International Journal of Dairy Technology最新文献

{"title":"Quantifying the economic impact of relative casein excess in Cheddar cheesemaking using Van Slyke yield modelling and net margin analysis","authors":"W Michael A Mullan","doi":"10.1111/1471-0307.70174","DOIUrl":"https://doi.org/10.1111/1471-0307.70174","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>In Cheddar manufacturing, milk is commonly standardised to a target casein-to-fat (<i>C</i>:<i>F</i>) ratio; a value of 0.70 is used here as a representative reference point for full-fat Cheddar. Milk with elevated <i>C</i>:<i>F</i> ratios used without standardisation is sometimes described as showing ‘casein giveaway’-a commercial term reflecting underutilised economic potential rather than physical loss of casein.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>To quantify the economic consequences of relative casein excess in commercial cheesemaking.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>The model combines a Van Slyke cheese-yield equation with a net economic margin calculation that accounts for the opportunity cost of butterfat. Calculations were executed on a baseline 100 kg milk mass to compare unstandardised and cream-standardised scenarios.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>The model predicts that excess casein contributes to baseline cheese yield through normal retention mechanisms. Cream standardisation by incorporating additional fat increases predicted fat-in-dry-matter (FDM) towards the selected target composition. Financial returns are sensitive to the relationship between wholesale cheese prices and butterfat values.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industrial Implications</h3>\u0000 \u0000 <p>In a representative seasonal milk scenario exhibiting a 5.3% relative excess from the target <i>C</i>:<i>F</i> ratio, cream standardisation generated a potential net economic margin improvement of £6.40 per tonne of milk. For a plant processing 500 tonnes of milk per day, this translates to a potential margin improvement of £3197.94 per day under the stated assumptions. The model can be applied using plant-specific market conditions. To support practical interpretation of compositional imbalance, a dimensionless index, the Relative Casein Excess Index, is proposed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Results are conditional on the assumptions used for milk composition, recovery, product composition and butterfat valuation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 4","pages":""},"PeriodicalIF":2.7,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149205633","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":"An antibody-free nucleic acid lateral flow assay (AF-NALFA) for visual detection of amplified DNA from Salmonella enterica in milk","authors":"Leonardo Lopes-Luz,&nbsp;Lucas Carvalho Sucupira,&nbsp;Gabryele Cardoso Sampaio,&nbsp;Djairo Pastor Saavedra,&nbsp;Mariane Martins de Araújo Stefani,&nbsp;Matheus Bernardes Torres Fogaça,&nbsp;Samira Bührer-Sékula","doi":"10.1111/1471-0307.70176","DOIUrl":"https://doi.org/10.1111/1471-0307.70176","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;Food contamination by &lt;i&gt;Salmonella enterica&lt;/i&gt; remains a significant public health concern, and its detection in milk still relies on time-consuming culture-based methods, whereas faster immunological and molecular approaches are often limited by costs, matrix interference and the need for specialised instrumentation.&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;Here, we developed and evaluated an antibody-free nucleic acid lateral flow assay (AF-NALFA), a gold nanoparticle (AuNP)-based probe-mediated platform for rapid visual detection of amplified DNA from four &lt;i&gt;S. enterica&lt;/i&gt; serovars in pure cultures and artificially contaminated ultra-high-temperature (UHT) milk.&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;AF-NALFA was developed using AuNP-conjugated oligonucleotide probes for hybridisation-based detection of &lt;i&gt;S. enterica&lt;/i&gt; DNA. The system employed &lt;i&gt;invA&lt;/i&gt;-specific probes and asymmetric PCR (aPCR) to generate single-stranded amplicons for direct visual detection. Analytical sensitivity was assessed using synthetic double-stranded DNA and quantified genomic DNA by qPCR. The assay was further validated in artificially contaminated UHT milk following rapid alkaline lysis, without DNA purification, and compared with plate counting.&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;AF-NALFA enabled specific visual detection within 20 min after amplification. The analytical limit of detection was 10&lt;sup&gt;2&lt;/sup&gt; copies/μL for synthetic DNA, consistent with qPCR quantification. In artificially contaminated UHT milk, AF-NALFA successfully detected &lt;i&gt;S. enterica&lt;/i&gt; at the lowest tested bacterial concentration of approximately 1.67 cfu/mL under the evaluated experimental conditions, with signal intensity correlating with DNA copy number and bacterial load. No cross-reactivity was observed within the bacterial panel evaluated. AF-NALFA is a sensitive, cost-effective technique for the visual detection of amplified &lt;i&gt;S. enterica&lt;/i&gt; DNA that does not require equipment for the final readout.