Cheddar cheese nutrition and function were investigated in response to OAD and TAD milking. Cheese appeared to not be negatively impacted by OAD milking, and it is suggested that new opportunities within cheese manufacturing and nutrition might eventually be made possible as our knowledge of milking frequency science improves.

In all mammary glands, the protein secretion (casein granules, whey protein, lactose and ions) is formed in the Golgi body and released to the alveolus by Golgi vesicle (GV) exocytosis. Two possible methods of lipid (fat) secretion are diagrammed. This review of electron microscope and related evidence indicates the GV–lipid association is the major, if not the only, method of lipid secretion, although most of the current published evidence favours the ill-defined “envelopment” method.

This review analyses β-Galactosidase on multiple aspects including sources, classification, characterisation, genetic modification and applications in terms of whey treatment, biofuel production, production of lactose-free dietary product, synthesis of galacto-oligosaccharides and the early detection of cellular senescence and tumours.

Mycotoxins enter the cheese chain through unwanted mould growth, either directly in the cheese or indirectly in the milk through feed contamination. Exposure to mycotoxins can have serious consequences for human health. Our analysis of recent studies showed that cheese retains a significant percentage of AFM1 and OTA found in cow's milk, as well as two major mycotoxins, ROQ-C and MPA, during the cheese ripening phase. Therefore, this review of the distribution of mycotoxins during cheese production and storage is very useful for all stakeholders, researchers, legislators and industry within the cheese supply chain.

This review article aims to enhance understanding of bacterial biofouling in dairy protein powders, particularly whey powders, by examining the formation mechanism, critical processing steps, factors affecting biofilm formation and control strategies in dairy powder manufacturing. While previous reviews on general food processing and dairy biofilms have been published, this is the first specific review on whey powders.

Domiati cheese, with excellent quality characteristics, is manufactured from a mixture of cow milk and camel milk. The effect of using camel milk on free amino acid and biogenic amine contents in processed Domiati cheese was investigated. Using camel milk in making Domiati cheese reduces the level of biogenic amines during pickling. Camel milk had a significant effect in reducing the level of free amino acid content during pickling. The total bacterial count was lowest in cheese made from camel milk. The low quantity of biogenic amines of cheese made from camel milk makes it suitable for Domiati cheese processing.

This study aimed to evaluate that bio-yoghurt enriched with Spirulina-encapsulated PP could be considered a good alternative for consumers demanding functional dairy products and a holistic approach to a circular bioeconomy.

The influence of the interaction between whey protein and erythritol on protein conformation, interfacial properties and stability.

This study selected four strains of low-allergenicity bacteria to produce fermented milk beverage. The fermentation conditions were optimised according to the antigen reduction rates, including α-lactalbumin (α-LA), β-lactoglobulin (β-LG), α-casein (α-CN) and β-casein (β-CN). Subsequently, the physicochemical properties and allergenicity were characterised during the storage period of the fermented milk beverage.

This study aimed to evaluate the presence of Staphylococcus aureus in producing artisanal Coalho cheese and analyse the phenotypic profile of the strains, virulence factors and antimicrobial susceptibility profile.

This study investigated the synergistic effects of combined lactic acid and ultrasound to inactivate both planktonic and biofilm cells of Pseudomonas fluorescens cells. Ultrasound combined with lactic acid effectively breaks cell membrane integrity and results in increased cell membrane permeability, increased ATP and nucleic acid release from cells and remarkable inactivation efficacy against P. fluorescens biofilms.

Lactiplantibacillus plantarum could not independently ferment milk to form yoghurt. When co-culturing with Streptococcus thermophilus, the cell viability of L. plantarum was low. The addition of S. thermophilus crude cell extract led to a higher L. plantarum cell count and a faster acidification rate compared to the control.

Manufacture of camel yoghurt samples with 4% traditional yoghurt starter culture (SL), A 2% concentration of isolated EPS-producing Lacticaseibacillus casei ATCC 393 was added to half of the percentage of the traditional yoghurt starter culture (SLL). 0.5% EPS powder (SLLP) and 0.5% of lactulose (SLLL) were separately incorporated into the previous treatment.

