International Dairy Journal最新文献

{"title":"Application of multivariate adaptive regression splines (MARS) to study the colorization occurring in the process of lactulose production following lactose electro-activation","authors":"Abdullah Nayeem ,&nbsp;Hossein Bonakdari ,&nbsp;Seddik Khalloufi ,&nbsp;Mohammed Aider","doi":"10.1016/j.idairyj.2025.106291","DOIUrl":"10.1016/j.idairyj.2025.106291","url":null,"abstract":"<div><div>Lactulose is widely used in the food and pharmaceutical industries and is obtained from the chemical and enzymatic isomerization processes of lactose. Recently, electro-activation, a chemical-free process, has been effectively used for lactulose production at ambient temperature. However, the electro-activated (EA) isomerization process produces colored lactose solutions like the conventional chemical isomerization processes, which becomes a concerning issue. In this context, artificial intelligence-based machine learning tools can be pivotal. The current study observed the color development due to the EA isomerization process and established a model using the multivariate adaptive regression spline (MARS). The color development was expressed in terms of total color difference (ΔE_ab) using the seven input parameters, such as reaction type, reaction time, relaxation time, relaxation temperature, <em>L∗</em>, <em>a∗</em>, and <em>b∗</em>. A total of 127 configurations resulting from the combination of input numbers (1–7) were employed to understand the color development using MARS. The K-fold (K = 10) cross-validation technique was applied to select the best-fit combination for each input configuration that underscored the non-linear and complex nature of the color development, offering insights about the input parameters. The reaction type, reaction time, <em>a</em>∗, and <em>b∗</em> were identified as the key parameters of the color development. The corresponding basis functions of the best-fit configurations reflected the interactions and connected the nonlinearities across the input parameters to understand their impact on the color development using the MARS algorithm.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"168 ","pages":"Article 106291"},"PeriodicalIF":3.1,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143941936","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":"Characteristics of innovative whey cheese (Lor) produced with milk fermented with commercial starter cultures","authors":"Canan Altınay,&nbsp;Tuba Şanlı","doi":"10.1016/j.idairyj.2025.106281","DOIUrl":"10.1016/j.idairyj.2025.106281","url":null,"abstract":"<div><div>In this study, innovative cheese made by mixing whey with fermented milk were investigated on product quality properties. The whey cheeses (Lor) produced were analyzed for physicochemical, microbiological, sensory properties, antioxidant activity and volatile compounds during the 21 d storage period. The pH and hardness values of the cheeses produced by mixing whey with fermented milk changed significantly. Cheese samples produced by adding fermented milk became harder than the control sample made with by mixing whey with pasteurized cow's milk without starter cultures during storage (9.07–5.37 N and 5.82–6.18 N, respectively). However, all cheese samples were determined to have similar color parameters L∗, a∗ and b∗ values (P &gt; 0.05). As a result of the evaluation of antioxidant activities of cheese samples, the lowest ABTS radical scavenging values were observed in the control sample (43.5 %) during storage, as in DPPH radical scavenging activity (P &lt; 0.05). Carboxylic acids, alcohol and ester compounds were detected in higher amounts in control cheese, however, ketones were also found in higher amounts in fermented milk containing Lor cheese samples. As a result of, it was determined that the use of whey and fermented milk mixture in production significantly increases the antioxidant activity of Lor cheeses and improves their sensory parameters.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"167 ","pages":"Article 106281"},"PeriodicalIF":3.1,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143937032","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":"Microwave-assisted thermal processing of whole cow's milk: kinetic modelling of vitamin C and colour degradation","authors":"M.M. Mercatante ,&nbsp;E.E. Badin ,&nbsp;A. Ibarz ,&nbsp;J.R. Arballo ,&nbsp;A.R. Lespinard","doi":"10.1016/j.idairyj.2025.106289","DOIUrl":"10.1016/j.idairyj.2025.106289","url":null,"abstract":"<div><div>Microwave heating is a promising technology for milk pasteurisation, yet limited knowledge exists regarding its specific effects on heat-sensitive nutrients and quality indicators compared to conventional methods. This study addresses this gap by investigating the