International Journal of Dairy Technology最新文献

{"title":"Abstracts of Papers Presented at the Nordic Dairy Congress: Unlock the POWER OF DAIRY at Reykjavik, Iceland 20/05/25–22/05/25","authors":"","doi":"10.1111/1471-0307.70009","DOIUrl":"https://doi.org/10.1111/1471-0307.70009","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":"143925748","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":"Use of milk permeate as an inducer of lactose crystallisation in sweetened condensed milk","authors":"Caroline Barroso dos Anjos Pinto,&nbsp;Vitória Souza Lima,&nbsp;Carolina Neves Cunha,&nbsp;Ítalo Tuler Perrone,&nbsp;Rodrigo Stephani","doi":"10.1111/1471-0307.70012","DOIUrl":"https://doi.org/10.1111/1471-0307.70012","url":null,"abstract":"<p>Sweetened condensed milk (SCM) is a widely consumed dairy product used in desserts. However, lactose crystallisation during storage creates a sandy texture, a quality defect. The traditional approach to controlling crystal size involves adding pure lactose to induce microcrystallisation. A cost-effective alternative is milk permeate, a by-product of milk ultrafiltration with up to 90% lactose. This study evaluates milk permeate as a nucleating agent compared with pure lactose, aiming to improve SCM texture and reduce costs. This study assessed the ability of milk ultrafiltration (UF) permeate to induce lactose crystallisation in SCM compared with pure lactose powder. The influence of micronised and non-micronised forms on crystal size, number and viscosity over 30 days was also examined. The samples were produced using whole milk and sucrose in a laboratory-scale rotary evaporator. Four treatments were applied: (T1) non-micronised lactose, (T2) micronised lactose, (T3) non-micronised UF permeate and (T4) micronised UF permeate. Crystallisation was monitored using optical microscopy and analysed with ImageJ software at 1, 7, 15 and 30 days. Viscosity was measured with a rotational viscometer and a Ford cup viscometer. Statistical analysis was performed using Tukey's test (<i>P</i> &lt; 0.05). Micronised ingredients (T2 and T4) formed smaller (~11 μm) and more numerous (~700 crystals/microscopic field) crystals than non-micronised treatments (~15 μm, ~200 crystals/microscopic field). UF permeate showed similar nucleation capacity to pure lactose without altering viscosity. Viscosity increased over time, with T4 showing the highest values at day 30. Smaller, more numerous crystals in micronised treatments reduced the risk of a sandy texture. Milk UF permeate can replace pure lactose as a nucleating agent in SCM, offering a cost-effective alternative without compromising quality. Micronised permeate is especially effective, producing a smooth-textured product like traditional formulations. This innovation could enhance industry competitiveness by reducing costs and waste while maintaining quality.</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":"143925749","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 impacts of a typical dairy cow crossbreeding strategy on Cheddar cheesemaking efficiency, nutrition and quality","authors":"Richard M Page,&nbsp;John T Tobin,&nbsp;Kieran N Kilcawley,&nbsp;David T Mannion,&nbsp;Brendan Horan,&nbsp;James A O'Mahony,&nbsp;Tom F O'Callaghan,&nbsp;Prabin Lamichhane","doi":"10.1111/1471-0307.70013","DOIUrl":"https://doi.org/10.1111/1471-0307.70013","url":null,"abstract":"<p>Crossbreeding can be utilised in animal husbandry to increase genetic diversity and improve health and fertility in the next generation. In dairy herd management, a common strategy involves crossbreeding Jersey (JE) cows with Holstein-Friesians (HF), resulting in Jersey-Holstein-Friesian (JFX) progeny. This study investigated the impact of these genotypes on processing efficiency and product quality within Cheddar manufacturing. Raw JFX cows’ milk had significantly higher protein (+5.68%) and fat (+13.20%) than HF cows, but no significant differences in coagulation properties or cheese yield resulted. All cheese manufactured had macro-compositions within the range of expected values for Cheddar, with no meaningful differences in texture, proteolysis, pH, volatile organic compounds and fat profile. From a due-diligence perspective, it was not evident from any of the analyses performed that JFX phenotypes cause practical negative impacts to the cheesemaking ability of milk or adversely influence final cheese quality. Furthermore, cheese derived from JFX milk was more yellow in colour, with significantly higher b* values, which is indicative of preferable sensory and nutritional quality.