International Journal of Dairy Technology最新文献_第6页

A comparative insight into the heat induced gelling behaviour of whey protein and three polysaccharides and their corresponding characteristics 乳清蛋白和三种多糖的热诱导胶凝行为及其相应特性的比较研究

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology

Pub Date : 2025-07-14 DOI: 10.1111/1471-0307.70038

Zhiqi Cao, Chen Fan, Ke Qu, Jiaxin Zhang, Yanfeng Tuo, Shujuan Jiang

Background

Nowadays, most commercially available gel-based products contain some thickening agents produced by chemical synthesis. Therefore, the WPC-polysaccharide gel, which uses natural materials as thickeners to improve the viscoelasticity and water retention of the gel-based products, should be developed. Numerous studies have shown that whey protein and polysaccharide have the ability to form gels. However, few researchers have analysed the effects of carboxymethyl chitosan (CMC), hydroxypropyl methyl cellulose (HPMC) and inulin (IN) on the formation of whey protein concentrate (WPC)-based heat induced composite gels.

Aim

This study aimed to evaluate the different effects of three polysaccharides on whey protein composite gels, thereby providing valuable insights for industrial production.

Methods

In this experiment, WPC and three polysaccharides with concentrations ranging from 1% to 5% including CMC, HPMC, and IN were used as raw materials for gel. The colour, texture properties, microstructure, thermal stability and rheological properties were investigated.

Major findings

The endothermic transition peak temperature of whey protein–polysaccharide gel decreased with the increase in polysaccharide content from 1% to 5%. Compared with whey protein gel, WPC-CMC gel formed by adding 5% (w/v) CMC had the lowest endothermic transition peak temperature. The addition of HPMC improved the gel strength and the viscosity of whey protein gel, and the gel strength increased from 14.03 g to 73.30 g, while the adhesiveness increased from 57.23 g s to 159.41 g s. So, the composite gel with an addition of 5% (w/v) HPMC exhibited a high viscoelasticity. However, the water holding capacity (WHC) of whey protein gel could be improved by IN. With the increase of IN addition, the holding capacity of WPC-IN reached 92.46%. This study provides a good knowledge for better understanding the gelling behaviour and characteristics of whey protein–polysaccharides composite gels.

目前，大多数市售的凝胶基产品都含有一些化学合成的增稠剂。因此，应开发以天然材料为增稠剂的wpc -多糖凝胶，以提高凝胶基产品的粘弹性和保水性能。大量研究表明，乳清蛋白和多糖具有形成凝胶的能力。然而，很少有研究分析羧甲基壳聚糖（CMC）、羟丙基甲基纤维素（HPMC）和菊粉（IN）对乳清浓缩蛋白（WPC）基热诱导复合凝胶形成的影响。目的评价三种多糖对乳清蛋白复合凝胶的不同影响，为工业生产提供有价值的见解。方法本实验以木聚糖和CMC、HPMC、In三种浓度为1% ~ 5%的多糖为原料制备凝胶。研究了其颜色、织构、微观结构、热稳定性和流变性能。乳清蛋白-多糖凝胶的吸热转变峰温度随多糖含量从1%增加到5%而降低。与乳清蛋白凝胶相比，添加5% (w/v) CMC形成的WPC-CMC凝胶吸热转变峰温度最低。HPMC的加入提高了乳清蛋白凝胶的凝胶强度和粘度，凝胶强度由14.03 g提高到73.30 g，黏性由57.23 g s提高到159.41 g s，可见添加5% (w/v) HPMC的复合凝胶具有较高的粘弹性。而酪氨酸可提高乳清蛋白凝胶的持水能力。随着IN添加量的增加，WPC-IN的持水量达到92.46%。本研究为更好地了解乳清蛋白-多糖复合凝胶的凝胶行为和特性提供了良好的知识。

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引用次数: 0

Health-promoting potentials of milk protein hydrolysates: A comparative analysis of camel, cow and donkey resources 乳蛋白水解物促进健康的潜力：骆驼、牛和驴资源的比较分析

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology

Pub Date : 2025-07-13 DOI: 10.1111/1471-0307.70035

Mohammad Javad Taghipour, Hamid Ezzatpanah, Mohammad Ghahderijani

Background

Milk proteins are a rich source of bioactive peptides with therapeutic properties, including antimicrobial, antioxidant and immunomodulatory effects. Hydrolysis enhances their bioavailability, thereby increasing their potential for treating conditions such as hypertension, inflammation and neurodegenerative diseases. Investigating bioactive peptides derived from milk proteins is essential for developing natural, functional therapeutics that offer fewer side effects than synthetic drugs and provide a sustainable approach to disease prevention and management.

