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Physicochemical properties and stability of milk permeate as influenced by ultrafiltration processing parameters 超滤加工参数对牛奶渗透物理化性质和稳定性的影响
IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-06-10 DOI: 10.1016/j.idairyj.2024.106005
Paraskevi Tsermoula, Giovanni Barone, James A. O'Mahony

The objective of this study was to determine the effect of membrane molecular weight cut-off (5 and 10 kDa), and filtration temperature (25, 15 and 10 °C) on the physicochemical properties of milk permeate (MP). Although MPs produced had a similar gross chemical composition, MP produced with the 10 kDa membrane at 25 °C had the lowest pH (6.64) and ionic calcium content (2.33 mm), while MP produced with the 5 kDa membrane at 10 °C had the highest levels of 6.82 and 2.85 mm for pH and ionic calcium, respectively. Incubation of MPs at 60 °C resulted in precipitation, with MPs produced with the 10 kDa membrane having larger, less soluble and thermodynamically more stable particles than MPs produced with the 5 kDa membrane. These results demonstrate that filtration parameters significantly affected the physicochemical properties of MPs, with implications for downstream processing.

本研究的目的是确定膜截留分子量(5 和 10 kDa)和过滤温度(25、15 和 10 °C)对牛奶渗透物(MP)理化性质的影响。虽然生产的 MP 具有相似的总化学成分,但在 25 °C 下使用 10 kDa 膜生产的 MP 的 pH 值(6.64)和离子钙含量(2.33 mm)最低,而在 10 °C 下使用 5 kDa 膜生产的 MP 的 pH 值和离子钙含量最高,分别为 6.82 和 2.85 mm。在 60 °C 下孵育 MPs 会导致沉淀,与使用 5 kDa 膜生产的 MPs 相比,使用 10 kDa 膜生产的 MPs 颗粒更大、溶解度更低、热力学更稳定。这些结果表明,过滤参数极大地影响了多孔质谱的理化性质,对下游加工具有重要意义。
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引用次数: 0
Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation 添加粘液柠檬酸乳杆菌 CNPC007 改善山羊乳清干酪奶油的理化、感官特性和挥发性特征
IF 3.1 3区 农林科学 Q1 Agricultural and Biological Sciences Pub Date : 2024-06-09 DOI: 10.1016/j.idairyj.2024.106011
Márcia Gabrielle Silva Viana , Daniela Karla Medeiros Vasconcelos , Maria Isabel Ferreira Campos , Leila Moreira de Carvalho , Lary Souza Olegário , Mércia de Sousa Galvão , Karina Maria Olbrich dos Santos , Antônio Silvio do Egito , Marta Suely Madruga , Marcos dos Santos Lima , Tatiane Santi Gadelha , Maria Teresa Bertoldo Pacheco , Viviane Priscila Barros de Medeiros , Evandro Leite de Souza , Maria Elieidy Gomes de Oliveira

This study assessed the effects of the autochthonous strain Limosilactobacillus mucosae CNPC007 on the techno-functional characteristics, physicochemical properties, volatile profile, and sensory aspects of goat ricotta cream during refrigerated storage. Three cheese formulations were tested: CRC (without probiotic), RCLM (with L. mucosae CNPC007), and RCLA (with commercial probiotic Lactobacillus acidophilus La-5). L. mucosae CNPC007 influenced color, adhesiveness, lactose content, acidity, and proteolysis depth index in goat ricotta cream. RCLA and RCLM maintained a probiotic viable cell count >6 log CFU g−1. RCLM had the highest proteolysis depth index and free amino acid release. Seventeen distinct volatile compounds were identified in the formulations. Probiotic supplementation did not affect global acceptance or purchase intention. RCLA and RCLM were preferred over CRC in the ranking test and considered ideal for goat aroma in the JAR test. L. mucosae CNPC007 supplementation has the potential to improve the nutritional, functional, aromatic, and sensory aspects of goat ricotta cream.

