Journal of Dairy Research最新文献

{"title":"Calcium bioavailability of yogurt acid whey: a comparison study with milk.","authors":"Georgios C Stefos, Eleni Dalaka, Evangelia Zoidou, Ioannis Politis, Georgios Theodorou","doi":"10.1017/S0022029925101179","DOIUrl":"https://doi.org/10.1017/S0022029925101179","url":null,"abstract":"<p><p>Yogurt acid whey (YAW) contains significant amounts of calcium as well as small amounts of protein, thus the idea of its reintroduction, especially of its calcium content, to the food chain is attractive. Calcium in milk is mainly complexed with casein micelles, whereas YAW contains only small amounts of protein, with no caseins at all, differing substantially from milk in the form in which calcium occurs. Therefore, the objective of the present research paper was to evaluate whether calcium bioavailability differs between YAW and milk. Following the INFOGEST protocol for simulated digestion and by coupling it with the Caco-2 model for intestinal absorption, calcium in YAW had higher bioaccessibility than calcium in milk. However, there were no differences in calcium transport by the intestinal cells and the transcription level of calcium absorption-related genes (<i>VDR, TRPV6, S100G</i> and <i>PMCA1</i>). Lastly, there were no differences in calcium bioaccessibility and the transcription of the calcium absorption-related genes between YAW samples of bovine, ovine or caprine origin obtained from Greek dairy products enterprises. In conclusion, despite the major differences in the protein profile between YAW and milk, there were no differences in calcium transport by the cells, but YAW was associated with higher calcium bioaccessibility, which ultimately may result in higher amount of absorbed calcium.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"1-6"},"PeriodicalIF":1.2,"publicationDate":"2025-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145238699","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":"Longitudinal changes of stem-like cells in colostrum and milk of dairy cows.","authors":"Laurence Finot, Marion Boutinaud, Hélène Quesnel, Eric Chanat","doi":"10.1017/S0022029925101222","DOIUrl":"https://doi.org/10.1017/S0022029925101222","url":null,"abstract":"<p><p>This study aimed to identify and quantify the various stem-like cell types in dairy cows' colostrum and milk at the onset of lactation. Five second parity Holstein cows were monitored from calving until the seventh-day postpartum. Mammary secretions were collected immediately after calving, then every 3 h until 12 h during day (d) 0, and during morning milking on d 1, d 2, d 4 and d 7. Cells were prepared from mammary secretions and analysed by flow cytometry using relevant cellular markers. The highest total and viable cell concentrations were observed in colostrum collected at calving and up to 6 h, with these concentrations decreasing substantially in samples collected later at d 0. Then, the concentrations of both total and viable cell populations continued to slowly decrease until d 7, the kinetic curves reaching a baseline plateau. Flow cytometry showed that the CD49f^posCD24^pos population, which identifies mammary epithelial stem cells, represented about 0.9% of viable cells at calving and about 0.1% 12 h later, the mammary epithelial stem cell concentration therefore being at its highest level in the very first colostrum. In contrast, the percentage of mesenchymal stem-like cells, defined as the population of CD34^negCD105^posCD90^posCD29^pos cells, was roughly constant (≈0.3%) during the first two milkings and decreased mainly during the first day to a basal level close to 0. Concerning haematopoietic stem-like cells, defined as the CD45^negCD34^posCD117^posCD90^pos cell population, they were only observed in the colostrum collected at calving. All the types of stem cells studied here were therefore only present in substantial quantities in the colostrum of the very first hours after calving, a period during which the calf's intestine is permeable, possibly allowing the transfer and integration of these cells in the tissues of the newborn calf.