International Journal of Dairy Technology最新文献_第4页

Analysis and comparison of lipids in yak ghee from different pastoral areas in China based on lipidomics 基于脂质组学的中国不同牧区牦牛酥油脂质分析与比较

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

International Journal of Dairy Technology

Pub Date : 2025-09-08 DOI: 10.1111/1471-0307.70061

Zhechuan Zhang, Yuan Li, Tingjuan Zhang, Liqi Yan, Bo Ding, Jialin Bai, Jutian Yang, Li Song, Hongna Liu

Background

Yak ghee is a traditional dairy product in the Chinese plateau area, rich in lipids. The lipid composition of dairy products is affected by various factors, and the geographical origin of food has attracted consumer attention. Lipidomics has advantages in tracing the origin of high-fat products.

Aims

To analyse and compare the lipids in yak ghee from different pastoral areas, find potential geographical traceability lipid markers and study the metabolic pathways of significantly different lipids.

Methods

Yak ghee samples from five major Chinese yak pastoral areas were collected. Lipids were extracted and analysed using UHPLC-Q-Exactive-HF-X. Multivariate statistical methods and KEGG pathway analysis were performed.

Major Findings

A total of 1921 lipid molecules were identified. There were significant differences in lipid composition, carbon chain length, unsaturation and side-chain fatty acyl composition among different pastoral areas. One hundred and sixty-three differential lipids were selected, and 24 potential lipid markers were obtained. Significantly differential lipids were mapped to 95 Kyoto Encyclopedia of Genes (KEGG) and Genomes pathways, and the metabolic mechanism of sphingomyelin (SM) differences was explained.

Scientific Implications

This study provides a basis for establishing a ghee origin traceability system and offers comprehensive lipids information for ghee from different pastoral areas, which can help in understanding the potential health benefits of ghee and highlighting its product features.

牦牛酥油是中国高原地区的传统乳制品，富含油脂。乳制品的脂质成分受各种因素的影响，食品的地理来源引起了消费者的关注。脂质组学在追踪高脂肪产品的来源方面具有优势。目的分析比较不同牧区牦牛酥油中的脂质，寻找潜在的地理可追溯性脂质标志物，研究显著差异的脂质代谢途径。方法收集全国五大牦牛牧区的牦牛油样品。脂质提取并使用UHPLC-Q-Exactive-HF-X进行分析。采用多元统计方法和KEGG通路分析。主要发现共鉴定出1921个脂质分子。不同牧区的油脂组成、碳链长度、不饱和度和侧链脂肪酰基组成存在显著差异。选择了163种不同的脂质，获得了24种潜在的脂质标记物。通过对95条京都基因百科（KEGG）和基因组通路的比对，揭示了鞘磷脂（SM）差异的代谢机制。本研究为建立酥油原产地溯源体系提供了依据，为不同牧区的酥油提供了全面的脂质信息，有助于了解酥油潜在的健康益处，突出其产品特点。

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引用次数: 0

Comparative application of machine learning techniques and response surface methodology for predicting final pH and salt diffusion coefficients in rennet-induced micellar casein concentrate gels 机器学习技术与响应面法在凝血酶诱导胶束酪蛋白浓缩凝胶中预测最终pH值和盐扩散系数的比较应用

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

International Journal of Dairy Technology

Pub Date : 2025-09-07 DOI: 10.1111/1471-0307.70062

Ali Alehosseini, Alan L Kelly, Jeremiah J Sheehan

Background

Effective prediction of salt diffusion and pH in dairy matrices is vital for optimising cheese salting, ensuring microbial safety, controlling enzymatic activity and enhancing product consistency. While mechanistic and regression-based approaches have been used in prior studies, they are often inefficient to capture complex interactions among multiple process variables.

Aim(s)

This study aimed to compare the predictive performance of multiple machine learning (ML) techniques—including artificial neural networks (ANNs), support vector machines (SVMs), Gaussian process regression (GPR) and bootstrap forest—with response surface methodology (RSM) for modelling salt diffusion coefficients and final pH in rennet-induced micellar casein concentrate (MCC) gels.

Methods

A dataset was derived by varying four key process variables: salting temperature, MCC concentration, calcium content and GDL addition. RSM models were developed and used as linear baselines. Machine learning models were constructed using the JMP Pro software, with model performance evaluated via R², RMSE and MAE. ANN architectures were varied by activation type and layer configuration, while SVM, GPR and bootstrap forest models were fine-tuned via cross-validation and hyperparameter selection.

Major Findings

Gaussian process regression yielded the highest predictive accuracy for both salt diffusion (R² = 0.9976) and pH (R² = 0.9858), followed by SVM (R² = 0.9911 and 0.9859, respectively). Artificial neural network performance was moderate (R² = 0.8128 for diffusion, 0.9852 for pH), showing sensitivity to dataset size. The RSM model achieved an R² of 0.94 for pH prediction. This study is among the first to systematically benchmark these methods using a single, experimentally consistent dataset.

Industrial Implications

The results highlight the utility of kernel-based models (SVM and GPR) in data-limited dairy systems and support their integration into process analytical technologies for cheese manufacturing. These models offer enhanced predictive accuracy over classical methods and enable data-driven process optimisation in industrial salting applications.

