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International Journal of Dairy Technology最新文献

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Comparative proteomics analysis of whey fractions from Korean mother's milk with different gender babies in the northeast China 中国东北朝鲜族不同性别婴儿母乳乳清组分的蛋白质组学比较分析
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-01-22 DOI: 10.1111/1471-0307.13053
Boxue Xia, Yingcong Lu, Dan Li, Jianjun Cheng, Shilong Jiang, Mingruo Guo, Cuina Wang
{"title":"Comparative proteomics analysis of whey fractions from Korean mother's milk with different gender babies in the northeast China","authors":"Boxue Xia, Yingcong Lu, Dan Li, Jianjun Cheng, Shilong Jiang, Mingruo Guo, Cuina Wang","doi":"10.1111/1471-0307.13053","DOIUrl":"https://doi.org/10.1111/1471-0307.13053","url":null,"abstract":"Infant's gender may have influences on composition of breastmilk. This study investigated differences in whey fractions from milk of mothers (<i>n</i> = 12, 3 biological repeats) with male or female babies using a 4D label-free proteomics. Altogether, 1572 proteins were identified and 42 of them were differentially expressed. Majority of the different proteins are located in extracellular position and possessed domain of immunoglobulin V-set. The screened proteins were observed to contribute greatly to functions of cellular process, binding, and cell part; and pathways of immune system and immune disease. The findings may afford beneficial knowledge for understanding differences in breastmilk composition.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139516609","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}
引用次数: 0
The effect of soluble soybean polysaccharide addition to permeate concentrate on lactose crystallisation, growth and recovery during lactose manufacturing 在乳糖生产过程中，向渗透浓缩物中添加可溶性大豆多糖对乳糖结晶、生长和回收的影响
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-01-19 DOI: 10.1111/1471-0307.13050
Venkateswarlu Sunkesula, Prafulla Salunke, Lloyd E Metzger
{"title":"The effect of soluble soybean polysaccharide addition to permeate concentrate on lactose crystallisation, growth and recovery during lactose manufacturing","authors":"Venkateswarlu Sunkesula, Prafulla Salunke, Lloyd E Metzger","doi":"10.1111/1471-0307.13050","DOIUrl":"https://doi.org/10.1111/1471-0307.13050","url":null,"abstract":"Lactose is manufactured from permeates of cheese whey, milk protein concentrate and a mix of both using a crystallisation process. Several factors, such as solute supersaturation, cooling rate and impurities, influence lactose crystallisation. This study focussed on the effect of soluble soybean polysaccharides (SSPS) on crystallisation during lactose manufacture from concentrated permeate solutions by evaluating lactose crystal growth and recovery with and without SSPS addition. Adding 0.1% (w/w) SSPS resulted in a significant difference (<i>P</i> &gt; 0.05) in lactose crystal size and yield. The results suggest that using SSPS during lactose manufacturing from permeate concentrates could influence lactose crystallisation and recovery.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139516586","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}
引用次数: 0
Triglyceride and fatty acid composition of bovine colostrum and transition milk in pasture-based dairy cows supplemented prepartum with inorganic selenium, organic selenium or rumen-protected choline 产前补充无机硒、有机硒或瘤胃保护胆碱的牧场奶牛初乳和过渡乳的甘油三酯和脂肪酸组成
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-01-17 DOI: 10.1111/1471-0307.13051
Fionnuala McDermott, Emer Kennedy, Gaetan Drouin, Lorraine Brennan, Tom F. O'Callaghan, Michael Egan, Sean A. Hogan
{"title":"Triglyceride and fatty acid composition of bovine colostrum and transition milk in pasture-based dairy cows supplemented prepartum with inorganic selenium, organic selenium or rumen-protected choline","authors":"Fionnuala McDermott, Emer Kennedy, Gaetan Drouin, Lorraine Brennan, Tom F. O'Callaghan, Michael Egan, Sean A. Hogan","doi":"10.1111/1471-0307.13051","DOIUrl":"https://doi.org/10.1111/1471-0307.13051","url":null,"abstract":"The objectives of this study were to determine the effects of prepartum supplementation with inorganic selenium (INORG), organic selenium (ORG) or a rumen-protected choline, on the triglyceride (TAG) and total fatty acid (TFA) profiles of bovine colostrum and transition milk. Fifty-seven Holstein Friesian (HF) and HF × Jersey cows were supplemented daily from 49 ± 12.9 days prior to calving until day of calving. Milk samples were analysed for TAG and TFA composition using GC-FID. Prepartum supplementation did not have a significant effect on the milk lipid profiles. This study quantified colostrum lipids not previously reported in the literature.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139499736","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}
