International Dairy Journal最新文献

{"title":"Probiotic fermentation enhances the technological properties and health-promoting potential of skyr-type yogurts","authors":"Andrea Zepeda-Hernández ,&nbsp;María Fernanda Rosales-De la Cruz ,&nbsp;Marilena Antunes-Ricardo ,&nbsp;Erika Ortega-Hernández ,&nbsp;Jorge Donato García-García ,&nbsp;Luis Eduardo Garcia-Amezquita ,&nbsp;Tomás García-Cayuela","doi":"10.1016/j.idairyj.2025.106276","DOIUrl":"10.1016/j.idairyj.2025.106276","url":null,"abstract":"<div><div>Skyr-type yogurt (STY) has emerged as a promising carrier for probiotics and functional components with health benefits. This study evaluated the technological properties and health-promoting potential of STY formulations fermented with probiotics: <em>Lactobacillus acidophilus</em> LA5 (S1), <em>Lactiplantibacillus plantarum</em> 299v (S2), and <em>Lactiplantibacillus plantarum</em> LPLDL (S3), alongside a control. Analyses included proximal composition, physicochemical and sensory profiles, probiotic viability, enzymatic activity assays, and cellular tests for immunomodulatory and antioxidant properties. Probiotic fermentation preserved the moderately high-protein (5.73–5.88 g/100 g) and low-fat (2.31–2.53 g/100 g) profile of STY while reducing syneresis (38–40 %) and enhancing viscosity due to increased exopolysaccharide production. The sensory evaluation confirmed that STY formulations maintained comparable acceptability to the control and a commercial skyr product. Probiotic viability exceeded 7 log colony forming units/mL after <em>in vitro</em> digestion, ensuring effective delivery to the gut. Regarding functional properties, S3 showed the strongest α-amylase inhibition, while S2 excelled in α-glucosidase inhibition after <em>in vitro</em> digestion. Both S2 and S3 also exhibited the highest bile salt hydrolase activity, indicating potential cholesterol-lowering properties. Immunomodulatory effects included a 32 % reduction in tumor necrosis factor alpha (TNF-α) production by S2 and S3. Additionally, S3 demonstrated the greatest anti-inflammatory activity, reducing nitric oxide production by 44 %. All formulations increased anti-inflammatory interleukin-10 (IL-10) levels (14–18-fold), enhanced phagocytic activity (1.7–1.9-fold), and reduced oxidative stress (14–18 %). These results highlight the potential of STY formulations, especially those fermented with <em>L. plantarum</em> 299v and LPLDL, as innovative dairy-based functional foods.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"167 ","pages":"Article 106276"},"PeriodicalIF":3.1,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143881530","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":"Optimizing traditional cheese processing parameters for industrial adaptation: Emphasis on starter culture, cutting size, and whey removal","authors":"Hulya Yaman ,&nbsp;Cem Kosemeci","doi":"10.1016/j.idairyj.2025.106279","DOIUrl":"10.1016/j.idairyj.2025.106279","url":null,"abstract":"<div><div>This study explores how to optimize production parameters for Mengen cheese, a traditional Turkish dairy product, to meet industrial scale needs while preserving its indigenous sensory attributes. Key focus areas included starter culture combinations, curd cutting sizes (2 × 2 cm, 3 × 3 cm, and 4 × 4 cm), and whey removal methods (traditional, pre-filtration, and drum filtration). The goal was to assess how these parameters affect the cheese's volatile compounds, texture, microstructure, and microbial safety.</div><div>The results showed that combining Streptococcus thermophilus and Lactococcus lactis effectively replicates the traditional flavor. Drum filtration was optimal for continuous production, while pre-straining was best for batch production. A curd cutting size of 3 × 3 cm was ideal for enhancing syneresis in both methods. These improvements ensure consistent quality and compliance with modern food safety standards, offering a model for developing other traditional dairy products.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"167 ","pages":"Article 106279"},"PeriodicalIF":3.1,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143869242","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":"Gut microbiome analysis in giant panda newborns during the dietary changing from colostrum to mature milk","authors":"Qin Shu ,&nbsp;Tao Yan ,&nbsp;Zhezhe Yu ,&nbsp;Yinghu Lei ,&nbsp;Pengpeng Zhao ,&nbsp;Lin Shi ,&nbsp;Yongfeng Liu","doi":"10.1016/j.idairyj.2025.106277","DOIUrl":"10.1016/j.idairyj.2025.106277","url":null,"abstract":"<div><div>Breast milk is irreplaceable for captive giant panda growth, while few studies have been conducted to evaluate the potential impacts of breast milk at different stages of lactation on the development of the gut microbiome in newborns. This study observed substantial differences in gut microbial composition of giant panda newborns as they transitioned from colostrum to mature milk. Higher abundances of bacteria belonging to the phyla Firmicutes, Actinobacteria, Bacteroidetes, Cyanobacteria, and Acidobacteria were observed in the gut of adult pandas. In contrast, genus <em>Escherichia, Klebsiella, Streptococcus, Staphylococcus, Campylobacter, Acinetobacter, Lactobacillus,</em> and <em>Aggregatibater</em>, emerged in higher abundance of cubs’ samples than in their parental samples. Notably, successive changes in the gut microbiome structure were evident as the pandas transitioned from colostrum to mature milk. Specifically, colostrum milk increased the abundance of <em>Bacteroides</em>, <em>Ruminococcus</em> and <em>Lactobacillus</em> in cubs. Cubs eaten mature milk had increased microbial diversity and Enterobacteriaceae, Erythrobacteraceae and Micromonosporaceae.