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Structural formula and concentration of glycerylphosphorylethanolamine (GPE) in cow colostrum 牛初乳中甘油磷酸乙醇胺（GPE）的分子式及浓度
IF 2.8 2区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
International Journal of Dairy Technology
Pub Date : 2025-10-20 DOI: 10.1111/1471-0307.70068
Simo J Rasi, Tiina E Kähkönen, Milla Alavuotunki, Seppo Saarela, Juhani Leppäluoto, Jussi M Halleen

Background, Context and Rationale

Colostrum, the milk that mammals produce during first lactation, contains high amounts of growth factors, lipids and proteins that support the growth and well-being of the infant. Phospholipids present about 1% of milk lipids, and α-glycerylphosphorylethanolamine (GPE) is a precursor of two major phospholipids, phosphatidylcholine and phosphatidylethanolamine. GPE has been suggested to have many health benefits, and it is of interest to study in what quantities GPE is found in other dairy products than milk.

Aim (s)

We studied the presence and quantity of GPE in cow colostrum.

Methods

GPE was purified from cow colostrum using ultra-performance liquid chromatography (UPLC) and analysed by mass spectrometry to determine the molecular weight and expected formula. Nuclear magnetic resonance was used to estimate the amount of GPE in colostrum.

Major Findings

Molecular weight of the GPE purified from colostrum was 214.0513 with a retention time of 3.52 min in UPLC, while the molecular weight of commercial GPE control was 214.0449 with a retention time of 3.50 min. The molecular formula of GPE was C5H14NO6P with an exact molecular weight of 214.0489. The concentration of GPE in colostrum was 0.8 mM or 170 mg/L.

Scientific or Industrial Implications

GPE may be an important health-promoting component in colostrum and involved in supporting the well-being of infants during their first days of life. Based on its high GPE content, colostrum is a potential dietary supplement to benefit from health-promoting effects associated with GPE.

哺乳动物在第一次泌乳时产生的初乳含有大量的生长因子、脂质和蛋白质，有助于婴儿的生长和健康。磷脂约占牛奶脂质的1%，α-甘油酰磷酸乙醇胺（GPE）是磷脂酰胆碱和磷脂酰乙醇胺两种主要磷脂的前体。GPE被认为对健康有很多好处，研究GPE在牛奶以外的其他乳制品中的含量是很有趣的。目的：研究牛初乳中GPE的存在和含量。方法采用超高效液相色谱法（UPLC）从牛初乳中纯化GPE，采用质谱法测定GPE的分子量和期望配方。采用核磁共振法测定初乳中GPE的含量。从初乳中纯化的GPE分子量为214.0513，在UPLC中保留时间为3.52 min，而商业GPE对照的分子量为214.0449，保留时间为3.50 min。GPE分子式为C5H14NO6P，精确分子量为214.0489。初乳GPE浓度为0.8 mM或170 mg/L。GPE可能是初乳中一种重要的促进健康的成分，并参与支持婴儿在生命最初几天的健康。基于其高GPE含量，初乳是一种潜在的膳食补充剂，受益于与GPE相关的健康促进作用。
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引用次数: 0
Evaluation of real-time milk tank monitoring using IoT system and error analysis in manual measurements 利用物联网系统实时监测牛奶罐的评估和人工测量中的误差分析
IF 2.8 2区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
International Journal of Dairy Technology
Pub Date : 2025-10-13 DOI: 10.1111/1471-0307.70072
Tássia Barrera De Paula Silva, Luis Henrique Rodrigues Silva, Gustavo Ramos Duque Estrada, Lucas Capucho Sanders, Alex Lopes Da Silva, Marcos Veiga Santos, Marcos Inácio Marcondes, João Henrique Cardoso Costa, Polyana Pizzi Rotta

Background

Accurate measurement of milk volume in bulk tanks is essential to ensure traceability and safety in dairy product transactions. However, human errors in reading graduated rulers and technical failures can compromise accuracy. With the advancement of digital technologies, smart solutions can promote greater efficiency and reliability in agriculture.

Aims

This study aimed to quantify potential errors in interpreting graduated rulers for milk tank measurement (Study I) and to evaluate the effectiveness of a real-time monitoring system using Internet of Things (IoT) technology (Study II).

Methods

Six evaluators performed visual perception tests using the graduated ruler at different volumes (Study I). In Study II, an IoT monitoring system was installed in a 1000-L tank for automated measurement. Data were analysed using mixed-effects linear regressions (lmer function, lme4 package, R), testing whether the intercept differed from 0 and the slope from 1.

Major findings

In the ruler model, evaluator variation explained 7.86% of the total variance. Bland–Altman analysis revealed bias between actual and observed volumes, with one clear human error included to illustrate the method's limitations. In the sensor model, variation attributed to the device was negligible (<0.0001%), and no bias was detected. Both models showed low mean square error (<1%), with mean errors of 0.09% for the ruler and 1% for the sensor. Concordance indices and R2 confirmed high precision and accuracy for both approaches.

Industrial implications

This study highlights reliable methods for milk volume determination, reducing human error and improving efficiency in the dairy supply chain. Furthermore, it fosters agricultural digitalisation by encouraging modern technological practices that can support rural development and innovation in the sector.

