International Journal of Dairy Technology最新文献

{"title":"Detection and enrichment of goat milk oligosaccharides and their effects on the metabolism of intestinal flora in the SHIME model","authors":"Yuqi Wang,&nbsp;Guofang Zhang,&nbsp;Shimei Dong,&nbsp;Xuewen Tang,&nbsp;Hongfang Cao,&nbsp;Ge Song,&nbsp;Libo Liu,&nbsp;Chun Li,&nbsp;Xiuxiu Cui","doi":"10.1111/1471-0307.70044","DOIUrl":"https://doi.org/10.1111/1471-0307.70044","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Goat milk oligosaccharides (GMOS) constitute a significant bioactive component of goat dairy products. Compared with the proteins and fats in goat milk, the studies on GMOS are relatively lacking.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aims</h3>\u0000 \u0000 <p>This study aimed to optimise isolation protocols for GMOS and explore their regulatory influence on intestinal homeostasis based on the Simulator of the Human Intestinal Microbial Ecosystem (SHIME).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Liquid chromatography-triple quadrupole mass spectrometry was employed in this study to determine the content of GMOS. A complete randomised design was conducted to optimise the key factors influencing the ultrafiltration and enzymatic processes. Subsequently, the conditions were refined for GMOS enrichment in nanofiltration based on response surface methodology.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major findings</h3>\u0000 \u0000 <p>The optimum conditions for the nanofiltration separation of GMOS were identified as 40°C for temperature, 3.78 L/min for flow rate, 0.96 MPa for pressure and a pH of 6.88. Compared to the initial content in goat milk, the total content of the nine GMOS increased 8.87 times after nanofiltration enrichment. Notably, 3′-galactosyllactose (13.21 mg/L to 1.13 g/L) demonstrated the most significant enrichment effect. These enriched GMOS stimulated the proliferation of beneficial probiotic bacteria and enhanced the production of short-chain fatty acids, thereby contributing to the alleviation of <i>Escherichia coli</i>-induced gut microbiota dysbiosis in the SHIME.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific implications</h3>\u0000 \u0000 <p>The findings could provide valuable insights into the separation of GMOS and promote the development of functional goat milk-derived products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144782439","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":"Biofilm and microstructure of small ruminant skin used in making traditional dairy products","authors":"Asma Senoussi,&nbsp;Laura Tuminello,&nbsp;Haroun Chenchouni,&nbsp;Sara Panseri,&nbsp;Margherita Caccamo,&nbsp;Ouarda Aissaoui-Zitoun,&nbsp;Mohammed Nasser-Eddine Zidoune,&nbsp;Stefania Carpino","doi":"10.1111/1471-0307.70041","DOIUrl":"https://doi.org/10.1111/1471-0307.70041","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Bouhezza is a traditional Algerian cheese that is ripened in permeable goatskin bags known as Djeld, which enable spontaneous coagulation, drainage and maturation. Despite their central role in traditional Bouhezza production, the functional mechanisms of goatskin containers are poorly understood.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aims</h3>\u0000 \u0000 <p>This study aimed to elucidate the microstructural and microbial dynamics of goatskin used in Bouhezza cheese production, with a focus on its potential role as a semipermeable membrane and microbial reservoir.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Goatskin samples were analysed before and after drying and Lben (fermented milk) treatment using scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM). Porosity, pore area and microbial colonisation patterns were assessed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Drying significantly increased skin porosity from 5% (mean pore area: 3026 μm²) in fresh skin to 11% (mean pore area: 4250 μm²). After contact with Lben, porosity decreased to 4% in both fresh and dried skins, with mean pore areas reduced to 2703 and 3377 μm², respectively, reflecting microbial adhesion and biofilm formation. High-resolution SEM and CLSM imaging revealed filamentous Lben structures entrapping casein and microbial cells, likely regulating moisture and air exchange during cheese maturation. Moreover, Lben contact enriched the goatskin biofilm with lactic acid bacteria and yeasts, promoting the development of unique cheese texture, flavour and biochemical profiles. These microstructural and microbial ecosystems were associated with intensified lipolysis and flavour development in skin-aged cheeses.