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Scientific and Industrial Implications&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;By combining antibody-free detection and simplified sample handling, AF-NALFA provides a promising prototype framework for future development of rapid &lt;i&gt;Salmonella&lt;/i&gt; screening assays. More broadly, this platform has potential for future application in industrial milk safety monitoring and quality control.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 &lt;","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 4","pages":""},"PeriodicalIF":2.7,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70176","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149205632","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":"Linking membrane ageing to fouling dynamics and surface property alterations in skim milk microfiltration","authors":"Freja Mardal,&nbsp;Rose Cramer Dam,&nbsp;Emma Skov Thomsen,&nbsp;Morten Lykkegaard Christensen,&nbsp;Behnaz Razi Parjikolaei","doi":"10.1111/1471-0307.70169","DOIUrl":"https://doi.org/10.1111/1471-0307.70169","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Skim milk microfiltration is essential for casein–whey separation, but performance declines due to fouling and membrane ageing, which can modify surface properties and reduce flux.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This study examined how ageing affects fouling dynamics by identifying the main foulants, quantifying irreversible resistance and flux, and characterising membrane charge and wettability.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Industrial polysulfone membranes (0.1 μm) were sampled after 1 day, 10 days and at end of life (E.O.L.). Water flux and resistance were determined by resistance-in-series analysis; foulants by RP-UPLC; surface chemistry by ATR-FTIR; surface charge by streaming-potential zeta potential; wettability by dynamic contact angle; and statistics by two-way ANOVA with Tukey post hoc.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Irreversible resistance varied nonlinearly with membrane age, increasing from fresh membrane to 1 day (0.27–1.86 × 10¹² m⁻¹), decreasing after 10 days (0.69 × 10¹² m⁻¹) and reaching the highest level at E.O.L. (2.75 × 10¹² m⁻¹). Fouling was dominated by β-casein and α_S1-casein, with minor whey–protein contributions and low levels of lipid-related components. FTIR showed increasing protein signals with age, while fouling shifted the surface towards a more positive charge, with isoelectric points around pH 4.5–4.7. Dynamic contact angle measurements indicated a more hydrophobic initial response for fouled membranes, especially at E.O.L.; however, contact angles generally decreased with contact time, suggesting that measured wettability reflected both foulant composition and hydration or wetting of the dried fouling layer.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>These findings support CIP strategies primarily targeted at protein removal, while also accounting for age-related changes in membrane surface properties. Such strategies may improve flux recovery, maintain performance, extend membrane lifespan and reduce unnecessary chemical and water use in dairy microfiltration.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 4","pages":""},"PeriodicalIF":2.7,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70169","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149205690","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":"Celebrating global dairy science and innovation at the IDF World Dairy Summit 2026","authors":"Nivedita Datta,&nbsp;Lokesh Kumar,&nbsp;Michael Mullan,&nbsp;Norah O'Shea","doi":"10.1111/1471-0307.70172","DOIUrl":"https://doi.org/10.1111/1471-0307.70172","url":null,"abstract":"&lt;p&gt;The International Dairy Federation (IDF) World Dairy Summit will be held in Auckland, New Zealand, from 15 to 20 November 2026. With the theme ‘Healthy People, Healthy Planet, Healthy Economies’, the Summit will bring together researchers, industry leaders and policy-makers to consider some of the major challenges facing the dairy sector. To mark the occasion, the International Journal of Dairy Technology (IJDT) has assembled a Virtual Issue bringing together 24 papers published in the journal over the past decade.&lt;/p&gt;&lt;p&gt;The Society of Dairy Technology (SDT) was founded in 1943 and has supported the development of professional expertise in dairy science and technology for more than eight decades. Its journal, first published in 1947 and relaunched as the International Journal of Dairy Technology in 1997, has provided a forum for research and technical developments across the dairy sector.