International Journal of Dairy Technology最新文献

{"title":"Effect of papaya pulp on rheological properties, quality and probiotic viability of a papaya-fortified low-lactose acid-curd cheese","authors":"Bao Chau Nguyen","doi":"10.1111/1471-0307.70158","DOIUrl":"https://doi.org/10.1111/1471-0307.70158","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The increasing prevalence of lactose intolerance has stimulated the development of functional low-lactose dairy products. However, the combined effects of probiotics and fruit-derived polysaccharides on the quality of low-lactose acid-curd cheese remain insufficiently investigated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study aimed to evaluate the effects of papaya (<i>Carica papaya</i> L.) pulp on the rheological properties, physicochemical characteristics and probiotic viability of low-lactose acid-curd cheese.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Low-lactose milk was produced by enzymatic hydrolysis using β-galactosidase, achieving over 96% lactose reduction. Acid-curd cheese was manufactured and fortified with papaya pulp at 5, 7 and 9% (w/w), alongside a control sample. Products were analysed for physicochemical, rheological, microbiological and sensory properties during refrigerated storage using standard methods and statistical analysis.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Papaya addition significantly increased water-holding capacity (0.14–0.31 g/g) and apparent viscosity, and all samples exhibited shear-thinning behaviour. The formulation containing 7% papaya pulp showed the best balance of rheological properties and sensory acceptability. Papaya fortification also improved the survival of <i>Bifidobacterium bifidum</i>, maintaining counts above 10⁶ cfu/g during storage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>These findings indicate that lactose hydrolysis and papaya pulp incorporation jointly contributed to improvements in moisture retention, structural properties and probiotic viability. Papaya pulp can be applied as a natural multifunctional ingredient in the development of value-added low-lactose dairy products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2026-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148849088","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":"Explainable artificial intelligence–based analysis of milk composition in subclinical mastitis caused by different bacterial species","authors":"Tarik Safak,&nbsp;Selman Uzun,&nbsp;Güngör Yildirim,&nbsp;Ali Risvanli,&nbsp;Oznur Yilmaz-Koc","doi":"10.1111/1471-0307.70150","DOIUrl":"https://doi.org/10.1111/1471-0307.70150","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Background, Context or Rationale&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Subclinical mastitis induces substantial biochemical and physicochemical alterations in milk, negatively affecting milk quality, processing characteristics and dairy production efficiency. Conventional culture-based diagnostic methods remain labour-intensive and time-consuming, emphasising the need for rapid, data-driven and interpretable diagnostic approaches based on routinely obtainable milk parameters.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Aim(s)&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;This study aimed to investigate the biochemical effects of mastitis on milk composition and to identify pathogen-specific alterations associated with &lt;i&gt;Escherichia coli (E. coli)&lt;/i&gt;, &lt;i&gt;Streptococcus agalactiae (S. agalactiae)&lt;/i&gt; and &lt;i&gt;Staphylococcus aureus (S. aureus)&lt;/i&gt; using explainable machine learning methodologies.&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;Machine learning models were developed to (i) discriminate infected from noninfected milk samples and (ii) classify mastitis according to the causative bacterial species using fundamental physicochemical milk variables. Several algorithms were comparatively evaluated, and tree-based ensemble approaches demonstrated superior and more robust generalisation performance. Model interpretability was achieved using SHapley Additive exPlanations (SHAP), enabling the association of predictive outcomes with underlying biochemical characteristics of milk.&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;The SHAP analyses revealed distinct pathogen-dependent biochemical signatures. &lt;i&gt;E. coli&lt;/i&gt; mastitis were primarily characterised by elevated electrical conductivity (EC), accompanied by increased somatic cell count (SCC). In &lt;i&gt;S. agalactiae&lt;/i&gt; mastitis, SCC emerged as the dominant discriminative feature, with EC providing additional predictive contribution. In contrast, &lt;i&gt;S. aureus&lt;/i&gt; mastitis were mainly associated with alterations in milk solid fractions, particularly solids-nonfat (SNF) and related compositional parameters. When classification was simplified to infected versus noninfected milk, fat content and SCC represented the most influential discriminative variables within the present dataset.