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific and industrial implications</h3>\u0000 \u0000 <p>This study demonstrated that goatskin bags serve a dual function in Bouhezza cheese production: acting both as a semipermeable maturation membrane and as a dynamic microbial ecosystem that shapes the traditional character of Bouhezza cheese. These findings offer mechanistic insights into traditional cheese maturation and support the valorisation and preservation of artisanal dairy practices. Further research on the metabolic activity of biofilms in such systems is required.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144782566","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":"Assessment of goat milk quality based on phosphofructokinase gene mutation and interaction between phosphofructokinase and small nutrients through molecular simulation","authors":"Qin Shu,&nbsp;Zhuoyan Song,&nbsp;Yongfeng Liu","doi":"10.1111/1471-0307.70047","DOIUrl":"https://doi.org/10.1111/1471-0307.70047","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Molecular biology methods are gradually applied in the detection of goat milk quality due to the limitations of traditional ways; thus, it is necessary to develop a new method to predict the contents of goat milk through genotype assay.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>Phosphofructokinase (PFKM) plays a role in goat milk production, and this study aimed to build a connection between goat milk quality and PFKM genotypes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>The mutation sites of PFKM in goat milk were found using the direct sequencing method, and the interaction between PFKM and nutrients in goat milk was studied through molecular simulation technology.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Three mutation sites of PFKM were screened as 14237A&gt;G, 14273C&gt;T and 14292T&gt;G, and the significant correlations were built between genotypes and goat milk indexes, which established a novel method for goat milk quality detection. Furthermore, the results show PFKM combining with the major nutrients (lactose, vitamin C and choline) is more stable than the primary protein. Based on molecular docking and molecular dynamics simulation data, the binding protein showed smaller RMSD, RMSF, Gyrate and SASA values, as well as more hydrogen bond numbers, indicating that the protein was more compact in structure, less dynamic, less exposed to the surface and more stable in the formation of internal hydrogen bonds. Cell culture and RT-qPCR experiments also proved that those nutrients promoted the PFKM gene expression in mammary epithelial cells.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industrial Implications</h3>\u0000 \u0000 <p>The novel prediction method of goat milk quality through PFKM genotype presents a promising application in milk quality detection.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144782440","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":"Neutralisation of virulence activity of enterohemorrhagic Escherichia coli O157:H7 in vitro through hyperimmune bovine colostrum","authors":"Girón Daniel,&nbsp;Marques da Silva Wanderson,&nbsp;Vilte Daniel,&nbsp;Smith Libia Yael,&nbsp;Cassabone María Carolina,&nbsp;Maldonado Verónica May,&nbsp;Cataldi Angel,&nbsp;Ibarra Cristina,&nbsp;Larzábal Mariano,&nbsp;Sacerdoti Flavia","doi":"10.1111/1471-0307.70045","DOIUrl":"https://doi.org/10.1111/1471-0307.70045","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background, Context or Rationale</h3>\u0000 \u0000 <p>Enterohemorrhagic <i>Escherichia coli</i> (EHEC) O157:H7 infection in humans may cause bloody diarrhoea, haemorrhagic colitis and haemolytic uremic syndrome (HUS). Cattle are the main reservoir of EHEC and a source of infection for humans. It has been previously demonstrated that hyperimmune bovine colostrum (HC) against virulence factors of EHEC was efficiently transferred to newborn calves through lactation. Also, it is well described that human consumption of HC can provide therapeutic effects on several gastrointestinal infections.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>The objectives of the present work were to produce HC using two recombinant virulence factors of EHEC as immunogen: C-terminal fragment of Intimin (C280-Int) and Shiga toxin type 2 (Stx2), and then to evaluate specific IgG levels and correlate them with the ability of HC to neutralise the cytotoxic activity of Stx2 and EHEC O157:H7 adhesion.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>For this, 12 pregnant Aberdeen Angus breed cows were immunised with two doses of C280-Int and Stx2 at 40 and 20 days before calving. Colostrum was obtained within 24 h after delivery and specific IgG against Stx2 and Intimin was evaluated by ELISA. Stx2 neutralisation capacity of HC was evaluated on Vero cells. EHEC O157:H7 adherence inhibition was evaluated on human intestinal epithelial cells (HCT-8).