International Dairy Journal最新文献

{"title":"Application of electrospun biomimetic packaging materials for prolonged preservation and quality retention of Mongolian cheese","authors":"Yu Hao ,&nbsp;Jiaxing Han ,&nbsp;Qi Cao ,&nbsp;Yaxin Yu ,&nbsp;Chaoping Jiang ,&nbsp;Lingling Wu ,&nbsp;Peng Zhang ,&nbsp;Wenxiu Sun","doi":"10.1016/j.idairyj.2025.106263","DOIUrl":"10.1016/j.idairyj.2025.106263","url":null,"abstract":"<div><div>The objective of this work was to fabricate a cocoon shell-inspired packaging materials based on Poly (vinyl alcohol), polyethylene oxide and silk fibroin blends. The L. <em>plantarum</em> postbiotics (LPP) and <em>L. plantarum</em> cells (LPC) with antimicrobial effects were incorporated into the matrix through electrospinning process. The biomimetic packaging was applied for Mongolian cheese during 8 d storage at 25 °C. Results showed that the embedded LPC could sustain viability for approximately 4 d without external nutrients and extend to 8 d with nutrient provision from Mongolian cheese. LPP exhibited a significant inhibition effect on five foodborne pathogenic bacteria. Quality evaluation results indicated that the antimicrobial and antifungal properties of the nanofibers reduced the total viable count by 3.5 log (CFU/g) and the total yeast and mold count by 1.3 log (CFU/g) after 8 d of storage. Furthermore, biomimetic packaging coated samples presented better treatment performance in maintaining the quality, reducing weight loss, retarding proteolysis and fat precipitation. Consequently, this biomimetic packaging represents a viable alternative antimicrobial strategy for the preservation of Mongolian cheese.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"167 ","pages":"Article 106263"},"PeriodicalIF":3.1,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143859110","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":"Comparative analysis of high-protein and lactose-reduced semi-skim yogurt production at different scales: Effects on lactic fermentation metabolites, physicochemical, microbiological and physical properties, and sensory characteristics","authors":"M. Victoria Beret ,&nbsp;I. Verónica Wolf ,&nbsp;Melisa Puntillo ,&nbsp;Liliana Forzani ,&nbsp;Facundo Cuffia ,&nbsp;Juan P. Quintero Ceron ,&nbsp;Claudia I. Vénica ,&nbsp;M. Cristina Perotti","doi":"10.1016/j.idairyj.2025.106261","DOIUrl":"10.1016/j.idairyj.2025.106261","url":null,"abstract":"<div><div>Protein increase in yogurt is a topic of current interest in the dairy industry, in order to obtain products with better nutritional and sensory characteristics. The development of prototypes at laboratory scale allows experimentation to achieve the desired characteristics, but it is necessary to adapt manufacturing conditions at larger scales to corroborate the feasibility of the process and the maintenance of the features proposed in the design. In this work, physicochemical aspects (pH, titratable acidity, and global composition), lactic fermentation metabolites (lactic acid and volatile compounds) and physical properties (whey holding capacity, rheology, texture and microstructure), of a high-protein and lactose-reduced semi-skim yogurt manufactured at laboratory scale (LS) and pilot scale (PS), were compared. Also, a sensory analysis was performed on PS yogurt. Yogurt formula comprised semi-skim milk, skim milk powder and whey protein concentrate 35 %. A commercial β-galactosidase was used for lactose hydrolysis and added along with the starter culture. Protein (∼6.3 g 100 g⁻¹), lactose (1.4–1.8 g 100 g⁻¹), and lactic acid (1.3–1.7 g 100 g⁻¹) were similar for both LS and PS. The main differences in volatile compounds were detected for minority compound groups (aldehydes and esters). Some differences were found between LS and PS physical properties, attributed to differences in cooling/stirring conditions between manufacturing scales. A trained sensory panel detected high scores for yogurt's descriptors. The consumer sensory test revealed high acceptance and intention of purchasing of the product. Scaling up affected some yogurt parameters, and contributing factors were identified. Notably, the final product had improved nutritional properties and acceptable sensory qualities.