Pub Date : 2026-01-24DOI: 10.1016/j.idairyj.2026.106572
Lambros Sakkas, Golfo Moatsou
The aim of this study was to assess the effect of the presence of homogenized milk fat globules in the reduced-fat sheep milk paracasein matrix. For this purpose, semi-hard cheeses were manufactured from a mixture of defatted sheep milk and homogenized cream or from a homogenized mixture of defatted sheep milk and cream or from an untreated mixture. No statistically significant effect on rennet clotting time was observed. Cheeses were analyzed throughout a 24-weeks ripening and storage period. The homogenization of milk, compared to cream, resulted in higher decrease of fat loss into whey and higher potential increase of cheese yield, in accordance with its higher homogenization efficiency. The application of homogenization reduced hardness, increased lightness but decreased the meltability of cheese and the preliminary organoleptic scores. The homogenization of the cream was advantageous compared to that of milk, inducing a higher decrease in hardness and a lower decrease in meltability.
{"title":"Application of homogenization in the manufacture of reduced-fat sheep milk cheese","authors":"Lambros Sakkas, Golfo Moatsou","doi":"10.1016/j.idairyj.2026.106572","DOIUrl":"10.1016/j.idairyj.2026.106572","url":null,"abstract":"<div><div>The aim of this study was to assess the effect of the presence of homogenized milk fat globules in the reduced-fat sheep milk paracasein matrix. For this purpose, semi-hard cheeses were manufactured from a mixture of defatted sheep milk and homogenized cream or from a homogenized mixture of defatted sheep milk and cream or from an untreated mixture. No statistically significant effect on rennet clotting time was observed. Cheeses were analyzed throughout a 24-weeks ripening and storage period. The homogenization of milk, compared to cream, resulted in higher decrease of fat loss into whey and higher potential increase of cheese yield, in accordance with its higher homogenization efficiency. The application of homogenization reduced hardness, increased lightness but decreased the meltability of cheese and the preliminary organoleptic scores. The homogenization of the cream was advantageous compared to that of milk, inducing a higher decrease in hardness and a lower decrease in meltability.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106572"},"PeriodicalIF":3.4,"publicationDate":"2026-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075250","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}
Global food security challenges and concerns about bovine milk consumption have encouraged the search for alternative milk sources, including camelid milk. The nutraceutical advantages of camel milk have been extensively reported. Notably, differences in milk composition and protein configuration suggest that camelid milk may exhibit distinct surface and foaming properties compared to bovine milk. This review presents a perspective on the interfacial and foaming properties of camelid milk based on their composition and protein features. While these properties have been well described for bovine milk, the techno-functionality of camelid milk remains less explored and poses challenges for food applications. The characteristics of milk bubble/foam are critical for consumer acceptance of several food products, such as coffee beverages and ice cream. Further research into the characteristics of camelid milk can offer valuable insights for developing novel food ingredients and a healthier alternative milk for a significant portion of the global population.
{"title":"The new generation of milk proteins: A perspective on the interfacial and foaming properties of camelid milk","authors":"Rodrigo Narea Valdivia , Vassilis Kontogiorgos , Nidhi Bansal","doi":"10.1016/j.idairyj.2026.106571","DOIUrl":"10.1016/j.idairyj.2026.106571","url":null,"abstract":"<div><div>Global food security challenges and concerns about bovine milk consumption have encouraged the search for alternative milk sources, including camelid milk. The nutraceutical advantages of camel milk have been extensively reported. Notably, differences in milk composition and protein configuration suggest that camelid milk may exhibit distinct surface and foaming properties compared to bovine milk. This review presents a perspective on the interfacial and foaming properties of camelid milk based on their composition and protein features. While these properties have been well described for bovine milk, the techno-functionality of camelid milk remains less explored and poses challenges for food applications. The characteristics of milk bubble/foam are critical for consumer acceptance of several food products, such as coffee beverages and ice cream. Further research into the characteristics of camelid milk can offer valuable insights for developing novel food ingredients and a healthier alternative milk for a significant portion of the global population.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106571"},"PeriodicalIF":3.4,"publicationDate":"2026-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075252","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 : 2026-01-21DOI: 10.1016/j.idairyj.2026.106570
Ying-Chao Qiu , Meng-Jiao Wang , Zi-Ying Zhao , Ying-Hua Zhang , Zhi-Shen Mu
Bovine colostrum is rich in casein and IgG. However, its processing is limited by the inactivation of IgG during heat treatment and the aggregation of casein during membrane filtration. To decrease the size of casein micelles while maintaining IgG function, this work employed a selective trypsin hydrolysis pretreatment. Firstly, trypsin with a high IgG sequence retention rate was selected through virtual enzymatic cleavage. The DPPH free radical scavenging rate was then used as the index in a single-factor and response surface technique to improve the enzymatic hydrolysis process. The immunomodulatory effects of bovine colostrum, hydrolysate, and gastrointestinal digestive products were evaluated using RAW264.7 macrophages. Enzyme treatment significantly reduced particle size while retaining IgG activity, and enhanced phagocytosis, NO and ROS production, as well as cytokine secretion. This approach provides a promising strategy for the production of high-value colostrum components.
