International Journal of Dairy Technology最新文献

{"title":"Enhancing survival of Bifidobacterium spp. in yoghurt through oxidative stress adaptation","authors":"Ursula Louise Thomashoff,&nbsp;Thulani Sibanda,&nbsp;Elna Maria Buys","doi":"10.1111/1471-0307.70093","DOIUrl":"https://doi.org/10.1111/1471-0307.70093","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p><i>Bifidobacterium</i> spp. are widely recognised probiotic bacteria with well-documented health benefits associated with their incorporation into foods. Despite these benefits, maintaining their viability in oxygen-rich environments like yoghurt poses substantial challenges.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study examined the impact of oxidative stress adaptation on the viability, fermentation characteristics and physicochemical properties of <i>Bifidobacterium</i> spp. during yoghurt production and shelf-life at 4°C.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Oxidative (H₂O₂) stress-adapted and unadapted strains of <i>Bifidobacterium bifidum, B. breve</i> and <i>B. animalis</i> subsp. <i>animalis,</i> 6–7 log cfu/mL, were incorporated during yoghurt fermentation. Two independent yoghurt batches were produced for each treatment combination, with two replicates analysed per batch. Viability (via plate counts and PMAxx-qPCR) and physicochemical properties were monitored over 28 days at 4°C.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Stress adaptation enhanced <i>B. bifidum</i> survival during fermentation by 1.0 log cfu/g compared with unadapted strains (<i>P</i> &lt; 0.0001), with <i>B. breve</i> showing similar improvement. Although adaptation initially improved survival, this advantage diminished throughout shelf-life in both species. <i>B. animalis</i> remained stable. The plate count method showed a decline of <i>B. bifidum</i> and <i>B. breve</i> populations, while the PMAxx-qPCR method detected a significantly higher level of viable cells (<i>P</i> &lt; 0.05) in the yoghurt.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific Implications</h3>\u0000 \u0000 <p>Oxidative stress adaptation may enhance <i>Bifidobacterium</i> spp. viability and the functional value of probiotic yoghurt.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70093","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146136721","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":"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","authors":"Sebastian Höhne,&nbsp;Vanessa Zwinger,&nbsp;Stefan Heißler,&nbsp;Volker Gaukel","doi":"10.1111/1471-0307.70086","DOIUrl":"https://doi.org/10.1111/1471-0307.70086","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background, Context or Rationale</h3>\u0000 \u0000 <p>Spray drying is widely used in the dairy industry to produce powders with encapsulated oil droplets. For these products, the amount of free surface oil critically determines product properties. Understanding the mechanisms leading to an excellent encapsulation of oil could help to maximise the product quality of dairy products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This study investigates the role of the locking point on the encapsulation of oil by varying oil concentration, initial drying temperature and matrix material.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>We used a multi-scale approach combining encapsulation data from single droplet drying (SDD) experiments achieved with semiquantitative Raman spectroscopy and data from spray-dried powders achieved with conventional solvent extraction.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Our findings reveal that less oil is encapsulated for parameter changes leading to a later locking point. Conversely, an earlier locking point, achieved by increasing the drying temperature, significantly improves encapsulation efficiency in spray-dried powders. Substituting maltodextrin with a modified starch reveals potential influences on the morphology, with poorer encapsulation despite a shorter time to the locking point. The semiquantitative Raman measurements on SDD particles provided insights into surface composition, which correlated well with the general trend of encapsulation efficiency measured by solvent extraction in spray-dried powders.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>This study highlights the locking point as a crucial parameter for encapsulation success and offers a powerful analytical toolbox for optimising spray-drying processes to enhance oil encapsulation in spray-dried emulsion powders.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70086","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146091356","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":"Structural and thermodynamic properties of a novel butter analogue via synergistic fractionation and oleogelation of milk fat","authors":"Tamer Shaaban Abdul Alim,&nbsp;Wafai Zaki Azer Mikhail,&nbsp;Sahar Hussein Abdalla Hekal,&nbsp;Mahmoud Abd El-Aziz,&nbsp;Abeer Fouad Zayan,&nbsp;Hassan M. Sobhy,&nbsp;Amr M. Bakry","doi":"10.1111/1471-0307.70091","DOIUrl":"https://doi.org/10.1111/1471-0307.70091","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Milk fat, an important component of dairy products, is prized for its flavour, texture and nutritional richness. However, it contains high levels of saturated fatty acids (SFAs), raising health concerns and limiting its suitability for health-oriented formulations. Fractionating milk fat and incorporating it into oleogels offers a promising strategy to develop butter analogues with reduced saturated fat levels, yet their combined application remains underexplored.