International Journal of Dairy Technology最新文献

{"title":"Texture, rheological and sensory properties of analogue cheese made from water-flushing fermented milk: Impacts of water concentrations","authors":"Jiayu Deng,&nbsp;Zhishen Mu,&nbsp;Xianqi Liu,&nbsp;Munkh-Amgalan Gantumur,&nbsp;Zhanmei Jiang","doi":"10.1111/1471-0307.70057","DOIUrl":"https://doi.org/10.1111/1471-0307.70057","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background, Context or Rationale</h3>\u0000 \u0000 <p>Water content is demonstrated to significantly influence the structural integrity and sensory profile of analogue cheese (AC). In the production of fermented milk, its processing pipelines are rinsed with sterilised water to remove the residual products or flushed with fermented milk to eliminate remaining sterilised water, yielding a mixture termed as water-flushing fermented milk (WFFM). It has high nutritional value and abundant flavour compounds, making it a promising material for AC. However, the functional role of water content in AC made from WFFM curds remains unclear.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>Therefore, this work focuses on WFFM as the primary raw material, aiming to investigate the effects of varying water content (10%–25%) on the quality characteristics of AC prepared from WFFM curds.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>The study systematically analysed the microstructure, texture, rheological properties and sensory attributes of AC produced from WFFM curds as the water content increased from 10% to 25%.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>The research results showed that as the water content increased from 10% to 20%, the sensory characteristics, microstructure, elasticity and adhesiveness of WFFM AC gradually improved, whereas its hardness, chewiness and water-holding capacity deteriorated with increasing water content. When the water content reached 20%, the AC exhibited optimal elasticity, adhesiveness and sensory evaluation characteristics, along with a close and stable three-dimensional protein network structure. When the water content exceeded 20%, excessive separation of proteins and fats occurred within the matrix, leading to fragmentation of the protein network, thereby weakening the characteristics of the AC.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>Results indicate an appropriate water content could improve the quality characteristics of WFFM analogue cheese, not only providing a new way for the development of excellent cheese products but also realising the high value-added utilisation of WFFM derived from dairy by-products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144914933","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 milk metabolome and its potential utilisation for enhanced dairy processing","authors":"Paula Rojas-Gómez,&nbsp;Raghunath Pariyani,&nbsp;Noel A McCarthy,&nbsp;Lorraine M Bateman,&nbsp;James A O'Mahony,&nbsp;Tom F O'Callaghan","doi":"10.1111/1471-0307.70058","DOIUrl":"https://doi.org/10.1111/1471-0307.70058","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Milk metabolomics has emerged as a valuable tool in dairy science, offering detailed insight into the molecular composition of milk. Understanding the milk metabolome is increasingly relevant to optimise milk quality, processability and traceability. As the dairy sector intensifies efforts to enhance product functionality and sustainability, metabolic profiling represents a promising approach to link animal physiology, farming practices and changes occuring during processing.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aims</h3>\u0000 \u0000 <p>This review aimed to collate current knowledge regarding the intrinsic and extrinsic factors influencing the milk metabolome and, as a result, how the milk metabolome impacts milk techno-functionality. This review explores primary production variables, such as diet, breed, environment and management practices, and their effects on milk composition and processability.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>A comprehensive literature review of the subject matter was conducted across relevant studies, selected based on their focus on milk metabolomics in the context of dairy production and processing. Emphasis was placed on publications from 2010 to 2025 to capture recent advances and emerging trends.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major findings</h3>\u0000 \u0000 <p>The milk metabolome is affected by multiple intrinsic and extrinsic factors, including species, breed, diet, stage of lactation and health status, each of which influences nutritional value and processability of milk. As such, several milk metabolites, including choline, acetate and myo-inositol, have been correlated with gelation, a key techno-functional indicator. Furthermore, some metabolites have been highlighted as biomarkers of cow feeding systems such as hippurate, a biomarker of pasture-based feeding.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific and Industrial Implications</h3>\u0000 \u0000 <p>Understanding the determinants and consequences of milk metabolome variations offers new opportunities to improve dairy product quality, tailor processing conditions and support the development of farming and traceability strategies.