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"167 ","pages":"Article 106277"},"PeriodicalIF":3.1,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143873324","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":"Non-thermal inactivation of Escherichia coli in milk using a Venturi tube reactor and liquid-phase plasma: A parametric optimization study","authors":"Kimia Taki ,&nbsp;Bahram Hosseinzadeh Samani ,&nbsp;Zahra Izadi ,&nbsp;Sajad Rostmai ,&nbsp;Firouzeh Nazai","doi":"10.1016/j.idairyj.2025.106269","DOIUrl":"10.1016/j.idairyj.2025.106269","url":null,"abstract":"<div><div>Milk is an essential part of the human diet but is highly susceptible to microbial contamination, posing significant safety risks. Conventional thermal pasteurization, such as low-temperature long time (LTLT) (occurs at 63 °C for 30 min), high-temperature short time (HTST) (occurs at 85 °C for 2–4 s), flash pasteurization (occurs at 72–75 °C for 15–30 s) and sterilization process that occurs at 120 °C for at least 15 min, while effective, often compromises milk's nutritional and sensory properties. This study introduces an innovative non-thermal pasteurization method combining Venturi tube hydrodynamic cavitation and liquid-phase plasma for effective microbial inactivation while preserving milk quality. Using response surface methodology, we optimized parameters voltage (10–20 kV), flow rate (2–8 l/min), temperature (30–50 °C), and time (1–5 min) to maximize Escherichia coli reduction. Results showed a 5.42 log reduction in <em>Escherichia coli</em>, with voltage and time being the most influential. Compared to conventional methods, which may cause protein denaturation and lipid oxidation, this approach preserved milk's protein, fat, and lactose with minimal sensory changes. This energy-efficient technology offers a scalable alternative for industrial milk pasteurization, ensuring safety while maintaining nutritional and sensory integrity.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"167 ","pages":"Article 106269"},"PeriodicalIF":3.1,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143854661","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":"The macronutrient composition of breas tmilk from Mexican mothers in the first six months postpartum: Influence of maternal factors and potential effects on infant anthropometry","authors":"Imelda Cecilia Zarzoza-Mendoza ,&nbsp;Pilar A. Badillo-Suárez ,&nbsp;Rut Hernández-Sánchez ,&nbsp;Emmanuel Cervantes-Monroy ,&nbsp;Cristian Emmanuel Luna-Guzmán ,&nbsp;Maricela Morales-Marzana ,&nbsp;Judith Villa-Morales ,&nbsp;Fairt Vladimir Carmona-Sierra ,&nbsp;Mariela Bernabe-García ,&nbsp;María de Lourdes Barbosa-Cortés ,&nbsp;Maricela Rodriguez-Cruz","doi":"10.1016/j.idairyj.2025.106267","DOIUrl":"10.1016/j.idairyj.2025.106267","url":null,"abstract":"<div><div>The relationship between maternal obesity, age, and the macronutrient concentrations in breast milk is unclear. This study aimed to investigate whether the macronutrient composition of breast milk is influenced by maternal adiposity and age, as well as how these factors impact infant growth during the first six months of life. The concentrations of lipids, proteins, and carbohydrates in colostrum, transition milk, and mature milk were measured in samples from 118 mothers. The total body fat (TBF) was determined, and mothers were categorized as adequate (ATBF, ≤30 %) or elevated (ETBF, &gt;30 %) and further classified by age as younger (less than 30 years) or older (more than 30 years). Infant anthropometric measurements were also taken. The concentrations of all macronutrients in mature breast milk were significantly higher (<em>p</em> &lt; 0.05) in the ETBF and older mother groups compared to the ATBF and younger groups. Maternal age was positively associated (R² = 0.099, <em>p</em> = 0.034) with the concentration of lipids in colostrum. There was a negative correlation (<em>p</em> &lt; 0.05) between macronutrient levels and the infant's weight and head circumference in the ATBF group. Maternal adiposity and age were linked to higher levels of macronutrients in mature breast milk. These levels were found to be greater in mature breast milk compared to colostrum, but this was only observed in women under 30 years old. Low levels of macronutrients in breast milk were associated with increases in infants' weight and head circumference, only in lean mothers.