查看更多>>摘要：Mitigation ofenteric methane production from ruminants is important torapidly curb global warming。 Here， we review and analyzethe current stage of implementation and barriers for adoptionof various strategies to reduce enteric methane emissions。We identify and discuss opportunities， obstacles， andresearch needs for the adoption of different enteric methanemitigation strategies in intensive and extensive productionsystems。 This review stems from a technical guidancedocument conducted under the auspices of the LEAP (LivestockEnvironmental Assessment and Performance Partnership)program of the Food and Agriculture Organization ofthe United Nations。
Karen A. BeaucheminEmilio M. UngerfeldAdibe L. AbdallaClementina Alvarez...
9297-9326页
查看更多>>摘要：Ruminant livestock are an important source of anthropogenicmethane (CH_4)。 Decreasing the emissionsof enteric CH_4 from ruminant production is strategicto limit the global temperature increase to 1。5℃ by2050。 Research in the area of enteric CH_4 mitigationhas grown exponentially in the last 2 decades， withvarious strategies for enteric CH_4 abatement beinginvestigated: production intensification， dietary manipulation(including supplementation and processingof concentrates and lipids， and management of forageand pastures)， rumen manipulation (supplementationof ionophores， 3-nitrooxypropanol， macroalgae， alternativeelectron acceptors， and phytochemicals)， and selectionof low-CH_4-producing animals。 Other enteric CH_4mitigation strategies are at earlier stages of research butrapidly developing。 Herein， we discuss and analyze thecurrent status of available enteric CH_4 mitigation strategieswith an emphasis on opportunities and barriersto their implementation in confined and partial grazingproduction systems， and in extensive and fully grazingproduction systems。 For each enteric CH_4 mitigationstrategy， we discuss its effectiveness to decrease totalCH_4 emissions and emissions on a per animal productbasis， safety issues， impacts on the emissions of othergreenhouse gases， as well as other economic， regulatory，and societal aspects that are key to implementation。Most research has been conducted with confinedanimals， and considerably more research is needed todevelop， adapt， and evaluate antimethanogenic strategiesfor grazing systems。 In general， few options arecurrently available for extensive production systemswithout feed supplementation。 Continuous research anddevelopment are needed to develop enteric CH_4 mitigationstrategies that are locally applicable。 Informationis needed to calculate carbon footprints of interventionson a regional basis to evaluate the impact of mitigationstrategies on net greenhouse gas emissions。 Economicallyaffordable enteric CH_4 mitigation solutions areurgently needed。 Successful implementation of safe andeffective antimethanogenic strategies will also requiredelivery mechanisms and adequate technical supportfor producers， as well as consumer involvement and acceptance。The most appropriate metrics should be usedin quantifying the overall climate outcomes associatedwith mitigation of enteric CH_4 emissions。 A holistic approach is required， and buy-in is needed at all levels ofthe supply chain。
查看更多>>摘要：Consumer focus on health and wellness is drivingthe growth in high-protein dairy beverages。 The reviewdiscusses shelf-stable ready-to-drink beverages that areprimarily dominated by sports nutrition and the “betterfor you” beverage categories。 Both of these categoriestend to have a “high in protein” claim。 Because of theirfunctionality， sensorial attributes， and protein quality，dairy protein ingredients are the ingredients of choiceto meet protein claims。 Due to the higher protein contentof the beverages， the functionality of dairy proteiningredients plays a critical role in final product qualityand stability。 In the United States， Food and Drug Administrationregulations classify shelf-stable foods intoacid/acidified and low-acid foods。 The differentiation isbased on pH and water activity (a_w)。 In the context ofshelf-stable high-protein dairy beverages， any beveragewith a_w of >0。85 and with a finished equilibrium pH of>4。6 is classified as low acid。 Beverages to which acidsor acid foods are added and have a finished equilibriumpH of ≤4。6 and a_w >0。85 are classified as acidified food。Acid foods have a natural pH of ≤4。6。 