International Journal of Dairy Technology最新文献

{"title":"Adaptive and predictive approaches to mitigate the impact of milk seasonality on composition, processing technologies and quality of milk powders","authors":"Ahmed M Hamed,&nbsp;Bruno Galli,&nbsp;Sean A Hogan,&nbsp;Mahmoud Abdel-Hamid,&nbsp;Ehab Romeih","doi":"10.1111/1471-0307.13148","DOIUrl":"https://doi.org/10.1111/1471-0307.13148","url":null,"abstract":"<p>The diverse composition of milk throughout the year can potentially impact subsequent processing in the dairy industry and the quality of the final products. This fluctuation in milk composition is influenced by direct and indirect factors like seasonal variability. Milk powders are produced through a complex process and are intended for various end uses and require consistency of composition along with desirable physical and functional properties. This review aims to report technical challenges and limitations related to the functional and quality characteristics of milk powder and highlight recent approaches used to mitigate seasonally related differences in milk composition.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13148","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143121055","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":"Microbial dysbiosis in the gut–mammary axis as a mechanism for mastitis in dairy cows","authors":"Zhiwei Wang,&nbsp;Zheng Ma,&nbsp;Zhichen Tian,&nbsp;Haoran Jia,&nbsp;Lei Zhang,&nbsp;Yongjiang Mao,&nbsp;Zhangping Yang,&nbsp;Xu Liu,&nbsp;Mingxun Li","doi":"10.1111/1471-0307.13150","DOIUrl":"https://doi.org/10.1111/1471-0307.13150","url":null,"abstract":"<p>Mastitis is a significant and costly disease in dairy cows, reducing milk production and affecting herd health. Recent research highlights the role of gastrointestinal microbial dysbiosis in the development of mastitis. This review focuses on how microbial imbalances in the rumen and intestines can compromise the integrity of the gastrointestinal barriers, allowing harmful bacteria and endotoxins, such as lipopolysaccharide, to enter the bloodstream and reach the mammary gland, triggering inflammation. This process links gastrointestinal health to mammary gland inflammation through the gut–mammary axis. Furthermore, disruptions in glucose metabolism and immune responses are implicated in the progression of mastitis. This review underscores the potential for non-antibiotic interventions aimed at restoring microbial balance to reduce mastitis incidence, providing new insights into improving dairy cow health and farm productivity. Our findings emphasise the critical need to explore preventive measures targeting the rumen and intestinal microbiota for effective mastitis control.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143121057","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":"Influence of different calcium-chelating salts on the colloidal structure of skimmed milk under simulated heat treatment conditions","authors":"Nathalia da Silva Campos,&nbsp;Biany Aparecida de Castro Dias,&nbsp;Eduarda Coelho Gaudard Desiderio,&nbsp;Natalia Maria Germano Alves,&nbsp;Ítalo Tuler Perrone,&nbsp;Alan Wolfschoon Pombo,&nbsp;Rodrigo Stephani","doi":"10.1111/1471-0307.13149","DOIUrl":"https://doi.org/10.1111/1471-0307.13149","url":null,"abstract":"<p>Research objective was to study the influence of calcium-chelating salts on colloidal properties of skimmed milk, which best meets the Brazilian regulation for UHT milk production. Citrate and different ortho- and polyphosphate sodium salts were added to milk at 5 concentrations (0.00 up to 0.20% w/w). Samples were heat-treated (oil bath, 155°C, <i>F</i>₀ = 1.43 min), cooled down and analysed. The main changes were caused by tetrasodium diphosphate and sodium triphosphate at 0.15% and 0.20% w/w, as they increased the pH, sequestering capacity and altered the particle size distribution, showing that the impacts on the colloidal structure are influenced by the salt concentration.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143121056","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":"Antibacterial activity and antioxidant capacity of dairy kefir beverages","authors":"Diego Aguirre-Ramírez,&nbsp;Inés Abad,&nbsp;Emma Pinilla,&nbsp;María D. Pérez,&nbsp;Laura Grasa,&nbsp;Lourdes Sánchez","doi":"10.1111/1471-0307.13153","DOIUrl":"https://doi.org/10.1111/1471-0307.13153","url":null,"abstract":"<p>Kefir traditionally is based on pasteurised milk and the use of other substrates is unusual. Kefir beverages made with raw milk (RMK), pasteurised milk (PMK) or whey (WK), were obtained and fractionated in microbial cells and supernatants. Antioxidant and antibacterial activity of fractions against <i>Cronobacter sakazakii</i> and <i>Escherichia coli</i> were analysed. The highest antioxidant activity was obtained for PMK with values between 8500 and 10 000 μm TE/mg. Microbial extracts from RMK and PMK showed a reduction of <i>C. sakazakii</i> of 7 log units; while microbial extracts and supernatants from RMK decreased <i>E. coli</i> in 3 and 5 log units, respectively. These results indicate that dairy kefir beverages can be an excellent source of defensive agents to fight against bacteria that cause gastrointestinal disorders.