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study aimed to formulate and characterise healthier, spreadable butter analogues by integrating milk fat fractionation with a beeswax-based oleogel matrix. The approach sought to lower saturated fat and cholesterol contents while maintaining desirable sensory and functional qualities.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Anhydrous butter oil was subjected to multi-stage thermomechanical fractionation to obtain high-melting (stearin) and low-melting (olein) fractions. These were blended with a beeswax oleogel prepared from olive, sesame and flaxseed oils. The analogues were analysed for fatty acid composition, solid fat content (SFC), differential scanning calorimetry (DSC), microstructure dynamic light scattering (DLS) and transmission electron microscope (TEM), and sensory attributes. The Bragg–Williams approximation was applied to model solid–liquid equilibrium and predict phase behaviour, facilitating rational formulation design.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Oleogel incorporation significantly reduced SFAs (from 65.44% to 39.20%) and cholesterol (&gt;50%) while increasing mono- and polyunsaturated fatty acids. The modified formulations exhibited improved spreadability, evidenced by reduced SFC at 10°C (11.54–19.82% vs. 47.47% in control butter). Sensory analysis indicated that optimised samples achieved superior scores in flavour, texture and overall acceptability compared with recombined and commercial butter.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Implications</h3>\u0000 \u0000 <p>This work demonstrates a viable framework for producing nutritionally enhanced butter analogues with high consumer appeal. The combined use of dry fractionation and oleogelation is scalable and applicable for developing healthier fat-based products such as spreads, shortenings and confectionery fats.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145969849","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":"Process optimisation and quality evaluation of paneer subjected to individual quick freezing using liquid nitrogen","authors":"V Vijaya Geetha,&nbsp;M B Chaudhary,&nbsp;K Jayaraj Rao","doi":"10.1111/1471-0307.70092","DOIUrl":"https://doi.org/10.1111/1471-0307.70092","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background, Context or Rationale</h3>\u0000 \u0000 <p>Paneer's high-moisture content makes it highly perishable and poses significant challenges in extending its shelf life. While freezing is the most effective preservation technique, conventional freezing is not efficient in terms of time, energy, cost and can negatively affect paneer's texture. Individual quick freezing (IQF) using liquid nitrogen presents a superior alternative by rapidly freezing paneer with minimal structural damage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This study aimed to develop and optimise a process of freezing paneer by IQF using liquid nitrogen and thawing and characterise quality in comparison with conventional method and control.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>This study evaluated three freezing methods: conventional, liquid nitrogen vapour and liquid nitrogen immersion, along with hot water dip thawing. Paneer was cut into 2 × 2 × 2 cm³, 3 × 3 × 3 cm³ and 4 × 4 × 4 cm³ cubes, and optimisation focused on freezing time to reach a core temperature of −15°C, along with thawing time, thawing loss, colour, sensory and textural characteristics. Freezing trials were replicated five times, and all analyses were performed in triplicate. A one-way randomised block design was used, and data were analysed using SPSS with significance evaluated at the 5% level.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Among the three freezing methods, liquid nitrogen vapour freezing with 2-cm paneer cubes proved most effective, retaining superior textural and sensory qualities. It reached the target temperature in 2.46 min and thawed in 2.1 min using hot water. Scanning electron microscopy analysis showed much smaller pore size (5.6 μm) compared with conventional freezing (65.6 μm), indicating better structural integrity. Liquid nitrogen vapour also prevented crumbling and cracking seen with liquid nitrogen immersion freezing.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>Liquid nitrogen vapour freezing is an effective method for producing high-quality paneer with extended shelf life, higher commercial output and reduced environmental impact, making it a promising technique for large-scale freezing applications.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145983981","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 including white clover and plantain species in perennial ryegrass pastures on qualitative indicators and metabolome of milk","authors":"Nisha J Suthar,&nbsp;Eoin Wims,&nbsp;Michael Dineen,&nbsp;Raghunath Pariyani,&nbsp;Denis Lynch,&nbsp;Lorraine M Bateman,&nbsp;David T Mannion,&nbsp;Anita R Maguire,&nbsp;Kieran N Kilcawley,&nbsp;James A O'Mahony,&nbsp;Tom F O'Callaghan","doi":"10.1111/1471-0307.70089","DOIUrl":"https://doi.org/10.1111/1471-0307.70089","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Cows can typically utilise only 10–30% of dietary nitrogen, with the rest excreted in urine and faeces, contributing to nitrate leaching and ammonia volatilisation. There is increasing desire to incorporate multispecies sward pastures into dairy systems to improve diversity and sustainability of primary production and to improve N use efficiency.