International Journal of Dairy Technology最新文献

{"title":"Beta-carotene and astaxanthin inhibit the formation of polycyclic aromatic hydrocarbons and oxygenated polycyclic aromatic hydrocarbons in butter during heat treatment","authors":"Shujie Cheng,&nbsp;Shimin Wu,&nbsp;Jianqiang Lan","doi":"10.1111/1471-0307.13158","DOIUrl":"https://doi.org/10.1111/1471-0307.13158","url":null,"abstract":"<p>Polycyclic aromatic hydrocarbons (PAHs) generated from heating butter pose a potential threat to consumer health. This study involved heating butter under different conditions and analysing the changes in the content of 54 PAHs. Furthermore, we investigated the inhibitory effects of β-carotene, pure astaxanthin and astaxanthin microcapsule powder on PAH formation. Results showed that heating temperature and duration affect the formation and transformation of PAHs, with higher temperatures facilitating the synthesis of oxygenated PAHs, whereas longer heating times promote the accumulation of light PAHs. Despite an observed increase in the concentration of light PAHs following heat treatment with added antioxidants, the antioxidants significantly reduced the toxic equivalency quotients (TEQs) in butter. This study revealed the PAH production pattern during butter heating and the effectiveness of antioxidants in inhibiting their accumulation.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113746","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":"Can hydroponic forage affect the chemical and sensory properties of PDO buffalo Mozzarella cheese?","authors":"Andrea Balivo,&nbsp;Felicia Masucci,&nbsp;Sonia Parlato,&nbsp;Francesco Serrapica,&nbsp;Raffaele Romano,&nbsp;Antonio Di Francia,&nbsp;Alessandro Genovese","doi":"10.1111/1471-0307.13147","DOIUrl":"https://doi.org/10.1111/1471-0307.13147","url":null,"abstract":"<p>The aim of this study was to evaluate the effect of hydroponic barley forage in the diets of lactating Italian Mediterranean buffaloes on Mozzarella cheese chemical and sensory properties. Thirty-six buffaloes were evenly assigned to three groups: control (C) with standard maize silage-based ration, and low hydroponic (LH) and high hydroponic (HH) barley forage substitution for 50% and 100% of maize silage, respectively. HH Mozzarella had lower hardness, reduced saturated fatty acids, increased oleic and α-linolenic fatty acids. Hydroponic forage could be an innovative system for sustainable livestock production with a positive impact on the Mozzarella cheese improving its nutritional value.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13147","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143110499","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":"Bovine milk as a source of nitro-conjugated linoleic acid","authors":"Joaquín Barbeito,&nbsp;Mauricio Mastrogiovanni,&nbsp;Mercedes García-Roche,&nbsp;Alejandro Mendoza,&nbsp;Homero Rubbo,&nbsp;Mariana Carriquiry,&nbsp;Andrés Trostchansky","doi":"10.1111/1471-0307.13155","DOIUrl":"https://doi.org/10.1111/1471-0307.13155","url":null,"abstract":"<p>Nitrated fatty acids (NO₂-FAs), specifically nitroalkenes, are gaining recognition for their anti-inflammatory and therapeutic properties. Bovine milk, a major dietary component, may serve as a significant source of these bioactive molecules, complementing its established nutritional profile. This study examined nitroalkene's presence in milk from different bovine strains and lactation stages. NO₂-conjugated linoleic acid (NO₂-cLA) was detected at concentrations up to 5 μM, comprising 2.7% of total cLA. The concentration of NO₂-cLA varied slightly with the Holstein strain and lactation stage, with its free form predominantly observed, suggesting limited triglyceride incorporation. Further research into NO₂-cLA's biological significance in milk is required.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113976","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 processing conditions on rheology, texture, and microstructure of paneer","authors":"Shaik Abdul Hussain,&nbsp;Prateek Sharma,&nbsp;Farhad Garavand,&nbsp;Laura G Gómez-Mascaraque,&nbsp;Sean A Hogan","doi":"10.1111/1471-0307.13142","DOIUrl":"https://doi.org/10.1111/1471-0307.13142","url":null,"abstract":"<p>There is an increasing demand for fresh cheese varieties such as paneer because they offer ease of production, and time savings. Studies have been conducted on understanding the impact of milk composition on paneer quality, but there is no study on the effect of processing conditions on textural, rheological, and structural properties. To improve understanding of the impacts of processing on the quality attributes of paneer, six different samples were prepared in triplicate using two milk pre-heat treatments (90°C/no hold or 90°C/10&amp;amp;#x02009;min), and three coagulation temperatures (CT-70, 80 or 90°C). Extensive interactions were observed between β-lactoglobulin and κ-casein at higher CT. An increase in <i>G</i>′ and <i>G</i>″ values of paneer was observed at 90°C CT. Formation of dense protein networks with less porous structure was observed at higher CT. These findings show that coagulation temperature is critical for control of the physicochemical properties, and quality of paneer.