International Dairy Journal最新文献_第3页

Potential influence of the heat stress monitored along the production chain of Grana-type cheese manufacture 沿grana型奶酪生产链监测热应力的潜在影响

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-03-25 DOI: 10.1016/j.idairyj.2025.106252

Flavio Tidona, Dario Benedini, Salvatore Francolino, Gianluca Brusa, Roberta Ghiglietti, Andrea Gasparini, Francesco Locci, Barbara Bonvini, Francesca Petrera, Rosanna Marino, Giorgio Giraffa, Fabio Abeni

{"title":"Potential influence of the heat stress monitored along the production chain of Grana-type cheese manufacture","authors":"Flavio Tidona, Dario Benedini, Salvatore Francolino, Gianluca Brusa, Roberta Ghiglietti, Andrea Gasparini, Francesco Locci, Barbara Bonvini, Francesca Petrera, Rosanna Marino, Giorgio Giraffa, Fabio Abeni","doi":"10.1016/j.idairyj.2025.106252","DOIUrl":"10.1016/j.idairyj.2025.106252","url":null,"abstract":"<div><div>In this study, cheesemaking trials from raw half-skimmed milk were carried, out using milk produced by cows under heat stress (HS) compared the milk of the same farm when HS ceased (no-HS). Hard cheeses, Grana-type, were manufactured and replicated six times during HS and no-HS period, monitoring main technological parameters. Between the two seasons, a first difference was related to the natural skimming phase, ascribing a higher speed of separation of the fat during the HS than the No-HS period. This phenomenon can be partly explained by a small but significant difference in the mean size of fat globules, larger during HS (3.62 ± 0.06 μm) than in No-HS season (3.47 ± 0.06 μm). The milk produced under HS had a higher pH and lower titratable acidity than the no-HS milk. In cheesemaking, the HS milk exhibited an inferior clotting behavior and a lower consistency of the clot at 30 min (A30). In particular, the minimum daily THI resulted positively correlated with clotting time (r = 0.85, P < 0.05) and negatively with A30 (r = −0.92, P < 0.05).</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106252"},"PeriodicalIF":3.1,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747782","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

Fatty acid-whey protein interactions: A multi-spectroscopic and computational study 脂肪酸-乳清蛋白相互作用：多光谱和计算研究

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-03-24 DOI: 10.1016/j.idairyj.2025.106250

Ali Janbaz-amirani , Taghreed A. Majrashi , Saad Ali Alshehri , Sadegh Farhadian , Behzad Shareghi , Sami Saad Alghamdi , Akhtar Atiya , Mohammad Gholizadeh

{"title":"Fatty acid-whey protein interactions: A multi-spectroscopic and computational study","authors":"Ali Janbaz-amirani , Taghreed A. Majrashi , Saad Ali Alshehri , Sadegh Farhadian , Behzad Shareghi , Sami Saad Alghamdi , Akhtar Atiya , Mohammad Gholizadeh","doi":"10.1016/j.idairyj.2025.106250","DOIUrl":"10.1016/j.idairyj.2025.106250","url":null,"abstract":"<div><div>Trans fatty acids (TFAs) play a vital role in physiological processes. Elaidic acid (EA), a prevalent TFA, emerges during the hydrogenation of vegetable oils. This study employs an array of spectroscopic and computational methods to elucidate the molecular interactions between EA and β-lactoglobulin (β-Lgb), a key whey protein. UV–Vis spectroscopy reveals the formation of a β-Lgb-(EA) complex, evidenced by distinct spectral changes. Fluorescence spectroscopy demonstrates a progressive quenching of β-Lgb's emission as EA concentration increases, with analysis confirming a static quenching mechanism. Thermodynamic parameters highlight van der Waals forces and hydrogen bonding as the primary drivers of complex stability, a finding corroborated by molecular docking data. Fourier-transform infrared (FTIR) spectroscopy indicates an increase in β-sheet and β-turn content, alongside a reduction in α-helix, following EA binding results mirrored by circular dichroism (CD) spectroscopy. Thermal stability assessments, supported by melting temperature (<span><math><mrow><msub><mi>T</mi><mi>m</mi></msub></mrow></math></span>) measurements and molecular dynamics (MD) simulations, show enhanced β-Lgb stability in the presence of <span>EA</span>. This is further validated by decreased root mean square deviation (RMSD) and root mean square fluctuation (RMSF) in the β-Lgb-(EA) complex, aligning with FTIR findings and underscoring the structural and thermal resilience imparted by EA binding.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106250"},"PeriodicalIF":3.1,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143734745","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

