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BACKGROUND: While yogurt is the leading fermented milk product, kefir is at the top of the beverage scale. Milk proteins, on the other hand, show specific functions that positively affect healthy nutrition due to the bioactive components, that they provide the necessary amino acids for growth and development. RESULTS: In our study, kefir, a functional product enriched with whey proteins, casein and skimmed milk powder, which are the natural components of milk, was produced. Added‐protein kefir samples were applied the in vitro digestion protocol, static method. In order to observe different protein behaviors, samples were taken pre‐digestion, at 120th minute and at 240th minute of digestion protocol. ACE and Antioxidant capacity determination analyzes were carried out. While ACE inhibition values were in the range of 78.63–90.30% pre‐digestion, they changed in the range of 86.97–96.38% after gastrointestinal digestion. It was determined that the ACE inhibition values of the control sample remained at the lowest level at all stages of digestion and that the difference between all of samples was significant (P < 0.05). Antioxidant activity value ranging from 0.3615–0.5512 meq Ascorbic acid/μg before digestion was determined as 1.3796–1.9313 meq Ascorbic acid/μg after gastrointestinal digestion (P < 0.05). CONCLUSION: Kefir samples containing whey protein stand out with their high potential in terms of both antioxidant activity capacity and ACE inhibition activity at all stages of digestion. Considering their therapeutic effects in fermented products, it is thought that whey proteins among milk proteins will be important alternative sources to enrich the protein content in kefir production. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. This study developed an efficient method for identifying and quantitatively analyzing animal-origin milk powders using Raman spectroscopy combined with chemometrics. By employing the MultiClassClassifier model, the method achieved high accuracy in distinguishing various types of animal-origin milk powders, with sensitivity and specificity both exceeding 80% and an overall accuracy of 93%. Furthermore, the quantitative models based on partial least squares regression and support vector machine regression exhibited excellent linear correlations, with both root mean square error and mean relative error below 0.2. These models successfully quantified adulteration in camel, mare, and donkey milk powders in comparison to goat and cow milk powders. The study's approach not only holds significant promise for detecting adulteration in specialty milk powders but also demonstrates wide applicability in analyzing other powdered adulterants. [ABSTRACT FROM AUTHOR]

Within the scope of this study, a simple, highly sensitive and rapid trapping method for the determination of mercury (Hg) was developed. In this method, the surface of the tungsten coil (W-coil) was coated with platinum using the electrolytic deposition technique. Scanning electron microscopy–energy-dispersive X-ray analyses were performed to examine the surface morphology of Pt-coated W-coil. During the experiment, firstly, Hg vapour generated by tetrahydroborate, used as a reducing agent, was efficiently trapped on the Pt-coated W-coil at collection temperature in hydrochloric acid medium. Subsequently, Hg trapped on the surface of the Pt-coated W-coil was revolatilised by the effect of releasing-stage gases at the optimised releasing temperatures and transported to quartz T-tube atomiser. The experimental conditions have been optimised. Under the optimised conditions, a limit of detection (LOD) of 8.8 ng L−1 was obtained using three times the standard deviation of blank values using Pt-coated W-coil trap cold vapour atomic absorption spectrometry (CVAAS) system. The precision of the measurements was evaluated by relative standard deviation of 4.4%, which is obtained by 11 consecutive measurements of reagent blanks for a collection volume of 6.83 mL corresponding to 90 s collection. The enhancement factors for both LOD (3 s) and characteristic concentration (Co) were found to be 5.09 and 5.02 when compared with the regular CVAAS system without trap. The accuracy of the proposed method was evaluated by analysing BCR 146 R (Sewage sludge), RTC (Sandy Loam 7), ERM-BD151 (skimmed milk powder) and NIST 1641e (mercury in water) certified reference materials (CRMs). There was a good agreement between certified and found values for all CRMs. The results of the application of the developed method in seawater showed the spike recovery ranges from 94.2% to 102.4%. [ABSTRACT FROM AUTHOR]

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Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

ABSTRACT Protein content is an important index in the assessment of dairy nutrition. As a crucial source of protein absorption in people's daily life, the quality of milk powder products not only has a deep impact on the development of the dairy industry, but also seriously damages the health of consumers. It is of great significance to find a faster and more accurate method for detecting milk protein content. This paper utilizes the chemical content of milk powder and hyperspectral data as independent variables. By comparing 14 kinds of preprocessing algorithms, the mean‐centered (MC) method is selected to preprocess the data, and then the combined method of competitive adaptive reweighted sampling (CARS) and uninformative variable elimination (UVE) is used to screen the feature wavelength, so as to establish the model and learn the internal dynamic change law of the feature. Furthermore, the Attention mechanism was introduced to assign different weights to bidirectional long short‐term memory (BiLSTM) hidden states through mapping weighting and learning parameter matrix. To reduce the loss of information and strengthen the influence of important information, at the same time, in order to solve the difficult problem of hyperparameter selection of the model, the whale optimization algorithm (WOA) is proposed to optimize the hyperparameter selection of the model. The test results showed that with WOA‐BiLSTM‐Attention model algorithm, the coefficient of determination (R2) of 0.9975 and root mean square error (RMSEP) of 0.0337 in comparison with R2 and RMSEP values obtained from BiLSTM‐Attention model algorithm, which were higher by 0.799% lower by 56.5%, respectively. This study provides algorithm support and theoretical basis for fast non‐destructive testing based on deep learning algorithm to predict protein content in milk powder. [ABSTRACT FROM AUTHOR]

The objective of this investigation was to examine the effects of distinct dosages of infant formula and diverse formula constituents on the growth and development of weaned rats. Fifty specific pathogen‐free (SPF) male Sprague–Dawley (SD) rats aged 3 weeks were divided into the basic diet group, 20% ordinary milk powder group, 20% special formula milk powder group, 30% ordinary milk powder group, and 30% special formula milk powder group randomly. After 28 days of feeding, compared with the basic diet group, the body mass and brain/body weight of rats in the 30% ordinary and special formula milk powder groups were decreased. At the Genus level, Bacteroides in the group supplemented with 20% special formula milk powder was significantly lower than that in the basic diet group, and Parabacteroides was significantly lower than that in the 20% ordinary milk powder group. Lactobacillus was significantly higher than those in the basic diet group and the 20% ordinary milk powder group, and Blautia was significantly higher than those in the basic diet group and the 20% and 30% ordinary milk powder groups, and UBA1819 was significantly higher than those in the other groups. The abundance of Parasutterella in the basic diet group was significantly higher than those in the groups supplemented with 20% ordinary milk powder, 20% special formula milk powder, and 30% ordinary milk powder. This study found that different doses and different formula components of infant milk powder could affect body mass and intestinal flora in Sprague–Dawley (SD) rats, and the addition of low‐dose (20%) special formula infant milk powder can increase the beneficial bacteria in the intestinal flora of rats and may reduce the pathogenic bacteria. [ABSTRACT FROM AUTHOR]