Method

This study examined the composition and health-promoting properties of milk protein hydrolysates derived from camel, cow, and donkey milk using pancreatin alone, pancreatin followed by trypsin and pancreatin followed by pepsin. Casein and whey protein fractions were isolated from each milk type and enzymatically hydrolysed to assess their bioactive potential.

Results

Our results demonstrated a progressive increase in the degree of hydrolysis over time, confirming efficient enzymatic digestion, with the highest values after 12 h under pancreatin–pepsin treatment: 87.74% for camel casein, 80.81% for camel whey, 76.64% for cow whey and 72.81% for donkey casein. The biological findings revealed that donkey milk hydrolysates exhibited superior antimicrobial activity (inhibition zone of 2.1–4.2 cm), cytotoxicity activity against MCF-7 cell line (92.77–99.47% inhibition) and antioxidant activity (33.92–77.52% DPPH inhibition). Furthermore, camel milk hydrolysates showed higher α-amylase inhibitory activity (32.79–93.92%).

Conclusion

These results highlight the potential of donkey milk protein hydrolysates for their antimicrobial, cytotoxicity and antioxidant properties and suggest that camel milk protein hydrolysates may be beneficial for α-amylase inhibition. These hydrolysates hold promise for the development of functional foods and therapeutic agents, offering opportunities for innovation in the food and pharmaceutical industries.

牛奶蛋白是生物活性肽的丰富来源，具有抗菌、抗氧化和免疫调节等治疗作用。水解提高了它们的生物利用度，从而增加了它们治疗高血压、炎症和神经退行性疾病等疾病的潜力。研究从牛奶蛋白中提取的生物活性肽对于开发天然的功能性疗法至关重要，这些疗法的副作用比合成药物少，并为疾病的预防和管理提供了一种可持续的方法。方法分别用胰酶、胰酶和胃蛋白酶分别对骆驼、牛和驴的乳蛋白水解产物的组成和促进健康的作用进行了研究。从每种牛奶中分离出酪蛋白和乳清蛋白，并进行酶解以评估其生物活性潜力。结果表明，随着时间的推移，酶解程度逐渐增加，证实了酶解的有效性，胰酶-胃蛋白酶处理12 h后的酶解水平最高：骆驼酪蛋白为87.74%，骆驼乳清为80.81%，奶牛乳清为76.64%，驴酪蛋白为72.81%。生物学结果表明，驴奶水解物具有较强的抑菌活性（抑制区为2.1 ~ 4.2 cm），对MCF-7细胞株的细胞毒活性（抑制率为92.77 ~ 99.47%）和抗氧化活性（DPPH抑制率为33.92 ~ 77.52%）。此外，骆驼乳水解物具有较高的α-淀粉酶抑制活性（32.79 ~ 93.92%）。结论驴奶蛋白水解物具有抗菌、细胞毒性和抗氧化作用，并提示骆驼奶蛋白水解物可能具有抑制α-淀粉酶作用。这些水解物有望用于功能性食品和治疗剂的开发，为食品和制药行业的创新提供机会。

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引用次数: 0

Polymorphisms of the ACSS2 gene influence milk production traits in Chinese Holstein cows ACSS2基因多态性影响中国荷斯坦奶牛的产奶量性状

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology

Pub Date : 2025-07-07 DOI: 10.1111/1471-0307.70039

Mingxun Li, Zheng Ma, Xirui Dai, Zhiwei Wang, Haoran Jia, Lei Zhang, Yongjiang Mao, Zhangping Yang

Background

Milk production traits in dairy cattle are of great significance for the dairy industry. Acetyl-CoA synthase 2 (ACSS2) plays a vital role in lipid metabolism and energy homeostasis, yet its genetic contribution to milk production traits in dairy cattle remains largely unexplored, which prompts us to conduct this study to explore potential genetic markers for improving milk production.

Aim(s)

This study aimed to identify single nucleotide polymorphisms (SNPs) within the bovine ACSS2 gene and investigate their associations with milk production traits in dairy cattle.

