Pub Date : 2025-11-21DOI: 10.1016/j.idairyj.2025.106491
Rebeca Rodrigues Vieira Onelli , Josane Cardim de Jesus , Raphael Paturi Lins , Arthur Pompílio da Capela , Leandro Santos Soares , Sibelli Passini Barbosa Ferrão
The use of artichoke flower extract as a milk coagulant is an innovative alternative to animal or microbial enzymes, with the potential to diversify production and enhance the sensory characteristics of buffalo cheeses. The study evaluated the chemical, proteomic and sensory characteristics of matured buffalo cheese coagulated with artichoke flower extract. The cheeses were produced with buffalo milk and coagulated using artichoke flower extract (TA) or microbial chymosin (TC) as a reference and matured for up to 60 days. They were analyzed for their composition, texture, proteolysis, organic acid profile and optimized descriptive sensory profile (ODP). The water-soluble peptides were analyzed by MIR and SDS-PAGE. The TA cheeses had a similar chemical composition to the TC cheeses, but varied in texture and the proteolysis extension index. TA contained more low molecular weight peptides compared to TC. In ODP, TA samples had a dry leafy flavor and greater hardness, while TC had greater acidity and a buttery flavor. Artichoke flower extract has demonstrated significant potential in modifying the sensory characteristics of matured buffalo cheese, facilitating the creation of new buffalo milk-based products.
{"title":"Technological innovation in the production of matured buffalo cheese using artichoke flower extract (Cynara cardunculus L. var. scolymus) as a coagulant: organic acid profile, proteomic and sensory study","authors":"Rebeca Rodrigues Vieira Onelli , Josane Cardim de Jesus , Raphael Paturi Lins , Arthur Pompílio da Capela , Leandro Santos Soares , Sibelli Passini Barbosa Ferrão","doi":"10.1016/j.idairyj.2025.106491","DOIUrl":"10.1016/j.idairyj.2025.106491","url":null,"abstract":"<div><div>The use of artichoke flower extract as a milk coagulant is an innovative alternative to animal or microbial enzymes, with the potential to diversify production and enhance the sensory characteristics of buffalo cheeses. The study evaluated the chemical, proteomic and sensory characteristics of matured buffalo cheese coagulated with artichoke flower extract. The cheeses were produced with buffalo milk and coagulated using artichoke flower extract (TA) or microbial chymosin (TC) as a reference and matured for up to 60 days. They were analyzed for their composition, texture, proteolysis, organic acid profile and optimized descriptive sensory profile (ODP). The water-soluble peptides were analyzed by MIR and SDS-PAGE. The TA cheeses had a similar chemical composition to the TC cheeses, but varied in texture and the proteolysis extension index. TA contained more low molecular weight peptides compared to TC. In ODP, TA samples had a dry leafy flavor and greater hardness, while TC had greater acidity and a buttery flavor. Artichoke flower extract has demonstrated significant potential in modifying the sensory characteristics of matured buffalo cheese, facilitating the creation of new buffalo milk-based products.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"173 ","pages":"Article 106491"},"PeriodicalIF":3.4,"publicationDate":"2025-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145577226","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 : 2025-11-20DOI: 10.1016/j.idairyj.2025.106484
Zhiwen Ge , Dan Wang , Tianwen Zheng , Ahmadullah Zahir , Peiyou Qin , Xiaoyan Zhao
The chemistry and molecular mechanisms by which exopolysaccharide from Lactobacillus helveticus MB2-1 (LHP) improve the stability of fermented milk remain elusive despite significant research progress on understanding milk protein-exopolysaccharide interaction. In this study, the main component of L. helveticus MB2-1 exopolysaccharide (LHP1)-casein (CAS) subunits complexes were designed and utilized to investigate the effects of polysaccharide addition on chemical interactions and properties of the αS1-CAS-LHP1, β-CAS-LHP1, κ-CAS-LHP1 complexes. The addition of LHP1 significantly increased the particle size, zeta potential, and improved microstructure of the αS1-CAS-LHP1, β-CAS-LHP1, and κ-CAS-LHP1 complexes, which enhanced the structural stability of the gel system mainly through increased hydrophobic interaction and hydrogen bonds, as well as electrostatic interaction. The enhanced structural stability of the κ-CAS and LHP1 complex system was driven by the strong receptor-ligand interaction affinity of κ-CAS and LHP1 complex system, which was greater than that of αS1-CAS-LHP1, β-CAS-LHP1 composite gel. The study provided detailed information on how polysaccharide LHP1 addition promoted the stability of casein gel and provided scientific evidence to facilitate the application of LHP1 in the food industry.
