International Dairy Journal最新文献_第6页

Ohmic heating attenuation of Lactobacillus acidophilus LA-5: Effects on bioactive peptide profile, rheology aspects, and fatty acid profile of Minas Frescal cheese 嗜酸乳杆菌LA-5的欧姆加热衰减：对Minas Frescal奶酪生物活性肽谱、流变学和脂肪酸谱的影响

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-07-15 DOI: 10.1016/j.idairyj.2025.106357

Cássia P. Barros , Ramon Silva , Tatiana C. Pimentel , Sinara Teixeira , Stanislau Bogusz Junior , Pedro Henrique C. Felix , Eliane T. Mársico , Erick A. Esmerino , Mônica Q. Freitas , Adriano G. Cruz

{"title":"Ohmic heating attenuation of Lactobacillus acidophilus LA-5: Effects on bioactive peptide profile, rheology aspects, and fatty acid profile of Minas Frescal cheese","authors":"Cássia P. Barros , Ramon Silva , Tatiana C. Pimentel , Sinara Teixeira , Stanislau Bogusz Junior , Pedro Henrique C. Felix , Eliane T. Mársico , Erick A. Esmerino , Mônica Q. Freitas , Adriano G. Cruz","doi":"10.1016/j.idairyj.2025.106357","DOIUrl":"10.1016/j.idairyj.2025.106357","url":null,"abstract":"<div><div>This study evaluated the effects of ohmic heating (OH) attenuation on <em>Lactobacillus acidophilus</em> LA-5 and its influence on the bioactive peptide profile, fatty acid composition, and rheological properties of Minas Frescal cheese. Probiotic cells were attenuated using OH at electric field intensities of 4, 8, and 12 V cm<sup>−1</sup> and incorporated into cheese formulations. The results showed that OH attenuation, especially at low and medium intensities, enhanced the release of bioactive peptides and increased levels of health-promoting unsaturated fatty acids. Rheological analysis revealed that cheeses containing attenuated cells had greater firmness, fracture resistance, and more pronounced viscoelastic behavior, while preserving the characteristic soft and creamy texture of Minas Frescal cheese. These findings suggest that OH is a promising strategy to modulate probiotic functionality while enhancing the nutritional, functional, and structural quality of fresh cheeses, thereby contributing to the development of more effective and appealing functional dairy products.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"170 ","pages":"Article 106357"},"PeriodicalIF":3.1,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144657112","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

Egg white protein-mediated modulation of yogurt gel properties: Physicochemical attributes, structural evolution, and network formation mechanisms 蛋清蛋白介导的酸奶凝胶性质的调节：理化性质、结构演变和网络形成机制

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-07-12 DOI: 10.1016/j.idairyj.2025.106355

Dezhuang Yu , Xinping Chang , Qian Zeng , Xin Liu , Xiaodan Zhang , Xiangxin Liao , Jijun Wu , Shijian Dong , Shugang Li , Jiaying Huo

{"title":"Egg white protein-mediated modulation of yogurt gel properties: Physicochemical attributes, structural evolution, and network formation mechanisms","authors":"Dezhuang Yu , Xinping Chang , Qian Zeng , Xin Liu , Xiaodan Zhang , Xiangxin Liao , Jijun Wu , Shijian Dong , Shugang Li , Jiaying Huo","doi":"10.1016/j.idairyj.2025.106355","DOIUrl":"10.1016/j.idairyj.2025.106355","url":null,"abstract":"<div><div>In response to the growing demand for clean-label food products, this study explored the gelling functionality of egg white protein (EWP) as a natural alternative to synthetic thickeners in acid-induced coagulated yogurt. The regulatory mechanism of EWP on yogurt quality was analyzed through physicochemical characterization, microstructural evaluation, and gel network formation. Systematic assessment of egg white (EW) addition (0–50 %) demonstrated that incorporation of 10 % EW significantly enhanced gel properties while maintaining viable lactic acid bacteria counts compliant with national standards. Compared to the control, the 10 % EW formulation exhibited a 12.8 % increase in water-holding capacity, 24.3 % higher hardness, and 34.18 % elevation in storage modulus (G’). Microstructural analysis (SEM), FTIR spectroscopy, and intermolecular force quantification revealed that the composite gel developed a compact three-dimensional network governed by the EWP-casein interaction mechanism: <em>β</em>-sheet conformation formation, hydrophobic interactions, and disulfide bond stabilization. Synergistic cross-linking between hydrophobic forces and disulfide bonds was identified as critical for structural integrity. Flavor analysis confirmed the retention of characteristic dairy-associated compounds (nonanal, 2-undecanone) in the 10 % EW yogurt. This work elucidated the dose-dependent relationship between EW and casein in acid-induced gel systems, providing a scientific foundation for developing yogurts with clean labels and reduced post-acidification.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"170 ","pages":"Article 106355"},"PeriodicalIF":3.1,"publicationDate":"2025-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144704890","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