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>The objective of this study was to explore the effects of including white clover (WC) and plantain grass species with perennial ryegrass (PRG) pasture systems on milk composition and quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Nine rumen-cannulated cows were randomly allocated to one of three dietary treatments in a Latin square design. The dietary treatments consisted of PRG only receiving 50 kg of inorganic N/ha (GO), a combination of PRG and WC receiving 25 kg of inorganic N/ha (GC), and a combination of GC and plantain receiving 25 kg of inorganic N/ha (GCP). Milk samples were collected and analysed for milk composition, milk metabolomics, fatty acids and techno-functional properties, including rennet gelation and heat stability.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>The inclusion of plantain or WC grass species had a significant effect on milk composition, particularly for nonprotein nitrogen (NPN) and fat content, both of which were present in higher concentration in milk of cows fed GO compared with GCP. Of the 42 metabolites and 22 FA identified, three metabolites and seven FA were significantly influenced by dietary treatments according to the mixed effect model. Furthermore, receiver operating characteristics analysis highlighted three metabolites and eight FA as potential biomarkers to distinguish between dietary treatments [area under curve (AUC) value &gt;0.7]. Dietary treatment did not have a significant effect on the functional properties of milk.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific and Industrial Implications</h3>\u0000 \u0000 <p>The inclusion of these pastures did not appear to have any negative effects on milk composition or functionality, offering confidence for their further adoption in the future.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70089","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145983980","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":"SDT 80th anniversary conference: Digitalisation of processing in the dairy industry","authors":"Norah O'Shea","doi":"10.1111/1471-0307.70084","DOIUrl":"https://doi.org/10.1111/1471-0307.70084","url":null,"abstract":"&lt;p&gt;Each year, Irish dairy processors face challenges related to consistent raw milk quality. In particular, variation in milk composition poses a significant challenge, largely driven not only by seasonality but also by other factors such as animal genetics and feed sources. This special issue emanated from the SDT 80th Anniversary Conference, the theme of which was ‘Digitalisation of Processing in the Dairy Industry’. The conference was held in Devere Hall, University College Cork, and was followed by technical tours at the Teagasc Food Research Centre, Moorepark. This special issue is a collection of seven articles made up of five research papers and two review articles presenting how the dairy industry is evolving, thanks to digitisation through rapid methodologies, inline sensing, Internet of Things (IoT) and Artificial Intelligence (AI) to ensure Irish dairy products are sustainably produced to a high and consistent quality.&lt;/p&gt;&lt;p&gt;At farm level, large volumes of data are being produced that offer huge potential for first monitoring and second developing control strategies, which ensure that the quality of raw milk is upheld. To achieve these two objectives, digital frameworks can be utilised to extract and create value from the data. Hence, this review paper systematically evaluates literature from a 10-year period (2012–2022) on the application of IoT and AI in raw milk quality monitoring. It outlines the various layers of an IoT framework, including detection methods (sensors) at the physical layer, communication protocols at the network layer, data processing at the service layer and data presentation at the application layer. The article illustrates how this framework has been applied to monitor both compositional quality and microbial activity in raw milk. The review also examines the machine-learning algorithms used in predictive model development and highlights the model evaluation parameters employed by researchers during this period. Finally, the authors discuss emerging trends and key challenges, such as the development of global models capable of handling large sample variability and the associated computational demands (Mhapsekar &lt;i&gt;et al&lt;/i&gt;. &lt;span&gt;2025&lt;/span&gt;).&lt;/p&gt;&lt;p&gt;Understanding seasonal changes in milk composition is also essential for informing data-driven decision-making. While the fatty acid (FA) profile of farm bulk tank milk samples has been well-documented, the FA profile evolves throughout lactation on an individual cow basis within a spring-calving, pasture-based system and has been less extensively studied. Using mid-infrared (MIR) spectroscopy as a rapid method, the authors were able to predict FA levels and demonstrate seasonal changes in FA composition. They propose that MIR could serve as a decision-making tool for processors, enabling the segregation of milk for butter production during times of the year when the FA profile is more favourable for desirable butter characteristics, such as texture and spreadabili","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70084","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145887197","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: Suzanne Watson (1932–2025)","authors":"David Moore","doi":"10.1111/1471-0307.70085","DOIUrl":"https://doi.org/10.1111/1471-0307.70085","url":null,"abstract":"<p>Suzanne Watson, a respected figure in the dairy industry, a dedicated Justice of the Peace and a lifelong enthusiast of science, passed away peacefully on Wednesday, 26 November 2025 in her 93rd year.