Pub Date : 2024-10-13DOI: 10.1016/j.idairyj.2024.106104
Zuzana Krupova , Melissa Reyre , Tao Ye , Sophie Gallier , Patrice Martin , Christine Leroux
Milk-derived extracellular vesicles (mEVs) play a crucial role in intercellular communication, mainly via their microRNAs, and could influence consumer health. Little is known about mEVs from goat milk powder (GMP) consumed as an alternative to bovine milk powder. mEVs were isolated from skimmed and whole GMP, using Size Exclusion Chromatography and their microRNA profiles (miRNomes) were established using RNA sequencing. We showed by nanoparticle tracking analysis that GMPs contained between 1.56,109 and 6.63,109 mEVs mL−1 of reconstituted milk, ranging in size from 136.8 to 160.6 nm. Five major milk protein mRNAs were also detected within mEVs. The GMP miRNome was made of 351 microRNAs, sharing 89 % of known microRNAs with previously reported raw goat milk miRNome. Thus, we demonstrated that: i) mEVs of a typical morphology are present in GMPs; ii) mEVs survived the drying process; iii) their microRNA cargo is rather well protected from degradation during this process.
{"title":"Extracellular vesicles carrying significant amounts of microRNAs are present in goat milk powders","authors":"Zuzana Krupova , Melissa Reyre , Tao Ye , Sophie Gallier , Patrice Martin , Christine Leroux","doi":"10.1016/j.idairyj.2024.106104","DOIUrl":"10.1016/j.idairyj.2024.106104","url":null,"abstract":"<div><div>Milk-derived extracellular vesicles (mEVs) play a crucial role in intercellular communication, mainly via their microRNAs, and could influence consumer health. Little is known about mEVs from goat milk powder (GMP) consumed as an alternative to bovine milk powder. mEVs were isolated from skimmed and whole GMP, using Size Exclusion Chromatography and their microRNA profiles (miRNomes) were established using RNA sequencing. We showed by nanoparticle tracking analysis that GMPs contained between 1.56,10<sup>9</sup> and 6.63,10<sup>9</sup> mEVs mL<sup>−1</sup> of reconstituted milk, ranging in size from 136.8 to 160.6 nm. Five major milk protein mRNAs were also detected within mEVs. The GMP miRNome was made of 351 microRNAs, sharing 89 % of known microRNAs with previously reported raw goat milk miRNome. Thus, we demonstrated that: i) mEVs of a typical morphology are present in GMPs; ii) mEVs survived the drying process; iii) their microRNA cargo is rather well protected from degradation during this process.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"160 ","pages":"Article 106104"},"PeriodicalIF":3.1,"publicationDate":"2024-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142533762","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-09DOI: 10.1016/j.idairyj.2024.106103
Thu Nguyen , Jon Palmer , John Pedley , Miruna Petcu , Harriet L. Newson , Kevin Keener , Steve Flint
The aim of this study was to explore the chemical reactive species of different operating gases, and their effect on the degradation of aflatoxin M1 (AFM1) by cold plasma by measuring the reactive species concentration. Helium, at 80, 90 or 95%, was used mixed with oxygen, nitrogen and air. The efficacy of cold plasma on aflatoxin M1 (AFM1) reduction was improved when decreasing the ratio of helium in the gas mixture. The ratio of the gas mixtures changed the cold plasma chemistry believed to be due to the differences in the concentrations of the reactive species. The degradation products of AFM1 after cold plasma treatment using a helium/air gas mixture and the degradation pathway were identified by LCMS. AFM1 was oxidised by reactive species in the cold plasma to produce degradant products with, theoretically, lower toxicity than AFM1.