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"1-8"},"PeriodicalIF":1.2,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145149315","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":"Enhanced milk preservation during long-distance transportation: a numerical study of immersed evaporator system.","authors":"Souheyla Khaldi, Othman Bendermel","doi":"10.1017/S0022029925100952","DOIUrl":"https://doi.org/10.1017/S0022029925100952","url":null,"abstract":"<p><p>Exceeding 10°C during raw milk transportation leads to its degradation, making it unsuitable for consumption. Maintaining a stable low temperature is therefore crucial to preserving milk quality over long distances. Traditional insulation methods have proven inadequate, particularly under extreme climatic conditions. This study proposes a novel approach incorporating an immersed evaporator within the milk tank to significantly extend the cooling duration and ensure product safety. Using unsteady laminar flow and heat transfer simulations, we evaluated the performance of the immersed evaporator system under various operating conditions. Results demonstrate a substantial improvement in cooling efficiency compared to conventional insulation. Key findings include: (1) An immersed evaporator can extend the cooling time by up to 3 h and 19 min (a 69% improvement) compared to insulation alone (1 h and 36 min). (2) Increasing the length of the evaporator by approximately 46% further extends the cooling period by 91%, while maintaining the same temperature of 2°C in both cases. (3) Increasing the evaporator length and decreasing its temperature to 0°C further enhance cooling performance, with potential improvements of up to 137% (8 h 48 min) in cooling time. A well-designed immersed evaporator system can maintain milk temperature below 10°C for an entire day, even in harsh environments. These findings offer a promising solution for the safe and efficient transportation of milk over long distances. By integrating immersed evaporators into milk tankers, we can ensure product quality and minimize spoilage, thereby contributing to a more sustainable and reliable food supply chain.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"1-9"},"PeriodicalIF":1.2,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145137535","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 main spoilage-related psychrotrophic bacteria included in the industrial slicing of mozzarella cheese under sanitation standard operating procedures.","authors":"José C Ribeiro-Júnior, Denise Amorim Dos Santos, Cátia Maria de Oliveira Lobo, Marco Aurélio Carneiro Batista, João Pedro Cabral Silva, Amanda Lima Do Nascimento, Jonatas Fernandes Oliveira, Fernando Loiola Nunes, Marco Antonio Bacelar Barreiros, Amauri Alcindo Alfieri, Luciana Bignardi de Soares Brisola da Costa","doi":"10.1017/S002202992510126X","DOIUrl":"https://doi.org/10.1017/S002202992510126X","url":null,"abstract":"<p><p>Sanitation Standard Operating Procedures (SSOP) are critical in key stages of food production and processing. After manufacturing, slicing process can serve as a point of contamination, potentially compromising the quality and shelf life of mozzarella. The objective of this study was to determine the effect of SSOP on the quantification and diversity of psychrotrophic bacteria with proteolytic and lipolytic potential in mozzarella before and after industrial slicing. Psychrotrophic bacteria were isolated, phenotypically assessed for spoilage potential under mesophilic and psychrotrophic conditions, analysed for diversity using dendrograms of genetic similarity and identified by partial sequencing of the 16S rRNA gene. The mean psychrotrophic counts were 3.77 (±0.83) log CFU/mL before slicing and 3.58 (±0.51) log CFU/mL in the sliced product, indicating a non-significant reduction (<i>p</i> < 0.05). Regarding spoilage potential, none of the 233 isolates evaluated exhibited proteolytic activity under psychrotrophic conditions. However, psychrotrophic lipolytic activity was predominant both before and after slicing. The species <i>Lactobacillus delbrueckii</i>, which is part of the saccharolytic inoculum used to reduce the pH of the curd during cheese production, was the main proteolytic bacteria under mesophilic conditions (35°C) in both before and after sliced samples. Although the bacterial counts indicated the full efficiency of the slicer's SSOP, the microbial diversity analysis revealed the inclusion of <i>Staphylococcus succinus, Staphylococcus hominis, Enterococcus faecalis</i> and <i>Klebsiella pneumoniae</i> during the slicing process, albeit at low levels. Therefore, relying solely on psychrotrophic quantification may not be sufficient to attest the efficiency of the slicer's SSOP. Even under controlled industrial conditions, spoilage bacteria from handling and environmental sources may be introduced into sliced mozzarella. Methods for improving the microbiological quality of the mozzarella pieces prior to slicing, as well as the intensification of sanitary procedures, must be reviewed and implemented to improve the shelf life and commercial potential of sliced mozzarella.