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International Journal of Dairy Technology最新文献

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The unregulated plant‐based ‘milk’ industry: A threat to nutrition, health and safety? 不受监管的植物基 "牛奶 "产业：对营养、健康和安全的威胁？
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-07-10 DOI: 10.1111/1471-0307.13117
Simran Kaur Arora
{"title":"The unregulated plant‐based ‘milk’ industry: A threat to nutrition, health and safety?","authors":"Simran Kaur Arora","doi":"10.1111/1471-0307.13117","DOIUrl":"https://doi.org/10.1111/1471-0307.13117","url":null,"abstract":"The international market for plant‐based ‘milk‐alternatives’ (PBMA) is growing tremendously. There are concerns pertaining to their suitability for vulnerable people as they differ from natural milk in nutritional composition, flavour and digestibility. Currently, there exists no clear‐cut definition/identity/standards in almost all countries (except Canada) for them as well as for lab‐grown milk. The present paper focuses on novel areas of issues and challenges associated with their suitability to feed infants. It also raises concerns and priority areas for the regulators to develop policies regarding establishing standards and regulations for varied parameters to assure safety, health and wellness of consumers.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141585074","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}
引用次数: 0
Monoglyceride‐based oleogel and oleofoam as the fat substitute in fat‐reduced ice creams: The relation between partial coalescence degree and quality characteristics 以单甘油酯为基础的油凝胶和油脂泡沫作为减脂冰淇淋中的脂肪替代品：部分凝聚度与质量特性之间的关系
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-07-08 DOI: 10.1111/1471-0307.13115
Liyang Du, Zong Meng
{"title":"Monoglyceride‐based oleogel and oleofoam as the fat substitute in fat‐reduced ice creams: The relation between partial coalescence degree and quality characteristics","authors":"Liyang Du, Zong Meng","doi":"10.1111/1471-0307.13115","DOIUrl":"https://doi.org/10.1111/1471-0307.13115","url":null,"abstract":"Nowadays, consumers are interested in low‐fat ice creams. The potential of monoglyceride‐based oleogel and oleofoam as fat replacers in ice cream production was explored. Ice cream with 50% oleogel possessed appropriate partial coalescence degree (PCD, 44.17%), complete network structure endowed ideal qualities and the generation of perceived creaminess. Increasing oleogel substitution level (100%) resulted in a higher PCD (60.20%), a decreased overrun (35.43%), and a decline in quality due to larger ice crystal formation. Fifty per cent oleofoam promoted higher viscosity and structural strength of ice cream mix, but excessive coalescence (72.83%) caused the formation of large fat aggregates in ice cream.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141572078","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}
引用次数: 0
Investigation of the rehydration characteristics of dairy and infant formula powders using focused beam reflectance measurement and electrical resistance tomography 利用聚焦光束反射测量法和电阻断层扫描法研究乳制品和婴儿配方粉的再水化特性
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-07-08 DOI: 10.1111/1471-0307.13104
Guangya Xu, Baheeja J Zaitoun, Norah O'Shea, Colm P O'Donnell, Jayendra K Amamcharla
{"title":"Investigation of the rehydration characteristics of dairy and infant formula powders using focused beam reflectance measurement and electrical resistance tomography","authors":"Guangya Xu, Baheeja J Zaitoun, Norah O'Shea, Colm P O'Donnell, Jayendra K Amamcharla","doi":"10.1111/1471-0307.13104","DOIUrl":"https://doi.org/10.1111/1471-0307.13104","url":null,"abstract":"The potential of focused beam reflectance measurement (FBRM) and electrical resistance tomography (ERT) was evaluated as on‐line process analytical technologies (PAT) for monitoring powder rehydration. Skim milk powder (SMP) and stage one infant formulas were evaluated. Among all samples, SMP had the greatest conductivity by ERT (<jats:italic>P</jats:italic> &lt; 0.05), this was confirmed by off‐line methods, that is, SMP had a higher solubility, whereas infant formulas had lower solubility. Particle counts for fines of all samples reached peak values ~450 s. Results demonstrated PAT tools offer capability for rehydration characterisation of dairy and non‐dairy powders.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141571870","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}