{"title":"The effect of variations in cold plasma conditions on the detoxification of Aflatoxin M1 and degradation products","authors":"Thu Nguyen , Jon Palmer , John Pedley , Miruna Petcu , Harriet L. Newson , Kevin Keener , Steve Flint","doi":"10.1016/j.idairyj.2024.106103","DOIUrl":"10.1016/j.idairyj.2024.106103","url":null,"abstract":"<div><div>The aim of this study was to explore the chemical reactive species of different operating gases, and their effect on the degradation of aflatoxin M1 (AFM1) by cold plasma by measuring the reactive species concentration. Helium, at 80, 90 or 95%, was used mixed with oxygen, nitrogen and air. The efficacy of cold plasma on aflatoxin M1 (AFM1) reduction was improved when decreasing the ratio of helium in the gas mixture. The ratio of the gas mixtures changed the cold plasma chemistry believed to be due to the differences in the concentrations of the reactive species. The degradation products of AFM1 after cold plasma treatment using a helium/air gas mixture and the degradation pathway were identified by LCMS. AFM1 was oxidised by reactive species in the cold plasma to produce degradant products with, theoretically, lower toxicity than AFM1.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"160 ","pages":"Article 106103"},"PeriodicalIF":3.1,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142442357","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-09DOI: 10.1016/j.idairyj.2024.106109
Niccolò Renoldi, Anna Rossi, Marilena Marino, Sonia Calligaris, Nadia Innocente
The aim of the present study was to assess the ability of the packaging technology (vacuum, VAC, and modified atmosphere, MAP) to preserve the microbiological, physicochemical, and sensorial properties of already ripened and portioned PDO Italian semi-hard cheese during 120 days of storage at 8 °C. Results were compared with those obtained by analyzing the original not-packed cylindrical wheel stored at 8 °C (NP). Samples packed under MAP showed yeasts’ proliferation with a final count of 4.68 Log cfu g−1, similar to that detected in the NP cheese wheels at 120 days of storage. In VAC samples yeasts did not proliferate, maintaining constant levels during time. Differently from the original wheels which showed a hardness increase in concomitant with a moisture loss during storage, packed samples under both VAC and MAP did not lose water preserving the original hardness of the product. At the same time, the packaging technology did not influence the proteolysis index in comparison to NP cheese. However, in MAP samples already at 30 days of storage different volatile compounds were produced in comparison with NP and VAC cheeses, suggesting that the modified atmosphere into the MAP pack promoted alternative microbial metabolisms and final products characterized by different volatile profiles. The study clearly demonstrated that the choice of packaging technology has an impact on the development of peculiar attributes of PDO cheeses, that are required by specific regulations in order to preserve their typicality and satisfy the consumers.
{"title":"Effect of packaging technology on ripening events occurring during storage of portioned PDO Italian semi-hard cheese","authors":"Niccolò Renoldi, Anna Rossi, Marilena Marino, Sonia Calligaris, Nadia Innocente","doi":"10.1016/j.idairyj.2024.106109","DOIUrl":"10.1016/j.idairyj.2024.106109","url":null,"abstract":"<div><div>The aim of the present study was to assess the ability of the packaging technology (vacuum, VAC, and modified atmosphere, MAP) to preserve the microbiological, physicochemical, and sensorial properties of already ripened and portioned PDO Italian semi-hard cheese during 120 days of storage at 8 °C. Results were compared with those obtained by analyzing the original not-packed cylindrical wheel stored at 8 °C (NP). Samples packed under MAP showed yeasts’ proliferation with a final count of 4.68 Log cfu g<sup>−1</sup>, similar to that detected in the NP cheese wheels at 120 days of storage. In VAC samples yeasts did not proliferate, maintaining constant levels during time. Differently from the original wheels which showed a hardness increase in concomitant with a moisture loss during storage, packed samples under both VAC and MAP did not lose water preserving the original hardness of the product. At the same time, the packaging technology did not influence the proteolysis index in comparison to NP cheese. However, in MAP samples already at 30 days of storage different volatile compounds were produced in comparison with NP and VAC cheeses, suggesting that the modified atmosphere into the MAP pack promoted alternative microbial metabolisms and final products characterized by different volatile profiles. The study clearly demonstrated that the choice of packaging technology has an impact on the development of peculiar attributes of PDO cheeses, that are required by specific regulations in order to preserve their typicality and satisfy the consumers.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"160 ","pages":"Article 106109"},"PeriodicalIF":3.1,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142422268","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-05DOI: 10.1016/j.idairyj.2024.106105
Marie Hennetier , Clarissa Detomi DE Albuquerque , Loubnah Belahcen , Inés Martin Saez , Romain Valentin , Hélène Tormo
Whey recovery is limited in artisanal cheese manufacture. This by-product of cheese manufacture was traditionally considered as waste and is highly polluting. However, interest in the nutritional properties of native whey and its proteins has recently increased. Pretreatment is required to preserve highly perishable whey for processing. Only a few studies have focused on sheep whey, despite its considerable nutritional and technological potential. Here, we investigated the effect of heat treatment on the denaturation and formation of protein aggregates in sweet sheep whey collected in January, April and July. Two pasteurisation protocols were studied (72 °C for 1 min and 80 °C for 15 s). Microbiological quality was assessed by checking for the presence of microbes after five days of storage at 4 °C. Asymmetrical flow field-flow fractionation (AF4) coupled to UV detector, multiangle light scattering (MALS) and refractometer (dRi) is a mild, non-naturing technique for determining the extent of denaturation of whey proteins and the size of whey protein aggregates. Greater whey protein denaturation and larger whey protein aggregates were observed for the 80 °C/15 s protocol than for the 72 °C/1 min protocol, for the January and April samples. A decrease in Immunoglobulin G (IgG) content was observed after heat treatments in the samples from July but not significantly for the other proteins. Moreover, the retention times of the monomeric whey protein peaks on the AF4 fractogram were higher for this period, indicating that the proteins were larger. Microbiological testing showed that both pasteurisation treatments were sufficiently effective to ensure good sanitary quality. The pasteurisation schedule best preserving native proteins was heating at 72 °C for 1 min.
