International Dairy Journal最新文献

β-cryptoxanthin encapsulated nanoliposome in milk with an approach to enhance vitamin A through fortification

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-03-01 DOI: 10.1016/j.idairyj.2025.106231

Debasmita Dutta, Bodhisattwa Das Gupta, Debjani Dutta

{"title":"β-cryptoxanthin encapsulated nanoliposome in milk with an approach to enhance vitamin A through fortification","authors":"Debasmita Dutta, Bodhisattwa Das Gupta, Debjani Dutta","doi":"10.1016/j.idairyj.2025.106231","DOIUrl":"10.1016/j.idairyj.2025.106231","url":null,"abstract":"<div><div>Vitamin A deficiency (VAD) can result in harmful physiological effects on health across diverse populations, highlighting the need for alternative solutions to address this global issue. This study investigates the stability of β-cryptoxanthin, a provitamin A carotenoid encapsulated in nanoliposomes, in fortified milk, along with the physicochemical properties of this fortified milk aimed to target VAD. Prior to fortification, fluorescence spectroscopy confirmed the encapsulation of β-cryptoxanthin within the hydrophobic membrane of the nanoliposome, with a peroxide value of 0.74 ± 0.04 mEq/kg, indicating its strong oxidative stability. Up to >90% cell viability of the Human embryonic kidney cells was observed in presence of up to 100 μg/mL of the fortificant (β-cryptoxanthin encapsulated nanoliposome). Fortified milk retained its nutritional composition, including fat, protein, dry sedimentation, specific gravity, and colour (p > 0.05). Following fortification, minor increase in viscosity (p > 0.05) and slight decrease in electrical conductivity (p > 0.05), from 4.55 ± 0.05 to 4.41 ± 0.03 mS/cm, was observed. Additionally, >92% of β-cryptoxanthin was retained after heat treatment (63 °C for 30 min, 72 °C for 15 s, and 135 °C for 3 s), confirming the thermostable nature of the fortified milk. The fortified milk showed a significant increase in ferric-reducing antioxidant capacity, from 196.02 ± 0.16 to 548.57 ± 1.23 μmol/L (p < 0.01), while lipid peroxidation decreased from 0.40 ± 0.02 to 0.29 ± 0.05 mg malondialdehyde/L (p < 0.01). Protein carbonyl concentration was also reduced (p < 0.01), from 0.95 ± 0.07 to 0.62 ± 0.02 nmol/mg, protecting milk proteins against oxidation. About 17%–48.32% of the recommended dietary allowance for vitamin A was obtained from fortified milk under simulated conditions, addressing VAD challenges.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106231"},"PeriodicalIF":3.1,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143563579","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Osmotic and cold stress-induced viable but non-culturable state in Lacticaseibacillus paracasei Zhang: A transcriptome analysis

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-02-28 DOI: 10.1016/j.idairyj.2025.106228

Qiuhua Bao , Baoyi Yuan , Xuebo Ma , Xin Zhao , Ran Gao , Jianan Li , Lai-Yu Kwok

{"title":"Osmotic and cold stress-induced viable but non-culturable state in Lacticaseibacillus paracasei Zhang: A transcriptome analysis","authors":"Qiuhua Bao , Baoyi Yuan , Xuebo Ma , Xin Zhao , Ran Gao , Jianan Li , Lai-Yu Kwok","doi":"10.1016/j.idairyj.2025.106228","DOIUrl":"10.1016/j.idairyj.2025.106228","url":null,"abstract":"<div><div><em>Lacticaseibacillus paracasei</em> Zhang (<em>L. paracasei</em> Zhang), a probiotic strain, may enter a viable but non-culturable (VBNC) state under adverse conditions to enhance survival. To investigate the transcriptional-level molecular mechanisms underlying this transition, we employed high-throughput RNA-sequencing to analyze global differential gene expression in VBNC <em>L. paracasei</em> Zhang cells induced at 4 °C and 4% (w/v) NaCl in liquid MRS medium. We identified 1345 differentially expressed genes (cutoff fold change ≥2), including 670 upregulated and 675 downregulated genes. Among these, 30 genes (28 upregulated and two downregulated) showed a fivefold or greater change. Functional analysis revealed significant enrichment in pathways related to protein transport, glycolysis, and phosphatidylglycerol metabolism, with propionate metabolism as the main differential pathway. Additionally, RT-qPCR validated the expression levels of six key genes involved in VBNC formation. These findings provide insights into the transcriptional adaptive mechanisms of <em>L. paracasei</em> Zhang under osmotic and cold stress.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106228"},"PeriodicalIF":3.1,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551673","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Formulation and production of processed cheese without using emulsifying salts