有效预测盐在乳制品基质中的扩散和pH值对于优化奶酪腌制、确保微生物安全、控制酶活性和提高产品一致性至关重要。虽然在以前的研究中使用了基于机制和回归的方法，但它们通常无法捕获多个过程变量之间的复杂相互作用。本研究旨在比较多种机器学习（ML）技术（包括人工神经网络（ann）、支持向量机（svm）、高斯过程回归（GPR）和自举森林）与响应面方法（RSM）在模拟凝血酶诱导胶束酪蛋白浓缩物（MCC）凝胶中盐扩散系数和最终pH值的预测性能。方法通过改变盐化温度、MCC浓度、钙含量和GDL添加量四个关键工艺变量，得到数据集。开发了RSM模型并将其用作线性基线。使用JMP Pro软件构建机器学习模型，通过R2、RMSE和MAE评估模型性能。人工神经网络架构根据激活类型和层配置而变化，而支持向量机、GPR和自举森林模型则通过交叉验证和超参数选择进行微调。主要发现高斯过程回归对盐扩散和pH的预测准确率最高（R2 = 0.9976），其次是支持向量机（R2 = 0.9911和0.9859）。人工神经网络性能中等（扩散R2 = 0.8128, pH R2 = 0.9852），对数据集大小敏感。RSM模型预测pH值的R2为0.94。这项研究是第一个使用单一的、实验一致的数据集系统地对这些方法进行基准测试的研究之一。研究结果强调了基于核的模型（SVM和GPR）在数据有限的乳制品系统中的效用，并支持将其集成到奶酪制造的过程分析技术中。与传统方法相比，这些模型提供了更高的预测精度，并能够在工业盐渍应用中实现数据驱动的过程优化。

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引用次数: 0

Calcium-induced skim milk gels with addition of caseinglycomacropeptide: A multipurpose matrix for the formulation of semisolid dairy products 添加酪蛋白多糖肽的钙诱导脱脂乳凝胶：用于半固体乳制品配方的多用途基质

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

International Journal of Dairy Technology

Pub Date : 2025-09-03 DOI: 10.1111/1471-0307.70064

Nadia Belén Acosta, Luciano Nicolás Mengatto, Ricardo Martín Manzo, Luciana María Costabel, María Laura Olivares

Background

Calcium-induced milk gels are excellent matrices for formulating calcium-fortified semisolid foods. The optimisation of these gels to enhance their technological and bioactive properties is of interest to both academia and industry.

Aim

This study examines the gelation process and physicochemical properties of calcium-induced skim milk gels with caseinglycomacropeptide.

Methods

Skim milk concentrates were prepared with skim milk powder (30% w/w), calcium lactate (90 mmol/kg) and caseinglycomacropeptide (1.5 and 3% w/v). Gels were prepared by heating at 80°C for 15 min and analysed after 1 day and after 20 days of storage at 4°C. Rheological properties, Fourier transform infrared spectroscopy, syneresis, water holding capacity, protein hydration and calcium retention in the gel matrix were evaluated. Caseinglycomacropeptide concentration and storage time were the main statistical factors.

Major Findings

Time sweep tests showed rapid gel formation with similar behaviour across samples. Gels exhibited a homogeneous structure, no phase separation and pseudoplastic behaviour. Frequency sweeps indicated that fresh gels had similar viscoelastic properties, with moduli dependent on frequency. The addition of caseinglycomacropeptide slightly increased elasticity. After storage, G′ and G″ values increased, and frequency dependence decreased, suggesting structural evolution and stronger interactions, enhancing gel firmness. Fourier transform infrared spectroscopy suggested that calcium binding to proteins and caseinglycomacropeptide induced conformational changes. Heat treatment effects were evidenced by decreased intensities in amide I, II and III regions, indicating protein denaturation. No syneresis was observed. Water holding capacity and protein hydration remained unchanged. However, calcium retention increased with higher caseinglycomacropeptide levels, suggesting it binds calcium within the matrix.

Industrial Implications

This methodology is suitable for industrial applications, enabling the development of calcium-fortified products, such as desserts, dressings and spreads.

钙诱导乳凝胶是制备钙强化半固体食品的优良基质。优化这些凝胶以增强其技术和生物活性是学术界和工业界都感兴趣的。目的研究含酪蛋白多糖肽的钙诱导脱脂乳凝胶的凝胶化过程和理化性质。方法以脱脂奶粉（30% w/w）、乳酸钙（90 mmol/kg）和酪蛋白多糖（1.5%和3% w/v）配制脱脂乳浓缩液。在80°C下加热15分钟制备凝胶，在4°C下保存1天和20天后分析。对凝胶基质的流变性能、傅里叶变换红外光谱、协同作用、持水能力、蛋白质水合作用和钙潴留进行了评价。多糖肽浓度和贮存时间是主要的统计因素。时间扫描测试显示快速凝胶形成在样品中具有相似的行为。凝胶具有均匀的结构，无相分离和假塑性行为。频率扫描表明新鲜凝胶具有相似的粘弹性特性，模量依赖于频率。酪蛋白多糖的加入使其弹性略有提高。储存后，G′和G″值升高，频率依赖性降低，表明结构发生进化，相互作用增强，凝胶硬度增强。傅里叶变换红外光谱表明，钙与蛋白质和酪氨酸的结合引起了构象变化。热处理效果表现为酰胺I、II和III区的强度降低，表明蛋白质变性。未见联合作用。持水能力和蛋白质水合作用保持不变。然而，钙潴留随着酪蛋白多糖水平的升高而增加，表明它在基质内结合钙。该方法适用于工业应用，可以开发强化钙的产品，如甜点、调味品和酱料。

