International Journal of Dairy Technology最新文献

{"title":"Impact of spray drying temperatures on whey protein concentrate particle size, particle shape and related powder physical properties","authors":"Even Gausemel,&nbsp;James A O'Mahony,&nbsp;Reidar B Schüller,&nbsp;Kristian H Liland,&nbsp;Elling-Olav Rukke,&nbsp;Siv B Skeie,&nbsp;Camilla E Jørgensen,&nbsp;Anne-Grethe Johansen","doi":"10.1111/1471-0307.70052","DOIUrl":"https://doi.org/10.1111/1471-0307.70052","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background, Context, or Rationale</h3>\u0000 \u0000 <p>Whey protein concentrate (WPC) powders are widely used as ingredients in the food industry due to their high-protein content and desirable functional properties. Sub-optimal spray drying conditions can lead to poor powder flowability and/or increased cohesiveness, influencing the risk of handling challenges.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aims</h3>\u0000 \u0000 <p>This study investigates the impact of varying spray drying temperatures and powder storage temperatures on particle size distribution, particle shape, cohesiveness and flowability of WPC80 powders.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Liquid WPC was spray-dried at three different inlet/outlet temperature combinations: lower (180°C/77°C), moderate (197°C/94°C) and higher (214°C/111°C). The powders were then stored at 20°C, 30°C or 40°C for 61 days. Flowability and cohesiveness were measured using the Carr Index and Warren–Spring cohesion, respectively. Particle morphology was analysed using dynamic image analysis (DIA), laser diffraction and scanning electron microscopy (SEM).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>This study demonstrated that moderate and higher spray drying temperatures yielded smaller, more irregularly shaped particles with reduced flowability, compared to WPC spray-dried at lower temperatures. This was related to particle breakage, lower bulk density and increased compressibility. Lower spray drying temperatures yielded larger, more uniformly shaped particles with better flowability but higher levels of residual moisture and water activity, and more cohesive compressed powder. This study demonstrates that storage temperatures have a negligible effect on particle morphology and flowability, with only a limited influence on the cohesion of WPC powder. These findings are mainly attributed to the way storage temperature affects moisture availability, which can result in liquid bridging between WPC particles.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>Optimising spray drying temperatures can improve the physical properties of WPC80 powders, enhancing their handling behaviour by influencing particle morphology and particle–particle interactions. Future research should explore the roles of nonenzymatic browning and particle shape of WPC80 powder particles on rehydration properties.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144869844","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}

{"title":"Complexing whey protein isolate with polysaccharide to ameliorate freezing-induced damage of cream cheese","authors":"Celeste Sevilla,&nbsp;Vermont Dia,&nbsp;Liz Eckelkamp,&nbsp;Tong Wang","doi":"10.1111/1471-0307.70053","DOIUrl":"https://doi.org/10.1111/1471-0307.70053","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Rationale</h3>\u0000 \u0000 <p>Freezing dairy foods can result in textural quality loss. There is a need for food-grade antifreeze agents for long-term storage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study aimed to develop dairy protein–polysaccharide complexes, assess their ice recrystallisation inhibition effect and reduce freezing-induced damage by incorporating them into a commercial cream cheese spread.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Complex formation between whey protein isolate and locust bean gum (LBG) or lambda carrageenan (λCG), as well as complexes between their hydrolysates, was made and confirmed by particle size, zeta potential, surface hydrophobicity analyses and FTIR.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>The complexes made from the unhydrolyzed biopolymers showed ~66% ice crystal size relative to a negative control for both gum types. The cream cheese spread with complex addition at 4% dry-weight basis and after repeated freeze-thaw treatment cycles showed general trends of all complex treatments containing λCG having rheological and textural properties more similar to the fresh control spread compared to the protein alone and other treatments containing LBG. The storage modulus (G’) of the treatments with complexes formed between WPI and λCG and their hydrolysates are between 200–250 KPa, similar to that of untreated control. The adhesiveness of the treatments with complexes formed between WPI and λCG and their hydrolysates, as well as the λCG gums, are also more similar to the controls (50 vs 25 g.sec), compared to the other treatments (150–250 g.sec).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industrial Implications</h3>\u0000 \u0000 <p>When the study is further validated by applying the treatments to the proper processing steps and products evaluated under more relevant conditions, the impact of such novel antifreezing complex on dairy product quality will be better demonstrated.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144861848","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}

