Journal of Dairy Research最新文献

{"title":"Building a context-sensitive sustainability indicator system for smallholder dairy farming: a Delphi-based integration of expert consensus and stakeholder insights in Central Java.","authors":"Prianto Budi Saptono, Gustofan Mahmud, Ismail Khozen","doi":"10.1017/S0022029926102301","DOIUrl":"10.1017/S0022029926102301","url":null,"abstract":"<p><p>The dairy cattle sector in Boyolali Regency, Central Java, plays a strategic role in food provision and local employment. However, it faces multiple challenges, including climate change, low generational renewal among farmers and limited policy support. These conditions indicate a need for a systematic and measurable reformulation of sustainability strategies. Therefore, this study aims to develop a comprehensive and relevant set of sustainability indicators for the dairy cattle sector based on consensus among experts and stakeholders. To achieve this objective, the Delphi method was employed, involving 19 panellists from diverse backgrounds. Two Delphi rounds were conducted. In the first round, indicators compiled from the literature were screened and evaluated through questionnaires, interviews and focus group discussions. In the second round, consensus on the selected indicators was assessed using a quantitative approach. The results identify 62 sustainability indicators grouped into 5 dimensions: economic (13 indicators), environmental (10), social (15), governance (3) and animal welfare (21). Five indicators were classified as highly relevant: intergenerational business sustainability, access to marketing partnership and information, protection of productive female cattle, health screening of breeding stock upon purchase and biosecurity control through livestock movement monitoring. In addition, 29 indicators (47%) achieved full consensus among all panellists. These findings provide a strong conceptual and empirical foundation for implementing sustainability strategies at the farm level, as well as for informing more targeted policy formulation by both local and national governments.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"372-396"},"PeriodicalIF":1.6,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148042643","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":"System analysis of technical solutions for stabilisation of electric drives in milk production under conditions of energy instability.","authors":"Vira Zadorozhna, Mykola Lysychenko, Yurii Khandola, Maksym Sorokin, Mykhailo Bondarenko","doi":"10.1017/S0022029926102349","DOIUrl":"10.1017/S0022029926102349","url":null,"abstract":"<p><p>This study is an analysis of technical solutions to ensure the reliable operation of electric drives in dairy production under conditions of unstable power supply. The methodology involved the use of system analysis methods, the evaluation of technical solutions through the analysis of their characteristics and theoretical data processing to model the power supply system of a dairy plant. The study found that power supply instability, including voltage sags, pulse surges, phase failure and frequency deviations, reduces the productivity of the dairy plant. Modelling the power supply system using a generalised functional model helped to identify critical points, such as external grid instability and voltage asymmetry, which have the greatest impact on equipment operation. The assessment of power quality parameters revealed that voltage variations between phases (0.22-0.24 kV) often exceed the normal limit (0.23 kV), the zero-sequence unbalance factor reaches 3.0% (exceeding the 2% limit) and the sinusoidal distortion factor is 0.8-1.6%, with peaks for the second and fourth harmonics (0.74-0.80%). The analysis also revealed that pumps and coolers are the most sensitive to voltage sags, while milking machines are the most sensitive to frequency instability. The implementation of technical solutions such as uninterruptible power supplies, inverters, automatic backup power switches and voltage filters can reduce downtime by 50-90%, save energy by 10-25%, reduce harmonic distortion to < 5% and extend motor life by 20-30%. Integration of electric drives with automated control systems provides real-time monitoring, automatic control and alarms, minimising downtime and increasing process reliability. The practical significance of the results is to create a basis for increasing the efficiency and stability of the dairy industry, which contributes to the smooth functioning of production, reducing operating costs and ensuring high-quality products.