International Journal of Dairy Technology最新文献_第2页

Near-infrared spectroscopy for compositional analysis of raw milk: Challenges and opportunities 原料奶成分分析的近红外光谱：挑战与机遇

IF 2.8 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology

Pub Date : 2025-12-09 DOI: 10.1111/1471-0307.70076

Hafiz Muhammad Hussain Khan, Ultan McCarthy, Yuanyuan Pu, Kexin Zhang, Imelda Casey, Norah O'Shea

Background

Raw milk is the starting ingredient of all dairy products. Understanding the quality and composition of raw milk is essential for ensuring efficient dairy processing and manufacturing final products of consistent quality. Near-infrared (NIR) spectroscopy has been used in the dairy industry for the compositional analysis of several dairy products due to its low cost, minimal sample preparation, straightforward instrumentation and potential for inline measurement. However, measuring the composition of raw milk using NIR spectroscopy continues to remain a significant challenge.

Aims

The review examines the measurement principles, advantages and limitations of NIR spectroscopy for the compositional analysis of raw milk. It also highlights the challenges and potential limitations of the technique under various measurement settings, including offline, online, inline and in-field.

Methods

A systematic review of the literature on compositional analysis of raw milk components using NIR spectroscopy in various measurement settings was conducted. The review also evaluates the performance of miniaturised NIR sensors and emerging analytical approaches for compositional analysis of raw milk.

Major Findings

NIR spectroscopy demonstrates high accuracy for quantifying macrocomponents of raw milk, such as fat, protein and lactose, particularly in laboratory settings. The miniaturised NIR sensors show promising results for fat and protein; however, their applicability for in-field measurement requires further validation. Challenges remain in measuring microcomponents and particle size distribution due to strong water absorption bands that obscure certain spectral features. Further improvement in NIR instrument design is required for their applicability in in-line measurement.

Industrial Implications

The inline compositional analysis of raw milk using NIR spectroscopy can transform the dairy industry by enabling real-time raw milk quality assessment, which helps improve process understanding and optimisation. Further research in miniaturised spectrometers, robust calibration techniques and microcomponent measurement is essential to facilitate the uptake and adoption of NIR spectroscopy in dairy processing.

原料奶是所有乳制品的原料。了解原料奶的质量和成分对于确保高效的乳制品加工和生产质量一致的最终产品至关重要。近红外（NIR）光谱由于其低成本、最少的样品制备、简单的仪器和在线测量的潜力，已被用于乳制品工业中几种乳制品的成分分析。然而，使用近红外光谱测量原料奶的成分仍然是一个重大挑战。目的综述近红外光谱法用于原料奶成分分析的测量原理、优点和局限性。它还强调了该技术在各种测量环境下的挑战和潜在局限性，包括离线、在线、在线和现场。方法对不同测量条件下近红外光谱分析原料奶成分的相关文献进行系统综述。本综述还评估了用于原料奶成分分析的小型化近红外传感器和新兴分析方法的性能。主要发现近红外光谱技术在定量原料奶的大量成分，如脂肪、蛋白质和乳糖方面具有很高的准确性，特别是在实验室环境中。小型化的近红外传感器在脂肪和蛋白质方面显示出很好的结果；然而，它们在现场测量中的适用性需要进一步验证。由于强吸水带模糊了某些光谱特征，因此在测量微组分和粒度分布方面仍然存在挑战。近红外仪器的设计需要进一步改进，以适应在线测量。使用近红外光谱对原料奶进行在线成分分析可以通过实时原料奶质量评估来改变乳制品行业，这有助于提高对工艺的理解和优化。进一步研究小型化光谱仪，稳健的校准技术和微量成分测量对于促进近红外光谱在乳制品加工中的吸收和采用至关重要。

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引用次数: 0

Impact of fortification with white willow (Salix alba) bark on the rheological properties, syneresis and colour of nonfat set-type yoghurt 白柳树树皮强化对脱脂凝固型酸奶流变特性、合成及色泽的影响

IF 2.8 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology

Pub Date : 2025-12-05 DOI: 10.1111/1471-0307.70079

Liwen Zheng, Jean Christophe Jacquier, Niamh Harbourne

Background

White willow (Salix alba) is a traditional medicinal plant known for its anti-inflammatory and pain-relieving properties, attributed to its high polyphenol content. Yoghurt can serve as an effective delivery carrier for bioactive compounds to develop health-promoting foods due to its unique network structure.

Aim

This study aimed to investigate the impact of willow bark addition on the rheological properties, syneresis and colour of fortified nonfat yoghurt.

Methods

In this study, a nonfat set-type yoghurt supplemented with different levels (0%, 2%, 5%, and 10%) of willow bark was prepared. Rheological properties of the samples were monitored in situ during fermentation and parameters including storage modulus (G′), loss tangent (tan δ), fracture strain (γ_fracture) and fracture stress (σ_fracture) were measured. In addition, syneresis (% w/w) and colour values including lightness (L*), redness (a*) and yellowness (b*) of the final yoghurt were evaluated.

