International Journal of Dairy Technology最新文献

{"title":"Activity of bacteriophage endolysins LP101_021 and PlyP100 against Listeria monocytogenes for Squacquerone soft cheese decontamination","authors":"Noemi Battistelli,&nbsp;Daniela D'Angelantonio,&nbsp;Fabrizia Tittarelli,&nbsp;Vicdalia Aniela Acciari,&nbsp;Silvia Scattolini,&nbsp;Patrizia Centorame,&nbsp;Valeria Di Lollo,&nbsp;Sabrina Olivieri,&nbsp;Francesco Pomilio,&nbsp;Giuseppe Aprea","doi":"10.1111/1471-0307.70002","DOIUrl":"https://doi.org/10.1111/1471-0307.70002","url":null,"abstract":"<p>Listeriosis, caused by <i>Listeria monocytogenes</i>, is a severe foodborne infection, particularly hazardous for pregnant women and immunocompromised individuals. In Europe, <i>L. monocytogenes</i> was the fifth most reported zoonotic agent in 2022, with outbreaks frequently linked to ready-to-eat (RTE) foods. Addressing food contamination with innovative antimicrobial strategies is critical to enhancing food safety and reducing public health risks. This study evaluated the efficacy of two bacteriophage-derived endolysins, LP101_021 and PlyP100, in reducing <i>L. monocytogenes</i> contamination in Squacquerone, a traditional Italian soft cheese made from whole cow's milk. Squacquerone samples were experimentally inoculated with approximately 6 log₁₀ cfu/g of <i>L. monocytogenes</i> strain Lm-ID11. The samples were then treated with either LP101_021 or PlyP100, and viable bacterial counts were monitored over time. Reductions in bacterial load were measured at 1 and 24 h post treatment to assess the effectiveness of each endolysin. Endolysin LP101_021 demonstrated a significant reduction in <i>L. monocytogenes</i> counts, decreasing bacterial loads by more than 3 log₁₀ cfu/g within 1 h, with sustained effects over 24 h. PlyP100 exhibited a more moderate impact, reducing bacterial counts by approximately 0.5 log₁₀ cfu/g after 1 h and 1.38 log₁₀ cfu/g after 24 h. By comparing the effects of those two endolysins, these findings highlight the rapid and effective antimicrobial action in particular of LP101_021 in cheese matrices. The study underscores the potential of bacteriophage endolysins as targeted antimicrobial agents for food safety applications. Their specificity allows the biocontrol of harmful pathogens without disrupting beneficial microbial communities, making them a promising alternative to conventional antimicrobial strategies. Furthermore, the effectiveness in reducing <i>L. monocytogenes</i> contamination in dairy products supports their potential integration in food processing and storage protocols, addressing the global challenge of antibiotic-resistant bacteria.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143638694","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":"Isochoric cooling process preserves dairy cream at subfreezing temperatures with freeze–thaw stability","authors":"Cristina Bilbao-Sainz,&nbsp;Bor-Sen Chiou,&nbsp;Carl Olsen,&nbsp;Delilah Wood,&nbsp;Tara McHugh,&nbsp;Boris Rubinsky","doi":"10.1111/1471-0307.70003","DOIUrl":"https://doi.org/10.1111/1471-0307.70003","url":null,"abstract":"<p>Oil-in-water emulsions, such as dairy cream, can destabilise into an oily and an aqueous phase after freezing and thawing due to ice crystal formation. This work examined the freeze–thaw stability of dairy cream after isochoric cooling at subfreezing temperatures and conventional freezing (CF). Samples were processed under isochoric cooling conditions and under CF at −10°C, −15°C and −20°C. The stability of the emulsions was assessed by particle size distribution, visual appearance, confocal micrographs, amounts of destabilised serum, rheological properties and colour properties, as well as lipid oxidation and microbial growth after 14 days. Dairy creams conventionally frozen at these temperatures destabilised into a serum phase and a precipitate due to ice formation that caused partial and complete coalescence of the fat globules. In comparison, dairy cream samples stored under isochoric conditions showed greater stability than the control sample stored in refrigeration at 5°C, due to the absence of ice crystals and low processing temperatures. Also, no microbial growth, significant changes in flow behaviour, colour or lipid oxidation occurred for the isochoric samples. These results showed that isochoric cooling can be used to preserve dairy cream at subfreezing temperatures with no freeze–thaw destabilisation.