International Dairy Journal最新文献_第3页

Combined effect of ultrasonication and ohmic heating on protein functionality of Cheddar cheese 超声波和欧姆加热对切达奶酪蛋白质功能的联合影响

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-10-18 DOI: 10.1016/j.idairyj.2024.106116

Ipek Altay , Yuri Kominami , Lucas Sales Queiroz , Thom Huppertz , Jens J. Sloth , Mohammad Amin Mohammadifar

{"title":"Combined effect of ultrasonication and ohmic heating on protein functionality of Cheddar cheese","authors":"Ipek Altay , Yuri Kominami , Lucas Sales Queiroz , Thom Huppertz , Jens J. Sloth , Mohammad Amin Mohammadifar","doi":"10.1016/j.idairyj.2024.106116","DOIUrl":"10.1016/j.idairyj.2024.106116","url":null,"abstract":"<div><div>In cheese powder production, achieving stable cheese emulsion for spray drying is often facilitated using calcium sequestering salts (CSS), promoting protein hydration and emulsification. However, demand for clean-label products necessitates exploring alternative methods to produce a stable cheese feed. Technologies such as ultrasound and ohmic heating, which are promising in modifying milk proteins, offer a potential solution. Therefore, this study aimed to explore the combined effect of ultrasound and ohmic heating on the structure of para-casein matrix in Cheddar cheese. The application of ultrasound promoted protein-mediated fat stabilization, indicating improved emulsifying functionality of para-caseins. SDS-PAGE results further supported the sonication-induced alterations in protein interactions. The overall influence of ohmic heating was less pronounced, with slightly higher mineral solubilization compared to the control sample. These findings highlight the potential of these technologies to reduce or eliminate the need for CSS additives in cheese powder production.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"160 ","pages":"Article 106116"},"PeriodicalIF":3.1,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142534165","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

High gamma-aminobutyric acid (GABA) producing Enterococcus malodoratus isolated from protected denomination of origin (PDO) cheese 从受保护原产地名称（PDO）奶酪中分离出的高产γ-氨基丁酸（GABA）的恶臭肠球菌

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-10-18 DOI: 10.1016/j.idairyj.2024.106112

Márcia C. Coelho , Susana C. Ribeiro , F. Xavier Malcata , Célia C.G. Silva

{"title":"High gamma-aminobutyric acid (GABA) producing Enterococcus malodoratus isolated from protected denomination of origin (PDO) cheese","authors":"Márcia C. Coelho , Susana C. Ribeiro , F. Xavier Malcata , Célia C.G. Silva","doi":"10.1016/j.idairyj.2024.106112","DOIUrl":"10.1016/j.idairyj.2024.106112","url":null,"abstract":"<div><div>Four strains of <em>Enterococcus malodoratus</em> were isolated from São Jorge cheese – and showed a high conversion of L-glutamate to GABA, achieving a yield above 50%. These new strains neither fermented lactose nor produced hydrogen sulphide. They produced slow acidification and low amounts of diacetyl, and lacked most enzymatic activities and genes encoding virulence traits. They were sensitive to ampicillin, vancomycin, fluoroquinolones, chloramphenicol and streptogramins, but resistant to penicillin, oxacillin, erytromycin and tetracycline. One strain (SJC62) showed antimicrobial activity against <em>Listeria monocytogenes</em>, <em>Salmonella enterica</em>, <em>Escherichia coli</em> and <em>Pseudomonas aeruginosa</em>; and antifungal activity against <em>Aspergillus caesiellus</em> and <em>Mucor racemosus</em>. The strains also showed probiotic potential <em>in vitro</em>, as they exhibited good resistance to gastrointestinal conditions, high hydrophobicity and mucin adhesion. The spectrum of favourable technological, antimicrobial and probiotic properties, in combination with their high ability to convert glutamic acid into GABA make these strains relevant for use in novel dairy foods.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106112"},"PeriodicalIF":3.1,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142534658","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 osteopontin mediates zinc uptake in intestinal cells in the presence of phytic acid 牛奶补骨脂素在植酸存在的情况下介导肠细胞对锌的吸收

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-10-18 DOI: 10.1016/j.idairyj.2024.106113

Brian Christensen, Thomas F. Krüger, Thilde P. Hjorth, Emilie Holkgaard Buhl, Esben S. Sørensen