在手工奶酪生产中，乳清的回收很有限。这种奶酪生产的副产品传统上被视为废物，污染严重。然而，最近人们对本地乳清及其蛋白质的营养特性越来越感兴趣。为了保存极易变质的乳清以供加工，需要对其进行预处理。尽管羊乳清具有相当大的营养和技术潜力，但只有少数研究关注羊乳清。在这里，我们研究了热处理对 1 月、4 月和 7 月收集的甜绵羊乳清中蛋白质变性和聚合体形成的影响。我们研究了两种巴氏杀菌方案（72 °C 1 分钟和 80 °C 15 秒）。在 4 °C 下储存五天后，通过检查是否存在微生物来评估微生物质量。不对称流场-流动分馏（AF4）与紫外线检测器、多角度光散射（MALS）和折射仪（dRi）相结合，是一种温和的非变性技术，用于确定乳清蛋白变性的程度和乳清蛋白聚集体的大小。在一月份和四月份的样品中，80 °C/15秒方案比72 °C/1分钟方案观察到更大的乳清蛋白变性和更大的乳清蛋白聚集。七月份的样品经热处理后，免疫球蛋白 G (IgG) 含量有所下降，但其他蛋白质的下降并不明显。此外，这一时期 AF4 分馏图上单体乳清蛋白峰的保留时间较长，表明蛋白质较大。微生物测试表明，两种巴氏杀菌处理方法都足以确保良好的卫生质量。最能保存原生蛋白质的巴氏杀菌程序是在 72 °C 下加热 1 分钟。
{"title":"Assessment of the impact of pasteurisation on protein denaturation in sheep sweet whey by asymmetrical flow field-flow fractionation according to sampling period","authors":"Marie Hennetier , Clarissa Detomi DE Albuquerque , Loubnah Belahcen , Inés Martin Saez , Romain Valentin , Hélène Tormo","doi":"10.1016/j.idairyj.2024.106105","DOIUrl":"10.1016/j.idairyj.2024.106105","url":null,"abstract":"<div><div>Whey recovery is limited in artisanal cheese manufacture. This by-product of cheese manufacture was traditionally considered as waste and is highly polluting. However, interest in the nutritional properties of native whey and its proteins has recently increased. Pretreatment is required to preserve highly perishable whey for processing. Only a few studies have focused on sheep whey, despite its considerable nutritional and technological potential. Here, we investigated the effect of heat treatment on the denaturation and formation of protein aggregates in sweet sheep whey collected in January, April and July. Two pasteurisation protocols were studied (72 °C for 1 min and 80 °C for 15 s). Microbiological quality was assessed by checking for the presence of microbes after five days of storage at 4 °C. Asymmetrical flow field-flow fractionation (AF4) coupled to UV detector, multiangle light scattering (MALS) and refractometer (dRi) is a mild, non-naturing technique for determining the extent of denaturation of whey proteins and the size of whey protein aggregates. Greater whey protein denaturation and larger whey protein aggregates were observed for the 80 °C/15 s protocol than for the 72 °C/1 min protocol, for the January and April samples. A decrease in Immunoglobulin G (IgG) content was observed after heat treatments in the samples from July but not significantly for the other proteins. Moreover, the retention times of the monomeric whey protein peaks on the AF4 fractogram were higher for this period, indicating that the proteins were larger. Microbiological testing showed that both pasteurisation treatments were sufficiently effective to ensure good sanitary quality. The pasteurisation schedule best preserving native proteins was heating at 72 °C for 1 min.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"160 ","pages":"Article 106105"},"PeriodicalIF":3.1,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142442358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-05DOI: 10.1016/j.idairyj.2024.106106
Rachel Langlois-Deshaies , Marie-Josée Lemay , Steve Labrie , Claude P. Champagne , Marie-Claude Gentès
Variations in cheese quality are explained by many factors. Among them, some influence the microbiota of cheeses such as native milk antimicrobial proteins. This project aimed to determine the concentration and activity of lactoferrin (LF), lactoperoxidase (LP) and lysozyme (LZ) during cheesemaking. Each antimicrobial protein was analyzed by two methods. An enzyme-linked immunosorbent assay (ELISA) technique was utilized to analyze each antimicrobial protein. In addition, LP was measured by spectrometry and LZ by fluorescence. Despite the lack of correlation between the results obtained