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602574","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":"Correction to Minimising bubble-related fouling: How to improve performance at lower cost and increased product quality—A theoretical proposal for ultra-high-temperature processing of milk","authors":"","doi":"10.1111/1471-0307.13164","DOIUrl":"https://doi.org/10.1111/1471-0307.13164","url":null,"abstract":"<p>Skoglund T (2024) Minimising bubble-related fouling: How to improve performance at lower cost and increased product quality—A theoretical proposal for ultra-high-temperature processing of milk. <i>International Journal of Dairy Technology</i> <b>77</b> 594–603. https://doi.org/10.1111/1471-0307.13037.</p><p>We apologise for this error.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13164","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143554701","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":"Physiological characteristics of Bacillus strains originated from dairy products and their impacts on rheological properties of pasteurised yoghurt","authors":"Hui Tian,&nbsp;Chunlan Shi,&nbsp;Zhuo Ma,&nbsp;Huiyun Zhou,&nbsp;Wenguang Fan,&nbsp;Wenwei Zhang,&nbsp;Yonggang Wang,&nbsp;Haiwei Ren,&nbsp;Jinping Li,&nbsp;Xia Cai,&nbsp;Ruiyun Wang","doi":"10.1111/1471-0307.13169","DOIUrl":"https://doi.org/10.1111/1471-0307.13169","url":null,"abstract":"<p>Due to the strong stress resistance, causing food spoilage and toxin production of spore-forming <i>Bacillus</i> species, their presence will be detrimental to the quality assurance of dairy products. Impacts of five <i>Bacillus</i> strains (<i>Bacillus licheniformis</i> H1, <i>B. licheniformis</i> H2, <i>B. subtilis</i> Z2, <i>B. cereus</i> Z6-1 and <i>B. cereus</i> Z6-2) originated from dairy products on the quality of pasteurised yoghurt were investigated. Physiological characteristics of the strains, including growth, acid production, proteolysis, amylase production, extracellular polysaccharide and biofilm formation, were analysed. Additionally, changes in <i>Bacillus</i>-contaminated pasteurised yoghurt during a 60-day incubation at 28°C were observed. Physiological characteristics of the five <i>Bacillus</i> strains were strongly strain-specific. Both <i>B. cereus</i> strains had the highest growth rate and acid production in Brian Heart Infusion broth and the strongest proteolytic ability in skimmed milk. <i>Bacillus subtilis</i> Z2 exhibited the highest amylase activity, while the highest yields of extracellular polysaccharides and biofilm were obtained from <i>B. cereus</i> Z6-2 and <i>B. licheniformis</i> H2. The acidic environment (about pH 4.2–4.4) was not suitable for the growth of <i>Bacilli</i>, as the low survival rate after inoculation and the slow growth. Yoghurt contaminated with <i>B. licheniformis</i> H1 showed strong proteolytic activity, resulting in a gel with relatively low elasticity. Yoghurt containing H2 exhibited a high amylase activity, leading to the formation of many interspersed holes. The Z2 strain had the strongest effect on the rheological properties of yoghurt, resulting in the lowest viscoelasticity. Protease from <i>Bacillus</i> strains mainly interferes with the thickness of the protein matrix in the yoghurt, while amylase mainly affects the size of holes in the gel. The residual <i>Bacillus</i> strains may adversely affect the rheological properties of pasteurised yoghurt, particularly in products with a long shelf life.