{"title":"IgG release and peptides production by trypsin-driven selective hydrolysis of casein in bovine colostrum to improve immunomodulatory activity","authors":"Ying-Chao Qiu , Meng-Jiao Wang , Zi-Ying Zhao , Ying-Hua Zhang , Zhi-Shen Mu","doi":"10.1016/j.idairyj.2026.106570","DOIUrl":"10.1016/j.idairyj.2026.106570","url":null,"abstract":"<div><div>Bovine colostrum is rich in casein and IgG. However, its processing is limited by the inactivation of IgG during heat treatment and the aggregation of casein during membrane filtration. To decrease the size of casein micelles while maintaining IgG function, this work employed a selective trypsin hydrolysis pretreatment. Firstly, trypsin with a high IgG sequence retention rate was selected through virtual enzymatic cleavage. The DPPH free radical scavenging rate was then used as the index in a single-factor and response surface technique to improve the enzymatic hydrolysis process. The immunomodulatory effects of bovine colostrum, hydrolysate, and gastrointestinal digestive products were evaluated using RAW264.7 macrophages. Enzyme treatment significantly reduced particle size while retaining IgG activity, and enhanced phagocytosis, NO and ROS production, as well as cytokine secretion. This approach provides a promising strategy for the production of high-value colostrum components.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106570"},"PeriodicalIF":3.4,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075255","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 : 2026-01-21DOI: 10.1016/j.idairyj.2026.106559
Bhaskara K. Govindappa , Bhumkar Prajwal Vilas , Ganga Sahay Meena , Sumit Arora , Heena Sharma , Ashish Kumar Singh , Gaurav Kr Deshwal
The effect of 0, 15, 30 and 45 mEq/kg of calcium sequestering salts (CSS) sodium hexametaphosphate (SHMP) and trisodium citrate (TSC) on the solubilisation of minerals, heat stability, color values, rheological and functional properties of microfiltered retentate of buffalo milk (MFR-SBM) was evaluated. Buffalo milk was microfiltered using 0.1 μm membranes and MFR-SBM had 17 % total solids, 12.8 % protein and 2.2 % lactose. The average particle size (nm) increased with increasing concentration of SHMP and TSC suggesting swelling or aggregation of casein micelles. The addition of 0–45 mEq/kg of SHMP or TSC decreased the protein-bound sedimentable Ca. The higher concentration of protein-bound non-sedimentable Ca with increasing concentration of SHMP suggested the formation of SHMP complex directly with casein. At 45 mEq/kg, the viscosity of SHMP added MFR-SBM was higher than TSC added MFR-SBM due to the formation of insoluble casein-HMP complexes. At 15–30 mEq/kg of CSS, SHMP exhibited higher emulsification and foaming capacity compared to TSC. The addition of SHMP and TSC in the concentration range of 0–45 mEq/kg increased the heat stability of MFR-SBM.
