International Dairy Journal最新文献_第4页

Population of Gram-negative bacilli in raw goat milk from Rio de Janeiro, Brazil: Identification and biofilm formation capacity on stainless steel 巴西里约热内卢de Janeiro生羊奶中革兰氏阴性杆菌的数量：鉴定和不锈钢上的生物膜形成能力

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-05-01 Epub Date: 2026-02-11 DOI: 10.1016/j.idairyj.2026.106587

Caroline Leal Gomes de Lima , Lucas Câmara Ferreira , Keila Macedo da Silva , Gustavo Luis de Paiva Anciens Ramos

Brazilian law prohibits the sale of raw milk due to the risk of zoonotic diseases. Hygiene procedures during milking are crucial for ensuring the subsequent quality of the milk, which contains a variety of microorganisms ranging from those that cause spoilage to those that are potentially pathogenic. This study aimed to assess the diversity of Gram-negative bacilli in raw goat milk from municipalities in the state of Rio de Janeiro and to evaluate the formation and quantification of sessile cells in biofilms formed by these microorganisms. Eight samples of raw goat milk were collected and cultivated in selective media (VRBG, TBX, and Cetrimide). The isolates were identified using MALDI-TOF MS. Biofilm formation ability was evaluated using the Congo Red Agar (CRA) method and adhesion testing on stainless steel coupons with sessile cell counting. The 136 identified isolates indicated significant microbial diversity in raw goat milk. The CRA test revealed seven isolates that produce biofilms belonging to the genera Pseudomonas, Acinetobacter, Klebsiella, and Agrobacterium. Higher counts of sessile cells in biofilms were observed in UHT goat milk culture than in Luria-Bertani broth, indicating a high potential for microbial persistence on stainless steel surfaces in the dairy production chain. The A. radiobacter isolate exhibited the greatest biofilm formation in milk (7.46 log CFU/cm²). Due to the persistence of microbial communities in milk, Good Milking Practices must be strengthened, and constant hygiene is necessary. Quantitative data on biofilm formation raises consumer awareness of the risks associated with drinking raw milk and provides valuable information on controlling biofilm formation in the production chain. Subsequent studies should evaluate these biofilms' tolerance to chemical sanitizers used in the dairy industry and analyze the kinetics of biofilm formation and removal to improve sanitation protocols.

由于人畜共患疾病的风险，巴西法律禁止销售生奶。挤奶过程中的卫生程序对于确保牛奶的后续质量至关重要，牛奶中含有各种微生物，从导致腐败的微生物到可能致病的微生物。本研究旨在评估来自巴西里约热内卢市的生羊奶中革兰氏阴性杆菌的多样性，并评估由这些微生物形成的生物膜中无根细胞的形成和定量。收集8份生羊奶样品，在选择性培养基（VRBG、TBX和Cetrimide）中培养。采用MALDI-TOF ms对分离菌株进行鉴定，采用刚果红琼脂（CRA）法评价生物膜形成能力，并采用固定式细胞计数对不锈钢板进行粘附试验。鉴定出的136株分离物表明生羊奶中微生物多样性显著。CRA检测发现7株产生生物膜的菌株属于假单胞菌属、不动杆菌属、克雷伯氏菌属和农杆菌属。与Luria-Bertani肉汤相比，UHT羊奶培养物中生物膜中无根细胞的数量更高，这表明微生物在乳制品生产链的不锈钢表面上具有很高的持久性。放射杆菌分离物在牛奶中形成的生物膜最多（7.46 log CFU/cm2）。由于牛奶中微生物群落的持久性，必须加强良好的挤奶规范，并保持卫生是必要的。生物膜形成的定量数据提高了消费者对饮用原料奶相关风险的认识，并为控制生产链中生物膜形成提供了有价值的信息。后续研究应评估这些生物膜对乳制品工业中使用的化学消毒剂的耐受性，并分析生物膜形成和去除的动力学，以改进卫生方案。

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引用次数: 0

Lactosylation and related modifications 乳糖基化和相关修饰

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-05-01 Epub Date: 2026-01-19 DOI: 10.1016/j.idairyj.2026.106567

