International Journal of Dairy Technology最新文献

{"title":"Incorporation of dietary phenolic compounds into dairy products: Interactions and beneficial effects","authors":"Cheng-wei Yu,&nbsp;Qi-rui Hu","doi":"10.1111/1471-0307.13161","DOIUrl":"https://doi.org/10.1111/1471-0307.13161","url":null,"abstract":"<p>In this paper, VOSviewer and CiteSpace were used to conduct bibliometric approaches to investigate the current trends (2010–2023) of ‘incorporation of polyphenol-rich ingredients in dairy products’. Given the diversity, bioactivity and accessibility of phenolic compounds, researches in this field have seen extensive global engagement and have been currently experiencing rapid growth. The improvements in antioxidant activity and stability of dairy products were topical beneficial effects of phenolic compounds. Moreover, antimicrobial properties and support for probiotic functions of phenolic compounds are critical factors driving their widespread application in the dairy industry. Additionally, there has been a significant interest in the interactions between phenolic compounds and proteins in dairy products as well. Furthermore, the attention on rheological property and sensory property might be rising in the upcoming years. This paper quantified and visualised the evolution of polyphenol-rich dairy products and provided insights into future trends.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143115987","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":"Analysis of nutritional profiles in colostrum and mature milk of giant panda (Ailuropoda melanoleuca) based on proteomics","authors":"Qin Shu,&nbsp;Zhezhe Yu,&nbsp;Lin Shi,&nbsp;Tao Yan,&nbsp;Yinghu Lei,&nbsp;Pengpeng Zhao,&nbsp;Linqiang Li,&nbsp;Yongfeng Liu","doi":"10.1111/1471-0307.13144","DOIUrl":"https://doi.org/10.1111/1471-0307.13144","url":null,"abstract":"<p>Breast milk plays a crucial role in giant panda growth (<i>Ailuropoda melanoleuca</i>). This study aimed to analyse nutritional profiles in colostrum and mature milk. Based on DIA proteomics, the colostrum was rich in immunoreactive proteins, anti-inflammatory and antimicrobial proteins. The mature milk contained proteins involved in ribosome, fatty acid degradation and amino acid metabolism. Besides, there were more amino acids and saturated fatty acids in mature milk than colostrum. This research enclosed the nutritional difference in colostrum and mature milk of giant panda innovatively, and provided scientific evidence for exploiting substitutes that simulate natural breast milk for different lactation stages.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113750","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":"Effects of different heat treatments on the bioactive components, bactericidal and antioxidative capacity of bovine milk","authors":"Junyi Shuang,&nbsp;Yaowei Liu,&nbsp;Kasper Hettinga,&nbsp;Lina Zhang,&nbsp;Xiaoming Liu,&nbsp;Peng Zhou","doi":"10.1111/1471-0307.13154","DOIUrl":"https://doi.org/10.1111/1471-0307.13154","url":null,"abstract":"<p>This study investigated the changes in native microbiota, representative bioactive components and functions therefrom of raw milk after heating for 15 s at different temperatures (from 72 to 100°C). When a common high-temperature short time (HTST) pasteurisation (72°C for 15 s) was applied, the total bacterial count was reduced by ~log 2 cfu/mL relative to the raw milk; the retention of native lactoferrin, IgG, vitamin C and vitamin B₂ in milk was 73.1% and 77.8%, 80.8%, and 97.8%, respectively. As the heating temperature increased, the bacteriostatic and antioxidative capacity of milk decreased with the increasing loss of bioactive components. Furosine level was significantly increased when heating above 90°C, whereas only after heating at 100°C, a limited lactosylation of both α-lactalbumin and β-lactoglobulin was found. This study provided an evaluation on the milk quality after HTST processing, providing a guidance for optimising dairy processing parameters.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113751","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":"Probiotic effects of human milk-derived Lactiplantibacillus plantarum M660 on mice with antibiotic-associated diarrhoea and constipation","authors":"Dandan Li,&nbsp;Haodong Yan,&nbsp;Junjuan Yu,&nbsp;Yujun Huang,&nbsp;Lina Pan,&nbsp;Wenli Kang,&nbsp;Rongxue Tang,&nbsp;Jiaqi Wang,&nbsp;Hengxian Qu,&nbsp;Yunchao Wa,&nbsp;Xia Chen,&nbsp;Ruixia Gu,&nbsp;Chenchen Zhang","doi":"10.1111/1471-0307.13159","DOIUrl":"https://doi.org/10.1111/1471-0307.13159","url":null,"abstract":"<p><i>Lactiplantibacillus plantarum</i> M660 (M660) was isolated from the human milk of a healthy mother. M660 could survive the simulated gastrointestinal conditions without haemolytic and biogenic amine-producing ability. The faecal water content was reduced, and the recoveries of the cecum and intestinal barrier were accelerated by M660 in the antibiotic-associated diarrhoea model. In the constipation model, M660 enhanced intestinal motility, improved serum neurotransmitter levels, and reduced colonic injury. Analysis of gut microbiota showed that M660 increased the abundance of potentially beneficial bacteria and decreased the number of potentially pathogenic bacteria. Overall, M660 could be a probiotic candidate to promote infant health.