by ELISA and the other methods, the measurement of LF, LP and LZ in raw milk and thermized milk showed no significant differences. The ELISA methods were selected to determine the retention of LF, LP and LZ in fresh cheese made from thermized milk. A total of 12 independent assays of cheddar cheese made commercially by a Canadian Dairy processor and at a pilot plant were evaluated. The concentration and activity of the three antimicrobial proteins were higher in cheese than in milk by an average factor of 3.5. These results allow a better understanding of the transition of the antimicrobial proteins present in milk when making cheese and to potentially, be able to control their concentration.
{"title":"Levels of three natural milk antimicrobial proteins during the manufacture of Cheddar cheese","authors":"Rachel Langlois-Deshaies , Marie-Josée Lemay , Steve Labrie , Claude P. Champagne , Marie-Claude Gentès","doi":"10.1016/j.idairyj.2024.106106","DOIUrl":"10.1016/j.idairyj.2024.106106","url":null,"abstract":"<div><div>Variations in cheese quality are explained by many factors. Among them, some influence the microbiota of cheeses such as native milk antimicrobial proteins. This project aimed to determine the concentration and activity of lactoferrin (LF), lactoperoxidase (LP) and lysozyme (LZ) during cheesemaking. Each antimicrobial protein was analyzed by two methods. An enzyme-linked immunosorbent assay (ELISA) technique was utilized to analyze each antimicrobial protein. In addition, LP was measured by spectrometry and LZ by fluorescence. Despite the lack of correlation between the results obtained by ELISA and the other methods, the measurement of LF, LP and LZ in raw milk and thermized milk showed no significant differences. The ELISA methods were selected to determine the retention of LF, LP and LZ in fresh cheese made from thermized milk. A total of 12 independent assays of cheddar cheese made commercially by a Canadian Dairy processor and at a pilot plant were evaluated. The concentration and activity of the three antimicrobial proteins were higher in cheese than in milk by an average factor of 3.5. These results allow a better understanding of the transition of the antimicrobial proteins present in milk when making cheese and to potentially, be able to control their concentration.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"160 ","pages":"Article 106106"},"PeriodicalIF":3.1,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142422875","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-05DOI: 10.1016/j.idairyj.2024.106107
Nan Gai , Therese Uniacke-Lowe , Jonathan O'Regan , David A. Goulding , Alan L. Kelly
Whey proteins provide nutritional and functional properties in many dairy products, and their denaturation induced by heat has drawn attention in dairy research and industry. Denatured whey proteins have functional properties that are beneficial for certain applications, such as yogurt, while uncontrolled denatured protein aggregation can impair certain processes, such as rennet coagulation. The possible effect of genetic polymorphism of β-lg and κ-CN on heat-induced denaturation of whey proteins in milk and in rennet whey was investigated in this study. No effect of κ-CN genotype on the denaturation of β-lg and α-lac was detected, while the A variant of β-lg was more heat-stable than the B variant. More denatured β-lg B was shown to interact with casein micelles to form insoluble aggregates compared to the A variant. These results may provide guidance for selection of specific milk genotypes for applications where whey protein denaturation needs to be minimised or else preferred, such as foaming and emulsification.
