The study investigates the impact of micro–nano bubbles (MNBs) and Whey Protein Concentrate-80 (WPC-80) on the physicochemical and microbiological properties of a sweetened fermented dairy drink (SFDD). The product was formulated with varying levels of WPC-80 (7–10 %) and yoghurt-to-water ratios (60:40 and 70:30) with MNBs (treated sample-TS) and without MNBs (control sample-CS). A storage trial was conducted at 10 % WPC-80 using formulations with MNBs (storage treated sample-STS) and without MNBs (storage control sample-SCS) application at a 60:40 yoghurt-to-water ratio. The milk was standardized to 4.5 % fat and 8.7 % SNF, fermented to pH 4.5, followed by the addition of 12 % sugar and water. Increasing WPC-80 concentration enhanced syneresis and apparent viscosity, while its effect on colour parameters (L∗, a∗, and b∗ values) was not significant. In contrast, MNBs treatment effectively suppressed syneresis. During storage, acidity increased, whereas pH and apparent viscosity decreased. Viable counts of Streptococcus thermophilus (S. thermophilus) and Lactobacillus bulgaricus (L. bulgaricus) increased over time; however, TS consistently exhibited significantly lower counts compared with CS.
{"title":"Influence of Micro–Nano bubbles and whey protein Concentrate-80 on the properties of a sweetened fermented dairy drink","authors":"Aarushi Kaura, Pranav Kumar Singh, Venus Bansal, Nitika Goel, Gajanan P. Deshmukh, Santosh Kumar Mishra","doi":"10.1016/j.idairyj.2025.106513","DOIUrl":"10.1016/j.idairyj.2025.106513","url":null,"abstract":"<div><div>The study investigates the impact of micro–nano bubbles (MNBs) and Whey Protein Concentrate-80 (WPC-80) on the physicochemical and microbiological properties of a sweetened fermented dairy drink (SFDD). The product was formulated with varying levels of WPC-80 (7–10 %) and yoghurt-to-water ratios (60:40 and 70:30) with MNBs (treated sample-TS) and without MNBs (control sample-CS). A storage trial was conducted at 10 % WPC-80 using formulations with MNBs (storage treated sample-STS) and without MNBs (storage control sample-SCS) application at a 60:40 yoghurt-to-water ratio. The milk was standardized to 4.5 % fat and 8.7 % SNF, fermented to pH 4.5, followed by the addition of 12 % sugar and water. Increasing WPC-80 concentration enhanced syneresis and apparent viscosity, while its effect on colour parameters (<em>L∗</em>, <em>a∗</em>, and <em>b∗</em> values) was not significant. In contrast, MNBs treatment effectively suppressed syneresis. During storage, acidity increased, whereas pH and apparent viscosity decreased. Viable counts of <em>Streptococcus thermophilus</em> (<em>S</em>. <em>thermophilus</em>) and <em>Lactobacillus bulgaricus</em> (<em>L</em>. <em>bulgaricus</em>) increased over time; however, TS consistently exhibited significantly lower counts compared with CS.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"174 ","pages":"Article 106513"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145748504","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 : 2026-03-01Epub Date: 2025-12-13DOI: 10.1016/j.idairyj.2025.106517
Simiao Liu , Yaqi Tu , Yujie Pan , Meixi Liu , Jia Liu , Chunhua Wu , Xin Liu , Fazheng Ren , Xuemei Wang , Hao Zhang
2′-Fucosyllactose (2′-FL), a human milk oligosaccharide with prebiotic properties, has been incorporated into infant formula. α-Lactalbumin (α-LA), a key milk protein, may undergo the Maillard reaction with 2′-FL upon heating and extended storage. However, the impact of this reaction on the prebiotic activity of 2′-FL remains unclear. This study confirmed the formation of Maillard reaction products (MRPs) through the measurement of furosine and free 2′-FL levels. Mass spectrometry analysis identified that α-LA can conjugate with seven 2′-FL molecules, resulting in high-molecular-weight MRPs. In vitro assays revealed that α-LA-2′-FL complexes significantly reduced the growth and metabolism of Bifidobacterium, as evidenced by a 47 % decrease in Bifidobacterium density and a 62 % decrease in the production of short-chain fatty acids. These findings highlight for the first time the reduced prebiotic properties of 2′-FL upon interaction with α-LA, providing valuable insights for preserving the functional properties of infant formula during formulation and storage.