背景：准确测量散装罐中的牛奶体积对于确保乳制品交易的可追溯性和安全性至关重要。然而，读数刻度尺的人为错误和技术故障会影响准确性。随着数字技术的进步，智能解决方案可以提高农业的效率和可靠性。本研究旨在量化牛奶罐测量中刻度尺的潜在误差（研究一），并评估使用物联网（IoT）技术的实时监测系统的有效性（研究二）。方法6名评估者使用不同体积的刻度尺进行视知觉测试（研究一）。在研究二中，在一个1000升的水箱中安装物联网监控系统进行自动测量。使用混合效应线性回归（lmer函数，lme4包，R）分析数据，检验截距是否不同于0，斜率是否不同于1。在尺子模型中，评价者变异解释了总方差的7.86%。布兰德-奥特曼分析揭示了实际体积和观测体积之间的偏差，其中包括一个明显的人为错误，以说明该方法的局限性。在传感器模型中，归因于设备的变化可以忽略不计（<0.0001%），并且没有检测到偏差。两个模型均显示出较低的均方误差（<1%），标尺的平均误差为0.09%，传感器的平均误差为1%。一致性指数和R2均证实两种方法具有较高的精密度和准确度。本研究强调了牛奶量测定的可靠方法，减少了人为错误，提高了乳制品供应链的效率。此外，它通过鼓励能够支持农村发展和该部门创新的现代技术实践来促进农业数字化。
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引用次数: 0
Development of a sequential extraction strategy for native B vitamins from milk using protein precipitation, solid-phase extraction, and magnetic molecularly imprinted polymers for RP-HPLC analysis 利用蛋白质沉淀、固相萃取和磁性分子印迹聚合物进行RP-HPLC分析，建立牛奶中天然B族维生素的顺序提取策略
IF 2.8 2区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
International Journal of Dairy Technology
Pub Date : 2025-10-10 DOI: 10.1111/1471-0307.70069
Rohit Bothara, Richa Singh, Rajan Sharma, Sumit Arora

Background, Context or Rationale

B-vitamins are essential micronutrients that are necessary for metabolic activities in the human body. Most analytical methods are tailored for individual B vitamins to target fortified B-vitamins in supplements and beverages, with limited focus on native B-vitamins. Further, the low concentration of these vitamins challenges their accurate quantification.

Aim(s)

In this study, a systematic approach was adopted to develop a protocol for extracting native B-vitamins from milk. The method involved comparing different protein-precipitating reagents, followed by the use of a pre-concentration method.

Methods

For simultaneous extraction of B vitamins, three different protein-precipitating reagents, 5% acetic acid, 3% phosphoric acid and 10% trichloroacetic acid (TCA), were evaluated. For pre-concentration, solid-phase extraction (SPE) and magnetic molecularly imprinted polymers (MMIP) were used. Quantification was done using reverse-phase HPLC (RP-HPLC).

Major Findings

It was found that TCA was optimum for precipitating proteins and recovering native B-vitamins from milk. Further, SPE has enhanced recovery. This process enabled the recovery of native vitamins B1, B2, B3, B5, B6 and B9; however, B7 and B12 were not detected at this stage. To address this, MMIPs were used to selectively extract B7 and B12. All B-vitamins were subsequently quantified using RP-HPLC. The method demonstrated recovery rates between 75 and 110%, with intra-day and inter-day relative standard deviations ranging from 1.12–6.93% and 2.21–5.49%, respectively, indicating high precision and reliability. The developed method was successfully applied for the quantification of native B-vitamins in cow, buffalo and goat milk.

Scientific or Industrial Implications

This study provides a systematic method for simultaneous extraction and quantification of native B-vitamins in milk, a significant advancement over existing single-vitamin protocols. The integration of SPE and MIP allowed recovery of all B-vitamins, including B7 and B12, with accuracy and reproducibility. This method has strong industrial relevance for quality assessment, nutritional labelling and functional product development.

背景、背景或原理b族维生素是人体代谢活动所必需的微量元素。大多数分析方法都是针对补充剂和饮料中的强化B族维生素量身定制的，对天然B族维生素的关注有限。此外，这些维生素的低浓度给它们的准确定量带来了挑战。目的：在本研究中，采用一种系统的方法来制定从牛奶中提取天然b族维生素的方案。该方法包括比较不同的蛋白质沉淀试剂，然后使用预浓缩法。方法采用5%乙酸、3%磷酸和10%三氯乙酸（TCA） 3种不同的蛋白质沉淀试剂，同时提取B族维生素。预富集采用固相萃取（SPE）和磁性分子印迹聚合物（MMIP）。采用反相高效液相色谱法（RP-HPLC）定量。主要发现TCA最有利于牛奶中蛋白质的沉淀和天然b族维生素的回收。此外，SPE还提高了采收率。该工艺可回收天然维生素B1、B2、B3、B5、B6和B9；而B7和B12在此阶段未检测到。为了解决这个问题，使用MMIPs选择性地提取B7和B12。所有b族维生素随后用反相高效液相色谱进行定量。加样回收率在75 ~ 110%之间，日内、日间相对标准偏差分别为1.12 ~ 6.93%和2.21 ~ 5.49%，具有较高的精密度和可靠性。该方法已成功地应用于牛、水、羊奶中天然b族维生素的定量分析。本研究提供了一种系统的方法来同时提取和定量牛奶中的天然b族维生素，这是现有单一维生素方案的重大进步。SPE和MIP的整合使所有b族维生素（包括B7和B12）的回收率具有准确性和重现性。该方法对质量评估、营养标签和功能性产品开发具有很强的工业相关性。
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引用次数: 0
A technical feasibility study evaluating sustainable enzyme-based cleaning-in-place (CIP) for removal of milk deposits formed on stainless steel surfaces during cheesemilk pasteurisation 一项技术可行性研究，评估可持续的基于酶的原位清洗（CIP）去除奶酪巴氏消毒过程中在不锈钢表面形成的牛奶沉积物
IF 2.8 2区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
International Journal of Dairy Technology
Pub Date : 2025-10-07 DOI: 10.1111/1471-0307.70071
Karan J Pant, Paul D Cotter, Martin G Wilkinson, Jeremiah J Sheehan

Background

Cleaning-in-place (CIP) is the most common method of cleaning in dairy processing, predominantly using sodium hydroxide (caustic) based nonbiodegradable detergents frequently followed by nitric acid to remove milk residues deposited during heating at high temperatures. While highly effective, this process presents sustainability challenges. Enzymes have emerged as a sustainable alternative due to lower energy and water demands and biodegradability.

