International Dairy Journal最新文献_第6页

Element distribution during sheep milk process: nutritional and safety implications 羊奶加工过程中的元素分布：营养和安全意义

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2026-04-01 Epub Date: 2026-01-12 DOI: 10.1016/j.idairyj.2026.106554

Andrea Mara , Massimo Pes , Alessio Silvio Dedola , Giacomo Lai , Marco Caredda , Margherita Addis , Matteo Pala , Mario Antonello Deroma , Gavino Sanna

引用次数: 0

Chemical preservatives for raw milk quality control: Mechanisms, efficacy, and safety review 原料奶质量控制中的化学防腐剂：机制、功效和安全性综述

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2026-04-01 Epub Date: 2025-12-30 DOI: 10.1016/j.idairyj.2025.106537

Rodrigo Antonio Pivatto , Franciele Rampazzo Vancin , Laura Beatriz Rodrigues , Juarez Vicente

{"title":"Chemical preservatives for raw milk quality control: Mechanisms, efficacy, and safety review","authors":"Rodrigo Antonio Pivatto , Franciele Rampazzo Vancin , Laura Beatriz Rodrigues , Juarez Vicente","doi":"10.1016/j.idairyj.2025.106537","DOIUrl":"10.1016/j.idairyj.2025.106537","url":null,"abstract":"<div><div>Raw milk undergoes rapid microbial and enzymatic changes after collection, delayed transportation and testing, improper sampling, and storage can compromise the laboratory analyses. Chemical preservatives are therefore added to inhibit bacterial growth, maintain physicochemical stability, and extend holding time under refrigeration. This review synthesizes evidence on classical preservatives, sodium azide, chloramphenicol (Azidiol®), and bronopol, and emerging alternatives such as isothiazolinones and ε-polylysine. Studies from major scientific databases evaluated microbial inhibition, chemical interactions, analytical interference, toxicology, and temperature effects. Mechanisms differ markedly: azide blocks cytochrome oxidase; chloramphenicol inhibits ribosomal protein synthesis; bronopol induces oxidative stress; isothiazolinones modify thiol-containing enzymes; and ε-polylysine interacts with microbial membranes. These mechanisms shape preservative performance under varying temperatures and storage periods. Azidiol® remains the most validated option for microbial enumeration (e.g., TBC), but its well-documented toxicological limitations, including mitochondrial toxicity associated with sodium azide and the risk of idiosyncratic aplastic anemia linked to chloramphenicol, have encouraged the search for safer alternatives. In contrast, other preservatives such as bronopol, isothiazolinones, and especially ε-polylysine present substantially lower toxicological or health risks when used at analytical concentrations. This reduced toxicological burden makes these emerging compounds promising candidates for milk preservation. Nonetheless, although ε-polylysine and bronopol–isothiazolinone blends show strong antimicrobial potential, additional validation is required to ensure their analytical neutrality and suitability for routine milk quality testing.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106537"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922541","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

Analytical methods for quantitation of individual milk proteins 牛奶蛋白的定量分析方法

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2026-04-01 Epub Date: 2025-12-18 DOI: 10.1016/j.idairyj.2025.106519

Brendon Gill , Stephen Holroyd , Gaile Peddie , Lin Ma

引用次数: 0

Yogurts supplemented with stabilised blackberry extract: physicochemical, textural, and antioxidant properties 酸奶补充稳定的黑莓提取物：物理化学，质地和抗氧化性能

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2026-04-01 Epub Date: 2025-12-24 DOI: 10.1016/j.idairyj.2025.106527

Ornella Ferreyra , Juan Diego Cortez Latorre , Romina Ingrassia , Leonardo Calderón , Emilce Llopart , Sergio Rozycki , Patricia Risso , Ma Eugenia Hidalgo