In this study, an aptamer biosensor for detecting lactoferrin (LF) was developed using piezoelectric quartz-induced bond rupture sensing technology. The thiol-modified aptamer I was immobilized on the gold electrode surface of the quartz crystal microbalance (QCM) through an Au-S bond to specifically bind LF. It was then combined with aptamer–magnetic beads to amplify the mass signal. The peak excitation voltage was 8 V at the resonance frequency for the 60 MHz gold-plated quartz crystal. When the molecular bond cracking process occurred, the aptamer–magnetic beads combined on the surface of the piezoelectric quartz were removed, which resulted in an increase in quartz crystal resonance frequency. Therefore, the specific detection of LF can be realized. Under optimized experimental conditions, the linear range for LF was 10–500 ng/mL, the detection limit (3σ) was 8.2 ng/mL, and the sample recoveries for actual milk powder samples ranged from 97.2% to 106.0%. Compared with conventional QCM sensing technology, the signal acquisition process of this sensing method is simple, fast, and easy to operate. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. Milk and whey are subjected to quick deterioration due to bacterial growth. Turning them into powder allows for extended shelf life, easier storage, and more effective transport. Monitoring mineral elements in dairy powders is crucial for both technological and nutritional implications. Current analysis of minerals in food matrixes is time consuming and requires high costs and labor. Energy-dispersive X-ray fluorescence (ED-XRF) may represent a potential alternative technique to rapidly determine mineral content of food matrixes. The present study aimed to investigate the effectiveness of the ED-XRF technique for the prediction of Na, Mg, P, S, K, Ca, Cu, and Zn in skim milk and whey powders. Reference analysis for mineral concentration in dairy powders was inductively coupled plasma-optical emission spectrometry. The accuracy of ED-XRF for the prediction of mineral elements was assessed on all available samples (global calibration set; n = 23) and after splitting the whole data into a training set (n = 16) and a testing set (n = 7), comprising 70% and 30% of the available samples, respectively. The accuracy of prediction was moderate to low for Na and Mg, whereas robust predictions were obtained for P, S, K, Ca, Cu, and Zn, with coefficients of determination in global calibration from 0.88 to 0.99, and ratios performance to deviation in testing from 2.14 to 24.74. Results suggest that ED-XRF can be considered for accurate prediction of the main mineral elements in dairy powders. [ABSTRACT FROM AUTHOR]

Milk proteins, integral to stable foam production, exhibit seasonal and type-dependent variations. Understanding the impact of protein levels with and without fat on foaming properties is essential for selecting suitable milk types and controlling the foaming process. In this study, we employed steam injection and mechanical mixing to assess foamability, foam stability, and foam structure of (1) reconstituted skim milk powder dispersions (1.5–15% solids concentration, corresponding to 0.5–5.0% protein), (2) reconstituted whole milk powder and commercial whole milk dispersions (0.5% protein), and (3) whole milk with added skim milk powder and milk protein concentrate (3.5 and 4% protein) and butter milk powder (0.5 and 1% total solid content). Results reveal that increasing solids concentration from 1.5 to 15% significantly increased lactose content, viscosity, and surface tension. However, these changes did not impact foamability or foam stability, while slightly decreasing air bubble size. At 0.5% protein, skim milk powder dispersions demonstrated higher foam volume (16 times greater) and more stable foam compared to reconstituted whole milk powder and whole milk dispersions, despite similar foam structure and appearance. These findings emphasize the substantial influence of the protein/fat ratio on milk's foaming properties. Additionally, the addition of skim milk powder, milk protein concentrate, or butter milk powder at the investigated content did not affect the foaming properties of whole milk. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study investigates the impact of carrots on the physicochemical and antioxidant properties of Greek yoghurt in 24-hour, 7-, 14- and 21-day storage periods. Greek yoghurt was produced by reconstituting 1500 g of powdered milk with 5 litres of water, homogenised, pasteurised at 45° C for 3 minutes, and cooled. 15000 g of sugar and blanched carrots were added at varying levels: 0 g (T1) control, 100 g (T2), 200 g (T3), 300 g (T4), and 400 g (T5). The mixture was incubated at 43°C for 14 hours, strained, packaged, and refrigerated at 4°C for 21 days. A completely randomised 5×4 factorial design was adopted. Results showed significant effects (p<0.05) of storage and carrot inclusion on all parameters. Water holding capacity ranged from 61.38 ± 0.03 to 68.06 ± 0.06% and viscosity from 521.03 ± 0.01 to 544.67 ± 0.02 Pa.s. The pH values increased with storage from 4.40 ± 0.00 to 5.11 ± 0.00 and decreased with carrot inclusion, from 5.23 ± 0.01 to 4.67 ± 0.00. Moisture content increased with storage from 53.84 ± 0.02 to 62.60 ± 0.03%, while fat (7.69 ± 0.01 to 6.50 ± 0.00%), protein (12.75 ± 0.01 to 9.72 ± 0.01%) and carbohydrate (23.74 ± 0.03 to 19.72 ± 0.03%) contents decreased over time. Antioxidant activity (DPPH) decreased over time, with T3 having the highest (43.41 ± 0.03%) and T5 having the lowest (34.43 ± 0.01%) values. In conclusion, adding 200 g/L of Greek yoghurt provides the best functional Greek yoghurt product. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Fat‐filled whey powder is a type of whey powder that has been developed in recent years and is widely applied in the dry processing of infant formula milk powder. The addition of sodium caseinate, dextrin, or modified starch as emulsifiers can also improve the stability of fat‐filled whey powders. However, regulations forbid the use of these substances as raw materials in powdered infant formulas. The development of new natural emulsifiers is therefore essential.A pre‐emulsification process (P‐EP) with heat‐treated whey protein (HWP) increased the solubility of fat‐filled whey powders, reduced the Turbiscan stability index value, and reduced surface fat content. Microstructural analysis showed that the fat‐filled whey powder in the experimental group (≤35 wt% fat in dry matter) exhibited a more uniform particle distribution in comparison with a control group.The P‐EP with HWP as a natural emulsifier can improve the stability and emulsifying effect in fat‐filled whey powders. The use of P‐EP with HWP was a promising method for producing fat‐filled whey powder without artificial additives, relying solely on milk‐derived ingredients for a clean label. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Hazelnut oil cake, a by-product in the cold-pressing of hazelnut oil, is a rich in valuable nutrients, which makes it a promising option for supplementation or as a raw material in the development of functional products. The aim of this work was to study the influence of partial or complete replacing of skim milk powder (SMP) with hazelnut press cake flour (HPCF) in varying ratios (0%, 25%, 50%, 75%, and 100%) on the physicochemical properties and sensory attributes of milk ice cream. The replacement modified the chemical composition of the ice cream mixture, resulting in a reduction (p < 0.05) of milk solids non-fat (MSNF), protein, and carbohydrates content, while simultaneously elevating the hazelnut content, and total fat content. This modification influenced the rheological characteristics of the ice cream mixtures, leading to an increase in the consistency coefficient from 1.32 to 7.66 Pa sn. Furthermore, a decline in overrun values (from 26.99% to 15.85%), an increase in hardness (from 6881.71 to 23,829.30 g), retarded melting properties, and variations in colour attributes were observed with higher concentrations of HPCF. In the sensory evaluation test, it was found that consumer acceptance was enhanced for the samples with partial substitution of SMP when compared to standard milk ice cream. The findings suggest that a replacement of milk powder with hazelnut cake by up to 75% is achievable, in order to obtain functional ice cream with adequate physicochemical and sensorial qualities. [ABSTRACT FROM AUTHOR]