Aim

This study explores the feasibility of using commercial enzymes as sustainable alternatives to traditional caustic detergents in removing milk fouling deposits from stainless steel surfaces under cheesemilk pasteurisation conditions.

Methods

Stainless steel surfaces were fouled under simulated pasteurisation conditions and cleaned using caustic and enzymatic cleaners. Enzyme stability, reusability and deactivation were assessed using an activity assay kit. Analyses included three independent trials, each with three replicate coupons. A cost analysis was applied to compare enzymatic and caustic CIP.

Major Findings

Protease-based CIP can achieve statistically similar CIP results at 50°C (0.74% residual fouling) compared with caustic at 75°C (0.1% residual fouling). Protease showed stable and active enzyme activity throughout CIP and retained an average of 93.66% activity after a CIP cycle and storage studies revealed 85.1% enzyme activity after 24 h of storage under refrigeration. Ninety-eight per cent of the enzyme was removed from the test bed system with a cold-water rinse post-CIP, and complete deactivation was achieved with a nitric acid treatment (65°C) similar to a traditional caustic and acid-based CIP protocol. Cost analysis showed that although protease procurement is slightly more expensive than caustic detergent, energy and water savings at lower operating temperatures offset this difference, confirming the economic feasibility of enzymatic CIP for fouling removal.

Scientific and Industrial Implications

Protease-based enzymatic CIP supports sustainability goals by reducing energy use, chemical waste and emissions, while maintaining cleaning effectiveness supported by a cost analysis.

就地清洗（CIP）是乳制品加工中最常见的清洗方法，主要使用氢氧化钠（苛性）为基础的不可生物降解的洗涤剂，通常随后使用硝酸去除在高温加热过程中沉积的牛奶残留物。虽然效率很高，但这一过程对可持续性提出了挑战。酶已经成为一种可持续的替代品，因为它对能量和水的需求更低，而且可生物降解。本研究探讨了在奶酪奶巴氏消毒条件下，使用商业酶作为传统苛性洗涤剂的可持续替代品去除不锈钢表面牛奶污垢沉积物的可行性。方法在模拟巴氏消毒条件下对不锈钢表面进行污染，并使用苛性碱和酶清洗剂进行清洗。使用活性测定试剂盒评估酶的稳定性、可重用性和失活性。分析包括三个独立的试验，每个试验有三个重复的优惠券。成本分析应用于比较酶和碱CIP。在50°C（0.74%残留污垢）下，基于蛋白酶的CIP与在75°C（0.1%残留污垢）下碱式CIP的结果在统计学上相似。蛋白酶在整个CIP过程中表现出稳定和活跃的酶活性，在一个CIP循环后平均保持93.66%的活性，冷藏24 h后酶活性显示为85.1%。CIP后用冷水冲洗将98%的酶从试验台系统中去除，并通过硝酸处理（65°C）实现完全失活，类似于传统的苛碱和酸基CIP方案。成本分析表明，尽管蛋白酶采购比苛性洗涤剂略贵，但在较低操作温度下节省的能源和水抵消了这种差异，证实了酶促CIP去除污垢的经济可行性。基于蛋白酶的酶促CIP通过减少能源使用、化学废物和排放来支持可持续发展目标，同时通过成本分析保持清洁效率。
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引用次数: 0
Effects of partial substitution of milk fat for canola oil or linseed oil on the oxidative stability and volatile profile of high-protein dairy beverages 部分乳脂替代菜籽油或亚麻籽油对高蛋白乳制品饮料氧化稳定性和挥发性的影响
IF 2.8 2区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
International Journal of Dairy Technology
Pub Date : 2025-10-06 DOI: 10.1111/1471-0307.70066
Sophie Lamothe, Michel Britten, Marie-Claude Gentès

Background, Context or Rationale

Due to the increased demand for and use of milk fat, the milk solid nonfat surplus represents a major challenge for the dairy industry. Substituting milk fat for vegetable oils to produce high-protein dairy beverages with additional nutritional benefits could help to maximise the utilisation of all milk components.

Aim(s)

This study investigated the effect of total or partial (50%) substitution of milk fat for canola or linseed oil on the physical stability, fatty acid profile, peroxide value and volatiles of dairy beverages (3.25% fat, 6.8% protein) stored at 4°C for 30 days.

Methods

Two approaches to partial milk fat replacement were studied. The mixed emulsions approach consisted of mixing a milk fat emulsion with a canola or linseed oil emulsion. In the fat blending approach, milk fat and vegetable oil were blended together prior to homogenisation. Experiments were done according to a factorial design, repeated independently three times and analysed statistically using ANOVA.