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13153","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143119738","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":"Genetic variation in bovine milk proteins: Implications for functional and nutritional properties","authors":"Liam M Kelly,&nbsp;James A O'Mahony,&nbsp;John T Tobin","doi":"10.1111/1471-0307.13152","DOIUrl":"https://doi.org/10.1111/1471-0307.13152","url":null,"abstract":"<p>The six major bovine milk proteins are encoded by highly polymorphic chromosomes. Genetic variation has become a topic of interest and controversy in recent years due to supposed adverse health effects, beginning with the A2 variant of β-casein. The functional implications of genetic variants have been well characterised, specifically heat stability and coagulation (i.e. rennet and acid) properties of milk, which have found that the B variant of β-casein, κ-casein and β-lactoglobulin are the most beneficial. Genetic variants of milk proteins provide considerable potential to create new dairy products to add value to milk.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13152","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143117188","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":"Monitoring the microbiological and chemical hazards of dairy products in China","authors":"Lei Yuan","doi":"10.1111/1471-0307.13146","DOIUrl":"https://doi.org/10.1111/1471-0307.13146","url":null,"abstract":"&lt;p&gt;China is one of the largest producers and consumers of dairy products in the world, but there has also been an increase in dairy safety issues in recent years. This research topic aims to collect recent studies on the following themes: (1) research on testing dairy products for residues and microbiological safety; (2) new dairy product development in China; (3) the future development of the dairy industry in China; and (4) control of foodborne pathogens in dairy products. This research topic comprises seven original research articles and one review article that covers the areas discussed above.&lt;/p&gt;&lt;p&gt;Dairy products are easily contaminated by microorganisms from different sources, and subject to rapid deterioration or even cause safety issues. Some strains are extensively distributed in diary processing environments and possessed unusual abilities to survive under adverse environmental conditions, including desiccation, osmotic and thermal stress. For example, a study assessed the prevalence and risk-related phenotypes of &lt;i&gt;Bacillus cereus&lt;/i&gt; in fluid milk products, and &lt;i&gt;B. cereus&lt;/i&gt; (19.27%) was the most abundant species showing a high genetic diversity with seven random amplified polymorphic DNA patterns in 41 milk samples. Most &lt;i&gt;B. cereus&lt;/i&gt; strains were classified as good biofilm formers with strong motility, EPS-producing ability, high proteolytic and lipolytic activities. Antibiotic resistance analysis suggested the majority &lt;i&gt;B. cereus&lt;/i&gt; strains were resistant to tetracycline (95.24%), oxacillin (90.48%) and penicillin G sodium (47.62%). Proteomic and phenotypic evaluation of LuxS-mediated hyperosmotic tolerance in &lt;i&gt;Cronobacter malonaticus&lt;/i&gt; was also analysed, and LuxS served as a quorum-sensing transcription factor in &lt;i&gt;C. malonaticus&lt;/i&gt; to tolerate hyperosmotic stress, illustrating that LuxS contributed to survival, biofilm formation and reduced cellular injury when grown with 5.5% NaCl stress.&lt;/p&gt;&lt;p&gt;Effective analytical methods play a major role in dairy safety. In this view, a propidium monoazide-loop-mediated isothermal amplification (PMA-LAMP) assay was developed for fast and cost-effective visual detection of viable &lt;i&gt;Cronobacter sakazakii&lt;/i&gt; in dairy products. The detection could be finished in 75 min, and the results could be identified by the naked eye, with detection limits of the assay as low as 1.2 × 10 cfu/mL and 1.2 × 10&lt;sup&gt;2&lt;/sup&gt; cfu/mL for gel electrophoresis and naked eyes, respectively. In another study, smartphone-integrated device-assisted ratiometric fluorescent sensors for on-site rapid detection of &lt;i&gt;Listeria monocytogenes&lt;/i&gt; in dairy products were developed. This smartphone-based biosensor presents significant advantages in terms of detection limit and speed. More importantly, the ratiometric mode employed in our approach enhances the sensitivity of detection by circumventing interference caused by the complex dairy components.