Yaxuan Liu, Feng Gao, Boxue Xia, Jie Deng, Shuxia Liang, Cuina Wang
This study investigated physiochemical, structural, and emulsifying properties of whey and soy protein blends (4%, w/v), which were combined at various proportions by pH-shifting and ultrasound. The mixed dispersions exhibited small particle sizes (below 200 nm), with the smallest value observed at a sample with WPC to SPI ratio of 50:50. Reducing whey protein gave the blend lower surface hydrophobicity and higher α-helix structure. More soy protein resulted in larger droplet size, lower surface charge, and greater flocculation of fabricated emulsions. Emulsions with soy protein lower than 50% were acceptable due to the nano-scale size and small flocculation index.
{"title":"Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH-shifting and ultrasound","authors":"Yaxuan Liu, Feng Gao, Boxue Xia, Jie Deng, Shuxia Liang, Cuina Wang","doi":"10.1111/1471-0307.13064","DOIUrl":"https://doi.org/10.1111/1471-0307.13064","url":null,"abstract":"This study investigated physiochemical, structural, and emulsifying properties of whey and soy protein blends (4%, w/v), which were combined at various proportions by pH-shifting and ultrasound. The mixed dispersions exhibited small particle sizes (below 200 nm), with the smallest value observed at a sample with WPC to SPI ratio of 50:50. Reducing whey protein gave the blend lower surface hydrophobicity and higher α-helix structure. More soy protein resulted in larger droplet size, lower surface charge, and greater flocculation of fabricated emulsions. Emulsions with soy protein lower than 50% were acceptable due to the nano-scale size and small flocculation index.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139751028","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}
Gabriele Rocchetti, Sofia Galimberti, Maria Luisa Callegari, Luigi Lucini
Nonenzymatic browning poses a severe problem to the dairy industry, causing economic losses. In this work, an untargeted metabolomics approach based on ultra-high-performance liquid chromatography coupled with Orbitrap mass spectrometry was used to investigate the discoloration found on the inner parts of nonprotected designation of origin Italian hard cheese. Alkyl-pyrazines, imidazo-quinoxalines and β-carbolines were the best markers, suggesting the involvement of microbial methylglyoxal in modulating the browning defect. A better understanding of the microbial composition of natural whey starter could be of interest in future studies to better elucidate the biochemical mechanisms involved and to help generate discriminant metabolites.
{"title":"New insights into nonenzymatic browning of non-PDO Italian hard cheese through a metabolomics approach","authors":"Gabriele Rocchetti, Sofia Galimberti, Maria Luisa Callegari, Luigi Lucini","doi":"10.1111/1471-0307.13065","DOIUrl":"https://doi.org/10.1111/1471-0307.13065","url":null,"abstract":"Nonenzymatic browning poses a severe problem to the dairy industry, causing economic losses. In this work, an untargeted metabolomics approach based on ultra-high-performance liquid chromatography coupled with Orbitrap mass spectrometry was used to investigate the discoloration found on the inner parts of nonprotected designation of origin Italian hard cheese. Alkyl-pyrazines, imidazo-quinoxalines and β-carbolines were the best markers, suggesting the involvement of microbial methylglyoxal in modulating the browning defect. A better understanding of the microbial composition of natural whey starter could be of interest in future studies to better elucidate the biochemical mechanisms involved and to help generate discriminant metabolites.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139751022","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}
Lívia Darnay, Annamária Barkó, Karina Hidas, Fanni Anna Pataki, Gabriella Miklós, József Surányi, Péter Laczay
Research was conducted to investigate if ripened cheese can be manufactured from easily accessible powder camel milk with calf rennet. A further aim was to examine the texture-modifying effect of commercially available microbial transglutaminase preparations (Activa YG, Probind CH) at different rennet concentrations. Ripened cheese samples were analysed for physical–chemical characteristics including colour, texture and essential amino acids. Our study revealed that it is possible to make semi-hard camel cheese from reconstituted camel milk. Application of high rennet dosage (14.7 International Milk Clotting Unit/L) with Activa YG (0.6 Unit/g protein) was favourable for both cheese yield, hardness and essential amino acid content.
