International Dairy Journal最新文献

Influence of fat type and homogenization on fat integration into the casein network of filled low-moisture part-skim mozzarella: exploring structure-function relationships 脂肪类型和均质化对填充低水分部分脱脂马苏里拉干酪酪蛋白网络中脂肪整合的影响：探讨结构-功能关系

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-07-24 DOI: 10.1016/j.idairyj.2025.106373

Chak Ming To , Stijn Pauwels , Koen Dewettinck , Paul Van der Meeren

{"title":"Influence of fat type and homogenization on fat integration into the casein network of filled low-moisture part-skim mozzarella: exploring structure-function relationships","authors":"Chak Ming To , Stijn Pauwels , Koen Dewettinck , Paul Van der Meeren","doi":"10.1016/j.idairyj.2025.106373","DOIUrl":"10.1016/j.idairyj.2025.106373","url":null,"abstract":"<div><div>This work examines the potential application of creams comprising non-dairy fat (palm oil or sunflower oil) for the manufacture of filled low-moisture part-skim mozzarella. Hereby, the structure-function relationships were elucidated. Relative to control cheeses made from non-homogenized bovine milk, cheeses made from skim milk-stabilized palm oil or sunflower oil creams homogenized at 30 or 130 bar exhibited poorer functionality with the extent of the decline being primarily dependent on the type of fat and to a lesser degree on the size distribution of the fat droplets. Hereby, Cryo-SEM imaging demonstrated the role of fat-protein interactions as a key determinant of cheese functionality. The interaction between fat droplets and the casein network was notably enhanced when sunflower oil was used to prepare filled cheese and when the homogenization pressure was intensified from 30 to 130 bar. The fat type was therefore identified as the main factor influencing the interaction between fat droplets and casein during the heating of filled cheese, whereas homogenization pressure had a comparatively smaller impact.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"170 ","pages":"Article 106373"},"PeriodicalIF":3.1,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144704889","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

Milk protein hydrolysates obtained with immobilized alcalase: Antioxidant properties of hydrolysates and milk fat stability 固定化alcalase制得的乳蛋白水解物：水解物的抗氧化性能和乳脂肪的稳定性

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-07-22 DOI: 10.1016/j.idairyj.2025.106371

Fawzih Alzahrani , Christopher J. Scarlett , Taiwo O. Akanbi

{"title":"Milk protein hydrolysates obtained with immobilized alcalase: Antioxidant properties of hydrolysates and milk fat stability","authors":"Fawzih Alzahrani , Christopher J. Scarlett , Taiwo O. Akanbi","doi":"10.1016/j.idairyj.2025.106371","DOIUrl":"10.1016/j.idairyj.2025.106371","url":null,"abstract":"<div><div>This study investigated the catalytic activity of immobilized alcalase in producing milk protein hydrolysates (MPHs), their antioxidant properties, and the stability of their fat. Alcalase was immobilized on three functionalised resins, with the hydrolysis conditions being enzyme to substrate ratio of 1000 units/g of milk, pH 8.0, temperature 50 °C and hydrolysis time of 10 min. Alcalase immobilized on octadecyl-activated resin was found to be more active with multiple reuse properties, retaining 80 % of its catalytic activity after ten reuses. The antioxidant activities of all the MPH produced were tested and were shown to inhibit the oxidative destruction of β-carotene more effectively than the unhydrolysed milk. MPH production was then scaled up in a custom-built enzyme reactor for controlled yield. Milk fat analyses using gas chromatography with flame ionization detection (GC-FID) and Iatroscan-FID showed that the lipid classes and fatty acid compositions of the unhydrolysed milk and MPH remain unchanged. The peroxide value (POV), <em>p-</em>Anisidine (<em>p-</em>AV) and Thiobarbituric Acid (TBARS) tests showed that lipid oxidation occurred more in the unhydrolysed milk compared to the MPH after 18 weeks of storage. This study concludes that immobilization can significantly improve the properties of alcalase and increase the number of hydrolysis cycles that it can perform while being used to produce high-quality MPH with improved antioxidant properties and stable lipids.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"170 ","pages":"Article 106371"},"PeriodicalIF":3.1,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144704891","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

Corn gluten feed as a replacement for conventional concentrate in diets for lactating cows: impact on milk and cheese quality 乳牛日粮中玉米蛋白粉饲料替代传统精料：对牛奶和奶酪品质的影响

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-07-22 DOI: 10.1016/j.idairyj.2025.106370