本研究评估了自生菌株粘液柠檬乳杆菌 CNPC007 对山羊乳清干酪在冷藏储存期间的技术功能特性、理化性质、挥发性特征和感官方面的影响。测试了三种奶酪配方:CRC(不含益生菌)、RCLM(含粘液酵母 CNPC007)和 RCLA(含商业益生菌嗜酸乳杆菌 La-5)。粘液桿菌 CNPC007 影响了山羊乳清奶油的颜色、粘附性、乳糖含量、酸度和蛋白水解深度指数。RCLA 和 RCLM 的益生菌存活细胞数为 6 log CFU g-1。RCLM 的蛋白分解深度指数和游离氨基酸释放量最高。在配方中发现了 17 种不同的挥发性化合物。益生菌补充剂不会影响总体接受度或购买意向。在等级测试中,RCLA 和 RCLM 比 CRC 更受青睐,在 JAR 测试中被认为是山羊香味的理想选择。添加 L. mucosae CNPC007 有可能改善山羊乳清干酪奶油的营养、功能、芳香和感官方面。
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引用次数: 0
Effect of thermosonication on the bioactive peptide profile, volatile compounds, and fatty acid profile of Minas Frescal cheese 热压对米纳斯弗雷斯卡尔奶酪的生物活性肽特征、挥发性化合物和脂肪酸特征的影响
IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-06-08 DOI: 10.1016/j.idairyj.2024.106009
Hugo Scudino , Tatiana C. Pimentel , Jonas T. Guimarães , Rafaella S. Moura , Eliane T. Mársico , Erick A. Esmerino , Monica Q. Freitas , Adrieli A. Souza , Fabio C.S. Nogueira , Adriano G. Cruz

This study investigated the effect of thermosonication (TS) of milk on the bioactive peptide profile, fatty acid composition, and volatile compounds of Minas Frescal cheese. Five cheese formulations were prepared: raw milk (Control), pasteurized milk (High-Temperature Short-Time or HTST) (72–75 °C/15 s), and milk treated by TS at nominal powers of 160 W (TS160), 400 W (TS400), and 640 W (TS640). The fatty acid profile and health indices did not change significantly after HTST or TS. TS, mainly TS400 treatment, increased the number of bioactive peptides with antihypertensive, antioxidant, immunomodulatory, and antimicrobial activities and promoted the formation of unique volatile organic compounds, mainly from the ester and fatty acid groups. In conclusion, TS can be considered by the dairy industry as an interesting alternative for manufacturing Minas Frescal cheese, resulting in products with greater functional potential and unique volatile compounds and keeping the fatty acid profile unchanged.

本研究调查了牛奶热声波处理(TS)对米纳斯弗雷斯卡尔奶酪的生物活性肽、脂肪酸组成和挥发性化合物的影响。研究人员制备了五种奶酪配方:生乳(对照组)、巴氏杀菌乳(高温短时或 HTST)(72-75 °C/15 秒),以及经标称功率为 160 W(TS160)、400 W(TS400)和 640 W(TS640)的热渗处理乳。经 HTST 或 TS 处理后,脂肪酸谱和健康指数没有显著变化。TS (主要是 TS400 处理)增加了具有抗高血压、抗氧化、免疫调节和抗菌活性的生物活性肽的数量,并促进了独特的挥发性有机化合物的形成,这些化合物主要来自酯和脂肪酸基团。总之,乳制品行业可以考虑将 TS 作为生产米纳斯弗雷斯卡尔奶酪的一种有趣的替代方法,这样生产出的产品具有更大的功能潜力和独特的挥发性化合物,同时脂肪酸含量保持不变。
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引用次数: 0
Microparticulated and concentrated whey proteins as structure and flavour enhancers in semi-skim high-protein yoghurts 微粒化和浓缩乳清蛋白作为半脱脂高蛋白酸奶的结构和风味增强剂
IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-06-08 DOI: 10.1016/j.idairyj.2024.106008
M. Victoria Beret , I. Verónica Wolf , Silvina Rebechi , M. Laura Spotti , Claudia I. Vénica , M. Cristina Perotti