Hilton C. Deeth

The interaction of lactose with milk proteins, lactosylation, is a common occurrence during processing and storage of milk and milk-derived products. It results in the formation of lactose adducts with protein-bound lysine which renders the lysine biologically unavailable. Lactosylation is the first step in a series of reactions, the Maillard reaction, which yields a multitude of products including brown pigments, melanoidins, which are an indicator of advanced Maillard reactions. The rates at which lactosylation and the subsequent Maillard reactions occur in milk depend largely on the severity of thermal processing and the temperature of duration of storage of products. For powdered milk products, water activity is an additional factor. While browning is a visible indicator, other compounds formed such as α-dicarbonyls and Advanced Glycation End-products are not readily noticed but are significant. The former are involved in protein cross-linking and the latter have been implicated in various human health issues.

乳糖与牛奶蛋白的相互作用，即乳糖基化，在牛奶和牛奶衍生产品的加工和储存过程中很常见。它导致与蛋白质结合的赖氨酸形成乳糖加合物，使赖氨酸在生物学上不可用。乳酸基化是一系列美拉德反应的第一步，美拉德反应产生大量的产物，包括棕色色素、类黑素，这些都是美拉德反应的高级指标。牛奶中乳糖基化和随后发生的美拉德反应的速率在很大程度上取决于热加工的严重程度和产品储存的温度和时间。对于奶粉产品，水活度是另一个因素。虽然褐变是一个可见的指标，但形成的其他化合物，如α-二羰基和晚期糖基化终产物，不易被注意到，但意义重大。前者与蛋白质交联有关，后者与各种人类健康问题有关。

引用次数: 0

Effect of sodium hexametaphosphate and trisodium citrate on the heat stability, rheological and functional properties of microfiltered retentate of buffalo milk 六偏磷酸钠和柠檬酸三钠对水牛奶微滤保留物热稳定性、流变性和功能特性的影响

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-05-01 Epub Date: 2026-01-21 DOI: 10.1016/j.idairyj.2026.106559

Bhaskara K. Govindappa , Bhumkar Prajwal Vilas , Ganga Sahay Meena , Sumit Arora , Heena Sharma , Ashish Kumar Singh , Gaurav Kr Deshwal

The effect of 0, 15, 30 and 45 mEq/kg of calcium sequestering salts (CSS) sodium hexametaphosphate (SHMP) and trisodium citrate (TSC) on the solubilisation of minerals, heat stability, color values, rheological and functional properties of microfiltered retentate of buffalo milk (MFR-SBM) was evaluated. Buffalo milk was microfiltered using 0.1 μm membranes and MFR-SBM had 17 % total solids, 12.8 % protein and 2.2 % lactose. The average particle size (nm) increased with increasing concentration of SHMP and TSC suggesting swelling or aggregation of casein micelles. The addition of 0–45 mEq/kg of SHMP or TSC decreased the protein-bound sedimentable Ca. The higher concentration of protein-bound non-sedimentable Ca with increasing concentration of SHMP suggested the formation of SHMP complex directly with casein. At 45 mEq/kg, the viscosity of SHMP added MFR-SBM was higher than TSC added MFR-SBM due to the formation of insoluble casein-HMP complexes. At 15–30 mEq/kg of CSS, SHMP exhibited higher emulsification and foaming capacity compared to TSC. The addition of SHMP and TSC in the concentration range of 0–45 mEq/kg increased the heat stability of MFR-SBM.

研究了0、15、30和45 mEq/kg的固钙盐（CSS）、六偏磷酸钠（SHMP）和柠檬酸三钠（TSC）对水牛奶微滤保留物（MFR-SBM）的矿物质增溶、热稳定性、颜色值、流变学和功能特性的影响。用0.1 μm膜对水牛奶进行微过滤，MFR-SBM的总固体含量为17%，蛋白质含量为12.8%，乳糖含量为2.2%。随着SHMP和TSC浓度的增加，平均粒径（nm）增加，表明酪蛋白胶束肿胀或聚集。添加0 ~ 45 mEq/kg的SHMP或TSC降低了蛋白结合的可沉积钙。随着SHMP浓度的增加，蛋白结合的不可沉积钙浓度升高，表明SHMP与酪蛋白直接形成复合物。在45 mEq/kg时，由于形成不溶性酪蛋白- hmp复合物，SHMP添加MFR-SBM的粘度高于TSC添加MFR-SBM。在15-30 mEq/kg的CSS条件下，与TSC相比，SHMP表现出更高的乳化和发泡能力。在0 ~ 45 mEq/kg浓度范围内添加SHMP和TSC，提高了MFR-SBM的热稳定性。

