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International Journal of Dairy Technology最新文献

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Understanding the causes and consequences of variability in the compositional quality of milk 了解牛奶成分质量变化的原因和后果
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-04-01 DOI: 10.1111/1471-0307.13087
Daniel E. Rico
{"title":"Understanding the causes and consequences of variability in the compositional quality of milk","authors":"Daniel E. Rico","doi":"10.1111/1471-0307.13087","DOIUrl":"10.1111/1471-0307.13087","url":null,"abstract":"","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"77 2","pages":"272"},"PeriodicalIF":4.4,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140582629","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
Effects of thermal treatments on physicochemical properties and peptide profiles of infant formula protein model based on peptidomics 基于肽组学的热处理对婴儿配方蛋白质模型理化性质和肽谱的影响
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-04-01 DOI: 10.1111/1471-0307.13069
Xiaomeng Sun, Li Wang, Shuai Wang, Yixuan Tan, Yujia Zhu, Qingyun Wang, Weibing Tao, Lanxia Qin
{"title":"Effects of thermal treatments on physicochemical properties and peptide profiles of infant formula protein model based on peptidomics","authors":"Xiaomeng Sun,&nbsp;Li Wang,&nbsp;Shuai Wang,&nbsp;Yixuan Tan,&nbsp;Yujia Zhu,&nbsp;Qingyun Wang,&nbsp;Weibing Tao,&nbsp;Lanxia Qin","doi":"10.1111/1471-0307.13069","DOIUrl":"10.1111/1471-0307.13069","url":null,"abstract":"<p>The effect of different thermal treatments including pasteurisation, ultra-pasteurisation, ultra-high temperature instantaneous sterilisation and in-container sterilisation on physicochemical properties and peptide profiles of infant formula protein model after in vitro digestion were investigated. Results indicated that different extent of protein–protein and protein–lactose interactions caused different particle size, colour, functional groups and thermal properties. Peptide profiles were also different after in vitro digestion. About 32, 4, 15, 157 and 42 unique peptides, as well as 14, 10, 12, 13 and 10 bioactive peptides were identified in the five groups, respectively. Pasteurisation may be better for the processing of infant formula.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"77 3","pages":"949-960"},"PeriodicalIF":2.5,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140585806","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
Milk lipid and milk fat globule membrane production 乳脂和乳脂球膜的生产
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-04-01 DOI: 10.1111/1471-0307.13082
Francis Bernard Peter Wooding, Carolyn J P Jones
{"title":"Milk lipid and milk fat globule membrane production","authors":"Francis Bernard Peter Wooding,&nbsp;Carolyn J P Jones","doi":"10.1111/1471-0307.13082","DOIUrl":"10.1111/1471-0307.13082","url":null,"abstract":"<p>The formation of the mammary secretion, proteins, lipids and ions is of fundamental importance to the dairy industry. The cellular interactions which allow secretion of protein and especially milk fat globules are still controversial. However, electron microscopy provides a basis for a straightforward scheme of secretion presented as a diagram. Each step in the process can then be defined, the published evidence for each assessed and areas which need further work clearly recognised. We also hope that the diagram will act as a way of combining global approaches such as proteomics or protein knockouts with the detail of electron microscopy.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"77 3","pages":"645-650"},"PeriodicalIF":2.5,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13082","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140585737","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}
引用次数: 0
Selection of robust starters from household dahi and assessment of their sensitivity to bacteriophage isolated from dairy effluents 从家庭干酪中挑选强力发酵剂并评估其对从乳制品污水中分离出的噬菌体的敏感性