Major Findings

The results showed no significant differences in the final G′ between the control and samples containing 2% and 5% willow bark (p > 0.05), whereas 10% willow bark significantly reduced the final G′ (p < 0.05) after fermentation (at 42°C). When the nonfat set-type yoghurts were cooled from 42°C to 4°C, G′ increased in a dose-dependent manner with the addition of willow bark. Additionally, the level of syneresis increased in a dose-dependent manner in all willow bark-fortified yoghurt samples. Changes observed in the rheological properties and syneresis levels during and after gel formation could be associated with interactions between milk proteins and polyphenols from willow bark.

Industrial Implications

Overall, these results indicate that the fortification of skim yoghurt with low concentrations of willow bark (2% and 5%) has a relatively minimal impact on the rheological properties and appearance of the product, providing technical insights for functional yoghurt manufacturers.

白柳（Salix alba）是一种传统的药用植物，因其高多酚含量而具有抗炎和缓解疼痛的特性。酸奶由于其独特的网状结构，可以作为生物活性化合物的有效载体，开发促进健康的食品。目的研究柳树皮添加量对强化脱脂酸奶流变学特性、合成及色泽的影响。方法制备了添加0%、2%、5%、10%柳皮的脱脂酸奶。对发酵过程中样品的流变特性进行了原位监测，并测量了贮藏模量（G′）、损失切线（tan δ）、断裂应变（γ断裂）和断裂应力（σ断裂）等参数。此外，还对最终酸奶的合成（% w/w）和颜色值进行了评价，包括亮度（L*）、红度（a*）和黄度（b*）。结果表明，对照组与含2%和5%柳皮的样品的最终G′无显著差异（p > 0.05），而含10%柳皮的样品发酵后（42℃）的最终G′显著降低（p < 0.05）。当脱脂酸奶从42°C冷却到4°C时，随着柳树皮的加入，G′呈剂量依赖性增加。此外，在所有柳树皮强化酸奶样品中，协同作用水平以剂量依赖的方式增加。凝胶形成期间和之后的流变学性质和协同作用水平的变化可能与牛奶蛋白和柳树皮多酚之间的相互作用有关。总体而言，这些结果表明，低浓度柳树皮（2%和5%）强化脱脂酸奶对产品流变特性和外观的影响相对较小，为功能性酸奶制造商提供了技术见解。

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引用次数: 0

Correction to ‘Sodium caseinate-encapsulated propolis nanoparticles: Designing, production and characterisation’ 更正“酪蛋白酸钠包封的蜂胶纳米颗粒：设计、生产和表征”

IF 2.8 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology

Pub Date : 2025-11-30 DOI: 10.1111/1471-0307.70080

Mirbod MA, Ezzatpanah H and Bakhoda H (2025) Sodium caseinate-encapsulated propolis nanoparticles: Designing, production and characterisation. International Journal of Dairy Technology 78 e70060. https://doi.org/10.1111/1471-0307.70060.

In the published version of this article, the institutional affiliations of all authors and the email address of the first author were incorrectly formatted.

Department of Agricultural Mechanization, SR.C., Islamic Azad University, Tehran, Iran.

Additionally, the email address of the first author, Mahtab Alsadat Mirbod, was incorrectly listed as [email protected]. The correct email address is [email protected].

We apologise for these errors.

Mirbod MA， Ezzatpanah H和Bakhoda H（2025）酪蛋白酸钠胶囊蜂胶纳米颗粒：设计，生产和表征。国际乳品技术杂志78 e70060。https://doi.org/10.1111/1471-0307.70060.In本文的发布版本，所有作者的机构和第一作者的电子邮件地址格式错误。中国科学院农业机械化研究所。伊斯兰阿扎德大学，伊朗德黑兰。此外，第一作者Mahtab Alsadat Mirbod的电子邮件地址被错误地列为[email protected]。正确的邮箱地址为[email protected]。我们为这些错误道歉。

引用次数: 0

The influence of heat treatment of lactoferrin powders on the physicochemical properties and bacteriostatic activity 乳铁蛋白粉热处理对其理化性质及抑菌活性的影响

