International Journal of Dairy Technology最新文献

{"title":"Near-infrared spectroscopy for compositional analysis of raw milk: Challenges and opportunities","authors":"Hafiz Muhammad Hussain Khan,&nbsp;Ultan McCarthy,&nbsp;Yuanyuan Pu,&nbsp;Kexin Zhang,&nbsp;Imelda Casey,&nbsp;Norah O'Shea","doi":"10.1111/1471-0307.70076","DOIUrl":"https://doi.org/10.1111/1471-0307.70076","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Raw milk is the starting ingredient of all dairy products. Understanding the quality and composition of raw milk is essential for ensuring efficient dairy processing and manufacturing final products of consistent quality. Near-infrared (NIR) spectroscopy has been used in the dairy industry for the compositional analysis of several dairy products due to its low cost, minimal sample preparation, straightforward instrumentation and potential for inline measurement. However, measuring the composition of raw milk using NIR spectroscopy continues to remain a significant challenge.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aims</h3>\u0000 \u0000 <p>The review examines the measurement principles, advantages and limitations of NIR spectroscopy for the compositional analysis of raw milk. It also highlights the challenges and potential limitations of the technique under various measurement settings, including offline, online, inline and in-field.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>A systematic review of the literature on compositional analysis of raw milk components using NIR spectroscopy in various measurement settings was conducted. The review also evaluates the performance of miniaturised NIR sensors and emerging analytical approaches for compositional analysis of raw milk.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>NIR spectroscopy demonstrates high accuracy for quantifying macrocomponents of raw milk, such as fat, protein and lactose, particularly in laboratory settings. The miniaturised NIR sensors show promising results for fat and protein; however, their applicability for in-field measurement requires further validation. Challenges remain in measuring microcomponents and particle size distribution due to strong water absorption bands that obscure certain spectral features. Further improvement in NIR instrument design is required for their applicability in in-line measurement.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industrial Implications</h3>\u0000 \u0000 <p>The inline compositional analysis of raw milk using NIR spectroscopy can transform the dairy industry by enabling real-time raw milk quality assessment, which helps improve process understanding and optimisation. Further research in miniaturised spectrometers, robust calibration techniques and microcomponent measurement is essential to facilitate the uptake and adoption of NIR spectroscopy in dairy processing.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145750685","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":"Impact of fortification with white willow (Salix alba) bark on the rheological properties, syneresis and colour of nonfat set-type yoghurt","authors":"Liwen Zheng,&nbsp;Jean Christophe Jacquier,&nbsp;Niamh Harbourne","doi":"10.1111/1471-0307.70079","DOIUrl":"https://doi.org/10.1111/1471-0307.70079","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>White willow (<i>Salix alba</i>) is a traditional medicinal plant known for its anti-inflammatory and pain-relieving properties, attributed to its high polyphenol content. Yoghurt can serve as an effective delivery carrier for bioactive compounds to develop health-promoting foods due to its unique network structure.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study aimed to investigate the impact of willow bark addition on the rheological properties, syneresis and colour of fortified nonfat yoghurt.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>In this study, a nonfat set-type yoghurt supplemented with different levels (0%, 2%, 5%, and 10%) of willow bark was prepared. Rheological properties of the samples were monitored <i>in situ</i> during fermentation and parameters including storage modulus (G′), loss tangent (tan δ), fracture strain (γ_fracture) and fracture stress (σ_fracture) were measured. In addition, syneresis (% <i>w/w</i>) and colour values including lightness (L*), redness (a*) and yellowness (b*) of the final yoghurt were evaluated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>The results showed no significant differences in the final G′ between the control and samples containing 2% and 5% willow bark (<i>p</i> &gt; 0.05), whereas 10% willow bark significantly reduced the final G′ (<i>p</i> &lt; 0.05) after fermentation (at 42°C). When the nonfat set-type yoghurts were cooled from 42°C to 4°C, G′ increased in a dose-dependent manner with the addition of willow bark. Additionally, the level of syneresis increased in a dose-dependent manner in all willow bark-fortified yoghurt samples. Changes observed in the rheological properties and syneresis levels during and after gel formation could be associated with interactions between milk proteins and polyphenols from willow bark.