International Dairy Journal最新文献

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Combined effect of acidification temperature and different acids on microstructure and textural properties of heat and acid-induced milk gels 酸化温度和不同酸对加热和酸诱导牛奶凝胶的微观结构和纹理特性的综合影响

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-10-20 DOI: 10.1016/j.idairyj.2024.106117

Zhe Cheng , Wenjie Xia , Pauline van Leusden , Tomasz Pawel Czaja , Matthias D. Eisner , Lilia Ahrné

Heat and acid-induced milk gels, such as Indian Paneer cheese, can serve as a meat substitute in various cuisines due to their non-melting and cookable features. This study investigated the effects of acidification temperature (60, 70, 80, or 90 °C) and different acidifiers (citric, lactic, or hydrochloric acids) on the composition, texture, and microstructure of these gels. Across all acids, increasing the acidification temperature reduced the yield of gel due to lower moisture retention. However, the hardness, springiness, and cohesiveness of the gels increased with temperature, influenced by the rate of protein aggregation and calcium recovery. At high temperatures (e.g., 90 °C), gels prepared by citric acid exhibited greater hardness and cohesiveness, but lower springiness compared to those made with lactic or hydrochloric acid. This effect may be attributed to the formation of a more compact gel network, characterized by fewer pores, and lower water mobility.

加热和酸诱导乳凝胶（如印度帕纳奶酪）因其不熔化和可烹饪的特点，可作为各种美食中的肉类替代品。本研究调查了酸化温度（60、70、80 或 90 °C）和不同酸化剂（柠檬酸、乳酸或盐酸）对这些凝胶的成分、质地和微观结构的影响。在所有酸中，提高酸化温度会降低凝胶的保湿度，从而减少凝胶的产量。不过，凝胶的硬度、弹力和凝聚力随着温度的升高而增加，这受到蛋白质聚集率和钙回收率的影响。与乳酸或盐酸制备的凝胶相比，在高温（如 90 ℃）条件下，柠檬酸制备的凝胶具有更高的硬度和凝聚力，但回弹性较低。这种效应可能是由于形成了更紧密的凝胶网络，其特点是孔隙更少，水的流动性更低。

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引用次数: 0

Impact of genetic variants on the separation efficiency of β-lactoglobulin during microfiltration of skim milk 脱脂牛奶微过滤过程中基因变异对β-乳球蛋白分离效率的影响

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-10-19 DOI: 10.1016/j.idairyj.2024.106115

Liam M. Kelly , William P. McCarthy , Surabhi Subhir , Brendan Horan , James A. O'Mahony , John T. Tobin

Genetic variants of milk proteins are often overlooked by dairy processors as a parameter that can effect process efficiency. This study assessed the impact of the A and B genetic variants of β-lactoglobulin on the isolation of whey proteins from skim milk by microfiltration. The A and B genetic variants of β-lactoglobulin differ by two amino acids at positions 64 (A = aspartic acid, B = glycine) and 118 (A = valine, B = alanine), with the A variant thus having a higher negative charge. Mass balance calculations indicated that 46.7 % more whey proteins permeated during microfiltration for the A compared to the B variant, with the A also having significantly (P < 0.05) more total and reversible fouling accumulation than the B variant. These findings could be of importance to the dairy industry to improve microfiltration efficiency and increase protein yield during manufacture of native whey protein ingredients.

牛奶蛋白质的遗传变异往往被乳品加工企业忽视，认为这是影响加工效率的一个参数。本研究评估了 β-乳球蛋白的 A 和 B 基因变体对微滤法从脱脂奶中分离乳清蛋白的影响。β 乳球蛋白的 A 和 B 基因变体在 64 位（A = 天门冬氨酸，B = 甘氨酸）和 118 位（A = 缬氨酸，B = 丙氨酸）的两个氨基酸上存在差异，因此 A 基因变体的负电荷更高。质量平衡计算表明，与 B 变体相比，A 变体在微过滤过程中渗透的乳清蛋白多 46.7%，A 变体的总污垢积累和可逆污垢积累也明显多于 B 变体（P < 0.05）。这些发现对于乳制品工业提高微过滤效率和增加原生乳清蛋白配料生产过程中的蛋白质产量具有重要意义。

引用次数: 0

The impact of Lactiplantibacillus plantarum on the cream composition: Insight into changes of vitamin D3 content and fatty acid composition 植物乳杆菌对奶油成分的影响：洞察维生素 D3 含量和脂肪酸组成的变化