{"title":"Raman confocal microscopy investigation of dairy-relevant model oil in water emulsions and impact of emulsifier and temperature variation","authors":"Elizabeth M Nickless,&nbsp;Thomas Fuller,&nbsp;Stephen E Holroyd","doi":"10.1111/1471-0307.70024","DOIUrl":"https://doi.org/10.1111/1471-0307.70024","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Emulsions are common in many food systems, including dairy food systems. Emulsifiers can have different physicochemical properties acting in different ways. Processing conditions, such as temperature and pH, can affect emulsion stability, as can storage conditions. Formulation of food emulsions to provide the required characteristics of products has some theoretical basis, but much remains empirical.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>Our aim was to use Raman confocal microscopy to determine the molecular arrangement of the chemical components of dairy food emulsions and understand how these arrangements, and therefore the stability and behaviour of the emulsions, change with component types and temperatures.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Raman confocal imaging was performed on multiple droplets of seven model oil-in-water emulsion systems using decolourised anhydrous milkfat and canola oil with two different emulsifiers at 4 and 24°C. The emulsions were visualised by creating integrated peak maps focussing on the Raman C–H bond region 2820–2940 cm⁻¹. Multivariate algorithm K-means clustering was used to obtain a more detailed analysis of the Raman images, and principal components analysis was used to assess overall differences.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major findings</h3>\u0000 \u0000 <p>Raman confocal microscopy successfully resolved and distinguished the chemical components of the model emulsions. The continuous, droplet and interfacial phases were clearly identified as chemically distinct. The interfacial region was sensitive to both fat and emulsifier type. Fat composition and concentration had a strong influence on component distribution. More complex interactions between the emulsion ingredients and/or component phases at the higher temperature were found.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or industrial implications</h3>\u0000 \u0000 <p>These results show that Raman confocal microscopy is a useful approach to the study of oil-in-water emulsions. We can now build on these data to establish a strong scientific basis for the targeted choice of emulsifiers and ingredients to resolve emulsion-related issues in the development of dairy food systems, including hybrid dairy/nondairy food emulsions.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144811085","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}

{"title":"Detection and enrichment of goat milk oligosaccharides and their effects on the metabolism of intestinal flora in the SHIME model","authors":"Yuqi Wang,&nbsp;Guofang Zhang,&nbsp;Shimei Dong,&nbsp;Xuewen Tang,&nbsp;Hongfang Cao,&nbsp;Ge Song,&nbsp;Libo Liu,&nbsp;Chun Li,&nbsp;Xiuxiu Cui","doi":"10.1111/1471-0307.70044","DOIUrl":"https://doi.org/10.1111/1471-0307.70044","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Goat milk oligosaccharides (GMOS) constitute a significant bioactive component of goat dairy products. Compared with the proteins and fats in goat milk, the studies on GMOS are relatively lacking.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aims</h3>\u0000 \u0000 <p>This study aimed to optimise isolation protocols for GMOS and explore their regulatory influence on intestinal homeostasis based on the Simulator of the Human Intestinal Microbial Ecosystem (SHIME).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Liquid chromatography-triple quadrupole mass spectrometry was employed in this study to determine the content of GMOS. A complete randomised design was conducted to optimise the key factors influencing the ultrafiltration and enzymatic processes. Subsequently, the conditions were refined for GMOS enrichment in nanofiltration based on response surface methodology.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major findings</h3>\u0000 \u0000 <p>The optimum conditions for the nanofiltration separation of GMOS were identified as 40°C for temperature, 3.78 L/min for flow rate, 0.96 MPa for pressure and a pH of 6.88. Compared to the initial content in goat milk, the total content of the nine GMOS increased 8.87 times after nanofiltration enrichment. Notably, 3′-galactosyllactose (13.21 mg/L to 1.13 g/L) demonstrated the most significant enrichment effect. These enriched GMOS stimulated the proliferation of beneficial probiotic bacteria and enhanced the production of short-chain fatty acids, thereby contributing to the alleviation of <i>Escherichia coli</i>-induced gut microbiota dysbiosis in the SHIME.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific implications</h3>\u0000 \u0000 <p>The findings could provide valuable insights into the separation of GMOS and promote the development of functional goat milk-derived products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144782439","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}

