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Milk thermal treatment, such as pasteurization, high-temperature short-time processing, and the emerging ultra-short-time processing (<0.5 s), are crucial for ensuring milk safety and extending its shelf life. Milk is a nutritive food matrix with various macro/micro-nutrients and other constituents that are possibly affected by thermal treatment for reasons associated with processing strength. Therefore, understanding the relationship between heating strength and milk quality is vital for the dairy industry. This review summarizes the impact of thermal treatment strength on milk's nutritional and sensory properties, the synthesizing of the structural integrity and bioavailability of milk proteins, the profile and stability of fatty acids, the retention of macro/micro-nutrients, as well as the overall flavor profile. Additionally, it examines the formation of heat-induced markers, such as Maillard reaction products, lactulose, furosine, and alkaline phosphatase activity, which serve as indicators of heating intensity. Flavor and heating markers are commonly used to assess the quality of pasteurized milk. By examining former studies, we conclude that ultra-short-time-processing-treated milk is comparable to pasteurized milk in terms of specific parameters (such as whey protein behavior, furosine, and ALP contents). This review aims to better summarize how thermal treatments influence the milk matrix, guiding the dairy industry's development and balancing milk products' safety and nutritional value. [ABSTRACT FROM AUTHOR]

The analysis of almost holistic food profiles has developed considerably over the last years. This has also led to larger amounts of data and the ability to obtain more information about health-beneficial and adverse constituents in food than ever before. Especially in the field of proteomics, software is used for evaluation, and these do not provide specific approaches for unique monitoring questions. An additional and more comprehensive way of evaluation can be done with the programming language Python. It offers broad possibilities by a large ecosystem for mass spectrometric data analysis, but needs to be tailored for specific sets of features, the research questions behind. It also offers the applicability of various machine-learning approaches. The aim of the present study was to develop an algorithm for selecting and identifying potential marker peptides from mass spectrometric data. The workflow is divided into three steps: (I) feature engineering, (II) chemometric data analysis, and (III) feature identification. The first step is the transformation of the mass spectrometric data into a structure, which enables the application of existing data analysis packages in Python. The second step is the data analysis for selecting single features. These features are further processed in the third step, which is the feature identification. The data used exemplarily in this proof-of-principle approach was from a study on the influence of a heat treatment on the milk proteome/peptidome. [ABSTRACT FROM AUTHOR]

To investigate the gelation process of direct ultra-high-temperature (UHT) milk, a pilot-scale steam infusion heat treatment was used to process milk samples over a wide temperature of 142–157 °C for 0.116–6 s, followed by storage at 4 °C, 25 °C, and 37 °C. The results of the physicochemical properties of milk showed that the particle sizes and plasmin activities of all milk samples increased during storage at 25 °C, but age gelation only occurred in three treated samples, 147 °C/6 s, 142 °C/6 s, and 142 °C/3 s, which all had lower plasmin activities. Furthermore, the properties of formed gels were further compared and analyzed by the measures of structure and intermolecular interaction. The results showed that the gel formed in the 147 °C/6 s-treated milk with a higher C* value had a denser network structure and higher gel strength, while the 142 °C/6 s-treated milk had the highest porosity. Furthermore, disulfide bonds were the largest contributor to the gel structure, and there were significant differences in disulfide bonds, hydrophobic interaction forces, hydrogen bonds, and electrostatic force among the gels. Our results showed that the occurrence of gel was not related to the thermal load, and the different direct UHT treatments produced different age gels in the milk. [ABSTRACT FROM AUTHOR]

β-lactoglobulin (β-LG) is an important natural active nutrient and one of the main allergens in bovine milk. β-lactoglobulin is about 50% of the total whey protein, is the major whey protein in bovine milk, has strong heat sensitivity and allergenicity, and plays a key role in the high-quality dairy industry, not only as an evaluation index of heat treatment intensity of milk, but also as the marker protein of milk allergens in food. Therefore, it is very important to effectively identify and detect bovine β-lactoglobulin. Thirteen variants of bovine β-lactoglobulin have been reported, of which A and B are the common variants whose content are the highest. According to different detection principles, the article briefly describes three kinds of detection methods of milk β-lactoglobulin variants in recent years, and summarizes the principles, advantages, disadvantages and some application examples of electrophoresis, chromatography and immunoassay. The two quantitative methods of liquid chromatography and capillary electrophoresis were introduced emphatically, and the future development direction of bovine β-lactoglobulin was prospected. [ABSTRACT FROM AUTHOR]

Milk contains a lot of bioactive peptides, vitamins, and trace minerals including calcium and magnesium. Mold contamination of milk and aflatoxin formation are major concerns in the food industry. One of the primary tasks of the food safety and public health sectors is to ensure that the population receives safe animal products. Given these considerations, the current investigation attempted to examine into mold contamination of retailed raw milk from cattle, buffaloes, and sheep. Furthermore, the total aflatoxins in the analyzed samples were estimated, and their potential health risks were explored further. The obtained results revealed that cattle milk had the highest mold contamination, followed by buffalo and sheep milk, with 60%, 40%, and 35%, respectively. In the current study, the identification of distinct mold species indicated four mold genera recovered from the milk samples, namely Aspergillus spp., Penicillium spp., Cladosporium spp., and Fusarium spp. Aspergillus spp. was the most prevalent mold genera isolated from the milk samples of cattle, sheep, and buffaloes, with 34%, 13.2%, and 11.3%, respectively. The mean total aflatoxins (ppb) levels in the milk samples tested were 5.05±0.25 (cattle), 4.22±0.18 (buffaloes), and 3.1±0.11 (sheep), respectively. In conclusion, mold contamination was found in retailed raw milk from cattle, buffaloes, and sheep in Zagazig, Egypt. Aflatoxin was found in several samples. As a result, efficient heat treatment of milk to pasteurization temperatures and avoidance of raw milk consumption are strongly advised. [ABSTRACT FROM AUTHOR]

Heavy metals are one of the most toxic chemical pollutants of the environment. Their hazards not restricted to human but extend to animal productivity and reproductively. The present study aimed to assess the impact of grazing around industrial areas on the levels of copper (Cu) and aluminum (Al) residues in milk samples collected from dromedary she-camels and studying their effects on some ovarian hormones. In addition, the study aimed to investigate methods of removal of the toxic concentrations of these heavy metals in milk by applying different technological processes. Blood and milk samples were collected from 30 dromedary she-camels, 15 grazing in non-industrial areas (group A) and 15 grazing in industrial areas (group B). Detection of the levels of these heavy metals in milk was done. Ovarian hormones investigation on the blood was performed. Different technological processes such as boiling, skimming and fermentation were applied to all contaminated samples to reduce the toxic concentrations of these heavy metals. Results revealed that all examined milk samples in both groups contained Cu, while 40% of group A and 100 % of group B contained Al residues with different concentrations. The levels of Cu and Al residues in samples of group A not exceeded the maximum residual limit (MRL) set by World Health Organization (WHO) while 60% and 100% of milk samples in group B contained Cu and Al residues exceeded MRL, respectively. Technological processes induce variant changes in the levels of these metals in milk. Heat treatment of milk in Al vats leads to leaching of Al from containers to the milk causing significant increase in Al load, while Cu level was not significantly affected. Boiling in stainless-steel containers decreased the levels of Al and Cu but in non-significant levels. Regarding skimming process, small amount of Cu and Al escaped into the skimmed milk while greater amount were recovered in the cream. Fermentation by probiotic bacteria showed that milk fermentation has non-significant effect on Cu and Al levels. Investigation of ovarian hormones (estrogen and progesterone) revealed presence of a signification reduction in the levels of these hormones in group B compared to group A. In addition, a negative correlation was found between these heavy metals and ovarian hormones concentrations in the blood. It is concluded that grazing of dromedary camels around industrial areas induce heavy metals toxicity represented by excretion of these metals in milk and significant reduction on ovarian function showed by reduction of estrogen and progesterone levels. Technological processes such as skimming decreased the levels of Al and Cu residues in milk. [ABSTRACT FROM AUTHOR]