Identification and characterization of myogenic regulatory peptides from fermented milk 发酵乳中肌生成调节肽的鉴定与表征

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-03-22 DOI: 10.1016/j.idairyj.2025.106248

Yahui Lu , Aonan Xia , Jianxin Zhao , Wei Chen , Peng Zhou , Xiaoming Liu

引用次数: 0

MALDI-TOF mass spectrometry analysis of seasonal variations in culturable milk microbiota and physico-chemical properties in Poland: Implications for dairy management and quality control MALDI-TOF质谱分析波兰可培养牛奶微生物群和理化性质的季节性变化：对乳制品管理和质量控制的影响

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-03-22 DOI: 10.1016/j.idairyj.2025.106251

Jagoda Pałczyńska , Oleksandra Pryshchepa , Agnieszka Ludwiczak , Piotr Fijałkowski , Paweł Fijałkowski , Aleksandra Florkiewicz , Aleksandra Radtke , Paweł Pomastowski

{"title":"MALDI-TOF mass spectrometry analysis of seasonal variations in culturable milk microbiota and physico-chemical properties in Poland: Implications for dairy management and quality control","authors":"Jagoda Pałczyńska , Oleksandra Pryshchepa , Agnieszka Ludwiczak , Piotr Fijałkowski , Paweł Fijałkowski , Aleksandra Florkiewicz , Aleksandra Radtke , Paweł Pomastowski","doi":"10.1016/j.idairyj.2025.106251","DOIUrl":"10.1016/j.idairyj.2025.106251","url":null,"abstract":"<div><div>The primary objective of this study was to systematically examine the seasonal fluctuations within the milk microbiome with the use of MALDI-TOF-MS technique. Moreover, the quality of milk was evaluated based on the basic milk parameters such as total protein and fat content, titratable acidity (SH), pH, density, total bacteria count, and somatic cell count (SCC). The results revealed significant seasonal variations in both the microbial composition and the physico-chemical properties of milk. Spring exhibited the highest microbial diversity, while autumn showed the lowest. Dominant bacterial genera included <em>Staphylococcus, Corynebacterium, Aerococcus,</em> and <em>Bacillus</em>, with specific genera such as <em>Brevundimonas</em> appearing exclusively in spring and <em>Jeotgalicoccus</em> in summer. Physico-chemical analysis indicated that milk fat and protein content were highest in winter and lowest in summer, correlating with changes in photoperiod and heat stress effects on cows. The highest bacterial counts and somatic cell numbers were observed in summer and autumn, corresponding with increased incidences of mastitis. These findings underscore the importance of monitoring seasonal changes to ensure milk quality and safety, suggesting that targeted management practices could mitigate the seasonal impact on milk production. The research sheds light on the influence of seasonal dynamics on the milk microbiome and its quality indicators, offering crucial information to advance dairy management strategies and ensure superior product quality control.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106251"},"PeriodicalIF":3.1,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143687793","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

Industrial Gouda cheese production shows batch-to-batch variations when using the same primary starter culture mixture as well as an impact of the brine on cheese quality 当使用相同的初级发酵剂混合物时，工业生产的豪达奶酪显示出批次之间的差异，以及盐水对奶酪质量的影响

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-03-20 DOI: 10.1016/j.idairyj.2025.106247