helveticus乳杆菌MB2-1 （Lactobacillus helveticus MB2-1， LHP）的胞外多糖提高发酵乳稳定性的化学和分子机制在乳蛋白与胞外多糖相互作用的研究中取得了重大进展。本研究设计了helveticus MB2-1外多糖(LHP1)-酪蛋白（CAS）亚基配合物的主要成分，并利用该亚基配合物研究了多糖添加对αS1-CAS-LHP1、β-CAS-LHP1、κ-CAS-LHP1配合物化学相互作用和性质的影响。LHP1的加入显著提高了αS1-CAS-LHP1、β-CAS-LHP1和κ-CAS-LHP1配合物的粒径、zeta电位和微观结构，主要通过增加疏水相互作用和氢键以及静电相互作用来增强凝胶体系的结构稳定性。κ-CAS与LHP1复合物体系结构稳定性的增强是由于κ-CAS与LHP1复合物体系具有较强的受体-配体相互作用亲和力，其亲和力大于αS1-CAS-LHP1、β-CAS-LHP1复合凝胶。本研究为添加多糖LHP1促进酪蛋白凝胶稳定性提供了详细的信息，为LHP1在食品工业中的应用提供了科学依据。
{"title":"The interaction mechanism between exopolysaccharide LHP1 of Lactobacillus helveticus MB2-1 and casein subunits","authors":"Zhiwen Ge , Dan Wang , Tianwen Zheng , Ahmadullah Zahir , Peiyou Qin , Xiaoyan Zhao","doi":"10.1016/j.idairyj.2025.106484","DOIUrl":"10.1016/j.idairyj.2025.106484","url":null,"abstract":"<div><div>The chemistry and molecular mechanisms by which exopolysaccharide from <em>Lactobacillus helveticus</em> MB2-1 (LHP) improve the stability of fermented milk remain elusive despite significant research progress on understanding milk protein-exopolysaccharide interaction. In this study, the main component of <em>L. helveticus</em> MB2-1 exopolysaccharide (LHP1)-casein (CAS) subunits complexes were designed and utilized to investigate the effects of polysaccharide addition on chemical interactions and properties of the α<sub>S</sub><sub>1</sub>-CAS-LHP1, β-CAS-LHP1, κ-CAS-LHP1 complexes. The addition of LHP1 significantly increased the particle size, zeta potential, and improved microstructure of the α<sub>S1</sub>-CAS-LHP1, β-CAS-LHP1, and κ-CAS-LHP1 complexes, which enhanced the structural stability of the gel system mainly through increased hydrophobic interaction and hydrogen bonds, as well as electrostatic interaction. The enhanced structural stability of the κ-CAS and LHP1 complex system was driven by the strong receptor-ligand interaction affinity of κ-CAS and LHP1 complex system, which was greater than that of α<sub>S1</sub>-CAS-LHP1, β-CAS-LHP1 composite gel. The study provided detailed information on how polysaccharide LHP1 addition promoted the stability of casein gel and provided scientific evidence to facilitate the application of LHP1 in the food industry.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"173 ","pages":"Article 106484"},"PeriodicalIF":3.4,"publicationDate":"2025-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145620885","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 : 2025-11-19DOI: 10.1016/j.idairyj.2025.106489
Xiaoyu Ma , Yu Wan , Xingyu Bao , Jian He , Sufang Duan , Gang Feng , Haixia Wu , Shuzhen Cheng , Cong Wang
This study developed a gentle and efficient method for extracting milk fat globule membrane (MFGM) proteins using ultrasonication combined with SDS (US-SDS) treatment. Proteomic analysis identified 814 peptides (143 proteins) in the MFGM extract, compared to 590 peptides (102 proteins) in raw milk, with 55 proteins significantly differentially expressed, including characteristic MFGM proteins such as CD36, BTN, and lactadherin. Processing induced partial unfolding of MFGM proteins, increasing surface hydrophobicity and enhancing emulsifying properties. The resulting MFGM powder exhibited improved foaming capacity and stability. High-pressure homogenization improved functional properties more effectively than ultrasonication, showing greater potential for industrial applications. In vitro, MFGM digests inhibited colon cancer cell proliferation and promoted murine splenic lymphocyte growth in a concentration-dependent manner. MFGM-enriched nutritional formulas with coconut flavoring demonstrated significantly higher consumer acceptance. These findings confirm the US-SDS method as an efficient strategy for MFGM extraction and illustrate its potential for developing functional foods with enhanced bioactivity.
