International Journal of Dairy Technology最新文献

{"title":"Hydrocolloids induced changes of processed cheese product matrix from milk protein concentrate 80 (MPC80)","authors":"Chandni Dularia,&nbsp;Ganga Sahay Meena,&nbsp;Shamim Hossain,&nbsp;Yogesh Khetra,&nbsp;Ashish Kumar Singh,&nbsp;Sumit Arora","doi":"10.1111/1471-0307.70029","DOIUrl":"https://doi.org/10.1111/1471-0307.70029","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Processed cheese products (PCP) require precise textural and rheological properties for consumer acceptability. Hydrocolloids such as κ-carrageenan (KC), guar gum (GG) and xanthan gum (XG) are commonly used to modify these attributes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Context</h3>\u0000 \u0000 <p>The influence of KC, GG and XG at varying concentrations (0.1, 0.2 and 0.3%) on the physicochemical, functional, textural and rheological properties of PCP formulated with milk protein concentrate 80 (MPC80) was investigated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study aimed to evaluate the effect of different hydrocolloids on oiling off, meltability, textural characteristics and rheological behaviour of PCP, with the goal of identifying the optimal hydrocolloid type and concentration for improving product quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>The physicochemical properties, functional properties including oiling off and meltability, were assessed. Texture analysis measured hardness variations based on hydrocolloid concentration. Rheological properties, including storage modulus (G′) and loss modulus (G″), were analysed through frequency and temperature sweep tests to determine structural behaviour.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>PCP samples with XG and GG showed no oiling off, whereas the PCP with XG showed better meltability and flowability. Textural analysis indicated that hardness escalated as the addition level of hydrocolloids increased. PCP containing XG at 0.3% level showed desirable hardness compared with control processed cheese. Rheological measurements showed that both the storage and loss modulus increased with angular frequency, indicating a more compact structure. The temperature sweep analysis of all PCP samples demonstrated behaviour characteristic of melting.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>This study proposes that incorporating XG at a level of 0.3% during the production of PCP using MPC80 and butter could yield a processed cheese-like product with improved textural matrix, functional and rheological attributes.</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":"144573531","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":"Whey protein isolate-sodium alginate complexes: Structural, physicochemical, functional properties and formation mechanism","authors":"Qiang Cui,&nbsp;Fuli Li,&nbsp;Linlin Xiong,&nbsp;Wenxin Liu,&nbsp;Man Zhou","doi":"10.1111/1471-0307.13157","DOIUrl":"https://doi.org/10.1111/1471-0307.13157","url":null,"abstract":"<p>This study aimed to investigate the conditions (ratio of whey protein isolate (WPI) to sodium alginate (SA), pH and temperature) and the formation mechanism of WPI–SA complexes using multispectral techniques and molecular simulations. The spectroscopic results (infrared, fluorescence and ultraviolet) showed that WPI exposed more hydrophobic regions for binding with SA. Meanwhile, the foaming and emulsifying properties of the WPI–SA complexes significantly improved and exhibited strong antioxidant properties. These results provided valuable information for applying WPI–SA complexes as stabilisers and texture modifiers in the food industry.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144472823","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Society of Dairy Technology awards the Gold Medal to Andrew Wilbey","authors":"Nick Edwards","doi":"10.1111/1471-0307.70031","DOIUrl":"https://doi.org/10.1111/1471-0307.70031","url":null,"abstract":"","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144472824","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":"Sustainable utilisation of salty whey generated during cheese manufacture: A review","authors":"Viraj Weerasingha,&nbsp;Alan L Kelly,&nbsp;Jeremiah J Sheehan,&nbsp;Ali Alehosseini","doi":"10.1111/1471-0307.70033","DOIUrl":"https://doi.org/10.1111/1471-0307.70033","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Salty whey, a by-product of semihard and hard cheese production, presents significant environmental and economic challenges due to its high salt content. As global cheese production increases, finding sustainable solutions for salty whey utilisation becomes crucial. While salty whey holds potential for both food and industrial applications, a knowledge-gap limits its full utilisation. Addressing this gap is key to promoting bio-circularity, reducing waste and enhancing sustainability in dairy production.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aims</h3>\u0000 \u0000 <p>This review examines the composition of salty whey, processing challenges, potential desalination methods, and current and future applications that contribute to sustainable practices, including the volume of salty whey generated, desalination technologies and valorisation pathways.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>The literature was reviewed on salty whey composition, processing and applications, focusing on desalination methods, industrial uses and knowledge gaps for future research.