International Dairy Journal最新文献

{"title":"Population of Gram-negative bacilli in raw goat milk from Rio de Janeiro, Brazil: Identification and biofilm formation capacity on stainless steel","authors":"Caroline Leal Gomes de Lima ,&nbsp;Lucas Câmara Ferreira ,&nbsp;Keila Macedo da Silva ,&nbsp;Gustavo Luis de Paiva Anciens Ramos","doi":"10.1016/j.idairyj.2026.106587","DOIUrl":"10.1016/j.idairyj.2026.106587","url":null,"abstract":"<div><div>Brazilian law prohibits the sale of raw milk due to the risk of zoonotic diseases. Hygiene procedures during milking are crucial for ensuring the subsequent quality of the milk, which contains a variety of microorganisms ranging from those that cause spoilage to those that are potentially pathogenic. This study aimed to assess the diversity of Gram-negative bacilli in raw goat milk from municipalities in the state of Rio de Janeiro and to evaluate the formation and quantification of sessile cells in biofilms formed by these microorganisms. Eight samples of raw goat milk were collected and cultivated in selective media (VRBG, TBX, and Cetrimide). The isolates were identified using MALDI-TOF MS. Biofilm formation ability was evaluated using the Congo Red Agar (CRA) method and adhesion testing on stainless steel coupons with sessile cell counting. The 136 identified isolates indicated significant microbial diversity in raw goat milk. The CRA test revealed seven isolates that produce biofilms belonging to the genera <em>Pseudomonas, Acinetobacter, Klebsiella</em>, and <em>Agrobacterium</em>. Higher counts of sessile cells in biofilms were observed in UHT goat milk culture than in Luria-Bertani broth, indicating a high potential for microbial persistence on stainless steel surfaces in the dairy production chain. The <em>A. radiobacter</em> isolate exhibited the greatest biofilm formation in milk (7.46 log CFU/cm²). Due to the persistence of microbial communities in milk, Good Milking Practices must be strengthened, and constant hygiene is necessary. Quantitative data on biofilm formation raises consumer awareness of the risks associated with drinking raw milk and provides valuable information on controlling biofilm formation in the production chain. Subsequent studies should evaluate these biofilms' tolerance to chemical sanitizers used in the dairy industry and analyze the kinetics of biofilm formation and removal to improve sanitation protocols.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106587"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170585","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":"Lactosylation and related modifications","authors":"Hilton C. Deeth","doi":"10.1016/j.idairyj.2026.106567","DOIUrl":"10.1016/j.idairyj.2026.106567","url":null,"abstract":"<div><div>The interaction of lactose with milk proteins, lactosylation, is a common occurrence during processing and storage of milk and milk-derived products. It results in the formation of lactose adducts with protein-bound lysine which renders the lysine biologically unavailable. Lactosylation is the first step in a series of reactions, the Maillard reaction, which yields a multitude of products including brown pigments, melanoidins, which are an indicator of advanced Maillard reactions. The rates at which lactosylation and the subsequent Maillard reactions occur in milk depend largely on the severity of thermal processing and the temperature of duration of storage of products. For powdered milk products, water activity is an additional factor. While browning is a visible indicator, other compounds formed such as α-dicarbonyls and Advanced Glycation End-products are not readily noticed but are significant. The former are involved in protein cross-linking and the latter have been implicated in various human health issues.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106567"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025465","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":"Effect of sodium hexametaphosphate and trisodium citrate on the heat stability, rheological and functional properties of microfiltered retentate of buffalo milk","authors":"Bhaskara K. Govindappa ,&nbsp;Bhumkar Prajwal Vilas ,&nbsp;Ganga Sahay Meena ,&nbsp;Sumit Arora ,&nbsp;Heena Sharma ,&nbsp;Ashish Kumar Singh ,&nbsp;Gaurav Kr Deshwal","doi":"10.1016/j.idairyj.2026.106559","DOIUrl":"10.1016/j.idairyj.2026.106559","url":null,"abstract":"<div><div>The effect of 0, 15, 30 and 45 mEq/kg of calcium sequestering salts (CSS) sodium hexametaphosphate (SHMP) and trisodium citrate (TSC) on the solubilisation of minerals, heat stability, color values, rheological and functional properties of microfiltered retentate of buffalo milk (MFR-SBM) was evaluated. Buffalo milk was microfiltered using 0.1 μm membranes and MFR-SBM had 17 % total solids, 12.8 % protein