In this work, two levels of addition of microparticulated whey protein (MWP) and whey protein concentrate 35% (WPC35) were used for designing semi-skim (∼1.1 g 100 g−1), high-protein yoghurts (≥7 g 100 g−1). Acidification rate, gel formation, carbohydrates, organic acids, volatile compounds, structural and textural aspects, physicochemical and microbial composition, were assessed. Differences were detected in gel formation by Optigraph® (onset of gelation occurred at lower pH for yoghurts with MWP), but similar fermentation times were observed in every case. Higher firmness, consistency and apparent viscosity were found for yoghurts with WPC35, but some lumps were seen when using the highest level of addition. CLSM images revealed different patterns that may support structural differences; also, ingredient's particle size observed by SEM were correlated with the ordering of the protein network. Relevant flavour compounds, like acetaldehyde, acetoin, and diacetyl, were higher in yoghurts with MWP, while ketones predominated in yoghurts with WPC35.

在这项工作中,采用微颗粒化乳清蛋白(MWP)和浓缩乳清蛋白 35%(WPC35)两种添加水平来设计半脱脂(∼1.1 克 100 克-1)、高蛋白酸奶(≥7 克 100 克-1)。对酸化率、凝胶形成、碳水化合物、有机酸、挥发性化合物、结构和质地、物理化学和微生物组成进行了评估。Optigraph® 检测到凝胶的形成存在差异(使用 MWP 的酸奶在较低的 pH 值下开始凝胶化),但每种酸奶的发酵时间相似。使用 WPC35 的酸奶具有更高的硬度、稠度和表观粘度,但在使用最高添加量时会出现一些块状物。CLSM 图像显示了不同的模式,这可能支持结构上的差异;此外,SEM 观察到的配料粒度与蛋白质网络的有序性相关。在使用 MWP 的酸奶中,乙醛、丙酮和双乙酰等相关风味化合物的含量较高,而在使用 WPC35 的酸奶中,酮类化合物占主导地位。
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引用次数: 0
Effects of whey proteins and erythritol combination on the physical and quality characteristics of untempered, high-protein white chocolates without the saccharose addition 乳清蛋白和赤藓糖醇组合对未经回火、不添加糖的高蛋白白巧克力的物理和质量特性的影响
IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-06-06 DOI: 10.1016/j.idairyj.2024.106007
M. Nastaj , B.G. Sołowiej , K. Terpiłowski , W. Kucia , I.B. Tomasevic , J. Podkościelna

This study aimed to assess impact erythritol and whey protein isolate (WPI) impact on the physical characteristics of untempered, high-protein (12/16/20/24% (w/w) of protein) white chocolates without the saccharose addition. Surfacial properties were analysed from colour coordinates, advancing and receding contact angles, apparent surface free energy and roughness. Rheological and mechanical properties, melting characteristics and water activity were also determined. Larger WPI additions facilitated greater hydrophobicity in the samples and demonstrated a smoothing effect. The mechanical characteristics, resistance to melting and shelf life were enhanced by the higher whey protein addition; however, the colour parameters were slightly affected. The samples with the higher WPI concentrations produced a continuous, more densely packed and three-dimensional solid network as visualized by the confocal microscopy, which showed the variations in their microstructures. Both compounds demonstrated an anti-blooming effect that allowed to skip tempering, reduce manufacturing costs and improve nutritional quality of resulting white chocolates.