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Stx2 neutraliation capacity was observed in nine of the HC obtained, and 10 colostrum could inhibit adherence of EHEC O157:H7 to HCT-8 cells. A correlation was observed between Stx2 neutralisation and adherence inhibition of EHEC with specific IgG levels thus indicating that specific IgG levels may predict the neutralisation capacity of colostrum.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>HC against EHEC virulence factors is effective in neutralising the virulence activity of EHEC O157:H7. This opens a perspective on the utilisation of HC for controlling EHEC colonisation in calves and to prevent the development HUS in humans.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144740526","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":"New hydrodynamic (wave) method for obtaining rennet milk curd in cheese production","authors":"Igor T Smykov","doi":"10.1111/1471-0307.70048","DOIUrl":"https://doi.org/10.1111/1471-0307.70048","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The production of rennet cheeses is based on the formation of a milk gel, followed by cutting, mixing, cooking and the production of cheese grains and curd. Milk coagulation traditionally occurs in a prolonged static state, which leads to time and energy inefficiencies and necessitates additional processing.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>The aim of this study was to evaluate the possibility of eliminating the cutting, mixing and cooking stages of milk gel during cheese production.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>This study employed a hydrodynamic (wave) method to induce forced oscillations in milk during coagulation, with an oscillation amplitude of 8 mm and a frequency range of 0.5–2 Hz. The protein and fat content in the whey was assessed at a significance level of 0.05.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major findings</h3>\u0000 \u0000 <p>It was found that hydrodynamic oscillations produced cheese grain and curd in milk. At low oscillation frequencies, the fat content of whey is 0.08%, well below the typical value of 0.4%. At higher frequencies, fat loss into the whey increased. The protein content in the whey remained frequency-independent and did not exceed 0.8%. The observed relationship allows for an assessment of the milk coagulation process under forced oscillations. The study demonstrates that with an appropriate selection of oscillation frequency—considering the size and shape of the container—cheese curd suitable for further processing via traditional methods can be obtained. Cheese samples produced using the hydrodynamic method exhibited similar characteristics to those produced via conventional techniques.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific and industrial implications</h3>\u0000 \u0000 <p>This research enhances understanding of the interactions between destabilised casein micelles under forced oscillation conditions. The findings suggest that the hydrodynamic method holds promise for industrial cheese curd production, as it reduces processing time (by 0.5–1.5 hours) and minimises milk fat losses.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144740273","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":"Production performance predicting model for the Egyptian dairy buffalo using deep learning","authors":"Mohamed Abdelrahman,&nbsp;Sali Issa,&nbsp;Ahmed A. Ayad,&nbsp;Fatimah A. Al-Saeed,&nbsp;Min Gao,&nbsp;Montaser Elsayed Ali","doi":"10.1111/1471-0307.70046","DOIUrl":"https://doi.org/10.1111/1471-0307.70046","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>In smart livestock farming, machine learning (ML) has shown promising potential for enhancing precision, efficiency and productivity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This study aimed to use a smart production prediction model that can improve the management efficiency of dairy buffalo.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Deep neural networks (DNN) were applied depending on eight different recordings (protocol type, sire type, gestation length, lactation length, calving interval, parturition season, open days and dry period) as inputs to predict the calf sex, weight, lactation length, total milk and daily milk yield (DMI), respectively. Two additional traditional ML models, feedforward neural networks (FNNs) and ensemble learning (EL), were also constructed for performance comparison.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>The results showed that DNN, FNN and EL testing accuracy for the calf sex were 86, 83 and 53.4% for lactation length; 78, 70 and 79% for total milk; yield was 78, 68 and 58.9%; and for DMY, it was 82, 70 and 71.2%, respectively.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>The present model integrates breeding, reproduction and production data to introduce an efficient model for managing buffalo production.