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International Journal of Dairy Technology最新文献

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Effect of using camel milk on quality characteristics, free amino acid content and biogenic amine formation in Domiati cheese 使用骆驼奶对多米蒂奶酪的质量特性、游离氨基酸含量和生物胺形成的影响
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-04-28 DOI: 10.1111/1471-0307.13088
Wael F Elkot, Ammar Al-Farga, Gihan Malek, Ashraf Bakr, Ayah T Zaidalkilani, Ehab S Alnuzaili, Hamdi Abdelrasool Abdelsamad Eljeam, Talaat H El-Sawah
{"title":"Effect of using camel milk on quality characteristics, free amino acid content and biogenic amine formation in Domiati cheese","authors":"Wael F Elkot,&nbsp;Ammar Al-Farga,&nbsp;Gihan Malek,&nbsp;Ashraf Bakr,&nbsp;Ayah T Zaidalkilani,&nbsp;Ehab S Alnuzaili,&nbsp;Hamdi Abdelrasool Abdelsamad Eljeam,&nbsp;Talaat H El-Sawah","doi":"10.1111/1471-0307.13088","DOIUrl":"10.1111/1471-0307.13088","url":null,"abstract":"<p>The effect of using camel milk on the physiochemical, microbiological and sensory properties, and free amino acid and biogenic amine contents of processed Domiati cheese was investigated during pickling (90 days) at 4°C. The results revealed a decrease in biogenic amines and an increase in free amino acids in cheese made from camel milk compared to cheese made from buffalo milk. Histamine and tryptamine were the most predominant amines in all the treatments (13 and 12 mg/kg), respectively. All samples had lower than the allowable level of biogenic amines, according to the Food and Drug Administration (10 mg/100 g).</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140835969","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
Optimisation of fermentation for developing a novel low-allergenic fermented milk beverage with reduced antigenicity 优化发酵工艺，开发抗原性更低的新型低过敏性发酵乳饮料
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-04-28 DOI: 10.1111/1471-0307.13093
Liping Sun, Gangliang Chen, Qi Wang, Sen Yang, Xinling Li, Qi Zheng, Chao Xu, Lei Chi, Guangqing Mu, Xuemei Zhu
{"title":"Optimisation of fermentation for developing a novel low-allergenic fermented milk beverage with reduced antigenicity","authors":"Liping Sun,&nbsp;Gangliang Chen,&nbsp;Qi Wang,&nbsp;Sen Yang,&nbsp;Xinling Li,&nbsp;Qi Zheng,&nbsp;Chao Xu,&nbsp;Lei Chi,&nbsp;Guangqing Mu,&nbsp;Xuemei Zhu","doi":"10.1111/1471-0307.13093","DOIUrl":"10.1111/1471-0307.13093","url":null,"abstract":"<p>In pursuit of expanding dietary options for those with allergies, we aimed to develop a low-allergenic fermented milk beverage. We adopted a combination fermentation strategy to enhance the allergy mitigation efficacy of 4 strains of lactic acid bacteria. Our fermentation conditions were optimised with an equal ratio (1:1:1:1) of strains, a total 5% inoculation rate and fermentation at 40°C for 6.5 h. Under conditions, the antigen reduction rates for α-lactalbumin (α-LA), β-lactoglobulin (β-LG), α-casein and β-casein were impressive, ranging from 43.54 to 70.51%. A 28-day storage assessment showed that the reduction rates of the 4 antigens ranged from 38.98% to 78.06%. Most importantly, it was found through indirect competitive ELISA that the binding ability of immunoglobulin E to α-LA and β-LG, which we are concerned about, was significantly reduced compared to the unfermented sample. Notable, the beverage maintained favorable physicochemical properties throughout the storage period.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140835941","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
The influence of the interaction between whey protein and erythritol on protein conformation, interfacial properties and stability 乳清蛋白与赤藓糖醇之间的相互作用对蛋白质构象、界面特性和稳定性的影响
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-04-24 DOI: 10.1111/1471-0307.13092
Yumeng Zhang, Juan Zhang, Junhua Shao, Mohan Li, Xiqing Yue, Aijun Xie
