Article
Agricultural Engineering
Juanjuan Ding, Shengping You, Wenyan Ba, Hongtao Zhang, Hongxing Chang, Wei Qi, Rongxin Su, Zhimin He
Summary: A new strategy was developed in this study to efficiently produce beta-farnesene by utilizing engineered E.coli strain F13 with bifunctional utilization of whey powder as both substrate and inducer. This approach significantly increased the production yield of beta-farnesene, demonstrating a promising route to economically produce this specialty fuel.
BIORESOURCE TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Nahuel E. Casa, Julieta Lois-Milevicich, Paola Alvarez, Ricardo Mateucci, Marina de Escalada Pla
Summary: The batch production of Chlorella vulgaris using ricotta cheese whey as a growth media was evaluated. Different pre-treatment methods were tested, and tangential flow microfiltration showed the best performance. Macronutrient supplementation did not enhance the biomass production.
JOURNAL OF APPLIED PHYCOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Sofia P. M. Silva, Jose A. Teixeira, Celia C. G. Silva
Summary: An enterocin whey solution was incorporated into gelatin/glycerol films to control Listeria monocytogenes. The films were shown to release bacteriocin and preserve anti-listerial activity for up to 90 days. When applied in cheese, the films were able to reduce L. monocytogenes contamination to undetected levels and prevent the migration of the pathogen.
Review
Microbiology
Jing Zou, Xuedong Chang
Summary: This review discusses strategies and key factors for efficient fermentation of lactose/whey to produce ethanol. It covers commonly used strains and approaches for developing high-performance strains, as well as the genes and enzyme supplements involved in lactose utilization. Furthermore, it explores optimal conditions and various feedstocks for coupling with whey substrates to increase efficiency and yield. The review also highlights the future potential of yeast-based fermentation of lactose or whey products for environmentally friendly uses of industrial waste.
Article
Environmental Sciences
K. Bella, P. Venkateswara Rao
Summary: The study investigated the improvement of anaerobic digestion of cheese whey waste and found that septage is an excellent co-substrate. The highest biogas production was achieved with cattle manure inoculated mixture at 60% whey fraction.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2022)
Article
Food Science & Technology
Inga Sarenkova, Sara Saez-Orviz, Inga Ciprovica, Manuel Rendueles, Mario Diaz
Summary: Acid whey poses a disposal problem for the dairy industry. This study successfully utilized acid whey to produce lactobionic acid through fermentation, providing a solution for acid whey disposal.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2022)
Article
Multidisciplinary Sciences
Javier Rodriguez Lopez, Maria Jose GrandeBurgos, Francesca De Filippis, Ruben Perez Pulido, Danilo Ercolini, Antonio Galvez, Rosario Lucas
Summary: Fresh fruits, including blueberries, can transmit foodborne pathogens. This study examined the surface microbiota of blueberries from different batches, and found significant variations in the microbiota composition among the batches. Additionally, the use of bacteriocin treatment affected the microbiota composition.
Article
Biotechnology & Applied Microbiology
Natalia Soledad Brizuela, Marina Arnez-Arancibia, Liliana Semorile, Barbara Mercedes Bravo-Ferrada, Emma Elizabeth Tymczyszyn
Summary: This study aimed to obtain freeze-dried biomass of the native Patagonian Lactiplantibacillus plantarum strain and compare its growth in different mediums. The findings showed that appropriate rehydration conditions and nutrient supplementation in wine can improve the survival of the freeze-dried strain under harsh conditions and ensure the success of malolactic fermentation. Storage at 4 degrees Celsius under vacuum was found to be the best option for maintaining high cell viability.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2021)
Article
Chemistry, Applied
Mona Moslemi, Ali Moayedi, Morteza Khomeiri, Yahya Maghsoudlou
Summary: This study investigated the optimization of fermentation conditions and the use of endogenous walnut lipase for the production of a whey-based beverage enriched with conjugated linoleic acid (CLA). Among different commercial starter and probiotic cultures, the combination of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus showed the highest potential for CLA synthesis. The fermentation time and the type of walnut oil used had significant effects on the production of CLA, with the highest content synthesized in the sample fermented with 1% lipolyzed walnut oil at 42 degrees C for 24 h. This study presents a cost-effective approach for converting cheese whey into a value-added beverage enriched with CLA.
