International Journal of Dairy Technology最新文献

{"title":"A technical feasibility study evaluating sustainable enzyme-based cleaning-in-place (CIP) for removal of milk deposits formed on stainless steel surfaces during cheesemilk pasteurisation","authors":"Karan J Pant,&nbsp;Paul D Cotter,&nbsp;Martin G Wilkinson,&nbsp;Jeremiah J Sheehan","doi":"10.1111/1471-0307.70071","DOIUrl":"https://doi.org/10.1111/1471-0307.70071","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Cleaning-in-place (CIP) is the most common method of cleaning in dairy processing, predominantly using sodium hydroxide (caustic) based nonbiodegradable detergents frequently followed by nitric acid to remove milk residues deposited during heating at high temperatures. While highly effective, this process presents sustainability challenges. Enzymes have emerged as a sustainable alternative due to lower energy and water demands and biodegradability.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study explores the feasibility of using commercial enzymes as sustainable alternatives to traditional caustic detergents in removing milk fouling deposits from stainless steel surfaces under cheesemilk pasteurisation conditions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Stainless steel surfaces were fouled under simulated pasteurisation conditions and cleaned using caustic and enzymatic cleaners. Enzyme stability, reusability and deactivation were assessed using an activity assay kit. Analyses included three independent trials, each with three replicate coupons. A cost analysis was applied to compare enzymatic and caustic CIP.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Protease-based CIP can achieve statistically similar CIP results at 50°C (0.74% residual fouling) compared with caustic at 75°C (0.1% residual fouling). Protease showed stable and active enzyme activity throughout CIP and retained an average of 93.66% activity after a CIP cycle and storage studies revealed 85.1% enzyme activity after 24 h of storage under refrigeration. Ninety-eight per cent of the enzyme was removed from the test bed system with a cold-water rinse post-CIP, and complete deactivation was achieved with a nitric acid treatment (65°C) similar to a traditional caustic and acid-based CIP protocol. Cost analysis showed that although protease procurement is slightly more expensive than caustic detergent, energy and water savings at lower operating temperatures offset this difference, confirming the economic feasibility of enzymatic CIP for fouling removal.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific and Industrial Implications</h3>\u0000 \u0000 <p>Protease-based enzymatic CIP supports sustainability goals by reducing energy use, chemical waste and emissions, while maintaining cleaning effectiveness supported by a cost analysis.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70071","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145230584","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 partial substitution of milk fat for canola oil or linseed oil on the oxidative stability and volatile profile of high-protein dairy beverages","authors":"Sophie Lamothe,&nbsp;Michel Britten,&nbsp;Marie-Claude Gentès","doi":"10.1111/1471-0307.70066","DOIUrl":"https://doi.org/10.1111/1471-0307.70066","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background, Context or Rationale</h3>\u0000 \u0000 <p>Due to the increased demand for and use of milk fat, the milk solid nonfat surplus represents a major challenge for the dairy industry. Substituting milk fat for vegetable oils to produce high-protein dairy beverages with additional nutritional benefits could help to maximise the utilisation of all milk components.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This study investigated the effect of total or partial (50%) substitution of milk fat for canola or linseed oil on the physical stability, fatty acid profile, peroxide value and volatiles of dairy beverages (3.25% fat, 6.8% protein) stored at 4°C for 30 days.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Two approaches to partial milk fat replacement were studied. The mixed emulsions approach consisted of mixing a milk fat emulsion with a canola or linseed oil emulsion. In the fat blending approach, milk fat and vegetable oil were blended together prior to homogenisation. Experiments were done according to a factorial design, repeated independently three times and analysed statistically using ANOVA.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>When milk fat was substituted for 100% of the linseed or canola oil, lipid oxidation was markedly increased during processing and storage. A major change in the volatile profile was observed, with significant increase in alcohol, aldehyde and ketone contents. Substituting 50% of milk fat for vegetable oils significantly improved the resistance to oxidation when compared with total replacement of the milk fat, and reduced the amount of undesirable volatiles. Compared with the mixed emulsions approach, fat blending approach further reduced oxidation and total volatiles by 18% and 11%, respectively. The presence of milk fat within each lipid droplet contributes to a better protective effect.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>This study proposes a simple approach to partly replace milk fat and promote the use of milk solid nonfat. Results will support the dairy industry in the development of innovative beverages having a more balanced fatty acids’ profile and enhanced oxidative stability.