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引用次数: 0

Texture, rheological and sensory properties of analogue cheese made from water-flushing fermented milk: Impacts of water concentrations 由水冲发酵乳制成的类似奶酪的质地、流变学和感官特性：水浓度的影响

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

International Journal of Dairy Technology

Pub Date : 2025-08-29 DOI: 10.1111/1471-0307.70057

Jiayu Deng, Zhishen Mu, Xianqi Liu, Munkh-Amgalan Gantumur, Zhanmei Jiang

Background, Context or Rationale

Water content is demonstrated to significantly influence the structural integrity and sensory profile of analogue cheese (AC). In the production of fermented milk, its processing pipelines are rinsed with sterilised water to remove the residual products or flushed with fermented milk to eliminate remaining sterilised water, yielding a mixture termed as water-flushing fermented milk (WFFM). It has high nutritional value and abundant flavour compounds, making it a promising material for AC. However, the functional role of water content in AC made from WFFM curds remains unclear.

Aim(s)

Therefore, this work focuses on WFFM as the primary raw material, aiming to investigate the effects of varying water content (10%–25%) on the quality characteristics of AC prepared from WFFM curds.

Methods

The study systematically analysed the microstructure, texture, rheological properties and sensory attributes of AC produced from WFFM curds as the water content increased from 10% to 25%.

Major Findings

The research results showed that as the water content increased from 10% to 20%, the sensory characteristics, microstructure, elasticity and adhesiveness of WFFM AC gradually improved, whereas its hardness, chewiness and water-holding capacity deteriorated with increasing water content. When the water content reached 20%, the AC exhibited optimal elasticity, adhesiveness and sensory evaluation characteristics, along with a close and stable three-dimensional protein network structure. When the water content exceeded 20%, excessive separation of proteins and fats occurred within the matrix, leading to fragmentation of the protein network, thereby weakening the characteristics of the AC.

Scientific or Industrial Implications

Results indicate an appropriate water content could improve the quality characteristics of WFFM analogue cheese, not only providing a new way for the development of excellent cheese products but also realising the high value-added utilisation of WFFM derived from dairy by-products.

研究表明，水的含量会显著影响模拟奶酪（AC）的结构完整性和感官特征。在生产发酵乳的过程中，用灭菌水冲洗其加工管道以去除残留产品，或用发酵乳冲洗以消除残留的灭菌水，从而产生一种称为水冲洗发酵乳的混合物。它具有较高的营养价值和丰富的风味成分，是一种很有前景的乳清原料。然而，乳清凝乳中水分含量在乳清凝乳中所起的功能作用尚不清楚。因此，本研究以WFFM为主要原料，旨在研究不同含水量（10%-25%）对WFFM凝乳制备的AC品质特性的影响。方法系统分析了WFFM凝乳在含水量从10%增加到25%时的微观结构、质地、流变学特性和感官特性。研究结果表明，随着含水量从10%增加到20%，WFFM AC的感官特性、微观结构、弹性和黏附性逐渐改善，硬度、咀嚼力和持水性随着含水量的增加而变差。当含水量达到20%时，AC具有最佳的弹性、黏附性和感官评价特性，具有紧密稳定的三维蛋白质网络结构。当含水量超过20%时，基质内蛋白质和脂肪会发生过度分离，导致蛋白质网络破碎，从而削弱AC的特性。科学或工业意义结果表明，适当的含水量可以改善WFFM模拟奶酪的品质特性。不仅为优质奶酪产品的开发提供了新的途径，而且实现了乳制品副产品WFFM的高附加值利用。

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引用次数: 0

The milk metabolome and its potential utilisation for enhanced dairy processing 牛奶代谢组及其对提高乳制品加工的潜在利用

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

International Journal of Dairy Technology

Pub Date : 2025-08-28 DOI: 10.1111/1471-0307.70058

Paula Rojas-Gómez, Raghunath Pariyani, Noel A McCarthy, Lorraine M Bateman, James A O'Mahony, Tom F O'Callaghan

Background

Milk metabolomics has emerged as a valuable tool in dairy science, offering detailed insight into the molecular composition of milk. Understanding the milk metabolome is increasingly relevant to optimise milk quality, processability and traceability. As the dairy sector intensifies efforts to enhance product functionality and sustainability, metabolic profiling represents a promising approach to link animal physiology, farming practices and changes occuring during processing.

Aims

This review aimed to collate current knowledge regarding the intrinsic and extrinsic factors influencing the milk metabolome and, as a result, how the milk metabolome impacts milk techno-functionality. This review explores primary production variables, such as diet, breed, environment and management practices, and their effects on milk composition and processability.

Methods

A comprehensive literature review of the subject matter was conducted across relevant studies, selected based on their focus on milk metabolomics in the context of dairy production and processing. Emphasis was placed on publications from 2010 to 2025 to capture recent advances and emerging trends.