{"title":"The influence of the interaction between whey protein and erythritol on protein conformation, interfacial properties and stability","authors":"Yumeng Zhang,&nbsp;Juan Zhang,&nbsp;Junhua Shao,&nbsp;Mohan Li,&nbsp;Xiqing Yue,&nbsp;Aijun Xie","doi":"10.1111/1471-0307.13092","DOIUrl":"10.1111/1471-0307.13092","url":null,"abstract":"<p>This study investigated the impact of erythritol (ERY) on structural and functional properties of whey protein isolate (WPI). FTIR and CD revealed that WPI underwent structural changes, including formation of β-folds and random coils, upon interaction with 20 mg/mL ERY. SEM showed increased surface roughness of WPI, indicating enhanced protein exposure. Moreover, binding rate exceeded 85%, accompanied by increased surface hydrophobicity. Fluorescence spectroscopy indicated a red shift in fluorescence of WPI and tyrosine (Tyr) residues, altering polarity of Tyr environment due to ERY coordination. Additionally, ERY presence enhanced the functional properties of WPI, including foaming, freeze–thaw stability, rheology and antioxidant activity.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140662729","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
The impacts of milking frequency on nutrient composition and functional characteristics of Cheddar cheese 挤奶频率对切达奶酪营养成分和功能特性的影响
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-04-22 DOI: 10.1111/1471-0307.13084
Richard M Page, Jonathan B Magan, David T Mannion, Kieran N Kilcawley, John Paul Murphy, Emer Kennedy, Michael O'Donovan, John T Tobin, James A O'Mahony, Tom F O'Callaghan, Prabin Lamichhane
{"title":"The impacts of milking frequency on nutrient composition and functional characteristics of Cheddar cheese","authors":"Richard M Page,&nbsp;Jonathan B Magan,&nbsp;David T Mannion,&nbsp;Kieran N Kilcawley,&nbsp;John Paul Murphy,&nbsp;Emer Kennedy,&nbsp;Michael O'Donovan,&nbsp;John T Tobin,&nbsp;James A O'Mahony,&nbsp;Tom F O'Callaghan,&nbsp;Prabin Lamichhane","doi":"10.1111/1471-0307.13084","DOIUrl":"10.1111/1471-0307.13084","url":null,"abstract":"<p>This study investigated the effects of once-a-day (OAD) and twice-a-day (TAD) milking strategies on Cheddar cheese properties, within an Irish pasture-based system. Cheese derived from OAD milk was more yellow, with significantly higher b* values and a significantly higher β-carotene content. A significantly higher cheese yield also resulted from OAD milk. Compositional data were largely consistent with previously reported results, and no meaningful differences were found in texture, proteolysis, pH, volatile-organic-compounds and free-fatty-acid profile. Indications are that OAD milking does not negatively impact Cheddar quality, providing valuable insights for those considering milking frequency impacts on this key dairy product.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13084","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140673151","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
Impact of breeding system transition on camel milk caseins 饲养系统转型对骆驼奶酪蛋白的影响
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-04-18 DOI: 10.1111/1471-0307.13075
Abdelhak Medjour, Brînduşa Alina Petre, Mohamed Hammadi, Imed Salhi, Mohamed Dbara, Mohamed Abdelhafid Hamidechi
{"title":"Impact of breeding system transition on camel milk caseins","authors":"Abdelhak Medjour,&nbsp;Brînduşa Alina Petre,&nbsp;Mohamed Hammadi,&nbsp;Imed Salhi,&nbsp;Mohamed Dbara,&nbsp;Mohamed Abdelhafid Hamidechi","doi":"10.1111/1471-0307.13075","DOIUrl":"10.1111/1471-0307.13075","url":null,"abstract":"<p>To enhance camel milk production, some breeders have transitioned from extensive to semi-intensive breeding systems. This study investigates the effects of this transition on casein fractions by analyzing milk samples of targeted breeding. Various parameters, such as pH, Dornic acidity, dry matter, ash, total proteins, whey proteins, and caseins, were examined. The results revealed that semi-intensive camel milk exhibited increased acidity and lower mineral content, while demonstrating significant elevations in total proteins, whey proteins, and particularly caseins. Transition to semi-intensive system increased κ, β, and αs1-caseins levels by 0.44, 4.85, and 1.81 g/L, respectively, as observed after FPLC, SDS-PAGE, and MALDI-ToF characterization.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140627172","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