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"398-406"},"PeriodicalIF":1.6,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148308306","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":"Causes of culling in dairy cows in the central region of Santa Fe, Argentina.","authors":"Diego Martín Astesana, Nicolás Mario Welschen, Agostina Peña, Camila Miotti, Joaquin Cicotello, Facundo Tello D'elia, Guillermo Suarez Archilla, Cecilia María Camussone, María Virginia Zbrun, Marcelo Lisandro Signorini, Ana Inés Molineri","doi":"10.1017/S0022029926102325","DOIUrl":"10.1017/S0022029926102325","url":null,"abstract":"<p><p>This study investigated the annual culling rate and its main causes on dairy farms in the central region of Santa Fe, Argentina. A cross-sectional study was conducted between February and April 2025 on 77 farms located in the central dairy region of Santa Fe province, Argentina (Castellanos and Las Colonias departments). On each farm, an in-person survey was conducted with the farm manager. Information was collected regarding the farm demographics, the number of culls and mortalities and the causes of culling. The average annual total culling rate for pasture-based systems was 22.3% (range: 10-34%), while for confined systems it was 31% (range: 22-54%). The proportion of cows culled in pasture-based systems was 15.6% (range: 2-30%) compared to 23.6% (range: 14-43%) in confined systems. The annual mortality rate in pasture-based systems was 6.7% (range: 2-20%), while in confined systems it was 7.4% (range: 4-17%). The main causes of culling were reproductive problems, udder health issues, hoof diseases, infectious diseases and low milk production. The main causes of mortality on the farms were traumatic injuries, infectious diseases, mastitis and metabolic disorders, among others. Average cow longevity in pasture-based systems was 4.3 (range: 2-9) lactations compared to 2.9 (range: 1.4-4) lactations in confined systems. Productivity, animal welfare and dairy herd longevity are shaped primarily by management practices rather than by production system type alone, and both pasture-based and confined systems can be optimized to achieve sustainable outcomes.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"470-476"},"PeriodicalIF":1.6,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147930342","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":"Is dairy food loss early in food supply chains an issue? Insights from a New Zealand farm and processor study.","authors":"Jessica O'Connor, Miranda Mirosa, Gina Lucci, Sheila Skeaff, Phil Bremer","doi":"10.1017/S0022029926102362","DOIUrl":"10.1017/S0022029926102362","url":null,"abstract":"<p><p>Despite the significant contribution of the dairy sector to global food systems, data on food loss during dairy farming and processing are scarce. This research aimed to quantify and understand the drivers, and strategies that prevent food loss and waste. Using a mixed-method approach combining quantitative (processor quantities and farmer estimates) and qualitative (interview) data, two New Zealand case studies (dairy farmers and staff who worked for a dairy processor) were assessed to estimate the quantity of milk solids lost, identify dairy disposal practices and examine drivers that incentivised waste disposal or prevention/recycling approaches. From this study, dairy food loss is not a sizable issue given the percentage of losses occurring (1.8% per farm, and 5.5% at the processor). However, when extrapolated to national milk production: a 1.8% loss of New Zealand dairy production is the equivalent annual production of 350,000 cows. Qualitative analysis associated four key drivers with the level of food loss: perceptions of food loss inevitability, economic pressures, strong inter-stakeholder relationships and risk mitigation strategies. Prevention and recycling decisions were enabled by the industry's cooperative structure and the high value of milk solids, for example, surplus milk was traded to other processors rather than put onto farmers to dispose of/use. However, this study found that participants were very limited in their recycling and disposal destination options. This exposed farmers and the processor to serious reputational (e.g. odour, wasteful perceptions) and biohazardous (e.g. animal disease, antibiotic resistance) risks. These findings highlight how supporting more equitable market power between farmers and processors prevents dairy food loss, and that farmers and processors require support to diversify end-of-pipe recycling options, and ultimately improve the sustainability of dairy supply chains.