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"167 ","pages":"Article 106261"},"PeriodicalIF":3.1,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143826429","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":"Corrigendum to “The microbiota of dairy milk” [International Dairy Journal 107 (2020) 104714]","authors":"Eugenio Parente,&nbsp;Annamaria Ricciardi,&nbsp;Teresa Zotta","doi":"10.1016/j.idairyj.2025.106255","DOIUrl":"10.1016/j.idairyj.2025.106255","url":null,"abstract":"","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106255"},"PeriodicalIF":3.1,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143850714","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 the ratio of fresh cream to anhydrous milk fat on the quality and flavor of recombined protein-based emulsions","authors":"Wenhui Feng ,&nbsp;Yunna Wang ,&nbsp;Ning Ju ,&nbsp;Yali Chen ,&nbsp;Xiaolu Geng ,&nbsp;Yonglong Yang ,&nbsp;Zhiwei Li ,&nbsp;Wentao Qian ,&nbsp;Jiaping Lv ,&nbsp;Ning Xie ,&nbsp;Xiaoyang Pang ,&nbsp;Shuwen Zhang","doi":"10.1016/j.idairyj.2025.106259","DOIUrl":"10.1016/j.idairyj.2025.106259","url":null,"abstract":"<div><div>A novel recombined protein-based emulsions was developed by combining anhydrous milk fat with fresh cream to enhance the stability and application properties of whipped cream. The study investigated the effect of different anhydrous milk fat (AMF) ratios (0 %, 20 %, 40 %, 60 %, 80 % and 100 %) on the stability, whipping properties, microstructure and flavour of the recombined whipped cream. Viscosity, particle size, stability, zeta potential and flavour of static emulsions were measured and foam hardness, overrun, fat partial coalescence and microstructure of aerated protein-based emulsions were analyzed. The results demonstrated that the ratio of 20∼40 % AMF enhanced the stability, foam hardness, viscosity and average particle size of whipped cream. When the ratio of AMF was 20∼40 %, the emulsion had the best stability, the highest absolute value of zeta potential (30.5–30.8 mV), higher foam hardness (1280.89–1369.19 g), higher overrun (172.4–174.7 %), shorter whipping time (211–217 s) and lower degree of fat partial coalescence (6.1–8.4 %). The moulding performance was well, the plasticity was strong, and the microstructure was observed to have uniform air bubble size. In addition, the flavour improves on the base of whipped cream made from AMF. Overall, the quality characteristics of whipped cream were found to be superior when 20–40 % AMF was incorporated into the protein-based emulsions.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"167 ","pages":"Article 106259"},"PeriodicalIF":3.1,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143835153","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":"Electrolyzed water as a microbial control measure for white soft cheese","authors":"Salwa M. Awad ,&nbsp;Eman F. Abdel-latif ,&nbsp;Khalid Sh Tolba ,&nbsp;Huda Elsayed ,&nbsp;Zeinab I. Ali ,&nbsp;Adel M. Saudi","doi":"10.1016/j.idairyj.2025.106260","DOIUrl":"10.1016/j.idairyj.2025.106260","url":null,"abstract":"<div><div>White soft cheese is among the most widely consumed varieties of cheese in Egypt, and it is usually at a higher risk of being contaminated due to its high moisture. So, the purpose of the current study was to assess the microbiological quality of white soft cheese, specifically Thalaga cheese and raw and pasteurized Kareish cheese. Moreover, demonstrate the efficacy of the combination of alkaline Electrolyzed water followed by acidic Electrolyzed water to reduce the microbial load in the highly contaminated samples. Ninety random samples (30 each) were collected from various stores, street vendors, and supermarkets across Cairo, Egypt. Samples were analyzed for the total coliforms, <em>Escherichia coli</em>, <em>Staphylococcus aureus</em>, molds, and yeast counts. There was a high incidence of microbial contamination in raw Kareish samples, with detection rates of 90.0, 90.0, 76.6, 93.3, and 100% for total coliforms, <em>E. coli</em>, <em>S. aureus</em>, molds, and yeasts, respectively. Similarly, contamination rates were 60.0, 56.6, 50.0, 60.0, and 100% in Thalaga, whereas pasteurized Kareish cheese recorded significantly lower contamination rates (36.6, 23.3, 0, 33.3, and 86.6%). Interestingly, microbial counts after treating samples firstly with AIEW then AcEW for total coliforms, <em>E. coli</em>, <em>S. aureus</em>, molds, and yeasts decreased by 1.77, 3.42, 2.60, 1.38, and 0.97 log CFU/g, respectively in raw Kareish, whereas for Thalaga, the microbial reduction was 1.69, 2.82, 2.06, 0.89, and 0.60 log CFU/g. It was noticed that there was a complete elimination of <em>E.coli</em> and <em>S.aureus</em> to meet the Egyptian standards for both raw Kareish and Thalaga cheeses after treatment with electrolyzed water. In conclusion, these findings highlighted the need for strict hygienic practices during cheese processing to ensure the safety of dairy products in Cairo, Egypt. Additionally, this combining of two types of electrolyzed water has potential for improving the microbiological quality and safety of white soft cheese.