To help with designing the drying process, this study investigated the flow behaviour of lactose and protein‐rich reconstituted dairy powders at 25°C and 50°C. Lactose‐rich samples, 50% dried whey (DW) and 60% whey protein concentrate (WPC35) did not follow the Herschel–Bulkley model because of presence of lactose crystals. Reconstituted 50% skim milk powder (SMP) and protein‐rich dairy powders exhibited shear‐thinning behaviour (n < 0.3). With increasing concentration, whey protein concentrate/isolate (WPC80/WPI) and micellar casein concentrate high‐solid dispersions exhibited more shear‐thinning behaviour (n < 0.4). Understanding shear‐thinning behaviour of lactose‐rich and protein‐rich reconstituted dairy powders will provide basis for optimising drying parameters. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the static and dynamic rheological properties of an ultra‐processed powdered goat milk beverage containing carboxymethyl cellulose (CMC), guar gum (GG), and xanthan gum (XG), using a mixture design. Fourteen samples were evaluated, in addition to the original beverage. The flow curves classified the fluids as non‐Newtonian and characterized all the reconstituted beverages with pseudoplastic behavior, precisely due to the addition of hydrocolloids that increased the viscosity, and the fresh beverage sample showed the behavior of a dilatant fluid. The stress sweep verified the changes in the storage module (G′) and the loss module (G″), the G′ ranged from 1.97 to 20.36 (Pa) and the G″ ranged from 5.94 to 11.30 (Pa), demonstrating that there was the formation of beverages with elastic and viscous behaviors. The results showed a synergistic effect between the texture improvers, and the formulations with GG identified a greater effect on the tension. The frequency sweep tests showed that the behavior of the samples was that of a weak gel; however, when subjected to a certain frequency, the values of G′ exceeded the value of G″, becoming a sample with more elastic characteristics and consequently, presenting the behavior of a stronger gel. Finally, according to the data presented, it is assumed that formulations containing GG and xanthan gum may produce desirable consumer properties for the reconstituted goat milk drink. Samples with a higher concentration of GG exhibited improved rheological performance, characterized by greater consistency, increased resistance to tension, and higher viscosity at low frequencies. Practical Application: The powdered goat milk drink is an innovative product that meets the demands of the food industry and consumers by offering a nutritious and sustainable beverage alternative. [ABSTRACT FROM AUTHOR]

Dairy processors in the Republic of Ireland have adopted chlorine-free chemicals for cleaning and chlorine gas for water disinfection as a means of minimizing chlorate residue in dairy products. For these "minimum chlorate technologies" to be satisfactory, they must be able to deliver product with acceptable levels of bacteria as well as minimum levels of chlorate and other chlorine-based residues. To establish the effectiveness of these technologies, sampling was conducted across the skim milk powder (SMP) manufacturing chain in 3 separate milk processing sites. Across the 3 sites a total of 11 different batches of SMP were sampled in duplicate from the whole milk silo through the manufacturing process to the powder product; yielding a total of 137 samples. Samples were tested for chlorate, perchlorate and trichloromethane alongside a suite of microbiological plate count tests including total bacteria, thermophilic bacteria, thermoduric bacteria and both mesophilic and thermophilic spore-forming bacteria. Chlorate was detected at reportable levels (≥0.01 mg/kg) in 9 of 22 SMP samples analyzed; resulting in a mean chlorate concentration 0.0183 mg/kg. Bacteria were ubiquitous across all samples analyzed with spore-forming bacteria counts ranging from 1.30 to 2.33 log cfu/g in SMP. The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. [ABSTRACT FROM AUTHOR]

A goal of this study was to investigate the influence of fluidised bed agglomeration process with guar gum (GG) binder (0–0.3%) on the physical and rheological properties of agglomerated milk protein isolate (MPI). Larger and more porous particles were formed by the agglomeration process, resulting in an improvement in powder flowability, wettability and solubility. The agglomerate with 0.1% GG binder exhibited higher viscoelastic properties than other agglomerates, with viscoelastic moduli values decreasing as the binder concentration increased (0.1–0.3%). The findings demonstrate that the agglomeration process with GG improved the powder characteristics of MPI and influenced its rheological properties. [ABSTRACT FROM AUTHOR]

Lactose hydrolyzed skim milk powder has the potential to become a staple value-added ingredient in snack and frozen foods because 70% of the population suffers from lactose intolerance. However, the flow behavior of lactose hydrolyzed skim milk concentrates and their resulting products need to be understood. The aim of this study was to compare two rheological modeling methods and determine which method is best for predicting rheological behavior in lactose hydrolyzed and unhydrolyzed skim milk concentrates and reconstituted powder samples. The two methods compared are the combined temperature-concentration multiple-linear regression model and the shear rate-temperature-concentration superposition principle master curve model. Prior to fitting the data to the two models, the effect of temperature was determined via the Arrhenius relationship and the effect of concentration was determined via the Exponential relationship. The combined temperature-concentration method resulted in a single logarithmic model for each concentrate type which yields the consistency coefficient at any temperature and concentration input. The master curve method resulted in a single Power law type model for each concentrate type that describes the overall rheological behavior of the samples. When the predicted consistency coefficients from each method were compared to the raw data, both the master curve (r = 0.973, P < 0.0001) and the combined (r = 0.940, P < 0.0001) methods showed a strong correlation to the raw data. When the results were examined by concentrate type, the master curve model had a stronger fit (P < 0.01) for the reconstituted samples compared to the combined model which did not show a statistically significant correlation to the raw data (P < 0.075). The results of this study indicate that the master curve method is superior for predicting the rheological behavior of concentrated milk samples prepared from varying methods within our tested ranges. [ABSTRACT FROM AUTHOR]

