International Journal of Dairy Technology最新文献

{"title":"Diversity, enzymatic activity and biofilm formation of Pseudomonas species isolated from camel milk in Xinjiang, China","authors":"Yating Wu,&nbsp;He Chen,&nbsp;Hongyan Zhang,&nbsp;Miao Sun,&nbsp;Xianlan Ma,&nbsp;Shuai Wang,&nbsp;Yankun Zhao","doi":"10.1111/1471-0307.70099","DOIUrl":"https://doi.org/10.1111/1471-0307.70099","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Camel milk is valued for its unique nutritional and health benefits, but it is prone to spoilage by psychrotrophic bacteria like <i>Pseudomona</i>s during refrigeration. These bacteria produce heat-resistant enzymes that survive pasteurisation and cause spoilage. Understanding the diversity and enzymatic activity of <i>Pseudomonas</i> in Chinese camel milk is essential for maintaining product quality and safety.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study aimed to investigate the diversity, proteolytic and lipolytic activities, and biofilm-forming capacity of <i>Pseudomonas</i> in camel milk of Xinjiang.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Camel milk from Xinjiang farms was cultured at 6.5°C to isolate psychrotrophic bacteria, which were then identified by 16S rRNA gene sequencing. Both protease and lipase-producing isolates were first screened using agar-based diffusion tests, and their enzyme activities were subsequently quantified via azocasein and p-nitrophenyl palmitate (p-NPP) assays. The thermal tolerance of the enzymes was examined by exposing them to high temperatures. The biofilm-forming capacity of each strain was evaluated by the 96-well microplate method.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>A total of 214 psychrotrophic bacterial isolates were dominated by <i>Acinetobacter</i> (53.7%) and <i>Pseudomonas</i> (11.2%). Over a third of the isolates produced spoilage enzymes. <i>Pseudomonas</i> species showed the highest protease activity. <i>Pseudomonas bubulae</i> had the highest protease activity (16.26 U/mL), and its protease maintained notable thermal resistance, with 33.33% activity remaining after exposure to 121°C for 10 min. The lipase produced by <i>Chryseobacterium yeoncheonense</i> was the most heat-resistant, preserving 43.00% activity under the same severe heat treatment. Moreover, 31.0% of the identified psychrotrophic strains demonstrated moderate biofilm-forming capability with the OD₅₉₅ values ranging from 0.365 to 2.012.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>This study identifies the diversity of psychrotrophic bacteria in camel milk and the heat-stable spoilage enzymes they produce, with Pseudomonas biofilm formation and heat-resistant proteases being key spoilage factors, providing a basis for improving industry control methods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147566093","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 temperature, dietary nitrogen content and milking shift (morning and evening) on the composition, lipolysis, heat stability and freezing point of cow milk","authors":"Catherine Hurtaud,&nbsp;Ruben Riosa,&nbsp;Nadege Edouard","doi":"10.1111/1471-0307.70098","DOIUrl":"10.1111/1471-0307.70098","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Rationale</h3>\u0000 \u0000 <p>The originality of this experiment was to study simultaneously several native properties of milk (lipolysis, heat stability and freezing point) that determine milk consumption or processing in the context of climate change and efforts to decrease environmental impacts.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>We assessed effects of interactions among ambient temperature, dietary nitrogen content and milking shift (morning and evening) on the composition, structure and native properties of milk.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>The experiment followed a double 4 × 4 Latin square design, using eight dairy cows for four periods of 3 weeks each. We compared two levels of dietary nitrogen content (13.5% crude protein (N−) or 17.5% crude protein (N+)) and two levels of ambient temperature (18°C for the entire day (T−) or a diurnal peak of 28°C for 7 h (T+)).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Dietary nitrogen content had no effect on milk fat or protein content or fatty acid composition. N+ significantly decreased calcium content, tended to increase the diameter of milk fat globules, but had no effect on that of casein micelles. N+ decreased lipolysis and the freezing point of milk but had no effect on its heat stability. T+ increased the crude protein, total phosphorus and colloidal phosphorus contents, and decreased the diameter of casein micelles and the Na⁺/K⁺ ratio. T+ increased the saturated fatty acid concentration and decreased the mono-unsaturated fatty acid concentration. T+ also increased pH and heat stability. Milking shift had no effect on milk protein content, but evening milking increased fat content, unsaturated fatty acid concentration and Δ9-desaturase activity. Evening milking increased the freezing point and lipolysis and decreased heat stability. The effect of temperature must be retested under better-controlled temperatures.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>Knowledge of the technological behaviour of milk in the face of variations in feed and climate will allow better adaptation of dairy processing.