{"title":"Research on identification, functional characteristics, and applications of milk fat globule membrane proteins","authors":"Xiaoyu Ma , Yu Wan , Xingyu Bao , Jian He , Sufang Duan , Gang Feng , Haixia Wu , Shuzhen Cheng , Cong Wang","doi":"10.1016/j.idairyj.2025.106489","DOIUrl":"10.1016/j.idairyj.2025.106489","url":null,"abstract":"<div><div>This study developed a gentle and efficient method for extracting milk fat globule membrane (MFGM) proteins using ultrasonication combined with SDS (US-SDS) treatment. Proteomic analysis identified 814 peptides (143 proteins) in the MFGM extract, compared to 590 peptides (102 proteins) in raw milk, with 55 proteins significantly differentially expressed, including characteristic MFGM proteins such as CD36, BTN, and lactadherin. Processing induced partial unfolding of MFGM proteins, increasing surface hydrophobicity and enhancing emulsifying properties. The resulting MFGM powder exhibited improved foaming capacity and stability. High-pressure homogenization improved functional properties more effectively than ultrasonication, showing greater potential for industrial applications. <em>In vitro</em>, MFGM digests inhibited colon cancer cell proliferation and promoted murine splenic lymphocyte growth in a concentration-dependent manner. MFGM-enriched nutritional formulas with coconut flavoring demonstrated significantly higher consumer acceptance. These findings confirm the US-SDS method as an efficient strategy for MFGM extraction and illustrate its potential for developing functional foods with enhanced bioactivity.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"173 ","pages":"Article 106489"},"PeriodicalIF":3.4,"publicationDate":"2025-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145577227","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 : 2025-11-17DOI: 10.1016/j.idairyj.2025.106488
Juan Wang , Ni Wang , He Lyu , Peng Wu , Jia Lin , Xiao Dong Chen
Probiotics such as Lactobacillus and Bifidobacterium are essential for infant gut health, yet their digestive stability and post-gastrointestinal regrowth remain poorly understood. This study evaluated the survival and post-digestive regrowth of three commercial probiotic powders under simulated infant gastrointestinal conditions using the Dynamic Infant Stomach (DIS-II) model. Both fasted (water) and fed (milk) states were examined to represent physiologically relevant feeding conditions. Simulated gastric and intestinal digestion were followed by static colonic fermentation to assess bacterial viability and recovery. Results showed that milk significantly delayed gastric emptying and improved bacterial survival compared with fasting. Moreover, milk feeding markedly enhanced post-digestive regrowth of Lactobacillus, whereas Bifidobacterium recovery remained strain- and condition-dependent. These findings demonstrate that both the feeding matrix and probiotic composition critically influence digestive resilience and post-digestive functionality, providing preclinical evidence for the use of milk-based carriers to enhance probiotic performance in infant formulations.
{"title":"Impact of infant feeding conditions on the survival and post-digestive regrowth of commercial probiotics in an in vitro gastrointestinal model","authors":"Juan Wang , Ni Wang , He Lyu , Peng Wu , Jia Lin , Xiao Dong Chen","doi":"10.1016/j.idairyj.2025.106488","DOIUrl":"10.1016/j.idairyj.2025.106488","url":null,"abstract":"<div><div>Probiotics such as <em>Lactobacillus</em> and <em>Bifidobacterium</em> are essential for infant gut health, yet their digestive stability and post-gastrointestinal regrowth remain poorly understood. This study evaluated the survival and post-digestive regrowth of three commercial probiotic powders under simulated infant gastrointestinal conditions using the Dynamic Infant Stomach (DIS-II) model. Both fasted (water) and fed (milk) states were examined to represent physiologically relevant feeding conditions. Simulated gastric and intestinal digestion were followed by static colonic fermentation to assess bacterial viability and recovery. Results showed that milk significantly delayed gastric emptying and improved bacterial survival compared with fasting. Moreover, milk feeding markedly enhanced post-digestive regrowth of <em>Lactobacillus</em>, whereas <em>Bifidobacterium</em> recovery remained strain- and condition-dependent. These findings demonstrate that both the feeding matrix and probiotic composition critically influence digestive resilience and post-digestive functionality, providing preclinical evidence for the use of milk-based carriers to enhance probiotic performance in infant formulations.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"173 ","pages":"Article 106488"},"PeriodicalIF":3.4,"publicationDate":"2025-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145577229","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 : 2025-11-15DOI: 10.1016/j.idairyj.2025.106487
Fathima Shahna A S , Heena Sharma , Ashish Kumar Singh , Deep Narayan Yadav , Diwas Pradhan , Ankit Bihola , Ajay Kumar Dang
This study investigates the impact of somatic cell count (SCC) levels in raw cow milk on the quality characteristics of dahi, a traditional Indian fermented milk product. Milk samples were categorized into healthy (HM), subclinical mastitis (SCM), and clinical mastitis (CM) groups based on SCC. Dahi was prepared using three starter cultures ((Streptococcus thermophilus, Lactococcus lactis, Streptococcus thermophilus, and Mesophilic mixed strain dahi culture NCDC 167) and two temperature-time combinations (85 °C/30 min and 90 °C/15 min). Physicochemical, textural, and microbiological analyses were performed to assess the resulting dahi quality. Results indicated that increased SCC levels in raw milk led to a significant (p < 0.05) increase in protein and ash content in dahi, while lactose content decreased. Whey syneresis was substantially affected by SCC, culture type, and temperature-time combination. Dahi prepared from milk from healthy cows using 90 °C/15 min treatment and Lactococcus lactis and Streptococcus thermophilus culture had the lowest whey syneresis (25.95 ± 0.93 %), highest firmness (1.63 ± 0.02 N) and acidification rate (4.87 × 10−3 pH units/min). Furthermore, metabolomics analysis revealed distinct metabolite profiles among the SCC groups as indicated by Principal Component Analysis and VIP score plot analysis thereby, highlighting differentially expressed (p < 0.05) metabolites in milk and dahi related to mastitis. Specifically, increased SCC was associated with alterations in metabolites involved in carbohydrate and lipid metabolism. These findings provide valuable insights into optimizing dahi production by considering SCC levels in raw milk and selecting appropriate starter cultures and processing conditions.
