While cow and goat milks are used in manufacturing infant formulae (IFs), sheep milk is not allowed in European Union. To assess its suitability, we studied, by a peptidomics approach, the in vitro gastro-intestinal protein digestion of commercial sheep and goat IFs. In both IFs, after 120 min in the stomach, caseins were found massively degraded, while residual whey proteins were detected. In the intestine, β-lactoglobulin, and α-lactalbumin were found resistant to enzymes, particularly in sheep IFs. Compared to goat IF, sheep IF caseins showed a higher degradability, with higher number of released peptides and % protein coverage, particularly for κ- and αs1-casein. On the contrary, whey proteins were found more hydrolysed in goat IF. In the intestine, for both IFs, the peptide profiles resembled those of the stomach, except for α-lactalbumin. Several bioactive peptides were identified, among these casein phosphopeptides. Overall, protein digestion parameters of sheep IF are comparable with goat IF.
{"title":"Simulated gastrointestinal protein digestion of sheep and goat milk infant formulae","authors":"Paola Scano , Mattia Casula , Olivia Ménard , Didier Dupont , Cristina Manis , Simone Serrao , Barbara Manconi , Pierluigi Caboni","doi":"10.1016/j.idairyj.2024.106162","DOIUrl":"10.1016/j.idairyj.2024.106162","url":null,"abstract":"<div><div>While cow and goat milks are used in manufacturing infant formulae (IFs), sheep milk is not allowed in European Union. To assess its suitability, we studied, by a peptidomics approach, the <em>in vitro</em> gastro-intestinal protein digestion of commercial sheep and goat IFs. In both IFs, after 120 min in the stomach, caseins were found massively degraded, while residual whey proteins were detected. In the intestine, β-lactoglobulin, and α-lactalbumin were found resistant to enzymes, particularly in sheep IFs. Compared to goat IF, sheep IF caseins showed a higher degradability, with higher number of released peptides and % protein coverage, particularly for κ- and α<sub>s1</sub>-casein. On the contrary, whey proteins were found more hydrolysed in goat IF. In the intestine, for both IFs, the peptide profiles resembled those of the stomach, except for α-lactalbumin. Several bioactive peptides were identified, among these casein phosphopeptides. Overall, protein digestion parameters of sheep IF are comparable with goat IF.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"162 ","pages":"Article 106162"},"PeriodicalIF":3.1,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143142106","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 : 2024-12-09DOI: 10.1016/j.idairyj.2024.106158
Laurens J. Antuma, Amber S.Y. Yau, Remko M. Boom, Julia K. Keppler
This study explored the potential of hexametaphosphate (HMP) to assemble caseins into artificial casein micelles (ACM) as an alternative to calcium phosphate nanoclusters. HMP cross-linked caseins through their phosphoserine residues in the presence of calcium ions. At high calcium-to-HMP ratios, insoluble calcium-HMP complexes formed, cross-linking the calcium-sensitive caseins and resulting in stable ACM that were smaller, more hydrated, and formed weaker curds upon chymosin coagulation than conventional ACM with calcium phosphate nanoclusters. As the HMP concentration increased, micelle formation reached an optimum at a molar calcium-to-HMP ratio of 10:1. However, at lower ratios, HMP chelated calcium ions, leading to the formation of soluble calcium-HMP complexes that impeded micelle formation. These findings highlight the dual functionality of HMP as both a micelle-forming agent at high calcium-to-HMP ratios and a calcium-chelating agent at lower ratios, providing new insights into alternative mechanisms for casein micelle assembly.