{"title":"Biofilm and microstructure of small ruminant skin used in making traditional dairy products","authors":"Asma Senoussi,&nbsp;Laura Tuminello,&nbsp;Haroun Chenchouni,&nbsp;Sara Panseri,&nbsp;Margherita Caccamo,&nbsp;Ouarda Aissaoui-Zitoun,&nbsp;Mohammed Nasser-Eddine Zidoune,&nbsp;Stefania Carpino","doi":"10.1111/1471-0307.70041","DOIUrl":"https://doi.org/10.1111/1471-0307.70041","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Bouhezza is a traditional Algerian cheese that is ripened in permeable goatskin bags known as Djeld, which enable spontaneous coagulation, drainage and maturation. Despite their central role in traditional Bouhezza production, the functional mechanisms of goatskin containers are poorly understood.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aims</h3>\u0000 \u0000 <p>This study aimed to elucidate the microstructural and microbial dynamics of goatskin used in Bouhezza cheese production, with a focus on its potential role as a semipermeable membrane and microbial reservoir.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Goatskin samples were analysed before and after drying and Lben (fermented milk) treatment using scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM). Porosity, pore area and microbial colonisation patterns were assessed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Drying significantly increased skin porosity from 5% (mean pore area: 3026 μm²) in fresh skin to 11% (mean pore area: 4250 μm²). After contact with Lben, porosity decreased to 4% in both fresh and dried skins, with mean pore areas reduced to 2703 and 3377 μm², respectively, reflecting microbial adhesion and biofilm formation. High-resolution SEM and CLSM imaging revealed filamentous Lben structures entrapping casein and microbial cells, likely regulating moisture and air exchange during cheese maturation. Moreover, Lben contact enriched the goatskin biofilm with lactic acid bacteria and yeasts, promoting the development of unique cheese texture, flavour and biochemical profiles. These microstructural and microbial ecosystems were associated with intensified lipolysis and flavour development in skin-aged cheeses.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific and industrial implications</h3>\u0000 \u0000 <p>This study demonstrated that goatskin bags serve a dual function in Bouhezza cheese production: acting both as a semipermeable maturation membrane and as a dynamic microbial ecosystem that shapes the traditional character of Bouhezza cheese. These findings offer mechanistic insights into traditional cheese maturation and support the valorisation and preservation of artisanal dairy practices. Further research on the metabolic activity of biofilms in such systems is required.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144782566","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}

{"title":"Assessment of goat milk quality based on phosphofructokinase gene mutation and interaction between phosphofructokinase and small nutrients through molecular simulation","authors":"Qin Shu,&nbsp;Zhuoyan Song,&nbsp;Yongfeng Liu","doi":"10.1111/1471-0307.70047","DOIUrl":"https://doi.org/10.1111/1471-0307.70047","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Molecular biology methods are gradually applied in the detection of goat milk quality due to the limitations of traditional ways; thus, it is necessary to develop a new method to predict the contents of goat milk through genotype assay.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>Phosphofructokinase (PFKM) plays a role in goat milk production, and this study aimed to build a connection between goat milk quality and PFKM genotypes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>The mutation sites of PFKM in goat milk were found using the direct sequencing method, and the interaction between PFKM and nutrients in goat milk was studied through molecular simulation technology.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Three mutation sites of PFKM were screened as 14237A&gt;G, 14273C&gt;T and 14292T&gt;G, and the significant correlations were built between genotypes and goat milk indexes, which established a novel method for goat milk quality detection. Furthermore, the results show PFKM combining with the major nutrients (lactose, vitamin C and choline) is more stable than the primary protein. Based on molecular docking and molecular dynamics simulation data, the binding protein showed smaller RMSD, RMSF, Gyrate and SASA values, as well as more hydrogen bond numbers, indicating that the protein was more compact in structure, less dynamic, less exposed to the surface and more stable in the formation of internal hydrogen bonds. Cell culture and RT-qPCR experiments also proved that those nutrients promoted the PFKM gene expression in mammary epithelial cells.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Industrial Implications</h3>\u0000 \u0000 <p>The novel prediction method of goat milk quality through PFKM genotype presents a promising application in milk quality detection.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144782440","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}