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引用次数: 0

Influence of storage on physicochemical properties of spray-dried infant milk formula powders containing different whey protein-to-casein ratios 贮存对含有不同乳清蛋白与酪蛋白比例的喷雾干燥婴儿配方奶粉理化性质的影响

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-05-01 Epub Date: 2026-01-31 DOI: 10.1016/j.idairyj.2026.106576

A.K.M. Masum , Juhi Saxena , Jayani Chandrapala , Thom Huppertz , Benu Adhikari , Bogdan Zisu

This study examined the relative influence of protein composition and environmental conditions on the physicochemical stability of infant milk formula (IMF) powders. IMF powders with varying whey protein-to-casein ratios (WP:CN = 60:40, 50:50, 40:60), but identical lactose, fat, and processing history, were stored under controlled relative humidity (RH = 11%, 23%, 54%) and temperature (22 and 40 °C) for up to 180 days. Physical appearance, moisture uptake, glass transition temperature (Tg), surface morphology, crystallinity, surface composition, and solubility were monitored to evaluate stability mechanisms. Across all formulations, powders stored at 11% and 23% RH remained stable, maintaining low moisture (<4%), high Tg (>50 °C), amorphous lactose, intact morphology, and solubility above 95%. In contrast, storage at 54% RH led to rapid Tg depression below storage temperature, extensive lactose crystallisation, pronounced surface lipid migration (>40% surface coverage), particle collapse, and substantial solubility loss (<60%) within 60 days at 22 °C and 15 days at 40 °C. Within this controlled formulation space, the WP:CN ratio exerted only a minor influence on stability outcomes, with casein-rich powders showing slightly lower resistance to crystallisation and solubility loss. These findings demonstrate that, under typical formulation ranges, lactose-driven phase transitions and environmental conditions dominate IMF powder stability, while protein compositional differences act as secondary modifiers. By experimentally isolating protein ratio effects from other formulation variables, this study defines the relative hierarchy of stability control factors in IMF powders, providing guidance for formulation robustness and storage management.

本研究考察了蛋白质组成和环境条件对婴儿配方奶粉理化稳定性的相对影响。乳清蛋白与酪蛋白的比例不同（WP:CN = 60:40、50:50、40:60），但乳糖、脂肪和加工历史相同的IMF粉末在受控的相对湿度（RH = 11%、23%、54%）和温度（22和40°C）下储存180天。通过监测物理外观、吸湿性、玻璃化转变温度（Tg）、表面形貌、结晶度、表面组成和溶解度来评估稳定性机制。在所有配方中，在11%和23% RH下储存的粉末保持稳定，保持低水分（4%），高Tg(50°C)，无定形乳糖，完整形态和95%以上的溶解度。相比之下，在54% RH下的储存导致Tg迅速下降到储存温度以下，广泛的乳糖结晶，明显的表面脂质迁移（40%的表面覆盖率），颗粒坍塌，以及大量的溶解度损失（60%），在22°C和40°C下的储存时间分别为60天和15天。在这个受控的配方空间内，WP:CN比例对稳定性结果的影响很小，富含酪蛋白的粉末对结晶和溶解度损失的抵抗力略低。这些发现表明，在典型的配方范围内，乳糖驱动的相变和环境条件主导了IMF粉末的稳定性，而蛋白质组成的差异则是次要的调节剂。本研究通过实验分离蛋白质比例对其他配方变量的影响，确定了IMF粉末稳定性控制因素的相对层次，为配方稳定期和存储管理提供指导。

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引用次数: 0

Identification and protective effects of antioxidant peptides from camel whey protein against UVB-induced photoaging 骆驼乳清蛋白抗氧化肽的鉴定及对uvb诱导光老化的保护作用

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-05-01 Epub Date: 2026-02-04 DOI: 10.1016/j.idairyj.2026.106580