Identification of Phage Resistance in Limosilactobacillus fermentum Isolated from Dahi: A Key Step in Developing Robust Starter Cultures for Dairy Industry.

Camel milk production shift to semi-intensive breeding boosts casein fractions. Analyses of milk samples showed that semi-intensive breeding led to higher acidity and lower mineral levels. Notably, it increased total proteins, whey proteins and caseins, including κ-casein, β-casein and αs1-casein. Visualise the impact of breeding on milk quality.

Revealing the consequences of water adulteration in yoghurt production, this study uncovers subtle yet significant alterations in microbial and physicochemical parameters that are not perceptible at the sensory level. These findings underscore the vital need for global attention to ensure food safety and consumer health through robust regulatory measures and standards.

Ionic calcium in milk affects its stability. Its content varies in unstable non-acid milk as well as normal, acidic and alkaline milk from bulk tanks. The higher the milk stability, the lower is the ionic calcium content.

Powders containing ca. 9 log order (cfu/g) of B. lactis INL1 were obtained by direct spray drying of the culture coming out of the fermenter, without differences among production conditions. Fermentation conditions influenced the survival of the strain during storage, being spray drying in acidic conditions detrimental for the survival.

Impact of CLA addition through homogenization on yoghurts.

Foaming properties of reconstituted skim milk powders (1.5–15%) were not affected up to four re-foaming times. Thus, the left-over of frothed milk typically discarded in coffee shops can be cooled and re-foamed without changing in foam quality.

Monitoring of milk minerals, pH, and citrate during ultrafiltration of skim milk as a function of processing temperatures using two ultrafiltration set-ups (cross-flow and dead-end). Controlling mineral levels of ultrafiltration streams is beneficial for overcoming calcium-related dairy processing challenges.

To obtain functional fermented dairy products with strong probiotic proliferation ability and high antioxidant ability, the proliferation ability of five oligosaccharides on five probiotics and their scavenging ability on DPPH radicals were studied. This work provides important theoretical support for directly preparing functional fermented dairy products with a high content of probiotics and strong antioxidant capacity.

The incorporation of nanoencapsulated coenzyme Q10 (CoQ10) – Ynano Q10 – did not affect the physicochemical stability of the yogurts and the quantifications revealed a good stability of the bioactive. The amount of released CoQ10 after the intestinal phase is interesting considering its suggested daily intake.

The digestive fate of protein blends is determined by its conformation, and the addition of 10% plant-based soy protein isolates promotes the hydrolysis of the mixed protein system at a certain protein concentration.

Hybrid yoghurt: evaluation of the impact of milk protein substitution on the technological properties of yoghurt by using a rotational central composite experimental design.

Impact of pressing time on sensory attributes, consumer emotions and consumer memories of goat cheeses.

Pasteurisation, ultra-pasteurisation, ultra-high-temperature instantaneous sterilisation and in-container sterilisation had different effects on the physicochemical properties including colour, particle size, zeta potential and thermal properties. Peptide profiles and bioactive peptides of infant formula protein model system by different thermal treatments were also different.

A significant correlation existed among the yellowness index (YI), whiteness index (WI) and oxidation induction times observed in β-carotene-fortified butter. This revealed a correlation between the colour parameters (WI, YI) and predicted shelf lives. In comparison with traditional shelf life prediction models, this method exhibited an average deviation of only 6.9% in its predicted results.

Heat treatments of the cream and supplementation with Myrtus communis essential oils have an effect on lipid oxidation and vitamin decay in lactic butter. Kinetic data indicate that lipid oxidation is zero order in fresh samples, while vitamin degradation in fresh samples and lipid oxidation in stored butter samples follow first-order reaction kinetics. Discriminant analysis was used to differentiate lactic butter samples based on their heat treatments and antioxidants.

This study investigated the regulatory mechanism of three animal-derived proteases on allergenic epitopes using spectroscopy and LC/MS-MS techniques.

Single droplets of multicomponent dairy systems were dried at spray drying like temperature–time trajectories. Differences in the initial composition of the dried systems result in different morphologies and dried surface compositions.

Sanitisers based on quaternary ammonium and biguanide seem to be more suitable for sanitisation in the goat milk production chain than sodium hypochlorite.