International Journal of Dairy Technology最新文献

{"title":"Development of a modular test bed for evaluating sustainable CIP strategies and fouling removal during milk pasteurisation for cheese production","authors":"Karan J Pant,&nbsp;Paul D Cotter,&nbsp;Martin G Wilkinson,&nbsp;Jeremiah J Sheehan","doi":"10.1111/1471-0307.70030","DOIUrl":"https://doi.org/10.1111/1471-0307.70030","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Effective cleaning-in-place (CIP) systems are critical for maintaining hygiene in cheese production facilities. Traditional CIP relies on thermal treatments and chemical detergents, but excessive chemical use contributes to environmental concerns, including wastewater treatment and chemical disposal costs. Optimising CIP processes requires a deeper understanding of fouling behaviour to develop more sustainable and efficient cleaning methods.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This study aimed to develop a modular CIP test bed platform to simulate industrial fouling and cleaning conditions and investigate the impact of cheese milk composition and fouling development time on residual fouling after CIP, differentiating these effects from those of caustic detergent use and facilitating exploration of more sustainable CIP processes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>A modular CIP test bed platform with an artificial fouling model was developed to simulate industrial fouling, where fouled stainless steel coupons were inserted into a removable section in the test bed for cleaning. Statistical comparisons were conducted to evaluate the impact of varying protein-to-fat ratios and fouling development times on cleaning efficiency.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major findings</h3>\u0000 \u0000 <p>Increasing the protein-to-fat ratio in cheese milk led to significantly higher residual fouling, rising from 7.47% to 14.19% (<i>P</i> &lt; 0.001). Protein retention increased from 17.88% to 35.06% (<i>P</i> &lt; 0.001), fat from 6.17% to 13.29% (<i>P</i> = 0.024), calcium from 15.24% to 21.57% (<i>P</i> &lt; 0.001) and phosphorus from 9.71% to 21.59% (<i>P</i> &lt; 0.001). Protein was identified as the primary contributor to persistent fouling, highlighting its role in cleaning challenges. The increase in fouling development time also led to increased total residual fouling (<i>P</i> = 0.015), but did not have a significant effect on fouling components.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific and industrial implications</h3>\u0000 \u0000 <p>These findings emphasise the need for tailored CIP strategies that account for milk composition and fouling characteristics. The developed test bed provides a platform for further research on fouling behaviour and CIP optimisation in cheese production, supporting the development of more efficient and sustainable cleaning methods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70030","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144255842","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":"Obituary: Professor D. Donald Muir (1947–2025)","authors":"Jean M. Banks,&nbsp;Enid M. Gray,&nbsp;William Banks","doi":"10.1111/1471-0307.70028","DOIUrl":"https://doi.org/10.1111/1471-0307.70028","url":null,"abstract":"&lt;p&gt;It is with much sadness we report the passing of a dear friend and colleague, Professor Donald Muir.&lt;/p&gt;&lt;p&gt;Donald spent his working life in dairy research at the Hannah Research Institute in Ayr, Scotland. Having completed his PhD studies under the supervision of Dr William Banks at the Flour Milling and Baking Research Association at Chorleywood, Donald then joined Willie at HRI in 1974. At that time, Willie headed up the Applied Studies Department, which later became the Food Research Division.&lt;/p&gt;&lt;p&gt;The remit of the Food Research Division was to exploit the scientific knowledge of lactation through devising new technologies to enhance the efficiency and competitiveness of the dairy industry. Donald became responsible for the Food Technology Section within the division.&lt;/p&gt;&lt;p&gt;Donald began his research at HRI working on the heat stability of milk proteins and the implication of this on the processing and functional characteristics of full cream evaporated milks, sterilised cream, milk-based powders and UHT products. He oversaw microbiological studies on the influence of raw milk quality and the effects of post-pasteurisation contamination with spoilage bacteria on the shelf life of pasteurised products. He initiated studies on cheese yield and quality.&lt;/p&gt;&lt;p&gt;To encourage dialogue with the UK Dairy Industry, Willie and Donald set up a Consultative Panel for Milk Utilisation in the late 1970s. The panel comprised the Technical Directors of all major UK dairy companies. With this forum for discussion, Donald's group expanded rapidly in the 1980s, fully supported by funding from the Dairy Industry.