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Scientific or Industrial Implications&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;The findings demonstrate that routinely measurable milk composition parameters can support rapid and interpretable identification of mastitis and differentiation of likely causative pathogens. By transforming conventional milk quality variables into pathogen-specific biochemical signatures, the proposed framework pro","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2026-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148848723","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":"The Brazilian fermented milk industry: Products, regulations, consumer trends and innovation opportunities","authors":"Fabiane Picinin de Castro Cislaghi,&nbsp;Jean Lucas Ribeiro de Farias,&nbsp;Andréa Cátia Leal Badaró","doi":"10.1111/1471-0307.70157","DOIUrl":"https://doi.org/10.1111/1471-0307.70157","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The fermented milk industry represents a dynamic and value-added segment of the Brazilian dairy sector, driven by technological advances, evolving consumer preferences and growing interest in health-promoting foods. Products such as yoghurt, fermented dairy beverages, probiotic fermented milks, kefir and Greek-style yoghurt have gained prominence due to their nutritional attributes, sensory appeal and functional potential. Therefore, understanding the scientific, regulatory and market aspects of this sector is essential for researchers and industry professionals seeking to innovate and remain competitive.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This review aimed to provide an overview of the Brazilian fermented milk industry, focusing on the product categories, regulatory aspects, technological characteristics, consumer trends and innovation strategies.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>A literature review was conducted using peer-reviewed scientific articles published between 2011 and 2026, in scientific databases. Official Brazilian regulations and technical reports were also analysed. Sources were selected based on relevance to fermented dairy products, probiotic applications, market trends, regulatory aspects and technological developments in Brazil.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>The Brazilian fermented milk market shows sustained growth, supported by consumer demand for products associated with health, convenience and sensory quality. Yoghurt remains the most consumed product, while fermented dairy beverages and kefir present expanding niches. Innovation strategies include the incorporation of probiotic cultures, high-protein formulations, lactose-free products, local fruit additions, by-product valorisation (e.g. whey and buttermilk) and the exploration of autochthonous strains from artisanal cheeses. Regulatory aspects play a decisive role in product classification and technological development.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>The findings highlight opportunities for technological innovation, diversification and value addition in the Brazilian fermented milk sector. Integrating scientific research, consumer insights and regulatory compliance is essential to foster sustainable growth and competitiveness in both domestic and international markets.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2026-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70157","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148848751","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":"Achieving Net Zero Dairy Farming (Burleigh Dodds Series in Agricultural Science, Vol. 171), edited by John Webster (Burleigh Dodds Science Publishing, London;  2026). ISBN: 978-1-8354-5018-5. £150; individual chapters £25","authors":"Michael Mullan","doi":"10.1111/1471-0307.70156","DOIUrl":"https://doi.org/10.1111/1471-0307.70156","url":null,"abstract":"","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2026-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148753090","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":"Effects of microencapsulated Lactiplantibacillus plantarum L3 on physicochemical properties and antibacterial activity of yoghurt","authors":"Xinyuan Jin,&nbsp;Fuling Qi,&nbsp;Jiaxu Gao,&nbsp;Jing Kong,&nbsp;Qingshen Sun","doi":"10.1111/1471-0307.70152","DOIUrl":"https://doi.org/10.1111/1471-0307.70152","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Microencapsulation is a promising strategy to enhance probiotic survival during yoghurt storage and gastrointestinal transit. A comprehensive elucidation of the functionalities of microencapsulated probiotics is important for the design of new delivery systems for probiotics used in yoghurt.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This study aimed to evaluate the effects of pectin-based Water-in-Oil-in-Water (W/O/W) microencapsulated <i>Lactiplantibacillus plantarum</i> L₃ on set yoghurt quality, probiotic viability and antibacterial activity, with special emphasis on its potential as a delivery system for probiotics and bioactive metabolites.