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"167 ","pages":"Article 106260"},"PeriodicalIF":3.1,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143839560","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 seasonal changes on the positional distribution of fatty acids in milk fat triglycerides of indigenous cow (sahiwal) and crossbred cow (Karan Fries)","authors":"Pavel Rout ,&nbsp;Vivek Sharma ,&nbsp;Sumit Arora ,&nbsp;Rajeev Kapila ,&nbsp;A.K. Singh","doi":"10.1016/j.idairyj.2025.106257","DOIUrl":"10.1016/j.idairyj.2025.106257","url":null,"abstract":"","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"167 ","pages":"Article 106257"},"PeriodicalIF":3.1,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816982","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":"Metagenomic analysis of 130 years old Danish starter culture material including sequence analysis of the genome of a Lactococcus cremoris starter","authors":"Pablo Atienza López ,&nbsp;Taya Tang ,&nbsp;Bashir Aideh ,&nbsp;Nathalia Brichet ,&nbsp;Dennis Sandris Nielsen ,&nbsp;Jørgen J. Leisner ,&nbsp;Lukasz Krych","doi":"10.1016/j.idairyj.2025.106258","DOIUrl":"10.1016/j.idairyj.2025.106258","url":null,"abstract":"<div><div>Two unopened Danish dairy starter culture bottles from the 1890s were analyzed to investigate their microbiome and genetic characteristics, offering insights into historical dairy production. Using culture-independent methods, DNA was extracted and sequenced via Nanopore-based Barcode-Amplified Random Sequencing. Metataxonomic profiling revealed contamination with <em>Cutibacterium acnes</em>, while the 1893 sample showed significant <em>Lactococcus cremoris</em> DNA (76.7 % genome coverage), compared to minimal coverage (&lt;1 %) in the 1899 sample. Bioinformatic analysis identified functional genes in <em>L. cremoris</em> associated with dairy adaptation, including casein degradation, lactose metabolism, and acetoin/diacetyl production, which contribute to buttery flavors. These findings are of interest, considering mild flavor profile preferred in Danish butter for the English market during the 19th century. Additionally, a conserved lactococcin gene (<em>lcn</em>) was detected in both the 1893 sample and a modern isolate of <em>L. Cremoris</em>, suggesting its persistence over time. This study sheds light on the microbiome and functional properties of historical starter cultures.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"167 ","pages":"Article 106258"},"PeriodicalIF":3.1,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143843094","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":"Natural biopreservatives for dairy products: Microbial and plant-derived solutions and recent advancements","authors":"Soumyajit Das ,&nbsp;Ankita Saha ,&nbsp;Kunal Aggarwal","doi":"10.1016/j.idairyj.2025.106256","DOIUrl":"10.1016/j.idairyj.2025.106256","url":null,"abstract":"<div><div>Dairy products are an important part of the human diet that provides valuable nutrients and contributes to overall health and well-being. But the perishable nature of these dairy products poses challenges in terms of maintaining their quality and extending their shelf life. Traditional preservation techniques like chemical additives and thermal processing have limitations because of their impact on product's nutritional quality, characteristics and consumer perception. On the other hand, bio-preservatives offer a natural and sustainable approach to dairy and dairy product preservation. The efficiency of biopreservatives in extending the shelf life of dairy products depends on a variety of parameters including product formulation, processing conditions, and storage temperature. Interactions between different biopreservatives and their compatibility with specific dairy matrices need to be considered for optimal preservation outcomes. Leveraging the different antimicrobial properties of bacteria, and metabolites from plant extracts can effectively inhibit the growth of spoilage microorganisms, thereby preserving the quality and safety of dairy products. Biopreservatives provide a viable solution to the problem of prolonging the shelf life of dairy-based products. while meeting consu These microorganisms produce extracellular enzymes such as proteases and lipases, leading to off-flavors, off-odors, and texture changes, such as coagulation and curdling.mer demands for safer and more sustainable options like utilization of biological agents. Biopreservatives are poised to revolutionize the dairy industry and contribute to a more responsible and sustainable food supply. As future research advances the understanding and applications of biopreservatives, the potential benefits for both consumers and the environment are significant.