&lt;/p&gt;&lt;p&gt;In order to control the key dairy-derived strains in dair","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"77 4","pages":"1027-1028"},"PeriodicalIF":2.5,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13146","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142555321","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":"Fabrication and characterisation of whey–pea protein-based emulsion gels induced by transglutaminase cross-linking","authors":"Dan Li,&nbsp;Siyao Li,&nbsp;Ru Zhao,&nbsp;Yi Shen,&nbsp;Fangpo Yin,&nbsp;Cuina Wang","doi":"10.1111/1471-0307.13143","DOIUrl":"https://doi.org/10.1111/1471-0307.13143","url":null,"abstract":"<p>Food industry has partially replaced animal proteins with plant-derived alternatives, and effects of combining these two types on properties of food systems need to be elucidated. This study fabricated and characterised emulsion gels of mixed whey and pea protein, varying protein mass ratios from 100:0 to 0:100 and oil volumes from 30% to 45%, induced by transglutaminase cross-linking. An increase in pea protein led to larger particle size and reduced surface charge in the solutions. Emulsion droplet size ranged from 0.60 to 15.17 μm, increasing with higher levels of pea protein and oil. Mixed protein gels exhibited significantly greater hardness compared to gels with individual proteins. Water-holding capacity of pure whey protein emulsion gels exceeded 90%, while the value remained above 80% when pea protein was less than 50%. Partially replacing whey protein with pea protein may have potential applications in food products such as salad dressings and cheese.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143119432","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":"Screening methods for antibiotic residue detection in milk: Recent advances, challenges, and regulations","authors":"Ghinwa Ismail,&nbsp;Khaled El Hawari,&nbsp;Farouk Jaber,&nbsp;Eric Verdon,&nbsp;Mohamad Al Iskandarani","doi":"10.1111/1471-0307.13145","DOIUrl":"https://doi.org/10.1111/1471-0307.13145","url":null,"abstract":"<p>Antimicrobial residues in milk pose a significant risk to human health, prompting regulatory bodies to establish safety limits to protect consumers. While traditional screening methods have primarily targeted single analytes or classes, recent advancements in multiclass screening techniques offer more comprehensive and efficient monitoring. This review highlights these advancements and focuses on methods developed since 2010, such as microbial inhibition tests, immunoassays, biosensors and LC–MS-based approaches. It also discusses the strengths and limitations of these techniques, as well as the challenges associated with analysing milk's complex matrix, emphasising the ongoing need for innovation in food safety practices.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143119088","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":"Optimisation of soft camel cheese production coagulated with green carob extract using response surface methodology: Yield, physicochemical, microbial, sensorial, and rheological properties","authors":"Abir Omrani,&nbsp;Amel Sboui,&nbsp;Hédia Hannachi,&nbsp;Maha Hamouda,&nbsp;Mohamed Dbara,&nbsp;Mohamed Hammadi,&nbsp;Touhami Khorchani,&nbsp;Sajid Maqsood","doi":"10.1111/1471-0307.13118","DOIUrl":"https://doi.org/10.1111/1471-0307.13118","url":null,"abstract":"<p>This study addresses the processing limitations of camel milk for production of textured camel milk cheese by utilising the green carob extract (GCE) as a novel coagulant. The response surface methodology was employed to assess the impact of GCE on the cheese quality parameters. Maximal soft camel cheese yield (24.1%) was achieved using 12% (v/v) of GCE, coagulation at 53.6°C, and incubation time of 9 h 52 min. Compositional analysis revealed the richness of soft camel cheese in dry matter (33.8 ± 81.61%), carbohydrates (3.66 ± 0.45%), and calcium (632.83 ± 68.43 mg/100 g). The addition of GCE enhanced the cheese's flavour and texture.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"77 4","pages":"1149-1160"},"PeriodicalIF":2.5,"publicationDate":"2024-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142555442","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":"Comparison of casein glycations induced by lactose and lactulose","authors":"Yixiao Shen,&nbsp;Yiru Kong,&nbsp;Qi Dong,&nbsp;Ziyin Yu,&nbsp;Witoon Prinyawiwatkul,&nbsp;Ling Liu,&nbsp;Zhimin Xu","doi":"10.1111/1471-0307.13137","DOIUrl":"10.1111/1471-0307.13137","url":null,"abstract":"<p>Effects of lactose and lactulose on the casein glycation process at different times and specific glycation sites were investigated. Lactulose treatment generated higher levels of initial glycation products fructoselysine (1.160 μg/mL) and methylglyoxal (0.266 mg/mL) than lactose treatment which had 0.959 μg/mL and 0.140 mg/mL, respectively. The concentrations of intermediate products Nε-(Carboxymethyl) lysine (0.654 μg/mL) and Nε-(Carboxyethyl) lysine (0.154 μg/mL) in the lactulose treatment were approximately 2.5 and 1.1 times higher than these in the lactose treatment, respectively. The glycation induced by lactulose targeted Lys residues and had more glycated peptide fragments and wide-ranging glycation sites in α_s1-casein. The high degree of casein glycation in lactulose treatment was attributed by the fructose on lactulose which had different pathways in the Maillard reaction, compared with the glucose on lactose. The findings revealed the differences of casein glycations by the two sugars and during thermal processing. The information could be helpful in developing potential approaches to monitor and control glycation reactions in dairy products.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"77 4","pages":"1099-1108"},"PeriodicalIF":2.5,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142255834","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}