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Influence of micro and nanofibrillated cellulose on sweetened yogurt production and storage Int. Dairy J. (IF 3.1) Pub Date : 2024-04-16 Carolina Neves Cunha, Caroline Barroso dos Anjos Pinto, Maria Esther Sad, Vitória Maria Medalha Colturato, Gabriela Leila Berto, Valdeir Arantes, Hernane da Silva Barud, Rodrigo Stephani, Ítalo Tuler Perrone
We assessed the impact of three hydrocolloids on the physicochemical properties of yogurt during production and storage. The hydrocolloids-microfibrillated, nanofibrillated, and post-treated nanofibrillated–were derived from vegetable cellulose and varied in their processing. We analyzed parameters including acidity, pH, syneresis, consistency, and particle size distribution, and performed scanning
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Prevention of thermal gelation in concentrated whey protein isolate dispersions by using H2O2 and SHMP Int. Dairy J. (IF 3.1) Pub Date : 2024-04-15 Negin Yousefi, Soleiman Abbasi, Mohammad Amin Mohammadifar
In the present study, the effect of hydrogen peroxide (HO) and sodium hexametaphosphate (SHMP) on the thermal (121.5 °C for 15 min) stability of aqueous dispersions of whey protein isolate (6 % and 10% w/w) was investigated. Based on findings, HO, by oxidizing the sulfhydryl (SH) groups, prevented the formation of S–S bonds, therefore prevented thermal aggregation. The presence of SHMP synergistically
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Colostrum in cheese milk: Effects on physicochemical and microbiological characteristics of milk, whey and fresh cheese Int. Dairy J. (IF 3.1) Pub Date : 2024-04-13 Davinia Sánchez-Macías, Byron Herrera-Chávez, Luci Quevedo-Barreto, Alexis Maldonado-Bonifaz, Álex González-Castillo, Antonio José Trujillo Mesa
Colostrum presence in milk may cause problems in industrial processes. The objective of this study was to evaluate the characteristics of cheese whey and model-fresh cheeses made from milk containing up to 10% colostrum. Physicochemical and microbiological characteristics of colostrum, milk, cheese and cheese whey were evaluated. IgG content in colostrum, milk and cheese whey was also analyzed. The
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Physicochemical and functional properties of yoghurt supplemented with bioactive low-molecular-weight casein hydrolysates Int. Dairy J. (IF 3.1) Pub Date : 2024-04-13 Sarah Megrous, Sam Al-Dalali, Zhennai Yang
The present study was carried out to investigate the effect of fortification of natural yoghurt with different concentrations (0, 0.2, 0.5 or 1% w/v) of bioactive low-molecular-weight casein hydrolysates (1–3 kDa) on the physicochemical and functional properties of yoghurt during 21 days of storage at 4 °C. Casein hydrolysates significantly promoted development of acidity with improved microrheological
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Corrigendum to “Effect of casein-whey ingredient blends on the protein stability of model infant formulas” [International Dairy Journal, 138 (2023), 105531] Int. Dairy J. (IF 3.1) Pub Date : 2024-04-10 Sinead A. Mc Entee, Eoin G. Murphy, Fergal N. Lawless, Alan L. Kelly, Noel A. McCarthy
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Sinapic acid attenuates biofilm formation and virulence factor production in methicillin resistant Staphylococcus aureus (MRSA) isolated from raw camel milk: An in vitro and in silico approach Int. Dairy J. (IF 3.1) Pub Date : 2024-04-06 Fohad Mabood Husain, Nasser A. Al-Shabib, Javed Ahamad Khan, Javed Masood Khan, Mohd Adil
Camel milk is highly nutritious but contamination with biofilm forming methicillin resistant (MRSA) may pose a serious threat to human health and food safety. Therefore, sinapic acid (SA) was assessed for its antibiofilm and antivirulence potential against MRSA isolated from raw camel milk samples. SA reduced biofilm formation and production of key virulence functions (exopolysaccharide production
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Quality attributes of whole milk powder processed using ultrasonication and UV-C radiation compared with equivalent thermal treatment Int. Dairy J. (IF 3.1) Pub Date : 2024-04-03 Yaowei Liu, Junyi Shuang, Kasper Hettinga, Lina Zhang, Xiaoming Liu, Peng Zhou
Nonthermal technologies have shown great potential in both reducing microbial loads and retaining bioactive components in milk. This study evaluated the quality of whole milk powder produced using UV-C and ultrasonication (US) compared to regular heat treatment (HT). The results showed that UV-C and US achieved an equivalent bactericidal effect (reduction of total bacteria count) of raw milk compared
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Development of an ELISA method to determine adulterated cow milk in camel milk Int. Dairy J. (IF 3.1) Pub Date : 2024-04-03 Shi-Xin Chi, Bo-Hao Liu, Bing Zhang, Bao-Rong Wang, Jie Zhou, Ling Li, Ying-Hua Zhang, Zhi-shen Mu
