International Journal of Dairy Technology最新文献

{"title":"Seasonal variation in Irish industry bovine milk composition characterised by chemical analysis and near-infrared spectroscopy: A 12-month study","authors":"Kexin Zhang, Colm P O'Donnell, Arlene McGrath, Jeremiah J Sheehan, Norah O'Shea","doi":"10.1111/1471-0307.70104","DOIUrl":"https://doi.org/10.1111/1471-0307.70104","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Rationale</h3>\u0000 \u0000 <p>Milk composition is an important factor affecting final cheese quality and yield, plant efficiencies, as well as determining the overall profitability of cheese processing plants. However, milk composition varies by season.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study will investigate seasonal variation in key compositional components in Irish bovine milk and evaluate the potential of near-infrared (NIR) spectroscopy for the rapid prediction of raw milk composition for informing upstream processing.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>This study presents a comprehensive analysis of seasonal fluctuations in key milk components by examining 555 homogenised bovine milk samples from industry-scale silos across Ireland over a 12-month period. Simultaneously, the feasibility of near-infrared (NIR) spectroscopy for rapid detection of key compositional components (i.e. total solids, total protein, fat, casein, lactose and ionic calcium) in raw milk prior to chymosin-induced coagulation was evaluated.</p>\u0000 \u0000 <p>Principal component analysis (PCA) and partial least squares (PLS) regression were developed, with PLSR being assessed using coefficient of determination (<i>R</i><sup>2</sup>cv), root mean square error of cross-validation (RMSEcv), ratio of standard error of prediction to sample standard deviation (RPD) and range of error ratio.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Wet chemistry analysis revealed clear seasonal trends in milk composition. PCA visualised distinct seasonal clustering, with winter samples clearly separated from spring and summer. High predictive accuracy was achieved for fat content (<i>R</i><sup>2</sup>cv = 0.92, RMSEcv = 0.11, RERcv = 14.53, RPDcv = 3.46), with good performance also observed for total protein and casein content prediction (<i>R</i><sup>2</sup>cv ≥ 0.81, RMSEcv ≤ 0.11, RERcv ≥ 9.85, RPDcv ≥ 2.31). However, predictive models for total solids, lactose and ionic calcium showed limited accuracy (<i>R</i><sup>2</sup>cv ≤ 0.59, RMSEcv ≥ 0.10, RERcv ≤ 7.17, RPDcv ≤ 1.54), indicating the need for further investigation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industrial Implications</h3>\u0000 \u0000 <p>Overall, this study bridges the gap between lab-scale NIR method evaluation and industrial implementation by validating the approach using samples from large-scale silos, marking an important step towards rapid, real-time compositional analysis in dairy processing","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70104","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147614997","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":"Effects of different ultrasonic treatments on the physicochemical and solubility properties of milk protein concentrate aggregates","authors":"Linlin Xiong,&nbsp;Xinyu Liu,&nbsp;Siyu Zhang,&nbsp;Xiaoyan Hou,&nbsp;Jie Yu,&nbsp;Anjun Chen,&nbsp;Zhiqing Zhang,&nbsp;Qiang Cui,&nbsp;Man Zhou","doi":"10.1111/1471-0307.70102","DOIUrl":"https://doi.org/10.1111/1471-0307.70102","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Milk protein concentrate serves as an ideal ingredient in food and nutritional products due to digestibility. But it is prone to deterioration of solubility during storage. It is necessary to understand the effects of different ultrasonic treatments on the physicochemical and solubility properties of milk protein concentrate aggregates.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This study aimed to investigate the effects of different ultrasonic treatments on the physicochemical and functional properties of insoluble milk protein concentrates (MPC).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>MPC solution was treated by water bath ultrasound and probe ultrasound (100, 300, 500 W), respectively. These samples were used to determine the SDS-PAGE, FTIR, particle size, scanning electron microscopy and solubility.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>SDS-PAGE results indicate that the low-molecular-weight (10 kDa) band darkened following treatment, suggesting that ultrasonication facilitates the dissociation of macromolecular noncovalent aggregates. FTIR demonstrated that ultrasonication altered the secondary structure of MPC. Additionally, ultrasonication reduced the particle size of MPC aggregates. Probe ultrasonication notably improved solubility, increasing it from 39% to 94% after treatment at 100 W.