International Journal of Dairy Technology最新文献

{"title":"Correction to ‘Sodium caseinate-encapsulated propolis nanoparticles: Designing, production and characterisation’","authors":"","doi":"10.1111/1471-0307.70080","DOIUrl":"https://doi.org/10.1111/1471-0307.70080","url":null,"abstract":"<p>Mirbod MA, Ezzatpanah H and Bakhoda H (2025) Sodium caseinate-encapsulated propolis nanoparticles: Designing, production and characterisation. <i>International Journal of Dairy Technology</i> 78 e70060. https://doi.org/10.1111/1471-0307.70060.</p><p>In the published version of this article, the institutional affiliations of all authors and the email address of the first author were incorrectly formatted.</p><p>Department of Agricultural Mechanization, SR.C., Islamic Azad University, Tehran, Iran.</p><p>Additionally, the email address of the first author, Mahtab Alsadat Mirbod, was incorrectly listed as <span>[email protected]</span>. The correct email address is <span>[email protected]</span>.</p><p>We apologise for these errors.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70080","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145695590","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 influence of heat treatment of lactoferrin powders on the physicochemical properties and bacteriostatic activity","authors":"Jianbo Cheng,&nbsp;Zhenyu Zhang,&nbsp;Qinfeng Xu,&nbsp;Lirui Sun,&nbsp;Jing Li","doi":"10.1111/1471-0307.70077","DOIUrl":"https://doi.org/10.1111/1471-0307.70077","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Background, Context, or Rationale&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Lactoferrin (LF) is a multifunctional glycoprotein with remarkable biological activities, but faces challenges in maintaining structural integrity and antimicrobial efficacy during industrial production.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Aim(s)&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;The manufacturing process of LF powder involves multiple processing steps, including pasteurisation and drying. The heat treatment processes applied in each step can cause changes in the structure and functional properties. We systematically compared four drying processes and investigated the effects of various drying and sterilisation methods. We are seeking sustainable protein preservation technologies achieving the critical balance between bioactive preservation and manufacturing cost-efficiency.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Methods&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Four LF samples were prepared using different methods: freeze-drying, high-temperature spray drying, low-temperature spray drying, and pasteurised freeze-dried. The physicochemical properties, including particle size, surface hydrophobicity, moisture distribution, and thermal stability, were measured using techniques such as sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE), nuclear magnetic resonance (NMR), differential scanning calorimetry (DSC), scanning electron microscopy (SEM), and atomic force microscopy (AFM). The antimicrobial properties were evaluated using the zone of inhibition method.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Major Findings&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Physicochemical properties: Low-temperature spray drying LF exhibited the smallest particle size and superior microstructure compared to high-temperature spray drying and freeze-drying. It also showed enhanced thermal stability and wettability. Bacteriostatic activity: Low-temperature spray drying demonstrated superior antibacterial activity, inhibiting the growth of &lt;i&gt;C. albicans, E. coli&lt;/i&gt; and &lt;i&gt;S. aureus&lt;/i&gt;. Structural integrity: Low-temperature spray drying caused the least structural degradation, maintaining better protein functionality compared to high-temperature spray drying. The fluorescence and Far-UV Circular Dichroism analysis showed minimal unfolding of LF in low-temperature spray drying, while high-temperature spray drying caused more significant denaturation.