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major findings</h3>\u0000 \u0000 <p>Global cheese production reached 26 million tonnes in 2023 (excluding processed cheese), with cow milk cheese accounting for 23.8 million tonnes, generating significant by-products, including salty whey. In the UK alone, approximately 95 250 tonnes of salty whey are produced annually. Salty whey constitutes 2–5% of total whey, depending on cheese type and processing. For Cheddar cheese, global production in 2020 is estimated to have generated approximately 1 102 500 tonnes of salty whey. This highlights the need for efficient valorisation methods. Demineralisation techniques, such as size-exclusion chromatography and ion-exchange resins, offer promising solutions, with the latter being commercially viable with low energy consumption and high salt recovery. Salty whey could potentially be repurposed in the dairy industry for processed cheese and whey powder and find applications in nondairy sectors, such as mineral salts, yeast proteins, lactic acid and animal feed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industrial implications</h3>\u0000 \u0000 <p>Utilising salty whey in these applications enhances resource recycling, reduces the environmental impact of dairy production and supports a circular economy by fully valorising whey by-products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70033","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144367280","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":"Editor's Choice article for July 2025","authors":"Michael Mullan","doi":"10.1111/1471-0307.70036","DOIUrl":"https://doi.org/10.1111/1471-0307.70036","url":null,"abstract":"<p>‘Analysis of the reasons for reduced viscosity in ambient yoghurt’ by Hongfa Zhang, Chunping You and Yunqing Wang has been selected as the Editor's Choice article for the July 2025 issue of the International Journal of Dairy Technology.</p><p>The authors, from the State Key Laboratory of Dairy Biotechnology and associated institutions in Shanghai, China, present an investigation into an issue of growing concern for the ambient yoghurt sector: unexpected viscosity reduction during shelf life. Unless resolved, this has implications for consumer satisfaction and brand integrity.</p><p>Traditional microbiological methods failed to detect any obvious abnormalities in the affected products, prompting the researchers to devise a new approach to identify potential microbial causes. By developing a method involving NaOH-assisted separation of colloids and microbial cells, followed by microscopy and DNA sequencing, the authors were able to trace the issue to <i>Geotrichum candidum</i>, a starch-degrading fungus likely introduced via contaminated granulated sugar.</p><p>The study not only identified a root cause of product thinning that had eluded standard tests but also demonstrated how rapid, practical analytical techniques can support more reliable quality control in ambient dairy products. The authors' methodology—combining physical separation, universal genomic DNA extraction and internal transcribed spacer (ITS) sequencing—appears to provide a robust methodology for microbial traceability that may have broader applications in the dairy industry.</p><p>Importantly, the problem was resolved in subsequent production batches following improved heat treatment of the sugar, illustrating the practical impact of this research.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70036","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144367223","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":"Lentilactobacillus parabuchneri—the main producer of histamine in cheese—survives the vat pasteurisation of milk","authors":"Beatriz del Rio,&nbsp;Esther Sanchez-Llana,&nbsp;Begoña Redruello,&nbsp;Victor Ladero,&nbsp;Miguel A. Alvarez","doi":"10.1111/1471-0307.70032","DOIUrl":"https://doi.org/10.1111/1471-0307.70032","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Histamine is one of the most toxic dietary biogenic amines, and it can accumulate at high concentrations in certain types of cheese. Therefore, it is important to take measures to prevent its accumulation in this food. One of the main producers of histamine in cheese is <i>Lentilactobacillus parabuchneri</i>, which decarboxylates the histidine released during the proteolysis of milk casein. It is common for this bacterium to be present in milk and thus enter the cheese manufacturing process. Therefore, to avoid histamine accumulation, it is critical that <i>L. parabuchneri</i> be eliminated from raw milk.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>The present work assesses the efficiency of vat pasteurisation to eliminate histamine-producing dairy <i>L. parabuchneri</i> strains.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Milk samples inoculated with dairy histamine-producing <i>L. parabuchneri</i> strains were subjected to vat pasteurisation (63°C for 30 min), and the viability of the strains was determined. Further, those <i>L. parabuchneri</i> strains found resistant to vat pasteurisation were assessed for their thermoresistance at higher temperatures (68°C, 73°C or 78°C) for 30 min.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>The results obtained in this work showed that milk remained contaminated with heat-resistant, histamine-producing <i>L. parabuchneri</i> strains after vat pasteurisation (63°C for 30 min). However, increasing the temperature to 68°C drastically reduced the viability of these strains.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industrial Implications</h3>\u0000 \u0000 <p>The slight increase of the vat pasteurisation temperature provides a simple way to drastically reduced the viability or even potentially eliminate histamine-producing <i>L. parabuchneri</i> from milk, which would prevent the accumulation of histamine in cheese.