Camel milk might be adulterated with cheaper cow's milk because of its high price. The establishment of a rapid and reliable method for detecting cow milk in camel milk is a matter of great concern. In the study, the chromatogram of camel milk with different adulteration ratios was analyzed by High Performance Liquid Chromatography (HPLC). The peak area of liquid chromatography was analyzed by Principal
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Investigating the effect of Persian gum on physicochemical, textural and rheological characteristics of UF white brined cheese during ripening Int. Dairy J. (IF 3.1) Pub Date : 2024-04-03 Aliakbar Gholamhosseinpour, Saeed Zare
In this research, the effect of Persian gum at concentrations of 0, 0.03%, 0.05%, and 0.1% on syneresis, textural, and rheological properties of UF white brined cheese was investigated during ripening on days 3, 45, and 90. According to the results, the use of Persian gum led to a reduction of 26% to 44% in syneresis of samples containing gum compared to the control at the end of ripening. The increase
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A pilot scale study on the effects of various temperature and time conditions on milk quality using direct and indirect heating systems Int. Dairy J. (IF 3.1) Pub Date : 2024-03-30 Shruti Lalwani, Frida Lewerentz, Andreas Håkansson, Marja Babic, Prilliani Madina, Jonas Edén, Marie Paulsson, Maria Glantz
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Comparison of comprehensive fatty acid profile from different regions in Chinese human milk project (CHMP) study Int. Dairy J. (IF 3.1) Pub Date : 2024-03-29 Huiquan Zhu, Xiaodan Wang, Kaifeng Li, Yuchen Zhang, Marie-Laure Fauconnier, Baorong Chen, Shuwen Zhang, Shilong Jiang, Xiaoyang Pang, Jiaping Lv
In this study, we aimed to detect the comprehensive fatty acid (FA) profile in human milk, including total fatty acids (total FAs), Sn-2 fatty acids (Sn-2 FAs), and phospholipid fatty acids (PLFAs), and further analyzed the influence of the sampling regions on human milk FA profile. The results showed that oleic acid (C18:1n9c), palmitic acid (C16:0), and linoleic acid (C18:2n6c) were the main FA species
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The impact of different temperatures on spore count and browning of UHT milk over a long storage period Int. Dairy J. (IF 3.1) Pub Date : 2024-03-28 Arianna Ferrero, Francesco Ferrero, Manuela Casale, Daniele Nucera, Marco Novaresio, Ernesto Tabacco, Giorgio Borreani
One of the major microbiological challenges for the ultra-high temperature (UHT) milk industry is the presence of sporeformers in milk, which can survive pasteurization and the UHT process. The present study has aimed to investigate the spore populations in UHT milk stored at 20 °C and 35 °C for 14 months. Samples of bulk tank milk, pasteurized milk, and UHT milk were randomly assigned to different
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Dry-heat treatment of low-heat skim milk powder improves rennet-induced gelation Int. Dairy J. (IF 3.1) Pub Date : 2024-03-27 Wataru Ono, Hiroki Ando, Kakeru Taguchi, Daiki Oka, Tomohiro Noguchi
The use of low-heat skim milk powder (SMP) in natural cheese production offers significant industrial advantages. However, SMP takes a long time to undergo rennet-induced gelation and forms a soft gel, which makes it difficult to use in cheese production. In this study, we investigated whether dry-heat treatment of low-heat SMP contributes to improving rennet-induced gel properties. We found that dry-heat
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Impact of hydrolysis method and lactase preparation on proteolysis and glycation in long-term stored lactose-hydrolysed UHT milk Int. Dairy J. (IF 3.1) Pub Date : 2024-03-26 Lotte J. Knudsen, Søren D-H. Nielsen, Peter Dekker, Daniel E. Otzen, Valentin Rauh, Lotte B. Larsen
Shorter shelf-life of lactose-hydrolysed UHT milk (LHM) can be linked to lactase purity both due to unwanted proteolytic activity and Maillard reactions. To study this, pre- and post-hydrolysed milk was added one of three types of lactase enzymes of increasing purity (A, B and C), and stored for up to 1 year at 25 or 35 °C. Proteolytic side-activities in post-hydrolysed milk depended on lactase purity
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Quality, safety, and microbiological assessment of loose market milk and antibiotic resistance analysis of Escherichia coli isolates in different areas of Faisalabad, Pakistan Int. Dairy J. (IF 3.1) Pub Date : 2024-03-26 Linta Khalid, Aiman Fatima, Shahid Nawaz, Ayaz Khurram, Zamir Hussain, Imran Sajid
Unpacked milk consumption is common in developing countries like Pakistan, raising concerns regarding adulteration and pathogen contamination. This study analyzed market-sold unpacked milk samples (n = 40) from Faisalabad for qualitative, adulteration, and microbiological parameters and antimicrobial resistance of . The mean ± standard deviation for each component was determined: Fat% (4.22 ± 0.78)
