International Dairy Journal最新文献

{"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}

{"title":"Whey protein and probiotic supplementation ameliorates DSS-induced colitis in mice","authors":"Amanda Ascanio ,&nbsp;Jaqueline Cristina Galiardo ,&nbsp;Eliane Vale da Silva ,&nbsp;José Antônio Sampaio Zuanon ,&nbsp;Luis Carlos Spolidorio ,&nbsp;Letícia de Aquino Penteado ,&nbsp;Priscila Marques Firmiano Dalle Piagge ,&nbsp;José Fernando Rinaldi de Alvarenga ,&nbsp;Alexandra Ivo de Medeiros ,&nbsp;Daniel Rodrigues Cardoso ,&nbsp;Daniela Cardoso Umbelino Cavallini","doi":"10.1016/j.idairyj.2025.106336","DOIUrl":"10.1016/j.idairyj.2025.106336","url":null,"abstract":"<div><div>The impact of combined supplementation with whey protein (0.2 g kg⁻¹ body weight) and <em>Lacticaseibacillus rhamnosus</em> GG (8 log CFU/day) on dextran sulfate sodium (DSS)-induced colitis in C57BL/6J mice (n = 10 per group) was assessed in this study. Animals were assigned to four groups: C, healthy control; CL, colitic without supplementation; CS, colitic with whey protein; and CSP, colitic with whey protein and probiotic. Daily intake of whey protein, alone or in combination with the probiotic, reduced weight loss, preserved the colon weight-to-length ratio, and alleviated colitis symptoms, as assessed by the disease activity index (DAI). Histological analysis showed that the combination of whey protein and probiotic (CSP) significantly reduced inflammatory infiltration. Assuming this mouse model is representative of human conditions, these findings suggest that whey protein, either alone or in combination with the probiotic, may offer an effective non-pharmacological approach for managing colitis by modulating immune responses and inflammation.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106336"},"PeriodicalIF":3.1,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144501346","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":"First report of enterocin genes in autochthonous Lacticaseibacillus paracasei and Levilactobacillus brevis strains isolated from artisanal dairy products made from raw cow milk","authors":"Roumaissaa Belkacem ,&nbsp;Qada Benameur ,&nbsp;Smaranda Crăciun ,&nbsp;Sana Lengliz ,&nbsp;Hajer Kilani ,&nbsp;George Cosmin Nadăş ,&nbsp;Adriana Györke ,&nbsp;Mohamed Salah Abbassi","doi":"10.1016/j.idairyj.2025.106337","DOIUrl":"10.1016/j.idairyj.2025.106337","url":null,"abstract":"<div><div>Eighteen autochthonous bacteriocin-producing lactic acid bacteria (LAB) isolated from various Algerian artisanal dairy products were identified and characterized using phenotypic and genotypic methods. MALDI-TOF analysis identified 13 isolates (72.22 %) as <em>Lacticaseibacillus paracasei</em> subsp. <em>paracasei</em> and 5 (27.77 %) as <em>Levilactobacillus brevis</em>. The absence of the <em>Enterococcus</em>-specific <em>tuf</em> gene in all isolates further confirmed the identification results. Most of the isolates exhibited strong antibacterial activity against six pathogenic bacteria, with inhibition zone diameters ranging from 10.67 ± 0.58 mm to 27.00 ± 0.00 mm. PCR screening for twelve enterocin-encoding genes detected the presence of <em>entAS-48</em> and <em>entQ</em> genes in five and four isolates, respectively. Notably, one <em>Levilactobacillus brevis</em> isolate harbored both genes. None of the other enterocin genes were detected in the LAB isolates analyzed. This is the first report of enterocin-encoding genes in non-<em>Enterococcus</em> species, highlighting their potential as novel natural food preservatives and emphasizing Algerian artisanal dairy products as a rich source of bacteriocin-producing LAB.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106337"},"PeriodicalIF":3.1,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144335963","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":"Characterization of microorganisms following dairy keeping quality tests in Québec","authors":"Mariam Richter ,&nbsp;Laurie Sanschagrin ,&nbsp;Antoine Labrie ,&nbsp;Anhely Carolina Sanchez Martinez ,&nbsp;Éric Jubinville ,&nbsp;Valérie Goulet-Beaulieu ,&nbsp;Simon Dufour ,&nbsp;Steve Labrie ,&nbsp;Julie Jean","doi":"10.1016/j.idairyj.2025.106332","DOIUrl":"10.1016/j.idairyj.2025.106332","url":null,"abstract":"<div><div>Despite best efforts of the dairy industry, premature spoiling and non-compliance of products remain problematic and cause economic loss. In this study, 