&lt;/p&gt;&lt;p&gt;This Virtual Issue reflects that long history while also looking towards the future. The papers selected cover a wide range of subjects, but together they show how dairy science and technology continue to contribute to issues of importance to people, the environment and the economic health of the industry.&lt;/p&gt;&lt;p&gt;A successful dairy industry depends on making good use of raw materials, improving processing efficiency and responding to changing markets. Several papers in the Virtual Issue examine these issues from different perspectives.&lt;/p&gt;&lt;p&gt;The review of the Irish dairy industry considers its development, current position and future challenges, providing a broader view of how the industry has adapted to changes in markets, regulation and production.&lt;/p&gt;&lt;p&gt;Other papers focus on more specific aspects of processing. Milk protein standardisation using membrane filtration offers a way of improving consistency in cheesemaking, while work on the flowability, wetting behaviour and microstructure of milk protein powders addresses practical problems encountered during handling and reconstitution.&lt;/p&gt;&lt;p&gt;There are also examples of improving yield and making better use of resources. These include the use of microparticulated whey proteins in low-fat Cheddar cheese, the effects of dairy cow crossbreeding on cheesemaking efficiency and the recovery of milk fat from waste ice cream. Together, these studies show the range of approaches being used to improve efficiency and add value within the dairy chain.&lt;/p&gt;&lt;p&gt;Dairy products remain an important part of diets around the world, and research aimed at improving their safety, nutritional value and functionality continues to be an important part of dairy science.&lt;/p&gt;&lt;p&gt;One area of particular relevance is product integrity. The review of milk adulteration brings together a wide range of approaches for detecting adulterants and highlights the increasing use of rapid analytical techniques, including spectroscopy, chemometric methods and biosensors. Such methods have the potential to provide faster and more effective ways of pro","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 4","pages":""},"PeriodicalIF":2.7,"publicationDate":"2026-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70172","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149146710","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":"Equivalent HTST pasteurisation schedules for ice cream mixes between 80 and 90°C: Comparison of Bigelow and Arrhenius models","authors":"W Michael A Mullan","doi":"10.1111/1471-0307.70170","DOIUrl":"https://doi.org/10.1111/1471-0307.70170","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Commercial dairy pasteurisation relies on High-Temperature Short-Time (HTST) systems designed around equivalent time–temperature schedules. These are traditionally interpreted using the Bigelow model, which assumes a constant <i>z</i>-value over the operating range. Arrhenius-based approaches, which introduce temperature-dependent <i>z</i>-values, have been suggested as a better alternative to the classical constant-z Bigelow relationship.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>To determine whether Arrhenius modelling provides a practical advantage over Bigelow for calculating equivalent HTST pasteurisation schedules for ice cream mixes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Paired HTST schedules from the US Pasteurised Milk Ordinance (PMO) (80.0°C/25 s and 83.0°C/15 s) and New Zealand DPC 3 (79.5°C/15 s and 85.5°C/10 s) were used to derive process <i>z</i>-values from established dairy pasteurisation criteria. Equivalent holding times between 80 and 90°C were calculated using Bigelow and Arrhenius models. Agreement was assessed using mean absolute error and maximum relative divergence. UK statutory schedules spanning low-temperature long-time (LTLT), HTST and ultra-high-temperature (UHT) processing were also examined to assess the limitations of extrapolating process-derived <i>z</i>-values across different thermal regimes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Bigelow z-values derived from the US and New Zealand schedules were 13.52°C and 34.07°C, respectively. Across 79.5–90°C, Bigelow and Arrhenius predictions were closely aligned, with mean absolute differences ≤0.037 s and maximum relative divergences &lt;1.4%. Thus, temperature-dependent <i>z</i>-values provided no meaningful practical advantage within the evaluated HTST range. In contrast, <i>z</i>-values derived across UK LTLT, HTST and UHT schedules varied substantially (approximately 5.2–79.3°C), indicating that process-derived <i>z</i>-values should not be treated as universal microbial kinetic constants or extrapolated across distinct processing regimes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industrial Implications</h3>\u0000 \u0000 <p>For dairy HTST processing within the evaluated range, the Bigelow model provides an adequate and simpler basis for calculating equivalent pasteurisation schedules. Process-derived <i>z</i>-values should be restricted to the temperature range and processing regime from which they are derived.