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Scientific or Industrial Implications&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Low-temperature spray drying is the most suitable method for preserving LF bioactivity, offering advantages in particle size, structural stability, and bacteriostatic efficacy over high-temperature spr","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145619001","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":"Identification of water-soluble peptides for authenticity verification of commercial buffalo ricotta","authors":"Lenara Oliveira Pinheiro,&nbsp;Josane Cardim de Jesus,&nbsp;Mário Roberto Júnior,&nbsp;Heliara Caires Sousa,&nbsp;Lucas Caiafa Cardoso Reis,&nbsp;Ben-Hur Ramos Ferreira Gonçalves,&nbsp;Leandro Soares Santos,&nbsp;Sibelli Passini Barbosa Ferrão","doi":"10.1111/1471-0307.70078","DOIUrl":"https://doi.org/10.1111/1471-0307.70078","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Background, context or rationale&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Reliable methods to verify the authenticity of foods, such as buffalo ricotta, are essential for protecting brands and regulatory compliance. Prized for its sensory and nutritional qualities, buffalo ricotta is vulnerable to adulteration. Recent advances have developed precise, accessible technologies, broadening applications in the food industry and enhancing safety and quality.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Aim (s)&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;This study evaluated the authenticity of commercial buffalo ricotta adulterated with cow whey by investigating water-soluble peptides using mid-infrared spectroscopy, high-performance liquid chromatography and electrophoresis, combined with chemometric analysis.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Methods&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;To evaluate the authenticity of ricotta, 11 experimental formulations were created by increasing the proportions of cow whey mixed with buffalo whey. These formulations were stored for up to 30 days. Water-soluble peptides were analysed using mid-infrared spectroscopy, high-performance liquid chromatography and electrophoresis. The data obtained from mid-infrared spectroscopy and high-performance liquid chromatography were statistically processed using principal component analysis, analysis of covariance and multiple linear regression, with replication to ensure validity.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Major Findings&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Principal component analysis of mid-infrared spectra explained 97.46% of the variance, distinguishing pure and adulterated samples, while storage time significantly impacted spectral characteristics (&lt;i&gt;P&lt;/i&gt; &lt; 0.05). High-performance liquid chromatography identified 14 peptide peaks, with three recognized as specific markers for cow whey in adulterated samples. Principal component analysis explained 77.14% of the variance, distinguishing pure and adulterated ricotta. Multiple linear regression modelling of high-performance liquid chromatography data predicted cow whey concentration with a correlation of &lt;i&gt;R&lt;/i&gt; = 0.87. High-performance liquid chromatography with chemometrics was effective for detecting buffalo ricotta adulteration. When applied to 14 commercial samples, the model revealed that nine contained adulteration ranging from 10% to 100% cow whey. Mid-infrared spectroscopy and sodium dodecyl sulphate-polyacrylamide gel electrophoresis were insufficient to identify adulteration.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Scientific or Industrial Implications&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;The study shows that the chromatographic method can detect cow whey in buffalo ricotta at low","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145618965","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":"Streptococcus agalactiae suppresses milk protein synthesis in bovine mammary epithelial cells via PGK1-mediated inhibition of the JAK2/STAT5 signalling pathway","authors":"Yankun Zhao,&nbsp;Yating Wu,&nbsp;Xianlan Ma,&nbsp;Huimin Liu,&nbsp;Lu Meng,&nbsp;He Chen,&nbsp;Jiaqi Wang,&nbsp;Nan Zheng,&nbsp;Cheng Wang","doi":"10.1111/1471-0307.70063","DOIUrl":"https://doi.org/10.1111/1471-0307.70063","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Background&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;&lt;i&gt;Streptococcus agalactiae&lt;/i&gt; is a major pathogen of bovine mastitis. Phosphoglycerate kinase 1 (&lt;i&gt;PGK1&lt;/i&gt;) is considered a multifunctional virulence factor in bacterial pathogens and plays a novel role in host–pathogen interaction: &lt;i&gt;PGK1&lt;/i&gt; facilitates energy acquisition and immune evasion in intracellular group B streptococcus infection; &lt;i&gt;PGK1&lt;/i&gt; enhances systemic dissemination by facilitating evasion of host immunity in &lt;i&gt;S. pyogenes&lt;/i&gt; infection; PGK1-derived &lt;i&gt;S. pneumoniae&lt;/i&gt; promotes epithelial adhesion and lung colonisation. Understanding the mechanisms underlying mammary epithelial cell damage and milk synthesis inhibition is critical for developing mastitis prevention strategies.