International Dairy Journal最新文献

{"title":"Comparative studies on the peptide release, intestinal flora and metabolites changes of β-lactoglobulin- galactooligosaccharides/maltose conjugates during in vivo digestion","authors":"Kai Zhang ,&nbsp;Lin Zou ,&nbsp;Yan-hong Shao ,&nbsp;Zong-cai Tu ,&nbsp;Jun Liu","doi":"10.1016/j.idairyj.2025.106405","DOIUrl":"10.1016/j.idairyj.2025.106405","url":null,"abstract":"<div><div>High-resolution mass spectrometry, 16S rDNA sequencing method and non-targeted metabolomics were performed to comparative study the peptide release, intestinal flora and metabolites changes of the β-lactoglobulin (BLG) - galactooligosaccharides (GOS)/maltose (Mal) conjugates during <em>in vivo</em> digestion. BLG-Mal and BLG-GOS conjugates exhibited gastric resistance, and the distribution of intestinal peptides (&lt;3 kDa) gradually increased compared with BLG, which predominantly short fragments under 5 amino acids. BLG-GOS and BLG-Mal improved the diversity and structural composition of intestinal flora and changed short-chain fatty acids (SCFAs) content. Meanwhile, they also activated glycerophospholipid metabolic pathway, tyrosine, arginine and proline metabolic pathway. GOS with a large molecular weight, different carbon chains and prebiotic effects exerted a great influence on the peptide release, intestinal flora and metabolic pathway. Therefore, glycoprotein with long carbon chains significantly affected the peptide release, regulated the intestinal flora and SCFAs levels, and activated the metabolic pathways such as proline and tyrosine, improving intestinal health.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"172 ","pages":"Article 106405"},"PeriodicalIF":3.4,"publicationDate":"2025-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145047253","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":"Exploring microbiological transformation of glutamate to γ-aminobutyric acid unleashed by a potential Lactobacillus spp. isolated from commercial cheese samples","authors":"Sikander Ali ,&nbsp;Taha Shafi ,&nbsp;Iram Liaqat ,&nbsp;Muhammad Usman Ahmad ,&nbsp;Ifrah Shabbir ,&nbsp;Tariq Aziz ,&nbsp;Maha Alharbi ,&nbsp;Ashwag Shami ,&nbsp;Fahad Al-Asmari ,&nbsp;Ibrahim Faisal Halawani ,&nbsp;Abdullah A. Alqasem ,&nbsp;Reham M. Mashat ,&nbsp;Majid Alhomrani","doi":"10.1016/j.idairyj.2025.106407","DOIUrl":"10.1016/j.idairyj.2025.106407","url":null,"abstract":"<div><div>The present study investigated the microbiological transformation of glutamate to γ-aminobutyric acid (GABA) using bacterial strains isolated from waste cheese. The waste cheese samples were collected from various sources, including local dairy shops and pizza outlets in Lahore, as well as from the industrial area of Sahiwal, Pakistan. From a total of 40 bacterial isolates, 14 were screened for their ability to produce GABA. Among them, isolates ISL-7 (32.7 mM) and ISL-15 (29.4 mM) exhibited the highest GABA production under submerged fermentation. ISL-7 was identified as <em>Lacticaseibacillus casei</em> through 16S rDNA gene amplification, while ISL-15 was confirmed as bacillus shaped cheese isolate via scanning electron microscopy. To improve GABA yield, various cultural conditions were optimized, including glutamate concentration (0.5 %), initial pH (6.5), incubation period (48 h), and inoculum size (8 %). The thermophilic behavior of the isolates and the influence of stimulatory compounds such as casamino acid, thiamine HCl, n-butanol, and glycerol on glutamate decarboxylase (GAD) activity were investigated. Maximum GAD activity was recorded at 35 °C, with casamino acid serving as the most effective stimulator, reaching 113.1 U/ml in ISL-7 and 100.4 U/ml in ISL-15. The effects of micro minerals (MgSO₄·7H₂O, MnCl₂, K₂Cr₂O₇, KI) and macro minerals (NH₄NO₃, NaNO₃, CaCl₂, KH₂PO₄) on GABA production were also evaluated. The optimized addition of MgSO₄·7H₂O (4 mM), KI (0.5 mM), CaCl₂ (0.4 %), and KH₂PO₄ (0.3 % for ISL-7 and 0.2 % for ISL-15) enhanced GABA production to 244 ± 1.25 mM (25.16 ± 0.13 g/L) and 232 ± 1.27 mM (23.91 ± 0.13 g/L) respectively. Overall, GABA production increased 7.46-fold in ISL-7 and 7.89-fold in ISL-15 (p ≤ 0.05). ANN was employed on the GABA production to establish a valid correlation between the experimental and predicted results by the superior isolate of <em>Lactobacillus casei</em>. Gas chromatography–mass spectrometry (GC–MS) analysis validated the presence of GABA in the culture broth.