Distribution of mycotoxins during manufacture and storage of cheeses – A review 奶酪生产和储存过程中霉菌毒素的分布 - 综述
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-04-10 DOI: 10.1111/1471-0307.13089
Kelly C Massarolo, Larine Kupski, Eliana B Furlong, Deisy A Drunkler
{"title":"Distribution of mycotoxins during manufacture and storage of cheeses – A review","authors":"Kelly C Massarolo,&nbsp;Larine Kupski,&nbsp;Eliana B Furlong,&nbsp;Deisy A Drunkler","doi":"10.1111/1471-0307.13089","DOIUrl":"10.1111/1471-0307.13089","url":null,"abstract":"<p>The distribution of mycotoxins during cheese production and storage is a complex process that depends on several factors, including milk quality, cheese type, storage conditions, and the presence of competing microorganisms. This paper investigates the occurrence and distribution of mycotoxins in curd/cheese/whey during different cheese processes and the effect of ripening/storage time on mycotoxin levels in the final product using a review approach. The paper covers the major mycotoxins that can contaminate cheese, including aflatoxins, ochratoxin-A, roquefortine-C, mycophenolic acid, and beauvericin. Overall, it synthesises the existing understanding of the spread of mycotoxins during cheese production and storage.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140582029","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
Effect of pressing time on sensory attributes of fresh goat cheese: Correlation with emotions and memories evoked in consumers 压制时间对新鲜山羊奶酪感官属性的影响：与唤起消费者情感和记忆的相关性
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-04-08 DOI: 10.1111/1471-0307.13085
Emmanuel de Jesús Ramírez-Rivera, Lorena Guadalupe Ramón-Canul, Susana Isabel Castillo-Martínez, Jesús Rodríguez-Miranda, Erasmo Herman-Lara, Witoon Prinyawiwatkul, Luis Alfonso Can-Herrera, Lucía Sánchez-Arellano, Adán Cabal-Prieto, José Andrés Herrera-Corredor
{"title":"Effect of pressing time on sensory attributes of fresh goat cheese: Correlation with emotions and memories evoked in consumers","authors":"Emmanuel de Jesús Ramírez-Rivera,&nbsp;Lorena Guadalupe Ramón-Canul,&nbsp;Susana Isabel Castillo-Martínez,&nbsp;Jesús Rodríguez-Miranda,&nbsp;Erasmo Herman-Lara,&nbsp;Witoon Prinyawiwatkul,&nbsp;Luis Alfonso Can-Herrera,&nbsp;Lucía Sánchez-Arellano,&nbsp;Adán Cabal-Prieto,&nbsp;José Andrés Herrera-Corredor","doi":"10.1111/1471-0307.13085","DOIUrl":"10.1111/1471-0307.13085","url":null,"abstract":"<p>The study determined the impact of pressing time (12, 18 and 24 h) of fresh goat cheese on sensory attributes and their correlation with consumers' cognitive aspects (emotions and memories). Consumers (<i>n</i> = 100) performed the check-all-that-apply technique to identify sensory attributes, emotions and memories. Pressing for 12 and 24 h evoked eight positive emotions and nine positive memories that were correlated (<i>r</i> &gt; 0.95) with sensory attributes, particularly (milk-aroma, butter-flavour, milk-flavour and milk skin-flavour). However, pressing for 18 h evoked negative emotions and negative memories. Information from this study may be useful for the development of acceptable fresh goat cheese products.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140582030","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