{"title":"Comparison of quality properties of powder milk-based camel cheese depending on calf rennet concentration and microbial transglutaminase","authors":"Lívia Darnay, Annamária Barkó, Karina Hidas, Fanni Anna Pataki, Gabriella Miklós, József Surányi, Péter Laczay","doi":"10.1111/1471-0307.13058","DOIUrl":"https://doi.org/10.1111/1471-0307.13058","url":null,"abstract":"Research was conducted to investigate if ripened cheese can be manufactured from easily accessible powder camel milk with calf rennet. A further aim was to examine the texture-modifying effect of commercially available microbial transglutaminase preparations (Activa YG, Probind CH) at different rennet concentrations. Ripened cheese samples were analysed for physical–chemical characteristics including colour, texture and essential amino acids. Our study revealed that it is possible to make semi-hard camel cheese from reconstituted camel milk. Application of high rennet dosage (14.7 International Milk Clotting Unit/L) with Activa YG (0.6 Unit/g protein) was favourable for both cheese yield, hardness and essential amino acid content.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139750830","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}
Lívia Darnay, Annamária Barkó, Karina Hidas, Fanni Anna Pataki, Gabriella Miklós, József Surányi, Péter Laczay
Research was conducted to investigate if ripened cheese can be manufactured from pasteurized camel milk with calf rennet. A further aim was to examine the texture modifying effect of microbial transglutaminase at different rennet concentrations. Ripened cheese samples were analysed for physical–chemical characteristics including colour, texture and essential amino acids. Results revealed that it is possible to make semi-hard camel cheese with the use of calf rennet. However, low-rennet dosage (2.94 IMCU/L) resulted in good textural properties (hardness, springiness) when commercial microbial transglutaminase was used.
{"title":"Comparison of quality properties of pasteurized milk-based camel cheese depending on calf rennet concentration and microbial transglutaminase","authors":"Lívia Darnay, Annamária Barkó, Karina Hidas, Fanni Anna Pataki, Gabriella Miklós, József Surányi, Péter Laczay","doi":"10.1111/1471-0307.13060","DOIUrl":"https://doi.org/10.1111/1471-0307.13060","url":null,"abstract":"Research was conducted to investigate if ripened cheese can be manufactured from pasteurized camel milk with calf rennet. A further aim was to examine the texture modifying effect of microbial transglutaminase at different rennet concentrations. Ripened cheese samples were analysed for physical–chemical characteristics including colour, texture and essential amino acids. Results revealed that it is possible to make semi-hard camel cheese with the use of calf rennet. However, low-rennet dosage (2.94 IMCU/L) resulted in good textural properties (hardness, springiness) when commercial microbial transglutaminase was used.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139751025","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}
Well-designed cryoprotectants are crucial for successful probiotic application. In this study, based on literature analysis, characteristics and economic analysis of cryoprotectants, the sucrose (8.2%)–skim milk (8.0%)–inulin (8.2%) combination was proposed and optimised to enhance freeze-drying resistance of probiotics. Survival, viable cell counts and inactivation rate during storage at 4°C of Lactiplantibacillus plantarum grx16 protected by the combination was 94.9%, 1.89 × 1011 cfu/g and 0.0116. The optimised sucrose–skim milk–polymer prebiotics combination could also effectively protect several other probiotics, with the survival rate being 89.2–95.6%. These results will aid in the rational development of synergistic cryoprotectant formulations for probiotics.
{"title":"Synergistic combination of cryoprotectants improved freeze-dried survival rate and viable counts of Lactiplantibacillus plantarum","authors":"Wenlong Ma, Yinghua Li, Wenli Kang, Yifeng Han, Boxing Yin, Renqin Yang, Rongxue Tang, Lina Pan, Jiaqi Wang, Wei Li, Yujun Huang, Ruixia Gu","doi":"10.1111/1471-0307.13035","DOIUrl":"https://doi.org/10.1111/1471-0307.13035","url":null,"abstract":"Well-designed cryoprotectants are crucial for successful probiotic application. In this study, based on literature analysis, characteristics and economic analysis of cryoprotectants, the sucrose (8.2%)–skim milk (8.0%)–inulin (8.2%) combination was proposed and optimised to enhance freeze-drying resistance of probiotics. Survival, viable cell counts and inactivation rate during storage at 4°C of <i>Lactiplantibacillus plantarum</i> grx16 protected by the combination was 94.9%, 1.89 × 10<sup>11</sup> cfu/g and 0.0116. The optimised sucrose–skim milk–polymer prebiotics combination could also effectively protect several other probiotics, with the survival rate being 89.2–95.6%. These results will aid in the rational development of synergistic cryoprotectant formulations for probiotics.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139751538","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}
Gabriele Rocchetti, Paolo Bellassi, Lorenzo Morelli, Luigi Lucini
A liquid chromatography method coupled with an Orbitrap analyser was used to detect nisin A and its variants in partially skimmed and raw cow milk. A suspect screening method enabled the identification of F, Q and Z variants. Adequate linearity was achieved (r2 = 0.9998–1 up to 250 μg/L) with a limit of quantitation for nisin A of 2.5 μg/L. Method accuracy (at 2.5, 25 and 250 μg/L) in milk ranged from 94 to 98% and precision in the range 0.4–1.9%. Nisin Z was abundant in partially skimmed samples. The method was suitable for determining these bacteriocins in cow milk.
