[go: up one dir, main page]
Previous Issue
Volume 5, September
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
4.4
Journals
Dairy
Volume 5
Issue 4
share announcement

Dairy, Volume 5, Issue 4 (December 2024) – 3 articles

  • Issues are regarded as officially published after their release is announced to the table of contents alert mailing list.
  • You may sign up for e-mail alerts to receive table of contents of newly released issues.
  • PDF is the official format for papers published in both, html and pdf forms. To view the papers in pdf format, click on the "PDF Full-text" link, and use the free Adobe Reader to open them.
Order results
Result details
Section
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
15 pages, 2325 KiB  
Article
Effect of Cavitation and High-Temperature Nanofiltration of Ultrafiltered Skim Milk on the Functionality of Milk Protein Concentrate Powder
by Achyut Mishra, Venkateswarlu Sunkesula, Ahmed R. A. Hammam and Lloyd E. Metzger
Dairy 2024, 5(4), 610-624; https://doi.org/10.3390/dairy5040046 - 30 Sep 2024
Viewed by 507
Abstract
Both hydrodynamic cavitation (HC) and temperature elevation are important pretreatments for improving the performance of liquid food processing by reducing viscosity. In this study, we assessed the impact of HC and elevated temperature on the functionality of milk protein concentrate powder with 80% [...] Read more.
Both hydrodynamic cavitation (HC) and temperature elevation are important pretreatments for improving the performance of liquid food processing by reducing viscosity. In this study, we assessed the impact of HC and elevated temperature on the functionality of milk protein concentrate powder with 80% protein (MPC80) prepared from nanofiltration (NF) of ultrafiltration (UF) retentate. Skim milk was concentrated using UF, and the retentate was further subjected to HC and concentrated using NF, then spray dried to obtain MPC80 powder. The functionality of these powders processed using NF at 22 °C, NF at 50 °C, HC and NF at 22 °C, and HC and NF at 50 °C were evaluated. Rennet coagulation time of reconstituted MPC80 from different NF treatments was like skim milk when treated with 0.1% CaCl2. High-temperature NF reduced the water solubility of MPC80 powder (70.03 to 79.20%) at room temperature, but it was similar when measured at 50 °C (86.05 to 92.91%). The HC improved foaming (92.22 to 112.89%) but did not impact the emulsifying capacity (59.58 to 61.38%) and heat stability (18.04 to 20.22 min). Results showed that the HC and high-temperature NF utilized to increase the production efficiency of MPC80 also maintained the functionality of the powders after spray drying. Full article
(This article belongs to the Section Milk Processing)
►▼ Show Figures