{"title":"Effect of sodium hexametaphosphate and trisodium citrate on the heat stability, rheological and functional properties of microfiltered retentate of buffalo milk","authors":"Bhaskara K. Govindappa , Bhumkar Prajwal Vilas , Ganga Sahay Meena , Sumit Arora , Heena Sharma , Ashish Kumar Singh , Gaurav Kr Deshwal","doi":"10.1016/j.idairyj.2026.106559","DOIUrl":"10.1016/j.idairyj.2026.106559","url":null,"abstract":"<div><div>The effect of 0, 15, 30 and 45 mEq/kg of calcium sequestering salts (CSS) sodium hexametaphosphate (SHMP) and trisodium citrate (TSC) on the solubilisation of minerals, heat stability, color values, rheological and functional properties of microfiltered retentate of buffalo milk (MFR-SBM) was evaluated. Buffalo milk was microfiltered using 0.1 μm membranes and MFR-SBM had 17 % total solids, 12.8 % protein and 2.2 % lactose. The average particle size (nm) increased with increasing concentration of SHMP and TSC suggesting swelling or aggregation of casein micelles. The addition of 0–45 mEq/kg of SHMP or TSC decreased the protein-bound sedimentable Ca. The higher concentration of protein-bound non-sedimentable Ca with increasing concentration of SHMP suggested the formation of SHMP complex directly with casein. At 45 mEq/kg, the viscosity of SHMP added MFR-SBM was higher than TSC added MFR-SBM due to the formation of insoluble casein-HMP complexes. At 15–30 mEq/kg of CSS, SHMP exhibited higher emulsification and foaming capacity compared to TSC. The addition of SHMP and TSC in the concentration range of 0–45 mEq/kg increased the heat stability of MFR-SBM.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106559"},"PeriodicalIF":3.4,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025466","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}
Listeria monocytogenes is a zoonotic pathogen responsible for listeriosis, a severe foodborne disease in humans. Human infection mainly occurs through the consumption of contaminated foods, with raw milk and raw milk–derived products, particularly raw milk cheeses, ranking among the food matrices most frequently implicated in listeriosis outbreaks worldwide.
This study, based on a cross-sectional descriptive study design with prevalence analysis, aimed to investigate the presence of L. monocytogenes in raw cow's milk cheese samples and to characterize the serotypes and virulence genes of the recovered isolates. A total of 385 cheese samples were examined. Listeria species were phenotypically identified according to the EN ISO 11290 standard method. Molecular serotyping and detection of virulence genes were performed using polymerase chain reaction (PCR).
Twenty L. monocytogenes strains were isolated, corresponding to an overall prevalence of 5.2 %. Molecular serotyping revealed the predominance of serotype 4b (55 %), followed by 1/2b (30 %) and 1/2a (10 %), which are commonly associated with severe human listeriosis and outbreaks, as well as a low proportion of serotype 4c (5 %). Most isolates carried the major virulence genes actA, hlyA, and iap, indicating a high pathogenic potential related to cellular invasion, intracellular spread, and host survival.
Contamination of raw milk cheeses by L. monocytogenes is likely associated with inadequate food handling and processing practices, including the use of contaminated raw milk, poor hygiene during cheese production, cross-contamination from equipment, and ripening and storage conditions that may favor bacterial persistence and growth.
The high proportion of epidemic-associated serotypes combined with the presence of key virulence genes highlights a significant public health risk linked to the consumption of raw milk cheeses. These findings emphasize the need to strengthen hygienic control measures throughout the production chain and to integrate molecular characterization data into listeriosis risk assessment and management programs for Algerian consumers.
单核细胞增生李斯特菌是引起人类严重食源性疾病李斯特菌病的人畜共患病原体。人类感染主要是通过食用受污染的食物发生的，生牛奶和生牛奶衍生产品，特别是生牛奶奶酪，是世界范围内最常与李斯特菌病暴发有关的食物基质。本研究采用流行率分析的横断面描述性研究设计，旨在调查生牛奶奶酪样品中单核细胞增生乳杆菌的存在，并对回收的分离株的血清型和毒力基因进行表征。总共检查了385个奶酪样本。根据EN ISO 11290标准方法对李斯特菌进行表型鉴定。采用聚合酶链反应（PCR）进行分子血清分型和毒力基因检测。共分离到20株单核增生乳杆菌，总体流行率为5.2%。分子血清分型显示4b型占优势（55%），其次是1/2b型（30%）和1/2a型（10%），它们通常与严重的人类李斯特菌病和暴发有关，而4c型的比例较低（5%）。大多数分离株携带主要毒力基因actA、hlyA和iap，表明其具有与细胞侵袭、细胞内传播和宿主存活相关的高致病性。生牛奶奶酪被单核细胞增生乳杆菌污染可能与不适当的食品处理和加工方法有关，包括使用受污染的生牛奶，奶酪生产过程中的卫生条件差，设备交叉污染，以及可能有利于细菌持续存在和生长的成熟和储存条件。流行相关血清型的高比例，加上关键毒力基因的存在，突显了与食用生牛奶奶酪有关的重大公共卫生风险。这些发现强调需要加强整个生产链的卫生控制措施，并将分子表征数据纳入阿尔及利亚消费者李斯特菌病风险评估和管理方案。