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113745","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":"Beta-carotene and astaxanthin inhibit the formation of polycyclic aromatic hydrocarbons and oxygenated polycyclic aromatic hydrocarbons in butter during heat treatment","authors":"Shujie Cheng,&nbsp;Shimin Wu,&nbsp;Jianqiang Lan","doi":"10.1111/1471-0307.13158","DOIUrl":"https://doi.org/10.1111/1471-0307.13158","url":null,"abstract":"<p>Polycyclic aromatic hydrocarbons (PAHs) generated from heating butter pose a potential threat to consumer health. This study involved heating butter under different conditions and analysing the changes in the content of 54 PAHs. Furthermore, we investigated the inhibitory effects of β-carotene, pure astaxanthin and astaxanthin microcapsule powder on PAH formation. Results showed that heating temperature and duration affect the formation and transformation of PAHs, with higher temperatures facilitating the synthesis of oxygenated PAHs, whereas longer heating times promote the accumulation of light PAHs. Despite an observed increase in the concentration of light PAHs following heat treatment with added antioxidants, the antioxidants significantly reduced the toxic equivalency quotients (TEQs) in butter. This study revealed the PAH production pattern during butter heating and the effectiveness of antioxidants in inhibiting their accumulation.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113746","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":"Can hydroponic forage affect the chemical and sensory properties of PDO buffalo Mozzarella cheese?","authors":"Andrea Balivo,&nbsp;Felicia Masucci,&nbsp;Sonia Parlato,&nbsp;Francesco Serrapica,&nbsp;Raffaele Romano,&nbsp;Antonio Di Francia,&nbsp;Alessandro Genovese","doi":"10.1111/1471-0307.13147","DOIUrl":"https://doi.org/10.1111/1471-0307.13147","url":null,"abstract":"<p>The aim of this study was to evaluate the effect of hydroponic barley forage in the diets of lactating Italian Mediterranean buffaloes on Mozzarella cheese chemical and sensory properties. Thirty-six buffaloes were evenly assigned to three groups: control (C) with standard maize silage-based ration, and low hydroponic (LH) and high hydroponic (HH) barley forage substitution for 50% and 100% of maize silage, respectively. HH Mozzarella had lower hardness, reduced saturated fatty acids, increased oleic and α-linolenic fatty acids. Hydroponic forage could be an innovative system for sustainable livestock production with a positive impact on the Mozzarella cheese improving its nutritional value.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13147","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143110499","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":"Bovine milk as a source of nitro-conjugated linoleic acid","authors":"Joaquín Barbeito,&nbsp;Mauricio Mastrogiovanni,&nbsp;Mercedes García-Roche,&nbsp;Alejandro Mendoza,&nbsp;Homero Rubbo,&nbsp;Mariana Carriquiry,&nbsp;Andrés Trostchansky","doi":"10.1111/1471-0307.13155","DOIUrl":"https://doi.org/10.1111/1471-0307.13155","url":null,"abstract":"<p>Nitrated fatty acids (NO₂-FAs), specifically nitroalkenes, are gaining recognition for their anti-inflammatory and therapeutic properties. Bovine milk, a major dietary component, may serve as a significant source of these bioactive molecules, complementing its established nutritional profile. This study examined nitroalkene's presence in milk from different bovine strains and lactation stages. NO₂-conjugated linoleic acid (NO₂-cLA) was detected at concentrations up to 5 μM, comprising 2.7% of total cLA. The concentration of NO₂-cLA varied slightly with the Holstein strain and lactation stage, with its free form predominantly observed, suggesting limited triglyceride incorporation. Further research into NO₂-cLA's biological significance in milk is required.