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-03-27 DOI: 10.1111/1471-0307.13083
Archana Chandran, Murugadas Vaiyapuri, Ramachandran Latha Rathish, Lijo John, Jennifer Mahony, Beena Athrayil Kalathil
{"title":"Selection of robust starters from household dahi and assessment of their sensitivity to bacteriophage isolated from dairy effluents","authors":"Archana Chandran,&nbsp;Murugadas Vaiyapuri,&nbsp;Ramachandran Latha Rathish,&nbsp;Lijo John,&nbsp;Jennifer Mahony,&nbsp;Beena Athrayil Kalathil","doi":"10.1111/1471-0307.13083","DOIUrl":"10.1111/1471-0307.13083","url":null,"abstract":"<p>Identifying the predominant strains of lactic acid bacteria (LAB) in dahi that are resistant to bacteriophages is essential for developing robust starter cultures. Dahi samples from two agroecological zones of Kerala were collected for isolation of LAB. <i>Limosilactobacillus fermentum</i> emerged as the dominant starter culture species based on sequence-based identification and technological property characterisation. Dairy effluents were screened for phages targeting <i>L. fermentum,</i> and 10 of 11 strains of <i>L. fermentum</i> showed resistance to one lytic phage isolated as part of this study. The strain ADMT 15 showed sensitivity to the phage and on subsequent genome sequencing the phage revealed its close relationship to members of the Herelleviridae phage family.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"77 3","pages":"804-812"},"PeriodicalIF":2.5,"publicationDate":"2024-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140324957","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
Microbiological aspects and challenges of dairy powders – II: Biofilm/biofouling 奶粉中的微生物问题和挑战 - II：生物膜/生物污垢
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-03-21 DOI: 10.1111/1471-0307.13076
Essam Hebishy, Oktay Yerlikaya, F. Jerry Reen, Jennifer Mahony, Asli Akpinar, Derya Saygili, Nivedita Datta
{"title":"Microbiological aspects and challenges of dairy powders – II: Biofilm/biofouling","authors":"Essam Hebishy,&nbsp;Oktay Yerlikaya,&nbsp;F. Jerry Reen,&nbsp;Jennifer Mahony,&nbsp;Asli Akpinar,&nbsp;Derya Saygili,&nbsp;Nivedita Datta","doi":"10.1111/1471-0307.13076","DOIUrl":"10.1111/1471-0307.13076","url":null,"abstract":"<p>Biofilms generated during production of dairy/whey powders can cause contamination, spoilage and equipment failures, posing a significant challenge in the agri-food sector. Factors including temperature, protein composition, equipment structures and surface topography influence biofilm formation and resistance to cleaning and sanitation. Several species of bacteria are well adapted to these challenges, posing the most pressing concerns of dairy whey process. Despite efforts to improve cleaning-in-place strategies, bacteria persist in difficult-to-clean areas. This review provides insights into bacterial biofouling in dairy protein powders, highlighting the mechanism of biofilm formation, predominant bacterial genera, critical processing steps and strategies to manage biofilm formation during the manufacturing process.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"77 3","pages":"691-712"},"PeriodicalIF":2.5,"publicationDate":"2024-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13076","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140198835","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}
引用次数: 0
The impact of animal protein partial substitution on the technological functionality of hybrid yoghurt 部分替代动物蛋白对混合酸奶技术功能的影响
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-03-20 DOI: 10.1111/1471-0307.13080
Flávia dos Santos Martinussi, Gabriel Poloto, Giulia Navarini, Paulo Henrique Mariano Marfil, Débora Parra Baptista, Mirna Lúcia Gigante, Carolina Merheb-Dini