Jing He , Yufei Xue , Rimutu Ji , Liang Ming

This study identified peptides with anti-photoaging properties from camel whey protein and evaluated their protective effects against UVB-induced photoaging in human keratinocytes. Camel whey proteins were hydrolyzed with papain and subjected to ultrafiltration to obtain <3 kD peptide fraction (P-CWP1), which exhibited potent antioxidant activity. P-CWP1 could significantly improve the survival of human keratinocytes exposed to UVB radiation by reducing reactive oxygen species generation and malondialdehyde expression, enhancing the activities of antioxidant enzymes and inhibiting the production of matrix metalloproteinase-1. Analysis using PeptideRanker, BIOPEP-UMW, and molecular docking evaluations revealed that P-CWP1 contained 24 peptides with antioxidant capacity. These peptides primarily interacted with MMP-1 via hydrogen bonding and hydrophobic interactions. Peptide VCW exhibited the highest binding affinity and strong antioxidant capacity. This study demonstrated that low-molecular-weight peptide fractions derived from camel whey protein can effectively alleviate UVB-induced photoaging, highlighting their potential applications in functional foods and cosmetics for skin care.

本研究从骆驼乳清蛋白中鉴定出具有抗光老化特性的肽，并评价其对uvb诱导的人角质形成细胞光老化的保护作用。用木瓜蛋白酶水解骆驼乳清蛋白，经超滤得到具有较强抗氧化活性的<； 3kd肽段（P-CWP1）。P-CWP1可以通过减少活性氧的产生和丙二醛的表达，增强抗氧化酶的活性，抑制基质金属蛋白酶-1的产生，显著提高UVB照射下人角质形成细胞的存活率。通过PeptideRanker、BIOPEP-UMW和分子对接分析发现，P-CWP1含有24个具有抗氧化能力的肽段。这些肽主要通过氢键和疏水相互作用与MMP-1相互作用。肽VCW具有较高的结合亲和力和较强的抗氧化能力。本研究表明，从骆驼乳清蛋白中提取的低分子量肽片段可以有效地缓解uvb诱导的光老化，突出了其在功能性食品和护肤化妆品中的潜在应用。

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引用次数: 0

On farm cleaning-in-place (CIP) vs multi-species biofilm: Rethinking hygiene strategies in raw milk bulk tanks 农场就地清洗（CIP） vs多物种生物膜：重新思考原料奶散装罐的卫生策略

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-05-01 Epub Date: 2026-01-16 DOI: 10.1016/j.idairyj.2026.106560

Bolin Li , Steve Flint , Jon Palmer , Denise Lindsay

Microorganisms from both the farm environment and cows, including potential pathogens and spoilage bacteria, can enter the milking system through raw milk. Once introduced, they may attach to equipment surfaces and form multi-species biofilms that persist in milking and storage systems, compromising milk quality. Although cleaning-in-place (CIP) procedures are introduced to control biofilms, most studies have focused on mono-species systems, despite the dominance of multi-species biofilms (MSBs) in dairy environments. MSBs often exhibit tolerance to cleaning stresses and express distinct enzymatic activities, raising concerns about the efficacy of current cleaning strategies. This review summarizes CIP systems used on dairy farms, their effectiveness against biofilms, and laboratory approaches for biofilm cultivation and strain selection. It further discusses potential interactions within MSBs that enhance cleaning tolerance, aiming to inform strategies for safer, more sustainable dairy production and to guide future research on effective biofilm control.

来自农场环境和奶牛的微生物，包括潜在的病原体和腐败细菌，可以通过原料奶进入挤奶系统。一旦引入，它们可能附着在设备表面并形成多物种生物膜，这些生物膜在挤奶和储存系统中持续存在，从而影响牛奶质量。尽管引入了就地清洗（CIP）程序来控制生物膜，但大多数研究都集中在单物种系统上，尽管多物种生物膜（MSBs）在乳制品环境中占主导地位。msb通常表现出对清洁压力的耐受性，并表达不同的酶活性，这引起了人们对当前清洁策略有效性的关注。本文综述了在奶牛场中使用的CIP系统，其对生物膜的有效性，以及生物膜培养和菌株选择的实验室方法。它进一步讨论了msb内部增强清洁耐受性的潜在相互作用，旨在为更安全、更可持续的乳制品生产提供信息，并指导未来有效的生物膜控制研究。

