Review
Food Science & Technology
Cortney Leone, Harshavardhan Thippareddi, Cheikh Ndiaye, Ibrahima Niang, Younoussa Diallo, Manpreet Singh
Summary: Historically, local milk production in Senegal has struggled to meet consumer demands, leading to a reliance on imported milk. Efforts have been made to improve local dairy production, but challenges remain due to the lack of necessary equipment for cold storage and processing.
Review
Food Science & Technology
Adriano Brandelli, Nathalie Almeida Lopes, Cristian Mauricio Barreto Pinilla
Summary: In the food sector, the dairy industry is an important economic activity that faces challenges in meeting consumer demand for natural and high quality products. To address these challenges, the application of innovative technologies, such as nanotechnology, can improve the quality and safety of dairy products. This review provides examples and promising results of using nanotechnology in dairy product preservation, including the use of nanoparticles and nanofilms. Despite the high cost and scale-up difficulties, these technologies have generated interest in the dairy industry.
Article
Food Science & Technology
Rosalia Crupi, Vincenzo Lo Turco, Enrico Gugliandolo, Vincenzo Nava, Angela Giorgia Potorti, Salvatore Cuzzocrea, Giuseppa Di Bella, Patrizia Licata
Summary: Mineral contents in thirty commercial delactosed dairy products were determined, and significant differences among different product types were observed. Mozzarella samples had higher Fe, V, and Co contents and lower Al content. The analyzed dairy samples were a good source of calcium and posed no safety risk from toxic element exposures.
Review
Food Science & Technology
Karen Vanessa Marimon Sibaja, Sabrina De Oliveira Garcia, Wesclen Vilar Nogueira, Francine Kerstner de Oliveira, Eliana Badiale-Furlong, Jaqueline Garda-Buffon
Summary: The study examined occurrences of AFM1 in milk and dairy products in Latin America from 2003 to 2018, revealing high levels of incidence and concentration. Brazil, Costa Rica, Colombia, and Mexico had the highest estimated daily intakes of AFM1. Over the 15-year period, the average intake values in Latin American countries exceeded recommended levels.
FOOD REVIEWS INTERNATIONAL
(2022)
Article
Agriculture, Dairy & Animal Science
Magdalena Stobiecka, Jolanta Krol, Aneta Brodziak
Summary: Consumption of food products rich in natural antioxidants improves the antioxidant status and reduces the risk of civilization diseases; milk and dairy products are rich sources of antioxidant compounds that can be enhanced through animal nutrition or processing modifications.
Review
Chemistry, Applied
Samara Soares, Liz Mary B. Moraes, Fabio R. P. Rocha, Alex Virgilio
Summary: This article evaluates the analytical methods for quality control of milk and dairy products, proposing a diversity of choices from traditional methods to innovative proposals. The results demonstrate the predominance of microwave-assisted acid digestion for sample mineralization and plasma-based techniques for elemental determination.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Review
Biochemistry & Molecular Biology
Ruben Agregan, Noemi Echegaray, Maria Lopez-Pedrouso, Radwan Kharabsheh, Daniel Franco, Jose M. Lorenzo
Summary: Proteomics has made significant advances in the field of medicine and has applications in other scientific areas, such as the study of milk. Milk proteomics can help characterize milk samples and products in detail, with significant applications in industry for quality control and improvement.
Article
Food Science & Technology
Pradeepa Korale-Gedara, Jeevika Weerahewa, Devesh Roy
Summary: This study assesses the adoption of food safety measures by milk producers in Sri Lanka and finds a moderate level of adoption. Production systems, training, and subsidies are important factors affecting the adoption rate. Bridging the knowledge gap through training and providing financial incentives are needed to improve compliance with food safety practices.
Review
Food Science & Technology
Susmita Ghosh, Tanmay Sarkar, Runu Chakraborty, Mohammad Ali Shariati, Jesus Simal-Gandara
Summary: With increasing demand for safer and healthier food products, natural colorants have gained immense interest in the dairy industry. This review provides an in-depth look into the applications of natural colorants in dairy products and their positive health impacts.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Veterinary Sciences
Stella Kiambi, Eric M. Fevre, Pablo Alarcon, Nduhiu Gitahi, Johnstone Masinde, Erastus Kang'ethe, Gabriel Aboge, Jonathan Rushton, Joshua Orungo Onono
Summary: This study investigated the bacterial counts in various nodes of a dairy value chain in Nairobi and identified practices that influence food safety. The results showed that milk contamination occurs at different points along the chain, and interventions should be designed for each node to improve food safety.