Short communication: Health risk assessment of aflatoxin M1 concentration in raw milk of dairy cows under wet and dry seasons of hot-humid tropical climate zone 短讯：热带湿热气候区湿季和旱季奶牛原料奶黄曲霉毒素M1浓度健康风险评价

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-07-11 DOI: 10.1016/j.idairyj.2025.106356

Ida Bagus Gde Rama Wisesa , Reza Yesica , Widi Nugroho , Dyah Kinasih Wuragil , N. Wulansari , Felipe Penagos-Tabares , Siska Aditya

{"title":"Short communication: Health risk assessment of aflatoxin M1 concentration in raw milk of dairy cows under wet and dry seasons of hot-humid tropical climate zone","authors":"Ida Bagus Gde Rama Wisesa , Reza Yesica , Widi Nugroho , Dyah Kinasih Wuragil , N. Wulansari , Felipe Penagos-Tabares , Siska Aditya","doi":"10.1016/j.idairyj.2025.106356","DOIUrl":"10.1016/j.idairyj.2025.106356","url":null,"abstract":"<div><div>This study aimed to investigate the occurrence of AFM1 in Indonesia during dry and wet seasons as well as to compare the results of the maximum level of AFM1 allowed in raw milk by the Indonesian, USA and European Union legislation. A total of 80 milk samples were collected from forty dairy farms. The samplings were conducted at two different seasons, dry (DS; n = 40) and wet (WS; n = 40) seasons. To observe the climate conditions, the temperature and relative humidity were measured. Data revealed that a higher temperature humidity index was pronounced in WS group (P < 0.05). Dairy cows in both seasons experienced mild stress conditions. Data showed that all the milk samples (100 %) in wet and dry seasons were contaminated with AFM1 exceeding the maximum level of European Union, but still at the range of Indonesian and the United States legislations. A trend towards higher AFM1 concentration in the wet season was observed (P = 0.08). This is the first report of the detection and occurrence of AFM1 occurrence in dairy cows during two seasons of tropical climate zone in Indonesia.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106356"},"PeriodicalIF":3.1,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144606125","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

Investigation of various AprX endopeptidases in milk: heat stability, substrate selectivity and a novel sample preparation method for subsequent detection 牛奶中各种AprX内肽酶的研究：热稳定性，底物选择性和一种新的样品制备方法，用于后续检测

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-07-11 DOI: 10.1016/j.idairyj.2025.106353