Methods

These SNPs were genotyped in 992 Chinese Holstein cows using the Sequenom MassARRAY platform. Association analyses were performed by using SHEsis and SPSS Ver.26.0 to examine the relationships between these SNPs and milk production traits.

Major Findings

Three novel SNPs (g.320 A>G, g.33012 T>C, and g.45063 T>C) within the intronic regions of the bovine ACSS2 gene were identified, while g.33012 T>C and g.45063 T>C were also associated with protein concentration (P < 0.01). Additionally, g.33012 T>C showed a moderate association with fat concentration (P < 0.05). A strong linkage disequilibrium was observed between g.320 A>G and g.45063 T>C. No significant effects were found for somatic cell score.

Industrial Implications

The results suggest that ACSS2 intronic polymorphisms may serve as molecular markers for improving milk yield and composition in dairy cattle through marker-assisted selection. However, further validation in diverse populations is needed to confirm their functional roles and breeding utility.

奶牛的产奶性状对乳制品行业具有重要意义。乙酰辅酶a合成酶2 （Acetyl-CoA synthase 2, ACSS2）在奶牛脂质代谢和能量稳态中起着至关重要的作用，但其对奶牛产奶量性状的遗传贡献尚未得到充分的研究，因此我们希望通过本研究来探索提高产奶量的潜在遗传标记。目的：本研究旨在鉴定牛ACSS2基因的单核苷酸多态性（snp），并探讨其与奶牛产奶量性状的关系。方法利用Sequenom MassARRAY平台对992头中国荷斯坦奶牛进行基因分型。利用SHEsis和SPSS Ver.26.0进行关联分析，检验这些snp与产奶量性状之间的关系。主要发现三个新的snp (g.320在牛ACSS2基因内含子区域内鉴定出A>；G、G .33012 T>；C和G .45063 T>；C), G .33012 T>；C和G .45063 T>；C也与蛋白浓度相关（P < 0.01）。g.33012 T>；C与脂肪浓度呈中等相关性（P < 0.05）。在g.320之间观察到强烈的连杆不平衡A>；G和G .45063 T>；对体细胞评分无显著影响。结果表明，ACSS2内含子多态性可能通过标记辅助选择作为提高奶牛产奶量和成分的分子标记。然而，需要在不同种群中进一步验证它们的功能作用和育种效用。

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引用次数: 0

Hydrocolloids induced changes of processed cheese product matrix from milk protein concentrate 80 (MPC80) 水胶体诱导乳蛋白80 （MPC80）加工奶酪产品基质的变化

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology

Pub Date : 2025-07-07 DOI: 10.1111/1471-0307.70029

Chandni Dularia, Ganga Sahay Meena, Shamim Hossain, Yogesh Khetra, Ashish Kumar Singh, Sumit Arora

Background

Processed cheese products (PCP) require precise textural and rheological properties for consumer acceptability. Hydrocolloids such as κ-carrageenan (KC), guar gum (GG) and xanthan gum (XG) are commonly used to modify these attributes.

Context

The influence of KC, GG and XG at varying concentrations (0.1, 0.2 and 0.3%) on the physicochemical, functional, textural and rheological properties of PCP formulated with milk protein concentrate 80 (MPC80) was investigated.

Aim

This study aimed to evaluate the effect of different hydrocolloids on oiling off, meltability, textural characteristics and rheological behaviour of PCP, with the goal of identifying the optimal hydrocolloid type and concentration for improving product quality.

Methods

The physicochemical properties, functional properties including oiling off and meltability, were assessed. Texture analysis measured hardness variations based on hydrocolloid concentration. Rheological properties, including storage modulus (G′) and loss modulus (G″), were analysed through frequency and temperature sweep tests to determine structural behaviour.

Major Findings

PCP samples with XG and GG showed no oiling off, whereas the PCP with XG showed better meltability and flowability. Textural analysis indicated that hardness escalated as the addition level of hydrocolloids increased. PCP containing XG at 0.3% level showed desirable hardness compared with control processed cheese. Rheological measurements showed that both the storage and loss modulus increased with angular frequency, indicating a more compact structure. The temperature sweep analysis of all PCP samples demonstrated behaviour characteristic of melting.