&lt;/p&gt;&lt;p&gt;In the early days, there was little in the way of pilot plant at HRI. Most of the practical work was carried out at the Dairy School at the then West of Scotland Agricultural College at Auchincruive. Donald set about designing and commissioning the pilot plant at HRI over the next 10 years or so, gradually building plant from laboratory scale to semi-industrial, with a capability of mimicking industrial processes for all major groups of dairy products. HRI's dairy farm provided samples for studies on the effects of seasonality of milk composition on product yield and quality. Differences in casein micelle structure and fat composition between breeds of cattle were studied in relation to processing requirements, product functionality and yield across a range of products. Microbiological studies continued with the evaluation of methodologies for extending the shelf life of dairy products with particular relevance to the microbiological safety and consumer quality. Cheese studies, initially focused on yield and quality as influenced by milk composition and processing, subsequently developed into studies on the biogenesis of cheese flavour.&lt;/p&gt;&lt;p&gt;Donald trained as a physical chemist. He had a natural aptitude for translating the more fundamental studies on milk chemistry in the Food Research Division to practical application. This was apparent in all","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70028","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144171438","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":"Exploring creaminess perception in ice cream products using a combined static and dynamic sensory approach","authors":"Yuejie Wu,&nbsp;Sarina Bao,&nbsp;Fang Zhong,&nbsp;Renjiao Han,&nbsp;Caiyun Wang,&nbsp;Jian He,&nbsp;Charles Spence,&nbsp;Yixun Xia","doi":"10.1111/1471-0307.70027","DOIUrl":"https://doi.org/10.1111/1471-0307.70027","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background, Context, or Rationale</h3>\u0000 \u0000 <p>Creaminess is a critical determinant of the consumer acceptance of ice cream, yet its multidimensional sensory drivers—particularly across static and temporal dimensions—remain poorly characterised, thus hindering the development of healthier, low-fat alternatives.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>To identify key textural and temporal attributes governing creaminess perception in ice cream using complementary static (quantitative descriptive analysis, QDA) and dynamic (temporal check-all-that-apply, TCATA) sensory methodologies.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>A mixed-method framework was implemented: (1) A word association task with 186 consumers captured spontaneous creaminess descriptors, consolidated into 12 attributes via focus groups; (2) QDA quantified static correlations between creaminess and sensory properties; and (3) TCATA tracked dynamic attribute interactions over 60 s.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Static drivers (QDA): Creaminess correlated negatively with melting time, coldness, hardness and iciness (<i>P</i> &lt; 0.05), and positively with thickness and mouth coating (<i>P</i> &lt; 0.05). Temporal dynamics (TCATA): Creaminess perception evolved in two phases: (1) 0–25 s: Driven by viscosity and mouth coating intensity (<i>P</i> &lt; 0.05); (2) 60–120 s: Sustained by thickness and smoothness, delaying perceptual decline.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>This dual-axis model advances creaminess characterisation by linking instantaneous texture (thickness and mouth coating) to time-dependent sensory transitions, offering a novel framework for studying complex sensory attributes. Findings enable targeted reformulation of low-fat ice creams by modulating thickness and smoothness in order to mimic fat-derived creaminess.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144171437","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 different incorporation processes of chitosan-based oleogel as a fat substitute on the structural characteristics of vanilla ice cream","authors":"Natália Emmerick de Alcântara,&nbsp;Lívia Garcia Siqueira,&nbsp;Gabriela Baptista Brito,&nbsp;Jonas de Toledo Guimarães,&nbsp;Adriano Gomes da Cruz,&nbsp;Daniel Perrone,&nbsp;Vanessa Naciuk Castelo-Branco","doi":"10.1111/1471-0307.70020","DOIUrl":"https://doi.org/10.1111/1471-0307.70020","url":null,"abstract":"<p>Ice cream quality depends on fat content and type, but these fats often contain high levels of derived <i>trans</i> fatty acids and saturated fatty acids, which have been associated with increased risk of cardiovascular disease, systemic inflammation and metabolic disorders. The replacement with oils rich in unsaturated fatty