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144725589","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 fermentation with reconstituted milk on the texture, rheological properties, microstructure and aroma composition of milk beer","authors":"Yuedong Guan,&nbsp;Tao Wu,&nbsp;Qiang He,&nbsp;Liang Wang","doi":"10.1111/1471-0307.70025","DOIUrl":"https://doi.org/10.1111/1471-0307.70025","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Milk beer, a fermented beverage made from milk popular in China, faces limitations due to the high preservation and transportation costs associated with fresh milk.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study aimed to explore the potential of using reconstituted milk as a fresh milk substitute for the production of milk beer.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>The study analysed the physicochemical properties, water holding capacity (WHC), colour, protein particle size, texture, rheology, microstructure and aroma composition of milk beers produced from reconstituted and fresh milk.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The results indicate that while there is a slight decrease in WHC (1.17%) and lightness (24.8%) and an increase in protein particle size (15.3%) in reconstituted milk beer compared with fresh milk beer, the overall quality remains comparable. The rheological properties and microstructure of both types of milk beer are similar, and sensory evaluation scores, although slightly lower for reconstituted milk beer, are still acceptable.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Interpretative conclusions</h3>\u0000 \u0000 <p>The research provides scientific support for the industrial application of reconstituted milk in milk beer production, potentially reducing costs and enhancing the market.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144672916","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":"A comparative insight into the heat induced gelling behaviour of whey protein and three polysaccharides and their corresponding characteristics","authors":"Zhiqi Cao,&nbsp;Chen Fan,&nbsp;Ke Qu,&nbsp;Jiaxin Zhang,&nbsp;Yanfeng Tuo,&nbsp;Shujuan Jiang","doi":"10.1111/1471-0307.70038","DOIUrl":"https://doi.org/10.1111/1471-0307.70038","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Nowadays, most commercially available gel-based products contain some thickening agents produced by chemical synthesis. Therefore, the WPC-polysaccharide gel, which uses natural materials as thickeners to improve the viscoelasticity and water retention of the gel-based products, should be developed. Numerous studies have shown that whey protein and polysaccharide have the ability to form gels. However, few researchers have analysed the effects of carboxymethyl chitosan (CMC), hydroxypropyl methyl cellulose (HPMC) and inulin (IN) on the formation of whey protein concentrate (WPC)-based heat induced composite gels.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study aimed to evaluate the different effects of three polysaccharides on whey protein composite gels, thereby providing valuable insights for industrial production.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>In this experiment, WPC and three polysaccharides with concentrations ranging from 1% to 5% including CMC, HPMC, and IN were used as raw materials for gel. The colour, texture properties, microstructure, thermal stability and rheological properties were investigated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major findings</h3>\u0000 \u0000 <p>The endothermic transition peak temperature of whey protein–polysaccharide gel decreased with the increase in polysaccharide content from 1% to 5%. Compared with whey protein gel, WPC-CMC gel formed by adding 5% (w/v) CMC had the lowest endothermic transition peak temperature. The addition of HPMC improved the gel strength and the viscosity of whey protein gel, and the gel strength increased from 14.03 g to 73.30 g, while the adhesiveness increased from 57.23 g s to 159.41 g s. So, the composite gel with an addition of 5% (w/v) HPMC exhibited a high viscoelasticity. However, the water holding capacity (WHC) of whey protein gel could be improved by IN. With the increase of IN addition, the holding capacity of WPC-IN reached 92.46%. This study provides a good knowledge for better understanding the gelling behaviour and characteristics of whey protein–polysaccharides composite gels.