Pub Date : 2026-05-01Epub Date: 2026-01-13DOI: 10.1016/j.idairyj.2026.106556
Simone Lopes , Manuela Vida , Cláudia Correia , Jaime Fernandes , Sandra Gomes , Ana Fernando , Rafael Tabla , Fernanda Simões , Ângela Lopes , Teresa Nogueira , Nuno Alvarenga
This study examined how salt concentration and ripening temperature influence the microbial ecology of a raw ewe's milk cheese produced as an experimental model inspired by traditional Portuguese artisanal cheesemaking technology. A factorial design combining four salt levels (0 %, 2 %, 4 % and 6 %) and three ripening temperatures (8 °C, 11 °C and 14 °C) was applied to the production of artisanal-inspired model cheeses. Metagenomic sequencing revealed distinct microbial compositions between rind and core samples, with Pseudomonas spp. dominating the rind and lactic acid bacteria (LAB) prevailing in the core. Alpha and beta diversity analyses showed no significant differences across treatments at 20 days of ripening, indicating ecological resilience of LAB growth, while fungal populations displayed a non-linear response, thriving under both cold-low-salt and warm-high-salt conditions. These findings highlight the robustness of LAB and adaptability of fungi, supporting the optimization of ripening parameters to preserve microbial balance, sensory quality, and typicity in Portuguese PDO cheeses.
{"title":"From rind to core: metagenomic and response surface insights into how salt and ripening temperature shape the microbial ecology of ewe's milk cheese","authors":"Simone Lopes , Manuela Vida , Cláudia Correia , Jaime Fernandes , Sandra Gomes , Ana Fernando , Rafael Tabla , Fernanda Simões , Ângela Lopes , Teresa Nogueira , Nuno Alvarenga","doi":"10.1016/j.idairyj.2026.106556","DOIUrl":"10.1016/j.idairyj.2026.106556","url":null,"abstract":"<div><div>This study examined how salt concentration and ripening temperature influence the microbial ecology of a raw ewe's milk cheese produced as an experimental model inspired by traditional Portuguese artisanal cheesemaking technology. A factorial design combining four salt levels (0 %, 2 %, 4 % and 6 %) and three ripening temperatures (8 °C, 11 °C and 14 °C) was applied to the production of artisanal-inspired model cheeses. Metagenomic sequencing revealed distinct microbial compositions between rind and core samples, with <em>Pseudomonas</em> spp. dominating the rind and lactic acid bacteria (LAB) prevailing in the core. Alpha and beta diversity analyses showed no significant differences across treatments at 20 days of ripening, indicating ecological resilience of LAB growth, while fungal populations displayed a non-linear response, thriving under both cold-low-salt and warm-high-salt conditions. These findings highlight the robustness of LAB and adaptability of fungi, supporting the optimization of ripening parameters to preserve microbial balance, sensory quality, and typicity in Portuguese PDO cheeses.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106556"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145986701","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":"2026-05-01","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 : 2026-05-01Epub 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":"2026-05-01","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 : 2026-05-01Epub Date: 2026-01-07DOI: 10.1016/j.idairyj.2025.106542
Yanan Huang , Jiayue Zhao , Xinmeng Zhang , Feiran Xu , Qian Han , Yanxiang Gao , Jinfang Liu
This study examines how theanine (TH) modulates lactoferrin (LF) in 15% (v/v) ethanol to preserve structural and interfacial functions. Ethanol promoted LF aggregation and reduced surface charge; moderate TH levels (LF:TH = 10:1–5:1) reduced particle size, increased -potential, and improved emulsifying activity, whereas excessive TH levels (1:1) caused charge shielding and bridging flocculation. Spectroscopy indicated preservation of -helix and mitigation of -sheet content via hydrogen-bonding/electrostatic synergy. Isothermal titration calorimetry supported a biphasic binding process — polarity-driven anchoring followed by hydrophobic consolidation — with . Microscopy showed uniform LF–TH composite particles and denser, continuous interfacial films, yielding smaller droplets and a lower Turbiscan Stability Index. Overall, TH stabilizes LF in ethanol-containing systems through a ratio-dependent mechanism that enhances surface charge and interfacial assembly. The findings offer practical guidance for maintaining LF functionality under mild alcoholic conditions relevant to fermented or ethanol-containing dairy formulations.
