International Dairy Journal最新文献

{"title":"Development and implementation of a sandwich ELISA prototype for the detection of Brucella antigens in cheese samples","authors":"Oktay Keskin ,&nbsp;Semra Gürbüz ,&nbsp;Ayfer Güllü Yücetepe ,&nbsp;Özden Dellal ,&nbsp;Müzeyyen Demir ,&nbsp;Osman Yaşar Tel ,&nbsp;Sevil Erdenliğ Gürbilek","doi":"10.1016/j.idairyj.2026.106584","DOIUrl":"10.1016/j.idairyj.2026.106584","url":null,"abstract":"<div><div>Brucellosis remains one of the most important zoonotic diseases worldwide, posing a serious threat to both public health and animal production. Unpasteurized dairy products represent a major route of transmission. Furthermore, even in regions where the disease has been eradicated, individuals may remain at risk due to travel or the illegal importation of contaminated products. Effective control therefore relies on rapid, accurate, and practical diagnostic methods.</div><div>In this study, a sandwich enzyme-linked immunosorbent assay (ELISA) prototype was developed to detect <em>Brucella</em> antigens in cheese irrespective of bacterial viability. The assay was evaluated using 150 fresh cheese samples collected from the Central and Siverek districts of Şanlıurfa province, Türkiye. The developed test demonstrated 100% specificity and 66% sensitivity. Overall, 17.3% of the samples were positive for <em>Brucella</em> antigens, with similar positivity rates observed across both districts.</div><div>These findings indicate a considerable public health risk associated with contaminated fresh cheese. The newly developed sandwich ELISA may serve as a practical tool for antigen detection and support brucellosis surveillance and control efforts.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"177 ","pages":"Article 106584"},"PeriodicalIF":3.4,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147386509","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":"Measuring water droplet size distribution in churned butter and water-in-fat emulsions using X-ray microtomography","authors":"Antoine Violas ,&nbsp;Kevin Roger ,&nbsp;Olivier Masbernat ,&nbsp;Simon Bugeat ,&nbsp;Paul Duru ,&nbsp;Martine Meireles ,&nbsp;Andrew King","doi":"10.1016/j.idairyj.2026.106602","DOIUrl":"10.1016/j.idairyj.2026.106602","url":null,"abstract":"<div><div>The functional properties of concentrated and partially crystallized food emulsions, such as butter or fat spreads, are closely related to the mesostructure of the dispersed phase. However, investigating these systems remains challenging due to their opacity and thermosensitivity. Here, X-ray <span><math><mi>μ</mi></math></span>-tomography was employed to observe and quantify the three-dimensional distribution of water in churned butter. Synchrotron X-rays provided sufficient spatial resolution, beam intensity, and phase contrast to detect micrometer-sized water droplets within the solid fat matrix without the need for contrast agents. Water was homogeneously dispersed, with droplet diameters ranging from 2 to 12 <span><math><mi>μ</mi></math></span>m and characteristic mean diameters (number- and volume-averaged) of <span><math><msub><mrow><mover><mrow><mi>d</mi></mrow><mrow><mo>̄</mo></mrow></mover></mrow><mrow><mn>1</mn><mo>,</mo><mn>0</mn></mrow></msub></math></span> = 6.3<!--> <span><math><mi>μ</mi></math></span>m and <span><math><msub><mrow><mover><mrow><mi>d</mi></mrow><mrow><mo>̄</mo></mrow></mover></mrow><mrow><mn>4</mn><mo>,</mo><mn>3</mn></mrow></msub></math></span> = 7.8<!--> <span><math><mi>μ</mi></math></span>m. The droplet size distribution followed a log-normal law, consistent with assumptions in previous studies. Water-in-fat emulsion samples with higher water contents, produced using two different mixing processes at laboratory and industrial scales, were also successfully characterized. The technique enabled quantification of the length scale of homogeneity as well as droplet size and shape. Contrast-enhanced imaging further confirmed that water droplets dispersed within the fat matrix were spherical in all samples. In addition, air bubbles incorporated during processing were readily detectable. Overall, this approach provides a non-destructive and quantitative method for characterizing the mesostructure of complex dairy-based systems. It is a relevant tool for monitoring and modeling the dynamics of incorporation and fragmentation in low-fat spread manufacturing processes.