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 4","pages":""},"PeriodicalIF":2.7,"publicationDate":"2026-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149146010","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":"Exploring the potential application of Bacillus subtilis JLCC513 in the development of cheese whey-based beverages: A nutritional and aroma perspective","authors":"Bimi Zhang,&nbsp;Mubai Sun,&nbsp;Sheng Yu,&nbsp;Da Li,&nbsp;Zhengyang Luo,&nbsp;Yuguang He,&nbsp;Xinyu Miao,&nbsp;Mei Hua,&nbsp;Jinghui Wang,&nbsp;Honghong Niu","doi":"10.1111/1471-0307.70164","DOIUrl":"https://doi.org/10.1111/1471-0307.70164","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p><i>Bacillus subtilis</i> can effectively utilise the abundant nutrients present in cheese whey, imparting unique odour characteristics through fermentation. However, no relevant studies have demonstrated the application potential of <i>B. subtilis</i> in whey-based beverage development.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study aimed to investigate the dynamic changes in nutrient and volatile organic compound (VOC) contents during the fermentation of cheese whey by <i>B. subtilis JLCC513</i>. The goal was to determine the optimal fermentation time for achieving high nutritional value and a rich aroma profile, thereby evaluating the strain's potential for developing cheese whey-based beverages.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Method</h3>\u0000 \u0000 <p>Cheese whey was fermented with <i>B. subtilis JLCC513</i>. Samples were collected at different time points to measure bacterial density, protein, free amino acids, glucose, lactose, organic acids and VOCs. Key analyses included tracking the total free amino acid content and identifying aroma-active compounds via odour activity value (OAV) calculations.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Fermentation with <i>B. subtilis JLCC513</i> preserved lactose while degrading proteins into various free amino acids, with the total free amino acid content peaking at 24 hours of fermentation. The strain primarily enhanced the fruity and grassy aromas of cheese whey by increasing the levels of aldehydes and esters. Analysis of OAV revealed that nonanal, 2-hexenal, heptanal, dimethyl disulfide, ethyl butyrate, methyl 3-methylbutanoate, ethyl propanoate, 2-methylbutanal acetate, ethyl acetate, methyl butanoate, 2,3-butanedione and hexanal were the main volatile compounds contributing to the aroma profile of the fermented cheese whey. Further investigation into the dynamic changes in VOC concentrations indicated that 48 h of fermentation represented a critical juncture for aroma development in <i>B. subtilis</i>-fermented whey, with the most abundant characteristic aroma compounds being present at this time.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>This study provides a theoretical basis and technical support for the high-value utilisation of cheese whey and the development of novel fermented beverages.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 4","pages":""},"PeriodicalIF":2.7,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149145763","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":"Inhibitory effect of Limosilactobacillus reuteri and nisin against Listeria monocytogenes in pasteurised Halloumi cheese","authors":"Amin N Olaimat,&nbsp;Murad A Al-Holy,&nbsp;Ala Qatatsheh,&nbsp;Hamzah Al-Qadiri,&nbsp;Fajer Al-Aittan,&nbsp;Jumana M Faris,&nbsp;Mahmoud Abughoush","doi":"10.1111/1471-0307.70167","DOIUrl":"https://doi.org/10.1111/1471-0307.70167","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Halloumi cheese (HC) is a hard or semihard cheese that is characterised by having high water activity (<i>a</i>_w), moderate pH and bountiful nutrients, making it a suitable environment for foodborne pathogens to proliferate. As ready-to-eat foods, cheeses should be free from <i>Listeria monocytogenes</i> and other pathogens.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>The probiotic bacteria <i>Limosilactobacillus reuteri</i> and nisin were tested for their potential to inhibit <i>L. monocytogenes</i> in HC (10.0% brine) under various temperatures (4, 10 and 24°C).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p><i>Limosilactobacillus reuteri</i> and <i>L. monocytogenes</i> were inoculated into HC at an initial level of ca. 10⁶–10⁷ cfu/ml and 10⁵–10⁶ cfu/g of brine, respectively. Nisin was added to the brine solution at the levels of 500, 1000 and 1500 IU/ml. The inhibitory effect of <i>L. reuteri</i> and nisin on <i>L. monocytogenes</i> was monitored for a 30-d storage. Total mesophilic bacterial count (TBC) and yeast and mould counts were determined. The <i>a</i>_w, salt content and pH changes were measured.