Review
Nutrition & Dietetics
Yannik Bernd Schoenknecht, Maria Virginia Moreno Tovar, Stina Rikke Jensen, Katja Parschat
Summary: This systematic review evaluates the health outcomes of clinical trials involving the supplementation of manufactured HMOs. The trials found that HMO supplementation is safe and well tolerated, with beneficial effects on gut health and immune system in infants and other populations. Further research is needed to substantiate these effects and understand their structure and dose dependency.
Article
Toxicology
Kirt R. Phipps, Dayna Lozon, Diane R. Stannard, Ben Gilby, Nigel Baldwin, Marta Hanna Miks, Annette Lau, Christoph H. Rohrig
Summary: The study demonstrates the safety of biotechnologically produced 3-FL for use in infant formula, showing no adverse effects and supporting its potential benefits for infant growth and development.
JOURNAL OF APPLIED TOXICOLOGY
(2022)
Article
Nutrition & Dietetics
Miriam Aguilar-Lopez, Christine Wetzel, Alissa MacDonald, Thao T. B. Ho, Sharon M. Donovan
Summary: This study aimed to compare the metagenomic potential of the fecal microbiome of preterm infants consuming mother's own milk (MOM) with bovine milk-based fortifier versus preterm formula alone. The results showed that pathways for fatty acid and carbohydrate degradation were significantly higher in the MOM group compared to the formula group. Taxonomically, members of the phylum Actinobacteria and the genus Bifidobacterium were higher in preterm infants exposed to MOM.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2022)
Article
Nutrition & Dietetics
Carlett Ramirez-Farias, Geraldine E. Baggs, Barbara J. Marriage
Summary: This study evaluated the effects of an extensively hydrolyzed formula with added 2'-FL on growth, tolerance, and compliance in infants. The results showed that the formula was well tolerated, safe, and supported growth in the intended population.
Article
Nutrition & Dietetics
Jin-Ran Chen, Hallie A. Samuel, Julie Shlisky, Clark R. Sims, Oxana P. Lazarenko, D. Keith Williams, Aline Andres, Thomas M. Badger
Summary: This study aimed to investigate the early effects of soy-based infant formula on bone metabolism and structure. It found that 6-month-old infants who consumed soy-based infant formula showed improved bone metabolism, but no significant differences in bone metabolism or density were observed between ages 2 and 6.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2023)
Article
Agriculture, Multidisciplinary
Qingxue Chen, Qianlong Yin, Qinggang Xie, Chuqi Jiang, Linyi Zhou, Jie Liu, Bailiang Li, Shilong Jiang
Summary: Feeding infant formula containing 2'-fucosyllactose (2'-FL) can improve gut microbiota and regulate immune function. 2'-FL increases the abundance of beneficial bacteria Blautia and Olsenella, and enhances the levels of anti-inflammatory cytokine IL-10. In addition, 2'-FL decreases the abundance of Enterorhabdus and Lachnospiraceae_UCG-006, and increases SCFA levels.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Toxicology
Kirt R. Phipps, Barry Lynch, Diane R. Stannard, Ben Gilby, Nigel Baldwin, Marta Hanna Miks, Annette Lau, Christoph H. Rohrig
Summary: Human milk oligosaccharides (HMOs) are bioactive molecules found in human breast milk, with potential applications in infant formula. The safety assessment of LNFP-I/2'-FL, a human-identical milk oligosaccharide, showed it to be non-genotoxic and safe for use in food products.
JOURNAL OF APPLIED TOXICOLOGY
(2021)
Article
Pediatrics
Rita Nocerino, Carmen Di Scala, Serena Coppola, Veronica Giglio, Laura Carucci, Linda Cosenza, Luana Voto, Anna Maria Iannicelli, Anna Luzzetti, Roberto Berni Canani
Summary: The study aimed to evaluate the hypoallergenicity of a new amino acid-based formula (AAF) in children with IgE-mediated cow's milk allergy (CMA), and found that the new AAF showed hypoallergenicity in all study subjects, suggesting it as a potential dietary option for non-breastfed children affected by CMA.
