International Dairy Journal最新文献_第2页

Effect of cheese coagulants on American-style natural cheese proteolysis and functional characteristics of process cheese made therefrom 奶酪凝固剂对美式天然奶酪蛋白分解的影响以及用其制作的加工奶酪的功能特性

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-11-07 DOI: 10.1016/j.idairyj.2024.106135

Ananya C. Biswas , Prafulla Salunke , Lloyd E. Metzger

引用次数: 0

Determining conditions for inactivation of multispecies biofilm cells by peracetic acid applying response surface methodology 应用响应面方法确定过乙酸灭活多物种生物膜细胞的条件

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-11-05 DOI: 10.1016/j.idairyj.2024.106129

Gabriel Silva Oliveira , Leonardo Luíz Freitas , Solimar Gonçalves Machado , Maria Cristina Dantas Vanetti

{"title":"Determining conditions for inactivation of multispecies biofilm cells by peracetic acid applying response surface methodology","authors":"Gabriel Silva Oliveira , Leonardo Luíz Freitas , Solimar Gonçalves Machado , Maria Cristina Dantas Vanetti","doi":"10.1016/j.idairyj.2024.106129","DOIUrl":"10.1016/j.idairyj.2024.106129","url":null,"abstract":"<div><div>Biofilms can form on various surfaces and are typically associated with multiple microbial species. Particularly in the food industry, biofilms are often a source of contamination, necessitating mitigation strategies. In this study, Response Surface Methodology (RSM) was utilized to optimize conditions for the inactivation of multispecies biofilm cells, with peracetic acid (PAA) (0.05%–0.5%), treatment time (5–30 min), and temperature (25–60 °C) as independent variables. The multispecies biofilm consisted of Gram-positive and Gram-negative bacteria previously isolated from biofilms formed in the presence of raw milk. Stainless steel coupons were immersed in reconstituted whole milk inoculated with <em>Pseudomonas fluorescens</em>, <em>Rahnella inusitata, Staphylococcus aureus</em>, and <em>Micrococcus aloeverae</em>. Sessile cell counts of approximately 10<sup>8</sup> CFU/cm<sup>2</sup> were obtained after 10 days of incubation at 4 °C. The response surface model exhibited a good fit, with R<sup>2</sup> of 0.949 and adjR<sup>2</sup> of 0.883. All independent variables had a positive effect on the inactivation of biofilm cells. The maximum inactivation achieved was approximately 7 log (CFU/cm<sup>2</sup>), with the highest values observed at 0.5% PAA, for 30 min at 60 °C. Epifluorescence microscopy revealed that many cells in the biofilm were dead or injured after treatment at the central point (PAA = 0.275%; Time = 17.5 min; Temperature = 42.5 °C). RSM helps to predict better conditions for maximum biofilm eradication and proves to be a promising approach for monitoring the inactivation of multispecies biofilm cells, which warrants further exploration.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106129"},"PeriodicalIF":3.1,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142652469","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

Omics approaches for the authentication of camel milk 鉴定骆驼奶的 Omics 方法

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-11-04 DOI: 10.1016/j.idairyj.2024.106131

Omar Ait El Alia , Salah Chaji , Zakariae Hajri , Yassine Zine-Eddine , Aimen El Orche , Khalid Boutoial

引用次数: 0

Suitability of brilliant black reduction tests for the detection of antibiotics in buffalo and horse milk 检测水牛奶和马奶中抗生素的亮黑色还原测试的适用性

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-11-01 DOI: 10.1016/j.idairyj.2024.106130

Theresa Büthe, Tobias Abel, Katharina Loreck , Madeleine Plötz, Nadja Jessberger

引用次数: 0

Short communication: Evaluation of spore-former presence in caseinate, cheese and whey powders 短讯：酪蛋白、奶酪和乳清粉中孢子形成剂含量的评估

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-10-26 DOI: 10.1016/j.idairyj.2024.106121

Misti Finton , Siv Borghild Skeie , Marina Elisabeth Aspholm , Fiona Franklin Alming , Yohannes Beyene Mekonnen , Davide Porcellato