The final pHrequirement of these shelf-stable products will affectthe type of dairy protein used in these applications。 Inacidified dairy protein beverages， the go-to ingredientis whey protein。 In low-acid beverages， the protein ingredientsof choice are milk protein ingredients (with acasein-to-whey protein ratio of 80:20， as found in typicalbovine milk) and casein-enriched ingredients。 Renderingthe product shelf-stable depends on whether theproduct is classified as acidified or low acid。 Low-acid，shelf-stable beverages， in general， have 2 manufacturingoptions: retort and UHT processing， followed by hermeticsealing。 Pasteurization is the standard processingchoice for shelf-stable acidified beverages， followed byhot fill。 Because of differences in pH and heat loadsduring the manufacture of high-protein dairy beverages，the functionality of protein ingredients will playan essential role in determining the final beverage quality。Two of the most important functional properties ofdairy protein ingredients that have a role in producingthese beverages are solubility and heat stability。 Thisreview elucidates the physicochemical properties ofdairy protein ingredients for low- and high-acid shelfstabledairy protein applications， analytical techniquesto characterize protein ingredients， beverage processingconditions， and quality defects observed。
查看更多>>摘要：With a global market of around $55 billion (in USdollars; i。e。 around the 57% of the global cheese market)，pasta filata cheeses sales are rising approximately2% per year worldwide and are expected to furtherincrease to $65。01 billion by 2028。 Among these groupsof cheeses， fresh pasta filata cheeses， such as mozzarellaand fior di latte， are the most consumed。 Herein， weprovide an overview of fresh pasta filata cheeses， theircommodity-related and technological aspects， focusingon the composition， the role， and evolution of theirmicrobiota along the dairy chain。
查看更多>>摘要：A growing number of companies within the cheesemakingindustry are now using high-protein (e。g。，4–5%) milks to increase cheese yield。 Previous studieshave suggested that cheeses made from high-protein(both casein and whey protein; WP) milks may ripenmore slowly; one suggested explanation is inhibition ofresidual rennet activity due to elevated WP levels。 Weexplored the use of microfiltration (MF) to concentratemilk for cheese-making， as that would allow us to concentratethe casein while varying the WP content。 Ourobjective was to determine if reducing the level of WPin concentrated cheese milk had any impact on cheesecharacteristics， including ripening， texture， and nutritionalprofile。 Three types of 5% casein standardizedand pasteurized cheese milks were prepared that hadvarious casein: true protein (CN:TP) ratios: (a) controlwith CN:TP 83:100， (b) 35% WP reduced， 89:100CN:TP， and (c) 70% WP reduced， 95:100 CN:TP。Standardized milks were preacidified to pH 6。2 withdilute lactic acid during cheese-making。 Composition，proteolysis， textural， rheological， and sensory propertiesof cheeses were monitored over a 9-mo ripeningperiod。 The lactose， total solids， total protein， and WPcontents in the 5% casein concentrated milks were reducedwith increasing levels of WP removal。 All milkshad similar casein and total calcium levels。 Cheeses hadsimilar compositions， but， as expected， lower WP levelswere observed in the cheeses where WP depletion byMF was performed on the cheese milks。 Cheese yieldand nitrogen recoveries were highest in cheese madewith the 95:100 CN:TP milk。 These enhanced recoverieswere due to the higher fraction of nitrogen beingcasein-based solids。 Microfiltration depletion of WP didnot affect pH， sensory attributes， or insoluble calciumcontent of cheese。 Proteolysis (the amount of pH 4。6soluble nitrogen) was lower in control cheeses comparedwith WP-reduced cheeses。 During ripening， the hardnessvalues and the temperature of the crossover point，an indicator of the melting point of the cheese， werehigher in the control cheese。 It was thus likely thatthe higher residual WP content in the control cheeseinhibited proteolysis during ripening， and the lowerbreakdown rate resulted in its higher hardness andmelting point。 There were no major differences in theconcentrations of key nutrients with this WP depletionmethod。 Cheese milk concentration by MF provides thebenefit of more typical ripening rates。
Antonio LourencoStephan HandschuhMark FenelonLaura G. Gomez-Mascaraque...
