查看更多>>摘要：? 2021 Elsevier LtdThe regiodistribution of fatty acids (FAs) in triacylglycerols plays a critical role in the digestion and adsorption of milk lipids. However, the stereospecific location of FAs in yak milk triacylglycerols remains unknown. In this study, the intrapositional and interpositional distribution of FAs in the yak milk from different pastoral areas were compared with those of human milk and cow milk. When compared with human milk, the stereospecific locations of FAs were relatively similar between yak milk and cow milk. However, White yak milk and human milk contained similar interpositional proportions of linoleic, α-linolenic acid and polyunsaturated FAs at the sn-3 position, significantly higher than those of cow milk. Moreover, the sn-3 interpositional proportion of α-linolenic acid in Maiwa yak milk was even higher than that in human milk. The study suggests that yak milk might provide better nutritional benefits as a source of essential FAs than cow milk.
查看更多>>摘要：? 2021 Elsevier LtdSmall amplitude oscillation shear (SAOS) analysis do not allow us to understand the viscoelasticity under large deformation related to eating experience such as cutting, spreading, or chewing. Large amplitude oscillation shear (LAOS) test was used to investigate the non-linear mechanical response of different kashar cheeses (pizza, toast, and fresh) in strain values ranging from 0.196 to 359%. Effect of strain and temperature on strain-stiffening and shear-thinning behaviours was revealed. Tack analysis revealed important information about the adhesive properties of kashar cheeses. According to the tack analysis results, temperature speeded up melting rates of cheese, thus the divergence of the probe was easier, and the required energy decreased. Up to now, no study has evaluated the meltability of kashar cheese together with the tack and LAOS tests. Tests used in the present study may ensure predictive knowledge to evaluate non-linear rheological properties and meltability of dairy products such as kashar cheese.
查看更多>>摘要：? 2021 Elsevier LtdLactic acid bacteria (LAB) may release bioactive compounds in fermented milk such as γ-aminobutyric acid (GABA) that have positive effects on human health. In the present work, from spontaneous raw milk fermentations 14 LAB strains belonging to 6 species were isolated. 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 (up to 249.31 mg L?1) and by co-culture with Lacticaseibacillus rhamnonus or Lacticaseibacillus paracasei. Fermented milks obtained by the two mixed starters (Lc. lactis and L. rhamnonus or L. paracasei) were characterised by a final GABA content of 185.81 ± 24.0 and 319.72 ± 27.15 mg L?1, respectively. GABA content increased during the storage, reaching 395.84 ± 12.55 and 377.49 ± 46.62 mg L?1. In conclusion, the selected starters represent a natural tool for the production of fermented milk containing high GABA concentrations.
查看更多>>摘要：? 2021 The Author(s)Heating of milk induces several molecular changes around the milk fat globule and its membrane. This review focuses on whey protein association to the milk fat globule membrane during heating and describes the molecular mechanisms. The knowledge gaps about the exact binding types between MFGM proteins, membrane lipids and the plasma proteins in milk is also pointed out. Further, the interactions between heating and other processing steps such as membrane filtration and homogenisation is reviewed. In full fat yoghurt products, the heat treatment is important to optimise the firmness of the products as the covering of proteins around the milk fat globules is critical for the binding into the protein-gel. The review also deals with the heat deactivation of enzymes related to the milk fat such as lipoprotein lipase and proteases; and its impact on of immunoglobulins derived agglutinations of milk fat globules.
查看更多>>摘要：? 2021 Elsevier LtdThe main aim of this study was to assess the ability of viable and nonviable Limosilactobacillus strains consisting of L. reuteri and Limosilactobacillus rhamnosus on AFM1 detoxification from Sarshir. Nonviable L. reuteri was the most effective adsorbent and lowered the AFM1 concentration from 0.5 μg kg?1 to 0.02 μg kg?1, followed by nonviable L. rhamnosus, viable L. reuteri and viable L. rhamnosus. The equilibrium data analysis indicated that the Redlich–Peterson gave the best fit with the highest coefficient of determination (R2 = 0.9959–0.9967%) and the lowest standard error of the estimate (SEE = 0.0097–0.0118). In both Limosilactobacillus strains, the kinetics of AFM1 adsorption obeyed pseudo-first-order model with R2 and Chi-square (χ2) values equal to 98.55–99.94% and 0.0062–0.0578, respectively. The desorption efficiency of AFM1 through the regenerated nonviable L. reuteri using distilled water was 72.72% after three cycles, suggesting it could be a preferred recyclable candidate for the detoxification of AFM1.