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"407-422"},"PeriodicalIF":1.6,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147816189","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":"Molecular characterisation and epidemiology of <i>Streptococcus uberis</i>, isolated in a longitudinal study from the milk of a large commercial South African dairy herd.","authors":"Grant Kevin van Lelyveld, Inge-Marié Petzer, Christiaan Labuschagne, Joanne Karzis","doi":"10.1017/S0022029926102350","DOIUrl":"10.1017/S0022029926102350","url":null,"abstract":"<p><p><i>Streptococcus uberis</i> is currently the most notable emerging mastitis pathogen in South Africa. Multilocus sequence typing (MLST) was used to investigate the sequence types (STs) of <i>S. uberis</i> isolated from bovine milk and their epidemiological patterns of occurrence. This retrospective, longitudinal study was conducted on a pasture-based herd of 1005 lactating cows, on which slurry-spreading had been recently introduced. Composite cow milk samples were collected quarterly during routine whole herd sampling and from clinical mastitis cases (monthly) during 2021. <i>Streptococcus uberis</i> isolates obtained from two routine samplings and clinical mastitis cases were stored at -80°C. In 2024, seven <i>S. uberis</i> isolates were added; these were from the same cows in consecutive samplings. The prevalence of <i>S. uberis</i> intramammary infection (IMI) was 7.44%, while 21.26% of clinical mastitis cases were caused by <i>S. uberis.</i> Based on conventional microbiology, 31.4% of <i>S. uberis</i> IMIs were recurring in consecutive samplings. A total of 42 <i>S. uberis</i> STs were identified from 70 isolates; 41 were novel and only 1 (ST 1613) had been previously reported in the PubMLST/GenBank database. Of the <i>S. uberis</i> isolates examined, 35.7% had known clonal complexes (CCs); of these, 60% were CC ST-5. Owing to the high heterogeneity, no predominant STs were observed; ST 1613 was isolated six times but did not cause clinical cases. When <i>S. uberis</i> was isolated from a cow more than once, only 50% of the isolates had similar STs. Where cows had multiple infections in an udder, quarters infected had different STs. In summary, this herd showed significant heterogeneity in <i>S. uberis</i>, with all but one ST being novel variants. Results indicate that <i>S. uberis</i> IMI in this herd was transient, possibly of environmental origin rather than persistent udder infections, making a point-source of infection less likely.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"477-484"},"PeriodicalIF":1.6,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147816209","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":"Association between lactation number and quality traits of milk from individual cows with a focus on plasmin activity.","authors":"Monika Johansson, Mikaela Lindberg, Åse Lundh","doi":"10.1017/S002202992610226X","DOIUrl":"10.1017/S002202992610226X","url":null,"abstract":"<p><p>This study investigated the hypothesis that milk quality traits and milk proteolytic activity vary with lactation number in dairy cows. Milk was collected from 109 individual cows, 20 Swedish Holstein and 89 Swedish Red, from 12 commercial Swedish farms. Samples were analysed individually and grouped into three lactation categories: lactations 1-2 (<i>N</i> = 56), lactations 3-4 (<i>N</i> = 32) and lactations ≥5 (<i>N</i> = 21). The principal finding was that plasmin (PL) activity increased markedly with advancing lactation number, with significantly higher activity observed in cows in lactations 3-4 and ≥5 compared with those in lactations 1-2 (<i>P</i> < 0.001). Although plasminogen (PG) concentrations tended to decrease with increasing lactation number, this trend did not reach statistical significance (<i>P</i> = 0.298). As a result, the PG-to-PL ratio decreased progressively with advancing lactation (<i>P</i> < 0.001), indicating increased proteolytic potential in milk from older cows. Lactation number also had a clear influence on milk protein composition. The proportion of total casein decreased steadily across lactation groups, while the proportion of whey proteins increased (<i>P</i> ≤ 0.004). Within the casein fractions, total β-casein declined significantly from lactations 1-2 to ≥5 (<i>P</i> < 0.001), whereas the relative amount of β-casein B increased with lactation number (<i>P</i> = 0.003). The proportions of αs2-casein and κ-casein were highest in cows with lactations ≥5 (<i>P</i> ≤ 0.019). Among whey proteins, α-lactalbumin increased markedly with lactation number (<i>P</i> < 0.001), and β-lactoglobulin showed an increasing, although statistically non-significant, tendency (<i>P</i> = 0.071). Gross milk composition was unaffected by lactation number; however, somatic cell count (SCC) increased significantly in cows in lactations 3-4 and ≥5 compared with lactations 1-2 (<i>P</i> = 0.002). Overall, advancing stage of lactation was associated with enhanced PL-mediated proteolysis, shifts in milk protein profile and higher SCCs, whereas the basic milk composition remained stable.