degradation of ascorbic acid (<em>AA</em>) and colour changes in whole cow's milk heated using a domestic microwave oven and an isothermal water bath over the range 60–100 °C. Both <em>AA</em> degradation and browning index (<em>BI</em>) followed first-order kinetics, with Arrhenius behaviour describing the temperature dependence. Microwave heating resulted in higher reaction rates and significantly different kinetic parameters compared to conventional heating. However, when equivalent thermal processes (5-log₁₀ alkaline phosphatase reduction) were compared, microwave heating reduced the processing time by 88 %, resulting in similar changes in <em>AA</em> and <em>BI</em>. Therefore, microwave technology is a viable alternative to conventional pasteurisation, offering the necessary safety with shorter processing times and comparable quality retention.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"167 ","pages":"Article 106289"},"PeriodicalIF":3.1,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143923635","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 microbial terroir of goat milk produced in Greece","authors":"Ilario Ferrocino ,&nbsp;Davide Buzzanca ,&nbsp;Chryssi Kounenidaki ,&nbsp;Panagiota Kyriakaki ,&nbsp;Maria Kazou ,&nbsp;Alexandros Mavrommatis ,&nbsp;Georgia Zoumpopoulou ,&nbsp;Eleni Tsiplakou ,&nbsp;Effie Tsakalidou","doi":"10.1016/j.idairyj.2025.106285","DOIUrl":"10.1016/j.idairyj.2025.106285","url":null,"abstract":"<div><div>Goat milk production and processing are key agricultural activities of significant economic importance in Greece. This study employed a metataxonomics approach to investigate the microbiome of goat milk samples collected from geographically diverse farms across Greece during two consecutive lactation periods (2019–2020 and 2020–2021), focusing on indigenous breeds. Complementary chemical and culture-dependent microbiological analyses were performed alongside evaluation of milk fatty acid composition and antioxidant activity. Milk composition analyses showed no significant differences among samples. However, notable variations among samples were observed in several microbial groups enumerated. The farming system primarily influenced the milk content of short-chain fatty acids, with no significant effect on the milk antioxidant capacity. Finally, both classical microbiological and metataxonomic analyses confirmed the presence of indigenous lactic acid bacteria species that are key contributors as starters and/or adjunct cultures in cheese production, and a lower diversity in yeast species compared to bacterial communities.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"168 ","pages":"Article 106285"},"PeriodicalIF":3.1,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143937874","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 hybrid lactose-permeate standardisation on the physicochemical and functional properties of skim milk and concentrates","authors":"Romina Cippollini ,&nbsp;Mattia Pecchini ,&nbsp;Francesca Bot ,&nbsp;James A. O'Mahony","doi":"10.1016/j.idairyj.2025.106287","DOIUrl":"10.1016/j.idairyj.2025.106287","url":null,"abstract":"<div><div>Standardisation of protein content is important in ensuring consistent composition and functionality of dairy powders, especially those made from a seasonal milk supply. This study investigated the effects of hybrid standardisation media, composed of lactose and permeate mixtures, on the physicochemical and functional properties of skim milk concentrates. The protein content target was 3.5 %, using five different permeate:lactose (P:L) ratios: 100P, 75P:25L, 50P:50L, 25P:75L, and 100L (at 8 % total solids (TS)), followed by evaporation to 52 % TS. Results showed that higher P:L ratios led to higher viscosity of skim milk concentrates and enhanced the heat stability of protein-standardised milk at pH in the ranges 6.4–6.7 and 7.0–7.2. Mineral analysis reflected higher concentrations of calcium, phosphorous, and trace minerals for higher P:L ratios, contributing to higher buffering capacity, increased micellar hydration and larger particle size post-evaporation. These findings demonstrate the potential of hybrid standardisation media to optimise processing conditions in milk powder production, balancing enhanced heat stability and viscosity development of milk concentrates.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"168 ","pages":"Article 106287"},"PeriodicalIF":3.1,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143941923","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 concentration of polycyclic aromatic hydrocarbons in cheese: A systematic review","authors":"Yeganeh Mazaheri ,&nbsp;Amirhosein Abedini ,&nbsp;Namra Irshad ,&nbsp;Nabi Shariatifar ,&nbsp;Masoud Sami ,&nbsp;Mahdi Jahanbakhsh ,&nbsp;Parisa Sadighara","doi":"10.1016/j.idairyj.2025.106288","DOIUrl":"10.1016/j.idairyj.2025.106288","url":null,"abstract":"<div><div>Cheese is a desirable food product worldwide, so its safety is essential. In this systematic review, the PAHs level of this product was reviewed. Initially, databases were searched with relevant keywords. 