Major findings

The milk metabolome is affected by multiple intrinsic and extrinsic factors, including species, breed, diet, stage of lactation and health status, each of which influences nutritional value and processability of milk. As such, several milk metabolites, including choline, acetate and myo-inositol, have been correlated with gelation, a key techno-functional indicator. Furthermore, some metabolites have been highlighted as biomarkers of cow feeding systems such as hippurate, a biomarker of pasture-based feeding.

Scientific and Industrial Implications

Understanding the determinants and consequences of milk metabolome variations offers new opportunities to improve dairy product quality, tailor processing conditions and support the development of farming and traceability strategies.

牛奶代谢组学已经成为乳制品科学中一个有价值的工具，提供了对牛奶分子组成的详细了解。了解牛奶代谢组对优化牛奶质量、可加工性和可追溯性越来越重要。随着乳制品行业加强产品功能性和可持续性的努力，代谢分析代表了一种很有前途的方法，可以将动物生理、养殖实践和加工过程中发生的变化联系起来。目的本综述旨在整理目前关于影响牛奶代谢组的内在和外在因素的知识，从而了解牛奶代谢组如何影响牛奶的技术功能。本文综述了主要生产变量，如日粮、品种、环境和管理措施，以及它们对牛奶成分和加工性的影响。方法对相关研究进行了全面的文献综述，并根据其对乳制品生产和加工背景下牛奶代谢组学的关注进行了选择。重点放在2010年至2025年的出版物上，以反映最近的进展和新趋势。乳代谢组受多种内在和外在因素的影响，包括品种、品种、日粮、泌乳阶段和健康状况，每一个因素都影响着乳的营养价值和可加工性。因此，几种乳代谢物，包括胆碱、醋酸酯和肌醇，都与凝胶（一种关键的技术功能指标）有关。此外，一些代谢物已被强调为奶牛饲养系统的生物标志物，如hippurate，一种牧场饲养的生物标志物。科学和工业意义了解牛奶代谢组变异的决定因素和后果为提高乳制品质量、定制加工条件和支持农业和可追溯性战略的发展提供了新的机会。

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引用次数: 0

Consecutive pH adjustment and direct steam injection modifies the functional properties of milk protein concentrate 70 and nonfat dry milk powder 连续调整pH值和直接蒸汽注入改变了乳蛋白浓缩70和脱脂干奶粉的功能特性

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

International Journal of Dairy Technology

Pub Date : 2025-08-28 DOI: 10.1111/1471-0307.70051

Lovepreet Singh, Helen S Joyner, Donald J McMahon, Girish M Ganjyal

Background, Context or Rationale

Currently, research has been conducted to improve the functionality of milk protein concentrate (MPCs) powders, but no research has been performed to check the combined effect of direct steam injection (DSI) and pH change on the functionality of MPCs.

Aim

Therefore, this study aimed to investigate the effect of DSI processing, along with pH change, on the functionality and compositional properties of dried MPC70 (M70) and nonfat dry milk (M34) powders. Two temperatures (85°C and 105°C) and three pH values (7, 8 and 9) were studied. The control samples of each powder type were produced with no DSI and pH treatment.

Methods

The samples were evaluated for chemical composition, total and soluble protein profile, zeta potential (ζ-potential), hydrodynamic diameter, functionality (solubility, foaming capacity and stability, apparent viscosity, heat stability and rennet gelation time) and microstructure.

Major Findings

Mean values of solubility and ζ-potential showed a significant increase for M70 samples treated with increased pH treatment at both evaluated temperatures as compared to control samples. The ζ-potential values of M70 samples treated at pH 9 and evaluated at 85°C and 105°C were −39 and −41 mV, respectively. The solubility values of M70 samples treated at pH 9 and evaluated at 85°C and 105°C were 99.838% and 99.848%, respectively. The viscosity values of M70 samples treated at pH 9 and evaluated at 85°C and 105°C were 1.45 and 1.55 mPa.s, respectively. A decrease in the mean values was observed for the hydrodynamic diameter of M70 treated with increased pH at both evaluated temperatures. The opposite effect was observed in M34 samples treated with increased pH at both evaluated temperatures.

Industry Implications

This research provides the industry with a new technique to enhance the functionalities of the MPCs. This can potentially help expand the food applications for MPCs.

背景、背景或原理目前已有研究提高牛奶蛋白浓缩粉（MPCs）的功能性，但尚未有研究检查直接蒸汽注入（DSI）和pH变化对MPCs功能性的联合影响。因此，本研究旨在探讨DSI处理随pH变化对干燥的MPC70 （M70）和脱脂奶粉（M34）粉的功能和组成特性的影响。研究了两种温度（85°C和105°C）和三种pH值（7,8和9）。各粉体类型的对照样品均不经DSI和pH处理。方法对样品的化学组成、总蛋白和可溶性蛋白谱、ζ电位（ζ-电位）、流体动力直径、功能性（溶解度、发泡能力和稳定性、表观粘度、热稳定性和凝乳酶凝胶时间）和微观结构进行评价。与对照样品相比，在两种评估温度下，增加pH处理的M70样品的溶解度和ζ-电位的平均值均显着增加。M70样品在pH为9、85°C和105°C条件下的ζ电位值分别为- 39和- 41 mV。M70样品在pH为9、85°C和105°C时的溶解度分别为99.838%和99.848%。M70样品在pH为9、85°C和105°C条件下的粘度值分别为1.45和1.55 mPa。年代,分别。在两个评估温度下，随着pH值的增加，M70流体动力直径的平均值都有所下降。在两种评估温度下，增加pH值处理的M34样品观察到相反的效果。本研究为业界提供了一种增强mpc功能的新技术。这可能有助于扩大MPCs在食品中的应用。