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p><i>Limosilactobacillus reuteri</i> grew in HC at all temperatures, but more preferably at 10 and 24°C. <i>L. reuteri</i> resulted in an evident antimicrobial activity against <i>L. monocytogenes</i>. The magnitude of reduction ranged between 1.0 and 2.5 log compared to the control. TBC and yeast and mould counts were significantly lower in the <i>L. reuteri</i>-treated and nisin treated HC compared to the control. The <i>a</i>_w of the HC ranged between 0.94 and 0.97, and the salt content increased with time, reaching to &gt;6.4% by the end of storage. The pH dropped, especially at 24°C from ca. 6.6 to &lt;5.4 by the end of the storage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>The study demonstrated that <i>L. reuteri</i>, as a probiotic, could considerably pose an antimicrobial potency against <i>L. monocytogenes</i>. Nisin was unequivocally effective in inhibiting the growth of <i>L. monocytogenes</i> in HC<i>.</i></p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 4","pages":""},"PeriodicalIF":2.7,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149084139","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":"Effect of ionic gelation and spray chilling microencapsulation on physicochemical, rheological and sensory properties of green tea polyphenol-enriched ice cream (Camellia sinensis)","authors":"Camila Sampaio Cutrim,&nbsp;Izabela Dutra Alvim,&nbsp;Marco Antonio Sloboda Cortez","doi":"10.1111/1471-0307.70161","DOIUrl":"https://doi.org/10.1111/1471-0307.70161","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background, Context or Rationale</h3>\u0000 \u0000 <p>Incorporating polyphenols into dairy products has gained increasing attention due to their antioxidant capacity and potential health benefits. However, direct addition is limited by instability during processing and sensory incompatibility. Microencapsulation represents a promising strategy to overcome these barriers, yet comparative studies evaluating different encapsulation systems in frozen dairy matrices remain scarce.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This study investigated the incorporation of green tea extract microencapsulated by ionic gelation or spray chilling into vanilla ice cream, comparing the effects of both systems on physicochemical, rheological and sensory properties, as well as total polyphenol content (TPC).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Three formulations were produced under identical processing conditions: a control and two treatments containing ionic gelation microparticles or lipid microparticles obtained by spray chilling. Ice cream mixes were evaluated for overrun, melting behaviour, viscosity-related properties, TPC and consumer acceptance under blind and informed tasting conditions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Both encapsulation systems significantly increased TPC compared with the control, with gains of 87.0% for ionic gelation ice cream (IGIC) and 59.5% for lipid microparticle ice cream (LPIC). Microparticle addition reduced overrun from 32.7% (control) to 29.8% (IGIC) and 22.2% (LPIC) and modified melting behaviour and rheological parameters. Ionic gelation ice cream produced stronger gel-like structures with higher consistency and elastic behaviour, while LPIC better preserved desirable textural attributes. Sensory scores were higher for LPIC (mean 7.3–7.4) than for IGIC (5.8–6.3). Under informed conditions, LPIC showed a statistically significant increase in acceptance, while IGIC exhibited only a numerical trend towards higher scores (mean 5.8 → 6.3; <i>P</i> &gt; 0.05), not reaching statistical significance.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>Microencapsulation proved effective for delivering polyphenols in ice cream without compromising product viability. Spray chilling emerged as the more industrially applicable system due to better sensory performance, supporting the development of functional frozen desserts with enhanced TPC and acceptable market quality.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 4","pages":""},"PeriodicalIF":2.7,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149084138","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":"Exploring beneficial functional properties of fractioned hydrolysate from enzymatic hydrolysis of TUFF cheese protein based on buttermilk: Optimising effective parameters by response surface methodology","authors":"Akram Tahmasi,&nbsp;Nader Habibi,&nbsp;Behrouz Akbari-Adergani,&nbsp;Farzad Fayyaz","doi":"10.1111/1471-0307.70090","DOIUrl":"https://doi.org/10.1111/1471-0307.70090","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>TUFF cheese is a dairy product prepared from buttermilk, which is conventionally used as breakfast or a snack, and many of its nutritional and health aspects are still unknown.