International Dairy Journal最新文献

This study investigated the synergistic effect of sonication and heat on plasmin, plasminogen-derived and plasminogen activators activity in buffalo milk. Sonication of milk samples at 72 ± 2 °C, 20 kHz, at 140 W from 60 to 150 s, indicated the activity of plasmin-system remained stable on sonication at 75 and 85% amplitude. On the other hand, increasing the exposure of milk to 95% amplitude decreased the enzymatic activities of plasmin, plasminogen-derived and plasminogen activators significantly when compared to heating without sonication. Thus, thermosonication can be applied to inactivate the plasmin-system in milk.

The early secretion of mammals called bovine colostrum (BC), produced during the first few days after giving birth, is highly valued for its nutritional content and potential therapeutic uses. This review paper examines the nutritional makeup of BC and its promising role in treating various health conditions, including pediatric health, gastrointestinal problems, and neurological disorders, as well as improving athlete health. By analyzing existing research, this review highlights the intricate balance of proteins, growth factors, immune-modulating compounds, and bioactive molecules present in BC. These elements contribute to its multifaceted therapeutic potential for various medical issues. BC has anti-inflammatory and gut-healing properties that benefit gastrointestinal disorders such as inflammatory bowel disease and leaky gut syndrome. Additionally, BC can potentially improve immune function, muscle growth, and recovery mechanisms, making it a natural ergogenic aid for athletes. The review also examines the impact of BC on infant growth, development, and pediatric health, as well as emerging evidence supporting its potential to promote brain health and mitigate neural damage among infants with neuro disorders.

This work investigates the influence of using microbial coagulants, including Rhizomucor miehei (MCR) protease and Cryphonectria parasitica (MCC) protease, on the quality characteristics of low-fat Edam cheese made from ultrafiltered buffalo milk (LFUE). Concurrently, a benchmark with calf rennet (CR) has been also performed. Throughout a 90-day ripening period, the cheeses were assessed for their physicochemical features, proteolysis, texture, free amino acid and free fatty acid content, microstructure, and sensory attributes. The study revealed that both microbial coagulants had no significant impact on the physicochemical composition and firmness of the cheeses while slightly affected the free fatty acids. Cheeses made with microbial coagulants displayed higher proteolysis, with MCR and MCC cheeses exhibiting greater levels of water-soluble nitrogen and 12% trichloroacetic acid-soluble nitrogen than CR cheese. MCR and MCC cheeses exhibited more extensive breakdown of αs- and β-caseins, as indicated by the SDS-PAGE electrophoretogram, compared to CR cheese during ripening. As for the proteolytic activity, the microbial coagulant contributed to shaping the free amino acid content, microstructure, and sensory qualities of the cheeses. Notably, MCC cheese outperformed MCR or CR cheeses in terms of free amino acid levels. MCR and MCC cheeses resulted in smooth microstructures with uniform protein networks as observed by microscopy, while CR cheese displayed rough, granular surfaces. With the highest scores for appearance, body, texture, and flavor, MCC cheese demonstrated superior sensory properties compared with MCR and CR cheeses.

Minas Frescal cheese is a valuable food matrix for introducing probiotic bacteria. Maintaining the probiotic viability until the moment of consumption is a challenge for the food industry. In this sense, using spore-forming bacteria can be an interesting option. This study aimed to evaluate the effect of adding Wezmannia coagulans GBI-30 at different concentrations (6, 8, and 10 log CFU g⁻¹) on the properties of Minas Frescal cheese during its commercial shelf life. The cheeses were analyzed for probiotic viability, gross composition, pH, metabolites and bioactive compounds formation, and antibacterial activity. The viability remained constant and proportional to the amount of W. coagulans added to the samples. The production of organic acids and bioactive compounds was directly proportional to the addition of the probiotic strain. Regarding antibacterial activity, there was moderate inhibition against Salmonella enterica and Escherichia coli. Using W. coagulans GBI-30 in Minas Frescal cheese is a viable alternative for developing probiotic products that maintain their functionality throughout their commercial shelf life. The addition of higher probiotic concentrations may improve the biological activity of the products.

This study optimised biomass production of health-promoting bacteria by optimising cultivation media using design of experiments methodology. Screening of seven lactic acid bacteria were conducted, where Lacticaseibacillus rhamnosus LRH30 (L. rhamnosus LRH30) was selected as the most suitable candidate for further optimization. Response surface modelling was employed to optimise four dairy-based carbon sources: lactose, whey permeate (WP), demineralised whey (DW) and skim milk powder (SMP), in conjunction with yeast extract and peptone using a central composite design. SMP was identified as the best-suited carbon substrate for high biomass yields, with optimal media concentrations of 12.5 g L⁻¹ lactose, 2.36 g L⁻¹ yeast extract and 2.36 g L⁻¹ peptone in shake flasks and later in batch bioprocess, resulting in biomass quantities of 6.5 g L⁻¹. Additionally, the immunomodulatory effects of L. rhamnosus LRH30 were confirmed in an enzyme-linked immunosorbent assay (ELISA) that showed a significant reduction of tumour necrosis factor (TNF)-α.