200 manuscripts were collected from databases and the full text of 65 manuscripts was reviewed. In almost all studies, the PAHs level in smoked cheeses was higher than in non-smoked cheeses. The total PAHs level was highly variable in some manuscripts, with values as high as 243 μg/kg reported. Cheeses are smoked both traditionally and industrially. The PAHs value was higher in traditional methods. For this purpose, industrial methods such as the use of liquid smoke are recommended.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"167 ","pages":"Article 106288"},"PeriodicalIF":3.1,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143912549","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":"Modeling lipase and protease production by psychrotrophic bacteria in refrigerated pasteurized milk","authors":"Gabriela Andréia Peretti ,&nbsp;Stéfani Mallmann ,&nbsp;Gabriel Lucas Peretti ,&nbsp;Juliano De Dea Lindner ,&nbsp;Daniel Angelo Longhi ,&nbsp;Alessandro Cazonatto Galvão ,&nbsp;Weber da Silva Robazza","doi":"10.1016/j.idairyj.2025.106284","DOIUrl":"10.1016/j.idairyj.2025.106284","url":null,"abstract":"<div><div>This study evaluated the lipase and protease production by psychrotrophic bacteria in refrigerated pasteurized milk. Samples were stored at 4, 6, 8, and 10 °C during 10 days to simulate refrigerated storage including abuse temperatures. The results demonstrated that although the pasteurization reduced significantly the bacterial counts, part of the psychrotrophs population is able to survive and grow during refrigeration. Moreover, enzymatic activity occurred mainly at the higher temperatures (8 and 10 °C) during the lag and exponential growth phases throughout the 10-day analysis period, contributing to the samples spoilage. Thus, the study reinforces the importance of a strict control of refrigeration temperature during storage of pasteurized milk. A mathematical model comprised of three differential equations was able to describe successfully the bacterial growth and lipase and protease production. This approach can provide helpful insights regarding spoilage of refrigerated pasteurized milk.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"167 ","pages":"Article 106284"},"PeriodicalIF":3.1,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143923634","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":"Structural changes of exopolysaccharide of Lactobacillus helveticus MB2-1 during fermentation and its effect on fermented milks quality","authors":"Zhiwen Ge,&nbsp;Dan Wang,&nbsp;Wenting Zhao,&nbsp;Zudi Li,&nbsp;Xiaoyan Zhao","doi":"10.1016/j.idairyj.2025.106286","DOIUrl":"10.1016/j.idairyj.2025.106286","url":null,"abstract":"<div><div>The primary objective of this study was to investigate the influence of exopolysaccharides (LHEP), produced by <em>Lactobacillus helveticus</em> MB2-1, on the quality characteristics of fermented milk. The structure, conformational properties of LHEP, and the structural quality characteristics of fermented milk at different fermentation points (ranging from 1 to 8 h) were dynamically monitored. The results revealed no statistically significant variations in the monosaccharide composition among the eight LHEP samples analyzed. These samples all have a total sugar content over 90 % in terms of chemical composition, exhibiting high purity, with negligible protein content. The Fourier transform infrared (FT-IR) spectra of the LHEP samples exhibited variations as the fermentation time increased. Microscopic observation revealed that the morphology of the LHEP samples became progressively rougher and more fragmented, resulting in enhanced solubility. Conformational analysis of the samples consistently showed soft and irregular shapes. Notably, the mean-square radius of gyration (R_g) and hydrodynamic radius (R_h) initially decreased and subsequently increased with prolonged fermentation, potentially correlated with the decreasing pH condition of the fermented milk. These changes coincided with the structural alterations observed in the FT-IR analysis, confirming that conformational changes in LHEP influenced the spectroscopic structural characteristics. Moreover, as the fermentation time increased, both the LHEP samples and <em>L. helveticus</em> MB2-1 fermented milk exhibited enhanced rheological properties, along with progressively improved textural characteristics of the fermented milk. This further substantiated that the structural transformation of LHEP derived from <em>L. helveticus</em> MB2-1 played a crucial role in influencing the textural quality characteristics of the fermented milk. In all, the findings contributed a theoretical foundation for promoting the application of LHEP produced by <em>L. helveticus</em> MB2-1 in the field of food processing.