{"title":"Milk osteopontin mediates zinc uptake in intestinal cells in the presence of phytic acid","authors":"Brian Christensen, Thomas F. Krüger, Thilde P. Hjorth, Emilie Holkgaard Buhl, Esben S. Sørensen","doi":"10.1016/j.idairyj.2024.106113","DOIUrl":"10.1016/j.idairyj.2024.106113","url":null,"abstract":"<div><div>The bioavailability and the intestinal absorption of the essential mineral zinc are challenged by the food matrix and especially the content of zinc chelating antinutrients. Many milk proteins and peptides affect zinc bioavailability. Osteopontin (OPN) is an acidic and highly phosphorylated whey protein that has been shown to bind calcium, magnesium and iron. Here we report the zinc binding properties of OPN, and the effect of OPN-Zn complexes on zinc absorption in Caco-2 cells. By isothermal titration calorimetry milk OPN was shown to bind approximately 36 zinc ions (<em>K</em><sub>D</sub> of ∼70 μM). The binding was mainly mediated by the phosphorylations in the protein. OPN retained zinc bound after <em>in vitro</em> simulated gastrointestinal transit. Interestingly the OPN-Zn complex enhanced zinc bioavailability in the presence of phytic acid, compared to inorganic zinc salts. Zinc uptake mediated by OPN significantly upregulated the gene expression of MT1G and ZnT1 which are crucial proteins involved in preserving enterocyte zinc homoeostasis. These results indicate that OPN could be incorporated into functional foods and infant formulas to increase zinc bioavailability and uptake.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106113"},"PeriodicalIF":3.1,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142534659","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

Protein fractionation by microfiltration of goat milk: Influence on proteolysis, metabolites and sensory characteristics of cheeses produced throughout lactation 通过微过滤对山羊奶进行蛋白质分馏：对整个哺乳期生产的奶酪的蛋白质分解、代谢物和感官特性的影响

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-10-17 DOI: 10.1016/j.idairyj.2024.106110

Beate Bjørgan , Siv B. Skeie , Paula Varela , Anne-Grethe Johansen

引用次数: 0

Lactation stage-specific variations in health and lipid-associated milk fat globule membrane proteins in Holstein Friesian cow and Murrah buffalo 荷斯坦弗里斯兰奶牛和穆拉水牛泌乳期健康和脂质相关乳脂球膜蛋白的特异性变化

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-10-16 DOI: 10.1016/j.idairyj.2024.106114

Ayushi Kapoor , Ningombam Sanjib Meitei , Vinod Singh Bisht , Mohd Altaf Najar , Kuldeep Giri , Thottethodi Subrahmanya Keshava Prasad , Kiran Ambatipudi

{"title":"Lactation stage-specific variations in health and lipid-associated milk fat globule membrane proteins in Holstein Friesian cow and Murrah buffalo","authors":"Ayushi Kapoor , Ningombam Sanjib Meitei , Vinod Singh Bisht , Mohd Altaf Najar , Kuldeep Giri , Thottethodi Subrahmanya Keshava Prasad , Kiran Ambatipudi","doi":"10.1016/j.idairyj.2024.106114","DOIUrl":"10.1016/j.idairyj.2024.106114","url":null,"abstract":"<div><div>Bovine milk fat globule membrane (MFGM) proteins are crucial to calf health and human nutrition, but a knowledge gap exists for its lactation stage-specific variations in cows and buffaloes. This study employed mass spectrometry to identify the inter- and intra-lactation stage-specific MFGM proteins in Murrah buffalo (Mu) and Holstein Friesian cow (HF). Mu exhibited higher proteins (n = 264) than HF (n = 250); utilizing multivariate analysis, differentially abundant proteins (n = 78 in HF, n = 31 in Mu) were identified specific to lactation stages. The MFGM proteins were categorized into health-associated (47.1%), lipid-associated proteins (44.1%), and shared proteins (8.8%). HF milk contained all health-associated proteins detected in Mu, besides possessing unique proteins (e.g., BTN1A1, SAA3, and ENPP3), including lipid-associated proteins that contributed to improved calf immunity. These results suggest HF milk is more suitable for calf health and dairy product development, including expanding our understanding of lactation stage-specific MFGM proteins and highlighting their potential health benefits.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"160 ","pages":"Article 106114"},"PeriodicalIF":3.1,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142533760","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 “A comparison study on functional and textural properties of mozzarella cheeses made from bovine and buffalo milks using different starter cultures” [The International Dairy Journal 141 (June 2023), 105622] 对 "使用不同发酵培养基的牛乳和水牛奶制作的马苏里拉奶酪的功能和质构特性比较研究 "的更正[《国际乳品杂志》141（2023 年 6 月），105622]

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-10-15 DOI: 10.1016/j.idairyj.2024.106108

Gökhan Akarca, Azize Atik, İlker Atik, Ayşe Janseli Denizkara

引用次数: 0

Effects of different processing methods on physicochemical and microbiological properties of kefir ice cream 不同加工方法对克菲尔冰淇淋理化和微生物特性的影响

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-10-13 DOI: 10.1016/j.idairyj.2024.106111

