Showing papers in "International Dairy Journal in 2022"

TL;DR: In this article , the effect of pH-shifting treatment combined with ultrasound on physicochemical and functional properties of whey protein isolate (WPI) was investigated. And the combination of pH 2shifting and ultrasound was a significant method to improve the physicochemical properties of WPI.

TL;DR: The health-promoting potential of bovine milk proteins, peptides and amino acids can be attributed to their antioxidant, anti-inflammatory and immunostimulatory properties as discussed by the authors .

TL;DR: In this article, the mechanisms of rennet-induced coagulation of milk and the detrimental effects induced by heat are reviewed and methods to improve renneting properties of heated milk are also described.

TL;DR: In this paper , the mechanisms of rennet-induced coagulation of milk and the detrimental effects induced by heat are reviewed and methods to improve renneting properties of heated milk are also described.

TL;DR: A review of heat-induced changes in milk salts, with particular emphasis on salt speciation, precipitation and association with proteins, is presented in this article, where the authors focus on caseins and casein-derived (SerP-containing) peptides.

TL;DR: In this article, a review of the sensory changes brought about by the heat treatments applied across thermisation, pasteurization, ultra-high temperature treatment, in-container sterilisation and recombining is presented.

TL;DR: In this article , a comprehensive survey of the characteristics of whey and its potential for producing different bioproducts is presented, and the efficacy of electro-activation as a potential nonconventional technology to produce lactulose through effective utilisation of wheat and their process mechanisms are reviewed.

TL;DR: In this paper, a comprehensive survey of the characteristics of whey and its potential for producing different bioproducts is presented, and the efficacy of electro-activation as a potential nonconventional technology to produce lactulose through effective utilisation of wheat and their process mechanisms are reviewed.

TL;DR: In this paper , the authors investigated biofunctional, structural, and tribological attributes of synbiotic yoghurts produced using Lacticaseibacillus paracasei as probiotic, and galactofructose, inulin, soy protein isolate, and spirulina as prebiotics.

TL;DR: In this article , from spontaneous raw milk fermentations 14 LAB strains belonging to 6 species were isolated and their technological and nutritional characterisation led to the selection of two strains of Lactococcus lactis with a high GABA-producing capability in milk, enhanced by the addition of 5 mmol of monosodium glutamate.

TL;DR: In this article, the impact of denatured whey protein deposition on the particle surfaces, as well as the balance between inter and intraparticle interactions, are discussed for their influence on acid gelation.

TL;DR: In this article , the authors focused on whey protein association to the milk fat globule membrane during heating and described the molecular mechanisms, and pointed out the knowledge gaps about the exact binding types between MFGM proteins, membrane lipids and the plasma proteins in milk.

TL;DR: In this paper, the effect of β-casein variants A1, A2 and B on composition, and technological traits of bulk milk was quantitatively investigated, and it was shown that greater concentration of βcasein B is linked with greater protein, casein, and fat content.

TL;DR: In this article , the role of protein and peptide in the prevention and adjunctive treatment of various lifestyle and ageing diseases (e.g., diabetes, cancer, liver disease, sarcopenia, cardiovascular disease) is discussed.

TL;DR: In this article, a review of constitutive fouling during thermal processing of milk is presented, showing that the size and type of fouling deposit strongly depend on both processing conditions (e.g., temperature, time, flow conditions) and product properties (i.e., composition, pH).

TL;DR: In this paper , a review of constitutive fouling during thermal processing of milk is presented, showing that the size and type of fouling deposit strongly depend on both processing conditions (e.g., temperature, time, flow conditions) and product properties (i.e., composition, pH).

TL;DR: In this article , the effects of US treatment on microorganisms, product functionality and quality, and the influence on flavour and sensory aspects of the milk or milk product are investigated, in comparison with conventional HTST pasteurisation.

TL;DR: The cow casein micelle has a highly hydrated coat-core structure in which the calcium phosphate nanoclusters, and caseins bound directly to them, occur only in the core whereas the free caseins are found in both the coat and core as mentioned in this paper .

TL;DR: In this paper , a study showed the different fatty acid (FA), sn-2 fatty acid, and sterol profiles in camel, cow, donkey, goat, and yak milk fat samples.

TL;DR: In this paper , the influence of casein genetic variants, phosphorylation and glycosylation modifications on the compositional and functional properties of milk is not yet fully elucidated, and the properties of certain casein variants associate with human nutrition and the physicochemical and sensory characteristics of dairy products.

TL;DR: In this paper, the effects of spray drying process conditions (inlet temperature, feed flow rate, air flow rate) on the quality parameters of EMC powder (compositional, physical, and morphological properties) were investigated.

TL;DR: A review of heat-induced changes in milk salts, with particular emphasis on salt speciation, precipitation and association with proteins, is presented in this paper , where the authors focus on caseins and casein-derived (SerP-containing) peptides.

TL;DR: In this paper , a review of the sensory changes brought about by the heat treatments applied across thermisation, pasteurization, ultra-high temperature treatment, in-container sterilisation and recombining is presented.

TL;DR: In this article , some naturally occurring Enterococcus strains isolated from Iranian Motal cheese have the potential to be used in functional food formulations due to their probiotic properties and safety.

TL;DR: In this paper , Fourier transform infrared (FTIR) spectroscopy coupled with multivariate analysis was used to discriminate milk samples from 114 Holstein-Friesian cows possessing different β-casein genetic variants.

TL;DR: FAs from two lactation stages of five breeds of Landrace×Large White, Landrace, Large White, Duroc, and Pietrain were investigated and could be used as a strategic tool to optimise piglet formulas to enhance piglet survival and growth.

TL;DR: In this article , the authors determine the impact of milk protein concentrate and micellar casein concentrate (MCC) on the functionality of process cheese products (PCP) using a Rapid Visco Analyzer (RVA).

TL;DR: In this article, some naturally occurring Enterococcus strains isolated from Iranian Motal cheese have the potential to be used in functional food formulations due to their probiotic properties and safety.

TL;DR: In this article , the authors used K. marxianus driven bioprocesses using whey-based substrates to produce valuable metabolites for different applications, including in foods.

TL;DR: In this paper , the effects of Lactobacillus rhamnosus (Lr, Lc, or Lp in co-cultures with Streptococcus thermophilus (St) and Lactibacillus delbrueckii subsp. lactis (Ll) were examined on post-acidification, the viability of lactic acid bacteria, and antioxidant activity in yoghurt (Y) during 0, 7, 14, and 21 days of storage at 4 °C.