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Innovative Research on the Characterization and Physicochemical Properties of Dairy Product

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

Deadline for manuscript submissions: closed (20 April 2022) | Viewed by 21377

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Special Issue Editor

Dr. Nidhi Bansal

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Guest Editor

Associate Professor, School of Agriculture and Food Sciences, Faculty of Science, The University of Queensland, Brisbane St Lucia, QLD 4072, Australia
Interests: milk processing; cold pasteurisation; dairy nutrition

Special Issue Information

Dear Colleagues,

Milk and milk products are regarded highly for their nutritional value and play an indispensable role in meeting the nutritional requirements of neonates, adults and the elderly, particularly in Western countries. Dairy consumption is on the rise in Eastern cultures too, with increasing per capita consumption. Traditionally, dairy has been a staple food in human diet. However, with advancements in food processing technologies, it is now possible to harness the biological and immunological goodness of milk to serve requirements beyond simple nutrition. With the more advanced technologies and refined analytical tools available, milk components can be engineered to play a significant role in improving human health. Innovative research in dairy includes innovative manufacturing technologies, ingredient innovations focusing on creating novel ingredients, as well as food engineering approaches to enhance the functionality of existing dairy products. Developing rapid and objective characterisation methods leads to more efficient quality control and new opportunities for product development.

Dr. Nidhi Bansal
Guest Editor

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
novel manufacturing technologies
dairy ingredient innovations
dairy engineering
dairy characterisation methods

Published Papers (5 papers)

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Research

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11 pages, 2876 KiB

Open AccessArticle

Development in Maillard Reaction and Dehydroalanine Pathway Markers during Storage of UHT Milk Representing Differences in Casein Micelle Size and Sedimentation

by Miguel Aguilera-Toro, Nina Aagaard Poulsen, Marije Akkerman, Valentin Rauh, Lotte Bach Larsen and Søren Drud-Heydary Nielsen

Foods 2022, 11(10), 1525; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11101525 - 23 May 2022

Cited by 4 | Viewed by 2647

Abstract

Ultra-high temperature (UHT) processing of milk can result in protein changes during storage; however, the progress of dehydroalanine (DHA) mediated protein cross-linking and Maillard reactions in relation to the sediment formation have not been investigated previously. Liquid chromatography–mass spectrometry, based on multiple reaction monitoring (MRM), was used to absolutely quantify concentrations of furosine, N-ε-(carboxyethyl)lysine (CEL), N-ε-(carboxymethyl)lysine (CML), lanthionine (LAN) and lysinoalanine (LAL) in skim milk and sediment of UHT milk produced from raw milk with either small or large casein micelles. The results showed a higher molar proportion of the advanced stage Maillard reaction products CEL and CML in the sediment, compared to early stage Maillard reaction product furosine, whereas furosine was predominant in the skim milk. Both LAL and LAN increased during storage in the skim milk phase, however only LAL was identified in the sediment. The milk pool with large native casein micelles, known to have a higher percentage of sedimentation, contained higher proportions of furosine, CEL, CML and LAL in the sediment compared to milk with smaller native casein micelles. The study demonstrates the potential contribution of processing-induced protein-protein interactions to sedimentation in UHT milk during storage. Full article

(This article belongs to the Special Issue Innovative Research on the Characterization and Physicochemical Properties of Dairy Product)

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16 pages, 7433 KiB

Open AccessArticle

Assessing and Quantifying the Surface Texture of Milk Powder Using Image Processing

by Haohan Ding, David I. Wilson, Wei Yu and Brent R. Young

Foods 2022, 11(10), 1519; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11101519 - 23 May 2022

Cited by 3 | Viewed by 2596

Abstract

Milk powders produced from similar spray dryers have different visual appearances, while the surface appearance of the powder is a key quality attribute because the smoothness of the milk powder also affects flowability and handling properties. Traditionally quantifying this nuanced visual metric was undertaken using sensory panelists, which is both subjective and time consuming. Therefore, it is advantageous to develop an on-line quick and robust appearance assessment tool. The aim of this work is to develop a classification model which can classify the milk powder samples into different surface smoothness groups. This work proposes a strategy for quantifying the relative roughness of commercial milk powder from 3D images. Photogrammetry equipment together with the software RealityCapture were used to build 3D models of milk powder samples, and a surface normal analysis which compares the area of the triangle formed by the 3 adjacent surface normals or compares the angle between the adjacent surface normals was used to quantify the surface smoothness of the milk powder samples. It was found that the area of the triangle of the smooth-surface milk powder cone is smaller than the area of the triangle of the rough-surface milk powder cone, and the angle between the adjacent surface normals of the rough-surface milk powder cone is larger than the angle between the adjacent surface normals of the smooth-surface milk powder cone, which proved that the proposed area metrics and angle metrics can be used as tools to quantify the smoothness of milk powder samples. Finally, the result of the support vector machine (SVM) classifier proved that image processing can be used as a preliminary tool for classifying milk powder into different surface texture groups. Full article