Dairy products are susceptible to modifications in protein oxidation during heat processing, which can lead to changes in protein function, subsequently affecting intestinal health. Despite being a unique nutritional source, yak milk has not been thoroughly examined for the effects of its oxidized proteins on intestinal microbiota and metabolism. Hence, this study employed different heat treatment methods (low-temperature pasteurization, high-temperature pasteurization, and high-temperature sterilization) to induce oxidation in yak milk proteins. The study then assessed the degree of oxidation in these proteins and utilized mice as research subjects. Using metagenomics and metabolomics methods, this study examined the structure of intestinal microbial communities and metabolic products in mice consuming oxidized yak milk. The results showed a decrease in carbonyl and total thiol contents of yak milk proteins after different heat treatments, indicating that heat treatment causes oxidation in yak milk proteins. Metagenomic analysis of mouse intestinal microbiota revealed significant changes in 66 genera. In the high-temperature sterilization group (H), key differential genera included Verrucomicrobiales, Verrucomicrobiae, Akkermansiaceae, and 28 others. The high-temperature pasteurization group (M) mainly consisted of Latilactobacillus, Bacillus, and Romboutsia. The low-temperature pasteurization group (L) primarily comprised of Faecalibacterium, Chaetomium, Paenibacillaceae, Eggerthella, Sordariales, and 33 others. Functionally, compared to the control group (C), the H group upregulated translation and energy metabolism functions, the L group the M group significantly upregulated metabolism of other amino acids, translation, and cell replication and repair functions. Based on metabolomic analysis, differential changes in mouse metabolites could affect multiple metabolic pathways in the body. The most significantly affected metabolic pathways were phenylalanine metabolism, vitamin B6 metabolism, steroid hormone biosynthesis, and pantothenate and CoA biosynthesis. The changes were similar to the functional pathway analysis of mouse metagenomics, affecting amino acid and energy metabolism in mice. In summary, moderate oxidation of yak milk proteins exhibits a positive effect on mouse intestinal microbiota and metabolism. In conclusion, yak milk has a positive effect on mouse intestinal microflora and metabolism, and this study provides a scientific basis for optimizing dairy processing technology and further developing and applying yak milk. [ABSTRACT FROM AUTHOR]

The number of customer complaints related to decreased quality of dairy products was the background of this study. Objective: (i) examined the effect of the highest dirt resistance factor (Rd) on the number of bacterial contaminants in finished goods; (ii) examine the effect of time on the growth of bacterial contaminants in the fouling layer of UHT pipes when not in operation. The research method was based on the mathematical derivation of the formation process of Rd in the form of an equation. Bacterial species were analyzed using the Operation Taxonomic Unit (OTU) with 16S rRNA. The ANOVA test was used to determine the mean value, standard deviation and the Tukey LSD post hoc test to see the difference in heat balance and bacterial growth. Findings: (i) During the UHT sterilization process, the Rd value (0.0205 h.Ft².F.Btu-1) had an impact on total bacterial contamination >20 Cfu.mL-1; (ii) In the event of engine damage or malfunction of the heater on the UHT. Time had a significant effect (p<0.05) on the number of lactic acid bacteria in the fouling layer in UHT pipes. Conclusion: The study recommends a sanitation schedule every 110 minutes (± 2 hours) or Rd value around 0.0205 h.Ft2.F.Btu-1. [ABSTRACT FROM AUTHOR]

In this study, the effects of homogenization sequence (before or after heat treatment) and homogenization temperature (40, 50 and 60 °C) for milk were investigated on physicochemical properties of stirred yoghurt. Stirred yoghurts were produced from homogenized and subsequently heat-treated milks, and heat-treated and subsequently homogenized milks and stored at 4 °C for 30 days. Number of grains, mean perimeter of grains, visual roughness, firmness, apparent viscosity, consistency coefficient in yoghurts produced from homogenized milk after heat treatment were higher, compared to those in yoghurts produced from milk homogenized before heat treatment, and these increased when homogenization temperature increased. To conclude, this study showed that some physicochemical properties of yoghurt were changed, by altering homogenization sequence and homogenization temperature for milk. [ABSTRACT FROM AUTHOR]

This article explores the use of copper ion treatment as a potential method for reducing antibiotic levels in milk. Antibiotics are commonly used in animal production, but their misuse can lead to antibiotic-resistant microorganisms. The study found that after treatment with copper ions, no antibiotic residues were detected in the samples, suggesting that this treatment could be effective in reducing antibiotic levels. The article also discusses the use of electrochemical oxidation methods, specifically the use of copper ions, for degrading penicillin residues in waste milk. However, further research is needed to evaluate the biological activities and potential health effects of this treatment. The article emphasizes the importance of finding efficient methods for antibiotic removal in waste milk. [Extracted from the article]

Natural starter cultures, characterised by undefined microbiota, can contribute to the technological process, giving peculiar characteristics to artisanal fermented foods. Several species have a long history of safe use and have obtained Qualified Presumption of Safety (QPS) status from the European Food Safety Authority (EFSA), whereas others (non-QPS) could represent a potential risk for consumers' health and must undergo a safety assessment. In this work, the biodiversity, at species and strain level, by pulsed-field gel electrophoresis (PFGE) and (GTG)5 rep-PCR, of an undefined natural starter culture, in frozen and lyophilized form, obtained from ewe's raw milk avoiding thermal treatment or microbial selection, was investigated. The culture was constituted by different biotypes of Enterococcus durans, Enterococcus faecium, Enterococcus faecalis, and Lacticaseibacillus paracasei. Streptococcus oralis and Streptococcus salivarius were also found, over species belonging to the Streptococcus bovis–Streptococcus equinus complex (SBSEC), like Streptococcus gallolyticus subsp. macedonicus, Streptococcus lutetiensis, and Streptococcus equinus. Molecular investigation on virulence and antibiotic resistance genes, as well as minimum inhibitory concentration (MIC) determination, revealed that all the non-QPS strains can be considered safe in the perspective of using this culture for cheesemaking. The obtainment of a natural culture directly from ewe's raw milk bypassing thermal treatment and selection of pro-technological bacteria can be advantageous in terms of biodiversity preservation, but non-QPS microorganisms can be included in the natural starter and also in cheeses, especially in traditional ones obtained from fermenting raw milk. Following EFSA guidelines, artisanal factories should not be allowed to produce starter cultures by themselves from raw milk, running the risk of including some non-QPS species in their culture, and only selected starters could be used for cheesemaking. A revision of the criteria of QPS guidelines should be necessary. [ABSTRACT FROM AUTHOR]

