International Dairy Journal最新文献

{"title":"Effect of phenolic compounds on proteolytic activity and spoilage potential of Pseudomonas aeruginosa in milk","authors":"Emília Maria França Lima,&nbsp;Antonio Diogo Silva Vieira,&nbsp;Bernadette Dora Gombossy de Melo Franco,&nbsp;Uelinton Manoel Pinto","doi":"10.1016/j.idairyj.2025.106436","DOIUrl":"10.1016/j.idairyj.2025.106436","url":null,"abstract":"<div><div>Psychrotrophic bacteria, notably <em>Pseudomonas</em> spp., are common contaminants in raw milk and food industry. This study evaluated the effects of four phenolic compounds (rosmarinic acid, baicalein, curcumin, and resveratrol) on the proteolytic activity of <em>Pseudomonas aeruginosa</em> PAO1 in UHT skimmed milk (UHT-SM) at concentrations from 12.5 to 500 μM, depending on the compound. <em>In vitro</em> and <em>in situ</em> assays were conducted to assess proteolysis, spoilage, and milk protein hydrolysis. Significant inhibition of proteolytic activity was observed <em>in vitro</em>, whereas in UHT-SM the effect was partial. Curcumin and resveratrol reduced proteolysis in solid medium, while baicalein, curcumin, and resveratrol decreased spoilage intensity at higher concentrations. SDS-PAGE confirmed milk protein hydrolysis, especially of caseins, in all treatments, and confirmed delayed proteolysis in the presence of phenolics. These findings suggest that interactions between phenolic compounds and milk components may limit their antimicrobial potential, highlighting the need for further studies to better understand these interactions and enhance their applicability.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"172 ","pages":"Article 106436"},"PeriodicalIF":3.4,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217838","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}

{"title":"Recombinase aided amplification combined with lectin-magnetic separation for detection of Staphylococcus aureus in food samples","authors":"Xiaoyan Feng ,&nbsp;Donggen Zhou ,&nbsp;Guoyang Xie ,&nbsp;Hengyi Xu","doi":"10.1016/j.idairyj.2025.106437","DOIUrl":"10.1016/j.idairyj.2025.106437","url":null,"abstract":"<div><div>In contaminated food, <em>Staphylococcus aureus</em> is a threat to human health because it can produce enterotoxins and cause various diseases, therefore, it is important to establish a fast, accurate method to detect <em>S. aureus</em>. In our study, recombinase aided amplification (RAA) combined with lectin-magnetic separation (LMS) was applied to detect <em>S. aureus</em> in skim milk and peach juice. The streptavidin-conjugated magnetic beads (MBs-SA) characterized by Fourier Transform Infrared Spectrometer was used to capture <em>S. aureus</em>. The performance of LMS strategy to capture <em>S. aureus</em> was verified by scanning electron microscope and capture efficiency was obtained in various concentrations of bacteria. The limit of detection (LOD) of this RAA-LMS assay for <em>S. aureus</em> was 3.6 × 10¹ CFU/mL in pure culture, 4.4 × 10⁵ CFU/mL in spiked skim milk and 1.15 × 10³ CFU/mL in spiked juice. Compared with PCR-LMS method, the LOD for RAA-LMS assay was lower, and its sensitivity was improved by three orders of magnitude. Moreover, the detection time of this RAA-LMS method was shorter than that of the standard cultural method. In conclusion, the proposed RAA-LMS assay had a great potential for the rapid and accurate detection of <em>S. aureus</em>.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"172 ","pages":"Article 106437"},"PeriodicalIF":3.4,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217840","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}

{"title":"Strategies for the ‘protection’ of fortifying nutrients in dairy-based powders: a critical review based on mechanisms behind chemical instability","authors":"Paul Andrewes","doi":"10.1016/j.idairyj.2025.106434","DOIUrl":"10.1016/j.idairyj.2025.106434","url":null,"abstract":"<div><div>Dairy-based powders, an important source of nutrition, often comprise base components that provide macro-nutrients and fortification with micro-nutrients delivered through specialist ingredients. A general belief is that the strategy for preserving the dairy-base, by drying, is insufficient for preserving specialist ingredients. Protective strategies beyond drying include external environmental controls, dry-blending, modified atmosphere packaging, active packaging, encapsulation, antioxidant addition, and selecting specific nutrient forms. In this review, these strategies are assessed while asking the questions: why do approaches work and could simpler approaches also work if the mechanistic requirements were met? Thus, this review critically and holistically assesses the links between nutrient protection approaches and proposed nutrient instability mechanisms. A conclusion was that while nutrients may suffer degradation eventually, what happens after a food becomes unpalatable is of little practical value and therefore focusing on achieving sensory shelf-life, using simple controls, often sufficiently protects nutrients without the requirement for specialised techniques.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"172 ","pages":"Article 106434"},"PeriodicalIF":3.4,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217842","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}