(This article belongs to the Special Issue Innovative Research on the Characterization and Physicochemical Properties of Dairy Product)

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12 pages, 1551 KiB

Open AccessArticle

Influence of Lactose on the Maillard Reaction and Dehydroalanine-Mediated Protein Cross-Linking in Casein and Whey

by Søren D. Nielsen, Lotte J. Knudsen, Line T. Bækgaard, Valentin Rauh and Lotte B. Larsen

Foods 2022, 11(7), 897; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11070897 - 22 Mar 2022

Cited by 9 | Viewed by 2707

Abstract

A liquid chromatography–mass spectrometry method based on multiple reaction monitoring (MRM) was developed for the simultaneous quantification of markers representing two potentially competing pathways, the Maillard reaction and the dehydroalanine pathway. The two pathways involve the same residues in the proteins to some extent, namely, the essential amino acid lysine, as well as free-amino terminals available on proteins and polypeptides, competition between the two pathways in food systems may occur. The developed method comprises the following markers of the Maillard reaction: furosine, N-ε-(carboxyethyl)lysine (CEL) and N-ε-(carboxymethyl)lysine (CML), together with the dehydroalanine reaction pathway markers; lanthionine (LAN) and lysinoalanine (LAL), as well as lysine itself. The validated method was then used for the absolute quantification of heat-induced protein modifications in model systems of micellar casein and whey protein isolates (MCI and WPI, respectively) in the presence or absence of lactose. As expected, the Maillard reaction markers furosine, CEL and CML increased during the applied heat treatment in the presence of lactose, whereas the dehydroalanine markers, LAN and LAL increased with heating in both MCI and WPI, both in the presence and absence of lactose, although at lower levels in the presence of lactose, confirming the competing state of the two pathways. Full article

(This article belongs to the Special Issue Innovative Research on the Characterization and Physicochemical Properties of Dairy Product)

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16 pages, 4282 KiB

Open AccessArticle

Physicochemical Properties and Whey Proteomes of Camel Milk Powders Produced by Different Concentration and Dehydration Processes

by Zhengzheng Zou, John A. Duley, David M. Cowley, Sarah Reed, Buddhika J. Arachchige, Bhesh Bhandari, Paul N. Shaw and Nidhi Bansal

Foods 2022, 11(5), 727; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11050727 - 01 Mar 2022

Cited by 8 | Viewed by 2947

Abstract

Camel milk powder production is an alternative to preserve the perishable milk for later-date consumption. However, the impacts of dehydration processes on bioactive compounds in camel milk are largely unknown. Hence, the present study attempted to compare the physicochemical properties and protein profiles of camel milk powders produced by different concentration and dehydration processes. Six camel milk powders were produced by freeze- and spray-drying methods in conjunction with two liquid concentration techniques, namely spray dewatering and reverse osmosis. The results of proteomic analysis showed that direct freeze-dried camel milk powder had the least changes in protein profile, followed by direct spray-dried powder. The camel milk powders that underwent concentration processes had more profound changes in their protein profiles. Among the bioactive proteins identified, lactotransferrin and oxidase/peroxidase had the most significant decreases in concentration following processing. On the contrary, glycosylation-dependent cell adhesion molecule 1, peptidoglycan recognition protein 1, and osteopontin increased in concentration. The results revealed that direct freeze drying was the most ideal method for preserving the bioactive proteins during camel milk powder production. However, the freeze-drying technique has cost and scalability constraints, and the current spray-drying technique needs improvement to better retain the bioactivity of camel milk during powder processing. Full article

(This article belongs to the Special Issue Innovative Research on the Characterization and Physicochemical Properties of Dairy Product)

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Review

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16 pages, 805 KiB

Open AccessReview

Plant Milk-Clotting Enzymes for Cheesemaking

by Fabrizio Domenico Nicosia, Ivana Puglisi, Alessandra Pino, Cinzia Caggia and Cinzia Lucia Randazzo

Foods 2022, 11(6), 871; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11060871 - 18 Mar 2022

Cited by 24 | Viewed by 9637

Abstract

The reduced availability and the increasing prices of calf rennet, coupled to the growing global demand of cheese has led, worldwide, to explore alternative clotting enzymes, capable to replace traditional rennet, during the cheesemaking. In addition, religious factors and others related to the vegetarianism of some consumers, have led to alternative rennet substitutes. Nowadays, several plant-derived milk-clotting enzymes are available for cheesemaking technology. Many efforts have also been made to compare their effects on rheological and sensory properties of cheese to those arising from animal rennet. However, vegetable clotting enzymes are still partially suitable for cheesemaking, due to excessive proteolytic activity, which contribute to bitter flavor development. This review provides a literature overview of the most used vegetable clotting enzymes in cheese technology, classified according to their protease class. Finally, clotting and proteolytic activities are discussed in relation to their application on the different cheesemaking products. Full article

(This article belongs to the Special Issue Innovative Research on the Characterization and Physicochemical Properties of Dairy Product)

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