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-10-19 DOI: 10.1016/j.idairyj.2024.106118

Tetiana Dyrda-Terniuk , Viorica Railean , Aleksandra Bogumiła Florkiewicz , Justyna Walczak-Skierska , Mateusz Kolankowski , Joanna Rudnicka , Dorota Białczak , Paweł Pomastowski

Food fortification is considered a promising strategy to enhance the bioavailability of vitamin D. This study aimed to analyze the impact of probiotic bacteria added to cream on vitamin D3 biosynthesis. Both the biomass and lyophilized form of Lactiplantibacillus plantarum were tested. In addition, changes in the fatty acid (FA) profile were evaluated. Supplementation with L. plantarum B/00401 lyophilisate resulted in more efficient vitamin D3 enrichment of the cream compared to the biomass, increasing its content from 1.71 to 15.96 μg g⁻¹. Moreover, a reduction in saturated fatty acids (SFA) accompanied by an increase in monounsaturated fatty acids (MUFA) was observed following the addition of L. plantarum B/00401 to the cream. The proposed fortification approach may help address poor vitamin D3 status. At the same time, the changes in the FA profile offer additional benefits to consumers by reducing the risk of heart disease development.

本研究旨在分析添加到奶油中的益生菌对维生素 D3 生物合成的影响。测试了植物乳杆菌的生物量和冻干形式。此外，还评估了脂肪酸（FA）谱的变化。与生物质相比，添加植物乳杆菌 B/00401 冻干物能更有效地富集奶油中的维生素 D3，使其含量从 1.71 μg g-1 增加到 15.96 μg-1。此外，在奶油中添加植物乳杆菌 B/00401 后，观察到饱和脂肪酸 (SFA) 减少，而单不饱和脂肪酸 (MUFA) 增加。拟议的强化方法可能有助于解决维生素 D3 不足的问题。同时，脂肪酸含量的变化还能降低患心脏病的风险，从而为消费者带来额外的益处。

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引用次数: 0

Combined effect of ultrasonication and ohmic heating on protein functionality of Cheddar cheese 超声波和欧姆加热对切达奶酪蛋白质功能的联合影响

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-10-18 DOI: 10.1016/j.idairyj.2024.106116

Ipek Altay , Yuri Kominami , Lucas Sales Queiroz , Thom Huppertz , Jens J. Sloth , Mohammad Amin Mohammadifar

In cheese powder production, achieving stable cheese emulsion for spray drying is often facilitated using calcium sequestering salts (CSS), promoting protein hydration and emulsification. However, demand for clean-label products necessitates exploring alternative methods to produce a stable cheese feed. Technologies such as ultrasound and ohmic heating, which are promising in modifying milk proteins, offer a potential solution. Therefore, this study aimed to explore the combined effect of ultrasound and ohmic heating on the structure of para-casein matrix in Cheddar cheese. The application of ultrasound promoted protein-mediated fat stabilization, indicating improved emulsifying functionality of para-caseins. SDS-PAGE results further supported the sonication-induced alterations in protein interactions. The overall influence of ohmic heating was less pronounced, with slightly higher mineral solubilization compared to the control sample. These findings highlight the potential of these technologies to reduce or eliminate the need for CSS additives in cheese powder production.

在奶酪粉生产过程中，通常使用钙封存盐（CSS）来促进蛋白质的水合和乳化，从而实现稳定的奶酪乳液喷雾干燥。然而，由于清洁标签产品的需求，有必要探索生产稳定奶酪饲料的替代方法。超声波和欧姆加热等技术在改良牛奶蛋白质方面前景广阔，提供了一种潜在的解决方案。因此，本研究旨在探索超声波和欧姆加热对切达奶酪中副酪蛋白基质结构的综合影响。超声波的应用促进了蛋白质介导的脂肪稳定，表明副酪蛋白的乳化功能得到了改善。SDS-PAGE 结果进一步证实了超声诱导的蛋白质相互作用的改变。欧姆加热的总体影响不太明显，与对照样品相比，矿物溶解度略高。这些发现凸显了这些技术在奶酪粉生产中减少或消除对 CSS 添加剂需求的潜力。

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引用次数: 0

High gamma-aminobutyric acid (GABA) producing Enterococcus malodoratus isolated from protected denomination of origin (PDO) cheese 从受保护原产地名称（PDO）奶酪中分离出的高产γ-氨基丁酸（GABA）的恶臭肠球菌