{"title":"Impact of somatic cell count on milk and dahi: Changes in physico-chemical, microbiological, rheological and metabolic characteristics","authors":"Fathima Shahna A S , Heena Sharma , Ashish Kumar Singh , Deep Narayan Yadav , Diwas Pradhan , Ankit Bihola , Ajay Kumar Dang","doi":"10.1016/j.idairyj.2025.106487","DOIUrl":"10.1016/j.idairyj.2025.106487","url":null,"abstract":"<div><div>This study investigates the impact of somatic cell count (SCC) levels in raw cow milk on the quality characteristics of <em>dahi</em>, a traditional Indian fermented milk product. Milk samples were categorized into healthy (HM), subclinical mastitis (SCM), and clinical mastitis (CM) groups based on SCC. <em>Dahi</em> was prepared using three starter cultures ((<em>Streptococcus thermophilus</em>, <em>Lactococcus lactis, Streptococcus thermophilus</em>, and Mesophilic mixed strain <em>dahi</em> culture NCDC 167) and two temperature-time combinations (85 °C/30 min and 90 °C/15 min). Physicochemical, textural, and microbiological analyses were performed to assess the resulting <em>dahi</em> quality. Results indicated that increased SCC levels in raw milk led to a significant (p < 0.05) increase in protein and ash content in <em>dahi</em>, while lactose content decreased. Whey syneresis was substantially affected by SCC, culture type, and temperature-time combination. <em>Dahi</em> prepared from milk from healthy cows using 90 °C/15 min treatment and <em>Lactococcus lactis</em> and <em>Streptococcus thermophilus</em> culture had the lowest whey syneresis (25.95 ± 0.93 %), highest firmness (1.63 ± 0.02 N) and acidification rate (4.87 × 10<sup>−3</sup> pH units/min). Furthermore, metabolomics analysis revealed distinct metabolite profiles among the SCC groups as indicated by Principal Component Analysis and VIP score plot analysis thereby, highlighting differentially expressed (p < 0.05) metabolites in milk and <em>dahi</em> related to mastitis. Specifically, increased SCC was associated with alterations in metabolites involved in carbohydrate and lipid metabolism. These findings provide valuable insights into optimizing <em>dahi</em> production by considering SCC levels in raw milk and selecting appropriate starter cultures and processing conditions.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"173 ","pages":"Article 106487"},"PeriodicalIF":3.4,"publicationDate":"2025-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145577236","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}
Acinetobacter spp. are opportunistic bacteria that are increasingly found in raw milk in dairy farms, posing a public health risk due to their propensity to acquire and transmit antimicrobial resistance (AMR). The purpose of this study was to characterize Acinetobacter isolates from dairy cattle raw milk and milk products in Anand, Gujarat, India, using both phenotypic and whole-genome sequencing (WGS) approaches. A total of 120 raw milk and milk product samples were collected and analysed, from which 20 samples exhibiting Acinetobacter spp were 80 % MDR (Multidrug resistance) While two Extensively drug Resistance (XDR) These isolates were identified using standard microbiological and biochemical techniques, revealing oxidase-negative, catalase-positive, and non-fermentative profile. Species-level identification using MALDI-TOF mass spectrometry confirmed the isolates as Acinetobacter schindleri SKN291 and Acinetobacter indicus SKN436. Both isolates were further analysed through whole-genome sequencing, and phenotypic analysis revealed that a high proportion of the Acinetobacter spp. isolates were extensively drug-resistant (XDR).