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Aim&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;To establish an intracellular infection model of &lt;i&gt;S. agalactiae&lt;/i&gt; in bovine mammary epithelial cells (BMECs) to investigate the effects on apoptosis and elucidate mechanisms disrupting milk synthesis with a focus on &lt;i&gt;PGK1&lt;/i&gt; and the &lt;i&gt;JAK2/STAT5&lt;/i&gt; pathway.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Methods&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;BMECs were infected with &lt;i&gt;S. agalactiae&lt;/i&gt; (multiplicity of infections: 20–100, 2–8 h). Cytotoxicity, apoptosis and cytoskeletal changes were assessed. &lt;i&gt;PGK1&lt;/i&gt; expression, apoptosis markers and milk synthesis mediators (&lt;i&gt;JAK2&lt;/i&gt;/&lt;i&gt;STAT5&lt;/i&gt;/&lt;i&gt;ELF5&lt;/i&gt;/&lt;i&gt;CSN2&lt;/i&gt;) were analysed via qRT-PCR and western blot. &lt;i&gt;PGK1&lt;/i&gt; knockdown and &lt;i&gt;JAK2&lt;/i&gt; inhibitor (50 μM AG490 for 24 h [DMSO vehicle control]) treatment validated the pathway involved.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Major Findings&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;&lt;i&gt;S. agalactiae&lt;/i&gt; infection caused time- and dose-dependent cytotoxicity (maximal LDH release: ~40% increase, &lt;i&gt;P&lt;/i&gt; &lt; 0.05; cell viability reduction: ~35%, &lt;i&gt;P&lt;/i&gt; &lt; 0.05 at an MOI = 100 for 8 h). Infection induced cytoskeleton rearrangement and apoptosis (apoptosis rate, 25.3% vs. control, 5.1%, &lt;i&gt;P&lt;/i&gt; &lt; 0.05) and upregulated &lt;i&gt;PGK1&lt;/i&gt; expression. &lt;i&gt;PGK1&lt;/i&gt; knockdown reduced apoptosis by ~50% (&lt;i&gt;P&lt;/i&gt; &lt; 0.05). &lt;i&gt;S. agalactiae&lt;/i&gt; downregulated &lt;i&gt;JAK2&lt;/i&gt;/&lt;i&gt;STAT5&lt;/i&gt;/&lt;i&gt;ELF5&lt;/i&gt; (&lt;i&gt;P&lt;/i&gt; &lt; 0.05) and impaired milk protein synthesis. &lt;i&gt;CSN2&lt;/i&gt; expression was decreased by ~60% (&lt;i&gt;P&lt;/i&gt; &lt; 0.05) and partially rescued by &lt;i&gt;PGK1&lt;/i&gt; knockdown but exacerbated by AG490.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Implications&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;&lt;i&gt;PGK1&lt;/i&gt;-mediated apoptosis and &lt;i&gt;JAK2/STAT5&lt;/i&gt;/&lt;i&gt;ELF5&lt;/i&gt; suppression are key mechanisms in &lt;i&gt;S. agalactiae&lt;/i&gt; inhibiting milk synthesis. Molecular targets for mitigating mastitis-induced milk loss were identified, supp","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145581398","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":"Production and destination dynamics of waste milk and its relationship with raw milk production in a semi-intensive dairy cattle system in South America—A case report","authors":"Mariana de Cardoso de Abreu,&nbsp;Alyson Rogério Ribeiro","doi":"10.1111/1471-0307.70075","DOIUrl":"https://doi.org/10.1111/1471-0307.70075","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Waste milk (WM), defined as milk unfit for human consumption due to contamination with pharmaceuticals or high microbial load, poses economic and public health challenges.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This case study aimed to describe the production of WM on a South American dairy farm, including the volume of WM generated and its disposal.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>In this case report, we used records and management data from a semi-intensive dairy farm in Minas Gerais, Brazil, from 2020 to 2023, to estimate the total volume of WM produced, its proportion relative to raw milk (RM), and its primary destinations.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>The results indicate that 148 651 L of WM were produced over the 4 years, representing approximately 9.85% of total RM production. On average, the RM-to-WM ratio was 10.15:1 (or 1 L of WM was generated per 10.15 L of RM). Most WM (74.9%) was used for calf feeding, a common but controversial practice due to its potential to promote antimicrobial resistance (AMR). Literature review and comparative international data highlight the prevalence of this practice and its associated risks.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific Implications</h3>\u0000 \u0000 <p>Reporting, for the first time, the ratio of WM to RM in a southern country, this study also underscores the importance of improved management strategies and further research on the long-term implications of WM use, particularly regarding AMR and food safety.