International Dairy Journal最新文献_第5页

Characterization of artisanal Bangladeshi Austagram cheese: physicochemical, colour, textural, sensorial, and functional properties 手工孟加拉奥斯塔拉姆奶酪的特征：物理化学，颜色，质地，感官和功能特性

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-02-25 DOI: 10.1016/j.idairyj.2025.106226

Tasrova Sultana , Shihab Shahriar Adib , Md Al Emam , Al Imran , Faiza Ferdous Oishee , Md. Harun-ur Rashid , Md. Abunaser , Mohammad Ashiqul Islam

{"title":"Characterization of artisanal Bangladeshi Austagram cheese: physicochemical, colour, textural, sensorial, and functional properties","authors":"Tasrova Sultana , Shihab Shahriar Adib , Md Al Emam , Al Imran , Faiza Ferdous Oishee , Md. Harun-ur Rashid , Md. Abunaser , Mohammad Ashiqul Islam","doi":"10.1016/j.idairyj.2025.106226","DOIUrl":"10.1016/j.idairyj.2025.106226","url":null,"abstract":"<div><div>While most characterization studies on artisanal cheese focus on specific aspects (e.g. reported only physicochemical properties/sensory/texture/microbiological profile), the aim of the present investigation is to provide a comprehensive characterization of artisanal <em>Austagram</em> cheese in order to preserve the heritage and safeguard the distinctive characteristics. This study was conducted to establish a general profile of <em>Austagram</em> cheese <em>viz.</em> physicochemical properties, texture, colour and sensory profile, consumer acceptability, and functional properties. Eight samples from different manufacturers were collected and analyzed in triplicate. Variations in pH (4.42–4.86), water activity (0.90–0.96), moisture (41.83–48.9 %), fat (23–28%), protein (21.97–30.75 %), ash (2.03–4.51 %), and functional properties (11.56–49.41 % meltability) were observed. In colour profile, lightness (L∗) coordinate ranged from 75.08 to 85.27, while texture profile analysis indicated hardness value between 1.32 and 3.551 N. Thirteen descriptors were developed for the sensory evaluation and all varied (p < 0.05) among the cheese samples. Laboratory-made cheese and native tract brand–2 attained the highest overall acceptability score (8.0 and 8.25, respectively on 9; p < 0.01) and had higher scores for flavor, sweetness, porosity, and pore size. The considerable variations among the cheese samples can be attributed to milk quality and manufacturing techniques. In conclusion, the parameters used to characterize <em>Austagram</em> cheese will strongly assist in the process of requesting its appellation of origin and further research.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106226"},"PeriodicalIF":3.1,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143527130","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

Semicarbazide formation during processing and storage of dairy protein ingredients 乳品蛋白原料加工和储存过程中氨基脲的形成

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-02-25 DOI: 10.1016/j.idairyj.2025.106225

Thom Huppertz , Geertje van de Rijdt , Peter B. Skou , Ove N. Jensen , Anna Kousholt , Mirka Marescot , Diane Durand-Reville , Nicolas Marechal , Kinga Adamaszwili , Christian B. Kastrup , Justin G. Bendall

{"title":"Semicarbazide formation during processing and storage of dairy protein ingredients","authors":"Thom Huppertz , Geertje van de Rijdt , Peter B. Skou , Ove N. Jensen , Anna Kousholt , Mirka Marescot , Diane Durand-Reville , Nicolas Marechal , Kinga Adamaszwili , Christian B. Kastrup , Justin G. Bendall","doi":"10.1016/j.idairyj.2025.106225","DOIUrl":"10.1016/j.idairyj.2025.106225","url":null,"abstract":"<div><div>Semicarbazide is often used as a marker metabolite for detection of illegal nitrofurazone use in agricultural products, but is not a reliable marker metabolite for analysis of nitrofurazone abuse dairy products because it can also be formed during processing and storage. To further investigate that the semicarbazide found in dairy protein ingredients is formed during processing, rather than from nitrofurazone abuse, a series of studies were conducted. Almost 500 commercial dairy protein ingredients were manufactured and analysed, and semicarbazide was detected in 22.4% of samples. Semicarbazide was detected in <10% of caseinates and >20% of all whey protein concentrate (WPC) samples analysed. Notable differences were observed between different WPC subcategories in terms of the frequency of detection and levels of semicarbazide. Higher semicarbazide levels were observed in WPC with a higher protein content or that were fat-rich. Importantly, semicarbazide was not detected in either the raw materials or intermediate products during dairy protein ingredient production but were only found in final, dried, dairy protein ingredients. This indicates that semicarbazide formation likely occurs during (spray-)drying or during storage after manufacture. Higher semicarbazide levels were found at higher storage temperature and higher water activity of the ingredients. No other nitrofuran metabolites were detected in any of the samples. The investigations presented in this report confirm previous reports that semicarbazide found in dairy ingredients is not present in raw materials but formed during processing and storage.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106225"},"PeriodicalIF":3.1,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143510657","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