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"172 ","pages":"Article 106407"},"PeriodicalIF":3.4,"publicationDate":"2025-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145011191","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":"Ripening dynamics in Muş Tulum cheese: physicochemical changes, free fatty acid composition and aroma profile evolution","authors":"Fatih Rençber ,&nbsp;Harun Önlü ,&nbsp;Filiz-Yıldız Akgül ,&nbsp;Ahmet Ferit Atasoy","doi":"10.1016/j.idairyj.2025.106408","DOIUrl":"10.1016/j.idairyj.2025.106408","url":null,"abstract":"<div><div>This study investigated the changes in specific physicochemical properties, free fatty acid (FFA) profiles, and volatile aroma components during the 90-day ripening period of Muş Tulum cheese produced by five dairy factories (A–E). Significant differences (p &lt; 0.05) were observed between factories and ripening periods in dry matter, fat content, fat in dry matter, protein, salt in dry matter, titratable acidity, and pH values. FFA analysis revealed that the most abundant fatty acids (FA) were C18:1 (oleic acid), C16:0 (palmitic acid), and C18:0 (stearic acid), and total FFA and unsaturated fatty acid (UFA) levels increased over time, particularly in samples from factories A and B. 75 volatile compounds were identified, including 19 acids, 20 esters, 7 hydrocarbons, 6 alcohols, 2 aldehydes, 1 ketone, 2 terpenes, 1 lactone, and 17 other compounds. These results indicate that production conditions and ripening duration play a critical role in the chemical composition and aroma development of Muş Tulum cheese. Moreover, this study provides a significant contribution to the literature by being based on real production conditions, allowing the observation of differences between industrial and traditional cheeses and enabling the monitoring of chemical changes over a 90-day storage period.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"171 ","pages":"Article 106408"},"PeriodicalIF":3.4,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144988190","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 effects of β-lactoglobulin-puerarin interaction on the properties of protein hydrogels","authors":"Peng Man,&nbsp;Lina Sun,&nbsp;Jinghua Pei,&nbsp;Xiue Han,&nbsp;Huajiang Zhang,&nbsp;Haowei Ren","doi":"10.1016/j.idairyj.2025.106404","DOIUrl":"10.1016/j.idairyj.2025.106404","url":null,"abstract":"<div><div>This study investigated the impact of protein-polyphenol interactions on the properties of heat-set protein hydrogels. β-lactoglobulin (βLG) served as the model protein, while puerarin (PUE) was employed as the model polyphenol. Molecular docking simulations, combined with fluorescence spectroscopy, revealed that hydrophobic interactions dominated the interaction between PUE and βLG. Following PUE treatment, the particle size increased by 219 nm, and significant alterations were observed in the secondary structure. Scanning electron microscopy data illustrated notable surface modifications. The rheological properties of hydrogels can be modulated by varying polyphenol concentrations. Specifically, both the composite shear modulus and hardness of the hydrogels were enhanced with rising PUE concentrations. This study demonstrates that puerarin acts as a dual-functionality agent: a nutraceutical and a gelling enhancer. Its hydrophobic-driven complexation with βLG significantly increased particle size (by 131 %), storage modulus (by 220 %), and hardness (by 322 %).