采用液相色谱法和 Orbitrap 分析仪检测部分脱脂牛奶和生牛奶中的尼生素 A 及其变体。通过疑似筛选法，可鉴定出 F、Q 和 Z 变体。该方法具有良好的线性关系（r2 = 0.9998-1，最高可达 250 μg/L），尼生素 A 的定量限为 2.5 μg/L。牛奶中的方法准确度（2.5、25 和 250 μg/L）为 94%-98%，精密度为 0.4%-1.9%。部分脱脂样品中含有大量的 Nisin Z。该方法适用于检测牛奶中的这些细菌素。
{"title":"Combining UHPLC-HRMS targeted and suspect screening for a comprehensive analysis of nisin A and its variants in cow milk","authors":"Gabriele Rocchetti, Paolo Bellassi, Lorenzo Morelli, Luigi Lucini","doi":"10.1111/1471-0307.13061","DOIUrl":"https://doi.org/10.1111/1471-0307.13061","url":null,"abstract":"A liquid chromatography method coupled with an Orbitrap analyser was used to detect nisin A and its variants in partially skimmed and raw cow milk. A suspect screening method enabled the identification of F, Q and Z variants. Adequate linearity was achieved (<i>r</i><sup>2</sup> = 0.9998–1 up to 250 μg/L) with a limit of quantitation for nisin A of 2.5 μg/L. Method accuracy (at 2.5, 25 and 250 μg/L) in milk ranged from 94 to 98% and precision in the range 0.4–1.9%. Nisin Z was abundant in partially skimmed samples. The method was suitable for determining these bacteriocins in cow milk.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139750832","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}
Sara A Vargas, Irving Israel Ruiz-López, Genaro Gustavo Amador-Espejo, Hector Ruiz-Espinosa
The influence of high-intensity ultrasound (E = 42.2 W*s/mL) and coprecipitation processes with micellar casein concentrate (0.5, 1.5% w/w) on improving whey protein recovery during Ricotta cheese elaboration was evaluated. Acid and sweet whey were used. Whey treatment (control, ultrasonicated whey, coprecipitation process and ultrasonication + coprecipitation) was used as the independent variable in a completely randomised design. Since neither acidification nor pH adjustment was required, sonication reduced processing time (~6.6%). Coprecipitation (1.5%) enhanced the cheese yield generating textural defects. Softer textures were obtained by using ultrasonication and coprecipitation, suggesting the possibility of producing ricotta cheeses with higher yields and unique technological features.
{"title":"Use of high-intensity ultrasound and micellar casein concentrate addition for improving whey Ricotta cheese production","authors":"Sara A Vargas, Irving Israel Ruiz-López, Genaro Gustavo Amador-Espejo, Hector Ruiz-Espinosa","doi":"10.1111/1471-0307.13057","DOIUrl":"https://doi.org/10.1111/1471-0307.13057","url":null,"abstract":"The influence of high-intensity ultrasound (<i>E</i> = 42.2 W*s/mL) and coprecipitation processes with micellar casein concentrate (0.5, 1.5% w/w) on improving whey protein recovery during Ricotta cheese elaboration was evaluated. Acid and sweet whey were used. Whey treatment (control, ultrasonicated whey, coprecipitation process and ultrasonication + coprecipitation) was used as the independent variable in a completely randomised design. Since neither acidification nor pH adjustment was required, sonication reduced processing time (~6.6%). Coprecipitation (1.5%) enhanced the cheese yield generating textural defects. Softer textures were obtained by using ultrasonication and coprecipitation, suggesting the possibility of producing ricotta cheeses with higher yields and unique technological features.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139750829","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}
Hongchao Dai, Lei Yuan, Luyao Fan, Jia Yang, Xinan Jiao
This work assessed the prevalence and risk-related phenotypes of Bacillus cereus in milk products. Bacillus was the most dominant genus of 113 collected strains from 41 milk samples, and B. cereus (19.27%) was the most abundant species showing a high genetic diversity with seven random amplified polymorphic DNA patterns. Most B. cereus isolates were strong biofilm formers with good motility, extracellular polymeric substance-producing ability, high proteolytic and lipolytic activities. Antibiotic resistance analysis suggested the majority B. cereus strains were resistant to oxacillin (90.48%), tetracycline (95.24%), and penicillin G sodium (47.62%). Results revealed the genotypic diversity of B. cereus, and their potential risk in dairy industry.