Protein lactosylation is a significant modification that occurs during the heat treatment of dairy products, causing changes in proteins' physical-chemical and nutritional properties. Knowledge of the detailed lactosylation information on milk proteins under various heat treatments is important for selecting appropriate thermo-processing and identifying markers to monitor heat load in dairy products. In the present study, we used proteomics techniques to investigate lactosylated proteins under different heating temperatures. We observed a total of 123 lactosylated lysines in 65 proteins, with lactosylation even occurring in raw milk. The number of lactosylated lysines and proteins increased moderately at 75°C to 130°C, but dramatically at 140°C. We found that 6 out of 10, 9 out of 16, 6 out of 12, and 5 out of 15 lysine residues in κ-casein, β-lactoglobulin, α-lactalbumin, and α S1 -casein, respectively, were lactosylated under the applied heating treatment. Moreover, different lactosylation states of individual lysines and proteins can indicate the intensity of heating processes. Lactosylation of K14 in β-lactoglobulin could distinguish pasteurized and UHT milk, while lactosylation of lactotransferrin can reflect moderate heat treatment of products. [ABSTRACT FROM AUTHOR]

A profile of the microbial safety and hygiene of cheese in central Italy was defined based on an analysis of 1373 cheeses sampled under the Italian National Control Plan for Food Safety spanning the years 2013 to 2020 and tested according to Commission Regulation (EC) No. 2073/2005 (as amended). A total of 97.4% of cheese samples were assessed as being satisfactory for food safety criteria and 80.5% for process hygiene criteria. Staphylococcal enterotoxin was found in 2/414 samples, while Salmonella spp. and Listeria monocytogenes were detected in 15 samples out of 373 and 437, respectively. Escherichia coli and coagulase-positive staphylococci counts were found unsatisfactory in 12/61 and 17/88 cheese samples, respectively. The impact of milking species, milk thermal treatment, and cheese hardness category was considered. A statistically significant association (p < 0.05) was found between milk thermal treatment and the prevalence of coagulase-positive staphylococci and Listeria monocytogenes and between hardness and unsatisfactory levels of Escherichia coli. The data depict a contained public health risk associated with these products and confirm, at the same time, the importance of strict compliance with good hygiene practices during milk and cheese production. These results can assist in bolstering risk analysis and providing insights for food safety decision making. [ABSTRACT FROM AUTHOR]

Today, concerns regarding global warming resulting from fossil fuel usage and the depletion of these resources have led individuals to consider alternative, clean energy sources. Renewable energies such as solar energy are non-polluting, inexhaustible resources, serving as an excellent alternative to fossil fuels. Solar concentrate sunlight, directing it towards the solar oven. Utilizing renewable energy for cooking not only saves time and money but also ensures safety and security. The aim of this research is to construct and assess a solar oven equipped with a point Fresnel lens. The evaluations were conducted over a three-day period in March 2023. The maximum total thermal efficiency obtained for heating the milk for three days with different radiation intensity, wind speed and ambient temperature tested was 45%, 72.7% and 90%, respectively. The findings indicated that the solar oven could raise the milk temperature to 80? within one hour. The maximum attainable performance of this system was 90%. [ABSTRACT FROM AUTHOR]

Introduction: The gastrointestinal and immune systems of premature infants are not fully developed, rendering them more vulnerable to severe complications like necrotizing enterocolitis. Human milk offers a rich array of bioactive factors that collectively contribute to reducing the incidence of gut infections and inflammatory conditions. When a mother's milk is unavailable, preterm infants are often provided with donor human milk processed in Human Milk Banks. However, it remains uncertain whether pasteurized milk confers the same level of risk reduction as unprocessed milk. This uncertainty may stem from the well-documented adverse effects of heat treatment on milk composition. Yet, our understanding of the comprehensive impact on protective mechanisms is limited. Methods: In this study, we conducted a comparative analysis of the effects of raw versus pasteurized milk and colostrum versus mature milk on cellular functions associated with the gut epithelial barrier and responses to inflammatory stimuli. We utilized THP-1 and HT-29 cell lines, representing monocyte/macrophages and gut epithelial cells, respectively. Results: Our observations revealed that all milk types stimulated epithelial cell proliferation. However, only raw colostrum increased cell migration and interfered with the interaction between E. coli and epithelial cells. Furthermore, the response of epithelial and macrophage cells to lipopolysaccharide (LPS) was enhanced solely by raw colostrum, with a milder effect observed with mature milk. In contrast, both raw and pasteurized milk diminished the LPS induced response in monocytes. Lastly, we examined how milk affected the differentiation of monocytes into macrophages, finding that milk reduced the subsequent inflammatory response of macrophages to LPS. Discussion: Our study sheds light on the impact of human milk on certain mechanisms that potentially account for its protective effects against necrotizing enterocolitis, highlighting the detrimental influence of pasteurization on some of these mechanisms. Our findings emphasize the urgency of developing alternative pasteurization methods to better preserve milk properties. Moreover, identifying the key components critically affected by these protective mechanisms could enable their inclusion in donor milk or formula, thereby enhancing immunological benefits for vulnerable newborns. [ABSTRACT FROM AUTHOR]

Streptococcus pyogenes is an important human pathogen, commonly spread by airborne droplets but also by ingestion of contaminated food. Apart from causing infection, this pathogen produces 13 distinct types of streptococcal pyrogenic exotoxins (SPE). The current method for detection cannot distinguish between the biologically active form of SPE that has been reported to cause foodborne outbreaks and the inactivated toxin that poses no health risk. To measure the biological activity of SPE type C (SPE-C), one such toxin that was linked to foodborne outbreaks associated with milk and milk products, we developed a cell-based assay that can discern between biologically active and inactive SPE-C. To the best of our knowledge, this is the first showing that SPE-C activates T-cells expressing Vβ8. With this finding, we used a T-cell line natively expressing Vβ8 that was genetically engineered to also express the luciferase reporter gene under the regulation of nuclear factor of activated T-cells response element in combination with a B-cell line to present the recombinant SPE-C (rSPE-C) toxin via major histocompatibility complex (MHC) class II to the Vβ8 T-cell receptor (TCR) in an assay to detect and to discern between biologically active and inactive rSPE-C. By using this system, we demonstrated that SPE-C induced significant IL-2 secretion after 72 h and visible light emission after only 5 h, doubling by 24 h. We utilize this finding to assess the specificity of the assay and the effect of pasteurization on SPE-C activity. We observed no cross-reactivity with SPE-B and significant loss of SPE-C biological activity in spiked phosphate-buffered saline while SPE-C spiked into milk is heat stable. Once SPE-C has formed, it is infeasible to eliminate it from milk by thermal treatment. [ABSTRACT FROM AUTHOR]

Milk adulteration leads to the contamination of milk, and it can pose serious health hazards to humans. It may contaminate the milk with organics, heavy metals, and pathogens. The existing treatment methods such as thermal treatment of milk have certain limitations, such as it initiates thermal reactions that may lead to protein denaturation, non-enzymatic browning, and loss of milk quality. Therefore, in a current investigation, the authors for the first time proposed a novel innovative solution to decontaminate the milk from pathogens and toxic metals (Cd, Pb, and Cr) by implying a catalytic ozonation process using Fe-zeolite-4A (Fe-Z4A) as a catalyst. In this method, a synergistic O3/Fe-Ze4A process was found to be highly efficient for removing toxic metals (Cd, Pb, and Cr) and faecal coliforms from milk. It was found that 100% removal efficiency was achieved for the above-mentioned contaminants in 20 min of reaction time with O3 0.9 mg/min and catalyst dose of 5 g, respectively. Therefore, it is suggested that the O3/Fe-Ze4A based catalytic ozonation process may be utilized to purify milk at household levels. [ABSTRACT FROM AUTHOR]