190 dairy products/samples of the Québec province were analyzed using governmental quality tests and keeping quality tests, such as the Virginia Tech. procedure, the Moseley test and a <em>Paenibacillus</em> test, to allow identification, by 16S sequencing, and characterization of the microorganisms causing non-compliance. We found that the <em>Paenibacillus</em> test isolated mostly <em>Bacillus</em> and <em>Paenibacillus</em> whereas the other tests isolated primarily <em>Pseudomonas</em>. Tests in 96-well assay plates showed that <em>Pseudomonas</em> had the most moderate to strong biofilm forming ability producers. Except for four isolates of <em>Pseudomonas</em> and one isolate of <em>Stenotrophomonas chelatiphaga</em>, biofilm producers were sensitive to both sodium hypochlorite and peracetic acid at concentrations typically used to disinfect dairy equipment. This study will help in the development of control strategies targeting problematic bacterial contaminants in the dairy sector.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106332"},"PeriodicalIF":3.1,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144365493","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":"A review of In vitro digestion models and studies for soft/semisoft and hard/semihard cheeses","authors":"Iqra Nasim ,&nbsp;Zoya Faisal ,&nbsp;Aqsa Akhtar ,&nbsp;Sajid Maqsood ,&nbsp;Nauman Khalid ,&nbsp;Colin J. Barrow","doi":"10.1016/j.idairyj.2025.106335","DOIUrl":"10.1016/j.idairyj.2025.106335","url":null,"abstract":"<div><div>Cheeses are vital for many diets worldwide, and each cheese type presents distinctive physicochemical properties that influence its nutritional outcomes and digestibility. Cheese structure and composition significantly affect cheese digestion kinetics, with moisture content being a key factor influencing a higher digestion rate in soft cheese than in hard cheeses. <em>In vitro</em> digestion models, such as INFOGEST, are commonly used to study cheese disintegration, peptide profile, nutrient release, and probiotic survival. Dynamic models like the Simulator of the Human Intestinal Microbial Ecosystem, the Dynamic Gastrointestinal Digestion System, and the Human Gastric Simulator have also been applied to various cheeses. Cheese composition correlates with macro and micronutrient digestion, particularly high-fat content, promoting faster disintegration and textural changes and more efficient fat release at the end of cheese digestion. Longer ripening times could enhance proteolysis, increase peptide concentration, and improve the bioaccessibility of certain minerals in cheeses. Additionally, a reduction in the protein-to-fat ratio can improve vitamin D bioaccessibility. Cheeses also serve as an effective carrier for probiotics and encapsulating agents, i.e., high oleic palm oil, and their retention kinetics required digestion studies. Moreover, static models employed for cheeses provided results that approximate dynamic models regarding peptide profiling and probiotic survival. However, microbiota interactions and large intestinal fermentation for cheeses are underexplored. This review highlighted the <em>in vitro</em> digestion models and studies on cheeses, stressing the need for advanced systems that integrate both static and dynamic phases while incorporating large intestinal simulation to assess nutrient bioavailability and probiotic survival, leading to a more comprehensive understanding of cheese digestion behavior and its impact on human health.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106335"},"PeriodicalIF":3.1,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144365492","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 UV-C radiation on the treatment of Minas Frescal cheese inoculated with Escherichia coli and Staphylococcus aureus","authors":"Laura R.C. Oliveira ,&nbsp;Gabriel C. Bevilaqua ,&nbsp;Neila M.S.C. Barbosa ,&nbsp;Luciana Cristina L.A. Santana ,&nbsp;Maria Terezinha S.L. Neta ,&nbsp;Gustavo L.P.A. Ramos ,&nbsp;Adriano G. Cruz ,&nbsp;Maria Carmela K.H. Duarte","doi":"10.1016/j.idairyj.2025.106333","DOIUrl":"10.1016/j.idairyj.2025.106333","url":null,"abstract":"<div><div>Short-wave ultraviolet (UV-C) radiation is a non-thermal technology recognised for its antimicrobial effect and lower investment and maintenance costs compared to conventional preservation methods, in addition to the advantages of minimal nutrient loss and