According to CLSI recommendations, phenotypic antimicrobial susceptibility testing demonstrated resistance to numerous types of antibiotics but still showed susceptibility to important last-resort medications like colistin and imipenem. WGS of A. schindleri SKN291 and A. indicus SKN436 produced high-quality genome assemblies (3.20 Mb and 2.85 Mb, respectively). These assemblies showed a wide range of AMR genes, including ones that make bacteria resistant to β-lactams, aminoglycosides, quinolones, and tetracyclines, as well as mobile genetic elements (MGEs) that facilitate horizontal gene transfer. Both isolates carried efflux pumps (MacA,MacB,MdfA/Cmr,TolC/OpmH), multiple antibiotic target site genes, and target replacement proteins (FabG,HtdX), with SKN291 lackinggidBand SKN436 harboring additional determinants includingOXA-134,KatG,BcrC,GdpD,PgsA, and the regulatorOxyR. Phylogenetic research validated the correct taxonomic classification and indicated evolutionary links with other Acinetobacter species. The identification of multidrug- and extensively drug-resistant bacteria in the dairy environment emphasizes the necessity of genomic surveillance, enhanced milk handling hygiene, and sensible antimicrobial usage in mitigating AMR concerns within a One Health framework.
不动杆菌是一种机会性细菌，越来越多地在奶牛场的原料奶中发现，由于它们倾向于获得和传播抗菌素耐药性（AMR），对公众健康构成风险。本研究的目的是利用表型和全基因组测序（WGS）方法对印度古吉拉特邦阿南德奶牛原料奶和乳制品中分离的不动杆菌进行鉴定。共收集和分析了120份原料奶和乳制品样品，其中20份样品显示不动杆菌spp为80%的MDR（多重耐药），而2份为广泛耐药（XDR）。使用标准微生物学和生化技术对这些分离株进行了鉴定，显示氧化酶阴性，过氧化氢酶阳性和非发酵特征。MALDI-TOF质谱鉴定证实分离物为辛德勒不动杆菌SKN291和indicus不动杆菌SKN436。通过全基因组测序对两株分离株进行进一步分析，表型分析显示，大部分不动杆菌分离株具有广泛耐药（XDR）。根据CLSI的建议，表型抗菌药物敏感性测试显示对多种抗生素有耐药性，但对粘菌素和亚胺培南等重要的最后手段药物仍有敏感性。schindler A. SKN291和A. indicus SKN436的WGS分别产生了3.20 Mb和2.85 Mb的高质量基因组片段。这些组合显示了广泛的AMR基因，包括使细菌对β-内酰胺类、氨基糖苷类、喹诺酮类和四环素类耐药的基因，以及促进水平基因转移的移动遗传元件（MGEs）。这两个分离株都携带外排泵（MacA、MacB、MdfA/Cmr、TolC/OpmH）、多个抗生素靶点基因和靶点替代蛋白（FabG、HtdX），其中SKN291缺乏gidB， SKN436含有其他决定因子，包括OXA-134、KatG、BcrC、GdpD、PgsA和调节因子OxyR。系统发育研究证实了其正确的分类学分类，并指出了与其他不动杆菌物种的进化联系。乳制品环境中多重耐药和广泛耐药细菌的鉴定强调了基因组监测、加强牛奶处理卫生和合理使用抗菌素在“同一个健康”框架内减轻抗菌素耐药性问题的必要性。
{"title":"Whole-genome sequencing analysis of extensively-drug resistance (XDR) and virulence determinants of Acinetobacter spp. isolated and characterized from milk and milk products in Anand, Gujarat, India","authors":"Subrota Hati , Shirin Vahora , Sandip Patel , Janki Panchal , Arun Patel , Harshad Chauhan , Kishan Sharma , Pritesh Sabara , Sejal Antiya","doi":"10.1016/j.idairyj.2025.106486","DOIUrl":"10.1016/j.idairyj.2025.106486","url":null,"abstract":"<div><div>Acinetobacter spp. are opportunistic bacteria that are increasingly found in raw milk in dairy farms, posing a public health risk due to their propensity to acquire and transmit antimicrobial resistance (AMR). The purpose of this study was to characterize <em>Acinetobacter</em> isolates from dairy cattle raw milk and milk products in Anand, Gujarat, India, using both phenotypic and whole-genome sequencing (WGS) approaches. A total of 120 raw milk and milk product samples were collected and analysed, from which 20 samples exhibiting <em>Acinetobacter</em> spp were 80 % MDR (Multidrug resistance) While two Extensively drug Resistance (XDR) These isolates were identified using standard microbiological and biochemical techniques, revealing oxidase-negative, catalase-positive, and non-fermentative profile. Species-level identification using MALDI-TOF mass spectrometry confirmed the isolates as <em>Acinetobacter schindleri</em> SKN291 and <em>Acinetobacter indicus</em> SKN436. Both isolates were further analysed through whole-genome sequencing, and phenotypic analysis revealed that a high proportion of the <em>Acinetobacter</em> spp. isolates were extensively drug-resistant (XDR).