Recombined milk cheeses: A review 复合牛奶奶酪：综述

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-02-21 DOI: 10.1016/j.idairyj.2025.106219

Ankit Bihola , A.H. Jana , S.C. Parmar , Aakash Gill , Pranav Vashisht , Mukul Sain , Shaikh Adil

引用次数: 0

Effects of ultrasonic treatment on protein in goat milk: Changes in structure and function and enhancement of heat-sterilized protein function 超声处理对羊奶中蛋白质的影响：结构和功能的变化及热杀菌蛋白功能的增强

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-02-20 DOI: 10.1016/j.idairyj.2025.106224

Yutong Ma , Rui Li , Shan Qian , Sijing Yuan , Qingkun Zeng , Pan Yang , Ling Li , Xianchao Feng , Lin Chen

{"title":"Effects of ultrasonic treatment on protein in goat milk: Changes in structure and function and enhancement of heat-sterilized protein function","authors":"Yutong Ma , Rui Li , Shan Qian , Sijing Yuan , Qingkun Zeng , Pan Yang , Ling Li , Xianchao Feng , Lin Chen","doi":"10.1016/j.idairyj.2025.106224","DOIUrl":"10.1016/j.idairyj.2025.106224","url":null,"abstract":"<div><div>Native whey protein and casein micelles in goat milk often struggle to exhibit desirable functional properties, such as poor heat stability of whey protein and low solubility of casein. To address these limitations, this study applied ultrasound treatment to goat milk and heat-sterilized goat milk to improve protein functionalities, including solubility, foaming, emulsification, and digestibility. The results showed that the optimal treatments to improve the functional properties of goat milk protein were 400W, 7 min. Under these conditions, whey protein and casein surface hydrophobicity increased to 167,578.90 and 444,658.87 ± 2745.48 (<em>P</em> < 0.05). Meanwhile, the results of circular dichroism, fluorescence spectrum and SDS-PAGE revealed that ultrasound treatment weakened the hydrogen bonding and hydrophobic interaction within the components of protein, resulting in protein structure unfolding and increased flexibility. These changes increased the solubility of casein and optimized the foaming, digestibility and emulsification properties of goat milk protein. Additionally, ultrasonic treatment effectively disperses heat-aggregated goat milk proteins, reducing the particle sizes of whey protein from 3370 nm to 1434.67 nm and casein from 796.5 nm to 355.95 nm. This treatment not only enhances the functional properties of the proteins but also extends the storage stability of pasteurized goat milk to 12 days.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106224"},"PeriodicalIF":3.1,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143511384","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

Comparative analysis of non-fermented and Saccharomyces boulardii-fermented whey: Peptidomic profiling, in silico bioactive peptide analysis, and in vivo evaluation of serum proteins and immune response 非发酵乳清和博拉氏酵母发酵乳清的比较分析：肽组学分析，硅生物活性肽分析，血清蛋白和免疫反应的体内评价

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-02-19 DOI: 10.1016/j.idairyj.2025.106222

Eduarda Heck Sumny , Larissa Cunico , Bruno Giorgio de Oliveira Cécere , Aleksandro Shafer da Silva , Aniela Pinto Kempka

{"title":"Comparative analysis of non-fermented and Saccharomyces boulardii-fermented whey: Peptidomic profiling, in silico bioactive peptide analysis, and in vivo evaluation of serum proteins and immune response","authors":"Eduarda Heck Sumny , Larissa Cunico , Bruno Giorgio de Oliveira Cécere , Aleksandro Shafer da Silva , Aniela Pinto Kempka","doi":"10.1016/j.idairyj.2025.106222","DOIUrl":"10.1016/j.idairyj.2025.106222","url":null,"abstract":"<div><div>Fermentation of whey with <em>Saccharomyces boulardii</em> enhances the release of bioactive peptides with functional properties. This study assessed the antioxidant and anti-inflammatory potential of peptides from fermented whey using in silico and in vivo methodologies. Fermented whey underwent in vitro digestion, followed by peptidomic analysis. Bioinformatics tools identified 292 peptides in digested non-fermented whey and 715 peptides in digested fermented whey, with a greater proportion predicted as anti-inflammatory (40% vs. 50%). In the in vivo experiment, 15 cats were supplemented with either fermented or non-fermented whey for 20 days. The treated group showed a significant increase in IgA (8.71–15.3 mg dL<sup>−1</sup>, p < 0.05), stable leukocyte levels, higher monocyte counts (0.65–0.90 × 10<sup>3</sup> μL), and maintained ferritin concentrations, whereas the control group exhibited greater leukocyte variation and a ferritin decrease (17.0–12.8 μg L<sup>−1</sup>). These results indicate that fermentation enhances whey's bioactivity, reinforcing its potential as a functional ingredient for immune and inflammatory regulation.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106222"},"PeriodicalIF":3.1,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464465","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 methods for microorganism quantification in human milk: Possibilities and evaluation 人乳中微生物快速定量方法：可行性与评价