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-02-27 DOI: 10.1016/j.idairyj.2025.106230

Berna Çekilarız, Erenay Erem, Meral Kilic-Akyilmaz

{"title":"Formulation and production of processed cheese without using emulsifying salts","authors":"Berna Çekilarız, Erenay Erem, Meral Kilic-Akyilmaz","doi":"10.1016/j.idairyj.2025.106230","DOIUrl":"10.1016/j.idairyj.2025.106230","url":null,"abstract":"<div><div>Processed cheeses are produced with emulsifying salts to obtain a homogeneous structure. However, emulsifying salts are food additives with high sodium content that can affect health adversely. This study aimed to formulate and produce a block-type processed cheese without using emulsifying salts. An acid casein source, strained yoghurt, was used along with milk protein concentrate (MPC70) and whey protein concentrate (WPC70) with 70% protein in dry matter in the formulation. Three different formulations were developed using a basic formula including cheese, unsalted butter and water with different amounts of MPC70 and WPC70 (1:0, 1:1, 0:1). Physical, functional and sensory properties of the cheeses were compared. While the sample with only MPC70 had the highest hardness, springiness and cohesiveness, addition of WPC70 adversely affected these properties resulting in a gritty and crumbly texture. The sample with only WPC70 did not show melting and oiling off. The sample with only MPC70 was also found to be the closest one to a commercial processed cheese in terms of sensory texture and flavour. Use of strained yoghurt and MPC70 in the formulation yielded a processed cheese with acceptable physical and sensory properties and a low salt content.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106230"},"PeriodicalIF":3.1,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551674","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Characterization of artisanal Bangladeshi Austagram cheese: physicochemical, colour, textural, sensorial, and functional properties

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-02-25 DOI: 10.1016/j.idairyj.2025.106226

Tasrova Sultana , Shihab Shahriar Adib , Md Al Emam , Al Imran , Faiza Ferdous Oishee , Md. Harun-ur Rashid , Md. Abunaser , Mohammad Ashiqul Islam

{"title":"Characterization of artisanal Bangladeshi Austagram cheese: physicochemical, colour, textural, sensorial, and functional properties","authors":"Tasrova Sultana , Shihab Shahriar Adib , Md Al Emam , Al Imran , Faiza Ferdous Oishee , Md. Harun-ur Rashid , Md. Abunaser , Mohammad Ashiqul Islam","doi":"10.1016/j.idairyj.2025.106226","DOIUrl":"10.1016/j.idairyj.2025.106226","url":null,"abstract":"<div><div>While most characterization studies on artisanal cheese focus on specific aspects (e.g. reported only physicochemical properties/sensory/texture/microbiological profile), the aim of the present investigation is to provide a comprehensive characterization of artisanal <em>Austagram</em> cheese in order to preserve the heritage and safeguard the distinctive characteristics. This study was conducted to establish a general profile of <em>Austagram</em> cheese <em>viz.</em> physicochemical properties, texture, colour and sensory profile, consumer acceptability, and functional properties. Eight samples from different manufacturers were collected and analyzed in triplicate. Variations in pH (4.42–4.86), water activity (0.90–0.96), moisture (41.83–48.9 %), fat (23–28%), protein (21.97–30.75 %), ash (2.03–4.51 %), and functional properties (11.56–49.41 % meltability) were observed. In colour profile, lightness (L∗) coordinate ranged from 75.08 to 85.27, while texture profile analysis indicated hardness value between 1.32 and 3.551 N. Thirteen descriptors were developed for the sensory evaluation and all varied (p < 0.05) among the cheese samples. Laboratory-made cheese and native tract brand–2 attained the highest overall acceptability score (8.0 and 8.25, respectively on 9; p < 0.01) and had higher scores for flavor, sweetness, porosity, and pore size. The considerable variations among the cheese samples can be attributed to milk quality and manufacturing techniques. In conclusion, the parameters used to characterize <em>Austagram</em> cheese will strongly assist in the process of requesting its appellation of origin and further research.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106226"},"PeriodicalIF":3.1,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143527130","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Semicarbazide formation during processing and storage of dairy protein ingredients

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-02-25 DOI: 10.1016/j.idairyj.2025.106225

