Pub Date : 2024-06-10DOI: 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.
{"title":"Physicochemical properties and stability of milk permeate as influenced by ultrafiltration processing parameters","authors":"Paraskevi Tsermoula, Giovanni Barone, James A. O'Mahony","doi":"10.1016/j.idairyj.2024.106005","DOIUrl":"10.1016/j.idairyj.2024.106005","url":null,"abstract":"<div><p>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 m<span>m</span>), while MP produced with the 5 kDa membrane at 10 °C had the highest levels of 6.82 and 2.85 m<span>m</span> 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.</p></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"157 ","pages":"Article 106005"},"PeriodicalIF":3.1,"publicationDate":"2024-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0958694624001250/pdfft?md5=b89223936e0734a0d9fe6dccd7f27703&pid=1-s2.0-S0958694624001250-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141391875","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 : 2024-06-09DOI: 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.
{"title":"Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation","authors":"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","doi":"10.1016/j.idairyj.2024.106011","DOIUrl":"10.1016/j.idairyj.2024.106011","url":null,"abstract":"<div><p>This study assessed the effects of the autochthonous strain <em>Limosilactobacillus mucosae</em> 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 <em>L. mucosae</em> CNPC007), and RCLA (with commercial probiotic <em>Lactobacillus acidophilus</em> La-5). <em>L. mucosae</em> 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<sup>−1</sup>. 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. <em>L. mucosae</em> CNPC007 supplementation has the potential to improve the nutritional, functional, aromatic, and sensory aspects of goat ricotta cream.</p></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"157 ","pages":"Article 106011"},"PeriodicalIF":3.1,"publicationDate":"2024-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141392137","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 : 2024-06-08DOI: 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.
{"title":"Effect of thermosonication on the bioactive peptide profile, volatile compounds, and fatty acid profile of Minas Frescal cheese","authors":"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","doi":"10.1016/j.idairyj.2024.106009","DOIUrl":"10.1016/j.idairyj.2024.106009","url":null,"abstract":"<div><p>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.</p></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"157 ","pages":"Article 106009"},"PeriodicalIF":3.1,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141412035","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 : 2024-06-08DOI: 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.
{"title":"Microparticulated and concentrated whey proteins as structure and flavour enhancers in semi-skim high-protein yoghurts","authors":"M. Victoria Beret , I. Verónica Wolf , Silvina Rebechi , M. Laura Spotti , Claudia I. Vénica , M. Cristina Perotti","doi":"10.1016/j.idairyj.2024.106008","DOIUrl":"10.1016/j.idairyj.2024.106008","url":null,"abstract":"<div><p>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<sup>−1</sup>), high-protein yoghurts (≥7 g 100 g<sup>−1</sup>). 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.</p></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"157 ","pages":"Article 106008"},"PeriodicalIF":3.1,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141394720","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 : 2024-06-06DOI: 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.
{"title":"Effects of whey proteins and erythritol combination on the physical and quality characteristics of untempered, high-protein white chocolates without the saccharose addition","authors":"M. Nastaj , B.G. Sołowiej , K. Terpiłowski , W. Kucia , I.B. Tomasevic , J. Podkościelna","doi":"10.1016/j.idairyj.2024.106007","DOIUrl":"10.1016/j.idairyj.2024.106007","url":null,"abstract":"<div><p>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.</p></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"157 ","pages":"Article 106007"},"PeriodicalIF":3.1,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0958694624001274/pdfft?md5=9242e74055586e3a14426bc5af1e21e7&pid=1-s2.0-S0958694624001274-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141414472","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 : 2024-06-03DOI: 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.
{"title":"Component partitioning during microfiltration and diafiltration of whey protein concentrate 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.2024.106006","DOIUrl":"10.1016/j.idairyj.2024.106006","url":null,"abstract":"<div><p>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.</p></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"157 ","pages":"Article 106006"},"PeriodicalIF":3.1,"publicationDate":"2024-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141278504","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 : 2024-06-01DOI: 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.
{"title":"Food safety challenges in the dairy supply chain in India: Controlling risks and developing a structured surveillance system","authors":"Kaushik Banerjee , Harrie van den Bijgaart , Stephen Holroyd , Monika Knödlseder , Erik Konings","doi":"10.1016/j.idairyj.2024.106004","DOIUrl":"10.1016/j.idairyj.2024.106004","url":null,"abstract":"<div><p>Globally, around six billion people consume bovine milk. As in many other countries dairy plays an important role in the Indian diet. <em>The Food Safety Standards Authority of India</em> 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.</p></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"157 ","pages":"Article 106004"},"PeriodicalIF":3.1,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0958694624001249/pdfft?md5=9a65d08ae693855bc999e2cd9bcb5cee&pid=1-s2.0-S0958694624001249-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141277532","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}
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.
{"title":"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","authors":"Agnieszka Pluta-Kubica , Ewelina Jamróz , Paulina Guzik , Magdalena Janik , Vedran Milosavljevic , Agnieszka Cholewa-Wójcik , Piotr Kulawik","doi":"10.1016/j.idairyj.2024.106000","DOIUrl":"10.1016/j.idairyj.2024.106000","url":null,"abstract":"<div><p>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<sup>−1</sup>). 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<sup>−1</sup>), whereas after the 1st week, YMC was increased in the control (6.6 log cfu g<sup>−1</sup>). 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.</p></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"157 ","pages":"Article 106000"},"PeriodicalIF":3.1,"publicationDate":"2024-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141196868","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 : 2024-05-31DOI: 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。
{"title":"The influence of the population of psychrotrophs in raw milk on the characteristics of natural yogurt","authors":"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","doi":"10.1016/j.idairyj.2024.106003","DOIUrl":"https://doi.org/10.1016/j.idairyj.2024.106003","url":null,"abstract":"<div><p>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<sup>−1</sup> of psychrotrophs, and product B with 3 ± 1 log CFU mL<sup>−1</sup>. 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.</p></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"157 ","pages":"Article 106003"},"PeriodicalIF":3.1,"publicationDate":"2024-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141434441","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 : 2024-05-30DOI: 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。
{"title":"The use of organic peroxyacids for the inactivation of calcium-mediated biofilm formation by Bacillus licheniformis","authors":"Yang Liu , Luyao Fan , Bingxin Zhang , Zhenbo Xu , Thanapop Soteyome , Lei Yuan","doi":"10.1016/j.idairyj.2024.106002","DOIUrl":"10.1016/j.idairyj.2024.106002","url":null,"abstract":"<div><p>Biofilms formed by <em>Bacillus licheniformis</em> 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 <em>B. licheniformis</em>. Results demonstrated that the number of <em>B. licheniformis</em> planktonic cells was increased from 4 to 6.46 Log CFU mL<sup>−1</sup> when treated with water. Organic peroxyacids, especially peroxyphenyllactic acid (PPA), obviously inactivated planktonic cells of <em>B. licheniformis</em> by a range of 3.32–4.14 Log CFU mL<sup>−1</sup>. Moreover, organic peroxyacids could also decrease the cell surface hydrophobicity of bacteria, and effectively control the Ca<sup>2+</sup>-mediated biofilm formation by <em>B. licheniformis</em> 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<sup>−2</sup>). 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.</p></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"157 ","pages":"Article 106002"},"PeriodicalIF":3.1,"publicationDate":"2024-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141198218","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}