acids has been explored to promote better health outcomes. Oleogels have been studied for this purpose in foods. Chitosan-based oleogels show promise but remain unexplored in ice cream. The objective of this study was to evaluate the best method of incorporating this oleogel as a fat substitute during the processing of vanilla ice cream, aiming at a better ice cream structure. It was investigated the impact of this structured oil as a milk cream substitute on the physical, mechanical and structural properties of vanilla ice cream at different production stages. The oleogel, composed of chitosan-based soybean oil, vanillin and Tween®60, was incorporated at three points before pasteurisation, after pasteurisation and after cooling. The apparent viscosity and microstructure of the aged mix and the fat destabilisation, overrun, melting behaviour, texture profile and microstructure of the ice creams were evaluated. The oleogel incorporation after pasteurisation yielded mixes with apparent viscosity (88.1 mPa.s) and microstructure comparable to the milk cream formulation, and ice creams with similar hardness (19.81 N), melting rate (1.2 g/min) and microstructure as the controls. Thus, the incorporation after pasteurisation method was the optimal strategy for incorporating chitosan-based oleogel in ice cream. This study also revealed that the fat incorporation method had a greater influence on the technological properties of oleogel ice cream than on milk cream ice cream. This study provides valuable information to improve the use of chitosan-based oleogel as a fat substitute in food, especially for the dairy industry.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70020","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144126077","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":"Milk procurement system in India","authors":"Ankit Bihola,&nbsp;M B Chaudhary,&nbsp;M R Bumbadiya,&nbsp;Sanket Borad","doi":"10.1111/1471-0307.70019","DOIUrl":"https://doi.org/10.1111/1471-0307.70019","url":null,"abstract":"<p>India, as the largest milk producer globally, contributes approximately 24% to global milk production, with rural areas forming the backbone of its dairy sector. Efficient milk collection is pivotal for sustaining the supply chain, especially as the industry adapts to technological advancements and government-driven initiatives. Understanding the current status, challenges and potential interventions in milk procurement is critical to improving the dairy sector's contribution to food security and rural livelihoods. This review compiles the development, current status and challenges of the milk collection system in India, with a focus on addressing the barriers faced by small-scale dairy producers and evaluating the role of technological and strategic interventions in optimising milk procurement. A comprehensive literature review was conducted using peer-reviewed journals, government reports, industry white papers and dairy sector reviews. Key insights were drawn from national and international studies, with specific emphasis on challenges in infrastructure, quality control and the organised and unorganised milk sectors. The review identifies considerable barriers for small-scale dairy producers, such as inadequate infrastructure, poor access to quality control measures and limited adoption of modern technology and these issues negatively affect both organised and unorganised sectors. Technological advancements, such as automated milk collection systems alongside strategic interventions such as fair pricing policies and capacity-building initiatives, are found to improve efficiency, quality, quantum in milk procurement and ultimately the livelihood of rural dairy farmers in milk procurement. To address the multifaceted challenges of India's growing dairy industry, cohesive strategies encompassing policy reforms, technological integration and capacity building are necessary. These measures will not only enhance milk quality and farmer income but also ensure the sustainability of India's dairy sector, fostering its role in global food systems.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144125996","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":"Colostrum composition of Karya and Çine Çaparı sheep: Variations in fatty acid and protein profiles during early lactation","authors":"Cansu Durmaz,&nbsp;Mustafa Dikme,&nbsp;Ecem Akan,&nbsp;Amr M Bakry","doi":"10.1111/1471-0307.70014","DOIUrl":"https://doi.org/10.1111/1471-0307.70014","url":null,"abstract":"<p>Colostrum, the first milk produced after birth, is rich in essential nutrients, bioactive compounds and growth factors, making it crucial for neonatal health. While extensive research has been conducted on bovine colostrum, studies on sheep colostrum, particularly from Turkish breeds such as Çine Çaparı and Karya, are