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"1-6"},"PeriodicalIF":1.2,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145085249","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 of mastitis pathogens and their antibiotic resistance in dairy cows in Slovakia.","authors":"Kristína Tvarožková, Barbora Gancárová, Ľudovít Černek, Vladimír Tančin","doi":"10.1017/S0022029925101258","DOIUrl":"https://doi.org/10.1017/S0022029925101258","url":null,"abstract":"<p><p>Mastitis is a major health problem in dairy industry as well as a major threat to profitability of dairy farms. Mastitis is also the main reason for the application of antibiotic treatment during lactation or at dry period. The aim of our study was to determine the prevalence of the most common mastitis pathogens in dairy cows and the antibiotic resistance under the conditions of Slovak dairy farms in 2017-2023. The samples came from 52 samplings in 2017 (47 farms), from 32 samplings in 2018 (29 farms), from 31 samplings in 2019 (29 farms), from 44 samplings in 2020 (41 farms), from 40 samplings in 2021 (35 farms), from 33 samplings in 2022 (31 farms) and form 38 samplings in 2023 (35 farms). A total of 2236 quarter udder milk samples were collected. The milk samples were taken from dairy cows based on high somatic cell count or California mastitis test or visible abnormalities in milk. Up to 88.62% of the identified isolates were the Coagulase-negative staphylococci (36.89%) followed by <i>Escherichia coli</i> (24.26%), <i>Streptococcus uberis</i> (16.21%), <i>Staphylococcus aureus</i> (8.41%) and <i>Streptococcus agalactiae</i> (2.86%). The most effective antibiotic was amoxicillin/clavulanic acid and antibiotic with the highest resistance was streptomycin. In conclusion, identification of mastitis pathogens in dairy cows and detection of antibiotic resistance is very important for the mastitis treatment and prevention of antibiotic resistance.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"1-4"},"PeriodicalIF":1.2,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145086310","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A supervised machine learning approach for the decision-making process on data-based culling in dairy farms.","authors":"Oscar R Espinoza Sandoval, Juan C Angeles-Hernandez, Agustín Corral-Luna, Felipe A Rodríguez-Almeida, Pablo Pinedo, Albert De Vries, Santiago A Utsumi, Einar Vargas-Bello-Pérez","doi":"10.1017/S0022029925101416","DOIUrl":"https://doi.org/10.1017/S0022029925101416","url":null,"abstract":"<p><p>This research paper aimed to develop a supervised machine learning (ML) approach that learns and predicts data-based culling from farm information that reflects the criteria of the decisions taken to cull a cow by a farm manager. Data containing the features of milk yield, days in milk, lactation number, pregnancy status, days open and days pregnant were obtained from January to December 2020 from dairy cows on a large dairy farm in northern Mexico. The cows were labelled as those that were data-based culled (<i>Cull</i>) and those that were not culled (<i>Stay</i>). Six supervised ML algorithms were evaluated in a binary classification including logistic regression (LR), Gaussian naïve Bayes (GNB), k-nearest neighbors (k-NN), support vector machine (SVM), random forest (RF) and multilayer perceptron (MLP). Each model was subjected to hyperparameter optimization using a grid search approach combined with tenfold stratified cross-validation. This ensured that the class imbalance (<i>Cull</i> vs. <i>Stay</i>) was accounted during model evaluation. The best-performing model for each algorithm was selected on cross-validated accuracy. To evaluate the prediction performance of the ML algorithms on both labels from learned data, the metrics accuracy, precision, recall, F₁-score and the Matthews correlation coefficient (MCC) were employed. Accuracy among all classifiers was >0.90. The poorest prediction performance was observed in GNB (MCC = 0.50) and LR (MCC = 0.72). Conversely, the rest of the classifiers achieved superior prediction performance in learning the specific culling criteria, reaching an MCC score >0.91. Overall, culling criteria can be learned and predicted by ML algorithms and their performance varies among classifiers. This study identified RF as the best performing algorithm, but k-NN, SVM and MLP are possible candidates to be used in on-farm conditions. To increase their reliability, these approaches need to be tested in several farms, under different scenarios and varieties of features.