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International Journal of Dairy Technology最新文献

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Effect of the addition of milk fat globule membrane materials to the construction of fat globule interface in infant formula 添加牛奶脂肪球膜材料对婴儿配方奶粉中脂肪球界面构建的影响
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2023-12-29 DOI: 10.1111/1471-0307.13039
Zhengyan Wu, Shan Zheng, Xianwei Yuan, Yanqiao Ji, Hongbo Li, RenQing DuoJie, AngDan SuoNan, Hongjuan Li, Jinghua Yu
{"title":"Effect of the addition of milk fat globule membrane materials to the construction of fat globule interface in infant formula","authors":"Zhengyan Wu, Shan Zheng, Xianwei Yuan, Yanqiao Ji, Hongbo Li, RenQing DuoJie, AngDan SuoNan, Hongjuan Li, Jinghua Yu","doi":"10.1111/1471-0307.13039","DOIUrl":"https://doi.org/10.1111/1471-0307.13039","url":null,"abstract":"To investigate whether the addition of milk fat globule membrane (MFGM) materials could improve the fat stability of infant formula and study the mechanism of membrane construction of fat globules, MFGM materials were added to infant formula in raw materials. The results showed that the optimal additional amount of MFGM materials was 0.5% to achieve better fat stability in the infant formula. The concentration of interfacial proteins in the reconstituted milk-added MFGM materials was higher than in the control sample. Moreover, the laser confocal scanning microscopy image showed that MFGM materials were involved in the membrane construction of fat globules.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2023-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139069492","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}
引用次数: 0
Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen-stored caprine milk 对冷冻贮藏羊乳制成的白卤奶酪的蛋白质分解、质地演变、微观结构变化和感官特性的见解
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2023-12-27 DOI: 10.1111/1471-0307.13042
Nemanja V. Kljajevic, Zorana N. Miloradovic, Jelena B. Miocinovic, Vladimir B. Pavlovic, Nikola S. Tomic, Snezana T. Jovanovic
{"title":"Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen-stored caprine milk","authors":"Nemanja V. Kljajevic, Zorana N. Miloradovic, Jelena B. Miocinovic, Vladimir B. Pavlovic, Nikola S. Tomic, Snezana T. Jovanovic","doi":"10.1111/1471-0307.13042","DOIUrl":"https://doi.org/10.1111/1471-0307.13042","url":null,"abstract":"Long-term frozen storage of caprine milk is an important way of overcoming seasonal production. White brined cheese, matured for 56 days, was made from frozen-stored caprine milk. Several properties of experimental and control cheese variants were investigated throughout the maturation period: physico-chemical, sensory, proteolytic (by urea-PAGE electrophoresis), texture attributes, microstructure (by scanning electron microscopy). Most of investigated properties were influenced by frozen storage and maturation period, but differences were less pronounced on the 56th day of maturation. Moreover, sensory analysis showed that both cheese variants were well accepted by consumers.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2023-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139052346","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}
引用次数: 0
Unravelling the anti-Staphylococcus aureus mechanisms of Lactiplantibacillus plantarum LP22541 in fermented milk through metabolites production and competitive exclusion 通过代谢物的产生和竞争性排斥揭示植物乳杆菌 LP22541 在发酵乳中抗金黄色葡萄球菌的机制
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2023-12-27 DOI: 10.1111/1471-0307.13040
Ce Shi, Yangyang Chen, Yulin Zhu, Changzhu Li, Haiying Cui, Lin Lin