{"title":"Serotyping and molecular characterization of Listeria monocytogenes isolated from raw milk cheeses: first report in Algeria","authors":"Lynda Abdellaoui , Dalila Tarzaali , Fetta Mehouel , SidAhmed Bensefia , Nadjet-Amina Khelifi Touhami , Leila Bouayad , Nassim Ouchene , Taha Moussadek Hamdi","doi":"10.1016/j.idairyj.2026.106550","DOIUrl":"10.1016/j.idairyj.2026.106550","url":null,"abstract":"<div><div><em>Listeria monocytogenes</em> is a zoonotic pathogen responsible for listeriosis, a severe foodborne disease in humans. Human infection mainly occurs through the consumption of contaminated foods, with raw milk and raw milk–derived products, particularly raw milk cheeses, ranking among the food matrices most frequently implicated in listeriosis outbreaks worldwide.</div><div>This study, based on a cross-sectional descriptive study design with prevalence analysis, aimed to investigate the presence of <em>L. monocytogenes</em> in raw cow's milk cheese samples and to characterize the serotypes and virulence genes of the recovered isolates. A total of 385 cheese samples were examined. <em>Listeria</em> species were phenotypically identified according to the EN ISO 11290 standard method. Molecular serotyping and detection of virulence genes were performed using polymerase chain reaction (PCR).</div><div>Twenty <em>L. monocytogenes</em> strains were isolated, corresponding to an overall prevalence of 5.2 %. Molecular serotyping revealed the predominance of serotype 4b (55 %), followed by 1/2b (30 %) and 1/2a (10 %), which are commonly associated with severe human listeriosis and outbreaks, as well as a low proportion of serotype 4c (5 %). Most isolates carried the major virulence genes actA, hlyA, and iap, indicating a high pathogenic potential related to cellular invasion, intracellular spread, and host survival.</div><div>Contamination of raw milk cheeses by <em>L. monocytogenes</em> is likely associated with inadequate food handling and processing practices, including the use of contaminated raw milk, poor hygiene during cheese production, cross-contamination from equipment, and ripening and storage conditions that may favor bacterial persistence and growth.</div><div>The high proportion of epidemic-associated serotypes combined with the presence of key virulence genes highlights a significant public health risk linked to the consumption of raw milk cheeses. These findings emphasize the need to strengthen hygienic control measures throughout the production chain and to integrate molecular characterization data into listeriosis risk assessment and management programs for Algerian consumers.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106550"},"PeriodicalIF":3.4,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025464","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 : 2026-01-20DOI: 10.1016/j.idairyj.2026.106568
Asfaw T. Mestawet , Thomas C. France , Patrick G.J. Mulcahy , James A. O’Mahony
This study was designed to investigate the effects of heat treatment and selective thiol blocking using N-ethylmaleimide (NEM) on protein partitioning during microfiltration (MF) of whey. Clarified sweet whey was subjected to five treatments: untreated control (CTRL), pH-adjusted (CTRLpH), pH + NEM (TNEM), pH + heat (THeat), and pH + NEM + heat (TNEM + Heat). Significant differences (P < 0.05) were observed in protein permeation and retention. Compared to CTRL, protein content in the permeate was 22 % and 16 % lower in THeat and TNEM + Heat, respectively. Conversely, protein retention in the retentate was 22 % and 16 % higher in the same treatments. These results confirm that disulphide bond-mediated aggregation reduces protein permeation during MF. The findings provide new insight into how thiol reactivity and thermal treatment influence protein transmission. This scientific insight supports the development of targeted strategies (e.g., reduced- or non-thermal processing) to increase protein yield and enhance processing sustainability in the production of value-added whey streams and whey protein ingredients.