{"title":"Short communication: Evaluation of spore-former presence in caseinate, cheese and whey powders","authors":"Misti Finton , Siv Borghild Skeie , Marina Elisabeth Aspholm , Fiona Franklin Alming , Yohannes Beyene Mekonnen , Davide Porcellato","doi":"10.1016/j.idairyj.2024.106121","DOIUrl":"10.1016/j.idairyj.2024.106121","url":null,"abstract":"<div><div>This study examined spore-former presence in imported caseinate and the cheese in which it is used as an additive, as well as commercial powders produced from cheese whey (whey protein concentrate-80 (WPC-80) and permeate powder). A single batch of imported caseinate, and the cheese it was utilized in, was collected 11 times over a 16-month period. In addition, samples of commercially produced whey powder were collected over a period of 23 months. Spore-formers were detected using enrichment with reinforced clostridium medium (RCM) in anaerobic conditions and microbiota was analyzed by amplicon sequencing. Gas production was observed in all caseinate samples, with 23 isolates from six known spore-former species identified via matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF). No gas was detected in any of the enriched tubes of the cheese or whey powder samples. We also applied culture-independent analysis to assess microbial diversity and detect spore-formers not identified with the culture-dependent method. Altogether, the results of this study will contribute to the knowledge of spore-former presence and transfer between different dairy products, facilitating targeted actions to reduce quality problems.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106121"},"PeriodicalIF":3.1,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142551955","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

Impacts of seasons and regions on the physicochemical, microbiological and sensory characteristics of Kars Fresh Kashar cheeses 季节和地区对卡尔斯新鲜卡沙奶酪的理化、微生物和感官特性的影响

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-10-24 DOI: 10.1016/j.idairyj.2024.106120

Firuza Koboyeva, Nuray Güzeler

引用次数: 0

Shiga toxin-producing Escherichia coli in the milk production chain: Evaluation of virulence genes and clonal diversity of O157:H7 strains 牛奶生产链中产志贺毒素的大肠杆菌：评估 O157:H7 菌株的毒力基因和克隆多样性

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-10-22 DOI: 10.1016/j.idairyj.2024.106119

Patrícia Regina Kraschinski Lopes , Rossiane de Moura Souza , Gustavo Luis de Paiva Anciens Ramos , Rafael Marques Pereira Poeys de Carvalho , Cíntia Borges Silva , Maíra Halfen Teixeira Liberal , Geraldo Renato de Paula , João Ramos Costa Andrade , Alice Gonçalves Martins Gonzalez

{"title":"Shiga toxin-producing Escherichia coli in the milk production chain: Evaluation of virulence genes and clonal diversity of O157:H7 strains","authors":"Patrícia Regina Kraschinski Lopes , Rossiane de Moura Souza , Gustavo Luis de Paiva Anciens Ramos , Rafael Marques Pereira Poeys de Carvalho , Cíntia Borges Silva , Maíra Halfen Teixeira Liberal , Geraldo Renato de Paula , João Ramos Costa Andrade , Alice Gonçalves Martins Gonzalez","doi":"10.1016/j.idairyj.2024.106119","DOIUrl":"10.1016/j.idairyj.2024.106119","url":null,"abstract":"<div><div>Microbial contamination of milk and dairy products is a significant issue due to sensory changes and the risk of foodborne diseases. Shiga toxin-producing <em>Escherichia coli</em> (STEC), particularly the O157:H7, are major pathogens transmitted by dairy products. This study aimed to evaluate the microbiological quality of bovine milk at various stages of the production chain in a dairy cooperative and its suppliers in Rio de Janeiro, Brazil. Additionally, the presence of STEC in milk and faeces from dairy cattle was investigated, along with the isolation of STEC O157:H7 strains and the evaluation of virulence genes and clonal diversity. These findings were compared with previously isolated STEC O157:H7 strains from the same region. A total of 100 raw milk samples (54 farm gallon (FG) samples, 25 community bulk tank milk (CBTM) samples, 14 isothermal car-tanker milk (ICTM) samples, and 7 industry tank milk (ITM) samples) and 10 pasteurized milk samples, along with 63 bovine faeces samples, were analysed. The <em>stx</em> gene, a marker for STEC, was detected in 65% of raw milk samples and 88.9% of faecal samples, indicating a high risk of contamination throughout the production chain. None of the pasteurized milk samples tested positive for the <em>stx</em> gene. The prevalence of <em>stx</em> in faeces and raw milk underscores the need for rigorous controls to prevent contamination. While pasteurization was effective, the microbiological quality of raw milk remained unsatisfactory, highlighting the importance of good hygiene practices and continuous monitoring to ensure dairy safety.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106119"},"PeriodicalIF":3.1,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142533660","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

