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Dairy: Chemistry, Processing Technology and Structure– Function Relationships
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Dairy: Chemistry, Processing Technology and Structure– Function Relationships

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".

Deadline for manuscript submissions: closed (31 October 2023) | Viewed by 5977

Special Issue Editors

Dr. Shuwen Zhang

E-Mail Website
Guest Editor
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Interests: dairy chemistry; dairy processing technology; structure–function relationships of dairy food
Dr. Yan Li

E-Mail Website
Guest Editor
School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
Interests: dairy chemistry and processing technology; the relationship between processing and dairy physical and chemical changes
Dr. Hongjuan Li

E-Mail Website
Guest Editor
Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China
Interests: dairy physicochemistry; dairy processing technology; functional dairy products innovation

Special Issue Information

Dear Colleagues,

Dairy products, which include milk, ice cream, butter, cheese, yogurt, and other items that are among the most fundamental and widely consumed foods in the human food chain, are primarily produced from the milk of mammals. These products fall under the category of nutrient-dense foods, offering vital micronutrients, high-quality protein, and energy. However, the structure, function, and physicochemical properties of dairy products processed in various ways remain unclear. For this reason, a Special Issue of Foods is being released, with a focus on the chemical, physical, and structural properties and the novel processing technology of dairy products. It will provide an overview of the current status and future perspectives of different types of dairy products.

Potential topics include, but are not limited to, the following:

  • New methods of processing on the quality properties of dairy products;
  • Improvement of the function and quality of dairy products;
  • Effects of structure and compositions on the chemical, physical, and texture properties of dairy products;
  • Quality changes of dairy products during processing and the underlying mechanisms;
  • The influence mechanism of processing technology on dairy products.

This Special Issue, entitled “Dairy: Chemistry, Processing Technology and Structure– Function Relationships”, will include a selection of recent research and current review articles about novel dairy product processing methods, changes in the physicochemical properties of dairy foods during different processing procedures, and the effects of structure and compositions on the quality of dairy products.

Dr. Shuwen Zhang
Dr. Yan Li
Dr. Hongjuan Li
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • dairy processing
  • dairy chemistry
  • dairy physicochemistry
  • dairy functions
  • dairy products
  • milk protein
  • milk fat
  • structure and composition

Published Papers (4 papers)

