Pub Date : 2024-11-14DOI: 10.1016/j.idairyj.2024.106138
Giovanni Barone , Sara Guadagnucci , Valentin Rauh , Søren K. Lillevang , Maria Fiorenza Caboni , Lilia Ahrné
In this study, the influence of temperature (i.e., 10, 25 and 55 °C) on minerals contents and physicochemical properties of retentates and permeate produced during ultrafiltration (UF) of skim milk were investigated at different volumetric concentration ratios (VCR: 1.0, 1.5, 2.0, 2.5 and 3.0). Mineral content in UF retentates was significantly lower (p < 0.05) at 10 °C when compared to 55 °C at all the VCRs studied, with an average reduction of 17 %; while, in respective permeate, mineral content was higher at 55 °C. Ionic calcium concentration in the retentate increased along the VCR and decreased with increasing temperature (2.35-2.78 mM and 0.19-0.43 mM at 10 and 55 °C, respectively). UF of milk temperature at 10 °C resulted in a low permeate flux rate along the VCR, but with better flux recovery after cleaning when compared to 55 °C. The results obtained in this study provide new insights into the complex relationships between the milk temperature and milk mineral partitioning on UF performance and physiochemical properties of retentates and permeates, that is exploitable for the production of dairy retentates having tailored mineral content and functionality.
本研究调查了在不同体积浓度比（VCR：1.0、1.5、2.0、2.5 和 3.0）下，温度（即 10、25 和 55 °C）对脱脂乳超滤（UF）过程中产生的回流液和渗透液中矿物质含量和理化性质的影响。在所有研究的体积浓度比条件下，与 55 °C 相比，10 °C 时超滤回流液中的矿物质含量明显降低（p < 0.05），平均降幅为 17%；而在 55 °C 条件下，各自渗透液中的矿物质含量较高。回流液中的离子钙浓度随着 VCR 的变化而增加，并随着温度的升高而降低（10 °C 和 55 °C 时分别为 2.35-2.78 mM 和 0.19-0.43 mM）。牛奶温度在 10 °C 时的超滤导致沿 VCR 的渗透通量率较低，但与 55 °C 相比，清洗后的通量恢复较好。这项研究的结果提供了牛奶温度和牛奶矿物质分配对超滤性能以及回流物和渗透物理化性质的复杂关系的新见解，可用于生产具有定制矿物质含量和功能的乳制品回流物。
{"title":"Minerals content and physicochemical properties of skim milk retentates and permeates during ultrafiltration at different temperatures","authors":"Giovanni Barone , Sara Guadagnucci , Valentin Rauh , Søren K. Lillevang , Maria Fiorenza Caboni , Lilia Ahrné","doi":"10.1016/j.idairyj.2024.106138","DOIUrl":"10.1016/j.idairyj.2024.106138","url":null,"abstract":"<div><div>In this study, the influence of temperature (i.e., 10, 25 and 55 °C) on minerals contents and physicochemical properties of retentates and permeate produced during ultrafiltration (UF) of skim milk were investigated at different volumetric concentration ratios (VCR: 1.0, 1.5, 2.0, 2.5 and 3.0). Mineral content in UF retentates was significantly lower (<em>p</em> < 0.05) at 10 °C when compared to 55 °C at all the VCRs studied, with an average reduction of 17 %; while, in respective permeate, mineral content was higher at 55 °C. Ionic calcium concentration in the retentate increased along the VCR and decreased with increasing temperature (2.35-2.78 mM and 0.19-0.43 mM at 10 and 55 °C, respectively). UF of milk temperature at 10 °C resulted in a low permeate flux rate along the VCR, but with better flux recovery after cleaning when compared to 55 °C. The results obtained in this study provide new insights into the complex relationships between the milk temperature and milk mineral partitioning on UF performance and physiochemical properties of retentates and permeates, that is exploitable for the production of dairy retentates having tailored mineral content and functionality.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106138"},"PeriodicalIF":3.1,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142652440","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-13DOI: 10.1016/j.idairyj.2024.106139
Sitong Zhou , Jean-Christophe Jacquier , Raquel Cama-Moncunill , Hannah Furlong , Gabriela Gonzales Castillo , Peter Dunne , Mark Timlin , Deirdre Hennessy , Michael O’Donovan , Kieran McCarthy , Tom F. O’Callaghan , John P. Murphy , André Brodkorb , Sean A. Hogan , Jeremiah J. Sheehan , Emma L. Feeney
This study investigated the vitamin K content in butter and Cheddar cheese produced from the milk of cows fed three different diets: pasture-fed (GRS), total mixed ration (TMR), and partial mixed ration (PMR), across early, mid, and late stages of lactation. Vitamin K1 and menaquinones (MK)-4, 7, and 9 were quantified using high-performance liquid chromatography (HPLC) with a fluorescence detector. Results showed that butter and Cheddar cheese made from higher ratio of pasture-fed milk exhibited significantly higher K1 levels (P < 0.05). GRS butter demonstrated the highest MK-4 content (P < 0.05), whereas TMR Cheddar cheese showed the highest MK-4 levels (P < 0.05), followed by GRS and PMR cheeses. Mid-lactation butter contained higher concentrations of K1 and MK-4 compared to early- or late-lactation stages (P < 0.05). Late-lactation Cheddar cheese contained significantly higher K1, MK-4, and MK-9 than early or mid-lactation cheeses (P < 0.05). These findings suggest that bovine diets with a higher pasture-fed ratio can enhance the vitamin K content in dairy products.