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-02-19 DOI: 10.1016/j.idairyj.2025.106223

Katarzyna Mazur , Magdalena Chmara , Izabela Drążkowska , Edyta Malinowska-Pańczyk

引用次数: 0

Cheese fat replacement: Categories, techniques, and recent research trends 奶酪脂肪替代：类别、技术和最近的研究趋势

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-02-14 DOI: 10.1016/j.idairyj.2025.106211

Ran Feng , Sijie Wu , Mengjie Yu , Baocai Xu , Han Tao , Yunong Chen , Lilia Ahrné , Bao Zhang

{"title":"Cheese fat replacement: Categories, techniques, and recent research trends","authors":"Ran Feng , Sijie Wu , Mengjie Yu , Baocai Xu , Han Tao , Yunong Chen , Lilia Ahrné , Bao Zhang","doi":"10.1016/j.idairyj.2025.106211","DOIUrl":"10.1016/j.idairyj.2025.106211","url":null,"abstract":"<div><div>Fat replacers result in alterations in the functional and sensorial properties of cheese, which have not been reviewed; thus, future trends and development directions are unclear. This work digs into the classic and new categories of fat replacers applied in cheese, including protein-, carbohydrate- and oil-based cheese fat replacers, as well as buttermilk, lecithin, etc. Whey proteins keep being popular because of its contribution to cheese texture. The carbohydrate-based types are predominantly gum, cellulose and dextrin with their excellent viscous behavior. Novel techniques to assist the fat replacement and the corresponding functional impact in cheese have also been summarized. Emerging techniques creating novel fat replacers include emulsification and oleogelation, and those utilizing enzymes and microorganisms. Oleogel emulsion and bigel systems benefit the design of innovative cheeses with known molecular and microstructural characteristics. Moreover, structure-design technologies like extrusion and 3D printing can diversely combine components, hence, establishing products with novel functions. The precise design is promising to create structured cheese fat replacers that confer the desired attributes to minimize the drawbacks brought by fat replacement.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"165 ","pages":"Article 106211"},"PeriodicalIF":3.1,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143429329","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

Understanding the effect of structure, composition, and particle size on the oral tribology of solid, semi-solid and liquid dairy foods 了解固体、半固体和液体乳制品的结构、组成和粒度对口腔摩擦学的影响

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-02-11 DOI: 10.1016/j.idairyj.2025.106212

Lamis A. Ali, Ashutos Parhi, Prateek Sharma

{"title":"Understanding the effect of structure, composition, and particle size on the oral tribology of solid, semi-solid and liquid dairy foods","authors":"Lamis A. Ali, Ashutos Parhi, Prateek Sharma","doi":"10.1016/j.idairyj.2025.106212","DOIUrl":"10.1016/j.idairyj.2025.106212","url":null,"abstract":"<div><div>The tribological behavior of foods is a useful tool that can be used to predict the extent of breakdown during oral processing and the overall sensory perception. This study investigated the effects of food structure, particle size and normal forces applied on the tribological behavior of solid (Cheddar, cheese curd, parmesan), semi-solid (cottage cheese, ricotta cheese, yogurt) and liquid (milk, whey protein beverage) dairy products. At first, 1 g of each sample was equilibrated to 22 °C for 30 min and heated up to 37 °C in a water bath for 5 min and mixed with water for 2 min before loading onto the MCR-302 Anton-Paar rheometer for tribological testing using polydimethylsiloxane (PDMS) pins. Different food structures exhibited a clear distinction in tribological behavior i.e., Stribeck curve indicating friction factor (μ) at several sliding speeds. The peak μ decreased with increasing normal forces due to better mixing of lubricant upon particle size reduction and fat release. The μ for milk was 1.5 at 0.01–0.1 mm/s sliding velocity, significantly higher (<em>P</em> < 0.05) than cottage cheese and solid cheeses attributing to higher moisture content. Semi-solids had the second highest μ of 0.54 at 0.1 mm/s of sliding velocity (<em>P</em> < 0.05). This could be attributed to the differences in fat, moisture, and protein contents of the products. This study reveals that structural differences in various dairy products influence tribological behavior which impacts the texture and sensory perception and release of nutrients in GI tract.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106212"},"PeriodicalIF":3.1,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464467","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

