International Journal of Dairy Technology最新文献

{"title":"Comparison of flavour of ghee from different pastoral areas based on electronic nose and GC–MS","authors":"Axi Su,&nbsp;Anna Dai,&nbsp;Liqi Yan,&nbsp;Zhechuan Zhang,&nbsp;Bo Ding,&nbsp;Jialin Bai,&nbsp;Dandan Gao,&nbsp;Jutian Yang,&nbsp;Hao Zhang,&nbsp;Hongna Liu","doi":"10.1111/1471-0307.13139","DOIUrl":"https://doi.org/10.1111/1471-0307.13139","url":null,"abstract":"<p>To compare the physicochemical properties and flavour differences of ghee in different pastoral areas, the moisture, fat, protein and volatile components of ghee were analysed. The results showed that yak ghee's moisture content was lower than cow ghee's moisture content, but the protein and fat content was higher than cow ghee's moisture content. Electronic nose (E-nose) analysis showed that the flavour characteristics of ghee from different pastoral areas were similar, but the flavours of cow ghee and yak ghee were different. A total of 50 volatile components were identified by gas chromatography–mass spectrometry (GC–MS), mainly acids, aldehydes and alcohols. In addition, there were 13, 9, 4 and 13 characteristic volatile components in ghee from Gansu, Qinghai, Tibet and Xinjiang pastoral areas, respectively. This study distinguished the flavour differences of ghee in different pastoral areas and provided a theoretical basis for the traceability of ghee origin.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143475364","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":"Control of Pseudomonas fluorescens in milk by a novel bacteriophage YZU_PF006","authors":"Lei Yuan,&nbsp;Xinhai Yuan,&nbsp;Caowei Chen,&nbsp;Wenyuan Zhou,&nbsp;Zhenbo Xu,&nbsp;Thanapop Soteyome,&nbsp;Zhenquan Yang","doi":"10.1111/1471-0307.13135","DOIUrl":"https://doi.org/10.1111/1471-0307.13135","url":null,"abstract":"<p><i>Pseudomonas fluorescens</i> is a psychrophilic bacterium that can cause dairy spoilage through the production of heat-stable enzymes. Bacteriophages are proved as one of the alternatives to control spoilage bacteria in the dairy industry. In this work, a lytic bacteriophage YZU_PF006 against <i>P</i>. <i>fluorescens</i> was isolated from sewage samples in China. Morphology and one-step growth results indicated that this short-tailed phage (a tail length of 5 nm and a head diameter of 58 nm) had a high burst size (180 PFU/infected cells) but a relatively short latent period (60 min). This phage can be inactive after pasteurisation and Clean-In-Place (CIP) procedures. The genomic sequence showed that phage YZU_PF006 had 47 open reading frames (ORFs) but did not have genes for virulence, lysogeny and antibiotic resistance. Phage YZU_PF006 effectively controlled <i>P. fluorescens</i> growth at 7°C and 28°C in milk, which indicates potential for the control <i>P. fluorescens</i> in the dairy industry.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13135","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143475366","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":"Examination of the impact of using lactose or permeate for protein standardisation of skimmed milk on viscosity characteristics during evaporation","authors":"Tom Long,&nbsp;Eoin W Finnegan,&nbsp;Amrutha Girivasan,&nbsp;Justyna Tarapata,&nbsp;Noel A McCarthy,&nbsp;James A O'Mahony,&nbsp;Tom F O'Callaghan","doi":"10.1111/1471-0307.13138","DOIUrl":"https://doi.org/10.1111/1471-0307.13138","url":null,"abstract":"<p>The effect of permeate and lactose for protein standardisation of skim milk concentrate, was investigated during evaporation. Analysis of the viscosity–total solids (TS) profiles of each treatment demonstrated that the unstandardised protein sample had the greatest increase in viscosity, followed by permeate and finally lactose-standardised samples. Heat stability and acid buffering capacity of the permeate standardised skim milk samples were higher when compared to the lactose-standardised samples. This work identifies how standardisation media can impact the viscosity of concentrated skim milk, enabling higher TS at the evaporator outlet in some circumstances which could have the potential to improve overall process efficiency. Furthermore this work demonstrates that, evaporating to a target viscosity rather than target TS would offer greater control and consistency during processing.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13138","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143475365","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":"Monitoring the microbiological and chemical hazards of dairy products in China","authors":"Lei Yuan","doi":"10.1111/1471-0307.13146","DOIUrl":"https://doi.org/10.1111/1471-0307.13146","url":null,"abstract":"&lt;p&gt;China is one of the largest producers and consumers of dairy products in the world, but there has also been an increase in dairy safety issues in recent years. This research topic aims to collect recent studies on the following themes: (1) research on testing dairy products for residues and microbiological safety; (2) new dairy product development in China; (3) the future development of the dairy industry in China; and (4) control of foodborne pathogens in dairy products. This research topic comprises seven original research articles and one review article that covers the areas discussed above.