{"title":"Combined effects of UV-C pretreatment and subsequent pasteurization on the alteration in bovine milk metabolomic profile","authors":"Sarn Settachaimongkon ,&nbsp;Davids Makararpong ,&nbsp;Chattrapon Koeipudsa ,&nbsp;Suwanan Denchai ,&nbsp;Kunaporn Homyog ,&nbsp;Wanwimon Mekboonsonglarp ,&nbsp;Kitipong Assatarakul","doi":"10.1016/j.idairyj.2025.106433","DOIUrl":"10.1016/j.idairyj.2025.106433","url":null,"abstract":"<div><div>This study investigated the impact of ultraviolet-C (UV-C) irradiation in combination with pasteurization on the variation in bovine milk metabolite composition. Raw milk was pretreated with UV-C (253 nm) at two different doses (0.95 and 2.20 J L⁻¹), followed by pasteurization, to assess how exposure intensity and processing sequence influence metabolite composition. A total of 45 non-volatile metabolites were identified using ¹H NMR metabolomics approach. Multivariate analysis revealed distinct metabolome patterns among untreated, different UV-C-treated, and pasteurized milk samples, highlighting treatment-dependent alterations. The higher UV-C irradiation dose (2.20 J L⁻¹) resulted in more pronounced metabolite losses in raw milk, attributable to intensified photochemical degradation. Although the combination of UV-C and pasteurization produced cumulative metabolite reductions, notably, UV-C treatment at the lower dose (0.95 J L⁻¹) appeared to sensitize milk metabolites to subsequent heat-induced degradation. These findings provide insights into how combined UV-C and thermal treatments impact milk metabolomic profile, emphasizing the necessity for further process optimization.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"172 ","pages":"Article 106433"},"PeriodicalIF":3.4,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217839","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}

{"title":"Linking milk homogenization to meltability and microstructure of cheese","authors":"Florian Schmidt,&nbsp;Jörg Hinrichs","doi":"10.1016/j.idairyj.2025.106427","DOIUrl":"10.1016/j.idairyj.2025.106427","url":null,"abstract":"<div><div>This study examines the impact of milk homogenization on cheese melting properties and microstructure. Cheese made from non-homogenized milk shows a higher ratio of elastic moduli at 20 and 80 °C, reflecting a gel stabilized mainly by non-covalent bonds. All samples display typical protein gel network structures. As homogenization pressure increases, both tan δ_max and flow degree (FD) generally decrease. The impact of mixing milks with different homogenization levels on melting properties is complex. Considering particle size distribution, the study analyzed the effects of mixing milks and classified fat globules: those from non-homogenized milk (1.3–10.3 μm) as passive fillers; smaller globules as active fillers, calculating the active/passive filler ratio. Multiple linear regression models were developed to identify significant variables influencing tan δ_max, FD, and G’. For tan δ_max and FD, the best predictors were dry matter (DM), <em>d</em>_{<em>50,3</em>}, and their interaction. For G’, <em>d</em>_{<em>50,3</em>} and the active/passive ratio were significant.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"172 ","pages":"Article 106427"},"PeriodicalIF":3.4,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217452","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}