本研究旨在探讨热处理和n -乙基马来酰亚胺（NEM）选择性硫醇阻断对乳清微滤（MF）过程中蛋白质分配的影响。澄清的甜乳清进行了五种处理：未处理（CTRL）、pH调节（CTRLpH）、pH + NEM （TNEM）、pH +热（THeat）和pH + NEM +热（TNEM + heat）。蛋白质的渗透和滞留差异有统计学意义（P < 0.05）。与对照组相比，热处理和TNEM +热处理的渗透液中蛋白质含量分别降低了22%和16%。相反，在相同的处理中，保留剂中的蛋白质保留率分别高出22%和16%。这些结果证实，二硫键介导的聚集降低了MF过程中的蛋白质渗透。这些发现为硫醇反应性和热处理如何影响蛋白质传输提供了新的见解。这一科学见解支持制定有针对性的策略（例如，减少或非热处理），以提高蛋白质产量，增强增值乳清流和乳清蛋白成分生产中的加工可持续性。
{"title":"Heat-induced protein aggregation influences protein partitioning during microfiltration of whey in the production of whey protein isolate","authors":"Asfaw T. Mestawet , Thomas C. France , Patrick G.J. Mulcahy , James A. O’Mahony","doi":"10.1016/j.idairyj.2026.106568","DOIUrl":"10.1016/j.idairyj.2026.106568","url":null,"abstract":"<div><div>This study was designed to investigate the effects of heat treatment and selective thiol blocking using N-ethylmaleimide (NEM) on protein partitioning during microfiltration (MF) of whey. Clarified sweet whey was subjected to five treatments: untreated control (CTRL), pH-adjusted (CTRL<sub>pH</sub>), pH + NEM (T<sub>NEM</sub>), pH + heat (T<sub>Heat</sub>), and pH + NEM + heat (T<sub>NEM + Heat</sub>). Significant differences (P < 0.05) were observed in protein permeation and retention. Compared to CTRL, protein content in the permeate was 22 % and 16 % lower in T<sub>Heat</sub> and T<sub>NEM + Heat</sub>, respectively. Conversely, protein retention in the retentate was 22 % and 16 % higher in the same treatments. These results confirm that disulphide bond-mediated aggregation reduces protein permeation during MF. The findings provide new insight into how thiol reactivity and thermal treatment influence protein transmission. This scientific insight supports the development of targeted strategies (e.g., reduced- or non-thermal processing) to increase protein yield and enhance processing sustainability in the production of value-added whey streams and whey protein ingredients.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106568"},"PeriodicalIF":3.4,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075251","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 : 2026-01-19DOI: 10.1016/j.idairyj.2026.106569
Tanguy Saviard , Amélie Deglaire , Didier Dupont
Among the numerous factors influencing goat milk composition, seasonality has a major impact, reflecting changes in lactation stage, diet, and weather. This review aims to synthesize studies comparing the nutrient content of goat milk in summer and winter. Studies reporting on lipids, fatty acids, phospholipids, cholesterol, proteins, urea, lactose, oligosaccharides, minerals and vitamins were included. Data on physicochemical and organoleptic properties were as well reviewed. Various breeds and countries were considered, with particular focus on the Alpine breed. Despite heterogeneity between studies, consistent trends emerged. Compared to winter milk, summer goat milk contained lower concentrations of lipids, proteins and total solids but higher levels of lactose. Summer milk fat showed higher levels of saturated fatty acids and lower levels of unsaturated fatty acids, possibly driven by changes in monounsaturated fatty acids. Summer milk had lower linoleic/alpha-linolenic acid ratios and trans fatty acid levels. Casein content was lower in summer. Summer milk contained lower concentrations of Ca, P, Mg, Na, and Mn, but higher levels of K and Cl than winter milk. Summer milk may be richer in vitamins A, B1, B2 and oligosaccharides. pH and titratable acidity may be lower in summer, whereas the freezing point tended to be higher. After homogenization and heat treatment, summer milk showed lower viscosity, serum-protein denaturation, and serum-protein–casein interactions. Summer milk tended to have a milder flavor than winter milk.