FRONTIERS IN VETERINARY SCIENCE
(2022)
Article
Food Science & Technology
Aili Li, Yiming Ma, Nan Cui, Xinyue Zhang, Qingfang Zheng, Peng Du, Mingshuang Sun
Summary: This paper discusses the relationship between dental caries and daily diet and nutritional intake. Dairy products, rich in nutrients, have a low caries effect. Through functional and active components, especially dairy products containing probiotics, dental caries can be managed. This research provides theoretical reference for the prevention and treatment of dental caries through scientific milk consumption in the future.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Food Science & Technology
Maria Grazia Basanisi, Gianfranco La Bella, Gaia Nobili, Donato Antonio Raele, Maria Assunta Cafiero, Rosa Coppola, Annita Maria Damato, Rosa Fraccalvieri, Roldano Sottili, Giovanna La Salandra
Summary: This study examines the presence of C. burnetii DNA in raw milk and dairy products from sheep and goats in Southern Italy. The findings show that out of 413 samples, 78 tested positive for C. burnetii DNA. The ddPCR method proves to be useful in investigating the quality and safety of food products.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Review
Chemistry, Applied
Qi Chen, Meng Meng, Wang Li, Ying Xiong, Yong Fang, Qinlu Lin
Summary: This review highlights the recent advances in immunosensors, aptasensors, and other emerging receptor-based sensors for the detection of AFM(1) in milk and dairy products. It discusses their unique advantages, drawbacks, and future opportunities and challenges.
Article
Food Science & Technology
Constantine-Richard Stefanou, Beata Bartodziejska, Magdalena Gajewska, Anna Szosland-Faltyn
Summary: This study assessed the microbiological safety and quality of cow's and goat's milk fresh cheeses produced by farmers on a small scale. The results showed that Listeria monocytogenes and Salmonella spp. were not detected in any of the cheese samples. However, coliforms were present in some cheeses and low levels of cadmium were found in some cow's milk samples. Overall, these raw milk cheeses were free of pathogens and had high nutritional value.
Review
Food Science & Technology
Fateme Adinepour, Shiva Pouramin, Ali Rashidinejad, Seid Mahdi Jafari
Summary: This article reviews the recent literature on the addition of encapsulated bioactives to milk and dairy products. Encapsulation techniques can protect sensitive compounds and prevent adverse interactions with milk compounds. However, there are challenges in applying this technology in the dairy industry.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Physical
Evren Golge, Guelden Ova
RADIATION PHYSICS AND CHEMISTRY
(2008)
Article
Food Science & Technology
Yasemin Tasdemir, Evren Golge
Summary: This study investigated the rheological, sensory, and syneristic properties of yogurt enriched with microencapsulated propolis. All samples showed non-Newtonian and pseudoplastic properties. During the storage period, the Power Law flow model was optimal.
ITALIAN JOURNAL OF FOOD SCIENCE
(2023)
Article
Agronomy
Emre Bostanci, Evren Golge
Summary: This study aimed to use microencapculated propolis extract (MPE) in chewing gum formulation for the first time, to protect propolis from environmental effects and ensure controlled release in mouth. Spray drying method with maltodextrin as coating material was used, and the encapsulation efficiency was found to be 62.19%. The hygroscopicity and moisture content of MPE particles were measured as 31.50% and 7.98% respectively.
EMIRATES JOURNAL OF FOOD AND AGRICULTURE
(2023)
Proceedings Paper
Environmental Studies
Evren Golge, Tarik Turk
4TH INTERNATIONAL SCIENTIFIC CONFERENCE GEOBALCANICA 2018
(2018)
Article
Agricultural Economics & Policy
Nevin Demirbas, Figen Cukur, Ozlem Yildiz, Evren Golge
Article
Agricultural Economics & Policy
Nevin Demirbas, Duygu Tosun, Figen Cukur, Evren Golge
Article
Biotechnology & Applied Microbiology
Nevin Demirbas, Figen Cukur, Duygu Tosun, Evren Goelge
AGRO FOOD INDUSTRY HI-TECH
(2007)