Showing papers in "International Dairy Journal in 2016"

TL;DR: The impact of microbial exopolysaccharides (EPS) from lactic acid bacteria (LAB) on dairy products such as yoghurt, cheese, or milk based desserts has been extensively described in recent years as discussed by the authors.

TL;DR: Refrigerated storage of raw milk promotes the growth of psychrotrophic bacteria, some of which produce heat-stable exoenzymes causing dairy product spoilage.

TL;DR: This paper showed that saturated fatty acid content was higher in bovine and caprine MFGs (>60%) than in human MFG (7 times higher than in Bovine, Caprine and Caprine).

TL;DR: A review of the main mycotoxins associated with dairy products and their health significance is presented in this paper, focusing on the lack of knowledge on the emerging and masked mycotoxin with relevance to dairy products.

TL;DR: Polar lipid (PL) contents in human milk from two different geographic zones in Spain (central and coastal) were determined as mentioned in this paper, and these PLs were also analyzed in several infant formulas (IFs), three of which contained milk fat globule membrane (MFGM), an ingredient used to resemble the PL profile of HM.

TL;DR: In this paper, the authors investigated the feasibility of replacing the ice cream fat with inulin to produce a low-fat ice cream with prebiotic properties and found that inulin addition caused the adhesiveness and hardness of the lowfat ice creams to decrease significantly.

TL;DR: In this paper, the authors describe the product defects occurring in indirectly heated UHT milk during shelf-life, and establish a correlation between proteolytic activity and onset of product spoilage.

TL;DR: It is suggested that the dynamic casein micelle matrix be represented by an ensemble of interchanging structures with different types and degrees of inhomogeneity, influenced by solvent quality and other environmental factors.

TL;DR: In this paper, capillary electrophoresis (CE) analysis showed that camel milk lacks β-lactoglobulin and consists of high concentration of α-Lactalbumin.

TL;DR: The fatty acid compositions of 180 commercial infant, follow-on and growing-up formulas with different fat sources (plant-oil, cows' milk, goats' milk) on the Chinese market were analyzed and compared with mature human milk as discussed by the authors.

TL;DR: In this paper, the antibacterial activity of the camel whey hydrolysate (CWH) and the obtained SEC-fraction was assessed using the disc-diffusion method, and two major peptides (414.05 and 456.06 Da mass) were detected in CWH and SEC-F2 with higher concentration in the latter.

TL;DR: In this paper, the authors examined the kinetic modeling of β-lactoglobulin (β-lg) denaturation in water, buffer or milk at 70-150°C using the general rate law for a single-species reaction and the Arrhenius equation.

TL;DR: The most likely alternative to a high-fat, high-SFA diet is a diet low in fat and high in refined carbohydrate, which may produce atherogenic dyslipidaemia that comprises a triad of high triglyceride levels, high levels of small dense LDL particles and decreased HDL-cholesterol concentrations, which are important risk factors for CHD.

TL;DR: In this paper, the nutritional quality of milk from yaks raised at 3016, 3824 and 4750m above sea level on the Qinghai-Tibetan plateau was examined.

TL;DR: In this paper, the ACE-inhibitory peptides released from camel milk after simulated gastro-intestinal digestion were identified, and the highest ACE inhibitory activity was found in the post-pancreatic −1 of milk.

TL;DR: In this paper, the rheological and textural properties of gels and yoghurts were analysed using dynamic low amplitude oscillatory rheology and back extrusion texture analysis.

TL;DR: In this paper, five commercial cheeses, covering a range of textural properties, were selected and characterised, and they were submitted to an in-vitro digestion model to study cheese disintegration and protein/peptide release.

TL;DR: In this article, the authors developed a technological process able to provide a milk polar lipids (PL)enriched ingredient from industrial fresh liquid butter serum by skimming, heat treatment, acid precipitation of caseins, concentration and purification of whey butter serum using ultrafiltration and diafiltration.

TL;DR: The microbiota displayed similar communities among batches, but high diversity in different parts of the cheese during ripening, including Bacilli and Gammaproteobacteria classes during early stages of ripening and Actinobacteria at later stages.

TL;DR: In this paper, the authors summarized the data on the inactivation behavior of the plasmin system and Pseudomonas proteases and proposed heating processes and alternative methods to achieve a shelf-life of the UHT products of up to one year.

TL;DR: In this paper, the authors showed that the extent of conjugation increased with increasing DE value of the maltodextrin (MD) and corn syrup solids (CSS) ingredients.

TL;DR: In this paper, model infant formula emulsions containing 15.5, 35.0 and 70.0 protein, soybean oil and maltodextrin (MD), respectively, were prepared.

TL;DR: In this paper, the authors compared three types of Cheddar-style cheeses: full fat (FF), reduced fat (RF), and half-fat (HF) with full salt (FS), reduced salt (RS, 1.2%), and half salt (HS, 0.9%), and found that the fracture strain of the RF and HF cheeses increased while that of the FF cheese decreased on reducing salt content.

TL;DR: Using surface response methodology, the study of the main reaction parameters – temperature, enzyme concentration, pH, initial lactose concentration and reaction time – was demonstrated to be an accurate tool to optimise empirical production of the most desired galacto-oligosaccharides (tri- and tetra-GOS) with a higher presumed prebiotic effect.

TL;DR: In this article, direct steam injection heat treatment on pilot scale was applied to investigate heat stability of concentrated skim milk across a broad range of temperatures from 117°C to 153°C and from 0.5 to 13 s holding time, assessing options for heat treat treatment without a significant amount of protein sediment formation.

TL;DR: Aqueous solubility of calcium citrate tetrahydrate was found to decrease with increasing temperature, while hexahydrate increased with a transition temperature at 51.6°C as discussed by the authors.

TL;DR: It is seen a necessity to critically review past and current literature with emphasis on the reported isolation methods and respective results on the composition of the isolated MFGM material.

TL;DR: In this article, a cream separator was used to investigate the impact of cream washing on milk fat globule stability and the corresponding loss of MFGM proteins, and particle size measurements and protein analyses were carried out after each washing step.

TL;DR: In this article, the authors investigated the relationship between the characteristics of Cheddar cheeses with different calcium levels and the impact on cheese in vitro digestion, and found that higher calcium content resulted in slower disintegration and lipolysis.

TL;DR: In this article, the different potential for release of dipeptidyl peptidase IV (DPP-IV)-inhibitory peptides from bovine and caprine milk casein was assessed by in-silico analysis and in-vitro proteolytic assays.