International Dairy Journal最新文献

{"title":"Impact of ripening on physico-chemical, lipid oxidation, and sensorial properties of blue-veined cheeses according to geographical origin","authors":"Gabriel Coelho ,&nbsp;Isabela Maria Macedo Simon Sola ,&nbsp;Luane de Oliveira Maior ,&nbsp;Acácio Antonio Ferreira Zielinski ,&nbsp;José Pedro Wojeicchowski ,&nbsp;Luiz Gustavo Lacerda ,&nbsp;Aline Alberti ,&nbsp;Alessandro Nogueira","doi":"10.1016/j.idairyj.2025.106526","DOIUrl":"10.1016/j.idairyj.2025.106526","url":null,"abstract":"<div><div>This study investigated the effects of ripening on the physicochemical, oxidative, and sensory characteristics of blue-style cheeses produced in Brazil (CSA) and Europe (CEU). CEU samples showed higher ripening indices, longer shelf life, and greater fungal development, resulting in distinct textural and color changes. Some CSA cheeses presented similar attributes, indicating potential for standardization. Sensory evaluation supported these findings, with 90 % of CEU and 70 % of CSA samples achieving higher preference scores. Principal Component Analysis (PCA) distinguished two regional clusters based on physicochemical, colorimetric, textural, and sensory traits. Differential Scanning Calorimetry (DSC) revealed an inverse relationship between ripening degree and lipid oxidation, showing that longer ripening enhances thermal stability, an advantage in culinary applications involving high temperatures. Overall, ripening and production practices were key determinants of quality, flavor, and functionality, reinforcing their importance for product optimization and gastronomic valorization.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106526"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882172","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 and Antigenicity of whey protein isolate gels modulated by cross-linking of cysteine synergized with transglutaminase: impacts of cysteine concentrations","authors":"Yifei Yan ,&nbsp;Zhishen Mu ,&nbsp;Jiahui Guo ,&nbsp;Minghan Zhang ,&nbsp;Juncai Hou ,&nbsp;Zhanmei Jiang","doi":"10.1016/j.idairyj.2026.106547","DOIUrl":"10.1016/j.idairyj.2026.106547","url":null,"abstract":"<div><div>Whey protein isolate (WPI) gels are extensively applied in the development of food products but face limitations in their stability, gelation properties, and antigenicity. To solve this, transglutaminase (TG) combined with cysteine (CYS) of varying concentrations (0–120 mmol/L) was applied to modify the characteristics and antigenicity of heat-induced WPI gels. Initially, compared with individual CYS or TG treatments, the combined treatment of CYS and TG significantly improved particle size, surface hydrophobicity, gel strength, and elasticity of WPI gels and reduced the antigenic potential, which exhibited a concentration-dependent relationship with CYS. Notably, the antigenicity of α-lactalbumin and β-lactoglobulin in CYS-TG-treated WPI gel particles at 120 mmol/L CYS concentration exhibited the lowest, which decreased by 65.97 % and 66.58 %, respectively, compared with WPI gels. Therefore, the combination of CYS and TG provides a potential strategy for enhancing the characteristics of WPI gels, which would facilitate development of novel gel-based dairy products.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106547"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145973172","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The sensory and ripening characteristics of Cheddar cheese manufactured within a multispecies sward dairy food system","authors":"Richard M. Page ,&nbsp;Maurice G. O'Sullivan ,&nbsp;Brendan Horan ,&nbsp;David T. Mannion ,&nbsp;Kieran N. Kilcawley ,&nbsp;Iwona Skibinska ,&nbsp;Alann Jezequel ,&nbsp;John T. Tobin ,&nbsp;James A. O'Mahony ,&nbsp;Tom F. O'Callaghan ,&nbsp;Prabin Lamichhane","doi":"10.1016/j.idairyj.2025.106522","DOIUrl":"10.1016/j.idairyj.2025.106522","url":null,"abstract":"<div><div>The implications of multispecies sward (MSS) grazing on sensory and quality characteristics of dairy products are inadequately understood. This study compared Cheddar cheese derived from MSS and perennial ryegrass (PRG) grazing, analysing for differences in ripening characteristics and sensory attributes. In this spring-calving production system, seasonality was considered by completing investigations at mid- and late-lactation. No meaningful differences in ripening attributes, free fatty acid profile, and nearly all volatile compounds, were associated with pasture type. Significantly higher toluene abundance was associated with MSS-derived cheese, which might provide an opportunity as an authentication biomarker. Pasture type was associated with some significant fatty acid profile differences, but greater differences resulted from seasonality. Consumer assessors found no significant differences between MSS and PRG-derived cheese, while semi-trained panellists found significant differences in some sensory attributes. Within this study, MSS- and PRG-derived Cheddar appear to be practically equivalent, providing assurance that this more sustainable pasture type might be adopted without adverse impacts to this high-value commodity.