Veronika Volk, Timo Stressler, Lutz Fischer

{"title":"Investigation of various AprX endopeptidases in milk: heat stability, substrate selectivity and a novel sample preparation method for subsequent detection","authors":"Veronika Volk, Timo Stressler, Lutz Fischer","doi":"10.1016/j.idairyj.2025.106353","DOIUrl":"10.1016/j.idairyj.2025.106353","url":null,"abstract":"<div><div>AprX, metallopeptidases secreted by <em>Pseudomonas</em> spp. in milk, are described for their heat stability, especially during UHT treatments. Thus, they are described for their involvement in protein destabilization of shelf-stable milk products. Results showed temperature inactivation at 55 °C enhanced inactivation of most AprX compared to other temperatures. Further, AprX's half-life at 55 °C was 7.7–14.4 min. Substrate selectivity from eight <em>Pseudomonas</em> AprX was investigated using <em>para</em>-nitroaniline-substrates. The preference for Arg or Ala at P1-position at the cleavage site was linked to the AprX sequence identity. Shelf-life experiments at 20 °C determined a critical endopeptidase activity threshold of 0.1 pkat mL<sup>−1</sup> correlated with the protein destabilization for three months. Detection of such low endopeptidase activities requires a sample preparation and concentration method, which was developed. The two-step preparation method removed milk proteins and concentrated AprX 10-fold allowing a 60 ± 0.3 % recovery and precise quantification (coefficient of variation: 8.51 %).</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106353"},"PeriodicalIF":3.1,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144634020","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

Functional and technological effects of CLA-producing lactic acid bacteria in Minas Frescal cheese: Toward probiotic dairy innovation 产cla乳酸菌在米纳斯壁画奶酪中的功能和工艺效果：迈向益生菌乳制品创新

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-07-11 DOI: 10.1016/j.idairyj.2025.106348

Paulo Henrique Lima Fernandes , Katherine Gutiérrez-Álzate , Carla Paulo Vieira , Bruna Samara dos Santos Rekowsky , Leonardo Fonseca Maciel , Iuri Lima dos Santos Rosario , Marion Pereira da Costa

{"title":"Functional and technological effects of CLA-producing lactic acid bacteria in Minas Frescal cheese: Toward probiotic dairy innovation","authors":"Paulo Henrique Lima Fernandes , Katherine Gutiérrez-Álzate , Carla Paulo Vieira , Bruna Samara dos Santos Rekowsky , Leonardo Fonseca Maciel , Iuri Lima dos Santos Rosario , Marion Pereira da Costa","doi":"10.1016/j.idairyj.2025.106348","DOIUrl":"10.1016/j.idairyj.2025.106348","url":null,"abstract":"<div><div>Consumer demand for healthier food options has sparked interest in conjugated linoleic acid (CLA) due to its potential health benefits. Dairy products naturally contain CLA, but levels often require enhancement. This study aims to identify CLA-producing bacteria and assess their efficacy in producing Minas Frescal cheese naturally enriched with CLA. We identified four CLA-producing bacterial strains from MRS broth, using three to create four cheese treatments: a control group (TTC) and three groups inoculated, respectively, with <em>Lactococcus lactis</em> subsp<em>. lactis</em> LL (TLL), <em>Lacticaseibacillus rhamnosus</em> LR (TLR), and <em>Pediococcus pentosaceus</em> PP (TPP). Analyses of proximate composition, pH, microbiology, and fatty acids showed that the cheeses met semi-fat criteria. Bacterial strains affected cheese characteristics like fat content, pH, color, and texture. While the study found that <em>Lactococcus lactis</em> subsp. <em>lactis</em> LL, <em>Lacticaseibacillus rhamnosus</em> LR, and <em>Pediococcus pentosaceus</em> PP cultures did not significantly enhance conjugated linoleic acid (CLA) levels in Minas Frescal cheese, it underscored their role in shaping the texture, color, and microbiota. These effects may directly influence the sensory attributes and microbiological stability of the cheese. Notably, TLL and TPP cheeses exhibited elevated counts of lactic acid bacteria, suggesting potential probiotic benefits. Moreover, the incorporation of <em>Pediococcus pentosaceus</em> PP represents an innovative strategy in dairy industry, contributing to the development of functional dairy products with enhanced health-promoting properties.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106348"},"PeriodicalIF":3.1,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144631685","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

Milk gel formation and properties: impact of whey protein aggregates 乳凝胶的形成和性质：乳清蛋白聚集体的影响

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-07-10 DOI: 10.1016/j.idairyj.2025.106354

Erik Juste, Jeehyun Lee, Thomas Croguennec

引用次数: 0

Influence of minor β-CN genotypes on coagulation properties and proteolytic pathways of bovine milk 少量β-CN基因型对牛乳凝固特性和蛋白水解途径的影响