引用次数: 0
Study on the mechanism of targeted regulation of casein linear epitopes by three animal-derived proteases under the optimal antigen inhibition rate conditions 最佳抗原抑制率条件下三种动物源性蛋白酶靶向调节酪蛋白线性表位的机制研究
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-07-01 DOI: 10.1111/1471-0307.13096
Qi Sun, Guangqing Mu, Peng Sun, Xutong Ma, Qing Zhao, Xiaomeng Wu, Shujuan Jiang, Fanhua Kong
{"title":"Study on the mechanism of targeted regulation of casein linear epitopes by three animal-derived proteases under the optimal antigen inhibition rate conditions","authors":"Qi Sun,&nbsp;Guangqing Mu,&nbsp;Peng Sun,&nbsp;Xutong Ma,&nbsp;Qing Zhao,&nbsp;Xiaomeng Wu,&nbsp;Shujuan Jiang,&nbsp;Fanhua Kong","doi":"10.1111/1471-0307.13096","DOIUrl":"10.1111/1471-0307.13096","url":null,"abstract":"<p>Casein (CN) is the major family of proteins in milk and can cause allergic reactions in some infants and children. This study investigated the regulatory mechanisms of three animal-derived proteases on allergenic epitopes. The results showed that all three proteases effectively reduced the antigenicity of CN. After hydrolysis, the secondary structure of CN underwent a conformational transition from α-helix to β-turn. Based on peptidomics analysis, the allergenic epitopes of αs1-CN at positions 91–110, 131–151, 166–180 and 188–201 were effectively cleaved by pepsin, and the allergenic epitopes of β-CN at positions 60–69, 139–158 and 182–194 were effectively cleaved by pancreatic elastase.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141527618","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}
引用次数: 0
Single droplet drying of dairy-based systems at spray drying like temperature–time trajectories 在类似温度-时间轨迹的喷雾干燥条件下对乳制品系统进行单液滴干燥
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-07-01 DOI: 10.1111/1471-0307.13106
Nienke M. Eijkelboom, Ellard Hooiveld, Johannes Kingma, Remko M. Boom, Patrick F.C. Wilms, Maarten A.I. Schutyser
{"title":"Single droplet drying of dairy-based systems at spray drying like temperature–time trajectories","authors":"Nienke M. Eijkelboom,&nbsp;Ellard Hooiveld,&nbsp;Johannes Kingma,&nbsp;Remko M. Boom,&nbsp;Patrick F.C. Wilms,&nbsp;Maarten A.I. Schutyser","doi":"10.1111/1471-0307.13106","DOIUrl":"10.1111/1471-0307.13106","url":null,"abstract":"<p>Upon spray drying of dairy powders, the distribution of components within the droplets can become nonuniform. In this study, the influence of the composition on the drying behaviour, morphological development and surface composition were studied using single droplet drying. The addition of fat was found to result in an earlier locking point (1.1 instead of 1.8 s). The fat content did not influence the morphological development, but the protein and lactose ratios did influence whether the dried particle was smooth or wrinkled. Confocal Raman microscopy revealed that the initial fat, lactose and protein contents influenced the dry surface composition. For example, fat was found on the surface of emulsions that were either rich in fat or in whey protein.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13106","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141527539","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}
引用次数: 0
Effect of yeast protein on reduced‐fat ice cream: Sensory quality, rheological behaviour, thermal properties and fat destabilisation 酵母蛋白对减脂冰淇淋的影响：感官质量、流变行为、热性能和脂肪不稳定性
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-06-25 DOI: 10.1111/1471-0307.13112
Ruotong Guo, Jian Xiong, Pei Li, Chunlei Ma, Qilin Huang