Conjugated linoleic acid-enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties 通过均质化开发富含共轭亚油酸的酸奶：脂肪酸、挥发性化合物概况以及理化、流变和感官特性研究
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-04-05 DOI: 10.1111/1471-0307.13068
Maria Ayelén Vélez, Verónica Wolf, Agustín Zeiter, María Soledad Caballero, María Julia Spotti, Facundo Cuffia, María Cristina Perotti
{"title":"Conjugated linoleic acid-enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties","authors":"Maria Ayelén Vélez,&nbsp;Verónica Wolf,&nbsp;Agustín Zeiter,&nbsp;María Soledad Caballero,&nbsp;María Julia Spotti,&nbsp;Facundo Cuffia,&nbsp;María Cristina Perotti","doi":"10.1111/1471-0307.13068","DOIUrl":"10.1111/1471-0307.13068","url":null,"abstract":"<p>Conjugated linoleic acid (CLA) is recognised for its health benefits: anticancer, antiinflamatory and antiatherogenic effects have been reported. CLA enriched yoghurts were developed through homogenization at two levels (H1 and H2 with 40 and 80 mg CLA/100 g of yoghurt, respectively) with a view to creating functional foods. CLA modified the volatile profile in a positive way: higher levels of diacetyl and ethyl butanoate and lower values of 2-hexanone and 2-heptanone, ethanol and certain acids were recorded. Yoghurts presented similar microstructure, but H1 showed higher consistency and lower pseudoplastic behaviour; meanwhile H2 presented less syneresis. All products had high acceptability.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140582026","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
Journal News and Editor's Choice Article for May 2024 2024 年 5 月期刊新闻和编辑推荐文章
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-04-05 DOI: 10.1111/1471-0307.13086
Michael Mullan
{"title":"Journal News and Editor's Choice Article for May 2024","authors":"Michael Mullan","doi":"10.1111/1471-0307.13086","DOIUrl":"https://doi.org/10.1111/1471-0307.13086","url":null,"abstract":"","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140582033","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
Cheese whey for production of breast milk-derived bifidobacteria: Influence of fermentation conditions on the survival to spray drying and storage 用于生产母乳双歧杆菌的奶酪乳清：发酵条件对喷雾干燥和储存存活率的影响
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-04-02 DOI: 10.1111/1471-0307.13079
Matías L. Senovieski, Paula A. Loyeau, Melisa Puntillo, Ana Binetti, Gabriel Vinderola
{"title":"Cheese whey for production of breast milk-derived bifidobacteria: Influence of fermentation conditions on the survival to spray drying and storage","authors":"Matías L. Senovieski,&nbsp;Paula A. Loyeau,&nbsp;Melisa Puntillo,&nbsp;Ana Binetti,&nbsp;Gabriel Vinderola","doi":"10.1111/1471-0307.13079","DOIUrl":"10.1111/1471-0307.13079","url":null,"abstract":"<p>Common factors influencing the survival of microbes to spray drying include microbial intrinsic resistance, properties of the carrier, inlet and outlet temperatures, and rate of feeding. In this work, cheese whey was used as both a growth medium and a carrier for spray drying of <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> INL1. The growth of the strain was favoured by acid conditions, reaching higher counts when pH was not controlled during fermentation and when pH was controlled at a constant value of 5.5, compared with 6.5. Powders containing ca. 9 log order (cfu/g) of <i>B. lactis</i> INL1 were obtained by direct spray drying of the culture coming out of the fermenter. No differences in survival to spray drying were observed in terms of fermentation conditions. However, fermentation conditions are considered to have influenced the strain's survival along the storage. Spray drying in acid conditions was detrimental to the survival along storage.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140585811","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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