Hannes Decadt, Dries Bongaerts, Stefan Weckx, Luc De Vuyst

{"title":"Industrial Gouda cheese production shows batch-to-batch variations when using the same primary starter culture mixture as well as an impact of the brine on cheese quality","authors":"Hannes Decadt, Dries Bongaerts, Stefan Weckx, Luc De Vuyst","doi":"10.1016/j.idairyj.2025.106247","DOIUrl":"10.1016/j.idairyj.2025.106247","url":null,"abstract":"<div><div>Industrial production of Gouda cheeses is still affected by batch-to-batch variations, partly attributed to the rotational use of different starter culture mixtures. The current study aimed to unravel other variations by following two industrial Gouda cheese productions, made with the same starter culture mixture, up to 100 weeks. A culture-dependent analysis was combined with a culture-independent analysis through amplicon-based high-throughput sequencing (HTS) of the full-length 16S rRNA gene and meta-metabolomics, for both the cheese cores and rinds. Both cheese productions differed significantly in microbial counts throughout ripening. <em>Lactococcus cremoris</em> and <em>Lactococcus lactis</em> were the main species in the cheese cores. Additionally, <em>Leuconostoc pseudomesenteroides</em> was abundantly present, whereas <em>Lacticaseibacillus paracasei</em> was only abundant in one production, the cheeses of which had higher concentrations of free amino acids up to 26 weeks of ripening, and higher concentrations of D-lactic acid. The company's house microbiota differed from the cheese microbiota, with the exception that <em>Loigolactobacillus rennini</em> and <em>Tetragenococcus halophilus</em> were found in the brine and the cheeses<em>.</em> The former species caused high biogenic amine concentrations in the rinds during ripening. The microbial development of a new brine, including the fungal evolution by applying amplicon-based HTS of the whole fungal rRNA transcribed unit, went fast. However, the cheeses brined in the new brine did not contain <em>Loil. rennini</em> and the associated biogenic amines.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106247"},"PeriodicalIF":3.1,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143739607","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

How raw milk-based adjunct cultures influence microbial diversity in cheese 生乳辅助培养物如何影响奶酪中的微生物多样性

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-03-20 DOI: 10.1016/j.idairyj.2025.106249

Matthias Dreier , Luca Bettera , Hélène Berthoud , Pascal Fuchsmann , Lucie K. Tintrop , Hans-Peter Bachmann , Dominik Guggisberg , Remo S. Schmidt

{"title":"How raw milk-based adjunct cultures influence microbial diversity in cheese","authors":"Matthias Dreier , Luca Bettera , Hélène Berthoud , Pascal Fuchsmann , Lucie K. Tintrop , Hans-Peter Bachmann , Dominik Guggisberg , Remo S. Schmidt","doi":"10.1016/j.idairyj.2025.106249","DOIUrl":"10.1016/j.idairyj.2025.106249","url":null,"abstract":"<div><div>Natural milk starters, like Italy's lattoinnesto, are rarer than natural whey starters in traditional cheese production, representing a less studied niche. This study aimed to investigate how milk adjunct cultures could enhance microbial diversity, establish a link between terroir and cheese, stabilise production variations, and influence the aroma profile and safety of semi-hard cheeses. Natural milk adjunct cultures were produced from raw and thermised milk by spontaneous fermentation and utilised to produce Vacherin Fribourgeois model cheeses in combination with a commercial starter for acidification. Cheeses produced from raw milk exhibited more diverse flavour profiles and higher concentrations of several volatile compounds than those made from thermised milk. The increased proteolysis in cheeses with enriched lattoinnesto-like adjunct cultures correlated with increased levels of flavour-related compounds and relative abundance of <em>Lactobacillus helveticus</em>. The findings highlight significant differences in microbial composition and flavour profiles based on milk treatment and natural milk adjunct cultures.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106249"},"PeriodicalIF":3.1,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143761154","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

The effect of pasture-fed vs total mixed ration (TMR)-fed cheese on circulating fatty acid concentrations in middle-aged, overweight adults 放牧与全混合日粮（TMR）饲喂奶酪对中年超重成年人循环脂肪酸浓度的影响

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-03-17 DOI: 10.1016/j.idairyj.2025.106246

Martina Rooney , Aileen O'Connor , Simone Dunne , Mark Timlin , André Brodkorb , Jeremiah J. Sheehan , Tom F. O'Callaghan , Michael O'Donovan , Deirdre Hennessy , Karina Pierce , Eileen R. Gibney , Emma L. Feeney