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70058","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144914963","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":"Consecutive pH adjustment and direct steam injection modifies the functional properties of milk protein concentrate 70 and nonfat dry milk powder","authors":"Lovepreet Singh,&nbsp;Helen S Joyner,&nbsp;Donald J McMahon,&nbsp;Girish M Ganjyal","doi":"10.1111/1471-0307.70051","DOIUrl":"https://doi.org/10.1111/1471-0307.70051","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background, Context or Rationale</h3>\u0000 \u0000 <p>Currently, research has been conducted to improve the functionality of milk protein concentrate (MPCs) powders, but no research has been performed to check the combined effect of direct steam injection (DSI) and pH change on the functionality of MPCs.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>Therefore, this study aimed to investigate the effect of DSI processing, along with pH change, on the functionality and compositional properties of dried MPC70 (M70) and nonfat dry milk (M34) powders. Two temperatures (85°C and 105°C) and three pH values (7, 8 and 9) were studied. The control samples of each powder type were produced with no DSI and pH treatment.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>The samples were evaluated for chemical composition, total and soluble protein profile, zeta potential (ζ-potential), hydrodynamic diameter, functionality (solubility, foaming capacity and stability, apparent viscosity, heat stability and rennet gelation time) and microstructure.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Mean values of solubility and ζ-potential showed a significant increase for M70 samples treated with increased pH treatment at both evaluated temperatures as compared to control samples. The ζ-potential values of M70 samples treated at pH 9 and evaluated at 85°C and 105°C were −39 and −41 mV, respectively. The solubility values of M70 samples treated at pH 9 and evaluated at 85°C and 105°C were 99.838% and 99.848%, respectively. The viscosity values of M70 samples treated at pH 9 and evaluated at 85°C and 105°C were 1.45 and 1.55 mPa.s, respectively. A decrease in the mean values was observed for the hydrodynamic diameter of M70 treated with increased pH at both evaluated temperatures. The opposite effect was observed in M34 samples treated with increased pH at both evaluated temperatures.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industry Implications</h3>\u0000 \u0000 <p>This research provides the industry with a new technique to enhance the functionalities of the MPCs. This can potentially help expand the food applications for MPCs.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70051","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144914962","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":"Seasonal microbial dynamics influence on the biochemical identity of artisanal colonial cheese from southern Brazil during ripening","authors":"Vanessa Cortina Zanetti,&nbsp;Emanueli Marchesan Maran,&nbsp;Lucélia Cabral,&nbsp;Marilia Miotto Lindner,&nbsp;Ana Carolina de Oliveira Costa,&nbsp;Luciano Valdemiro Gonzaga,&nbsp;Francisca Jamila Correia Louredo,&nbsp;Giustino Tribuzi,&nbsp;Jane Mara Block,&nbsp;Sheila Mello da Silveira,&nbsp;Silvani Verruck","doi":"10.1111/1471-0307.70054","DOIUrl":"https://doi.org/10.1111/1471-0307.70054","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Artisanal Colonial Cheese (ACC), a traditional Brazilian dairy product, represents a complex interplay between microbial ecology, seasonal climate and artisanal practices. ACC has few studies related to its physicochemical and microbiological composition, which would assist in the standardisation and legislation of this product.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study investigated how seasonal variations (summer vs. winter) influence ACC's microbial dynamics, biochemical profile and nutritional quality during 21 days (1, 7, 14, 21) of ripening.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Using high-throughput sequencing, gas chromatography and capillary electrophoresis analyses, the microbial communities, fatty acids profiles, aliphatic organic acids (AOA) and volatile compounds of eight different cheeses were characterised.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Summer ACCs exhibited <i>Lactococcus</i>-driven dominance (64.95%–69.73%), correlating with elevated unsaturated fatty acids (UFAs: 18.035–32.900 g/100 g oleic acid), favourable hypocholesterolemic/hypercholesterolemic (H/H) ratios (0.861 vs. winter 0.330) and ester-rich volatile profiles (e.g. ethyl butanoate). Winter samples showed dynamic microbial succession: early <i>Raoultella</i> (42.28%–39.74%) and <i>Rahnella</i> (11.96%–12.78%) transitioned to <i>Leuconostoc</i> dominance (9.33%–16.37%), yielding higher short-chain fatty acids (SCFAs: caproic, caprylic acids) and branched alcohols (e.g. 3-methylbutanol, 60% of W21 volatiles). Fungal communities further differentiated seasons, with <i>Debaryomyces</i> genus suppressing spoilage fungi in winter and <i>Diutina</i> genus enhancing lipolysis in summer. Nutritional indices linked summer ACCs to improved anti-atherogenic properties, while winter's microbial diversity showed more complex AOA pathways (propionic and succinic acids).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific Implications</h3>\u0000 \u0000 <p>These findings underscore ACC's microbial <i>terroir</i>, where seasonal microbiota govern its biochemical identity, providing a scientific basis for geographical indication protocols. Furthermore, information on biochemical and microbiological transformations promoted a better understanding of the maturation period of this product.