IF 2.8 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology

Pub Date : 2025-11-26 DOI: 10.1111/1471-0307.70077

Jianbo Cheng, Zhenyu Zhang, Qinfeng Xu, Lirui Sun, Jing Li

<div> <section> <h3> Background, Context, or Rationale</h3> <p>Lactoferrin (LF) is a multifunctional glycoprotein with remarkable biological activities, but faces challenges in maintaining structural integrity and antimicrobial efficacy during industrial production.</p> </section> <section> <h3> Aim(s)</h3> <p>The manufacturing process of LF powder involves multiple processing steps, including pasteurisation and drying. The heat treatment processes applied in each step can cause changes in the structure and functional properties. We systematically compared four drying processes and investigated the effects of various drying and sterilisation methods. We are seeking sustainable protein preservation technologies achieving the critical balance between bioactive preservation and manufacturing cost-efficiency.</p> </section> <section> <h3> Methods</h3> <p>Four LF samples were prepared using different methods: freeze-drying, high-temperature spray drying, low-temperature spray drying, and pasteurised freeze-dried. The physicochemical properties, including particle size, surface hydrophobicity, moisture distribution, and thermal stability, were measured using techniques such as sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE), nuclear magnetic resonance (NMR), differential scanning calorimetry (DSC), scanning electron microscopy (SEM), and atomic force microscopy (AFM). The antimicrobial properties were evaluated using the zone of inhibition method.</p> </section> <section> <h3> Major Findings</h3> <p>Physicochemical properties: Low-temperature spray drying LF exhibited the smallest particle size and superior microstructure compared to high-temperature spray drying and freeze-drying. It also showed enhanced thermal stability and wettability. Bacteriostatic activity: Low-temperature spray drying demonstrated superior antibacterial activity, inhibiting the growth of <i>C. albicans, E. coli</i> and <i>S. aureus</i>. Structural integrity: Low-temperature spray drying caused the least structural degradation, maintaining better protein functionality compared to high-temperature spray drying. The fluorescence and Far-UV Circular Dichroism analysis showed minimal unfolding of LF in low-temperature spray drying, while high-temperature spray drying caused more significant denaturation.</p> </section> <section> <h3> Scientific or Industrial Implications</h3> <p>Low-temperature spray drying is the most suitable method for preserving LF bioactivity, offering advantages in particle size, structural stability, and bacteriostatic efficacy over high-temperature spr

乳铁蛋白（LF）是一种多功能糖蛋白，具有显著的生物活性，但在工业生产中面临着保持结构完整性和抗菌功效的挑战。目的：LF粉末的生产过程涉及多个加工步骤，包括巴氏灭菌和干燥。在每个步骤中应用的热处理工艺可能导致结构和功能特性的变化。我们系统地比较了四种干燥过程，并研究了各种干燥和灭菌方法的效果。我们正在寻求可持续的蛋白质保存技术，以实现生物活性保存和制造成本效率之间的关键平衡。方法采用冷冻干燥法、高温喷雾干燥法、低温喷雾干燥法和巴氏冷冻干燥法制备4种LF样品。采用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）、核磁共振（NMR）、差示扫描量热法（DSC）、扫描电子显微镜（SEM）和原子力显微镜（AFM）等技术测量了其物理化学性质，包括粒径、表面疏水性、水分分布和热稳定性。采用抑菌区法对其抗菌性能进行评价。理化性质：与高温喷雾干燥和冷冻干燥相比，低温喷雾干燥的LF具有最小的粒径和优越的微观结构。它还表现出增强的热稳定性和润湿性。抑菌活性：低温喷雾干燥显示出优越的抗菌活性，抑制白色念珠菌、大肠杆菌和金黄色葡萄球菌的生长。结构完整性：低温喷雾干燥造成的结构降解最小，与高温喷雾干燥相比，保持了更好的蛋白质功能。荧光和远紫外圆二色分析表明，低温喷雾干燥对LF的展开最小，而高温喷雾干燥对LF的变性影响更大。低温喷雾干燥是保存LF生物活性最合适的方法，与高温喷雾干燥和冷冻干燥相比，低温喷雾干燥在粒度、结构稳定性和抑菌效果方面具有优势。这种方法对于工业规模的LF生产效率更高，保证了功能特性的保留。

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引用次数: 0

Identification of water-soluble peptides for authenticity verification of commercial buffalo ricotta 市售水牛乳清干酪水溶性肽的鉴定

IF 2.8 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology

Pub Date : 2025-11-25 DOI: 10.1111/1471-0307.70078

Lenara Oliveira Pinheiro, Josane Cardim de Jesus, Mário Roberto Júnior, Heliara Caires Sousa, Lucas Caiafa Cardoso Reis, Ben-Hur Ramos Ferreira Gonçalves, Leandro Soares Santos, Sibelli Passini Barbosa Ferrão

<div> <section> <h3> Background, context or rationale</h3> <p>Reliable methods to verify the authenticity of foods, such as buffalo ricotta, are essential for protecting brands and regulatory compliance. Prized for its sensory and nutritional qualities, buffalo ricotta is vulnerable to adulteration. Recent advances have developed precise, accessible technologies, broadening applications in the food industry and enhancing safety and quality.</p> </section> <section> <h3> Aim (s)</h3> <p>This study evaluated the authenticity of commercial buffalo ricotta adulterated with cow whey by investigating water-soluble peptides using mid-infrared spectroscopy, high-performance liquid chromatography and electrophoresis, combined with chemometric analysis.</p> </section> <section> <h3> Methods</h3> <p>To evaluate the authenticity of ricotta, 11 experimental formulations were created by increasing the proportions of cow whey mixed with buffalo whey. These formulations were stored for up to 30 days. Water-soluble peptides were analysed using mid-infrared spectroscopy, high-performance liquid chromatography and electrophoresis. The data obtained from mid-infrared spectroscopy and high-performance liquid chromatography were statistically processed using principal component analysis, analysis of covariance and multiple linear regression, with replication to ensure validity.</p> </section> <section> <h3> Major Findings</h3> <p>Principal component analysis of mid-infrared spectra explained 97.46% of the variance, distinguishing pure and adulterated samples, while storage time significantly impacted spectral characteristics (<i>P</i> < 0.05). High-performance liquid chromatography identified 14 peptide peaks, with three recognized as specific markers for cow whey in adulterated samples. Principal component analysis explained 77.14% of the variance, distinguishing pure and adulterated ricotta. Multiple linear regression modelling of high-performance liquid chromatography data predicted cow whey concentration with a correlation of <i>R</i> = 0.87. High-performance liquid chromatography with chemometrics was effective for detecting buffalo ricotta adulteration. When applied to 14 commercial samples, the model revealed that nine contained adulteration ranging from 10% to 100% cow whey. Mid-infrared spectroscopy and sodium dodecyl sulphate-polyacrylamide gel electrophoresis were insufficient to identify adulteration.</p> </section> <section> <h3> Scientific or Industrial Implications</h3> <p>The study shows that the chromatographic method can detect cow whey in buffalo ricotta at low

