查看更多>>摘要：? 2021 Elsevier LtdFluid homeostasis is challenged during exercise when fluid availability is limited or when fluid loss is not properly replaced. Sports drinks are designed to improve hydration by stimulating fluid ingestion, reabsorption, and retention. Milk has been suggested to be an alternative hydration source to sports drinks due to its higher electrolyte concentrations and similar carbohydrate content. As milk has a high energy density and viscosity that may present gastric discomfort, attempts have been made to develop beverages from milk byproducts, such as milk permeate, that may be more efficacious for consumption during exercise. However, there is limited literature on milk permeate-based beverages for hydration or performance purposes. This review aims to identify the properties of milk that promote fluid retention, discuss how milk consumption both during or following exercise may impact performance or rehydration, respectively, and explore the scientific evidence regarding the use of milk permeate for sports drink production.
查看更多>>摘要：? 2021 Elsevier LtdThe appearance of a food product is one of the first things that impacts a consumer's opinion of overall quality; food manufacturers therefore seek to ensure their product is ideal and the same at each time of production. Instrumental tests are commonly conducted to understand physical properties of food products but are often too granular to truly understand what the consumer is experiencing. For example, if a milk powder looks atypical to a consumer, then the consumer tends to assume that the functionality and sensory aspects of the powder will be substandard. A method was needed in the commercial grading environment to measure and monitor the tendency of dairy powders to clump (clumpiness), which is the key visual aspect defining milk powders. This paper describes the development and validation of a set of photographic standards of the degree of clumpiness to be used by trained grading assessors.
查看更多>>摘要：? 2021 Elsevier LtdSeven spontaneous phage-resistant mutants were obtained from a wild-type Lactiplantibacillus plantarum. Phage-resistance stability, efficiency of plaquing (EOP), adsorption rates, lysogeny, growth, and acid production of mutants B4 and B7 were determined. The phage defence mechanism of B4 was revealed by RNA-seq. Both B4 and B7 exhibited very low EOP values and high phage-resistance stabilities. Adsorption rates of B4 and B7 in MRS-Ca broth were diminished to 69.14% and 97.96%, respectively. Technological properties in the presence of phages were similar to the wild-type Lb. plantarum. RNA-seq revealed that genes of B4 were differentially expressed when compared with the wild-type Lb. plantarum. Genes involving in cell surface proteins, phosphoenolypyruvate sugar phosphotransferase system, and EPS production were up-regulated. The phage-resistance of B4 was increased by the downregulation of genes coding for prophages and prophage-induced lysins proteins. The results give clues for a novel strategy of controlling phage contamination in dairy industry.
查看更多>>摘要：? 2021 Elsevier LtdThe monitoring of acid-induced coagulation of dromedary and cow milk was investigated using both conventional (viscosity, conductivity, acidification kinetics) and non-destructive (turbidity, fluorescence spectroscopy) methods. Maximum of viscosity (36.66 ± 0.01 mPa s) for dromedary milk was observed at a pH of 3.5. Throughout acid-induced coagulation, dromedary milk exhibited lower viscosity than cow milk (maximum 36.66 ± 0.01 versus 57.67 ± 0.05 mPa s, respectively). The addition of HCl induced an increase of the electrical conductivity reaching values of 9.49 and 6.16 mS at the end of coagulation for dromedary and cow milk, respectively. Results obtained by turbiscan showed that the change in ΔBS was more steady for dromedary milk than for cow milk allowing the formation of a uniform gel. The structural and conformational changes in casein micelles during acid coagulation induced a decrease in the fluorescence intensity of tryptophan as the gel formation progressed for both milk samples.
查看更多>>摘要：? 2021 Elsevier LtdThe nutritional composition of milk from donkeys of the Nordestina breed was characterised during lactation from animals raised in the Brazilian semiarid region, in a semi-confinement and fed with native Caatinga vegetation. The contents of lactose, total solids, melatonin, minerals, fatty acids varied during lactation, while, the concentrations of protein and lipids remained stable. Medium chain and long chain fatty acids made up more than 80% of total fatty acids in this dairy matrix. Lysozyme, β-lactoglobulin and α-lactalbumin were present, and essential amino acid content was reported. The high concentration of lactose, along with protein, amino acid and mineral profile constitutes the Nordestina donkey milk an expressive nutritional value, presenting health benefits, as well as an important ingredient in the formulation of food products.