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Digestive properties of β-CN and α-La in different milk protein ingredients Int. Dairy J. (IF 3.1) Pub Date : 2024-03-26 Lina Zhang, Yifei Fan, Jianhui Feng, Jialu Huang, Thom Huppertz, Peng Zhou
The digestion behavior of proteins not only differs between protein types but also between ion saturation and protein profile. This study aimed to investigate the digestive properties of α-La and β-CN in different dairy protein ingredients, including β-CN concentrate (βCC), micellar casein concentrate (MCC), α-La concentrate (α-LaC), and whey protein concentrate (WPC80), using an infant static digestion
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Effect of acetic acid solutions on regenerated fibers from rennet-treated casein micelles Int. Dairy J. (IF 3.1) Pub Date : 2024-03-24 Novin Darvishsefat, Md Asaduzzaman, Calvin Hohn, Ronald Gebhardt
Fibers made from rennet casein micelles promise a wide range of new applications in food-grade products. Understanding the influence of environmental conditions such as pH on the water binding and swelling properties is a crucial factor for embedding them in hydrated matrices in the future. The expansion of the fibers in dilute acetic acids always takes place in two steps, as previously observed in
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Structure and digestibility of bovine casein complexes formed by enriching κ- and β-caseins in micellar casein concentrate together with minerals adjustment Int. Dairy J. (IF 3.1) Pub Date : 2024-03-24 Haojie Bing, Xinhuizi Hong, Xiumei Tao, Dasong Liu, Jie Zhang, Tingting Yang, Tristan C. Liu, Xiaoming Liu, Peng Zhou
Colloidal structure and infant gastrointestinal digestibility of casein complexes simulating caseins and minerals compositions of human casein micelles were studied. κ- and β-Caseins were fractionated from bovine micellar casein concentrate (MCC), and mixed with MCC to increase their ratios to 20% and 68%, followed by adding citrate (Cit), calcium (Ca), and inorganic phosphate (P) to obtain the casein
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Comparison of Peribacillus simplex with Bacillus cereus and Paenibacillus odorifer according to heat resistance and low-temperature growth Int. Dairy J. (IF 3.1) Pub Date : 2024-03-24 Yoshiaki Ohkubo, Tsuyoshi Torii
We investigated the behavior of in ESL milk by assessing its heat resistance and low-temperature growth. The -values at 90 °C of strains were 3.23 ± 0.09 to 32.23 ± 5.71 min, significantly higher than those of but not significantly different those of . The -values of (7.49 ± 0.06 to 9.44 ± 0.60 °C) did not differ significantly from those of the other two organisms. The heat-resistance experiments showed
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Calcium binding affects in vitro gastrointestinal digestion of bovine α-lactalbumin under infant, adult and elderly conditions Int. Dairy J. (IF 3.1) Pub Date : 2024-03-22 Zheng Wang, Dasong Liu, Xinhuizi Hong, Xiumei Tao, Jielong Zhang, Jie Zhang, Yanmei Hou, Tong Wu, Xiaoming Liu, Peng Zhou
α-Lactalbumin bound with negligible, one and two Ca ions (, -Ca and -2Ca La) were prepared, and thermal stability and gastrointestinal digestibility under infant, adult and elderly conditions were studied. -2Ca La was prepared by adding 1.5 mol Ca mol La to -Ca La solution. Almost complete release of bound Ca from -Ca La was achieved at pH 2.0. Bound Ca was limitedly released from -Ca La using citrate
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The use of Brix refractometer as a simple and economic device to estimate the protein content of sheep milk Int. Dairy J. (IF 3.1) Pub Date : 2024-03-22 M. Todaro, R. Gannuscio, I. Mancuso, B. Ducato, M.L. Scatassa
In this study, 737 individual sheep milk samples were collected 2 times from morning milkings to evaluate the relationships between Brix refractometer measurements and milk constituents— protein and fat percentages—to verify its ability to predict milk constituents. The Pearson's simple (rSP) and partial (rPP) correlations between milk constituents were calculated, and several first- and second-order
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Effects of milk extracellular vesicles from bovine, human, and caprine origin on rotavirus infectivity in cultured human intestinal cells Int. Dairy J. (IF 3.1) Pub Date : 2024-03-22 Caroline Vangsøe, Dimitra Graikini, Anni Bojsen, Lourdes Sánchez, Jan Trige Rasmussen
Rotavirus is the leading cause of severe gastroenteritis in neonates representing a global health burden. Milk-derived extracellular vesicles [EVs] have emerged as potential antivirals, offering a promising avenue for intervention. The present study evaluated the antiviral activity of EVs sourced from bovine, human, and caprine milk against the infection of the human Wa and bovine WC3 rotavirus strains