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"177 ","pages":"Article 106602"},"PeriodicalIF":3.4,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147386511","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":"Aflatoxin M1 detection in dairy products using metal nanoparticles: Advances and toxicological relevance - A review","authors":"S. Amaliyah ,&nbsp;P. Pourazad ,&nbsp;S. Aditya","doi":"10.1016/j.idairyj.2026.106557","DOIUrl":"10.1016/j.idairyj.2026.106557","url":null,"abstract":"<div><div>Aflatoxin M1 (AFM1) is a toxic metabolite of aflatoxin B1 that frequently contaminates milk and dairy products through feed-to-milk carry-over and poses a significant public health concern, particularly for infants and young children. Owing to its carcinogenic potential, chemical stability, and association with chronic low-dose exposure, AFM1 is subject to stringent regulatory limits worldwide, necessitating reliable detection in complex dairy matrices. Conventional chromatographic and immunochemical methods remain essential for confirmatory analysis and routine screening; however, their operational limitations have stimulated interest in alternative sensing strategies. This review critically examines metal nanoparticle-based AFM1 detection approaches, including colorimetric and localized surface plasmon resonance assays, surface-enhanced Raman scattering, and electrochemical or nanozyme-assisted sensors. Emphasis is placed on toxicological relevance, regulatory considerations, matrix effects, and practical analytical performance rather than detection limits alone. The review highlights both the potential and current limitations of metal nanoparticle-based sensors as complementary tools for routine AFM1 monitoring in the dairy supply chain.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106557"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025463","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":"Influence of calcium-chelating salts on mineral-equilibria and techno-functional properties of buffalo milk","authors":"Mamta Vaishnav ,&nbsp;Sumit Arora ,&nbsp;Richa Singh ,&nbsp;Shaik Abdul Hussain ,&nbsp;Vivek Sharma ,&nbsp;Utkarsh Deshmukh","doi":"10.1016/j.idairyj.2026.106578","DOIUrl":"10.1016/j.idairyj.2026.106578","url":null,"abstract":"<div><div>Despite the widespread production of buffalo milk (BM) its high calcium content presents challenge for dairy industry and limits its application in products like <em>chhana</em>, milk protein concentrates, concentrated milk etc. Increased calcium reduces net negative charge and induces instability in milk, particularly under high-temperature processing. This study investigated impact of different calcium-chelating salts (CCS) i.e. Disodium-ethylenediaminetetraacetate (EDTA), Sodium-hexametaphosphate (SHMP), Di-sodium hydrogen-orthophosphate (DSHP) and Tri-sodium citrate (TSC) on mineral-equilibria and techno-functional properties of BM. CCS increased soluble Ca, P, and Fe but had non-significant effect on Na and K content. EDTA, TSC, and DSHP at 4 mM improved heat stability mainly on acidic side of natural pH of BM, whereas addition at 8 mM reduced heat stability. Further, SHMP at 4 mM improved stability at natural pH of buffalo milk. TSC and DSHP increased buffering-capacity of BM, whereas EDTA and SHMP showed an increase at 4 mM but decrease at 8 mM. CCS increased zeta-potential, size of casein micelles, soluble proteins and degree of protein hydrolysis after <em>in-vitro</em> digestion of BM.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106578"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170518","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":"Application of homogenization in the manufacture of reduced-fat sheep milk cheese","authors":"Lambros Sakkas,&nbsp;Golfo Moatsou","doi":"10.1016/j.idairyj.2026.106572","DOIUrl":"10.1016/j.idairyj.2026.106572","url":null,"abstract":"<div><div>The aim of this study was to assess the effect of the presence of homogenized milk fat globules in the reduced-fat sheep milk paracasein matrix. For this purpose, semi-hard cheeses were manufactured from a mixture of defatted sheep milk and homogenized cream or from a homogenized mixture of defatted sheep milk and cream or from an untreated mixture. No statistically significant effect on rennet clotting time was observed. Cheeses were analyzed throughout a 24-weeks ripening and storage period. The homogenization of milk, compared to cream, resulted in higher decrease of fat loss into whey and higher potential increase of cheese yield, in accordance with its higher homogenization efficiency. The application of homogenization reduced hardness, increased lightness but decreased the meltability of cheese and the preliminary organoleptic scores. The homogenization of the cream was advantageous compared to that of milk, inducing a higher decrease in hardness and a lower decrease in meltability.