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industrial Implications</h3>\u0000 \u0000 <p>Overall, these results indicate that the fortification of skim yoghurt with low concentrations of willow bark (2% and 5%) has a relatively minimal impact on the rheological properties and appearance of the product, providing technical insights for functional yoghurt manufacturers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70079","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145686247","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":"Correction to ‘Sodium caseinate-encapsulated propolis nanoparticles: Designing, production and characterisation’","authors":"","doi":"10.1111/1471-0307.70080","DOIUrl":"https://doi.org/10.1111/1471-0307.70080","url":null,"abstract":"<p>Mirbod MA, Ezzatpanah H and Bakhoda H (2025) Sodium caseinate-encapsulated propolis nanoparticles: Designing, production and characterisation. <i>International Journal of Dairy Technology</i> 78 e70060. https://doi.org/10.1111/1471-0307.70060.</p><p>In the published version of this article, the institutional affiliations of all authors and the email address of the first author were incorrectly formatted.</p><p>Department of Agricultural Mechanization, SR.C., Islamic Azad University, Tehran, Iran.</p><p>Additionally, the email address of the first author, Mahtab Alsadat Mirbod, was incorrectly listed as <span>[email protected]</span>. The correct email address is <span>[email protected]</span>.</p><p>We apologise for these errors.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70080","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145695590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The influence of heat treatment of lactoferrin powders on the physicochemical properties and bacteriostatic activity","authors":"Jianbo Cheng,&nbsp;Zhenyu Zhang,&nbsp;Qinfeng Xu,&nbsp;Lirui Sun,&nbsp;Jing Li","doi":"10.1111/1471-0307.70077","DOIUrl":"https://doi.org/10.1111/1471-0307.70077","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Background, Context, or Rationale&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Lactoferrin (LF) is a multifunctional glycoprotein with remarkable biological activities, but faces challenges in maintaining structural integrity and antimicrobial efficacy during industrial production.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Aim(s)&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;The manufacturing process of LF powder involves multiple processing steps, including pasteurisation and drying. The heat treatment processes applied in each step can cause changes in the structure and functional properties. We systematically compared four drying processes and investigated the effects of various drying and sterilisation methods. We are seeking sustainable protein preservation technologies achieving the critical balance between bioactive preservation and manufacturing cost-efficiency.&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;Four LF samples were prepared using different methods: freeze-drying, high-temperature spray drying, low-temperature spray drying, and pasteurised freeze-dried. The physicochemical properties, including particle size, surface hydrophobicity, moisture distribution, and thermal stability, were measured using techniques such as sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE), nuclear magnetic resonance (NMR), differential scanning calorimetry (DSC), scanning electron microscopy (SEM), and atomic force microscopy (AFM). The antimicrobial properties were evaluated using the zone of inhibition method.