{"title":"Assembly of artificial casein micelles with sodium hexametaphosphate","authors":"Laurens J. Antuma, Amber S.Y. Yau, Remko M. Boom, Julia K. Keppler","doi":"10.1016/j.idairyj.2024.106158","DOIUrl":"10.1016/j.idairyj.2024.106158","url":null,"abstract":"<div><div>This study explored the potential of hexametaphosphate (HMP) to assemble caseins into artificial casein micelles (ACM) as an alternative to calcium phosphate nanoclusters. HMP cross-linked caseins through their phosphoserine residues in the presence of calcium ions. At high calcium-to-HMP ratios, insoluble calcium-HMP complexes formed, cross-linking the calcium-sensitive caseins and resulting in stable ACM that were smaller, more hydrated, and formed weaker curds upon chymosin coagulation than conventional ACM with calcium phosphate nanoclusters. As the HMP concentration increased, micelle formation reached an optimum at a molar calcium-to-HMP ratio of 10:1. However, at lower ratios, HMP chelated calcium ions, leading to the formation of soluble calcium-HMP complexes that impeded micelle formation. These findings highlight the dual functionality of HMP as both a micelle-forming agent at high calcium-to-HMP ratios and a calcium-chelating agent at lower ratios, providing new insights into alternative mechanisms for casein micelle assembly.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"162 ","pages":"Article 106158"},"PeriodicalIF":3.1,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143142636","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 : 2024-12-09DOI: 10.1016/j.idairyj.2024.106156
Fatmagül Halici Demir , Binnur Kaptan
In this study, the diversity of lactic acid bacteria (LAB) in three different Edirne white cheeses produced using sheep, cow, and goat milk was investigated using MALDI-TOF/MS over a 180-day ripening period. In total, 201 LAB belonging to 15 different species were detected. Enterococcus faecium, which constituted 43.28% of the LAB, was the dominant species in all three types of cheese. However, its abundance decreased throughout storage in goat and cow cheeses, followed by Lactococcus lactis in sheep cheese, Streptococcus macedonicus, Lactiplantibacillus plantarum, Leuconostoc mesenteroides in cow cheese, and L. plantarum and Latilactobacillus curvatus in goat cheese. The type of milk and the ripening time affect the microbial diversity in cheese.
{"title":"Identification of lactic acid bacteria isolated from the protected geographical indication Edirne white cheese using MALDI-TOF MS: Impact of ripening time and type of milk on microbial diversity","authors":"Fatmagül Halici Demir , Binnur Kaptan","doi":"10.1016/j.idairyj.2024.106156","DOIUrl":"10.1016/j.idairyj.2024.106156","url":null,"abstract":"<div><div>In this study, the diversity of lactic acid bacteria (LAB) in three different Edirne white cheeses produced using sheep, cow, and goat milk was investigated using MALDI-TOF/MS over a 180-day ripening period. In total, 201 LAB belonging to 15 different species were detected. <em>Enterococcus faecium</em>, which constituted 43.28% of the LAB, was the dominant species in all three types of cheese. However, its abundance decreased throughout storage in goat and cow cheeses, followed by <em>Lactococcus lactis</em> in sheep cheese, <em>Streptococcus macedonicus</em>, <em>Lactiplantibacillus plantarum</em>, <em>Leuconostoc mesenteroides</em> in cow cheese, and <em>L. plantarum</em> and <em>Latilactobacillus curvatus</em> in goat cheese. The type of milk and the ripening time affect the microbial diversity in cheese.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"162 ","pages":"Article 106156"},"PeriodicalIF":3.1,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143142110","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 : 2024-12-09DOI: 10.1016/j.idairyj.2024.106157
Burak Arda , Vildan Akdeniz , Hasan Hüseyin Kara , Ayşe Sibel Akalın
The present study aimed to reveal the detailed fatty acid profile, conjugated linoleic acid (CLA) levels, and microbiological and sensory properties of kefirs produced by grain or starter culture using sheep milk compared to cow milk.
The use of different milk types, grains, or starter cultures significantly affected the results. Production with starter culture increased both lactococci and lactobacilli counts of kefirs compared to the production by grain while the highest counts of yeast were enumerated in the samples produced with grain (p < 0.05). Sheep milk kefir had a higher count of lactobacilli than cow milk kefir (p < 0.05). The levels of polyunsaturated fatty acids (PUFA), CLA and Omega-3 of sheep milk kefirs were higher than the cow milk kefirs (p < 0.05). In addition, the production of grain increased the PUFA value of cow milk kefir and the CLA content of both sheep and cow milk kefirs. The thrombogenic indices and the Omega-6/Omega-3 ratios of sheep milk kefirs were lower than those of cow milk throughout the storage (p < 0.05). The atherogenic indices of sheep milk kefirs were also found lower than the samples from cow milk until the middle of storage. Sensorially, cow milk kefirs had higher scores in terms of taste and overall acceptability, whereas sheep milk kefirs had better texture.