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"507-516"},"PeriodicalIF":1.6,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147963870","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":"Review: fungal feed additives for dairy cattle: fermented fad or filamentous fortune?","authors":"Stefan Yerby, Helen Warren, Nicholas N Jonsson","doi":"10.1017/S0022029925101866","DOIUrl":"10.1017/S0022029925101866","url":null,"abstract":"<p><p>Fungal feed additives offer a potential avenue to enhance dairy cattle health and productivity. This narrative review examines and consolidates literature investigating the effects of products containing, or derived from, anaerobic fungi (AF), obligately aerobic filamentous fungi and yeasts. There is a sparsity of research investigating supplemental AF in cattle, but existing literature demonstrates that AF can consistently increase the digestibility of feeds. Anaerobic fungal additives are limited by their oxygen vulnerability, although characterization of the resting stage of their lifecycle would aid in the development of products which could be used on farm. The majority of research investigating aerobic fungi in dairy cattle is based upon their fermentation products. These products often enhance digestibility variables in cattle, which sometimes benefits growth and production. Inconsistent responses, which are attributed to heterogenous product composition and rumen stability, hinder the industry utility of these additives, and further research is required to define the conditions required for efficacy. A large body of research exists examining the effects of active yeast and yeast derivatives in mature cattle and calves. In-depth examination of this research is beyond the scope of this review, but substantial evidence suggests that supplementing dairy cattle with yeast can be advantageous for gut health and development, production and stress tolerance. This review highlights the pathways through which exogenous fungi can enhance dairy production, and that further research is required to define the causes of inconsistent responses from treatments. This will increase the value of fungal additives to the dairy sector.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"338-351"},"PeriodicalIF":1.6,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148251940","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":"Probiotic yoghurt bars: exploring gelatine concentration effects on chemical composition, rheological and textural properties.","authors":"Jucenir Dos Santos Ferreira, Luana Cristina da Silva Ramos, Laís Fernanda Batista, Isadora de Abreu Soares Pereira, Giovana Fuzer Payer, Ana Clarissa Dos Santos Pires, Alessandra Almeida Castro Pagani, Márcia Cristina Teixeira Ribeiro Vidigal","doi":"10.1017/S0022029926102210","DOIUrl":"10.1017/S0022029926102210","url":null,"abstract":"<p><p>Yoghurt is a food product with strong sensory acceptance and health appeal, making its matrix a target for various innovative presentations and modifications. This study aimed to develop a yoghurt bar with the addition of probiotic microcapsules and to evaluate the effect of gelatine concentration on its chemical composition, microbiological stability, rheological properties and texture profile. Three formulations were developed: YB6 (6.66% gelatine dispersion), YB9 (9.33% gelatine dispersion) and YB12 (12% gelatine dispersion) Probiotics were microencapsulated by ionic gelation, achieving 93.46% encapsulation efficiency. Gelatine concentration influenced protein (YB6/YB9: 6.95 g.100 g^-1; YB12: 7.65 g.100 g^-1) and sodium content (YB6/YB9: 56.00 mg.100 g^-1; YB12: 57.50 mg.100 g^-1) but did not significantly alter other compositional parameters. Probiotic counts (log CFU.g^-1) for <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> (YB6 = 7.08; YB9 = 7.34; YB12 = 7.4), <i>Streptococcus thermophilus</i> (YB6 = 9.20; YB9 = 9.08; YB12 = 9.18) and <i>Lactobacillus acidophilus</i> NCFM® (YB6 = 7.32; YB9 = 7.3; YB12 = 7.0) remained stable over 30 days at 5 °C, meeting regulatory standards for yoghurt classification. Gelatine concentration and temperature influenced rheological properties. At 10 °C, formulations exhibited no structural failure up to 1000 Pa of shear stress, whereas at 25 °C, YB9 and YB12 demonstrated higher structural integrity than YB6. YB12 presented the highest values of firmness, adhesiveness, cohesiveness, gumminess and elasticity. The yoghurt bar represents an innovative product that expands the range of fermented dairy options. The use of 9% or 12% gelatine dispersion in yoghurt bar production ensures good storage stability, protein enrichment and a suitable texture for handheld consumption, thereby expanding the scope of yoghurt-based offerings.