International Dairy Journal最新文献

Custard has been used worldwide in various confectionery and other food due to its characteristic viscoelasticity. However, the main ingredients of custard are wheat flour, egg, and milk. These ingredients contain allergens, and demands are increasing to substitute these ingredients in custard with non-allergenic alternatives. Therefore, in this study, we prepared several standard custards comprising commercial ingredients and model custards constituted using elementary compounds according to a general recipe for custard. We then investigated the effect of the various ingredients and heating on the rheological properties of these custards. Polysaccharides, e.g., starch, and disaccharides, e.g., sucrose and lactose, synergistically enhanced the rheological property like the consistency index. The disaccharides not only sweetened the custard but were also responsible for the texture of custard following heating, based on our analysis of the custards' thixotropic properties. We anticipate these findings will be useful for producing a novel custard with potentially allergenic ingredients substituted by non-allergenic ingredients in the future.

The adulteration of sheep butter with cow butter and margarine is a significant challenge in the food industry, impacting product authenticity and consumer confidence. In this research article, a comprehensive and accurate approach is proposed for detecting sheep butter adulteration by employing Raman spectroscopy in conjunction with the combined method of DD-SIMCA and PLS-DA.

Initially, Raman spectroscopy employed to collect spectral data from pure butter and margarine samples, enabling the modeling of target objects by DD-SIMCA to exclude adulterated samples. Subsequently, PLS-DA was utilized for the discrimination of sample classes.

Raman spectroscopy, combined with the classification and discrimination strategy, is a powerful tool for quickly and non-destructively detecting sheep butter adulteration, ensuring food quality control. The combined strategy successfully discriminated between pure samples, achieving high performances based on the figures of merit (sensitivity: 77.78–100% and specificity: 88.23–100%) for detecting and identifying the type of adulteration in sheep butter. These outcomes underscore the efficacy of the proposed approach in not only detecting but also identifying the specific type of adulteration present in sheep butter, thereby addressing a critical need in the food industry. This research contributes significantly to advancing the field of food quality assurance and holds great implications for support consumer confidence in product authenticity.

The ongoing investigation into detecting fraudulent additions to milk powder is a collaborative effort among governmental agencies, industry, and academia. Recent advancements are emphasizing the utilization of fingerprinting methodologies, which involve characterizing the odor of samples using gas sensors and using chemometrics methods to detect “out-of-class” or adulterated samples. We developed an advanced method using an electronic nose (e-nose) equipped with 8 metal oxide semiconductor (MOS) sensors to detect whey adulteration in powdered milk by analyzing volatile emissions. We examined pure powdered milk adulterated with whey at six concentration levels (10%, 20%, 30%, 40%, and 50% v/v) in both dry and rehydrated forms. Statistical analyses, including Principal Component Analysis (PCA) and Artificial Neural Network (ANN), were employed to interpret the sensor output responses from the e-nose. The ANN analysis demonstrated a total variance of 85%, with only eight out of 180 samples (4.4%) being misclassified in detecting whey adulteration in powdered milk. The model achieved an impressive detection accuracy of 95.6%. Notably, sensors MQ9 and TGS822 exhibited the most robust responses to wet samples, while sensors MQ136 and TGS822 showed the highest reactivity to dry test samples. PCA analysis revealed that the first principal component (PC-1) accounted for 90% of the total variance, whereas PC-2 contributed only 4% to the variance. In summary, this article offers insights into the application of an e-nose portable device that enables non-invasive analysis, and it provides a promising tool for rapid quality assessment of commercial powdered milk.

The objective of this study was to determine the effect of membrane molecular weight cut-off (5 and 10 kDa), and filtration temperature (25, 15 and 10 °C) on the physicochemical properties of milk permeate (MP). Although MPs produced had a similar gross chemical composition, MP produced with the 10 kDa membrane at 25 °C had the lowest pH (6.64) and ionic calcium content (2.33 mm), while MP produced with the 5 kDa membrane at 10 °C had the highest levels of 6.82 and 2.85 mm for pH and ionic calcium, respectively. Incubation of MPs at 60 °C resulted in precipitation, with MPs produced with the 10 kDa membrane having larger, less soluble and thermodynamically more stable particles than MPs produced with the 5 kDa membrane. These results demonstrate that filtration parameters significantly affected the physicochemical properties of MPs, with implications for downstream processing.

This study assessed the effects of the autochthonous strain Limosilactobacillus mucosae CNPC007 on the techno-functional characteristics, physicochemical properties, volatile profile, and sensory aspects of goat ricotta cream during refrigerated storage. Three cheese formulations were tested: CRC (without probiotic), RCLM (with L. mucosae CNPC007), and RCLA (with commercial probiotic Lactobacillus acidophilus La-5). L. mucosae CNPC007 influenced color, adhesiveness, lactose content, acidity, and proteolysis depth index in goat ricotta cream. RCLA and RCLM maintained a probiotic viable cell count >6 log CFU g⁻¹. RCLM had the highest proteolysis depth index and free amino acid release. Seventeen distinct volatile compounds were identified in the formulations. Probiotic supplementation did not affect global acceptance or purchase intention. RCLA and RCLM were preferred over CRC in the ranking test and considered ideal for goat aroma in the JAR test. L. mucosae CNPC007 supplementation has the potential to improve the nutritional, functional, aromatic, and sensory aspects of goat ricotta cream.