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143497392","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":"Co-production of galactonic acid and lactobionic acid from cheese whey using recyclable engineered Pseudomonas putida","authors":"Peng Liu,&nbsp;Liuba Hong,&nbsp;Panchen Fu,&nbsp;Jiawei Wu,&nbsp;Zhaojuan Zheng","doi":"10.1111/1471-0307.70001","DOIUrl":"https://doi.org/10.1111/1471-0307.70001","url":null,"abstract":"<p>Whey is a main by-product generated during cheese manufacture. It contains abundant lactose and proteins and is a valued raw material in many countries. <i>Pseudomonas putida</i> KT2440 is a promising microbial strain for biobased chemical production. In our previous studies, this strain was confirmed owning high ability to oxidise galactose. Besides, we have constructed a recombinant strain <i>P. putida</i> KT2440 (pBB-GDH1) harbouring a novel glucose dehydrogenase that capable of oxidising lactose. Based on these, the potential of this engineered <i>P. putida</i> in whey utilisation deserves further exploration. This research aimed to establish a bioprocess to convert whey lactose into galactonic acid and lactobionic acid using engineered <i>P. putida</i>. Lactose in cheese whey powder was hydrolysed by <i>Bacillus coagulans</i> β-galactosidase into glucose and galactose. <i>P. putida</i> KT2440 (pBB-GDH1) was inoculated into the whey powder hydrolysate and galactose was converted into galactonic acid. Then, the bacterial cells were recovered and employed for lactobionic acid production from fresh whey powder solution. Three independent experiments were performed, and the mean value were taken as the results. <i>Pseudomonas putida</i> KT2440 (pBB-GDH1) exhibited a higher lactose-oxidising activity compared with the wild-type strain. It could utilise glucose and proteins in cheese whey powder hydrolysate for growth and convert galactose to galactonic acid. 25.45 g/L galactonic acid was obtained with a productivity of 1.06 g/L/h. The recovered cells maintained excellent lactose oxidation ability. After optimisation of biocatalytic reactions, 301.58 g/L lactobionic acid was obtained from cheese whey powder containing 300 g/L lactose in a 3 L bioreactor. The lactobionic acid productivity reached 2.28 g/L/h with a yield of 96.67%. This study established a sustainable and economic aldonic acids co-production strategy from cheese whey powder.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143466154","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 pH variation on physicochemical and morphological properties of Micellar Casein Concentrate and its utilisation for nanoencapsulation of curcumin","authors":"Ankita Hooda,&nbsp;Bimlesh Mann,&nbsp;Rajan Sharma,&nbsp;Abhishek Dutt Tripathi,&nbsp;Aparna Agarwal","doi":"10.1111/1471-0307.13162","DOIUrl":"https://doi.org/10.1111/1471-0307.13162","url":null,"abstract":"<p>Casein (CN) is naturally a nanocarrier designed to deliver calcium and phosphate and hence has vast potential to be utilised for delivery of bio actives and therapeutics efficiently. The pH variation studies of MCC indicated that micelles open up at alkaline pH, exposing buried hydrophobic areas. Nanocapsules so designed had encapsulation efficiency of 95.80 ± 0.14% for curcumin. The <i>in vitro</i> digestions model showed a 98.12 ± 1.49% release of curcumin after 120 min of intestinal phase and only 6.12 ± 0.24% at end of gastric phase from nanocapsules. This indicates increased bioavailability of curcumin, without getting degraded. Global demand for functional food is increasing, and nanoencapsulation using native CN micelles could help in achieving differentiation and enhancing value of foods.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143455771","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":"Effects of sugar beet pulp on the microstructure, rheological and textural properties of set yogurt","authors":"Li-ying Bo,&nbsp;Zhi-qin Pan,&nbsp;Guo-jun Du,&nbsp;Zhi-qiang Song,&nbsp;Chun-li Song,&nbsp;Ren Jian,&nbsp;Jing-jing An","doi":"10.1111/1471-0307.13167","DOIUrl":"https://doi.org/10.1111/1471-0307.13167","url":null,"abstract":"<p>In recent years, probiotic products have received considerable attention. This study is aimed at utilising sugar beet pulp (SBP), a raw material potentially conferring health benefits, to enhance the stability of set yogurt. The study explored the influence of SBP on the fermentation performance and properties of set yogurt during 21-day storage at concentrations of 0.1, 0.5 and 1%. The incorporation of SBP led to significant decreases in pH, increased titratable acidity and modifications in the timing of peak hardness, adhesiveness and