Milk is an important nutritional food source characterized by a perishable nature and conventionally thermally treated to guarantee its safety. In recent years, an increasing focus on competing non-thermal food processing technologies has been driven mainly by consumers' expectations for minimally processed products. Due to the heat sensitivity of milk, much research interest has been addressed to mild non-thermal pasteurization processing to keep safety, 'fresh-like' taste and to maintain the organoleptic qualities of raw milk. This review provides an overview of the current literature on non-thermal treatments as standalone alternative technologies to high-temperature short-time (HTST) pasteurization of drinking milk. Results of lab-scale experimentations suggest the feasibility of most emerging non-thermal processing technologies, including high hydrostatic pressure, pulsed electric field, cold plasma, cavitation and light-based technologies, as alternative to thermal treatment of drinking milk with premium in shelf life duration. Nevertheless, a series of regulatory, technological and economical hurdles hinder the industrial scaling-up for most of these substitutes. To date, only high hydrostatic pressure treatments are applied as alone alternative to HTSH pasteurization for processing of "cold pasteurized" drinking milk. Milk submitted to HTST treatment combined to ultraviolet light is currently accepted in EU countries as novel food. [ABSTRACT FROM AUTHOR]

Cheese produced from fresh, stored or heat pretreated (65°C for 15 s) milk subjected to pasteurisation (72°C or 77°C for 15 s) was studied for chemical characteristics and proteolysis after 4 and 21 days of storage. Antioxidant activity was higher in cheese from fresh milk than in cheese from stored and heat pretreated milk. Malondialdehyde content as an index of lipid oxidation increased in cheese made with pretreated and preserved milk than in cheese made with fresh milk. Antioxidant activity and lipid oxidation were not significantly affected by pasteurisation temperature. Proteolysis increased during cheese maturation regardless of milk heat treatments. [ABSTRACT FROM AUTHOR]

The problem of waste is becoming increasingly urgent as the volume of waste and its negative impact on the environment grow. Thermal treatment is one of the most effective methods of reducing the volume of waste, but it also results in the release of pollutants into the atmosphere. Therefore, the study of air emissions from the incineration of different types of waste, as well as pellets made from different types of wood, was the aim of this research. During the visit to the solid waste landfill in Rybne village, waste samples were collected for further research. A comparative analysis of the level of emissions into the atmosphere of a mixture of waste corresponding to the morphological composition of the solid waste landfill in Rybne village was carried out. A comparative analysis was also carried out for the level of air emissions and calorific value of each type of waste, pellets and their mixtures. The study showed that the level of pollutant emissions into the atmospheric air depends on the type of waste and the technology of its incineration. The highest pollutant emissions are observed during the incineration of plastic, rubber and bio-waste. Solid fuels such as wood, paper and textiles emit fewer pollutants. A graph comparing the calorific value of different types of waste and pellets with the levels of air emissions has been developed. The graph shows that, as a rule, the higher the calorific value of the fuel, the lower the levels of pollutant emissions. The results of the study are valuable in practice for improving the methods of household waste utilisation for heat production, in particular, for selecting fuel compositions that minimise the levels of the studied pollutants in the air. [ABSTRACT FROM AUTHOR]

Processing can affect milk properties and alter the composition of milk metabolites, which has corresponding effects on milk flavor and quality. It is quite important to study the safe quality control of milk processing. Therefore, the purpose of this study was to identify metabolites at different steps of ultra‐high‐temperature‐sterilized (UHT) milk processing using gas chromatography–mass spectrometry (GC–MS). These steps included raw milk, pasteurized milk (80°C for 15 s), semi‐finished milk (after pasteurizing, it was homogenized at 75°C with pressure of 250 bar), UHT milk (at 140°C for 10 s), and finished milk (homogenized UHT milk). A total of 66 metabolites were identified across all samples, including 30 metabolites in the chloroform layers of the milk samples and 41 metabolites in the water layers; 5 metabolites were found in both layers. The metabolites were primarily fatty acids, amino acids, sugars, and organic acids. For example, pasteurized and ultra‐high‐temperature‐sterilized kinds of milk had lactose contents similar to those of raw milk, with increases in saturated fatty acids such as hexadecanoic acid and octadecanoic acid. Additionally, these findings indicated that these methods of processing can affect the contents of some components of milk. Therefore, from the perspective of milk's nutritional value and consumer health, the excessive heating of dairy products should be avoided and the milk heat treatment process should be standardized from the source. [ABSTRACT FROM AUTHOR]

Heat-induced interactions of calcium and protein in milk lead to undesirable changes in the milk, such as protein coagulation, which can be minimized through the addition of calcium-sequestering salts prior to heat treatment. Thus, the present study investigated the influence of 5 mM added trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) on the heat-induced (85 °C and 95 °C for 5 min) changes in physical, chemical, and structural properties of buffalo and bovine skim milk mixtures (0:100, 25:75, 50:50, 75:25, and 100:0). Significant changes in pH and calcium activity as a result of TSC or DSHP addition subsequently resulted in higher particle size and viscosity as well as non-sedimentable protein level. These changes are mostly observed during heat treatment at 95 °C and increased proportionally to the concentration of buffalo skim milk in the milk mixture. Significant changes were affected by TSC addition in the 75:25 buffalo:bovine milk blend and buffalo skim milk, but for other milk samples, TSC addition effected comparable changes with DSHP addition. Overall, the addition of TSC or DSHP before heat treatment of buffalo:bovine milk blends caused changes in milk properties that could reduce susceptibility of milk to coagulation. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the microbial quality and safety of milk and its derivatives in the Sfax area, Tunisia. Two hundred and forty samples of ultra-high temperature sterilized milk (UHT) and pasteurized milk, and its derivatives (yoghurt, fermented milk, cheese, and butter), collected from industrial sale sites and traditional small-scale dairy processing units, were microbiologically analysed and the results compared to the European commission (EC, 2004) maximum limits. All the UHT sterilized milks analysed were free of microbial contamination and packaging-stable. However, pasteurized milk by thermal treatment at 63 °C for 30 min showed that 41 and 13% of samples were contaminated with total microbial count (TMC) and Escherichia coli. In the analysed samples, total and faecal coliform bacteria (TC and FC) counts exceeded the EU limits in 17 and 9% of industrial yoghurts; 85 and 54% of traditional yoghurts, and 57 and 29% of traditional butters, respectively. Furthermore, all studied fermented milks (Lben and Raieb) exceeded the EU coliform limits. Considering the traditional soft cheese made with pasteurized milk, 61% of the analysed samples respected EU limits in TC except one sample contaminated with both of E. coli and Staphylococcus aureus. Salmonella spp. and Listeria monocytogenes detection showed that only one pasteurized milk sample was contaminated by L. monocytogenes, without any Salmonella detection. Traditional producers must implement good manufacturing practices and hazard analysis critical control points (HACCP) to ensure integral safety and quality of dairy products. [ABSTRACT FROM AUTHOR]

We investigated four different production methods of Künefe cheese, emphasizing their industrial importance. The four methods used fresh Künefe cheese (FKC), salted Künefe cheese (SKC), Boru type Künefe cheese (BKC) and culture-added processed Künefe cheese (CPKC), all used in the production of Künefe, a syrupy dessert unique to the Middle East. FKC was produced as a result of curd formation from raw milk with rennet and then the fermentation of curd. SKC was manufactured using the salting method in addition to FKC production. BKC was obtained using the dry cooking process with emulsifying salts applied to cheese curd. CPKC was produced by applying heat treatment to raw milk and using starter culture before adding rennet that was different to Boru-type Künefe cheese. The composition, color, meltability, texture and sensory properties of the Künefe cheeses were examined. As a result of statistical analysis, it was determined that the effect of different production methods on the composition, meltability, texture (except springiness and cohesiveness) and sensory properties was significant in all cheeses (P < 0.05). CKPC was the most appropriate cheese in various properties. [ABSTRACT FROM AUTHOR]