Article
Energy & Fuels
Debapriya Sarkar, Sushant Prajapati, Kasturi Poddar, Angana Sarkar
Summary: This study evaluates the potential of banana peel as a substrate for ethanol production and investigates a single-step ethanol production process without any pretreatment. It is found that banana peel has the potential for ethanol production and high temperature and pH support higher ethanol production.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Energy & Fuels
J. Perez-Morales, C. B.-Arroyo, E. Morales-Zarate, H. Hernandez-Garcia, H. O. Mendez-Acosta, E. Hernandez-Martinez
Summary: This study proposed a mathematical model to analyze the effects of pH and substrate-inoculum (S/I) ratio on VFA production, with optimal conditions found to be initial pH of 7.0 and S/I ratio of 32.62 gCOD g(VSS)(-1). The model was validated using experimental data and could be useful in predicting maximum VFA production rate and OLR for stable fermentation processes.
Article
Engineering, Environmental
Raul Llamas-Unzueta, Miguel A. Montes-Moran, Luis A. Ramirez-Montoya, Alejandro Concheso, J. Angel Menendez
Summary: In this study, whey was used as a sustainable binder for the production of extruded activated carbon. The mixture of whey and coconut shell char was extruded, dried, and carbonized or activated. The resulting pellets showed good hardness and densities, comparable to commercial activated carbon extrudates. The use of partially dehydrated liquid whey instead of rehydrated dry whey yielded similar results. The alkalinity of the binder made the resulting activated carbons suitable for H2S removal at room temperature. The economic estimation of the process also positioned whey as a practical option in the binder market.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2022)
Article
Environmental Sciences
Theocharis T. Nazos, Napoleon Christoforos Stratigakis, Maria Spantidaki, Afroditi Lagouvardou Spantidaki, Demetrios F. Ghanotakis
Summary: The study aimed to characterize three types of cheese-whey effluents and design CW-based media for Chlorella biomass production. The study revealed that CWs have a high polluting potential with high concentrations of solids, organic carbon, and oxygen demand. The addition of a trace minerals solution was crucial for cell growth, and different types of CW had different effects on algae growth and photosynthetic efficiency.
WASTE AND BIOMASS VALORIZATION
(2023)
Article
Mechanics
E. Guilbert, B. Metzger, E. Villermaux
Summary: This study discusses the interplay between chemical reaction and substrate deformation by adapting Ranz's formulation for scalar mixing to the case of a reactive mixture between segregated reactants. Experiments in a simple shear flow demonstrate the existence of three regimes depending on the Damkohler number. For Da > 1, the different regimes are rationalized by globalizing the chemical cross-term as a production term involving a flux. For Da < 1, the reactants interpenetrate before they react, giving rise to a 'diffusio-chemical' regime where chemical production occurs within a substrate controlled by molecular diffusion.
JOURNAL OF FLUID MECHANICS
(2022)
Article
Biotechnology & Applied Microbiology
Alberto Alfano, Sergio D'ambrosio, Donatella Cimini, Luca Falco, Maria D'Agostino, Rosario Finamore, Chiara Schiraldi
Summary: This study aimed to develop a membrane-based purification procedure to obtain specific fractions from second cheese whey (SCW) and evaluate their biological and applicative potential. Three different fractions were obtained through various membrane treatments, each of which has significant value in different fields. These fractions showed different effects in terms of cell protection, protein-based film preparation, and probiotic cultivation.
FERMENTATION-BASEL
(2022)
Article
Environmental Sciences
Gabriel Ricardo Cifuentes, Juan Jimenez-Millan, Claudia Patricia Quevedo, Antonio Galvez, Jose Castellanos-Rozo, Rosario Jimenez-Espinosa
Summary: The study explored the relationship between trace element concentration in sediments from Sochagota Lake and organic matter content, mineral composition, and bacterial communities activity. Different regions of the lake showed distinct characteristics in terms of element enrichment, suggesting the possible influence of sulfate-reducing bacteria in the precipitation of hydrothermal S and accumulation of trace elements. Additionally, sulfur-oxidizing bacterial communities may play a role in oxidizing previously precipitated sulfide and releasing metals.