{"title":"Maillard reaction impairs the prebiotic properties of 2′-fucosyllactose after conjugation with α-lactalbumin","authors":"Simiao Liu , Yaqi Tu , Yujie Pan , Meixi Liu , Jia Liu , Chunhua Wu , Xin Liu , Fazheng Ren , Xuemei Wang , Hao Zhang","doi":"10.1016/j.idairyj.2025.106517","DOIUrl":"10.1016/j.idairyj.2025.106517","url":null,"abstract":"<div><div>2′-Fucosyllactose (2′-FL), a human milk oligosaccharide with prebiotic properties, has been incorporated into infant formula. α-Lactalbumin (α-LA), a key milk protein, may undergo the Maillard reaction with 2′-FL upon heating and extended storage. However, the impact of this reaction on the prebiotic activity of 2′-FL remains unclear. This study confirmed the formation of Maillard reaction products (MRPs) through the measurement of furosine and free 2′-FL levels. Mass spectrometry analysis identified that α-LA can conjugate with seven 2′-FL molecules, resulting in high-molecular-weight MRPs. <em>In vitro</em> assays revealed that α-LA-2′-FL complexes significantly reduced the growth and metabolism of <em>Bifidobacterium</em>, as evidenced by a 47 % decrease in <em>Bifidobacterium</em> density and a 62 % decrease in the production of short-chain fatty acids. These findings highlight for the first time the reduced prebiotic properties of 2′-FL upon interaction with α-LA, providing valuable insights for preserving the functional properties of infant formula during formulation and storage.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"174 ","pages":"Article 106517"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145797669","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 : 2026-03-01Epub Date: 2025-12-18DOI: 10.1016/j.idairyj.2025.106518
Josane Cardim de Jesus , Rebeca Rodrigues Vieira Onelli , Peter Bitencourt Faria , Ana Beatriz Melli , Marcela Flávia Rodrigues Souza , Andrey Pereira Lage , Elaine Maria Seles Dorneles , Sibelli Passini Barbosa Ferrão
We aimed to develop chemometric sorting models to determine the geographical origin of artisanal Minas cheeses in Brazil. Cheeses were collected in the Araxá (11 samples) and Serra da Canastra (18 samples) regions of Minas Gerais, Brazil. These cheeses differ from each other in terms of flavour, texture and moisture content. The climate, topography and altitude of each region also influence the characteristics of the cheeses. The collected samples were analyzed using near-infrared (NIR) and mid-infrared (MIR) spectroscopy. The spectroscopic data were preprocessed using Savitzky-Golay (SG), multiplicative scattering correction (MSC), and standard normal variates (SNVs). These data were used to construct principal component analysis (PCA), hierarchical cluster analysis (HCA), partial least squares discriminant analysis (PLS-DA) and soft independent modeling of class analogy (SIMCA) models. The PCA and HCA models for the MIR data exhibited less sample dispersion than the NIR data models, a finding that was corroborated by the HCA results. The SG + SNV pretreatment in the PLS-DA and SIMCA models resulted in an accuracy above 95 %, an F1-score ranging from 93 % to 100 %, and an error margin of between 0 % and 4.5 % for the MIR and NIR data. This indicates the models' excellent classification capability. These results indicate that chemometric models, regardless of the spectroscopic technique used, can effectively trace the geographical origin of artisanal Minas cheese in Brazil.