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Characterization of traditional Egyptian Samna and comparison with processed anhydrous milk fat: A comprehensive analysis of volatile components and physiochemical properties Int. Dairy J. (IF 3.1) Pub Date : 2024-03-22 Abdelaziz Elbarbary, Jun Jin, Xingguo Wang
Historically, Samna is a clarified fermented Egyptian butter that has a vital role in the human diet, primarily due to its nutritive value and pleasant flavor. Herein, we performed an in-depth screening to evaluate the volatile and physiochemical properties of different traditional Egyptian Samna compared with processed anhydrous milk fat by analyzing their fatty acids composition, volatile components
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Changes in nutritional and technological properties of heat-treated milk and cream at dairy production scale during storage Int. Dairy J. (IF 3.1) Pub Date : 2024-03-08 Shruti Lalwani, Frida Lewerentz, Andreas Håkansson, Richard Löfgren, Johan Eriksson, Marie Paulsson, Maria Glantz
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A comprehensive overview of blue-veined cheeses Int. Dairy J. (IF 3.1) Pub Date : 2024-03-08 Imène Ferroukhi, Christophe Chassard, Julie Mardon
Blue-veined cheeses are popular for their unique characteristics. The purpose of this review is to gather and consolidate data on blue cheeses worldwide and highlight their biochemical mechanisms and nutritional benefits. This review was able to identify more than 100 types of blue cheeses and describe their composition and characteristics. Some blue cheeses are distinguished by atypical manufacturing
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Plant proteases and their application in dairy systems Int. Dairy J. (IF 3.1) Pub Date : 2024-03-08 S. Kaur, T. Huppertz, T. Vasiljevic
Enzymatic hydrolysis of proteins is considered a feasible approach to obtain more functional and nutritional products. Plant proteases (either purified or as crude extracts) have been used in dairy systems with growing interest. Specific plant proteases such as actinidin, bromelain, ficin and papain have been isolated and extensively characterised. Their application on dairy proteins can provide benefits
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Efficacy of a Maillard-type conjugate of whey protein isolate with chitosan as a carrier for a liposomal form of a combination of curcumin and balanced amounts of n-3 and n-6 PUFAs. Part II. Carrier behaviour under simulated in vitro digestion Int. Dairy J. (IF 3.1) Pub Date : 2024-03-06 Daria Zelikina, Sergey Chebotarev, Anna Antipova, Elena Martirosova, Maria Anokhina, Nadezhda Palmina, Natalia Bogdanova, Maria Semenova
The study evaluated the benefits of using the whey protein isolate (WPI)–chitosan (CHIT) carrier formed via a Maillard reaction step to enhance the bioavailability of a liposomal form of nutraceuticals during gastrointestinal digestion according to the INFOGEST protocol. Liposomes appeared uniformly released from their hydrolysed complex [WPI–CHIT]–(PC–FO–CUR) during both the gastric (54 ± 9%) and
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Efficacy of a Maillard-type conjugate of whey protein isolate with chitosan as a carrier for a liposomal form of a combination of curcumin and balanced amounts of n-3 and n-6 PUFAs. Part I. structure – Functionality relationships Int. Dairy J. (IF 3.1) Pub Date : 2024-03-06 Daria Zelikina, Sergey Chebotarev, Anna Antipova, Elena Martirosova, Maria Anokhina, Nadezhda Palmina, Natalia Bogdanova, Anatoly Khvatov, Yuri Tsaplev, Aleksei Trofimov, Maria Sokol, Nikita Yabbarov, Elena Nikolskaya, Maria Semenova
The Maillard-type WPI–chitosan conjugate was prepared through dry heating at 60 °C and 75% relative humidity for 72 h at a weight excess of WPI (8.7-fold) relative to CHIT (75% of deacetylation). The focus of the study was the soluble fraction (68% w/w) of the WPI–CHIT conjugate in the p range of WPI (pH 4.5). SDS-PAGE analysis revealed that 16% of the total WPI was covalently bonded to CHIT. SDS-PAGE
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Multiplex PCR for detection of camel milk adulteration with cattle and goat milk Int. Dairy J. (IF 3.1) Pub Date : 2024-03-02 Deepraj Sarkar, Rakesh Ranjan, Sumnil Marwaha, Artabandhu Sahoo, Sanay Naha
Determination of adulteration in raw milk has become increasingly important from the viewpoint of food safety and quality. The present study aimed to detect the adulteration of camel milk with cattle and goat milk by multiplex PCR technique based on amplification of the Cytochrome b gene. The developed technique successfully amplified the target fragment of 208 bp (Camel), 274 bp (cattle), and 174