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70054","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905620","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 impact of oil source on the foaming properties of model infant formula emulsions","authors":"Nan Gai,&nbsp;Anthony P Kett,&nbsp;Pierre Ponchon,&nbsp;Jonathan O'Regan,&nbsp;David A Goulding","doi":"10.1111/1471-0307.70042","DOIUrl":"https://doi.org/10.1111/1471-0307.70042","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Foam is an undesirable occurrence during the manufacture of nutritional oil-in-water emulsion food products, such as infant formula, and also during the consumer experience of preparing nutritional formulas. Understanding the causes of foam formation can help to develop appropriate mitigation strategies for satisfactory manufacturing and consumer experiences.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study investigated the impact of commonly used oil sources on the foaming properties of model infant formula emulsions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>The oils studied were soybean oil, <i>1, 3</i>-dioleoyl-2-palmitoylglycerol (OPO)-rich palm oil, coconut oil, anhydrous milk fat (AMF), sunflower oil and an oil mix (blend of oils typically used in infant formulas). The model infant formula emulsions contained equivalent macronutrient content and underwent equivalent processing operations during preparation. Foam properties assessed included foamability, foam capacity, stability and structure.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major findings</h3>\u0000 \u0000 <p>The oil mix and OPO-rich palm oil significantly inhibited foaming, or destabilised foam, followed by AMF, whereas the other oils had no effect. The foam height immediately after sparging in formulas containing the oil mix and OPO-rich palm oil was 30 and 80 mm, respectively, with collapse after just 38 and 60 s. Contrastingly, the other formulas produced foam heights of 130–140 mm. Although the formula containing AMF showed a gradual reduction in foam over time, the remaining formulas maintained stable foam throughout the 20-min measurement. No relationship was determined between fat globule size or viscosity and foaming. The inhibitory effect of oils may be multifactorial, that is fatty acid profile, including palmitic acid content and triglyceride structuration, the presence of low molecular weight components, fat physical state and melting points, and the competitive interactions between different oils in the mix.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Implications</h3>\u0000 \u0000 <p>This study provides insight into the impact of oil source on foam properties of model infant formula emulsions and guides further research on mechanistic reasons behind the findings.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144897307","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":"Greenhouse gases emission from dairy industries and promising abatement processes and technologies","authors":"Godwin A Udourioh,&nbsp;Adewumi N Chizoma,&nbsp;Jude A Okolie,&nbsp;Margaret G Udourioh,&nbsp;Moses M Solomon","doi":"10.1111/1471-0307.70040","DOIUrl":"https://doi.org/10.1111/1471-0307.70040","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The dairy industry is a growing contributor to global greenhouse gas (GHG) emissions, primarily through methane and nitrous oxide release. Historically, climate mitigation efforts have prioritised fossil fuel reduction, but the substantial environmental impact of dairy production is now increasingly recognised.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aims and Scope</h3>\u0000 \u0000 <p>This review synthesises global studies from 2004 to 2025 on GHG emissions in the dairy industry, focussing on developing countries. It presents promising technologies for dairy GHG abatement, identifies key implementation barriers and outlines research priorities to guide sustainable practices.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Method</h3>\u0000 \u0000 <p>A systematic literature review was conducted using Scopus, Web of Science, and PubMed, prioritising peer-reviewed studies on dairy GHG emission quantification and mitigation technologies.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Anaerobic digestion (AD) is identified as the most promising mitigation technology, capable of reducing methane emissions by 50–70% while producing renewable biogas and organic fertiliser. Co-digestion can increase biogas yields by 10–30% through enhanced carbon-to-nitrogen balance. It offers a scalable, sustainable waste-to-energy solution to dairy GHG emissions. 3-Nitrooxypropanol (3-NOP) feed additives demonstrate up to 40% methane reduction in controlled settings. However, its widespread adoption faces significant hurdles, including regulatory approval processes varying by region, consumers' food safety concerns and practical on-farm implementation challenges. Despite the availability of multiple mitigation strategies, implementation in developing countries remains constrained by capital costs, technical expertise and infrastructure gaps. Overcoming these barriers is essential to unlock the global potential of these technologies for meaningful dairy sector decarbonisation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific Implications</h3>\u0000 \u0000 <p>Effective GHG mitigation in the dairy sector requires integrated, region-specific solutions. Targeted policy support, public–private partnerships and access to carbon finance are essential for scaling technologies such as AD. Broader adoption of mitigation tools, combined with sustainable manure and feed management practices, will be vital to achieving climate targets in both developed and developing economies.