</p><p>Suzanne Mary Smith was born in Leicester on 12 December 1932; her exceptional academic ability and determination were evident early on. She attended Penrhos College, where she distinguished herself, especially in the sciences.</p><p>In 1950, Suzanne matriculated at the University of Birmingham to study Bacteriology. At a time when few women pursued a science degree, she was one of only a handful in her year. She graduated with a B.Sc. (Hons) in Bacteriology in 1953.</p><p>Fresh out of university, she joined her family's business, Kirby and West Dairy. Applying her scientific knowledge, she was instrumental in modernising the company, transforming its laboratory into one of the most sophisticated of its time. She played a key role in ensuring milk safety, notably during the challenging 1967–1968 foot and mouth outbreak. Suzanne served as Director and Company Secretary for many years, witnessing and guiding the business through major industrial changes, from churn collection to modern tanker logistics.</p><p>Her dedication extended across the entire industry. A long-standing and active member of the Society of Dairy Technology, she served on various committees, including the Midlands and East Midlands branch committees, holding roles as Secretary, Treasurer and Chairman. Her commitment culminated in her election as President of the Society in 1982–1983, a significant achievement as one of only four women to have held the post to date. She later served as Chairman of the Society's Technical and Editorial Board until 1995 and was awarded Honorary Membership in 1992.</p><p>Beyond her work in the dairy industry, Suzanne was deeply committed to public service. She was appointed a Magistrate on the Leicester bench, serving diligently for 26 years until the age of 70. She also offered her expertise to academia as a long-standing Lay Member of the Council of the University of Leicester.</p><p>In her personal life, Suzanne was a woman of spirit and action. An accomplished and keen driver, she was a member of the Institute of Advanced Motorists. She enjoyed travelling and was a devoted bridge player. She married Victor Moore in 1960 and later married Fred Watson in 1990, enjoying nearly two decades of a wonderful life together until his passing in 2017.</p><p>Suzanne Watson lived a full and accomplished life, characterised by intelligence, professionalism and a pioneering spirit that broke ground for women in science and industry. She is survived by her children, David and Wendy, grandchildren Cara and Finlay, and extended family.</p><p>The funeral was held at Great Glen Crematorium on Wednesday, 17 December 2025. The family requested that attendees wear colourful clothing to celebrate Suzanne's life.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70085","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145887196","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":"Utilisation of microwave and ohmic heating technologies in the dairy industry: Equipment, costs, energy efficiency and a review of modern applications","authors":"Dominic Buchanan,&nbsp;Luke Thompson,&nbsp;Lauren Best,&nbsp;Essam Hebishy","doi":"10.1111/1471-0307.70082","DOIUrl":"https://doi.org/10.1111/1471-0307.70082","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Thermal processing is a fundamental unit operation in dairy manufacturing, essential for ensuring product safety and shelf life. However, conventional thermal treatments can negatively impact the physicochemical and sensory qualities of dairy products. As the industry faces increasing pressure to improve sustainability, energy efficiency and cost-effectiveness, there is growing interest in alternative processing technologies that can mitigate these drawbacks.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This literature review critically examines emerging nonconventional thermal technologies—specifically microwave and ohmic heating (OH)—as potential alternatives to traditional thermal processing in dairy manufacturing. The review aims to evaluate their effectiveness, limitations and feasibility for industrial application.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>A comprehensive review of peer-reviewed journal articles, technical reports and recent literature was conducted. Sources were selected based on relevance to dairy processing, technological innovation and comparative analysis with conventional methods. Emphasis was placed on studies that addressed equipment design, energy consumption, processing efficiency and product quality outcomes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Modern technologies such as microwave and OH offer promising advantages, including rapid and uniform heating, reduced processing times and potential improvements in product quality. However, challenges remain in terms of scalability, equipment costs and regulatory acceptance. The literature reveals a lack of standardised methodologies for evaluating these technologies and limited data on long-term operational performance. Additionally, economic analyses and life cycle assessments are scarce, highlighting a gap in understanding the full industrial implications of adopting these technologies.