Conclusion

This study proposes that incorporating XG at a level of 0.3% during the production of PCP using MPC80 and butter could yield a processed cheese-like product with improved textural matrix, functional and rheological attributes.

加工奶酪产品（PCP）需要精确的质地和流变特性，以使消费者接受。水胶体，如κ-卡拉胶（KC），瓜尔胶（GG）和黄原胶（XG）通常用于改变这些属性。研究了不同浓度（0.1、0.2和0.3%）的KC、GG和XG对牛奶蛋白浓缩80 （MPC80）配制的PCP的理化、功能、结构和流变性能的影响。目的研究不同水胶体对PCP脱油性、熔融性、结构特性和流变行为的影响，以确定最佳水胶体类型和浓度，提高产品质量。方法对其理化性质、脱油性、熔融性等功能特性进行评价。织构分析测量了基于水胶体浓度的硬度变化。流变特性，包括存储模量（G '）和损耗模量（G″），通过频率和温度扫描测试来分析，以确定结构行为。添加XG和GG的PCP样品无脱油现象，而添加XG的PCP具有较好的熔融性和流动性。织构分析表明，硬度随水胶体添加量的增加而增加。与对照加工奶酪相比，含XG 0.3%的PCP硬度较好。流变学测量表明，随着角频率的增加，存储模量和损耗模量都增加，表明结构更加致密。所有PCP样品的温度扫描分析显示出熔化的行为特征。结论在用MPC80和黄油生产PCP的过程中，添加0.3%的XG可以得到类似奶酪的加工产品，并改善了产品的结构基质、功能和流变特性。

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引用次数: 0

Whey protein isolate-sodium alginate complexes: Structural, physicochemical, functional properties and formation mechanism 分离乳清蛋白-海藻酸钠复合物：结构、理化、功能特性和形成机理

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology

Pub Date : 2025-06-25 DOI: 10.1111/1471-0307.13157

Qiang Cui, Fuli Li, Linlin Xiong, Wenxin Liu, Man Zhou

This study aimed to investigate the conditions (ratio of whey protein isolate (WPI) to sodium alginate (SA), pH and temperature) and the formation mechanism of WPI–SA complexes using multispectral techniques and molecular simulations. The spectroscopic results (infrared, fluorescence and ultraviolet) showed that WPI exposed more hydrophobic regions for binding with SA. Meanwhile, the foaming and emulsifying properties of the WPI–SA complexes significantly improved and exhibited strong antioxidant properties. These results provided valuable information for applying WPI–SA complexes as stabilisers and texture modifiers in the food industry.

本研究旨在通过多光谱技术和分子模拟研究乳清分离蛋白（WPI）与海藻酸钠（SA）的配比、pH和温度等条件，以及WPI - SA配合物的形成机理。红外、荧光和紫外光谱结果表明，WPI暴露出更多的疏水区与SA结合。同时，WPI-SA配合物的发泡和乳化性能显著提高，并表现出较强的抗氧化性能。这些结果为WPI-SA配合物在食品工业中作为稳定剂和质构调节剂的应用提供了有价值的信息。

引用次数: 0

The Society of Dairy Technology awards the Gold Medal to Andrew Wilbey 乳制品技术协会将金奖授予安德鲁·威尔贝

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology

Pub Date : 2025-06-25 DOI: 10.1111/1471-0307.70031

Nick Edwards

引用次数: 0

Sustainable utilisation of salty whey generated during cheese manufacture: A review 奶酪生产过程中产生的含盐乳清的可持续利用：综述

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology

Pub Date : 2025-06-23 DOI: 10.1111/1471-0307.70033

Viraj Weerasingha, Alan L Kelly, Jeremiah J Sheehan, Ali Alehosseini

Background

Salty whey, a by-product of semihard and hard cheese production, presents significant environmental and economic challenges due to its high salt content. As global cheese production increases, finding sustainable solutions for salty whey utilisation becomes crucial. While salty whey holds potential for both food and industrial applications, a knowledge-gap limits its full utilisation. Addressing this gap is key to promoting bio-circularity, reducing waste and enhancing sustainability in dairy production.

Aims

This review examines the composition of salty whey, processing challenges, potential desalination methods, and current and future applications that contribute to sustainable practices, including the volume of salty whey generated, desalination technologies and valorisation pathways.