{"title":"Yogurts supplemented with stabilised blackberry extract: physicochemical, textural, and antioxidant properties","authors":"Ornella Ferreyra , Juan Diego Cortez Latorre , Romina Ingrassia , Leonardo Calderón , Emilce Llopart , Sergio Rozycki , Patricia Risso , Ma Eugenia Hidalgo","doi":"10.1016/j.idairyj.2025.106527","DOIUrl":"10.1016/j.idairyj.2025.106527","url":null,"abstract":"<div><div>This work evaluated the effect of sodium caseinate–blackberry extract (Cas-BBEx) complexes on the physicochemical, textural, sensorial, and antioxidant properties of blended yogurts. Six formulations were produced: a control without Cas-BBEx and five yogurts with 3 % Cas and 1.5–10 % anthocyanin-rich blackberry extract. Cas-BBEx addition did not affect fermentation time, cutting pH, or major composition parameters, although enriched yogurts showed higher redness (a*). During 21 days of storage, pH and luminosity decreased, while acidity, hardness, and consistency increased. Antioxidant activity was significantly improved in Cas-BBEx yogurts, particularly at 5 and 7.5 %, which exhibited a 24.5 % increase in ABTS<sup>•+</sup> scavenging capacity and a 54 % increase in reducing power compared to the control. The 7.5 % formulation also achieved higher sensory acceptability. These findings highlight the potential of Cas-BBEx complexes as functional ingredients for developing yogurts with enhanced antioxidant capacity and consumer appeal, while preserving desirable physicochemical and textural characteristics.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106527"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145814288","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

Traditionally fermented dairy products harbouring multidrug-resistant bacteria with probiotic-associated characteristics 传统发酵乳制品含有具有益生菌相关特征的多重耐药细菌

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2026-04-01 Epub Date: 2025-12-30 DOI: 10.1016/j.idairyj.2025.106538

Soumitra Nath , Mainak Paul , Puja Paul , Poulomi Chanda , Aniket Naha , Hanna Yumnam , Indu Sharma

{"title":"Traditionally fermented dairy products harbouring multidrug-resistant bacteria with probiotic-associated characteristics","authors":"Soumitra Nath , Mainak Paul , Puja Paul , Poulomi Chanda , Aniket Naha , Hanna Yumnam , Indu Sharma","doi":"10.1016/j.idairyj.2025.106538","DOIUrl":"10.1016/j.idairyj.2025.106538","url":null,"abstract":"<div><div>This study investigated the occurrence, probiotic-like traits, and antimicrobial resistance of bacterial isolates from traditionally prepared curd produced using sugar, jaggery, and starter cultures. Molecular and phenotypic analyses identified <em>P. okhotskensis</em>, <em>P. multocida</em>, and <em>S. aureus</em>. The isolates exhibited traits often associated with probiotics, such as tolerance to acidic pH, bile salts, and pancreatin, as well as moderate autoaggregation and biofilm formation, but they lacked antagonistic activity against common enteric pathogens. <em>P. multocida</em> and <em>S. aureus</em> showed high salt tolerance, whereas <em>P. okhotskensis</em> demonstrated notable bile resistance. Haemolytic, DNase, and gelatinase activities were absent confirming the non-pathogenicity of these bacteria, but cholesterol assimilation was high. All strains were multidrug-resistant, particularly to β-lactams, cephalosporins, and macrolides. These findings raise significant food safety concerns, emphasizing that traditionally fermented dairy products can act as vehicles for antimicrobial-resistant pathogens and should undergo rigorous microbial safety assessments before probiotic claims are made.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106538"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882477","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

Commercial heat treatments induced variation in gastrointestinal digestibility of caprine milk proteins using an in-vitro infant digestion model 利用体外婴儿消化模型，商业热处理诱导山羊乳蛋白胃肠道消化率的变化

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2026-04-01 Epub Date: 2025-12-30 DOI: 10.1016/j.idairyj.2025.106543

Yu Yu , Lina Zhang , Daomin Yan , Thom Huppertz , Peng Zhou

{"title":"Commercial heat treatments induced variation in gastrointestinal digestibility of caprine milk proteins using an in-vitro infant digestion model","authors":"Yu Yu , Lina Zhang , Daomin Yan , Thom Huppertz , Peng Zhou","doi":"10.1016/j.idairyj.2025.106543","DOIUrl":"10.1016/j.idairyj.2025.106543","url":null,"abstract":"<div><div>Caprine milk proteins provide unique nutritional benefits for infant growth and development; however, thermal processing can alter their native structure, and the subsequent effects on their digestive properties remain unclear. This study investigated the effects of typical commercially-applied thermal treatments, i.e., low-temperature long-time pasteurization (LTLT), high-temperature short-time pasteurization (HTST), ultra-high-temperature treatment (UHT), heating and spray drying (SP), and retort sterilization (RS), on the digestive characteristics of caprine milk proteins using an <em>in-vitro</em> infant digestion model, with raw milk as the control. Micro- and macrostructure, protein hydrolysis, and peptidomic profiles were studied. During gastric digestion, heat-treated samples formed smaller protein clots; UHT and SP accelerated protein digestion, whereas RS delayed this process. All treated samples exhibited lower free amino acid levels compared to raw milk. During the intestinal phase, residual proteins were rapidly digested, with minimal differences in protein degradation and free amino acid release between heat-treated samples and raw milk. However, samples subjected to RS had significantly lower free amino acid content after intestinal digestion (p < 0.05). Peptidomic analysis after intestinal digestion revealed lower total peptide intensity in heat-treated samples than in raw milk; nevertheless, SP, UHT, and RS treatment increased the number of glycated peptides. Interestingly, RS-treated milk yielded the highest number of bioactive peptides among all samples. This systematically elucidated effects of typical thermal processing on the gastrointestinal digestion behaviors of caprine milk proteins under infant conditions elucidated in this study may provide guidance on the selection of heat intensity for the production of infant food.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106543"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882517","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