这项工作评估了牛奶产品中蜡样芽孢杆菌的流行率和与风险相关的表型。在从 41 个牛奶样本中收集到的 113 株菌株中，芽孢杆菌是最主要的菌属，其中蜡样芽孢杆菌（19.27%）是数量最多的菌种，具有较高的遗传多样性，有 7 种随机扩增多态性 DNA 模式。大多数蜡样芽孢杆菌分离株具有很强的生物膜形成能力，运动能力强，能产生胞外聚合物质，具有很高的蛋白分解和脂肪分解活性。抗生素耐药性分析表明，大多数蜡样芽孢杆菌菌株对奥沙西林（90.48%）、四环素（95.24%）和青霉素 G 钠（47.62%）具有耐药性。研究结果揭示了蜡样芽孢杆菌基因型的多样性及其在乳品业中的潜在风险。
{"title":"Occurrence and risk-related features of Bacillus cereus in fluid milk","authors":"Hongchao Dai, Lei Yuan, Luyao Fan, Jia Yang, Xinan Jiao","doi":"10.1111/1471-0307.13054","DOIUrl":"https://doi.org/10.1111/1471-0307.13054","url":null,"abstract":"This work assessed the prevalence and risk-related phenotypes of <i>Bacillus cereus</i> in milk products. <i>Bacillus</i> was the most dominant genus of 113 collected strains from 41 milk samples, and <i>B. cereus</i> (19.27%) was the most abundant species showing a high genetic diversity with seven random amplified polymorphic DNA patterns. Most <i>B. cereus</i> isolates were strong biofilm formers with good motility, extracellular polymeric substance-producing ability, high proteolytic and lipolytic activities. Antibiotic resistance analysis suggested the majority <i>B. cereus</i> strains were resistant to oxacillin (90.48%), tetracycline (95.24%), and penicillin G sodium (47.62%). Results revealed the genotypic diversity of <i>B. cereus</i>, and their potential risk in dairy industry.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139657580","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}
Bacteriophage infection of lactic acid bacteria remains a significant problem in the food fermentation industry. To improve understanding about the underlying mechanism of phage–host infection, we used RNA sequencing technology to investigate the effect of phage infection on the expression of host genes based on the one-step growth curve. Results identified a total of 3207 genes, of which 178 showed a significant differential expression in phage-infected host. Moreover, bioinformatic analyses unravelled that these genes regulated many processes in host bacteria, including ribosome, RNA polymerase, DNA replication and metabolic pathways. This study further elucidates the response of host bacteria to phage infection. These results provide valuable data for developing effective phage control measures and improving the success rate of fermentation in the dairy industry.
{"title":"Transcriptome analysis of the response of Lactiplantibacillus plantarum IMAU10120 to infection by phage P2","authors":"Qiannan Wen, Ruirui Lv, Can Zhang, Weiqi Lian, Runze Liu, Xia Chen","doi":"10.1111/1471-0307.13055","DOIUrl":"https://doi.org/10.1111/1471-0307.13055","url":null,"abstract":"Bacteriophage infection of lactic acid bacteria remains a significant problem in the food fermentation industry. To improve understanding about the underlying mechanism of phage–host infection, we used RNA sequencing technology to investigate the effect of phage infection on the expression of host genes based on the one-step growth curve. Results identified a total of 3207 genes, of which 178 showed a significant differential expression in phage-infected host. Moreover, bioinformatic analyses unravelled that these genes regulated many processes in host bacteria, including ribosome, RNA polymerase, DNA replication and metabolic pathways. This study further elucidates the response of host bacteria to phage infection. These results provide valuable data for developing effective phage control measures and improving the success rate of fermentation in the dairy industry.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139646360","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":"The Society of Dairy Technology awards the Gold Medal to Dr W Michael A Mullan","authors":"Nick Edwards","doi":"10.1111/1471-0307.13056","DOIUrl":"10.1111/1471-0307.13056","url":null,"abstract":"","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139594193","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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