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144888191","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":"Guidance for submitting research on previously unreported cheeses","authors":"Michael Mullan","doi":"10.1111/1471-0307.70055","DOIUrl":"https://doi.org/10.1111/1471-0307.70055","url":null,"abstract":"<p>The <i>International Journal of Dairy Technology</i> regularly receives submissions that aim to characterise previously undocumented, often artisanal, cheeses. While these studies contribute valuable insights into cheese diversity, many are unfortunately rejected due to omissions in key areas such as the geographical origin of production, seasonal variations in composition across the lactation period, and insufficient data on chemical, physicochemical, microbiological and sensory characteristics. To support authors preparing such manuscripts, this editorial outlines a multidisciplinary framework for the comprehensive characterisation of traditional cheeses. This approach incorporates analytical strategies, microbiological and sensory profiling, ethnographic insights and data analysis techniques, all grounded in current literature and scientific best practices.</p><p>A robust characterisation should encompass physicochemical, microbiological and sensory attributes, as well as traditional production methods and regional variations. This broad scope ensures that both scientific and cultural dimensions are addressed, aligning with international standards and increasing the relevance and reproducibility of the research (Montel <i>et al</i>. <span>2014</span>; Fox <i>et al</i>. <span>2017</span>).</p><p>Traditional cheeses often host complex microbial communities that shape their sensory and safety profiles. Combining culturable methods with molecular techniques—such as 16S rRNA sequencing—offers a comprehensive view of microbial diversity and succession throughout maturation (Quigley <i>et al</i>. <span>2013</span>; De Pasquale <i>et al</i>. <span>2014</span>).</p><p>Chemical composition, texture and aroma are critical to understanding cheese identity and consumer acceptability. Researchers are encouraged to use validated methods (e.g. AOAC and ISO) and instrumentation such as GC–MS and HPLC to ensure accurate and reproducible data (Poveda and Cabezas <span>2006</span>; Kaminarides <i>et al</i>. <span>2007</span>).</p><p>Sensory assessment using trained panels or consumer tests is vital to quantify perceived characteristics such as flavour, texture and overall preference. Techniques including quantitative descriptive analysis (QDA), triangle tests and hedonic scaling should be clearly described and statistically validated (Bech-Larsen <i>et al</i>. <span>2001</span>; Lawless and Heymann <span>2010</span>).</p><p>Capturing the cultural, geographical and historical context—often referred to as ‘terroir’—adds significant value to the scientific characterisation of traditional cheeses. Field interviews, production site visits and photographic documentation provide valuable qualitative data. While not always required for publication, their inclusion strengthens the overall submission (Bérard and Marchenay <span>2006</span>; Fonte <span>2008</span>).</p><p>The use of multivariate statistical techniques such as principal component analysis (PCA) and parti","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70055","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144881211","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":"Impact of spray drying temperatures on whey protein concentrate particle size, particle shape and related powder physical properties","authors":"Even Gausemel,&nbsp;James A O'Mahony,&nbsp;Reidar B Schüller,&nbsp;Kristian H Liland,&nbsp;Elling-Olav Rukke,&nbsp;Siv B Skeie,&nbsp;Camilla E Jørgensen,&nbsp;Anne-Grethe Johansen","doi":"10.1111/1471-0307.70052","DOIUrl":"https://doi.org/10.1111/1471-0307.70052","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background, Context, or Rationale</h3>\u0000 \u0000 <p>Whey protein concentrate (WPC) powders are widely used as ingredients in the food industry due to their high-protein content and desirable functional properties. Sub-optimal spray drying conditions can lead to poor powder flowability and/or increased cohesiveness, influencing the risk of handling challenges.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aims</h3>\u0000 \u0000 <p>This study investigates the impact of varying spray drying temperatures and powder storage temperatures on particle size distribution, particle shape, cohesiveness and flowability of WPC80 powders.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Liquid WPC was spray-dried at three different inlet/outlet temperature combinations: lower (180°C/77°C), moderate (197°C/94°C) and higher (214°C/111°C). The powders were then stored at 20°C, 30°C or 40°C for 61 days. Flowability and cohesiveness were measured using the Carr Index and Warren–Spring cohesion, respectively. Particle morphology was analysed using dynamic image analysis (DIA), laser diffraction and scanning electron microscopy (SEM).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>This study demonstrated that moderate and higher spray drying temperatures yielded smaller, more irregularly shaped particles with reduced flowability, compared to WPC spray-dried at lower temperatures. This was related to particle breakage, lower bulk density and increased compressibility. Lower spray drying temperatures yielded larger, more uniformly shaped particles with better flowability but higher levels of residual moisture and water activity, and more cohesive compressed powder. This study demonstrates that storage temperatures have a negligible effect on particle morphology and flowability, with only a limited influence on the cohesion of WPC powder. These findings are mainly attributed to the way storage temperature affects moisture availability, which can result in liquid bridging between WPC particles.