</div><div>According to CLSI recommendations, phenotypic antimicrobial susceptibility testing demonstrated resistance to numerous types of antibiotics but still showed susceptibility to important last-resort medications like colistin and imipenem. WGS of <em>A. schindleri</em> SKN291 and <em>A. indicus</em> SKN436 produced high-quality genome assemblies (3.20 Mb and 2.85 Mb, respectively). These assemblies showed a wide range of AMR genes, including ones that make bacteria resistant to β-lactams, aminoglycosides, quinolones, and tetracyclines, as well as mobile genetic elements (MGEs) that facilitate horizontal gene transfer. <strong>Both isolates carried efflux pumps (</strong><em>MacA</em><strong>,</strong> <em>MacB</em><strong>,</strong> <em>MdfA/Cmr</em><strong>,</strong> <em>TolC/OpmH</em><strong>), multiple antibiotic target site genes, and target replacement proteins (</strong><em>FabG</em><strong>,</strong> <em>HtdX</em><strong>), with SKN291 lacking</strong> <em>gidB</em> <strong>and SKN436 harboring additional determinants including</strong> <em>OXA-134</em><strong>,</strong> <em>KatG</em><strong>,</strong> <em>BcrC</em><strong>,</strong> <em>GdpD</em><strong>,</strong> <em>PgsA</em><strong>, and the regulator</strong> <em>OxyR</em><strong>.</strong> Phylogenetic research validated the correct taxonomic classification and indicated evolutionary links with other <em>Acinetobacter species</em>. The identification of multidrug- and extensively drug-resistant bacteria in the dairy environment emphasizes the necessity of genomic surveillance, enhanced milk handling hygiene, and sensible antimicrobial usage in mitigating AMR concerns within a One Health framework.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"173 ","pages":"Article 106486"},"PeriodicalIF":3.4,"publicationDate":"2025-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145526424","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 : 2025-11-09DOI: 10.1016/j.idairyj.2025.106485
Ahmed Rabiea Abdelgawad , Anna Zamora , Hosam-Eddin Mahmoud El- Garhi , Fatma Ali , Manuel Castillo
Subclinical mastitis (SCM) affects milk's optical properties and cheesemaking performance without altering its gross composition. This study evaluated the influence of SCM on milk coagulation kinetics, curd syneresis, cheese yield, and whey composition using inline light backscatter-based measurements and predictive modelling at pilot-plant scale. Although fat, protein, and casein contents did not differ between subclinically infected (various coagulase negative staphylococci) and uninfected ewes' milks, SCM significantly reduced initial light backscatter (V0), prolonged coagulation, and impaired curd firmness, likely due to casein micelle demineralization and enzymatic degradation. Large field of view (LFV) sensor data revealed accelerated and enhanced syneresis in subclinically infected milks, correlating with increased whey expulsion and lower cheese yields. Significant correlations were observed between somatic cell counts and optical coagulation indicators (R2 = 0.97–0.99, P < 0.01). Predictive models validated from previous studies accurately estimated cutting times (R2 = 0.94–0.98), while new algorithms incorporating optical and compositional parameters effectively predicted cheese composition, yield, and whey properties (R2 up to 0.998). These findings confirm that optical sensing technologies, combined with multivariate regression, offer powerful tools for real-time monitoring and prediction of cheesemaking parameters, even in milk compromised by SCM.