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70066","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145230656","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":"Influence of high shear treatment and sodium bicarbonate addition to ultrafiltered retentate of skimmed buffalo milk on the properties of milk protein concentrate prepared therefrom","authors":"Shailesh Kumar Meena,&nbsp;Gaurav Kr Deshwal,&nbsp;Yogesh Khetra,&nbsp;Sumit Arora,&nbsp;Ashish Kumar Singh,&nbsp;Ganga Sahay Meena","doi":"10.1111/1471-0307.70059","DOIUrl":"https://doi.org/10.1111/1471-0307.70059","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The demand for milk protein concentrate (MPC) has increased in recent years due to its high nutritional and functional properties as a food ingredient. However, the application of MPC is restricted due to its higher calcium and casein content, which lowers its solubility.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study investigated the effect of high shear treatment and addition of sodium bicarbonate to ultrafiltered retentate on the physicochemical, solubility and functional properties of milk protein concentrate prepared therefrom.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Skim milk was ultrafiltered through a 50 kDa ceramic membrane. The obtained ultrafiltered retentate was added to sodium bicarbonate and homogenised using a high-shear mixer. Milk protein concentrate was prepared by spray drying the ultrafiltered retentate added to sodium bicarbonate (MPC-SC). A control was prepared from ultrafiltered retentate without any treatment (MPC).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>MPC-SC exhibited higher interstitial air content and occluded air content than MPC. Sodium bicarbonate addition and high shear treatment improved the reconstitutional properties including wettability, dispersibility and solubility. Functional properties of MPC-SC such as water and oil binding capacity, foaming capacity and emulsification stability were significantly (<i>P</i> &lt; 0.05) higher than MPC. With increasing shear rate, reconstituted MPC and MPC-SC showed shear-thinning behaviour. Scanning electron micrographs revealed smooth and round surfaces of MPC-SC particles, while MPC had damaged, wrinkled or irregular surfaces. The increase in pH enhances the negative charge on the phosphoserine residues and disrupts the casein micelles, resulting in smaller molecules that repel each other, thus improving solubility and functional properties of MPC-SC. Sensory attributes exhibited nonsignificantly (<i>P</i> &gt; 0.05) higher scores for MPC-SC than MPC.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific Implications</h3>\u0000 \u0000 <p>The results indicate that the addition of alkali and high shear treatment of ultrafiltered retentate could effectively improve the functional properties of MPC. MPC with improved solubility could be used for standardisation of protein content in dairy products such as cheese and yoghurt.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145230657","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 September 2025","authors":"Michael Mullan","doi":"10.1111/1471-0307.70067","DOIUrl":"https://doi.org/10.1111/1471-0307.70067","url":null,"abstract":"<p>Visual and textual prompts as a nudge to promote the selection of healthy dairy products among adolescent and young adult students by Elson Rogério Tavares Filho and colleagues from Brazil has been selected as the Editor's Choice article for the September 2025 issue of the <i>International Journal of Dairy Technology</i>. See https://doi.org/10.1111/1471-0307.70043.</p><p>This timely study addresses a crucial challenge: how to encourage healthier eating habits among adolescents and young adults, life stages when dietary patterns are established and often persist into adulthood. Ultra-processed foods dominate many school and university cafeterias, while healthier options, such as yoghurt and fresh cheeses, are under-consumed despite their proven nutritional benefits.</p><p>The authors applied the concept of the ‘nudge’—a subtle change in choice architecture designed to guide behaviour without restricting freedom of choice. Rooted in libertarian paternalism, nudges aim to help people make better decisions while ensuring that all options remain available. In this study, the intervention combined visual and textual prompts aligned with dietary guidelines and presented them to students before food choice tasks in a simulated cafeteria environment.</p><p>The results are compelling. Among 826 students aged 13–23 years, those exposed to the educational nudge were significantly more likely to select yoghurt instead of soda (+11%) and white cheese instead of processed meats (+19.9%). Although the nudge did not alter the choice between ricotta and ham spreads, overall, the intervention effectively shifted two of the three assessed food categories towards healthier dairy alternatives. Importantly, health consciousness further reinforced these choices, with the study finding a 3.3% increased likelihood of choosing yoghurt and a 3.4% increased likelihood of choosing ricotta among students with higher health consciousness scores. This suggests that nudges may be most effective when aligned with personal values.</p><p>From an industry perspective, this work illustrates how low-cost, scalable interventions can positively influence consumer behaviour. Incorporating nudges into school cafeterias, product packaging or digital campaigns could help dairy companies position their products as attractive, health-aligned options for young consumers. At a policy level, the study demonstrates that small changes to the food environment can meaningfully support public health goals by promoting dairy-based alternatives over ultra-processed foods.