核实食品（如水牛乳清干酪）真实性的可靠方法对于保护品牌和遵守法规至关重要。水牛乳清干酪因其感官和营养品质而备受推崇，很容易被掺假。最近的进展已经开发出精确的、可获得的技术，扩大了在食品工业中的应用，提高了安全性和质量。目的：采用中红外光谱、高效液相色谱、电泳及化学计量分析相结合的方法，对掺入乳清的市售水牛乳清干酪的水溶性肽进行鉴定。方法通过增加牛乳清与水乳清的混合比例，制作11种乳清干酪的实验配方，对乳清干酪的真实性进行评价。这些配方保存了30天。采用中红外光谱、高效液相色谱和电泳对水溶性多肽进行分析。中红外光谱和高效液相色谱数据采用主成分分析、协方差分析和多元线性回归进行统计处理，并进行复制以确保有效性。中红外光谱的主成分分析解释了97.46%的方差，区分了纯净和掺假样品，而储存时间对光谱特征有显著影响（P < 0.05）。高效液相色谱法鉴定出14个肽峰，其中3个被认为是掺假样品中乳清的特异性标记。主成分分析解释了77.14%的方差，区分了纯正和掺假的乳清干酪。对高效液相色谱数据进行多元线性回归建模，预测乳清浓度的相关系数R = 0.87。高效液相色谱-化学计量学是检测水牛乳清干酪掺假的有效方法。当应用于14个商业样品时，该模型显示9个样品含有掺假，范围从10%到100%的乳清。中红外光谱和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳不足以鉴别掺假。科学或工业意义研究表明，色谱法可以检测低浓度水牛乳清干酪中的乳清。这种方法提高了检测乳制品欺诈的可靠性，并加强了质量控制和监管。

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引用次数: 0

Streptococcus agalactiae suppresses milk protein synthesis in bovine mammary epithelial cells via PGK1-mediated inhibition of the JAK2/STAT5 signalling pathway 无乳链球菌通过pgk1介导的JAK2/STAT5信号通路抑制牛乳腺上皮细胞乳蛋白合成

IF 2.8 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology

Pub Date : 2025-11-21 DOI: 10.1111/1471-0307.70063

Yankun Zhao, Yating Wu, Xianlan Ma, Huimin Liu, Lu Meng, He Chen, Jiaqi Wang, Nan Zheng, Cheng Wang

<div> <section> <h3> Background</h3> <p><i>Streptococcus agalactiae</i> is a major pathogen of bovine mastitis. Phosphoglycerate kinase 1 (<i>PGK1</i>) is considered a multifunctional virulence factor in bacterial pathogens and plays a novel role in host–pathogen interaction: <i>PGK1</i> facilitates energy acquisition and immune evasion in intracellular group B streptococcus infection; <i>PGK1</i> enhances systemic dissemination by facilitating evasion of host immunity in <i>S. pyogenes</i> infection; PGK1-derived <i>S. pneumoniae</i> promotes epithelial adhesion and lung colonisation. Understanding the mechanisms underlying mammary epithelial cell damage and milk synthesis inhibition is critical for developing mastitis prevention strategies.</p> </section> <section> <h3> Aim</h3> <p>To establish an intracellular infection model of <i>S. agalactiae</i> in bovine mammary epithelial cells (BMECs) to investigate the effects on apoptosis and elucidate mechanisms disrupting milk synthesis with a focus on <i>PGK1</i> and the <i>JAK2/STAT5</i> pathway.</p> </section> <section> <h3> Methods</h3> <p>BMECs were infected with <i>S. agalactiae</i> (multiplicity of infections: 20–100, 2–8 h). Cytotoxicity, apoptosis and cytoskeletal changes were assessed. <i>PGK1</i> expression, apoptosis markers and milk synthesis mediators (<i>JAK2</i>/<i>STAT5</i>/<i>ELF5</i>/<i>CSN2</i>) were analysed via qRT-PCR and western blot. <i>PGK1</i> knockdown and <i>JAK2</i> inhibitor (50 μM AG490 for 24 h [DMSO vehicle control]) treatment validated the pathway involved.</p> </section> <section> <h3> Major Findings</h3> <p><i>S. agalactiae</i> infection caused time- and dose-dependent cytotoxicity (maximal LDH release: ~40% increase, <i>P</i> < 0.05; cell viability reduction: ~35%, <i>P</i> < 0.05 at an MOI = 100 for 8 h). Infection induced cytoskeleton rearrangement and apoptosis (apoptosis rate, 25.3% vs. control, 5.1%, <i>P</i> < 0.05) and upregulated <i>PGK1</i> expression. <i>PGK1</i> knockdown reduced apoptosis by ~50% (<i>P</i> < 0.05). <i>S. agalactiae</i> downregulated <i>JAK2</i>/<i>STAT5</i>/<i>ELF5</i> (<i>P</i> < 0.05) and impaired milk protein synthesis. <i>CSN2</i> expression was decreased by ~60% (<i>P</i> < 0.05) and partially rescued by <i>PGK1</i> knockdown but exacerbated by AG490.</p> </section> <section> <h3> Implications</h3> <p><i>PGK1</i>-mediated apoptosis and <i>JAK2/STAT5</i>/<i>ELF5</i> suppression are key mechanisms in <i>S. agalactiae</i> inhibiting milk synthesis. Molecular targets for mitigating mastitis-induced milk loss were identified, supp