Figure 1

Figure 1
<p>Schematic of the experimental setup during MPC80 powder production.</p> Full article ">Figure 2
<p>Schematic of the ideal bulk solid cone formed during the free flowing of MPC80 powder.</p> Full article ">Figure 3
<p>Solubility (%, mean, <span class="html-italic">n</span> = 3) of MPC80 powders. Solubility was measured in reconstituted MPC80 solution (5% wt/wt) with deionized water at 22 and 50 °C. Treatments such as NF22 and NF50 were the MPC80 powders from the nanofiltration at 22 and 50 °C, respectively, and treatments such as HCNF22 and HCNF50 were the MPC80 powders from the combined processing of hydrodynamic cavitation followed by nanofiltration at 22 and 50 °C, respectively. Values with the same letters (a–b for 22 °C and p–q for 50 °C bars) are not significantly different (<span class="html-italic">p</span> &gt; 0.05) across all treatments.</p> Full article ">Figure 4
<p>Foaming capacity (% <span class="html-italic">v</span>/<span class="html-italic">v</span>, mean, <span class="html-italic">n</span> = 3) and foam stability (% <span class="html-italic">v</span>/<span class="html-italic">v</span>, mean, <span class="html-italic">n</span> = 3) of MPC80 powder. Foaming capacity was measured in reconstituted MPC80 solution (3% wt/wt) with phosphate buffer (0.05 mol/L, pH = 7.0) at 22 °C. Foam stability was observed after 30 min. Treatments such as NF22 and NF50 were the MPC80 powders from the nanofiltration at 22 and 50 °C, respectively, and treatments such as HCNF22 and HCNF50 were the MPC80 powders from the combined processing of hydrodynamic cavitation followed by nanofiltration at 22 and 50 °C, respectively. Values with the same letters on the bars of foaming capacity or foam stability are not significantly different (<span class="html-italic">p</span> &gt; 0.05) across all treatments.</p> Full article ">Figure 5
<p>Emulsifying capacity (%, mean, <span class="html-italic">n</span> = 3) and emulsion stability (%, mean, <span class="html-italic">n</span> = 3) of MPC80 powder. Emulsifying capacity was measured by mixing sunflower oil (30% wt/wt) with the MPC80 solution (1% wt/wt). Emulsion stability was estimated after heating the emulsion at 80 °C for 30 min. Treatments such as NF22 and NF50 were the MPC80 powders from the nanofiltration at 22 and 50 °C, respectively, and treatments HCNF22 and HCNF50 were the MPC80 powders from the combined processing of hydrodynamic cavitation followed by nanofiltration at 22 and 50 °C, respectively. Values with the same letters on the bars of emulsifying capacity or emulsion stability are not significantly different (<span class="html-italic">p</span> &gt; 0.05) across all treatments.</p> Full article ">Figure 6
<p>Oil separation (% wt/wt, mean, <span class="html-italic">n</span> = 3) from the emulsion of MPC80. Oil separation was measured in the emulsion of MPC80 stored for 24 h, 7 d, and 90 d at 4 °C based on the oil used. Treatments such as NF22 and NF50 were the MPC80 powders from the nanofiltration at 22 and 50 °C, respectively, and treatments such as HCNF22 and HCNF50 were the MPC80 powders from the combined processing of hydrodynamic cavitation followed by nanofiltration at 22 and 50 °C, respectively. Values with the same letters on the bars of the same storage periods are not significantly different (<span class="html-italic">p</span> &gt; 0.05) across all treatments.</p> Full article ">Figure 7
<p>Microbial examination (Counts; Log<sub>10</sub>CFU/g). SPC in powder stands for standard plate counts in the MPC powders dried from NF retentates, and AMS in powder stands for aerobic mesophilic spores in the same MPC powders. Treatments NF22 and NF50 were the retentates from the nanofiltration of feed at 22 and 50 °C and treatments HCNF22 and HCNF50 were the retentates from the combined processing of hydrodynamic cavitation and nanofiltration of feed at 22 and 50 °C. Values with the same letters on the bar are not significantly different (<span class="html-italic">p</span> &gt; 0.05) across all treatments.</p> Full article ">
12 pages, 667 KiB  
Article
Antioxidant Activity and Oxidative Stress Survival of Limosilactobacillus reuteri LR92 in Fermented Milk with Juçara Pulp
by Maria Thereza Carlos Fernandes, Fernanda Silva Farinazzo, Carolina Saori Ishii Mauro, Thais de Souza Rocha, Karla Bigetti Guergoletto and Sandra Garcia
Dairy 2024, 5(4), 598-609; https://doi.org/10.3390/dairy5040045 - 29 Sep 2024
Viewed by 415
Abstract
Fermented milk with probiotic bacteria is a functional food, and adding fruit can enhance its taste. Juçara, the fruit of the Euterpe edulis Martius palm tree, is known for its natural antioxidant properties. This study aimed to assess the antioxidant capacity of milk [...] Read more.
Fermented milk with probiotic bacteria is a functional food, and adding fruit can enhance its taste. Juçara, the fruit of the Euterpe edulis Martius palm tree, is known for its natural antioxidant properties. This study aimed to assess the antioxidant capacity of milk fermented by Limosilactobacillus reuteri LR92 with juçara pulp (JFM) over 30 days of storage at 4 °C and its protective effect on probiotic cells against reactive oxygen species (ROS). Phenolic compounds and antioxidant activities were measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) assays during storage. The resistance of L. reuteri to hydrogen peroxide, superoxide anions, and hydroxyl radicals was also tested. The results indicated that JFM maintained stability in its composition, except for color, which showed reduced brightness by the end of the 30 days. Although antioxidant activity measured by DPPH and FRAP decreased (83.92–67.03 µmol TEAC.g−1 and 1185.64–830 g TEAC.100 g.mL−1, respectively), it remained higher than the control (21.90–24.50 µmol TEAC.g−1 and 235.77–229.87 g TEAC.100 g.mL−1, respectively). Phenolic content remained consistent. In addition, juçara pulp significantly protected L. reuteri cells from ROS. Therefore, juçara-enriched fermented milk not only improved antioxidant properties but also shielded probiotics from oxidative stress, highlighting its potential as a functional food with added health benefits. Full article
(This article belongs to the Section Dairy Microbiota)
►▼ Show Figures

Figure 1

Figure 1
<p>Survival of <span class="html-italic">L. reuteri</span> LR92 in fermented milk (FM) and fermented milk with added juçara pulp (JFM) in the presence of 1.5 mM of hydrogen peroxide during 1, 15, and 30 days of storage period (4 °C).</p> Full article ">Figure 2
<p>Survival of <span class="html-italic">L. reuteri</span> LR92 in fermented milk (FM) and fermented milk with added juçara pulp (JFM) in the presence of hydroxyl radical during 1, 15, and 30 days of storage period (4 °C).</p> Full article ">
8 pages, 243 KiB  
Communication
Dairy Cow Longevity Is Affected by Dam Parity and Age
by Pablo Ernesto Bobadilla, Nicolás López-Villalobos, Fernando Sotelo and Juan Pablo Damián
Dairy 2024, 5(4), 590-597; https://doi.org/10.3390/dairy5040044 - 27 Sep 2024
Viewed by 370
Abstract
The objective of this study was to determine whether the parity and age of dams affect the longevity of their offspring in dairy cows in pasture-based systems. A total of 12,792 dairy cows born between 2000 and 2017 across five farms were evaluated [...] Read more.
The objective of this study was to determine whether the parity and age of dams affect the longevity of their offspring in dairy cows in pasture-based systems. A total of 12,792 dairy cows born between 2000 and 2017 across five farms were evaluated using records from the Dairy Herd Improvement Database at Instituto Nacional para el Control y Mejoramiento Lechero (Uruguay). Dams were classified as primiparous or multiparous, and parity number and age were considered. The effect of parity status on herd life (HL), the length of productive life (LPL), and the productive life index (PLI) was evaluated using a generalized mixed model. Associations between parity number and dam age with HL, LPL, and PLI were evaluated using regression models. HL, LPL, and PLI were significantly higher for daughters of multiparous cows. Dams with more parities gave birth to longer-living daughters, with an average HL difference of 4.4 months between the first and seventh parity of the dams. The parity number and age of the dam showed a significant association with HL, LPL, and PLI. In conclusion, the parity and age of the dam influence the longevity of dairy cows in pasture-based systems, with older dams and higher parity yielding daughters with greater longevity. Full article
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-3
Previous Issue
Back to TopTop