International Journal of Dairy Technology最新文献

{"title":"Heavy metal contamination in milk: An evaluation of sources, detection methods and health implications for human population","authors":"Muhammad Sajawal Khan, Kifayatullah Khan, Muhammad Younas, Afsheen Maryam, Ruoyu Liang, Muhammad Yaseen, Maria Zeb, Noor Samad Shah","doi":"10.1111/1471-0307.70149","DOIUrl":"https://doi.org/10.1111/1471-0307.70149","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background, Context or Rationale</h3>\u0000 \u0000 <p>Milk is a widely consumed and nutritionally important food, particularly for children and other vulnerable populations. However, contamination with heavy metals has become an increasing global public health concern. Understanding contamination levels, sources, and associated health risks is essential to ensure milk safety and guide regulatory decision-making.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This review aimed to synthesise global evidence on heavy metal contamination in milk from major livestock species (cow, buffalo, goat, camel, and sheep), evaluate associated human health risks, and identify spatial risk patterns to support food safety management and regulatory priorities.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Peer-reviewed studies published between 2000 and 2025 were systematically reviewed to analyse concentrations of As, Cd, Co, Cr, Cu, Fe, Hg, Mn, Ni, Pb and Zn in milk from Bangladesh, Croatia, Egypt, Ethiopia, India, Iran, Mexico, Nigeria, Algeria, Peru, Iraq, South Africa, Columbia, China, Slovakia, Turkey, Yemen, Pakistan, Italy, Kazakhstan and Saudi Arabia. Data on milk type, sampling location, analytical methods, and health risk parameters were extracted. Heavy metals were mainly analysed using AAS, ICP-OES and ICP-MS. While health risks were assessed using DIM, HRI, THQ and HI.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Heavy metal concentrations in milk varied substantially across countries and milk types. Cow milk exhibited elevated Cu, Zn and Fe levels in Pakistan, India, Egypt, Peru and Mexico, while buffalo milk showed higher Mn, Cu, Fe, Pb and Zn contamination in India, China and Pakistan. Goat milk from Pakistan exceeded levels reported in Italy, China and Croatia, particularly for Fe, Mn, Pb and Ni. Camel milk contamination was highest in Kazakhstan and Saudi Arabia, dominated by Zn, Mn and Pb, whereas sheep milk showed the greatest overall contamination in Saudi Arabia, Pakistan, Turkey and Iran, with Mn, Pb and Zn as major contributors. Health risk assessment indicated exceedance of safe thresholds (HI > 1) in multiple regions, with sheep milk presenting the highest cumulative risk, followed by goats', cows', camels', and buffaloes' milk. Spatial risk stratification based on cumulative HI values further distinguished regions including, India, Bangladesh, Saudi Arabia, China and Egypt, with elevated long-term exposure potential from those with comparatively lower risk regions, such as Pakistan, South Africa and parts of Iran, supporting region-specific risk prioritisation.</p>\u0000 </section>\u0000 \u0000 <sectio","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2026-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148615816","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":"Lactic acid bacteria as a biocontrol agent for the reduction of polycyclic aromatic hydrocarbons in smoked cheese","authors":"Emine Dilan Sahin,&nbsp;Ufuk Tansel Sireli,&nbsp;Ayhan Filazi","doi":"10.1111/1471-0307.70148","DOIUrl":"https://doi.org/10.1111/1471-0307.70148","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background, Context or Rationale</h3>\u0000 \u0000 <p>Polycyclic aromatic hydrocarbons (PAHs) are hazardous compounds of conventional food smoking, and their consumption can cause serious health effects. Although the EU controls some PAHs, maximum limits have not been set for smoked cheese. The use of lactic acid bacteria (LAB) is proposed as a biological detoxification of PAHs in traditional bacterial fermentation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This study investigated the biocontrol efficacy of a consortium (strains of <i>Lactobacillus acidophilus, Lactiplantibacillus plantarum, Streptococcus thermophilus</i> and <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i>) in reducing PAH levels in Caucasian Shepherd Cheese using naturally smoked and direct-spiking models.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Cheeses were produced under two conditions: semi-industrial traditional smoking (<i>n</i> = 6) and laboratory-scale direct PAH spiking (<i>n</i> = 3). PAH concentrations were monitored via Gas Chromatography–Mass Spectrometry (GC–MS) over a 90-day maturation period. Microbiological viability and physicochemical properties were assessed using General Linear Models to evaluate reduction kinetics.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>LAB treatment decreased total PAH4 levels (from 14.76 to 8.59 μg/kg) in the samples naturally smoked. Reductions of 41.2% for spiked samples were achieved, with concentration effects being the only limiting factor. The major detoxification pathway was physical adsorption on the bacterial biomass due to pH-induced Zeta potential (surface charge) alterations. The consortium also remained viable under the smoking condition and showed potent antifungal activity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>The results demonstrate that defined LAB starter cultures are an effective biocontrol method for reducing carcinogenic PAHs in smoked cheeses. This biological approach allows traditional dairy producers to ensure regulatory compliance and enhance consumer safety while maintaining product authenticity.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2026-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148467364","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":"Glutathione-mediated whey protein isolate gels: Structure–function interaction through disulphide bond cross-linking","authors":"Lin Zhou,&nbsp;Zhishen Mu,&nbsp;Han Wang,&nbsp;Sinan Mu,&nbsp;Zengli Gao,&nbsp;Zhanmei Jiang","doi":"10.1111/1471-0307.70146","DOIUrl":"https://doi.org/10.1111/1471-0307.70146","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background, Context or Rationale</h3>\u0000 \u0000 <p>As a thiol reagent, glutathione (GSH) was demonstrated to affect the structure and function of proteins by thiol/disulphide exchange reactions. Meanwhile, gelation is a key functional characteristic of whey protein isolate (WPI). Nevertheless, no studies have been conducted on how different GSH concentrations regulate the formation mechanism and properties of WPI gels.