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"1-10"},"PeriodicalIF":1.2,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145080815","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":"Exploring Turkish yoghurts: a comprehensive study on product characteristics.","authors":"Çağla Özbek, Mustafa Kadir Esen","doi":"10.1017/S0022029925101088","DOIUrl":"https://doi.org/10.1017/S0022029925101088","url":null,"abstract":"<p><p>This study explores Turkish yoghurt varieties, emphasizing their cultural significance, historical roots, and regional diversity. Traditionally made with animal- and plant-based coagulants, Turkish yoghurt has evolved from its origins in Central Asia and the Ottoman Empire into a dynamic industry. Variations are classified by texture, fat content, and flavour, shaped by Türkiye's geographical diversity. Unique regional types exhibit distinct sensory and nutritional traits. The study also highlights the integration of traditional methods into modern production, ensuring the preservation and innovation of Turkish yoghurt in today's markets. Turkish yoghurt varieties have rich diversity and cultural significance, offering valuable insights into the gastronomy field. The findings emphasize the unique sensory and nutritional characteristics of regional yoghurts, which can inspire innovative culinary applications. For instance, chefs and product developers can incorporate traditional yoghurts like Antakya Salted Yoghurt or Tavas Smoked Sheep Yoghurt into modern recipes, creating novel dishes that balance authenticity and creativity. The study also sheds light on the potential of yoghurt-based products such as ayran and keş to serve as sustainable and nutritious alternatives in contemporary gastronomy. Additionally, understanding traditional production methods opens avenues for preserving and reviving artisanal techniques, fostering a deeper appreciation for local food heritage. By bridging tradition and innovation, this research contributes to the development of gastronomy as both an art and a science, enhancing the global visibility of Turkish cuisine.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"1-13"},"PeriodicalIF":1.2,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145080870","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":"Evaluation of sensor measurements for early identification of clinical mastitis in an automatic milking system.","authors":"Ivens Navarro Haponiuk Prus, Saulo Henrique Weber, Andre Ostrensky, Ruan R Daros, R Daniel Ollhoff, Cristina Santos Sotomaior","doi":"10.1017/S0022029925101337","DOIUrl":"https://doi.org/10.1017/S0022029925101337","url":null,"abstract":"<p><p>This study aimed to identify the best automatic milking system (AMS) parameters and monitoring data for early detection of clinical mastitis in dairy cows and to determine the earliest possible detection within 30 days with the highest predictive accuracy. From August 2021 to February 2022, 55 Holstein cows were monitored for mastitis using physical examination, positive California mastitis test (CMT) and the AMS manufacturer's software (Delpro®) criteria: milk electrical conductivity ≥ 5.37 mS/cm, milk yield ≤ 80%, somatic cell count (SCC) > 200,000 cells/mL and Mastitis Detection Index (MDi) ≥ 2.0. For every cow suspected of mastitis, two other lactating cows were randomly chosen for evaluation to provide a comparison with healthy herd companions. In total, 129 inspections were evaluated: 39 with clinical mastitis and 90 without. Data on milking, milk composition and production from the AMS, and behavioural data from monitoring collars were summarized for the 30 days leading up to the mastitis diagnosis. Thirty measurement parameters were analysed using generalized linear models. Sensitivity, specificity, accuracy, positive predictive value and negative predictive value were calculated. In the final model, significant parameters included: milk production per day (kg), SCC (cells/mL), average flow mean (kg/min), average conductivity (mS/cm), average flow peak (kg/min), average production per milking (kg), milking duration (s), rumination (min/day), panting (min/day) and feeding activity (min/day). From -30 to -10 days, accuracy, sensitivity and specificity varied without a defined pattern. However, from day -9, there was stabilization of the evaluated parameters. Results showed an average accuracy of 79.2%, a sensitivity of 82.5%, a specificity of 78.7%, a positive predictive value of 41.5% and a negative predictive value of 92.2% in predicting mastitis occurrence. In conclusion, using AMS parameters and behavioural data from monitoring collars, it was possible to predict clinical mastitis in dairy cows in an AMS with a 9-day advance notice.