and 2.2 % lactose. The average particle size (nm) increased with increasing concentration of SHMP and TSC suggesting swelling or aggregation of casein micelles. The addition of 0–45 mEq/kg of SHMP or TSC decreased the protein-bound sedimentable Ca. The higher concentration of protein-bound non-sedimentable Ca with increasing concentration of SHMP suggested the formation of SHMP complex directly with casein. At 45 mEq/kg, the viscosity of SHMP added MFR-SBM was higher than TSC added MFR-SBM due to the formation of insoluble casein-HMP complexes. At 15–30 mEq/kg of CSS, SHMP exhibited higher emulsification and foaming capacity compared to TSC. The addition of SHMP and TSC in the concentration range of 0–45 mEq/kg increased the heat stability of MFR-SBM.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106559"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025466","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 storage on physicochemical properties of spray-dried infant milk formula powders containing different whey protein-to-casein ratios","authors":"A.K.M. Masum ,&nbsp;Juhi Saxena ,&nbsp;Jayani Chandrapala ,&nbsp;Thom Huppertz ,&nbsp;Benu Adhikari ,&nbsp;Bogdan Zisu","doi":"10.1016/j.idairyj.2026.106576","DOIUrl":"10.1016/j.idairyj.2026.106576","url":null,"abstract":"<div><div>This study examined the relative influence of protein composition and environmental conditions on the physicochemical stability of infant milk formula (IMF) powders. IMF powders with varying whey protein-to-casein ratios (WP:CN = 60:40, 50:50, 40:60), but identical lactose, fat, and processing history, were stored under controlled relative humidity (RH = 11%, 23%, 54%) and temperature (22 and 40 °C) for up to 180 days. Physical appearance, moisture uptake, glass transition temperature (Tg), surface morphology, crystallinity, surface composition, and solubility were monitored to evaluate stability mechanisms. Across all formulations, powders stored at 11% and 23% RH remained stable, maintaining low moisture (&lt;4%), high Tg (&gt;50 °C), amorphous lactose, intact morphology, and solubility above 95%. In contrast, storage at 54% RH led to rapid Tg depression below storage temperature, extensive lactose crystallisation, pronounced surface lipid migration (&gt;40% surface coverage), particle collapse, and substantial solubility loss (&lt;60%) within 60 days at 22 °C and 15 days at 40 °C. Within this controlled formulation space, the WP:CN ratio exerted only a minor influence on stability outcomes, with casein-rich powders showing slightly lower resistance to crystallisation and solubility loss. These findings demonstrate that, under typical formulation ranges, lactose-driven phase transitions and environmental conditions dominate IMF powder stability, while protein compositional differences act as secondary modifiers. By experimentally isolating protein ratio effects from other formulation variables, this study defines the relative hierarchy of stability control factors in IMF powders, providing guidance for formulation robustness and storage management.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106576"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170519","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":"Identification and protective effects of antioxidant peptides from camel whey protein against UVB-induced photoaging","authors":"Jing He ,&nbsp;Yufei Xue ,&nbsp;Rimutu Ji ,&nbsp;Liang Ming","doi":"10.1016/j.idairyj.2026.106580","DOIUrl":"10.1016/j.idairyj.2026.106580","url":null,"abstract":"<div><div>This study identified peptides with anti-photoaging properties from camel whey protein and evaluated their protective effects against UVB-induced photoaging in human keratinocytes. Camel whey proteins were hydrolyzed with papain and subjected to ultrafiltration to obtain &lt;3 kD peptide fraction (P-CWP1), which exhibited potent antioxidant activity. P-CWP1 could significantly improve the survival of human keratinocytes exposed to UVB radiation by reducing reactive oxygen species generation and malondialdehyde expression, enhancing the activities of antioxidant enzymes and inhibiting the production of matrix metalloproteinase-1. Analysis using PeptideRanker, BIOPEP-UMW, and molecular docking evaluations revealed that P-CWP1 contained 24 peptides with antioxidant capacity. These peptides primarily interacted with MMP-1 via hydrogen bonding and hydrophobic interactions. Peptide VCW exhibited the highest binding affinity and strong antioxidant capacity. This study demonstrated that low-molecular-weight peptide fractions derived from camel whey protein can effectively alleviate UVB-induced photoaging, highlighting their potential applications in functional foods and cosmetics for skin care.