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>Therefore, this study would deeply explore the influence mechanism of different GSH concentrations (from 40 to 300 mmol/L) on the gel properties of WPI.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>This study systematically analysed GSH at different concentrations to regulate the formation mechanism and characteristics of WPI gels by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), macroscopic and microscopic observation, texture properties, gel water distribution and rheology analysis.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Whey protein isolate without addition of GSH did not form a gel heated at 65°C for 30 min and remained in a liquid state. The results showed that hardness, water-holding capacity (WHC), apparent viscosity and viscoelastic modulus of WPI gels were significantly enhanced, and their dense gel network structure was formed by increasing the GSH concentration from 40 to 100 mmol/L. Whey protein isolate gel exhibited the optimal performance at 100 mmol/L GSH; its hardness, WHC and consistency index were increased by 158%, 14% and 134% compared with WPI gel at 40 mmol/L GSH, respectively. Conversely, with GSH concentration increased from 100 to 300 mmol/L, WPI gel structure gradually loosened and its hardness, WHC and rheological properties decreased.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>Results indicate the addition of GSH could contribute to the formation of WPI gel and improve the physicochemical characteristics of WPI gels, providing an effective strategy for the future development of novel foods or protein ingredients with enhanced gel properties.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2026-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148467453","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":"Balancing tradition, innovation and food safety in artisanal cheese production: Lessons from the Brazilian experience","authors":"Isaias Roveri Garcia,&nbsp;Alline Artigiani Lima Tribst,&nbsp;Mariana Medina Medeiros,&nbsp;Alessandra Casagrande Ribeiro,&nbsp;Uelinton Manoel Pinto","doi":"10.1111/1471-0307.70147","DOIUrl":"https://doi.org/10.1111/1471-0307.70147","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background, Context or Rationale</h3>\u0000 \u0000 <p>The Brazilian artisanal cheese sector has grown substantially, supported by regulatory advances that facilitated formalisation, market access and innovation. The creation of the ARTE seal and revisions to state-level legislation promoted expansion of artisanal cheesemaking while preserving traditional production practices. The state of São Paulo is a special case with exponential increase in formalisation and creation of innovative signature cheeses.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>To explore the evolution of the Brazilian regulatory framework for artisanal cheeses, with emphasis on the state of São Paulo, and to discuss its impacts on sector socio-economic development, innovation, formalisation and food safety, highlighting lessons applicable to artisanal-cheese production worldwide.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Current legislation, official inspection data and scientific literature were reviewed to assess regulatory developments, sector growth and food safety challenges in Brazilian artisanal cheesemaking.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Regulatory reforms, particularly the ARTE seal and updated São Paulo legislation, reduced bureaucratic barriers, encouraged formalisation and stimulated a marked increase in registered artisanal dairies and cheeses. São Paulo emerged as an important hub for innovative artisanal cheesemaking, especially signature cheeses. Nevertheless, microbiological hazards, inadequate maturation practices, mycotoxin contamination and failures in the supply chain continue to challenge product safety. Evidence suggests that formalisation, scientific validation of production practices and continuous technical assistance contribute to improved microbiological quality, although certification alone does not guarantee safety throughout the production chain.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or industrial implications</h3>\u0000 \u0000 <p>The Brazilian experience demonstrates that traditional and innovative artisanal cheese production can be successfully integrated into modern regulatory systems through science-based legislation, technical support and progressive formalisation. These findings provide a valuable model for countries seeking to strengthen artisanal dairy sectors while balancing cultural heritage preservation, rural development, market expansion, innovation and public health.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2026-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70147","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148466877","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":"Farm-level comparison of conventional and automatic milking farms differing in hygienic practices: Raw milk quality and suitability for ESL/UHT processing","authors":"Ahmed Emam","doi":"10.1111/1471-0307.70142","DOIUrl":"https://doi.org/10.1111/1471-0307.70142","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background/Context</h3>\u0000 \u0000 <p>Extended shelf-life (ESL) and ultra-high temperature (UHT) milk production requires high raw milk quality to prevent storage defects such as sedimentation, phase separation and age gelation. Automatic milking systems (AMS) may alter milk quality compared with conventional milking systems (CMS), but their impact on ESL/UHT suitability remains underexplored.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This study evaluated raw milk quality and ESL/UHT processing suitability in a farm-level comparison between one CMS farm and one AMS farm with different hygienic management profiles.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Raw milk was collected fortnightly over 6 months from two Holstein farms (one CMS and one AMS). Compositional and microbiological parameters were measured, while hygienic practice and management characteristics were recorded descriptively. Selected milk was laboratory-processed into ESL/UHT and stored for stability assessment (pH, sedimentation, phase separation, age gelation; <i>n</i> = 12 sampling days/farm).