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70075","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145521926","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":"Genetic diversity in kappa casein gene and its impact on milk composition and quantity in the Achai cattle (Bos indicus)","authors":"Naseer Ullah,&nbsp;Ikram Ilahi,&nbsp;Usama Ilahi,&nbsp;Mian Hazrat Yousaf,&nbsp;Zafar Ali,&nbsp;Fazal Akbar,&nbsp;Muhammad Suleman","doi":"10.1111/1471-0307.70073","DOIUrl":"https://doi.org/10.1111/1471-0307.70073","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The kappa casein (<i>κ-CN</i>) gene exhibits notable structural variations compared with other caseins and plays a vital role in both the quality and quantity of milk.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This study was conducted to investigate the different genotypes of <i>κ-CN</i> and their association with milk composition, quality and protein structural stability in the Achai cow.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>To investigate the different genotypes of the <i>κ-CN</i> gene, PCR-RFLP and Sanger sequencing were used. The protein structural stability of mutant and wild-type proteins was explored using online bioinformatics tools and molecular dynamics simulations.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Three genotypes (AA, CC and AC) were investigated in the Achai cow. The genotypic frequencies of <i>κ-CN</i> were AC&gt;AA&gt;CC (60%, 27% and 13%), while the allelic frequencies were 0.57 for A and 0.43 for C. It was indicated that χ² &gt; <i>P</i> (5.81 &gt; 3.841); therefore, there was no Hardy–Weinberg equilibrium among the genotypes. The association of genotypes with milk performance revealed that the levels of total SNF, lactose, protein, density and yield were highest in the CC genotype. Furthermore, a D169A mutation has been identified in the protein of the CC genotype. The mutation has been validated as a stable substitution through Ramachandran plot analysis (65.2% of residues were in the favoured region), <i>Z</i>-score (−8.63) and RMSD (2.062 Å). It is concluded that the significant molecular marker (CC genotype) can be used to improve milk quality and quantity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific and Industrial Implications</h3>\u0000 \u0000 <p>Different genotypes can influence milk performance in cattle; therefore, a marker-assisted selection method has been used to select the best trait. The results of this study indicate that the genotype CC and the D169A mutant have good milk performance and can be used as markers for marker-assisted selection in the Achai cow.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145521933","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":"Beyond antioxidant and antibacterial effects: Rosehip fruit extract as a powerful biofilm inhibitor against S. aureus and L. monocytogenes strains in dairy processing","authors":"Selen Kaya,&nbsp;Pelin Kiraz,&nbsp;Murat Ozturk,&nbsp;Meltem Yesilcimen Akbas","doi":"10.1111/1471-0307.70074","DOIUrl":"https://doi.org/10.1111/1471-0307.70074","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background, Context or Rationale</h3>\u0000 \u0000 <p>Natural plant-based antimicrobials are gaining attention in the dairy industry due to concerns over synthetic additives and antimicrobial resistance. <i>Rosa canina</i> (rosehip) is rich in bioactives, but its potential role in biofilm control remains underexplored.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study aimed to evaluate the antioxidant, antimicrobial and antibiofilm potential of the rosehip fruit extract (<i>Rosa canina</i> L., RC) obtained by using ethanol and microwave-assisted extraction.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Antioxidant, antimicrobial and antibiofilm activities of the RC extract were investigated on strong biofilm-forming <i>Staphylococcus aureus</i> (SAC9) and <i>Listeria monocytogenes</i> (LMP5 and LMC9) strains isolated from cheese samples. Antioxidant activity was assessed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. Total phenolic and flavonoid contents were determined using standard spectrophotometric methods. Antimicrobial activity was determined using agar well diffusion, while the minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) were measured using a 96-well microdilution assay. Biofilm formation and inhibition were determined using a crystal violet assay.