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>The main purpose of this study was hydrolysis of TUFF protein by trypsin and pancreatin, exploring dominant beneficial properties of fractioned hydrolysate and optimising effective parameters using response surface methodology.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>With the aim of achieving maximum antioxidant activity, other important beneficial properties such as antibacterial activity, water absorption capacity, oil absorption capacity, emulsifying activity and foaming properties were studied. The hydrolysis of the protein was done at various temperatures (25–45°C) and times (2–6 h) and the treatments selected by design expert software. The optimisation of dependent variables was evaluated on 2,2-diphenyl-1-picrylhydrazyl (DPPH), and optimal points were obtained for each enzyme, separately.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>The highest antioxidant activity was recorded for the hydrolysis time and temperature of 6 h and 35°C, respectively. The foaming capacity for the sample obtained from enzymatic hydrolysis by trypsin and pancreatin was 20.0% and 22.5%, respectively. Likewise, the duration of foam stability for the optimal peptide was 35.7 and 38.0 min, water absorption capacity was 0.65 ± 0.11 and 0.71 ± 0.09 g/g, and oil absorption capacity was 2.11 ± 0.17 and 19.00 ± 0.15 g/g, respectively. The antibacterial activity test showed that protein hydrolysates obtained from TUFF have a more inhibitory effect on Gram-positive bacteria such as <i>Staphylococcus aureus</i> compared to Gram-negative bacteria such as <i>Escherichia coli</i>.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific and Industrial Implications</h3>\u0000 \u0000 <p>The results indicate that important functional properties exist in peptides fractioned from TUFF hydrolysis and the best conditions for enzymatic hydrolysis can be achieved by experimental design. Also, TUFF protein hydrolysate can impart high potential for induction of beneficial functional properties in new formulations in foods with popular consumption as snack.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2026-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148942754","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":"Properties of Ca-rich milk protein co-precipitates and their impact on textural quality of fortified set-style yoghurt","authors":"Hong-Fang Liu,&nbsp;Hai-Li Li,&nbsp;Yu Zhao,&nbsp;Xin-Huai Zhao","doi":"10.1111/1471-0307.70163","DOIUrl":"https://doi.org/10.1111/1471-0307.70163","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The calcium-rich milk protein co-precipitates are good protein ingredients in the food industry because they can provide both calcium and protein nutrition, and their application in yoghurt production is of interest to both academia and industry.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study briefly explores several properties of the protein co-precipitates and their impact on textural quality of set-style whole milk yoghurt.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Two protein co-precipitates were prepared using skim bovine milk, CaCl₂ (0.3 or 2.0 g/L skimmed milk), pH 7.0 and heat treatment 90°C of 10 min. After a 10-min centrifugation at 8000 <i>g</i>, the obtained protein co-precipitates were freeze-dried and examined for their main compositions, solubility profiles at pH 2–12, water-holding capacity and gel strengths after chemical acidification. Afterwards, whole yoghurt milk (protein content 28.0 g/L) was fortified with the protein co-precipitates of 2.0 g/L before its fermentation, while the yoghurt samples were examined for their acid production, hardness and adhesiveness.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>The two Ca-rich milk protein co-precipitates had protein contents of 916.5 and 900.0 g/kg and calcium contents of 5.0 and 15.4 g/kg, respectively, and showed similar pH-solubility profiles in pH 2–12. Compared with a commercial casein product, they showed lower water-holding capacity but could generate acidified gels with larger gel strengths. In the set-style whole milk yoghurt, the two protein co-precipitates caused slightly lower titratable acidity or higher pH values, but enhanced yoghurt hardness and adhesiveness values efficiently, compared with the casein product. Moreover, the protein co-precipitate with higher Ca content consistently had much change in these properties and gave a greater impact on the assessed yoghurt indices.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industrial Implications</h3>\u0000 \u0000 <p>The calcium-rich milk protein co-precipitates are suitable ingredients in yoghurt production, enabling a higher calcium amount and firmer texture.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2026-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148942753","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}