乳清蛋白在许多乳制品中都具有营养和功能特性，其受热变性已引起乳制品研究和工业界的关注。变性乳清蛋白具有对酸奶等某些应用有益的功能特性，而不受控制的变性蛋白聚集则会损害凝乳酶凝固等某些过程。本研究调查了β-lg和κ-CN的基因多态性对牛奶和凝乳酶乳清中乳清蛋白受热变性可能产生的影响。没有发现κ-CN基因型对β-lg和α-lac的变性有影响，而β-lg的A变体比B变体更热稳定。与 A 变体相比，更多变性的 β-lg B 与酪蛋白胶束相互作用，形成不溶性的聚集体。这些结果可为选择特定的牛奶基因型提供指导，以用于需要尽量减少乳清蛋白变性或优先选择变性的应用，如发泡和乳化。
{"title":"Influence of β-lactoglobulin and κ-casein genotype on whey protein denaturation in heated bovine milk and rennet whey","authors":"Nan Gai , Therese Uniacke-Lowe , Jonathan O'Regan , David A. Goulding , Alan L. Kelly","doi":"10.1016/j.idairyj.2024.106107","DOIUrl":"10.1016/j.idairyj.2024.106107","url":null,"abstract":"<div><div>Whey proteins provide nutritional and functional properties in many dairy products, and their denaturation induced by heat has drawn attention in dairy research and industry. Denatured whey proteins have functional properties that are beneficial for certain applications, such as yogurt, while uncontrolled denatured protein aggregation can impair certain processes, such as rennet coagulation. The possible effect of genetic polymorphism of β-lg and κ-CN on heat-induced denaturation of whey proteins in milk and in rennet whey was investigated in this study. No effect of κ-CN genotype on the denaturation of β-lg and α-lac was detected, while the A variant of β-lg was more heat-stable than the B variant. More denatured β-lg B was shown to interact with casein micelles to form insoluble aggregates compared to the A variant. These results may provide guidance for selection of specific milk genotypes for applications where whey protein denaturation needs to be minimised or else preferred, such as foaming and emulsification.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"160 ","pages":"Article 106107"},"PeriodicalIF":3.1,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142422269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-02DOI: 10.1016/j.idairyj.2024.106102
Ana Carolina Marshall , Vania Vigolo , Massimo De Marchi , Nicolas Lopez-Villalobos , Simon M. Loveday , Mike Weeks , Warren McNabb
The objective of this study was to quantify the effect of protein polymorphisms on milk composition, coagulation properties, and protein profile in dairy sheep from a New Zealand flock. A total of 470 test-day records, from 147 lactating ewes, were used in the statistical analyses. Protein polymorphisms observed in the RP-HPLC were self-named for purposes of the present study. Data were analyzed using a mixed linear model, including the fixed effects of ewe age, litter size, coat-colour, and stage of lactation, and, as a covariate, deviation from the median lambing date of the flock. The effects of protein polymorphisms were added to the model, one at a time. Protein polymorphisms were significantly (p < 0.05) associated with milk composition and protein profile. Polymorphisms of β-lactoglobulin were significantly associated with milk heat stability, being AB type more heat stable than AA. The other processability traits were not significantly affected by protein polymorphisms. Further studies are required to confirm the protein variants and the properties of individual protein polymorphisms.