无乳链球菌是牛乳腺炎的主要病原体。磷酸甘油酸激酶1 （PGK1）被认为是细菌病原体中的多功能毒力因子，在宿主-病原体相互作用中起着新的作用：PGK1促进细胞内B群链球菌感染的能量获取和免疫逃避；在化脓性链球菌感染中，PGK1通过促进逃避宿主免疫增强全身传播；pgk1衍生的肺炎链球菌促进上皮粘附和肺定植。了解乳腺上皮细胞损伤和乳汁合成抑制的机制对于制定预防乳腺炎的策略至关重要。目的建立牛乳腺上皮细胞（BMECs）感染无乳链球菌（S. agalactiae）的细胞内感染模型，探讨其对细胞凋亡的影响，并以PGK1和JAK2/STAT5通路为重点，阐明破坏乳合成的机制。方法对bmec进行无乳链球菌感染（感染次数：20 ~ 100次，2 ~ 8 h）。观察细胞毒性、细胞凋亡和细胞骨架变化。通过qRT-PCR和western blot分析PGK1表达、凋亡标志物和乳合成介质（JAK2/STAT5/ELF5/CSN2）。PGK1敲低和JAK2抑制剂（50 μM AG490处理24 h [DMSO载体对照]）验证了所涉及的途径。主要发现无乳链球菌感染引起时间和剂量依赖性的细胞毒性（最大LDH释放量增加~40%，P < 0.05；细胞活力降低~35%，P < 0.05, MOI = 100, 8 h）。感染诱导细胞骨架重排和凋亡（凋亡率为25.3%，对照组为5.1%,P < 0.05）， PGK1表达上调。PGK1敲低可使细胞凋亡减少约50% （P < 0.05）。S. agalactiae下调JAK2/STAT5/ELF5 (P < 0.05)，降低乳蛋白合成。CSN2表达降低约60% (P < 0.05)， PGK1敲低可部分挽救CSN2表达，AG490可加重CSN2表达。结论pgk1介导的细胞凋亡和JAK2/STAT5/ELF5抑制是S. agalactiae抑制牛奶合成的关键机制。确定了减轻乳腺炎引起的乳汁流失的分子靶点，支持乳制品安全和生产力战略。

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引用次数: 0

Production and destination dynamics of waste milk and its relationship with raw milk production in a semi-intensive dairy cattle system in South America—A case report 南美半集约化奶牛系统中废奶的生产和目的地动态及其与原料奶生产的关系——一个案例报告

IF 2.8 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology

Pub Date : 2025-11-12 DOI: 10.1111/1471-0307.70075

Mariana de Cardoso de Abreu, Alyson Rogério Ribeiro

Background

Waste milk (WM), defined as milk unfit for human consumption due to contamination with pharmaceuticals or high microbial load, poses economic and public health challenges.

Aim(s)

This case study aimed to describe the production of WM on a South American dairy farm, including the volume of WM generated and its disposal.

Methods

In this case report, we used records and management data from a semi-intensive dairy farm in Minas Gerais, Brazil, from 2020 to 2023, to estimate the total volume of WM produced, its proportion relative to raw milk (RM), and its primary destinations.

Major Findings

The results indicate that 148 651 L of WM were produced over the 4 years, representing approximately 9.85% of total RM production. On average, the RM-to-WM ratio was 10.15:1 (or 1 L of WM was generated per 10.15 L of RM). Most WM (74.9%) was used for calf feeding, a common but controversial practice due to its potential to promote antimicrobial resistance (AMR). Literature review and comparative international data highlight the prevalence of this practice and its associated risks.

Scientific Implications

Reporting, for the first time, the ratio of WM to RM in a southern country, this study also underscores the importance of improved management strategies and further research on the long-term implications of WM use, particularly regarding AMR and food safety.