我们的目标是开发化学计量分类模型，以确定巴西手工米纳斯奶酪的地理来源。在巴西米纳斯吉拉斯州的arax（11个样本）和Serra da Canastra（18个样本）地区收集了奶酪。这些奶酪在风味、质地和水分含量方面各不相同。每个地区的气候、地形和海拔也会影响奶酪的特性。采用近红外光谱（NIR）和中红外光谱（MIR）对样品进行分析。采用Savitzky-Golay （SG）、乘法散射校正（MSC）和标准正态变量（snv）对光谱数据进行预处理。利用这些数据构建主成分分析（PCA）、层次聚类分析（HCA）、偏最小二乘判别分析（PLS-DA）和类类比软独立建模（SIMCA）模型。MIR数据的PCA和HCA模型比NIR数据模型显示出更少的样本分散，HCA结果证实了这一发现。在PLS-DA和SIMCA模型中，SG + SNV预处理的精度在95%以上，f1评分范围在93%到100%之间，MIR和NIR数据的误差范围在0%到4.5%之间。这表明该模型具有良好的分类能力。这些结果表明，无论使用何种光谱技术，化学计量模型都可以有效地追踪巴西手工米纳斯奶酪的地理来源。
{"title":"Chemometric screening models to verify the geographical origin of traditional Brazilian cheese","authors":"Josane Cardim de Jesus , Rebeca Rodrigues Vieira Onelli , Peter Bitencourt Faria , Ana Beatriz Melli , Marcela Flávia Rodrigues Souza , Andrey Pereira Lage , Elaine Maria Seles Dorneles , Sibelli Passini Barbosa Ferrão","doi":"10.1016/j.idairyj.2025.106518","DOIUrl":"10.1016/j.idairyj.2025.106518","url":null,"abstract":"<div><div>We aimed to develop chemometric sorting models to determine the geographical origin of artisanal Minas cheeses in Brazil. Cheeses were collected in the Araxá (11 samples) and Serra da Canastra (18 samples) regions of Minas Gerais, Brazil. These cheeses differ from each other in terms of flavour, texture and moisture content. The climate, topography and altitude of each region also influence the characteristics of the cheeses. The collected samples were analyzed using near-infrared (NIR) and mid-infrared (MIR) spectroscopy. The spectroscopic data were preprocessed using Savitzky-Golay (SG), multiplicative scattering correction (MSC), and standard normal variates (SNVs). These data were used to construct principal component analysis (PCA), hierarchical cluster analysis (HCA), partial least squares discriminant analysis (PLS-DA) and soft independent modeling of class analogy (SIMCA) models. The PCA and HCA models for the MIR data exhibited less sample dispersion than the NIR data models, a finding that was corroborated by the HCA results. The SG + SNV pretreatment in the PLS-DA and SIMCA models resulted in an accuracy above 95 %, an F1-score ranging from 93 % to 100 %, and an error margin of between 0 % and 4.5 % for the MIR and NIR data. This indicates the models' excellent classification capability. These results indicate that chemometric models, regardless of the spectroscopic technique used, can effectively trace the geographical origin of artisanal Minas cheese in Brazil.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"174 ","pages":"Article 106518"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837299","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 : 2026-03-01Epub Date: 2025-12-05DOI: 10.1016/j.idairyj.2025.106510
Sarah Pereira Lima , Déborah Demarque Martins da Silva , Denise Sobral , Junio Cesar Jacinto de Paula , Gisela de Magalhães Machado Moreira , Elisângela Michele Miguel , Vanessa Aglaê Martins Teodoro , Carolina Carvalho Ramos Viana , José Eduardo Gonçalves , Flávia Beatriz Custódio , Taline Amorim Santos , Renata Golin Bueno Costa
The presence of the filamentous fungus Penicillium roqueforti characterises Blue cheeses produced in Brazil. Biogenic amines are generated through decarboxylation reactions, which are the main pathway for amine formation. This study evaluated the impact of vacuum-plastic and aluminium packaging on the formation of biogenic amines, the physicochemical characteristics, and the textural profile of blue cheeses over 60 days of ripening. The results showed that packaging type had no significant effect, except for pH and proteolysis rates. Cheeses packaged in aluminium had a higher pH and no significant change in proteolysis. Those packaged in plastic, however, showed increased proteolysis over time. Regarding amines, cheeses packaged in plastic had significantly higher levels of phenylethylamine and spermine. The study concluded that both packaging types are suitable, but the dynamics of amine formation are complex and depend on several factors. Understanding these interactions is crucial for food safety.