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"167 ","pages":"Article 106267"},"PeriodicalIF":3.1,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143877025","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":"Effect of sample treatment on determination of insoluble (INSOL) calcium content in the curd during Cheddar cheese-making","authors":"Rachel Lindstrom ,&nbsp;Sakshi Singh ,&nbsp;Xin Dai ,&nbsp;Prateek Sharma","doi":"10.1016/j.idairyj.2025.106268","DOIUrl":"10.1016/j.idairyj.2025.106268","url":null,"abstract":"<div><div>Measurement of insoluble (INSOL) or colloidal calcium phosphate (CCP) is difficult during the cheese making process due to the dynamic nature of the curd samples. INSOL calcium in cheese can be measured using the cheese juice, titration, or water-soluble extraction method. This study aimed at preserving the state of calcium at the time of sampling of Cheddar cheese curd samples during cheese production using air blast, and liquid nitrogen freezing and, then, comparing results with fresh and refrigeration treatment. To get desired buffering peak, samples quantity was based upon standardizing protein content of various samples which enabled accurate measurement of INSOL calcium. Buffering peak pH shifted towards lower side (4.8) and INSOL Ca higher side post whey drainage. The INSOL Ca content of the curd samples treated with fresh, air blast and liquid nitrogen treatment was statistically similar suggesting either of these methods could be a viable option to preserve the state of calcium for accurate measurement in the cheese curd. We believe that our method offers convenience and cost effectiveness to the cheese industry as compared to the other methods available in literature. In future our method can be compared with other methods used for determination of INSOL Ca.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"167 ","pages":"Article 106268"},"PeriodicalIF":3.1,"publicationDate":"2025-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143865077","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":"Exploration and molecular mechanism of novel ACE inhibitory peptides from goat milk protein: A combined in silico and in vitro study","authors":"Ruikai Zhu ,&nbsp;Hong Zhang ,&nbsp;Yulong Wu ,&nbsp;Huanhuan Li ,&nbsp;Honggang Tang ,&nbsp;Xianrong Xu ,&nbsp;Ke Zhao","doi":"10.1016/j.idairyj.2025.106265","DOIUrl":"10.1016/j.idairyj.2025.106265","url":null,"abstract":"<div><div>Hypertension poses a significant threat to human health, and the efficient exploration of food-derived angiotensin I-converting enzyme inhibitory (ACEI) peptides as milder and safer alternatives to ACEI drugs has garnered increasing attention. Therefore, a combined in silico and in vitro study was performed to investigate novel ACEI peptides from goat milk proteins. First, the papain plus proteinase K was identified as the best enzymatic combination for generating ACEI peptides using BIOPEP. Then the enzymatic conditions of the papain/proteinase, the input order of the enzymes, and the molecular weight (MW) of the hydrolysate were further optimized to obtain the hydrolysate with the highest ACEI activity. Under the optimized condition described, 698 peptides (&lt;25 A A) were successfully identified from the milk hydrolysate of goat (MW &lt; 3 KDa). Among them, six potential novel ACEI peptides were efficiently screened virtually. Verification studies using synthesized peptides partially confirmed the in silico results, with four out of the six selected peptides (FKF, FRY, RWL, and WKP) exhibiting ACEI activity. Additionally, the blood pressure-lowering effects of the top two ACEI peptides (FRY and FKF) were further validated in spontaneously hypertensive rats (SHRs), and FRY treatment significantly lowered the blood pressure of SHRs. To summarize, this study established a rapid enzymatic hydrolysis system for screening novel ACEI peptides and identified a novel antihypertensive peptide, FRY, which provides a new method for research on bioactive peptides research and high-value utilization of goat milk.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"167 ","pages":"Article 106265"},"PeriodicalIF":3.1,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143839559","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":"Spontaneous interactions between α-lactalbumin and native or heat-denatured lactoferrin","authors":"Skelte G. Anema","doi":"10.1016/j.idairyj.2025.106266","DOIUrl":"10.1016/j.idairyj.2025.106266","url":null,"abstract":"<div><div>At pH 5.0 to 7.0, native lactoferrin weakly interacts with α-lactalbumin at certain mixing ratios. For denatured lactoferrin and native α-lactalbumin a higher turbidity is observed over a wide mixing ratio. The zeta potential is negative at high α-lactalbumin/lactoferrin ratios and positive at high lactoferrin/α-lactalbumin ratios, with a zero zeta potential at a certain mixing ratio the zeta potential. This isoelectric point shifted to higher lactoferrin/α-lactalbumin ratios as the pH increased. The composition of the turbid material for the unheated lactoferrin/unheated α-lactalbumin samples could not be determined; however, for the heated lactoferrin/unheated α-lactalbumin, the composition of the pelleted material indicated that not all the lactoferrin or α-lactalbumin was in the complexes, and, except for the sample at pH 5.0, the lactoferrin/α-lactalbumin ratio in the complexes was higher than that in the original samples. Further studies are required to elucidate the potential applications of the complexes formed.