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>Optimising spray drying temperatures can improve the physical properties of WPC80 powders, enhancing their handling behaviour by influencing particle morphology and particle–particle interactions. Future research should explore the roles of nonenzymatic browning and particle shape of WPC80 powder particles on rehydration properties.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144869844","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":"Complexing whey protein isolate with polysaccharide to ameliorate freezing-induced damage of cream cheese","authors":"Celeste Sevilla,&nbsp;Vermont Dia,&nbsp;Liz Eckelkamp,&nbsp;Tong Wang","doi":"10.1111/1471-0307.70053","DOIUrl":"https://doi.org/10.1111/1471-0307.70053","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Rationale</h3>\u0000 \u0000 <p>Freezing dairy foods can result in textural quality loss. There is a need for food-grade antifreeze agents for long-term storage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study aimed to develop dairy protein–polysaccharide complexes, assess their ice recrystallisation inhibition effect and reduce freezing-induced damage by incorporating them into a commercial cream cheese spread.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Complex formation between whey protein isolate and locust bean gum (LBG) or lambda carrageenan (λCG), as well as complexes between their hydrolysates, was made and confirmed by particle size, zeta potential, surface hydrophobicity analyses and FTIR.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>The complexes made from the unhydrolyzed biopolymers showed ~66% ice crystal size relative to a negative control for both gum types. The cream cheese spread with complex addition at 4% dry-weight basis and after repeated freeze-thaw treatment cycles showed general trends of all complex treatments containing λCG having rheological and textural properties more similar to the fresh control spread compared to the protein alone and other treatments containing LBG. The storage modulus (G’) of the treatments with complexes formed between WPI and λCG and their hydrolysates are between 200–250 KPa, similar to that of untreated control. The adhesiveness of the treatments with complexes formed between WPI and λCG and their hydrolysates, as well as the λCG gums, are also more similar to the controls (50 vs 25 g.sec), compared to the other treatments (150–250 g.sec).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industrial Implications</h3>\u0000 \u0000 <p>When the study is further validated by applying the treatments to the proper processing steps and products evaluated under more relevant conditions, the impact of such novel antifreezing complex on dairy product quality will be better demonstrated.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144861848","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":"Raman confocal microscopy investigation of dairy-relevant model oil in water emulsions and impact of emulsifier and temperature variation","authors":"Elizabeth M Nickless,&nbsp;Thomas Fuller,&nbsp;Stephen E Holroyd","doi":"10.1111/1471-0307.70024","DOIUrl":"https://doi.org/10.1111/1471-0307.70024","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Emulsions are common in many food systems, including dairy food systems. Emulsifiers can have different physicochemical properties acting in different ways. Processing conditions, such as temperature and pH, can affect emulsion stability, as can storage conditions. Formulation of food emulsions to provide the required characteristics of products has some theoretical basis, but much remains empirical.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>Our aim was to use Raman confocal microscopy to determine the molecular arrangement of the chemical components of dairy food emulsions and understand how these arrangements, and therefore the stability and behaviour of the emulsions, change with component types and temperatures.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Raman confocal imaging was performed on multiple droplets of seven model oil-in-water emulsion systems using decolourised anhydrous milkfat and canola oil with two different emulsifiers at 4 and 24°C. The emulsions were visualised by creating integrated peak maps focussing on the Raman C–H bond region 2820–2940 cm⁻¹. Multivariate algorithm K-means clustering was used to obtain a more detailed analysis of the Raman images, and principal components analysis was used to assess overall differences.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major findings</h3>\u0000 \u0000 <p>Raman confocal microscopy successfully resolved and distinguished the chemical components of the model emulsions. The continuous, droplet and interfacial phases were clearly identified as chemically distinct. The interfacial region was sensitive to both fat and emulsifier type. Fat composition and concentration had a strong influence on component distribution. More complex interactions between the emulsion ingredients and/or component phases at the higher temperature were found.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or industrial implications</h3>\u0000 \u0000 <p>These results show that Raman confocal microscopy is a useful approach to the study of oil-in-water emulsions. We can now build on these data to establish a strong scientific basis for the targeted choice of emulsifiers and ingredients to resolve emulsion-related issues in the development of dairy food systems, including hybrid dairy/nondairy food emulsions.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144811085","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}