Sheep milk improved the nutritional quality and health benefits of kefir by increasing the levels of PUFA, CLA and Omega-3. The use of grains also increased the levels of CLA, which has many health benefits, in both cow and sheep milk kefirs.
{"title":"Fatty acid profile, conjugated linoleic acid (CLA) content, microbiological and sensory properties of kefir produced from sheep milk using kefir grains and starter culture in comparison with the respective kefir from cow milk","authors":"Burak Arda , Vildan Akdeniz , Hasan Hüseyin Kara , Ayşe Sibel Akalın","doi":"10.1016/j.idairyj.2024.106157","DOIUrl":"10.1016/j.idairyj.2024.106157","url":null,"abstract":"<div><div>The present study aimed to reveal the detailed fatty acid profile, conjugated linoleic acid (CLA) levels, and microbiological and sensory properties of kefirs produced by grain or starter culture using sheep milk compared to cow milk.</div><div>The use of different milk types, grains, or starter cultures significantly affected the results. Production with starter culture increased both lactococci and lactobacilli counts of kefirs compared to the production by grain while the highest counts of yeast were enumerated in the samples produced with grain (<em>p</em> < 0.05). Sheep milk kefir had a higher count of lactobacilli than cow milk kefir (<em>p</em> < 0.05). The levels of polyunsaturated fatty acids (PUFA), CLA and Omega-3 of sheep milk kefirs were higher than the cow milk kefirs (<em>p</em> < 0.05). In addition, the production of grain increased the PUFA value of cow milk kefir and the CLA content of both sheep and cow milk kefirs. The thrombogenic indices and the Omega-6/Omega-3 ratios of sheep milk kefirs were lower than those of cow milk throughout the storage (<em>p</em> < 0.05). The atherogenic indices of sheep milk kefirs were also found lower than the samples from cow milk until the middle of storage. Sensorially, cow milk kefirs had higher scores in terms of taste and overall acceptability, whereas sheep milk kefirs had better texture.</div><div>Sheep milk improved the nutritional quality and health benefits of kefir by increasing the levels of PUFA, CLA and Omega-3. The use of grains also increased the levels of CLA, which has many health benefits, in both cow and sheep milk kefirs.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"162 ","pages":"Article 106157"},"PeriodicalIF":3.1,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143142111","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 : 2024-12-08DOI: 10.1016/j.idairyj.2024.106161
Francesca Desidera , Siv B. Skeie , Tove G. Devold , Ragnhild A. Inglingstad , Davide Porcellato
This study explores the impact of somatic cell count (SCC) and lactation stage on the coagulation properties and milk composition of Norwegian goat milk. Monthly sampling of forty goats throughout lactation assessed rennet coagulation time (RCT), curd firming time (k20), curd firmness (a30), and milk components such as lactose, protein, and minerals. Results demonstrated that SCC levels above 2000 × 10³ cells mL−1 significantly delayed RCT and reduced a30, while k20 remained unaffected. A strong correlation was observed between SCC, milk composition (such as lactose and minerals), and coagulation properties, with elevated SCC linked to impaired curd formation and increased protein degradation. The lactation stage also influenced milk quality, with mid-lactation showing poorer coagulation performance, particularly during mountain grazing. These findings underscore the critical role of monitoring SCC and lactation stage to maintain optimal coagulation properties and ensure stable cheese production.