废奶（WM）被定义为由于药物污染或微生物负荷高而不适合人类食用的牛奶，构成了经济和公共卫生挑战。目的：本案例研究旨在描述南美奶牛场WM的生产，包括WM的产生量及其处置。方法在本案例报告中，我们使用了巴西米纳斯吉拉斯州一个半集约化奶牛场2020年至2023年的记录和管理数据，以估计WM生产的总量，其相对于原料奶（RM）的比例及其主要目的地。结果表明，4年共生产了148 651 L的中药材，约占中药材总产量的9.85%。平均而言，RM- WM比值为10.15:1（即每10.15 L RM产生1 L WM）。大多数WM（74.9%）用于犊牛喂养，这是一种常见但有争议的做法，因为它可能促进抗菌素耐药性（AMR）。文献综述和比较国际数据突出了这种做法的普遍性及其相关风险。本研究首次报告了南方国家WM与RM的比例，强调了改进管理策略和进一步研究WM使用的长期影响的重要性，特别是在抗菌素耐药性和食品安全方面。

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引用次数: 0

Genetic diversity in kappa casein gene and its impact on milk composition and quantity in the Achai cattle (Bos indicus) 亚柴牛kappa酪蛋白基因的遗传多样性及其对乳成分和产奶量的影响

IF 2.8 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology

Pub Date : 2025-11-12 DOI: 10.1111/1471-0307.70073

Naseer Ullah, Ikram Ilahi, Usama Ilahi, Mian Hazrat Yousaf, Zafar Ali, Fazal Akbar, Muhammad Suleman

Background

The kappa casein (κ-CN) gene exhibits notable structural variations compared with other caseins and plays a vital role in both the quality and quantity of milk.

Aim(s)

This study was conducted to investigate the different genotypes of κ-CN and their association with milk composition, quality and protein structural stability in the Achai cow.

Methods

To investigate the different genotypes of the κ-CN gene, PCR-RFLP and Sanger sequencing were used. The protein structural stability of mutant and wild-type proteins was explored using online bioinformatics tools and molecular dynamics simulations.

Major Findings

Three genotypes (AA, CC and AC) were investigated in the Achai cow. The genotypic frequencies of κ-CN were AC>AA>CC (60%, 27% and 13%), while the allelic frequencies were 0.57 for A and 0.43 for C. It was indicated that χ² > P (5.81 > 3.841); therefore, there was no Hardy–Weinberg equilibrium among the genotypes. The association of genotypes with milk performance revealed that the levels of total SNF, lactose, protein, density and yield were highest in the CC genotype. Furthermore, a D169A mutation has been identified in the protein of the CC genotype. The mutation has been validated as a stable substitution through Ramachandran plot analysis (65.2% of residues were in the favoured region), Z-score (−8.63) and RMSD (2.062 Å). It is concluded that the significant molecular marker (CC genotype) can be used to improve milk quality and quantity.

Scientific and Industrial Implications

Different genotypes can influence milk performance in cattle; therefore, a marker-assisted selection method has been used to select the best trait. The results of this study indicate that the genotype CC and the D169A mutant have good milk performance and can be used as markers for marker-assisted selection in the Achai cow.

kappa酪蛋白（κ-CN）基因与其他酪蛋白相比具有显著的结构变异，对牛奶的质量和数量都起着至关重要的作用。目的研究亚柴奶牛不同基因型的κ-CN及其与牛奶成分、品质和蛋白质结构稳定性的关系。方法采用PCR-RFLP和Sanger测序法对不同基因型的κ-CN基因进行分析。利用在线生物信息学工具和分子动力学模拟，研究了突变型和野生型蛋白质的结构稳定性。主要发现亚柴牛有3种基因型（AA、CC和AC）。κ-CN基因型频率分别为AC>；AA>；CC(60%、27%、13%)，A基因型频率为0.57，c基因型频率为0.43，差异有统计学意义(χ2 > P (5.81 > 3.841)；因此，基因型之间不存在Hardy-Weinberg平衡。基因型与产乳性能的相关性表明，CC基因型的总SNF、乳糖、蛋白质、密度和产量水平最高。此外，在CC基因型的蛋白中发现了D169A突变。通过Ramachandran图分析（65.2%的残基位于有利区域）、Z-score（- 8.63）和RMSD （2.062 Å）验证该突变是一个稳定的替代。综上所述，CC基因型是提高乳质和奶量的重要分子标记。不同的基因型可以影响牛的产奶性能；因此，采用标记辅助选择方法来选择最优性状。本研究结果表明，CC基因型和D169A突变体具有良好的产乳性能，可作为亚柴牛的标记辅助选择。

