International Journal of Dairy Technology最新文献

Ice cream quality depends on fat content and type, but these fats often contain high levels of derived trans fatty acids and saturated fatty acids, which have been associated with increased risk of cardiovascular disease, systemic inflammation and metabolic disorders. The replacement with oils rich in unsaturated fatty acids has been explored to promote better health outcomes. Oleogels have been studied for this purpose in foods. Chitosan-based oleogels show promise but remain unexplored in ice cream. The objective of this study was to evaluate the best method of incorporating this oleogel as a fat substitute during the processing of vanilla ice cream, aiming at a better ice cream structure. It was investigated the impact of this structured oil as a milk cream substitute on the physical, mechanical and structural properties of vanilla ice cream at different production stages. The oleogel, composed of chitosan-based soybean oil, vanillin and Tween®60, was incorporated at three points before pasteurisation, after pasteurisation and after cooling. The apparent viscosity and microstructure of the aged mix and the fat destabilisation, overrun, melting behaviour, texture profile and microstructure of the ice creams were evaluated. The oleogel incorporation after pasteurisation yielded mixes with apparent viscosity (88.1 mPa.s) and microstructure comparable to the milk cream formulation, and ice creams with similar hardness (19.81 N), melting rate (1.2 g/min) and microstructure as the controls. Thus, the incorporation after pasteurisation method was the optimal strategy for incorporating chitosan-based oleogel in ice cream. This study also revealed that the fat incorporation method had a greater influence on the technological properties of oleogel ice cream than on milk cream ice cream. This study provides valuable information to improve the use of chitosan-based oleogel as a fat substitute in food, especially for the dairy industry.

India, as the largest milk producer globally, contributes approximately 24% to global milk production, with rural areas forming the backbone of its dairy sector. Efficient milk collection is pivotal for sustaining the supply chain, especially as the industry adapts to technological advancements and government-driven initiatives. Understanding the current status, challenges and potential interventions in milk procurement is critical to improving the dairy sector's contribution to food security and rural livelihoods. This review compiles the development, current status and challenges of the milk collection system in India, with a focus on addressing the barriers faced by small-scale dairy producers and evaluating the role of technological and strategic interventions in optimising milk procurement. A comprehensive literature review was conducted using peer-reviewed journals, government reports, industry white papers and dairy sector reviews. Key insights were drawn from national and international studies, with specific emphasis on challenges in infrastructure, quality control and the organised and unorganised milk sectors. The review identifies considerable barriers for small-scale dairy producers, such as inadequate infrastructure, poor access to quality control measures and limited adoption of modern technology and these issues negatively affect both organised and unorganised sectors. Technological advancements, such as automated milk collection systems alongside strategic interventions such as fair pricing policies and capacity-building initiatives, are found to improve efficiency, quality, quantum in milk procurement and ultimately the livelihood of rural dairy farmers in milk procurement. To address the multifaceted challenges of India's growing dairy industry, cohesive strategies encompassing policy reforms, technological integration and capacity building are necessary. These measures will not only enhance milk quality and farmer income but also ensure the sustainability of India's dairy sector, fostering its role in global food systems.

Colostrum, the first milk produced after birth, is rich in essential nutrients, bioactive compounds and growth factors, making it crucial for neonatal health. While extensive research has been conducted on bovine colostrum, studies on sheep colostrum, particularly from Turkish breeds such as Çine Çaparı and Karya, are limited. This study investigates the chemical properties, fatty acid profiles and protein profiles of colostrum from Karya and Çine Çaparı sheep over the first 5 days of postpartum. Colostrum samples were collected from 12 animals of each breed on the 1st, 3rd and 5th days after birth. Fatty acid profile analysis was performed, and protein profiles were assessed using Sodium Dodecyl-Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE). A significant decrease in dry matter and protein content was observed from Day 1 to Day 5f (P < 0.05), while ash values showed no significant changes (P > 0.05). Saturated fatty acids (SFA) were predominant, with palmitic acid being the most abundant in all colostrum samples. The percentage of unsaturated fatty acids was notably higher in Çine Çaparı sheep on early sampling days, while Karya sheep exhibited higher levels of polyunsaturated fatty acids (PUFAs). Distinct protein profiles between the two breeds were observed, with total casein band intensities increasing from Day 1 to Day 5. Immunoglobulins and lactoferrin levels showed opposite trends in the two sheep breeds, declining from Day 1 to Day 5 in Karya sheep but increasing over the same period in Çine Çaparı sheep. In Çine Çaparı, β-lactoglobulin levels remained stable between Days 1 and 3 but increased on Day 5. The α-lactalbumin fraction showed a steady increase across the five-day period in both breeds. This research could drive innovation in functional foods and nutraceuticals, particularly for infant nutrition and health-related applications.