Dairy Science & Technology

https://www.dairy-journal.org/

List of Papers (Total 127)

Storage stability of whole milk powder produced from raw milk reverse osmosis retentate

Implementation of reverse osmosis filtration at the dairy farm will reduce the volume of milk, which has to be transported, and thereby potentially reduce energy consumption and CO2 emission. The aim of this study was to examine the quality of whole milk powder produced from reverse osmosis retentate concentrated at the farm. Whole milk powder prepared from reverse osmosis...

A sequencing approach targeting the 16S rRNA gene unravels the biofilm composition of spiral-wound membranes used in the dairy industry

Few data are available concerning the composition of biofilms found at the surface of filtration membranes, which, to some extent, explains the long-term failure of numerous strategies developed to control biofouling. This preliminary study intended to design a metagenomic tool targeting the 16S rRNA gene in order to unravel a general portrait of bacterial communities found on...

Separation of the effects of denaturation and aggregation on whey-casein protein interactions during the manufacture of a model infant formula

Denaturation and aggregation of whey protein have been extensively studied but there is limited knowledge of their effects on processing properties of infant milk formulae (IMF) systems. In this study, the separate effects of denaturation and aggregation of whey protein on the physicochemical characteristics during processing of a model IMF were examined. Whey protein solutions...

Dissociation and coagulation of caseins and whey proteins in concentrated skim milk heated by direct steam injection

Heat treatment of concentrated milk systems for preservation and long shelf life or at least a sufficient removal of food pathogens prior to spray drying is a crucial step due to the decreasing stability of these systems toward heat compared to unconcentrated milk. Heat-induced coagulation is observed when temperature-time combinations for the achievement of certain microbial...

Mineral, vitamin A and fat composition of bulk milk related to European production conditions throughout the year

In many Western countries, milk and dairy products provide both mineral and lipid fractions relevant to our health. The milk contents of these compounds are highly variable, and the identification of husbandry conditions leading to milks favourable for both mineral and lipid fractions is of interest. The aims of this study were to describe throughout the year the changes in bulk...

Sensory properties linked to fat content and tasting temperature in cottage cheese

There is a growing interest in developing low-fat products in response to increased consumer demand. However, fat reduction often leads to low sensory acceptability by consumers. The identification of the sensory characteristics impacted by the reduction of fat is a first step to choose the most appropriate strategy to offset the adverse effects of a fat reduction. This work...

PCR-DGGE for the profiling of cheese bacterial communities: strengths and weaknesses of a poorly explored combined approach

Polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) represents a still valid molecular tool for the profiling of complex microbial ecosystems, including cheeses. In the present study, a double PCR-DGGE approach has been applied to the investigation of the bacterial diversity of seven cheese models to objectively assess strengths and weaknesses of such an...

Detailed peptide profiling of “Scotta”: from a dairy waste to a source of potential health-promoting compounds

“Scotta” is a liquid waste deriving from Ricotta cheese production, which is wrongly considered only a dairy by-product. In this work, with the aim to elucidate the presence of valuable bioactive compounds in Buffalo’s Scotta, a peptide fraction under 3000 Da was isolated by ultra-filtration, purified by solid-phase extraction, and, subsequently, characterized in detail by liquid...

Analytical assessment of the intense heat load of whipping cream, coffee cream, and condensed milk at retail in Austria and Germany

Time temperature integrators (TTIs) are useful tools in estimating the heat load applied on differently processed dairy products. The objective of this study was to analyze and assess three TTIs – lactulose, furosine, and acid-soluble β-lactoglobulin (β-Lg) – in 70 high heated dairy products at retail in Austria and Germany comprising whipping cream, coffee cream/milk, and...

Bovine milk antioxidant properties: effect of in vitro digestion and identification of antioxidant compounds

Milk proteins contained encrypted in their sequence biologically active components that can be released by enzymatic hydrolysis. Among the biological activities recognized in milk components, the antioxidant activity is of great interest. The objective of the present study was to analyse the antioxidant properties of whole, semi-skimmed and skimmed milk during simulated...

Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island

The effect of partial to total substitution of NaCl with KCl on the physicochemical, microbiological, textural, and sensory properties of São João cheese, a soft cheese produced in Pico Island, Portugal, was studied. São João cheeses were made with five different curd dry salting treatments (4%, w/w), including (A) NaCl only (control), (B) 3NaCl/1KCl, (C) 1NaCl/1KCl, (D) 1NaCl...