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106256"},"PeriodicalIF":3.1,"publicationDate":"2025-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747781","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":"Sensory development of whey-based yogurt with Cushuro (Nostoc sphaericum), through novel consumer-based sensory evaluation methods","authors":"Claudia Galarreta-Morales,&nbsp;Fanny Ludena-Urquizo,&nbsp;Meybi Castillo-Arispe,&nbsp;Juan Carrasco-Macedo,&nbsp;Kelly Ocampo-Ocampo,&nbsp;Geraldine Farfán-Saico,&nbsp;Stephen Gutierrez-Estrada,&nbsp;Jhoselyn Liñan-Pérez","doi":"10.1016/j.idairyj.2025.106254","DOIUrl":"10.1016/j.idairyj.2025.106254","url":null,"abstract":"<div><div>This study aimed to sensory characterization of whey-based yogurt incorporating cushuro (<em>Nostoc sphaericum</em>) and mango jam, identify the Ideal Profile (IP) for consumers using the Check All That Apply (CATA) method, and determine the optimal incorporation method for cushuro jam using Napping® – Ultra Flash Profile (UFP). Additionally, consumer satisfaction was evaluated through External Preference Mapping (EPM). For the CATA analysis, yogurt samples were prepared using whey, skimmed milk powder (15 % total solids) and two stabilizers: Carboxymethyl Cellulose (CMC) at 0.2 % and 0.3 %, and gum-pectin (G-P) at 0.2 % and 0.3 %. Acceptability was measured using a 9-point hedonic scale. Napping® – UFP evaluated yogurt with various jam presentations: yogurt with cushuro jam and 3D-printed mango jelly spheres designed to resemble natural cushuro spheres (T1); yogurt mixed with mango and cushuro jam (T2); yogurt with mango and cushuro jam at the base (T3); and commercial mango yogurt (T4, control). External Preference Mapping assessed consumer preferences. The results showed that the sample stabilized with gum-pectin at 0.2 % had a sensory profile closely aligned with the consumer-defined IP. This profile was characterized by a creamy color, sticky texture, milk and vanilla flavors, smoothness, and viscosity. Results from the Napping® – UFP analysis demonstrated no significant differences between T1 and T2, which were the most preferred samples based on External Preference Mapping data. Proximate analysis and lactic acid bacteria enumeration were conducted on the optimal formulation. Yogurt with cushuro and mango jam offers a unique, novel and functional alternative that highlights native high-Andean products.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106254"},"PeriodicalIF":3.1,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143792838","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 effect of shear stress on bovine lactoferrin","authors":"Michele Discepola ,&nbsp;Yiran Qu ,&nbsp;Sally L. Gras ,&nbsp;Sandra E. Kentish","doi":"10.1016/j.idairyj.2025.106253","DOIUrl":"10.1016/j.idairyj.2025.106253","url":null,"abstract":"<div><div>Bovine lactoferrin is a multi-functional glycoprotein susceptible to environmental changes which can alter its structure and functionality. This paper explores the impact of shear stress on this protein in the presence of an air interface. Lactoferrin remained stable in 10 mM buffer when sheared at 4000 s⁻¹ for 1h, while aggregate size increased from 13 to 405 nm in de-ionized water. The thermal stability of this latter sample also declined, with solution turbidity increasing after heating for 10 min at 80^oC. This increased protein association could be related to higher surface hydrophobicity in de-ionized water. The iron-binding capacity of lactoferrin did not vary with shear stress but was notably higher in de-ionized water at pH 5.5 and buffer at pH 7. The study also compared UV absorbance, the Bradford Assay, and an Index of Refraction sensor for measuring protein concentration in turbid solutions, with the sensor proving the most effective.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106253"},"PeriodicalIF":3.1,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143777014","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}