BACKGROUND: The nutritional intake of formula‐fed newborns is often limited to a single source, so it must be supplemented with essential nutrients for the growth and proper development of infants. Taurine, l‐carnitine, and choline are considered conditionally essential nutrients especially in newborns and infants. RESULTS: In this work, a simple routine hydrophilic interaction liquid chromatography‐electrospray ionization‐tandem mass spectrometry (HILIC‐ESI‐MS/MS) method was developed and validated for the simultaneous determination of these semi‐essential nutrients in infant and adult/pediatric milk formulas. The extraction recoveries were between 90% and 114%. Precision of the method offered relative standard deviation below 5% and 7% for intra‐day and inter‐day precision, respectively. The proposed method was successfully applied to quantification of taurine, l‐carnitine, and choline in milk formula. The contents found were in good agreement with those provided on the product label for almost all samples. CONCLUSION: In view of these results, it can be concluded that the developed method can be a useful approach for the simultaneous determination of taurine, l‐carnitine and choline in powdered milk samples, so it can be useful in the routine quality control of this kind of samples. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This work presents the optimization of protein content of fish feed formulated using compositions of groundnut cake, milk powder, lemon grass and corn cob. The ingredients (precursors of the feed) were characterized in terms of proximate analysis, and they were used for the formulation fish feed. Functional groups of the feed were ascertained using Fourier transform infrared spectroscopy. The protein content of the feed was optimized using response surface methodology. From the analyses of the results, ash contents of 2.78 %, 6.74%, 3.53%, and 4.91% were recorded for groundnut cake, milk powder, lemon grass and corn cob respectively. It indicates high content of minerals. Also, there high protein contents, 21.69%, 35.13%, 31.02% and 3.40% for groundnut cake, milk powder, lemon grass and corn cob samples respectively, which show that the samples are suitable for the fish feed formulation. The major functional groups of the fish feed are; C-H stretch, O-H stretch, N-H symmetric, C-H stretch, ≡C-H stretch, N-H bend, CH(CH3)2, C-F stretch, C-O-C sym, =C-H bend and C-H bend. It revealed the presence of alkane and alkyls and carboxylic acids. Heteroatoms (O, N) are present in the feed. Quadratic equation represents the relationship between the feed protein content and the compositions of the feed raw materials. The predicted protein content (33.68%) compare significantly with the experimental protein content of 33.88%, with percentage deviation of 0.59% (< 5%). Thus, the feed's protein content obtained at appropriate quantities of groundnut cake, milk powder, lemon grass and corn cob was successfully optimized. [ABSTRACT FROM AUTHOR]

The target of traditional immunological detection methods for milk allergens is usually the whole β-lactoglobulin molecule. However, thermal processes and hydrolysis can destroy the epitope of β-lactoglobulin and interfere with its accurate detection and labeling in prepackaged foods, posing a health risk to milk-allergic patients. There currently remains a need to excavate and locate recognition sites for β-lactoglobulin in thermally processed and hydrolyzed products. Therefore, a stable epitope of β-lactoglobulin (CAQKKIIAEKTKIPAVFKIDA) was selected as the ideal recognition site, and an indirect competitive enzyme-linked immunosorbent assay (ELISA) was developed using an antibody against this stable β-lactoglobulin epitope in order to improve the detection of β-lactoglobulin in thermally processed and hydrolyzed foods in this study. The stable epitope of β-lactoglobulin was selected using a molecular dynamics simulation, and the binding ability of anti-stable epitope antibodies was characterized using indirect ELISA and indirect competitive ELISA. The limit of detection (LOD) and limit of quantitation (LOQ) of the established ELISA were 0.25 and 1.07 mg·kg−1, respectively. Furthermore, the developed ELISA only showed cross-reactivity to goat milk among 23 common foods, therefore exhibiting high specificity to bovine β-lactoglobulin. In addition, the developed ELISA was able to effectively detect β-lactoglobulin residue in processed commercial foods and hydrolyzed formula milk powder. Our findings provide a novel strategy for accurately detecting milk allergens based on stable epitope recognition in thermally processed and hydrolyzed foods. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. Milk powder, a nutrient-rich dairy product, lacks comprehensive information summarizing its specific properties when produced by spray- and freeze-dried technologies from different sources. Therefore, this study investigated the differences in physicochemical properties, microstructure, and proteome of spray- and freeze-dried milk powders from bovine, goat, and horse sources. The results revealed that spray-dried milk powder exhibited a smaller particle size, lower air content within the powder particles, inferior reconstitution properties, and lower lactose crystallinity compared with freeze-dried milk powder. Additionally, among the studied varieties, horse milk powder showed the lowest flowability but the most effective reconstitution properties. Proteomic analysis indicated that freeze-dried milk powder exhibited higher levels of immune-related proteins, including complement C3, C7, and complement factor B, and antimicrobial enzymes such as lysozyme and lactoperoxidase compared with spray-dried milk powder. Furthermore, specific milk powders contained more immune-related proteins such as serum amyloid A, myeloid antimicrobial peptide-28, polymeric immunoglobulin receptor, and mucin-1 compared with bovine milk powder. These findings contribute to a deeper understanding of the differences in the physicochemical properties and potential biological functions of spray- and freeze-dried milk powders from various sources, which may help in further optimizing specific milk powder processing technologies. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Improving the synchronization between the pattern of milk synthesis and nutrient availability throughout the day could enhance production efficiency. In this study, we evaluated the effects of changing feed delivery time on milk production, feeding behavior, and the daily rhythms of blood biomarkers. Eight multiparous Holstein cows housed in a tie-stall barn with controlled environmental conditions were enrolled in a crossover experimental design with three periods of 14 days and three treatments each. Cows were milked twice daily (0530 and 1730 h) and were individually fed with two equal meals of forage and eight equal meals of concentrate during the day. Forage meals were provided at 12-hour intervals either: (i) 5 h before each milking (0030 and 1230 h; BM), (ii) at the end of each milking (0530 and 1730 h; ME), (iii) or 2 h after (0730 and 1930 h; AM). Feed intake and feeding behavior were monitored, and milk production and composition were measured. Blood samples were collected every 4 days at 0700 h and, during the last day of each period, 15 times daily to determine metabolic profiles, hormones, and their daily rhythmicity by the cosinor analysis. Changing forage delivery time did not affect milk yield and dry matter intake. No difference was observed in feeding behavior when expressed relative to the first meal. There were no significant differences in milk component contents and yields. In samples collected at 0700 h, ME had reduced plasma calcium (Ca), magnesium (Mg), and potassium (K) and increased sodium (Na). AM had increased inflammation, as suggested by the greater blood globulin and ceruloplasmin. The patterns of metabolic biomarkers had limited variations when expressed relative to the first forage meal. Nevertheless, the daily rhythms of these biomarkers were remarkably different. Under our conditions, feeding forage meals to cows at different times of the day did not influence productive performance but highlighted the importance of considering the sampling time when interpreting metabolic profiles. [ABSTRACT FROM AUTHOR]

This study utilized a Latin square experimental design to assess the effects of different nonstructural carbohydrate sources on milk production, nutrient digestibility, nitrogen and energy utilization efficiency, and plasma metabolites in 32 multiparous dairy cows. The cows, with an average of 130 ± 13 days-in-milk, produced milk at a rate of 45 ± 2.4 kg, and had a live weight of 656 ± 27 kg, were fed diets formulated based on National Research Council (NRC) recommendations. Our results indicated that cows fed a cornbased diet exhibited a higher milk fat percentage compared to those fed other diets. Additionally, diets containing wheat, barley, or corn improved milk production efficiency, as measured by the ratio of milk production to dry matter intake and net energy of milk to net energy intake, compared to diets containing potatoes. Furthermore, cows on wheat or corn diets showed enhanced digestibility of dry matter, organic matter, crude protein, and crude fat compared to those on barley or potato diets. Notably, a diet based on potatoes resulted in significantly increased triglyceride levels in plasma. These findings underscore the impact of carbohydrate source on milk yield, nutrient utilization, and metabolic profile, highlighting the importance of selecting appropriate nonstructural carbohydrates for optimizing dairy cow performance. [ABSTRACT FROM AUTHOR]