The effects of variations in the heat treatment process of milk on its quality and flavor are inevitable. This study investigated the effect of direct steam injection and instantaneous ultra-high-temperature (DSI-IUHT, 143 °C, 1–2 s) sterilization on the physicochemical properties, whey protein denaturation (WPD) rate, and volatile compounds (VCs) of milk. The experiment compared raw milk as a control with high-temperature short-time (HTST, 75 °C 15 s and 85 °C 15 s) pasteurization and indirect ultra-high-temperature (IND-UHT, 143 °C, 3–4 s) sterilization. The results showed no significant differences (p > 0.05) in physical stability between milk samples with different heat treatments. The DSI-IUHT and IND-UHT milks presented smaller particle sizes (p < 0.05) and more concentrated distributions than the HTST milk. The apparent viscosity of the DSI-IUHT milk was significantly higher than the other samples (p < 0.05) and is consistent with the microrheological results. The WPD of DSI-IUHT milk was 27.52% lower than that of IND-UHT milk. Solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) were combined with the WPD rates to analyze the VCs, which were positively correlated with ketones, acids, and esters and negatively associated with alcohols, heterocycles, sulfur, and aldehydes. The DSI-IUHT samples exhibited a higher similarity to raw and HTST milk than the IND-UHT samples. In summary, DSI-IUHT was more successful in preserving the milk's quality due to its milder sterilization conditions compared to IND-UHT. This study provides excellent reference data for the application of DSI-IUHT treatment in milk processing. [ABSTRACT FROM AUTHOR]

Cheese is an important source of protein in the human diet, and its digestibility depends on its macro and microstructure. This study investigated the effect of milk heat pre-treatment and pasteurization level on the protein digestibility of produced cheese. An in vitro digestion method was used considering cheeses after 4 and 21 days of storage. The peptide profile and amino acids (AAs) released in digestion were analyzed to evaluate the level of protein degradation following in vitro digestion. The results showed the presence of shorter peptides in the digested cheese from pre-treated milk and 4-day ripening while this trend was not observed after 21 days of storage, showing the effect of storage period. A significantly higher content of AAs was found in digested cheese produced from milk subjected to a higher temperature of pasteurization, and there was a significant increase in total AA content in the cheese after 21 days of storage, confirming the positive effect of ripening on protein digestibility. From these results emerges the importance of the management of heat treatments on the digestion of proteins in soft cheese. [ABSTRACT FROM AUTHOR]

The article examines the influence of pasteurization parameters of milk from Holstein cows at the Prykarpattia Dairy Farm of MUKKO LLC in the technology of soft Camembert cheese on the yield of cheese, the mass fraction of proteins and fat in Camembert cheese, and the chemical composition of serum, as well as the effectiveness is determined heat treatment of milk under different pasteurization regimes. The control (temperature 80ºС, holding for 20 seconds) and three experimental modes of pasteurization of milk were studied - the first experimental mode: temperature 80ºС, holding for 5 minutes; the second experimental mode: temperature 85ºС, holding for 20 seconds; the third experimental mode: temperature 85ºС, exposure 5 min. It was determined that increasing the pasteurization temperature of milk from 80ºС to 85ºС and prolonging the holding time from 20 sec. up to 5 min. helps increase the yield of soft Camembert cheese by 6.3%. The effect of milk pasteurization parameters on the mass fraction of protein and fat in soft Camembert cheese was determined: Camembert cheese produced from milk pasteurized at a temperature of 85°C with a holding time of 5 minutes has the maximum protein content, while such cheese contains a minimum amount of fat ( 57.5% in the dry matter of the cheese), which requires the correction of the milk normalization process in the soft Camembert cheese technology when applying the new pasteurization regime. It has been established that increasing the temperature of pasteurization of milk and the duration of keeping it at this temperature helps to reduce the content of dry substances in whey, in particular, by reducing the mass fraction of proteins that pass to whey in the process of syneresis. It was determined that pasteurization of milk at a temperature of 85ºС with a holding time of 20 seconds. and 5 min. ensures high efficiency of heat treatment (99.99%) and inactivation of all enzymes, which will ensure stable and predictable quality of the finished product, since only enzymes of fermenting cultures will participate in the ripening of soft Camembert cheese. Based on the conducted research, it is recommended to use pasteurization of milk at a temperature of 85ºС with a holding time of 5 minutes in the technology of soft Camembert cheese. [ABSTRACT FROM AUTHOR]

Freeze storage and pasteurization of human milk are common treatments in milk banks. However, thermal treatment changes milk quality for preterm infants' nutrition. Therefore, this paper aimed to examine preterm human milk's nutritional profile and antioxidant potential after storage, pasteurization, and after supplementation with a fortifier. The effects of storage processes were estimated on the mature preterm milk of 30 breastfeeding women. Total proteins, lipids, and lactose were determined after thermal processing and supplementing mature preterm milk with a fortifier. The ferric-reducing antioxidant potential method and lipid peroxidation inhibition assay determined the antioxidant capacity. Protein concentration decreased after frozen storage and pasteurization (p<0.05). Pasteurization further reduced the lipid concentration after freezing. The ferric-reducing antioxidant potential decreased after thermal treatments (p<0.05). Supplementing mature milk with a fortifier increased the concentration of proteins, lipids, and lactose. Our findings demonstrated that storage and pasteurization processes affect preterm human milk's basic nutritional composition and antioxidant capacity. To ensure adequate nutrition for preterm infants with preterm human milk, supplementation, especially with high concentrations of proteins and lipids, is necessary after thermal treatments. [ABSTRACT FROM AUTHOR]

The real adaptation of hydrothermic processes, when milling, depending on the morphological structure, physical-mechanical and chemical characteristics of the type of grain, is being widely studied today because they are closely related to the rational utilization of the grain. The purpose of our study is to determine the effect of hydrothermic processes during the milling process, of some soft wheat varieties that are cultivated in our country and abroad, as well as to determine in a comparative means, the flour-making properties of these varieties. This study is composed of a deep analysis and research work over four varieties of soft wheat: Agimi, Lushnja, Apache and Ankor. The samples of the wheat was taken and stored according to AACC method. For each experiment, we used one kg of wheat from each variety. In order to determine the leguminous seeds, impurity, size, foreign winds and varieties were according to S SH 605:2000, and for determination of grain moisture was referred to S SH 712:2000. We did conditioning in environmental conditions (in the cold) for the four varieties after we cleaned them, moistened them with 35 - 38 mL of water each until the humidity of 15.5 - 16% observing them after 12 - 14 hours. The ambient temperature was 17.1 0C and the relative air humidity was 67%. We did conditioning the thermal treatment (warm) after soaking, of the two varieties: Agimi and Lushnja (put in plastic) for two hours in a thermostat. After cold and warm conditioning, grinding for each of the varieties was done with the "Frangimod" mill type, which provides 6 fractions: coarse grains, fine grains, dust, flour, thin, and thick brans. Fractions obtained from grinding after weighing were measured as of volume. Determination of ash was done by burning at 550 - 600 0C, according to AACCI Method 08-01. The cellulose assessment was performed by Kyshner-Hanen method. From the comparison of the amounts in weight and volume of the fractions of each variety, the flour-making properties of the four varieties and the effect of their thermal treatment are highlighted. The results of conditioning in the cold of the flour varieties show: Agimi, Lushnja, Apache and Ankor show the following features: highest values in the thick grain - Agimi (16%) and Apache (16.6)%, the average value distinguished in Ankor variety (15%), and minimum values distinguished in Lushnja variety (13.8%); in the fine grain: highest values in Apache (26.8%), and Ankor (25.2%), average values in Lushnja (16.2%), and minimum values in Agimi (13.6%), while in dust we distinguished the highest value in Agimi (9%). Results from the observations of Agimi variety, show that the amount of coarse grain by weight decreases from 16% to 14.9% (after conditioning in warm), the same is observed in the Lushnja variety (from 13.8% to 12.6%). It is evident that the amount of coarse grain decreases while that of fine grain increases. In this case, the total amount of endosperm extracted from the grain of wheat increases. During the heat conditioning, not only the quantity of extracted endosperm parts increased, but their quality also improved. From acquired data comparison, it appears that Agimi and Apache varieties have better flourmaking properties compared to others observed. As of Agimi and Lushnja varieties that occupy large areas, the advantage of thermal processing is given in a comparative way compared to that at ambient temperature. Quantitative and qualitative determinations of the grain fractions observed, allow us, through the dependence of the parameters found, to evaluate the hydrothermal processes for special varieties that are cultivated in our country and overseas. [ABSTRACT FROM AUTHOR]