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-10-18 DOI: 10.1016/j.idairyj.2024.106112

Márcia C. Coelho , Susana C. Ribeiro , F. Xavier Malcata , Célia C.G. Silva

Four strains of Enterococcus malodoratus were isolated from São Jorge cheese – and showed a high conversion of L-glutamate to GABA, achieving a yield above 50%. These new strains neither fermented lactose nor produced hydrogen sulphide. They produced slow acidification and low amounts of diacetyl, and lacked most enzymatic activities and genes encoding virulence traits. They were sensitive to ampicillin, vancomycin, fluoroquinolones, chloramphenicol and streptogramins, but resistant to penicillin, oxacillin, erytromycin and tetracycline. One strain (SJC62) showed antimicrobial activity against Listeria monocytogenes, Salmonella enterica, Escherichia coli and Pseudomonas aeruginosa; and antifungal activity against Aspergillus caesiellus and Mucor racemosus. The strains also showed probiotic potential in vitro, as they exhibited good resistance to gastrointestinal conditions, high hydrophobicity and mucin adhesion. The spectrum of favourable technological, antimicrobial and probiotic properties, in combination with their high ability to convert glutamic acid into GABA make these strains relevant for use in novel dairy foods.

从圣若热奶酪中分离出四株恶臭肠球菌，它们将 L-谷氨酸转化为 GABA 的转化率很高，达到 50%以上。这些新菌株既不发酵乳糖，也不产生硫化氢。它们产生的酸化速度慢，双乙酰含量低，缺乏大多数酶活性和编码毒力特征的基因。它们对氨苄西林、万古霉素、氟喹诺酮类、氯霉素和链霉素敏感，但对青霉素、氧西林、红霉素和四环素耐药。其中一株菌株（SJC62）对单核细胞增生李斯特菌、肠炎沙门氏菌、大肠杆菌和铜绿假单胞菌具有抗菌活性；对黑曲霉和粘孢子菌具有抗真菌活性。这些菌株在体外也显示出益生菌的潜力，因为它们表现出对胃肠道条件的良好抵抗力、高疏水性和粘蛋白粘附性。这些菌株具有一系列有利的技术、抗菌和益生特性，再加上它们将谷氨酸转化为 GABA 的能力很强，因此可用于新型乳制品食品。

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引用次数: 0

Milk osteopontin mediates zinc uptake in intestinal cells in the presence of phytic acid 牛奶补骨脂素在植酸存在的情况下介导肠细胞对锌的吸收

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-10-18 DOI: 10.1016/j.idairyj.2024.106113

Brian Christensen, Thomas F. Krüger, Thilde P. Hjorth, Emilie Holkgaard Buhl, Esben S. Sørensen

The bioavailability and the intestinal absorption of the essential mineral zinc are challenged by the food matrix and especially the content of zinc chelating antinutrients. Many milk proteins and peptides affect zinc bioavailability. Osteopontin (OPN) is an acidic and highly phosphorylated whey protein that has been shown to bind calcium, magnesium and iron. Here we report the zinc binding properties of OPN, and the effect of OPN-Zn complexes on zinc absorption in Caco-2 cells. By isothermal titration calorimetry milk OPN was shown to bind approximately 36 zinc ions (K_D of ∼70 μM). The binding was mainly mediated by the phosphorylations in the protein. OPN retained zinc bound after in vitro simulated gastrointestinal transit. Interestingly the OPN-Zn complex enhanced zinc bioavailability in the presence of phytic acid, compared to inorganic zinc salts. Zinc uptake mediated by OPN significantly upregulated the gene expression of MT1G and ZnT1 which are crucial proteins involved in preserving enterocyte zinc homoeostasis. These results indicate that OPN could be incorporated into functional foods and infant formulas to increase zinc bioavailability and uptake.