{"title":"The impact of animal protein partial substitution on the technological functionality of hybrid yoghurt","authors":"Flávia dos Santos Martinussi,&nbsp;Gabriel Poloto,&nbsp;Giulia Navarini,&nbsp;Paulo Henrique Mariano Marfil,&nbsp;Débora Parra Baptista,&nbsp;Mirna Lúcia Gigante,&nbsp;Carolina Merheb-Dini","doi":"10.1111/1471-0307.13080","DOIUrl":"10.1111/1471-0307.13080","url":null,"abstract":"<p>Following the new standard of using plant-based ingredients, this study evaluated the effect of partially replacing milk proteins with plant proteins (almond and pumpkin seed) on yoghurt properties. Protein mixtures were prepared using rotational central composite design, investigating the percentage of animal protein replacement and the proportion between plant proteins. Milk protein substitution increased fermentation time, defined as the time needed to reach pH 4.6, and negatively impacted viscosity, firmness and syneresis of yoghurt. Nevertheless, replacing 25% of dairy proteins with an optimised plant protein blend (25% almond and 75% pumpkin seed) yielded yoghurt with typical composition and good sensory acceptance.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"77 3","pages":"930-939"},"PeriodicalIF":2.5,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140198831","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
Assessment of plain yoghurt quality parameters affected by milk adulteration: Implications for culture kinetics, physicochemical properties, and sensory perception 评估受牛奶掺假影响的原味酸奶质量参数：对培养动力学、理化特性和感官的影响
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-03-20 DOI: 10.1111/1471-0307.13077
Iuri Lima dos Santos Rosario, Carla Paulo Vieira, Madian Johel Galo Salgado, Nathália Brizack Monteiro, Katherine Gutiérrez Alzate, Géssica Cordeiro de Araújo, Karina Frensel Delgado, Carlos Adam Conte-Junior, Marion Pereira da Costa
{"title":"Assessment of plain yoghurt quality parameters affected by milk adulteration: Implications for culture kinetics, physicochemical properties, and sensory perception","authors":"Iuri Lima dos Santos Rosario,&nbsp;Carla Paulo Vieira,&nbsp;Madian Johel Galo Salgado,&nbsp;Nathália Brizack Monteiro,&nbsp;Katherine Gutiérrez Alzate,&nbsp;Géssica Cordeiro de Araújo,&nbsp;Karina Frensel Delgado,&nbsp;Carlos Adam Conte-Junior,&nbsp;Marion Pereira da Costa","doi":"10.1111/1471-0307.13077","DOIUrl":"10.1111/1471-0307.13077","url":null,"abstract":"<p>In developing nations, the widespread practice of adulterating milk with water, driven by economic motives, poses a significant threat to milk derivatives like yoghurt. Despite the absence of mandatory water detection tests for plain yoghurt, our study investigated the repercussions of adding 0–15% water to milk on plain yoghurt quality parameters over 28 days of refrigerated storage. Starter culture kinetics were notably affected, influencing colour and texture. Yet, sensory analysis indicated minimal impact on consumer perception. These results underscore the potential risk of unknowingly consuming adulterated yoghurt, emphasising the necessity for stringent regulatory measures to counteract such practices.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"77 3","pages":"827-842"},"PeriodicalIF":2.5,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140198832","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
Quality characteristics and nutrient contents of Bactrian camel milk as determined by mid-infrared spectroscopy 用中红外光谱测定双峰驼奶的质量特性和营养成分
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-03-07 DOI: 10.1111/1471-0307.13041
Yongqing Li, Li Liu, Yikai Fan, Weihua Liu, Qi Yang, Wan Wen, Weiqi Li, Leixiao Hao, Huiying Zou, Yeerlan Xieermaola, Lijun Cao, Jia Na, Gulire Wufuer, Haitong Wang, Zhuo Yang, Chu Chu, Bo Hu, Zunongjiang Abula, Shujun Zhang