Copyright of Revista do Instituto de Laticínios Cândido Tostes is the property of Revista do Instituto de Laticinios Candido Tostes 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.)

Background: The determination of the microbiological quality and safety of raw milk and the associated influencing factors at the farm level is very critical given that the quality or safety of subsequent products that are further produced depends on this. Therefore, this study aimed to determine the microbiological quality and safety of bulk milk and identify associated risk factors, and assess the presence/absence of S. aureus in bulk milk with potential contaminating sources in dairy farms in Asella, Ethiopia. Results: The geometric means of bacterial counts in farm bulk milk were 5.25 log cfu/ml, 3.1 log cfu/ml and 2.97 log cfu/ml for total bacterial count (TBC), coliform count (CC) and coagulase-positive staphylococci count (CPS), respectively. Of the 50 dairy farms, 66, 88, and 32% had TBC, CC and CPS counts, respectively, that exceeded the standard international limits for raw cow's milk intended for direct human consumption. TBC tended to increase as CC increased in bulk milk (r = 0.5). In the final regression model, increased TBC, CC and the contamination of farm bulk milk by S. aureus were significantly associated with dirty barns, dirty cows and soiled udder and teats. TBC was higher during the rainy season than during the dry season. The reported practice of washing teats with warm water significantly decreased CC and CPS. The occurrence of S. aureus was significantly (p < 0.05) higher in bulk farm milk (42%) than in pooled udder milk (37.3%), teat swabs (22.5%), milkers' hand swabs (18%), bulking bucket swabs (16.7%), milking container swabs (14%), and water for cleaning of udder and milkers' hands (10%). The questionnaire survey result showed widespred raw milk consumption habits, low level of training and poor hygienic milking practices. Conclusions: This study revealed low-quality bulk farm milk with high bacterial counts and a high occurrence of S. aureus. This indicates the potential food safety risks due to consumption of raw milk or its products. This study suggests awareness creation to dairy farmers and the public on hygienic milk production and heat treatment of milk before consumption. [ABSTRACT FROM AUTHOR]

Volatile organic compounds (VOCs) make up milk flavor and are essential attributes for consumers to evaluate milk quality. In order to investigate the influence of heat treatment on the VOCs of milk, electronic nose (E-nose), electronic tongue (E-tongue) and headspace solid-phase microextraction (HS-SPME)–gas chromatography–mass spectrometry (GC-MS) technology were used to evaluate the changes in VOCs in milk during 65 °C heat treatment and 135 °C heat treatment. The E-nose revealed differences in the overall flavor of milk, and the overall flavor performance of milk after heat treatment at 65 °C for 30 min is similar to that of raw milk, which can maximize the preservation of the original taste of milk. However, both were significantly different to the 135 °C-treated milk. The E-tongue results showed that the different processing techniques significantly affected taste presentation. In terms of taste performance, the sweetness of raw milk was more prominent, the saltiness of milk treated at 65 °C was more prominent, and the bitterness of milk treated at 135 °C was more prominent. The results of HS-SPME-GC-MS showed that a total of 43 VOCs were identified in the three types of milk—5 aldehydes, 8 alcohols, 4 ketones, 3 esters, 13 acids, 8 hydrocarbons, 1 nitrogenous compound, and 1 phenol. The amount of acid compounds was dramatically reduced as the heat treatment temperature rose, while ketones, esters, and hydrocarbons were encouraged to accumulate instead. Furfural, 2-heptanone, 2-undecanone, 2-furanmethanol, pentanoic acid ethyl ester, 5-octanolide, and 4,7-dimethyl-undecane can be used as the characteristic VOCs of milk treated at 135 °C. Our study provides new evidence for differences in VOCs produced during milk processing and insights into quality control during milk production. [ABSTRACT FROM AUTHOR]

The quality of Protected Designation of Origin (PDO) Fiore Sardo, an Italian cheese, is investigated by Time-Domain Nuclear Magnetic Resonance (TD-NMR) relaxometry. In this work, artisanal and industrial products are analysed in terms of relaxometric parameters to describe their quality. Artisanal cheeses were produced from raw milk (RC) by five shepherds, as indicated by following the official protocol. Heat-treated milk cheeses (HTC) counterparts were produced with the same manufacturing process. Commercial industrial cheeses (IND) were also analysed and compared to RC and HTC. TD-NMR relaxometry parameters are able to describe Fiore Sardo quality (RC, HTC and IND cheeses). The characteristic variability of artisanal productions is properly highlighted, and the influence of milk heat treatment and industrial processing is clearly observable in HTC and industrial cheeses as highlighted by TD-NMR relaxometry parameters. TD-NMR relaxometry can potentially be exploited in quality-control practices in the dairy sector, as a valid alternative to more sophisticated analytical techniques. [ABSTRACT FROM AUTHOR]

This research paper aimed to locate protein modifications caused by treatment of milk and determine if the modification locations were consistent. The majority of milk for consumption is homogenised using pressure and heat, and this causes changes in the location of proteins in the milk as well as protein modifications. To investigate these proteomic changes, raw milk was pasteurised (72°C, 15 s), then, to separate the treatment for homogenisation, heated at these different pressures and temperatures: 45°C without no pressure applied, 45°C with 35 MPa, 80°C without pressure applied and 80°C, with 35 MPa. Proteomic analysis was done after separating the milk into three fractions: whey, casein and cream. Protein modifications in each fraction were examined and we found Maillard products as well as oxidation to be of interest. The proteins were also further identified and characterised to compare protein modification sites and differences in proteins present in the cream resulting from homogenisation and/or pasteurisation. This experiment showed that both heat and pressure during homogenisation can cause increases in protein modifications as a result of oxidation or the Maillard reaction. Total cysteine oxidation and total proline oxidation differed between treatments although this was only significantly different for cysteine. It was observed that protein modifications occurred in the same location in the protein sequence rather than in random locations which we highlighted by examining α-S1-casein, lactadherin and β-lactoglobulin. [ABSTRACT FROM AUTHOR]