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引用次数: 0

Serotyping and molecular characterization of Listeria monocytogenes isolated from raw milk cheeses: first report in Algeria 从原料牛奶奶酪中分离的单核细胞增生李斯特菌的血清分型和分子特征：阿尔及利亚首次报道

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-05-01 Epub Date: 2026-01-21 DOI: 10.1016/j.idairyj.2026.106550

Lynda Abdellaoui , Dalila Tarzaali , Fetta Mehouel , SidAhmed Bensefia , Nadjet-Amina Khelifi Touhami , Leila Bouayad , Nassim Ouchene , Taha Moussadek Hamdi

Listeria monocytogenes is a zoonotic pathogen responsible for listeriosis, a severe foodborne disease in humans. Human infection mainly occurs through the consumption of contaminated foods, with raw milk and raw milk–derived products, particularly raw milk cheeses, ranking among the food matrices most frequently implicated in listeriosis outbreaks worldwide.

This study, based on a cross-sectional descriptive study design with prevalence analysis, aimed to investigate the presence of L. monocytogenes in raw cow's milk cheese samples and to characterize the serotypes and virulence genes of the recovered isolates. A total of 385 cheese samples were examined. Listeria species were phenotypically identified according to the EN ISO 11290 standard method. Molecular serotyping and detection of virulence genes were performed using polymerase chain reaction (PCR).

Twenty L. monocytogenes strains were isolated, corresponding to an overall prevalence of 5.2 %. Molecular serotyping revealed the predominance of serotype 4b (55 %), followed by 1/2b (30 %) and 1/2a (10 %), which are commonly associated with severe human listeriosis and outbreaks, as well as a low proportion of serotype 4c (5 %). Most isolates carried the major virulence genes actA, hlyA, and iap, indicating a high pathogenic potential related to cellular invasion, intracellular spread, and host survival.

Contamination of raw milk cheeses by L. monocytogenes is likely associated with inadequate food handling and processing practices, including the use of contaminated raw milk, poor hygiene during cheese production, cross-contamination from equipment, and ripening and storage conditions that may favor bacterial persistence and growth.

The high proportion of epidemic-associated serotypes combined with the presence of key virulence genes highlights a significant public health risk linked to the consumption of raw milk cheeses. These findings emphasize the need to strengthen hygienic control measures throughout the production chain and to integrate molecular characterization data into listeriosis risk assessment and management programs for Algerian consumers.

单核细胞增生李斯特菌是引起人类严重食源性疾病李斯特菌病的人畜共患病原体。人类感染主要是通过食用受污染的食物发生的，生牛奶和生牛奶衍生产品，特别是生牛奶奶酪，是世界范围内最常与李斯特菌病暴发有关的食物基质。本研究采用流行率分析的横断面描述性研究设计，旨在调查生牛奶奶酪样品中单核细胞增生乳杆菌的存在，并对回收的分离株的血清型和毒力基因进行表征。总共检查了385个奶酪样本。根据EN ISO 11290标准方法对李斯特菌进行表型鉴定。采用聚合酶链反应（PCR）进行分子血清分型和毒力基因检测。共分离到20株单核增生乳杆菌，总体流行率为5.2%。分子血清分型显示4b型占优势（55%），其次是1/2b型（30%）和1/2a型（10%），它们通常与严重的人类李斯特菌病和暴发有关，而4c型的比例较低（5%）。大多数分离株携带主要毒力基因actA、hlyA和iap，表明其具有与细胞侵袭、细胞内传播和宿主存活相关的高致病性。生牛奶奶酪被单核细胞增生乳杆菌污染可能与不适当的食品处理和加工方法有关，包括使用受污染的生牛奶，奶酪生产过程中的卫生条件差，设备交叉污染，以及可能有利于细菌持续存在和生长的成熟和储存条件。流行相关血清型的高比例，加上关键毒力基因的存在，突显了与食用生牛奶奶酪有关的重大公共卫生风险。这些发现强调需要加强整个生产链的卫生控制措施，并将分子表征数据纳入阿尔及利亚消费者李斯特菌病风险评估和管理方案。