springiness. All samples demonstrated a predominance of the elastic component, which contributed to enhanced stability of the set yogurt during refrigeration. Furthermore, yogurts with 0.1 and 0.5% SBP exhibited superior performance in terms of syneresis and microstructure. This could be attributed to the soluble fibre in SBP, which binds more tightly to the protein aggregates in yogurt, thereby strengthening the network structure of the casein gel. The optimal sensory results were observed in yogurt containing 0.1% SBP. In conclusion, the addition of 0.1% SBP can effectively enhance the quality of set yogurt while increasing the intake of dietary fibre and bioactive compounds. As an agricultural by-product, SBP holds promise as a natural stabiliser in yogurt.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143431212","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":"A study of Candida albicans from raw bovine milk: Phenotypic and molecular characterisation, evaluation of the thermotolerance and the effects on pH","authors":"Yasin Özkaya,&nbsp;Adalet Dışhan,&nbsp;Harun Hızlısoy,&nbsp;Mukaddes Barel,&nbsp;Kürşat Köşkeroğlu,&nbsp;Melike Başar,&nbsp;Zafer Gönülalan","doi":"10.1111/1471-0307.70000","DOIUrl":"https://doi.org/10.1111/1471-0307.70000","url":null,"abstract":"<p>Milk serves as a suitable medium for the growth of foodborne pathogens, including <i>Candida albicans</i>, which may possess virulence properties. Therefore, understanding the virulence characteristics and thermotolerance of <i>C. albicans</i> isolated from milk is important for ensuring safety and quality in the dairy industry. This study aims to identify <i>Candida</i> species in raw milk and detect thermotolerance and pH-changing features of <i>C. albicans</i> by indicating antifungal resistance, virulence and biofilm-forming capability via phenotypic and genotypic researching. Identification of <i>Candida</i> species and detection of antifungal resistance and virulence markers in <i>C. albicans</i> were carried out via Polymerase Chain Reaction. Thermal tolerance of <i>C. albicans</i> isolates was determined through microbial counts on specific parameters (63°C, 68°C and 72°C). Each experiment was replicated three times to ensure reliability. Post hoc analyses were performed to compare the observed differences. The prevalence of <i>Candida albicans</i> (15%), <i>Candida parapsilosis</i> (8%), <i>Candida krusei</i> (3%), <i>Candida lusitaniae</i> (2%) and <i>Candida glabrata</i> (1%) was revealed in 100 milk samples. <i>C. albicans</i> isolates exhibited significant virulence, antifungal resistance and biofilm-producing properties. Low-temperature long-time pasteurisation (63°C for 30 min) provided a 3.18 log reduction of <i>C. albicans</i> from an initial 4 log population, while high-temperature short-time pasteurisation (72°C for 15 s) resulted in a 0.83 log reduction. Determination of the thermotolerance of <i>C. albicans</i> with phenotypically and genotypically determined virulence properties will guide the optimisation of the pasteurisation process to prevent economic, safety and quality concerns in dairy industry. This investigation will also provide valuable insights into the scientific understanding of the dynamics of virulent <i>C. albicans</i> in milk and the efficacy of heat treatments in reducing its load.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143423865","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":"Changes in flavour and aroma compounds of ultra-high-temperature processed and aseptic-filled milk caused by storage conditions (temperature and duration)","authors":"Taisuke Suzuki,&nbsp;Masayuki Akiyama,&nbsp;Kanae Watanabe,&nbsp;Taketoshi Watanabe,&nbsp;Mika Kato,&nbsp;Yusuke Murakami,&nbsp;Shoji Wakao,&nbsp;Eiko Yanagisawa","doi":"10.1111/1471-0307.13160","DOIUrl":"https://doi.org/10.1111/1471-0307.13160","url":null,"abstract":"<p>The changes during a 4-month storage period at 5 or 25°C were investigated for sensory characteristics, volatiles and odorants of indirect (plate-type) ultra-high-temperature processed and aseptically filled milk. Quantitative descriptive analysis (QDA) showed that “plastic odour” and “smoothness” were stronger in