non-formation of residual toxic compounds. The aim of this study was to evaluate the effectiveness of UV-C radiation in inactivating <em>E. coli</em> and <em>S. aureus</em> inoculated in sliced Minas Frescal cheese samples. The sensitivity of the microorganisms to UV-C treatment was tested in vitro by subjecting the strains, inoculated in selective culture media, to six different doses (0.037 J/cm²; 0.123 J/cm²; 0.199 J/cm²; 0.263 J/cm²; 0.326 J/cm²; 0.520 J/cm²). All doses tested in vitro increased logarithmic reduction. Dose 6 (0.520 J/cm²) provided a reduction of six logarithmic cycles in both microorganisms tested (6.72 log CFU/g for <em>E. coli</em> and 6.93 log CFU/g for <em>S. aureus</em>). However, the lowest doses with significant difference and relevant logarithmic reduction, dose 3 (0.199 J/cm²) and dose 5 (0.326 J/cm²), were selected for the treatment of the inoculated cheese slices, minimizing possible physicochemical and sensory changes. After UV-C treatment, the cheese slices were stored at 4 °C for 15 days for microbiological analyses. A reduction of one logarithmic cycle was observed at both doses tested for both strains studied (1.1–1.2 log CFU/g for <em>E. coli</em> and 0.89–1.26 log CFU/g for <em>S. aureus</em>). It was concluded that the effect of UV-C light on sliced Minas Frescal cheese, despite its effectiveness in reducing the concentration of <em>E. coli</em> and <em>S. aureus</em>, may be affected by intrinsic factors of the cheese that interfere with the light incidence.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106333"},"PeriodicalIF":3.1,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144321954","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":"Susceptibility of κ-Casein to degradation by microbial proteases in experimentally contaminated milk from cows with different β-Casein genotypes","authors":"Alenia Naliato Vasconcellos ,&nbsp;Arthur Firmino de Macedo Santos ,&nbsp;Andréia Cristina Nakashima Vaz ,&nbsp;Danielle de Cássia Martins da Fonseca ,&nbsp;Márcia Delgado da Cruz ,&nbsp;Elizangela Domenis Marino ,&nbsp;Luisa Maria Ferreira de Sousa Oliveira ,&nbsp;Thaís Naliato Chequer ,&nbsp;Ana Maria Centola Vidal","doi":"10.1016/j.idairyj.2025.106324","DOIUrl":"10.1016/j.idairyj.2025.106324","url":null,"abstract":"<div><div>The properties of A2 milk are currently under debate, with limited information available on the action of microbial proteases in milk from cows with different β-casein genotypes. The study aimed to experimentally contaminate milk from cows with A1A1, A1A2, and A2A2 β-casein genotypes with <em>Bacillus cereus s.s.</em> and <em>Pseudomonas fluorescens</em> and to quantify CMP at different incubation times in order to determine whether the three genotypes influence the microbial degradation of κ-CN. There was an increase in the concentration of free CMP over time, regardless of genotype or treatment. The A1A1 genotype showed a lower rate of κ-CN degradation and a lower concentration of free CMP. The degradation by <em>Pseudomonas fluorescens</em> was slower than that by <em>Bacillus cereus s.s</em>. These results demonstrate the influence of genotypes on the microbial degradation of κ-CN, suggesting that A2 milk, despite its enhanced digestibility, may be more susceptible to degradation by microbial proteases.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106324"},"PeriodicalIF":3.1,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144472023","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 cheese whey enriched in lactobionic acid on the characteristics of fermented milks prepared with or without the probiotic Lacticaseibacillus rhamnosus GG","authors":"Margherita D'Alessandro ,&nbsp;Davide Gottardi ,&nbsp;Sara Franceschini ,&nbsp;Giacomo Braschi ,&nbsp;Lorenzo Siroli ,&nbsp;Lorenzo Nissen ,&nbsp;Roberta Romano ,&nbsp;Lorenza Putignani ,&nbsp;Andrea Gianotti ,&nbsp;Noura Raddadi ,&nbsp;Rosalba Lanciotti ,&nbsp;Pamela Vernocchi ,&nbsp;Francesca Patrignani","doi":"10.1016/j.idairyj.2025.106327","DOIUrl":"10.1016/j.idairyj.2025.106327","url":null,"abstract":"<div><div>This study explores the possibility of using the prebiotic lactobionic acid (LBA), produced through the valorization of cheese whey, a common dairy by-product, for the production of different fermented milks with/without the probiotic <em>Lacticaseibacillus rhamnosus</em> GG. The presence of LBA enhanced the growth and stability of probiotics and starter cultures, improved the antioxidant activity of the samples, and impacted the volatilome of the fermented milk during the 28 days storage at 6 °C. However, while LBA remained constant in LBA samples during both fermentation and shelf life, the acid sugar dropped below the detection limit in LBA + LGG samples, leaving higher residual lactose levels. This indicates that the probiotic prioritized LBA over the disaccharide, which could have significant implications for the final product. This work provides new insights into the use of LBA as an ingredient to functionalize fermented milk and its impact on the metabolism of lactic acid bacteria.