Chia oil has a high content of α‐linolenic acid that is susceptible to oxidation and can hamper its application in thermally processed food. A complex coacervation was tested as an alternative to minimize the impact of processing on chia oil quality. These particles were also produced on an industrial scale and had no chemical or enzymatic cross‐linking. Instead, gradual ethanol baths were used for matrix solidification. The particles produced with gelatin and gum Arabic (4%wt. of polymers) had 84.66% of encapsulation efficiency, with an average size of 27.9 μm, and they resisted the oven drying process, fully recovering their original shape after the rehydration process. These particles were added to chocolate milk, which was submitted to an ultra‐high‐temperature treatment. Morphological analysis revealed the presence of whole particles in the milk after the heat treatment, indicating that these microparticles can withstand high temperatures and pressure. Monitoring the oxidative process in free chia oil and encapsulated chia oil samples showed that these particles were effective in protecting against lipid oxidation of the oil. Practical Applications: Chia oil is a rich plant‐derivated source of omega‐3. As a sensitive component, it must be protected from being incorporated into food products. Many studies in the literature purpose encapsulation as a tool to overcome the sensitivity of such compounds, but there is no investigation of the resistance of the particle when submitted to industrial processing such as heat treatment. Here, chia oil was successfully encapsulated by complex coacervation on the biggest scale than normally is done, and the resistance of such particles in chocolate milk was proved after an industrial heat process (ultra‐high‐temperature treatment). This paper may give support to researchers or industry experts for product development. [ABSTRACT FROM AUTHOR]

Greek strained yogurt is produced in high quantities worldwide. This production leaves behind acid whey, a by-product that is an environmental challenge. Hence, efforts are made to minimize the acid whey generation. In this study, the combined effect of the different heat treatment levels of milk and the different time of straining on the composition of the produced strained yogurt, as well as on the quantity and composition of the expelled acid whey, was investigated. The initial yogurts were prepared with bovine milk heated at 85 °C/16 s or 100 °C/16 s or 90 °C/5 min, and the acid whey was removed by centrifugation (5500 rpm, 5 min, 25 °C) either immediately after incubation or after 24 h. The results showed that, regardless of the heat treatment of milk, straining after 24 h resulted in an 8% increase in the yield in strained yogurt and about an 11% decrease in the generated acid whey, compared to straining immediately after incubation. The heat treatment level of milk significantly influenced the fat, lactose, and total solids contents of the strained yogurts, as well as the residual whey proteins, protein, and total solids contents of acid whey. Yogurt's sensory properties were not affected significantly. It was concluded that the quantity of the acid whey expelled during the production of Greek strained yogurt could be decreased without affecting the general quality of the yogurt. [ABSTRACT FROM AUTHOR]

In India the milk is consumed both in the raw (un-processed) as well as processed forms with the raw milk being consumed locally. The use of processed milk is prevalent through both the organized as well as un-organized sectors. The milk processing in the organized sector (20% of the total milk processed) is undertaken to produce the pasteurized liquid milk as well as other value-added products. Solar energy is a cheap, omnipresent, and indigenous source of energy that produces a clean, pollutionfree climate. In recent years, the use of solar energy has risen to new heights. Its driving force is the ongoing quest for an alternative power source due to the perceived shortage of fossil fuels. As the price of fossil fuels continues to increase, it has become much more common. The planet absorbs more energy from the sun in a single hour than the entire world consumes in a year. Its use has proved to be the most cost-effective, as most systems in individual applications only need a few kilowatts of electricity. Solar collectors transform solar energy into thermal energy for heating applications, which is the easiest and most effective way to do it. The dairy industry is one of the industries where thermal processing is a crucial unit activity. Solar energy can thus be used to heat water, sterilize cans and bottles, and pasteurize milk. This paper examines the use of solar energy in the pasteurization of milk. [ABSTRACT FROM AUTHOR]

This study evaluated the effect of adding Lactiplantibacillus plantarum CNPC003 (LP) and applying milk pasteurization on the microbiological, technological, and physicochemical characteristics and protein profile of artisanal goat coalho cheese during 60 days of ripening. Four types of cheese were produced, including cheeses made with raw and pasteurized goat milk and with and without LP (RC, PC, RCLP, and PCLP). All cheeses were safe for consumption and maintained high lactic acid bacteria counts (above 8 log CFU mL−1) at the end of the ripening period. RC and RCLP showed higher hardness and lower chewiness than cheeses made with pasteurized milk (PC and PCLP) after 60 days of ripening. As expected, there was a reduction in lactose content with a simultaneous increase in acidity and syneresis for all cheeses over the 60 days of ripening, with no significant change in the other evaluated physicochemical parameters. Proteolysis rates increased in all cheeses up to 60 days of ripening, aligning with elevated levels of soluble protein and free amino acids. After 60 days of ripening, PC showed a higher extent of proteolysis index, higher amount of high molecular weight peptides, higher number of identified proteins, and lower content of free amino acids. RCLP showed a higher depth of proteolysis index, higher free amino acids amount (1583 ± 3.95 mg 100 g−1), and fewer identified proteins. Among the peptides identified, it was possible to define 30 potential bioactive peptides according to the bioactivity score (>0.5), where both cheeses added with LP had 18 of these peptides, mostly potentially ACE inhibition sequences. The addition of LP and the pasteurization of milk positively affected the microbiological safety of ripened coalho goat cheeses, primarily contributing to the differentiation of their texture and protein and bioactivity profile. • Goat coalho cheeses maintained high LAB counts at day 60 of ripening. • L. plantarum CNPC003 and milk thermal treatment changed texture of goat cheeses. • PC showed a higher extent of proteolysis index at day 60 of ripening. • RCLP showed a higher depth of proteolysis index at day 60 of ripening. • L. plantarum CNPC003 and milk thermal treatment altered protein profile of goat cheeses. [ABSTRACT FROM AUTHOR]

[Display omitted] • Expired cow milk can be used as active matrix for constructing multifunctional water-repellent paint. • Synergy of complex denaturation and chemical coupling directly endows milk composition with nonfluorinated superhydrophobicity. • Such biomass paints-coated fabrics easily assemble mosaic-like non-wetted fluorescent display device. • Part of biomass paint products can also implement preparation of anti-icing fabric coating. Through denaturation and amination of the mixture, consisted of expired cow milk, kaolin and gardenia yellow, in the hot organic solvent that contained alkaline aminosilane coupling agent, then adsorption of diverse acid dyes in the acid condition, thus obtaining active matrixes with different colors. By virtue of the non-catalyzed in-situ reaction among the acrylate groups of pentaerythritol ester compounds and the amino groups of obtained matrixes as well as long-chain alkyl amines, the biomass fluoride-free superhydrophobic doped paints was prepared, however the poor stability was reflected in its anti-wetting coating surface. Furthermore, in order to improve durable superhydrophobicity and multifunctionality of the expired cow milk-based water-repellent paint, the thermally denatured protein, originated from expired cow milk heating, was blended with nanoscale inorganic pigments to accept the before-mentioned procedures of amination and in-situ growth, consequently constructing the multifunctional biomass nonfluorinated chromatic paint with robust superhydrophobic function, moreover its coated fabrics had 155.7° of average contact angle and 1.5° of average sliding angle. Additionally, by only using synergy of complex denaturation and chemical coupling, the expired cow milk could be transformed into UV-photoluminescent nonfluorinated superhydrophobic color paint, the contact angle of such paint-coated fabric was 153.3° and its sliding angle was 2°. Based on the additional function of as-prepared biomass paints, the applications of non-wetted switchable fluorescence imaging as well as photothermal deicing were realized. We believe that the expired cow milk-based multifunctional paints can expand into the fields of outdoor protective textiles, decorative building materials, fluorescent falsification-preventing and ice protection. [ABSTRACT FROM AUTHOR]