Lima Maciel D.Castillo Vargas J.A.Mezzomo R.Rodrigues de Castro I.R....
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查看更多>>摘要：? 2021 Elsevier LtdAlternative feeds can reduce milk production costs, but quality attributes of dairy products may also be affected. The physicochemical, sensory, and fatty acid (FA) profiles of Minas frescal cheese produced from grazing cows fed different levels of cracked babassu coconut (CBC) were investigated in the present study. Actual and adjusted cheese yields in kg cow?1 d?1 decreased as CBC levels increased in the supplement. Physicochemical composition was unaltered, whereas proportions of trans-11 18:1 and cis-9, trans-11 CLA linearly increased in cheese from cows fed increasing CBC levels. Conversely, the n-6:n-3 FA ratio showed a linear decreasing pattern. Yellow intensity decreased linearly, whereas a quadratic response was observed for aroma and appearance scores. In conclusion, feeding CBC to grazing cows induces beneficial changes in FA composition and other quality attributes of Minas frescal cheese, but cheese yield in kg cow?1 d?1 is strongly reduced, limiting the use of CBC in dairy cow diets.
查看更多>>摘要：? 2021 Elsevier LtdIn the current work, a fluorescence-based method with a point-of-use colorimetric sensing system was developed to test the quality of the milk in real-time using fluorophores. The fluorescence intensities of fluorophores were optimised to predict the pH of the milk samples using colour sensor device (CSD) and were cross-reference using a fibre optic spectrophotometer (FOS). The developed CSD and FOS measured the pH and adulteration in a linear range of 4–9 pH units and 0–70 mM urea in milk with a quick response time of 30 s and 5 min. The interday variability for pH sensing by the CSD and FOS was evaluated and expressed as a percentage relative standard deviation (%RSD) which was found to be 1.89 for CSD and 4.72 for FOS. The results indicate that CSD and FOS can be suitable tools for spoilage and urea adulteration detection in milk samples.
查看更多>>摘要：? 2021 The Author(s)Milk proteins and the products of their hydrolysis are characterised by high levels of biological activity. The health-promoting potential of bovine milk proteins, peptides and amino acids can be attributed to their antioxidant, anti-inflammatory and immunostimulatory properties. Milk proteins, peptides and enzymes play a role in the maintenance of prooxidant/antioxidant homeostasis in the human body by scavenging free radicals, chelating metals and activating antioxidant enzymes. Lactoperoxidase, lysozyme, immunoglobulins, lactoferrin and some milk-derived peptides have antimicrobial properties. Lactoferrin exerts anti-inflammatory and immunostimulatory effects by increasing the synthesis of IgA and IgG antibodies and stimulating the production of T and B cells. The anticarcinogenic potential of bovine lactoferrin has been observed in highly metastatic breast cancer, prostate cancer, osteosarcoma, lung cancer and the gastric adenocarcinoma cell line. Milk proteins and peptides deliver health benefits by increasing the immune system's ability to identify and eliminate cancer cells.
查看更多>>摘要：? 2021Selection of cows based on the antioxidant capacity and chemical composition of their milk has a social dimension and can be considered a contribution towards the mitigation of diseases of affluence. This study addressed the hypothesis that greater antioxidant capacity of milk is not always associated with health-promoting properties. It was demonstrated that the milk's antioxidant capacity varied to a significant extent according to the cow's age, daily milk yield and somatic cell score, and that the total antioxidant capacity increased in proportion to the somatic cell score. This study is also the first to investigate the effects of polymorphism of the osteopontin gene on the antioxidant capacity of milk. The osteopontin genotype was associated, to a significant extent, with the percentage of protein in milk, and therefore this gene can be considered a marker of the technological usefulness of milk.
查看更多>>摘要：? 2021 Elsevier LtdThe aim of this work was to verify the suitability of terpenoids and fatty acid composition to authenticate the altitude of milk production. Milk originating from lowland (L1), mountain (M1) and alpine pasture (H1 and H2) in the Aosta Valley (Northwest Italy), during the month of June, was collected at a cheese factory. The M1, H1, and H2 milk is characterised by a high content of α-linolenic, vaccenic acid and conjugated linoleic fatty acids, compared with milk from lowland pastures. Terpenoid profiles changed with altitude of grazing. The leave-one-out cross-validation, using altitude of grazing as a grouping, and C14:0 iso, anteisoC17:0, C18:1 trans-11, C18:2 trans-9, trans-12 and cis-ocimene as discriminant variables, gave a correct classification rates of 98% of milk samples to origin of production.
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