</p><p>By highlighting both the opportunities and limitations of nudge strategies, this research makes an important contribution to understanding how behavioural science can support healthier diets. Its implications extend beyond academia, offering practical tools for policymakers, educators and the dairy sector.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70067","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146638","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":"Sodium caseinate-encapsulated propolis nanoparticles: Designing, production and characterisation","authors":"Mahtab Alsadat Mirbod,&nbsp;Hamid Ezzatpanah,&nbsp;Hossein Bakhoda","doi":"10.1111/1471-0307.70060","DOIUrl":"https://doi.org/10.1111/1471-0307.70060","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Incorporating propolis rich in various phenolics into a food-grade matrix remains challenging due to its poor water solubility and limited physicochemical stability. The development of an effective delivery system such as sodium caseinate is of growing interest.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study aimed to break down the structure of sodium caseinate, an edible and safe protein, embed a bioactive agent (propolis), and reassemble the matrix using different salts. The objective was to overcome the solubility and stability issues of propolis and evaluate the consistency of the resulting complex over a month.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Propolis extract was added to a 1% sodium caseinate solution using a hierarchical approach. Various concentrations (0.25%, 0.5% and 0.75%) were tested in triplicate. Particle size, entrapment efficiency, stability and water solubility of the complexes were assessed. Statistical analysis was performed using the SPSS software. Significant differences between means were determined by analysis of variance (completely randomised design), followed by Duncan's post hoc test.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>At a molar ratio of 1:2 (propolis:caseinate), micellar structures were confirmed by TEM and 0.5% rCM-pro was selected as the best treatment. Loading propolis into reassembled sodium caseinate markedly enlarged their mean particle size, increasing from 89.6 to 101.4 nm. A high entrapment efficiency of 99.65% was recorded for the encapsulated propolis. It also had a positive impact on preserving the complex quality, even after a month at 45°C. Furthermore, the water solubility of the rCM-pro increased by 2.7-fold.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industrial Implications</h3>\u0000 \u0000 <p>Encapsulation not only protected the propolis extract from light and oxidation but also masked its herbal fragrance and unpleasant taste. This approach further supports the efficient design of delivery systems for hydrophobic nutraceuticals, enabling their incorporation into dairy products such as yoghurt, as well as a broad range of functional food and beverage applications.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146639","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":"Probiotic Minas Frescal cheese added with Wezmannia coagulans GBI-30: Proteomic analysis, rheological properties and fatty acid composition","authors":"Thais Cristina M Silva,&nbsp;Gustavo Luis P A Ramos,&nbsp;Ramon Silva,&nbsp;Tatiana C Pimentel,&nbsp;Maria Terezinha S L Neta,&nbsp;Sinara Teixeira,&nbsp;Stanislau Bogusz Junior,&nbsp;Andresa Carla Feihrmann,&nbsp;Marcos Raphael F Silva,&nbsp;Eliane T Mársico,&nbsp;Mônica Q Freitas,&nbsp;Erick A Esmerino,&nbsp;Cássia P Barros,&nbsp;Adriano G Cruz","doi":"10.1111/1471-0307.70056","DOIUrl":"https://doi.org/10.1111/1471-0307.70056","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Probiotic strains from the <i>Bacillus</i> genus have attracted significant attention in the functional foods sector thanks to their technological advantages over traditional probiotic strains.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>The objective of this study was to examine the impact of adding the spore-forming probiotic <i>Weizmannia coagulans</i> GBI-30 at various concentrations (6, 8 and 10 log cfu/g) to Minas Frescal cheese.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Method</h3>\u0000 \u0000 <p>The influence of different probiotic concentrations on the profile of bioactive peptides, fatty acid composition and rheological properties was evaluated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>The addition of <i>W. coagulans</i> promoted the release of different bioactive peptides with potential antihypertensive, antimicrobial, antidiabetic and immunomodulatory activities. Moreover, the lipid profile of the probiotic cheeses showed a significant increase in unsaturated fatty acids, monounsaturated (MUFA) and polyunsaturated (PUFA), recognised for their health-promoting effects, including benefits for cardiovascular and metabolic health. These changes likely reflect adaptive responses of the probiotic cells and their impact on the lipid metabolism within the matrix. From a structural standpoint, cheeses supplemented with <i>W. coagulans</i> exhibited improved rheological and textural properties, including greater firmness and cohesiveness.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific and Industrial Implications</h3>\u0000 \u0000 <p>These findings suggest that adding <i>W. coagulans</i> to Minas Frescal cheese is a promising way to improve the product's quality and provide consumers with a differentiated product that may have positive health benefits. Due to the similar behaviour observed in all <i>W. coagulans</i> dosages, and taking into account economic reasons, adding 6 log cfu/g is an interesting and adequate option for Minas Frescal cheese.