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70098","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147568850","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":"Fortifying milk and whey-based probiotic beverages with bioactive peptides: Effects of concentration and molecular weight on fermentation, bioactivity and sensory properties","authors":"Tanja Ž Krunić,&nbsp;Marica B Rakin","doi":"10.1111/1471-0307.70094","DOIUrl":"10.1111/1471-0307.70094","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Cardiovascular diseases are the leading cause of death today. Enhancing yoghurt, a globally consumed product, with targeted peptides and probiotics offers a convenient functional-food approach to improve health without altering dietary habits.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>The study examined the impact of adding bioactive peptides to milk and whey-based substrates (WBS) on fermentation behaviour and product properties, intending to create a functional food.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Milk and WBS were supplemented with 1, 3 and 5% of whey protein hydrolysate obtained using proteinase k (PKH), as well as peptide fractions of this hydrolysate obtained through ultrafiltration with a 3 kDa pore-size membrane (PK3). These mixtures were then fermented with ABY6 culture. Fermentative ability, pH, titratable acidity, probiotic viability, antioxidant and antihypertensive capacity, and sensory properties of the beverages were evaluated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>PK3 addition significantly affected probiotic viability in WBS. The addition of PKH and PK3 increases the metabolic activity of the culture in both substrates. The ACE-inhibitory activity of milk and WBS was significantly increased by the addition of bioactive peptides (PK3 and PKH) before fermentation. The antioxidant activity of the product was significantly increased in all samples (more pronounced in WBSs) with the addition of whey peptides and further increased by fermentation, with the expected highest increase in the samples with the addition of 5% peptides in both substrate and 3% PK3 in the WBS. Bioactive peptides did not affect sensory properties. Sensory attributes are the primary driver of consumer choice, with participants favouring yoghurt over a WBS unless the health benefits of the latter are significantly greater.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific Implications</h3>\u0000 \u0000 <p>This research shows that adding specific whey-derived bioactive peptides to milk and whey-based drinks can enhance their health benefits without changing taste. These findings could help develop new functional dairy products that support cardiovascular health and are appealing to consumers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147568851","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":"Solubility of lactose-free milk powders: Influence of protein content, incorporation of UF permeate and maltodextrin","authors":"Nilkanth Pawar,&nbsp;Richa Singh,&nbsp;Sumit Arora,&nbsp;Rajan Sharma,&nbsp;Vivek Sharma,&nbsp;Ashish Kumar Singh","doi":"10.1111/1471-0307.70097","DOIUrl":"10.1111/1471-0307.70097","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Rationale</h3>\u0000 \u0000 <p>Enzymatic hydrolysis and ultrafiltration (UF), when used independently, pose distinct challenges in manufacturing lactose-free milk powder. Combining these approaches produces high protein lactose-free milk, which, on spray drying, results in a powder that suffers from poor solubility and Maillard browning, restricting its use.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>Study was conducted to address the challenges of poor solubility and Maillard browning associated with spray drying of lactose-free milk prepared using UF coupled with enzymatic hydrolysis.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Lactose-free concentrated milk was prepared using ultrafiltration (UF) followed by enzymatic hydrolysis. Further, lactose-free milk powder (LFMP) was prepared by spray drying of lactose-free concentrated milk with and without the addition of maltodextrin and permeate (UF/DF). Five types of LFMP were produced: LFMP-1 (control) UF retentate, LFMP-2 UF retentate and maltodextrin, LFMP-3 DF permeate and maltodextrin, LFMP-4 UF permeate and maltodextrin, and LFMP-5 UF retentate and permeate.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>All LFMPs possessed higher protein content (55.1–68.80%) but were less soluble than skim milk powder (SMP), which has about 33% protein. LFMP-4 showed significantly lower protein and calcium content but higher sodium and potassium levels (<i>P</i> &lt; 0.05) compared to other LFMPs. This led to significantly higher solubility (98.54%) than the control LFMP-1 (67.96%) and other formulations. Improved solubility of LFMP-4 correlated with higher potassium (980 mg/100 g) and sodium (890 mg/100 g) but lower calcium (620 mg/100 g) and surface hydrophobicity (4746.46), which contributed to better particle dispersion and rehydration behaviour. Zeta potential also indicated greater electrostatic repulsion (−31.47 mV), further supporting the superior reconstitution properties of LFMP-4. Raman spectroscopy also confirmed the complete absence of lactose in all formulations. The BI was also significantly lower in LFMP-4.