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-07-09 DOI: 10.1016/j.idairyj.2025.106352

Nan Gai , Therese Uniacke-Lowe , David A. Goulding , Jonathan O'Regan , Michael Affolter , Alan L. Kelly

{"title":"Influence of minor β-CN genotypes on coagulation properties and proteolytic pathways of bovine milk","authors":"Nan Gai , Therese Uniacke-Lowe , David A. Goulding , Jonathan O'Regan , Michael Affolter , Alan L. Kelly","doi":"10.1016/j.idairyj.2025.106352","DOIUrl":"10.1016/j.idairyj.2025.106352","url":null,"abstract":"<div><div>Numerous studies have examined the effects of the two most common β-casein (β-CN) genetic variants, A1 and A2, on the physicochemical and functional properties of bovine milk. However, relatively minor variants of this protein such as B and I remain under-researched. This study collected milk with four β-CN genotypes, A1B, A2B, A1I, and A2I, across three collection occasions to investigate their functional and proteolytic properties. Milk of the B variant exhibited similar behaviour to A1 regarding rennet and acid coagulation properties, while I was similar to A2. Furthermore, the Glu<sub>121</sub>-Arg<sub>122</sub> and Arg<sub>122</sub>-Gln<sub>123</sub> bonds in the β-CN B variant were more sensitive to plasmin-derived proteolysis than Ser<sub>122</sub> in other variants, leading to more peptides from cleavage at Arg<sub>122</sub>-related sites. These findings support grouping genotypes based on the amino acid (AA) at position 67, as variants sharing the same AA at this position exhibit similar processability, while also highlighting the significant impact of AA at position 122 for proteolysis in milk or dairy products.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106352"},"PeriodicalIF":3.1,"publicationDate":"2025-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144623614","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

Genome-based identification, and characterization of a bacteriocin selective inhibiting Penicillium citrinum in yak yogurt 牦牛酸奶中细菌素选择性抑制青霉的基因组鉴定和特性研究

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-07-08 DOI: 10.1016/j.idairyj.2025.106351

Yongqi Yang , Huojian Zheng , Cancan Qi , Qin Wang , Rodrigo Ledesma-Amaro , Liping Wang

{"title":"Genome-based identification, and characterization of a bacteriocin selective inhibiting Penicillium citrinum in yak yogurt","authors":"Yongqi Yang , Huojian Zheng , Cancan Qi , Qin Wang , Rodrigo Ledesma-Amaro , Liping Wang","doi":"10.1016/j.idairyj.2025.106351","DOIUrl":"10.1016/j.idairyj.2025.106351","url":null,"abstract":"<div><div>This study purified, identified, and characterized SN-F1, a novel bacteriocin produced by <em>Limosilactobacillus fermentum</em> SN-1 isolated from traditional Qinghai yak yogurt. SN-F1 was extracted using ethyl acetate and purified through multistep chromatography (cation-exchange, gel filtration, and semi-preparative RP-HPLC). Tricine-SDS-PAGE and HPLC-MS/MS analysis revealed SN-F1 has a molecular mass of 2859.29 Da and a novel sequence (NINDQWLVLSSTQAAKLQALMKDVTA), classifying it as a class II bacteriocin. SN-F1 exhibited broad-spectrum antimicrobial activity, inhibiting the key dairy spoilage mold <em>Penicillium citrinum</em> GLM6, various Gram-positive and Gram-negative foodborne pathogens, and several yeasts. The bacteriocin demonstrated significant thermostability (retained activity after 121 °C for 20 min) and high stability across a wide pH range (pH 2–8), but was completely inactivated by proteases (trypsin, protease K, papain, pepsin, flavor protease). Molecular docking elucidated the interaction forces and specific binding sites between SN-F1 and target cell membrane proteins. Crucially, incorporating SN-F1-producing <em>L. fermentum</em> SN-1 into fermentations with other functional lactic acid bacteria successfully produced enhanced traditional dairy products, confirming SN-F1's effective antibacterial activity.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"170 ","pages":"Article 106351"},"PeriodicalIF":3.1,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144679005","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