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70032","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144367455","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":"Feasibility of utilising orange (Citrus sinensis) peel powder as a fat substitute in frozen yoghurt","authors":"Shaikh Adil,&nbsp;Atanu Hrishikesh Jana,&nbsp;Bhavbhuti M Mehta,&nbsp;Ankit Bihola,&nbsp;Chandgude Prasad,&nbsp;Bhargav Rajani","doi":"10.1111/1471-0307.70034","DOIUrl":"https://doi.org/10.1111/1471-0307.70034","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Frozen yoghurt is a popular dairy delicacy that can be enhanced with functional ingredients. Various fruit peels are already used as fat substitute in ice cream and frozen desserts. Orange peel is a rich source of minerals, fibre and natural antioxidants, especially flavonoids.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim<b>(</b>s<b>)</b></h3>\u0000 \u0000 <p>The aim of this study was to explore and utilise a fibre derived from orange peel powder as a fat replacer in frozen yoghurt. Orange peel, rich in soluble fibre, exhibits favourable technological attributes. These characteristics suggest its potential as a fat substitute in foods, along with its antioxidant properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Experimental frozen yoghurts were prepared using milk fat levels of 2.0%, 4.0% and 6.0% with a fixed level of 2.5% orange peel powder. A control frozen yoghurt with 6.0% milk fat without orange peel powder was also prepared. The products were analysed for composition, viscosity, titratable acidity, overrun, melting rate and sensory acceptability.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Varying fat levels significantly affected carbohydrates, proteins, ash, total solids content and viscosity of frozen yoghurt mixes. However, titratable acidity, overrun and melting rate were not markedly influenced. The increased milk fat content of experimental frozen yoghurt (6.0%) resulted in improved texture and stability, whereas the low-fat variant (2.0%) had a higher protein and carbohydrate content as well as melting rate. Sensory evaluation revealed that frozen yoghurt with 2.0% milk fat and 2.5% orange peel powder was the most acceptable formulation for sensory scores, particularly for flavour, body and texture, and total score, indicating improved acceptability as compared to other treatments.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>These results show that low-fat frozen yoghurt (2.0%) enriched with orange peel powder can be successfully formulated to have improved physico-chemical properties and consumer acceptability. This study provides insights for the dairy industry to develop functional frozen yoghurt products using fruit by-products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144367281","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":"Residual antibiotics in milk at maximum residual limits affects yoghurt fermentation but not yoghurt rheology","authors":"Mustafa Cemil Şenata,&nbsp;Gökçe Emİnoğlu,&nbsp;Soraya Djaouti,&nbsp;H Ceren Akal,&nbsp;Barbaros Özer","doi":"10.1111/1471-0307.70017","DOIUrl":"https://doi.org/10.1111/1471-0307.70017","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Antibiotic resistance is a challenge that negatively affects human, animal and environmental health. Beyond the negative impacts of antibiotic resistance on human health, it likely prolongs fermentation and causes quality losses in fermented milk products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>The aim of the study was to investigate the effects of six different antibiotics (sulfamethazine, amoxicillin, ampicillin penicillin G, enrofloxacin and gentamicin) added to milk at maximum residue limits (MRLs) on yoghurt fermentation time and rheology.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Antibiotic-free raw cow milk spiked with each antibiotic separately at the MRL level for each antibiotic was converted to yoghurt. The fermentation profile of each sample was monitored. The number of yoghurt bacteria, rheological and textural profiles of yoghurt samples were measured at day 1 and day 30.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major findings</h3>\u0000 \u0000 <p>All antibiotic-added milks had longer fermentation times compared with the control sample, being more pronounced in the ones spiked with gentamicin (100 μl/L) and penicillin G (4 μl/L). The time taken for the milks added with gentamicin and penicillin G to reach pH 4.6 was 73 and 74 min longer than the control sample, respectively. The sample with the closest fermentation time to the control sample was the sample added with sulfamethazine at 100 μl/L of milk (17 min longer than the control). Although there were differences in the rheological and textural characteristics of yoghurt samples, this was independent of the type of antibiotic used. Antibiotic had no effect on the number of <i>Streptococcus thermophilus,</i> but <i>Lactobacillus delbrueckii</i> subsp<i>. bulgaricus</i> counts were lower than those of the control sample regardless of the antibiotic type.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or industrial implications</h3>\u0000 \u0000 <p>This study revealed that the presence of the most commonly used antibiotics at MRL levels in milk prolongs the fermentation period and that the adverse effects of antibiotic residues may vary depending on the type of antibiotic applied.