International Dairy Journal最新文献

{"title":"Preparation of encapsulated bovine milk exosome microcapsules and their resistance to environmental stability","authors":"Aili Li ,&nbsp;Jingwen Zhao ,&nbsp;Sufang Duan ,&nbsp;Yumeng Zhang ,&nbsp;Jian He ,&nbsp;Wei Yu","doi":"10.1016/j.idairyj.2025.106347","DOIUrl":"10.1016/j.idairyj.2025.106347","url":null,"abstract":"<div><div>Bovine milk exosomes (BME) have great potential for application in food and medicine due to their functional activities, such as immunomodulation and antioxidants. Still, their lack of stability in processing, storage, and digestive environments seriously restricts industrialization. In this study, sodium alginate (SA) and guar gum (GG) were used as wall materials to construct a BME microencapsulation system with a protective effect by the calcium ion cross-linking method. The optimized embedding parameters were determined by response surface methodology as 0.5 % w/v for GG, 1.5 % w/v for SA, and 4 % for CaCl₂, which achieved an encapsulation efficiency rate of 91.32 ± 0.32 %. Characterization results showed that the SA-GG-BME microcapsules had a dense network structure, and the microcapsules exhibited excellent water-holding and textural properties as well as pH-responsive swelling properties. Inverse experiments showed that SA-GG-BME microcapsules significantly improved stability compared with free-bovine milk exosomes (Free-BME): protein and RNA retention were 75 % and 45 % after simulated <em>in vitro</em> gastrointestinal digestion for 6 h, Macrophage metabolic activity reached 145.19 ± 0.42 % in the heat-treated group at 65 °C/30 min (vs. 137.50 ± 0.73 % in the free group, <em>P</em> &lt; 0.05), and the SA-GG-BME microcapsules exhibited excellent water holding properties and pH-responsive swelling properties after storage at 4 °C for 28 d. The microcapsules had a dense network structure. After 28 d of storage at 4 °C, the active components in the SA-GG-BME group were 12–14 times higher than those in the Free-BME group. The macrophage-promoting metabolic activity (120.37 ± 0.57 %) was significantly better than that of the SA-BME group (105.09 ± 0.73 %) vs. the Free-BME group (inactive) (<em>P</em> &lt; 0.05). By revealing the hydrogen bonding-hydrophobic synergistic protection mechanism of SA-GG wall materials, the present study provides a theoretical basis for applying BME in functional dairy products and orally targeted formulations.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106347"},"PeriodicalIF":3.1,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144579833","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":"Genomic and transcriptomic analysis provides insights into the metabolic remodeling of a galactose-positive mutant of Streptococcus thermophilus","authors":"Qian Gao ,&nbsp;Haiyan Chen ,&nbsp;Haimin Hu ,&nbsp;Binbin He ,&nbsp;Jiao Wu ,&nbsp;Qingting Peng ,&nbsp;Hong Li ,&nbsp;Yuenan Wang ,&nbsp;Tong Dan","doi":"10.1016/j.idairyj.2025.106346","DOIUrl":"10.1016/j.idairyj.2025.106346","url":null,"abstract":"<div><div><em>Streptococcus thermophilus</em> (<em>S. thermophilus</em>) is one of the most important homo-fermentative thermophilic bacteria and is widely used in the production of yogurts and cheeses. In a previous study a galactose-positive (Gal⁺) mutant <em>S. thermophilus</em> IMAU80809Y was isolated by treating the wild-type strain with the mutagenic agent, N-methyl-N-nitro-N-nitrosoguanidine. To determine the mechanism for galactose utilization the responsible gene mutations and expression were characterized using genomics and transcriptome analysis. We found that expression of key genes <em>gal</em>M, <em>gal</em>K, <em>gal</em>T and transcriptional regulatory protein <em>gal</em>R were up-regulated, which may be the cause of changes in the metabolic regulatory network of the Leloir pathway, and ultimately promoted the gal ⁺ phenotype of the mutant. This finding provides new insights into the molecular regulatory mechanisms of galactose metabolism in <em>S. thermophilus.