Using black tea and peanut as the primary raw materials, fat-free milk powder and white granulated sugar as auxiliary materials, a black tea-peanut protein compound beverage with rich nutrition and good taste was prepared. The study aimed to analyze the sensory score, protein content, fat content and osmotic pressure of the black tea-peanut protein compound beverage to study the best technological conditions and nutritional characteristics. The results showed that the optimal process conditions of the black tea-peanut protein compound beverage were as follows: the volume ratio between peanut protein pulp to black tea juice was 1:2, the addition of fat-free milk powder was 10%, and the addition of white granulated sugar was 2%. Under these conditions, the prepared compound beverage had the highest sensory score (86 points). The protein content was 5.51 g/100 g, fat content was 5.90 g/100 g, total phenolic content was 139.04 µg/mL, total flavonoid content was 258.98 µg/mL, the fat droplets were evenly distributed and had a smaller mean particle size (7.54 µm), the osmotic pressure (336.00 mmol/kg) was close to the human blood osmotic pressure, which could meet consumers' pursuit of sensory quality and health diet. [ABSTRACT FROM AUTHOR]

In recent years, milk powder adulteration has emerged as a matter of great concern. In this study, a rapid, accurate, and efficient detection method based on surface-enhanced Raman spectroscopy (SERS) combined with principal component analysis (PCA) was established to detect milk powder adulteration. The "coffee ring" effect-based gold nanoparticles (Au NPs) as the SERS-enhancing substrate were coupled with a portable Raman spectrometer, which enabled the differentiation of various brands of milk powder and the detection of melamine in milk powder. The substrate exhibited good SERS enhancement ability with an enhancement factor of 104. Furthermore, a strong linear correlation with a correlation coefficient (R2) of 0.9903 was observed between the melamine Raman intensity and concentration from 0.5 to 5.0 mg/kg. The calculated limit of detection of melamine (LOD) was 0.15 mg/kg, while the limit of quantitation (LOQ) was 0.5 mg/kg. In addition, when the method was applied to the detection of melamine in milk powder samples, this method achieved the recovery rates of melamine in milk powder samples ranged from 92.83% to 98.86% with relative standard deviations between 0.84% and 1.14%. In summary, the established method offers the advantages of cost-effectiveness, less sample requirement, and shorter detection time, meeting the needs for milk powder classification and rapid melamine detection. [ABSTRACT FROM AUTHOR]

Food preservation and fortification pose significant challenges in the fruit and dairy sectors, particularly in developing regions with limited infrastructure and rising production volumes. Cashew apples, rich in antioxidants such as vitamin C and polyphenolic compounds, often go to waste due to their high perishability. In Goa, India, these discarded fruits are used to produce "Feni," an alcoholic beverage, but broader utilization strategies are still needed. This study introduces a novel approach to extend the shelf life of dairy products like milk powder and enhance their nutritional content by fortifying it with cashew apple juice (CAJ) through spray drying. In order to reduce moisture content during spray drying and to obtain a free‐flowing powder of the final product, maltodextrin was added. Maltodextrin alters the adhesive properties of the fruit juice droplets on surfaces and facilitates the formulation of free‐flowing powder. The key parameters including solubility, bulk density, and glass transition temperature, along with structural analyses such as X‐ray diffraction, field emission scanning electron microscope, and Fourier transform infrared spectroscopy, were evaluated to compare the fortified CAJ milk powder with its commercial counterparts. Experiments determined optimal spray‐drying conditions, achieving a free‐flowing powder at inlet and outlet temperatures of 140 and 60°C, respectively, with a 7% maltodextrin concentration (18 DE). The resulting milk powder displayed a Tg value of 76.7 ± 2.3°C, falling within the acceptable range of 65 to 98°C, demonstrating the feasibility of this fortification method based on the spray‐drying process parameters. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. Due to its beneficial effects on human health, Bifidobacterium is commonly added to milk powder. Accurate quantification of viable Bifidobacterium is essential for assessing the therapeutic efficacy of milk powder. In this study, we introduced a novel propidium monoazide (PMA)-antibiotic fluorescence in situ hybridization (AFISH)-flow cytometry (FC) method to rapidly and accurately quantify viable Bifidobacterium cells in milk powder. Briefly, Bifidobacterium cells were treated with chloramphenicol (CM) to increase their rRNA content, followed by staining with RNA-binding oligonucleotide probes, based on the AFISH technique. Then, the DNA-binding dye PMA was used to differentiate between viable and nonviable cells. The PMA-AFISH-FC method, including sample pretreatment, CM treatment, dual staining, and FC analysis, required approximately 2 h and was found to be better than the current methods. This is the first study to implement FC combined with PMA and an oligonucleotide probe for detecting Bifidobacterium. [Display omitted] [ABSTRACT FROM AUTHOR]

Introduction: Bovine milk contains a rich matrix of nutrients such as carbohydrates, fat, protein and various vitamins and minerals, the composition of which is altered by factors including dietary regime. Objectives: The objective of this research was to investigate the impact of dietary regime on the metabolite composition of bovine whole milk powder and buttermilk. Methods: Bovine whole milk powder and buttermilk samples were obtained from spring-calving cows, consuming one of three diets. Group 1 grazed outdoors on perennial ryegrass which was supplemented with 5% concentrates; group 2 were maintained indoors and consumed a total mixed ration diet; and group 3 consumed a partial mixed ration diet consisting of perennial ryegrass during the day and total mixed ration maintained indoors at night. Results: Metabolomic analysis of the whole milk powder (N = 27) and buttermilk (N = 29) samples was preformed using liquid chromatography-tandem mass spectrometry, with 504 and 134 metabolites identified in the samples respectively. In whole milk powder samples, a total of 174 metabolites from various compound classes were significantly different across dietary regimes (FDR adjusted p-value ≤ 0.05), including triglycerides, of which 66% had their highest levels in pasture-fed samples. Triglycerides with highest levels in pasture-fed samples were predominantly polyunsaturated with high total carbon number. Regarding buttermilk samples, metabolites significantly different across dietary regimes included phospholipids, sphingomyelins and an acylcarnitine. Conclusion: In conclusion the results reveal a significant impact of a pasture-fed dietary regime on the metabolite composition of bovine dairy products, with a particular impact on lipid compound classes. [ABSTRACT FROM AUTHOR]

Yoghurt is a fermented dairy product with many beneficial properties. During fermentation process using lactic acid bacteria, the physicochemical properties of yoghurt change including the soluble protein (SP) content due to the formation of insoluble protein as a result of decreasing pH. The present study was directed to determine the best conditions to obtain the highest SP content, even though some of proteins become insoluble in yoghurt. The optimal conditions were determined by response surface method-central composite design (RSM-CCD). Yoghurt was prepared by fermenting pasteurized milk with Lactobacillus bulgaricus with varying concentrations of psyllium husk powder (PHP) and full cream milk powder (FCMP). The SP content was determined using Lowry method. The results of the present study indicate that the highest SP content can be achieved when 0.162 % w/v PHP and 5.621 % w/v FCMP are used in the yoghurt preparation process. The SP concentration at these conditions can reach up to 2.704 ± 0.102 mg·mL-1. The organoleptic tests of the yoghurt indicate that it has better acceptance by semi-trained panelists compared to yoghurt prepared without the addition of PHP and FCMP. [ABSTRACT FROM AUTHOR]

