Eleven autochthonous Lactobacillus strains were employed to produce experimental semihard cheeses. One group was characterised by its consumption of citric acid and the production of diverse desirable volatile compounds, another group by its acidification and peptidolytic activity, while two strains exhibited no discernible impact on the cheese maturation process.

Glycan attachment significantly changes κ-casein secondary structure, where a higher degree of κ-casein glycosylation resulted in enhanced foaming properties, and a lower degree of κ-casein glycosylation led to higher surface tension.

The Limosilactobacillus reuteri ZJUIDS09 and Lactobacillus helveticus ZJUIDS11 mixed (1:1) fermented milk has the strongest hypotensive effect than single-strain fermented milk in spontaneously hypertensive rats. Mixed fermented milks can better regulate serum biochemical indicators and alleviate intestinal flora dysbiosis than single-strain fermented milks.

Novel oleocolloids, monoglyceride (MAG)-based oleogel and oleofoam, were used to produce fat-reduced ice creams as fat replacers. The performance of fat-reduced ice cream was closely related to the fat destabilisation degree, and ice cream with 50% oleogel substitution possessed ideal quality characteristics.

The review paper discusses the suitability of plant-based milk alternatives to feed young children/infants, need of regulatory requirements and nutritional variability from milk along with the emphasis on developing distinct regulations and standards to assure safety, health and wellness of consumers.

Adjusting the pH of acid whey to pH 6.8 prior to ultrafiltration, results in high levels of calcium phosphate retention, and high heat-induced gel strength in the subsequent whey protein concentrate.

Various regulatory frameworks and multi-residue screening methods reviewed since 2010 have been implemented to ensure consumer safety by controlling antimicrobial residues in milk.

The whey protein/pea protein mixture emulsion gel with different protein mass ratio and different oil volume fraction was constructed by cross-linking with transglutaminase and characterised.

In this work, a cold-active and highly lytic phage YZU-PF-006 against Pseudomonas fluorescens was isolated from sewage sampled in Yangzhou, and its morphological feature was obtained by transmission electron microscopy (TEM). The main biological features, including host range, optimal multiplicity of infection (MOI), pH and thermal stability, and one-step growth curve, were determined. Genomic property of phage YZU-PF-006 was identified by genome sequencing. Moreover, phage YZU-PF-006 was also utilised to control P. fluorescens contamination in milk.

Protein content and standardisation greatly affect the rate of viscosity development and final viscosity at similar total solids, during the concentration of skim milk. Use of standardisation will have an impact on what level of solids is achievable to avoid the risk of processing issues arising from high viscosity (e.g. poor heat transfer, fouling and blockages). Figure created with BioRender.com.

In this study, the physicochemical properties and flavour of ghee from different pastoral areas were compared. The results showed that the protein and fat content of yak ghee was higher than that of cow ghee. The flavour of ghee varies greatly in different pastoral areas.

The genetic variation of milk proteins can effect a number of milk properties. Some of these properties include allergenic response, protein stability, foaming and emulsification, health and cheese yield.

Kefir beverages based on dairy substrates show antioxidant and antibacterial properties against emerging bacteria Cronobacter sakazakii and Escherichia coli.

This review presents recent technological advancements and predictive tools for mitigating or correcting these effects on milk powder production. Against the backdrop of seasonal milk fluctuations, this review aims to uncover the factors that influence physicochemical changes and the resulting functional changes in milk powder, adaptive process tools used to mitigate these issues and the technological solutions and challenges associated with mitigating the main problem in the processing of powdered milk.

The objective of this study was to investigate the influence of calcium-chelating salts on the colloidal structure of skim milk. The main alterations were caused by the addition of tetrasodium diphosphate and sodium triphosphate at concentrations of 0.15% and 0.20% w/w.

Rumen dysbiosis can cause mastitis through the rumen–mammary axis. Pathogenic microorganisms enter the bloodstream and cross the blood–milk barrier to reach mammary tissue. Mastitis leads to changes in glucose metabolism, including impaired TCA cycle, increased glycolysis and altered pentose phosphate pathway. Additionally, mastitis activates immune cells by binding to TLR4, triggering the production of immune factors and initiating an immune response.

Coagulation at 90°C significantly affected the proximate composition, and processing characteristics of paneer. Increasing the coagulation temperature (70–90°C) enhanced interactions between whey and casein proteins. The highest values of G′, G″, and consistency coefficient were obtained following coagulation at 90°C. Coagulation temperature had a direct impact on the density of paneer protein matrices.

It is important to study the rheological properties of dairy products to know the limits of the maximum usable concentration in different dairy manufacturing processes, such as ultrafiltration, evaporation, atomisation of liquid droplets during the drying process. This study provides useful insights into the dairy industry for designing products, processes and equipment for lactose-rich and protein-rich product streams.

Hydroponic forages offer a sustainable approach that has a positive impact on the composition of the Buffalo Mozzarella cheese for improved nutritional value.

This study investigates the presence of nitrated fatty acids (NO₂-FAs) in bovine milk. NO₂-conjugated linoleic acid (NO₂-cLA) was detected at micromolar concentrations, accounting for 2.7% of total cLA. Variations in NO₂-cLA levels were noted across different Holstein strains and lactation stages. The study confirmed the electrophilic nature of NO₂-cLA present in bovine milk, likely formed through cLA nitration in the digestive tract. These findings suggest significant biological implications of NO₂-cLA in milk, necessary further research into its health benefits.