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>W/O/W microcapsules encapsulating <i>L. plantarum</i> were prepared using pectin as the wall material and incorporated into set yoghurt fermenting with commercial starters, followed by 21-day storage at 4°C. Yoghurt samples were characterised physico-chemically and evaluated for their antibacterial activities against <i>Staphylococcus aureus</i> and <i>Listeria monocytogenes</i>. Microcapsule integrity was examined by scanning electron microscopy (SEM), and antibacterial efficacy was tested via agar diffusion assays.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Microencapsulated <i>L. plantarum</i> L₃ alleviated post-acidification, maintaining yoghurt pH at 4.00 after 21 days, significantly higher than yoghurts with unencapsulated probiotics (pH 3.93) (<i>P</i> = 0.008). The water-holding capacity was significantly increased from 84.12% in the control group to 88.46% in the MLP group at day 0 (<i>P</i> &lt; 0.0001). Hardness in the MLP group (368.50 g) was significantly lower than that in the UMLP group (435.24 g) at day 21 (<i>P</i> = 0.001). The whey fraction exhibited enhanced antibacterial activity against both <i>Staphylococcus aureus</i> and <i>Listeria monocytogenes</i>. Scanning electron microscopy (SEM) confirmed microcapsule integrity throughout storage, with a swelling degree of approximately 15%, which is consistent with their protective effects and suggests controlled release functionality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>The W/O/W microencapsulation offers industrial potential for developing probiotic yoghurts with extended shelf life and enhanced safety.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2026-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148752960","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":"Thermal-pH driven changes in physicochemical properties of doce de leite","authors":"Natalia Casas Mesa,&nbsp;Caroline Barroso Dos anjos Pinto,&nbsp;Uwe Schwarzenbolz,&nbsp;Thomas Henle,&nbsp;Alan Frederick Wolfschoon-Pombo,&nbsp;Ítalo Tuler Perrone,&nbsp;Rodrigo Stephani","doi":"10.1111/1471-0307.70154","DOIUrl":"https://doi.org/10.1111/1471-0307.70154","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background, Context, or Rationale</h3>\u0000 \u0000 <p>Doce de leite (DL) is a sweet brown dairy product widely consumed in Latin America and growing in global popularity. There is a huge variety in terms of its colour and texture that needs to be better understood to standardise and suit product quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>The study aimed to evaluate the effects of changing pH–thermal conditions on the colour, ionic calcium (Ca²⁺), developed acidity, texture and rheology of doce de leite.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Commercial sweetened condensed milk was the raw material. Its pH was adjusted between 5.5 and 9.0 using sodium hydroxide (NaOH) or lactic acid solutions. Sealed samples were autoclaved under two temperature–time conditions: short heating at 121°C for 15 min (<i>F</i>₀ = 0.66 ± 0.12) and long heating at 121°C for 25 min (<i>F</i>₀ = 4.62 ± 0.42). Following thermal processing, the product's colour, ionic calcium content, acidity, texture and rheology were measured.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>The properties of doce de leite are strongly influenced by the pH and heat during its production. An acidic pH gave a gel-like texture driven by the acid coagulation of caseins, whereas an alkaline pH produced a softer, more viscous product. DL made from formulas at pH 6.5 and 7.0 had the highest cohesiveness regardless of heating time. Heating time defines consistency, browning, the extent of acidity development and the ionic calcium concentration. Overall, variation in pH had a significant influence on all the assessed properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific &amp; Practical Implications</h3>\u0000 \u0000 <p>These findings can help producers to modify the colour, texture and viscosity of their product by adjusting the pH and heating intensity on the formulation without altering the core ingredients.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2026-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70154","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148752495","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":"Production technologies, functional properties and emerging applications of buttermilk powder","authors":"Jitendra Sharma,&nbsp;F N U Akshit,&nbsp;Heena Sharma,&nbsp;Yogesh Khetra,&nbsp;Ganga Sahay Meena,&nbsp;Ashish Kumar Singh,&nbsp;Gaurav Kr Deshwal","doi":"10.1111/1471-0307.70153","DOIUrl":"https://doi.org/10.1111/1471-0307.70153","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Buttermilk (BM), a by-product of butter production, is rich in bioactive components such as milk fat globule membrane (MFGM), phospholipids and proteins, which have the potential for cholesterol-lowering, antimicrobial and cognitive health benefits.