This study aimed to assess the effects of aqueous cardamom extract on chemical and sensory qualities of yogurt fortified with cardamom extract. Four different concentrations of cardamom extract (100, 150, 200, and 250 µg.L-1) were incorporated into yogurt, along with a control group without adding cardamom. The moisture content, total protein, carbohydrates, pH, peroxide value, and sensory properties (taste, flavor, and smell) were evaluated. The results show that cardamom extract had no significant effect on the moisture, protein, or carbohydrate content of yoghurt when compared to the control. However, a drop in lipid, pH and peroxide value was seen in cardamom-fortified yoghurt, indicating enhanced lipid quality. Treatments supplemented with 200 and 250 µg.L-1 of extract showed the highest sensory scores. Overall, this study suggests that aqueous cardamom extract holds promise as a functional ingredient to improve yogurt quality and sensory qualities, potentially providing health benefits to consumers. Background: Yogurt is typically processed from cream, milk, or partially or completely skimmed milk, and may include additional ingredients such as vitamins, skimmed milk powder, lactose, lactalbumin, lactoglobulin, or modified whey. Cardamom encompasses two plant varieties, Elettaria and Amomum, belonging to the ginger family. These types are triangular in cross-section, bear seeds in bundles, and possess a thin outer membrane encasing black seeds. Whole milk yogurt was fortified with four different concentrations of aqueous cardamom extract. A control group of plain whole milk yogurt without additives was also prepared. The chemical and sensory properties of yogurt types were analyzed immediately after manufacturing and storage for 1, 3 and 7 days at 5 ±1 °C. Objective: This study aimed to explore the effects of aqueous cardamom extract on chemical and sensory qualities, which are critical for functional foods, of functional yogurt made from raw, whole cow's milk. Four concentrations (100, 150, 200, and 250 µg.L-1) of cardamom extract were incorporated into yogurt, along with a control group without added cardamom. The moisture content, total protein, carbohydrates, pH, peroxide value, and sensory properties (taste, flavor, and smell) were evaluated. Materials and Methods: Raw, whole cow's milk was used to make yogurt production in the laboratory. Five kilograms of raw, full-fat cow's milk was heated for 10 minutes at 90 °C, then cooled to 42 °C and divided into two parts. The first was divided into four fractions, each receiving a different concentration of cardamom extract: 100, 150, 200, and 250 µg/L, representing treatments T1, T2, T3, and T4, respectively. The second part remained untreated and served as the control treatment (C) for yogurt production. [ABSTRACT FROM AUTHOR]

The dielectric properties of a material determine its response of the material to the Electromagnetic field (EM field). It comprises dielectric constant (ε′), which is the ability to store energy of EM fields, and dielectric loss (ε′′) which is the amount of dissipated Electromagnetic energy in the form of heat. Dielectric properties are affected by various factors such as frequency, temperature, bulk density, moisture content, etc. Dielectric constant and dielectric loss were determined in this study for milk powders viz. Whole Milk Powder, Skim Milk Powder, and Infant Milk Powder at various microwave frequencies (5.68, 7.45, 10.25GHz). The method used to determine dielectric properties is the Two-point Method which is implemented on a microwave bench. It became apparent that when frequency increases dielectric constant decreases and dielectric loss first decreases and then increases. It was also observed that the fat content can have an impact on the milk powders’ dielectric properties. [ABSTRACT FROM AUTHOR]

The consumption of ultra -processed snacks is often considered unhealthy because such foods generally are energy-dense with low nutritive value. They contain high levels of starch, fat, and sugar and low levels of essential nutrients such as fiber, protein, and bioactive compounds. Nutritionally balanced snack foods that cater to today's on-the-go lifestyles and do not get in the way of better eating are in high demand. The present study aims to create nutritionally attractive extruded puffs by valorizing food manufacturing byproducts and to elucidate the uniqueness of hybrid extrusion processing and its effect on product quality parameters. Supercritical fluid extrusion (SCFX) was used to transform apple pomace, starch or dairy ingredient-based formulations into value-added products in a zero-waste system. Acid whey, a byproduct of yogurt and cheese manufacturing, was used in lieu of water in the extruder to mitigate environmental issues related to its disposal. The SCFX system was also used for in-process polymerization of galactose, sourced from lactose hydrolyzed skim milk powder (LHSMP), with lactose from milk protein concentrate (MPC) and acid whey sources to produce galactooligosaccharides (GOS), a prebiotic associated with various health benefits and making the product acceptable to lactose intolerant consumers. Analysis of the extruded puffs showed that a combination of pomace and dairy ingredients significantly improved the nutritional profile of the product, notably increasing the fiber (5.0 g/30 g serving), protein (13.6 g/30 g serving), bioactive compounds (phenolics 21.4 mg GAE/30 g and vitamin C 0.3 mg/30 g serving), minerals, and GOS (0,4 g/30 g serving) contents. A sensory acceptance test (n=91) showed that incorporation of fruit and dairy by-products in snacks either improved or maintained Just About Right (JAR) scores compared to Market Keto puffs. Overall, utilizing fruit pomace and acid whey in extruded products made by SCFX is not only able to generate nutritious and functional snacks with balanced nutrients profile, derived from inexpensive agro-food by-products feedstock, but also can help mitigate environmental and waste issues. [ABSTRACT FROM AUTHOR]

Heat‐resistant chocolate is of much interest to confectionery companies for marketing in tropical areas. Methods exist to produce heat‐resistant chocolate by exposing the product to high relative humidity (RH) and increased temperatures. The overall objective of this research project was to explore the curing of white chocolate (30% whole milk powder, 44% sucrose, and 26% cocoa butter) to make it heat resistant and able to be picked up at 33 and 55°C. The curing involved storing solid chocolate samples at 83% RH at 29°C for 1 week. Moisture content before and after curing was measured using the Karl Fischer technique. Force required to penetrate (hardness) was measured at 29°C using a texturometer. Curing samples of white chocolate bars at a lower relative humidity (50% RH at 18°C for 12 weeks or 50% RH at 29°C for 12 weeks) also resulted in a heat‐resistant chocolate that exhibited internal structure, as monitored by SEM. The moisture content in heat‐resistant milk chocolate increased from an average value of 0.84% to 4.6% during the curing process. Curing increased the penetration force, indicating the development of internal structure. This study showed that heat resistance in white chocolate can be achieved by curing solid chocolate samples at controlled humidity and temperature conditions. [ABSTRACT FROM AUTHOR]