This study aimed to investigate the effects of the demineralisation process on powder flow, physicochemical, functional, and microstructural properties of whey powders (WP). WP samples were produced from 50, 70 and 90% demineralised sweet whey concentrates. Although the salt, ash, and lactic acid content of the powders decreased with increasing demineralisation, pH increased. D [3,2] (surface area mean diameter) value of WP samples ranged from 28.2 to 60.9 μm, in which demineralisation increased the particle size. The colour values showed increased darkness and yellowness, attributed to the higher demineralisation process. Demineralisation improved solubility and foaming characteristics, whereas it decreased the wettability and dispersibility of samples. The caking and cohesion characteristics of WP were significantly decreased by demineralisation. Demineralisation significantly improved the powder flow characteristics of samples. The cohesion index decreased depending on the demineralisation degree increased. Also, demineralisation decreased the cake strength and compaction coefficient of samples. Mineral content decreased with increasing demineralisation, with some minerals showing more sensitivity to demineralisation than others. Scanning Electron Microscope images showed reduced caking and clustering in samples with higher degrees of demineralisation. The results highlighted the importance of demineralisation as an effective parameter to control the properties of WP. In conclusion, this study demonstrated that the degree of demineralisation had a substantial impact on the physical and functional properties of WP.

The study aimed to see the effect of maturity and different geometric cuts of Cheddar cheeses on processed cheese products (PCP) functional properties. Four Cheddar cheeses (mild, medium, sharp, and extra-sharp) were selected to manufacture PCP. The PCP made using extra-sharp Cheddar was soft and had higher meltability. The G′ and G″ values of mild and extra-sharp Cheddar PCP observed a similar trend, whereas medium and sharp Cheddar PCP followed a similar trend. In study 2, different geometric cuts, small cubes (SC), large cubes (LC), thin shreds (TN), and thick shreds (TK) of medium (M) and extra-sharp (ES) Cheddar cheese were used for PCP manufacture. The PCP with ES shreds (TN and TK) had higher meltability. The PCP with ES-TK was softer. In conclusion, maturation and geometric cuts significantly impacted the product's functionality. Manufacturers should select proper cutting equipment to extract full functional benefits and possibly reduce emulsifying salt usage.

The study investigates the effect of UV-C light on microorganism's inactivation, amino acid (AA) profile, functional groups of milk metabolites and physiochemical properties of cow and buffalo milk. Cow and buffalo milk were inoculated with Escherichia coli, Salmonella enterica, and Listeria monocytogenes. Inoculated milk samples were treated with UV-C doses of 0, 1.5, 3.1 and 4.6 J cm⁻². At 4.6 J cm⁻² E. coli, S. enterica and L. monocytogenes were inactivated by 4.07. 4.41, and 4.92 log₁₀ in cow milk, and 3.71, 3.74, and 4.42 log₁₀ in buffalo milk, respectively. The physicochemical properties showed no significant changes except colour with significant changes (P < 0.05). The AA profile remains unchanged, ¹H NMR and FTIR results revealed no difference in milk metabolites and functional groups after UV treatment. The sensory evaluation data showed, that no major differences were detected between control and UV-C treated milk.

Canadian research on dietary intake of calcium and vitamin D in young children is limited. This cross-sectional analysis investigated dietary intake and food sources of calcium and vitamin D among 265 preschool-aged children (3.6 ± 1.2 years) in the Guelph Family Health Study via one 24-h dietary recall completed by their parents using the Automated Self-Administered 24-H Dietary Assessment Tool 2016-Canadian version. Median intakes of calcium and vitamin D were 827 mg d⁻¹ [Interquartile range (IQR) = 522] and 4.0 μg d⁻¹ (IQR = 3.6), respectively. The two most frequently consumed dairy food sources for both nutrients were fluid cow's milk (78%, n = 206) and cheese (60%, n = 160), whereas the most frequently consumed non-dairy food sources for calcium were fruits (92%, n = 243), bakery products (92%, n = 243), and water (92%, n = 243), and for vitamin D it was bakery products (74%, n = 196). Findings raise concern about low intakes of calcium and vitamin D in young Canadian children.

Production of nature identical milk and dairy ingredients without animals has gained increasing commercial interest over the last few years. This review takes milk biosynthesis in mammals and its composition and structure as starting point to explore the opportunities and challenges of the main production routes being explored in academia and industry. Individual milk components are typically targeted through precision fermentation or expression in higher organisms like plants if no direct chemical synthesis is available. Among them proteins are the current focus of most developments. They require correct sequence, folding and post translational modifications. Higher ordered structures like casein micelles and milk fat globules are still challenging to assemble bottom-up from individual components. Here mammary epithelial cell cultures provide opportunities to mimic secretion of complete milk including higher structures, but also have intrinsic limitations and technical challenges.