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Nanoemulsion-based spray-dried formulation of essential oils, whey protein isolate, and maltodextrin: An approach for antifungal preservation of grated mozzarella cheese Int. Dairy J. (IF 3.1) Pub Date : 2024-02-27 Ghada Sassi, Shiv Shankar, Lily Jaiswal, Stephane Salmieri, Salwa Karboune, Monique Lacroix
An antifungal nanoemulsion-based formulation containing natural extracts encapsulated into whey protein isolate (WPI) and maltodextrin (MD) was spray-dried and applied on grated mozzarella cheese. Formulation efficiency was evaluated to extend the shelf-life and to inhibit spoilage fungi growth. The results of the spray-dried formulation (FP) showed a retention of 62% of the phenolic compounds, leading
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Functional assessment of a whey protein hydrolysate: In vivo responses in lipid regulation, oxidant defense, and neural protection in Caenorhabditis elegans Int. Dairy J. (IF 3.1) Pub Date : 2024-02-23 Néstor David Giraldo, Juan David Sánchez, Andrés López, Nuria González, Ferran Balaguer, Jennifer Redondo, Silvia Llopis, Marta Barrena, Bernadette Klotz
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Predicting milk-derived hydrogel-forming peptides with TANGO Int. Dairy J. (IF 3.1) Pub Date : 2024-02-23 Muhammed Aslam Khan, Yacine Hemar, Ka-Wing Cheng, Florian J. Stadler, Luis M. De Leon-Rodriguez
The uncovering of single peptides derived from food sources that can form hydrogels is of great relevance for several applications. However, identifying single peptide hydrogels from food is a daunting task given the complex nature of the food systems. The proof of concept of the applicability of TANGO, a statistical mechanical-based algorithm that predicts the β-aggregate propensity of peptides, as
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Preventive effect on intestinal inflammation and modulation of the microbiota of ‘Nordestino’ donkey milk in experimental DNBS-induced colitis in mice Int. Dairy J. (IF 3.1) Pub Date : 2024-02-22 Emmanuella de Oliveira Moura Araújo, Daline Fernandes de Souza Araújo, Tayanna Bernardo Oliveira Nunes Messias, Valéria Costa da Silva, Anderson Wilbur Lopes Andrade, Aurigena Antunes de Araújo, Raimundo Fernandes de Araújo Júnior, Emanuella de Aragão Tavares, Celso José Bruno de Oliveira, Elma Lima Leite, Gustavo Felipe Correia Sales, Juliana Kessia Barbosa Soares, Rita de Cássia Ramos do Egypto Queiroga
This study aimed to investigate the effects of milk against intestinal inflammation in a Balb/c mice model of colitis induced by 2,4-dinitrobenzene sulfonic acid (DNBS). Mice were randomly assigned to groups: non-colitic and DNBS controls, sulfasalazine (SSZ) (0.25 g kg per day), and Nordestino donkey milk (DM) (0.5, 1.0, and 2.0 g kg per day). DM improved the animals' clinical condition and preserved
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The effect of succinylation on the properties of αs1-casein enriched protein Int. Dairy J. (IF 3.1) Pub Date : 2024-02-20 Xiaoli Sun, Juliet A. Gerrard, Skelte G. Anema
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Effects of oxidized konjac glucomannan on physicochemical and sensory properties of set-style yoghurt Int. Dairy J. (IF 3.1) Pub Date : 2024-02-20 Yuan Luo, Yao Li, Xiaoli Qin, Hongjia Lu, Haoyuan Wang, Renxiang Xie, Xiong Liu
This study explored effects of adding oxidized konjac glucomannan (OKGM) at various concentrations (0.5, 1.0, 1.5, 2.0%) to low-fat set-style yoghurt on its physicochemical and sensory properties. The findings indicated that effects of OKGM on yoghurt were contingent on the quantity added. Lower concentrations (0.5 and 1.0%) of OKGM enhanced the yoghurt's texture, including hardness, elasticity, gumminess
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Associations of lameness with milk composition, fatty acid profile, and milk coagulation properties in mid-lactation high-yielding Holstein cows Int. Dairy J. (IF 3.1) Pub Date : 2024-02-20 Marko Kass, Priit Karis, Ragnar Leming, Marie J. Haskell, Katri Ling, Merike Henno
Lameness, an animal welfare and profitability related problem in dairy industry, was evaluated on 126 multiparous Estonian Holstein cows on a 5-point scale; score three or above indicated lameness. Milk samples of the cows were analysed for basic composition, content of mineral elements, fatty acid (FA) profile and coagulation properties (MCP). Lame cows had lower milk yield and a lower milk protein
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Applicability of electrical parameters for controlling the quality of skim milk with various dry matter contents Int. Dairy J. (IF 3.1) Pub Date : 2024-02-15 Joanna Katarzyna Banach, Katarzyna Kiełczewska, Renata Pietrzak-Fiećko, Michał Smoczyński, Małgorzata Grzywińska-Rąpca
The aim of the present study was to determine the effect of concentrating skim milk (10–50 g 100 g) on changes in contents of minerals as well as values of physicochemical and structural parameters (pH, total protein, micro- and macro-mineral content, viscosity, particle diameter, micrographs by fractal dimension), electrical parameters: conductivity (Z, G), and dielectric parameters (C, C). Statistical