The physicochemical properties and digestive behaviours in dairy matrices, including liquid cow milk, semi-liquid yoghurt and semi-solid cheese with different fat globules by homogeniation were identified. The interaction between proteins and lipids during digestion was found to help design the fat structure with different food matrices in the future.

The colostrum was rich in immunoreactive proteins, anti-inflammatory and antimicrobial proteins, while the mature milk contained proteins involved in ribosome, fatty acid degradation and amino acid metabolism. The content of most amino acids in mature milk was significantly higher than colostrum, and the content of polyunsaturated fatty acids in colostrum was higher than in mature milk.

A wide range of heating temperatures was applied to treat raw milk in this study. When the heating temperature is increased from 72°C to 100°C, the number of microorganisms is significantly reduced and the content of bioactive ingredients such as lactoferrin and vitamins gradually decreases, resulting in a compromised antioxidant and antibacterial capacity of milk. However, only a slight lactose glycation occurred to whey proteins in the whole heating temperatures.

Polycyclic aromatic hydrocarbons (PAHs) formed during butter heating were influenced by temperature and duration, and the addition of β-carotene, pure astaxanthin or astaxanthin microcapsule powder can effectively inhibit their harmful accumulation, reducing toxicity equivalence quotients (TEQs).

Lactiplantibacillus plantarum M660 isolated from human milk showed good safety. Relieving effects of L. plantarum M660 on antibiotic-associated diarrhoea and constipation were found by faecal-related parameters, histological morphology and microbiota composition analysis.

The changes during a 4-month storage period at 5 or 25°C were investigated for sensory characteristics, volatiles and odorants of LL milk. The increase in sensory score of “plastic odour” was a specific change associated with the 25°C stored milk, and (Z)-6-dodecen-4-olide with “coconut” odour was related to the change.

There are 217 publications ‘incorporation of dietary phenolic compounds into dairy products’ being collected from Web of Science. After the bibliometrics analysis through CiteSpace and VOSviewer, the industry trends and the advantages of phenolic compounds were quantitated and visualised.

The Dairy Academy 2024 was held in Copenhagen, Denmark on 24–28 June 2024.

This review discusses several challenges in developing a PAT sensor for UV-C treatment of milk and the challenges mainly associated with the optical properties of milk and its natural variability.

Schematic overview of fat recovery from ice cream with ethanol destabilisation.

In the present investigation, the micellar casein concentrate in vitro digestion model showed a 98.12 ± 1.49% release of curcumin after 120 min of intestinal phase and only 6.12 ± 0.24% at end of gastric phase. This ensured increased bioavailability of curcumin, without getting degraded and promotes its wider applicability in development of functional foods.

Candida albicans was the most abundant Candida species examined in raw bovine milk. C. albicans isolated from milk exhibited significant virulence, antifungal resistance, and biofilm producing properties. The heat treatment at 63°C for 30 min was the most effective method in reducing the microbial load of C. albicans in milk.

Systematic evaluation of the influence of beet pulp additives on the quality of yogurt.

Co-production of galactonic acid and lactobionic acid from cheese whey using recyclable engineered Pseudomonas putida.

Impacts of five Bacillus strains (Bacillus licheniformis H1, B. licheniformis H2, B. subtilis Z2, B. cereus Z6-1 and B. cereus Z6-2) originated from dairy products on the quality of pasteurised yoghurt were investigated. Physiological characteristics of the strains as well as the influence of artificial Bacillus contamination on pasteurised yoghurt were examined. Physiological characteristics of the five Bacillus strains were strongly strain-specific. Both B. cereus strains had the highest growth rate and acid production in Brian Heart Infusion broth and the strongest proteolytic ability in skimmed milk. Bacillus subtilis Z2 exhibited the highest amylase activity, and the highest yields of extracellular polysaccharides and biofilm were obtained from B. cereus Z6-2 and B. licheniformis H2. The acidic environment (about pH 4.2–4.4) was not suitable for the growth of Bacilli, as the low survival rate after inoculation and the slow growth during the 60-day incubation at 28°C. Nonetheless, the contamination with Bacilli could still negatively impact the rheological properties of pasteurised yoghurt, due to the protease and amylase activity of the strains. Yoghurt contaminated with B. licheniformis H1 showed strong proteolytic activity, resulting in a gel with relatively low elasticity. Yoghurt containing H2 exhibited a high amylase activity, leading to the formation of many interspersed holes. The Z2 strain had the strongest effect on the rheological properties of yoghurt, resulting in the lowest viscoelasticity. Bacillus cereus Z6-1 and Z6-2 had little effect on the gel structure, causing the yoghurt to have relatively high viscoelasticity. Together, the above findings indicate that protease from Bacillus strains mainly interferes with the thickness of the protein matrix of the yoghurt, while amylase mainly affects the size of holes in the gel. The residual Bacillus strains may adversely affect the rheological properties of pasteurised yoghurt, particularly in products with a long shelf life.

The results of this study contribute valuable insights into the field of food microbiology and biocontrol, supporting the role of endolysins as a targeted, effective means of controlling Listeria monocytogenes in food (cheese), reinforcing their potential as an antimicrobial tool in food processing and preservation, enhancing food safety.

Dairy cream subjected to conventional freeze–thawing was highly unstable. In comparison, cream cooled under isochoric conditions did not result in the usual phase separation due to the absence of ice crystal formation during freezing.