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106580"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170590","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":"On farm cleaning-in-place (CIP) vs multi-species biofilm: Rethinking hygiene strategies in raw milk bulk tanks","authors":"Bolin Li ,&nbsp;Steve Flint ,&nbsp;Jon Palmer ,&nbsp;Denise Lindsay","doi":"10.1016/j.idairyj.2026.106560","DOIUrl":"10.1016/j.idairyj.2026.106560","url":null,"abstract":"<div><div>Microorganisms from both the farm environment and cows, including potential pathogens and spoilage bacteria, can enter the milking system through raw milk. Once introduced, they may attach to equipment surfaces and form multi-species biofilms that persist in milking and storage systems, compromising milk quality. Although cleaning-in-place (CIP) procedures are introduced to control biofilms, most studies have focused on mono-species systems, despite the dominance of multi-species biofilms (MSBs) in dairy environments. MSBs often exhibit tolerance to cleaning stresses and express distinct enzymatic activities, raising concerns about the efficacy of current cleaning strategies. This review summarizes CIP systems used on dairy farms, their effectiveness against biofilms, and laboratory approaches for biofilm cultivation and strain selection. It further discusses potential interactions within MSBs that enhance cleaning tolerance, aiming to inform strategies for safer, more sustainable dairy production and to guide future research on effective biofilm control.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106560"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025462","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":"Serotyping and molecular characterization of Listeria monocytogenes isolated from raw milk cheeses: first report in Algeria","authors":"Lynda Abdellaoui ,&nbsp;Dalila Tarzaali ,&nbsp;Fetta Mehouel ,&nbsp;SidAhmed Bensefia ,&nbsp;Nadjet-Amina Khelifi Touhami ,&nbsp;Leila Bouayad ,&nbsp;Nassim Ouchene ,&nbsp;Taha Moussadek Hamdi","doi":"10.1016/j.idairyj.2026.106550","DOIUrl":"10.1016/j.idairyj.2026.106550","url":null,"abstract":"<div><div><em>Listeria monocytogenes</em> is a zoonotic pathogen responsible for listeriosis, a severe foodborne disease in humans. Human infection mainly occurs through the consumption of contaminated foods, with raw milk and raw milk–derived products, particularly raw milk cheeses, ranking among the food matrices most frequently implicated in listeriosis outbreaks worldwide.</div><div>This study, based on a cross-sectional descriptive study design with prevalence analysis, aimed to investigate the presence of <em>L. monocytogenes</em> in raw cow's milk cheese samples and to characterize the serotypes and virulence genes of the recovered isolates. A total of 385 cheese samples were examined. <em>Listeria</em> species were phenotypically identified according to the EN ISO 11290 standard method. Molecular serotyping and detection of virulence genes were performed using polymerase chain reaction (PCR).</div><div>Twenty <em>L. monocytogenes</em> strains were isolated, corresponding to an overall prevalence of 5.2 %. Molecular serotyping revealed the predominance of serotype 4b (55 %), followed by 1/2b (30 %) and 1/2a (10 %), which are commonly associated with severe human listeriosis and outbreaks, as well as a low proportion of serotype 4c (5 %). Most isolates carried the major virulence genes actA, hlyA, and iap, indicating a high pathogenic potential related to cellular invasion, intracellular spread, and host survival.</div><div>Contamination of raw milk cheeses by <em>L. monocytogenes</em> is likely associated with inadequate food handling and processing practices, including the use of contaminated raw milk, poor hygiene during cheese production, cross-contamination from equipment, and ripening and storage conditions that may favor bacterial persistence and growth.</div><div>The high proportion of epidemic-associated serotypes combined with the presence of key virulence genes highlights a significant public health risk linked to the consumption of raw milk cheeses. These findings emphasize the need to strengthen hygienic control measures throughout the production chain and to integrate molecular characterization data into listeriosis risk assessment and management programs for Algerian consumers.