{"title":"A novel two-stage enzyme substrate assay for rapid screening and detection of Listeria monocytogenes in milk and dairy products","authors":"Shabanam Kouser,&nbsp;Shreya Talan,&nbsp;Mandeep Balhara,&nbsp;Prashant Goel,&nbsp;Naresh Kumar,&nbsp;H.V. Raghu","doi":"10.1016/j.idairyj.2025.106431","DOIUrl":"10.1016/j.idairyj.2025.106431","url":null,"abstract":"<div><div>The contamination of milk and milk products with <em>Listeria monocytog</em>enes has been widely reported globally. This pathogen with a high case-fatality rate of up to 30 %, poses a serious public health concern. Conventional methods for its detection are time-consuming and laborious. Thus, the current research project was undertaken to develop novel two-stage enzyme-based assay for the rapid and selective detection of <em>Listeria monocytogenes</em> in milk and dairy products. In Stage I, the <em>Listeria</em> Selective Enrichment Medium (LSEM) supported the growth of <em>Listeria</em> spp. while suppressing a broad range of background microflora, with presumptive detection achieved via β-D-glucosidase-mediated black color development within 24 h at initial loads as low as 1.35 log cfu/mL. Stage II employed an Enzyme Substrate Medium (ESM) for metabolic confirmation, wherein <em>L. monocytogenes, L. innocua,</em> and <em>L. ivanovii</em> consistently yielded a characteristic green color within 3–4 h. The assay demonstrated strong selectivity, effectively inhibiting <em>E. faecalis, S. aureus, B. cereus</em>, lactic acid bacteria, and Gram-negative contaminants at low to moderate loads, while avoiding false positives even in the presence of high background contamination. Sensitivity studies confirmed a detection limit of ∼1.35 log cfu/mL, with successful recovery from spiked milk within 28 h. Evaluation of 95 milk and dairy product samples revealed <em>L. monocytogenes</em> in two pasteurized milk samples (2.1 % prevalence), with complete agreement between the developed assay and the ISO 11290–1:2017 method. Compared to conventional enrichment protocols, the two-stage approach offered superior inhibitory control over competing flora, minimized assay interference, and reduced detection time by enabling confirmation within ∼28 h. This method provides a rapid, specific, and cost-effective tool for <em>L. monocytogenes</em> surveillance in complex dairy matrices, with potential application in routine food safety monitoring and regulatory screening.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"172 ","pages":"Article 106431"},"PeriodicalIF":3.4,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155915","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}

{"title":"Synergistic effects of transglutaminase and gelatin on thermal stability of ambient-temperature solidified goat yogurt during heat processing","authors":"Yufeng Chen ,&nbsp;Jiayue Ding ,&nbsp;Siqi Lan ,&nbsp;Qi Wang ,&nbsp;Xuxia Zhou ,&nbsp;Shulai Liu ,&nbsp;Yuting Ding","doi":"10.1016/j.idairyj.2025.106429","DOIUrl":"10.1016/j.idairyj.2025.106429","url":null,"abstract":"<div><div>The thermal instability of ambient-temperature solidified yogurt is a major challenge in the dairy industry. This study aimed to explore the synergistic effects of transglutaminase (TG) and gelatin on the thermal stability of solidified goat yogurt (SGY) under pasteurization (90 °C, 15 min). Compared to the Blank group, simultaneous addition of 2 % TG and 5 % gelatin significantly improved SGY gel strength (32.606 ± 3.533 g), texture (cohesiveness: 1.023 ± 0.06475; springiness: 0.808 ± 0.06017), and water-holding capacity (81.34 ± 0.95 %). XRD indicated a denser network (d-spacing: 10.85 nm compared to 12.10 nm in the Blank group). TG + gelatin incorporation inhibited hydrophobic sites exposure on the protein surface, minimized protein aggregation, reduced protein denaturation, enhanced overall viscoelastic properties and deformation resistance of SGY. Additionally, TG + gelatin combination enhanced intra/intermolecular hydrogen bond, hydrophobic interaction and formation of ε-(γ-glutamyl) lysine covalent bond. These findings offer valuable insights into utilizing TG and gelatin to improve yogurt quality and stability.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"172 ","pages":"Article 106429"},"PeriodicalIF":3.4,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217841","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}