{"title":"Effect of packaging type on the formation of biogenic amines, physicochemical characteristics and texture profile of blue cheese","authors":"Sarah Pereira Lima , Déborah Demarque Martins da Silva , Denise Sobral , Junio Cesar Jacinto de Paula , Gisela de Magalhães Machado Moreira , Elisângela Michele Miguel , Vanessa Aglaê Martins Teodoro , Carolina Carvalho Ramos Viana , José Eduardo Gonçalves , Flávia Beatriz Custódio , Taline Amorim Santos , Renata Golin Bueno Costa","doi":"10.1016/j.idairyj.2025.106510","DOIUrl":"10.1016/j.idairyj.2025.106510","url":null,"abstract":"<div><div>The presence of the filamentous fungus <em>Penicillium roqueforti</em> characterises Blue cheeses produced in Brazil. Biogenic amines are generated through decarboxylation reactions, which are the main pathway for amine formation. This study evaluated the impact of vacuum-plastic and aluminium packaging on the formation of biogenic amines, the physicochemical characteristics, and the textural profile of blue cheeses over 60 days of ripening. The results showed that packaging type had no significant effect, except for pH and proteolysis rates. Cheeses packaged in aluminium had a higher pH and no significant change in proteolysis. Those packaged in plastic, however, showed increased proteolysis over time. Regarding amines, cheeses packaged in plastic had significantly higher levels of phenylethylamine and spermine. The study concluded that both packaging types are suitable, but the dynamics of amine formation are complex and depend on several factors. Understanding these interactions is crucial for food safety.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"174 ","pages":"Article 106510"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145748507","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 : 2026-03-01Epub Date: 2025-12-18DOI: 10.1016/j.idairyj.2025.106521
Yali Yuan, Bing Wang, Xiaodi Qu, Yunping Yao, Changmo Li
This study aimed to investigate the influence of different homogenization pressures (20, 30, and 40 MPa) on the structure, crystallization behavior, and oxidation stability of yak milk fat globules (MFGs). The results showed that homogenization at 40 MPa reduced the MFGs size to 0.909 μm and induced a transformation in crystal polymorphs from the β′ to the β form. Differential scanning calorimetry (DSC) confirmed that homogenization increased the initial crystallization temperature of yak milk. When the homogenization pressure exceeded 30 MPa, the formation rate of lipid oxidation products and protein carbonyl compounds was significantly slowed. Additionally, homogenization treatment and moderate oxidation could promote the exposure of sulfhydryl groups in proteins. This study demonstrated that homogenization at 40 MPa can effectively maintain the quality of high-fat yak milk by reducing MFGs size and enhancing the interfacial antioxidant properties of MFGs, thus providing theoretical support for optimizing dairy processing technology.
{"title":"The effects of homogenization pressure on yak milk fat globules during storage: structure, crystallization properties, lipid oxidation, and protein oxidation","authors":"Yali Yuan, Bing Wang, Xiaodi Qu, Yunping Yao, Changmo Li","doi":"10.1016/j.idairyj.2025.106521","DOIUrl":"10.1016/j.idairyj.2025.106521","url":null,"abstract":"<div><div>This study aimed to investigate the influence of different homogenization pressures (20, 30, and 40 MPa) on the structure, crystallization behavior, and oxidation stability of yak milk fat globules (MFGs). The results showed that homogenization at 40 MPa reduced the MFGs size to 0.909 μm and induced a transformation in crystal polymorphs from the β′ to the β form. Differential scanning calorimetry (DSC) confirmed that homogenization increased the initial crystallization temperature of yak milk. When the homogenization pressure exceeded 30 MPa, the formation rate of lipid oxidation products and protein carbonyl compounds was significantly slowed. Additionally, homogenization treatment and moderate oxidation could promote the exposure of sulfhydryl groups in proteins. This study demonstrated that homogenization at 40 MPa can effectively maintain the quality of high-fat yak milk by reducing MFGs size and enhancing the interfacial antioxidant properties of MFGs, thus providing theoretical support for optimizing dairy processing technology.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"174 ","pages":"Article 106521"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145797670","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 : 2026-02-01Epub Date: 2025-10-28DOI: 10.1016/j.idairyj.2025.106473
Gabriele Busetta , Giuliana Garofalo , Tansu Taspinar , Rosa Guarcello , Elena Franciosi , Maria Teresa Sardina , Giancarlo Moschetti , Luca Settanni , Huseyin Erten , Raimondo Gaglio
This study explored enhancing Ewiss cheese's regional identity by using native starter cultures to develop a “regional cultured Ewiss cheese” (RCEC). Lactic acid bacteria (LAB) were previously isolated from local cheeses and selected from the University of Palermo culture collection (Streptococcus thermophilus strains RC-UNIPASAAFM00189, RC-UNIPASAAFM00233, RC-UNIPASAAFM00239, and RC-UNIPASAAFM00249), while Propioniciclava flava (RC-UNIPASAAFM01343) was isolated during this study. LAB were added as defined whey starters post-pasteurization; Pc. flava was introduced as an adjunct culture at pH 6.4. Microbial dynamics were monitored throughout cheese ripening. Thermophilic LAB dominated early stages; propionic acid bacteria increased after 9 months. Metataxonomics analysis revealed Streptococcus and Lactobacillus as dominant. Thirty-one volatile organic compounds were identified, with propionic acid most abundant. A control cheese using commercial cultures was produced for sensory comparison. Sensory analysis revealed that RCEC made with autochthonous cultures scored higher than the control in terms of overall acceptability. These results support Sicilian dairy diversification and valorisation.