{"title":"Unravelling the anti-Staphylococcus aureus mechanisms of Lactiplantibacillus plantarum LP22541 in fermented milk through metabolites production and competitive exclusion","authors":"Ce Shi, Yangyang Chen, Yulin Zhu, Changzhu Li, Haiying Cui, Lin Lin","doi":"10.1111/1471-0307.13040","DOIUrl":"https://doi.org/10.1111/1471-0307.13040","url":null,"abstract":"The antibacterial activity and mechanisms of <i>Lactiplantibacillus plantarum</i> LP22541 against <i>Staphylococcus aureus</i> in fermented milk were determined here. Results showed <i>L. plantarum</i> inhibited <i>S. aureus</i> in UHT and fermented milk. Non-volatiles and volatiles were identified to contribute to the overall antibacterial activity of <i>L. plantarum.</i> The addition of manganese to fermented milk restored <i>S. aureus</i> growth, demonstrating that manganese depletion played a key role in the anti-<i>S. aureus</i> activity. Our findings developed a promising bioprotective culture and provided a strategy to suppress <i>S. aureus</i> in a non-bactericidal manner in dairy products.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2023-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139052347","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}
引用次数: 0
The optimisation of processing and storage conditions of lyophilised purslane-fortified yoghurts by central composite design 通过中心复合设计优化冻干马齿苋强化酸奶的加工和储存条件
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2023-12-26 DOI: 10.1111/1471-0307.13034
Birsu Satkın, Ayse Burcu Aktas
{"title":"The optimisation of processing and storage conditions of lyophilised purslane-fortified yoghurts by central composite design","authors":"Birsu Satkın, Ayse Burcu Aktas","doi":"10.1111/1471-0307.13034","DOIUrl":"https://doi.org/10.1111/1471-0307.13034","url":null,"abstract":"The objectives of this study were to manufacture lyophilised purslane-fortified yoghurts in order to improve the functional properties of yoghurt and to optimise processing and storage conditions of fortified yoghurts. A central composite design was created by considering the storage time (5–12 days), lyophilised purslane concentration (0.25–0.5%) and starter culture ratio (1–3%) as factors. The fortified yoghurts were supplemented by phenolics (up to 36.94 mg gallic acid equivalent per kg) and linoleic acid (3.15–11.31%). The optimal fortified yoghurt processing and storage parameters were determined to be 0.55% lyophilised purslane, 3.41% starter culture ratios and 5 days of storage at 4°C.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2023-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139069153","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}
引用次数: 0
Aflatoxin M1 removal from milk using activated carbon and bentonite combined with lactic acid bacteria cells 利用活性炭和膨润土结合乳酸菌细胞去除牛奶中的黄曲霉毒素 M1
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2023-12-19 DOI: 10.1111/1471-0307.13036
K. Muaz, Muhammad Riaz, Carlos Augusto Fernandes de Oliveira, Amir Ismail, Saeed Akhtar, Habibullah Nadeem, Shinawar Waseem, Zulfiqar Ahmed
{"title":"Aflatoxin M1 removal from milk using activated carbon and bentonite combined with lactic acid bacteria cells","authors":"K. Muaz, Muhammad Riaz, Carlos Augusto Fernandes de Oliveira, Amir Ismail, Saeed Akhtar, Habibullah Nadeem, Shinawar Waseem, Zulfiqar Ahmed","doi":"10.1111/1471-0307.13036","DOIUrl":"https://doi.org/10.1111/1471-0307.13036","url":null,"abstract":"This study was planned to explore the AFM1‐reducing potential of various heat and acid‐killed lactic acid bacteria (LAB), activated carbon and bentonite (BENT) in milk contaminated with 0.5 μg/L AFM1 and their impact on milk composition. A negligible impact was observed on milk composition with AC while exhibiting a higher AFM1 removal (78.2%) than bentonite (35.8%). Their combination with LAB cells increased AFM1 decontamination for most of the treatments, with highest AFM1 removal (97.6%) exhibited by a treatment involving 0.1% AC and acid‐killed cells of L. cremoris. The results of this study indicate that LAB cells associated with the adsorbents tested are highly effective in reducing milk AFM1 content.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138961551","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}
引用次数: 0
Minimising bubble‐related fouling: How to improve performance at lower cost and increased product quality—A theoretical proposal for ultra‐high‐temperature processing of milk 尽量减少与气泡有关的污垢：如何提高性能、降低成本并提高产品质量--牛奶超高温加工的理论建议
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2023-12-19 DOI: 10.1111/1471-0307.13037
Tomas Skoglund