Urbanization and seasonal effects on dairy cow diets and milk fatty acid profiles in the Indian Megacity of Bengaluru 城市化和季节性对印度大城市班加罗尔奶牛日粮和牛奶脂肪酸分布的影响

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-07-07 DOI: 10.1016/j.idairyj.2025.106343

Shahin Alam , Silpa Mullakkalparambil Velayudhan , Regina Roessler , Tong Yin , Sivashanmugam Parthipan , Anjumoni Mech , Nira Manik Soren , Pradeep Kumar Malik , Somu Bala Nageswara Rao , Raghavendra Bhatta , Sven König , Eva Schlecht

{"title":"Urbanization and seasonal effects on dairy cow diets and milk fatty acid profiles in the Indian Megacity of Bengaluru","authors":"Shahin Alam , Silpa Mullakkalparambil Velayudhan , Regina Roessler , Tong Yin , Sivashanmugam Parthipan , Anjumoni Mech , Nira Manik Soren , Pradeep Kumar Malik , Somu Bala Nageswara Rao , Raghavendra Bhatta , Sven König , Eva Schlecht","doi":"10.1016/j.idairyj.2025.106343","DOIUrl":"10.1016/j.idairyj.2025.106343","url":null,"abstract":"<div><div>To explore urbanization effects on milk fatty acid (FA) profile, 39 farmers from urban and peri-urban locations in Bengaluru, southern India, were visited during three seasons. Individual cow data was collected on breed, milk yield and quality, as well as diet composition in winter 2021 (n = 74), monsoon 2021 (n = 61), and summer season 2022 (n = 104). Location within the city and season affected milk yield, with highest values recorded for urban locations and winter. Milk fat content and FA profiles also varied between locations and seasons, with milk from urban cows containing more linoleic (36 %), n-3 (40 %), n-6 (35 %), and unsaturated (11 %) FA than milk from peri-urban cows. Winter season milk had the highest concentrations of linoleic (19 %) and n-6 (17 %) FA, whereas summer season milk contained more oleic (7 %) and unsaturated (5 %) FA. The results suggest that the alternative feedstuffs used by land-constrained farmers are capable of yielding a high-quality product for consumers.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"170 ","pages":"Article 106343"},"PeriodicalIF":3.1,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144657113","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

Effect of powdering process of low-heat skim milk powder on rennet-induced gelation and syneresis behaviour 低热脱脂奶粉制粉工艺对凝血酶诱导凝胶和协同作用的影响

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-07-04 DOI: 10.1016/j.idairyj.2025.106345

Wataru Ono , Hiroki Ando , Minamo Hayashi , Kouki Onuma , Daiki Oka , Tomohiro Noguchi

{"title":"Effect of powdering process of low-heat skim milk powder on rennet-induced gelation and syneresis behaviour","authors":"Wataru Ono , Hiroki Ando , Minamo Hayashi , Kouki Onuma , Daiki Oka , Tomohiro Noguchi","doi":"10.1016/j.idairyj.2025.106345","DOIUrl":"10.1016/j.idairyj.2025.106345","url":null,"abstract":"<div><div>Reconstituted low-heat skim milk powder (SMP) exhibits rennet-induced gelation. Although it is known that the gelling properties of reconstituted SMP are poorer than those of preheated milk, the cause has not yet been identified. In this study, we analysed the denatured proteins, soluble calcium, rennet-induced gelation, and syneresis properties of skim milk subjected to preheating, concentration, and spray drying. Furthermore, the effects of the denatured proteins and decrease in soluble calcium caused by concentration and spray drying on gelling and syneresis properties were investigated using ultrafiltrate or simulated milk ultrafiltrate. The reduction in gelling and syneresis properties was found to be caused by a decrease in soluble calcium following the concentration. Our results also indicate that slight denaturation of whey proteins caused by concentration and spray drying had little effect on the gelling and syneresis properties. These findings provide important insights for the use of SMP in the dairy industry.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106345"},"PeriodicalIF":3.1,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144579229","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