This study investigated the effect of thermosonication (TS) of milk on the bioactive peptide profile, fatty acid composition, and volatile compounds of Minas Frescal cheese. Five cheese formulations were prepared: raw milk (Control), pasteurized milk (High-Temperature Short-Time or HTST) (72–75 °C/15 s), and milk treated by TS at nominal powers of 160 W (TS160), 400 W (TS400), and 640 W (TS640). The fatty acid profile and health indices did not change significantly after HTST or TS. TS, mainly TS400 treatment, increased the number of bioactive peptides with antihypertensive, antioxidant, immunomodulatory, and antimicrobial activities and promoted the formation of unique volatile organic compounds, mainly from the ester and fatty acid groups. In conclusion, TS can be considered by the dairy industry as an interesting alternative for manufacturing Minas Frescal cheese, resulting in products with greater functional potential and unique volatile compounds and keeping the fatty acid profile unchanged.

In this work, two levels of addition of microparticulated whey protein (MWP) and whey protein concentrate 35% (WPC35) were used for designing semi-skim (∼1.1 g 100 g⁻¹), high-protein yoghurts (≥7 g 100 g⁻¹). Acidification rate, gel formation, carbohydrates, organic acids, volatile compounds, structural and textural aspects, physicochemical and microbial composition, were assessed. Differences were detected in gel formation by Optigraph® (onset of gelation occurred at lower pH for yoghurts with MWP), but similar fermentation times were observed in every case. Higher firmness, consistency and apparent viscosity were found for yoghurts with WPC35, but some lumps were seen when using the highest level of addition. CLSM images revealed different patterns that may support structural differences; also, ingredient's particle size observed by SEM were correlated with the ordering of the protein network. Relevant flavour compounds, like acetaldehyde, acetoin, and diacetyl, were higher in yoghurts with MWP, while ketones predominated in yoghurts with WPC35.

This study aimed to assess impact erythritol and whey protein isolate (WPI) impact on the physical characteristics of untempered, high-protein (12/16/20/24% (w/w) of protein) white chocolates without the saccharose addition. Surfacial properties were analysed from colour coordinates, advancing and receding contact angles, apparent surface free energy and roughness. Rheological and mechanical properties, melting characteristics and water activity were also determined. Larger WPI additions facilitated greater hydrophobicity in the samples and demonstrated a smoothing effect. The mechanical characteristics, resistance to melting and shelf life were enhanced by the higher whey protein addition; however, the colour parameters were slightly affected. The samples with the higher WPI concentrations produced a continuous, more densely packed and three-dimensional solid network as visualized by the confocal microscopy, which showed the variations in their microstructures. Both compounds demonstrated an anti-blooming effect that allowed to skip tempering, reduce manufacturing costs and improve nutritional quality of resulting white chocolates.

This study investigated component partitioning during cold microfiltration (MF) and diafiltration (DF) of whey protein concentrate (WPC) feed in producing whey protein isolate (WPI). Significant differences (P < 0.05) were found in the partitioning of components. Specifically, 60.1, 50.2, 6.32, and 75.7% of total solids, protein, fat, and ash, respectively, were partitioned into the permeate stream. Phospholipids comprised 25 and 41.4% of total fat in WPC feed and DF retentate, respectively. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis showed MFGM-associated proteins were enriched in the MF retentate. The particle size in MF retentate was significantly larger (P < 0.05) than in the MF and DF permeate streams (450, 7.87, and 3.55 nm, respectively), providing evidence of the retention of aggregated whey proteins in the MF retentate. These findings provide an indepth understanding of component partitioning during cold MF of WPC feed, supporting the development of higher value-added ingredients.

Globally, around six billion people consume bovine milk. As in many other countries dairy plays an important role in the Indian diet. The Food Safety Standards Authority of India is continuously taking efforts to ensure the country's regulatory framework for the dairy sector meets international standards and secure human health and to promote trade. To ensure safe and nutritious milk and milk products, an integrated quality assurance system with a thorough surveillance program is a prerequisite. This paper outlines the risk assessment principles before listing various chemical and microbiological hazards in the dairy supply chain, discusses examples with successful dairy supply chains, suggests analytical approaches for regulatory control, and gives recommendations for an effective surveillance plan. First of its kind, the paper may contribute to the development of an integrated milk quality and safety surveillance system in India, and may also serve as guidance for other developing nations.