{"title":"Effect of yeast protein on reduced‐fat ice cream: Sensory quality, rheological behaviour, thermal properties and fat destabilisation","authors":"Ruotong Guo, Jian Xiong, Pei Li, Chunlei Ma, Qilin Huang","doi":"10.1111/1471-0307.13112","DOIUrl":"https://doi.org/10.1111/1471-0307.13112","url":null,"abstract":"This study prepared six different ice creams to investigate the effect of yeast protein (YP) on their sensory, rheological, thermal properties and fat destabilisation. Results indicated that YP could improve sensory quality, flow and viscoelastic properties. The thermal property was also positively influenced by YP with a significant decrease in frozen water percentage and an increase in glass transition temperature (<jats:italic>P</jats:italic> &lt; 0.05). Additionally, the particle size and confocal laser scanning microscopy results illustrated that YP could moderately promote the fat aggregate percentage and size. Overall, YP could serve as a fat replacer to produce reduced‐fat ice cream.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141510403","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}
引用次数: 0
β-Galactosidase: Insights into source variability, genetic engineering, immobilisation and diverse applications in food, industry and medicine β-半乳糖苷酶：洞察来源变异、基因工程、固定化以及在食品、工业和医药领域的多种应用
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-06-17 DOI: 10.1111/1471-0307.13098
Yang Zhou, Yuelin Liu, Fukang Gao, Zhenzhu Xia, Zhoufan Zhang, Frank Peprah Addai, Yiyin Zhu, Jinping Chen, Feng Lin, Dongfeng Chen
{"title":"β-Galactosidase: Insights into source variability, genetic engineering, immobilisation and diverse applications in food, industry and medicine","authors":"Yang Zhou,&nbsp;Yuelin Liu,&nbsp;Fukang Gao,&nbsp;Zhenzhu Xia,&nbsp;Zhoufan Zhang,&nbsp;Frank Peprah Addai,&nbsp;Yiyin Zhu,&nbsp;Jinping Chen,&nbsp;Feng Lin,&nbsp;Dongfeng Chen","doi":"10.1111/1471-0307.13098","DOIUrl":"https://doi.org/10.1111/1471-0307.13098","url":null,"abstract":"<p>β-Galactosidases are crucial enzymes that hydrolyse oligosaccharides and polysaccharides with terminal β-1,4-glycosidic bonds. Though the traditional application of β-Galactosidases has been to catalyse the breakdown of lactose in dairy products, its application extends beyond the production of lactose-free products since variants capable of facilitating lactose condensation and exhibiting galactosyl transferase activity are extensively utilised for the synthesis of prebiotic galacto-oligosaccharides. This review analyses β-Galactosidase in multiple aspects, including sources, classification, characterisation, immobilisation, genetic engineering and applications in terms of whey treatment, biofuel production, production of lactose-free dietary product, synthesis of galacto-oligosaccharides and the early detection of cellular senescence and tumours.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141967952","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}
引用次数: 0
Proliferation of probiotics and antioxidant effects of functional oligosaccharides added in fermented dairy product 发酵乳制品中添加的功能性低聚糖的益生菌增殖和抗氧化作用
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-06-12 DOI: 10.1111/1471-0307.13091
Lingxiao Liu, Daqiao Yang, Hualan Liu, Wenzhu Guo, Zhumao Jiang, Qingdian Han, Yunguo Liu
{"title":"Proliferation of probiotics and antioxidant effects of functional oligosaccharides added in fermented dairy product","authors":"Lingxiao Liu,&nbsp;Daqiao Yang,&nbsp;Hualan Liu,&nbsp;Wenzhu Guo,&nbsp;Zhumao Jiang,&nbsp;Qingdian Han,&nbsp;Yunguo Liu","doi":"10.1111/1471-0307.13091","DOIUrl":"10.1111/1471-0307.13091","url":null,"abstract":"<p>To obtain functional fermented dairy products with strong probiotic proliferation and high antioxidant ability, the proliferation ability of oligosaccharides on probiotics and their DPPH radical scavenging ability were studied. Key functional oligosaccharides (galactooligosaccharide and galactomannan oligosaccharide) and probiotics (<i>Bifidobacterium bifidum</i> and <i>Lactobacillus acidophilus</i>) were selected. The orthogonal experimental design of L9(3<sup>4</sup>) was employed to study the optimal process, which was adding 5 g/L galactomannan oligosaccharide and 5 g/L galactooligosaccharide in reconstituted milk, inoculating 1% <i>Streptococcus thermophilus</i>, 1% <i>Lactobacillus bulgaricus</i> and 1% probiotics (<i>B. bifidum</i> and <i>L. acidophilus</i> = 2:1) and fermenting for 6 h. This work is important for preparing functional fermented dairy products with a high content of probiotics and strong antioxidant capacity.