9387-9403页
查看更多>>摘要：This study explored the use of X-ray computerizedmicrotomography (micro-CT) and confocal Ramanmicroscopy to provide complementary informationto well-established techniques， such as confocal laserscanning microscopy (CLSM)， for the microstructuralcharacterization of cheese。 To evaluate the potentialof these techniques， 5 commercial Cheddar cheesesamples， 3 with different ripening times and 2 withdifferent fat contents， were analyzed。 Confocal laserscanning microscopy was particularly useful to describedifferences in fat and protein distribution， especiallybetween the 2 samples with different fat contents。 Thequantitative data obtained through image analysis correlatedwell with the nutritional information providedin the product labels。 Conversely， micro-CT was moreadvantageous for studying the size and spatial distributionof microcrystals present within the cheese matrix。Two types of microcrystals were identified that differedin size， shape， and X-ray attenuation。 The smallest，with a diameter of approximately 10 to 20 μm， weremore abundant in the samples and presented a moreuniform roundish shape and higher X-ray attenuation。Larger and more heterogeneous crystals with diametersreaching 50 μm were also observed in scarcer numbersand showed lower X-ray attenuation。 Confocal Ramanmicroscopy was useful not only for identifying thedistribution of all these components but also allowedcomparing the presence of micronutrients such as carotenoidsin the cheeses and provided compositionalinformation on the crystals detected。 Small and largecrystals were identified as calcium phosphate and calciumlactate， respectively。 Overall， using micro-CT，confocal Raman microscopy， and CLSM in combinationgenerated novel and complementary informationfor the microstructural and nutritional characterizationof Cheddar cheese。 These techniques can be used toprovide valuable knowledge when studying the effectof milk composition， processing， and maturation on thecheese quality attributes。
查看更多>>摘要：Low-fat， healthy yogurt is becoming increasingly favoredby consumers。 In the present study， whey proteinemulsion gel microparticles were used to improve thequality of low-fat yogurt， and the effects of vegetableoil emulsion gel as a fat substitute on the qualities oflow-fat yogurt were investigated， expecting to obtainhealthier and even more excellent quality low-fat yogurtby applying a new method。 First， emulsion gelmicroparticles were prepared， and then particle sizedistribution of emulsion gel and water holding capacity(WHC)， textural properties， rheological properties， microstructure，storage stability， and sensory evaluation ofyogurt were carried out。 The results showed that yogurtwith emulsion gel had significantly superior qualitiesthan yogurt made with skim milk powder， with betterWHC， textural properties， rheological properties，and storage stability。 The average particle size of wheyprotein-vegetable oil emulsion gel microparticles wassignificantly larger than that of whey protein-milk fatemulsion gel microparticles， and the larger particle sizeaffected the structural stability of yogurt。 The WHC ofyogurt made with whey protein-vegetable oil emulsiongel microparticles (V-EY) was lower (40。41%) than thatof yogurt made with whey protein-milk fat emulsiongel microparticles (M-EY; 42。81%)， and the textureresults also showed that the hardness， consistency， andviscosity index of V-EY were inferior to these of M-EY，whereas no significant differences were found in thecohesiveness。 Interestingly， the microstructure of V-EYwas relatively flatter， with more and finer networkbranching。 The whey separation between V-EY andM-EY also did not show significant differences duringthe 14 d of storage。 Compared with yogurt made withwhey protein， vegetable oil， and skim milk powder， thestructure of V-EY remained relatively stable and hadno cracks after 14 d of storage。 The sensory evaluationresults found that the total score of V-EY (62) wasonly lower than M-EY (65) and significantly higherthan that of yogurt made with skim milk powder。 Theemulsion gel addition improved the sensory qualitiesof yogurt。 Whey protein emulsion gel microparticlesprepared from vegetable oil can be applied to low-fatyogurt to replace fat and improve texture and sensorydefects associated with fat reduction。