{"title":"Effect of protein polymorphisms on milk composition, coagulation properties, and protein profile in dairy sheep","authors":"Ana Carolina Marshall , Vania Vigolo , Massimo De Marchi , Nicolas Lopez-Villalobos , Simon M. Loveday , Mike Weeks , Warren McNabb","doi":"10.1016/j.idairyj.2024.106102","DOIUrl":"10.1016/j.idairyj.2024.106102","url":null,"abstract":"<div><div>The objective of this study was to quantify the effect of protein polymorphisms on milk composition, coagulation properties, and protein profile in dairy sheep from a New Zealand flock. A total of 470 test-day records, from 147 lactating ewes, were used in the statistical analyses. Protein polymorphisms observed in the RP-HPLC were self-named for purposes of the present study. Data were analyzed using a mixed linear model, including the fixed effects of ewe age, litter size, coat-colour, and stage of lactation, and, as a covariate, deviation from the median lambing date of the flock. The effects of protein polymorphisms were added to the model, one at a time. Protein polymorphisms were significantly (<em>p</em> < 0.05) associated with milk composition and protein profile. Polymorphisms of β-lactoglobulin were significantly associated with milk heat stability, being AB type more heat stable than AA. The other processability traits were not significantly affected by protein polymorphisms. Further studies are required to confirm the protein variants and the properties of individual protein polymorphisms.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"160 ","pages":"Article 106102"},"PeriodicalIF":3.1,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142422872","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-27DOI: 10.1016/j.idairyj.2024.106101
Enise Betül Bolat, Pelin Salum, Zafer Erbay
Enzyme-modified cheeses (EMCs) are natural flavour ingredients with intense cheese flavour. This study utilized a single-step process to produce an EMC; a single step process offers benefits such as shorter processing time, reduced equipment needs, and lower costs. However, product development and optimization are challenging due to multiple influencing factors. The study investigated incubation parameters (temperature, time, agitation speed), enzyme concentrations (proteolytic and lipolytic ratios), and homogenisation pressures to determine the important factors. The proteolytic ripening parameters, free fatty acid profiles, and volatile compounds of EMCs were examined. Key findings indicate that incubation conditions and protease concentration significantly influence EMC properties. Proteolytic enzyme concentration and incubation time were the main contributors to proteolytic ripening, while lipolytic ripening was primarily influenced by incubation temperature and agitation speed. Notably, incubation temperature was the most critical factor affecting the variation of volatile compounds in EMC production.
{"title":"The single-step operation for enzyme-modified cheese production: Influence and importance of process parameters","authors":"Enise Betül Bolat, Pelin Salum, Zafer Erbay","doi":"10.1016/j.idairyj.2024.106101","DOIUrl":"10.1016/j.idairyj.2024.106101","url":null,"abstract":"<div><div>Enzyme-modified cheeses (EMCs) are natural flavour ingredients with intense cheese flavour. This study utilized a single-step process to produce an EMC; a single step process offers benefits such as shorter processing time, reduced equipment needs, and lower costs. However, product development and optimization are challenging due to multiple influencing factors. The study investigated incubation parameters (temperature, time, agitation speed), enzyme concentrations (proteolytic and lipolytic ratios), and homogenisation pressures to determine the important factors. The proteolytic ripening parameters, free fatty acid profiles, and volatile compounds of EMCs were examined. Key findings indicate that incubation conditions and protease concentration significantly influence EMC properties. Proteolytic enzyme concentration and incubation time were the main contributors to proteolytic ripening, while lipolytic ripening was primarily influenced by incubation temperature and agitation speed. Notably, incubation temperature was the most critical factor affecting the variation of volatile compounds in EMC production.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"160 ","pages":"Article 106101"},"PeriodicalIF":3.1,"publicationDate":"2024-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142357496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-26DOI: 10.1016/j.idairyj.2024.106099
Emine Şahin Semerci , Firuze Ergin Zeren , Eymen Demir , Ahmet Küçükçetin , Murat Soner Balcıoğlu
In this study, stirred yoghurts were produced from Turkish Holstein cow milk with different genotype combinations of β-lactoglobulin and β-casein. The distribution of AA, AB, and BB genotypes of β-lactoglobulin and A1A1, A1A2, and A2A2 genotypes of β-casein was determined in a total of 135 cow milk samples. Raw cow milk samples containing AA genotype of β-LG exhibited higher non-fat total solids, protein, and fat contents in comparison to milk containing AB and BB genotypes of β-LG. Compared to the samples made from milk with other β-LG genotypes, the stirred yoghurt made from milk with β-LG AA genotype showed lower degree of syneresis and higher for hardness, apparent viscosity, and consistency coefficient. The lowest number of grains, the perimeter of grains, and the visual roughness values were obtained in the stirred yoghurts made from milk with BB genotype of β-LG and A2A2 genotype of β-CN. The sensory analysis revealed that β-CN genotypes of milk significantly influenced the overall acceptability scores of the stirred yoghurts, while β-LG genotypes did not significantly influence these scores except for the visual grainy score. The findings of this study showed that the selection of specific milk protein genotypes resulted in substantial differences in the physicochemical and sensory properties of stirred yoghurt.