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70013","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143840848","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":"Pre-treatment of whey protein concentrate using calcium sequestering salts and high-pressure homogenisation to modify component partitioning during microfiltration","authors":"Asfaw T. Mestawet,&nbsp;Thomas C. France,&nbsp;Patrick G. J. Mulcahy,&nbsp;James A. O'Mahony","doi":"10.1111/1471-0307.70011","DOIUrl":"https://doi.org/10.1111/1471-0307.70011","url":null,"abstract":"<p>Whey protein concentrate (WPC) undergoes microfiltration (MF) to produce whey protein isolate (WPI), generating a lower value MF retentate as a co-product. Higher-than-expected protein retention in the retentate, attributed to protein aggregation, has been shown to limit WPI yield. Strategies to reverse or reduce aggregation would be expected to increase protein transmission during MF. This study investigated the effects of pre-treating WPC with 5 mM trisodium citrate (TSC), a calcium-binding salt and high-pressure homogenisation (HPH) at 650 bar, both individually and in combination, on protein transmission during MF. A WPC solution (2.4% protein) was pre-treated with TSC, HPH, TSC followed by HPH (TSC + HPH), or HPH followed by TSC (HPH + TSC). Microfiltration was performed using a 1000 kDa polyethersulfone membrane. Processing time, component partitioning and chemical composition in feed, retentate and permeate were analysed. Protein profiles were assessed using SDS-PAGE and RP-HPLC, in addition to whey protein denaturation. Data were obtained from three independent trials, with all analyses conducted in triplicate. Treatment significantly reduced processing time and increased protein permeation (<i>P</i> &lt; 0.05). Processing time decreased by 6.4–11.0%, with TSC and HPH having the strongest effects. Compared with the control, protein retention in MF retentate from pre-treated samples decreased by 7.5–11.5%, with HPH + TSC showing the greatest effect, while permeate protein content increased by 5.45–9.64% (<i>P</i> &lt; 0.05). SDS-PAGE confirmed lower levels of protein aggregation, particularly in HPH + TSC, coinciding with the lowest sedimented protein level (43.4%). Trisodium citrate pre-treated samples showed significantly lower (<i>P</i> &lt; 0.05) calcium and magnesium levels, providing evidence that cations are involved in mediating protein aggregation. The results indicate that WPC treatment can modify protein permeation, improving the yield of WPI while also generating an MF retentate further enriched in polar lipids, supporting more sustainable dairy processing.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70011","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143826794","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":"Evaluating the spoilage potential of a thermostable protease from Bacillus cereus 12–1 in fluid milk","authors":"Yuxin Sun,&nbsp;Hongchao Dai,&nbsp;Wenwen Ge,&nbsp;Dan Xiong,&nbsp;Zhenquan Yang,&nbsp;Zhenbo Xu,&nbsp;Lei Yuan","doi":"10.1111/1471-0307.70015","DOIUrl":"https://doi.org/10.1111/1471-0307.70015","url":null,"abstract":"<p>Foodborne pathogen <i>Bacillus cereus</i> is widely distributed in dairy products and the processing environment. Beyond its threat to human health, the production of thermostable protease also poses a significant challenge to the dairy industry, particularly in pasteurised or ultra-high-temperature (UHT) processed milk products. Despite this, our understanding of dairy spoilage caused by <i>B. cereus</i> is very limited. This study aimed to evaluate the spoilage potential of a thermostable protease produced by <i>B. cereus</i> 12–1 in fluid milk. Specifically, crude protease characterisation, including optimum pH and temperature, the influence of Ca²⁺ on enzyme activity and heat stability of protease, was studied. Moreover, the effects of this protease on the quality of both whole and skim UHT milk were evaluated, including zeta potential and particle size of milk, hydrolysis of milk protein, release of free amino acids and change of milk microstructure. This crude protease has relatively good stability at wide-ranging pH values from 5.0 to 10.0 (79.67–166.67 U/mL) and temperatures from 20°C to 70°C (92.67–165 U/mL), and maintained stability of 46.04% and 38.31% after heat treatment by 65°C/30 min or 100°C/10 min. Spoilage patterns in skim and whole UHT milk differ significantly due to variations in fat content. The protease caused protein hydrolysis in whole milk (15.25%) and skim milk (17.09%), effectively hydrolysed κ-casein and β-casein, caused the release of free amino acids (Lys, Val, Tyr, Phe, Ile, Met and Leu) in UHT milk and significantly increased particle size (increase by 940 nm for skim milk and 1319 nm for whole milk), and reduced zeta potential (reduction by 4 mV for skim milk and 3.83 mV for whole milk) of UHT milk. Results indicate the spoilage potential of crude protease from <i>B. cereus</i> and highlight the need to prevent dairy spoilage caused by <i>B. cereus</i>.