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70056","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146640","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":"Optimisation of natural transformation procedure and development of genome editing methods for Streptococcus thermophilus B-6","authors":"Bingxin Wang,&nbsp;Kexiong Sun,&nbsp;Yukai Sun,&nbsp;Jingbo Wang,&nbsp;Yueqiu Jiang,&nbsp;Xipeng Liu,&nbsp;Jie Li,&nbsp;Huili Liu,&nbsp;Youbao Zhao,&nbsp;Longxian Zhang,&nbsp;Xinfu Zhang","doi":"10.1111/1471-0307.70065","DOIUrl":"https://doi.org/10.1111/1471-0307.70065","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p><i>Streptococcus thermophilus</i> is invaluable in both dairy factory and scientific research, with diverse strains offering unique industrial advantages. Consequently, there is a high demand for efficient, user-friendly, biosafe and broadly applicable genome editing methods for this bacterium. The conventional approach based on temperature-sensitive plasmids is laborious and time-consuming, while the existing natural transformation method lacks broad applicability. The recently developed endogenous CRISPR-Cas-assisted genome editing system involves cumbersome plasmid construction.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>In this study, we aimed to optimise natural transformation protocols and develop efficient, user-friendly, biosafe and broadly applicable genome editing methods for <i>S. thermophilus</i>.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>We used <i>S. thermophilus</i> B-6 as a model strain. We characterised the features of the growth curves and the natural competence of this strain. Accordingly, we optimised the natural transformation protocol for this strain. We used this model strain to develop efficient, user-friendly, biosafe and broadly applicable genome editing methods.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>By continuously implementing ComS_17–24 and exogenous DNAs, as well as elongating the co-incubation time, we upgraded the transformation ratio of this strain from ~10⁻⁵ to ~10⁻². Leveraging this improvement, we developed a rapid, simple, biosafe and plasmid-free genome editing method for <i>S. thermophilus</i>. Furthermore, we established a novel endogenous CRISPR-Cas-assisted and efficient genome editing pathway that eliminates the need for additional plasmid construction. Using these advanced techniques, we successfully generated multiple CRISPR-Cas system deleted strains and a <i>recA</i> overexpressing strain.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific and Industrial Implications</h3>\u0000 \u0000 <p>Our findings contribute to better understanding the features of natural competence. Our convenient and biosafe genome editing methods will be valuable for most of the <i>S. thermophilus</i> strains and will contribute to the germplasm improvement in the dairy industry. Additionally, the mutant strains generated in this study will serve as valuable resources for future investigations regarding cellular metabolism.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145022279","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":"Analysis and comparison of lipids in yak ghee from different pastoral areas in China based on lipidomics","authors":"Zhechuan Zhang,&nbsp;Yuan Li,&nbsp;Tingjuan Zhang,&nbsp;Liqi Yan,&nbsp;Bo Ding,&nbsp;Jialin Bai,&nbsp;Jutian Yang,&nbsp;Li Song,&nbsp;Hongna Liu","doi":"10.1111/1471-0307.70061","DOIUrl":"https://doi.org/10.1111/1471-0307.70061","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Yak ghee is a traditional dairy product in the Chinese plateau area, rich in lipids. The lipid composition of dairy products is affected by various factors, and the geographical origin of food has attracted consumer attention. Lipidomics has advantages in tracing the origin of high-fat products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aims</h3>\u0000 \u0000 <p>To analyse and compare the lipids in yak ghee from different pastoral areas, find potential geographical traceability lipid markers and study the metabolic pathways of significantly different lipids.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Yak ghee samples from five major Chinese yak pastoral areas were collected. Lipids were extracted and analysed using UHPLC-Q-Exactive-HF-X. Multivariate statistical methods and KEGG pathway analysis were performed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>A total of 1921 lipid molecules were identified. There were significant differences in lipid composition, carbon chain length, unsaturation and side-chain fatty acyl composition among different pastoral areas. One hundred and sixty-three differential lipids were selected, and 24 potential lipid markers were obtained. Significantly differential lipids were mapped to 95 Kyoto Encyclopedia of Genes (KEGG) and Genomes pathways, and the metabolic mechanism of sphingomyelin (SM) differences was explained.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific Implications</h3>\u0000 \u0000 <p>This study provides a basis for establishing a ghee origin traceability system and offers comprehensive lipids information for ghee from different pastoral areas, which can help in understanding the potential health benefits of ghee and highlighting its product features.