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112429","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":"Impact of temperature and concentration on flow behaviour of reconstituted lactose and protein-rich dairy powders","authors":"Fariba Zad Bagher Seighalani,&nbsp;David M Johnson,&nbsp;Prateek Sharma","doi":"10.1111/1471-0307.13141","DOIUrl":"https://doi.org/10.1111/1471-0307.13141","url":null,"abstract":"<p>To help with designing the drying process, this study investigated the flow behaviour of lactose and protein-rich reconstituted dairy powders at 25°C and 50°C. Lactose-rich samples, 50% dried whey (DW) and 60% whey protein concentrate (WPC35) did not follow the Herschel–Bulkley model because of presence of lactose crystals. Reconstituted 50% skim milk powder (SMP) and protein-rich dairy powders exhibited shear-thinning behaviour (<i>n</i> &lt; 0.3). With increasing concentration, whey protein concentrate/isolate (WPC80/WPI) and micellar casein concentrate high-solid dispersions exhibited more shear-thinning behaviour (<i>n</i> &lt; 0.4). Understanding shear-thinning behaviour of lactose-rich and protein-rich reconstituted dairy powders will provide basis for optimising drying parameters.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112428","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":"Journal news and editor's choice article for November 2024","authors":"Michael Mullan","doi":"10.1111/1471-0307.13151","DOIUrl":"https://doi.org/10.1111/1471-0307.13151","url":null,"abstract":"<p>China is one of the largest producers and consumers of dairy products globally. In this editorial, Dr Lei Yuan, Yangzhou University, China, has compiled a selection of articles by Chinese researchers discussing recent studies on testing dairy products for residues and microbiological safety; new dairy product development in China; the future development of the dairy industry in China; and the control of foodborne pathogens in dairy products.</p><p>Starting January 2025, the International Journal of Dairy Technology will introduce:</p><p>Starting in 2025, the Society and Wiley will appoint several Honorary Associate Editors. The details of the selection process will be given on the journal home page, the Society's home page and on LinkedIn in December 2024. Those appointed will work with the Editor, Deputy Editor and Associate Editors to further develop the journal.</p><p>The ‘Investigation of the rehydration characteristics of dairy and infant formula powders using focused beam reflectance measurement and electrical resistance tomography’ is the Editor's Choice Article for the November 2024 issue of the International Journal of Dairy Technology. The article authored by Xu and colleagues is an international collaboration with scientists from Ireland and the United States. The use of dairy powders either as an ingredient in formulations or as a finished product consumed by consumers can be limited by poor powder rehydration characteristics. Measuring the rehydration kinetics of dairy and nondairy powders such as skim milk powder and infant formula can be difficult. The authors investigated the potential of focussed beam reflectance measurement and electrical resistance tomography as online process analytical technologies (PAT) for monitoring powder rehydration. Skim milk powder and three different infant formula samples including one plant-based protein formula were studied. The authors reported good agreement between results from both PAT tools and reference laboratory measurements. Focussed beam reflectance measurement was assessed as having the potential to characterise dairy and infant formula powder rehydration as an in-line production process tool.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"77 4","pages":"1025-1026"},"PeriodicalIF":2.5,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13151","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142555468","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":"Adaptive and predictive approaches to mitigate the impact of milk seasonality on composition, processing technologies and quality of milk powders","authors":"Ahmed M Hamed,&nbsp;Bruno Galli,&nbsp;Sean A Hogan,&nbsp;Mahmoud Abdel-Hamid,&nbsp;Ehab Romeih","doi":"10.1111/1471-0307.13148","DOIUrl":"https://doi.org/10.1111/1471-0307.13148","url":null,"abstract":"<p>The diverse composition of milk throughout the year can potentially impact subsequent processing in the dairy industry and the quality of the final products. This fluctuation in milk composition is influenced by direct and indirect factors like seasonal variability. Milk powders are produced through a complex process and are intended for various end uses and require consistency of composition along with desirable physical and functional properties. This review aims to report technical challenges and limitations related to the functional and quality characteristics of milk powder and highlight recent approaches used to mitigate seasonally related differences in milk composition.