With interest in camel milk growing due to its nutrients and biologically active compounds, research into methods of processing and drying it is crucial. In recent decades, extensive studies have explored its chemical composition and health benefits with a focus on drying techniques and their effects on its properties. This review systematically summarizes the available literature on camel milk drying processes and their effects on its chemical composition with a view to shortening the drying time. To achieve this goal, we meticulously reviewed numerous studies published between 2014 and 2024 to identify optimal drying methods that maximize the preservation of camel milk's nutrient components and bioactive compounds. Our analysis revealed significant findings: freeze drying preserves nutrients better than spray drying, but is less efficient. Spray drying, while faster, tends to compromise some nutritional values. Conclusively, optimizing drying parameters can improve production efficiency and nutrient retention. [ABSTRACT FROM AUTHOR]

Milk powders are becoming a major attraction for many industrial applications due to their nutritional and functional properties. Different types of powdered milk, each with their own distinct chemical compositions, can have different functionalities. Consequently, the development of rapid monitoring methods is becoming an urgent task to explore and expand their applicability. Lately, there is growing emphasis on the potential of near-infrared spectroscopy (NIRS) as a rapid technique for the quality assessment of dairy products. In the present work, we explored the potential of NIRS coupled with chemometrics for the prediction of the main functional and chemical properties of three types of milk powders, as well as their important processing parameters. Mare, camel and cow milk powders were prepared at different concentrations (5%, 10% and 12%) and temperatures (25 °C, 40 °C and 65 °C), and then their main physicochemical attributes and NIRS spectra were analyzed. Overall, high accuracy in both recognition and prediction based on type, concentration and temperature was achieved by NIRS-based models, and the quantification of quality attributes (pH, viscosity, dry matter content, fat content, conductivity and individual amino acid content) also resulted in high accuracy in the models. R2CV and R2pr values ranging from 0.8 to 0.99 and 0.7 to 0.98, respectively, were obtained by using PLSR models. However, SVR models achieved higher R2CV and R2pr values, ranging from 0.91 to 0.99 and 0.80 to 0.99, respectively. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. Adding milk replacer powder (MRP) to whole milk during the entire preweaning period can increase growth but raises concern because of low starter feed intake and slumps in ADG at weaning and postweaning. In the current study, effects of adding MRP to pasteurized whole milk (PWM) during d 10 to 41 or d 10 to 59 of age were investigated in comparison with PWM. Calves (24 females and 21 males; 39.8 ± 1.85 kg BW) were randomly allocated to 1 of 3 treatments: (1) conventional protocol, 5 L/d PWM from d 3 to 56, and 2.5 L/d from d 57 to 59 of age (CONV; TS intake = 31.9 kg), (2) short duration of adding MRP to PWM protocol, 5 L/d PWM from d 3 to 9, 5 L/d PWM + MRP (18% TS) from d 10 to 41, 5 L/d PWM from d 42 to 56, and 2.5 L/d PWM from d 57 to 59 (SHD; TS intake = 42.3 kg), (3) long duration of adding MRP to PWM protocol, 5 L/d PWM from d 3–9, 5 L/d PWM + MRP from d 10–56, 2.5 L/d PWM + MRP from d 57–59 (LD; TS intake = 47.7 kg). The osmolality of PWM and PWM + MRP was 278 and 519 mOsm/L, respectively. Calves were weaned on d 60, and the study terminated on d 75. There was a treatment × time interaction for starter intake, where intake was greater for CONV than other treatments from d 14–41 and was greater in CONV than LD during d 42 to 48 and d 56 to 62 of age. Final BW was lower in CONV calves than LD calves. Weaning BW and overall hip height were lower in CONV calves than other treatments. The CONV calves had lower ADG at d 14 to 27 and d 35 to 41, and SHD calves had lower ADG at d 42 to 48 than other treatments. Calves fed CONV treatment had lower ruminal acetate and greater propionate than SHD calves during preweaning. Calves fed LD treatment had lower total VFA and tended to have greater ruminal pH than other treatments. Calves fed CONV had greater neutrophils and neutrophils/lymphocytes ratio and lower lymphocytes than other treatments. Glucose concentration was greater for LD versus other treatments at d 56, and lower for SHD versus other treatments at d 70 of study. Insulin concentration and homeostatic model assessment of insulin resistance index were greater in LD compared with other treatments during preweaning but were not different postweaning. Serum BHB was greater in CONV than other treatments. Albumin was greater for CONV versus other treatments at d 56, however, it was greater in LD-fed calves at d 70 of study. Results indicate that feeding a PWM + MRP to the calves during the entire preweaning period resulted in lower starter feed intake around weaning, but overall starter intake was similar with a greater final BW and fewer health-related issues throughout the study. Shifting a PWM + MRP to the conventional whole milk at d 40 of age decreased the ADG of calves. [ABSTRACT FROM AUTHOR]

In order to solve the problem of the low efficiency of lactose hydrolysis using traditional metal–organic frameworks (MOFs) nanozymes, Brønsted acid active sites (-COOH) were firstly introduced into Fe-MIL-101 nanozymes to enhance the lactose hydrolysis activity of MOFs bearing Lewis acid sites in this study. When compared to Fe-MIL-101, Fe-MIL-101-COOH exhibited improved catalytic performance, showing a lactose conversion rate of up to 78%. Our experiments suggested that this enhancement could be attributed to the synergistic effect between the Brønsted acidic COOH groups and Lewis acidic Fe clusters. Furthermore, Fe-MIL-101-COOH displayed good stability and reusability with no significant loss in catalytic activity observed after at least five consecutive cycles. Our results showed that the activity of Fe-MIL-101-COOH with Brønsted acid active sites was better than that of Fe-MIL-101. Fe-MIL-101-COOH could be applied to the hydrolysis of lactose in milk powder and the conversion rate of lactose was higher than 48%. This study provided support for the application of MOFs nanozymes in lactose catalytic conversion. [ABSTRACT FROM AUTHOR]

Bacillus spp. are foodborne pathogens important in food contamination, especially in dried milk products. They are associated with foodborne outbreaks, spoilage of dairy products (sweet curdling and bitterness), and bovine mastitis. This study investigated the contamination rate of Bacillus spp. in a total of 105 samples of the dried milk products kishk, Cerelac and whole milk powder, marketed in Assiut city, Upper Egypt. The identification of the Bacillus spp. strains was completed using conventional biochemical methods and PCR protocols for the confirmation of isolates. Bacillus spp. were isolated from 57 out of 105 (54%) [95% CI: 44.6-64.0%] of the examined samples at levels of up to 7.7 log10 cfu/g. The prevalence of Bacillus spp. was significantly (P<0.05) higher in kishk (74%) than in the other food categories with a mean count of 4.04±0.49 log10 cfu/g. Regarding the species of Bacillus detected, 39.05% of the examined samples contained B. cereus, 8.57% contained B. subtilis, 2.86%: B. pumilus, another 2.86%: B. megatrium and 0.95%: B. licheniformis. B. cereus was isolated from 18 (51.43%) of the kishk samples, 9 (25.71%) of the Cerelac samples and 14 (40%) of the whole milk powder samples. Out of the 41 B. cereus strains previously identified by biochemical tests, 19 (46.34%) isolates were also confirmed using PCR (61.11%, 42.86% and 22.22% for kishk, whole milk powder and Cerelac, respectively). In conclusion, incorporating preventive measures to reduce bacterial contamination in the Egyptian dairy environment are warranted in order to avoid the contamination of milk products with these life-threatening pathogens. [ABSTRACT FROM AUTHOR]