{"title":"The effect of pasture-fed vs total mixed ration (TMR)-fed cheese on circulating fatty acid concentrations in middle-aged, overweight adults","authors":"Martina Rooney , Aileen O'Connor , Simone Dunne , Mark Timlin , André Brodkorb , Jeremiah J. Sheehan , Tom F. O'Callaghan , Michael O'Donovan , Deirdre Hennessy , Karina Pierce , Eileen R. Gibney , Emma L. Feeney","doi":"10.1016/j.idairyj.2025.106246","DOIUrl":"10.1016/j.idairyj.2025.106246","url":null,"abstract":"<div><div>The dairy matrix is thought to be responsible for the cholesterol-lowering effects of cheese compared to butter, despite having a high saturated fatty acid (SFA) content. Cheese derived from pasture-fed cows has been shown to have increased concentrations of unsaturated fatty acids, compared to cheese derived total mixed ration (TMR)-fed cows. In <em>n</em> 58 middle-aged, overweight adults, circulating total SFA were significantly lower following consumption of pasture-fed vs TMR-fed cheese (−3.87 ± 1.09 vs −2.69 ± 0.79 % total fatty acids, P = 0.038) after 6-weeks when consumed at a dose of 120 g/day. Behenic acid (C22:0, P = 0.015) and α-linolenic acid (C18:3 <em>n-</em>3, P = 0.004) decreased to a greater extent following pasture-fed vs TMR-fed cheese. However, these were no longer significant after Bonferroni correction. No other differences were observed between the intervention groups, including blood cholesterol concentrations. Further work with a longer duration and different doses is warranted.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106246"},"PeriodicalIF":3.1,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143687794","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

Cold storage promotes the emergence and proliferation of Janthinobacterium sp. in raw milk biofilms 冷藏会促进生乳生物膜中 Janthinobacterium sp.

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-03-14 DOI: 10.1016/j.idairyj.2025.106244

Nissa Niboucha, Éric Jubinville, Laurence Péloquin, Laurie Sanschagrin, Coralie Goetz, Steve Labrie, Ismaïl Fliss, Julie Jean

{"title":"Cold storage promotes the emergence and proliferation of Janthinobacterium sp. in raw milk biofilms","authors":"Nissa Niboucha, Éric Jubinville, Laurence Péloquin, Laurie Sanschagrin, Coralie Goetz, Steve Labrie, Ismaïl Fliss, Julie Jean","doi":"10.1016/j.idairyj.2025.106244","DOIUrl":"10.1016/j.idairyj.2025.106244","url":null,"abstract":"<div><div>The low temperatures used during raw milk storage in processing plants, while intended to inhibit microbial growth, fail to prevent psychrotrophic bacteria from colonizing surfaces and forming biofilms. Assessing the diversity of the bacterial community can provide insight into the ability of cold-adapted milk contaminants to develop biofilms during refrigeration. Therefore, biofilms were formed on stainless steel surfaces, at 4 °C using the CDC biofilm reactor at 60 rpm, from three raw milk samples collected at different times. The bacterial diversity and relative abundance of genera in each sample and in its corresponding biofilm were investigated through 16S rRNA gene sequencing. The results revealed that the genera <em>Pseudomonas</em> and <em>Chryseobacterium</em> were predominant in milk (46.36 % and 19.20 %) and biofilm (45.29 % and 24.19 %), whereas <em>Janthinobacterium</em> spp. was predominant exclusively in biofilms, reaching a relative abundance of 25.13 % though barely detectable in raw milk (0.016 %). Furthermore, the most abundant OTU of <em>Janthinobacterium</em> genus matched with <em>J. lividum</em>. On CDC biofilm reactor, <em>J. lividum</em> ATCC 14487 bacterial density reached 5.27 ± 0.45 log cfu/coupon after 5 days of incubation in sterile milk at 4 °C. Cross-streak antagonism tests further demonstrated that <em>J. lividum</em> can coexist in biofilms with Gram-negative strains, particularly <em>Pseudomonas</em> spp. These findings indicate that multi-species biofilms can form during the refrigeration phase of raw milk. They emphasize the risk associated with strains that, although initially present in minimal concentrations, can become predominant within such biofilms, potentially leading to dairy product spoilage.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106244"},"PeriodicalIF":3.1,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143654547","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