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"517-526"},"PeriodicalIF":1.6,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148258187","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":"Technological application diagram proposal: new approach to technological applications of milk protein concentrate in dairy products based on physicochemical characterization and applied statistics.","authors":"Carolina Neves Cunha, Caroline Barroso Dos Anjos Pinto, Maria Esther Leal da Silva Sad, Vitória Souza Lima, Júlia d'Almeida Francisquini, Igor Lima De Paula, Juliana De Carvalho Da Costa, Rodrigo Stephani, Ítalo Tuler Perrone","doi":"10.1017/S0022029926102209","DOIUrl":"10.1017/S0022029926102209","url":null,"abstract":"<p><p>Currently, market demand indicates a trend towards the use of milk proteins in food products. Technological innovations in milk protein production have facilitated the development of new products that can be adapted to various food systems. Despite the growing use of milk protein concentrates (MPCs), much remains to be understood regarding how the interactions between these proteins can lead to a more cost-effective ratio and better utilization of their properties. Although a variety of MPCs are available in the market, the industry may face difficulties replacing one brand's product with another. This is because although the products have the same protein content, their production history can interfere with their technological properties. Therefore, the objective of this study was (a) to create a protocol for analyses that allows the segregation of MPCs based on their key characteristics and, using these results and statistical treatments, (b) to develop a diagram to guide the industry, research and development sectors, and/or procurement departments on the potential application of these products and even the possible substitution of one MPC for another. To this end, nine MPC brands were classified based on their rehydration capacity, browning potential, foaming ability and thermal stability. The results of each analysis were scored to generate a rating that classified the samples and enabled the creation of a technological application diagram.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"536-547"},"PeriodicalIF":1.6,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147963938","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":"Effects of yellow-fleshed sweet potato powder on the quality and stability of yoghurt during storage.","authors":"Po-Hsien Lu, Yin-Yen Huang, Yung-Chang Lai, Fatma Laili Khoirunnida, Ying-Chen Lu","doi":"10.1017/S0022029926102283","DOIUrl":"10.1017/S0022029926102283","url":null,"abstract":"<p><p>This research paper addresses the hypothesis that the incorporation of yellow-fleshed sweet potato powder (SPP) into yoghurt can enhance its physicochemical, microbial and textural properties while improving storage stability. This study aimed to develop a yoghurt product incorporating yellow-fleshed SPP and to evaluate its effects on physicochemical, microbial and textural properties during fermentation and a 28-day storage period. SPP was added at concentrations of 0%, 5%, 10%, 15% and 20% (w/v) to milk prior to fermentation. Parameters including pH, titratable acidity (TA), syneresis, viscosity, hardness, adhesiveness, colour attributes and microbial viability were measured. The addition of SPP positively influenced the fermentation process, significantly increasing total plate count, TA, viscosity and adhesiveness, while reducing pH, syneresis and hardness. Colour analysis showed that supplementation decreased <i>L</i>* values and whiteness index while increasing <i>a</i>*, <i>b</i>*, yellowness index and Δ<i>E</i>*, depending on the amount added. During storage, yoghurts with 5-10% SPP maintained superior textural stability, lower syneresis, minimal colour changes and preserved microbial viability compared to the control and higher concentration treatments. Otherwise, 15-20% additions resulted in reduced bacterial counts and destabilised gel structure. These results suggest that yellow-fleshed SPP acts as a natural stabiliser and prebiotic, enhancing yoghurt quality and storage stability. An optimal addition of 5-10% is recommended to maximise functional and sensory benefits without compromising product integrity, offering promising potential for the development of value-added, health-oriented dairy products targeting modern consumers.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"527-535"},"PeriodicalIF":1.6,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147816139","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}