{"title":"Impact of somatic cell count and lactation stage on coagulation properties of milk from Norwegian individual goats","authors":"Francesca Desidera , Siv B. Skeie , Tove G. Devold , Ragnhild A. Inglingstad , Davide Porcellato","doi":"10.1016/j.idairyj.2024.106161","DOIUrl":"10.1016/j.idairyj.2024.106161","url":null,"abstract":"<div><div>This study explores the impact of somatic cell count (SCC) and lactation stage on the coagulation properties and milk composition of Norwegian goat milk. Monthly sampling of forty goats throughout lactation assessed rennet coagulation time (RCT), curd firming time (k<sub>20</sub>), curd firmness (a<sub>30</sub>), and milk components such as lactose, protein, and minerals. Results demonstrated that SCC levels above 2000 × 10³ cells mL<sup>−1</sup> significantly delayed RCT and reduced a<sub>30</sub>, while k<sub>20</sub> remained unaffected. A strong correlation was observed between SCC, milk composition (such as lactose and minerals), and coagulation properties, with elevated SCC linked to impaired curd formation and increased protein degradation. The lactation stage also influenced milk quality, with mid-lactation showing poorer coagulation performance, particularly during mountain grazing. These findings underscore the critical role of monitoring SCC and lactation stage to maintain optimal coagulation properties and ensure stable cheese production.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"162 ","pages":"Article 106161"},"PeriodicalIF":3.1,"publicationDate":"2024-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143142109","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 : 2024-12-07DOI: 10.1016/j.idairyj.2024.106159
N. Alvarenga , J. Fernandes , S. Gomes , T. Baltazar , V. Fiates , L.G. Fidalgo , T. Santos , C. Conceição , J. Dias
This study aimed to evaluate the impact of different Cynara cardunculus L. extracts on the physicochemical, microbial, and sensory properties of PDO Serpa cheese, including moisture content, texture, nitrogen fractions, fatty acid profile, microbial characteristics, and overall acceptance. Cheese samples were produced in two dairies (C and G) with three cardoon coagulants (J, C, and G) and analyzed at the beginning of ripening (0 days) and after 30 days.
Initially, all samples showed similar moisture, pH, titratable acidity, and trichloroacetic acid-soluble nitrogen (TCA-SN). After ripening, moisture decreased (1.78%–2.82%), with higher levels in cheeses made with cardoon J. Water activity declined more significantly in dairy G's samples, especially with cardoon J. pH and acidity decreased without notable differences between cardoon types or dairies. Nitrogen fractions stabilized after 30 days, indicating microbial activity as the key driver of proteolysis. Fatty acid analysis revealed palmitic, myristic, oleic, and capric acids as predominant, with dairy G's samples showing higher monounsaturated fatty acids (MUFA) and lower short-chain fatty acids, like butyric acid.
Principal Component Analysis (PCA) highlighted ripening time as the main factor influencing cheese characteristics and, at the end of the ripening process, samples were separated by factory. Microbial analysis showed increased mesophilic and lactic acid bacteria during ripening, while fungi and Enterobacteriaceae counts remained stable. Sensory evaluation indicated higher ratings for dairy G's cheeses in flavour and acceptance, regardless of cardoon type.
This study demonstrates how cardoon type and dairy practices shape cheese quality.