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106522"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882476","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of selected hydrocolloids on the physicochemical, viscoelastic, and organoleptic properties of full-fat processed cheese sauces","authors":"Zuzana Lazárková,&nbsp;Tomáš Gryger,&nbsp;Richardos Nikolaos Salek","doi":"10.1016/j.idairyj.2026.106555","DOIUrl":"10.1016/j.idairyj.2026.106555","url":null,"abstract":"<div><div>The current study investigated the effects of three polysaccharide hydrocolloids [pectin (PE), agar (AG), and guar gum (GG)] at varying concentrations (0.25, 0.50, 0.75, and 1.00 % w/w) on the physicochemical, viscoelastic, and organoleptic properties of full-fat processed cheese sauces (PCS). The hydrocolloid (HC) type and concentration affected the PCS properties. The values of emulsion stability (ES) enhanced progressively with higher HC concentrations (P &lt; 0.05). Rheological analysis revealed an increase in elastic, viscous, and complex moduli, as well as in complex viscosity, gel strength, and interaction factor, with higher HC levels (P &lt; 0.05). Furthermore, sensory analysis of viscosity supported rheological findings. Additionally, sensory assessors preferred sauces with AG and GG concentrations of 0.50 and 0.75 % w/w the most (P &lt; 0.05). These results confirm that the tested HCs act as effective gel-forming/thickening and stabilizing agents in full-fat PCS, enhancing both ES and viscoelastic properties, while also improving texture, as demonstrated by sensory evaluation.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106555"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145973170","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":"Whole-Genome Sequencing analysis of Extensively-Drug Resistance (XDR) and Virulence Determinants of carbapenem resistant Pseudomonas spp isolated and characterized from mastitis milk in Gujarat, India","authors":"Sandip Patel ,&nbsp;Janki Panchal ,&nbsp;Shirin Vahora ,&nbsp;Arun Patel ,&nbsp;Harshad Chauhan ,&nbsp;Kishan Sharma ,&nbsp;Pritesh Sabara ,&nbsp;Mehul Shrimali ,&nbsp;Sejal Antiya ,&nbsp;Krutarth Malaviya ,&nbsp;Yash Trivedi ,&nbsp;Subrota Hati","doi":"10.1016/j.idairyj.2025.106546","DOIUrl":"10.1016/j.idairyj.2025.106546","url":null,"abstract":"<div><div>Carbapenem-resistant <em>Pseudomonas aeruginosa</em> (CRPA) is recognized as a global health problem due to its antibiotic resistance and zoonotic potential, posing serious risks in both clinical and dairy settings. This study analysed the phenotypic and genotypic characteristics of <em>Pseudomonas</em> spp. isolated from bovine mastitis milk collected from cattle farm in Palanpur, Gujarat. A total of 60 milk samples were tested, and 43 isolates were identified as <em>Pseudomonas</em> spp. using Brain Heart Infusion agar and MALDI-TOF MS, followed by antibiotic susceptibility testing. Ten of these isolates demonstrated extensive drug resistance (XDR), whereas two exhibited pan-drug resistances. Ampicillin (100 %), amoxicillin-clavulanate (90 %), cefoxitin (90 %), and tetracycline (80 %) all showed considerable resistance, whilst aztreonam and amikacin showed the highest sensitivity. Whole-genome sequencing (WGS) of both prevalent carbapenem-resistant isolates, <em>Pseudomonas aeruginosa</em> SKN681 and <em>Pseudomonas otitidis</em> SKN246, revealed genome sizes of 8.08 Mb and 5.91 Mb, with 9043 and 5595 coding sequences, respectively. Genomic research revealed several β-lactamase genes, multidrug efflux systems (<em>MexAB-OprM, EmrAB-OMF,</em> and <em>OprD</em>), virulence determinants, integrases, and transposases, demonstrating considerable genomic flexibility and horizontal gene transfer potential. Phylogenetic research verified their close relationship to high-risk <em>Pseudomonas</em> lineages. Overall, this study provides the preliminary comprehensive genomic analysis of carbapenem-resistant <em>Pseudomonas</em> spp. from bovine mastitis in Gujarat, revealing their multidrug- and pan-drug-resistant nature, diverse AMR gene repertoire, and zoonotic potential, emphasizing the critical need for improved antimicrobial resistance surveillance, responsible antibiotic stewardship, a One Health-based approach to mitigate their transmission of these diseases in both animal and human populations.