引用次数: 0
Characterisation of extracellular vesicles properties and miRNAs profiles in Brown Swiss milk 褐瑞士牛奶中细胞外囊泡特性和 miRNAs 图谱的表征
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-01-16 DOI: 10.1111/1471-0307.13049
Chunmei Du, Suyu Quan, Jian Ma, Fuquan Yin, Mengsi Xu, Liuxia Lin, Guangxian Zhou, Jiang Wu, Shangquan Gan
{"title":"Characterisation of extracellular vesicles properties and miRNAs profiles in Brown Swiss milk","authors":"Chunmei Du, Suyu Quan, Jian Ma, Fuquan Yin, Mengsi Xu, Liuxia Lin, Guangxian Zhou, Jiang Wu, Shangquan Gan","doi":"10.1111/1471-0307.13049","DOIUrl":"https://doi.org/10.1111/1471-0307.13049","url":null,"abstract":"The conserved extracellular vesicles (EVs)-miRNAs from milk might potentially influence human gene expression, or even introduce their analogous nucleotide chains into the human food chain. This study aimed to characterise the features of Brown Swiss milk EVs and the EVs-miRNAs profile. Brown Swiss milk EVs exhibited a cup-shaped morphology, with a distribution of (2.3 ± 0.8) E + 11 particles/mL. Sequencing identified a total of 238 miRNAs, which were mainly implicated in immune response and cell signal transduction. The conservation of these milk EVs-miRNAs among species suggested they might be evolutionarily selected to regulate the growth and development of the newborns.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139481050","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}
引用次数: 0
Journal News and Editor's Choice Article for February 2024 2024 年 2 月期刊新闻和编辑推荐文章
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-01-15 DOI: 10.1111/1471-0307.13048
Michael Mullan
{"title":"Journal News and Editor's Choice Article for February 2024","authors":"Michael Mullan","doi":"10.1111/1471-0307.13048","DOIUrl":"https://doi.org/10.1111/1471-0307.13048","url":null,"abstract":"","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139655330","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}
引用次数: 0
Evaluation of low sodium Kačkavalj cheese properties using 3D scanning, scanning electron microscopy and computer vision system 利用三维扫描、扫描电子显微镜和计算机视觉系统评估低钠卡卡瓦利奶酪的特性
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-01-12 DOI: 10.1111/1471-0307.13046
Ana Satric, Igor Tomasevic, Ilija Djekic, Vladimir Pavlovic, Steva Levic, Jelena Miocinovic
{"title":"Evaluation of low sodium Kačkavalj cheese properties using 3D scanning, scanning electron microscopy and computer vision system","authors":"Ana Satric, Igor Tomasevic, Ilija Djekic, Vladimir Pavlovic, Steva Levic, Jelena Miocinovic","doi":"10.1111/1471-0307.13046","DOIUrl":"https://doi.org/10.1111/1471-0307.13046","url":null,"abstract":"Salt reduction in food is one of the main concerns for public health agencies. Performing two-way analysis of variance, the effects of salt reduction and replacement on the pasta filata Kačkavalj cheese properties were studied during 6 months. Computer vision system is a novel method for colour evaluation. There were no differences in colour parameters <i>L</i>*, <i>a</i>* and <i>b</i>* (90.40–92.87, 0.07–0.60 and 11.40–18.53 respectively) and microstructure analysed by scanning electron microscopy between variants during ripening. Three-dimensional scanning revealed that low sodium variants showed lower volume reduction. Salt reduction in Kačkavalj cheese results in high quality product and contributes to consumer health.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139481205","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}
引用次数: 0
The effect of incorporating microencapsulated Lactobacillus casei ATCC 334 on the physicochemical and rheological properties of fortified Greek-style yoghurt 加入微胶囊干酪乳杆菌 ATCC 334 对强化希腊酸奶的理化和流变特性的影响
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-01-09 DOI: 10.1111/1471-0307.13047
Beneranda Murua-Pagola, Lucía Abadía-García, Maria Isabel Vázquez-Aguilar, Silvia L Amaya-Llano, Eduardo Morales-Sánchez
{"title":"The effect of incorporating microencapsulated Lactobacillus casei ATCC 334 on the physicochemical and rheological properties of fortified Greek-style yoghurt","authors":"Beneranda Murua-Pagola, Lucía Abadía-García, Maria Isabel Vázquez-Aguilar, Silvia L Amaya-Llano, Eduardo Morales-Sánchez","doi":"10.1111/1471-0307.13047","DOIUrl":"https://doi.org/10.1111/1471-0307.13047","url":null,"abstract":"This work evaluated the physicochemical and rheological properties of Greek-style yoghurt supplemented with microencapsulated <i>Lactobacillus casei ATCC 334</i> cells. The microencapsulation was able to protect the probiotic cells during yoghurt fermentation, and up to 21 days of cold storage, as well as to the exposure under gastrointestinal conditions. Samples added with free cells showed the lowest values of G′ (867 ± 31.76) after 24 h of fermentation and the highest values of G′ and G″ after 14 days of cold storage. The yoghurt added with microencapsulated cells exhibited greater firmness and the lowest adhesiveness values.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139411443","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}