食物基质，尤其是锌螯合抗营养素的含量，对人体必需矿物质锌的生物利用率和肠道吸收构成了挑战。许多牛奶蛋白和肽都会影响锌的生物利用率。骨化蛋白（OPN）是一种酸性和高度磷酸化的乳清蛋白，已被证明能结合钙、镁和铁。在此，我们报告了 OPN 的锌结合特性，以及 OPN 锌复合物对 Caco-2 细胞锌吸收的影响。通过等温滴定量热法乳 OPN 可结合约 36 个锌离子（KD 为 70 μM）。这种结合主要由蛋白质中的磷酸化介导。体外模拟胃肠道转运后，OPN 仍能与锌结合。有趣的是，与无机锌盐相比，在植酸存在的情况下，OPN-锌复合物提高了锌的生物利用率。由 OPN 介导的锌吸收可显著上调 MT1G 和 ZnT1 的基因表达，而这两种蛋白是参与维持肠细胞锌平衡的关键蛋白。这些结果表明，可将 OPN 添加到功能性食品和婴儿配方奶粉中，以提高锌的生物利用率和吸收率。

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引用次数: 0

Protein fractionation by microfiltration of goat milk: Influence on proteolysis, metabolites and sensory characteristics of cheeses produced throughout lactation 通过微过滤对山羊奶进行蛋白质分馏：对整个哺乳期生产的奶酪的蛋白质分解、代谢物和感官特性的影响

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-10-17 DOI: 10.1016/j.idairyj.2024.106110

Beate Bjørgan , Siv B. Skeie , Paula Varela , Anne-Grethe Johansen

This study addresses seasonal variations in goat milk by examining the effects of microfiltration (MF) and micro- and diafiltration (MDF) in standardising goat milk composition for cheese production. The research focuses on MF and MDF treatments at two lactation stages, analysing their impact on the quality of a hard goat milk cheese. Key parameters such as total solids, pH, organic acids, free amino acids, protein profiles, and sensory properties during cheese ripening were evaluated. Sensory attributes were assessed using Quantitative Descriptive Analysis (QDA), revealing different profiles between treatments. The MF cheeses showed a balanced profile, while MDF cheeses varied more in sourness, acidity, and texture, also influenced by lactation stage.

这项研究通过考察微过滤（MF）和微及重过滤（MDF）对奶酪生产中山羊奶成分标准化的影响来解决山羊奶的季节性变化问题。研究重点是两个泌乳阶段的微滤和中滤处理，分析它们对硬羊奶奶酪质量的影响。对奶酪成熟过程中的关键参数，如总固形物、pH 值、有机酸、游离氨基酸、蛋白质概况和感官特性进行了评估。使用定量描述性分析法（QDA）对感官属性进行了评估，结果显示不同处理之间的感官属性各不相同。中质干酪表现出均衡的特征，而中密度干酪在酸味、酸度和质地方面差异较大，这也受到哺乳期的影响。

引用次数: 0

Lactation stage-specific variations in health and lipid-associated milk fat globule membrane proteins in Holstein Friesian cow and Murrah buffalo 荷斯坦弗里斯兰奶牛和穆拉水牛泌乳期健康和脂质相关乳脂球膜蛋白的特异性变化

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-10-16 DOI: 10.1016/j.idairyj.2024.106114

Ayushi Kapoor , Ningombam Sanjib Meitei , Vinod Singh Bisht , Mohd Altaf Najar , Kuldeep Giri , Thottethodi Subrahmanya Keshava Prasad , Kiran Ambatipudi

Bovine milk fat globule membrane (MFGM) proteins are crucial to calf health and human nutrition, but a knowledge gap exists for its lactation stage-specific variations in cows and buffaloes. This study employed mass spectrometry to identify the inter- and intra-lactation stage-specific MFGM proteins in Murrah buffalo (Mu) and Holstein Friesian cow (HF). Mu exhibited higher proteins (n = 264) than HF (n = 250); utilizing multivariate analysis, differentially abundant proteins (n = 78 in HF, n = 31 in Mu) were identified specific to lactation stages. The MFGM proteins were categorized into health-associated (47.1%), lipid-associated proteins (44.1%), and shared proteins (8.8%). HF milk contained all health-associated proteins detected in Mu, besides possessing unique proteins (e.g., BTN1A1, SAA3, and ENPP3), including lipid-associated proteins that contributed to improved calf immunity. These results suggest HF milk is more suitable for calf health and dairy product development, including expanding our understanding of lactation stage-specific MFGM proteins and highlighting their potential health benefits.