{"title":"Seasonal variations in goat milk composition: a comprehensive review","authors":"Tanguy Saviard , Amélie Deglaire , Didier Dupont","doi":"10.1016/j.idairyj.2026.106569","DOIUrl":"10.1016/j.idairyj.2026.106569","url":null,"abstract":"<div><div>Among the numerous factors influencing goat milk composition, seasonality has a major impact, reflecting changes in lactation stage, diet, and weather. This review aims to synthesize studies comparing the nutrient content of goat milk in summer and winter. Studies reporting on lipids, fatty acids, phospholipids, cholesterol, proteins, urea, lactose, oligosaccharides, minerals and vitamins were included. Data on physicochemical and organoleptic properties were as well reviewed. Various breeds and countries were considered, with particular focus on the Alpine breed. Despite heterogeneity between studies, consistent trends emerged. Compared to winter milk, summer goat milk contained lower concentrations of lipids, proteins and total solids but higher levels of lactose. Summer milk fat showed higher levels of saturated fatty acids and lower levels of unsaturated fatty acids, possibly driven by changes in monounsaturated fatty acids. Summer milk had lower linoleic/alpha-linolenic acid ratios and trans fatty acid levels. Casein content was lower in summer. Summer milk contained lower concentrations of Ca, P, Mg, Na, and Mn, but higher levels of K and Cl than winter milk. Summer milk may be richer in vitamins A, B1, B2 and oligosaccharides. pH and titratable acidity may be lower in summer, whereas the freezing point tended to be higher. After homogenization and heat treatment, summer milk showed lower viscosity, serum-protein denaturation, and serum-protein–casein interactions. Summer milk tended to have a milder flavor than winter milk.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106569"},"PeriodicalIF":3.4,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075253","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 : 2026-01-19DOI: 10.1016/j.idairyj.2026.106567
Hilton C. Deeth
The interaction of lactose with milk proteins, lactosylation, is a common occurrence during processing and storage of milk and milk-derived products. It results in the formation of lactose adducts with protein-bound lysine which renders the lysine biologically unavailable. Lactosylation is the first step in a series of reactions, the Maillard reaction, which yields a multitude of products including brown pigments, melanoidins, which are an indicator of advanced Maillard reactions. The rates at which lactosylation and the subsequent Maillard reactions occur in milk depend largely on the severity of thermal processing and the temperature of duration of storage of products. For powdered milk products, water activity is an additional factor. While browning is a visible indicator, other compounds formed such as α-dicarbonyls and Advanced Glycation End-products are not readily noticed but are significant. The former are involved in protein cross-linking and the latter have been implicated in various human health issues.
{"title":"Lactosylation and related modifications","authors":"Hilton C. Deeth","doi":"10.1016/j.idairyj.2026.106567","DOIUrl":"10.1016/j.idairyj.2026.106567","url":null,"abstract":"<div><div>The interaction of lactose with milk proteins, lactosylation, is a common occurrence during processing and storage of milk and milk-derived products. It results in the formation of lactose adducts with protein-bound lysine which renders the lysine biologically unavailable. Lactosylation is the first step in a series of reactions, the Maillard reaction, which yields a multitude of products including brown pigments, melanoidins, which are an indicator of advanced Maillard reactions. The rates at which lactosylation and the subsequent Maillard reactions occur in milk depend largely on the severity of thermal processing and the temperature of duration of storage of products. For powdered milk products, water activity is an additional factor. While browning is a visible indicator, other compounds formed such as α-dicarbonyls and Advanced Glycation End-products are not readily noticed but are significant. The former are involved in protein cross-linking and the latter have been implicated in various human health issues.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106567"},"PeriodicalIF":3.4,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025465","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 : 2026-01-19DOI: 10.1016/j.idairyj.2026.106552
Niamh Gowen , Aoife Dunne , Hannah Donlan , David A. Goulding , Jonathan O'Regan , James A. O'Mahony
Model infant formula protein systems (MIFPSs) composed of dairy ingredients selected to have low innate urea contributions were formulated to simulate a stage 1 (0–6 months) infant formula. The impact of urea concentration on the techno-functional properties of the MIFPSs was investigated through the addition of urea at low (0.9 mM), medium (1.7 mM) and high (3.7 mM) concentrations, designed to span the concentrations of urea reportedly found in human milk and infant formula (2-6 mM). For further insights, the effects of urea at a higher concentration (∼12 mM) were also investigated. All data were compared with a control system, containing no added urea. Techno-functional analyses included dynamic foam analysis, heat stability, viscosity during thermal processing, buffering capacity, zeta potential and solubility of each of the systems across a pH range of 6.4–7.4, with protein profiling of the thermally processed samples also conducted. Increased concentrations of urea increased the foamability, heat stability and buffering capacity. In contrast, solubility indices remained low across all systems (sediment volumes typically ≤0.20 mL across pH 6.4–7.4), indicating minimal impact of urea on protein solubility. Similarly, zeta potential values showed only minor variation between treatments, remaining within a narrow range of approximately −14 to −18 mV across all pH conditions. SDS-PAGE analysis confirmed no evidence of irreversible protein aggregation following thermal processing. The findings of this study have advanced the understanding of the role that urea plays in these techno-functions, so if removed or altered, the implications for physical stability and functionality of such products can be predicted.