SCIENCE OF THE TOTAL ENVIRONMENT
(2021)
Article
Materials Science, Paper & Wood
Juan Ortega-Vidal, Antonio Cobo, Elena Ortega-Morente, Antonio Galvez, Alfonso Alejo-Armijo, Sofia Salido, Joaquin Altarejos
Summary: This study isolated and characterized active antioxidants from cherry pruning wood, namely (-)-catechin and (-)-taxifolin. These components showed antimicrobial and antibiofilm activities against foodborne microorganisms, with MIC values of 100 μg/mL. Compound 4 also exhibited significant inhibition on biofilm formation and disruption.
JOURNAL OF WOOD CHEMISTRY AND TECHNOLOGY
(2021)
Article
Microbiology
Jose Castellanos-Rozo, Ruben Perez Pulido, Ma Jose Grande, Rosario Lucas, Antonio Galvez
Summary: The microbiological quality of cheese produced by formal and informal micro-enterprises in Paipa, Colombia was evaluated in this study, revealing high levels of coliforms and Staphylococcus sp. in samples along with the presence of potentially pathogenic bacteria. Resistance to antibiotics varied among isolates, with some showing multidrug resistance, highlighting the need for monitoring and control measures in cheese production.
BRAZILIAN JOURNAL OF MICROBIOLOGY
(2021)
Article
Chemistry, Medicinal
Victor L. Cruz, Javier Ramos, Javier Martinez-Salazar, Manuel Montalban-Lopez, Mercedes Maqueda
Summary: The AS-48 bacteriocin is a potent antimicrobial polypeptide with enhanced stability due to its circular sequence of peptidic bonds. A computational study was conducted to analyze the membrane disruption mechanism, revealing the two-stage process of peptide binding and membrane poration. The detailed atomistic information obtained from the simulations can help in designing more potent antimicrobial therapies.
JOURNAL OF CHEMICAL INFORMATION AND MODELING
(2021)
Article
Geochemistry & Geophysics
Claudia Patricia Quevedo, Juan Jimenez-Millan, Gabriel Ricardo Cifuentes, Antonio Galvez, Jose Castellanos-Rozo, Rosario Jimenez-Espinosa
Summary: In the upper Chicamocha river basin, the mineral assemblage of sediments is influenced by S- and Fe-cycling bacteria, with sediments in La Playa dam showing signs of organic matter pollution and bacterial degradation, as well as bacterial adaptation to alternating oxic and anoxic conditions. The presence of various bacterial groups, such as sulfate-reducing bacteria, iron-reducing bacteria, sulfur-oxidizing bacteria, and iron-oxidizing bacteria, influences the formation of Fe-bearing minerals like vivianite, pyrite, and goethite in the sediments, depending on the availability of sulfide and Fe(II).
Article
Chemistry, Multidisciplinary
Josisleine Recalde Allaion, Karina Ghougassian Barrionuevo, Maria Jose Grande Burgos, Antonio Galvez, Bernadette Dora Gombossy de Melo Franco
Summary: This study evaluated the tolerance of Staphylococcus aureus isolated from Minas artisanal cheeses to various biocides, as well as their resistance genes and enterotoxin production. The results showed that a significant percentage of isolates were resistant to at least one biocide and carried antibiotic resistance genes and enterotoxin genes. This highlights the importance of proper hygiene monitoring programs to ensure the safety of these products.
APPLIED SCIENCES-BASEL
(2022)
Review
Food Science & Technology
Ghita Benkirane, Samir Ananou, Emilie Dumas, Sami Ghnimi, Adem Gharsallaoui
Summary: Milk is an important source of energy and vital nutrients, but can also harbor harmful microorganisms. Traditional fermented dairy products in Morocco rely on specific microbiota to enhance texture and flavor. Understanding indigenous microbiota is crucial for preserving Moroccan traditional dairy products.
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES
(2022)
Article
Multidisciplinary Sciences
Natalia Andujar-Tenorio, Isabel Prieto, Antonio Cobo, Ana M. Martinez-Rodriguez, Marina Hidalgo, Ana Belen Segarra, Manuel Ramirez, Antonio Galvez, Magdalena Martinez-Canamero
Summary: This study investigated the effects of butter and virgin olive oil on the intestinal microbiota of mice using next generation sequencing. Significant differences were found in the microbial percentages between the two diets, which correlated with hormonal, physiological, and metabolic parameters in the host. The findings suggest that butter consumption may have long-term impacts on the host's physiological and biochemical responses.