</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"172 ","pages":"Article 106404"},"PeriodicalIF":3.4,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145020499","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":"Antidiabetic effect of spray dried camel milk powder formulations on the growth performance, histopathological and metagenomic investigation of high fat diet induced type-II diabetic Wistar rats","authors":"Subrota Hati ,&nbsp;Krupali Ramanuj ,&nbsp;Sreeja V ,&nbsp;Kunal M. Gawai ,&nbsp;Brijesh Bhuva ,&nbsp;Kartikkumar Vadher ,&nbsp;Prakash Koringa ,&nbsp;Mansi Desai ,&nbsp;Bhoomika Joshi ,&nbsp;Tapan R. Kumbhani ,&nbsp;Tejal Gandhi ,&nbsp;Hital Shah ,&nbsp;Chetan Sojitra","doi":"10.1016/j.idairyj.2025.106402","DOIUrl":"10.1016/j.idairyj.2025.106402","url":null,"abstract":"<div><div>The aim of this investigation was to assess the antidiabetic characteristics of different types of spray-dried camel milk formulations administered orally to type II diabetic Wistar rats induced with a high-fat diet (HFD). Compared with the model control condition (T-2), treatment with the standard drug (T-3), pasteurized milk (T-4), sterilized milk (T-5), milk powder (T-6), or fermented curd (T-7) significantly (p &lt; 0.0001) prevented the increase (123.3 ± 04.56, 121.1 ± 11.24, 116.7 ± 06.99, 152.3 ± 04.26 and 134.2 ± 06.58 mg/dL, respectively) in fasting blood glucose levels. Compared with those of the model control (T-2), the glucose levels of the treatment groups, with the exception of T-3, were significantly lower. The peak level of glucose in the model control group (T-2) was found at 30–60 min (356.4 ± 12.74 mg/dL and 368.4 ± 11.38 mg/dL), which was significantly (p &lt; 0.0001) greater than that in the control group (T-1) (165.1 ± 17.09 mg/dL and 195.5 ± 6.047 mg/dL). Histopathology of the heart revealed normal cardiomyocytes that were elongated and rod shaped in all the groups. Pathological changes were observed in organs such as the liver, heart, kidney, intestine and pancreas but were not significant. The alpha diversity was not significantly different among the different groups. However, T-1 presented a greater number of taxa than did the other treatment groups. The beta diversity measure of the metagenomics analysis revealed the taxonomic diversity between the samples. The results of the present study indicated that T-7 fed for 2 weeks exerted a beneficial effect on type II diabetic rats via improvements in glucose levels, insulin levels, hemoglobin A1c (HbA1c) levels, and lipid profiles, suggesting a potential role in the treatment of diabetes in the future.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"171 ","pages":"Article 106402"},"PeriodicalIF":3.4,"publicationDate":"2025-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144893771","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":"Probiotic properties and genomic insights of Limosilactobacillus reuteri isolated from Tibetan fermented yak milk with potential anti-hyperuricemic activity","authors":"Xingjie Wang ,&nbsp;Qiming Li ,&nbsp;Wenyi Lai ,&nbsp;Ailing Xie ,&nbsp;Mengmei Zhang ,&nbsp;Kaidi Hu ,&nbsp;Jianlong Li ,&nbsp;Qin Li ,&nbsp;Ning Zhao ,&nbsp;Xiaolin Ao ,&nbsp;Shuliang Liu","doi":"10.1016/j.idairyj.2025.106400","DOIUrl":"10.1016/j.idairyj.2025.106400","url":null,"abstract":"<div><div><em>Limosilactobacillus</em> (<em>L.</em>) <em>reuteri</em> from traditional fermented dairy products is underexplored for hyperuricemia management. Nineteen strains were isolated from Tibetan fermented yak milk. SAU-R-8 and SAU-L-3M exhibited outstanding probiotic traits, including high acid tolerance (&gt;93 % survival at pH 2.0), bile salt resistance (∼70 % in 0.3 % (w/v) bile), and strong gastrointestinal survivability. SAU-L-3M showed high hydrophobicity (96.1 %) and SAU-R-8 demonstrated notable auto-aggregation (60.24 %). SAU-L-3M and SAU-R-8 completely degraded inosine and guanosine (1.26 mmol L⁻¹) within 1 h and inhibited xanthine oxidase by 33.89 and 27.73 %. Genomic analysis revealed shared genes for purine metabolism, SCFA production, adhesion, and stress resistance, with SAU-R-8 clustering with food-origin <em>L. reuteri</em> and SAU-L-3M with human-derived lineages. In hyperuricemic mice, SAU-R-8 reduced serum uric acid by 36.4 % and improved kidney function. These findings support their potential as probiotic candidates for functional food applications.