{"title":"The effect of bovine diets and stages of lactation on vitamin K content in butter and Cheddar cheese","authors":"Sitong Zhou , Jean-Christophe Jacquier , Raquel Cama-Moncunill , Hannah Furlong , Gabriela Gonzales Castillo , Peter Dunne , Mark Timlin , Deirdre Hennessy , Michael O’Donovan , Kieran McCarthy , Tom F. O’Callaghan , John P. Murphy , André Brodkorb , Sean A. Hogan , Jeremiah J. Sheehan , Emma L. Feeney","doi":"10.1016/j.idairyj.2024.106139","DOIUrl":"10.1016/j.idairyj.2024.106139","url":null,"abstract":"<div><div>This study investigated the vitamin K content in butter and Cheddar cheese produced from the milk of cows fed three different diets: pasture-fed (GRS), total mixed ration (TMR), and partial mixed ration (PMR), across early, mid, and late stages of lactation. Vitamin K1 and menaquinones (MK)-4, 7, and 9 were quantified using high-performance liquid chromatography (HPLC) with a fluorescence detector. Results showed that butter and Cheddar cheese made from higher ratio of pasture-fed milk exhibited significantly higher K1 levels (<em>P</em> < 0.05). GRS butter demonstrated the highest MK-4 content (<em>P</em> < 0.05), whereas TMR Cheddar cheese showed the highest MK-4 levels (<em>P</em> < 0.05), followed by GRS and PMR cheeses. Mid-lactation butter contained higher concentrations of K1 and MK-4 compared to early- or late-lactation stages (<em>P</em> < 0.05). Late-lactation Cheddar cheese contained significantly higher K1, MK-4, and MK-9 than early or mid-lactation cheeses (<em>P</em> < 0.05). These findings suggest that bovine diets with a higher pasture-fed ratio can enhance the vitamin K content in dairy products.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106139"},"PeriodicalIF":3.1,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142652437","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
As a rich source of bioactive components, bovine colostrum (BC)1 can be used to produce valuable nutraceuticals. Achieving this goal with common thermal pasteurization processes is challenging due to the heat-sensitive nature of raw BC. This research aimed to investigate the potential of atmospheric cold plasma (ACP) as a novel non-thermal process in inactivating the microbial population in BC. Raw BC was treated with different ACP treatments, including direct dielectric barrier discharge (DBD) in both static and continuous modes, indirect DBD, corona discharge, and gliding arc discharge. The occurrence of creaming and curdling of BC during the treatments was one of the challenges of this research, which was the most and least severe during static and continuous treatments, respectively. The continuous and the indirect DBD treatments were the most and least effective in terms of microbial inactivation. The inactivation of natural microflora with the continuous ACP at the voltage of 15 kV for 20 min was approximately 98%. The indirect DBD treatment led to an increase in the microbial population of BC. In addition, the initial microbial population significantly affected the antimicrobial efficacy of ACP. Treatment voltage and time had a significant effect on the creaming and curdling, natural microflora population, and the total coliform population of the treated samples. The voltage of 14.5 kV and the exposure time of 14.2 min were determined as optimal treatment conditions by response surface methodology (RSM) to achieve the maximum reduction of microbial population, without pH changing of ACP-treated BC. The optimal treatment conditions of ACP reduced the total plate count and total coliform count of raw BC by 1.41 and 3.55 log CFU/ml, respectively, with a minor change in pH. These results promise the potential of ACP technology for BC processing.