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106327"},"PeriodicalIF":3.1,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144296853","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":"Comparative evaluation of amino acid profiles in buffalo colostrum and mature milk","authors":"Zhigao An ,&nbsp;Zhiqiu Yao ,&nbsp;Haimiao Lv ,&nbsp;Liguo Yang ,&nbsp;Chong Wang","doi":"10.1016/j.idairyj.2025.106326","DOIUrl":"10.1016/j.idairyj.2025.106326","url":null,"abstract":"<div><div>The purpose of this study was to compare and evaluate the distinction of amino acid profiles between buffalo colostrum and mature milk. Samples of colostrum and mature milk were collected and analyzed for amino acids. The results indicated that the concentrations of all amino acids in colostrum were significantly higher than those in mature milk. Principal Component Analysis further demonstrated the differences in amino acid composition between colostrum and mature milk. At the same time, from the perspective of amino acid composition, phenylalanine, glutamic acid, tyrosine, arginine, histidine and methionine were found to be more abundant in colostrum than in mature milk. Additionally, both essential amino acids and non-essential amino acids were present in significantly higher amounts in colostrum compared to mature milk. Furthermore, the number of lactations also influenced lysine, glutamic acid, and total amino acids content in colostrum. These findings highlight the substantial differences in amino acid content between buffalo colostrum and mature milk, which may enhance our understanding and utilization of buffalo colostrum and milk.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106326"},"PeriodicalIF":3.1,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144279135","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 active films with free and nanoliposomal broccoli sprout protein hydrolysates on physicochemical, oxidative, microbial, and sensory properties of Cheddar cheese during cold storage","authors":"Amin Jorjani ,&nbsp;Leila Najafian ,&nbsp;Mohammad Farsi ,&nbsp;Seyed-Ahmad Shahidi","doi":"10.1016/j.idairyj.2025.106330","DOIUrl":"10.1016/j.idairyj.2025.106330","url":null,"abstract":"<div><div>Cheese, a crucial and widely consumed food, is sensitive to microbial and chemical spoilage, like most food products. Packaging films and coatings are widely recognized as a potent method for enhancing the shelf life and quality of food products. The aim of this study was to evaluate the effect of the active films based on polylactic acid-basil seed gum (PLA-BSG) enriched with broccoli sprout protein hydrolysates (BSPH) on the quality characteristics of Cheddar cheese. The nanoliposome encapsulation process decreased BSPHs' antioxidant activity, but did not significantly impact their antimicrobial activity against <em>Staphylococcus aureus</em> and <em>Escherichia coli</em>. This protective process improved the stability of BSPHs stored at different temperatures. The active films based on PLA-BSG enriched with different forms of BSPHs caused a significant decrease in the growth rate of microorganisms, delayed lipid oxidation, better preservation of color and sensory acceptance of cheese samples (<em>p</em> &lt; 0.05). In general, based on these results, it can be concluded that films based on PLA-BSG enriched with different forms of BSPHs have significant antioxidant and antimicrobial activity, and they can be used to maintain the quality and safety and extend the shelf life of cheeses without adverse effect on the sensory acceptance.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106330"},"PeriodicalIF":3.1,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144307412","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}