&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;Physicochemical properties: Low-temperature spray drying LF exhibited the smallest particle size and superior microstructure compared to high-temperature spray drying and freeze-drying. It also showed enhanced thermal stability and wettability. Bacteriostatic activity: Low-temperature spray drying demonstrated superior antibacterial activity, inhibiting the growth of &lt;i&gt;C. albicans, E. coli&lt;/i&gt; and &lt;i&gt;S. aureus&lt;/i&gt;. Structural integrity: Low-temperature spray drying caused the least structural degradation, maintaining better protein functionality compared to high-temperature spray drying. The fluorescence and Far-UV Circular Dichroism analysis showed minimal unfolding of LF in low-temperature spray drying, while high-temperature spray drying caused more significant denaturation.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Scientific or Industrial Implications&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Low-temperature spray drying is the most suitable method for preserving LF bioactivity, offering advantages in particle size, structural stability, and bacteriostatic efficacy over high-temperature spr","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145619001","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":"Identification of water-soluble peptides for authenticity verification of commercial buffalo ricotta","authors":"Lenara Oliveira Pinheiro,&nbsp;Josane Cardim de Jesus,&nbsp;Mário Roberto Júnior,&nbsp;Heliara Caires Sousa,&nbsp;Lucas Caiafa Cardoso Reis,&nbsp;Ben-Hur Ramos Ferreira Gonçalves,&nbsp;Leandro Soares Santos,&nbsp;Sibelli Passini Barbosa Ferrão","doi":"10.1111/1471-0307.70078","DOIUrl":"https://doi.org/10.1111/1471-0307.70078","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Background, context or rationale&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Reliable methods to verify the authenticity of foods, such as buffalo ricotta, are essential for protecting brands and regulatory compliance. Prized for its sensory and nutritional qualities, buffalo ricotta is vulnerable to adulteration. Recent advances have developed precise, accessible technologies, broadening applications in the food industry and enhancing safety and quality.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Aim (s)&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;This study evaluated the authenticity of commercial buffalo ricotta adulterated with cow whey by investigating water-soluble peptides using mid-infrared spectroscopy, high-performance liquid chromatography and electrophoresis, combined with chemometric analysis.&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;To evaluate the authenticity of ricotta, 11 experimental formulations were created by increasing the proportions of cow whey mixed with buffalo whey. These formulations were stored for up to 30 days. Water-soluble peptides were analysed using mid-infrared spectroscopy, high-performance liquid chromatography and electrophoresis. The data obtained from mid-infrared spectroscopy and high-performance liquid chromatography were statistically processed using principal component analysis, analysis of covariance and multiple linear regression, with replication to ensure validity.&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;Principal component analysis of mid-infrared spectra explained 97.46% of the variance, distinguishing pure and adulterated samples, while storage time significantly impacted spectral characteristics (&lt;i&gt;P&lt;/i&gt; &lt; 0.05). High-performance liquid chromatography identified 14 peptide peaks, with three recognized as specific markers for cow whey in adulterated samples. Principal component analysis explained 77.14% of the variance, distinguishing pure and adulterated ricotta. Multiple linear regression modelling of high-performance liquid chromatography data predicted cow whey concentration with a correlation of &lt;i&gt;R&lt;/i&gt; = 0.87. High-performance liquid chromatography with chemometrics was effective for detecting buffalo ricotta adulteration. When applied to 14 commercial samples, the model revealed that nine contained adulteration ranging from 10% to 100% cow whey. Mid-infrared spectroscopy and sodium dodecyl sulphate-polyacrylamide gel electrophoresis were insufficient to identify adulteration.