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"171 ","pages":"Article 106400"},"PeriodicalIF":3.4,"publicationDate":"2025-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144891840","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":"Separation of whey protein-pectin complexes and unbound pectin in technical scale: A feasibility study","authors":"Jessica Filla,&nbsp;Romario Mendes,&nbsp;Shirin Heck,&nbsp;Jörg Hinrichs","doi":"10.1016/j.idairyj.2025.106397","DOIUrl":"10.1016/j.idairyj.2025.106397","url":null,"abstract":"<div><div>Whey protein-pectin complexes (WPPC) have the potential to be utilized as a fat replacer. However, following the formation of the whey protein-pectin complexes via thermomechanical treatment, a proportion of pectin remains unbound in the surrounding phase, exhibiting the potential to modify the textural attributes of fat-reduced products and overlapping with the effect of the actual WPPC in the dispersion. Therefore, the separation of unbound pectin from the WPPC was investigated. The addition of 1 mol L⁻¹ CaCl₂ and subsequent centrifugation (4000×<em>g</em>, 10 min) yielded high protein concentrations of approximately 80 % in laboratory scale, while approximately 60 % of the pectin was separated. However, the separation process is only suitable for laboratory scale applications and could not be successfully upscaled to a continuous decanter centrifuge. The microfiltration with diafiltration (1.4 μm, 50 °C, 0.1 MPa) proved effective, yielding approximately 82 % protein in the permeate and separating approximately 80 % of the pectin. The pectin-rich dispersion could be successfully recycled, for a new batch of WPPC even improving the resulting complex size range. The separation of unbound pectin from the WPPC allows for the investigation of the effect of the actual WPPC during product application.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"171 ","pages":"Article 106397"},"PeriodicalIF":3.4,"publicationDate":"2025-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144922076","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":"Antilisterial potential of enterocin produced by Enterococcus faecium 3BWK isolated from Minas Frescal cheese","authors":"Walter Luiz Candido Closs ,&nbsp;Giselle Nobre Costa ,&nbsp;Sandriele Aparecida Noriler ,&nbsp;Admilton Gonçalves de Oliveira Junior ,&nbsp;Gerson Nakazato ,&nbsp;Karla Bigetti Guergoletto","doi":"10.1016/j.idairyj.2025.106401","DOIUrl":"10.1016/j.idairyj.2025.106401","url":null,"abstract":"<div><div>Minas Frescal cheese is widely produced and consumed in Brazil, valued for its low cost, simple production process, and the diversity of lactic acid bacteria (LAB) it harbors. LAB have become highly relevant in food science and technology due to their role as starter cultures and their ability to produce antimicrobials, such as bacteriocins—ribosomally synthesized antimicrobial peptides. This study aimed to isolate LAB from artisanal Minas Frescal cheese and assess their potential to produce bacteriocins. LAB isolation was performed using ten cheese samples purchased from artisanal producers in Londrina, Paraná. A bacteriocin-producing strain was isolated and identified as <em>Enterococcus faecium</em> 3BWK based on partial 16S rRNA gene sequencing. To optimize bacteriocin production, a production curve was established, with maximal production observed at 24 h of fermentation. The antimicrobial activity of the bacteriocin was confirmed using well diffusion assays against Listeria species: <em>L. monocytogenes</em> Scott A, <em>L. ivanovii</em> CLIST 02057, <em>L. innocua</em> CLIST 02052, <em>L. monocytogenes</em> CLIST 02044 and the antibacterial activity remained stable at various temperatures, with optimal stability at −20 °C and 4 °C with a decrease from 60 °C. Additionally, retaining activity across a broad pH range, with maximal stability at pH 8. Thus, the peptide demonstrated significant activity against <em>Listeria</em> spp. and promising stability for application in ready-to-eat food products.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"171 ","pages":"Article 106401"},"PeriodicalIF":3.4,"publicationDate":"2025-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144893769","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":"Antibacterial activity of bacteriocinogenic Enterococcus faecium R9 and the effect of bacteriocins on the microbial population of raw camel milk","authors":"Rita Rahmeh,&nbsp;Abrar Akbar,&nbsp;Mohamed Kishk,&nbsp;Sabah Almomin,&nbsp;Abdulaziz Al-Ateeqi,&nbsp;Anisha Shajan","doi":"10.1016/j.idairyj.2025.106399","DOIUrl":"10.1016/j.idairyj.2025.106399","url":null,"abstract":"<div><div>Foodborne outbreaks pose a serious risk to public health