</em></div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106346"},"PeriodicalIF":3.1,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144549460","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":"Impact of different level of α-s1 casein on curd stretchability in the production of mozzarella cheese from goat milk","authors":"G. Natrella ,&nbsp;P. Caliandro ,&nbsp;D. De Angelis ,&nbsp;P. De Palo ,&nbsp;A. Maggiolino ,&nbsp;M. Faccia","doi":"10.1016/j.idairyj.2025.106344","DOIUrl":"10.1016/j.idairyj.2025.106344","url":null,"abstract":"<div><div>The extensive casein polymorphism in dairy goats can influence the chemical-physical and sensory properties of milk and derivatives. The present study investigated the aptitude of goat milks with different levels of α-S1 casein (α-S1-CN) at producing mozzarella cheese. Two goat farms producing milk with high and low level of α-S1-CN (HI and LO, respectively) were selected to perform cheesemaking trials. The outcomes highlighted a strong relationship between curd stretchability and presence/absence of α-S1-CN. A pH value of 5.0 was suitable for stretching both types of curd, but the presence of this casein fraction determined better elasticity and a wider pH range for stretchability. The profiles of the volatile organic compounds of the mozzarella samples showed significant differences under both the qualitative and quantitative point of view, while the results of the sensory analysis indicated the presence of differences in odour/aroma of the samples, with LO cheese having higher “goaty” flavour.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106344"},"PeriodicalIF":3.1,"publicationDate":"2025-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144522932","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 impacts of a multispecies sward grazing system and stage of lactation on the processing-efficiency and compositional characteristics of milk and Cheddar cheese","authors":"Richard M. Page ,&nbsp;Brendan Horan ,&nbsp;John T. Tobin ,&nbsp;David T. Mannion ,&nbsp;Kieran N. Kilcawley ,&nbsp;Iwona Skibinska ,&nbsp;Alann Jezequel ,&nbsp;James A. O'Mahony ,&nbsp;Tom F. O'Callaghan ,&nbsp;Prabin Lamichhane","doi":"10.1016/j.idairyj.2025.106342","DOIUrl":"10.1016/j.idairyj.2025.106342","url":null,"abstract":"<div><div>This study investigated Cheddar cheese manufacturing, using milks derived from biodiverse multispecies swards (MSS) or perennial ryegrass (PRG) monocultures, at mid- and late-lactation. The macro-composition and fatty-acid-profiles of milks were broadly equivalent, but MSS-derived milks had significantly higher protein and phosphorus contents, and significantly lower somatic cell counts, compared to PRG-derived milks. No significant differences in rennet coagulation properties were observed, and MSS-derived cheese had a typical macro-composition. Increased cheese yields resulted from MSS compared to PRG; actual yields of 11.13 % and 10.58 % respectively, and moisture-adjusted cheese yields adjusted for fat and protein of 18.78 % and 18.25 % respectively. As agri-food industries adapt to maximise efficiency and sustainability, investigations are required to pre-empt any possible negative consequence to milk or product quality. As such, within this study, MSS grazing did not appear to adversely impact the processing-efficiency of milk into Cheddar.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106342"},"PeriodicalIF":3.1,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144534572","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":"Effects of seasonal and regional variations on the bacterial and fungal biodiversity of mares’ milk and koumiss in the Almaty and Zhambyl regions of Kazakhstan","authors":"Togzhan Boranbayeva ,&nbsp;Aynur Gül Karahan ,&nbsp;Maxat Toishimanov ,&nbsp;Dulat Zhalelov ,&nbsp;Ayazhan Bolat","doi":"10.1016/j.idairyj.2025.106331","DOIUrl":"10.1016/j.idairyj.2025.106331","url":null,"abstract":"<div><div>The effect of seasonal and regional changes on the microbial diversity of mares' milk and koumiss in southern Kazakhstan was examined. Samples were collected from farms in Almaty and Zhambyl (eight samples each area) between July and October. Metataxonomic analysis of mares' milk revealed 85 bacterial species from 38 genera and 84 fungal species from 17 genera. Koumiss samples contained 33 bacterial and 23 fungal species. <em>Lactobacillus</em> was the dominant bacterial genus in mares' milk, while <em>Kluyveromyces, Dekkera</em>, and <em>Dipodascus</em> were the most prevalent fungal genera. Koumiss showed a similar microbial profile, with dominant species including <em>Lactobacillus gallinarum, Lactococcus cremoris, Kluyveromyces marxianus,</em> and <em>Dekkera bruxellensis.</em> Although both products shared key species, their relative abundances varied across months and regions. While mares’ milk contained pathogens and saprophytes, these were significantly inhibited after 24 h of koumiss fermentation. The findings emphasize the influence of geographic and seasonal factors on fermented dairy microbiota.