本研究旨在评估赤藓糖醇和乳清蛋白分离物(WPI)对未回火、高蛋白(12/16/20/24%(重量比)蛋白质)白巧克力物理特性的影响。根据色坐标、前进和后退接触角、表观表面自由能和粗糙度分析了表面特性。此外,还测定了流变和机械特性、熔化特性和水活性。WPI 添加量越大,样品的疏水性越强,并显示出平滑效果。乳清蛋白添加量越高,机械特性、抗熔性和保质期就越好;但色泽参数略受影响。共聚焦显微镜可观察到,WPI 浓度较高的样品产生了连续、更密集的三维固体网络,显示了其微观结构的变化。这两种化合物都具有抗发泡效果,因此可以省略回火过程,降低生产成本,提高白巧克力的营养质量。
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引用次数: 0
Component partitioning during microfiltration and diafiltration of whey protein concentrate in the production of whey protein isolate 生产分离乳清蛋白时浓缩乳清蛋白的微滤和重滤过程中的成分分配
IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-06-03 DOI: 10.1016/j.idairyj.2024.106006
Asfaw T. Mestawet , Thomas C. France , Patrick G.J. Mulcahy , James A. O'Mahony

This study investigated component partitioning during cold microfiltration (MF) and diafiltration (DF) of whey protein concentrate (WPC) feed in producing whey protein isolate (WPI). Significant differences (P < 0.05) were found in the partitioning of components. Specifically, 60.1, 50.2, 6.32, and 75.7% of total solids, protein, fat, and ash, respectively, were partitioned into the permeate stream. Phospholipids comprised 25 and 41.4% of total fat in WPC feed and DF retentate, respectively. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis showed MFGM-associated proteins were enriched in the MF retentate. The particle size in MF retentate was significantly larger (P < 0.05) than in the MF and DF permeate streams (450, 7.87, and 3.55 nm, respectively), providing evidence of the retention of aggregated whey proteins in the MF retentate. These findings provide an indepth understanding of component partitioning during cold MF of WPC feed, supporting the development of higher value-added ingredients.

本研究调查了生产分离乳清蛋白(WPI)的浓缩乳清蛋白(WPC)饲料在冷微滤(MF)和重滤(DF)过程中的成分分配情况。在成分分配方面发现了显著差异(P < 0.05)。具体来说,总固体、蛋白质、脂肪和灰分分别有 60.1%、50.2%、6.32% 和 75.7%被分配到渗透液中。磷脂在 WPC 进料和 DF 回流液中分别占总脂肪的 25% 和 41.4%。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳显示,MFGM 相关蛋白质在 MF 回流液中富集。中频回流液中的粒径(450、7.87 和 3.55 nm)明显大于中频和直流渗透液中的粒径(P < 0.05),这证明中频回流液中保留了聚集的乳清蛋白。这些研究结果为深入了解乳清浓缩蛋白饲料冷压乳化过程中的成分分配提供了依据,有助于开发附加值更高的配料。
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引用次数: 0
Food safety challenges in the dairy supply chain in India: Controlling risks and developing a structured surveillance system 印度乳制品供应链中的食品安全挑战:控制风险和开发结构化监控系统
IF 3.1 3区 农林科学 Q1 Agricultural and Biological Sciences Pub Date : 2024-06-01 DOI: 10.1016/j.idairyj.2024.106004
Kaushik Banerjee , Harrie van den Bijgaart , Stephen Holroyd , Monika Knödlseder , Erik Konings

Globally, around six billion people consume bovine milk. As in many other countries dairy plays an important role in the Indian diet. The Food Safety Standards Authority of India is continuously taking efforts to ensure the country's regulatory framework for the dairy sector meets international standards and secure human health and to promote trade. To ensure safe and nutritious milk and milk products, an integrated quality assurance system with a thorough surveillance program is a prerequisite. This paper outlines the risk assessment principles before listing various chemical and microbiological hazards in the dairy supply chain, discusses examples with successful dairy supply chains, suggests analytical approaches for regulatory control, and gives recommendations for an effective surveillance plan. First of its kind, the paper may contribute to the development of an integrated milk quality and safety surveillance system in India, and may also serve as guidance for other developing nations.