查看更多>>摘要：This study evaluates the effectiveness of a typicalclean-in-place (CIP) protocol against in vitro biofilmson whey reverse osmosis (RO) membranes developedunder static condition。 Bacterial isolates obtained fromRO membrane biofilms were used to develop singleand multispecies biofilms under laboratory conditions。A typical commercial CIP protocol was tested againstthe 24-h-old biofilms， and included 6 sequential treatmentsteps based on alkali， surfactant， acid， enzyme，a second surfactant， and a sanitizer treatment step。Experiments were conducted in 4 replicates and thedata were statistically analyzed。 The results revealeda variation in the resistance of mixed-species biofilmsagainst the individual steps in the sequential CIP protocol。The overall 6 steps protocol， although resultedin a greater reduction， also resulted in the detectionof survivors even after the final sanitizer step， reflectthe ineffectiveness of the CIP protocol for completeremoval of biofilms。 Posttreatment counts of 0。71 logafter the sequential CIP of mixed-species biofilm revealedthe resistance of biofilm constitutive microbiota。Mixed-species biofilms， constituting different generaincluding Bacillus， Staphylococcus， and Streptococcus，were observed to be more resistant than most of thesingle-species biofilms。 However， among the single-speciesbiofilms， significantly different resistance patternwas observed for Bacillus isolates compared with theother bacterial isolates。 All 5 isolates of Bacillus werefound resistant with survivor counts of more than 1。0log against the sequential CIP protocol tested。 Thus， itcan be concluded that the tested CIP protocol had alimited effectiveness to clean membrane biofilms formedon the whey RO membranes。
查看更多>>摘要：The addition of Bifidobacterium to goat milk has dualeffects on health， for which various inherent nutrients ofgoat milk are retained and live probiotics are provided。We explored the effect of Bifidobacterium animalis ssp。lactis Probio-M8 (Probio-M8) on fermentation characteristics，formation of organic acid， sensory properties，and storage characteristics of fermented goat milk(with added 4。0% sucrose)。 Addition of Probio-M8decreased the fermentation time and significantly increasedthe content of functional organic acids， suchas acetic acid， and functional long-chain unsaturatedfatty acids， including linoleic acid， α-linolenic acid， anddocosahexaenoic acid。 Furthermore， the contents ofmedium-chain and short-chain fatty acids， which arerelated to “goaty” flavor， were significantly lower inthe Probio-M8 treatment compared with the control。The number of living Probio-M8 decreased from 8。27log cfu/mL (1。80 × 10~8 cfu/mL) to 7。94 log cfu/mL(0。79 × 10~8 cfu/mL) after 28 d of storage。 Titratableacidity and pH value did not differ between the controlgroup and experimental group (containing Probio-M8)。Sensory evaluation indicated a lower goaty flavor andodor in the Probio-M8 fermented milk。 Our results suggestthat the addition of the probiotic Probio-M8 couldimprove the sensory， physicochemical， and functionalproperties of fermented goat milk。
查看更多>>摘要：Bacterial spores from raw milk that survive the pasteurizationprocess are responsible for half of all thespoilage of fluid milk。 Bactofugation has received moreattention as a nonthermal method that can reducethe presence of bacterial spores in milk and with itthe spoilage of fluid milk。 The objective of this workwas to determine the effectiveness of bactofugation inremoving spores from raw milk and estimate the effectthe spore removal could have on shelf-life of fluidmilk。 The study was conducted in a commercial fluidmilk processing facility where warm spore removal wasperformed using one-phase bactofuge followed by warmcream separation and high temperature， short time pasteurization。Samples from different stages of fluid milkprocessing with and without the use of bactofuge weretested for total plate count， mesophilic spore count，psychrotolerant spore count (PSC)， and somatic cellcount。 Results were evaluated to determine the countreductions during different stages of fluid milk processingand compare counts in fluid milk processed withand without bactofugation。 Bactofugation on averagereduced the total plate count by 1。81 ± 0。72 log cfu/mL， mesophilic spore count by 1。08 ± 0。71 log cfu/mL，PSC by 0。86 ± 0。59 log cfu/mL， and somatic cell countby 135，881 ± 43，942 cells/mL。 Psychrotolerant sporecount in final pasteurized skim milk processed with andwithout bactofugation was used to predict the shelf-lifeof the pasteurized skim milk using the Monte Carlosimulation model。 Although PSC in the initial raw milkwas already low (−0。63 ± 0。47 log cfu/mL)， the predictedvalues from the simulation model showed thatbactofugation would extend the shelf-life of pasteurizedskim milk by approximately 2 d。 The results of thisstudy will directly help fluid milk processors evaluatethe benefits of using bactofugation as an intervention intheir plants， and also demonstrate the benefits of usingmathematical modeling in decision making。
NETL
NSTL
Elsevier