{"title":"Stabilization of lactoferrin in ethanol–water systems by theanine: Mechanisms and functional implications","authors":"Yanan Huang , Jiayue Zhao , Xinmeng Zhang , Feiran Xu , Qian Han , Yanxiang Gao , Jinfang Liu","doi":"10.1016/j.idairyj.2025.106542","DOIUrl":"10.1016/j.idairyj.2025.106542","url":null,"abstract":"<div><div>This study examines how theanine (TH) modulates lactoferrin (LF) in 15% (v/v) ethanol to preserve structural and interfacial functions. Ethanol promoted LF aggregation and reduced surface charge; moderate TH levels (LF:TH = 10:1–5:1) reduced particle size, increased <span><math><mi>ζ</mi></math></span>-potential, and improved emulsifying activity, whereas excessive TH levels (1:1) caused charge shielding and bridging flocculation. Spectroscopy indicated preservation of <span><math><mi>α</mi></math></span>-helix and mitigation of <span><math><mi>β</mi></math></span>-sheet content via hydrogen-bonding/electrostatic synergy. Isothermal titration calorimetry supported a biphasic binding process — polarity-driven anchoring followed by hydrophobic consolidation — with <span><math><mrow><mi>Δ</mi><mi>G</mi><mo><</mo><mn>0</mn></mrow></math></span>. Microscopy showed uniform LF–TH composite particles and denser, continuous interfacial films, yielding smaller droplets and a lower Turbiscan Stability Index. Overall, TH stabilizes LF in ethanol-containing systems through a ratio-dependent mechanism that enhances surface charge and interfacial assembly. The findings offer practical guidance for maintaining LF functionality under mild alcoholic conditions relevant to fermented or ethanol-containing dairy formulations.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106542"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075254","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 : 2026-05-01Epub Date: 2026-01-03DOI: 10.1016/j.idairyj.2025.106540
Siyangapi Chimuti , Victor Ntuli , Desmond T. Mugadza , William Mavengere , Norman Muzhinji , Patrick M.K. Njage
In Zimbabwe, the informal dairy sector supplies a large proportion of milk that is frequently sold raw or spontaneously fermented, raising concerns about foodborne pathogens and antimicrobial resistance (AMR). This study presents the first whole-genome sequencing (WGS) characterization of E. coli from raw and culture milk in this sector, examining pathogenicity, genetic diversity, stress adaptation, and AMR profiles. Fifty-five isolates were confirmed as E. coli, with five selected for WGS analysis. The sequenced isolates belonged to sequence types ST10, ST410, ST6636, and ST7036, lineages previously associated with human and animal infections, indicating potential foodborne transmission risks. Virulence profiling revealed genes associated with adhesion, toxin production, and iron acquisition, while stress-response genes linked to acid resistance and general stress tolerance suggested survival in fermented dairy environments. Overall, the findings underscore public health risks linked to raw milk consumption and highlight the need for improved hygiene, consumer education, affordable pasteurization options, strengthened AMR surveillance, and integrated One Health interventions.
{"title":"Whole genome sequencing reveals antimicrobial resistance, virulence determinants, and stress adaptation traits of Escherichia coli from informal dairy sector","authors":"Siyangapi Chimuti , Victor Ntuli , Desmond T. Mugadza , William Mavengere , Norman Muzhinji , Patrick M.K. Njage","doi":"10.1016/j.idairyj.2025.106540","DOIUrl":"10.1016/j.idairyj.2025.106540","url":null,"abstract":"<div><div>In Zimbabwe, the informal dairy sector supplies a large proportion of milk that is frequently sold raw or spontaneously fermented, raising concerns about foodborne pathogens and antimicrobial resistance (AMR). This study presents the first whole-genome sequencing (WGS) characterization of <em>E. coli</em> from raw and culture milk in this sector, examining pathogenicity, genetic diversity, stress adaptation, and AMR profiles. Fifty-five isolates were confirmed as <em>E. coli</em>, with five selected for WGS analysis. The sequenced isolates belonged to sequence types ST10, ST410, ST6636, and ST7036, lineages previously associated with human and animal infections, indicating potential foodborne transmission risks. Virulence profiling revealed genes associated with adhesion, toxin production, and iron acquisition, while stress-response genes linked to acid resistance and general stress tolerance suggested survival in fermented dairy environments. Overall, the findings underscore public health risks linked to raw milk consumption and highlight the need for improved hygiene, consumer education, affordable pasteurization options, strengthened AMR surveillance, and integrated One Health interventions.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106540"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025467","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}
Early-life nutrition critically influences long-term gut health. The specific protective potential of raw goat milk during the post-weaning period remains poorly characterized. We investigated the effect of early-life goat milk intake on intestinal inflammation using a murine model of acetic acid-induced colitis in BALB/c mice. Female mice received raw goat milk daily for 28 days post-weaning (starting at 5 weeks of age). At the end of the pre-treatment period, colitis was induced. Goat milk pre-treatment significantly attenuated disease severity, preserved colonic mucosal architecture, and reduced inflammatory cell infiltration, with concomitant decreases in myeloperoxidase activity, malondialdehyde levels, and circulating white blood cell and neutrophil counts. These findings demonstrate that early-life exposure to raw goat milk modulates susceptibility to experimental colitis and supports immune plasticity during a critical post-weaning window, although further studies are required to establish long-term programming effects and chronic disease prevention.