Major Findings

When milk fat was substituted for 100% of the linseed or canola oil, lipid oxidation was markedly increased during processing and storage. A major change in the volatile profile was observed, with significant increase in alcohol, aldehyde and ketone contents. Substituting 50% of milk fat for vegetable oils significantly improved the resistance to oxidation when compared with total replacement of the milk fat, and reduced the amount of undesirable volatiles. Compared with the mixed emulsions approach, fat blending approach further reduced oxidation and total volatiles by 18% and 11%, respectively. The presence of milk fat within each lipid droplet contributes to a better protective effect.

Scientific or Industrial Implications

This study proposes a simple approach to partly replace milk fat and promote the use of milk solid nonfat. Results will support the dairy industry in the development of innovative beverages having a more balanced fatty acids’ profile and enhanced oxidative stability.

背景、背景或原理由于对乳脂的需求和使用的增加，牛奶固体脱脂过剩对乳制品行业来说是一个重大挑战。用乳脂代替植物油，生产高蛋白的乳制品饮料，并提供额外的营养价值，有助于最大限度地利用所有牛奶成分。目的：本研究考察了全部或部分（50%）乳脂替代菜籽油或亚麻籽油对乳制品饮料（脂肪3.25%，蛋白质6.8%）在4°C条件下贮存30天的物理稳定性、脂肪酸组分、过氧化值和挥发物的影响。方法研究两种替代部分乳脂的方法。混合乳剂方法包括将乳脂乳剂与菜籽油或亚麻籽油乳剂混合。在脂肪混合方法中，牛奶脂肪和植物油在均质化之前混合在一起。实验采用因子设计，独立重复三次，采用方差分析进行统计分析。以乳脂代替100%的亚麻籽油或菜籽油，在加工和储存过程中脂质氧化显著增加。观察到挥发性谱发生了重大变化，醇、醛和酮含量显著增加。与完全替代乳脂相比，用50%的乳脂替代植物油显著提高了抗氧化性，并减少了不良挥发物的数量。与混合乳液法相比，脂肪混合法进一步降低了氧化和总挥发物，分别降低了18%和11%。每个脂滴中存在的乳脂有助于更好的保护作用。本研究提出了一种简单的方法来部分替代乳脂，并促进牛奶固体脱脂的使用。研究结果将支持乳制品行业开发具有更平衡脂肪酸特征和增强氧化稳定性的创新饮料。
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引用次数: 0
Influence of high shear treatment and sodium bicarbonate addition to ultrafiltered retentate of skimmed buffalo milk on the properties of milk protein concentrate prepared therefrom 高剪切处理及在脱脂水牛奶超滤保留液中添加碳酸氢钠对其制备的乳蛋白浓缩物性能的影响
IF 2.8 2区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
International Journal of Dairy Technology
Pub Date : 2025-10-06 DOI: 10.1111/1471-0307.70059
Shailesh Kumar Meena, Gaurav Kr Deshwal, Yogesh Khetra, Sumit Arora, Ashish Kumar Singh, Ganga Sahay Meena

Background

The demand for milk protein concentrate (MPC) has increased in recent years due to its high nutritional and functional properties as a food ingredient. However, the application of MPC is restricted due to its higher calcium and casein content, which lowers its solubility.

Aim

This study investigated the effect of high shear treatment and addition of sodium bicarbonate to ultrafiltered retentate on the physicochemical, solubility and functional properties of milk protein concentrate prepared therefrom.

Methods

Skim milk was ultrafiltered through a 50 kDa ceramic membrane. The obtained ultrafiltered retentate was added to sodium bicarbonate and homogenised using a high-shear mixer. Milk protein concentrate was prepared by spray drying the ultrafiltered retentate added to sodium bicarbonate (MPC-SC). A control was prepared from ultrafiltered retentate without any treatment (MPC).

Major Findings

MPC-SC exhibited higher interstitial air content and occluded air content than MPC. Sodium bicarbonate addition and high shear treatment improved the reconstitutional properties including wettability, dispersibility and solubility. Functional properties of MPC-SC such as water and oil binding capacity, foaming capacity and emulsification stability were significantly (P < 0.05) higher than MPC. With increasing shear rate, reconstituted MPC and MPC-SC showed shear-thinning behaviour. Scanning electron micrographs revealed smooth and round surfaces of MPC-SC particles, while MPC had damaged, wrinkled or irregular surfaces. The increase in pH enhances the negative charge on the phosphoserine residues and disrupts the casein micelles, resulting in smaller molecules that repel each other, thus improving solubility and functional properties of MPC-SC. Sensory attributes exhibited nonsignificantly (P > 0.05) higher scores for MPC-SC than MPC.

Scientific Implications

The results indicate that the addition of alkali and high shear treatment of ultrafiltered retentate could effectively improve the functional properties of MPC. MPC with improved solubility could be used for standardisation of protein content in dairy products such as cheese and yoghurt.