Ghee powder: Processing technologies, functional properties, and applications 酥油粉：加工技术、功能特性及应用

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2026-04-01 Epub Date: 2025-12-24 DOI: 10.1016/j.idairyj.2025.106524

Ankit Bihola , Rohit Sindhav , Hency Rose , Pratiksha , Tanmay Hazra

{"title":"Ghee powder: Processing technologies, functional properties, and applications","authors":"Ankit Bihola , Rohit Sindhav , Hency Rose , Pratiksha , Tanmay Hazra","doi":"10.1016/j.idairyj.2025.106524","DOIUrl":"10.1016/j.idairyj.2025.106524","url":null,"abstract":"<div><div>Ghee powder is an emerging value-added, shelf-stable milk fat ingredient produced through microencapsulation and drying technologies that convert liquid ghee into an oxidatively stable, free-flowing powder suitable for various food applications. This article discusses possible scientific approaches for the ghee powder manufacturing using spray drying, freeze drying, foam-mat drying, and vacuum drying, with emphasis on their influence on emulsion stability, structural transitions during dehydration, and the retention of key flavour volatiles. The physicochemical and functional attributes of ghee powder, including bulk density, particle size distribution, flowability, rehydration behaviour, oxidative stability, and sensory characteristics, are analysed. Special focus is placed on the roles of carrier materials, encapsulation efficiency, and packaging technologies in reducing surface fat, inhibiting lipid oxidation, and enhancing shelf life. Industrial utilization across bakery, confectionery, traditional Indian sweets, ready-to-mix beverages, and convenience food systems is examined, alongside formulation challenges associated with high-temperature processing and low-moisture matrices. Overall, the article includes technological, functional, and application-oriented insights, highlighting the growing relevance of ghee powder as a stable, and versatile alternative to liquid ghee in contemporary global food systems.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106524"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882519","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

Characterization, categorization and classification of European protected geographic cheeses. A global perspective of cheese diversity (Turodiversity) 欧洲受保护的地理奶酪的特性、分类和分类。奶酪多样性的全球视角（Turodiversity）

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2026-04-01 Epub Date: 2026-01-08 DOI: 10.1016/j.idairyj.2026.106549

Juan José Moreno

{"title":"Characterization, categorization and classification of European protected geographic cheeses. A global perspective of cheese diversity (Turodiversity)","authors":"Juan José Moreno","doi":"10.1016/j.idairyj.2026.106549","DOIUrl":"10.1016/j.idairyj.2026.106549","url":null,"abstract":"<div><div>Cheese is a basic element of the human diet and a cornerstone of the food economy. Furthermore, cheese has a key role in the gastronomic and cultural identity of the European Union (EU), in the protection/support of the social-economic systems as well as the sustainability of biodiversity in the regions related to cheesemaking. The aim of this review is to offer an overview of comprehensive and practical integrative picture of EU Protected Geographical (PG) cheese diversity considering fundamentally chemical, technological, microbiological and sensory characteristics to contribute to an overall characterization of the European map of cheese as well as to analyze the cheese diversity which could coin the term “turodiversity” that it is also intimately linked to territoriality, sustainability and biodiversity, as well as the preservation of product authenticity, broadening their social impact in the perspective of the common agricultural policy. This analysis suggests that Greece, Spain and Italy are the EU countries with the greatest turodiversity. Furthermore, we analyze the relationship between the protection and promotion of environmental and cultural heritage, the economic development of small local producers and the biodiversity promotion and the reduction of the carbon footprint related to EU PG cheesemaking. Considering the above-mentioned elements as part of a holistic and innovative strategy to consider turodiversity as an interdisciplinary application of knowledge and agri-food activity to improve human, animal and planetary health.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106549"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145973166","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