Article
Food Science & Technology
Javier Rodriguez Lopez, Maria Jose Grande Burgos, Ruben Perez Pulido, Belen Iglesias Valenzuela, Antonio Galvez, Rosario Lucas
Summary: High-hydrostatic pressure (HP) treatments have significant effects on the microbiota of coriander and parsley dressing, reducing viable cell counts and altering the microbial composition.
Article
Polymer Science
Belen Soriano Cuadrado, Antonio Penas Sanjuan, Javier Rodriguez Lopez, Irene Delgado Blanca, Maria Jose Grande, Rosario Lucas, Antonio Galvez, Ruben Perez Pulido
Summary: The aim of this research was to compare the properties of plastic materials before and after high hydrostatic pressure (HHP) treatment and their additivation with antimicrobials. Results showed that HHP treatment slightly affected the material properties, while additivation caused changes in color and oxygen permeability. Activated polyethylene and polypropylene had migration values above the legal limit. HHP treatment did not greatly affect the mechanical properties of the additivated materials.
Article
Microbiology
Maria Ines Torres Caycedo, Javier Rodriguez Lopez, Ruben Perez Pulido, Rosario Lucas, Antonio Galvez, Maria Jose Grande Burgos
Summary: A draft genome analysis of an antibiotic-resistant Escherichia coli strain ANGUJ1, isolated from calf intestine in Boyaca, Colombia, is reported. The genome contains genes associated with antibiotic resistance and multicompound resistance efflux pumps. In silico prediction analysis suggests resistance to six classes of antibiotics as well as aldehyde and peroxide.
MICROBIOLOGY RESOURCE ANNOUNCEMENTS
(2023)
Article
Biochemistry & Molecular Biology
Maria Collado Olid, Marina Hidalgo, Isabel Prieto, Antonio Cobo, Ana M. M. Martinez-Rodriguez, Ana Belen Segarra, Manuel Ramirez-Sanchez, Antonio Galvez, Magdalena Martinez-Canamero
Summary: Extra virgin olive oil (EVOO) has been shown to have a better health outcome compared to other saturated fats in the Western diet, and this is due to its modulation of gut microbiota. EVOO contains unsaturated fatty acids and polyphenols, which are lost during the refining process to produce refined olive oil (ROO). Studying the effects of EVOO and ROO on the intestinal microbiota of mice can help determine the specific benefits of EVOO. The study found that changes in the intestinal microbiota after six weeks of diet correlated with physiological changes, including blood pressure, and these correlations can be attributed to the type of fat in the diet or the antimicrobial role of EVOO polyphenols.
Article
Food Science & Technology
Diego Perez Alcala, Maria Jose Grande Burgos, Javier Rodriguez Lopez, Rosario Lucas, Antonio Galvez, Ruben Perez Pulido
Summary: High hydrostatic pressure (HP) is a promising method to improve the microbiological quality of sous-vide foods. High-throughput sequencing (HTS) provides advanced approaches to determine food's microbial community composition and structure. The impact of different HP treatments on the microbial load and bacterial diversity of sous-vide Atlantic cod was studied, and optimal HP conditions were identified.
Article
Multidisciplinary Sciences
Javier Rodriguez Lopez, Maria Jose GrandeBurgos, Francesca De Filippis, Ruben Perez Pulido, Danilo Ercolini, Antonio Galvez, Rosario Lucas
Summary: Fresh fruits, including blueberries, can transmit foodborne pathogens. This study examined the surface microbiota of blueberries from different batches, and found significant variations in the microbiota composition among the batches. Additionally, the use of bacteriocin treatment affected the microbiota composition.
Article
Biotechnology & Applied Microbiology
Samir Ananou, Meryem Bouraqqadi, Nada Zouhri, Said El Kinany, Laila Manni
Summary: The aim of this study was to investigate the effectiveness of essential oils (EOs) or crude extracts (CEs) of eight aromatic and medicinal plants (AMPs) and its association with enterocin OS1 on Listeria monocytogenes and food spoilage bacteria in Moroccan fresh cheese. The results showed that Allium-EO and Eucalyptus-EO reduced the Listeria count by 2.68 and 1.93 Log CFU/g after 15 days, respectively. Additionally, enterocin OS1 alone significantly reduced the Listeria population by 1.46 Log CFU/g. The most promising result was the synergy observed between many AMPs and enterocin, which effectively eliminated Listeria throughout the storage period.
LETTERS IN APPLIED MICROBIOLOGY
(2023)
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)