{"title":"Changes in microbiota during the cheese making process – from the raw milk to the final cheeses","authors":"Thomas M. Eliasson ,&nbsp;Åse Lundh ,&nbsp;Annika Höjer ,&nbsp;Karin Hallin Saedén ,&nbsp;Mårten Hetta ,&nbsp;Li Sun","doi":"10.1016/j.idairyj.2025.106430","DOIUrl":"10.1016/j.idairyj.2025.106430","url":null,"abstract":"<div><div>The objectives were to evaluate effects of feeding different types of silages on the microbiota of the raw milk and the resulting cheeses. Different silages were produced without additives, acid treated and inoculated with a LAB starter culture, and each silage was fed to dairy cows during a three-week period. A brine-salted long ripened type of hard cheeses was produced and samples of milk, cheese curd and cheese during ripening were collected, and their microbiota characterised using 16S rRNA sequencing. Raw milk microbiota consisted of many different genera, the top 20 genera explaining 75 % of the relative abundance. In cheese <em>Lactococcus</em>, followed by <em>Leuconostoc</em> and <em>Lactobacillus,</em> were the dominant genus throughout the ripening, indicating a strong influence from the starter culture. Feeding the different silages did not result in differences in the microbiota in the raw milk or ripened cheeses. Results at amplicon sequence variant level showed that the relative abundance of LAB present both in the raw milk and in cheeses, decreased along the value chain.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"172 ","pages":"Article 106430"},"PeriodicalIF":3.4,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155912","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}

{"title":"Global prevalence and health risk assessment of organochlorine pesticide residues in raw cow's milk: A systematic review","authors":"Farhana Rinky,&nbsp;G.M.M. Anwarul Hasan,&nbsp;Khondoker Shahin Ahmed,&nbsp;Kiron Sikdar","doi":"10.1016/j.idairyj.2025.106428","DOIUrl":"10.1016/j.idairyj.2025.106428","url":null,"abstract":"<div><div>Milk is a nutrient-rich food essential for human health, yet contamination with organochlorine pesticides (OCPs) poses serious public health risks due to their toxicity and bioaccumulation potential. This systematic review analyzed 41 studies from the past decade, covering 3870 raw cow's milk samples from 66 regions across 17 countries, including 15 developing and 2 developed nations. Analytical methods such as GC-ECD and GC-MS detected 22 OCPs, with DDTs, endosulfan, HCH isomers, and drins being the most prevalent. DDT and its derivatives were found at the highest levels, particularly in Sudan (2180 ng/g), exceeding maximum residue limits (MRLs). Elevated residues of endosulfan (455 ng/kg in Sahiwal, Pakistan), HCH (926 ng/kg in Paliakalan, India), drins (in Punjab, Pakistan, and Giza, Egypt), and heptachlor (notably in Egypt and Nigeria) were also reported. Health risk assessments revealed hazard quotient (HQ) values above 1 for drins in Alexandria Province and Giza, Egypt, and for heptachlor in Giza, with cumulative hazard index (HI) indicating moderate to high non-carcinogenic risks in Punjab, Pakistan, and multiple Egyptian regions. These findings highlight spatial and seasonal variability in OCP contamination and underscore the need for stricter pesticide regulation, routine milk monitoring, and sustainable pest management practices to protect public health.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"172 ","pages":"Article 106428"},"PeriodicalIF":3.4,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155913","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}

{"title":"Identification and in-silico screening of ACE-inhibitory peptides from casein hydrolysate via fermentation with different probiotics","authors":"Ruiqi Ren ,&nbsp;Lu Liu ,&nbsp;Xiaodong Li ,&nbsp;Xiuxiu Zhang ,&nbsp;Min Xu ,&nbsp;Zhixing Zhang ,&nbsp;Xuezhen Wang ,&nbsp;Bingbing Mu ,&nbsp;Xianlu Zhang ,&nbsp;Aruna Zhou","doi":"10.1016/j.idairyj.2025.106425","DOIUrl":"10.1016/j.idairyj.2025.106425","url":null,"abstract":"<div><div>This study aims to explore the effect of using different probiotics to ferment casein in order to promote the release of angiotensin-converting enzyme inhibition (ACE-I) peptides. The effects of different probiotics on the degree of protein hydrolysis, ACE-I activity, and the amino acid sequence of casein were analyzed and compared. The binding sites of peptides to the ACE molecule were analyzed using molecular docking. Compared with other probiotics, the ACE-I activity of <em>Lactobacillus helveticus</em> casein hydrolysate (C4) was the highest (48.12 %), and most of the peptides were smaller than 1.6 kDa. Additionally, 52.17–86.67 % of the ACE-I peptides came from β-casein (β-CN). The PYVRYL produced by <em>Lactobacillus helveticus</em> hydrolyzing casein can bind to ACE at multiple sites and is an efficient ACE-I peptide.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"172 ","pages":"Article 106425"},"PeriodicalIF":3.4,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155910","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}