{"title":"Impact of different Cynara cardunculus L. extracts on the physicochemical, microbial, and sensory properties of Serpa cheese","authors":"N. Alvarenga , J. Fernandes , S. Gomes , T. Baltazar , V. Fiates , L.G. Fidalgo , T. Santos , C. Conceição , J. Dias","doi":"10.1016/j.idairyj.2024.106159","DOIUrl":"10.1016/j.idairyj.2024.106159","url":null,"abstract":"<div><div>This study aimed to evaluate the impact of different <em>Cynara cardunculus</em> L. extracts on the physicochemical, microbial, and sensory properties of PDO Serpa cheese, including moisture content, texture, nitrogen fractions, fatty acid profile, microbial characteristics, and overall acceptance. Cheese samples were produced in two dairies (C and G) with three cardoon coagulants (J, C, and G) and analyzed at the beginning of ripening (0 days) and after 30 days.</div><div>Initially, all samples showed similar moisture, pH, titratable acidity, and trichloroacetic acid-soluble nitrogen (TCA-SN). After ripening, moisture decreased (1.78%–2.82%), with higher levels in cheeses made with cardoon J. Water activity declined more significantly in dairy G's samples, especially with cardoon J. pH and acidity decreased without notable differences between cardoon types or dairies. Nitrogen fractions stabilized after 30 days, indicating microbial activity as the key driver of proteolysis. Fatty acid analysis revealed palmitic, myristic, oleic, and capric acids as predominant, with dairy G's samples showing higher monounsaturated fatty acids (MUFA) and lower short-chain fatty acids, like butyric acid.</div><div>Principal Component Analysis (PCA) highlighted ripening time as the main factor influencing cheese characteristics and, at the end of the ripening process, samples were separated by factory. Microbial analysis showed increased mesophilic and lactic acid bacteria during ripening, while fungi and Enterobacteriaceae counts remained stable. Sensory evaluation indicated higher ratings for dairy G's cheeses in flavour and acceptance, regardless of cardoon type.</div><div>This study demonstrates how cardoon type and dairy practices shape cheese quality.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"162 ","pages":"Article 106159"},"PeriodicalIF":3.1,"publicationDate":"2024-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143142107","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}
Milk and dairy products are popular in Egyptian diets, but their contamination with Escherichia coli, poses health risks. This study investigated the prevalence of potentially pathogenic and antimicrobial-resistant E. coli in raw milk and dairy products from Kafrelsheikh and Algarbia Governorates, Egypt. Two hundred ten samples including raw buffalo milk, goat milk, Domiati cheese, Domiati cheese with pepper, rayeb, and yogurt were analyzed. The prevalence of E. coli was 26.2%, with the highest occurrence in buffalo milk (68.0%) and the lowest in rayeb (7.5%). Based on ERIC-PCR, eighty-four non-clonal E. coli strains were selected and further characterized. Among tested virulence genes, adhesion genes such as lpfAO113 and ehaA, were the most prevalent. Toxin-encoding genes such as astA, cdt, cnf, and hlyA were also detected. The cytotoxic and hemolytic activity of cdt, cnf, and hylA carrying E. coli were confirmed on CHO cells and sheep blood agar, respectively. Twenty-three (27.4%) strains showed resistance to one or more antimicrobials, and 10 (11.9%) strains exhibited multidrug resistance (MDR). Among 12 antimicrobials tested resistance against ampicillin, streptomycin and tetracycline was the highest. Phylogenetic analysis and O-genotyping indicated clinically significant strains such as Og103, Og157 and OgGp9. Notably, two OgGp9 strains were OgGp9:Hg18 and phylogenetic group D, like those associated with a large diarrheal outbreak caused by milk consumption in Japan, in 2021. Interestingly, these two strains harbored a complete type 3 secretion system 2 locus (ETT2) and one of these strains was MDR. These findings indicate that these dairy products were contaminated with potentially pathogenic and multidrug-resistant E. coli. This is the first report to analyze E. coli contamination in Domiati cheese with pepper and detect OgGp9:Hg18 outbreak-associated strains with ETT2 and MDR in Egypt.