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144309054","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":"Proteomics profiles of bovine and goat milk fat globule membrane revealed differences on the components and potential functions","authors":"Baoyuan He,&nbsp;Yi Wei,&nbsp;Haiyan Xue,&nbsp;Yan Zhou,&nbsp;Yanhui Lian,&nbsp;Jun Ma,&nbsp;Yalin Tan,&nbsp;Yawen Wu","doi":"10.1111/1471-0307.70018","DOIUrl":"https://doi.org/10.1111/1471-0307.70018","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Goat milk shares a similar nutrient composition with bovine milk and is often used as a substitute in milk product processing. However, goat milk may exhibit distinct biological properties due to compositional differences in its milk fat globule membrane (MFGM), which remain underexplored.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This study aimed to compare the MFGM proteins of Chinese Holstein bovine and Guanzhong dairy goat milk to elucidate their proteomic profiles and potential nutritional implications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>MFGMs were isolated using phosphate-buffered saline aqueous extraction, and their structural integrity was verified using confocal laser scanning microscopy (CLSM). A label-free quantitative proteomics approach was employed to characterise MFGM protein profiles. Functional annotations were performed using Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analyses.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major findings</h3>\u0000 \u0000 <p>CLSM revealed that goat milk MFGMs had weaker structural stability than bovine MFGMs. Quantitative proteomics identified 1414 proteins in bovine MFGM and 2060 in goat MFGM, highlighting significant interspecies divergence in key protein components (<i>P</i> &lt; 0.05). Notably, bovine MFGM demonstrated higher epidermal growth factor expression (<i>P</i> &lt; 0.05), whereas goat MFGM had elevated xanthine oxidoreductase levels (<i>P</i> &lt; 0.05). Differential expression analysis identified 169 signature proteins (e.g. vascular noninflammatory molecule 2, fibrinogen α-chain, and peptidoglycan recognition protein) that distinguished the two milk species. GO analysis revealed that MFGM proteins primarily differed in cellular and metabolic processes. KEGG pathway enrichment analysis further revealed significant differences in pyrimidine metabolism, drug metabolism-cytochrome P450 and glutathione metabolism between bovine and goat MFGMs.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or industrial implications</h3>\u0000 \u0000 <p>This comparative analysis demonstrated that goat MFGM contains unique bioactive proteins and has distinct nutritional properties. The identified biomarkers provide novel targets for dairy authentication and offer new insights into the selection of milk matrices for dairy product processing.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144309110","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":"Encapsulation of Lactobacillus spp. using vibratory extrusion technology and dairy by-products as encapsulating agents: Promising microparticles for the probiotics industry","authors":"Michele Fangmeier,&nbsp;Fernanda Leonhardt,&nbsp;Danieli Dallé,&nbsp;Daniel Neutzling Lehn,&nbsp;Mônica Jachetti Maciel,&nbsp;Claucia Fernanda Volken de Souza","doi":"10.1111/1471-0307.70023","DOIUrl":"https://doi.org/10.1111/1471-0307.70023","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Microencapsulation of probiotic microorganisms is a key strategy to preserve their viability during processing, storage and gastrointestinal transit. Among the available techniques, vibratory extrusion has shown great promise in enhancing probiotic survival under adverse conditions. Traditionally, maize starch and alginate have been widely used as encapsulating materials due to their effectiveness and availability. However, the incorporation of dairy by-products as alternative encapsulating agents stands out for its potential to improve encapsulation efficiency, confer additional functional properties and promote sustainability by valorising industrial waste.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aims</h3>\u0000 \u0000 <p>This study aimed to evaluate the microencapsulation of <i>Lacticaseibacillus paracasei</i> ML33, <i>Lactiplantibacillus pentosus</i> ML82 and <i>Lactiplantibacillus plantarum</i> ATCC8014 via ionic gelation using different dairy by-products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>The microencapsulation was performed using vibratory extrusion technology employing bovine and buffalo cheese whey, whey permeate and ricotta whey combined with starch and sodium alginate. The resulting microparticles were evaluated for encapsulating efficiency, morphology and probiotic viability during storage, under simulated gastrointestinal conditions and under osmotic stress.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major findings</h3>\u0000 \u0000 <p>All encapsulated strains exhibited an initial viability of log 8.8 colony-forming units (cfu)/mL. On the first day of storage, probiotic survival under simulated gastrointestinal conditions was 94.44 and 96.01% for bovine and buffalo cheese whey matrices, respectively, highlighting their superior protective capacity. After 60 days of storage at 4°C, the encapsulated microorganisms remained viable (&gt;log 7 cfu/mL), except for <i>L. pentosus</i> ML82 encapsulated with whey permeate and ricotta whey. Bovine cheese whey was the most effective encapsulating material across all strains tested.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific implications</h3>\u0000 \u0000 <p>These findings demonstrate that dairy by-products, in combination with starch and sodium alginate, provide effective protection for probiotics under adverse conditions and represent promising encapsulating matrices.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70023","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144300024","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}