{"title":"Minimising bubble‐related fouling: How to improve performance at lower cost and increased product quality—A theoretical proposal for ultra‐high‐temperature processing of milk","authors":"Tomas Skoglund","doi":"10.1111/1471-0307.13037","DOIUrl":"https://doi.org/10.1111/1471-0307.13037","url":null,"abstract":"Recent research provides strong evidence that fouling in ultra‐high‐temperature (UHT) plants for milk is largely impacted by formation of bubbles on hot heat‐exchanger surfaces. The causal relationship between formation of bubbles and fouling is explained, and the impact of the variables—temperature, pressure and dissolved air, is clarified. By elevating the back pressure significantly, according to theoretically based mathematical equations, the formation of bubbles can be prevented, thus inhibiting the bubble‐related fouling. Equations and calculation results, based on a presented calculation tool, of three design examples, are provided to support designs of plants for suppressed or prevented bubble‐related fouling.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138960257","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}
引用次数: 0
Preparation and evaluation of goat cream cheese analogue for phenylketonuria 制备和评估治疗苯丙酮尿症的山羊奶油奶酪类似物
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2023-12-15 DOI: 10.1111/1471-0307.13030
Ahmad Soleimani, Yahya Maghsoudlou, Morteza Khomeiri, Ali Reza Sadeghi-Mahonak
{"title":"Preparation and evaluation of goat cream cheese analogue for phenylketonuria","authors":"Ahmad Soleimani,&nbsp;Yahya Maghsoudlou,&nbsp;Morteza Khomeiri,&nbsp;Ali Reza Sadeghi-Mahonak","doi":"10.1111/1471-0307.13030","DOIUrl":"10.1111/1471-0307.13030","url":null,"abstract":"<p>The primary treatment for individuals with phenylketonuria (PKU) is a lifetime diet with low phenylalanine (Phe) to achieve neurological health. The objective of this study was to make a highly nutritious and palatable low-Phe cream cheese analogue based on the partial replacement of fresh goat cream cheese with two levels of glycomacropeptide (GMP; 7 or 10%), GUM (0.6 or 0.8), nondairy creamer (0.5 or 2%) and whey protein concentrate (WPC; 0 or 2%). The chemical composition, texture, viscosity, protein digestibility and sensory attributes of the resulting cheeses were evaluated. Incorporation of the GMP at different levels significantly changed the chemical properties of the cheese. With increased levels of GMP and GUM, viscosity and firmness significantly increased as the protein–protein and protein–gum interaction produced stronger gels in comparison with the systems containing nondairy creamer and WPC due to their inactive filler, whereas adhesiveness decreased. Sensory characteristics of cheese indicated that formula made with high concentration of variables seems to be superior for PKU patients, which contained 12.44 mg Phe per gram of protein, and 82.4% protein digestibility after 6 h of enzymatic hydrolysis. According to the results, the method used in this study can be employed in achieving cream cheese analogue with reduced Phe content, appropriate for PKU patients.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2023-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138690459","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}
引用次数: 0
Effects of thermal treatment on foam properties and simulated in vitro digestion properties of α-lactalbumin–tea saponin complex 热处理对α-乳白蛋白-茶皂素复合物泡沫特性和模拟体外消化特性的影响
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2023-12-14 DOI: 10.1111/1471-0307.13024
Cong Xu, Qiuwan Jiang, Hongyu Li, Zhanmei Jiang, Zhenmin Liu
{"title":"Effects of thermal treatment on foam properties and simulated in vitro digestion properties of α-lactalbumin–tea saponin complex","authors":"Cong Xu,&nbsp;Qiuwan Jiang,&nbsp;Hongyu Li,&nbsp;Zhanmei Jiang,&nbsp;Zhenmin Liu","doi":"10.1111/1471-0307.13024","DOIUrl":"10.1111/1471-0307.13024","url":null,"abstract":"<p>In this experiment, changes in properties of α-lactalbumin (α-LA)-tea saponin (TS) complex were analysed and compared after two heating temperature (65 °C for 30 min and 90 °C for 10 min). The results showed that thermal treatment can improve foaming ability, DPPH radical scavenging ability, digestibility, degree of hydrolysis and bioaccessibility of α-LA-TS complex. Furthermore, the addition of TS was beneficial to the foaming ability and DPPH radical scavenging ability after digestion of α-LA and has a certain inhibitory effect on the <i>in vitro</i> digestibility. This study provided a theoretical basis for the application of α-LA-TS complex in heat-processed food products.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138690460","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}