limited. This study investigates the chemical properties, fatty acid profiles and protein profiles of colostrum from Karya and Çine Çaparı sheep over the first 5 days of postpartum. Colostrum samples were collected from 12 animals of each breed on the 1st, 3rd and 5th days after birth. Fatty acid profile analysis was performed, and protein profiles were assessed using Sodium Dodecyl-Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE). A significant decrease in dry matter and protein content was observed from Day 1 to Day 5f (<i>P</i> &lt; 0.05), while ash values showed no significant changes (<i>P</i> &gt; 0.05). Saturated fatty acids (SFA) were predominant, with palmitic acid being the most abundant in all colostrum samples. The percentage of unsaturated fatty acids was notably higher in Çine Çaparı sheep on early sampling days, while Karya sheep exhibited higher levels of polyunsaturated fatty acids (PUFAs). Distinct protein profiles between the two breeds were observed, with total casein band intensities increasing from Day 1 to Day 5. Immunoglobulins and lactoferrin levels showed opposite trends in the two sheep breeds, declining from Day 1 to Day 5 in Karya sheep but increasing over the same period in Çine Çaparı sheep. In Çine Çaparı, β-lactoglobulin levels remained stable between Days 1 and 3 but increased on Day 5. The α-lactalbumin fraction showed a steady increase across the five-day period in both breeds. This research could drive innovation in functional foods and nutraceuticals, particularly for infant nutrition and health-related applications.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944916","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":"Aflatoxin contamination in the dairy sector: A review of the current state of knowledge on sources, processing effects, management and risk characterisation","authors":"Queenta Ngum Nji,&nbsp;Vathiswa Lungelwa Ludidi,&nbsp;Patrick Berka Njobeh","doi":"10.1111/1471-0307.70026","DOIUrl":"https://doi.org/10.1111/1471-0307.70026","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Aflatoxins, toxic secondary metabolites produced by <i>Aspergillus</i> species, are common contaminants of dairy feeds, leading to the presence of aflatoxin M₁ (AFM₁) in milk and dairy products. Aflatoxins pose significant risks to food safety and public health due to their potent toxicity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This review aimed to provide a comprehensive overview of aflatoxin contamination in dairy production, addressing key aspects, such as contamination sources, effects of processing techniques, decontamination techniques and risk characterisation.</p>\u0000 </section> \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>A global review of aflatoxin contamination in dairy production was conducted, focusing on aflatoxin contamination of feed, milk and dairy products, in addition to processing techniques, decontamination methods and risk characterisation.</p>\u0000 </section> \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The review revealed that aflatoxin levels in dairy feed remain a persistent hazard in the dairy sector, leading to variable levels of AFM₁ in milk and dairy products. While some milk processing techniques can reduce aflatoxin levels, complete elimination while preserving nutritional and sensory quality remains challenging.</p>\u0000 </section> \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>The review highlights the need for strengthening regulatory compliance, adopting innovative processing techniques and enhancing awareness to mitigate aflatoxin risks in the dairy sector. A holistic approach involving preventive and decontamination techniques, coupled with systematic monitoring of aflatoxin levels and climate data, is recommended as a long-term solution to this problem.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70026","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938873","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":"Analysis of the reasons for reduced viscosity in ambient yoghurt","authors":"Hongfa Zhang,&nbsp;Chunping You,&nbsp;Yunqing Wang","doi":"10.1111/1471-0307.70022","DOIUrl":"https://doi.org/10.1111/1471-0307.70022","url":null,"abstract":"<p>Ambient yoghurt is susceptible to microbial contamination. Decreased viscosity adversely affects the quality parameters of yoghurt. Microbial contamination is the significant cause of viscosity reduction. Ambient yoghurt contains various additives, among which colloidal substances and microbial cells are particularly resistant to separation and purification, posing significant challenges for the detection and identification of contaminating microorganisms. In a batch of Ambient yoghurt, only a small subset of samples exhibited reduced viscosity, while routine microbial tests showed no abnormalities. In order