乳蛋白浓缩物（MPC）作为一种食品原料，由于其高营养和功能特性，近年来对其的需求有所增加。然而，由于其较高的钙和酪蛋白含量，降低了其溶解度，限制了MPC的应用。目的研究高剪切处理和在超滤保留液中加入碳酸氢钠对其制备的乳蛋白浓缩物的理化性质、溶解度和功能特性的影响。方法用50 kDa的陶瓷膜对脱脂牛奶进行超滤。将得到的超滤截留物加入到碳酸氢钠中，并使用高剪切混合器进行均质。将超滤后的保留液加入碳酸氢钠（MPC-SC）进行喷雾干燥制备乳蛋白浓缩物。用未经处理的超滤保留液（MPC）制备对照。主要发现MPC- sc比MPC表现出更高的间隙空气含量和闭塞空气含量。碳酸氢钠的加入和高剪切处理改善了其润湿性、分散性和溶解度。MPC- sc的水油结合能力、发泡能力、乳化稳定性等功能性能显著高于MPC （P < 0.05）。随着剪切速率的增加，复合MPC和MPC- sc均表现出剪切减薄行为。扫描电镜显示MPC- sc颗粒表面光滑、圆润，而MPC颗粒表面有损伤、皱褶或不规则。pH的增加增强了磷酸丝氨酸残基上的负电荷，破坏了酪蛋白胶束，导致相互排斥的小分子，从而改善了MPC-SC的溶解度和功能特性。MPC- sc的感官属性得分高于MPC，差异无统计学意义（P > 0.05）。研究结果表明，加碱和高剪切处理超滤截留物能有效改善MPC的功能性能。溶解度提高的MPC可用于奶酪、酸奶等乳制品中蛋白质含量的标准化。
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引用次数: 0
Editor's Choice article for September 2025 2025年9月编辑选择文章
IF 2.8 2区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
International Journal of Dairy Technology
Pub Date : 2025-09-25 DOI: 10.1111/1471-0307.70067
Michael Mullan

Visual and textual prompts as a nudge to promote the selection of healthy dairy products among adolescent and young adult students by Elson Rogério Tavares Filho and colleagues from Brazil has been selected as the Editor's Choice article for the September 2025 issue of the International Journal of Dairy Technology. See https://doi.org/10.1111/1471-0307.70043.

This timely study addresses a crucial challenge: how to encourage healthier eating habits among adolescents and young adults, life stages when dietary patterns are established and often persist into adulthood. Ultra-processed foods dominate many school and university cafeterias, while healthier options, such as yoghurt and fresh cheeses, are under-consumed despite their proven nutritional benefits.

The authors applied the concept of the ‘nudge’—a subtle change in choice architecture designed to guide behaviour without restricting freedom of choice. Rooted in libertarian paternalism, nudges aim to help people make better decisions while ensuring that all options remain available. In this study, the intervention combined visual and textual prompts aligned with dietary guidelines and presented them to students before food choice tasks in a simulated cafeteria environment.

The results are compelling. Among 826 students aged 13–23 years, those exposed to the educational nudge were significantly more likely to select yoghurt instead of soda (+11%) and white cheese instead of processed meats (+19.9%). Although the nudge did not alter the choice between ricotta and ham spreads, overall, the intervention effectively shifted two of the three assessed food categories towards healthier dairy alternatives. Importantly, health consciousness further reinforced these choices, with the study finding a 3.3% increased likelihood of choosing yoghurt and a 3.4% increased likelihood of choosing ricotta among students with higher health consciousness scores. This suggests that nudges may be most effective when aligned with personal values.

From an industry perspective, this work illustrates how low-cost, scalable interventions can positively influence consumer behaviour. Incorporating nudges into school cafeterias, product packaging or digital campaigns could help dairy companies position their products as attractive, health-aligned options for young consumers. At a policy level, the study demonstrates that small changes to the food environment can meaningfully support public health goals by promoting dairy-based alternatives over ultra-processed foods.

By highlighting both the opportunities and limitations of nudge strategies, this research makes an important contribution to understanding how behavioural science can support healthier diets. Its implications extend beyond academia, offering practical tools for policymakers, educators and the dairy sector.