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106546"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922538","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":"Structural characteristics, antioxidant and hypoglycemic properties of hydrolyzed whey protein isolate-epigallocatechin gallate complex: Influence of enzymatic hydrolysis degree","authors":"Jinfeng Zhang ,&nbsp;Yue Pan ,&nbsp;Jiayi Zhao ,&nbsp;Hui Zhang ,&nbsp;Tian Zhang ,&nbsp;Jiaqi Hao ,&nbsp;Xiaodong Li ,&nbsp;Lu Liu","doi":"10.1016/j.idairyj.2025.106544","DOIUrl":"10.1016/j.idairyj.2025.106544","url":null,"abstract":"<div><div>Enzymatic hydrolysis combined with polyphenol interaction is an effective strategy for modifying whey protein isolate (WPI). However, current research has primarily focused on the physicochemical properties of WPI hydrolysate (WPIH)-polyphenol complexes, whereas their health-related functions and the influence of hydrolysis degree remain unclear. This study explored how the extent of enzymatic hydrolysis affects WPIH's interaction with epigallocatechin gallate (EGCG), as well as the structural, antioxidant, and hypoglycemic properties of the resulting complexes. The results showed that optimal binding of WPIH to EGCG occurred at hydrolysis durations of 1.5 h, corresponding to hydrolysis degree of 11.82 %. Under these conditions, the polyphenol binding capacity increased from 28.37 mg/g (without hydrolysis) to 39.73 mg/g. Changes in the content of reactive groups and the increase in molecular weight of the complex confirm the formation of a covalent bond between WPIH and EGCG. In addition, the antioxidant and hypoglycemic activities of the complexes were enhanced, with optimal performance observed at a hydrolysis duration of 1.5 h. Specifically, the complex hydrolyzed for 1.5 h exhibited the highest ABTS radical scavenging ability. Furthermore, its IC₅₀ values for α-glucosidase and α-amylase inhibition decreased to 0.33 mg/mL and 2.13 mg/mL, respectively, from 0.59 mg/mL and 3.13 mg/mL for the unhydrolyzed complex. This work provided a theoretical basis for developing multifunctional protein-polyphenol complexes in functional foods.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106544"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882516","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 gamma irradiation on the shelf-life enhancement of refrigerated and desalted soft white cheese","authors":"Saqer M. Al-Salman,&nbsp;Moawiya A. Haddad","doi":"10.1016/j.idairyj.2025.106523","DOIUrl":"10.1016/j.idairyj.2025.106523","url":null,"abstract":"<div><div>Cheese is being consumed in every household, however owing to its composition is prone to spoilage due to lipid oxidation or microbial degradation. The present study was conducted to enhance shelf life of fresh cheese by irradiation treatment. The moisture, fat, protein, solids not fat, carbohydrate and ash content of fresh milk are 87.45 %, 3.94 %, 3.13 %, 8.61 %, 4.73 % and 0.37 % respectively. The moisture, protein, fat, ash and NaCl content of cheese were 15.04 %, 18.3 %, 24.4 %, 4.8 %, 1.42 % and 0.39 % respectively. The pH of control as well as treated samples decreased, while as titratable acidity increased significantly (P &lt; 0.05) during storage. Application of irradiation treatment (3 KGy) reduced the peroxide value and Thiobarbituric acid significantly (P &lt; 0.05). However, cheese samples irradiated at higher dosage increased oxidation. With increase in storage the PV and TBA values increased significantly (P &lt; 0.05). In microbiological analysis, for control and cheese samples with 3 KGy irradiation dose, microbial colonies were detected, however in cheese samples with greater than 3 KGy radiation doses, no microbial colonies were detected in all microbiological analyses.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106523"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922544","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":"Non-protein nitrogen in milk and infant formula and its relevance in infant nutrition","authors":"Niamh Gowen ,&nbsp;David A. Goulding ,&nbsp;Jonathan O'Regan ,&nbsp;James A. O'Mahony","doi":"10.1016/j.idairyj.2025.106535","DOIUrl":"10.1016/j.idairyj.2025.106535","url":null,"abstract":"<div><div>Non-protein nitrogen (NPN) is a fraction in milk comprised of numerous nitrogenous non-proteinaceous components, including but not limited to urea, ammonia, free amino acids, milk-derived peptides, and polyamines. Existing literature indicates significant differences in NPN concentrations and