Rebeca Rubeana Magalhães Wanderley , Ayrton Manuel Silva de Araújo , Felipe Gusmão de Souza , Tomás Guilherme Pereira da Silva , Maria Luciana Menezes Wanderley Neves , Marcelo de Andrade Ferreira , Laura Leandro da Rocha , Luciana Felizardo Pereira Soares

{"title":"Corn gluten feed as a replacement for conventional concentrate in diets for lactating cows: impact on milk and cheese quality","authors":"Rebeca Rubeana Magalhães Wanderley , Ayrton Manuel Silva de Araújo , Felipe Gusmão de Souza , Tomás Guilherme Pereira da Silva , Maria Luciana Menezes Wanderley Neves , Marcelo de Andrade Ferreira , Laura Leandro da Rocha , Luciana Felizardo Pereira Soares","doi":"10.1016/j.idairyj.2025.106370","DOIUrl":"10.1016/j.idairyj.2025.106370","url":null,"abstract":"<div><div>This study evaluated the impact of replacing soybean, wheat, and corn brans with corn gluten feed (CGF) in diets containing “Orelha de Elefante Mexicana” forage cactus on pasteurized whole milk physicochemical characteristics and artisanal the physicochemical, microbiological, and sensory properties of artisanal cheese. Eight Holstein cows were used, each weighing about 503 ± 31.4 kg and producing 20 kg of milk per day, in a double Latin square design with four diets: 100 % conventional concentrate (CC); 66 % CC and 33 % CGF; 33 % CC and 66 % CGF, and 100 % CGF. We collected milk samples twice a day for testing. The results showed no significant effect (P > 0.05) of CGF on the overall properties of milk, but there was a quadratic effect was observed for crude protein content (P = 0.0425) and a reduction in titratable acidity (P = 0.0245) with the substitution. Notably, artisanal cheese moisture content significantly decreased (P < 0.05) at 33 % and 66 % CGF substitutions, reaching 60.09 % and 58.38 %, respectively. All cheese samples complied with microbiological standards, and sensory evaluation revealed significant differences (P < 0.05) in moisture and flavor. The highest purchase intention was observed for the 33 % CGF substitution (P < 0.0001). Overall, replacing conventional concentrate with CGF at 33 % and 66 % levels can improve profitability without negatively affecting milk or cheese quality, benefiting the dairy industry.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"170 ","pages":"Article 106370"},"PeriodicalIF":3.1,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144702851","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

Bacterial and fungal profiling of Maltese sheep cheese with amplicon metabarcoding 用扩增子元条形码分析马耳他羊奶酪的细菌和真菌

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-07-18 DOI: 10.1016/j.idairyj.2025.106362

Muhammad Ahmed Ihsan , Vasilis P. Valdramidis , Sholeem Griffin

{"title":"Bacterial and fungal profiling of Maltese sheep cheese with amplicon metabarcoding","authors":"Muhammad Ahmed Ihsan , Vasilis P. Valdramidis , Sholeem Griffin","doi":"10.1016/j.idairyj.2025.106362","DOIUrl":"10.1016/j.idairyj.2025.106362","url":null,"abstract":"<div><div>This study aimed to investigate the seasonal variability of bacterial and fungal communities in raw sheep milk and Ġbejna from the Maltese Islands using 16S and ITS-based NGS. Firmicutes and Proteobacteria emerged as dominant bacterial phyla, with <em>Lactococcus lactis</em>, <em>Hafnia alvei</em>, and <em>Streptococcus</em> among the most prevalent species, while <em>L. lactis</em> were consistently abundant regardless of conditions in all samples. Fungal profiling revealed a predominance of Basidiomycota and Ascomycota, with <em>Cutaneotrichosporon curvatus</em> enriched in milk, while <em>Trichosporon insectorum</em> and <em>Kluyveromyces lactis</em> were dominant in dried cheeses. Alpha diversity (Chao1, ACE, Shannon) for fungal microbiota showed no significant seasonal variation, while bacterial microbiota exhibited significantly higher richness in summer than in winter samples. Additionally, beta diversity metrics indicated that cheese microbiomes were strongly shaped by geographical origin rather than sample type. The presence of potential spoilage or opportunistic bacteria and fungi highlights the need for improved hygiene control and fermentation conditions during cheese production. This is the first study to characterise the microbial diversity of Maltese ġbejna using NGS, revealing seasonal and regional variations that contribute to its cultural and economic value.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"170 ","pages":"Article 106362"},"PeriodicalIF":3.1,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144686598","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