{"title":"Enhancing “Ewiss” cheese production using autochthonous lactic acid bacteria and Propioniciclava flava as an alternative to commercial propionic acid bacteria","authors":"Gabriele Busetta , Giuliana Garofalo , Tansu Taspinar , Rosa Guarcello , Elena Franciosi , Maria Teresa Sardina , Giancarlo Moschetti , Luca Settanni , Huseyin Erten , Raimondo Gaglio","doi":"10.1016/j.idairyj.2025.106473","DOIUrl":"10.1016/j.idairyj.2025.106473","url":null,"abstract":"<div><div>This study explored enhancing Ewiss cheese's regional identity by using native starter cultures to develop a “regional cultured Ewiss cheese” (RCEC). Lactic acid bacteria (LAB) were previously isolated from local cheeses and selected from the University of Palermo culture collection (<em>Streptococcus thermophilus</em> strains RC-UNIPASAAFM00189, RC-UNIPASAAFM00233, RC-UNIPASAAFM00239, and RC-UNIPASAAFM00249), while <em>Propioniciclava flava</em> (RC-UNIPASAAFM01343) was isolated during this study. LAB were added as defined whey starters post-pasteurization; <em>Pc. flava</em> was introduced as an adjunct culture at pH 6.4. Microbial dynamics were monitored throughout cheese ripening. Thermophilic LAB dominated early stages; propionic acid bacteria increased after 9 months. Metataxonomics analysis revealed <em>Streptococcus</em> and <em>Lactobacillus</em> as dominant. Thirty-one volatile organic compounds were identified, with propionic acid most abundant. A control cheese using commercial cultures was produced for sensory comparison. Sensory analysis revealed that RCEC made with autochthonous cultures scored higher than the control in terms of overall acceptability. These results support Sicilian dairy diversification and valorisation.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"173 ","pages":"Article 106473"},"PeriodicalIF":3.4,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145419851","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 : 2026-02-01Epub Date: 2025-10-28DOI: 10.1016/j.idairyj.2025.106472
Zikuan Zhao , Miao Zhou , Zhenzhen Xu, Min Wang, Erdong Yuan, William Kwame Amakye, Jiaoyan Ren
Food processing techniques impact the amount of protein including casein reaching gut microbes. Herein, the effect of mild heat transfer techniques on the digestibility of casein in the host and its impact on the proliferation and metabolism of Lacticaseibacillus paracasei 207-27 (LP27) and Bifidobacterium breve 207-1 (BB1) was explored. Casein digestibility was markedly dampened when infrared (IF-Ca), convection heat (CH-Ca) and microwave (MH-Ca) heating was applied. IF-Ca and MH-Ca alleviated low nitrogen-induced growth restriction in both BB1 and LP27. Bile acid metabolism in LP27 and BB1 were differentially enhanced under the incubation of CH-Ca and MH-Ca. MH-Ca supported colonic extracellular polymeric substances (EPS) and protein secretion in LP27 while BB1 incubated with MH-Ca showed improved cecal adhesion and biofilm-forming capacity. These findings underscore how heat transfer technique-induced changes in host digestibility of casein can be leveraged to modulate the viability of dairy-associated probiotics, offering opportunities for tailoring dairy ingredients.