Thom Huppertz , Geertje van de Rijdt , Peter B. Skou , Ove N. Jensen , Anna Kousholt , Mirka Marescot , Diane Durand-Reville , Nicolas Marechal , Kinga Adamaszwili , Christian B. Kastrup , Justin G. Bendall

{"title":"Semicarbazide formation during processing and storage of dairy protein ingredients","authors":"Thom Huppertz , Geertje van de Rijdt , Peter B. Skou , Ove N. Jensen , Anna Kousholt , Mirka Marescot , Diane Durand-Reville , Nicolas Marechal , Kinga Adamaszwili , Christian B. Kastrup , Justin G. Bendall","doi":"10.1016/j.idairyj.2025.106225","DOIUrl":"10.1016/j.idairyj.2025.106225","url":null,"abstract":"<div><div>Semicarbazide is often used as a marker metabolite for detection of illegal nitrofurazone use in agricultural products, but is not a reliable marker metabolite for analysis of nitrofurazone abuse dairy products because it can also be formed during processing and storage. To further investigate that the semicarbazide found in dairy protein ingredients is formed during processing, rather than from nitrofurazone abuse, a series of studies were conducted. Almost 500 commercial dairy protein ingredients were manufactured and analysed, and semicarbazide was detected in 22.4% of samples. Semicarbazide was detected in <10% of caseinates and >20% of all whey protein concentrate (WPC) samples analysed. Notable differences were observed between different WPC subcategories in terms of the frequency of detection and levels of semicarbazide. Higher semicarbazide levels were observed in WPC with a higher protein content or that were fat-rich. Importantly, semicarbazide was not detected in either the raw materials or intermediate products during dairy protein ingredient production but were only found in final, dried, dairy protein ingredients. This indicates that semicarbazide formation likely occurs during (spray-)drying or during storage after manufacture. Higher semicarbazide levels were found at higher storage temperature and higher water activity of the ingredients. No other nitrofuran metabolites were detected in any of the samples. The investigations presented in this report confirm previous reports that semicarbazide found in dairy ingredients is not present in raw materials but formed during processing and storage.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106225"},"PeriodicalIF":3.1,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143510657","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Recombined milk cheeses: A review

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-02-21 DOI: 10.1016/j.idairyj.2025.106219

Ankit Bihola , A.H. Jana , S.C. Parmar , Aakash Gill , Pranav Vashisht , Mukul Sain , Shaikh Adil

引用次数: 0

Effects of ultrasonic treatment on protein in goat milk: Changes in structure and function and enhancement of heat-sterilized protein function

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-02-20 DOI: 10.1016/j.idairyj.2025.106224

Yutong Ma , Rui Li , Shan Qian , Sijing Yuan , Qingkun Zeng , Pan Yang , Ling Li , Xianchao Feng , Lin Chen

{"title":"Effects of ultrasonic treatment on protein in goat milk: Changes in structure and function and enhancement of heat-sterilized protein function","authors":"Yutong Ma , Rui Li , Shan Qian , Sijing Yuan , Qingkun Zeng , Pan Yang , Ling Li , Xianchao Feng , Lin Chen","doi":"10.1016/j.idairyj.2025.106224","DOIUrl":"10.1016/j.idairyj.2025.106224","url":null,"abstract":"<div><div>Native whey protein and casein micelles in goat milk often struggle to exhibit desirable functional properties, such as poor heat stability of whey protein and low solubility of casein. To address these limitations, this study applied ultrasound treatment to goat milk and heat-sterilized goat milk to improve protein functionalities, including solubility, foaming, emulsification, and digestibility. The results showed that the optimal treatments to improve the functional properties of goat milk protein were 400W, 7 min. Under these conditions, whey protein and casein surface hydrophobicity increased to 167,578.90 and 444,658.87 ± 2745.48 (<em>P</em> < 0.05). Meanwhile, the results of circular dichroism, fluorescence spectrum and SDS-PAGE revealed that ultrasound treatment weakened the hydrogen bonding and hydrophobic interaction within the components of protein, resulting in protein structure unfolding and increased flexibility. These changes increased the solubility of casein and optimized the foaming, digestibility and emulsification properties of goat milk protein. Additionally, ultrasonic treatment effectively disperses heat-aggregated goat milk proteins, reducing the particle sizes of whey protein from 3370 nm to 1434.67 nm and casein from 796.5 nm to 355.95 nm. This treatment not only enhances the functional properties of the proteins but also extends the storage stability of pasteurized goat milk to 12 days.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106224"},"PeriodicalIF":3.1,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143511384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Comparative analysis of non-fermented and Saccharomyces boulardii-fermented whey: Peptidomic profiling, in silico bioactive peptide analysis, and in vivo evaluation of serum proteins and immune response