Challenges and prospects of turning lactose into lactulose through electro-activation: A comprehensive and critical review 通过电活化将乳糖转化为乳果糖的挑战和前景：全面和批判性的综述

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-07-17 DOI: 10.1016/j.idairyj.2025.106360

Abdullah Nayeem , Ahasanul Karim , Seddik Khalloufi , Mohammed Aider

{"title":"Challenges and prospects of turning lactose into lactulose through electro-activation: A comprehensive and critical review","authors":"Abdullah Nayeem , Ahasanul Karim , Seddik Khalloufi , Mohammed Aider","doi":"10.1016/j.idairyj.2025.106360","DOIUrl":"10.1016/j.idairyj.2025.106360","url":null,"abstract":"<div><div>Lactulose, a structural isomer of lactose, is a prebiotic disaccharide with significant pharmaceutical and nutritional benefits, is widely used in the food industry and healthcare as laxative, and in the preventing and treating portal-systemic encephalopathy. The conversion of lactose into lactulose is a sustainable approach to mitigating the environmental burden of whey while addressing lactose-related health concerns. Traditional methods of catalytic chemical and enzymatic isomerization have faced challenges such as low yields around 25 %, high costs, and environmental constraints; limiting their industrial feasibility or resulting in a costly product. In contrast, lactose isomerization by electro-activation (EA) has emerged as a promising and eco-friendly technology since lactose conversion yield >35 % is reported. The state-of-the-art of the EA lactose isomerization into lactulose and the interaction among the process parameters is thoroughly discussed in this review. However, despite its advantages, key challenges such as side products formation, colorization occurring during EA and relaxation time, as well as necessity of reaction yield enhancement have been addressed to highlight possible ways for EA process efficiency by combining EA with discolorizing techniques. Enhancing the process sustainability and energy efficiency through innovative technological advancements is crucial for improving the industrial use of EA in the process of lactose isomerization into lactulose. Moreover, the possibility of producing other valuable compounds, such as rare sugars and oligosaccharides, expands the industrial significance of EA lactose isomerization. The current review emphasized future research on optimizing process parameters and developing scalable strategies to improve yield, product color, cost-effectiveness, and industrial applicability, paving the way for a more sustainable and circular dairy industry.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"170 ","pages":"Article 106360"},"PeriodicalIF":3.1,"publicationDate":"2025-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144662392","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

1H NMR-based characterization of the aqueous extract of aged Toma Piemontese PDO Cheese: Qualitative impact of gaseous ozone to control surface microbiota versus normal ripening conditions 陈年皮埃蒙特托马PDO奶酪水提取物的1H核磁共振表征：气态臭氧对控制表面微生物群的定性影响与正常成熟条件相比

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-07-16 DOI: 10.1016/j.idairyj.2025.106358

Vanessa Eramo, Federica Massaro, Roberto Forniti, Fernando Porcelli, Rinaldo Botondi

{"title":"1H NMR-based characterization of the aqueous extract of aged Toma Piemontese PDO Cheese: Qualitative impact of gaseous ozone to control surface microbiota versus normal ripening conditions","authors":"Vanessa Eramo, Federica Massaro, Roberto Forniti, Fernando Porcelli, Rinaldo Botondi","doi":"10.1016/j.idairyj.2025.106358","DOIUrl":"10.1016/j.idairyj.2025.106358","url":null,"abstract":"<div><div>Toma Piemontese PDO is a semi-hard cheese with strict production specifications. This study investigates the potential of <sup>1</sup>H NMR analysis to characterize the main metabolites in the cheese aqueous extract as a function of maturation time and different ripening conditions. Two gaseous ozone concentrations were applied to control surface microbiota: 300 ppb (0.642 mg m<sup>−3</sup>) for 8 h/d and 400 ppb (0.856 mg m<sup>−3</sup>) for 8 h/d on alternate d, compared to an untreated control (CTL). Results showed increases in butanone and glutamate over time for all samples. Ozone reduced the spoilage microbiota. This was reflected in <sup>1</sup>H NMR results: higher sugar hydrolysis in the CTL sample indicated greater fermentation activity. Higher threonine content was found in ozone-treated samples at the initial and final aging times, suggesting different proteolytic activity related to the production of acetic and propanoic acids. No differences in key aroma compounds were observed between treatments.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"170 ","pages":"Article 106358"},"PeriodicalIF":3.1,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144686597","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