{"title":"Neutralisation of virulence activity of enterohemorrhagic Escherichia coli O157:H7 in vitro through hyperimmune bovine colostrum","authors":"Girón Daniel,&nbsp;Marques da Silva Wanderson,&nbsp;Vilte Daniel,&nbsp;Smith Libia Yael,&nbsp;Cassabone María Carolina,&nbsp;Maldonado Verónica May,&nbsp;Cataldi Angel,&nbsp;Ibarra Cristina,&nbsp;Larzábal Mariano,&nbsp;Sacerdoti Flavia","doi":"10.1111/1471-0307.70045","DOIUrl":"https://doi.org/10.1111/1471-0307.70045","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background, Context or Rationale</h3>\u0000 \u0000 <p>Enterohemorrhagic <i>Escherichia coli</i> (EHEC) O157:H7 infection in humans may cause bloody diarrhoea, haemorrhagic colitis and haemolytic uremic syndrome (HUS). Cattle are the main reservoir of EHEC and a source of infection for humans. It has been previously demonstrated that hyperimmune bovine colostrum (HC) against virulence factors of EHEC was efficiently transferred to newborn calves through lactation. Also, it is well described that human consumption of HC can provide therapeutic effects on several gastrointestinal infections.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>The objectives of the present work were to produce HC using two recombinant virulence factors of EHEC as immunogen: C-terminal fragment of Intimin (C280-Int) and Shiga toxin type 2 (Stx2), and then to evaluate specific IgG levels and correlate them with the ability of HC to neutralise the cytotoxic activity of Stx2 and EHEC O157:H7 adhesion.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>For this, 12 pregnant Aberdeen Angus breed cows were immunised with two doses of C280-Int and Stx2 at 40 and 20 days before calving. Colostrum was obtained within 24 h after delivery and specific IgG against Stx2 and Intimin was evaluated by ELISA. Stx2 neutralisation capacity of HC was evaluated on Vero cells. EHEC O157:H7 adherence inhibition was evaluated on human intestinal epithelial cells (HCT-8).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Stx2 neutraliation capacity was observed in nine of the HC obtained, and 10 colostrum could inhibit adherence of EHEC O157:H7 to HCT-8 cells. A correlation was observed between Stx2 neutralisation and adherence inhibition of EHEC with specific IgG levels thus indicating that specific IgG levels may predict the neutralisation capacity of colostrum.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>HC against EHEC virulence factors is effective in neutralising the virulence activity of EHEC O157:H7. This opens a perspective on the utilisation of HC for controlling EHEC colonisation in calves and to prevent the development HUS in humans.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144740526","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}