The decline in estrogen levels in post-menopausal women is known to cause adverse disruptions in lipid profile. To investigate potential interventions, this study examined the effects of soybean milk powder on ovariectomized rats' lipid profiles. Twenty adult female rats were divided into four groups (n =5): Group 1 was ovariectomized and supplemented with 3 mL of soybean milk containing 0.396mg of isoflavone given through the oral route, Group 2 was ovariectomized without supplementation, Group 3 received 0.2 mL of estradiol (a standard drug for the treatment of menopausal symptoms) intramuscularly (IM) after ovariectomy and Group 4 was sham operated and supplemented with 3 mL of drinking water (control). Standard laboratory procedures were employed to measure serum total cholesterol, low-density lipoprotein (LDL), highdensity lipoprotein (HDL) and triglycerides (TG) over an 8-week period. The results indicated that ovariectomy significantly increased total cholesterol, LDL and TG levels (p<0.05), but no significant difference was observed in HDL levels (p>0.05) among the groups. Rats supplemented with soybean milk powder (Group 1) exhibited lower total cholesterol, LDL and TG levels compared to the un-supplemented ovariectomized group (Group 2). Group 1 and Group 3 (estrogen-treated) showed similar lipid profiles. Both soy milk powder and estradiol effectively reduced the increased TC, LDL and TG levels induced by ovariectomy. These findings suggest that soybean milk supplementation may hold promise as a potential strategy to mitigate adverse lipid profile changes in menopausal women. Further studies are warranted to explore the full potential and safety of this intervention. [ABSTRACT FROM AUTHOR]

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In three consecutive experiments, natural yogurt (NY) and fruit yogurt (FY) fortified with 5 and 10% skimmed milk powder (SMP) and 10% jam from black currant (BC), elderberry (EB), and their mixture of 1:1 (BCEB) were analyzed, and consumer acceptance was assessed. In Experiment 1, the effect of SMP (0, 5, and 10%) on selected physicochemical parameters of the NY was evaluated. With the increasing addition of SMP, a decrease in fat content (up to −19%) and, conversely, an increase in protein content (up to +82%) and viscosity were noted. Analyses of fruits and jams intended for yogurt fortification revealed a significantly higher vitamin C content in BC than in EB and higher anthocyanins in EB than in BC. In Experiment 2, NY with 5 and 10% SMP was fortified with 10% jams (BC or EB). A joint effect of SMP and the type of fruit jam was evaluated. The same trends in fat and protein contents as in Experiment 1 were detected. The sensory evaluation showed better acceptance of FY with 10% SMP and no differences between BC and EB perception. Thus, for Experiment 3, FY was prepared with only 10% SMP and 10% jam (BC, EB, BCEB). Significant differences were detected in active acidity and color measured in the CIELab system. These results were also confirmed in sensory evaluation. The overall acceptability showed that FY with different types of jam did not significantly differ. The launching of innovative fortified yogurt onto the market represents a promising way to increase the diversity of fermented dairy products with nutritionally desirable properties. [ABSTRACT FROM AUTHOR]

Melamine is a recognized food contaminant that can arise incidentally or intentionally in specific categories of food. This study aimed to validate the melamine detection and quantification in infant formula and milk powders and also analyzed 40 samples consist of infant formula and milk powders from commercially available food products, from different geographic regions of Iran. The approximate content of melamine in samples was measured by High-performance liquid chromatography-ultra violet (HPLC–UV) system. A calibration curve (R2 = 0.9925) was established for detection of melamine in the range of 0.1–1.2 μg mL−1. Limit of quantification and limit of detection were 1 μg mL−1 and 3 μg mL−1, respectively. The presence of melamine in infant formula and milk powdered was investigated and it was observed that the amount of melamine in samples of infant formulas and milk powders was 0.001–0.095 mg kg−1 and 0.001–0.004 mg kg−1, respectively. These values were found to be within the prescribed limits by the European Union and Codex Alimentarius Commission legislation. It is important to note that the consumption of these dairy products, which contain low content of melamine, does not pose any significant threat to consumer health. Furthermore, the results of the risk assessment confirmed this issue. [ABSTRACT FROM AUTHOR]

Featured Application: The use of low-temperature spray drying with dehumidified air made it possible to obtain 100% pure powders without the use of carriers. Moreover, powders obtained at a lower temperature (90 °C) without carriers were characterized by the highest share of aromatic volatile compounds, the highest content of betalains and polyphenols and the highest antioxidant activity. The high content of betalains indicates the high coloring ability of the powders. Such high coloring power makes it possible to reduce the dosage of dyes to the product. Due to the current clean label trend, the industry needs natural pure dyes. Additionally, due to the high residue of active substances, low-temperature spray drying using dehumidified air seems to be valuable for the production of dietary supplements and medicines. The aim of this study was to evaluate the quality of cloudy beetroot juice powders with or without a carrier obtained by spray drying using an innovative method of dehumidified air that enabled drying in low temperatures and, consequently, with a reduced carrier content. Phenolic content, betacyanin content, antioxidant activity and the content and types of aromatic compounds of the produced powders were examined. Powders obtained at a lower temperature (90 °C) without carriers were characterized by the highest share of aromatic volatile compounds, the highest content of betalains and polyphenols and the highest antioxidant activity. The addition of carriers (including the variant with added pomace as a natural type of carrier) did not indicate the protection of the active substances present in the juice. The powders obtained with carrier addition compared with those without the carrier addition were characterized by lower antioxidant activity, lower content of betalains and polyphenols and a lower amount of aromatic volatile compounds. No significant differences were found in the content of bioactive and aromatic compounds between powders obtained using different carriers (skim milk powder, Nutriose, maltodextrin and kleptose). [ABSTRACT FROM AUTHOR]

The rapid increase in the production of powdered milk–tea blends is driven by a growing awareness of the presence of highly nutritious bioactive compounds and consumer demand for convenient beverages. However, the lack of literature on the impact of heat-induced component interactions during processing hinders the production of high-quality milk–tea powders. The production process of milk–tea powder blends includes the key steps of pasteurization, evaporation, and spray drying. Controlling heat-induced interactions, such as protein–protein, protein–carbohydrate, protein–polyphenol, carbohydrate–polyphenol, and carbohydrate–polyphenol, during pasteurization, concentration, and evaporation is essential for producing a high-quality milk–tea powder with favorable physical, structural, rheological, sensory, and nutritional qualities. Adjusting production parameters, such as the type and the composition of ingredients, processing methods, and processing conditions, is a great way to modify these interactions between components in the formulation, and thereby, provide improved properties and storage stability for the final product. Therefore, this review comprehensively discusses how molecular-level interactions among proteins, carbohydrates, and polyphenols are affected by various unit operations during the production of milk–tea powders. [ABSTRACT FROM AUTHOR]