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引用次数: 0

Seasonal microbial dynamics influence on the biochemical identity of artisanal colonial cheese from southern Brazil during ripening 季节微生物动态对巴西南部手工殖民地奶酪成熟过程中生化特性的影响

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

International Journal of Dairy Technology

Pub Date : 2025-08-26 DOI: 10.1111/1471-0307.70054

Vanessa Cortina Zanetti, Emanueli Marchesan Maran, Lucélia Cabral, Marilia Miotto Lindner, Ana Carolina de Oliveira Costa, Luciano Valdemiro Gonzaga, Francisca Jamila Correia Louredo, Giustino Tribuzi, Jane Mara Block, Sheila Mello da Silveira, Silvani Verruck

Background

Artisanal Colonial Cheese (ACC), a traditional Brazilian dairy product, represents a complex interplay between microbial ecology, seasonal climate and artisanal practices. ACC has few studies related to its physicochemical and microbiological composition, which would assist in the standardisation and legislation of this product.

Aim

This study investigated how seasonal variations (summer vs. winter) influence ACC's microbial dynamics, biochemical profile and nutritional quality during 21 days (1, 7, 14, 21) of ripening.

Methods

Using high-throughput sequencing, gas chromatography and capillary electrophoresis analyses, the microbial communities, fatty acids profiles, aliphatic organic acids (AOA) and volatile compounds of eight different cheeses were characterised.

Major Findings

Summer ACCs exhibited Lactococcus-driven dominance (64.95%–69.73%), correlating with elevated unsaturated fatty acids (UFAs: 18.035–32.900 g/100 g oleic acid), favourable hypocholesterolemic/hypercholesterolemic (H/H) ratios (0.861 vs. winter 0.330) and ester-rich volatile profiles (e.g. ethyl butanoate). Winter samples showed dynamic microbial succession: early Raoultella (42.28%–39.74%) and Rahnella (11.96%–12.78%) transitioned to Leuconostoc dominance (9.33%–16.37%), yielding higher short-chain fatty acids (SCFAs: caproic, caprylic acids) and branched alcohols (e.g. 3-methylbutanol, 60% of W21 volatiles). Fungal communities further differentiated seasons, with Debaryomyces genus suppressing spoilage fungi in winter and Diutina genus enhancing lipolysis in summer. Nutritional indices linked summer ACCs to improved anti-atherogenic properties, while winter's microbial diversity showed more complex AOA pathways (propionic and succinic acids).

Scientific Implications

These findings underscore ACC's microbial terroir, where seasonal microbiota govern its biochemical identity, providing a scientific basis for geographical indication protocols. Furthermore, information on biochemical and microbiological transformations promoted a better understanding of the maturation period of this product.

手工殖民地奶酪（ACC）是一种传统的巴西乳制品，代表了微生物生态、季节性气候和手工实践之间复杂的相互作用。ACC对其理化和微生物组成的研究很少，这将有助于该产品的标准化和立法。目的研究季节变化（夏季和冬季）对ACC成熟21天（1、7、14、21）内微生物动态、生化特征和营养品质的影响。方法采用高通量测序、气相色谱和毛细管电泳分析，对8种不同奶酪的微生物群落、脂肪酸谱、脂肪族有机酸（AOA）和挥发性化合物进行表征。夏季ACCs表现出乳球菌驱动的优势（64.95%-69.73%），与不饱和脂肪酸升高（ufa: 18.035-32.900 g/100 g油酸）、有利的低胆固醇血症/高胆固醇血症（H/H）比率（0.861 vs.冬季0.330）和富含酯的挥发性特征（如丁酸乙酯）相关。冬季样品显示出动态的微生物演替：早期Raoultella（42.28% ~ 39.74%）和Rahnella（11.96% ~ 12.78%）过渡到Leuconostoc（9.33% ~ 16.37%）优势，产生较高的短链脂肪酸（SCFAs：己酸、癸酸）和支链醇（如3-甲基丁醇，占W21挥发物的60%）。真菌群落进一步区分季节，Debaryomyces属在冬季抑制腐败真菌，Diutina属在夏季促进脂肪分解。营养指标表明，夏季acc与改善的抗动脉粥样硬化特性有关，而冬季微生物多样性显示出更复杂的AOA途径（丙酸和琥珀酸）。这些发现强调了ACC的微生物风土，其中季节性微生物群控制其生化特性，为地理标志方案提供了科学依据。此外，关于生化和微生物转化的信息促进了对该产品成熟期的更好理解。

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引用次数: 0

The impact of oil source on the foaming properties of model infant formula emulsions 油源对模型婴儿配方乳剂发泡性能的影响

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

International Journal of Dairy Technology

Pub Date : 2025-08-25 DOI: 10.1111/1471-0307.70042

Nan Gai, Anthony P Kett, Pierre Ponchon, Jonathan O'Regan, David A Goulding

Background

Foam is an undesirable occurrence during the manufacture of nutritional oil-in-water emulsion food products, such as infant formula, and also during the consumer experience of preparing nutritional formulas. Understanding the causes of foam formation can help to develop appropriate mitigation strategies for satisfactory manufacturing and consumer experiences.