作为生物活性成分的丰富来源，牛初乳（BC）1 可用于生产有价值的营养保健品。由于牛初乳原料对热敏感，使用普通热巴氏杀菌工艺实现这一目标具有挑战性。本研究旨在调查大气冷等离子体（ACP）作为一种新型非热工艺在灭活 BC 微生物群方面的潜力。对未加工的 BC 采用了不同的 ACP 处理方法，包括静态和连续模式的直接介质阻挡放电（DBD）、间接 DBD、电晕放电和滑弧放电。处理过程中 BC 起泡和凝结是本研究的挑战之一，在静态和连续处理过程中，起泡和凝结的严重程度分别最大和最小。就微生物灭活而言，连续和间接 DBD 处理的效果最好，效果最差。在 15 kV 的电压下连续使用 ACP 20 分钟，天然微生物菌群的灭活率约为 98%。间接 DBD 处理导致 BC 微生物数量增加。此外，初始微生物数量对 ACP 的抗菌效果也有显著影响。处理电压和时间对处理样品的起皱和凝结、天然微生物菌群和总大肠菌群有显著影响。通过响应面法（RSM）确定了 14.5 千伏的电压和 14.2 分钟的暴露时间为最佳处理条件，从而在不改变 ACP 处理 BC 的 pH 值的情况下最大程度地减少了微生物数量。在 ACP 的最佳处理条件下，生 BC 的总菌落总数和总大肠菌群数分别减少了 1.41 和 3.55 log CFU/ml，pH 值变化不大。这些结果证明了 ACP 技术在加工 BC 方面的潜力。
{"title":"Application of atmospheric cold plasma (ACP) for processing of raw bovine colostrum: Investigation of antimicrobial efficacy of different ACP treatments","authors":"Negar Ravash , Javad Hesari , Sirous Khorram , M.S. Roopesh","doi":"10.1016/j.idairyj.2024.106140","DOIUrl":"10.1016/j.idairyj.2024.106140","url":null,"abstract":"<div><div>As a rich source of bioactive components, bovine colostrum (BC)<sup>1</sup> can be used to produce valuable nutraceuticals. Achieving this goal with common thermal pasteurization processes is challenging due to the heat-sensitive nature of raw BC. This research aimed to investigate the potential of atmospheric cold plasma (ACP) as a novel non-thermal process in inactivating the microbial population in BC. Raw BC was treated with different ACP treatments, including direct dielectric barrier discharge (DBD) in both static and continuous modes, indirect DBD, corona discharge, and gliding arc discharge. The occurrence of creaming and curdling of BC during the treatments was one of the challenges of this research, which was the most and least severe during static and continuous treatments, respectively. The continuous and the indirect DBD treatments were the most and least effective in terms of microbial inactivation. The inactivation of natural microflora with the continuous ACP at the voltage of 15 kV for 20 min was approximately 98%. The indirect DBD treatment led to an increase in the microbial population of BC. In addition, the initial microbial population significantly affected the antimicrobial efficacy of ACP. Treatment voltage and time had a significant effect on the creaming and curdling, natural microflora population, and the total coliform population of the treated samples. The voltage of 14.5 kV and the exposure time of 14.2 min were determined as optimal treatment conditions by response surface methodology (RSM) to achieve the maximum reduction of microbial population, without pH changing of ACP-treated BC. The optimal treatment conditions of ACP reduced the total plate count and total coliform count of raw BC by 1.41 and 3.55 log CFU/ml, respectively, with a minor change in pH. These results promise the potential of ACP technology for BC processing.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106140"},"PeriodicalIF":3.1,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142652439","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-08DOI: 10.1016/j.idairyj.2024.106137
Siti Norazilah binti Maklin , Norliza binti Julmohammad , Suryani binti Saallah , Sariah binti Saalah , Nurul'azah binti Mohd Yaakub , Mohd Dona bin Sintang , Siti Norliayana binti Abd Rahman , Norziana binti Julmohamad
This study investigates the impact of ultrasonication duration on the properties of milk foam. Milk samples were subjected to ultrasonication for varying durations (1, 3, 5, 7, and 10 min), resulting in different sizes of native fat globules (249.5, 221.5, 222.6, 207.5, and 244.8 nm, respectively). The results indicate that viscosity increases as fat globule size decreases, with slight effect on zeta potential. NanoFoamer was identified as the optimal method providing the highest between foamability and stability (p < 0.05). Notably, foaming performance decreases after 7 min of sonication, highlighting the importance of selecting an appropriate frothing method to achieve the desired foam characteristics. Comparisons with non-ultrasonicated milk suggest that ultrasonication duration not only influences foamability by reducing fat globule size but also enhances foam stability through alterations in the fat globule sizes. Analysis of the foam structure revealed that smaller fat globules initially produce smaller, more numerous air bubbles with polyhedral shapes and well-defined lamellae. However, excessive reduction in fat globule size destabilizes the foam due to competitive protein adsorption and altered membrane composition, resulting in larger, less stable bubbles over time. Exploring ultrasonication times to enhances quality of milk and foam properties, offering significant benefits for dairy processing, product innovation and customer satisfaction.
