International Journal of Dairy Technology最新文献

{"title":"Tailoring casein functionality through thermal and nonthermal processing: From molecular changes to technological applications","authors":"Ramila Cristiane Rodrigues,&nbsp;Vitor Emanuel Máximo Santos,&nbsp;Jhonathan Valente Ferreira Gusmão,&nbsp;Gustavo Lucas Silva Campos,&nbsp;Pedro Henrique Campelo,&nbsp;Evandro Martins","doi":"10.1111/1471-0307.70120","DOIUrl":"https://doi.org/10.1111/1471-0307.70120","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Casein, the predominant protein in milk, forms colloidal micelles whose structural integrity and functional properties, including solubility, emulsification, gelation and stability, are critically dependent on processing conditions. Understanding how thermal and nonthermal technologies modulate casein structure is essential for optimising dairy products and developing advanced protein-based systems.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scope and Approach</h3>\u0000 \u0000 <p>This review critically examines the molecular and colloidal transformations induced in caseins by conventional thermal treatments (pasteurisation, ultra-high temperature [UHT], moderate heating) and emerging nonthermal technologies (high-pressure processing [HPP], ultrasound [US], pulsed electric fields [PEF], cold plasma [CP], ohmic heating [OH] and enzymatic modification). The central concept explored is the existence of process-intensity windows—ranges of processing parameters within which casein micelles exhibit negligible changes, enhanced functionality or detrimental aggregation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Key Findings and Conclusions</h3>\u0000 \u0000 <p>Each processing technology induces distinct structural outcomes. Thermal treatments promote whey–casein interactions and mineral redistribution, whereas nonthermal approaches enable more selective modulation of micellar surface charge, hydrophobicity and calcium phosphate equilibria. Across technologies, low-to-moderate intensities often improve solubility and emulsification, while excessive intensities trigger irreversible aggregation, age gelation or phase separation. Recognising these intensity-dependent transitions provides a framework for rationally designing casein-based ingredients with tailored functionality. Key challenges remain in raw material variability, industrial scalability and the prediction of behaviour in complex food matrices. Future advances will require integrated structure–function models and <i>in situ</i> analytical approaches to guide processing optimisation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70120","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148090884","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":"Occurrence of mycotoxins in milk and dairy products in Brazil: A review of recent data, regulatory aspects, preventive and decontamination strategies","authors":"Sana Ullah,&nbsp;Usama Nasir,&nbsp;Amanda Cristina Dias de Oliveira,&nbsp;Lucas Gabriel Dionisio Freire,&nbsp;Rogério D'Antonio Pires,&nbsp;Karina Nascimento Pereira,&nbsp;Carlos Humberto Corassin,&nbsp;Sher Ali,&nbsp;Carlos Augusto Fernandes de Oliveira","doi":"10.1111/1471-0307.70118","DOIUrl":"https://doi.org/10.1111/1471-0307.70118","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Mycotoxins are toxic secondary fungal metabolites that can be transferred into milk of lactating animals that consumed mycotoxin-contaminated feed, posing health concern for consumers. Brazil has climatic conditions that favour the growth of toxigenic fungi.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This review aimed to critically examine the occurrence of mycotoxins, particularly aflatoxin M₁ (AFM₁) in Brazilian milk and dairy products in the last 20 years. Toxicological aspects of mycotoxins, regulations, preventive and potential decontamination strategies are also discussed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>A comprehensive review of peer-reviewed journal articles published in English or Portuguese from 2005 to 2025 was conducted. Sources were selected based on relevance to mycotoxin occurrence in Brazilian fluid milk and dairy products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>The reviewed studies analysed 3939 samples of milk and dairy products, of which 2240 (56.8%) were found to contain at least one type of mycotoxin. AFM₁ was the most frequently detected, followed by ochratoxin A, fumonisins and deoxynivalenol. Most studies reported AFM₁ levels in milk within the Brazilian maximum limit (ML) of 0.5 μg/kg, while 11.3% of samples would exceed the European ML (0.05 μg/kg).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>The occurrence levels of mycotoxins reported in Brazilian milk and dairy products represent a health threat, particularly to vulnerable populations such as children and the elderly. Continuous control and routine surveillance are essential to minimise the dietary exposure of Brazilian dairy herds to mycotoxins.