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引用次数: 0

Heat-induced protein aggregation influences protein partitioning during microfiltration of whey in the production of whey protein isolate 在分离乳清蛋白生产过程中，热诱导蛋白质聚集影响乳清微滤过程中的蛋白质分配

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-05-01 Epub Date: 2026-01-20 DOI: 10.1016/j.idairyj.2026.106568

Asfaw T. Mestawet , Thomas C. France , Patrick G.J. Mulcahy , James A. O’Mahony

This study was designed to investigate the effects of heat treatment and selective thiol blocking using N-ethylmaleimide (NEM) on protein partitioning during microfiltration (MF) of whey. Clarified sweet whey was subjected to five treatments: untreated control (CTRL), pH-adjusted (CTRL_pH), pH + NEM (T_NEM), pH + heat (T_Heat), and pH + NEM + heat (T_NEM + Heat). Significant differences (P < 0.05) were observed in protein permeation and retention. Compared to CTRL, protein content in the permeate was 22 % and 16 % lower in T_Heat and T_NEM + Heat, respectively. Conversely, protein retention in the retentate was 22 % and 16 % higher in the same treatments. These results confirm that disulphide bond-mediated aggregation reduces protein permeation during MF. The findings provide new insight into how thiol reactivity and thermal treatment influence protein transmission. This scientific insight supports the development of targeted strategies (e.g., reduced- or non-thermal processing) to increase protein yield and enhance processing sustainability in the production of value-added whey streams and whey protein ingredients.

本研究旨在探讨热处理和n -乙基马来酰亚胺（NEM）选择性硫醇阻断对乳清微滤（MF）过程中蛋白质分配的影响。澄清的甜乳清进行了五种处理：未处理（CTRL）、pH调节（CTRLpH）、pH + NEM （TNEM）、pH +热（THeat）和pH + NEM +热（TNEM + heat）。蛋白质的渗透和滞留差异有统计学意义（P < 0.05）。与对照组相比，热处理和TNEM +热处理的渗透液中蛋白质含量分别降低了22%和16%。相反，在相同的处理中，保留剂中的蛋白质保留率分别高出22%和16%。这些结果证实，二硫键介导的聚集降低了MF过程中的蛋白质渗透。这些发现为硫醇反应性和热处理如何影响蛋白质传输提供了新的见解。这一科学见解支持制定有针对性的策略（例如，减少或非热处理），以提高蛋白质产量，增强增值乳清流和乳清蛋白成分生产中的加工可持续性。

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引用次数: 0

Lipid profile analysis of commercial infant formulas and different mammal milk species: Fatty acid profile, lipid quality, sterols content, thermal behavior, and FTIR analysis 商业婴儿配方奶粉和不同哺乳动物乳汁的脂质分析：脂肪酸谱、脂质、固醇含量、热行为和FTIR分析

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-04-01 Epub Date: 2026-01-09 DOI: 10.1016/j.idairyj.2026.106551

Zain Najjar, Maryam Almehrzi, Farah Almansoori, Fatima Alkaabi, Khuloud Alyahyaee, Mutamed Ayyash, Abdelmoneim H. Ali

Herein, lipids profile of five infant formulas and six milk species was analyzed. Fatty acid analysis revealed that commercial infant formulas had higher monounsaturated (37.25–68.20 %) and polyunsaturated (19.41–22.62 %) fatty acids than milk fat (MUFA: 29.15–37.57 %; PUFA: 2.15–6.56 %), while saturated fatty acids were lower (10.37–41.15 % vs. 59.97–68.69 %). Lipid quality indices showed nutritional benefits of formula oils, with lower atherogenicity (AI: 0.08–0.67) and thrombogenicity (TI: 0.18–0.92) than milk fat (AI: 1.40–2.66; TI: 1.70–3.88). Sterols analysis showed that formula oils had higher phytosterol (β-sitosterol: 129.44–280.67 mg/100 g) but low cholesterol (9.39–32.51 mg/100 g), while milk fat exhibited higher cholesterol (115.66–208.05 mg/100 g) and insignificant phytosterols. FTIR spectra emphasized triacylglycerols dominance among all samples, with differences in band intensities implying chain length and unsaturation differences. This study provides vision to improve formulas design to better mimic the nutritional profile of human milk.