{"title":"Effect of sonication time on physical and foaming properties of pasteurized milk","authors":"Siti Norazilah binti Maklin , Norliza binti Julmohammad , Suryani binti Saallah , Sariah binti Saalah , Nurul'azah binti Mohd Yaakub , Mohd Dona bin Sintang , Siti Norliayana binti Abd Rahman , Norziana binti Julmohamad","doi":"10.1016/j.idairyj.2024.106137","DOIUrl":"10.1016/j.idairyj.2024.106137","url":null,"abstract":"<div><div>This study investigates the impact of ultrasonication duration on the properties of milk foam. Milk samples were subjected to ultrasonication for varying durations (1, 3, 5, 7, and 10 min), resulting in different sizes of native fat globules (249.5, 221.5, 222.6, 207.5, and 244.8 nm, respectively). The results indicate that viscosity increases as fat globule size decreases, with slight effect on zeta potential. NanoFoamer was identified as the optimal method providing the highest between foamability and stability (p < 0.05). Notably, foaming performance decreases after 7 min of sonication, highlighting the importance of selecting an appropriate frothing method to achieve the desired foam characteristics. Comparisons with non-ultrasonicated milk suggest that ultrasonication duration not only influences foamability by reducing fat globule size but also enhances foam stability through alterations in the fat globule sizes. Analysis of the foam structure revealed that smaller fat globules initially produce smaller, more numerous air bubbles with polyhedral shapes and well-defined lamellae. However, excessive reduction in fat globule size destabilizes the foam due to competitive protein adsorption and altered membrane composition, resulting in larger, less stable bubbles over time. Exploring ultrasonication times to enhances quality of milk and foam properties, offering significant benefits for dairy processing, product innovation and customer satisfaction.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106137"},"PeriodicalIF":3.1,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142652561","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aim of this study was to isolate lactic acid bacteria (LAB) from artisanal Turkish cheeses and to determine the strains potentially capable of producing high levels of gamma aminobutyric acid (GABA). A total of 507 LAB were isolated from 45 cheese samples. The cheeses exhibited a microbial diversity, consisting of 16 genera and 30 different species belonging to these genera. The most abundant species in all cheeses was Lacticaseibacillus paracasei. Only 40 of 507 isolates had the GAD gene, and all strains were genetically identified as Lactiplantibacillus plantarum. Two strains (134 and 255) produced GABA in high concentrations, in MRS broth (626.36 ± 9.86 mg L−1) and skim milk (5.40 ± 0.47 mg L−1), respectively. The results showed that most of the GABA-producing isolates, especially strains 255 and 134, could be used as starter cultures for the production of functional foods to reduce the risk of disease or improve certain physiological functions.