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70118","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148089357","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148118572","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148091152","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148079697","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148110683","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":"Minimizing Maillard reaction–induced Browning in low-lactose Khoa produced from Buffalo Milk","authors":"Heena Kauser,&nbsp;Sumit Arora,&nbsp;Vivek Sharma,&nbsp;Richa Singh,&nbsp;Abdul Hussain Shaik,&nbsp;Ashish Kumar Singh","doi":"10.1111/1471-0307.70101","DOIUrl":"https://doi.org/10.1111/1471-0307.70101","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The market for low-lactose dairy products is expanding rapidly due to greater awareness of the individuals suffering from lactose intolerance and it also ensures dietary calcium and protein requirements to the susceptible population. Low-lactose <i>khoa</i> can be effectively utilised for the manufacture of <i>khoa</i>-based sweets for lactose intolerant population.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>The present work was carried out to prepare low-lactose <i>khoa</i> utilising lactose-free buffalo milk. Two approaches, namely multi-enzyme and maltodextrin-based systems, were used to improve the physico-chemical, structural and sensory characteristics and also reduce the Maillard browning in low-lactose <i>khoa</i>.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Low-lactose <i>khoa</i> (LLK) was prepared from lactose-free buffalo milk prepared using three different approaches: LLK1 (enzymatic hydrolysis with β-galactosidase), LLK2 (β-galactosidase +3% maltodextrin) and LLK3 (enzymatic hydrolysis with β-galactosidase, glucose oxidase and catalase), with conventionally prepared <i>khoa</i> serving as the control (K1).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>The lactose content in low-lactose <i>khoa</i> samples was found to be &lt;1.0%, which met the requirement for low-lactose dairy products (FSSR 2024). Compositional analysis exhibited significant differences (<i>P</i> &lt; 0.05) in residual lactose, glucose and galactose content between LLK samples and K1. Qualitative validation through Raman spectroscopy confirmed effective lactose hydrolysis in the LLK samples. LLK3 exhibited the most desirable physico-chemical properties and sensory acceptability including significantly higher available lysine among all the LLK samples. Moreover, Maillard reaction was also inhibited as evident from lowering of browning index, hydroxymethylfurfural and furosine content (<i>P</i> &lt; 0.05).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industrial implications</h3>\u0000 \u0000 <p>These results demonstrated that the application of multi-enzyme approach is a promising strategy for producing low-lactose <i>khoa</i> with improved functional properties. Low-lactose <i>khoa</i> can serve as a suitable base material for preparing traditional dairy products for lactose-intolerant consumers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148079854","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":"Metagenomic and physicochemical analysis of the artisanal production stages of Kochkäse cheese from raw and pasteurised milk","authors":"Davi Scharf Higino da Silva,&nbsp;Carolina Krebs de Souza,&nbsp;Elane Schwinden Prudencio,&nbsp;Marian Natalie Meisen,&nbsp;Leidiane A. Acordi Menezes,&nbsp;Juliano de Dea Lindner,&nbsp;Lisiane Fernandes de Carvalho","doi":"10.1111/1471-0307.70110","DOIUrl":"https://doi.org/10.1111/1471-0307.70110","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background, Context or Rationale</h3>\u0000 \u0000 <p><i>Kochkäse</i> is a Brazilian artisanal cheese of German origin, traditionally produced in the Vale Europeu region of Santa Catarina state. It is characterised by a uniform texture obtained through the natural coagulation of skim milk and subsequent cooking of the matured curd. Although pasteurisation ensures microbiological safety, artisanal producers prefer raw milk to preserve the natural microbiota and the product's unique sensory properties. Understanding the genetic and functional diversity of these microbial communities through metagenomics is essential to improve safety and maintain cultural heritage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>To evaluate, for the first time, the metagenomic profiles of bacterial and fungal populations, as well as their physicochemical characteristics, during the production stages of <i>Kochkäse</i> made with raw and pasteurised milk.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Samples of white cheese, matured cheese (5 days) and final <i>Kochkäse</i> cheese were analysed for physicochemical composition (moisture, pH, lipids, proteins and ash). Microbial identification was performed using next-generation sequencing (NGS) of the 16S ribonucleic acid-rRNA (bacteria) and internal transcribed spacer—ITS (fungi) regions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p><i>Kochkäse</i> cheese presented high moisture and low fat content. Metataxonomic analysis revealed that <i>Streptococcus thermophilus</i> predominated in pasteurised cheese (&gt;80%) and <i>Lactobacillus delbruecki</i>i (<i>L. delbruecki</i>i) in raw milk (&gt;55%). Among the fungi, <i>Candida tropicalis</i> was the dominant species, especially in raw milk samples. Final cooking at 90°C proved crucial for reducing the microbial load.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>The results highlight that the type of milk and the rigour of manufacturing practices directly influence the microbiological identity and safety of the cheese. These data help standardise the quality and value of regional gastronomic heritage.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148078344","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148077864","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148110025","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}