查看更多>>摘要：? 2021 Elsevier LtdThe effect of RO concentration on microbial ecosystem changes and the chemical composition of white wastewaters (WW; dairy effluents generated during the hydraulic flush of dairy processes), recovered from two dairy plants (A and B), was evaluated. The WW of dairy plant A was dominated by psychrotrophic bacteria, but no increase of the total number of 16S rRNA genes in the retentate throughout RO was obtained. A thermotolerant lactic acid bacteria genus, Streptococcus, was the most abundant genus in the initial samples of WW from dairy plant B. During WW recirculation in the RO system, the total number of 16S gene copies in the retentates generated by plant B increased significantly after 15 h. An adapted RO treatment with specific parameters is proposed to limit the growth of problematic bacterial genera, so promoting revalorization and reducing the environmental impact of WW dairy effluents.
查看更多>>摘要：? 2021 Elsevier LtdThe effect was determined of the addition of walnut oil, fermentation and storage time on the composition, microbiota and fatty acid (FA) content of kefir made with kefir grains and direct vat set starter cultures plus the monocultures of Lactobacillus acidophilus LA-5 and Bifidobacterium animalis subsp. lactis BB-12. The addition of oil did not change the proportions of the microorganism groups; however, the amount of polyunsaturated FAs increased. The fermentation process did not alter the FA content. Nonetheless, during refrigerated storage, its content underwent a change. Decreases were noted in conjugated linoleic acid (CLA), strearic, vaccenic, γ-linolenic, eicosenoic acid content, while increases in selected short- and medium-saturated FAs were observed. The amount of capric, lauric, myristic, palmitic and margarine FA increased during the storage of kefir with oil addition. However, the possibility of producing kefir with kefir grains or industrial probiotic kefirs naturally enriched in CLA has been excluded.
查看更多>>摘要：? 2021 Elsevier LtdLactoferrin (Lf) from buffalo colostrum was probed for N-glycan diversity and abundances that were previously unknown. Out of four N-glycosylation sites present, two sites, N233NT and N545DT, exhibited predominantly high-mannose glycans. Site N281KS showed mainly sialylated hybrid types. A higher abundance of differentially sialylated hybrid glycans was present at N476QT. In addition, the genetic variant of Lf was identified. Overall, this study showed that high mannose and hybrid types are the major glycans in Lf from buffalo colostrum.
查看更多>>摘要：? 2021 Elsevier LtdMaternal milk is an opulent source of lactic acid bacteria (LAB). In this study we isolated LAB possessing high probiotic and pharmaceutical potential from native Pakistani women. In total, 20 LAB strains were isolated from 69 breast milk samples, out of which 10 strains with pronounced probiotic characteristics (>90% survival in an oro-gastro-intestinal environment and exopolysaccharide secretion) were identified as Limosilactobacillus brevis, Limosilactobacillus fermentum, Weissella confusa, and Enterococcus faecalis. The strains demonstrated remarkable lactic acid (～25 mg mL?1) production, pageant aggregation (>45%) and hydrophobicity (>50%). Moreover, they displayed distinct cation, anion, and stable free radical scavenging (>55%). Strains HM-G and HM-K revealed immunoregulatory properties by inhibiting leukocyte recruitment and IL-6 production in thioglycolate induced peritonitis model. The promising pharmaceutical properties of cell free supernatant indicate the presence of active metabolites that could be further purified for biotherapeutics or functional food production.
查看更多>>摘要：? 2021 Elsevier LtdThis study investigated the seasonal variations in the fatty acid composition and the melting behaviour of milk fat and the whipping properties of cream in New Zealand. Major changes in the fatty acid composition from early to mid-season were consistent with those reported during the early stage of lactation, whereas some of these changes reverted from mid-to late season. The milk fat globule size was largest in the early season while the solid fraction of milk fat was largest in the mid-season (P < 0.001), both of which were associated with the fatty acid composition. The whipping properties of cream were most desirable during the early season, with the shortest whipping time and the highest firmness of the whipped cream (P < 0.05). The fat globule size and protein content of the cream may have played the most important roles in affecting its whipping properties over the seasons.
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