to expeditiously determine the underlying factors responsible for yoghurt viscosity reduction and overcome critical technological limitations in quality monitoring methodologies, a thorough microbial traceability analysis was performed. The addition of NaOH facilitated the separation of colloids and microbial cells, enabling subsequent microscopic analysis and sequencing to identify potential microbial contaminants. Additionally, a starch hydrolysis test was performed to analyse the microorganisms responsible for the viscosity reduction. The yoghurt with reduced viscosity exhibited lower colloid content compared with normal viscosity samples. Under staining and microscopic examination, fungal hyphae were observed, and ITS sequencing revealed the highest similarity to <i>Geotrichum candidum</i>. Cultivation tests of retained raw materials showed that only granulated sugar formed white, fluffy colonies on the culture plate, demonstrating strong starch-degrading activity. ITS sequencing analysis revealed the highest homology with <i>G. candidum</i>, confirming it as the source of contamination. After enhancing the sterilisation of granulated sugar, the produced yoghurt no longer exhibited reduced viscosity. Comprehensive analysis indicated that the viscosity reduction in yoghurt was likely caused by <i>G. candidum</i> contamination in the granulated sugar. This study established a simple and rapid method for separating colloids and microbial cells from yoghurt, and a universal method for extracting microbial genomic DNA, enabling rapid and efficient analysis of the causes of viscosity reduction in ambient yoghurt.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143930237","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":"Application of essential oils and d-amino acids for controlling methicillin-resistant Staphylococcus aureus isolated from dairy products","authors":"Mahmoud Elafify,&nbsp;Noha M. Sadoma,&nbsp;Peng Wang,&nbsp;Hazem Ramadan,&nbsp;Amr M. Bakry","doi":"10.1111/1471-0307.70016","DOIUrl":"https://doi.org/10.1111/1471-0307.70016","url":null,"abstract":"<p><i>Staphylococcus</i> (<i>S.</i>) <i>aureus</i> and its increasing antimicrobial resistance pose a significant challenge to global health. The rapid emergence of antibiotic resistance and the risks associated with chemical preservatives are major global concerns. Consequently, there is an important issue of developing effective control strategies in the food industry. This study aimed to determine the prevalence of <i>S. aureus</i> isolated from dairy products in Egypt. Additionally, antimicrobial resistance profiling was assessed. Finally, the potential use and sensory attributes of essential oils, such as olive and black seed oils, along with <span>d</span>-amino acids as antimicrobial additives in Domiati cheese under osmotic stress, were evaluated for controlling methicillin-resistant <i>S. aureus</i>. A total of 150 dairy samples were examined, including 30 samples each of raw milk, ultra-heat-treated (UHT) milk, Karish cheese, Domiati cheese and frozen dairy dessert. The results revealed that 32% of the examined samples were positive for <i>S. aureus</i>, with more than 70% of the isolates exhibiting multidrug resistance to tetracycline, erythromycin and oxacillin. Molecular characterisation showed that 23 and 7 isolates harboured the enterotoxin genes <i>sea</i> and <i>seb</i>, respectively. Furthermore, 72 and 4 isolates carried the <i>nuc</i> and <i>mecA</i> genes, respectively. Among the 10 examined <span>d</span>-amino acids, <span>d</span>-tryptophan (40 mM) demonstrated the most potent antibacterial activity. Our study also revealed, for the first time, the significant inhibitory effect of <span>d</span>-tryptophan on methicillin-resistant <i>S. aureus</i> (MRSA) in contaminated cheese. The number of MRSA cells treated with olive and black seed oils (1%) and <span>d</span>-tryptophan (40 mM) was significantly reduced by 2 to 5 log cfu/g in cheese (<i>P</i> &lt; 0.05). The used natural additives improved overall acceptability and other sensory attributes of the cheese. The combination of essential oils and <span>d</span>-tryptophan presents a promising eco-friendly solution for controlling <i>S. aureus</i> contamination in the food industry.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143925746","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":"Advances in organic dairy cattle farming, edited by Mette Vaarst, Stephen Roderick, and Lindsay Whistance (Burleigh Dodds Science Publishing Limited, Cambridge, UK; 2025), ISBN: 978-1-8046-5380-0. £150","authors":"Michael Mullan","doi":"10.1111/1471-0307.70021","DOIUrl":"https://doi.org/10.1111/1471-0307.70021","url":null,"abstract":"","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143925747","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}