Lipid profiles and microstructure of alpine Holstein milk: Comparison with common Holstein milk 高山荷斯坦乳的脂质特征和微观结构：与普通荷斯坦乳的比较

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-07-15 DOI: 10.1016/j.idairyj.2025.106359

Xinying Hu , Qingyun Wang , Shuai Wang , Xinyi Cheng , Ping Qin , Jingwei Cui , Li Wang , Wei Wei , Xingguo Wang

{"title":"Lipid profiles and microstructure of alpine Holstein milk: Comparison with common Holstein milk","authors":"Xinying Hu , Qingyun Wang , Shuai Wang , Xinyi Cheng , Ping Qin , Jingwei Cui , Li Wang , Wei Wei , Xingguo Wang","doi":"10.1016/j.idairyj.2025.106359","DOIUrl":"10.1016/j.idairyj.2025.106359","url":null,"abstract":"<div><div>The lipid profile of cow milk farmed in Alpine region and their comparation with other regions in China are interesting but rarely studied. In this study, The lipid profile including total fatty acid, their <em>sn</em>-2 positional distribution, triacylglycerols (TAGs), phospholipid, and milk fat globules size, and microstructure in alpine Holstein milk (AM) and common Holstein milk (CM) were analyzed. AM2 contained 46.70 % of 16:0 esterified at <em>sn</em>-2 position of TAGs which was significantly (<em>P</em> < 0.01) higher than that in common Holstein milk (42.34 %). Both AM and CM were rich in SSU types of TAGs (∼40 % of total TAGs), of which the highest were O-P-Bu and P-P-Bu. Compared to common Holstein milk (17.85 %), alpine milk had high content of sphingomyelin, which were 20.53 % of total polar lipids. Milk fat globules in AM had a mean particle size of 4.98 μm and showing core-membrane lipid microstructure. The results provide a scientific basis for better understanding of alpine milk as good sources of milk fat as infant formula.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106359"},"PeriodicalIF":3.1,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144653026","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

Ohmic heating attenuation of Lactobacillus acidophilus LA-5: Effects on bioactive peptide profile, rheology aspects, and fatty acid profile of Minas Frescal cheese 嗜酸乳杆菌LA-5的欧姆加热衰减：对Minas Frescal奶酪生物活性肽谱、流变学和脂肪酸谱的影响

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-07-15 DOI: 10.1016/j.idairyj.2025.106357

Cássia P. Barros , Ramon Silva , Tatiana C. Pimentel , Sinara Teixeira , Stanislau Bogusz Junior , Pedro Henrique C. Felix , Eliane T. Mársico , Erick A. Esmerino , Mônica Q. Freitas , Adriano G. Cruz

{"title":"Ohmic heating attenuation of Lactobacillus acidophilus LA-5: Effects on bioactive peptide profile, rheology aspects, and fatty acid profile of Minas Frescal cheese","authors":"Cássia P. Barros , Ramon Silva , Tatiana C. Pimentel , Sinara Teixeira , Stanislau Bogusz Junior , Pedro Henrique C. Felix , Eliane T. Mársico , Erick A. Esmerino , Mônica Q. Freitas , Adriano G. Cruz","doi":"10.1016/j.idairyj.2025.106357","DOIUrl":"10.1016/j.idairyj.2025.106357","url":null,"abstract":"<div><div>This study evaluated the effects of ohmic heating (OH) attenuation on <em>Lactobacillus acidophilus</em> LA-5 and its influence on the bioactive peptide profile, fatty acid composition, and rheological properties of Minas Frescal cheese. Probiotic cells were attenuated using OH at electric field intensities of 4, 8, and 12 V cm<sup>−1</sup> and incorporated into cheese formulations. The results showed that OH attenuation, especially at low and medium intensities, enhanced the release of bioactive peptides and increased levels of health-promoting unsaturated fatty acids. Rheological analysis revealed that cheeses containing attenuated cells had greater firmness, fracture resistance, and more pronounced viscoelastic behavior, while preserving the characteristic soft and creamy texture of Minas Frescal cheese. These findings suggest that OH is a promising strategy to modulate probiotic functionality while enhancing the nutritional, functional, and structural quality of fresh cheeses, thereby contributing to the development of more effective and appealing functional dairy products.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"170 ","pages":"Article 106357"},"PeriodicalIF":3.1,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144657112","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

Egg white protein-mediated modulation of yogurt gel properties: Physicochemical attributes, structural evolution, and network formation mechanisms 蛋清蛋白介导的酸奶凝胶性质的调节：理化性质、结构演变和网络形成机制