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>Existing literature has largely focused on liquid BM composition or isolated MFGM components. However, a cohesive understanding of BM powder (BMP) linking processing, microstructure and functionality in dairy systems remains limited. This review critically evaluates the production of different BMP types and elucidates their structure–function–application relationships, highlighting their impact on rheology, texture and microstructure of yoghurt, cheese and other dairy products, while identifying key industrial opportunities and research gaps.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Existing literature studies have been utilised to describe the functional properties of BM followed by the role of BMP in shaping dairy products' rheology, texture and microstructure.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Buttermilk powder exhibits excellent emulsifying, foaming and water-binding properties due to its unique composition. The addition of BMP improves the texture, stability and nutritional quality of dairy products such as yoghurt, cheese and ice-cream. Buttermilk powder is primarily used for partial replacement of skim milk solids and as a fat replacer in low-fat formulations.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industrial Implications</h3>\u0000 \u0000 <p>The growing demand for clean-label and functional ingredients supports the valorisation of BMP as a high-value dairy ingredient. The present review enhances the understanding of existing knowledge on BMP and highlights the future research scope for its applications and utilisation in dairy processing.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2026-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148617128","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":"Development and optimisation of a synbiotic low-lactose cow milk beverage via enzymatic hydrolysis using commercial β-galactosidase preparations","authors":"Sameh S El-Hadad,&nbsp;Nguyen B Chau,&nbsp;Natali A Tikhomirova,&nbsp;Mohamed M El-Loly,&nbsp;Ahmed M Hamed","doi":"10.1111/1471-0307.70145","DOIUrl":"https://doi.org/10.1111/1471-0307.70145","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Scope</h3>\u0000 \u0000 <p>Lactose intolerance (LI) affects approximately 65–70% of the global adult population, yet comparative data on the performance of commercially available β-galactosidase (β-gal) preparations under standardised conditions remain limited. This study developed an innovative functional low-lactose cow milk beverage by evaluating four commercial β-gal preparations Lacta-Free (<i>Aspergillus oryzae</i>), Maxi-Lact-2000 (<i>Kluyveromyces lactis</i>), HA-Lactase-2100 (<i>K. lactis</i>) and NOLA-Fit-2800 (<i>Kluyveromyces fragilis</i>) at concentrations of 0.1, 0.15 and 0.2% (w/v), systematically optimising enzyme concentration, incubation temperature (10–70°C), hydrolysis time (1–6 h), pH (4.0–7.5), starter culture ratios and fermentation conditions using one-way ANOVA and Duncan's multiple range test (<i>P</i> ≤ 0.05).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Key Findings and Conclusions</h3>\u0000 \u0000 <p>Lactose was reduced from 4.71 ± 0.13% to 0.16 ± 0.01% (96.50% hydrolysis). NOLA-Fit-2800 achieved the highest hydrolysis rate (94 ± 3%) in the shortest time (2.5 ± 0.1 h) at 0.2%, pH 6.0, and 45°C, confirming it as the most efficient preparation for neutral milk processing. Lacta-Free (fungal) performed optimally at pH 5.5, while Maxi-Lact and HA-Lactase (yeast-derived) were most effective at pH 6.5. The optimal starter culture ratio of <i>L. lactis</i>:<i>L. cremoris:L. diacetylactis</i> at 2:2:1, fermented at 30 ± 2°C for 8 ± 0.1 h with a 5% (v/v) inoculum and <i>Bifidobacterium bifidum</i> BGN4 supplementation, yielded the highest viable cell count [(1.73 ± 0.05) × 10⁹ cfu/g] and conferred synbiotic functionality to the final product.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study provides the first systematic side-by-side comparison of four commercial β-gal preparations under identical standardised conditions in the same milk substrate, delivering a validated, industrially applicable process framework to produce functional synbiotic low-lactose dairy beverages. The findings offer actionable guidance for matching enzyme source to dairy application pH and for designing LAB starter systems that maximise probiotic viability in low-lactose matrices.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2026-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148617107","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":"Bacteriophages in whey powder processing: Sources of contamination and control strategies","authors":"Essam Hebishy,&nbsp;Nivedita Datta,&nbsp;Jennifer Mahony,&nbsp;Oktay Yerlikaya,&nbsp;Asli Akpinar,&nbsp;Derya Saygili","doi":"10.1111/1471-0307.70151","DOIUrl":"https://doi.org/10.1111/1471-0307.70151","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Background&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Cheese production generates vast quantities of whey, often dried into whey powders for reuse. These whey powders can harbour bacteriophages that threaten starter culture performance and product quality.