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Scientific or Industrial Implications&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;The study shows that the chromatographic method can detect cow whey in buffalo ricotta at low","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145618965","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":"Streptococcus agalactiae suppresses milk protein synthesis in bovine mammary epithelial cells via PGK1-mediated inhibition of the JAK2/STAT5 signalling pathway","authors":"Yankun Zhao,&nbsp;Yating Wu,&nbsp;Xianlan Ma,&nbsp;Huimin Liu,&nbsp;Lu Meng,&nbsp;He Chen,&nbsp;Jiaqi Wang,&nbsp;Nan Zheng,&nbsp;Cheng Wang","doi":"10.1111/1471-0307.70063","DOIUrl":"https://doi.org/10.1111/1471-0307.70063","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;&lt;i&gt;Streptococcus agalactiae&lt;/i&gt; is a major pathogen of bovine mastitis. Phosphoglycerate kinase 1 (&lt;i&gt;PGK1&lt;/i&gt;) is considered a multifunctional virulence factor in bacterial pathogens and plays a novel role in host–pathogen interaction: &lt;i&gt;PGK1&lt;/i&gt; facilitates energy acquisition and immune evasion in intracellular group B streptococcus infection; &lt;i&gt;PGK1&lt;/i&gt; enhances systemic dissemination by facilitating evasion of host immunity in &lt;i&gt;S. pyogenes&lt;/i&gt; infection; PGK1-derived &lt;i&gt;S. pneumoniae&lt;/i&gt; promotes epithelial adhesion and lung colonisation. Understanding the mechanisms underlying mammary epithelial cell damage and milk synthesis inhibition is critical for developing mastitis prevention strategies.&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;To establish an intracellular infection model of &lt;i&gt;S. agalactiae&lt;/i&gt; in bovine mammary epithelial cells (BMECs) to investigate the effects on apoptosis and elucidate mechanisms disrupting milk synthesis with a focus on &lt;i&gt;PGK1&lt;/i&gt; and the &lt;i&gt;JAK2/STAT5&lt;/i&gt; pathway.&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;BMECs were infected with &lt;i&gt;S. agalactiae&lt;/i&gt; (multiplicity of infections: 20–100, 2–8 h). Cytotoxicity, apoptosis and cytoskeletal changes were assessed. &lt;i&gt;PGK1&lt;/i&gt; expression, apoptosis markers and milk synthesis mediators (&lt;i&gt;JAK2&lt;/i&gt;/&lt;i&gt;STAT5&lt;/i&gt;/&lt;i&gt;ELF5&lt;/i&gt;/&lt;i&gt;CSN2&lt;/i&gt;) were analysed via qRT-PCR and western blot. &lt;i&gt;PGK1&lt;/i&gt; knockdown and &lt;i&gt;JAK2&lt;/i&gt; inhibitor (50 μM AG490 for 24 h [DMSO vehicle control]) treatment validated the pathway involved.&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;&lt;i&gt;S. agalactiae&lt;/i&gt; infection caused time- and dose-dependent cytotoxicity (maximal LDH release: ~40% increase, &lt;i&gt;P&lt;/i&gt; &lt; 0.05; cell viability reduction: ~35%, &lt;i&gt;P&lt;/i&gt; &lt; 0.05 at an MOI = 100 for 8 h). Infection induced cytoskeleton rearrangement and apoptosis (apoptosis rate, 25.3% vs. control, 5.1%, &lt;i&gt;P&lt;/i&gt; &lt; 0.05) and upregulated &lt;i&gt;PGK1&lt;/i&gt; expression. &lt;i&gt;PGK1&lt;/i&gt; knockdown reduced apoptosis by ~50% (&lt;i&gt;P&lt;/i&gt; &lt; 0.05). &lt;i&gt;S. agalactiae&lt;/i&gt; downregulated &lt;i&gt;JAK2&lt;/i&gt;/&lt;i&gt;STAT5&lt;/i&gt;/&lt;i&gt;ELF5&lt;/i&gt; (&lt;i&gt;P&lt;/i&gt; &lt; 0.05) and impaired milk protein synthesis. &lt;i&gt;CSN2&lt;/i&gt; expression was decreased by ~60% (&lt;i&gt;P&lt;/i&gt; &lt; 0.05) and partially rescued by &lt;i&gt;PGK1&lt;/i&gt; knockdown but exacerbated by AG490.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Implications&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;&lt;i&gt;PGK1&lt;/i&gt;-mediated apoptosis and &lt;i&gt;JAK2/STAT5&lt;/i&gt;/&lt;i&gt;ELF5&lt;/i&gt; suppression are key mechanisms in &lt;i&gt;S. agalactiae&lt;/i&gt; inhibiting milk synthesis. Molecular targets for mitigating mastitis-induced milk loss were identified, supp","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145581398","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Production and destination dynamics of waste milk and its relationship with raw milk production in a semi-intensive dairy cattle system in South America—A case report","authors":"Mariana de Cardoso de Abreu,&nbsp;Alyson Rogério Ribeiro","doi":"10.1111/1471-0307.70075","DOIUrl":"https://doi.org/10.1111/1471-0307.70075","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Waste milk (WM), defined as milk unfit for human consumption due to contamination with pharmaceuticals or high microbial load, poses economic and public health challenges.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This case study aimed to describe the production of WM on a South American dairy farm, including the volume of WM generated and its disposal.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>In this case report, we used records and management data from a semi-intensive dairy farm in Minas Gerais, Brazil, from 2020 to 2023, to estimate the total volume of WM produced, its proportion relative to raw milk (RM), and its primary destinations.