本文分析了5种婴幼儿配方奶粉和6种乳类的脂质特征。脂肪酸分析显示，商品婴儿配方奶粉的单不饱和脂肪酸（37.25 ~ 68.20%）和多不饱和脂肪酸（19.41 ~ 22.62%）含量高于乳脂（MUFA: 29.15 ~ 37.57%; PUFA: 2.15 ~ 6.56%），而饱和脂肪酸含量低于乳脂（10.37 ~ 41.15% vs. 59.97 ~ 68.69%）。脂质指标显示配方油的营养价值，其动脉粥样硬化性（AI: 0.08-0.67）和血栓形成性（TI: 0.18-0.92）均低于乳脂（AI: 1.40-2.66; TI: 1.70-3.88）。甾醇含量分析表明，配方油的植物甾醇含量较高（β-谷甾醇：129.44 ~ 280.67 mg/100 g），胆固醇含量较低（9.39 ~ 32.51 mg/100 g），而乳脂的胆固醇含量较高（115.66 ~ 208.05 mg/100 g），而植物甾醇含量不显著。FTIR光谱强调三酰基甘油在所有样品中占主导地位，波段强度的差异表明链长度和不饱和度的差异。这项研究为改进配方奶粉设计，更好地模仿母乳的营养成分提供了思路。

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引用次数: 0

Stability of freeze-dried starter and non-starter lactic acid bacteria for application in Sicilian cheese making 西西里干酪制干酪用冻干发酵菌和非发酵菌的稳定性

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-04-01 Epub Date: 2026-01-10 DOI: 10.1016/j.idairyj.2026.106548

Rosa Guarcello, Gabriele Busetta, Massimo Todaro, Raimondo Gaglio, Luca Settanni

This study developed freeze-dried starter and non-starter lactic acid bacteria (LAB) cultures from traditional Sicilian dairy products to support reproducible artisanal cheese production. LAB viability was monitored over 180 days at various temperatures, with 4 °C yielding the best preservation. Lactococcus lactis subsp. lactis showed strong resilience, while Pediococcus acidilactici was more sensitive. After six months, strains were tested in fresh ovine “Tuma” cheese. Microbiological and acidification data revealed that L. lactis strains promoted rapid microbial growth and acidification, reaching pH < 5.0 within 48 h. In contrast, Pediococcus acidilactici, Streptococcus macedonicus, and Lactococcus garvieae showed slower growth and weaker acidification. LAB counts, pH trends, and polymorphic profile comparison confirmed the dominant role of starter cultures in early cheese development, while adjunct strains developed more slowly. In fact, LAB strains influenced Tuma cheese aroma, acidity, sweetness, and overall liking, with L. lactis producing the most balanced and preferred sensory profile. Freeze-drying proved effective for stabilizing LAB cultures, supporting their use in Sicilian cheese making.

本研究从西西里传统乳制品中开发了冻干发酵剂和非发酵剂乳酸菌（LAB）培养物，以支持可重复的手工奶酪生产。在不同温度下监测LAB活力180天，4°C保存效果最好。乳酸乳球菌亚种乳酸球菌表现出较强的复原力，而酸碱Pediococcus更敏感。六个月后，菌株在新鲜的绵羊“Tuma”奶酪中进行了测试。微生物学和酸化数据显示，乳酸乳杆菌促进了微生物的快速生长和酸化，在48 h内达到pH <； 5.0。相比之下，酸性乳酸Pediococcus、macedonicus链球菌和garvieae乳球菌的生长速度较慢，酸化作用较弱。LAB计数、pH变化趋势和多态性比较证实了发酵剂在早期奶酪发育中的主导作用，而辅助菌株的发育较慢。事实上，乳酸菌菌株影响了Tuma奶酪的香气、酸度、甜度和整体喜欢度，其中乳酸菌产生了最平衡和首选的感官特征。冷冻干燥被证明对稳定LAB培养物是有效的，这支持了它们在西西里奶酪制作中的应用。

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引用次数: 0