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144624653","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":"Health-promoting potentials of milk protein hydrolysates: A comparative analysis of camel, cow and donkey resources","authors":"Mohammad Javad Taghipour,&nbsp;Hamid Ezzatpanah,&nbsp;Mohammad Ghahderijani","doi":"10.1111/1471-0307.70035","DOIUrl":"https://doi.org/10.1111/1471-0307.70035","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Milk proteins are a rich source of bioactive peptides with therapeutic properties, including antimicrobial, antioxidant and immunomodulatory effects. Hydrolysis enhances their bioavailability, thereby increasing their potential for treating conditions such as hypertension, inflammation and neurodegenerative diseases. Investigating bioactive peptides derived from milk proteins is essential for developing natural, functional therapeutics that offer fewer side effects than synthetic drugs and provide a sustainable approach to disease prevention and management.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Method</h3>\u0000 \u0000 <p>This study examined the composition and health-promoting properties of milk protein hydrolysates derived from camel, cow, and donkey milk using pancreatin alone, pancreatin followed by trypsin and pancreatin followed by pepsin. Casein and whey protein fractions were isolated from each milk type and enzymatically hydrolysed to assess their bioactive potential.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Our results demonstrated a progressive increase in the degree of hydrolysis over time, confirming efficient enzymatic digestion, with the highest values after 12 h under pancreatin–pepsin treatment: 87.74% for camel casein, 80.81% for camel whey, 76.64% for cow whey and 72.81% for donkey casein. The biological findings revealed that donkey milk hydrolysates exhibited superior antimicrobial activity (inhibition zone of 2.1–4.2 cm), cytotoxicity activity against MCF-7 cell line (92.77–99.47% inhibition) and antioxidant activity (33.92–77.52% DPPH inhibition). Furthermore, camel milk hydrolysates showed higher α-amylase inhibitory activity (32.79–93.92%).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>These results highlight the potential of donkey milk protein hydrolysates for their antimicrobial, cytotoxicity and antioxidant properties and suggest that camel milk protein hydrolysates may be beneficial for α-amylase inhibition. These hydrolysates hold promise for the development of functional foods and therapeutic agents, offering opportunities for innovation in the food and pharmaceutical industries.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144614987","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":"Polymorphisms of the ACSS2 gene influence milk production traits in Chinese Holstein cows","authors":"Mingxun Li,&nbsp;Zheng Ma,&nbsp;Xirui Dai,&nbsp;Zhiwei Wang,&nbsp;Haoran Jia,&nbsp;Lei Zhang,&nbsp;Yongjiang Mao,&nbsp;Zhangping Yang","doi":"10.1111/1471-0307.70039","DOIUrl":"https://doi.org/10.1111/1471-0307.70039","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Milk production traits in dairy cattle are of great significance for the dairy industry. <i>Acetyl-CoA</i> synthase 2 (ACSS2) plays a vital role in lipid metabolism and energy homeostasis, yet its genetic contribution to milk production traits in dairy cattle remains largely unexplored, which prompts us to conduct this study to explore potential genetic markers for improving milk production.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This study aimed to identify single nucleotide polymorphisms (SNPs) within the bovine <i>ACSS2</i> gene and investigate their associations with milk production traits in dairy cattle.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>These SNPs were genotyped in 992 Chinese Holstein cows using the Sequenom MassARRAY platform. Association analyses were performed by using SHEsis and SPSS Ver.26.0 to examine the relationships between these SNPs and milk production traits.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Three novel SNPs (g.320 A&gt;G, g.33012 T&gt;C, and g.45063 T&gt;C) within the intronic regions of the bovine ACSS2 gene were identified, while g.33012 T&gt;C and g.45063 T&gt;C were also associated with protein concentration (<i>P</i> &lt; 0.01). Additionally, g.33012 T&gt;C showed a moderate association with fat concentration (<i>P</i> &lt; 0.05). A strong linkage disequilibrium was observed between g.320 A&gt;G and g.45063 T&gt;C. No significant effects were found for somatic cell score.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industrial Implications</h3>\u0000 \u0000 <p>The results suggest that <i>ACSS2</i> intronic polymorphisms may serve as molecular markers for improving milk yield and composition in dairy cattle through marker-assisted selection. However, further validation in diverse populations is needed to confirm their functional roles and breeding utility.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144573533","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}