&lt;/p&gt;&lt;p&gt;Dairy products are easily contaminated by microorganisms from different sources, and subject to rapid deterioration or even cause safety issues. Some strains are extensively distributed in diary processing environments and possessed unusual abilities to survive under adverse environmental conditions, including desiccation, osmotic and thermal stress. For example, a study assessed the prevalence and risk-related phenotypes of &lt;i&gt;Bacillus cereus&lt;/i&gt; in fluid milk products, and &lt;i&gt;B. cereus&lt;/i&gt; (19.27%) was the most abundant species showing a high genetic diversity with seven random amplified polymorphic DNA patterns in 41 milk samples. Most &lt;i&gt;B. cereus&lt;/i&gt; strains were classified as good biofilm formers with strong motility, EPS-producing ability, high proteolytic and lipolytic activities. Antibiotic resistance analysis suggested the majority &lt;i&gt;B. cereus&lt;/i&gt; strains were resistant to tetracycline (95.24%), oxacillin (90.48%) and penicillin G sodium (47.62%). Proteomic and phenotypic evaluation of LuxS-mediated hyperosmotic tolerance in &lt;i&gt;Cronobacter malonaticus&lt;/i&gt; was also analysed, and LuxS served as a quorum-sensing transcription factor in &lt;i&gt;C. malonaticus&lt;/i&gt; to tolerate hyperosmotic stress, illustrating that LuxS contributed to survival, biofilm formation and reduced cellular injury when grown with 5.5% NaCl stress.&lt;/p&gt;&lt;p&gt;Effective analytical methods play a major role in dairy safety. In this view, a propidium monoazide-loop-mediated isothermal amplification (PMA-LAMP) assay was developed for fast and cost-effective visual detection of viable &lt;i&gt;Cronobacter sakazakii&lt;/i&gt; in dairy products. The detection could be finished in 75 min, and the results could be identified by the naked eye, with detection limits of the assay as low as 1.2 × 10 cfu/mL and 1.2 × 10&lt;sup&gt;2&lt;/sup&gt; cfu/mL for gel electrophoresis and naked eyes, respectively. In another study, smartphone-integrated device-assisted ratiometric fluorescent sensors for on-site rapid detection of &lt;i&gt;Listeria monocytogenes&lt;/i&gt; in dairy products were developed. This smartphone-based biosensor presents significant advantages in terms of detection limit and speed. More importantly, the ratiometric mode employed in our approach enhances the sensitivity of detection by circumventing interference caused by the complex dairy components.&lt;/p&gt;&lt;p&gt;In order to control the key dairy-derived strains in dair","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"77 4","pages":"1027-1028"},"PeriodicalIF":2.5,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13146","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142555321","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":"Fabrication and characterisation of whey–pea protein-based emulsion gels induced by transglutaminase cross-linking","authors":"Dan Li,&nbsp;Siyao Li,&nbsp;Ru Zhao,&nbsp;Yi Shen,&nbsp;Fangpo Yin,&nbsp;Cuina Wang","doi":"10.1111/1471-0307.13143","DOIUrl":"https://doi.org/10.1111/1471-0307.13143","url":null,"abstract":"<p>Food industry has partially replaced animal proteins with plant-derived alternatives, and effects of combining these two types on properties of food systems need to be elucidated. This study fabricated and characterised emulsion gels of mixed whey and pea protein, varying protein mass ratios from 100:0 to 0:100 and oil volumes from 30% to 45%, induced by transglutaminase cross-linking. An increase in pea protein led to larger particle size and reduced surface charge in the solutions. Emulsion droplet size ranged from 0.60 to 15.17 μm, increasing with higher levels of pea protein and oil. Mixed protein gels exhibited significantly greater hardness compared to gels with individual proteins. Water-holding capacity of pure whey protein emulsion gels exceeded 90%, while the value remained above 80% when pea protein was less than 50%. Partially replacing whey protein with pea protein may have potential applications in food products such as salad dressings and cheese.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143119432","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":"Screening methods for antibiotic residue detection in milk: Recent advances, challenges, and regulations","authors":"Ghinwa Ismail,&nbsp;Khaled El Hawari,&nbsp;Farouk Jaber,&nbsp;Eric Verdon,&nbsp;Mohamad Al Iskandarani","doi":"10.1111/1471-0307.13145","DOIUrl":"https://doi.org/10.1111/1471-0307.13145","url":null,"abstract":"<p>Antimicrobial residues in milk pose a significant risk to human health, prompting regulatory bodies to establish safety limits to protect consumers. While traditional screening methods have primarily targeted single analytes or classes, recent advancements in multiclass screening techniques offer more comprehensive and efficient monitoring. This review highlights these advancements and focuses on methods developed since 2010, such as microbial inhibition tests, immunoassays, biosensors and LC–MS-based approaches. It also discusses the strengths and limitations of these techniques, as well as the challenges associated with analysing milk's complex matrix, emphasising the ongoing need for innovation in food safety practices.