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-07-12 DOI: 10.1016/j.idairyj.2025.106355

Dezhuang Yu , Xinping Chang , Qian Zeng , Xin Liu , Xiaodan Zhang , Xiangxin Liao , Jijun Wu , Shijian Dong , Shugang Li , Jiaying Huo

{"title":"Egg white protein-mediated modulation of yogurt gel properties: Physicochemical attributes, structural evolution, and network formation mechanisms","authors":"Dezhuang Yu , Xinping Chang , Qian Zeng , Xin Liu , Xiaodan Zhang , Xiangxin Liao , Jijun Wu , Shijian Dong , Shugang Li , Jiaying Huo","doi":"10.1016/j.idairyj.2025.106355","DOIUrl":"10.1016/j.idairyj.2025.106355","url":null,"abstract":"<div><div>In response to the growing demand for clean-label food products, this study explored the gelling functionality of egg white protein (EWP) as a natural alternative to synthetic thickeners in acid-induced coagulated yogurt. The regulatory mechanism of EWP on yogurt quality was analyzed through physicochemical characterization, microstructural evaluation, and gel network formation. Systematic assessment of egg white (EW) addition (0–50 %) demonstrated that incorporation of 10 % EW significantly enhanced gel properties while maintaining viable lactic acid bacteria counts compliant with national standards. Compared to the control, the 10 % EW formulation exhibited a 12.8 % increase in water-holding capacity, 24.3 % higher hardness, and 34.18 % elevation in storage modulus (G’). Microstructural analysis (SEM), FTIR spectroscopy, and intermolecular force quantification revealed that the composite gel developed a compact three-dimensional network governed by the EWP-casein interaction mechanism: <em>β</em>-sheet conformation formation, hydrophobic interactions, and disulfide bond stabilization. Synergistic cross-linking between hydrophobic forces and disulfide bonds was identified as critical for structural integrity. Flavor analysis confirmed the retention of characteristic dairy-associated compounds (nonanal, 2-undecanone) in the 10 % EW yogurt. This work elucidated the dose-dependent relationship between EW and casein in acid-induced gel systems, providing a scientific foundation for developing yogurts with clean labels and reduced post-acidification.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"170 ","pages":"Article 106355"},"PeriodicalIF":3.1,"publicationDate":"2025-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144704890","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

Short communication: Health risk assessment of aflatoxin M1 concentration in raw milk of dairy cows under wet and dry seasons of hot-humid tropical climate zone 短讯：热带湿热气候区湿季和旱季奶牛原料奶黄曲霉毒素M1浓度健康风险评价

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-07-11 DOI: 10.1016/j.idairyj.2025.106356

Ida Bagus Gde Rama Wisesa , Reza Yesica , Widi Nugroho , Dyah Kinasih Wuragil , N. Wulansari , Felipe Penagos-Tabares , Siska Aditya

{"title":"Short communication: Health risk assessment of aflatoxin M1 concentration in raw milk of dairy cows under wet and dry seasons of hot-humid tropical climate zone","authors":"Ida Bagus Gde Rama Wisesa , Reza Yesica , Widi Nugroho , Dyah Kinasih Wuragil , N. Wulansari , Felipe Penagos-Tabares , Siska Aditya","doi":"10.1016/j.idairyj.2025.106356","DOIUrl":"10.1016/j.idairyj.2025.106356","url":null,"abstract":"<div><div>This study aimed to investigate the occurrence of AFM1 in Indonesia during dry and wet seasons as well as to compare the results of the maximum level of AFM1 allowed in raw milk by the Indonesian, USA and European Union legislation. A total of 80 milk samples were collected from forty dairy farms. The samplings were conducted at two different seasons, dry (DS; n = 40) and wet (WS; n = 40) seasons. To observe the climate conditions, the temperature and relative humidity were measured. Data revealed that a higher temperature humidity index was pronounced in WS group (P < 0.05). Dairy cows in both seasons experienced mild stress conditions. Data showed that all the milk samples (100 %) in wet and dry seasons were contaminated with AFM1 exceeding the maximum level of European Union, but still at the range of Indonesian and the United States legislations. A trend towards higher AFM1 concentration in the wet season was observed (P = 0.08). This is the first report of the detection and occurrence of AFM1 occurrence in dairy cows during two seasons of tropical climate zone in Indonesia.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106356"},"PeriodicalIF":3.1,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144606125","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