Review
Food Science & Technology
Maria Eduarda Marques Soutelino, Ramon da Silva Rocha, Bianca Cristina Rocha de Oliveira, Eliane Teixeira Marsico, Adriana Cristina de Oliveira Silva
Summary: With the growing consumer interest in food and healthy lifestyles, there has been an increased demand for functional products. Dairy products, already a part of many people's diets, are particularly relevant in this context. Hydrolyzed collagen, with its bioactive properties, has been shown to reduce the incidence of arthritis, osteoporosis, hypertension, obesity, and premature aging, as well as having healing, antioxidant, and antimicrobial benefits. Adding these ingredients to dairy products can also have physical, chemical, rheological, microbiological, and sensory effects, such as reducing syneresis, improving texture, increasing viscosity, enhancing proteolytic activity, and improving the viability of probiotics.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Jinchuan Yang, Paul Rainville, Kai Liu, Ben Pointer
Summary: An LC-MS method was developed for routine determination of lactose in low-lactose and lactose-free dairy products, achieving high accuracy and recovery rates.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Review
Food Science & Technology
Patrick Schulz, Syed S. H. Rizvi
Summary: The lactose-free dairy market has grown significantly in recent years, with lactose hydrolysis being the most commonly used method due to its economic and sustainable advantages. Current research mainly focuses on enzymatic hydrolysis methods and developing new commercially valuable products.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Belay Tilahun Tadesse, Ge Zhao, Paul Kempen, Christian Solem
Summary: This study discovered that a mutated strain of Streptococcus thermophilus can efficiently hydrolyze lactose using whole-cell lactase catalysts. Genome sequencing revealed a mutation that affects the growth of the strain and increases its lactose hydrolyzing ability. These findings could potentially lead to the production of sweet lactose-reduced yoghurt without the need for expensive purified lactase enzymes.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Nutrition & Dietetics
Luiza Scalcon de Oliveira, Guilherme Welter Wendt, Ana Paula Jaqueline Crestani, Kerley Braga Pereira Bento Casaril
Summary: This systematic review investigated the clinical efficiency of probiotic and prebiotic supplements in reducing lactose intolerance symptoms. The study found that Limosilactobacillus reuteri DSM 17938 and Lactobacillus acidophilus DDS-1 showed the best results in managing lactose intolerance symptoms, while the prebiotic GOS (RP-G28) appeared to be more efficient in reducing symptoms after treatment. However, evidence regarding the use of probiotics for lactose intolerance management is limited, and data on prebiotics are also limited, highlighting the need for further studies with robust methodologies.
CLINICAL NUTRITION
(2022)
Review
Food Science & Technology
Aili Li, Jie Zheng, Xueting Han, Sijia Yang, Shihui Cheng, Jingwen Zhao, Wenjia Zhou, Yan Lu
Summary: With the increasing global health awareness, lactose intolerance has become a major concern, creating new market opportunities for low-lactose/lactose-free dairy foods. Dairy manufacturers have improved the variety, and functional and sensory qualities of these products through innovative processes and technologies. This paper covers the pathology, epidemiology, and market trends of lactose intolerance, as well as the advantages, disadvantages, and improvements in lactose hydrolysis technologies to enhance the properties of lactose-free dairy products.
Article
Food Science & Technology
Sara Panseri, Radmila Pavlovic, Marta Castrica, Maria Nobile, Federica Di Cesare, Luca Maria Chiesa
Summary: The article proposes a new and simple IC-HRMS method for detecting carbohydrates in milk and its derivatives, which can help better characterize products suitable for specific dietary regimes.
Article
Food Science & Technology
Tatiana Colombo Pimentel, Bianca Beatriz Torres de Assis, Caique dos Santos Rocha, Vanessa Aparecida Marcolino, Michele Rosset, Marciane Magnani
Summary: This review discusses the types of potentially vegan products added with prebiotics, their health benefits, and the challenges in terms of technology and sensory properties. Inulin, fructooligosaccharides, oligofructose, polydextrose, and xylooligosaccharides are the main prebiotic compounds used. Prebiotics can improve the technological and sensory properties of vegan products and have positive effects on skin health, gut microbiota, cholesterol levels, and postprandial blood glucose and insulin response.
Article
Food Science & Technology
Tatiana Colombo Pimentel, Louise Iara Gomes de Oliveira, Rafaela Carvalho de Souza, Marciane Magnani
Summary: The addition of probiotics to non-dairy frozen desserts can be impacted by raw material, ingredients, and processing steps, which may affect probiotic viability. Suitable characteristics were observed for probiotic non-dairy frozen desserts made from vegetable extracts or fruits, but further studies are needed to determine the health effects after consumption.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Agriculture, Dairy & Animal Science
R. Singh, G. Rathod, G. H. Meletharayil, R. Kapoor, V. M. Sankarlal, J. K. Amamcharla
Summary: Consumer focus on health and wellness is driving the growth of high-protein dairy beverages. The choice of dairy protein ingredients plays a critical role in determining the final product quality and stability. The type of protein ingredient used depends on the classification of the beverage as acidified or low acid. Solubility and heat stability are important functional properties of dairy protein ingredients. The manufacturing options for shelf-stable beverages include retort, UHT processing, and pasteurization.