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106331"},"PeriodicalIF":3.1,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144522931","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":"Evaluation of aflatoxin M1 binding capacity of kefir exopolysaccharides produced with different fermentation media","authors":"Aidalú Hernández-Martínez ,&nbsp;Laura Roldán-Hernández ,&nbsp;Kasra Razmkhah ,&nbsp;Alma Cruz-Guerrero ,&nbsp;John F. Trant ,&nbsp;Carlos Jiménez-Pérez ,&nbsp;Sergio Alatorre-Santamaría","doi":"10.1016/j.idairyj.2025.106341","DOIUrl":"10.1016/j.idairyj.2025.106341","url":null,"abstract":"<div><div>Kefir-derived exopolysaccharides (EPS) show promise for reducing aflatoxin M1 (AFM1) in dairy. This study assessed the AFM1 retention capacity of freeze-dried EPS (FS) from kefir grains cultured in milk (FS-M) and secondary whey (FS-SW). Both had similar carbohydrate levels, but FS-M contained three times more protein, while FS-SW had 45% higher ash.</div><div>AFM1 binding was tested in buffer (pH 6.8, 1.0 μg/L AFM1) using 0.5–3.0% FS over 3–24 h. FS-M (1%) retained 52.2% of AFM1 after 24 h, outperforming FS-SW (34.2%), likely due to its higher protein content. HPLC revealed unique protein-associated peaks, suggesting protein involvement in binding. Kefir EPS, especially high-molecular-weight polysaccharides like kefiran, could be effective AFM1-filtering additives in dairy. Further research on extraction and practical applications is needed.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106341"},"PeriodicalIF":3.1,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144491013","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":"Preparation and evaluation of sucrose-reduced ice cream: optimization via physiochemical and sensory study","authors":"Katia Liburdi,&nbsp;Alessandro Crinò,&nbsp;Chiara Fabrizi,&nbsp;Marco Esti","doi":"10.1016/j.idairyj.2025.106339","DOIUrl":"10.1016/j.idairyj.2025.106339","url":null,"abstract":"<div><div>The current research proposes a methodological approach to investigate the impact of sucrose substitutes, such as trehalose, erythritol, and isomalt, on “Fiordilatte” ice cream's physicochemical and sensory characteristics. This study investigated the substitution of the total concentration of sucrose with alternative sweeteners at two levels (15 % and 30 %) and their effects on critical variables, including air incorporation (overrun), melting resistance, emulsification stability, and overall sensory characteristics. According to the results, the overrun values significantly differed depending on the sweetener used and its type and concentration. The melting behaviour was modelled, identifying three stages: lag, fast-melting, and stationary. The obtained melting kinetic parameters showed that higher concentrations of erythritol (30 %) and both levels of trehalose (15 % and 30 %) resulted in maximum structural stability, which slowed the beginning of the melting phase. Regarding emulsifying properties, polyols negatively affected emulsification, leading to reduced stability compared to sucrose, while trehalose partially retained emulsifying activity. Despite structural differences, all formulations were well accepted, with trehalose-based ice cream achieving the most balanced sensory ratings, while isomalt formulations scored lower in creaminess and sweetness. The study confirms that replacing sucrose with alternative sweeteners impacts ice cream structure, emphasizing the requirement for thorough selection to achieve a balanced, reduced-sugar formulation. It also introduces a robust methodology to analyze sucrose substitution in artisanal “Fiordilatte” ice-cream.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106339"},"PeriodicalIF":3.1,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144491014","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":"Exposure assessment of Staphylococcus aureus in fluid milk","authors":"Yingying Lin ,&nbsp;Mingjie Pan ,&nbsp;Yunfeng Yang ,&nbsp;Xiao Ye ,&nbsp;Huahu Xu ,&nbsp;Yikan Lin ,&nbsp;Bing Niu","doi":"10.1016/j.idairyj.2025.106334","DOIUrl":"10.1016/j.idairyj.2025.106334","url":null,"abstract":"<div><div>Milk and dairy products serve as suitable media vectors of <em>Staphylococcus aureus</em>, a major food-borne pathogen, and there remains a potential for secondary contamination even after pasteurization, which may cause human illness and disease. The objective of this study is to assess the risk of introducing <em>Staphylococcus aureus</em> into