Gastric digestion is essential for protein breakdown, which is commonly studied in vitro. However, validating in vitro models with in vivo data is necessary. 1H MRI techniques, including Chemical Exchange Saturation Transfer (CEST) and Magnetization Transfer (MT), are promising for non-invasive assessment of in vitro and in vivo digestion. We previously demonstrated the ability of these techniques for monitoring in vitro milk protein digestion in static conditions. Here, we investigated the performance of CEST and MT for detecting pH and milk protein coagulation in semi-dynamic in vitro conditions using whey protein isolate solution (WPIS), low- or high-pasteurized skim milk (LPSM and HPSM, respectively). The asymmetric MT ratio (M T R a s y m), reflecting the soluble proteins/peptides, decreased with the pH and protein concentration during digestion, with distinct trends observed for the different products. The dual-power CEST method allowed accurate and precise estimation of the pH for WPIS within a pH range of 5–7 on a 7 T NMR spectrometer. In situ pH mapping was achieved using a 3 T clinical MRI scanner. The T 2 -weighted images, combined with MT ratio (M T R) maps, reflecting semi-solid proteins, enabled assessing the coagulum volume and structure during digestion. The M T R allowed differentiating the coagulation behaviour of LPSM and HPSM induced by the heat treatment. In conclusion, CEST and MT can be used to monitor milk protein digestion, and the effect of milk heat treatment in semi-dynamic gastric conditions. Future work will investigate the feasibility of these techniques for in vivo gastric milk protein digestion studies. [Display omitted] • We explored MRI for monitoring semi-dynamic gastric milk protein digestion. • Chemical Exchange MRI follows pH and protein concentration changes during digestion. • Magnetization Transfer (MT) MRI follows milk protein coagulation. • MT MRI is sensitive to the effect of heat treatment on milk protein coagulation. • MRI holds potential for in vivo studies of gastric milk protein digestion. [ABSTRACT FROM AUTHOR]

Oil and water are crucial constituents of liquid foods; however, the effect of their varying dielectric properties and distribution forms on microwave heating remains unclear. The study investigated microwave absorption and subsequent quality consequences in oil-water biphasic systems (two-layer liquid and emulsion). Food-derived skim milk and anhydrous butter were selected for research. The developed numerical model demonstrated that the distribution configuration and oil content affected the microwave heating pattern. Vertical temperature gradients were observed in both systems. The temperature in the two-layer liquid was higher than that in the emulsion with 20% oil content for the strong-intensity electric field in the oil and the high dielectric permittivity of water. Moreover, the upper thermal zone during microwave heating triggered milk protein unfolding, thereby exposing more free sulfhydryl groups. Protein composition analysis showed partial degradation of milk proteins. This study provides a basic understanding of microwave heating of liquid food biphasic systems. • Effects of MW on liquid-food biphases were studied by simulation and experiment. • Vertical temperature gradients were present in two-layer liquids and emulsions. • Layered configuration and oil content affected MW heating patterns. • Temperature of layered liquids was higher than that of emulsions at 20% oil content. • Upper thermal zone during MW heating triggered milk protein variation. [ABSTRACT FROM AUTHOR]

In Chinese dairy products, various saccharides including sugar substitutes are often added to modified milk or milk beverages to enhance flavor or increase benefits. That might result in the formation of furfural compounds due to the Maillard reaction between reducing sugars and proteins during heat treatment of milk. The contents of furfural compounds in dairy products vary depending on the type and proportion of sugars added, as well as the strength of heat treatment. Three monosaccharides, four disaccharides and two polysaccharides were selected to study the influences of saccharides on furfurals in modified milk. Kinetics parameters for the formation of furfural compounds were also studied under pilot processing conditions. The contents of furfurals in milk increased with the addition of monosaccharide, in the following order (from high to low) of type: fructose > galactose > glucose, and increased with the decrease in the polymerization degree of the added saccharides. The resulted prediction equations could be used to estimate the contents of furfurals in modified milk added with glucose, maltose or glucan after heat treatment at 115 °C–135 °C. This paper could provide a reference for the prediction and control of furfurals when applying saccharides in the dairy industry. • Furfural compounds in modified milk added with various saccharides were studied. • The influences of saccharide type, addition ratio and heat processing were studied. • Contents of furfurals in modified milk could be estimated by prediction equations. • It may be helpful for control of furfurals in modified milk added with saccharides. [ABSTRACT FROM AUTHOR]

Heat treatment of milk signifies a certain degree of protein denaturation, which modifies the functional properties of dairy products. Traditional methods for detecting and quantifying the denaturation of whey proteins are slow, complex and require sample preparation and qualified staff. The world's current trend is to develop rapid, real-time analytical methods that do not destroy the sample and can be applied on/in-line during processing. This review presents the rapid methods that are being studied, developed and/or applied to determine and quantify the thermal denaturation of whey proteins, including spectroscopic, electrochemical and miniaturized methods. The selected methods save a significant amount of time and money compared to the traditional ones. In addition, the review emphasizes the methods being applied directly to milk and/or that have potential for on/in/at-line application. There are interesting options to quantify thermal denaturation of whey proteins such as biosensors, nanosensors and microchips, which have fast responses and could be automated. In addition, electrochemical sensors are simple to use and portable, while spectroscopy alternatives are suitable for on/in/at-line process. [ABSTRACT FROM AUTHOR]

Microbial quality of raw milk is very important in two respects. First, milk consumption itself plays a very significant role in people's food tables and its high microbial load endangers consumer health. Second, if the microbial quality of milk is not suitable, from a technology point of view, milk -derived products will not have a good quality. In this project, which has been carried out in collaboration with Pegah Golestan Company, the separation process (with separators) and double bactofugation was used to reduce microbial load with the aim of reducing milk heating (in order to reduce the nutritional value as a result of heat). Milk samples used for lactic cheese production in Golestan province were examined in 2020 and 2021. After the process, total microbial counting, aerobic and anaerobic spores were counted. The results showed that by using this method, the total microbial load, aerobic and anaerobic spores of the collected milks were reduced to an acceptable level throughout the year without decreasing the microbial quality of the produced cheese during the storage period. On the other hand, the process of separation and bactofugation produces dairy sludge. Normally, dairy sludge is removed every 20 minutes, which was performed in separator and bactofuge1 to 21 minutes to reduce dairy sludge. [ABSTRACT FROM AUTHOR]

In this paper, the first experimental results related to fouling taking place at heat exchangers during heat treatment of milk is presented. Instead of milk, simulated milk ultrafiltrate was used and the experiments were conducted in a simplified model geometry consisting of one heating plate (dimensions 32 mm by 40 mm) made of stainless steel in a flat flow channel (height 2.0 mm) in a closed flow loop. The three-dimensional deposit structure was measured in real time with optical coherence tomography (OCT) with ca. 4 μm resolution. Fouling was observed in a flow rate range 300 − 1500 ml/min (Reynolds number 250 − 1250). The largest amount of deposited layer was 70 g/m2 in 7.5 hours at the flow rate of 1500 ml/min. The thickness of the deposited layer was ca. 300 μm. In some cases, we observed detachment of deposit flocks, which was seen both in the OCT images and in temporary decrease of the plate temperature (indicating improved heat transfer). The system seemed to be here in a dynamic equilibrium; reflocculation and floc detachment followed each other the plate temperature fluctuating in a range of a few degrees. [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.)