Aim

This study investigated the impact of commonly used oil sources on the foaming properties of model infant formula emulsions.

Methods

The oils studied were soybean oil, 1, 3-dioleoyl-2-palmitoylglycerol (OPO)-rich palm oil, coconut oil, anhydrous milk fat (AMF), sunflower oil and an oil mix (blend of oils typically used in infant formulas). The model infant formula emulsions contained equivalent macronutrient content and underwent equivalent processing operations during preparation. Foam properties assessed included foamability, foam capacity, stability and structure.

Major findings

The oil mix and OPO-rich palm oil significantly inhibited foaming, or destabilised foam, followed by AMF, whereas the other oils had no effect. The foam height immediately after sparging in formulas containing the oil mix and OPO-rich palm oil was 30 and 80 mm, respectively, with collapse after just 38 and 60 s. Contrastingly, the other formulas produced foam heights of 130–140 mm. Although the formula containing AMF showed a gradual reduction in foam over time, the remaining formulas maintained stable foam throughout the 20-min measurement. No relationship was determined between fat globule size or viscosity and foaming. The inhibitory effect of oils may be multifactorial, that is fatty acid profile, including palmitic acid content and triglyceride structuration, the presence of low molecular weight components, fat physical state and melting points, and the competitive interactions between different oils in the mix.

Implications

This study provides insight into the impact of oil source on foam properties of model infant formula emulsions and guides further research on mechanistic reasons behind the findings.

泡沫是在生产营养水包油乳化食品（如婴儿配方奶粉）过程中不希望出现的现象，也是在消费者准备营养配方奶粉的过程中不希望出现的现象。了解泡沫形成的原因有助于制定适当的缓解策略，以获得令人满意的制造和消费者体验。目的研究常用油源对模型婴儿配方乳剂发泡性能的影响。方法所研究的油包括大豆油、富含1,3 -二油基-2-棕榈酰甘油（OPO）的棕榈油、椰子油、无水乳脂（AMF）、葵花籽油和一种油混合物（婴儿配方奶粉中常用的油的混合物）。该模型婴儿配方乳剂在制备过程中具有等效的常量营养素含量和等效的加工操作。泡沫性能评估包括起泡性、泡沫容量、稳定性和结构。主要发现混合油和富含opo的棕榈油显著抑制泡沫，或破坏泡沫，其次是AMF，而其他油没有影响。在含有油混合物和富含opo的棕榈油的配方中，起泡后的泡沫高度分别为30和80 mm，仅在38和60 s后就会崩溃。相比之下，其他配方产生的泡沫高度为130-140毫米。虽然含有AMF的配方随着时间的推移泡沫逐渐减少，但其余配方在整个20分钟的测量中保持稳定的泡沫。没有确定脂肪球大小或粘度与泡沫之间的关系。油脂的抑制作用可能是多因素的，包括脂肪酸谱，包括棕榈酸含量和甘油三酯结构，低分子量组分的存在，脂肪的物理状态和熔点，以及混合物中不同油脂之间的竞争性相互作用。本研究揭示了油源对模型婴儿配方乳剂泡沫特性的影响，并为进一步研究其机理提供了指导。

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引用次数: 0

Greenhouse gases emission from dairy industries and promising abatement processes and technologies 乳制品行业的温室气体排放和有前景的减排过程和技术

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

International Journal of Dairy Technology

Pub Date : 2025-08-22 DOI: 10.1111/1471-0307.70040

Godwin A Udourioh, Adewumi N Chizoma, Jude A Okolie, Margaret G Udourioh, Moses M Solomon

Background

The dairy industry is a growing contributor to global greenhouse gas (GHG) emissions, primarily through methane and nitrous oxide release. Historically, climate mitigation efforts have prioritised fossil fuel reduction, but the substantial environmental impact of dairy production is now increasingly recognised.

Aims and Scope

This review synthesises global studies from 2004 to 2025 on GHG emissions in the dairy industry, focussing on developing countries. It presents promising technologies for dairy GHG abatement, identifies key implementation barriers and outlines research priorities to guide sustainable practices.

Method

A systematic literature review was conducted using Scopus, Web of Science, and PubMed, prioritising peer-reviewed studies on dairy GHG emission quantification and mitigation technologies.

Major Findings

Anaerobic digestion (AD) is identified as the most promising mitigation technology, capable of reducing methane emissions by 50–70% while producing renewable biogas and organic fertiliser. Co-digestion can increase biogas yields by 10–30% through enhanced carbon-to-nitrogen balance. It offers a scalable, sustainable waste-to-energy solution to dairy GHG emissions. 3-Nitrooxypropanol (3-NOP) feed additives demonstrate up to 40% methane reduction in controlled settings. However, its widespread adoption faces significant hurdles, including regulatory approval processes varying by region, consumers' food safety concerns and practical on-farm implementation challenges. Despite the availability of multiple mitigation strategies, implementation in developing countries remains constrained by capital costs, technical expertise and infrastructure gaps. Overcoming these barriers is essential to unlock the global potential of these technologies for meaningful dairy sector decarbonisation.