JOURNAL OF DAIRY SCIENCE
(2022)
Review
Food Science & Technology
Gaopeng Zhang, Lyu Zhang, Ishtiaq Ahmad, Jianyou Zhang, Anqiang Zhang, Wei Tang, Yuting Ding, Fei Lyu
Summary: This review summarizes the methods of reducing or substituting sugar in food, including the use of sweeteners and technological innovations, to enhance the safety and quality of sugar-reduced products, and provides theoretical support for the food industry to reduce sugar, meet consumers' needs, and promote human health.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Biotechnology & Applied Microbiology
Feiyu Duan, Tong Sun, Jingwen Zhang, Ke Wang, Yan Wen, Lili Lu
Summary: Immobilized enzymes, especially ll-galactosidases, have been improved through innovative methods like rational adsorption, layer by layer adsorption, 3-D printing, and covalent binding, leading to enhanced performance and broader industrial applications in food, energy, and medicine.
BIOTECHNOLOGY ADVANCES
(2022)
Review
Food Science & Technology
Kouadio Jean Eric-Parfait Kouame, Awa Fanny Massounga Bora, Xiaodong Li, Lu Liu, Ibourahema Coulibaly, Yue Sun, Muhammad Hussain
Summary: Dairy products have significant cultural and nutritional importance, with numerous health benefits. However, lactose intolerance, milk protein allergies, cholesterol concerns, and the rising demand for non-dairy alternatives have promoted the use of grain-based products as healthier substitutes. These products combine cereals and bioactive compounds to enhance nutritional characteristics and serve as suitable carriers for probiotics. Technological challenges arise from the low solubility of cereals, but there is potential for their incorporation in functional food formulation. This review explores the opportunities and challenges of using cereals as alternatives to dairy products in the food industry.
Article
Chemistry, Applied
Payal Singh, Sumit Arora, Priyanka Singh Rao, Deepika Kathuria, Vivek Sharma, Ashish Kumar Singh
Summary: This study evaluated the activity of β-galactosidase for lactose hydrolysis and galactooligosaccharide formation at 7 degrees C. The enzyme derived from K. lactis was more effective than B. lichenformis. When used in concentrated skim milk, the enzyme concentration of 9.53 U/mL resulted in the highest hydrolysis rate and the maximum formation of galactooligosaccharides was obtained after 4 hours.
Article
Chemistry, Multidisciplinary
Mark J. Lindsay, Michael S. Molitor, Tejas B. Goculdas, Jikai Zhao, Jarryd R. Featherman, Mengting Li, James B. Miller, Styliana Avraamidou, Scott A. Rankin, James A. Dumesic, George W. Huber
Summary: Greek yogurt acid whey is a byproduct with unsustainable disposal methods. A new process has been developed to produce multiple products from it, with positive economic and environmental impacts.
Article
Food Science & Technology
Nan Gai, David S. Waldron, Therese Uniacke-Lowe, Bozhao Li, Jonathan O'Regan, David A. Goulding, Alan L. Kelly
Summary: This study investigated the influence of b-casein polymorphism on cheese manufacturing and characteristics. The results showed that cheese made from A2A2 milk had poor rennet coagulation properties, while A1A1 cheese had lower protein content and A2A2 cheese had lower fat content. Furthermore, genotype impacted cheese texture, with A1A1 cheese being the softest and A2A2 cheese being the most fracturable.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Harsha V. Sail, Ashwini D. Jagdale, Muskan R. Thakur, Rashmi S. Tupe
Summary: This study assessed the effects of the Maillard reaction on the glycation, structural, and functional characteristics of Maillard reaction products (MRPs) of casein acid hydrolysate (CAH). The results showed that MRPs exhibited improved thermal stability, antioxidant potential, and emulsifying properties.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Mostafa Soltani, Solmaz Saremnezhad, Hilal Kanmaz, Ali Tekin, Yasemin Gokce, Busra Kaya, Didem Sahingil, Ali Adnan Hayaloglu
Summary: Lighvan cheese made from different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) was analyzed during ripening to examine its chemical composition, proteolysis level, amino acid content, texture, and coagulant activity. The study found that using higher ratios of ovine milk led to decreased pH and moisture content, increased texture parameters, coagulant activity, soluble nitrogen fractions, fat, and protein contents in the cheese. Differences in gel electrophoresis and peptide profiles were observed. Leu and Phe were found to be the predominant free amino acids in the ripened cheese. In conclusion, lighvan cheese made with 75:25 and 50:50 ratios of ovine and caprine milk can be preferred due to their proper proteolysis indices and semi-hard texture.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Maria Tereza Pereira de Souza, Rafael Fagnani, Lina Casale Aragon Alegro, Elsa Helena Walter de Santana
Summary: The frequency and possible sources of non-starter lactic acid bacteria (NSLAB) and citrate fermenting bacteria (CFB) were evaluated at different stages of a milk supply chain. The study found a positive correlation between psychrotrophic bacteria and CFB, emphasizing the importance of good milking practices to control these bacteria. The results also showed that NSLAB and CFB populations remained high even after pasteurisation, suggesting the occurrence of post-heat treatment recontamination, biofilm formation, or the presence of thermoduric microbiota.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Carolyn T. Mejares, Thom Huppertz, Jayani Chandrapala
