u0000 <p>Fourteen cheese samples were collected from Ağrı province in eastern Türkiye. Sixty-seven bacterial isolates were obtained, of which 55 were identified by 16S rDNA sequencing. Isolates were further characterised through morphological, physiological and biochemical assays, including bile salt tolerance, antibiotic susceptibility and antimicrobial activity against selected pathogens.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Lactic acid bacteria (LAB) genera identified included <i>Streptococcus, Enterococcus, Lactococcus, Leuconostoc</i> and <i>Lactobacillus</i>. In addition, non-LAB, such as <i>Microbacterium, Phyllobacterium, Micrococcus, Hafnia, Serratia, Leifsonia, Stenotrophomonas, Paenibacillus, Staphylococcus</i> and <i>Shigella</i> were detected. <i>Hafnia paralvei</i> displayed bile salt tolerance, a feature not previously reported for this genus. Certain <i>Hafnia</i> isolates exhibited antibacterial activity against <i>Listeria monocytogenes, Klebsiella pneumoniae</i> and <i>Staphylococcus aureus</i>. Moreover, <i>Phyllobacterium myrsinacearum</i> inhibited <i>L. monocytogenes</i> and <i>S. aureus</i>, while <i>Paenibacillus antibioticophila</i> was active against <i>K. pneumoniae</i>, both documented here for the first time.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>This study offers new insights into the microbial composition of traditionally produced white cheese, revealing previously unreported functional traits in specific bacterial genera. While these findings highlight the potential of such cheeses as sources of beneficial microorganisms, the presence of opportunistic bacteria also emphasises the need for careful microbiological evaluation to ensure consumer safety.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147567431","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}