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>The RC extract exhibited significant antioxidant activity with SC₅₀ of 11.50 mg/mL by the DPPH assay. Total phenolic and total flavonoid contents were 8 mg GAE/g DW and 1.8 mg QE/g DW, respectively. The extract showed antimicrobial activity with the inhibition zone diameters between 6 and 14 mm, depending on the extract concentrations. MICs of the extract on SAC9, LMP5 and LMC9 strains were found to be 1.1, 2.2 and 2.2 mg/mL respectively. The extract exerted biofilm inhibitory activity (93–100%) across all strains. Minimal Biofilm Inhibitory Concentrations (MBICs) were determined as 4.4 mg/mL for SAC9, 0.2 mg/mL for LMP5 and 4.4 mg/mL for LMC9 strain biofilm formation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial implications</h3>\u0000 \u0000 <p>RC extract demonstrated promising bioactive properties, antimicrobial and biofilm inhibitory effects, highlighting its potential as a natural alternative to synthetic antimicrobials 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":"2025-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145521478","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 milk dilution ratios on emulsification and stability of whipped cream","authors":"Yali Chen,&nbsp;Yunna Wang,&nbsp;Xiaolu Geng,&nbsp;Wentao Qian,&nbsp;Wenhui Feng,&nbsp;Xiao yang Pang,&nbsp;ZhiWei Li,&nbsp;Yonglong Yang,&nbsp;Haobo Shi,&nbsp;Hongliang Li,&nbsp;Ning Ju,&nbsp;Shu wen Zhang","doi":"10.1111/1471-0307.70070","DOIUrl":"https://doi.org/10.1111/1471-0307.70070","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Whipped cream is a fat-rich oil-in-water emulsion that forms a stable foam upon whipping. The emulsification process plays a key role in the stability and whipping performance of whipping cream.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study aimed to investigate the influence of milk dilution ratios during the emulsification on the stability and whipping characteristics of whipped cream in order to determine the optimal formulation. This plan reduces the use of additives while maintaining product quality, in line with the clean label trend.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Five emulsification systems were prepared by diluting fresh cream with milk: M_T (milk-only, 0.7% fat), M₃C₂ (milk-to-fresh cream ratio of 3:2, 6.0% fat), M₁C₂ (milk-to-fresh cream ratio of 1:2, 18.4% fat), M₁C₅ (milk-to-fresh cream ratio of 1:5, 36% fat) and C_T (fresh cream-only, 35.2% fat). Physical and whipping properties were evaluated using a texture analyser, a stability analyser, a Zeta potentiometer and laser scanning confocal microscopy.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific Findings</h3>\u0000 \u0000 <p>The results showed that changing the dilution ratios of milk during emulsification improved whipping cream stability and whipping performance. However, increasing the fresh cream proportion led to larger particle sizes, higher fat aggregation rates and reduced foam firmness. The M₃C₂ (6.0% fat) formulation exhibited optimal characteristics, including a small average particle size (2.4 μm), moderate fat aggregation rate (6.62%), high zeta potential (33.63 mV) and low serum separation (2.73%). Moreover, M₃C₂ has a suitable viscosity (1230 mpa.s), the shortest whipping time (209.67 s), the right overrun (186.25%) and the highest foam firmness value (1225.48 g). Meanwhile, the microstructure shows fat globules uniformly aggregated around bubbles, forming a dense network to enhance deformation resistance.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industrial Implications</h3>\u0000 \u0000 <p>These findings highlight the importance of emulsification formulation in the development of whipping cream. Optimising the dilution ratios of milk enhanced emulsion stability and foam quality, offering guidance for the formulation of dairy foams in industrial applications.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145366712","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":"Structural formula and concentration of glycerylphosphorylethanolamine (GPE) in cow colostrum","authors":"Simo J Rasi,&nbsp;Tiina E Kähkönen,&nbsp;Milla Alavuotunki,&nbsp;Seppo Saarela,&nbsp;Juhani Leppäluoto,&nbsp;Jussi M Halleen","doi":"10.1111/1471-0307.70068","DOIUrl":"https://doi.org/10.1111/1471-0307.70068","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background, Context and Rationale</h3>\u0000 \u0000 <p>Colostrum, the milk that mammals produce during first lactation, contains high amounts of growth factors, lipids and proteins that support the growth and well-being of the infant. Phospholipids present about 1% of milk lipids, and α-glycerylphosphorylethanolamine (GPE) is a precursor of two major phospholipids, phosphatidylcholine and phosphatidylethanolamine. GPE has been suggested to have many health benefits, and it is of interest to study in what quantities GPE is found in other dairy products than milk.