Rapid detection of Salmonella in milk by a label-free electrochemical immunosensor based on CoFe-MOFs@MWCNTs modified electrode 基于CoFe-MOFs@MWCNTs修饰电极的无标记电化学免疫传感器快速检测牛奶中的沙门氏菌

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-03-14 DOI: 10.1016/j.idairyj.2025.106242

Huo Li, Side Huang, Tiandi Ling, Shuang Li, Yu Zhang, Yue Ying, Ganhui Huang, Jinsheng Zhang

{"title":"Rapid detection of Salmonella in milk by a label-free electrochemical immunosensor based on CoFe-MOFs@MWCNTs modified electrode","authors":"Huo Li, Side Huang, Tiandi Ling, Shuang Li, Yu Zhang, Yue Ying, Ganhui Huang, Jinsheng Zhang","doi":"10.1016/j.idairyj.2025.106242","DOIUrl":"10.1016/j.idairyj.2025.106242","url":null,"abstract":"<div><div>Electrochemical sensors exhibit distinct advantages over alternative sensor modalities in the swift detection of microorganisms. In this study, we devised a label-free electrochemical immunosensor utilizing CoFe-MOFs@MWCNTs composite-modified electrodes for the specific detection of <em>Salmonella</em> in milk. The integration of CoFe-MOFs@MWCNTs composites onto the electrode surface effectively enhanced the current response and furnished an abundance of active sites, subsequently augmented by electrodeposited AuNPs for signal amplification and antibody conjugation. The microstructural characteristics of the CoFe-MOFs@MWCNTs composite were meticulously examined via scanning electron microscopy, while its elemental composition and chemical structure were thoroughly analyzed using energy-dispersive X-ray spectroscopy and Fourier transform infrared spectroscopy, respectively. Upon optimization of the experimental parameters, the sensor demonstrated exceptional sensitivity, specificity, and stability, exhibiting a linear detection range spanning from 1.04 × 10<sup>4</sup> to 1.04 × 10<sup>8</sup> CFU mL<sup>−1</sup> for <em>Salmonella</em>, with a limit of detection (LOD) of 2.89 × 10<sup>3</sup> CFU mL<sup>−1</sup>. In this study, we combined the sensitivity of electrochemical methods and the specificity of immunological reactions with experimental signal amplification from a variety of nanomaterials to achieve sensitive detection of <em>Salmonella</em>. This innovative sensor holds promise for the detection of <em>Salmonella</em> in cow's milk and presents a novel approach for monitoring foodborne pathogens.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106242"},"PeriodicalIF":3.1,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143637258","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

Modern advances in cheese making: Biopreservation, functionalization, and reusing agri-food by-products 奶酪制作的现代进步：生物保鲜、功能化和农业食品副产品的再利用

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-03-14 DOI: 10.1016/j.idairyj.2025.106245

Giuliana Garofalo, Raimondo Gaglio, Luca Settanni

{"title":"Modern advances in cheese making: Biopreservation, functionalization, and reusing agri-food by-products","authors":"Giuliana Garofalo, Raimondo Gaglio, Luca Settanni","doi":"10.1016/j.idairyj.2025.106245","DOIUrl":"10.1016/j.idairyj.2025.106245","url":null,"abstract":"<div><div>Innovation is essential across various economic sectors, and dairy products hold a significant place in the food market. Innovation in this sector is vital for the economic sustainability of dairy farms. This review explores recent technological advancements in cheese production, including the selection of probiotic cultures, the incorporation of by-products containing polyphenolic compounds, and the use of natural preservatives with antimicrobial properties. Functionalizing dairy products is crucial since they are often unjustly deemed unhealthy. Biopreservation strategies are needed to reinforce the natural image of these foods. Scientific literature indicates that innovation in the primary sector can positively affect rural development and local economies, especially in marginal areas. For instance, cheese can symbolize gastronomic culture and cultural identity, boosting tourism. Modern consumers increasingly appreciate the authenticity and genuine connection that cheese represents. Future perspectives aim to enhance the effectiveness of bioactive compounds in cheese, as well as substances deemed “waste” by other supply chains. This involves evaluating whether these changes are beneficial or restrictive.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106245"},"PeriodicalIF":3.1,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143654545","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