{"title":"Genetic diversity in kappa casein gene and its impact on milk composition and quantity in the Achai cattle (Bos indicus)","authors":"Naseer Ullah, Ikram Ilahi, Usama Ilahi, Mian Hazrat Yousaf, Zafar Ali, Fazal Akbar, Muhammad Suleman","doi":"10.1111/1471-0307.70073","DOIUrl":"https://doi.org/10.1111/1471-0307.70073","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The kappa casein (<i>κ-CN</i>) gene exhibits notable structural variations compared with other caseins and plays a vital role in both the quality and quantity of milk.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This study was conducted to investigate the different genotypes of <i>κ-CN</i> and their association with milk composition, quality and protein structural stability in the Achai cow.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>To investigate the different genotypes of the <i>κ-CN</i> gene, PCR-RFLP and Sanger sequencing were used. The protein structural stability of mutant and wild-type proteins was explored using online bioinformatics tools and molecular dynamics simulations.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Three genotypes (AA, CC and AC) were investigated in the Achai cow. The genotypic frequencies of <i>κ-CN</i> were AC>AA>CC (60%, 27% and 13%), while the allelic frequencies were 0.57 for A and 0.43 for C. It was indicated that χ<sup>2</sup> > <i>P</i> (5.81 > 3.841); therefore, there was no Hardy–Weinberg equilibrium among the genotypes. The association of genotypes with milk performance revealed that the levels of total SNF, lactose, protein, density and yield were highest in the CC genotype. Furthermore, a D169A mutation has been identified in the protein of the CC genotype. The mutation has been validated as a stable substitution through Ramachandran plot analysis (65.2% of residues were in the favoured region), <i>Z</i>-score (−8.63) and RMSD (2.062 Å). It is concluded that the significant molecular marker (CC genotype) can be used to improve milk quality and quantity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific and Industrial Implications</h3>\u0000 \u0000 <p>Different genotypes can influence milk performance in cattle; therefore, a marker-assisted selection method has been used to select the best trait. The results of this study indicate that the genotype CC and the D169A mutant have good milk performance and can be used as markers for marker-assisted selection in the Achai cow.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145521933","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Beyond antioxidant and antibacterial effects: Rosehip fruit extract as a powerful biofilm inhibitor against S. aureus and L. monocytogenes strains in dairy processing 在抗氧化和抗菌作用之外：玫瑰果提取物作为一种强大的生物膜抑制剂，在乳制品加工中抗金黄色葡萄球菌和单核细胞增生乳杆菌菌株

IF 2.8 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology

Pub Date : 2025-11-10 DOI: 10.1111/1471-0307.70074

Selen Kaya, Pelin Kiraz, Murat Ozturk, Meltem Yesilcimen Akbas

Background, Context or Rationale

Natural plant-based antimicrobials are gaining attention in the dairy industry due to concerns over synthetic additives and antimicrobial resistance. Rosa canina (rosehip) is rich in bioactives, but its potential role in biofilm control remains underexplored.

Aim

This study aimed to evaluate the antioxidant, antimicrobial and antibiofilm potential of the rosehip fruit extract (Rosa canina L., RC) obtained by using ethanol and microwave-assisted extraction.

Methods

Antioxidant, antimicrobial and antibiofilm activities of the RC extract were investigated on strong biofilm-forming Staphylococcus aureus (SAC9) and Listeria monocytogenes (LMP5 and LMC9) strains isolated from cheese samples. Antioxidant activity was assessed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. Total phenolic and flavonoid contents were determined using standard spectrophotometric methods. Antimicrobial activity was determined using agar well diffusion, while the minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) were measured using a 96-well microdilution assay. Biofilm formation and inhibition were determined using a crystal violet assay.

Major Findings

The RC extract exhibited significant antioxidant activity with SC₅₀ of 11.50 mg/mL by the DPPH assay. Total phenolic and total flavonoid contents were 8 mg GAE/g DW and 1.8 mg QE/g DW, respectively. The extract showed antimicrobial activity with the inhibition zone diameters between 6 and 14 mm, depending on the extract concentrations. MICs of the extract on SAC9, LMP5 and LMC9 strains were found to be 1.1, 2.2 and 2.2 mg/mL respectively. The extract exerted biofilm inhibitory activity (93–100%) across all strains. Minimal Biofilm Inhibitory Concentrations (MBICs) were determined as 4.4 mg/mL for SAC9, 0.2 mg/mL for LMP5 and 4.4 mg/mL for LMC9 strain biofilm formation.

Scientific or Industrial implications

RC extract demonstrated promising bioactive properties, antimicrobial and biofilm inhibitory effects, highlighting its potential as a natural alternative to synthetic antimicrobials in the dairy industry.

由于对合成添加剂和抗菌素耐药性的担忧，天然植物基抗菌剂在乳制品行业越来越受到关注。Rosa canina（玫瑰果）具有丰富的生物活性，但其在生物膜控制中的潜在作用尚未得到充分的研究。目的研究微波辅助提取法提取的玫瑰果提取物（Rosa canina L.， RC）的抗氧化、抑菌和抗膜活性。方法对从奶酪样品中分离的强生物膜形成性金黄色葡萄球菌（SAC9）和单核增生李斯特菌（LMP5和LMC9）进行抗氧化、抑菌和抗膜活性研究。采用2,2-二苯基-1-苦味酰肼（DPPH）自由基清除法评估抗氧化活性。用标准分光光度法测定总酚和类黄酮含量。采用琼脂孔扩散法测定抗菌活性，96孔微稀释法测定最小抑菌浓度（MIC）和最小杀菌浓度（MBC）。用结晶紫法测定生物膜的形成和抑制作用。经DPPH测定，紫荆提取物具有显著的抗氧化活性，SC50为11.50 mg/mL。总酚和总黄酮含量分别为8 mg GAE/g DW和1.8 mg QE/g DW。不同浓度提取物的抑菌带直径在6 ~ 14 mm之间。提取物对SAC9、LMP5和LMC9菌株的mic分别为1.1、2.2和2.2 mg/mL。提取物对所有菌株均具有生物膜抑制活性（93 ~ 100%）。最小生物膜抑制浓度（MBICs）测定SAC9为4.4 mg/mL， LMP5为0.2 mg/mL， LMC9菌株生物膜形成为4.4 mg/mL。RC提取物具有良好的生物活性，抗菌和生物膜抑制作用，突出了其作为乳制品工业合成抗菌剂的天然替代品的潜力。