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industrial Implications</h3>\u0000 \u0000 <p>UF permeate-maltodextrin formulation (LFMP-4) offers excellent potential as a high-protein, highly soluble, lactose-free milk powder suitable for lactose-intolerant consumers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147568748","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":"Flaxseed mucilage as a natural thickener in a chocolate whey beverage","authors":"Fernanda Batista Dantas,&nbsp;Antonia Samara Patricio Santos,&nbsp;Gizele Almada Cruz,&nbsp;Francisca Lívia de Oliveira Machado,&nbsp;Israel Rodrigues da Costa,&nbsp;Idila Maria da Silva Araújo,&nbsp;Kaliana Sitonio Eça,&nbsp;Rafael Audino Zambelli,&nbsp;Juliane Döering Gasparin Carvalho","doi":"10.1111/1471-0307.70088","DOIUrl":"https://doi.org/10.1111/1471-0307.70088","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Growing consumer demand for healthier food products has intensified the search for natural additives. Due to its functional properties, flaxseed mucilage has significant commercial potential when it comes to enhancing desirable characteristics in food formulations.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study evaluated the potential of flaxseed mucilage as a natural thickening agent to replace conventional thickeners in chocolate whey beverages.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Mucilage was extracted from flaxseeds using a water-based method, and its technological properties (solubility, water and oil absorption capacities) were characterised. Four chocolate whey beverage formulations were prepared: control beverage without thickener, beverage with carboxymethyl cellulose, beverage with flaxseed mucilage and beverage with carboxymethyl cellulose and flaxseed mucilage. Physicochemical parameters (pH, titratable acidity, moisture, ash, protein and fat) were analysed. Rheological behaviour was evaluated by rotational rheometry. Consistency, colour intensity and sensory acceptance (consumer testing using a 9-point hedonic scale) were also assessed. All experiments were conducted in triplicate. Data were analysed using the software R, with ANOVA, Friedman's test or Kruskal–Wallis test to identify significant differences between sample mean values (<i>P</i> &lt; 0.05), followed by post hoc Nemenyi's test for multiple comparisons.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>The addition of flaxseed mucilage did not cause adverse changes to physicochemical parameters, but significantly improved beverage consistency and colour intensity (<i>P</i> &lt; 0.05). Rheological profiles were consistent with commercial standards, displaying pseudoplastic behaviour. Consumer tests demonstrated high sensory acceptance.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industrial Implications</h3>\u0000 \u0000 <p>Flaxseed mucilage is a viable natural thickening agent for dairy beverages. Its industrial adoption could reduce reliance on synthetic additives while meeting clean-label consumer demands.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70088","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147315496","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":"Novel phage vB_CsaM_2375H2 effectively controls Cronobacter sakazakii biofilms and contamination in powdered infant formula","authors":"Ganghui Li,&nbsp;Bin Cheng,&nbsp;Ting Wang,&nbsp;Diwei Zhang,&nbsp;Hanfang Chen,&nbsp;Yuhang Wang,&nbsp;Zongyang Li,&nbsp;Na Ling,&nbsp;Yingwang Ye,&nbsp;Yang Wang","doi":"10.1111/1471-0307.70095","DOIUrl":"https://doi.org/10.1111/1471-0307.70095","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p><i>Cronobacter sakazakii</i> (<i>C. sakazakii</i>), a significant foodborne pathogen in powdered infant formula (PIF), forms resilient biofilms that confer resistance to disinfectants, antibiotics and environmental stresses. Phages represent a promising alternative for controlling bacterial contamination in food.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aims and Scope</h3>\u0000 \u0000 <p>This study reports the isolation and characterisation of a novel <i>Straboviridae</i> phage, vB_CsaM_2375H2 (hereafter 2375H2), and evaluates its efficacy in reducing <i>C. sakazakii</i> biofilm and its bactericidal activity against the pathogen in PIF.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Method</h3>\u0000 \u0000 <p>The phage 2375H2 was isolated using <i>C. sakazakii</i> cro2375w as the host bacterium. Morphological and biological characteristics were performed via TEM, genome sequencing and bioinformatics. Host range analysis, multiplicity of infection (<i>MOI</i>, the ratio of phage particles to bacterial cells), one-step growth curve, thermal and pH stability were determined using double-layer agar assays. Biofilm removal was evaluated with a crystal violet-based method, and antibacterial activity in PIF was assessed by plate counting.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Phage 2375H2 exhibits a typical myovirus morphology with an icosahedral head and a contractile tail. Host range analysis against 68 strains revealed its specificity to the <i>Cronobacter</i> genus, lysing 13 strains. It has an optimal <i>MOI</i> of 0.01, a latent period of 20 min, and maintains stability under temperatures of 25–60°C and pH 4–11. Genomic classification places it within the <i>Pseudotevenvirus</i> genus, with no virulence or antibiotic resistance genes detected. Biofilm assays demonstrated that phage treatment at 10⁶ and 10⁷ PFU/mL reduced biofilm biomass by 61.11% and 62.55% after 8 h, respectively. Moreover, in powdered infant formula, 10¹⁰ PFU/mL of phage achieved a 99% bactericidal rate within 6 h.