来自巴西的Elson rogsamurio Tavares Filho及其同事为促进青少年和年轻成人学生选择健康乳制品而编写的视觉和文字提示被选为《国际乳品技术杂志》2025年9月号的编辑选择文章。见https://doi.org/10.1111/1471-0307.70043.This及时的研究解决了一个关键的挑战：如何在青少年和年轻人中鼓励更健康的饮食习惯，这是饮食模式建立并经常持续到成年的生命阶段。超加工食品主导着许多学校和大学的食堂，而酸奶和新鲜奶酪等更健康的选择，尽管它们被证明具有营养价值，但却被忽视了。作者运用了“助推”的概念——在不限制选择自由的情况下，引导行为的选择架构的微妙变化。“轻推”根植于自由意志主义的家长式作风，旨在帮助人们做出更好的决定，同时确保所有选择都是可行的。在这项研究中，干预将视觉和文字提示与饮食指南相结合，并在模拟的自助餐厅环境中向学生展示食物选择任务。结果是令人信服的。在826名13-23岁的学生中，那些受到教育推动的人更有可能选择酸奶而不是苏打水（+11%），更有可能选择白奶酪而不是加工肉类（+19.9%）。虽然轻推并没有改变乳清干酪和火腿酱之间的选择，但总体而言，干预有效地将三种评估食品类别中的两种转向了更健康的乳制品替代品。重要的是，健康意识进一步加强了这些选择，研究发现，在健康意识得分较高的学生中，选择酸奶的可能性增加了3.3%，选择乳清干酪的可能性增加了3.4%。这表明，当与个人价值观相一致时，轻推可能最有效。从行业的角度来看，这项工作说明了低成本、可扩展的干预措施如何对消费者行为产生积极影响。在学校食堂、产品包装或数字宣传活动中加入微推，可以帮助乳制品公司将其产品定位为吸引年轻消费者的健康选择。在政策层面，该研究表明，通过促进以乳制品为基础的替代品而不是超加工食品，对食品环境的微小改变可以有意地支持公共卫生目标。通过强调轻推策略的机会和局限性，这项研究对理解行为科学如何支持更健康的饮食做出了重要贡献。它的影响超出了学术界，为政策制定者、教育工作者和乳制品行业提供了实用工具。
{"title":"Editor's Choice article for September 2025","authors":"Michael Mullan","doi":"10.1111/1471-0307.70067","DOIUrl":"https://doi.org/10.1111/1471-0307.70067","url":null,"abstract":"<p>Visual and textual prompts as a nudge to promote the selection of healthy dairy products among adolescent and young adult students by Elson Rogério Tavares Filho and colleagues from Brazil has been selected as the Editor's Choice article for the September 2025 issue of the <i>International Journal of Dairy Technology</i>. See https://doi.org/10.1111/1471-0307.70043.</p><p>This timely study addresses a crucial challenge: how to encourage healthier eating habits among adolescents and young adults, life stages when dietary patterns are established and often persist into adulthood. Ultra-processed foods dominate many school and university cafeterias, while healthier options, such as yoghurt and fresh cheeses, are under-consumed despite their proven nutritional benefits.</p><p>The authors applied the concept of the ‘nudge’—a subtle change in choice architecture designed to guide behaviour without restricting freedom of choice. Rooted in libertarian paternalism, nudges aim to help people make better decisions while ensuring that all options remain available. In this study, the intervention combined visual and textual prompts aligned with dietary guidelines and presented them to students before food choice tasks in a simulated cafeteria environment.</p><p>The results are compelling. Among 826 students aged 13–23 years, those exposed to the educational nudge were significantly more likely to select yoghurt instead of soda (+11%) and white cheese instead of processed meats (+19.9%). Although the nudge did not alter the choice between ricotta and ham spreads, overall, the intervention effectively shifted two of the three assessed food categories towards healthier dairy alternatives. Importantly, health consciousness further reinforced these choices, with the study finding a 3.3% increased likelihood of choosing yoghurt and a 3.4% increased likelihood of choosing ricotta among students with higher health consciousness scores. This suggests that nudges may be most effective when aligned with personal values.</p><p>From an industry perspective, this work illustrates how low-cost, scalable interventions can positively influence consumer behaviour. Incorporating nudges into school cafeterias, product packaging or digital campaigns could help dairy companies position their products as attractive, health-aligned options for young consumers. At a policy level, the study demonstrates that small changes to the food environment can meaningfully support public health goals by promoting dairy-based alternatives over ultra-processed foods.</p><p>By highlighting both the opportunities and limitations of nudge strategies, this research makes an important contribution to understanding how behavioural science can support healthier diets. Its implications extend beyond academia, offering practical tools for policymakers, educators and the dairy sector.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70067","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146638","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Sodium caseinate-encapsulated propolis nanoparticles: Designing, production and characterisation 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 : 2025-09-25 DOI: 10.1111/1471-0307.70060
Mahtab Alsadat Mirbod, Hamid Ezzatpanah, Hossein Bakhoda

Background

Incorporating propolis rich in various phenolics into a food-grade matrix remains challenging due to its poor water solubility and limited physicochemical stability. The development of an effective delivery system such as sodium caseinate is of growing interest.

Aim

This study aimed to break down the structure of sodium caseinate, an edible and safe protein, embed a bioactive agent (propolis), and reassemble the matrix using different salts. The objective was to overcome the solubility and stability issues of propolis and evaluate the consistency of the resulting complex over a month.

Methods

Propolis extract was added to a 1% sodium caseinate solution using a hierarchical approach. Various concentrations (0.25%, 0.5% and 0.75%) were tested in triplicate. Particle size, entrapment efficiency, stability and water solubility of the complexes were assessed. Statistical analysis was performed using the SPSS software. Significant differences between means were determined by analysis of variance (completely randomised design), followed by Duncan's post hoc test.

Major Findings

At a molar ratio of 1:2 (propolis:caseinate), micellar structures were confirmed by TEM and 0.5% rCM-pro was selected as the best treatment. Loading propolis into reassembled sodium caseinate markedly enlarged their mean particle size, increasing from 89.6 to 101.4 nm. A high entrapment efficiency of 99.65% was recorded for the encapsulated propolis. It also had a positive impact on preserving the complex quality, even after a month at 45°C. Furthermore, the water solubility of the rCM-pro increased by 2.7-fold.

Industrial Implications

Encapsulation not only protected the propolis extract from light and oxidation but also masked its herbal fragrance and unpleasant taste. This approach further supports the efficient design of delivery systems for hydrophobic nutraceuticals, enabling their incorporation into dairy products such as yoghurt, as well as a broad range of functional food and beverage applications.