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"167 ","pages":"Article 106286"},"PeriodicalIF":3.1,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143923636","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":"Employing membrane filtration technology during infant milk formula processing, will improve intestinal barrier function in vitro","authors":"Cathal A. Dold ,&nbsp;Aylin W. Sahin ,&nbsp;Peadar G. Lawlor ,&nbsp;Rita M. Hickey ,&nbsp;Linda Giblin","doi":"10.1016/j.idairyj.2025.106283","DOIUrl":"10.1016/j.idairyj.2025.106283","url":null,"abstract":"<div><div>Several preclinical studies observed that lowering thermal loads during infant milk formula (IMF) manufacturing has beneficial effects on the immature gut of the infant. To further unravel this benefit, the objective of this study was to determine if IMF produced by membrane filtration (MEM-IMF) can provide health benefits <em>in vitro</em> using gut barrier models (Caco-2/HT29-MTX or HT29-MTX). <em>Ex vivo</em> and <em>in vitro</em> gastrointestinal digested samples of MEM-IMF, protected HT29-MTX monolayers from <em>Salmonella enterica</em> adhesion. In Caco-2/HT29MTX monolayers, MEM-IMF increased levels of the major mucus glycoprotein, mucin-2 and the tight junctions proteins, claudin-1 and occludin. Alpha-S1-casein ²³FFVAP²⁷, identified in digested MEM-IMF, also increased protein levels of mucin-1 and mucin-2, and mRNA transcript levels of <em>mucin-</em>5AC, <em>Krüppel-like factor 4</em> and <em>atonal BHLH transcription factor 1</em> in goblet cell monolayers. In conclusion, IMF produced by membrane filtration benefits intestinal mucus functionality <em>in vitro</em>.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"167 ","pages":"Article 106283"},"PeriodicalIF":3.1,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143908241","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":"High spoilage potential and multidrug resistance of P. aeruginosa strains isolated from sheep milk","authors":"Samera Rafaela Bruzaroski ,&nbsp;Selma de Souza Correia ,&nbsp;Karla Eliza de Araújo ,&nbsp;Luan Rafael da Silva Santos ,&nbsp;Luisa Aragon Alegro ,&nbsp;Nathalia Thalitha Bernardes dos Santos ,&nbsp;Regina Célia Poli-Frederico ,&nbsp;Ricardo César Tavares Carvalho ,&nbsp;Elsa Helena Walter de Santana","doi":"10.1016/j.idairyj.2025.106280","DOIUrl":"10.1016/j.idairyj.2025.106280","url":null,"abstract":"<div><div>The aim of this study was to evaluate the lipoproteolytic spoilage potential and the antimicrobial resistance profile of <em>P. aeruginosa</em> strains isolated from refrigerated raw sheep milk. After keeping the collected samples at 9 °C for 72 h, they were plated on <em>Pseudomonas</em> Agar Base with Cetrimide, Fucidin, Cephalothin (25 °C/48 h). The genus <em>Pseudomonas</em> spp., the species <em>P. aeruginosa</em> and the presence of the <em>apr</em>X gene were confirmed by polymerase chain reaction. The spoilage capacity (presence or absence) and potential (size of lipolysis and/or proteolysis halos on agar) were performed using Milk Agar and Tributyrin Agar Base (21 °C/72 h). Antimicrobial susceptibility was determined using the disc diffusion method (35 °C/18 h). A total of 178 strains of <em>Pseudomonas</em> spp. were isolated, of which 13 % (23) were <em>P. aeruginosa</em>. Of these, 96.65 % expressed lipoproteolytic capacity, which points to a possible problem in the quality of dairy products. In terms of spoilage potential, proteolytic activity was predominant. All <em>P. aeruginosa</em> strains carried the <em>apr</em>X gene. <em>P. aeruginosa</em> were susceptible to piperacillin-tazobactam (100 %), gentamicin (100 %), amikacin (100 %), ciprofloxacin (100 %), imipenem (91.3 %), levoflaxacin (86.9 %), trimethoprim (86.9 %), tetracycline (82.6 %), chloramphenicol (52.1 %). The isolated strains were resistant to ampicillin (95.6 %), erythromycin (95.6 %), ceftazidine (78.2 %) and aztreonam (47.82 %). In addition, 19 <em>P. aeruginosa</em> strains showed multidrug resistance. These results highlight the importance of <em>P. aeruginosa</em> control in the sheep dairy industry, as these microorganisms exhibit high spoilage potential with proteolytic predominance and multidrug resistance, which are important public health issues.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"167 ","pages":"Article 106280"},"PeriodicalIF":3.1,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895630","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}