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim (s)</h3>\u0000 \u0000 <p>We studied the presence and quantity of GPE in cow colostrum.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>GPE was purified from cow colostrum using ultra-performance liquid chromatography (UPLC) and analysed by mass spectrometry to determine the molecular weight and expected formula. Nuclear magnetic resonance was used to estimate the amount of GPE in colostrum.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Molecular weight of the GPE purified from colostrum was 214.0513 with a retention time of 3.52 min in UPLC, while the molecular weight of commercial GPE control was 214.0449 with a retention time of 3.50 min. The molecular formula of GPE was C5H14NO6P with an exact molecular weight of 214.0489. The concentration of GPE in colostrum was 0.8 mM or 170 mg/L.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>GPE may be an important health-promoting component in colostrum and involved in supporting the well-being of infants during their first days of life. Based on its high GPE content, colostrum is a potential dietary supplement to benefit from health-promoting effects associated with GPE.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145366447","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":"Evaluation of real-time milk tank monitoring using IoT system and error analysis in manual measurements","authors":"Tássia Barrera De Paula Silva,&nbsp;Luis Henrique Rodrigues Silva,&nbsp;Gustavo Ramos Duque Estrada,&nbsp;Lucas Capucho Sanders,&nbsp;Alex Lopes Da Silva,&nbsp;Marcos Veiga Santos,&nbsp;Marcos Inácio Marcondes,&nbsp;João Henrique Cardoso Costa,&nbsp;Polyana Pizzi Rotta","doi":"10.1111/1471-0307.70072","DOIUrl":"https://doi.org/10.1111/1471-0307.70072","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Accurate measurement of milk volume in bulk tanks is essential to ensure traceability and safety in dairy product transactions. However, human errors in reading graduated rulers and technical failures can compromise accuracy. With the advancement of digital technologies, smart solutions can promote greater efficiency and reliability in agriculture.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aims</h3>\u0000 \u0000 <p>This study aimed to quantify potential errors in interpreting graduated rulers for milk tank measurement (Study I) and to evaluate the effectiveness of a real-time monitoring system using Internet of Things (IoT) technology (Study II).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Six evaluators performed visual perception tests using the graduated ruler at different volumes (Study I). In Study II, an IoT monitoring system was installed in a 1000-L tank for automated measurement. Data were analysed using mixed-effects linear regressions (lmer function, lme4 package, R), testing whether the intercept differed from 0 and the slope from 1.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major findings</h3>\u0000 \u0000 <p>In the ruler model, evaluator variation explained 7.86% of the total variance. Bland–Altman analysis revealed bias between actual and observed volumes, with one clear human error included to illustrate the method's limitations. In the sensor model, variation attributed to the device was negligible (&lt;0.0001%), and no bias was detected. Both models showed low mean square error (&lt;1%), with mean errors of 0.09% for the ruler and 1% for the sensor. Concordance indices and <i>R</i>² confirmed high precision and accuracy for both approaches.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industrial implications</h3>\u0000 \u0000 <p>This study highlights reliable methods for milk volume determination, reducing human error and improving efficiency in the dairy supply chain. Furthermore, it fosters agricultural digitalisation by encouraging modern technological practices that can support rural development and innovation in the sector.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70072","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145316862","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}