{"title":"Prevalence of potentially pathogenic and antimicrobial-resistant Escherichia coli in raw milk and dairy products in Egypt","authors":"Asmaa M. Elbastawesy , Sharda Prasad Awasthi , Noritoshi Hatanaka , Atsushi Hinenoya , Atsushi Iguchi , Rabee A. Ombarak , Azza M.M. Deeb , Shinji Yamasaki","doi":"10.1016/j.idairyj.2024.106145","DOIUrl":"10.1016/j.idairyj.2024.106145","url":null,"abstract":"<div><div>Milk and dairy products are popular in Egyptian diets, but their contamination with <em>Escherichia coli,</em> poses health risks. This study investigated the prevalence of potentially pathogenic and antimicrobial-resistant <em>E. coli</em> in raw milk and dairy products from Kafrelsheikh and Algarbia Governorates, Egypt. Two hundred ten samples including raw buffalo milk, goat milk, Domiati cheese, Domiati cheese with pepper, rayeb, and yogurt were analyzed. The prevalence of <em>E. coli</em> was 26.2%, with the highest occurrence in buffalo milk (68.0%) and the lowest in rayeb (7.5%). Based on ERIC-PCR, eighty-four non-clonal <em>E. coli</em> strains were selected and further characterized. Among tested virulence genes, adhesion genes such as <em>lpfAO113</em> and <em>ehaA</em>, were the most prevalent. Toxin-encoding genes such as <em>astA</em>, <em>cdt</em>, <em>cnf</em>, and <em>hlyA</em> were also detected. The cytotoxic and hemolytic activity of <em>cdt</em>, <em>cnf,</em> and <em>hylA</em> carrying <em>E. coli</em> were confirmed on CHO cells and sheep blood agar, respectively. Twenty-three (27.4%) strains showed resistance to one or more antimicrobials, and 10 (11.9%) strains exhibited multidrug resistance (MDR). Among 12 antimicrobials tested resistance against ampicillin, streptomycin and tetracycline was the highest. Phylogenetic analysis and O-genotyping indicated clinically significant strains such as Og103, Og157 and OgGp9. Notably, two OgGp9 strains were OgGp9:Hg18 and phylogenetic group D, like those associated with a large diarrheal outbreak caused by milk consumption in Japan, in 2021. Interestingly, these two strains harbored a complete type 3 secretion system 2 locus (ETT2) and one of these strains was MDR. These findings indicate that these dairy products were contaminated with potentially pathogenic and multidrug-resistant <em>E. coli</em>. This is the first report to analyze <em>E. coli</em> contamination in Domiati cheese with pepper and detect OgGp9:Hg18 outbreak-associated strains with ETT2 and MDR in Egypt.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"162 ","pages":"Article 106145"},"PeriodicalIF":3.1,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143142637","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 : 2024-12-03DOI: 10.1016/j.idairyj.2024.106154
Zorana Miloradovic , Milica Mirkovic , Nikola Bajcetic , Nada Smigic , Ilija Djekic , Jelena Miocinovic
Whey, a byproduct of cheese production, is rich in nutrients and bioactive components, making it a focal point for both environment-conscious cheese manufacturers and health-conscious consumers. This study investigates consumer attitudes toward health and nutritional claims related to whey, particularly amidst a growing interest in minimally processed options. A questionnaire, distributed to 172 participants, assessed general demographics, lifestyle choices, and attitudes towards whey's health benefits. Participants were categorized into two clusters, Nutritional Enthusiasts (NE) and Nutritional Indifferents (NI) by hierarchical cluster analysis. To discern differences between clusters, a nonparametric comparison (Mann-Whitney U test) was utilized. NE participants, who actively incorporate whey into their diets, demonstrate a strong belief in its health benefits, particularly in immune support, body regeneration and vitality. NI respondents largely express the lack of opinion regarding health claims, reporting the taste of whey unbearable (23.1%). The preference among NE respondents underscores a trend toward goat whey (82.4%). Lack of knowledge egsists regarding whey's sugar content, indicating a need for better consumer education. The findings emphasize the importance of responsible marketing that highlights whey's nutritional advantages while avoiding unfounded health claims. Promoting direct purchases from local producers could promote sustainability of small-scale dairy businesses. This research enhances our understanding of consumer trends in whey consumption, emphasizing opportunities to boost product appeal through innovative, minimally processed options.