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143119088","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":"Optimisation of soft camel cheese production coagulated with green carob extract using response surface methodology: Yield, physicochemical, microbial, sensorial, and rheological properties","authors":"Abir Omrani,&nbsp;Amel Sboui,&nbsp;Hédia Hannachi,&nbsp;Maha Hamouda,&nbsp;Mohamed Dbara,&nbsp;Mohamed Hammadi,&nbsp;Touhami Khorchani,&nbsp;Sajid Maqsood","doi":"10.1111/1471-0307.13118","DOIUrl":"https://doi.org/10.1111/1471-0307.13118","url":null,"abstract":"<p>This study addresses the processing limitations of camel milk for production of textured camel milk cheese by utilising the green carob extract (GCE) as a novel coagulant. The response surface methodology was employed to assess the impact of GCE on the cheese quality parameters. Maximal soft camel cheese yield (24.1%) was achieved using 12% (v/v) of GCE, coagulation at 53.6°C, and incubation time of 9 h 52 min. Compositional analysis revealed the richness of soft camel cheese in dry matter (33.8 ± 81.61%), carbohydrates (3.66 ± 0.45%), and calcium (632.83 ± 68.43 mg/100 g). The addition of GCE enhanced the cheese's flavour and texture.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"77 4","pages":"1149-1160"},"PeriodicalIF":2.5,"publicationDate":"2024-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142555442","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":"Comparison of casein glycations induced by lactose and lactulose","authors":"Yixiao Shen,&nbsp;Yiru Kong,&nbsp;Qi Dong,&nbsp;Ziyin Yu,&nbsp;Witoon Prinyawiwatkul,&nbsp;Ling Liu,&nbsp;Zhimin Xu","doi":"10.1111/1471-0307.13137","DOIUrl":"10.1111/1471-0307.13137","url":null,"abstract":"<p>Effects of lactose and lactulose on the casein glycation process at different times and specific glycation sites were investigated. Lactulose treatment generated higher levels of initial glycation products fructoselysine (1.160 μg/mL) and methylglyoxal (0.266 mg/mL) than lactose treatment which had 0.959 μg/mL and 0.140 mg/mL, respectively. The concentrations of intermediate products Nε-(Carboxymethyl) lysine (0.654 μg/mL) and Nε-(Carboxyethyl) lysine (0.154 μg/mL) in the lactulose treatment were approximately 2.5 and 1.1 times higher than these in the lactose treatment, respectively. The glycation induced by lactulose targeted Lys residues and had more glycated peptide fragments and wide-ranging glycation sites in α_s1-casein. The high degree of casein glycation in lactulose treatment was attributed by the fructose on lactulose which had different pathways in the Maillard reaction, compared with the glucose on lactose. The findings revealed the differences of casein glycations by the two sugars and during thermal processing. The information could be helpful in developing potential approaches to monitor and control glycation reactions in dairy products.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"77 4","pages":"1099-1108"},"PeriodicalIF":2.5,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142255834","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative analysis of milk fat globule membrane proteins between porcine and human colostrum by a label-free proteomics approach","authors":"Huiwen Zhao,&nbsp;Zhenghan Zhang,&nbsp;Xianjun Liu,&nbsp;Jiantao Li,&nbsp;Wanying Song,&nbsp;Xiqing Yue,&nbsp;Xiaoyu Liu","doi":"10.1111/1471-0307.13140","DOIUrl":"10.1111/1471-0307.13140","url":null,"abstract":"<p>This study aimed to investigate the similarities and differences in milk fat globule membrane (MFGM) proteins from porcine colostrum (PC) and human colostrum (HC) based on a label-free proteomics approach. In total, 3901 and 4027 MFGM proteins were identified in PC and HC, respectively, including 3452 common proteins. Similar biological functions and pathways were found in two groups, whereas the quantities and types of MFGM proteins involved were different. This study compared the differences between MFGM proteins in PC and HC, effectively expanding the MFGM proteome and its bioinformatic database and providing new insights for the exploration of porcine milk.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"77 4","pages":"1183-1191"},"PeriodicalIF":2.5,"publicationDate":"2024-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142226512","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":"Fate of aflatoxin M1 in milk during various processing treatments","authors":"C. G Harshitha,&nbsp;Richa Singh,&nbsp;Rajan Sharma,&nbsp;Kamal Gandhi","doi":"10.1111/1471-0307.13136","DOIUrl":"10.1111/1471-0307.13136","url":null,"abstract":"<p>The focus of this research was to investigate the fate of aflatoxin M1 (AFM1) in naturally contaminated milk samples during various processing treatments such as skimming, boiling, sterilisation, pasteurisation and fermentation. The raw milk samples were collected, and AFM1-contaminated samples were subjected to different processing treatments and analysed using AFM1 quantitative rapid test strip. Processing treatments like skimming and pasteurisation did not change the AFM1 content in milk, whereas high temperature heat treatments like boiling and sterilisation reduced AFM1 content up to 20%. Fermentation of milk with <i>Streptococcus thermophilus</i> reduced AFM1 up to 8%.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"77 4","pages":"1240-1245"},"PeriodicalIF":2.5,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142208513","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}