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145012133","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":"Comparative application of machine learning techniques and response surface methodology for predicting final pH and salt diffusion coefficients in rennet-induced micellar casein concentrate gels","authors":"Ali Alehosseini,&nbsp;Alan L Kelly,&nbsp;Jeremiah J Sheehan","doi":"10.1111/1471-0307.70062","DOIUrl":"https://doi.org/10.1111/1471-0307.70062","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Effective prediction of salt diffusion and pH in dairy matrices is vital for optimising cheese salting, ensuring microbial safety, controlling enzymatic activity and enhancing product consistency. While mechanistic and regression-based approaches have been used in prior studies, they are often inefficient to capture complex interactions among multiple process variables.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This study aimed to compare the predictive performance of multiple machine learning (ML) techniques—including artificial neural networks (ANNs), support vector machines (SVMs), Gaussian process regression (GPR) and bootstrap forest—with response surface methodology (RSM) for modelling salt diffusion coefficients and final pH in rennet-induced micellar casein concentrate (MCC) gels.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>A dataset was derived by varying four key process variables: salting temperature, MCC concentration, calcium content and GDL addition. RSM models were developed and used as linear baselines. Machine learning models were constructed using the JMP Pro software, with model performance evaluated via <i>R</i>², RMSE and MAE. ANN architectures were varied by activation type and layer configuration, while SVM, GPR and bootstrap forest models were fine-tuned via cross-validation and hyperparameter selection.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Gaussian process regression yielded the highest predictive accuracy for both salt diffusion (<i>R</i>² = 0.9976) and pH (<i>R</i>² = 0.9858), followed by SVM (<i>R</i>² = 0.9911 and 0.9859, respectively). Artificial neural network performance was moderate (<i>R</i>² = 0.8128 for diffusion, 0.9852 for pH), showing sensitivity to dataset size. The RSM model achieved an <i>R</i>² of 0.94 for pH prediction. This study is among the first to systematically benchmark these methods using a single, experimentally consistent dataset.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industrial Implications</h3>\u0000 \u0000 <p>The results highlight the utility of kernel-based models (SVM and GPR) in data-limited dairy systems and support their integration into process analytical technologies for cheese manufacturing. These models offer enhanced predictive accuracy over classical methods and enable data-driven process optimisation in industrial salting applications.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70062","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145012297","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":"Calcium-induced skim milk gels with addition of caseinglycomacropeptide: A multipurpose matrix for the formulation of semisolid dairy products","authors":"Nadia Belén Acosta,&nbsp;Luciano Nicolás Mengatto,&nbsp;Ricardo Martín Manzo,&nbsp;Luciana María Costabel,&nbsp;María Laura Olivares","doi":"10.1111/1471-0307.70064","DOIUrl":"https://doi.org/10.1111/1471-0307.70064","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Calcium-induced milk gels are excellent matrices for formulating calcium-fortified semisolid foods. The optimisation of these gels to enhance their technological and bioactive properties is of interest to both academia and industry.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study examines the gelation process and physicochemical properties of calcium-induced skim milk gels with caseinglycomacropeptide.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Skim milk concentrates were prepared with skim milk powder (30% w/w), calcium lactate (90 mmol/kg) and caseinglycomacropeptide (1.5 and 3% w/v). Gels were prepared by heating at 80°C for 15 min and analysed after 1 day and after 20 days of storage at 4°C. Rheological properties, Fourier transform infrared spectroscopy, syneresis, water holding capacity, protein hydration and calcium retention in the gel matrix were evaluated. Caseinglycomacropeptide concentration and storage time were the main statistical factors.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Time sweep tests showed rapid gel formation with similar behaviour across samples. Gels exhibited a homogeneous structure, no phase separation and pseudoplastic behaviour. Frequency sweeps indicated that fresh gels had similar viscoelastic properties, with moduli dependent on frequency. The addition of caseinglycomacropeptide slightly increased elasticity. After storage, <i>G′</i> and <i>G″</i> values increased, and frequency dependence decreased, suggesting structural evolution and stronger interactions, enhancing gel firmness. Fourier transform infrared spectroscopy suggested that calcium binding to proteins and caseinglycomacropeptide induced conformational changes. Heat treatment effects were evidenced by decreased intensities in amide I, II and III regions, indicating protein denaturation. No syneresis was observed. Water holding capacity and protein hydration remained unchanged. However, calcium retention increased with higher caseinglycomacropeptide levels, suggesting it binds calcium within the matrix.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industrial Implications</h3>\u0000 \u0000 <p>This methodology is suitable for industrial applications, enabling the development of calcium-fortified products, such as desserts, dressings and spreads.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144935112","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}