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106550"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025464","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":"Heat-induced protein aggregation influences protein partitioning during microfiltration of whey in the production of whey protein isolate","authors":"Asfaw T. Mestawet ,&nbsp;Thomas C. France ,&nbsp;Patrick G.J. Mulcahy ,&nbsp;James A. O’Mahony","doi":"10.1016/j.idairyj.2026.106568","DOIUrl":"10.1016/j.idairyj.2026.106568","url":null,"abstract":"<div><div>This study was designed to investigate the effects of heat treatment and selective thiol blocking using N-ethylmaleimide (NEM) on protein partitioning during microfiltration (MF) of whey. Clarified sweet whey was subjected to five treatments: untreated control (CTRL), pH-adjusted (CTRL_pH), pH + NEM (T_NEM), pH + heat (T_Heat), and pH + NEM + heat (T_NEM + Heat). Significant differences (P &lt; 0.05) were observed in protein permeation and retention. Compared to CTRL, protein content in the permeate was 22 % and 16 % lower in T_Heat and T_NEM + Heat, respectively. Conversely, protein retention in the retentate was 22 % and 16 % higher in the same treatments. These results confirm that disulphide bond-mediated aggregation reduces protein permeation during MF. The findings provide new insight into how thiol reactivity and thermal treatment influence protein transmission. This scientific insight supports the development of targeted strategies (e.g., reduced- or non-thermal processing) to increase protein yield and enhance processing sustainability in the production of value-added whey streams and whey protein ingredients.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106568"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075251","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":"Lipid profile analysis of commercial infant formulas and different mammal milk species: Fatty acid profile, lipid quality, sterols content, thermal behavior, and FTIR analysis","authors":"Zain Najjar,&nbsp;Maryam Almehrzi,&nbsp;Farah Almansoori,&nbsp;Fatima Alkaabi,&nbsp;Khuloud Alyahyaee,&nbsp;Mutamed Ayyash,&nbsp;Abdelmoneim H. Ali","doi":"10.1016/j.idairyj.2026.106551","DOIUrl":"10.1016/j.idairyj.2026.106551","url":null,"abstract":"<div><div>Herein, lipids profile of five infant formulas and six milk species was analyzed. Fatty acid analysis revealed that commercial infant formulas had higher monounsaturated (37.25–68.20 %) and polyunsaturated (19.41–22.62 %) fatty acids than milk fat (MUFA: 29.15–37.57 %; PUFA: 2.15–6.56 %), while saturated fatty acids were lower (10.37–41.15 % vs. 59.97–68.69 %). Lipid quality indices showed nutritional benefits of formula oils, with lower atherogenicity (AI: 0.08–0.67) and thrombogenicity (TI: 0.18–0.92) than milk fat (AI: 1.40–2.66; TI: 1.70–3.88). Sterols analysis showed that formula oils had higher phytosterol (β-sitosterol: 129.44–280.67 mg/100 g) but low cholesterol (9.39–32.51 mg/100 g), while milk fat exhibited higher cholesterol (115.66–208.05 mg/100 g) and insignificant phytosterols. FTIR spectra emphasized triacylglycerols dominance among all samples, with differences in band intensities implying chain length and unsaturation differences. This study provides vision to improve formulas design to better mimic the nutritional profile of human milk.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106551"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145973169","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":"Stability of freeze-dried starter and non-starter lactic acid bacteria for application in Sicilian cheese making","authors":"Rosa Guarcello,&nbsp;Gabriele Busetta,&nbsp;Massimo Todaro,&nbsp;Raimondo Gaglio,&nbsp;Luca Settanni","doi":"10.1016/j.idairyj.2026.106548","DOIUrl":"10.1016/j.idairyj.2026.106548","url":null,"abstract":"<div><div>This study developed freeze-dried starter and non-starter lactic acid bacteria (LAB) cultures from traditional Sicilian dairy products to support reproducible artisanal cheese production. LAB viability was monitored over 180 days at various temperatures, with 4 °C yielding the best preservation. <em>Lactococcus lactis</em> subsp. <em>lactis</em> showed strong resilience, while <em>Pediococcus acidilactici</em> was more sensitive. After six months, strains were tested in fresh ovine “Tuma” cheese. Microbiological and acidification data revealed that <em>L. lactis</em> strains promoted rapid microbial growth and acidification, reaching pH &lt; 5.0 within 48 h. In contrast, <em>Pediococcus acidilactici</em>, <em>Streptococcus macedonicus</em>, and <em>Lactococcus garvieae</em> showed slower growth and weaker acidification. LAB counts, pH trends, and polymorphic profile comparison confirmed the dominant role of starter cultures in early cheese development, while adjunct strains developed more slowly. In fact, LAB strains influenced Tuma cheese aroma, acidity, sweetness, and overall liking, with <em>L. lactis</em> producing the most balanced and preferred sensory profile. Freeze-drying proved effective for stabilizing LAB cultures, supporting their use in Sicilian cheese making.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106548"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145973168","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}