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"1-7"},"PeriodicalIF":1.2,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145080826","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":"Genetic and phenotypic analysis of milk yield and composition in Murciano-Granadina goats.","authors":"Morteza Mokhtari, Masood Asadi Fozi, Zahra Roudbari, Arsalan Barazandeh, Mohammad Mahdi Salari, Ehsan Mohebbinejad, Ali Esmailizadeh","doi":"10.1017/S0022029925101027","DOIUrl":"https://doi.org/10.1017/S0022029925101027","url":null,"abstract":"<p><p>The Murciano-Granadina goat breed was imported from Spain to the southern region of Iran to enhance production efficiency in the native and nomadic goat flocks of the region, primarily maintained under a low-input, low-output production system. In this study, the genetic and phenotypic aspects of milk production traits in the Murciano-Granadina goat breed were investigated using data collected from a private dairy farm in Ghale-Ganj city, located in southern Kerman province, Iran, between 2017 and 2024. Data on 76,874 test-day lactation records of milk yield (MY), fat yield (FY), protein yield (PY) and somatic cell count from 7,196 first-parity Murciano-Granadina does were used. The investigated traits were total MY, total FY, total PY, average fat-to-protein ratio (FPR) and average somatic cell score (SCS), all calculated based on a 275-day lactation period. A multivariate animal model was used to estimate the genetic and phenotypic parameters of the investigated traits. The heritability estimates for MY, FY, PY, FPR and SCS were 0.15, 0.06, 0.09, 0.10 and 0.26, respectively. The estimates of genetic correlations among the studied traits ranged from -0.38 for FY-FPR to 0.91 for FY-PY, while the phenotypic correlations ranged from -0.05 for MY-FPR to 0.90 for PY-FY. Genetic correlations between SCS and MY, FY and PY were low estimates of 0.16, 0.19 and 0.08, respectively. The corresponding phenotypic correlations were low estimates of 0.03 (MY-SCS), 0.05 (FY-SCS) and 0.06 (PY-SCS). Genetic and phenotypic correlation estimates among MY, FY and PY were positive and medium to high, with the corresponding genetic correlations generally higher than the phenotypic ones. These low heritability estimates for all the studied traits, except for SCS, suggest that non-additive genetic and environmental effects play a more significant role in the performance of the Murciano-Granadina goat. The high positive genetic correlation estimates between MY, FY and PY suggest that selection for higher MY should also increase in both FY and PY.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"1-6"},"PeriodicalIF":1.2,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145080921","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":"Gamma-oryzanol as a natural antioxidant to enhance the autoxidative and thermal stability of clarified butterfat (ghee).","authors":"Mundakka Paramban Rahila, Battula Surendra Nath, Laxmana Naik, Dnyaneshwar Shinde, Heartwin A Pushpadass","doi":"10.1017/S0022029925100964","DOIUrl":"https://doi.org/10.1017/S0022029925100964","url":null,"abstract":"<p><p>Clarified butterfat, also known as ghee, a popular dairy product in Indian cuisine, has low oxidative stability due to its limited natural antioxidant content. Antioxidants are crucial for enhancing the stability of food lipids during storage and heating processes. While synthetic antioxidants are commonly used in ghee, concerns have arisen due to potentially toxic by-products formed during their breakdown. Gamma-oryzanol, an antioxidant compound found in rice bran oil, has shown significant improvement in ghee's antioxidant properties when added at a 0.5% concentration, as confirmed by various free radical scavenging tests. High Performance Liquid Chromatography analysis revealed that γ-oryzanol remained stable during ghee storage at 37° C ± 1° C and 60° C ± 1° C but experienced some degradation during deep fat frying at 180° C. Notably, γ-oryzanol effectively prevented the formation of cholesterol oxidation products in ghee during a 60-min frying period. Therefore, γ-oryzanol could serve as a natural antioxidant to safeguard ghee from oxidative and thermal deterioration, offering a preferable alternative to butylated hydroxyanisole to address human health concerns.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"1-8"},"PeriodicalIF":1.2,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145080875","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}