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106572"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075250","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":"IgG release and peptides production by trypsin-driven selective hydrolysis of casein in bovine colostrum to improve immunomodulatory activity","authors":"Ying-Chao Qiu ,&nbsp;Meng-Jiao Wang ,&nbsp;Zi-Ying Zhao ,&nbsp;Ying-Hua Zhang ,&nbsp;Zhi-Shen Mu","doi":"10.1016/j.idairyj.2026.106570","DOIUrl":"10.1016/j.idairyj.2026.106570","url":null,"abstract":"<div><div>Bovine colostrum is rich in casein and IgG. However, its processing is limited by the inactivation of IgG during heat treatment and the aggregation of casein during membrane filtration. To decrease the size of casein micelles while maintaining IgG function, this work employed a selective trypsin hydrolysis pretreatment. Firstly, trypsin with a high IgG sequence retention rate was selected through virtual enzymatic cleavage. The DPPH free radical scavenging rate was then used as the index in a single-factor and response surface technique to improve the enzymatic hydrolysis process. The immunomodulatory effects of bovine colostrum, hydrolysate, and gastrointestinal digestive products were evaluated using RAW264.7 macrophages. Enzyme treatment significantly reduced particle size while retaining IgG activity, and enhanced phagocytosis, NO and ROS production, as well as cytokine secretion. This approach provides a promising strategy for the production of high-value colostrum components.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106570"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075255","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 high hydrostatic pressure on α-chymotrypsin and its role in reducing whey protein desensitization","authors":"Qingwei Song,&nbsp;Dingqiang Lu,&nbsp;Yixuan Liu","doi":"10.1016/j.idairyj.2026.106558","DOIUrl":"10.1016/j.idairyj.2026.106558","url":null,"abstract":"<div><div>This study investigates high hydrostatic pressure (HHP) modulation of α-chymotrypsin (α-ChT) activity and its role in whey protein desensitization. Optimal activation occurred at 300 MPa (20 min, 35 °C), enhancing activity by 34.12 %. In addition to modulating α-chymotrypsin activity, HHP also induced structural rearrangements in the heat-denatured whey protein substrate, thereby facilitating subsequent enzymatic hydrolysis and cross-linking. Molecular dynamics simulations revealed that 300 MPa induces an optimal balance between structural flexibility and volume compression, relaxing the active site to facilitate substrate binding, whereas 600 MPa caused detrimental rigidity. Regarding application, HHP-activated α-ChT hydrolysis followed by transglutaminase (TGase) cross-linking supported the most effective strategy. This approach significantly reduced β-lactoglobulin IgG-binding capacity by masking linear epitopes via polymerization. Simulated gastrointestinal digestion further reduced overall IgG-binding, although a transient rebound during early duodenal digestion was observed, underscoring the dynamic nature of epitope exposure in the gastrointestinal environment.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106558"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025468","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":"Concentration of skim milk using a multistage reverse osmosis, nanofiltration and ultrafiltration cascade and its influence on skim milk powder quality","authors":"Christian Zscherpe,&nbsp;Corinna Weissgerber,&nbsp;Saskia Schwermann","doi":"10.1016/j.idairyj.2025.106520","DOIUrl":"10.1016/j.idairyj.2025.106520","url":null,"abstract":"<div><div>The goal of this study is to develop a multistage membrane filtration cascade using reverse osmosis (RO), nanofiltration (NF), and ultrafiltration (UF) to produce skim milk concentrate. Using the cascade or evaporation, skim milk concentrates with a dry matter of 40 %, 45 %, and 50 % were produced before being spray dried to produce skim milk powder. Ceramic rotating disc membranes were used to process the highly viscous skim milk concentrate in the UF stage of the cascade. By recycling the permeates of the NF and UF stages of the cascade, the composition of the final UF retentate was close to that of regular skim milk concentrate. The flux of the membrane cascade ranged from 0.9 to 13 kg m⁻² h⁻¹. The concentrates showed some differences in composition and viscosity, resulting in only minor variations in the functional properties of the skim milk powders. Membrane cascades are an emerging technology for concentrating skim milk. Compared to evaporators, membrane cascades mostly require electrical energy. This means that their use could reduce the environmental impact of the dairy sector.