To explore the lipid composition of the fat globule membranes in sheep milk and goat milk based on lipidomics 利用脂质组学方法研究绵羊奶和山羊奶脂肪球膜的脂质组成

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2026-04-01 Epub Date: 2025-12-25 DOI: 10.1016/j.idairyj.2025.106536

Mengna Yu , Lu Liu , Xiuxiu Zhang , Yue Pan , Yin Pei , Shuai Liu , Xuanfei Fu , Jiaxuan Gai , Xiaodong Li

{"title":"To explore the lipid composition of the fat globule membranes in sheep milk and goat milk based on lipidomics","authors":"Mengna Yu , Lu Liu , Xiuxiu Zhang , Yue Pan , Yin Pei , Shuai Liu , Xuanfei Fu , Jiaxuan Gai , Xiaodong Li","doi":"10.1016/j.idairyj.2025.106536","DOIUrl":"10.1016/j.idairyj.2025.106536","url":null,"abstract":"<div><div>Given the established use of goat milk in infant formula (IF) and growing interest in sheep milk, this study systematically compared their milk fat globule membrane (MFGM) lipid profiles using untargeted lipidomics, benchmarked against human milk. The analysis identified 22 fatty acids, 242 glycerides, and 314 polar lipids, all exhibiting significant compositional differences. Sheep milk contained a greater diversity of fatty acids and higher levels of linoleic acid (LA) and arachidonic acid (ARA); it more closely resembled human milk in its MFGM composition. Furthermore, significant similarities were observed in sphingomyelin (SM) and ceramide (Cer) between sheep milk and human milk MFGM, such as the unique Cer(d18:0/16:0(2OH)). Metabolic pathway analysis indicated that compared with goat milk, sheep milk has metabolic pathways more similar to human milk. This study revealed the lipid differences of MFGM from different sources, providing data support for the lipid humanization of sheep milk MFGM IF.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106536"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922539","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

Fermented milk with various whey protein-to-casein ratio modulates immunity and intestinal microecological homeostasis in rats 不同乳清蛋白与酪蛋白比例的发酵乳对大鼠免疫和肠道微生态稳态的调节作用

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2026-04-01 Epub Date: 2025-12-29 DOI: 10.1016/j.idairyj.2025.106541

Jinwei Zhou , Xiaorong Zeng , Fan He , Diru Liu

{"title":"Fermented milk with various whey protein-to-casein ratio modulates immunity and intestinal microecological homeostasis in rats","authors":"Jinwei Zhou , Xiaorong Zeng , Fan He , Diru Liu","doi":"10.1016/j.idairyj.2025.106541","DOIUrl":"10.1016/j.idairyj.2025.106541","url":null,"abstract":"<div><div>Whey protein (WP) fortification enhances sensory properties and physiological functions of fermented milk, yet the immunological and gut-microbiota impacts of altered WP-to-casein ratios remain unclear. In this study, fermented milks with varying WP-to-casein ratios were prepared using whey protein isolate (WPI), milk protein, or mixtures. Six-week gavage intervention in male Wistar rats revealed medium-low WPI doses (2.67 % and 1.33 %) increased beneficial gut bacteria including <em>Peptostreptococcaceae</em>, <em>Clostridiaceae_1</em>, <em>Romboutsia</em>, and <em>Clostridium_sensu_stricto</em>, while reducing harmful bacteria <em>Erysipelotrichaceae</em>. High-dose WPI (4.00 %) elevated fecal levels of short chain fatty acids, indole and its derivatives. Increasing WP-to-casein ratio to 10:8 enhanced <em>Peptostreptococcaceae</em>, <em>Romboutsia</em>, <em>Intestinimonas</em> (<em>P</em> < 0.05) while suppressing <em>Erysipelotrichaceae</em>. This ratio also elevated serum immunoglobulin A (IgA) and interleukin-2, colonic secretory IgA and recombinant mucin 2, improving gut barrier integrity. Thus, optimizing WP-to-casein ratio to 10:8 maximizes immunomodulatory and microbiota-regulating efficacy of protein-fortified fermented milk, providing basis for rational protein fortification strategies.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106541"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882518","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