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143827005","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":"A2 milk: Perceptions, purchase intentions and reports during consumption","authors":"Ana Carolina Ratti Nogueira,&nbsp;Taynara de Oliveira Ferreira,&nbsp;Fabiana Borges Ribeiro,&nbsp;Katiúcia Alves Amorim,&nbsp;Sabrina Carvalho Bastos,&nbsp;Adriano Gomes da Cruz,&nbsp;Jéssica Ferreira Rodrigues","doi":"10.1111/1471-0307.70010","DOIUrl":"https://doi.org/10.1111/1471-0307.70010","url":null,"abstract":"<p>A1 and A2 milk differ in their beta-casein composition, with A1 milk containing a variant that releases beta-casomorphin-7 (BCM-7), a peptide that has been suggested to affect digestion. A2 milk, on the other hand, lacks the A1 variant and is marketed for its potential digestive benefits. However, there is limited research on consumer perceptions and experiences related to A1 and A2 milk, especially in terms of sensory and gastrointestinal attributes. This study aimed to evaluate consumer perceptions and consumption experiences of A1 and A2 milk, focussing on sensory characteristics and gastrointestinal effects. An online questionnaire was conducted with 200 participants to assess their awareness, attitudes, and preferences regarding A2 milk. Additionally, a diary-based consumption study was performed with 15 adult participants to document their sensory experiences and digestive perceptions when consuming A1 and A2 milk. Only 18.5% of the respondents had previously heard of A2 milk. Sensory attributes such as flavour, origin, brand and price were considered ‘very important’ when purchasing dairy products. In the consumption study, participants reported 11 sensory attributes and seven terms related to digestibility. A1 milk was more commonly associated with a ‘darker colour’ and ‘strong smell’, while A2 milk was linked to ‘regulated intestines’. These findings suggest that although A2 milk is marketed for its potential digestive benefits, consumer awareness remains low. Sensory attributes play a significant role in consumer decision-making when purchasing dairy products. Further research is needed to confirm the digestive advantages of A2 milk and to develop strategies to increase consumer knowledge and awareness of its benefits.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143786940","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":"Determination of the presence of Salmonella spp., antibiotic resistance and virulence genes in milk and dairy products","authors":"Sibel Kanat,&nbsp;Goknur Terzi Gulel","doi":"10.1111/1471-0307.70007","DOIUrl":"https://doi.org/10.1111/1471-0307.70007","url":null,"abstract":"<p>Milk and dairy products are essential food sources in human nutrition but can serve as reservoirs for pathogenic bacteria, such as <i>Salmonella</i> spp., posing serious public health risks. The increasing emergence of antimicrobial resistance in foodborne pathogens further complicates food safety and infection control. This study aimed to determine the presence of <i>Salmonella</i> spp. in milk and dairy products, analyse the virulence genes of the isolates and evaluate their antibiotic resistance profiles. A total of 300 milk and dairy product samples (150 raw milk, 60 village cheese, 50 curd cheese and 40 butter) were collected from family businesses and local markets in Samsun, Turkey. <i>Salmonella</i> spp. was detected using ISO 6579 culture methods, and PCR was used to confirm the presence of the oriC gene. The virulence genes (<i>invA</i>, <i>hilA</i>, <i>avrA</i> and <i>stn</i>) were identified by PCR. Antibiotic resistance was assessed using the VITEK 2 AST-GN97 system. <i>Salmonella</i> spp. was detected in 12 of 300 samples (4%), with the highest prevalence in village cheese (8.3%). Among 36 isolates, all (100%) harboured <i>invA</i> and <i>hilA</i>, while <i>avrA</i> (63.8%) and <i>stn</i> (55.5%) were less frequent. All isolates were resistant to at least two antibiotics, with the highest resistance to ampicillin (100%). The presence of <i>Salmonella</i> spp. in milk and dairy products, along with high rates of antibiotic resistance, highlights the need for enhanced food safety regulations, improved hygiene standards and stricter antimicrobial stewardship. Implementing effective pasteurisation and hazard control measures is crucial to reducing contamination risks and protecting public health.