the milk stored at 25°C for 2 and 4 months versus 5°C. Principal component analysis (PCA) of gas chromatography–mass spectrometry data revealed that the volatile profile change was larger at 25°C versus 5°C and that the storage duration at 25°C affected the volatile profile. Gas chromatography-olfactometry (GC-O) confirmed that similar changes were dependent on the storage temperature. A “coconut” odour contributed to the change in the odour profile. The QDA and GC-O results suggest that the increase in the “plastic odour” was a specific change associated with the 25°C stored milk and that (<i>Z</i>)-6-dodecen-4-olide, which had the strongest “coconut” odour, was related to the “plastic odour”.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13160","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143248683","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 Patrick Fanahan (P. F.) Fox (1937–2024)","authors":"Michael Hickey","doi":"10.1111/1471-0307.13165","DOIUrl":"https://doi.org/10.1111/1471-0307.13165","url":null,"abstract":"<p>Saturday, 13 July 2024, brought the sad news of the death of Professor Patrick Fanahan (P. F.) Fox, Professor Emeritus of Food Chemistry at University College Cork who had died on the previous day. Though he nominally retired in December 1997, he remained active in recent years, and his last book is with the publisher Oxford University Press. He was respected internationally as perhaps the leading dairy chemist of his generation and widely regarded as one of Ireland's most distinguished scientists of the 20th century.</p><p>Patrick Fox was born on 20 November 1937 and reared on a dairy farm near Mitchelstown, Co. Cork, the eldest of eight children. He was educated in the local national school, and later at secondary school in nearby Mitchelstown, where he was top of his class for his 5 years there. Though he probably would have taken up farming, he was encouraged by both his mother and his grandmother to go on to third-level education. Thus, he registered for the 4-year BSc (Dairying) degree course at University College Cork in October 1955. He qualified in the summer of 1959, with 1^st Class Honours.</p><p>He was interested in doing postgraduate studies in Microbiology and spoke to Professor Michael Grimes about this. However, Professor Grimes was about to retire and was not taking on any postgraduate students at the time, but suggested that he should speak to Professor Frank Kosikowski, Head of the Dairy and Food Faculty of Cornell University, who was a Fulbright Fellow in UCC in 1958–1959.</p><p>Professor Kosikowski arranged that he commence a PhD programme in Cornell University, Ithaca, in upstate New York in August 1959, majoring in Dairy Science, with minors in Biochemistry and Microbiology. Along the way, his focus and interest shifted from Microbiology to Chemistry. In 1964, it was felt that he had sufficient work done to start writing up his PhD thesis. When he presented his first draft to Kosikowski, the latter was far from impressed. He was told ‘You come from a country that has produced many famous writers, now go and emulate them’. This left a lasting impression and from then on Professor Fox aimed to do so, and with some success. He also passed on this advice to his own postgraduate students thereafter. Having completed his PhD in May 1964, he subsequently undertook postdoctoral research, under Dr Hans Lillevik, in Michigan State University, East Lansing (1964–1965), followed by further research with Dr Nick Tarassuk, in UC Davis (1965–1966). However, in January 1967 he decided to return to Ireland and joined the Dairy Technology Department of An Foras Talúntais (The Agricultural Institute), in Moorepark, Fermoy.</p><p>In 1969, Professor Gerald T. Pyne retired. He had served as lecturer and later professor of Dairy Chemistry from the foundation of the Dairy Science Faculty at University College Cork in 1924. There were six applicants for the position, which was now changed to professor of Dairy and Food Chemistry. Profe","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13165","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143118099","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}