Methods

The literature was reviewed on salty whey composition, processing and applications, focusing on desalination methods, industrial uses and knowledge gaps for future research.

Major findings

Global cheese production reached 26 million tonnes in 2023 (excluding processed cheese), with cow milk cheese accounting for 23.8 million tonnes, generating significant by-products, including salty whey. In the UK alone, approximately 95 250 tonnes of salty whey are produced annually. Salty whey constitutes 2–5% of total whey, depending on cheese type and processing. For Cheddar cheese, global production in 2020 is estimated to have generated approximately 1 102 500 tonnes of salty whey. This highlights the need for efficient valorisation methods. Demineralisation techniques, such as size-exclusion chromatography and ion-exchange resins, offer promising solutions, with the latter being commercially viable with low energy consumption and high salt recovery. Salty whey could potentially be repurposed in the dairy industry for processed cheese and whey powder and find applications in nondairy sectors, such as mineral salts, yeast proteins, lactic acid and animal feed.

Industrial implications

Utilising salty whey in these applications enhances resource recycling, reduces the environmental impact of dairy production and supports a circular economy by fully valorising whey by-products.

咸乳清是半硬和硬奶酪生产的副产品，由于其含盐量高，对环境和经济造成了重大挑战。随着全球奶酪产量的增加，寻找盐乳清利用的可持续解决方案变得至关重要。虽然咸乳清在食品和工业应用方面都有潜力，但知识差距限制了其充分利用。解决这一差距是促进生物循环、减少浪费和提高乳制品生产可持续性的关键。本文综述了盐乳清的组成、加工挑战、潜在的脱盐方法，以及有助于可持续实践的当前和未来应用，包括盐乳清的产量、脱盐技术和增值途径。方法对盐乳清的组成、加工和应用进行综述，重点介绍盐乳清的脱盐方法、工业用途和未来研究的知识空白。2023年，全球奶酪产量达到2600万吨（不包括加工奶酪），其中牛奶奶酪占2380万吨，产生大量副产品，包括咸乳清。仅在英国，每年就生产大约95 250吨的咸乳清。咸乳清占总乳清的2-5%，取决于奶酪类型和加工。据估计，2020年切达奶酪的全球产量约为1102 500吨咸乳清。这突出表明需要有效的估值方法。脱矿技术，如排粒径色谱法和离子交换树脂，提供了有前途的解决方案，后者具有低能耗和高盐回收率的商业可行性。咸乳清可能会在乳制品行业中用于加工奶酪和乳清粉，并在非乳制品行业中得到应用，如矿物盐、酵母蛋白、乳酸和动物饲料。在这些应用中使用咸乳清可以加强资源回收，减少乳制品生产对环境的影响，并通过充分利用乳清副产品来支持循环经济。

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引用次数: 0

Editor's Choice article for July 2025 2025年7月编辑选择文章

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology

Pub Date : 2025-06-23 DOI: 10.1111/1471-0307.70036

Michael Mullan

‘Analysis of the reasons for reduced viscosity in ambient yoghurt’ by Hongfa Zhang, Chunping You and Yunqing Wang has been selected as the Editor's Choice article for the July 2025 issue of the International Journal of Dairy Technology.

The authors, from the State Key Laboratory of Dairy Biotechnology and associated institutions in Shanghai, China, present an investigation into an issue of growing concern for the ambient yoghurt sector: unexpected viscosity reduction during shelf life. Unless resolved, this has implications for consumer satisfaction and brand integrity.

Traditional microbiological methods failed to detect any obvious abnormalities in the affected products, prompting the researchers to devise a new approach to identify potential microbial causes. By developing a method involving NaOH-assisted separation of colloids and microbial cells, followed by microscopy and DNA sequencing, the authors were able to trace the issue to Geotrichum candidum, a starch-degrading fungus likely introduced via contaminated granulated sugar.

The study not only identified a root cause of product thinning that had eluded standard tests but also demonstrated how rapid, practical analytical techniques can support more reliable quality control in ambient dairy products. The authors' methodology—combining physical separation, universal genomic DNA extraction and internal transcribed spacer (ITS) sequencing—appears to provide a robust methodology for microbial traceability that may have broader applications in the dairy industry.

Importantly, the problem was resolved in subsequent production batches following improved heat treatment of the sugar, illustrating the practical impact of this research.