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>The results indicate that 148 651 L of WM were produced over the 4 years, representing approximately 9.85% of total RM production. On average, the RM-to-WM ratio was 10.15:1 (or 1 L of WM was generated per 10.15 L of RM). Most WM (74.9%) was used for calf feeding, a common but controversial practice due to its potential to promote antimicrobial resistance (AMR). Literature review and comparative international data highlight the prevalence of this practice and its associated risks.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific Implications</h3>\u0000 \u0000 <p>Reporting, for the first time, the ratio of WM to RM in a southern country, this study also underscores the importance of improved management strategies and further research on the long-term implications of WM use, particularly regarding AMR and food safety.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70075","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145521926","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":"Genetic diversity in kappa casein gene and its impact on milk composition and quantity in the Achai cattle (Bos indicus)","authors":"Naseer Ullah,&nbsp;Ikram Ilahi,&nbsp;Usama Ilahi,&nbsp;Mian Hazrat Yousaf,&nbsp;Zafar Ali,&nbsp;Fazal Akbar,&nbsp;Muhammad Suleman","doi":"10.1111/1471-0307.70073","DOIUrl":"https://doi.org/10.1111/1471-0307.70073","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The kappa casein (<i>κ-CN</i>) gene exhibits notable structural variations compared with other caseins and plays a vital role in both the quality and quantity of milk.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This study was conducted to investigate the different genotypes of <i>κ-CN</i> and their association with milk composition, quality and protein structural stability in the Achai cow.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>To investigate the different genotypes of the <i>κ-CN</i> gene, PCR-RFLP and Sanger sequencing were used. The protein structural stability of mutant and wild-type proteins was explored using online bioinformatics tools and molecular dynamics simulations.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Three genotypes (AA, CC and AC) were investigated in the Achai cow. The genotypic frequencies of <i>κ-CN</i> were AC&gt;AA&gt;CC (60%, 27% and 13%), while the allelic frequencies were 0.57 for A and 0.43 for C. It was indicated that χ² &gt; <i>P</i> (5.81 &gt; 3.841); therefore, there was no Hardy–Weinberg equilibrium among the genotypes. The association of genotypes with milk performance revealed that the levels of total SNF, lactose, protein, density and yield were highest in the CC genotype. Furthermore, a D169A mutation has been identified in the protein of the CC genotype. The mutation has been validated as a stable substitution through Ramachandran plot analysis (65.2% of residues were in the favoured region), <i>Z</i>-score (−8.63) and RMSD (2.062 Å). It is concluded that the significant molecular marker (CC genotype) can be used to improve milk quality and quantity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific and Industrial Implications</h3>\u0000 \u0000 <p>Different genotypes can influence milk performance in cattle; therefore, a marker-assisted selection method has been used to select the best trait. The results of this study indicate that the genotype CC and the D169A mutant have good milk performance and can be used as markers for marker-assisted selection in the Achai cow.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145521933","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":"Beyond antioxidant and antibacterial effects: Rosehip fruit extract as a powerful biofilm inhibitor against S. aureus and L. monocytogenes strains in dairy processing","authors":"Selen Kaya,&nbsp;Pelin Kiraz,&nbsp;Murat Ozturk,&nbsp;Meltem Yesilcimen Akbas","doi":"10.1111/1471-0307.70074","DOIUrl":"https://doi.org/10.1111/1471-0307.70074","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background, Context or Rationale</h3>\u0000 \u0000 <p>Natural plant-based antimicrobials are gaining attention in the dairy industry due to concerns over synthetic additives and antimicrobial resistance. <i>Rosa canina</i> (rosehip) is rich in bioactives, but its potential role in biofilm control remains underexplored.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study aimed to evaluate the antioxidant, antimicrobial and antibiofilm potential of the rosehip fruit extract (<i>Rosa canina</i> L., RC) obtained by using ethanol and microwave-assisted extraction.