亚临床乳腺炎（SCM）影响牛奶的光学性质和奶酪制作性能，但不改变其总成分。本研究在中试工厂规模上使用基于线性光背散射的测量和预测模型，评估了SCM对牛奶凝固动力学、凝乳协同作用、奶酪产量和乳清成分的影响。虽然脂肪、蛋白质和酪蛋白含量在亚临床感染（各种凝固酶阴性葡萄球菌）和未感染的羊奶之间没有差异，但SCM显著降低了初始光散射（V0）、凝固时间延长和凝乳硬度受损，可能是由于酪蛋白胶束脱矿和酶降解。大视场（LFV）传感器数据显示，亚临床感染牛奶的协同作用加速和增强，与乳清排出量增加和奶酪产量降低相关。体细胞计数与光凝指标呈显著相关（R2 = 0.97-0.99, P < 0.01）。先前研究验证的预测模型准确地预测了切割时间（R2 = 0.94-0.98），而结合光学和成分参数的新算法有效地预测了奶酪的成分、产量和乳清性质（R2高达0.998）。这些发现证实，光学传感技术与多元回归相结合，为实时监测和预测奶酪制作参数提供了强大的工具，即使是在被SCM污染的牛奶中。
{"title":"NIR cheese-vat monitoring of milk coagulation and curd syneresis in sheep with subclinical mastitis. A preliminary inline study","authors":"Ahmed Rabiea Abdelgawad , Anna Zamora , Hosam-Eddin Mahmoud El- Garhi , Fatma Ali , Manuel Castillo","doi":"10.1016/j.idairyj.2025.106485","DOIUrl":"10.1016/j.idairyj.2025.106485","url":null,"abstract":"<div><div>Subclinical mastitis (SCM) affects milk's optical properties and cheesemaking performance without altering its gross composition. This study evaluated the influence of SCM on milk coagulation kinetics, curd syneresis, cheese yield, and whey composition using inline light backscatter-based measurements and predictive modelling at pilot-plant scale. Although fat, protein, and casein contents did not differ between subclinically infected (various coagulase negative staphylococci) and uninfected ewes' milks, SCM significantly reduced initial light backscatter (V<sub>0</sub>), prolonged coagulation, and impaired curd firmness, likely due to casein micelle demineralization and enzymatic degradation. Large field of view (LFV) sensor data revealed accelerated and enhanced syneresis in subclinically infected milks, correlating with increased whey expulsion and lower cheese yields. Significant correlations were observed between somatic cell counts and optical coagulation indicators (R<sup>2</sup> = 0.97–0.99, <em>P</em> < 0.01). Predictive models validated from previous studies accurately estimated cutting times (R<sup>2</sup> = 0.94–0.98), while new algorithms incorporating optical and compositional parameters effectively predicted cheese composition, yield, and whey properties (R<sup>2</sup> up to 0.998). These findings confirm that optical sensing technologies, combined with multivariate regression, offer powerful tools for real-time monitoring and prediction of cheesemaking parameters, even in milk compromised by SCM.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"173 ","pages":"Article 106485"},"PeriodicalIF":3.4,"publicationDate":"2025-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145577228","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 is rich in bioactive compounds, including proteins, oligosaccharides, and peptides, which possess superior nutritional and functional properties. Membrane technology has emerged as a versatile technique for the isolation and purification of bioactive compounds, offering precise and efficient fractionations. This review aims to evaluate the role of membrane techniques in the selective separation and enrichment of bioactive compounds from milk. Key focus areas include the isolation of β-casein, α-lactalbumin, β-lactoglobulin, lactoferrin, glycol-macro-peptides and milk oligosaccharides. The review discusses various membrane processes, including microfiltration, ultrafiltration, diafiltration, and their combinations, as applied to milk. Parameters such as membrane pore size, molecular weight cut-off, temperature, and process duration are discussed in relation to their impact on yield and purity. The integration of ultrafiltration with other techniques, such as ion-exchange chromatography and enzymatic hydrolysis, is also discussed. β-casein achieved up to 92.64 % purity and 18.07 % yield using cold microfiltration-diafiltration followed by warm ultrafiltration with specific membrane configurations. α-lactalbumin was obtained with purities exceeding 90 % through ultrafiltration combined with thermal precipitation or enzymatic hydrolysis. Lactoferrin yielded 94.20 % purity with high recovery using a two-step ultrafiltration process coupled with cation exchange chromatography. Ultrafiltration processes demonstrated potential for isolating milk oligosaccharides, though challenges such as low molecular weight differences with lactose reduced efficiency. Among all membrane techniques, ultrafiltration is a highly effective method for isolating and purifying bioactive compounds from milk. While it offers scalability and efficiency, optimization of process parameters and integration with complementary techniques to address limitations such as membrane fouling and low selectivity for smaller molecules.