{"title":"New hydrodynamic (wave) method for obtaining rennet milk curd in cheese production","authors":"Igor T Smykov","doi":"10.1111/1471-0307.70048","DOIUrl":"https://doi.org/10.1111/1471-0307.70048","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The production of rennet cheeses is based on the formation of a milk gel, followed by cutting, mixing, cooking and the production of cheese grains and curd. Milk coagulation traditionally occurs in a prolonged static state, which leads to time and energy inefficiencies and necessitates additional processing.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>The aim of this study was to evaluate the possibility of eliminating the cutting, mixing and cooking stages of milk gel during cheese production.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>This study employed a hydrodynamic (wave) method to induce forced oscillations in milk during coagulation, with an oscillation amplitude of 8 mm and a frequency range of 0.5–2 Hz. The protein and fat content in the whey was assessed at a significance level of 0.05.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major findings</h3>\u0000 \u0000 <p>It was found that hydrodynamic oscillations produced cheese grain and curd in milk. At low oscillation frequencies, the fat content of whey is 0.08%, well below the typical value of 0.4%. At higher frequencies, fat loss into the whey increased. The protein content in the whey remained frequency-independent and did not exceed 0.8%. The observed relationship allows for an assessment of the milk coagulation process under forced oscillations. The study demonstrates that with an appropriate selection of oscillation frequency—considering the size and shape of the container—cheese curd suitable for further processing via traditional methods can be obtained. Cheese samples produced using the hydrodynamic method exhibited similar characteristics to those produced via conventional techniques.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific and industrial implications</h3>\u0000 \u0000 <p>This research enhances understanding of the interactions between destabilised casein micelles under forced oscillation conditions. The findings suggest that the hydrodynamic method holds promise for industrial cheese curd production, as it reduces processing time (by 0.5–1.5 hours) and minimises milk fat losses.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144740273","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}

{"title":"Production performance predicting model for the Egyptian dairy buffalo using deep learning","authors":"Mohamed Abdelrahman,&nbsp;Sali Issa,&nbsp;Ahmed A. Ayad,&nbsp;Fatimah A. Al-Saeed,&nbsp;Min Gao,&nbsp;Montaser Elsayed Ali","doi":"10.1111/1471-0307.70046","DOIUrl":"https://doi.org/10.1111/1471-0307.70046","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>In smart livestock farming, machine learning (ML) has shown promising potential for enhancing precision, efficiency and productivity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This study aimed to use a smart production prediction model that can improve the management efficiency of dairy buffalo.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Deep neural networks (DNN) were applied depending on eight different recordings (protocol type, sire type, gestation length, lactation length, calving interval, parturition season, open days and dry period) as inputs to predict the calf sex, weight, lactation length, total milk and daily milk yield (DMI), respectively. Two additional traditional ML models, feedforward neural networks (FNNs) and ensemble learning (EL), were also constructed for performance comparison.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>The results showed that DNN, FNN and EL testing accuracy for the calf sex were 86, 83 and 53.4% for lactation length; 78, 70 and 79% for total milk; yield was 78, 68 and 58.9%; and for DMY, it was 82, 70 and 71.2%, respectively.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>The present model integrates breeding, reproduction and production data to introduce an efficient model for managing buffalo production.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144725589","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}

{"title":"Effect of fermentation with reconstituted milk on the texture, rheological properties, microstructure and aroma composition of milk beer","authors":"Yuedong Guan,&nbsp;Tao Wu,&nbsp;Qiang He,&nbsp;Liang Wang","doi":"10.1111/1471-0307.70025","DOIUrl":"https://doi.org/10.1111/1471-0307.70025","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Milk beer, a fermented beverage made from milk popular in China, faces limitations due to the high preservation and transportation costs associated with fresh milk.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study aimed to explore the potential of using reconstituted milk as a fresh milk substitute for the production of milk beer.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>The study analysed the physicochemical properties, water holding capacity (WHC), colour, protein particle size, texture, rheology, microstructure and aroma composition of milk beers produced from reconstituted and fresh milk.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The results indicate that while there is a slight decrease in WHC (1.17%) and lightness (24.8%) and an increase in protein particle size (15.3%) in reconstituted milk beer compared with fresh milk beer, the overall quality remains comparable. The rheological properties and microstructure of both types of milk beer are similar, and sensory evaluation scores, although slightly lower for reconstituted milk beer, are still acceptable.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Interpretative conclusions</h3>\u0000 \u0000 <p>The research provides scientific support for the industrial application of reconstituted milk in milk beer production, potentially reducing costs and enhancing the market.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144672916","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}