张宏发、尤春平、王云青的《环境酸奶粘度降低的原因分析》被《国际乳品技术杂志》2025年7月刊选为编辑选择文章。来自中国上海乳制品生物技术国家重点实验室和相关机构的作者，对环境酸奶行业日益关注的一个问题进行了调查：在保质期内意外的粘度降低。除非得到解决，否则这将影响消费者满意度和品牌完整性。传统的微生物学方法无法在受影响的产品中检测到任何明显的异常，这促使研究人员设计出一种新的方法来识别潜在的微生物原因。通过开发一种包括氢氧化钠辅助分离胶体和微生物细胞的方法，然后进行显微镜和DNA测序，作者能够将问题追溯到白砂糖，一种可能通过污染的白砂糖引入的淀粉降解真菌。这项研究不仅发现了产品变薄的根本原因，而且还证明了快速、实用的分析技术可以支持对环境乳制品进行更可靠的质量控制。作者的方法——结合物理分离、通用基因组DNA提取和内部转录间隔（ITS）测序——似乎为微生物可追溯性提供了一种可靠的方法，可能在乳制品行业有更广泛的应用。重要的是，在后续的生产批次中，通过改进糖的热处理，该问题得到了解决，这说明了本研究的实际影响。

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引用次数: 0

Lentilactobacillus parabuchneri—the main producer of histamine in cheese—survives the vat pasteurisation of milk 副abuchnerlentilactobacillus——奶酪中组胺的主要生产者——在牛奶的大桶巴氏杀菌中存活下来

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology

Pub Date : 2025-06-23 DOI: 10.1111/1471-0307.70032

Beatriz del Rio, Esther Sanchez-Llana, Begoña Redruello, Victor Ladero, Miguel A. Alvarez

Background

Histamine is one of the most toxic dietary biogenic amines, and it can accumulate at high concentrations in certain types of cheese. Therefore, it is important to take measures to prevent its accumulation in this food. One of the main producers of histamine in cheese is Lentilactobacillus parabuchneri, which decarboxylates the histidine released during the proteolysis of milk casein. It is common for this bacterium to be present in milk and thus enter the cheese manufacturing process. Therefore, to avoid histamine accumulation, it is critical that L. parabuchneri be eliminated from raw milk.

Aim

The present work assesses the efficiency of vat pasteurisation to eliminate histamine-producing dairy L. parabuchneri strains.

Methods

Milk samples inoculated with dairy histamine-producing L. parabuchneri strains were subjected to vat pasteurisation (63°C for 30 min), and the viability of the strains was determined. Further, those L. parabuchneri strains found resistant to vat pasteurisation were assessed for their thermoresistance at higher temperatures (68°C, 73°C or 78°C) for 30 min.

Major Findings

The results obtained in this work showed that milk remained contaminated with heat-resistant, histamine-producing L. parabuchneri strains after vat pasteurisation (63°C for 30 min). However, increasing the temperature to 68°C drastically reduced the viability of these strains.

Industrial Implications

The slight increase of the vat pasteurisation temperature provides a simple way to drastically reduced the viability or even potentially eliminate histamine-producing L. parabuchneri from milk, which would prevent the accumulation of histamine in cheese.

组胺是最具毒性的膳食生物胺之一，它可以在某些类型的奶酪中高浓度积累。因此，采取措施防止其在这种食物中的积累是很重要的。奶酪中组胺的主要生产者之一是副abuchneri慢乳酸杆菌，它使牛奶酪蛋白蛋白水解过程中释放的组氨酸脱羧。这种细菌通常存在于牛奶中，从而进入奶酪的制造过程。因此，为了避免组胺积累，从原料奶中消除副布氏乳杆菌是至关重要的。目的评价大桶巴氏杀菌法对产组胺乳杆菌的杀灭效果。方法用产乳组胺副布氏乳杆菌接种乳样，进行63℃30 min的大桶巴氏杀菌，测定菌株的生存能力。此外，对发现对大桶巴氏杀菌有抗性的副abuchneri菌株在更高温度（68°C、73°C或78°C）下30分钟的耐热性进行了评估。本研究的结果表明，在63°C、30分钟的大桶巴氏杀菌后，牛奶中仍然含有耐热的、产生组胺的副abuchneri乳杆菌菌株。然而，将温度提高到68°C会大大降低这些菌株的生存能力。稍微提高大桶巴氏杀菌温度提供了一种简单的方法，可以大幅降低牛奶中产生组胺的副abuchneri的生存能力，甚至可能消除它，这将防止奶酪中组胺的积累。