{"title":"Influence of different genotype combinations of β-lactoglobulin and β-casein in cow milk on physicochemical and sensory properties of stirred yoghurt","authors":"Emine Şahin Semerci , Firuze Ergin Zeren , Eymen Demir , Ahmet Küçükçetin , Murat Soner Balcıoğlu","doi":"10.1016/j.idairyj.2024.106099","DOIUrl":"10.1016/j.idairyj.2024.106099","url":null,"abstract":"<div><div>In this study, stirred yoghurts were produced from Turkish Holstein cow milk with different genotype combinations of β-lactoglobulin and β-casein. The distribution of AA, AB, and BB genotypes of β-lactoglobulin and A1A1, A1A2, and A2A2 genotypes of β-casein was determined in a total of 135 cow milk samples. Raw cow milk samples containing AA genotype of β-LG exhibited higher non-fat total solids, protein, and fat contents in comparison to milk containing AB and BB genotypes of β-LG. Compared to the samples made from milk with other β-LG genotypes, the stirred yoghurt made from milk with β-LG AA genotype showed lower degree of syneresis and higher for hardness, apparent viscosity, and consistency coefficient. The lowest number of grains, the perimeter of grains, and the visual roughness values were obtained in the stirred yoghurts made from milk with BB genotype of β-LG and A2A2 genotype of β-CN. The sensory analysis revealed that β-CN genotypes of milk significantly influenced the overall acceptability scores of the stirred yoghurts, while β-LG genotypes did not significantly influence these scores except for the visual grainy score. The findings of this study showed that the selection of specific milk protein genotypes resulted in substantial differences in the physicochemical and sensory properties of stirred yoghurt.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"160 ","pages":"Article 106099"},"PeriodicalIF":3.1,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142422873","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-24DOI: 10.1016/j.idairyj.2024.106100
Xiaohan Liu , Han Gong , Yifan Hu , Pengjie Wang , Hongliang Li , Wentao Qian , Fazheng Ren , Xueying Mao
A preheating treatment before direct ultra-high-temperature (dUHT) treatment may delay age gelation of milk. In this study, to investigate the optimum preheating intensity, the plasmin activities and distribution of proteins in dUHT skim milks with different preheating intensities (80–95 °C for 30 s or 60 s) were investigated during six-month storage at room temperature (25 °C). The results showed the plasmin activities, extents of casein hydrolysis, and protein distribution changes were inhibited with increasing preheating intensity, thus maintaining milk stability and delaying age gelation. The best observations were obtained with the samples preheated at 90 °C or 95 °C for 60 s. The peptides produced by casein hydrolysis had potentially bitter flavor, but some of which could inhibit the activation of plasmin. Our findings defined the optimal preheating intensity for maintaining storage stability of dUHT milk, providing guidance for inhibiting age gelation during shelf life.
{"title":"Preheating intensity affects the properties of age gelation formed in direct ultra-high-temperature skim milk","authors":"Xiaohan Liu , Han Gong , Yifan Hu , Pengjie Wang , Hongliang Li , Wentao Qian , Fazheng Ren , Xueying Mao","doi":"10.1016/j.idairyj.2024.106100","DOIUrl":"10.1016/j.idairyj.2024.106100","url":null,"abstract":"<div><div>A preheating treatment before direct ultra-high-temperature (dUHT) treatment may delay age gelation of milk. In this study, to investigate the optimum preheating intensity, the plasmin activities and distribution of proteins in dUHT skim milks with different preheating intensities (80–95 °C for 30 s or 60 s) were investigated during six-month storage at room temperature (25 °C). The results showed the plasmin activities, extents of casein hydrolysis, and protein distribution changes were inhibited with increasing preheating intensity, thus maintaining milk stability and delaying age gelation. The best observations were obtained with the samples preheated at 90 °C or 95 °C for 60 s. The peptides produced by casein hydrolysis had potentially bitter flavor, but some of which could inhibit the activation of plasmin. Our findings defined the optimal preheating intensity for maintaining storage stability of dUHT milk, providing guidance for inhibiting age gelation during shelf life.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"160 ","pages":"Article 106100"},"PeriodicalIF":3.1,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142357494","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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