将富含各种酚类物质的蜂胶纳入食品级基质仍然具有挑战性，因为它的水溶性差，物理化学稳定性有限。开发一种有效的递送系统，如酪蛋白酸钠，是人们越来越感兴趣的。目的通过分解酪蛋白酸钠（一种可食用的安全蛋白）的结构，嵌入生物活性物质蜂胶，并用不同的盐对基质进行重组。目的是克服蜂胶的溶解度和稳定性问题，并在一个月内评估所得复合物的一致性。方法采用分层法将蜂胶提取物加入1%酪蛋白酸钠溶液中。不同浓度（0.25%、0.5%、0.75%）进行三次重复试验。对配合物的粒径、包封效率、稳定性和水溶性进行了评价。采用SPSS软件进行统计分析。通过方差分析（完全随机设计）确定均值之间的显著差异，然后进行Duncan事后检验。当蜂胶与酪蛋白酸盐的摩尔比为1:2时，透射电镜证实了蜂胶的胶束结构，选择0.5% rCM-pro为最佳处理。将蜂胶装入重组酪蛋白酸钠后，其平均粒径从89.6 nm增加到101.4 nm。包封后的蜂胶包封率高达99.65%。即使在45°C下放置一个月，它也对保持复杂的质量有积极的影响。此外，rCM-pro的水溶性提高了2.7倍。封装不仅可以保护蜂胶提取物免受光和氧化，而且可以掩盖其草药香味和令人不快的味道。这种方法进一步支持疏水营养保健品输送系统的高效设计，使其能够融入乳制品，如酸奶，以及广泛的功能性食品和饮料应用。
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引用次数: 0
Probiotic Minas Frescal cheese added with Wezmannia coagulans GBI-30: Proteomic analysis, rheological properties and fatty acid composition 添加凝固剂GBI-30的益生菌米纳斯干酪：蛋白质组学分析、流变学特性和脂肪酸组成
IF 2.8 2区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
International Journal of Dairy Technology
Pub Date : 2025-09-25 DOI: 10.1111/1471-0307.70056
Thais Cristina M Silva, Gustavo Luis P A Ramos, Ramon Silva, Tatiana C Pimentel, Maria Terezinha S L Neta, Sinara Teixeira, Stanislau Bogusz Junior, Andresa Carla Feihrmann, Marcos Raphael F Silva, Eliane T Mársico, Mônica Q Freitas, Erick A Esmerino, Cássia P Barros, Adriano G Cruz

Background

Probiotic strains from the Bacillus genus have attracted significant attention in the functional foods sector thanks to their technological advantages over traditional probiotic strains.

Aim

The objective of this study was to examine the impact of adding the spore-forming probiotic Weizmannia coagulans GBI-30 at various concentrations (6, 8 and 10 log cfu/g) to Minas Frescal cheese.

Method

The influence of different probiotic concentrations on the profile of bioactive peptides, fatty acid composition and rheological properties was evaluated.

Major Findings

The addition of W. coagulans promoted the release of different bioactive peptides with potential antihypertensive, antimicrobial, antidiabetic and immunomodulatory activities. Moreover, the lipid profile of the probiotic cheeses showed a significant increase in unsaturated fatty acids, monounsaturated (MUFA) and polyunsaturated (PUFA), recognised for their health-promoting effects, including benefits for cardiovascular and metabolic health. These changes likely reflect adaptive responses of the probiotic cells and their impact on the lipid metabolism within the matrix. From a structural standpoint, cheeses supplemented with W. coagulans exhibited improved rheological and textural properties, including greater firmness and cohesiveness.

Scientific and Industrial Implications

These findings suggest that adding W. coagulans to Minas Frescal cheese is a promising way to improve the product's quality and provide consumers with a differentiated product that may have positive health benefits. Due to the similar behaviour observed in all W. coagulans dosages, and taking into account economic reasons, adding 6 log cfu/g is an interesting and adequate option for Minas Frescal cheese.

来自芽孢杆菌属的益生菌菌株由于其优于传统益生菌菌株的技术优势而在功能食品领域引起了极大的关注。目的研究在米纳斯干酪中添加不同浓度（6、8和10 log cfu/g）的促孢益生菌凝固剂GBI-30对干酪的影响。方法研究不同浓度益生菌对生物活性肽谱、脂肪酸组成及流变性能的影响。主要发现血凝水蛭的加入促进了不同生物活性肽的释放，具有潜在的抗高血压、抗菌、降糖和免疫调节活性。此外，益生菌奶酪的脂质谱显示，不饱和脂肪酸、单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）的含量显著增加，这些脂肪酸被认为具有促进健康的作用，包括对心血管和代谢健康的益处。这些变化可能反映了益生菌细胞的适应性反应及其对基质内脂质代谢的影响。从结构的角度来看，添加了W.凝固剂的奶酪表现出更好的流变学和质地特性，包括更大的硬度和凝聚力。这些发现表明，在Minas Frescal奶酪中添加W.凝固剂是一种很有前途的方法，可以提高产品质量，并为消费者提供可能具有积极健康益处的差异化产品。由于在所有W.凝固剂剂量中观察到的相似行为，并考虑到经济原因，添加6 log cfu/g对于Minas Frescal奶酪是一个有趣且适当的选择。
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引用次数: 0
Optimisation of natural transformation procedure and development of genome editing methods for Streptococcus thermophilus B-6 嗜热链球菌B-6自然转化过程优化及基因组编辑方法开发
IF 2.8 2区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
International Journal of Dairy Technology
Pub Date : 2025-09-09 DOI: 10.1111/1471-0307.70065
Bingxin Wang, Kexiong Sun, Yukai Sun, Jingbo Wang, Yueqiu Jiang, Xipeng Liu, Jie Li, Huili Liu, Youbao Zhao, Longxian Zhang, Xinfu Zhang

Background

Streptococcus thermophilus is invaluable in both dairy factory and scientific research, with diverse strains offering unique industrial advantages. Consequently, there is a high demand for efficient, user-friendly, biosafe and broadly applicable genome editing methods for this bacterium. The conventional approach based on temperature-sensitive plasmids is laborious and time-consuming, while the existing natural transformation method lacks broad applicability. The recently developed endogenous CRISPR-Cas-assisted genome editing system involves cumbersome plasmid construction.