Effects of industrial-scale, ultrahigh-pressure microfluidizer on microorganisms, active proteins, physical properties, and lipids of cow’s milk 工业规模超高压微流化器对牛奶微生物、活性蛋白、物理性质和脂质的影响

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-02-08 DOI: 10.1016/j.idairyj.2025.106205

Sanwa Wei , Weicang Qiao , Baoyu Yang , Wei Hong , Yan Liu , Junying Zhao , Huo Chen , Xingfen Dang , Wei Zhang , Di Yang , Xiaofei Fan , Mengjing Du , Yuxin Yang , Lijun Chen

{"title":"Effects of industrial-scale, ultrahigh-pressure microfluidizer on microorganisms, active proteins, physical properties, and lipids of cow’s milk","authors":"Sanwa Wei , Weicang Qiao , Baoyu Yang , Wei Hong , Yan Liu , Junying Zhao , Huo Chen , Xingfen Dang , Wei Zhang , Di Yang , Xiaofei Fan , Mengjing Du , Yuxin Yang , Lijun Chen","doi":"10.1016/j.idairyj.2025.106205","DOIUrl":"10.1016/j.idairyj.2025.106205","url":null,"abstract":"<div><div>This study explored changes in microorganisms, active substances, physical properties and lipids in response to industrial-grade ultrahigh-pressure microfluidizer (1 t/h) at a 4 °C feed temperature and pressures ranging from 50 to 250 MPa. At 250 MPa pressure, total bacteria, <em>coliforms</em>, and psychrotrophics counts decreased by 4.43, 2.47, and 3.08 log CFU/mL, respectively. The reduction in total bacteria count was significantly higher than that of pasteurized milk (PM20, <em>P</em> < 0.05). Content for immunoglobulin lgG (229.56 ± 4.5 mg/L), lactoperoxidase (3349.74 ± 106.39 U/L), α-lactalbumin (3349.74 ± 106.39 mg/L), β-lactoglobulin (3749.28 ± 29.95 mg/L) were significantly higher than that of PM (P < 0.05). The Turbiscan Stability Index of 250 MPa microfluidized milk is lower than pasteurized milk, whereas its particle sizes (D<sub>3,2</sub> and D<sub>4,3</sub>) were similar from those of pasteurized milk (<em>P</em> > 0.05). Lipidomics analysis of pasteurized, and 250 MPa microfluidized milks identified 7 lipids as potential differential markers. This provides a technical basis for replacing traditional, pasteurized milk with industrially microfluidized cow’s milk.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"165 ","pages":"Article 106205"},"PeriodicalIF":3.1,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143488480","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

Introduction of a novel graphene oxide-based nickel nanoflowers for ultrasound-assisted dispersive solid phase extraction of natamycin from dairy products 介绍了一种新型的氧化石墨烯基镍纳米花，用于超声辅助分散固相萃取乳制品中的纳他霉素

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-02-08 DOI: 10.1016/j.idairyj.2025.106210

Mahboube Shirani , Soheila Sepahi , Ozgur Ozalp , Mustafa Soylak

{"title":"Introduction of a novel graphene oxide-based nickel nanoflowers for ultrasound-assisted dispersive solid phase extraction of natamycin from dairy products","authors":"Mahboube Shirani , Soheila Sepahi , Ozgur Ozalp , Mustafa Soylak","doi":"10.1016/j.idairyj.2025.106210","DOIUrl":"10.1016/j.idairyj.2025.106210","url":null,"abstract":"<div><div>This study presented facile ultrasound assisted dispersive solid-phase extraction coupled with high performance liquid chromatography-diode array detector for preconcentration and determination of trace levels of natamycin in dairy products. Highly efficient and selective graphene oxide-based nickel nanoflowers were synthesized and characterized with FE-SEM-EDX, FT-IR, TGA, and XRD techniques. The leading factors including pH, ionic strength, sample volume, the amount of sorbent, and desorption conditions were studied using matrix matched method. Good linearity of 1–750 μg kg<sup>−1</sup> for milk, 1–500 μg kg<sup>−1</sup> for yogurt and cheese were acquired. While 0.30, 0.27, and 0.30 μg kg<sup>−1</sup> as LODs values and 1.00, 0.93, and 0.97 μg kg<sup>−1</sup> as LOQs values were obtained for milk, cheese, and yogurt, respectively. The intra-day precision (n = 7) and the inter-day precision (5 days, n = 3) were achieved ≤4.1% and ≤3.0%, respectively, confirming the method's repeatability and reproducibility. High recoveries of 94.0–98.4% and also the satisfactory obtained results indicated high capability of the proposed method for separation and preconcentration of natamycin be applied in dairy products as complex matrixes.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"165 ","pages":"Article 106210"},"PeriodicalIF":3.1,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143395249","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