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Antioxidant, antimicrobial and antibiofilm activities of the RC extract were investigated on strong biofilm-forming <i>Staphylococcus aureus</i> (SAC9) and <i>Listeria monocytogenes</i> (LMP5 and LMC9) strains isolated from cheese samples. Antioxidant activity was assessed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. Total phenolic and flavonoid contents were determined using standard spectrophotometric methods. Antimicrobial activity was determined using agar well diffusion, while the minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) were measured using a 96-well microdilution assay. Biofilm formation and inhibition were determined using a crystal violet assay.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>The RC extract exhibited significant antioxidant activity with SC₅₀ of 11.50 mg/mL by the DPPH assay. Total phenolic and total flavonoid contents were 8 mg GAE/g DW and 1.8 mg QE/g DW, respectively. The extract showed antimicrobial activity with the inhibition zone diameters between 6 and 14 mm, depending on the extract concentrations. MICs of the extract on SAC9, LMP5 and LMC9 strains were found to be 1.1, 2.2 and 2.2 mg/mL respectively. The extract exerted biofilm inhibitory activity (93–100%) across all strains. Minimal Biofilm Inhibitory Concentrations (MBICs) were determined as 4.4 mg/mL for SAC9, 0.2 mg/mL for LMP5 and 4.4 mg/mL for LMC9 strain biofilm formation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial implications</h3>\u0000 \u0000 <p>RC extract demonstrated promising bioactive properties, antimicrobial and biofilm inhibitory effects, highlighting its potential as a natural alternative to synthetic antimicrobials in the dairy industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145521478","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":"Influence of milk dilution ratios on emulsification and stability of whipped cream","authors":"Yali Chen,&nbsp;Yunna Wang,&nbsp;Xiaolu Geng,&nbsp;Wentao Qian,&nbsp;Wenhui Feng,&nbsp;Xiao yang Pang,&nbsp;ZhiWei Li,&nbsp;Yonglong Yang,&nbsp;Haobo Shi,&nbsp;Hongliang Li,&nbsp;Ning Ju,&nbsp;Shu wen Zhang","doi":"10.1111/1471-0307.70070","DOIUrl":"https://doi.org/10.1111/1471-0307.70070","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Whipped cream is a fat-rich oil-in-water emulsion that forms a stable foam upon whipping. The emulsification process plays a key role in the stability and whipping performance of whipping cream.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study aimed to investigate the influence of milk dilution ratios during the emulsification on the stability and whipping characteristics of whipped cream in order to determine the optimal formulation. This plan reduces the use of additives while maintaining product quality, in line with the clean label trend.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Five emulsification systems were prepared by diluting fresh cream with milk: M_T (milk-only, 0.7% fat), M₃C₂ (milk-to-fresh cream ratio of 3:2, 6.0% fat), M₁C₂ (milk-to-fresh cream ratio of 1:2, 18.4% fat), M₁C₅ (milk-to-fresh cream ratio of 1:5, 36% fat) and C_T (fresh cream-only, 35.2% fat). Physical and whipping properties were evaluated using a texture analyser, a stability analyser, a Zeta potentiometer and laser scanning confocal microscopy.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific Findings</h3>\u0000 \u0000 <p>The results showed that changing the dilution ratios of milk during emulsification improved whipping cream stability and whipping performance. However, increasing the fresh cream proportion led to larger particle sizes, higher fat aggregation rates and reduced foam firmness. The M₃C₂ (6.0% fat) formulation exhibited optimal characteristics, including a small average particle size (2.4 μm), moderate fat aggregation rate (6.62%), high zeta potential (33.63 mV) and low serum separation (2.73%). Moreover, M₃C₂ has a suitable viscosity (1230 mpa.s), the shortest whipping time (209.67 s), the right overrun (186.25%) and the highest foam firmness value (1225.48 g). Meanwhile, the microstructure shows fat globules uniformly aggregated around bubbles, forming a dense network to enhance deformation resistance.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industrial Implications</h3>\u0000 \u0000 <p>These findings highlight the importance of emulsification formulation in the development of whipping cream. Optimising the dilution ratios of milk enhanced emulsion stability and foam quality, offering guidance for the formulation of dairy foams in industrial applications.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145366712","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}