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"167 ","pages":"Article 106266"},"PeriodicalIF":3.1,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143847836","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":"Compositional characterisation of colostrum and proline rich polypeptides of indigenous cattle (Bos indicus family) and Holstein Friesian (Bos taurus) and their crossbred Karan Fries cattle","authors":"Mamta Kumari ,&nbsp;Usha Devi ,&nbsp;T.M. Amrutha ,&nbsp;N. Sandeep ,&nbsp;M.H. Sathish Kumar ,&nbsp;Suman Kapila ,&nbsp;Abdul S. Hussain ,&nbsp;C.T. Manoj Kumar","doi":"10.1016/j.idairyj.2025.106264","DOIUrl":"10.1016/j.idairyj.2025.106264","url":null,"abstract":"<div><div>Proline-rich polypeptides (PRPs) are polypeptides characterized by a high proportion of hydrophobic amino acids (∼45 %) and over 20 % proline, with molecular weights ranging from 0.5 to 17 kDa. Colostrum is the only source of PRPs; therefore, excess colostrum could be utilized for PRPs production. These PRPs mostly originate from caseins, such as β-casein and α-casein. The role of PRPs in preventing pathological processes in the central nervous system is well established and many formulations included PRPs or colostrum in their medications. Present study envisages composition of colostrum and quantify PRPs content across select indigenous breeds with exotic breed (Holstein Friesian, HF) and one cross breed of HF and Tharparkar (Karan Fries, KF), with time period after parturition. Furthermore, PRPs were characterized using SDS-PAGE, HPLC, amino acid composition, and LC-ESI-MS/MS to understand molecular weight distribution and sequential changes. The HF and Sahiwal breed consistently exhibited the higher PRPs yields at 12, 24 and 36 h postpartum. HF (114.10 ± 19.41 mg/L of colostrum) and Sahiwal (102.20 ± 2.35 mg/L of colostrum) showed the highest PRPs concentrations at 12 h, followed by a decline, highlighting colostrum collected within 24 h of parturition as the optimal PRPs source. Indigenous breeds such as Sahiwal (24.50 %), Gir (21.91 %), and Tharparkar (22.30 %) has shown higher concentrations of proline compared to the crossbred KF (17.49 %) and the exotic HF (18.25 %).</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"167 ","pages":"Article 106264"},"PeriodicalIF":3.1,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143843093","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":"Impact of psychrotrophic bacteria in raw milk on the quality and stability of UHT milk in Tunisia","authors":"Chedia Aouadhi ,&nbsp;Rihab Tbarki ,&nbsp;Wafa Boukari ,&nbsp;Moez Jridi ,&nbsp;Samar Brahmi ,&nbsp;Abderrazak Maaroufi","doi":"10.1016/j.idairyj.2025.106262","DOIUrl":"10.1016/j.idairyj.2025.106262","url":null,"abstract":"<div><div>This study examines the impact of psychrotrophic bacteria in raw milk on the quality and stability of Ultra-High Temperature (UHT) milk. Twelve batches of raw milk were assessed for physicochemical and microbiological quality before UHT processing and storage at 30 °C for 70 days. Samples were analyzed every 10 days for pH, fat content, protein, acidity, stability, proteolytic activity, and microbiological changes. The obtained data demonstrated that psychrotrophic bacterial levels in raw milk significantly influence UHT milk stability and quality over time. All physicochemical parameters declined throughout the storage period at 30 °C. A significant correlation was observed between psychrotrophic bacterial counts in raw milk, protein degradation, enzymatic activity, and stability. Microbiological analyses confirmed the total absence of targeted microorganisms in UHT milk, highlighting the effectiveness of UHT processing in eliminating microbial contaminants and ensuring hygienic quality. These findings provide valuable insights into UHT-milk deterioration mechanisms linked to psychrotrophic bacterial activity in raw milk. This research opens new avenues for developing strategies to inactivate heat-resistant enzymes produced by psychrotrophic bacteria, ultimately enhancing the shelf-life and quality of UHT milk.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"167 ","pages":"Article 106262"},"PeriodicalIF":3.1,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143826136","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}