International Dairy Journal最新文献_第2页

Ultrafiltered cheesemilk: Rennet properties, cheese yield and influence on ripening of Cremoso cheese

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-12-16 DOI: 10.1016/j.idairyj.2024.106163

Paula Giménez , Guillermo Andrés George , María Laura Spotti , María Cristina Perotti , Erica Rut Hynes , Carina Viviana Bergamini

引用次数: 0

Global prevalence of Coxiella burnetii in dairy products: A comprehensive Systematic review and meta-analysis

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-12-16 DOI: 10.1016/j.idairyj.2024.106165

Ali Jafari , Helia Mardani , Kosar Kordkatuli , Hooriyeh Mohammadpour , Mohammadali Vakili , Bahareh Arghavan

{"title":"Global prevalence of Coxiella burnetii in dairy products: A comprehensive Systematic review and meta-analysis","authors":"Ali Jafari , Helia Mardani , Kosar Kordkatuli , Hooriyeh Mohammadpour , Mohammadali Vakili , Bahareh Arghavan","doi":"10.1016/j.idairyj.2024.106165","DOIUrl":"10.1016/j.idairyj.2024.106165","url":null,"abstract":"<div><div><em>Coxiella burnetii</em> (<em>C. burnetii</em>) is a zoonotic bacterium that causes Q fever, a globally emerging infection. Dairy products with high consumption and demand worldwide have been reported as a potential source of <em>C. burnetii</em> contamination. This is the first systematic review, using meta-analysis to study the global prevalence of <em>C. burnetii</em> in dairy products. A comprehensive literature review was performed using the Medline/PubMed, ScienceDirect, Web of Science, and Scopus databases to locate publications reporting the prevalence of <em>C. burnetii</em> in dairy products up to October 2023. A random-effects model assessed the combined prevalence of <em>C. burnetii</em> in dairy products. 152 studies on dairy products were included in the meta-analysis. The findings indicated that globally, 29% of dairy products were contaminated with <em>C. burnetii</em>. The pooled prevalence of <em>C. burnetii</em> in dairy products such as milk, bulk tank milk (BTM), yogurt, cheese, and cream were 61%, 35%, 25%, 28%, and 4%, respectively. In conclusion, the high prevalence of <em>C. burnetii</em> in milk products is an important health concern worldwide. Due to the significance of milk and other dairy products in our diet, it is crucial to implement specific procedures to protect their quality from <em>C. burnetii</em> contamination.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106165"},"PeriodicalIF":3.1,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094974","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

β-galactosidase from Bifidobacterium bifidum for improved in situ synthesis of GOS-oligomers with prebiotic effects

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-12-15 DOI: 10.1016/j.idairyj.2024.106164

Jacob Flyvholm Cramer , Karina Hansen Kjaer , Christian Clement Yde , Jesper Wichmann , Henrik Max Jensen , Guus A.M. Kortman , Clementina Dellomonaco , Jacob Ewert

{"title":"β-galactosidase from Bifidobacterium bifidum for improved in situ synthesis of GOS-oligomers with prebiotic effects","authors":"Jacob Flyvholm Cramer , Karina Hansen Kjaer , Christian Clement Yde , Jesper Wichmann , Henrik Max Jensen , Guus A.M. Kortman , Clementina Dellomonaco , Jacob Ewert","doi":"10.1016/j.idairyj.2024.106164","DOIUrl":"10.1016/j.idairyj.2024.106164","url":null,"abstract":"<div><div>A novel <em>β</em>-galactosidase from <em>Bifidobacterium bifidum</em> with high transgalactosylation activity was investigated and compared to already available commercial <em>β</em>-galactosidases for GOS-production. The enzyme showed suitable characteristics for in-situ GOS-production in neutral dairy products. The <em>β</em>-galactosidase investigated here, resulted GOS yields of >53.8%w/w<sub>carbohydrate</sub> during in-situ conversions in milk at cold conditions (5 °C) and during GOS-syrup production at high temperatures (55 °C). The GOS-fiber yields (having a degree of polymerization ≥3) reached with this enzyme in milk was sufficient for a relevant sugar reduction based on lactose (>35% reduction) and for a dietary fiber claim. Furthermore, structural analysis of the produced GOS from this enzyme revealed a unique pattern of GOS structures. The <em>β</em>-galactosidase from <em>B.bifidum</em> was estimated to have a high preference for <em>β</em>-1→3 linkages. This indicates a reduced allergenicity risk as compared to GOS from other enzymes. Additionally, the GOS formed by the <em>β</em>-galactosidase from <em>B.bifidum</em>, showed a similar behavior compared to commercial GOS from <em>Bacillus circulans</em> in simulated gastric and small intestine studies as well as a similar responses in a simulated large intestine study. The results therefore suggest a well-suited application of the <em>β</em>-galactosidase from <em>B.bifidum</em> in dairy products.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106164"},"PeriodicalIF":3.1,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143099165","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