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific Implications</h3>\u0000 \u0000 <p>Phage 2375H2 achieved &gt;60% eradication of preformed <i>C. sakazakii</i> biofilms and eliminated 99% of pathogens in PIF. These findings establish phage 2375H2 as a promising biocontrol agent against <i>C. sakazakii</i> contamination in food systems.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146256261","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":"Enhancing survival of Bifidobacterium spp. in yoghurt through oxidative stress adaptation","authors":"Ursula Louise Thomashoff,&nbsp;Thulani Sibanda,&nbsp;Elna Maria Buys","doi":"10.1111/1471-0307.70093","DOIUrl":"https://doi.org/10.1111/1471-0307.70093","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p><i>Bifidobacterium</i> spp. are widely recognised probiotic bacteria with well-documented health benefits associated with their incorporation into foods. Despite these benefits, maintaining their viability in oxygen-rich environments like yoghurt poses substantial challenges.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study examined the impact of oxidative stress adaptation on the viability, fermentation characteristics and physicochemical properties of <i>Bifidobacterium</i> spp. during yoghurt production and shelf-life at 4°C.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Oxidative (H₂O₂) stress-adapted and unadapted strains of <i>Bifidobacterium bifidum, B. breve</i> and <i>B. animalis</i> subsp. <i>animalis,</i> 6–7 log cfu/mL, were incorporated during yoghurt fermentation. Two independent yoghurt batches were produced for each treatment combination, with two replicates analysed per batch. Viability (via plate counts and PMAxx-qPCR) and physicochemical properties were monitored over 28 days at 4°C.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Stress adaptation enhanced <i>B. bifidum</i> survival during fermentation by 1.0 log cfu/g compared with unadapted strains (<i>P</i> &lt; 0.0001), with <i>B. breve</i> showing similar improvement. Although adaptation initially improved survival, this advantage diminished throughout shelf-life in both species. <i>B. animalis</i> remained stable. The plate count method showed a decline of <i>B. bifidum</i> and <i>B. breve</i> populations, while the PMAxx-qPCR method detected a significantly higher level of viable cells (<i>P</i> &lt; 0.05) in the yoghurt.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific Implications</h3>\u0000 \u0000 <p>Oxidative stress adaptation may enhance <i>Bifidobacterium</i> spp. viability and the functional value of probiotic yoghurt.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70093","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146136721","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":"Defining the role of the locking point in spray drying by using semiquantitative Raman spectroscopy on single droplets for a multi-scale investigation of oil encapsulation","authors":"Sebastian Höhne,&nbsp;Vanessa Zwinger,&nbsp;Stefan Heißler,&nbsp;Volker Gaukel","doi":"10.1111/1471-0307.70086","DOIUrl":"https://doi.org/10.1111/1471-0307.70086","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background, Context or Rationale</h3>\u0000 \u0000 <p>Spray drying is widely used in the dairy industry to produce powders with encapsulated oil droplets. For these products, the amount of free surface oil critically determines product properties. Understanding the mechanisms leading to an excellent encapsulation of oil could help to maximise the product quality of dairy products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This study investigates the role of the locking point on the encapsulation of oil by varying oil concentration, initial drying temperature and matrix material.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>We used a multi-scale approach combining encapsulation data from single droplet drying (SDD) experiments achieved with semiquantitative Raman spectroscopy and data from spray-dried powders achieved with conventional solvent extraction.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Our findings reveal that less oil is encapsulated for parameter changes leading to a later locking point. Conversely, an earlier locking point, achieved by increasing the drying temperature, significantly improves encapsulation efficiency in spray-dried powders. Substituting maltodextrin with a modified starch reveals potential influences on the morphology, with poorer encapsulation despite a shorter time to the locking point. The semiquantitative Raman measurements on SDD particles provided insights into surface composition, which correlated well with the general trend of encapsulation efficiency measured by solvent extraction in spray-dried powders.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>This study highlights the locking point as a crucial parameter for encapsulation success and offers a powerful analytical toolbox for optimising spray-drying processes to enhance oil encapsulation in spray-dried emulsion powders.