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141352397","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}
引用次数: 0
Production of yogurts fortified with nanoencapsulated coenzyme Q10: Technological feasibility and bioactive's release during in vitro digestion 生产添加纳米胶囊辅酶 Q10 的酸奶：技术可行性和体外消化过程中生物活性的释放
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-06-11 DOI: 10.1111/1471-0307.13107
Thais C Brito-Oliveira, Gracielle A Gonçalves, Leticia S Ferreira, Yves J S Santos, Roger C Turatti, Gustavo C de Oliveira, Samantha C Pinho, Daniel R Callejon
{"title":"Production of yogurts fortified with nanoencapsulated coenzyme Q10: Technological feasibility and bioactive's release during in vitro digestion","authors":"Thais C Brito-Oliveira,&nbsp;Gracielle A Gonçalves,&nbsp;Leticia S Ferreira,&nbsp;Yves J S Santos,&nbsp;Roger C Turatti,&nbsp;Gustavo C de Oliveira,&nbsp;Samantha C Pinho,&nbsp;Daniel R Callejon","doi":"10.1111/1471-0307.13107","DOIUrl":"10.1111/1471-0307.13107","url":null,"abstract":"<p>The feasibility of incorporating different concentrations (0; 1% – ‘Y1’; 7% – ‘Y7’) of coenzyme Q10 (CoQ10)-loaded nanoemulsions (Ynano Q10) in yogurts was evaluated, as well as the bioactive's stability during static <i>in vitro</i> digestion. Yogurts were characterised regarding CoQ10 concentrations, physicochemical/rheological properties and sensory acceptability. Ynano Q10 incorporation has not negatively affected yogurts properties, stability and overall acceptance on sensory tests. Bioactive's stability during <i>in vitro</i> digestion was higher in Ynano Q10 than in fortified yogurts; however, CoQ10 concentrations in yogurts after the intestinal phase (0.008% for Y1 and 0.175% for Y7) were sufficiently high, considering CoQ10 recommended daily intake.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141358251","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}
引用次数: 0
Adjunct cultures of autochthonous Lactobacillus strains to diversify and improve cheese maturation 辅助培养自生乳酸菌菌株，使奶酪成熟过程多样化并得到改善
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-06-11 DOI: 10.1111/1471-0307.13111
P. Giménez, G. Peralta, I. V. Wolf, Erica Rut Hynes, C. Bergamini
{"title":"Adjunct cultures of autochthonous Lactobacillus strains to diversify and improve cheese maturation","authors":"P. Giménez, G. Peralta, I. V. Wolf, Erica Rut Hynes, C. Bergamini","doi":"10.1111/1471-0307.13111","DOIUrl":"https://doi.org/10.1111/1471-0307.13111","url":null,"abstract":"This study evaluated the influence of 11 autochthonous mesophilic lactobacilli strains on maturation profile of a miniature semihard cheese. Five strains of Lactiplantibacillus plantarum, three Lacticaseibacillus rhamnosus, two Lacticaseibacillus casei and one Lacticaseibacillus paracasei, were evaluated individually as adjunct cultures. Three groups of strains were distinguished regarding their influence: One group was characterised by consumption of citrate and production of several volatile compounds, another group by its acidification and peptidolytic activity, while two strains had no influence. The combined use of strains with different properties as adjunct cultures probably allows further improvement and diversification of cheese flavour.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141358965","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}
引用次数: 0
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