Summary: This study investigated the influence of adding 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment on the acid gelation properties of blends of skim buffalo and bovine milk. The results showed that increasing the proportion of buffalo skim milk and higher heating temperature resulted in significant increases in gel properties. Differences in gel firmness were attributed to the gel micro-structure.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Theng Choon Ooi, Azizan Ahmad, Nor Fadilah Rajab, Razinah Sharif
Summary: This study investigated the effects of milk intake, particularly bovine colostrum-enriched skim milk, among older adults. The results showed that consuming bovine colostrum-enriched skim milk could lead to various health benefits, including weight loss, improved physical fitness, enhanced memory, and reduced cholesterol levels.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Giuseppe Natrella, Aristide Maggiolino, Pasquale De Palo, Marina Mefleh, Michele Faccia
Summary: The effect of ultrafiltration on the cheesemaking properties of donkey milk was assessed. The main limiting factor for coagulation was found to be the milk protein concentration, and the addition of EPS-producing starter yielded the best results.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Duygu Aslan Turker, Meryem Goksel Sarac, Mahmut Dogan
Summary: This study investigates the rheological, textural, and powder flow characteristics of whippable oil-in-water emulsion with different particle sizes. It is found that smaller particle sizes improve the dispersed phases and increase viscosity, while reducing adhesiveness. Compared to the control sample, whippable emulsions with larger particle sizes have higher cohesiveness and are less prone to deformation and crumbling.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Utkarsh Deshmukh, Sumit Arora, Deepika Kathuria, A. K. Singh, Vivek Sharma, Richa Singh
Summary: Calcium plays a significant role in the stability, functional, and nutritional properties of milk. Depletion and addition of calcium have effects on the properties of milk, including heat stability, pH, and buffering capacity. Furthermore, the alteration in calcium also affects the distribution of minerals in milk. These findings contribute to a better understanding of the functionality of buffalo milk during the processing of buffalo-based products with altered calcium content.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Bruna Barnei Saraiva, Katiele da Silva Souza Campanholi, Rayanne Regina Beltrame Machado, Celso Vataru Nakamura, Alessandra Aparecida Silva, Wilker Caetano, Magali Soares dos Santos Pozza
Summary: This study determined the phototoxic potential of riboflavin and curcumin against P.florescens and found that photodynamic inactivation is an alternative method to reduce contaminating microorganisms in food.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Haktan Aktas, Bulent Cetin
Summary: The microbial diversity in traditional foods is decreasing due to widespread industrial production and the use of a limited number of strains as starter cultures. In this study, the microbiological and physicochemical properties of traditional and industrial yoghurt samples were investigated. The best starter cultures for yoghurt production were identified as 4 Lactobacillus bulgaricus and 6 Streptococcus thermophilus isolates.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Aliah Zannierah Mohsin, Ezaty Norsah, Anis Asyila Marzlan, Muhamad Hafiz Abd Rahim, Anis Shobirin Meor Hussin
Summary: This article reviews the application of plant-based coagulants in food products as alternatives to animal and microbial coagulants. Plant-based coagulants can deliver similar milk-clotting activity and organoleptic properties as animal rennet, making them suitable for cheese production and offering potential health benefits. However, their high proteolytic activity may contribute to a bitter taste, which is influenced by plant sources.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, Oscar Zannou, Ifagbemi B. Chabi, Kouame F. Oussou, Shuva Bhowmik, Nilesh P. Nirmal, Sajid Maqsood
Summary: Different animal milk sources have varied nutritional properties. Goat milk contains calcium, medium-chain fatty acids, and α-casein. Sheep milk is rich in vitamins A, C, thiamine, and folic acid. Buffalo milk is considered a complete food with higher levels of α- and k-casein. Mare and donkey milk are rich in carbohydrates and proteins with lower fat content. Camel milk is rich in calcium, potassium, vitamin A, and does not contain the major allergen β-lactoglobulin.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Lu Chen, Mengqi Yu, Yuxin Yuan, Yingxin Qu, Riakang Sha, Xinyang Ren, Guang Li
Summary: This study used Tandem Mass Tags technology to analyze the protein differences between colostrum and mature milk of Guanzhong dairy goats. The results showed significant differences in differential proteins between the two, with colostrum exhibiting more metabolic pathways related to the immune system and mature milk exhibiting more pathways related to angiogenesis and bone development.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Ittissam Hasnaoui, Ahasanul Karim, Mohammed Aider
Summary: The growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in electro-activated whey and their supernatant's antibacterial effect against Salmonella enterica were studied. The results showed electro-activated whey to be a suitable medium for the growth of these bacteria. The supernatant from their growth demonstrated antibacterial activity against Sal. enterica.
INTERNATIONAL DAIRY JOURNAL
(2024)