Milk Extracellular Vesicles enhance gut barrier function in vitro

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-12-15 DOI: 10.1016/j.idairyj.2024.106167

Charlotte Oliver , Ailynne Sepulveda Gonzalez , Anindya Mukhopadhya , Jessie Santoro , Frank Buckley , Lorraine O'Driscoll , André Brodkorb , Linda Giblin

{"title":"Milk Extracellular Vesicles enhance gut barrier function in vitro","authors":"Charlotte Oliver , Ailynne Sepulveda Gonzalez , Anindya Mukhopadhya , Jessie Santoro , Frank Buckley , Lorraine O'Driscoll , André Brodkorb , Linda Giblin","doi":"10.1016/j.idairyj.2024.106167","DOIUrl":"10.1016/j.idairyj.2024.106167","url":null,"abstract":"<div><div>Milk extracellular vesicles (EVs) are small particles present in milk. This study investigates the potential of bovine milk EVs and their cargo to modulate human gut barrier integrity and permeability using <em>in vitro</em> gut barrier models. Polarized Caco-2 monolayers were exposed to milk EVs, EV phospholipid and protein components (sphingomyelin, phosphatidylethanolamine, xanthine oxidase and cluster of differentiation 9), for 4 h. Milk EVs increased the concentration of tight junction proteins claudin-1 and occludin, while cluster of differentiation 9, xanthine oxidase and sphingomyelin increased junctional adhesion molecule 1, a tight junction protein (P < 0.05). Additionally, a Caco-2 model simulating a newborn gut barrier was utilized, to evaluate the effect of milk EVs on barrier maturity for this life stage. EVs increased barrier integrity and reduced paracellular permeability in this infant model faster than controls (P < 0.05). These findings suggest that milk EVs promote gut barrier health <em>in vitro.</em></div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106167"},"PeriodicalIF":3.1,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143099166","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

Corrigendum to “Monitoring the properties during ripening of full-and low-fat acid-coagulated (Circassian) cheeses produced from ovine or bovine milk” [International Dairy Journal 150 (2024) 105859]

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-12-14 DOI: 10.1016/j.idairyj.2024.106155

Mine Tokgöz , Huriye Gözde Ceylan , Filiz Yıldız-Akgül , Ahmet Ferit Atasoy

引用次数: 0

Simulated gastrointestinal protein digestion of sheep and goat milk infant formulae

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-12-10 DOI: 10.1016/j.idairyj.2024.106162

Paola Scano , Mattia Casula , Olivia Ménard , Didier Dupont , Cristina Manis , Simone Serrao , Barbara Manconi , Pierluigi Caboni

{"title":"Simulated gastrointestinal protein digestion of sheep and goat milk infant formulae","authors":"Paola Scano , Mattia Casula , Olivia Ménard , Didier Dupont , Cristina Manis , Simone Serrao , Barbara Manconi , Pierluigi Caboni","doi":"10.1016/j.idairyj.2024.106162","DOIUrl":"10.1016/j.idairyj.2024.106162","url":null,"abstract":"<div><div>While cow and goat milks are used in manufacturing infant formulae (IFs), sheep milk is not allowed in European Union. To assess its suitability, we studied, by a peptidomics approach, the <em>in vitro</em> gastro-intestinal protein digestion of commercial sheep and goat IFs. In both IFs, after 120 min in the stomach, caseins were found massively degraded, while residual whey proteins were detected. In the intestine, β-lactoglobulin, and α-lactalbumin were found resistant to enzymes, particularly in sheep IFs. Compared to goat IF, sheep IF caseins showed a higher degradability, with higher number of released peptides and % protein coverage, particularly for κ- and α<sub>s1</sub>-casein. On the contrary, whey proteins were found more hydrolysed in goat IF. In the intestine, for both IFs, the peptide profiles resembled those of the stomach, except for α-lactalbumin. Several bioactive peptides were identified, among these casein phosphopeptides. Overall, protein digestion parameters of sheep IF are comparable with goat IF.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"162 ","pages":"Article 106162"},"PeriodicalIF":3.1,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143142106","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

Assembly of artificial casein micelles with sodium hexametaphosphate

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-12-09 DOI: 10.1016/j.idairyj.2024.106158