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770330","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 enzymatic degradation of proteins on technological properties of whey powdered products","authors":"Aleksandr Kruchinin,&nbsp;Irina Barkovskaya,&nbsp;Elena Illarionova,&nbsp;Ekaterina Bolshakova,&nbsp;Svetlana Turovskaya,&nbsp;Aram Galstyan","doi":"10.1111/1471-0307.70005","DOIUrl":"https://doi.org/10.1111/1471-0307.70005","url":null,"abstract":"<p>Whey protein hydrolysates (WPH) possess unique functional properties, including bioactivity, improved solubility and enhanced heat stability. These characteristics make them valuable for food applications. While it is known that enzymatic hydrolysis and heat denaturation influence the technological properties of WPH, their impact on functional characteristics has not been fully explored. This study aimed to comprehensively evaluate the technological properties of WPH obtained through enzymatic hydrolysis of native and heat-denatured whey protein concentrates (WPC). WPC was hydrolysed using a protease complex (subtilisin, chymotrypsin) under varying conditions. The study assessed particle size, wettability, solubility, hygroscopicity and heat stability of the produced WPH. The influence of hydrolysis time, pH conditions and preliminary heat denaturation of proteins on these properties was analysed. Enzymatic hydrolysis improved WPH wettability and solubility but increased hygroscopicity at 65% and 85% relative humidity. The highest heat stability was observed after 90–180 min of hydrolysis at neutral pH, allowing WPH to withstand 95°C for 60 min and 137°C for 10 min. Lowering pH to 4.5 reduced heat stability. Preliminary heat denaturation of proteins before hydrolysis enhanced peptide bond accessibility but promoted protein aggregation, leading to decreased solubility, increased hydrophobicity and alterations in heat stability and water interactions. These findings suggest that both enzymatic hydrolysis and heat denaturation play an important role in modulating the functional properties of WPH. Optimising the balance between these processes could help tailor WPH properties for specific food applications, such as heat-stable protein formulations. Further research is needed to refine processing conditions and enhance the functional performance of WPH in industrial applications.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770328","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":"Cut-off value of somatic cell count and validation of differential somatic cell count by the fluoro-optical method in subclinical mastitis milk in three sheep breeds","authors":"Marco Montagnani,&nbsp;Letizia Ciofi,&nbsp;Elisa Gasparoni,&nbsp;Francesca Vichi,&nbsp;Andrea Santini,&nbsp;Riccardo Pietrini,&nbsp;Moira Pacini,&nbsp;Tiziana Galli,&nbsp;Carlo Boselli,&nbsp;Francesca Bonelli,&nbsp;Gianluca Fichi","doi":"10.1111/1471-0307.70004","DOIUrl":"https://doi.org/10.1111/1471-0307.70004","url":null,"abstract":"<p>Somatic cell count (SCC) is a test used for mastitis control in ewes, but there is no consensus on the cut-off value. Other markers of subclinical mastitis (SCM) have been proposed as potentially more efficient, sensitive and specific, such as differential somatic cell count (DSCC). Several studies have been conducted on cow milk DSCC application, especially since the development of a method (Foss DSCC method) that allows the rapid and simultaneous determination of both SCC and DSCC in cow milk. The aim of this study was to investigate the Foss DSCC method in ewe milk. We first calculated a SCC cut-off for sheep half-udder milk samples from three dairy breeds to be used with bacteriological analysis to define SCM; second, we validated the Foss DSCC method following the validation conducted on bovine milk; and finally, the DSCC cut-off study was conducted for the sheep SCM milk. For this purpose, 4074 ewe half-udder milk samples from three breeds were analysed for