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>The results revealed that ultrasonic treatment improved the solubility of MPC. However, a significant difference was noted between the effects of water bath and probe sonication treatments. Water bath ultrasonication was particularly effective. These findings provide a theoretical foundation for effectively enhancing the functional properties of MPC and expanding its application in the food industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147585034","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":"Editor's Choice article for March 2026","authors":"Michael Mullan","doi":"10.1111/1471-0307.70106","DOIUrl":"https://doi.org/10.1111/1471-0307.70106","url":null,"abstract":"&lt;p&gt;‘Defining the role of the locking point in spray drying by using semiquantitative Raman spectroscopy on single droplets for a multi-scale investigation of oil encapsulation’, by Sebastian Höhne &lt;i&gt;et al&lt;/i&gt;. from the Karlsruhe Institute of Technology and the Max Rubner-Institut, Germany, has been selected as the Editor's Choice article for the March 2026 issue of the &lt;i&gt;International Journal of Dairy Technology&lt;/i&gt; (See: https://doi.org/10.1111/1471-0307.70086).&lt;/p&gt;&lt;p&gt;Spray drying remains one of the most widely used technologies in dairy processing for the production of powders containing encapsulated lipids, including infant formula ingredients, flavour carriers and nutritional powders. A critical determinant of powder quality is the proportion of oil located on the particle surface, as excessive surface oil can impair powder flowability, accelerate lipid oxidation and reduce product stability during storage. Despite the widespread industrial use of spray drying, the mechanistic factors governing oil encapsulation during droplet drying remain incompletely understood.&lt;/p&gt;&lt;p&gt;In this study, Höhne &lt;i&gt;et al&lt;/i&gt;. investigate the role of the locking point during droplet drying and its influence on the final encapsulation efficiency of oil in spray-dried emulsions. The locking point corresponds to the stage at which a sufficiently concentrated surface layer forms and the droplet begins to deviate from a spherical shape as drying progresses. To examine this phenomenon, the authors combined single droplet drying (SDD) experiments with semiquantitative Raman spectroscopy to analyse the surface composition of individual dried droplets. These measurements were then compared with encapsulation efficiencies determined by solvent extraction from powders produced in a pilot-scale spray dryer, enabling a multi-scale evaluation linking droplet-level phenomena to industrial powder properties.&lt;/p&gt;&lt;p&gt;The results demonstrate that process and formulation parameters that delay the locking point—such as higher oil concentrations—lead to reduced encapsulation efficiency due to the increased migration of oil droplets towards the drying surface. Conversely, higher drying temperatures promote earlier skin formation and improved encapsulation in spray-dried powders. The work also examines the influence of matrix composition by comparing maltodextrin–whey protein systems with modified starch formulations. While the modified starch system exhibited an earlier locking point, the resulting encapsulation efficiency was lower, highlighting the important role of particle morphology and matrix properties in determining final powder structure.&lt;/p&gt;&lt;p&gt;From an industrial perspective, the study provides valuable insights into how drying kinetics and formulation design influence surface oil formation. The combination of SSD with Raman spectroscopy offers a promising analytical approach for investigating droplet-scale drying behaviour and for screening formulation parameters prior to ful","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70106","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147614831","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":"The unrevealed microbiota of traditional white cheese: Between benefit and risk","authors":"Elif Çoşkun Demir,&nbsp;Abdullah Demirci,&nbsp;Furkan Orhan","doi":"10.1111/1471-0307.70103","DOIUrl":"https://doi.org/10.1111/1471-0307.70103","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Traditionally produced white cheeses are valued for their distinctive flavours and microbiota-driven characteristics. Characterising the bacterial diversity of such cheeses is crucial for understanding both their probiotic potential and microbiological safety.