{"title":"Exploring the techno-functional properties of urea in a model infant formula protein system","authors":"Niamh Gowen , Aoife Dunne , Hannah Donlan , David A. Goulding , Jonathan O'Regan , James A. O'Mahony","doi":"10.1016/j.idairyj.2026.106552","DOIUrl":"10.1016/j.idairyj.2026.106552","url":null,"abstract":"<div><div>Model infant formula protein systems (MIFPSs) composed of dairy ingredients selected to have low innate urea contributions were formulated to simulate a stage 1 (0–6 months) infant formula. The impact of urea concentration on the techno-functional properties of the MIFPSs was investigated through the addition of urea at low (0.9 mM), medium (1.7 mM) and high (3.7 mM) concentrations, designed to span the concentrations of urea reportedly found in human milk and infant formula (2-6 mM). For further insights, the effects of urea at a higher concentration (∼12 mM) were also investigated. All data were compared with a control system, containing no added urea. Techno-functional analyses included dynamic foam analysis, heat stability, viscosity during thermal processing, buffering capacity, zeta potential and solubility of each of the systems across a pH range of 6.4–7.4, with protein profiling of the thermally processed samples also conducted. Increased concentrations of urea increased the foamability, heat stability and buffering capacity. In contrast, solubility indices remained low across all systems (sediment volumes typically ≤0.20 mL across pH 6.4–7.4), indicating minimal impact of urea on protein solubility. Similarly, zeta potential values showed only minor variation between treatments, remaining within a narrow range of approximately −14 to −18 mV across all pH conditions. SDS-PAGE analysis confirmed no evidence of irreversible protein aggregation following thermal processing. The findings of this study have advanced the understanding of the role that urea plays in these techno-functions, so if removed or altered, the implications for physical stability and functionality of such products can be predicted.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106552"},"PeriodicalIF":3.4,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075249","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 : 2026-01-16DOI: 10.1016/j.idairyj.2026.106560
Bolin Li , Steve Flint , Jon Palmer , Denise Lindsay
Microorganisms from both the farm environment and cows, including potential pathogens and spoilage bacteria, can enter the milking system through raw milk. Once introduced, they may attach to equipment surfaces and form multi-species biofilms that persist in milking and storage systems, compromising milk quality. Although cleaning-in-place (CIP) procedures are introduced to control biofilms, most studies have focused on mono-species systems, despite the dominance of multi-species biofilms (MSBs) in dairy environments. MSBs often exhibit tolerance to cleaning stresses and express distinct enzymatic activities, raising concerns about the efficacy of current cleaning strategies. This review summarizes CIP systems used on dairy farms, their effectiveness against biofilms, and laboratory approaches for biofilm cultivation and strain selection. It further discusses potential interactions within MSBs that enhance cleaning tolerance, aiming to inform strategies for safer, more sustainable dairy production and to guide future research on effective biofilm control.
{"title":"On farm cleaning-in-place (CIP) vs multi-species biofilm: Rethinking hygiene strategies in raw milk bulk tanks","authors":"Bolin Li , Steve Flint , Jon Palmer , Denise Lindsay","doi":"10.1016/j.idairyj.2026.106560","DOIUrl":"10.1016/j.idairyj.2026.106560","url":null,"abstract":"<div><div>Microorganisms from both the farm environment and cows, including potential pathogens and spoilage bacteria, can enter the milking system through raw milk. Once introduced, they may attach to equipment surfaces and form multi-species biofilms that persist in milking and storage systems, compromising milk quality. Although cleaning-in-place (CIP) procedures are introduced to control biofilms, most studies have focused on mono-species systems, despite the dominance of multi-species biofilms (MSBs) in dairy environments. MSBs often exhibit tolerance to cleaning stresses and express distinct enzymatic activities, raising concerns about the efficacy of current cleaning strategies. This review summarizes CIP systems used on dairy farms, their effectiveness against biofilms, and laboratory approaches for biofilm cultivation and strain selection. It further discusses potential interactions within MSBs that enhance cleaning tolerance, aiming to inform strategies for safer, more sustainable dairy production and to guide future research on effective biofilm control.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106560"},"PeriodicalIF":3.4,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025462","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}
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