全球约有 60 亿人饮用牛乳。与许多其他国家一样,乳制品在印度人的饮食中发挥着重要作用。印度食品安全标准局正不断努力,确保本国乳制品行业的监管框架符合国际标准,保障人类健康,促进贸易。要确保牛奶和奶制品的安全和营养,一个具有全面监督计划的综合质量保证体系是先决条件。本文概述了风险评估原则,然后列出了乳制品供应链中的各种化学和微生物危害,讨论了成功的乳制品供应链实例,提出了监管控制的分析方法,并对有效的监控计划提出了建议。本文是同类论文中的第一篇,可能有助于在印度建立综合牛奶质量和安全监控系统,也可为其他发展中国家提供指导。
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引用次数: 0
The effect of chitosan-furcellaran biopolymeric films and coatings incorporated with LL-37 and RW4 bioactive peptides on the microbiological and sensory quality of cheese 加入 LL-37 和 RW4 生物活性肽的壳聚糖-呋喃生物聚合物薄膜和涂层对奶酪微生物和感官质量的影响
IF 3.1 3区 农林科学 Q1 Agricultural and Biological Sciences Pub Date : 2024-05-31 DOI: 10.1016/j.idairyj.2024.106000
Agnieszka Pluta-Kubica , Ewelina Jamróz , Paulina Guzik , Magdalena Janik , Vedran Milosavljevic , Agnieszka Cholewa-Wójcik , Piotr Kulawik

The study objective was to investigate the influence of chitosan-furcellaran films and coatings with bioactive peptides on cheese properties. The films were prepared using the casting method while the coatings by the dip-coating process. The yeast and mold count (YMC) was positive in the control Gouda after the 2nd week of storage. However, only after week 3 were yeast and mold detected in the samples covered with the RW4 film and in the coatings with no peptide or containing LL-37 (3.1–3.8 log cfu g−1). Regarding Mozzarella, a significant increase in YMC was determined after week 2 of storage in samples having coatings with no peptide or with LL-37 (6.2–6.3 log cfu g−1), whereas after the 1st week, YMC was increased in the control (6.6 log cfu g−1). The coatings with no peptide and with LL-37 demonstrated the best influence on microbiological quality, while having no negative impact on Gouda or Mozzarella sensory properties.

研究的目的是调查壳聚糖-呋喃薄膜和生物活性肽涂层对奶酪特性的影响。薄膜采用浇铸法制备,涂层采用浸涂法制备。对照组高达奶酪在储存第二周后酵母和霉菌计数(YMC)呈阳性。然而,只有在第 3 周后,在覆盖有 RW4 薄膜的样品和不含多肽或含有 LL-37 的涂层中才检测到酵母菌和霉菌(3.1-3.8 log cfu g)。关于马苏里拉奶酪,贮藏第二周后,在不含多肽或含 LL-37 的涂层样品中检测到 YMC 显著增加(6.2-6.3 log cfu g),而在第一周后,在对照组中 YMC 增加(6.6 log cfu g)。不含多肽和含 LL-37 的涂层对微生物质量的影响最大,同时对高达奶酪或马苏里拉奶酪的感官特性没有负面影响。
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引用次数: 0
The influence of the population of psychrotrophs in raw milk on the characteristics of natural yogurt 原奶中的精神嗜血杆菌数量对天然酸奶特性的影响
IF 3.1 3区 农林科学 Q1 Agricultural and Biological Sciences Pub Date : 2024-05-31 DOI: 10.1016/j.idairyj.2024.106003
Selma de Souza Correia , Samera Rafaela Bruzaroski , Karla Eliza de Araújo , Nathalia Thalitha Bernardes dos Santos , Gabrielly Stresser Terziotti , Joice Sifuentes dos Santos , Lina Casale Aragon-Alegro , Elsa Helena Walter de Santana

The influence of psychrotrophs in raw milk on the characteristics of natural yogurt was evaluated in this study. Product A was made from raw milk containing 7 ± 1 log CFU mL−1 of psychrotrophs, and product B with 3 ± 1 log CFU mL−1. The rate of proteolysis over 35 days was higher in product A, which showed greater syneresis and viscosity from the 14th and 28th days, respectively. At 35 days, product A had greater hardness and gumminess and less cohesiveness than B. Tasters detected differences between the yogurts, and the comments “more acidity” and “more consistency” about product B were associated with lower pH values and greater cohesiveness, respectively. Lactic acid bacteria populations and titratable acidity of the yogurts were not affected. Product A had higher levels of some Free Fatty Acids (FFA). In this way, the characteristics of Product A influence its consumption and purchase, causing economic losses for the industry.