ITALIAN JOURNAL OF PEDIATRICS
(2021)
Review
Microbiology
Patricia Sanz Morales, Anisha Wijeyesekera, Margaret Denise Robertson, Peter P. J. Jackson, Glenn R. Gibson
Summary: Irritable Bowel Syndrome is a common gastrointestinal disorder, and human milk oligosaccharides show promise as a potential therapeutic option for improving symptoms by altering the gut microbiota.
Article
Microbiology
Mei Wang, Marcia H. Monaco, Jonas Hauser, Jian Yan, Ryan N. Dilger, Sharon M. Donovan
Summary: Different sources of milk oligosaccharides have different effects on gut microbiota, with BMOS reducing microbial diversity and acetate concentrations while HMO increasing specific taxa proportions. The distinct effects of HMO and BMOS suggest that supplementing a complex mixture of oligosaccharides to formula can have complementary and sometimes synergistic benefits.
Article
Nutrition & Dietetics
Yosuke Komatsu, Yasuaki Wada, Fuka Tabata, Satomi Kawakami, Yasuhiro Takeda, Kiminori Nakamura, Tokiyoshi Ayabe, Koshi Nakamura, Takashi Kimura, Akiko Tamakoshi
Summary: This study aimed to investigate the influence of maternal diet on macronutrient content in human milk and the extent to which this variation affects infant growth in the first month of life. The study found that maternal retinol intake was associated with the carbohydrate content in human milk, and the energy content in human milk was associated with an increase in weight standard deviation score at 1 month of age.
Review
Nutrition & Dietetics
Julie M. Ehrlich, Joseph Catania, Muizz Zaman, Emily Tanner Smith, Abigail Smith, Olivia Tsistinas, Zulfiqar Ahmed Bhutta, Aamer Imdad
Summary: The study found that cow's milk may increase the risk of anemia and gastrointestinal blood loss in infants compared to infant formula, but may not have a significant effect on weight and length-for-age. However, due to the low certainty of evidence, solid conclusions cannot be drawn.
Article
Environmental Sciences
Qiji Zhang, Liu Liu, Yue Jiang, Yan Zhang, Yifan Fan, Wenxin Rao, Xin Qian
Summary: Microplastics are widely present and exposed to humans, especially infants who are particularly vulnerable. However, there is still limited understanding of infants' exposure to microplastics. A study was conducted to investigate microplastic pollution in infant milk powder and evaluate the exposure from milk powder, feeding bottles, and milk powder preparation. The study found that boxed milk powder had higher levels of microplastics compared to canned milk powder, with the plastic and aluminum foil laminated inner packaging being a potential source. Additionally, the study revealed that infants' exposure to microplastics was higher from feeding bottles than from milk powder itself, and milk powder preparation also contributed to exposure.
ENVIRONMENTAL POLLUTION
(2023)
Article
Food Science & Technology
Qianqian Xing, Xiaofei Fu, Zhenmin Liu, Qing Cao, Chunping You
Summary: Potential furfural compounds were detected in dairy products using reverse phase high performance liquid chromatography, with significant differences in content observed under different storage conditions. Regression equations were derived to predict furfural content in dairy products stored under specific conditions.
INTERNATIONAL DAIRY JOURNAL
(2021)
Review
Nutrition & Dietetics
David R. Hill, Jo May Chow, Rachael H. Buck
Summary: Human milk oligosaccharides (HMOs) are an important innovation in infant nutrition, serving as potent prebiotics, versatile anti-infective agents, and key support for neurocognitive development, despite not being a direct source of calories. Continued advancements in food science will lead to the production of a wide range of HMO structures, with acetylated, fucosylated, and sialylated HMOs likely providing important health benefits through complementary mechanisms of action.
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)