{"title":"Isolation and identification of lactic acid bacteria from artisanal Turkish cheeses, and evaluation of γ-aminobutyric acid (GABA) production potential","authors":"Neslihan Ayağ , Elif Dağdemir , Bülent Çetin , Ali Adnan Hayaloğlu","doi":"10.1016/j.idairyj.2024.106132","DOIUrl":"10.1016/j.idairyj.2024.106132","url":null,"abstract":"<div><div>The aim of this study was to isolate lactic acid bacteria (LAB) from artisanal Turkish cheeses and to determine the strains potentially capable of producing high levels of gamma aminobutyric acid (GABA). A total of 507 LAB were isolated from 45 cheese samples. The cheeses exhibited a microbial diversity, consisting of 16 genera and 30 different species belonging to these genera. The most abundant species in all cheeses was <em>Lacticaseibacillus paracasei</em>. Only 40 of 507 isolates had the GAD gene, and all strains were genetically identified as <em>Lactiplantibacillus plantarum.</em> Two strains (134 and 255) produced GABA in high concentrations, in MRS broth (626.36 ± 9.86 mg L<sup>−1</sup>) and skim milk (5.40 ± 0.47 mg L<sup>−1</sup>), respectively. The results showed that most of the GABA-producing isolates, especially strains 255 and 134, could be used as starter cultures for the production of functional foods to reduce the risk of disease or improve certain physiological functions.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106132"},"PeriodicalIF":3.1,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142652435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-07DOI: 10.1016/j.idairyj.2024.106135
Ananya C. Biswas , Prafulla Salunke , Lloyd E. Metzger
Recombinant bovine chymosin (RBC) is an enzyme routinely used in cheese manufacture. Recombinant camel chymosin (RCC) is a milk coagulant with higher clotting activity and less proteolytic activity for natural cheese manufacture. This study aimed to determine the effect of RCC and RBC on the proteolysis of natural cheese and the functionality of processed cheese (PC). Six American-style natural cheeses were manufactured utilizing two different chymosin treatments and used to produce PC at 1 month of ripening. The natural cheese made using RCC had a significantly (P < 0.05) lower level of primary proteolysis and a lower degree of hydrolysis of αS1-CN and β-CN. The RCC treatment's hot viscosity, hardness, and loss tangent were significantly (P < 0.05) higher than the RBC in the PC. These results demonstrate that RCC results in a reduced level of primary proteolysis in a natural cheese, and when utilized in PC, it increases firmness and decreases meltability.
{"title":"Effect of cheese coagulants on American-style natural cheese proteolysis and functional characteristics of process cheese made therefrom","authors":"Ananya C. Biswas , Prafulla Salunke , Lloyd E. Metzger","doi":"10.1016/j.idairyj.2024.106135","DOIUrl":"10.1016/j.idairyj.2024.106135","url":null,"abstract":"<div><div>Recombinant bovine chymosin (RBC) is an enzyme routinely used in cheese manufacture. Recombinant camel chymosin (RCC) is a milk coagulant with higher clotting activity and less proteolytic activity for natural cheese manufacture. This study aimed to determine the effect of RCC and RBC on the proteolysis of natural cheese and the functionality of processed cheese (PC). Six American-style natural cheeses were manufactured utilizing two different chymosin treatments and used to produce PC at 1 month of ripening. The natural cheese made using RCC had a significantly (P < 0.05) lower level of primary proteolysis and a lower degree of hydrolysis of αS1-CN and β-CN. The RCC treatment's hot viscosity, hardness, and loss tangent were significantly (P < 0.05) higher than the RBC in the PC. These results demonstrate that RCC results in a reduced level of primary proteolysis in a natural cheese, and when utilized in PC, it increases firmness and decreases meltability.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106135"},"PeriodicalIF":3.1,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142652436","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-05DOI: 10.1016/j.idairyj.2024.106129
Gabriel Silva Oliveira , Leonardo Luíz Freitas , Solimar Gonçalves Machado , Maria Cristina Dantas Vanetti
Biofilms can form on various surfaces and are typically associated with multiple microbial species. Particularly in the food industry, biofilms are often a source of contamination, necessitating mitigation strategies. In this study, Response Surface Methodology (RSM) was utilized to optimize conditions for the inactivation of multispecies biofilm cells, with peracetic acid (PAA) (0.05%–0.5%), treatment time (5–30 min), and temperature (25–60 °C) as independent variables. The multispecies biofilm consisted of Gram-positive and Gram-negative bacteria previously isolated from biofilms formed in the presence of raw milk. Stainless steel coupons were immersed in reconstituted whole milk inoculated with Pseudomonas fluorescens, Rahnella inusitata, Staphylococcus aureus, and Micrococcus aloeverae. Sessile cell counts of approximately 108 CFU/cm2 were obtained after 10 days of incubation at 4 °C. The response surface model exhibited a good fit, with R2 of 0.949 and adjR2 of 0.883. All independent variables had a positive effect on the inactivation of biofilm cells. The maximum inactivation achieved was approximately 7 log (CFU/cm2), with the highest values observed at 0.5% PAA, for 30 min at 60 °C. Epifluorescence microscopy revealed that many cells in the biofilm were dead or injured after treatment at the central point (PAA = 0.275%; Time = 17.5 min; Temperature = 42.5 °C). RSM helps to predict better conditions for maximum biofilm eradication and proves to be a promising approach for monitoring the inactivation of multispecies biofilm cells, which warrants further exploration.