Scientific Implications

Effective GHG mitigation in the dairy sector requires integrated, region-specific solutions. Targeted policy support, public–private partnerships and access to carbon finance are essential for scaling technologies such as AD. Broader adoption of mitigation tools, combined with sustainable manure and feed management practices, will be vital to achieving climate targets in both developed and developing economies.

乳制品行业对全球温室气体（GHG）排放的贡献越来越大，主要是通过甲烷和一氧化二氮的排放。从历史上看，减缓气候变化的努力优先考虑减少化石燃料，但乳制品生产对环境的重大影响现在越来越多地得到认识。本综述综合了2004年至2025年乳制品行业温室气体排放的全球研究，重点是发展中国家。它介绍了有前景的乳品温室气体减排技术，确定了关键的实施障碍，并概述了指导可持续实践的研究重点。方法采用Scopus、Web of Science、PubMed等系统文献综述，对乳制品温室气体排放量化与减排技术的同行评议研究进行优先排序。厌氧消化（AD）被认为是最有前途的缓解技术，能够减少50-70%的甲烷排放，同时生产可再生沼气和有机肥料。通过加强碳氮平衡，共消化可以使沼气产量提高10-30%。它为乳制品温室气体排放提供了可扩展的、可持续的废物转化能源解决方案。3-硝基氧丙醇（3-NOP）饲料添加剂在受控环境下可减少高达40%的甲烷。然而，它的广泛采用面临着重大障碍，包括因地区而异的监管审批程序、消费者对食品安全的担忧以及在农场实施的实际挑战。尽管有多种缓解战略，但发展中国家的实施仍然受到资本成本、技术专长和基础设施差距的制约。克服这些障碍对于释放这些技术的全球潜力，实现有意义的乳制品行业脱碳至关重要。在乳制品行业有效地减少温室气体排放需要针对具体区域的综合解决方案。有针对性的政策支持、公私伙伴关系和获得碳融资对于扩大可再生能源等技术的规模至关重要。更广泛地采用缓解工具，结合可持续粪肥和饲料管理做法，对于实现发达经济体和发展中经济体的气候目标至关重要。

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引用次数: 0

Guidance for submitting research on previously unreported cheeses 提交以前未报告奶酪的研究指南

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

International Journal of Dairy Technology

Pub Date : 2025-08-20 DOI: 10.1111/1471-0307.70055

Michael Mullan

The International Journal of Dairy Technology regularly receives submissions that aim to characterise previously undocumented, often artisanal, cheeses. While these studies contribute valuable insights into cheese diversity, many are unfortunately rejected due to omissions in key areas such as the geographical origin of production, seasonal variations in composition across the lactation period, and insufficient data on chemical, physicochemical, microbiological and sensory characteristics. To support authors preparing such manuscripts, this editorial outlines a multidisciplinary framework for the comprehensive characterisation of traditional cheeses. This approach incorporates analytical strategies, microbiological and sensory profiling, ethnographic insights and data analysis techniques, all grounded in current literature and scientific best practices.

A robust characterisation should encompass physicochemical, microbiological and sensory attributes, as well as traditional production methods and regional variations. This broad scope ensures that both scientific and cultural dimensions are addressed, aligning with international standards and increasing the relevance and reproducibility of the research (Montel et al. 2014; Fox et al. 2017).

Traditional cheeses often host complex microbial communities that shape their sensory and safety profiles. Combining culturable methods with molecular techniques—such as 16S rRNA sequencing—offers a comprehensive view of microbial diversity and succession throughout maturation (Quigley et al. 2013; De Pasquale et al. 2014).

Chemical composition, texture and aroma are critical to understanding cheese identity and consumer acceptability. Researchers are encouraged to use validated methods (e.g. AOAC and ISO) and instrumentation such as GC–MS and HPLC to ensure accurate and reproducible data (Poveda and Cabezas 2006; Kaminarides et al. 2007).

Sensory assessment using trained panels or consumer tests is vital to quantify perceived characteristics such as flavour, texture and overall preference. Techniques including quantitative descriptive analysis (QDA), triangle tests and hedonic scaling should be clearly described and statistically validated (Bech-Larsen et al. 2001; Lawless and Heymann 2010).

Capturing the cultural, geographical and historical context—often referred to as ‘terroir’—adds significant value to the scientific characterisation of traditional cheeses. Field interviews, production site visits and photographic documentation provide valuable qualitative data. While not always required for publication, their inclusion strengthens the overall submission (Bérard and Marchenay 2006; Fonte 2008).