{"title":"Heat-treated casein induces strain-specific probiotic response in growth and bile acid metabolism in Lacticaseibacillus paracasei 207-27 and Bifidobacterium breve 207-1","authors":"Zikuan Zhao , Miao Zhou , Zhenzhen Xu, Min Wang, Erdong Yuan, William Kwame Amakye, Jiaoyan Ren","doi":"10.1016/j.idairyj.2025.106472","DOIUrl":"10.1016/j.idairyj.2025.106472","url":null,"abstract":"<div><div>Food processing techniques impact the amount of protein including casein reaching gut microbes. Herein, the effect of mild heat transfer techniques on the digestibility of casein in the host and its impact on the proliferation and metabolism of <em>Lacticaseibacillus paracasei</em> 207-27 (LP27) and <em>Bifidobacterium breve</em> 207-1 (BB1) was explored. Casein digestibility was markedly dampened when infrared (IF-Ca), convection heat (CH-Ca) and microwave (MH-Ca) heating was applied. IF-Ca and MH-Ca alleviated low nitrogen-induced growth restriction in both BB1 and LP27. Bile acid metabolism in LP27 and BB1 were differentially enhanced under the incubation of CH-Ca and MH-Ca. MH-Ca supported colonic extracellular polymeric substances (EPS) and protein secretion in LP27 while BB1 incubated with MH-Ca showed improved cecal adhesion and biofilm-forming capacity. These findings underscore how heat transfer technique-induced changes in host digestibility of casein can be leveraged to modulate the viability of dairy-associated probiotics, offering opportunities for tailoring dairy ingredients.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"173 ","pages":"Article 106472"},"PeriodicalIF":3.4,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145419852","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 : 2026-02-01Epub Date: 2025-11-22DOI: 10.1016/j.idairyj.2025.106493
Lixue Zhang , Ning Wang , Guilong Yang , Guangqing Mu , Gangliang Chen , Xinling Li , Xuemei Zhu
Camel milk is rich in nutrients, with its composition being more similar to human milk, which makes it a valuable ingredient. Thermal processing is a critical step in dairy product manufacturing and may cause nutrient degradation. This study analyzed the protein structures and investigated the digestive characteristics (using a simulated in vitro digestion model) of both heat-treated and non-heat-treated camel milk samples. The results showed that thermal processing disrupted the camel milk protein structures and altered protein composition. Furthermore, in vitro gastrointestinal digestion analysis indicated that thermal treatment impacted lipid droplet digestion. The fatty acid release rates of heat-treated samples ranged from 39.92 % to 52.46 %, lower than that of raw camel milk (66.03 %). The electrophoresis results revealed distinct variations in the digestion of proteins. These findings provide critical insights for preserving protein structure and digestibility during camel milk products processing.
{"title":"Effects of thermal processing on camel milk: An analysis of protein structure and In vitro digestibility characteristics","authors":"Lixue Zhang , Ning Wang , Guilong Yang , Guangqing Mu , Gangliang Chen , Xinling Li , Xuemei Zhu","doi":"10.1016/j.idairyj.2025.106493","DOIUrl":"10.1016/j.idairyj.2025.106493","url":null,"abstract":"<div><div>Camel milk is rich in nutrients, with its composition being more similar to human milk, which makes it a valuable ingredient. Thermal processing is a critical step in dairy product manufacturing and may cause nutrient degradation. This study analyzed the protein structures and investigated the digestive characteristics (using a simulated <em>in vitro</em> digestion model) of both heat-treated and non-heat-treated camel milk samples. The results showed that thermal processing disrupted the camel milk protein structures and altered protein composition. Furthermore, <em>in vitro</em> gastrointestinal digestion analysis indicated that thermal treatment impacted lipid droplet digestion. The fatty acid release rates of heat-treated samples ranged from 39.92 % to 52.46 %, lower than that of raw camel milk (66.03 %). The electrophoresis results revealed distinct variations in the digestion of proteins. These findings provide critical insights for preserving protein structure and digestibility during camel milk products processing.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"173 ","pages":"Article 106493"},"PeriodicalIF":3.4,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145620886","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":"2026-02-01","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}
扫码关注我们
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号