{"title":"Determining conditions for inactivation of multispecies biofilm cells by peracetic acid applying response surface methodology","authors":"Gabriel Silva Oliveira , Leonardo Luíz Freitas , Solimar Gonçalves Machado , Maria Cristina Dantas Vanetti","doi":"10.1016/j.idairyj.2024.106129","DOIUrl":"10.1016/j.idairyj.2024.106129","url":null,"abstract":"<div><div>Biofilms can form on various surfaces and are typically associated with multiple microbial species. Particularly in the food industry, biofilms are often a source of contamination, necessitating mitigation strategies. In this study, Response Surface Methodology (RSM) was utilized to optimize conditions for the inactivation of multispecies biofilm cells, with peracetic acid (PAA) (0.05%–0.5%), treatment time (5–30 min), and temperature (25–60 °C) as independent variables. The multispecies biofilm consisted of Gram-positive and Gram-negative bacteria previously isolated from biofilms formed in the presence of raw milk. Stainless steel coupons were immersed in reconstituted whole milk inoculated with <em>Pseudomonas fluorescens</em>, <em>Rahnella inusitata, Staphylococcus aureus</em>, and <em>Micrococcus aloeverae</em>. Sessile cell counts of approximately 10<sup>8</sup> CFU/cm<sup>2</sup> were obtained after 10 days of incubation at 4 °C. The response surface model exhibited a good fit, with R<sup>2</sup> of 0.949 and adjR<sup>2</sup> of 0.883. All independent variables had a positive effect on the inactivation of biofilm cells. The maximum inactivation achieved was approximately 7 log (CFU/cm<sup>2</sup>), with the highest values observed at 0.5% PAA, for 30 min at 60 °C. Epifluorescence microscopy revealed that many cells in the biofilm were dead or injured after treatment at the central point (PAA = 0.275%; Time = 17.5 min; Temperature = 42.5 °C). RSM helps to predict better conditions for maximum biofilm eradication and proves to be a promising approach for monitoring the inactivation of multispecies biofilm cells, which warrants further exploration.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106129"},"PeriodicalIF":3.1,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142652469","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-04DOI: 10.1016/j.idairyj.2024.106131
Omar Ait El Alia , Salah Chaji , Zakariae Hajri , Yassine Zine-Eddine , Aimen El Orche , Khalid Boutoial
The global demand for camel milk is increasing due to its recognized nutritional and health benefits. However, the adulteration of camel milk and its derivatives remains a challenging concern, as it negatively impacts the quality of the product and may potentially pose health risks to consumers. Within this context, omics approaches have emerged over the past few decades as a powerful strategy for addressing a wide range of issues related to the authentication of camel milk. The objective of this contribution is to provide a comprehensive review of the use of omics approaches for the assessment of camel milk authenticity. The use of metabolomics, proteomics, and genomics has been extensively examined in the available literature to establish a solid groundwork for researchers and industrial stakeholders dealing with camel milk.
{"title":"Omics approaches for the authentication of camel milk","authors":"Omar Ait El Alia , Salah Chaji , Zakariae Hajri , Yassine Zine-Eddine , Aimen El Orche , Khalid Boutoial","doi":"10.1016/j.idairyj.2024.106131","DOIUrl":"10.1016/j.idairyj.2024.106131","url":null,"abstract":"<div><div>The global demand for camel milk is increasing due to its recognized nutritional and health benefits. However, the adulteration of camel milk and its derivatives remains a challenging concern, as it negatively impacts the quality of the product and may potentially pose health risks to consumers. Within this context, omics approaches have emerged over the past few decades as a powerful strategy for addressing a wide range of issues related to the authentication of camel milk. The objective of this contribution is to provide a comprehensive review of the use of omics approaches for the assessment of camel milk authenticity. The use of metabolomics, proteomics, and genomics has been extensively examined in the available literature to establish a solid groundwork for researchers and industrial stakeholders dealing with camel milk.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106131"},"PeriodicalIF":3.1,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142652468","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The brilliant black reduction test (BRT) is a first and rapid screening test routinely used across the German dairy industry for the detection of antimicrobial substances, especially antibiotics, in cow's milk samples. This study aimed to determine if the three test systems BRT Inhibitor Test, BRT MRL-Screening Test and BRT hi-sense can also be applied to buffalo and horse milk. For buffalo milk, the detection limits of all antibiotics under investigation were at or below the European maximum residue levels (MRL). Previous freezing of the antibiotics in buffalo milk showed comparable results. While the BRT hi-sense is not recommended for horse milk, detection limits at or below the MRL were reached with the BRT Inhibitor Test and/or the BRT MRL-Screening Test for penicillins, neomycin, gentamicin, as well as streptomycin (BRT MRL-Screening Test only). In general, it must be noted that the incubation times of the test systems need extending compared to cow's milk and that horse milk must be heated before application.