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106520"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170516","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":"Flavor enhancement of goat yogurt by black tea extract: volatile profile and sensory modulation during storage","authors":"Yazhou Mao ,&nbsp;Lusha Wei ,&nbsp;Meixue Pu ,&nbsp;Shuanghong Song ,&nbsp;Xiaoxia Chen ,&nbsp;Zhe Sun ,&nbsp;Qianyi Mi ,&nbsp;Di Zhang ,&nbsp;Hongxiu Zeng ,&nbsp;Yufang Liu ,&nbsp;Zhongli Pan ,&nbsp;Bini Wang","doi":"10.1016/j.idairyj.2026.106581","DOIUrl":"10.1016/j.idairyj.2026.106581","url":null,"abstract":"<div><div>Black tea extract (BTE) was evaluated as a flavor modulator for goat yogurt stored for 28 days at 4 °C. Extracts prepared at 0, 2, 5 and 8 g leaves per 100 mL water (BTE0/2/5/8) were each dosed at 5% (v/v). BTE clearly lowered <em>L∗</em> and moved <em>a∗</em> and <em>b∗</em> toward yellow–red in a dose–response. The panel preferred the mid-level (BTE5) as the most balanced sample. Combination analyses using electronic nose, electronic tongue, and GC–IMS revealed clear distinctions in taste and volatile profiles among all samples. GC–IMS identified 72 peaks corresponding to 62 volatile compounds. After BTE fortification, acetate and ethyl esters increased in abundance, while key ketones such as acetoin and 2-heptanone remained predominant. Heptanal, acetoin, 2-heptanone, and a few esters were some of the volatiles that met the VIP &gt;1, ROAV ≥1, and significance criteria. These findings indicate that BTE5 effectively enhances fruity and floral characteristics while preserving creamy notes, providing practical guidance for developing black tea–flavored goat yogurts with improved sensory balance and consumer acceptability.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106581"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170592","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":"Association between maternal physical activity and casein content in breast milk from the YI cohort: A preterm and term infant comparison","authors":"Jianlan Xue ,&nbsp;Ting Li ,&nbsp;Yan Feng ,&nbsp;Xinyue Wang ,&nbsp;Sufang Duan ,&nbsp;Xiaoqin Luo ,&nbsp;Jianhua Ma ,&nbsp;Li Su","doi":"10.1016/j.idairyj.2026.106574","DOIUrl":"10.1016/j.idairyj.2026.106574","url":null,"abstract":"<div><div>Maternal physical activity (PA) is a potentially modifiable factor influencing breast milk composition. However, its specific associations with casein subtypes across different delivery outcomes and lactation stages remain unclear. This prospective cohort study explored the impact of maternal PA on breast milk casein profiles in 40 mother-infant dyads (20 with preterm infants and 20 with term infants). PA levels were assessed using the International Physical Activity Questionnaire (IPAQ). Breast milk samples were collected during the colostrum stage (0–7 days), transitional milk stage (8–14 days), and mature milk stage (2 months ± 7 days). Total protein content was measured using the Kjeldahl method, while casein subtype levels were quantified via liquid chromatography-tandem mass spectrometry (LC-MS/MS). The results showed that, compared to the term group, significant elevations in α-casein and β-casein concentrations and a reduction in κ-casein concentration were observed in preterm mothers' colostrum, while a marked reduction in total protein and κ-casein concentration was observed in transitional breast milk. PA levels were significantly elevated in mothers of preterm infants compared to mothers of term infants during both the transitional and mature milk stages. Maternal PA during the colostrum stage was negatively correlated with κ-casein levels in breast milk in the term group. During the transitional milk stage, physical activity in mothers of term infants showed a positive correlation with β-casein levels. In contrast, among mothers of preterm infants, PA during the mature milk stage showed significant positive correlations with β-casein levels. These findings suggest that maternal PA may be a modifiable factor influencing casein concentrations in a stage- and group-specific manner, highlighting the need for further research to inform personalized approaches during lactation.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106574"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170594","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}