{"title":"Membrane-based isolation of milk bioactive compounds: Technological advances, nutritional and biological significance","authors":"Ankit Bihola, Ashish Kumar Singh, Gaurav Kr Deshwal, Heena Sharma","doi":"10.1016/j.idairyj.2025.106481","DOIUrl":"10.1016/j.idairyj.2025.106481","url":null,"abstract":"<div><div>Milk is rich in bioactive compounds, including proteins, oligosaccharides, and peptides, which possess superior nutritional and functional properties. Membrane technology has emerged as a versatile technique for the isolation and purification of bioactive compounds, offering precise and efficient fractionations. This review aims to evaluate the role of membrane techniques in the selective separation and enrichment of bioactive compounds from milk. Key focus areas include the isolation of β-casein, α-lactalbumin, β-lactoglobulin, lactoferrin, glycol-macro-peptides and milk oligosaccharides. The review discusses various membrane processes, including microfiltration, ultrafiltration, diafiltration, and their combinations, as applied to milk. Parameters such as membrane pore size, molecular weight cut-off, temperature, and process duration are discussed in relation to their impact on yield and purity. The integration of ultrafiltration with other techniques, such as ion-exchange chromatography and enzymatic hydrolysis, is also discussed. β-casein achieved up to 92.64 % purity and 18.07 % yield using cold microfiltration-diafiltration followed by warm ultrafiltration with specific membrane configurations. α-lactalbumin was obtained with purities exceeding 90 % through ultrafiltration combined with thermal precipitation or enzymatic hydrolysis. Lactoferrin yielded 94.20 % purity with high recovery using a two-step ultrafiltration process coupled with cation exchange chromatography. Ultrafiltration processes demonstrated potential for isolating milk oligosaccharides, though challenges such as low molecular weight differences with lactose reduced efficiency. Among all membrane techniques, ultrafiltration is a highly effective method for isolating and purifying bioactive compounds from milk. While it offers scalability and efficiency, optimization of process parameters and integration with complementary techniques to address limitations such as membrane fouling and low selectivity for smaller molecules.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"173 ","pages":"Article 106481"},"PeriodicalIF":3.4,"publicationDate":"2025-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145526389","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}
This study investigated the effects of ultrasound and thermal treatment on the water-soluble vitamins B1, B2, B5, and derivatives of B6, as well as the fat-soluble vitamins A and E in cow milk. Raw cow milk was subjected to ultrasound at varying amplitude levels, high-temperature short-time pasteurization (72 °C for 15 s), and mild-heating treatment (55 °C for 15 min). Losses of vitamins A, B1, B2, B5, B6 derivatives, and E in cow milk were quantified using a chromatographic technique. Additionally, peroxide value and hydrogen peroxide content in milk were evaluated by ultraviolet and fluorescence spectrophotometry, respectively. Results demonstrated that ultrasound treatment and pasteurization did not significantly reduce the levels of vitamins B1, B2, and B5 in raw milk. However, both treatments significantly influenced total vitamin B6 and pyridoxal + pyridoxal-5-phosphate. The concentrations of vitamins A and E remained unchanged in raw, pasteurized, and mild-heated milk samples, whereas ultrasound treatment caused notable reductions in these vitamins, particularly at higher amplitudes. Specifically, milk treated with ultrasound at 50 % amplitude (US4) showed a marked decline in vitamin A content compared to raw milk. Pasteurized and ultrasound-treated samples exhibited similar peroxide values. A reduction in hydrogen peroxide content was observed in pasteurized and heat-treated milk samples. Among ultrasound-treated samples, hydrogen peroxide levels increased with increasing ultrasound amplitude. Overall, the findings suggest that ultrasound application to milk and dairy products is advantageous with respect to preserving water-soluble vitamins such as B1, B2, and B5.
{"title":"The impact of ultrasonic processing on the stability of water- and fat-soluble vitamins in milk","authors":"Onur Guneser , Buket Aydeniz Guneser , Muge Isleten Hosoglu","doi":"10.1016/j.idairyj.2025.106480","DOIUrl":"10.1016/j.idairyj.2025.106480","url":null,"abstract":"<div><div>This study investigated the effects of ultrasound and thermal treatment on the water-soluble vitamins B<sub>1</sub>, B<sub>2</sub>, B<sub>5</sub>, and derivatives of B<sub>6</sub>, as well as the fat-soluble vitamins A and E in cow milk. Raw cow milk was subjected to ultrasound at varying amplitude levels, high-temperature short-time pasteurization (72 °C for 15 s), and mild-heating treatment (55 °C for 15 min). Losses of vitamins A, B<sub>1</sub>, B<sub>2</sub>, B<sub>5</sub>, B<sub>6</sub> derivatives, and E in cow milk were quantified using a chromatographic technique. Additionally, peroxide value and hydrogen peroxide content in milk were evaluated by ultraviolet and fluorescence spectrophotometry, respectively. Results demonstrated that ultrasound treatment and pasteurization did not significantly reduce the levels of vitamins B<sub>1</sub>, B<sub>2</sub>, and B<sub>5</sub> in raw milk. However, both treatments significantly influenced total vitamin B<sub>6</sub> and pyridoxal + pyridoxal-5-phosphate. The concentrations of vitamins A and E remained unchanged in raw, pasteurized, and mild-heated milk samples, whereas ultrasound treatment caused notable reductions in these vitamins, particularly at higher amplitudes. Specifically, milk treated with ultrasound at 50 % amplitude (US4) showed a marked decline in vitamin A content compared to raw milk. Pasteurized and ultrasound-treated samples exhibited similar peroxide values. A reduction in hydrogen peroxide content was observed in pasteurized and heat-treated milk samples. Among ultrasound-treated samples, hydrogen peroxide levels increased with increasing ultrasound amplitude. Overall, the findings suggest that ultrasound application to milk and dairy products is advantageous with respect to preserving water-soluble vitamins such as B<sub>1</sub>, B<sub>2</sub>, and B<sub>5</sub>.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"173 ","pages":"Article 106480"},"PeriodicalIF":3.4,"publicationDate":"2025-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145526476","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}
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