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>The adoption of alternative thermal technologies could significantly enhance the sustainability and efficiency of dairy processing. However, further research is needed to address technical and economic barriers. This review underscores the importance of interdisciplinary collaboration to optimise these technologies for commercial use and to support evidence-based decision-making in the dairy industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70082","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145848129","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":"Evaluation of bioactive potential of Edirne beyaz peyniri (Edirne white cheese) produced from different milk types during maturation time","authors":"Fatmagül Halici Demİr,&nbsp;Bİnnur Kaptan","doi":"10.1111/1471-0307.70081","DOIUrl":"https://doi.org/10.1111/1471-0307.70081","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The interest in the functional properties of foods in our daily diet is increasing day by day. Most of the functional components in cheese are products of proteolysis, which indirectly affect the bioactive components of cheese. It is necessary to understand the effects of milk type and maturation time on bioactive components in cheeses.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim (s)</h3>\u0000 \u0000 <p>This study aimed to statistically investigate the effects of milk type and maturation time on the peptide profile, antioxidant capacity and angiotensin converting enzyme (ACE) inhibitory activity of Edirne White Cheese with protected designation of origin (PDO) status produced from cow, sheep and goat milk by traditional methods.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Water-soluble extracts (WSE) of cheeses produced using three different milk types were obtained at 0, 30, 90, 150 and 180 days during the 180-day maturation period (+4°C). These extracts were used to determine the proteolysis level, antioxidant and ACE inhibitor activities.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Milk type had a significant impact on the functional properties of the cheeses. Cow milk cheese exhibited the highest DPPH scavenging (66.84 ± 1.40%) and iron chelating activity (37.63 ± 0.45%), while goat milk cheese exhibited superior Trolox equivalent antioxidant capacity values (0.63 ± 0.033 μM Trolox) and the highest ACE-inhibitory activity (76.15 ± 1.70%). Proteolytic activity (0.63 ± 0.01) and DPPH radical scavenging value (32.25 ± 1.74%) were found to be lower in sheep milk cheese than in other cheeses (<i>P</i> &lt; 0.05). Functional properties improved up to a certain point in maturation, but excessive proteolysis led to reduced bioactivity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>The results revealed that Edirne white cheese is a good source of peptides with antioxidant and ACE-inhibitory activity. These findings support the need for isolation, identification and <i>in vivo</i> studies of bioactive peptides. Optimisation of maturation time can increase the health benefits of traditional cheeses and contribute to the development of value-added dairy products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145750775","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 December 2025","authors":"Michael Mullan","doi":"10.1111/1471-0307.70083","DOIUrl":"https://doi.org/10.1111/1471-0307.70083","url":null,"abstract":"<p>‘A technical feasibility study evaluating sustainable enzyme-based cleaning-in-place (CIP) for removal of milk deposits formed on stainless steel surfaces during cheesemilk pasteurisation’, by Karan J. Pant et al. from the Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Ireland, has been selected as the Editor's Choice article for the December 2025 issue of the <i>International Journal of Dairy Technology</i>. See https://doi.org/10.1111/1471-0307.70071.</p><p>Cleaning-in-place (CIP) remains an essential operation throughout dairy processing, ensuring product safety, equipment hygiene and regulatory compliance. However, traditional CIP protocols frequently rely on high-temperature caustic solutions that impose substantial energy demands and generate alkaline wastewater requiring neutralisation. As the dairy sector works towards reducing environmental impact and aligning with broader sustainability frameworks, there is increasing interest in alternative methods that maintain hygiene standards while lowering resource use.</p><p>In this study, Pant et al. present an evaluation of protease-based enzymatic CIP solutions as a potential substitute for conventional caustic cleaning. Using a controlled pilot-scale system that replicates turbulent industrial flow conditions, fouling was generated on stainless steel surfaces under cheesemilk pasteurisation parameters and subsequently removed using either enzymatic or caustic agents. The results demonstrate that protease-based CIP at 50°C achieved 0.74% residual fouling, a level statistically comparable to the 0.1% residual fouling obtained using 1% sodium hydroxide at 75°C. The authors further assessed operational characteristics relevant to industrial adoption, including enzyme stability, potential for reuse, storage performance and deactivation following acidic rinsing. Enzymatic activity was largely retained after a single CIP cycle, and more than 85% activity remained after 24 h of refrigerated storage. Residual activity within the system was effectively eliminated using nitric acid, consistent with established sanitation procedures.</p><p>From an operational perspective, these findings indicate that enzymatic CIP systems could reduce energy consumption, mitigate chemical discharge and lower wastewater treatment requirements while maintaining cleaning efficacy. The work provides evidence-based parameters that processors may use when considering the integration of enzymatic cleaners into existing CIP frameworks. While further work at a commercial scale would be valuable, the study offers an important contribution to the development of sustainable cleaning technologies for the dairy industry.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70083","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145750938","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}