Laurens J. Antuma, Amber S.Y. Yau, Remko M. Boom, Julia K. Keppler

引用次数: 0

Identification of lactic acid bacteria isolated from the protected geographical indication Edirne white cheese using MALDI-TOF MS: Impact of ripening time and type of milk on microbial diversity

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-12-09 DOI: 10.1016/j.idairyj.2024.106156

Fatmagül Halici Demir , Binnur Kaptan

引用次数: 0

Fatty acid profile, conjugated linoleic acid (CLA) content, microbiological and sensory properties of kefir produced from sheep milk using kefir grains and starter culture in comparison with the respective kefir from cow milk

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-12-09 DOI: 10.1016/j.idairyj.2024.106157

Burak Arda , Vildan Akdeniz , Hasan Hüseyin Kara , Ayşe Sibel Akalın

{"title":"Fatty acid profile, conjugated linoleic acid (CLA) content, microbiological and sensory properties of kefir produced from sheep milk using kefir grains and starter culture in comparison with the respective kefir from cow milk","authors":"Burak Arda , Vildan Akdeniz , Hasan Hüseyin Kara , Ayşe Sibel Akalın","doi":"10.1016/j.idairyj.2024.106157","DOIUrl":"10.1016/j.idairyj.2024.106157","url":null,"abstract":"<div><div>The present study aimed to reveal the detailed fatty acid profile, conjugated linoleic acid (CLA) levels, and microbiological and sensory properties of kefirs produced by grain or starter culture using sheep milk compared to cow milk.</div><div>The use of different milk types, grains, or starter cultures significantly affected the results. Production with starter culture increased both lactococci and lactobacilli counts of kefirs compared to the production by grain while the highest counts of yeast were enumerated in the samples produced with grain (<em>p</em> < 0.05). Sheep milk kefir had a higher count of lactobacilli than cow milk kefir (<em>p</em> < 0.05). The levels of polyunsaturated fatty acids (PUFA), CLA and Omega-3 of sheep milk kefirs were higher than the cow milk kefirs (<em>p</em> < 0.05). In addition, the production of grain increased the PUFA value of cow milk kefir and the CLA content of both sheep and cow milk kefirs. The thrombogenic indices and the Omega-6/Omega-3 ratios of sheep milk kefirs were lower than those of cow milk throughout the storage (<em>p</em> < 0.05). The atherogenic indices of sheep milk kefirs were also found lower than the samples from cow milk until the middle of storage. Sensorially, cow milk kefirs had higher scores in terms of taste and overall acceptability, whereas sheep milk kefirs had better texture.</div><div>Sheep milk improved the nutritional quality and health benefits of kefir by increasing the levels of PUFA, CLA and Omega-3. The use of grains also increased the levels of CLA, which has many health benefits, in both cow and sheep milk kefirs.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"162 ","pages":"Article 106157"},"PeriodicalIF":3.1,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143142111","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

Impact of somatic cell count and lactation stage on coagulation properties of milk from Norwegian individual goats

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-12-08 DOI: 10.1016/j.idairyj.2024.106161

Francesca Desidera , Siv B. Skeie , Tove G. Devold , Ragnhild A. Inglingstad , Davide Porcellato

{"title":"Impact of somatic cell count and lactation stage on coagulation properties of milk from Norwegian individual goats","authors":"Francesca Desidera , Siv B. Skeie , Tove G. Devold , Ragnhild A. Inglingstad , Davide Porcellato","doi":"10.1016/j.idairyj.2024.106161","DOIUrl":"10.1016/j.idairyj.2024.106161","url":null,"abstract":"<div><div>This study explores the impact of somatic cell count (SCC) and lactation stage on the coagulation properties and milk composition of Norwegian goat milk. Monthly sampling of forty goats throughout lactation assessed rennet coagulation time (RCT), curd firming time (k<sub>20</sub>), curd firmness (a<sub>30</sub>), and milk components such as lactose, protein, and minerals. Results demonstrated that SCC levels above 2000 × 10³ cells mL<sup>−1</sup> significantly delayed RCT and reduced a<sub>30</sub>, while k<sub>20</sub> remained unaffected. A strong correlation was observed between SCC, milk composition (such as lactose and minerals), and coagulation properties, with elevated SCC linked to impaired curd formation and increased protein degradation. The lactation stage also influenced milk quality, with mid-lactation showing poorer coagulation performance, particularly during mountain grazing. These findings underscore the critical role of monitoring SCC and lactation stage to maintain optimal coagulation properties and ensure stable cheese production.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"162 ","pages":"Article 106161"},"PeriodicalIF":3.1,"publicationDate":"2024-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143142109","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