{"title":"Early-life raw goat milk intake attenuates acetic acid-induced colitis in mice","authors":"Kahina Taleb , Katia Louiza Asmani , Nacira Daoudi Zerrouki , Ouardia Chaouchi , Thilali Thanina Amroun , Maya Alouane , Mona Kettane , Tinhinane Rekeb , Meriem Dahbia Chabane , Nacera Haroun , Samia Bedouhene , Karim Houali","doi":"10.1016/j.idairyj.2026.106575","DOIUrl":"10.1016/j.idairyj.2026.106575","url":null,"abstract":"<div><div>Early-life nutrition critically influences long-term gut health. The specific protective potential of raw goat milk during the post-weaning period remains poorly characterized. We investigated the effect of early-life goat milk intake on intestinal inflammation using a murine model of acetic acid-induced colitis in BALB/c mice. Female mice received raw goat milk daily for 28 days post-weaning (starting at 5 weeks of age). At the end of the pre-treatment period, colitis was induced. Goat milk pre-treatment significantly attenuated disease severity, preserved colonic mucosal architecture, and reduced inflammatory cell infiltration, with concomitant decreases in myeloperoxidase activity, malondialdehyde levels, and circulating white blood cell and neutrophil counts. These findings demonstrate that early-life exposure to raw goat milk modulates susceptibility to experimental colitis and supports immune plasticity during a critical post-weaning window, although further studies are required to establish long-term programming effects and chronic disease prevention.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106575"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170520","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 : 2026-05-01Epub Date: 2026-02-02DOI: 10.1016/j.idairyj.2026.106579
Mehdi Zarei , Mina Rahiminejad , Dariush Gharibi , Hooriyeh Mohammadpour , Amin Yousefvand
Psychrotrophic bacteria in raw milk are a primary cause of spoilage in dairy products, as their heat-stable enzymes persist after pasteurization. Among these, Acinetobacter spp. are frequently reported, but their specific spoilage potential and associated risks in the cold chain are not fully elucidated. This study characterized 31 psychrotrophic Acinetobacter isolates from raw milk, identifying ten species—with A. johnsonii, A. lwoffii, and A. guillouiae being most prevalent—highlighting the genus's adaptability. All isolates exhibited proteolytic and/or lipolytic activity at 7 °C, with over half (58.1%) producing both spoilage enzymes, posing a significant quality risk. Furthermore, these isolates demonstrated a robust, time-dependent ability to form biofilms on polystyrene and stainless steel in UHT milk at refrigeration temperatures, indicating a high potential to persist in dairy processing environments. Alarmingly, antimicrobial susceptibility testing revealed a high prevalence of multidrug resistance (74.2%), including resistance to last-resort antibiotics like colistin (19.4%). The convergence of spoilage enzyme production, persistent biofilm formation, and extensive antimicrobial resistance underscores a multifaceted threat. These findings reveal that psychrotrophic Acinetobacter are not only potent spoilage agents but also represent a potential public health concern as reservoirs of mobile resistance genes in the food chain.