Aim

In this study, we aimed to optimise natural transformation protocols and develop efficient, user-friendly, biosafe and broadly applicable genome editing methods for S. thermophilus.

Methods

We used S. thermophilus B-6 as a model strain. We characterised the features of the growth curves and the natural competence of this strain. Accordingly, we optimised the natural transformation protocol for this strain. We used this model strain to develop efficient, user-friendly, biosafe and broadly applicable genome editing methods.

Major Findings

By continuously implementing ComS17–24 and exogenous DNAs, as well as elongating the co-incubation time, we upgraded the transformation ratio of this strain from ~10−5 to ~10−2. Leveraging this improvement, we developed a rapid, simple, biosafe and plasmid-free genome editing method for S. thermophilus. Furthermore, we established a novel endogenous CRISPR-Cas-assisted and efficient genome editing pathway that eliminates the need for additional plasmid construction. Using these advanced techniques, we successfully generated multiple CRISPR-Cas system deleted strains and a recA overexpressing strain.

Scientific and Industrial Implications

Our findings contribute to better understanding the features of natural competence. Our convenient and biosafe genome editing methods will be valuable for most of the S. thermophilus strains and will contribute to the germplasm improvement in the dairy industry. Additionally, the mutant strains generated in this study will serve as valuable resources for future investigations regarding cellular metabolism.

嗜热链球菌在奶牛场和科研中都具有不可估量的价值，其菌株种类繁多，具有独特的工业优势。因此，对这种细菌的高效、用户友好、生物安全且广泛适用的基因组编辑方法有很高的需求。传统的基于温度敏感质粒的方法耗时费力，而现有的自然转化方法缺乏广泛的适用性。最近开发的内源性crispr - cas辅助基因组编辑系统涉及繁琐的质粒构建。在本研究中，我们旨在优化自然转化方案，开发高效、用户友好、生物安全且广泛适用的嗜热葡萄球菌基因组编辑方法。方法以嗜热链球菌B-6为模型菌株。我们描述了该菌株的生长曲线特征和自然能力。因此，我们对该菌株的自然转化方案进行了优化。我们利用该模型菌株开发高效、用户友好、生物安全且广泛适用的基因组编辑方法。通过连续导入ComS17-24和外源dna，延长共孵育时间，将菌株的转化率从~10−5提高到~10−2。利用这一改进，我们开发了一种快速、简单、生物安全且无质粒的嗜热链球菌基因组编辑方法。此外，我们建立了一种新的内源性crispr - cas辅助的高效基因组编辑途径，无需额外的质粒构建。利用这些先进的技术，我们成功地生成了多个CRISPR-Cas系统缺失菌株和一个recA过表达菌株。科学和工业意义我们的发现有助于更好地理解自然能力的特征。我们的便捷和生物安全的基因组编辑方法将对大多数嗜热链球菌菌株有价值，并将有助于乳制品行业的种质改良。此外，本研究中产生的突变菌株将为未来细胞代谢研究提供宝贵的资源。
{"title":"Optimisation of natural transformation procedure and development of genome editing methods for Streptococcus thermophilus B-6","authors":"Bingxin Wang,&nbsp;Kexiong Sun,&nbsp;Yukai Sun,&nbsp;Jingbo Wang,&nbsp;Yueqiu Jiang,&nbsp;Xipeng Liu,&nbsp;Jie Li,&nbsp;Huili Liu,&nbsp;Youbao Zhao,&nbsp;Longxian Zhang,&nbsp;Xinfu Zhang","doi":"10.1111/1471-0307.70065","DOIUrl":"https://doi.org/10.1111/1471-0307.70065","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p><i>Streptococcus thermophilus</i> is invaluable in both dairy factory and scientific research, with diverse strains offering unique industrial advantages. Consequently, there is a high demand for efficient, user-friendly, biosafe and broadly applicable genome editing methods for this bacterium. The conventional approach based on temperature-sensitive plasmids is laborious and time-consuming, while the existing natural transformation method lacks broad applicability. The recently developed endogenous CRISPR-Cas-assisted genome editing system involves cumbersome plasmid construction.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>In this study, we aimed to optimise natural transformation protocols and develop efficient, user-friendly, biosafe and broadly applicable genome editing methods for <i>S. thermophilus</i>.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>We used <i>S. thermophilus</i> B-6 as a model strain. We characterised the features of the growth curves and the natural competence of this strain. Accordingly, we optimised the natural transformation protocol for this strain. We used this model strain to develop efficient, user-friendly, biosafe and broadly applicable genome editing methods.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>By continuously implementing ComS<sub>17–24</sub> and exogenous DNAs, as well as elongating the co-incubation time, we upgraded the transformation ratio of this strain from ~10<sup>−5</sup> to ~10<sup>−2</sup>. Leveraging this improvement, we developed a rapid, simple, biosafe and plasmid-free genome editing method for <i>S. thermophilus</i>. Furthermore, we established a novel endogenous CRISPR-Cas-assisted and efficient genome editing pathway that eliminates the need for additional plasmid construction. Using these advanced techniques, we successfully generated multiple CRISPR-Cas system deleted strains and a <i>recA</i> overexpressing strain.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific and Industrial Implications</h3>\u0000 \u0000 <p>Our findings contribute to better understanding the features of natural competence. Our convenient and biosafe genome editing methods will be valuable for most of the <i>S. thermophilus</i> strains and will contribute to the germplasm improvement in the dairy industry. Additionally, the mutant strains generated in this study will serve as valuable resources for future investigations regarding cellular metabolism.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145022279","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}
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