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Method</h3>\u0000 \u0000 <p>Fourteen cheese samples were collected from Ağrı province in eastern Türkiye. Sixty-seven bacterial isolates were obtained, of which 55 were identified by 16S rDNA sequencing. Isolates were further characterised through morphological, physiological and biochemical assays, including bile salt tolerance, antibiotic susceptibility and antimicrobial activity against selected pathogens.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Lactic acid bacteria (LAB) genera identified included <i>Streptococcus, Enterococcus, Lactococcus, Leuconostoc</i> and <i>Lactobacillus</i>. In addition, non-LAB, such as <i>Microbacterium, Phyllobacterium, Micrococcus, Hafnia, Serratia, Leifsonia, Stenotrophomonas, Paenibacillus, Staphylococcus</i> and <i>Shigella</i> were detected. <i>Hafnia paralvei</i> displayed bile salt tolerance, a feature not previously reported for this genus. Certain <i>Hafnia</i> isolates exhibited antibacterial activity against <i>Listeria monocytogenes, Klebsiella pneumoniae</i> and <i>Staphylococcus aureus</i>. Moreover, <i>Phyllobacterium myrsinacearum</i> inhibited <i>L. monocytogenes</i> and <i>S. aureus</i>, while <i>Paenibacillus antibioticophila</i> was active against <i>K. pneumoniae</i>, both documented here for the first time.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>This study offers new insights into the microbial composition of traditionally produced white cheese, revealing previously unreported functional traits in specific bacterial genera. While these findings highlight the potential of such cheeses as sources of beneficial microorganisms, the presence of opportunistic bacteria also emphasises the need for careful microbiological evaluation to ensure consumer safety.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147567431","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":"Diversity, enzymatic activity and biofilm formation of Pseudomonas species isolated from camel milk in Xinjiang, China","authors":"Yating Wu,&nbsp;He Chen,&nbsp;Hongyan Zhang,&nbsp;Miao Sun,&nbsp;Xianlan Ma,&nbsp;Shuai Wang,&nbsp;Yankun Zhao","doi":"10.1111/1471-0307.70099","DOIUrl":"https://doi.org/10.1111/1471-0307.70099","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Camel milk is valued for its unique nutritional and health benefits, but it is prone to spoilage by psychrotrophic bacteria like <i>Pseudomona</i>s during refrigeration. These bacteria produce heat-resistant enzymes that survive pasteurisation and cause spoilage. Understanding the diversity and enzymatic activity of <i>Pseudomonas</i> in Chinese camel milk is essential for maintaining product quality and safety.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study aimed to investigate the diversity, proteolytic and lipolytic activities, and biofilm-forming capacity of <i>Pseudomonas</i> in camel milk of Xinjiang.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Camel milk from Xinjiang farms was cultured at 6.5°C to isolate psychrotrophic bacteria, which were then identified by 16S rRNA gene sequencing. Both protease and lipase-producing isolates were first screened using agar-based diffusion tests, and their enzyme activities were subsequently quantified via azocasein and p-nitrophenyl palmitate (p-NPP) assays. The thermal tolerance of the enzymes was examined by exposing them to high temperatures. The biofilm-forming capacity of each strain was evaluated by the 96-well microplate method.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>A total of 214 psychrotrophic bacterial isolates were dominated by <i>Acinetobacter</i> (53.7%) and <i>Pseudomonas</i> (11.2%). Over a third of the isolates produced spoilage enzymes. <i>Pseudomonas</i> species showed the highest protease activity. <i>Pseudomonas bubulae</i> had the highest protease activity (16.26 U/mL), and its protease maintained notable thermal resistance, with 33.33% activity remaining after exposure to 121°C for 10 min. The lipase produced by <i>Chryseobacterium yeoncheonense</i> was the most heat-resistant, preserving 43.00% activity under the same severe heat treatment. Moreover, 31.0% of the identified psychrotrophic strains demonstrated moderate biofilm-forming capability with the OD₅₉₅ values ranging from 0.365 to 2.012.