The use of multivariate statistical techniques such as principal component analysis (PCA) and parti

《国际乳品技术杂志》定期收到旨在描述以前未记录的、通常是手工制作的奶酪的投稿。虽然这些研究为奶酪多样性提供了宝贵的见解，但不幸的是，由于在生产的地理来源、泌乳期成分的季节性变化以及化学、物理化学、微生物和感官特征方面的数据不足等关键领域的遗漏，许多研究都被拒绝了。为了支持作者准备这样的手稿，这篇社论概述了一个多学科的框架，以全面表征传统奶酪。这种方法结合了分析策略、微生物和感官分析、人种学见解和数据分析技术，所有这些都以当前文献和科学最佳实践为基础。一个强有力的特征应该包括物理化学，微生物和感官属性，以及传统的生产方法和区域差异。这种广泛的范围确保了科学和文化两个维度都得到解决，与国际标准保持一致，并提高了研究的相关性和可重复性（Montel et al. 2014; Fox et al. 2017）。传统奶酪通常拥有复杂的微生物群落，这些微生物群落塑造了它们的感官和安全特征。将可培养方法与分子技术（如16S rRNA测序）相结合，可以全面了解成熟过程中的微生物多样性和继承（Quigley et al. 2013; De Pasquale et al. 2014）。化学成分、质地和香气是了解奶酪身份和消费者接受度的关键。鼓励研究人员使用经过验证的方法（例如AOAC和ISO）和GC-MS和HPLC等仪器来确保数据的准确性和可重复性（Poveda and Cabezas 2006; Kaminarides et al. 2007）。使用训练有素的小组或消费者测试进行感官评估对于量化感知特征（如味道、质地和整体偏好）至关重要。包括定量描述性分析（QDA）、三角测试和快乐尺度在内的技术应该被清楚地描述和统计验证（Bech-Larsen et al. 2001; Lawless and Heymann 2010）。捕捉文化、地理和历史背景——通常被称为“风土”——为传统奶酪的科学特征增加了重要价值。实地采访，生产现场参观和摄影文件提供了宝贵的定性数据。虽然不总是出版所必需的，但它们的加入加强了整体的提交（bassarard and Marchenay 2006; Fonte 2008）。鼓励使用多元统计技术，如主成分分析（PCA）和偏最小二乘判别分析（PLS-DA）。这些工具有助于阐明微生物、化学和感官数据之间的关系，并可以揭示单变量分析中不明显的模式（Callon et al. 2006; Aldrich and Hrnčiřík 2011）。在这些领域表现出深度的论文更有可能引起广大读者的兴趣，并对乳制品技术科学做出有意义的贡献。这篇社论旨在指导研究人员设计和提交关于以前未报道的奶酪的可靠、全面的研究。通过解决上述科学、文化和方法方面的问题，作者将提高其工作在《国际乳品技术杂志》上的影响力和接受度。

{"title":"Guidance for submitting research on previously unreported cheeses","authors":"Michael Mullan","doi":"10.1111/1471-0307.70055","DOIUrl":"https://doi.org/10.1111/1471-0307.70055","url":null,"abstract":"<p>The <i>International Journal of Dairy Technology</i> regularly receives submissions that aim to characterise previously undocumented, often artisanal, cheeses. While these studies contribute valuable insights into cheese diversity, many are unfortunately rejected due to omissions in key areas such as the geographical origin of production, seasonal variations in composition across the lactation period, and insufficient data on chemical, physicochemical, microbiological and sensory characteristics. To support authors preparing such manuscripts, this editorial outlines a multidisciplinary framework for the comprehensive characterisation of traditional cheeses. This approach incorporates analytical strategies, microbiological and sensory profiling, ethnographic insights and data analysis techniques, all grounded in current literature and scientific best practices.</p><p>A robust characterisation should encompass physicochemical, microbiological and sensory attributes, as well as traditional production methods and regional variations. This broad scope ensures that both scientific and cultural dimensions are addressed, aligning with international standards and increasing the relevance and reproducibility of the research (Montel <i>et al</i>. <span>2014</span>; Fox <i>et al</i>. <span>2017</span>).</p><p>Traditional cheeses often host complex microbial communities that shape their sensory and safety profiles. Combining culturable methods with molecular techniques—such as 16S rRNA sequencing—offers a comprehensive view of microbial diversity and succession throughout maturation (Quigley <i>et al</i>. <span>2013</span>; De Pasquale <i>et al</i>. <span>2014</span>).</p><p>Chemical composition, texture and aroma are critical to understanding cheese identity and consumer acceptability. Researchers are encouraged to use validated methods (e.g. AOAC and ISO) and instrumentation such as GC–MS and HPLC to ensure accurate and reproducible data (Poveda and Cabezas <span>2006</span>; Kaminarides <i>et al</i>. <span>2007</span>).</p><p>Sensory assessment using trained panels or consumer tests is vital to quantify perceived characteristics such as flavour, texture and overall preference. Techniques including quantitative descriptive analysis (QDA), triangle tests and hedonic scaling should be clearly described and statistically validated (Bech-Larsen <i>et al</i>. <span>2001</span>; Lawless and Heymann <span>2010</span>).</p><p>Capturing the cultural, geographical and historical context—often referred to as ‘terroir’—adds significant value to the scientific characterisation of traditional cheeses. Field interviews, production site visits and photographic documentation provide valuable qualitative data. While not always required for publication, their inclusion strengthens the overall submission (Bérard and Marchenay <span>2006</span>; Fonte <span>2008</span>).</p><p>The use of multivariate statistical techniques such as principal component analysis (PCA) and parti","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70055","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144881211","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}

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