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13148","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143121055","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":"Microbial dysbiosis in the gut–mammary axis as a mechanism for mastitis in dairy cows","authors":"Zhiwei Wang,&nbsp;Zheng Ma,&nbsp;Zhichen Tian,&nbsp;Haoran Jia,&nbsp;Lei Zhang,&nbsp;Yongjiang Mao,&nbsp;Zhangping Yang,&nbsp;Xu Liu,&nbsp;Mingxun Li","doi":"10.1111/1471-0307.13150","DOIUrl":"https://doi.org/10.1111/1471-0307.13150","url":null,"abstract":"<p>Mastitis is a significant and costly disease in dairy cows, reducing milk production and affecting herd health. Recent research highlights the role of gastrointestinal microbial dysbiosis in the development of mastitis. This review focuses on how microbial imbalances in the rumen and intestines can compromise the integrity of the gastrointestinal barriers, allowing harmful bacteria and endotoxins, such as lipopolysaccharide, to enter the bloodstream and reach the mammary gland, triggering inflammation. This process links gastrointestinal health to mammary gland inflammation through the gut–mammary axis. Furthermore, disruptions in glucose metabolism and immune responses are implicated in the progression of mastitis. This review underscores the potential for non-antibiotic interventions aimed at restoring microbial balance to reduce mastitis incidence, providing new insights into improving dairy cow health and farm productivity. Our findings emphasise the critical need to explore preventive measures targeting the rumen and intestinal microbiota for effective mastitis control.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143121057","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":"Influence of different calcium-chelating salts on the colloidal structure of skimmed milk under simulated heat treatment conditions","authors":"Nathalia da Silva Campos,&nbsp;Biany Aparecida de Castro Dias,&nbsp;Eduarda Coelho Gaudard Desiderio,&nbsp;Natalia Maria Germano Alves,&nbsp;Ítalo Tuler Perrone,&nbsp;Alan Wolfschoon Pombo,&nbsp;Rodrigo Stephani","doi":"10.1111/1471-0307.13149","DOIUrl":"https://doi.org/10.1111/1471-0307.13149","url":null,"abstract":"<p>Research objective was to study the influence of calcium-chelating salts on colloidal properties of skimmed milk, which best meets the Brazilian regulation for UHT milk production. Citrate and different ortho- and polyphosphate sodium salts were added to milk at 5 concentrations (0.00 up to 0.20% w/w). Samples were heat-treated (oil bath, 155°C, <i>F</i>₀ = 1.43 min), cooled down and analysed. The main changes were caused by tetrasodium diphosphate and sodium triphosphate at 0.15% and 0.20% w/w, as they increased the pH, sequestering capacity and altered the particle size distribution, showing that the impacts on the colloidal structure are influenced by the salt concentration.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143121056","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":"Antibacterial activity and antioxidant capacity of dairy kefir beverages","authors":"Diego Aguirre-Ramírez,&nbsp;Inés Abad,&nbsp;Emma Pinilla,&nbsp;María D. Pérez,&nbsp;Laura Grasa,&nbsp;Lourdes Sánchez","doi":"10.1111/1471-0307.13153","DOIUrl":"https://doi.org/10.1111/1471-0307.13153","url":null,"abstract":"<p>Kefir traditionally is based on pasteurised milk and the use of other substrates is unusual. Kefir beverages made with raw milk (RMK), pasteurised milk (PMK) or whey (WK), were obtained and fractionated in microbial cells and supernatants. Antioxidant and antibacterial activity of fractions against <i>Cronobacter sakazakii</i> and <i>Escherichia coli</i> were analysed. The highest antioxidant activity was obtained for PMK with values between 8500 and 10 000 μm TE/mg. Microbial extracts from RMK and PMK showed a reduction of <i>C. sakazakii</i> of 7 log units; while microbial extracts and supernatants from RMK decreased <i>E. coli</i> in 3 and 5 log units, respectively. These results indicate that dairy kefir beverages can be an excellent source of defensive agents to fight against bacteria that cause gastrointestinal disorders.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13153","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143119738","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}