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Research

13 pages, 1898 KiB  
Article
Unraveling the Influences of Sodium, Potassium, Magnesium, and Calcium on the Crystallization Behavior of Lactose
by Rangani Wijayasinghe, Todor Vasiljevic and Jayani Chandrapala
Foods 2023, 12(24), 4397; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12244397 - 7 Dec 2023
Viewed by 1131
Abstract
The inability of lactose to properly crystallize due to the presence of high amounts of salts poses significant hurdles for its downstream processing with some dairy waste streams such as acid whey. This study aimed to investigate the physicochemical and thermal behaviors of [...] Read more.
The inability of lactose to properly crystallize due to the presence of high amounts of salts poses significant hurdles for its downstream processing with some dairy waste streams such as acid whey. This study aimed to investigate the physicochemical and thermal behaviors of lactose in the presence of cations commonly present in acid whey. A model-based study was conducted, utilizing various cations (Mg, Ca, K, and Na) at concentrations (8, 30, 38, and 22 mM, respectively) that are typically found in acid whey. The research experiments were conducted using a factorial design. The thermal analysis of concentrated solutions revealed augmentation in the enthalpy of water evaporation in the presence of individual cations and their combinations in comparison with pure lactose (698.4 J/g). The degree of enthalpy increased following the order of Na+ (918.6 J/g), K+ (936.6 J/g), Mg2+ (987.0 J/g), Ca2+ (993.2 J/g), and their mixture (1005.4 J/g). This resulted in a substantial crystal yield decline in the exactly reversed order to that of the enthalpy. The greatest decline was observed in the presence of the salt mixture (63%) followed by Ca (67%) compared with pure lactose (79%). The yield reduction was also inversely related to the solubility of lactose. The presence of divalent cations appeared to play a role in the isomerization of lactose molecules observed using DSC and XRD diffractograms according to the disappearance of peaks related to β lactose. The effect of salts on the crystallization of lactose was a combination of cation–lactose interactions, changes in the solubility of lactose, ion–dipole interactions between water and cations, and changes in the structure of water molecules. By deviating the composition of acid whey, the crystallization of lactose can be enhanced, leading to the improved downstream processing of acid whey. Full article
(This article belongs to the Special Issue Dairy: Chemistry, Processing Technology and Structure– Function Relationships)
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13 pages, 2239 KiB  
Article
Effects of Pre-Emulsification with Thermal-Denatured Whey Protein on Texture and Microstructure of Reduced-Sodium Processed Cheese
by Hongjuan Li, Yumeng Zhang, Hongyu Cao, Yuchen Zhang, Junna Wang, Yumeng Zhang, Xiaoyang Pang, Jiaping Lv, Shuwen Zhang and Jinghua Yu
Foods 2023, 12(15), 2884; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12152884 - 29 Jul 2023
Viewed by 1135
Abstract
Thermal-denatured whey protein-milk fat emulsion gels with different degrees of pre-emulsification were prepared by pre-emulsifying milk fat with thermal-denatured whey protein and used in the preparation of reduced-sodium processed cheeses. The effect of the thermal-denatured whey protein pre-emulsification process on the texture and [...] Read more.
Thermal-denatured whey protein-milk fat emulsion gels with different degrees of pre-emulsification were prepared by pre-emulsifying milk fat with thermal-denatured whey protein and used in the preparation of reduced-sodium processed cheeses. The effect of the thermal-denatured whey protein pre-emulsification process on the texture and microstructure of reduced-sodium processed cheeses was evaluated by studying the composition, color, texture, functional properties, microstructure and sensory analysis of the processed cheeses. The results showed that compared with cheese without pre-emulsified fat (1.5% ES control), the moisture content of cheese with pre-emulsified 100% fat (1.5% ES100) increased by 5.81%, the L* values increased by 7.61%, the hardness increased by 43.24%, and the free oil release decreased by 38%. The microstructure showed that the particle size of fat was significantly reduced, and the distribution was more uniform. In addition, compared with the cheese added with 3% emulsifying salt (3% ES control), the amount of emulsifying salt in the 1.5% ES100 decreased by 50%, but the fat distribution of the two kinds of cheese tended to be consistent, and there was no obvious change in texture characteristics and meltability. Sensory scores increased with the increase in pre-emulsification degree. Overall, the pre-emulsification of milk fat with thermal-denatured whey protein can reduce the sodium content of processed cheese and improve its quality. Full article
(This article belongs to the Special Issue Dairy: Chemistry, Processing Technology and Structure– Function Relationships)
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17 pages, 1215 KiB  
Article
Determination and Risk Assessment of Flavor Components in Flavored Milk
by Baorong Chen, Xiaodan Wang, Yumeng Zhang, Wenyuan Zhang, Xiaoyang Pang, Shuwen Zhang, Jing Lu and Jiaping Lv
Foods 2023, 12(11), 2151; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12112151 - 26 May 2023
Cited by 1 | Viewed by 1406
Abstract
This study aimed to determine chemical composition and assess exposure in flavored milk among Chinese residents, based on risk assessment methodologies of acceptable daily intake (ADI) and toxicological concern threshold (TTC). Esters (32.17%), alcohols (11.19%), olefins (9.09%), aldehydes (8.39%), and ketones (7.34%) comprised [...] Read more.
This study aimed to determine chemical composition and assess exposure in flavored milk among Chinese residents, based on risk assessment methodologies of acceptable daily intake (ADI) and toxicological concern threshold (TTC). Esters (32.17%), alcohols (11.19%), olefins (9.09%), aldehydes (8.39%), and ketones (7.34%) comprised the majority of the flavoring samples. Methyl palmitate (90.91%), ethyl butyrate (81.82%), and dipentene (81.82%) had the highest detection rates in flavor samples. This study screened fifteen flavor components of concern and discovered that 2,3,5-trimethylpyrazine, furfural, benzaldehyde, and benzenemethanol were detected in 100% of flavored milk samples. Benzenemethanol was found in the highest concentration (14,995.44 μg kg−1). The risk assessment results revealed that there was no risk for Chinese residents in consuming flavored milk, and the maximum per capita daily consumption of 2,3,5-trimethylpyrazine, furfural, and benzenemethanol were 226.208 g, 140.610 g, and 120.036 g, respectively. This study could provide guidelines for amounts of flavor additive ingredients in milk. Full article
(This article belongs to the Special Issue Dairy: Chemistry, Processing Technology and Structure– Function Relationships)
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13 pages, 2780 KiB  
Article
Effects of pH and Ionic Strength in Calcium on the Stability and Aeration Characteristics of Dairy Emulsion
by Yunna Wang, Xin Cui, Yang Li, Shiran Wang, Guosen Yan, Liebing Zhang and Yan Li
Foods 2023, 12(10), 1976; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12101976 - 12 May 2023
Viewed by 1896
Abstract
The effects of different pH levels and ionic strength in calcium on the stability and aeration characteristics of dairy emulsions were investigated in this study. The results revealed that the stability and aeration characteristics of the emulsion were enhanced as the pH value [...] Read more.
The effects of different pH levels and ionic strength in calcium on the stability and aeration characteristics of dairy emulsions were investigated in this study. The results revealed that the stability and aeration characteristics of the emulsion were enhanced as the pH value increased from 6.5 to 7.0 and were optimal within the pH of 6.8~7.0, while the concentration of free calcium ions (Ca2+) was 2.94~3.22 mM. With the pH subsequently fixed at 6.8 and 7.0, when the addition of CaCl2 was increased to 2.00 mM (free Ca2+ strength > 4.11 mM), stability and aeration characteristics reduced significantly, including the flocculation of fat globules, an increase in particle size, and a decrease in the zeta potential and viscosity of the O/W emulsion, all leading to an increase in interfacial protein mass and decreased overrun and foam firmness. Overall, the results indicated that pH changes and CaCl2 addition significantly influenced the stability and aeration characteristics of dairy emulsions, by influencing free Ca2+ strength, which is an important factor in determining the quality of dairy emulsions. Full article
(This article belongs to the Special Issue Dairy: Chemistry, Processing Technology and Structure– Function Relationships)
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