bacteriological, SCC and DSCC investigation. The validation of the Foss DSCC method followed that previously conducted on cow milk, while the optimal cut-off values were chosen based on the Youden method after generating receiver operating characteristic curves and calculating the relative area under curve values. The specificity, repeatability and robustness of the Foss DSCC method for sheep milk were comparable to those of the method for bovine milk. The optimal cut-off resulted in 500 × 10³ cells/mL and 71.5% for SCC and DSCC, respectively. For the first time, the Foss DSCC method was validated in sheep milk, and SCC and DSCC cut-off values were determined for three important dairy milk breeds of ewes in Italy. These results will allow developing further studies to improve mastitis screening and will help farmers, veterinarians and technicians to identify SCM in flocks.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70004","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770329","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":"Special issue ‘The 10th Conference on China Dairy Science and Technology’","authors":"Mohan Li","doi":"10.1111/1471-0307.70008","DOIUrl":"https://doi.org/10.1111/1471-0307.70008","url":null,"abstract":"&lt;p&gt;It is a great honour to introduce this special issue of the &lt;i&gt;International Journal of Dairy Technology&lt;/i&gt;, which is dedicated to showcasing the latest research and innovations presented at the 10th Conference on China Dairy Science and Technology. This conference brought together leading scientists, researchers and professionals in the field of dairy science to address critical challenges, explore cutting-edge technologies and foster collaborations that drive the advancement of the dairy industry.&lt;/p&gt;&lt;p&gt;This special issue features 13 articles that highlight a diverse array of topics, from functional and nutritional benefits of dairy products to innovative processing techniques, safety strategies and fundamental insights into milk components. Each article reflects the innovation and interdisciplinary nature of contemporary dairy research. Below, I provide an overview of the published works, which collectively underline the progress and future potential of dairy science and technology:&lt;/p&gt;&lt;p&gt;Functional dairy products are a growing area of interest due to their potential health benefits. The article ‘Antihypertensive effects of the &lt;i&gt;Limosilactobacillus rueteri&lt;/i&gt; Z09 and &lt;i&gt;Lactobacillus helveticus&lt;/i&gt; Z11 fermented milk in spontaneously hypertensive rats’ demonstrates the effectiveness of probiotic strains in managing hypertension. By reducing angiotensin-converting enzyme activity and improving intestinal microbiota, the study lays the groundwork for the development of antihypertensive dairy products. Similarly, the review ‘Incorporation of Dietary Phenolic Compounds into Dairy Products: Interactions and Beneficial Effects’ explores the interactions between polyphenols and dairy matrices, highlighting their roles in improving antioxidant activity, antimicrobial properties and supporting probiotic functionality.&lt;/p&gt;&lt;p&gt;Nutritional analysis is also a key focus. The study ‘Analysis of nutritional profiles in colostrum and mature milk of giant panda (Ailuropoda melanoleuca) based on proteomics’ provides unique insights into the composition of panda milk, revealing differences in immunoreactive proteins, fatty acid profiles, and amino acid metabolism between colostrum and mature milk. This innovative research offers valuable information for developing milk substitutes tailored to different lactation stages.&lt;/p&gt;&lt;p&gt;Understanding and optimising protein functionality is crucial for improving the safety and usability of dairy products. Two notable studies focus on reducing allergenicity. ‘Regulating antigenicity of α-lactalbumin based on enzymolysis: Insights into structure and linear epitopes’ identifies enzymatic treatments that reduce the allergen potential of α-lactalbumin by altering its structure and cleaving key allergenic epitopes. Similarly, ‘Study on the mechanism of targeted regulation of casein linear epitopes by three animal-derived proteases under the optimal antigen inhibition rate conditions’ explores the use of proteases to reduce t","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70008","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143717372","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}