Concentration of trace elements in raw milk from cows in the southeast of Córdoba province, Argentina

In recent years, trace elements in cow milk have been considered good bioindicators of pollution in the agricultural environment. The aim of the study was to analyze the correlation between trace element content in livestock drinking water and cow milk from dairy farms located in the southeast of Córdoba province, Argentina. Groundwater is the main source of livestock drinking...

Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract

Many studies about the influence of Lactococcus lactis on cheese flavour have been reported, while the impact of mesophilic lactobacilli and Streptococcus thermophilus, either as single or mixed cultures, have been less studied. The ability of Lactobacillus paracasei 90, Lb. casei 72 (INLAIN collection) and S. thermophilus 2 (commercial strain) to produce flavour-related...

ACE- inhibitory and radical scavenging activities of bioactive peptides obtained from camel milk casein hydrolysis with proteinase K

The aim of this study was to evaluate the effects of enzymatic hydrolysis of camel whole casein on their antioxidant and angiotensin-converting enzyme (ACE)-inhibitory properties. Whole camel casein was hydrolyzed by proteinase K (PK), and the hydrolysates were fractionized by ultrafiltration membranes into three fractions. Semi-preparative reversed-phase high-performance liquid...

Cheese consumption prevents fat accumulation in the liver and improves serum lipid parameters in rats fed a high-fat diet

Cheese consumption has been reported to reduce the risk of metabolic syndrome; however, the mechanisms by which cheese prevents these disorders are not fully understood. The purpose of this study was to examine the effects of cheese consumption on lipid accumulation in the liver as well as to evaluate various serum lipid parameters. Two groups (n = 7) of male Fischer-344 rats...

Aflatoxins M1 and M2 in the milk of donkeys fed with naturally contaminated diet

For its nutritional composition, donkey milk is an excellent alternative to breast milk for infants suffering from cow’s milk allergies. Even in donkeys, a passage of aflatoxin from contaminated feed to milk could occur, as reported by many authors in other dairy species, but there are no studies on this topic. This work was aimed at studying the excretion of aflatoxin M1 (AFM1...

Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition

Understanding the behavior of casein micelles (CM) in concentrated regimes is critical for the design of dairy unit operations such as drying or evaporation but also it is still scarce. In this work, the effect of the decrease in pH and the addition of a calcium salt on concentrated skim milk dispersions was examined by rheometric measurements at 25 °C. Control samples (S1...

Lactobacillus acidophilus regulates STAT3 and STAT5 signaling in bovine β-lg-sensitized mice model

Our previous study has shown that oral supplementation with Lactobacillus acidophilus KLDS 1.0738 could inhibit β-lactoglobulin (β-lg) allergy. In this study, we investigated the effect of L. acidophilus on the balance between T helper type 17 (Th17) cells and regulatory T cells (Treg) in allergic mouse model and explored the participation of related signal transducers and...

Folate bio-fortification of yoghurt and fermented milk: a review

Folate, an essential vitamin, plays an important role in human life for the synthesis of nucleotides, vitamins and some amino acid. This vitamin cannot be synthesized by humans and must be obtained exogenously to prevent folate deficiency, neural tube defects (NTDs) and other related diseases. Folic acid, the chemically synthesized form of folate, is used for fortification and...

Evaluation of ready-to-use SMLS and DWS devices to study acid-induced milk gel changes and syneresis

The aim of this study was to examine the potential of ready-to-use multi-speckle diffusing wave spectroscopy (MS-DWS) and static multiple light scattering (SMLS) devices to follow the acid-induced gelation of milk, as well as to detect the appearance of gel syneresis. These light-scattering techniques, MS-DWS and SMLS, have been used in comparison to the classical rheology to...

Chemical composition and sensory characteristics of Feta cheese fortified with iron and ascorbic acid

Feta cheese is an excellent source of calcium and protein, but as typical dairy products, it contains very low amount of iron. The present study was designed to investigate the effect of iron fortification on quality of Feta cheese. The cheese samples were made from cow milk and fortified with iron compounds, namely ferrous sulfate (FeSO4), ferric chloride (FeCl3), and...

Analytical methods used to quantify isoflavones in cow’s milk: a review

This paper provides an update and comprehensive review of the analytical methods used for quantifying isoflavones and their metabolites in cow’s milk. Isoflavones are secondary plant metabolites that are similar to 17 β-estradiol in chemical structure. They form one of the most common categories of phytoestrogens. Numerous health benefits have been attributed to isoflavones, but...