{"title":"Exploring consumer attitudes towards whey's health benefits","authors":"Zorana Miloradovic , Milica Mirkovic , Nikola Bajcetic , Nada Smigic , Ilija Djekic , Jelena Miocinovic","doi":"10.1016/j.idairyj.2024.106154","DOIUrl":"10.1016/j.idairyj.2024.106154","url":null,"abstract":"<div><div>Whey, a byproduct of cheese production, is rich in nutrients and bioactive components, making it a focal point for both environment-conscious cheese manufacturers and health-conscious consumers. This study investigates consumer attitudes toward health and nutritional claims related to whey, particularly amidst a growing interest in minimally processed options. A questionnaire, distributed to 172 participants, assessed general demographics, lifestyle choices, and attitudes towards whey's health benefits. Participants were categorized into two clusters, Nutritional Enthusiasts (NE) and Nutritional Indifferents (NI) by hierarchical cluster analysis. To discern differences between clusters, a nonparametric comparison (Mann-Whitney <em>U</em> test) was utilized. NE participants, who actively incorporate whey into their diets, demonstrate a strong belief in its health benefits, particularly in immune support, body regeneration and vitality. NI respondents largely express the lack of opinion regarding health claims, reporting the taste of whey unbearable (23.1%). The preference among NE respondents underscores a trend toward goat whey (82.4%). Lack of knowledge egsists regarding whey's sugar content, indicating a need for better consumer education. The findings emphasize the importance of responsible marketing that highlights whey's nutritional advantages while avoiding unfounded health claims. Promoting direct purchases from local producers could promote sustainability of small-scale dairy businesses. This research enhances our understanding of consumer trends in whey consumption, emphasizing opportunities to boost product appeal through innovative, minimally processed options.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"162 ","pages":"Article 106154"},"PeriodicalIF":3.1,"publicationDate":"2024-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143141751","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 : 2024-11-30DOI: 10.1016/j.idairyj.2024.106153
Ester F. Pastrana , Gabriele D'Oria , Pablo Mota-Santiago , Tomasz Pawel Czaja , SørenK. Lillevang , Ulf Andersen , Lilia Ahrné
There is a need to develop innovative cheese processes to meet consumer demands and improve production efficiency. In this study, rennet skimmed milk curds (SMC), and butter were emulsified using a thermo-mechanical process at temperatures between 70 and 90 °C. The composition, rheological properties, and microstructure of the emulsion gels were analysed up to 2 weeks of storage. Confocal laser scanning microscopy (CLSM), Small angle X-Ray Scattering (SAXS) and Low-Field Nuclear Magnetic Resonance (LF-NMR) were used to understand the gel structure. The results demonstrated that the thermo-mechanical process developed was successful in creating stable emulsion gel at 85 °C. Temperatures exceeding 85 °C led to water and fat loss, reduced fat droplet size, leading to a more compact protein network. Emulsion gels behaved as weak solid viscoelastic materials and tan δ decreased at temperature >85 °C. Lower temperatures (70 °C) lead to oiling off and incomplete gel network formation.
{"title":"Emulsification of milk fat and skimmed milk curds – Effect of temperature on rheological properties and structure of emulsion gels at different length scales","authors":"Ester F. Pastrana , Gabriele D'Oria , Pablo Mota-Santiago , Tomasz Pawel Czaja , SørenK. Lillevang , Ulf Andersen , Lilia Ahrné","doi":"10.1016/j.idairyj.2024.106153","DOIUrl":"10.1016/j.idairyj.2024.106153","url":null,"abstract":"<div><div>There is a need to develop innovative cheese processes to meet consumer demands and improve production efficiency. In this study, rennet skimmed milk curds (SMC), and butter were emulsified using a thermo-mechanical process at temperatures between 70 and 90 °C. The composition, rheological properties, and microstructure of the emulsion gels were analysed up to 2 weeks of storage. Confocal laser scanning microscopy (CLSM), Small angle X-Ray Scattering (SAXS) and Low-Field Nuclear Magnetic Resonance (LF-NMR) were used to understand the gel structure. The results demonstrated that the thermo-mechanical process developed was successful in creating stable emulsion gel at 85 °C. Temperatures exceeding 85 °C led to water and fat loss, reduced fat droplet size, leading to a more compact protein network. Emulsion gels behaved as weak solid viscoelastic materials and tan δ decreased at temperature >85 °C. Lower temperatures (70 °C) lead to oiling off and incomplete gel network formation.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"162 ","pages":"Article 106153"},"PeriodicalIF":3.1,"publicationDate":"2024-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143141752","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}
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