and constitute an economic burden on the health care system. Bacteriocins are recognized as potential substitutes for chemical preservatives that prevent and inhibit the growth of pathogens in food. This work aims to study the antibacterial activity and the mode of action of the cell-free supernatant (CFS) and the multiple enterocins produced by <em>Enterococcus faecium</em> R9 strain using the microplate inhibition assay and scanning electron microscopy (SEM). Additionally, the effect of the enterocins on the microbial population of raw camel milk was studied using Illumina amplicon sequencing. The CFS and the enterocins displayed antibacterial activity against a broad spectrum of gram-positive and gram-negative foodborne pathogens, including <em>Listeria monocytogenes</em>, <em>Salmonella</em> Enteritidis, <em>Escherichia coli</em>, <em>Escherichia coli</em> O157:H7, and multi-drug resistant <em>Salmonella</em> and <em>Enterococcus faecium</em>. The CFS completely inhibited the growth of <em>Listeria monocytogenes</em> by exerting a bacteriostatic effect in the exponential phase and bactericidal effect in the stationary phase. The enterocins treatment reduced the growth of <em>Listeria monocytogenes</em> by up to 80 % through a bacteriostatic effect<em>.</em> SEM revealed that the CFS inhibits the gram-negative bacteria by inducing bacterial cell wall damage and pore formation on the cell surface, and inhibits gram-positive bacteria by cell membrane lysis. The enterocins exert their activity on pathogens through pore formation and bacterial cell wall damage or cell lysis. The enterocins treatment increased the richness and diversity of the bacterial genera in raw camel milk compared to the untreated condition. They inhibited important pathogenic bacteria, namely, <em>Rothia, Paenibacillus</em>, <em>Escherichia-Shigella, Moraxella, Pseudomonas,</em> and <em>Salmonella,</em> while stimulating the growth of lactic acid bacteria with potential technologically relevant characteristics, namely, <em>Lactococcus</em> and <em>Streptococcus</em>. This study demonstrated that the CFS and the enterocins produced by <em>Enterococcus faecium</em> R9 exhibit broad-spectrum antibacterial activity, and the enterocins modulate the microbial population of raw camel milk. These findings suggest that enterocins could be potential natural preservatives for controlling foodborne pathogens.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"171 ","pages":"Article 106399"},"PeriodicalIF":3.4,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144904293","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 aging on the flavor composition and sensory quality in camel milk wine","authors":"Xingxing Deng ,&nbsp;Jiayang Li ,&nbsp;Xueting Huang ,&nbsp;Zhixin Xiao ,&nbsp;Zhiqiang Lu","doi":"10.1016/j.idairyj.2025.106394","DOIUrl":"10.1016/j.idairyj.2025.106394","url":null,"abstract":"<div><div>This study investigated the dynamic changes in physicochemical properties, volatile flavor compounds, free amino acids, sensory attributes, and microbial safety of camel milk wine during 0–9 months of aging. Aging led to a gradual color shift toward yellow and a significant increase in ester compounds, accompanied by reductions in alcohols, acids, aldehydes, and ketones. Amino acids contributing to sweetness and umami-such as Glu, Ala, and Ser-increased over time, while bitter-tasting amino acids decreased. PLSR analysis revealed positive correlations between favorable sensory attributes and sweet/umami amino acids and esters, while bitter amino acids and acids were negatively associated with sensory quality. Microbiological assessment confirmed the absence of common pathogenic bacteria throughout the aging process, indicating good microbial stability. Overall, aging improved the flavor complexity and sensory acceptability of camel milk wine by modulating its undesirable amino acids and aroma compounds. These findings provide a scientific basis for optimizing aging strategies in the development of high-quality camel milk products.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"171 ","pages":"Article 106394"},"PeriodicalIF":3.4,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144932859","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}