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>This study identifies the diversity of psychrotrophic bacteria in camel milk and the heat-stable spoilage enzymes they produce, with Pseudomonas biofilm formation and heat-resistant proteases being key spoilage factors, providing a basis for improving industry control methods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147566093","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 temperature, dietary nitrogen content and milking shift (morning and evening) on the composition, lipolysis, heat stability and freezing point of cow milk","authors":"Catherine Hurtaud,&nbsp;Ruben Riosa,&nbsp;Nadege Edouard","doi":"10.1111/1471-0307.70098","DOIUrl":"10.1111/1471-0307.70098","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Rationale</h3>\u0000 \u0000 <p>The originality of this experiment was to study simultaneously several native properties of milk (lipolysis, heat stability and freezing point) that determine milk consumption or processing in the context of climate change and efforts to decrease environmental impacts.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>We assessed effects of interactions among ambient temperature, dietary nitrogen content and milking shift (morning and evening) on the composition, structure and native properties of milk.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>The experiment followed a double 4 × 4 Latin square design, using eight dairy cows for four periods of 3 weeks each. We compared two levels of dietary nitrogen content (13.5% crude protein (N−) or 17.5% crude protein (N+)) and two levels of ambient temperature (18°C for the entire day (T−) or a diurnal peak of 28°C for 7 h (T+)).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Dietary nitrogen content had no effect on milk fat or protein content or fatty acid composition. N+ significantly decreased calcium content, tended to increase the diameter of milk fat globules, but had no effect on that of casein micelles. N+ decreased lipolysis and the freezing point of milk but had no effect on its heat stability. T+ increased the crude protein, total phosphorus and colloidal phosphorus contents, and decreased the diameter of casein micelles and the Na⁺/K⁺ ratio. T+ increased the saturated fatty acid concentration and decreased the mono-unsaturated fatty acid concentration. T+ also increased pH and heat stability. Milking shift had no effect on milk protein content, but evening milking increased fat content, unsaturated fatty acid concentration and Δ9-desaturase activity. Evening milking increased the freezing point and lipolysis and decreased heat stability. The effect of temperature must be retested under better-controlled temperatures.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>Knowledge of the technological behaviour of milk in the face of variations in feed and climate will allow better adaptation of dairy processing.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70098","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147568850","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":"Fortifying milk and whey-based probiotic beverages with bioactive peptides: Effects of concentration and molecular weight on fermentation, bioactivity and sensory properties","authors":"Tanja Ž Krunić,&nbsp;Marica B Rakin","doi":"10.1111/1471-0307.70094","DOIUrl":"10.1111/1471-0307.70094","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Cardiovascular diseases are the leading cause of death today. Enhancing yoghurt, a globally consumed product, with targeted peptides and probiotics offers a convenient functional-food approach to improve health without altering dietary habits.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>The study examined the impact of adding bioactive peptides to milk and whey-based substrates (WBS) on fermentation behaviour and product properties, intending to create a functional food.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Milk and WBS were supplemented with 1, 3 and 5% of whey protein hydrolysate obtained using proteinase k (PKH), as well as peptide fractions of this hydrolysate obtained through ultrafiltration with a 3 kDa pore-size membrane (PK3). These mixtures were then fermented with ABY6 culture. Fermentative ability, pH, titratable acidity, probiotic viability, antioxidant and antihypertensive capacity, and sensory properties of the beverages were evaluated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>PK3 addition significantly affected probiotic viability in WBS. The addition of PKH and PK3 increases the metabolic activity of the culture in both substrates. The ACE-inhibitory activity of milk and WBS was significantly increased by the addition of bioactive peptides (PK3 and PKH) before fermentation. The antioxidant activity of the product was significantly increased in all samples (more pronounced in WBSs) with the addition of whey peptides and further increased by fermentation, with the expected highest increase in the samples with the addition of 5% peptides in both substrate and 3% PK3 in the WBS. Bioactive peptides did not affect sensory properties. Sensory attributes are the primary driver of consumer choice, with participants favouring yoghurt over a WBS unless the health benefits of the latter are significantly greater.