本研究评估了原料奶中的嗜食性微生物对天然酸奶特性的影响。产品 A 由含有 7 ± 1 log CFU mL-1 精神嗜血杆菌的原料奶制成,产品 B 由含有 3 ± 1 log CFU mL-1 精神嗜血杆菌的原料奶制成。产品 A 在 35 天内的蛋白水解率较高,从第 14 天和第 28 天起分别表现出较高的粘滞性和粘度。品尝者发现了两种酸奶之间的差异,对 B 产品的评价是 "更酸 "和 "更一致",这分别与较低的 pH 值和较高的粘稠度有关。乳酸菌数量和酸奶的滴定酸度未受影响。产品 A 的某些游离脂肪酸(FFA)含量较高。因此,产品 A 的特性影响了其消费量和购买量,给该行业造成了经济损失。
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引用次数: 0
The use of organic peroxyacids for the inactivation of calcium-mediated biofilm formation by Bacillus licheniformis 使用有机过氧酸灭活地衣芽孢杆菌钙介导的生物膜形成过程
IF 3.1 3区 农林科学 Q1 Agricultural and Biological Sciences Pub Date : 2024-05-30 DOI: 10.1016/j.idairyj.2024.106002
Yang Liu , Luyao Fan , Bingxin Zhang , Zhenbo Xu , Thanapop Soteyome , Lei Yuan

Biofilms formed by Bacillus licheniformis usually serve as a continuous bacterial contamination in the dairy industry. The purpose of this study was to explore how 1% organic acids (citric acid, phenyllactic acid, malic acid, and butyric acid) and their 1% organic peroxyacids (peroxycitric acid, peroxyphenyllactic acid, peroxymalic acid, and peroxybutyric acid) can inactive the planktonic and biofilm cells of B. licheniformis. Results demonstrated that the number of B. licheniformis planktonic cells was increased from 4 to 6.46 Log CFU mL−1 when treated with water. Organic peroxyacids, especially peroxyphenyllactic acid (PPA), obviously inactivated planktonic cells of B. licheniformis by a range of 3.32–4.14 Log CFU mL−1. Moreover, organic peroxyacids could also decrease the cell surface hydrophobicity of bacteria, and effectively control the Ca2+-mediated biofilm formation by B. licheniformis in 96-well plates (reduction of OD values by 0.14–0.33) and on stainless steel (reduction of cell counts by 1.20–2.49 Log CFU cm−2). The low minimum biofilm eradication concentration of PPA (0.125%) also suggests its strong biofilm inactivation activity, which could serve as a novel and environmentally friendly biofilm control agent in the dairy industry.

乳制品工业中的细菌污染通常是由生物膜形成的。本研究旨在探讨 1%的有机酸(柠檬酸、苯乳酸、苹果酸和丁酸)及其 1%的有机过氧酸(过氧柠檬酸、过氧苯乳酸、过氧苹果酸和过氧丁酸)如何使......的浮游细胞和生物膜细胞失去活性。结果表明,用水处理后,浮游细胞的数量从 4 Log CFU mL 增加到 6.46 Log CFU mL。有机过氧酸,尤其是过氧苯乳酸(PPA),能明显灭活 3.32-4.14 Log CFU mL 的浮游细胞。此外,有机过氧酸还能降低细菌细胞表面的疏水性,有效控制由 Ca 介导的生物膜的形成,如在 96 孔板上(OD 值降低 0.14-0.33 )和不锈钢上(细胞数降低 1.20-2.49 Log CFU cm)。PPA 的最低生物膜根除浓度较低(0.125%),这也表明它具有很强的生物膜灭活活性,可作为一种新型、环保的生物膜控制剂用于乳品业。
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引用次数: 0
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International Dairy Journal
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