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Aim and Scope&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;This review examines bacteriophage contamination in whey powder production and its impact on cheese fermentations. It discusses how phages enter and survive in whey and whey powder, identifies the sources of phage contamination and evaluates strategies to reduce phage dissemination via whey powders in cheese manufacturing. In addition, the survival of phages during whey processing and storage is also discussed.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Method&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;A comprehensive analysis of recent literature and case studies was undertaken to assess the prevalence, effects and management of phage contamination in dairy production. The review synthesises data on whey production and phage characterisation, with emphasis on both industrial and artisanal practices.&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;Phage contamination is a significant challenge in dairy fermentations, particularly when phage-contaminated whey or whey powders are recycled into new cheese production. Bacteriophages survive pasteurisation and even concentrate during whey evaporation and filtration, remaining viable in dried whey powders (with titres up to ~10&lt;sup&gt;8&lt;/sup&gt; PFU/g observed). These phage-contaminated powders can reintroduce infection into fresh fermentations. A multi-hurdle approach, combining targeted nonthermal and moderate thermal interventions during whey processing, is recommended to inactivate thermo-resistant phages while preserving whey protein functionality.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Scientific Implications&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Understanding the diversity and mechanisms of phage–host interactions in the context of whey processing is crucial for the development of robust starter cultures and targeted phage-control strategies for safe whey powder production.&lt;/p&gt;\u0000 \u0000 &lt;p&gt;This supports sustainable dairy manufacturing by enabling the safe reuse of whey as a high-value ingredient while preserving the functional and economic value of whey protein powders. Integrating phage-resistant starters, optimised process design and combined treatments is essential to minimise phage risk, ensure reliable fermentations and improve cheese production efficiency.&lt;/p&gt;\u0000 &lt;/se","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2026-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70151","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148617006","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":"Rapid determination of degree of hydrolysis in industrial-scale production of whey protein hydrolysates using FT-IR","authors":"Troels Bøg Holme,&nbsp;Linh Thuy Ha,&nbsp;Peter Bæk Skou,&nbsp;Per Waaben Hansen,&nbsp;Rasmus Bro","doi":"10.1111/1471-0307.70144","DOIUrl":"https://doi.org/10.1111/1471-0307.70144","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Degree of hydrolysis (DH) is a critical control parameter in whey protein hydrolysate (WPH) production because it strongly influences nutritional and functional properties. Conventional DH reference methods are accurate but relatively slow and labour-intensive, limiting near real-time process monitoring. Fourier-transform infrared (FT-IR) spectroscopy has shown promise for protein characterisation, but robust industrial-scale, at-line DH prediction without sample preparation remains insufficiently documented.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>To evaluate the feasibility and predictive performance of rapid, high-throughput FT-IR spectroscopy for at-line DH determination during full-scale industrial WPH production without sample preparation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>WPH samples were collected during full-scale production of four commercial product types. FT-IR spectra were acquired at-line using a MilkoScan FT3, while reference DH was determined using the O-phthaldialdehyde (OPA) assay. Partial least squares regression (PLS) models were developed using cross-validation and tested on an independent hold-out validation set.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Across 80 industrial samples spanning DH from 4.8% to 22.5%, FT-IR–PLS models achieved high predictive accuracy. The best model provided an external validation error (RMSEP) of approximately 0.78% DH, with strong agreement between predicted and reference DH values and minimal bias across multiple product types.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>At-line FT-IR prediction of DH can substantially reduce analytical lead-time and manual laboratory workload, enabling faster feedback for process decisions. Implementation as a process analytical technology tool could improve batch consistency, reduce over-processing, increase yield and support more efficient industrial control of enzymatic hydrolysis.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2026-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70144","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148616263","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}