{"title":"Suitability of brilliant black reduction tests for the detection of antibiotics in buffalo and horse milk","authors":"Theresa Büthe, Tobias Abel, Katharina Loreck , Madeleine Plötz, Nadja Jessberger","doi":"10.1016/j.idairyj.2024.106130","DOIUrl":"10.1016/j.idairyj.2024.106130","url":null,"abstract":"<div><div>The brilliant black reduction test (BRT) is a first and rapid screening test routinely used across the German dairy industry for the detection of antimicrobial substances, especially antibiotics, in cow's milk samples. This study aimed to determine if the three test systems BRT Inhibitor Test, BRT MRL-Screening Test and BRT hi-sense can also be applied to buffalo and horse milk. For buffalo milk, the detection limits of all antibiotics under investigation were at or below the European maximum residue levels (MRL). Previous freezing of the antibiotics in buffalo milk showed comparable results. While the BRT hi-sense is not recommended for horse milk, detection limits at or below the MRL were reached with the BRT Inhibitor Test and/or the BRT MRL-Screening Test for penicillins, neomycin, gentamicin, as well as streptomycin (BRT MRL-Screening Test only). In general, it must be noted that the incubation times of the test systems need extending compared to cow's milk and that horse milk must be heated before application.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106130"},"PeriodicalIF":3.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142577820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study examined spore-former presence in imported caseinate and the cheese in which it is used as an additive, as well as commercial powders produced from cheese whey (whey protein concentrate-80 (WPC-80) and permeate powder). A single batch of imported caseinate, and the cheese it was utilized in, was collected 11 times over a 16-month period. In addition, samples of commercially produced whey powder were collected over a period of 23 months. Spore-formers were detected using enrichment with reinforced clostridium medium (RCM) in anaerobic conditions and microbiota was analyzed by amplicon sequencing. Gas production was observed in all caseinate samples, with 23 isolates from six known spore-former species identified via matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF). No gas was detected in any of the enriched tubes of the cheese or whey powder samples. We also applied culture-independent analysis to assess microbial diversity and detect spore-formers not identified with the culture-dependent method. Altogether, the results of this study will contribute to the knowledge of spore-former presence and transfer between different dairy products, facilitating targeted actions to reduce quality problems.
{"title":"Short communication: Evaluation of spore-former presence in caseinate, cheese and whey powders","authors":"Misti Finton , Siv Borghild Skeie , Marina Elisabeth Aspholm , Fiona Franklin Alming , Yohannes Beyene Mekonnen , Davide Porcellato","doi":"10.1016/j.idairyj.2024.106121","DOIUrl":"10.1016/j.idairyj.2024.106121","url":null,"abstract":"<div><div>This study examined spore-former presence in imported caseinate and the cheese in which it is used as an additive, as well as commercial powders produced from cheese whey (whey protein concentrate-80 (WPC-80) and permeate powder). A single batch of imported caseinate, and the cheese it was utilized in, was collected 11 times over a 16-month period. In addition, samples of commercially produced whey powder were collected over a period of 23 months. Spore-formers were detected using enrichment with reinforced clostridium medium (RCM) in anaerobic conditions and microbiota was analyzed by amplicon sequencing. Gas production was observed in all caseinate samples, with 23 isolates from six known spore-former species identified via matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF). No gas was detected in any of the enriched tubes of the cheese or whey powder samples. We also applied culture-independent analysis to assess microbial diversity and detect spore-formers not identified with the culture-dependent method. Altogether, the results of this study will contribute to the knowledge of spore-former presence and transfer between different dairy products, facilitating targeted actions to reduce quality problems.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106121"},"PeriodicalIF":3.1,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142551955","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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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