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific Implications</h3>\u0000 \u0000 <p>This research shows that adding specific whey-derived bioactive peptides to milk and whey-based drinks can enhance their health benefits without changing taste. These findings could help develop new functional dairy products that support cardiovascular health and are appealing to consumers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147568851","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":"Solubility of lactose-free milk powders: Influence of protein content, incorporation of UF permeate and maltodextrin","authors":"Nilkanth Pawar,&nbsp;Richa Singh,&nbsp;Sumit Arora,&nbsp;Rajan Sharma,&nbsp;Vivek Sharma,&nbsp;Ashish Kumar Singh","doi":"10.1111/1471-0307.70097","DOIUrl":"10.1111/1471-0307.70097","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Rationale</h3>\u0000 \u0000 <p>Enzymatic hydrolysis and ultrafiltration (UF), when used independently, pose distinct challenges in manufacturing lactose-free milk powder. Combining these approaches produces high protein lactose-free milk, which, on spray drying, results in a powder that suffers from poor solubility and Maillard browning, restricting its use.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>Study was conducted to address the challenges of poor solubility and Maillard browning associated with spray drying of lactose-free milk prepared using UF coupled with enzymatic hydrolysis.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Lactose-free concentrated milk was prepared using ultrafiltration (UF) followed by enzymatic hydrolysis. Further, lactose-free milk powder (LFMP) was prepared by spray drying of lactose-free concentrated milk with and without the addition of maltodextrin and permeate (UF/DF). Five types of LFMP were produced: LFMP-1 (control) UF retentate, LFMP-2 UF retentate and maltodextrin, LFMP-3 DF permeate and maltodextrin, LFMP-4 UF permeate and maltodextrin, and LFMP-5 UF retentate and permeate.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>All LFMPs possessed higher protein content (55.1–68.80%) but were less soluble than skim milk powder (SMP), which has about 33% protein. LFMP-4 showed significantly lower protein and calcium content but higher sodium and potassium levels (<i>P</i> &lt; 0.05) compared to other LFMPs. This led to significantly higher solubility (98.54%) than the control LFMP-1 (67.96%) and other formulations. Improved solubility of LFMP-4 correlated with higher potassium (980 mg/100 g) and sodium (890 mg/100 g) but lower calcium (620 mg/100 g) and surface hydrophobicity (4746.46), which contributed to better particle dispersion and rehydration behaviour. Zeta potential also indicated greater electrostatic repulsion (−31.47 mV), further supporting the superior reconstitution properties of LFMP-4. Raman spectroscopy also confirmed the complete absence of lactose in all formulations. The BI was also significantly lower in LFMP-4.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industrial Implications</h3>\u0000 \u0000 <p>UF permeate-maltodextrin formulation (LFMP-4) offers excellent potential as a high-protein, highly soluble, lactose-free milk powder suitable for lactose-intolerant consumers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147568748","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":"Flaxseed mucilage as a natural thickener in a chocolate whey beverage","authors":"Fernanda Batista Dantas,&nbsp;Antonia Samara Patricio Santos,&nbsp;Gizele Almada Cruz,&nbsp;Francisca Lívia de Oliveira Machado,&nbsp;Israel Rodrigues da Costa,&nbsp;Idila Maria da Silva Araújo,&nbsp;Kaliana Sitonio Eça,&nbsp;Rafael Audino Zambelli,&nbsp;Juliane Döering Gasparin Carvalho","doi":"10.1111/1471-0307.70088","DOIUrl":"https://doi.org/10.1111/1471-0307.70088","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Growing consumer demand for healthier food products has intensified the search for natural additives. Due to its functional properties, flaxseed mucilage has significant commercial potential when it comes to enhancing desirable characteristics in food formulations.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study evaluated the potential of flaxseed mucilage as a natural thickening agent to replace conventional thickeners in chocolate whey beverages.