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A novel cheese made of Gracilaria edulis proteases and its characterisation Int. Dairy J. (IF 3.1) Pub Date : 2024-02-15 Ariestya Arlene Arbita, Nicholas A. Paul, Julian Cox, Jian Zhao
A milk clotting protease was isolated from the red marine macroalga in a previous study of ours. In the current study, the protease was used to make a Cheddar style cheese and the chemical, physical, textural and sensory properties of the cheese were investigated. The algal cheese had a higher yield and moisture content but lower total solids, compared to calf rennet cheese. The colour of the algal
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Gas ultrafine bubbles improve the efficacy of antimicrobials against eliminating fresh and aged Bacillus subtilis biofilms on various dairy processing surfaces Int. Dairy J. (IF 3.1) Pub Date : 2024-02-14 Phoebe Unger, Amninder Singh Sekhon, Sonali Sharma, Alexander Lampien, Minto Michael
The objective of this research was to study the impact of incorporating gas ultrafine bubbles (UFB) on the efficacy of chlorine and peracetic acid antimicrobial (AM) solutions against biofilms on polypropylene, silicone, and stainless-steel surfaces. biofilms were grown on coupons of various surfaces at 25 °C (for 3 and 30 days for fresh and aged biofilms, respectively) by immersing in inoculated brain
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Unveiling the culturable bacterial diversity, pathogens and impact of seasonality on microflora of raw goat milk: A phylogenetic outlook Int. Dairy J. (IF 3.1) Pub Date : 2024-02-14 Jyoti, Namita Ashish Singh
Goat milk can be beneficial in cardiac diseases, mouth ulcers, dengue fever, etc. but ingestion of raw goat milk may have severe side effects as it may comprise pathogenic bacteria. Raw goat milk samples (n-55) were collected from diverse villages of the Udaipur district, Rajasthan, India and analyzed for bacterial diversity and pathogens using biochemical, molecular, and bioinformatic methods. Goat
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Impact of thermal processing on micronutrients and physical stability of milk and cream at dairy production scale Int. Dairy J. (IF 3.1) Pub Date : 2024-02-09 Shruti Lalwani, Frida Lewerentz, Andreas Håkansson, Richard Löfgren, Johan Eriksson, Marie Paulsson, Maria Glantz
Micronutrients and physical stability of milk and cream were evaluated for different heat treatments at dairy production scale (HTST pasteurisation, high pasteurisation, ESL indirect and UHT direct and indirect). Changes caused due to heat treatments for macro and micro components (vitamins and minerals) as well as physical stability were investigated. Results show limited losses in macro components
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Temporal sensory characterization of yoghurt formulated with natural sweeteners and fruit puree using multiple-intake temporal check-all-that-apply and multi-block response surface methodology Int. Dairy J. (IF 3.1) Pub Date : 2024-02-09 Diksha Chadha, Nazimah Hamid, Kevin Kantono
Response surface methodology was used to investigate the effect of fruit puree and sweeteners on the sensory attributes of yoghurts evaluated using Temporal Check-All-That-Apply. The effects of varying concentrations of sweetener and fruit puree on the cited sensory attributes, dynamic liking, and other post-consumption attributes (intrinsic cues, willingness to pay and complexity) was evaluated. Temporal
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Pepsin-induced hydrolysis and coagulation of proteins in goat, sheep and cow milk Int. Dairy J. (IF 3.1) Pub Date : 2024-02-08 Mengxiao Yang, Aiqian Ye, Elliot Paul Gilbert, Zhi Yang, David W. Everett, Harjinder Singh
The kinetics of pepsin-induced κ-casein hydrolysis and coagulation in cow, goat, and sheep milk were investigated at 37 °C, pH 6.3 and 6.0. At a 0.1 U mg pepsin-to-κ-casein ratio, sheep milk showed the fastest κ-casein hydrolysis, followed by cow and goat milk as assessed by quantifying the release of para-κ-casein using RP-HPLC. Sheep milk coagulated most rapidly, with κ-casein hydrolysis of 64% and
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Gastrointestinal digestion and technological treatments modify the antibacterial activity of lactoferrin supplemented dairy matrices against Staphylococcus aureus Int. Dairy J. (IF 3.1) Pub Date : 2024-02-08 I. Abad, A. Bailac, M.D. Pérez, J.J. Carramiñana, M. Calvo, L. Sánchez
Milk contains antimicrobial proteins, such as lactoferrin from whey or proteins from the milk fat globule membrane (MFGM), which can be used in functional foods to strengthen children and adult defenses. Foodborne bacteria, such as , can contaminate dairy products causing intoxication. The aim of this study was to evaluate the antibacterial activity of lactoferrin, free and in dairy matrices, against