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Milk from the AMS farm had lower total bacterial count (3.42 vs 3.78 log10 cfu/mL), psychrotrophs (2.46 vs 2.81 log10 cfu/mL), coliforms and spore counts than milk from the CMS farm (<i>P</i> &lt; 0.05). ESL/UHT milk produced from the AMS-farm raw milk also showed slower pH decline, reduced sedimentation and delayed phase separation/age gelation during storage. These differences were associated with farm-level variations and coincided with the stronger hygiene and management practices recorded for the AMS farm, rather than the milking system alone.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific/Industrial Implications</h3>\u0000 \u0000 <p>Automation should be viewed as a platform that can support consistent hygiene execution rather than as an independent microbiological control mechanism. For ESL/UHT production, dairy processors should prioritise raw milk sources with verified low psychrotrophic and spore loads, while farmers should focus on effective teat preparation, equipment cleaning, cooling and routine hygiene management regardless of milking system.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2026-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148386559","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 breed on protein–lipid functional properties of raw and fermented mare milk","authors":"Tawfiq Alsulami,&nbsp;Abdulmajeed Alharthi","doi":"10.1111/1471-0307.70143","DOIUrl":"https://doi.org/10.1111/1471-0307.70143","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Mare milk is gaining attention as a substrate for functional fermented dairy products; however, the influence of breed on its technological behaviour remains insufficiently characterised.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This study evaluated the effects of breed (Arabian vs. English mares) and fermentation on the compositional, biochemical and techno-functional properties of mare milk.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Raw and fermented mare milk samples were analysed for gross composition, fatty acid and amino acid profiles, lactic acid bacteria (LAB) counts, organic acids, antioxidant activity, SDS-PAGE protein patterns and rheological behaviour during refrigerated storage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Arabian mare milk exhibited higher protein and lipid contents, along with greater proportions of unsaturated fatty acids and higher antioxidant activity compared to English mare milk. Fermentation significantly increased LAB counts and organic acid levels in both breeds, while inducing moderate changes in protein structure and redistributing fatty acid composition without marked alterations in overall fatty acid class distribution. Rheological analysis showed improved viscosity and structural stability after fermentation, particularly in Arabian mare milk. Amino acid profiles were only slightly affected, indicating limited proteolysis under the applied conditions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific Implications</h3>\u0000 \u0000 <p>The findings demonstrate that fermentation enhances the techno-functional properties of mare milk primarily through structural reorganisation rather than extensive biochemical degradation, with clear breed-dependent differences influencing product performance.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2026-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148358173","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148069931","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":"The Brazilian dairy industry: Doce de leite chemistry and technology","authors":"Isadora O B Rodrigues,&nbsp;Gabriel P P Cerqueira,&nbsp;Ítalo T Perrone,&nbsp;Alan F Wolfschoon-Pombo,&nbsp;Rodrigo Stephani","doi":"10.1111/1471-0307.70121","DOIUrl":"https://doi.org/10.1111/1471-0307.70121","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p><i>Doce de leite</i> (DL) is produced through induced heat concentration and its market has been increasing over the past decade, even in countries known for producing it. Brazil ranks in an outstanding position as DL producer and consumer, as well as for holding great technological expertise on it. Therefore, bearing in mind, an overview of the Brazilian <i>DL</i> sector allows broadening and better exploring such an expertise.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aims</h3>\u0000 \u0000 <p>Providing an analytical summary of <i>DL</i> scientific, technological and commercial aspects often available in scientific publications in this field. The study is also an analysis of these three fields. The analysis was based on the Brazilian <i>DL</i> production and aimed at introducing its heterogeneity in the country.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Data collection based on the following meshes: ‘<i>doce de leite</i>’ and ‘<i>dulce de leche</i>’. The goal was to find information about how diverse and yet unexplored the Brazilian <i>DL</i> market is, as well as about how many studies Brazil has published on this topic. Production, export and import data were assessed to provide a clear view of the Brazilian market.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Brazil is the second largest <i>DL producer in the world</i> and its industrial sector counts on more than 350 registered manufactures. This product's diversity and the number of publications by Brazilian researchers on this topic lead to the conclusion that the Brazilian <i>DL</i> sector is diverse and still has a huge wind of opportunities to become its largest producer.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industrial Implications</h3>\u0000 \u0000 <p>Findings have provided a clear view of the Brazilian <i>DL</i> industry's scientific, technological and commercial sectors, and allowed interested readers to better understand this sector in Brazil.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70121","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148069932","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148068429","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148066848","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}