{"title":"Psychrotrophic Acinetobacter species from cold raw milk: Characterization of biofilm formation, antimicrobial susceptibility, lipolytic and proteolytic activities","authors":"Mehdi Zarei , Mina Rahiminejad , Dariush Gharibi , Hooriyeh Mohammadpour , Amin Yousefvand","doi":"10.1016/j.idairyj.2026.106579","DOIUrl":"10.1016/j.idairyj.2026.106579","url":null,"abstract":"<div><div>Psychrotrophic bacteria in raw milk are a primary cause of spoilage in dairy products, as their heat-stable enzymes persist after pasteurization. Among these, <em>Acinetobacter</em> spp. are frequently reported, but their specific spoilage potential and associated risks in the cold chain are not fully elucidated. This study characterized 31 psychrotrophic <em>Acinetobacter</em> isolates from raw milk, identifying ten species—with <em>A. johnsonii</em>, <em>A. lwoffii</em>, and <em>A. guillouiae</em> being most prevalent—highlighting the genus's adaptability. All isolates exhibited proteolytic and/or lipolytic activity at 7 °C, with over half (58.1%) producing both spoilage enzymes, posing a significant quality risk. Furthermore, these isolates demonstrated a robust, time-dependent ability to form biofilms on polystyrene and stainless steel in UHT milk at refrigeration temperatures, indicating a high potential to persist in dairy processing environments. Alarmingly, antimicrobial susceptibility testing revealed a high prevalence of multidrug resistance (74.2%), including resistance to last-resort antibiotics like colistin (19.4%). The convergence of spoilage enzyme production, persistent biofilm formation, and extensive antimicrobial resistance underscores a multifaceted threat. These findings reveal that psychrotrophic <em>Acinetobacter</em> are not only potent spoilage agents but also represent a potential public health concern as reservoirs of mobile resistance genes in the food chain.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106579"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170591","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 : 2026-05-01Epub Date: 2026-01-29DOI: 10.1016/j.idairyj.2026.106573
Dominik Guggisberg, Walter Bisig, Marie-Therese Fröhlich-Wyder
Eye nuclei with structural elements, such as hay particles with capillary structures, have been hypothesised to be a prerequisite for eye formation in cheese. Such eye nuclei act as microscopic air bubbles in capillaries that are trapped in the cheese matrix, into which the CO2 diffuses to initialise the eye formation process. To verify this hypothesis, this experimental study evaluated the impact of synthetic hollow fibres and tube pieces with standardised capillary properties instead of hay particles. The results clearly showed that both synthetic hollow fibres and tube pieces with capillary cavities were highly effective in the process of eye formation and were found in cross-sectional microscopic images related to the cheese eyes. The control cheeses without any fibres or tube pieces tended to have a very low number of eyes and therefore showed cracks because the formed CO2 was not able to diffuse into non-existent eye nuclei.
{"title":"Nuclei carrying entrapped air are the most likely starting points for eye formation","authors":"Dominik Guggisberg, Walter Bisig, Marie-Therese Fröhlich-Wyder","doi":"10.1016/j.idairyj.2026.106573","DOIUrl":"10.1016/j.idairyj.2026.106573","url":null,"abstract":"<div><div>Eye nuclei with structural elements, such as hay particles with capillary structures, have been hypothesised to be a prerequisite for eye formation in cheese. Such eye nuclei act as microscopic air bubbles in capillaries that are trapped in the cheese matrix, into which the CO<sub>2</sub> diffuses to initialise the eye formation process. To verify this hypothesis, this experimental study evaluated the impact of synthetic hollow fibres and tube pieces with standardised capillary properties instead of hay particles. The results clearly showed that both synthetic hollow fibres and tube pieces with capillary cavities were highly effective in the process of eye formation and were found in cross-sectional microscopic images related to the cheese eyes. The control cheeses without any fibres or tube pieces tended to have a very low number of eyes and therefore showed cracks because the formed CO<sub>2</sub> was not able to diffuse into non-existent eye nuclei.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106573"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170593","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 : 2026-05-01Epub 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":"2026-05-01","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 : 2026-05-01Epub Date: 2026-02-04DOI: 10.1016/j.idairyj.2026.106577
Jing Chai , Jing Zhou , Xinru Wang , Yang Liu , Chao Liang , Yafei Wang , Xiaojun Zhang , Douxin Xiao , Yanling Zhang , Alideertu Dong
In dairy processing, fouling deposition in pasteurization plate heat exchangers is a key technical challenge. Fouling not only significantly reduces heat transfer efficiency, increases energy consumption and deteriorates product flavor, but also directly affects enterprise operating costs and product quality control by altering flow channel characteristics and heat transfer patterns. This study designed and constructed a small-scale pasteurization system for the laboratory. Based on this system, a fouling cleaning model for pasteurization plate heat exchangers was tried to establish. Experiments under different cleaning conditions were designed using the response surface method, and the primary order of influencing factors was determined to be: cleaning temperature > cleaning flow rate > alkali solution concentration. The cleaning process was monitored through conductivity, pH value, turbidity and protein content. The correlation equation of the optimal cleaning time was obtained by optimizing the response surface, and the reaction kinetics model was fitted by symbolic regression. Thus, the optimization equation and mathematical model of the pasteurization cleaning process were constructed. Although the symbolic regression–based model exhibits limited predictive accuracy owing to the reduced number of independent variables, it nonetheless offers valuable insights into the underlying cleaning trends and provides a meaningful reference for CIP cleaning research.
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