Among all, the milk bioactive factors were extracellular vesicles (EVs), which could regulate human gene expression, or even contaminate the human food chain by their packaged conserved miRNAs. This study identified 238 miRNAs in the Brown Swiss milk EVs, which might be evolutionarily selected to regulate the growth and development of the newborn.

Purslane is an annual plant which contains omega (ω) fatty acids and phenolic compounds. Therefore, it is essential to find an application area for this valuable plant in the food industry. The aim of this study was to manufacture yoghurts fortified with lyophilised purslane in order to improve the functional properties of yoghurt and to determine some chemical changes of produced yoghurts throughout storage. The total phenolic contents of the yoghurts were improved by the addition of lyophilised purslane and reached up to 36.94 mg GAE/100g. The fortified yoghurts were enriched by linoleic acid. The production of yoghurts enriched by lyophilised purslane is a promising technique that can improve the product diversity and functionality of this dairy product.

Differences in whey proteins of breastmilk of women delivered male or female infants were studied using a 4D label-free proteomic technique. Differentially expressed proteins were observed to be 42. These proteins were analysed for subcellular localization, domain, Gene Ontology, and Kyoto Encyclopedia of Genes and Genomes.

Bioactive-compound contents of 1101 Bactrian camel milk as determined by mid-infrared spectroscopy, and the quality characteristics of camel milk were compared with those of other dairy animals, revealing that it is a potentially valuable and rich source of essential nutrients for humans.

Can frozen-stored caprine milk be used as a means to overcome seasonal production? Changes in texture, microstructure, proteolysis and sensory acceptance of caprine milk brined cheese made from frozen-stored milk.

The limited solubility and functionality of soy protein hinders its industrial application. In this study, stable colloidal dispersions with a total concentration of up to 4% were prepared by mixing whey protein concentrate (WPC) and soy protein isolate (SPI) at various mass ratios using a combination of pH-shifting and ultrasound treatment.

Silver nanoparticle-based colorimetric probe for Hg²⁺ ion detection.

Multicomponent formulations composed of different types of cryoprotectants typically provide better cryoprotective stabilising effects on probiotics. Synergistic combination of carbohydrate cryoprotectant sucrose and protein carbohydrate skim milk with polymer–saccharide inulin significantly improved freeze-dried survival rate and viable counts of probiotics, especially for Lactiplantibacillus plantarum.

Lactiplantibacillus plantarum LP22541 could inhibit Staphylococcus aureus growth in fermented milk through the production of antibacterial metabolites including volatiles and non-volatiles, and manganese competitive exclusion.

This study investigated the occurrence of Bacillus cereus contamination in retail pasteurised and UHT milk from markets in Yangzhou, China, and elucidated quality and safety related phenotypes of B. cereus, including genetic diversity, biofilm formation, bacterial motility, spoilage enzymes and antibiotic resistance.

Our study showed that luxS significantly increased the resisitance to acid, demonstrating in bacterial survival, bacterial morphology and biofilm formation. Quorum sensing pathway mediated by luxS is the key control target for Cronobacter survival in acidic environments, especially the essential factors metE, mmuM and metK.

Treatment of milk with activated carbon and bentonite combined with lactic acid bacteria cells was an effective approach for removing Aflatoxin M1.

A smartphone-based ratiometric fluorescent sensor for the on-site quantitative detection of dairy-related pathogens Listeria monocytogenes.

The FISH-FCM counting method can serve as a quick and accurate method for the counting of lactic acid bacteria and yeast in dairy products. This figure showed that counting of lactic acid bacteria (a) and yeasts (b) in koumiss using FISH-FCM counting method.

This study developed a propidium monoazide–loop-mediated isothermal amplification visual assay for the detection of viable C. sakazakii based on hydroxy naphthol blue. The results could be identified by gel electrophoresis and naked eyes with detection limit as low as 1.2 × 10¹ cfu/mL and 1.2 × 10² cfu/mL.

Transcriptome analysis of phage-infected host.

Hyblean Ricotta cheeses produced through two different seasons linked with changes in the conditions of animal feeding system (pasture vs indoor) were compared for chemical and sensory characteristics. Moreover, technological parameters during the production process were also detected. Differences in all the aspects considered were discovered.

Investigation of the effects of applying microbial transglutaminase enzyme to milk for different durations on the physicochemical, textural, proteolytic and sensory properties of cheeses.

Probiotic Greek-style yoghurt added with microencapsulated Lactobacillus casei ATCC 334 was developed. The probiotic survival under in vitro gastrointestinal conditions, during 3 weeks of refrigerated storage, was evaluated.

The intake of fermented milk containing whey protein-derived peptides (WPP) promoted the growth of faecal lactic acid bacteria, improved blood profiles and significantly enhanced muscle endurance. The positive physiological effects of WPP in milk provide a basis for their potential as substances contributing to exercise ability.

The addition of MFGM materials to infant formula can achieve better fat stability.

The 0.1% addition of soluble soybean polysaccharides to the concentrated permeate improved the lactose crystallisation and the crystal growth.

Improved whey Ricotta cheese procedure using high-intensity ultrasound and micellar casein concentrate.

The graphical abstract shows the camel milk powder used for this study, the applied ripening conditions (relative humidity, temperature) and an experimental camel cheese after 4 weeks of ripening.

The graphical abstract shows the German pasteurized camel milk used for this study, the applied ripening conditions (relative humidity, temperature) and an experimental camel cheese after 4 weeks of ripening.

Investigation into the impact of two salt reduction methods on different parameters of a surface dry-salted blue-veined cheese.

The impact of supplementing inorganic selenium, organic selenium or rumen-protected choline during the prepartum period on the lipid composition of colostrum has not been previously investigated. Supplementing these three micro-nutrients did not significantly affect the lipid composition of colostrum or transition milks. However, this study quantified numerous triglycerides and fatty acids within colostrum from pasture-based dairy cows previously not reported in the literature.

Different iron saturations (4–40%) of lactoferrin (LF) were prepared. Although 4%-LF had better functional properties, 40%-LF had better stability. HTST caused irreversible changes to the LF structural and functional properties. Iron saturation higher than 15% was resistant to HTST treatment.

Thirty per cent reduced and replaced sodium Kačkavalj cheese had higher product quality. Digital technology can be used in product quality evaluation. The findings are important to achieve the health goals regarding total salt intake reduction and to emphasise the utilisation of novel digital methods in quality control of cheese production.

Required pressure for no bubble related fouling.

This study employed a qualitative method to explore potential sites and factors in cream processing that lead to the disruption of fat emulsion. The issue was independent of cream composition and fat crystallisation state while the twin screw sets and rotational speeds of pump were identified as the main problems.

The improvement of the UHPLC-MSMS method here described may guide the development of novel solutions in dairy science. Our profiling outlined the distribution of several nisin variants in milk likely due to different Lactococcus lactis activity. Therefore, it is worth going beyond the sole quantification of nisin A in milk.

This work reveals several biomarker compounds associated with the cheese browning defect, namely alkyl-pyrazines, imidazo-quinoxalines and beta-carbolines, suggesting the pivotal role of microbial methylglyoxal in modulating the browning process.