牛乳脂肪球膜（MFGM）蛋白对犊牛健康和人类营养至关重要，但对其在奶牛和水牛泌乳期的特异性变化还缺乏了解。本研究采用质谱技术鉴定了穆拉水牛（Mu）和荷斯坦弗里斯兰奶牛（HF）泌乳期间和泌乳期内特异性的 MFGM 蛋白。穆拉水牛的蛋白质含量（n = 264）高于荷斯坦弗里斯兰牛（n = 250）；通过多元分析，确定了泌乳期特异性的不同丰度蛋白质（荷斯坦弗里斯兰牛为 78，穆拉水牛为 31）。MFGM蛋白质分为健康相关蛋白质（47.1%）、脂质相关蛋白质（44.1%）和共享蛋白质（8.8%）。高浓度牛奶除了含有独特的蛋白质（如 BTN1A1、SAA3 和 ENPP3）外，还含有在 Mu 中检测到的所有与健康相关的蛋白质，包括有助于提高犊牛免疫力的脂质相关蛋白质。这些结果表明高浓度牛奶更适合犊牛健康和乳制品开发，包括扩大我们对泌乳期特异性MFGM蛋白质的了解，并强调其潜在的健康益处。

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引用次数: 0

Corrigendum to “A comparison study on functional and textural properties of mozzarella cheeses made from bovine and buffalo milks using different starter cultures” [The International Dairy Journal 141 (June 2023), 105622] 对 "使用不同发酵培养基的牛乳和水牛奶制作的马苏里拉奶酪的功能和质构特性比较研究 "的更正[《国际乳品杂志》141（2023 年 6 月），105622]

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-10-15 DOI: 10.1016/j.idairyj.2024.106108

Gökhan Akarca, Azize Atik, İlker Atik, Ayşe Janseli Denizkara

引用次数: 0

Effects of different processing methods on physicochemical and microbiological properties of kefir ice cream 不同加工方法对克菲尔冰淇淋理化和微生物特性的影响

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-10-13 DOI: 10.1016/j.idairyj.2024.106111

Merve Al , Firuze Ergin Zeren , Emine Mine Çomak Göçer , Muammer Demir , Ahmet Küçükçetin

In this study, kefir ice cream was produced using two different methods. In method 1, the ice cream mixture was incubated with kefir starter culture until a pH value of 6.1 or 5.5 was reached, and in method 2, the ice cream mixture was blended with kefir to reach a pH value of 5.5 or 6.1. Kefir ice cream produced by method 2 had a higher overrun and lower firmness than that produced by method 1. When comparisons were made based on the pH value of the ice cream mixture, kefir ice cream produced from the ice cream mixture with a pH of 6.1 instead of 5.5 had a higher overrun and melting rate and a lower firmness. The slightly higher counts on MRS agar, M17 agar, MSE agar, DSM 254 medium, and YGC agar were determined in the kefir ice cream samples produced by method 1 or produced from an ice cream mixture with a pH of 5.5. Although it is unknown if the number of bacteria on MRS agar detected in the samples, where the number was greater than 6 log cfu g⁻¹ even after 90 days of storage, are probiotics or not, kefir ice cream has the potential to be a probiotic product. In this study, it has been demonstrated that kefir ice creams with different physicochemical and microbiological properties can be produced by altering the ice cream production method and pH value of the ice cream mixture.

在这项研究中，使用了两种不同的方法制作开菲尔冰淇淋。在方法 1 中，冰淇淋混合物与开菲尔起始培养物一起培养，直到达到 6.1 或 5.5 的 pH 值；在方法 2 中，冰淇淋混合物与开菲尔混合，达到 5.5 或 6.1 的 pH 值。与方法 1 相比，用方法 2 制作的开菲尔冰淇淋具有更高的溢出率和更低的硬度。如果根据冰淇淋混合物的 pH 值进行比较，用 pH 值为 6.1 而不是 5.5 的冰淇淋混合物生产的开菲尔冰淇淋的溢出率和融化率较高，硬度较低。在 MRS 琼脂、M17 琼脂、MSE 琼脂、DSM 254 培养基和 YGC 琼脂上检测到的计数略高于用方法 1 或用 pH 值为 5.5 的冰淇淋混合物生产的开菲尔冰淇淋样品。样品中的 MRS 琼脂上检测到的细菌数量即使在储存 90 天后仍大于 6 log cfu g-1，虽然目前还不知道这些细菌是否是益生菌，但克菲尔冰淇淋有可能成为一种益生菌产品。这项研究表明，通过改变冰淇淋生产方法和冰淇淋混合物的 pH 值，可以生产出具有不同理化和微生物特性的开菲尔冰淇淋。

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