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113976","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 processing conditions on rheology, texture, and microstructure of paneer","authors":"Shaik Abdul Hussain,&nbsp;Prateek Sharma,&nbsp;Farhad Garavand,&nbsp;Laura G Gómez-Mascaraque,&nbsp;Sean A Hogan","doi":"10.1111/1471-0307.13142","DOIUrl":"https://doi.org/10.1111/1471-0307.13142","url":null,"abstract":"<p>There is an increasing demand for fresh cheese varieties such as paneer because they offer ease of production, and time savings. Studies have been conducted on understanding the impact of milk composition on paneer quality, but there is no study on the effect of processing conditions on textural, rheological, and structural properties. To improve understanding of the impacts of processing on the quality attributes of paneer, six different samples were prepared in triplicate using two milk pre-heat treatments (90°C/no hold or 90°C/10&amp;amp;#x02009;min), and three coagulation temperatures (CT-70, 80 or 90°C). Extensive interactions were observed between β-lactoglobulin and κ-casein at higher CT. An increase in <i>G</i>′ and <i>G</i>″ values of paneer was observed at 90°C CT. Formation of dense protein networks with less porous structure was observed at higher CT. These findings show that coagulation temperature is critical for control of the physicochemical properties, and quality of paneer.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112429","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 temperature and concentration on flow behaviour of reconstituted lactose and protein-rich dairy powders","authors":"Fariba Zad Bagher Seighalani,&nbsp;David M Johnson,&nbsp;Prateek Sharma","doi":"10.1111/1471-0307.13141","DOIUrl":"https://doi.org/10.1111/1471-0307.13141","url":null,"abstract":"<p>To help with designing the drying process, this study investigated the flow behaviour of lactose and protein-rich reconstituted dairy powders at 25°C and 50°C. Lactose-rich samples, 50% dried whey (DW) and 60% whey protein concentrate (WPC35) did not follow the Herschel–Bulkley model because of presence of lactose crystals. Reconstituted 50% skim milk powder (SMP) and protein-rich dairy powders exhibited shear-thinning behaviour (<i>n</i> &lt; 0.3). With increasing concentration, whey protein concentrate/isolate (WPC80/WPI) and micellar casein concentrate high-solid dispersions exhibited more shear-thinning behaviour (<i>n</i> &lt; 0.4). Understanding shear-thinning behaviour of lactose-rich and protein-rich reconstituted dairy powders will provide basis for optimising drying parameters.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112428","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":"Journal news and editor's choice article for November 2024","authors":"Michael Mullan","doi":"10.1111/1471-0307.13151","DOIUrl":"https://doi.org/10.1111/1471-0307.13151","url":null,"abstract":"<p>China is one of the largest producers and consumers of dairy products globally. In this editorial, Dr Lei Yuan, Yangzhou University, China, has compiled a selection of articles by Chinese researchers discussing recent studies on testing dairy products for residues and microbiological safety; new dairy product development in China; the future development of the dairy industry in China; and the control of foodborne pathogens in dairy products.</p><p>Starting January 2025, the International Journal of Dairy Technology will introduce:</p><p>Starting in 2025, the Society and Wiley will appoint several Honorary Associate Editors. The details of the selection process will be given on the journal home page, the Society's home page and on LinkedIn in December 2024. Those appointed will work with the Editor, Deputy Editor and Associate Editors to further develop the journal.</p><p>The ‘Investigation of the rehydration characteristics of dairy and infant formula powders using focused beam reflectance measurement and electrical resistance tomography’ is the Editor's Choice Article for the November 2024 issue of the International Journal of Dairy Technology. The article authored by Xu and colleagues is an international collaboration with scientists from Ireland and the United States. The use of dairy powders either as an ingredient in formulations or as a finished product consumed by consumers can be limited by poor powder rehydration characteristics. Measuring the rehydration kinetics of dairy and nondairy powders such as skim milk powder and infant formula can be difficult. The authors investigated the potential of focussed beam reflectance measurement and electrical resistance tomography as online process analytical technologies (PAT) for monitoring powder rehydration. Skim milk powder and three different infant formula samples including one plant-based protein formula were studied. The authors reported good agreement between results from both PAT tools and reference laboratory measurements. Focussed beam reflectance measurement was assessed as having the potential to characterise dairy and infant formula powder rehydration as an in-line production process tool.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"77 4","pages":"1025-1026"},"PeriodicalIF":2.5,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13151","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142555468","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}