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引用次数: 0

Feasibility of utilising orange (Citrus sinensis) peel powder as a fat substitute in frozen yoghurt 柑桔皮粉在冷冻酸奶中替代脂肪的可行性研究

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology

Pub Date : 2025-06-23 DOI: 10.1111/1471-0307.70034

Shaikh Adil, Atanu Hrishikesh Jana, Bhavbhuti M Mehta, Ankit Bihola, Chandgude Prasad, Bhargav Rajani

Background

Frozen yoghurt is a popular dairy delicacy that can be enhanced with functional ingredients. Various fruit peels are already used as fat substitute in ice cream and frozen desserts. Orange peel is a rich source of minerals, fibre and natural antioxidants, especially flavonoids.

Aim(s)

The aim of this study was to explore and utilise a fibre derived from orange peel powder as a fat replacer in frozen yoghurt. Orange peel, rich in soluble fibre, exhibits favourable technological attributes. These characteristics suggest its potential as a fat substitute in foods, along with its antioxidant properties.

Methods

Experimental frozen yoghurts were prepared using milk fat levels of 2.0%, 4.0% and 6.0% with a fixed level of 2.5% orange peel powder. A control frozen yoghurt with 6.0% milk fat without orange peel powder was also prepared. The products were analysed for composition, viscosity, titratable acidity, overrun, melting rate and sensory acceptability.

Major Findings

Varying fat levels significantly affected carbohydrates, proteins, ash, total solids content and viscosity of frozen yoghurt mixes. However, titratable acidity, overrun and melting rate were not markedly influenced. The increased milk fat content of experimental frozen yoghurt (6.0%) resulted in improved texture and stability, whereas the low-fat variant (2.0%) had a higher protein and carbohydrate content as well as melting rate. Sensory evaluation revealed that frozen yoghurt with 2.0% milk fat and 2.5% orange peel powder was the most acceptable formulation for sensory scores, particularly for flavour, body and texture, and total score, indicating improved acceptability as compared to other treatments.

Scientific or Industrial Implications

These results show that low-fat frozen yoghurt (2.0%) enriched with orange peel powder can be successfully formulated to have improved physico-chemical properties and consumer acceptability. This study provides insights for the dairy industry to develop functional frozen yoghurt products using fruit by-products.

冷冻酸奶是一种受欢迎的乳制品美味，可以添加功能性成分。各种果皮已经被用作冰淇淋和冷冻甜点中的脂肪替代品。橘子皮富含矿物质、纤维和天然抗氧化剂，尤其是类黄酮。目的：本研究的目的是探索和利用从橙皮粉中提取的纤维作为冷冻酸奶中的脂肪替代品。橘皮富含可溶性纤维，具有良好的工艺特性。这些特征表明它有潜力作为食物中的脂肪替代品，以及它的抗氧化特性。方法分别在乳脂水平为2.0%、4.0%和6.0%的条件下，以固定水平2.5%的橙皮粉配制实验性冷冻酸奶。制备了乳脂6.0%、不含橙皮粉的对照冷冻酸奶。分析了产品的组成、粘度、可滴定酸度、溢出、熔化速率和感官可接受性。不同的脂肪水平对冷冻酸奶混合物的碳水化合物、蛋白质、灰分、总固体含量和粘度有显著影响。然而，滴定酸度、溢出和熔化速率没有明显的影响。实验冷冻酸奶中乳脂含量（6.0%）的增加改善了酸奶的质地和稳定性，而低脂酸奶（2.0%）的蛋白质和碳水化合物含量更高，融化速度也更快。感官评价显示，含有2.0%乳脂和2.5%橙皮粉的冷冻酸奶在感官评分方面是最可接受的配方，特别是在风味、体感和质地以及总分方面，这表明与其他处理相比，可接受性有所提高。这些结果表明，添加橙皮粉的低脂冷冻酸奶（2.0%）可以成功配制，具有更好的理化特性和消费者接受度。本研究为乳制品行业利用水果副产品开发功能性冷冻酸奶产品提供了参考。

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引用次数: 0