引用次数: 0
Production of DPP-IV inhibitory peptides-rich beta casein hydrolysates from milk of Gir (Bos indicus) cow and their evaluation for potential antidiabetic effect through in vitro assay 从吉尔牛（Bos indicus）奶中提取富含 DPP-IV 抑制肽的β-酪蛋白水解物，并通过体外试验评估其潜在的抗糖尿病作用
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2023-12-13 DOI: 10.1111/1471-0307.13032
Harshita Sonarthi, Sathish Kumar M H, Champalli S Rajani, Ankur Sharma, Arumugam Kumaresan, Latha Sabikhi
{"title":"Production of DPP-IV inhibitory peptides-rich beta casein hydrolysates from milk of Gir (Bos indicus) cow and their evaluation for potential antidiabetic effect through in vitro assay","authors":"Harshita Sonarthi,&nbsp;Sathish Kumar M H,&nbsp;Champalli S Rajani,&nbsp;Ankur Sharma,&nbsp;Arumugam Kumaresan,&nbsp;Latha Sabikhi","doi":"10.1111/1471-0307.13032","DOIUrl":"10.1111/1471-0307.13032","url":null,"abstract":"<p>An attempt was made to produce hydrolysates from β-casein isolated from milk of <i>Gir</i> cow (<i>Bos indicus</i> species) using pepsin, trypsin, protease from <i>Aspergillus oryzae</i> (AOP) and proteinase-K. The AOP-treated hydrolysates exhibited highest DPP-IV inhibition (50.41 ± 1.44%) after 10 h hydrolysis at 4% E:S ratio. The resultant hydrolysates were characterised using RP-HPLC and LC–MS/MS and their peptides sequences identified. The efficacy of the low molecular weight hydrolysates (3 kDa permeate) was assessed through MIN6 cell line model at different doses. The dose of 30 mg/mL enhanced insulin production by ~51% and reduced the apoptosis by ~84%. The developed β-casein hydrolysates could be used as a dietary supplement to manage diabetes effectively.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2023-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138690197","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}
引用次数: 0
Preparation of W/O/W Lactiplantibacillus plantarum L3 microcapsules using modified low methoxy pectin as wall materials and their application in simulated yoghurt fermentation systems 使用改性低甲氧基果胶作为壁材制备 W/O/W 植物乳杆菌 L3 微胶囊及其在模拟酸奶发酵系统中的应用
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2023-12-11 DOI: 10.1111/1471-0307.13027
Fuling Qi, Jiayi Zhu, Mengyang Li, Jing Ren, Yingxi Hu, Qingshen Sun
{"title":"Preparation of W/O/W Lactiplantibacillus plantarum L3 microcapsules using modified low methoxy pectin as wall materials and their application in simulated yoghurt fermentation systems","authors":"Fuling Qi,&nbsp;Jiayi Zhu,&nbsp;Mengyang Li,&nbsp;Jing Ren,&nbsp;Yingxi Hu,&nbsp;Qingshen Sun","doi":"10.1111/1471-0307.13027","DOIUrl":"10.1111/1471-0307.13027","url":null,"abstract":"<p>This work aimed to characterise water-in-oil-in-water (W/O/W) microcapsules loading <i>Lactiplantibacillus plantarum</i> L<sub>3</sub> in a simulated fermentation and storage process for yoghurt, providing support for their potential application in complex fermented milk systems. The encapsulating efficiency of microencapsulated <i>L. plantarum</i> L<sub>3</sub> with modified pectin was 96.79%, the aerobic plate count was 7.83 log cfu/g after simulated gastrointestinal treatment. The microencapsulated <i>L. plantarum</i> L<sub>3</sub> delayed the post-acidification of MRS medium. The cell-free supernatant produced during the MRS storage period had a bacteriostatic effect. W/O/W microcapsules showed great prospects for application as a probiotics carrier in dairy products.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2023-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138690481","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}
引用次数: 0
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