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Heat stability of skim milk containing various levels of micellar calcium phosphate Int. Dairy J. (IF 3.1) Pub Date : 2024-02-08 Elaheh Ahmadi, Thom Huppertz, Todor Vasiljevic
This study assessed thermal stability in micellar calcium phosphate (MCP)-adjusted skim milk samples containing 67 (MCP) or 113 (MCP) % of the MCP content of control milk (MCP) at 120 °C for 5 s or 140 °C for 1 s at pH 6.3, 6.6, 6.9 or 7.2. Sample MCP exhibited the smallest heat-induced reduction in non-sedimentable individual caseins and whey proteins, and only limited heat-induced increases in particle
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The denaturation of whey proteins in a processed cheese environment Int. Dairy J. (IF 3.1) Pub Date : 2024-02-03 Siew Kim Lee, Henning Klostermeyer, Skelte G. Anema
The kinetics of whey protein denaturation at three pH values (pH 5.4, 5.7 and 6.0) was determined in processed cheese made from rennet casein/whey protein concentrate (RC-PC), or milk protein concentrate (MPC-PC). Samples were heated from 75 to 100 °C for up to 5400 s. Denaturation of both proteins was faster with increasing pH. The reaction order for β-lactoglobulin and α-lactalbumin denaturation
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A comprehensive study on milk composition and coagulation properties from six endangered native Norwegian cattle breeds Int. Dairy J. (IF 3.1) Pub Date : 2024-02-03 Ragnhild Aa. Inglingstad, Tove G. Devold, Nicola Damiano, Anna C. Holene, Nina S. Svartedal, Irene Comi, Tone I. Eliassen, Tora Asledottir, Ellen K. Ulleberg, Gerd E. Vegarud
Six cattle breeds native to Norway, have for almost half a century been at risk of extinction. Due to their small population sizes, they have hardly been improved by breeding for many decades. Still, the endangered breeds represent a source of genetic diversity with special milk qualities compared to the modern breed, Norwegian red (NRF). This study reports for the first time a detailed overview of
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Volatilome profile (HS-SPME/GC–MS) and proteolysis in Beyaz peynir (white-brined cheese) made using different probiotic adjunct cultures and ripening under brine or vacuum package systems, and chemometric analysis Int. Dairy J. (IF 3.1) Pub Date : 2024-02-01 Tuba Erkaya-Kotan, Ali Adnan Hayaloglu
Probiotic Beyaz peynir (white-brined cheese) was manufactured using two different adjunct probiotic bacteria ( DSMZ 20079 and DSMZ 20456) and the influence of these bacteria and different packaging systems (vacuum package and under brine) on the changes in the volatilome and proteolysis throughout the ripening was investigated. Packaging type, addition of the adjunct culture, and ripening time changed
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Variation of lactoferrin and whey protein fractions along different stages of milk technological processing at dairy plant level Int. Dairy J. (IF 3.1) Pub Date : 2024-01-30 V. Vigolo, G. Niero, E. Ballancin, M. De Marchi
This study assessed the concentration of whey protein fractions in different dairy matrices, including raw milk (RM), pasteurized milk (PM), cheese whey (CW), and Ricotta cheese whey (RW) collected along the production of mozzarella and Asiago cheeses. A linear mixed model was implemented in order to analyze the variability of bovine serum albumin (BSA), lactoferrin (LF), α-Lactalbumin (α-LA), β-lactoglobulin
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Understanding mozzarella cheese microstructure with Raman confocal imaging Int. Dairy J. (IF 3.1) Pub Date : 2024-01-24 Stephen E. Holroyd, Elizabeth Nickless
Raman confocal microscopy has the unique ability to interrogate the chemical structure of food samples; here we used the technique to investigate the microstructure in mozzarella cheese. Confocal and Raman confocal images were obtained on mozzarella samples immediately after production and then when aged over 112 d. A previously unseen level of heterogeneity in both the fat and casein regions of the
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Development of value-added beverages using sheep and goat cheese whey and secondary whey Int. Dairy J. (IF 3.1) Pub Date : 2024-01-22 Julia Venâncio Kurnick, Maria Gabriela Guarnieri Michellim, Rickey Y. Yada, Bruno Ricardo de Castro Leite Junior, Alline Artigiani Lima Tribst
Fermented (F) and neutral (non-fermented) (N) beverages were developed to add value to cheese whey (CW) and secondary whey (SW) from goat (G) and sheep (S) cheese. All products were microbiologically safe. Regarding physical stability, sedimentation of 3–20% was observed, with higher values at the beginning of storage for SW beverages (P < 0.05) due to protein agglomeration (explained by the 22%-larger