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Mucilage was extracted from flaxseeds using a water-based method, and its technological properties (solubility, water and oil absorption capacities) were characterised. Four chocolate whey beverage formulations were prepared: control beverage without thickener, beverage with carboxymethyl cellulose, beverage with flaxseed mucilage and beverage with carboxymethyl cellulose and flaxseed mucilage. Physicochemical parameters (pH, titratable acidity, moisture, ash, protein and fat) were analysed. Rheological behaviour was evaluated by rotational rheometry. Consistency, colour intensity and sensory acceptance (consumer testing using a 9-point hedonic scale) were also assessed. All experiments were conducted in triplicate. Data were analysed using the software R, with ANOVA, Friedman's test or Kruskal–Wallis test to identify significant differences between sample mean values (<i>P</i> &lt; 0.05), followed by post hoc Nemenyi's test for multiple comparisons.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>The addition of flaxseed mucilage did not cause adverse changes to physicochemical parameters, but significantly improved beverage consistency and colour intensity (<i>P</i> &lt; 0.05). Rheological profiles were consistent with commercial standards, displaying pseudoplastic behaviour. Consumer tests demonstrated high sensory acceptance.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industrial Implications</h3>\u0000 \u0000 <p>Flaxseed mucilage is a viable natural thickening agent for dairy beverages. Its industrial adoption could reduce reliance on synthetic additives while meeting clean-label consumer demands.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70088","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147315496","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":"Novel phage vB_CsaM_2375H2 effectively controls Cronobacter sakazakii biofilms and contamination in powdered infant formula","authors":"Ganghui Li,&nbsp;Bin Cheng,&nbsp;Ting Wang,&nbsp;Diwei Zhang,&nbsp;Hanfang Chen,&nbsp;Yuhang Wang,&nbsp;Zongyang Li,&nbsp;Na Ling,&nbsp;Yingwang Ye,&nbsp;Yang Wang","doi":"10.1111/1471-0307.70095","DOIUrl":"https://doi.org/10.1111/1471-0307.70095","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p><i>Cronobacter sakazakii</i> (<i>C. sakazakii</i>), a significant foodborne pathogen in powdered infant formula (PIF), forms resilient biofilms that confer resistance to disinfectants, antibiotics and environmental stresses. Phages represent a promising alternative for controlling bacterial contamination in food.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aims and Scope</h3>\u0000 \u0000 <p>This study reports the isolation and characterisation of a novel <i>Straboviridae</i> phage, vB_CsaM_2375H2 (hereafter 2375H2), and evaluates its efficacy in reducing <i>C. sakazakii</i> biofilm and its bactericidal activity against the pathogen in PIF.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Method</h3>\u0000 \u0000 <p>The phage 2375H2 was isolated using <i>C. sakazakii</i> cro2375w as the host bacterium. Morphological and biological characteristics were performed via TEM, genome sequencing and bioinformatics. Host range analysis, multiplicity of infection (<i>MOI</i>, the ratio of phage particles to bacterial cells), one-step growth curve, thermal and pH stability were determined using double-layer agar assays. Biofilm removal was evaluated with a crystal violet-based method, and antibacterial activity in PIF was assessed by plate counting.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Phage 2375H2 exhibits a typical myovirus morphology with an icosahedral head and a contractile tail. Host range analysis against 68 strains revealed its specificity to the <i>Cronobacter</i> genus, lysing 13 strains. It has an optimal <i>MOI</i> of 0.01, a latent period of 20 min, and maintains stability under temperatures of 25–60°C and pH 4–11. Genomic classification places it within the <i>Pseudotevenvirus</i> genus, with no virulence or antibiotic resistance genes detected. Biofilm assays demonstrated that phage treatment at 10⁶ and 10⁷ PFU/mL reduced biofilm biomass by 61.11% and 62.55% after 8 h, respectively. Moreover, in powdered infant formula, 10¹⁰ PFU/mL of phage achieved a 99% bactericidal rate within 6 h.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific Implications</h3>\u0000 \u0000 <p>Phage 2375H2 achieved &gt;60% eradication of preformed <i>C. sakazakii</i> biofilms and eliminated 99% of pathogens in PIF. These findings establish phage 2375H2 as a promising biocontrol agent against <i>C. sakazakii</i> contamination in food systems.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146256261","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}