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-02-19 DOI: 10.1016/j.idairyj.2025.106222

Eduarda Heck Sumny , Larissa Cunico , Bruno Giorgio de Oliveira Cécere , Aleksandro Shafer da Silva , Aniela Pinto Kempka

{"title":"Comparative analysis of non-fermented and Saccharomyces boulardii-fermented whey: Peptidomic profiling, in silico bioactive peptide analysis, and in vivo evaluation of serum proteins and immune response","authors":"Eduarda Heck Sumny , Larissa Cunico , Bruno Giorgio de Oliveira Cécere , Aleksandro Shafer da Silva , Aniela Pinto Kempka","doi":"10.1016/j.idairyj.2025.106222","DOIUrl":"10.1016/j.idairyj.2025.106222","url":null,"abstract":"<div><div>Fermentation of whey with <em>Saccharomyces boulardii</em> enhances the release of bioactive peptides with functional properties. This study assessed the antioxidant and anti-inflammatory potential of peptides from fermented whey using in silico and in vivo methodologies. Fermented whey underwent in vitro digestion, followed by peptidomic analysis. Bioinformatics tools identified 292 peptides in digested non-fermented whey and 715 peptides in digested fermented whey, with a greater proportion predicted as anti-inflammatory (40% vs. 50%). In the in vivo experiment, 15 cats were supplemented with either fermented or non-fermented whey for 20 days. The treated group showed a significant increase in IgA (8.71–15.3 mg dL<sup>−1</sup>, p < 0.05), stable leukocyte levels, higher monocyte counts (0.65–0.90 × 10<sup>3</sup> μL), and maintained ferritin concentrations, whereas the control group exhibited greater leukocyte variation and a ferritin decrease (17.0–12.8 μg L<sup>−1</sup>). These results indicate that fermentation enhances whey's bioactivity, reinforcing its potential as a functional ingredient for immune and inflammatory regulation.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106222"},"PeriodicalIF":3.1,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464465","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Rapid methods for microorganism quantification in human milk: Possibilities and evaluation

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-02-19 DOI: 10.1016/j.idairyj.2025.106223

Katarzyna Mazur , Magdalena Chmara , Izabela Drążkowska , Edyta Malinowska-Pańczyk

引用次数: 0

Cheese fat replacement: Categories, techniques, and recent research trends

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-02-14 DOI: 10.1016/j.idairyj.2025.106211

Ran Feng , Sijie Wu , Mengjie Yu , Baocai Xu , Han Tao , Yunong Chen , Lilia Ahrné , Bao Zhang

{"title":"Cheese fat replacement: Categories, techniques, and recent research trends","authors":"Ran Feng , Sijie Wu , Mengjie Yu , Baocai Xu , Han Tao , Yunong Chen , Lilia Ahrné , Bao Zhang","doi":"10.1016/j.idairyj.2025.106211","DOIUrl":"10.1016/j.idairyj.2025.106211","url":null,"abstract":"<div><div>Fat replacers result in alterations in the functional and sensorial properties of cheese, which have not been reviewed; thus, future trends and development directions are unclear. This work digs into the classic and new categories of fat replacers applied in cheese, including protein-, carbohydrate- and oil-based cheese fat replacers, as well as buttermilk, lecithin, etc. Whey proteins keep being popular because of its contribution to cheese texture. The carbohydrate-based types are predominantly gum, cellulose and dextrin with their excellent viscous behavior. Novel techniques to assist the fat replacement and the corresponding functional impact in cheese have also been summarized. Emerging techniques creating novel fat replacers include emulsification and oleogelation, and those utilizing enzymes and microorganisms. Oleogel emulsion and bigel systems benefit the design of innovative cheeses with known molecular and microstructural characteristics. Moreover, structure-design technologies like extrusion and 3D printing can diversely combine components, hence, establishing products with novel functions. The precise design is promising to create structured cheese fat replacers that confer the desired attributes to minimize the drawbacks brought by fat replacement.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"165 ","pages":"Article 106211"},"PeriodicalIF":3.1,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143429329","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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