引用次数: 0
Whey protein‐derived peptides improve blood profile and enhance muscular endurance in mice 源于乳清蛋白的肽能改善小鼠的血液状况并增强肌肉耐力
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-01-05 DOI: 10.1111/1471-0307.13038
Da-min Jung, Woo‐Jin Ki, Young‐Soon Lim, Myoung‐Soo Nam, Kee K. Kim
{"title":"Whey protein‐derived peptides improve blood profile and enhance muscular endurance in mice","authors":"Da-min Jung, Woo‐Jin Ki, Young‐Soon Lim, Myoung‐Soo Nam, Kee K. Kim","doi":"10.1111/1471-0307.13038","DOIUrl":"https://doi.org/10.1111/1471-0307.13038","url":null,"abstract":"Whey protein‐derived peptides (WPP) can exert diverse physiological activities. However, their effects on exercise ability remain largely unknown. Herein, we investigated the effects of WPP on various physiological activities in cells, as well as on the blood profile and exercise ability of mice, aiming to develop bioactive peptides for enhancing muscular endurance. The intake of WPP induced a positive blood profile by lowering total cholesterol and significantly enhanced the muscular endurance of mice in treadmill endurance tests. Collectively, our results suggest the usefulness of WPP as agents for inducing vascular health, contributing to exercise ability by enhancing muscular endurance.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139382835","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}
引用次数: 0
Cross-linking duration impacts on Hatay cheeses with microbial transglutaminase enzyme 微生物转谷氨酰胺酶交联时间对哈塔伊奶酪的影响
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-01-04 DOI: 10.1111/1471-0307.13044
Nuray Güzeler, Çağla Özbek, Hüseyin Mert
{"title":"Cross-linking duration impacts on Hatay cheeses with microbial transglutaminase enzyme","authors":"Nuray Güzeler, Çağla Özbek, Hüseyin Mert","doi":"10.1111/1471-0307.13044","DOIUrl":"https://doi.org/10.1111/1471-0307.13044","url":null,"abstract":"The study aimed to enhance Hatay cheese texture using microbial transglutaminase enzyme (mTG). Cheeses were manufactured using milk treated with mTG for different durations (30, 45 and 60 min) and assessed over 60 days. Longer treatment increased yield (18.79–20.81%) and hardness but reduced springiness. Composition, proteolysis and adhesiveness remained unaffected. Electrophoresis showed β-casein and α<sub>s1</sub>-casein declines during storage, with minor changes in α<sub>s1</sub>-casein's breakdown product. Microbial transglutaminase enzyme created a denser protein network, visible in SEM, resulting in a compact structure. Sensory analysis favoured the 60-min treatment. Overall, mTG improved Hatay cheese quality by modifying texture without major compositional changes.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139096552","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}
引用次数: 0
Preliminary evaluation of Hyblean Ricotta cheese through seasons, a comparison of the chemical and sensory characteristics 对不同季节的海布伦乳清干酪进行初步评估，比较其化学和感官特征
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-01-01 DOI: 10.1111/1471-0307.13043
Guido Mangione, Margherita Caccamo, Kevin La Terra, Giovanni Marino, Antonio Difalco, Giuseppe Azzaro, Giovanni Belvedere, Giuseppe Licitra
{"title":"Preliminary evaluation of Hyblean Ricotta cheese through seasons, a comparison of the chemical and sensory characteristics","authors":"Guido Mangione, Margherita Caccamo, Kevin La Terra, Giovanni Marino, Antonio Difalco, Giuseppe Azzaro, Giovanni Belvedere, Giuseppe Licitra","doi":"10.1111/1471-0307.13043","DOIUrl":"https://doi.org/10.1111/1471-0307.13043","url":null,"abstract":"The present work aimed at a preliminary characterisation of the Hyblean Ricotta cheese manufactured from semi-extensive dairies in Sicily. A survey on the detection of technological parameters during the production process, as well as the chemical and sensory analysis of raw material and the products, were performed to compare the effect of two different seasons linked with changes in the feeding system (pasture vs indoor). Results indicate that the Ricotta from pasture season showed a significantly higher fat, total solids and protein content and a higher yellow-colour appearance, bitter taste, vegetable odour and aroma compared to the indoor season samples.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139079433","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}
引用次数: 0
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