the fluid milk supply chain. In this paper, a quantitative risk assessment model was developed based on the data of <em>Staphylococcus aureus</em> contamination in fluid milk and the relevant calculation formulas collected from references. The results of the Monte Carlo simulation model indicated that the pasteurization process was the primary factor affecting the <em>Staphylococcus aureus</em> concentration. The study further simulated shell-and-tube heat exchanger fouling during pasteurization using ANSYS FLUENT software, which found that fouling caused a decrease in pasteurization temperature, thereby increasing the level of <em>Staphylococcus aureus</em> in fluid milk (with a mean concentration of 0.519 log CFU/ml). This study provides a theoretical basis for the development of <em>Staphylococcus aureus</em> contamination control strategies for fluid milk and related products.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106334"},"PeriodicalIF":3.1,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144491573","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":"Recent insights into membrane separation technology for partitioning of nutritional components in dairy products - mechanism and applications","authors":"R. Kamalesh ,&nbsp;A. Saravanan ,&nbsp;P.R. Yaashikaa ,&nbsp;A.S. Vickram ,&nbsp;S. Thiruvengadam","doi":"10.1016/j.idairyj.2025.106340","DOIUrl":"10.1016/j.idairyj.2025.106340","url":null,"abstract":"<div><div>The dairy industry is crucial in the food sector by supplying nutritionally rich dairy products. Beyond its nutritional contributions, it also provides a variety of raw materials for other industries. Among the cost-effective and environmentally friendly methods applied within the dairy sector, membrane separation stands out. This technique, essential in processing industries, involves separating components based on molecular shape and size as a key unit operation. Membrane separation methods have been widely utilized in dairy processing over the past five decades, including microfiltration, ultrafiltration, nanofiltration, reverse osmosis, electrodialysis, and pervaporation. This review examines membrane separation technology and mechanisms, exploring factors influencing separation efficiency, types of membranes, and specific applications. Additionally, recent advancements in membrane separation techniques for managing dairy waste are discussed. The study highlights the effectiveness of membrane separation in isolating proteins, partitioning minerals, and extracting bioactive compounds. The study concludes by addressing the recent advances and future research directions, emphasizing the need to stabilize methods for long-term efficacy and optimal application in the dairy industry.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106340"},"PeriodicalIF":3.1,"publicationDate":"2025-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144365491","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":"Microfiltration of skim milk using hollow fiber membranes: Impact of membrane length, crossflow velocity and diafiltration cycles","authors":"Hilda Lucy Nyambura ,&nbsp;Anja E.M. Janssen ,&nbsp;Remko M. Boom ,&nbsp;Albert van der Padt","doi":"10.1016/j.idairyj.2025.106338","DOIUrl":"10.1016/j.idairyj.2025.106338","url":null,"abstract":"<div><div>This paper investigates the casein - serum protein fractionation efficiency during both the concentration and diafiltration using hollow fiber membranes and reverse osmosis water at 10 °C and the effect of membrane length and crossflow velocity. Membrane module length had no effect on flux and transmission and flux increased with increasing crossflow velocity with no effect on transmission, as the sieving layer made up of casein remained unchanged. Diafiltration at volume reduction factor of 2.5 at 0.5 bar transmembrane pressure gave the highest serum removal. Further diafiltration above three diafiltration cycles is not desired as the purity of the serum protein gets compromised. Usage of reverse osmosis water as the diafiltration medium achieves high serum removal even though it induces structural changes of the concentration polarization layer. Finally, this study verifies that hollow fiber membranes can be used effectively in the dairy industry where reverse osmosis water is the main diafiltration medium.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106338"},"PeriodicalIF":3.1,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144491012","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}