components between human and bovine milk. This also translates to differences in NPN concentrations or profiles in infant formulas manufactured from bovine milk ingredients. Many of the existing data are in some instances, decades old and may not accurately represent the concentrations of NPN in current formulas due to differences in raw materials and advances in analytical methods and processing techniques. Additional investigations are required to better reflect the current concentrations of NPN and the materials that contribute to NPN in infant formulas. In recent years, there has also been an increase in the interest in the functional roles and health benefits associated with many of these NPN components. This structured narrative review synthesises current knowledge on NPN in the context of infant nutrition; the NPN components, their biological functions, analytical methods of detection, key areas of consideration for the topic of NPN and future perspectives for the utilization of NPN in infant formula. The review was conducted using a targeted literature search and thematic synthesis approach. Advancing the understanding on the NPN fraction in milk will enable the development of next-generation infant formulas to more closely mimic the nutritional profile of human breast milk.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106535"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922543","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":"Occurrence and dietary risk assessment of inhibitory substances in Croatian milk using multi-residue UPLC-MS/MS analysis","authors":"Božica Solomun Kolanović ,&nbsp;Ines Varga ,&nbsp;Đurđica Božić Luburić ,&nbsp;Ivana Varenina ,&nbsp;Bruno Čalopek ,&nbsp;Maja Đokić ,&nbsp;Marija Sedak ,&nbsp;Darija Vratarić ,&nbsp;Nina Bilandžić","doi":"10.1016/j.idairyj.2025.106525","DOIUrl":"10.1016/j.idairyj.2025.106525","url":null,"abstract":"<div><div>This study aimed to assess the risk of exposure to residues of inhibitory substances in milk produced in Croatia. A total of 1636 milk samples were analyzed for the presence of 93 antimicrobials using two UPLC-MS/MS methods. Residues were detected in 6.8 % of the samples, and 3.0 % of the total samples contained non-compliant concentrations. The highest concentration was found for lincomycin (870 μg/kg), while penicillins (56.2 %), followed by cephalosporins (22.3 %) and tetracyclines (8.46 %) were the most frequently detected antimicrobial classes. The estimated daily intake (EDI) of the detected compounds, based on mean concentrations, remained below the acceptable daily intake (ADI) for both adults (0.01–0.97 μg/kg-bw/day) and toddlers (0.087–7.68 μg/kg-bw/day). Despite generally low exposure levels, histogram analysis showed that, although the vast majority of samples fell within the lowest %ADI categories, isolated samples with markedly high concentrations were present, most notably those exceeding the ADI for penicillin G in toddlers.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106525"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145839760","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":"Caprine and bovine cheese whey valorization: high-pressure processing for α-lactalbumin fractionation from whey concentrates","authors":"María Romo ,&nbsp;Ricard Bou ,&nbsp;Massimo Castellari ,&nbsp;Xavier Felipe","doi":"10.1016/j.idairyj.2026.106553","DOIUrl":"10.1016/j.idairyj.2026.106553","url":null,"abstract":"<div><div>High-pressure processing was applied (<strong>HPP</strong>) on bovine (sweet and acidified) and caprine (acidified) cheese whey concentrated (<strong>CWC</strong>) by membranes, to obtain α-lactalbumin (<strong>α-La</strong>) enriched fractions. HPP treatment (600 MPa, 4 min) provoked in both bovine CWC high β-Lg precipitation (&gt;80 %), leading to an α-La enriched fraction with a good balance between α-La yield and purification degree (&gt;55 % and &gt;80 %, respectively). Overall, HPP treatments of CWC led to values of α-La yield and purity lower to those obtained under similar conditions with bovine native concentrate whey. However, acidification of bovine CWC before HPP slightly influenced performance parameters (α-La yield, α-La purification degree and β-Lg precipitation degree). Under the same working conditions, acidified caprine CWC provided high values of α-La yield (94.88 %) but low α-La purification degree, due to undesirable β-Lg aggregation and precipitation, as confirmed by the marginal effects of pressure on the free thiol groups.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106553"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145973171","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}