Combined effect of acidification temperature and different acids on microstructure and textural properties of heat and acid-induced milk gels 酸化温度和不同酸对加热和酸诱导牛奶凝胶的微观结构和纹理特性的综合影响

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-10-20 DOI: 10.1016/j.idairyj.2024.106117

Zhe Cheng , Wenjie Xia , Pauline van Leusden , Tomasz Pawel Czaja , Matthias D. Eisner , Lilia Ahrné

{"title":"Combined effect of acidification temperature and different acids on microstructure and textural properties of heat and acid-induced milk gels","authors":"Zhe Cheng , Wenjie Xia , Pauline van Leusden , Tomasz Pawel Czaja , Matthias D. Eisner , Lilia Ahrné","doi":"10.1016/j.idairyj.2024.106117","DOIUrl":"10.1016/j.idairyj.2024.106117","url":null,"abstract":"<div><div>Heat and acid-induced milk gels, such as Indian Paneer cheese, can serve as a meat substitute in various cuisines due to their non-melting and cookable features. This study investigated the effects of acidification temperature (60, 70, 80, or 90 °C) and different acidifiers (citric, lactic, or hydrochloric acids) on the composition, texture, and microstructure of these gels. Across all acids, increasing the acidification temperature reduced the yield of gel due to lower moisture retention. However, the hardness, springiness, and cohesiveness of the gels increased with temperature, influenced by the rate of protein aggregation and calcium recovery. At high temperatures (e.g., 90 °C), gels prepared by citric acid exhibited greater hardness and cohesiveness, but lower springiness compared to those made with lactic or hydrochloric acid. This effect may be attributed to the formation of a more compact gel network, characterized by fewer pores, and lower water mobility.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106117"},"PeriodicalIF":3.1,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142534657","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

Impact of genetic variants on the separation efficiency of β-lactoglobulin during microfiltration of skim milk 脱脂牛奶微过滤过程中基因变异对β-乳球蛋白分离效率的影响

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-10-19 DOI: 10.1016/j.idairyj.2024.106115

Liam M. Kelly , William P. McCarthy , Surabhi Subhir , Brendan Horan , James A. O'Mahony , John T. Tobin

引用次数: 0

The impact of Lactiplantibacillus plantarum on the cream composition: Insight into changes of vitamin D3 content and fatty acid composition 植物乳杆菌对奶油成分的影响：洞察维生素 D3 含量和脂肪酸组成的变化

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-10-19 DOI: 10.1016/j.idairyj.2024.106118

Tetiana Dyrda-Terniuk , Viorica Railean , Aleksandra Bogumiła Florkiewicz , Justyna Walczak-Skierska , Mateusz Kolankowski , Joanna Rudnicka , Dorota Białczak , Paweł Pomastowski

{"title":"The impact of Lactiplantibacillus plantarum on the cream composition: Insight into changes of vitamin D3 content and fatty acid composition","authors":"Tetiana Dyrda-Terniuk , Viorica Railean , Aleksandra Bogumiła Florkiewicz , Justyna Walczak-Skierska , Mateusz Kolankowski , Joanna Rudnicka , Dorota Białczak , Paweł Pomastowski","doi":"10.1016/j.idairyj.2024.106118","DOIUrl":"10.1016/j.idairyj.2024.106118","url":null,"abstract":"<div><div>Food fortification is considered a promising strategy to enhance the bioavailability of vitamin D. This study aimed to analyze the impact of probiotic bacteria added to cream on vitamin D3 biosynthesis. Both the biomass and lyophilized form of <em>Lactiplantibacillus plantarum</em> were tested. In addition, changes in the fatty acid (FA) profile were evaluated. Supplementation with L. <em>plantarum</em> B/00401 lyophilisate resulted in more efficient vitamin D3 enrichment of the cream compared to the biomass, increasing its content from 1.71 to 15.96 μg g<sup>−1</sup>. Moreover, a reduction in saturated fatty acids (SFA) accompanied by an increase in monounsaturated fatty acids (MUFA) was observed following the addition of <em>L. plantarum</em> B/00401 to the cream. The proposed fortification approach may help address poor vitamin D3 status. At the same time, the changes in the FA profile offer additional benefits to consumers by reducing the risk of heart disease development.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106118"},"PeriodicalIF":3.1,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142534656","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