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Identification and molecular docking of a novel antidiabetic peptide from protamex-camel milk protein hydrolysates against α-amylase and DPP-IV Int. Dairy J. (IF 3.1) Pub Date : 2024-01-18 Na Su, Li Yi, Jing He, Liang Ming, Tuyatsetseg Jambal, Batmunkh Mijiddorj, B. Maizul, Ts. Enkhtuul, Rimutu Ji
Antidiabetic peptides were identified from camel milk protein hydrolysates, and their inhibitory activities against α-amylase and dipeptidyl peptidase-IV (DPP-IV) were determined. The possible binding mechanism between the enzymes and the peptide was elucidated through molecular docking. Camel milk proteins were hydrolyzed using protamex, and the hydrolysates were divided into three fractions (>10
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Physico-chemical, sensory and oxidative quality of butter from cows fed 3-nitrooxypropanol Int. Dairy J. (IF 3.1) Pub Date : 2024-01-19 Gayani M.S. Lokuge, Morten Maigaard, Peter Lund, Tijs A.M. Rovers, Lotte Bach Larsen, Nina Aagaard Poulsen, Lars Wiking
This study aims to investigate the effects of supplementing 3-nitrooxypropanol (3-NOP) to the diet of dairy cows on physico-chemical and sensory properties, as well as oxidative stability of butter. Forty-eight Danish Holstein cows were randomly assigned to control diets or 3-NOP supplemented diets at 60 mg 3-NOP kg−1 feed DM. Compared to control butter, 3-NOP butter had higher proportions of short-
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Bioprotective lactobacilli in Crescenza and Gouda cheese models to inhibit fungal spoilage Int. Dairy J. (IF 3.1) Pub Date : 2024-01-18 Zheng Zhao, David J. Simpson, Michael G. Gänzle
Bioprotective cultures are applied to control the fungal spoilage of fermented dairy products but only few studies evaluated their efficacy in cheese. To evaluate growth and antifungal activity of bioprotective lactobacilli, cultures were used singly and combined adjunct cultures for laboratory-scale Crescenza cheese, a fresh cheese, and for pilot-scale Gouda cheese, respectively. Growth of the bioprotective
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Antibacterial metabolites production by Lactobacillus plantarum PTCC 1896 in fermented whey and optimization of fermentation conditions for maximum production using RSM Int. Dairy J. (IF 3.1) Pub Date : 2024-01-09 Hajar Yousefi, Marzieh Moosavi-Nasab, Sabihe Soleimanian-Zad, Mohammad-Taghi Golmakani, Marjan Majdinasab
The aim of the present study was to determine the best conditions for production of antibacterial metabolites by Lactobacillus plantarum PTCC 1896 cultured in whey by optimizing incubation time (24, 48 & 72 h), inoculum size (2, 4 & 6%) and MPC concentration (0, 1 & 2%) using Central Composite Design. During fermentation, due to the production of organic acids, pH decreased to 4.83–3.69 and acidity
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Characterization of dual-species biofilms formed by bacteria isolated from milk Int. Dairy J. (IF 3.1) Pub Date : 2024-01-06 Dara Elizabeth Barbosa Rodrigues, Luciano Guimarães, Solimar Gonçalves Machado, Maria Cristina Dantas Vanetti
This study evaluated biofilm formation of bacteria isolated from raw milk and investigated the composition of extracellular polymeric substances (EPS) using Raman spectroscopy. Biofilms were formed from six isolates on a 96-well microplate at 7 and 25 °C in 1 and 10% reconstituted whole milk. Biofilms were then formed on stainless steel coupons at 7 °C from two isolates identified as strong biofilm
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Physicochemical, texture, microstructure, and antioxidant characteristics of karish cheese made from ultrasonic-treated skimmed buffalo milk Int. Dairy J. (IF 3.1) Pub Date : 2024-01-04 Aliaa Ali Darwish, Mahmoud Ibrahim El-Sayed, Wafaa Mahmoud Salama
The effect of ultrasonic-treated skimmed buffalo milk on the antioxidant, physicochemical, texture, microstructure, microbiological, and organoleptic properties, as well as the yield of karish soft cheese was estimated. Ultrasonic processing of buffalo milk at 35 KHz for 10 and 20 min reduced the curdling time, and improved texture, microstructure, antioxidant, and sensory characteristics of cheese
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Traditional and commercial dairy products from yak, camel, zebu-brahma, mithun, reindeer and sow - A review on current research status Int. Dairy J. (IF 3.1) Pub Date : 2024-01-04 Shahida Anusha Siddiqui, Henning Schulte, Alexey Borisovich Golik, Ravi Pandiselvam, Baskar Venkidasamy, Aziz Homayouni-Rad, Sajid Maqsood
Dairy cows are economically important cattle with substantially high productivity and milk yield. However, in addition to dairy cows, many other minor dairy animals hold local importance owing to their specific characteristics, such as yak, camel, zebu-brahman, mithun, reindeer, and pig. The increasing demand for milk, driven by population growth, encourages the development and study of alternatives