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70086","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146091356","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":"Structural and thermodynamic properties of a novel butter analogue via synergistic fractionation and oleogelation of milk fat","authors":"Tamer Shaaban Abdul Alim,&nbsp;Wafai Zaki Azer Mikhail,&nbsp;Sahar Hussein Abdalla Hekal,&nbsp;Mahmoud Abd El-Aziz,&nbsp;Abeer Fouad Zayan,&nbsp;Hassan M. Sobhy,&nbsp;Amr M. Bakry","doi":"10.1111/1471-0307.70091","DOIUrl":"https://doi.org/10.1111/1471-0307.70091","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Milk fat, an important component of dairy products, is prized for its flavour, texture and nutritional richness. However, it contains high levels of saturated fatty acids (SFAs), raising health concerns and limiting its suitability for health-oriented formulations. Fractionating milk fat and incorporating it into oleogels offers a promising strategy to develop butter analogues with reduced saturated fat levels, yet their combined application remains underexplored.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study aimed to formulate and characterise healthier, spreadable butter analogues by integrating milk fat fractionation with a beeswax-based oleogel matrix. The approach sought to lower saturated fat and cholesterol contents while maintaining desirable sensory and functional qualities.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Anhydrous butter oil was subjected to multi-stage thermomechanical fractionation to obtain high-melting (stearin) and low-melting (olein) fractions. These were blended with a beeswax oleogel prepared from olive, sesame and flaxseed oils. The analogues were analysed for fatty acid composition, solid fat content (SFC), differential scanning calorimetry (DSC), microstructure dynamic light scattering (DLS) and transmission electron microscope (TEM), and sensory attributes. The Bragg–Williams approximation was applied to model solid–liquid equilibrium and predict phase behaviour, facilitating rational formulation design.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Oleogel incorporation significantly reduced SFAs (from 65.44% to 39.20%) and cholesterol (&gt;50%) while increasing mono- and polyunsaturated fatty acids. The modified formulations exhibited improved spreadability, evidenced by reduced SFC at 10°C (11.54–19.82% vs. 47.47% in control butter). Sensory analysis indicated that optimised samples achieved superior scores in flavour, texture and overall acceptability compared with recombined and commercial butter.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Implications</h3>\u0000 \u0000 <p>This work demonstrates a viable framework for producing nutritionally enhanced butter analogues with high consumer appeal. The combined use of dry fractionation and oleogelation is scalable and applicable for developing healthier fat-based products such as spreads, shortenings and confectionery fats.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145969849","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":"Process optimisation and quality evaluation of paneer subjected to individual quick freezing using liquid nitrogen","authors":"V Vijaya Geetha,&nbsp;M B Chaudhary,&nbsp;K Jayaraj Rao","doi":"10.1111/1471-0307.70092","DOIUrl":"https://doi.org/10.1111/1471-0307.70092","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background, Context or Rationale</h3>\u0000 \u0000 <p>Paneer's high-moisture content makes it highly perishable and poses significant challenges in extending its shelf life. While freezing is the most effective preservation technique, conventional freezing is not efficient in terms of time, energy, cost and can negatively affect paneer's texture. Individual quick freezing (IQF) using liquid nitrogen presents a superior alternative by rapidly freezing paneer with minimal structural damage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This study aimed to develop and optimise a process of freezing paneer by IQF using liquid nitrogen and thawing and characterise quality in comparison with conventional method and control.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>This study evaluated three freezing methods: conventional, liquid nitrogen vapour and liquid nitrogen immersion, along with hot water dip thawing. Paneer was cut into 2 × 2 × 2 cm³, 3 × 3 × 3 cm³ and 4 × 4 × 4 cm³ cubes, and optimisation focused on freezing time to reach a core temperature of −15°C, along with thawing time, thawing loss, colour, sensory and textural characteristics. Freezing trials were replicated five times, and all analyses were performed in triplicate. A one-way randomised block design was used, and data were analysed using SPSS with significance evaluated at the 5% level.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Among the three freezing methods, liquid nitrogen vapour freezing with 2-cm paneer cubes proved most effective, retaining superior textural and sensory qualities. It reached the target temperature in 2.46 min and thawed in 2.1 min using hot water. Scanning electron microscopy analysis showed much smaller pore size (5.6 μm) compared with conventional freezing (65.6 μm), indicating better structural integrity. Liquid nitrogen vapour also prevented crumbling and cracking seen with liquid nitrogen immersion freezing.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>Liquid nitrogen vapour freezing is an effective method for producing high-quality paneer with extended shelf life, higher commercial output and reduced environmental impact, making it a promising technique for large-scale freezing applications.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145983981","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}