{"title":"Quality characteristics and nutrient contents of Bactrian camel milk as determined by mid-infrared spectroscopy","authors":"Yongqing Li,&nbsp;Li Liu,&nbsp;Yikai Fan,&nbsp;Weihua Liu,&nbsp;Qi Yang,&nbsp;Wan Wen,&nbsp;Weiqi Li,&nbsp;Leixiao Hao,&nbsp;Huiying Zou,&nbsp;Yeerlan Xieermaola,&nbsp;Lijun Cao,&nbsp;Jia Na,&nbsp;Gulire Wufuer,&nbsp;Haitong Wang,&nbsp;Zhuo Yang,&nbsp;Chu Chu,&nbsp;Bo Hu,&nbsp;Zunongjiang Abula,&nbsp;Shujun Zhang","doi":"10.1111/1471-0307.13041","DOIUrl":"10.1111/1471-0307.13041","url":null,"abstract":"<p>Reference methods for determining the contents of functional traits in camel milk are expensive and complex, hindering their widespread use. Mid-infrared technology has the advantages of fast, economic, batch processing for dairy detection. In the present study, mid-infrared spectroscopy (MIRS) prediction models previously established based on cow milk were used to predict 1101 Bactrian camel milk samples in terms of fat, protein, lactose, total solids, total casein, β-casein, K, Ca, Na and Mg contents. The MIRS-predicted values for the 10 traits were close to the reference values, demonstrating the utility and efficiency of the proposed method. Furthermore, the quality characteristics of camel milk were compared with those of other dairy animals, confirming that it is a valuable and rich source of essential nutrients for humans.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"77 2","pages":"304-312"},"PeriodicalIF":4.4,"publicationDate":"2024-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140070311","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
Abstracts of Papers Presented at the Society of Dairy Technology 80th Anniversary Conference: Digitalisation of Processing in the Dairy industry at University College Cork, Ireland 22/11/23 – 24/11/23 乳品技术协会 80 周年会议论文摘要：爱尔兰科克大学乳业加工数字化 22/11/23 - 24/11/23
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-03-04 DOI: 10.1111/1471-0307.13066
{"title":"Abstracts of Papers Presented at the Society of Dairy Technology 80th Anniversary Conference: Digitalisation of Processing in the Dairy industry at University College Cork, Ireland 22/11/23 – 24/11/23","authors":"","doi":"10.1111/1471-0307.13066","DOIUrl":"10.1111/1471-0307.13066","url":null,"abstract":"","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"77 2","pages":"621-626"},"PeriodicalIF":4.4,"publicationDate":"2024-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140035692","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
Utilisation of Lacticaseibacillus casei ATCC 393-derived exopolysaccharide for camel milk yoghurt production and its potential anticancer and hepatoprotective properties 利用乳酸菌ATCC 393产生的外多糖生产骆驼奶酸奶及其潜在的抗癌和保肝特性
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-03-03 DOI: 10.1111/1471-0307.13072
Mona S. Ali, Aliaa A. Darwish, Mostafa A. Hassan, Sahar A. Hekal, Ahmed E. Abdel-Mobdy, Amr M. Bakry
{"title":"Utilisation of Lacticaseibacillus casei ATCC 393-derived exopolysaccharide for camel milk yoghurt production and its potential anticancer and hepatoprotective properties","authors":"Mona S. Ali,&nbsp;Aliaa A. Darwish,&nbsp;Mostafa A. Hassan,&nbsp;Sahar A. Hekal,&nbsp;Ahmed E. Abdel-Mobdy,&nbsp;Amr M. Bakry","doi":"10.1111/1471-0307.13072","DOIUrl":"10.1111/1471-0307.13072","url":null,"abstract":"<p>Camel milk yoghurts were created using probiotic lactic acid bacteria (LAB) with exopolysaccharide (EPS) production capabilities. <i>Lacticaseibacillus</i> <i>casei</i> ATCC 393, identified as the most efficient EPS producer, was incorporated into conventional yoghurt culture. We compared the effects of adding <i>L. casei</i> ATCC 393 with EPS powder (SLLP) against lactulose. Evaluations included LAB, yeast, mould, cytotoxicity and IC50 values in the samples. The results demonstrated increased bacterial counts, LAB viability, viscosity, antiproliferative effects and a lower IC50 in SLLP, indicating the potential application of EPS-producing <i>L. casei</i> ATCC 393 and its derived EPS in the development of functional foods.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"77 3","pages":"792-803"},"PeriodicalIF":2.5,"publicationDate":"2024-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140035447","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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