Merve Al , Firuze Ergin Zeren , Emine Mine Çomak Göçer , Muammer Demir , Ahmet Küçükçetin

{"title":"Effects of different processing methods on physicochemical and microbiological properties of kefir ice cream","authors":"Merve Al , Firuze Ergin Zeren , Emine Mine Çomak Göçer , Muammer Demir , Ahmet Küçükçetin","doi":"10.1016/j.idairyj.2024.106111","DOIUrl":"10.1016/j.idairyj.2024.106111","url":null,"abstract":"<div><div>In this study, kefir ice cream was produced using two different methods. In method 1, the ice cream mixture was incubated with kefir starter culture until a pH value of 6.1 or 5.5 was reached, and in method 2, the ice cream mixture was blended with kefir to reach a pH value of 5.5 or 6.1. Kefir ice cream produced by method 2 had a higher overrun and lower firmness than that produced by method 1. When comparisons were made based on the pH value of the ice cream mixture, kefir ice cream produced from the ice cream mixture with a pH of 6.1 instead of 5.5 had a higher overrun and melting rate and a lower firmness. The slightly higher counts on MRS agar, M17 agar, MSE agar, DSM 254 medium, and YGC agar were determined in the kefir ice cream samples produced by method 1 or produced from an ice cream mixture with a pH of 5.5. Although it is unknown if the number of bacteria on MRS agar detected in the samples, where the number was greater than 6 log cfu g<sup>−1</sup> even after 90 days of storage, are probiotics or not, kefir ice cream has the potential to be a probiotic product. In this study, it has been demonstrated that kefir ice creams with different physicochemical and microbiological properties can be produced by altering the ice cream production method and pH value of the ice cream mixture.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"160 ","pages":"Article 106111"},"PeriodicalIF":3.1,"publicationDate":"2024-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142442356","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

Extracellular vesicles carrying significant amounts of microRNAs are present in goat milk powders 山羊奶粉中存在携带大量 microRNA 的细胞外囊泡

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-10-13 DOI: 10.1016/j.idairyj.2024.106104

Zuzana Krupova , Melissa Reyre , Tao Ye , Sophie Gallier , Patrice Martin , Christine Leroux

引用次数: 0

The effect of variations in cold plasma conditions on the detoxification of Aflatoxin M1 and degradation products 冷等离子体条件的变化对黄曲霉毒素 M1 及其降解产物解毒的影响

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-10-09 DOI: 10.1016/j.idairyj.2024.106103

Thu Nguyen , Jon Palmer , John Pedley , Miruna Petcu , Harriet L. Newson , Kevin Keener , Steve Flint

引用次数: 0

Effect of packaging technology on ripening events occurring during storage of portioned PDO Italian semi-hard cheese 包装技术对分装的 PDO 意大利半硬质奶酪储存过程中发生的成熟事件的影响

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-10-09 DOI: 10.1016/j.idairyj.2024.106109

Niccolò Renoldi, Anna Rossi, Marilena Marino, Sonia Calligaris, Nadia Innocente

{"title":"Effect of packaging technology on ripening events occurring during storage of portioned PDO Italian semi-hard cheese","authors":"Niccolò Renoldi, Anna Rossi, Marilena Marino, Sonia Calligaris, Nadia Innocente","doi":"10.1016/j.idairyj.2024.106109","DOIUrl":"10.1016/j.idairyj.2024.106109","url":null,"abstract":"<div><div>The aim of the present study was to assess the ability of the packaging technology (vacuum, VAC, and modified atmosphere, MAP) to preserve the microbiological, physicochemical, and sensorial properties of already ripened and portioned PDO Italian semi-hard cheese during 120 days of storage at 8 °C. Results were compared with those obtained by analyzing the original not-packed cylindrical wheel stored at 8 °C (NP). Samples packed under MAP showed yeasts’ proliferation with a final count of 4.68 Log cfu g<sup>−1</sup>, similar to that detected in the NP cheese wheels at 120 days of storage. In VAC samples yeasts did not proliferate, maintaining constant levels during time. Differently from the original wheels which showed a hardness increase in concomitant with a moisture loss during storage, packed samples under both VAC and MAP did not lose water preserving the original hardness of the product. At the same time, the packaging technology did not influence the proteolysis index in comparison to NP cheese. However, in MAP samples already at 30 days of storage different volatile compounds were produced in comparison with NP and VAC cheeses, suggesting that the modified atmosphere into the MAP pack promoted alternative microbial metabolisms and final products characterized by different volatile profiles. The study clearly demonstrated that the choice of packaging technology has an impact on the development of peculiar attributes of PDO cheeses, that are required by specific regulations in order to preserve their typicality and satisfy the consumers.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"160 ","pages":"Article 106109"},"PeriodicalIF":3.1,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142422268","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