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引用次数: 0

Influence of milk dilution ratios on emulsification and stability of whipped cream 牛奶稀释比对鲜奶油乳化及稳定性的影响

IF 2.8 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology

Pub Date : 2025-10-22 DOI: 10.1111/1471-0307.70070

Yali Chen, Yunna Wang, Xiaolu Geng, Wentao Qian, Wenhui Feng, Xiao yang Pang, ZhiWei Li, Yonglong Yang, Haobo Shi, Hongliang Li, Ning Ju, Shu wen Zhang

Background

Whipped cream is a fat-rich oil-in-water emulsion that forms a stable foam upon whipping. The emulsification process plays a key role in the stability and whipping performance of whipping cream.

Aim

This study aimed to investigate the influence of milk dilution ratios during the emulsification on the stability and whipping characteristics of whipped cream in order to determine the optimal formulation. This plan reduces the use of additives while maintaining product quality, in line with the clean label trend.

Methods

Five emulsification systems were prepared by diluting fresh cream with milk: M_T (milk-only, 0.7% fat), M₃C₂ (milk-to-fresh cream ratio of 3:2, 6.0% fat), M₁C₂ (milk-to-fresh cream ratio of 1:2, 18.4% fat), M₁C₅ (milk-to-fresh cream ratio of 1:5, 36% fat) and C_T (fresh cream-only, 35.2% fat). Physical and whipping properties were evaluated using a texture analyser, a stability analyser, a Zeta potentiometer and laser scanning confocal microscopy.

Scientific Findings

The results showed that changing the dilution ratios of milk during emulsification improved whipping cream stability and whipping performance. However, increasing the fresh cream proportion led to larger particle sizes, higher fat aggregation rates and reduced foam firmness. The M₃C₂ (6.0% fat) formulation exhibited optimal characteristics, including a small average particle size (2.4 μm), moderate fat aggregation rate (6.62%), high zeta potential (33.63 mV) and low serum separation (2.73%). Moreover, M₃C₂ has a suitable viscosity (1230 mpa.s), the shortest whipping time (209.67 s), the right overrun (186.25%) and the highest foam firmness value (1225.48 g). Meanwhile, the microstructure shows fat globules uniformly aggregated around bubbles, forming a dense network to enhance deformation resistance.

Industrial Implications

These findings highlight the importance of emulsification formulation in the development of whipping cream. Optimising the dilution ratios of milk enhanced emulsion stability and foam quality, offering guidance for the formulation of dairy foams in industrial applications.

鲜奶油是一种富含脂肪的水包油乳液，在搅拌时形成稳定的泡沫。乳化过程对鲜奶油的稳定性和搅打性能起着关键作用。目的研究乳化过程中牛奶稀释比对鲜奶油稳定性和搅拌特性的影响，以确定最佳配方。该计划在保持产品质量的同时减少了添加剂的使用，符合清洁标签的趋势。方法用牛奶稀释鲜奶油制备5种乳化体系：MT（纯乳，脂肪含量0.7%）、M3C2（乳与鲜奶油比3:2，脂肪含量6.0%）、M1C2（乳与鲜奶油比1:2，脂肪含量18.4%）、M1C5（乳与鲜奶油比1:5，脂肪含量36%）和CT（纯鲜奶油，脂肪含量35.2%）。使用织构分析仪、稳定性分析仪、Zeta电位计和激光扫描共聚焦显微镜评估了物理和搅拌性能。结果表明，在乳化过程中改变牛奶的稀释比例，可改善鲜奶油的稳定性和鲜奶油的搅拌性能。然而，增加鲜奶油的比例会导致颗粒尺寸增大，脂肪聚集率提高，泡沫硬度降低。M3C2（6.0%脂肪）配方具有平均粒径小（2.4 μm）、脂肪聚集率适中（6.62%）、zeta电位高（33.63 mV）、血清分离率低（2.73%）等特点。M3C2具有合适的粘度（1230 mpa）。S)，搅拌时间最短（209.67 S），超限（186.25%），泡沫硬度值最高（1225.48 g）。同时，微观结构表现为脂肪球均匀聚集在气泡周围，形成致密的网络，增强了变形抗力。这些发现突出了乳化配方在鲜奶油开发中的重要性。优化牛奶的稀释比，提高乳液稳定性和泡沫质量，为工业应用中的乳制品泡沫配方提供指导。

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引用次数: 0