{"results":[{"id":"doaj_10.1002/eng2.70539","title":"Bioactive Compounds From Agri‐Food By‐Products: Advancements in Environmental Sustainability and Bioeconomic Progress","authors":[{"name":"Payel Dhar"},{"name":"B. Jose Ravindra Raj"},{"name":"Amayappanallur Kannan Dasarathy"},{"name":"Priyadarshi Das"},{"name":"Sandeep Singhe"},{"name":"Eshanthini Palanivelu"},{"name":"Aashna Sinha"},{"name":"Ramya Puppala"},{"name":"Lema Abate"}],"abstract":"ABSTRACT The rapid growth of agri‐food industries has led to an alarming increase in waste generation, posing environmental, economic, and sustainability challenges. This review explores recent advancements in the valorization of agri‐food by‐products into value‐added products through green extraction and biorefinery technologies. It emphasizes the recovery of bioactive compounds such as polyphenols, flavonoids, carotenoids, and dietary fibers from fruit, vegetable, dairy, meat, and seafood wastes, highlighting their potential applications in the food, pharmaceutical, cosmetic, and bioenergy sectors. Emerging eco‐friendly extraction techniques—including supercritical and subcritical fluid extraction, enzyme‐assisted extraction, microwave‐ and ultrasound‐assisted methods, and pulsed electric field processing—offer improved yield, purity, and energy efficiency while reducing ecological impact. Despite technological progress, large‐scale adoption remains constrained by high costs, lack of standardization, and limited industrial integration. Key research gaps include the need for techno‐economic assessments, solvent recovery strategies, and life‐cycle evaluations to ensure process scalability and sustainability. Future research should focus on developing hybrid extraction systems, AI‐driven process optimization, and pilot‐scale biorefineries supported by robust policy frameworks and industry–academia collaboration. Overall, agri‐food waste valorization presents a viable pathway toward achieving environmental sustainability and circular bioeconomy goals, enabling a transition from waste‐intensive practices to resource‐efficient and climate‐resilient production systems.","source":"DOAJ","year":2026,"language":"","subjects":["Engineering (General). Civil engineering (General)","Electronic computers. Computer science"],"doi":"10.1002/eng2.70539","url":"https://doi.org/10.1002/eng2.70539","is_open_access":true,"published_at":"","score":70},{"id":"doaj_10.3168/jds.2025-27286","title":"Identification and characterization of a novel bacteriocin PFB252 from Bacillus velezensis with anti-methicillin-resistant Staphylococcus aureus and anti-biofilm activity for dairy food preservation","authors":[{"name":"Ruixue Pan"},{"name":"Yuexia Ding"},{"name":"Jinju Peng"},{"name":"Yuner Long"},{"name":"Yining Zhao"},{"name":"Qianqian Lin"},{"name":"Shiyun Wu"},{"name":"Fucheng Guo"},{"name":"Jiachen Wen"},{"name":"Xiaohui Zhou"},{"name":"Yi Ma"}],"abstract":"ABSTRACT: The emergence of methicillin-resistant Staphylococcus aureus (MRSA) and its robust biofilm-forming capability pose severe threats to public health, livestock production, and food safety, and underscores the urgent need for novel antibacterial and anti-biofilm agents. In this study, we identified and characterized a novel bacteriocin, PFB252, derived from Bacillus velezensis through a multistep purification process involving acid precipitation, TA-GF75 gel column chromatography, Tiderose Q HP anion-exchange chromatography (TRUKING, Changsha, China), and reversed-phase HPLC. PFB252 exhibited remarkable thermal stability, pH tolerance, and resistance to enzymatic degradation, and demonstrated potent antibacterial activity against MRSA. At subinhibitory concentrations (1/32× minimum inhibitory concentration [MIC] and 1/16× MIC), PFB252 significantly disrupted biofilm formation and impaired the metabolic viability of embedded bacteria, and it drastically reduced extracellular polysaccharide, the key component of the biofilm matrix. Transcriptional analysis further revealed that PFB252 at subinhibitory concentrations downregulated critical biofilm-associated genes. PFB252 exhibited strong antimicrobial efficacy in dairy applications and could reduce MRSA counts in milk from 103 to \u003c10 cfu/mL within 4 d at MIC and maintain suppression in cheese below 102 cfu/g over 7 d. These properties highlight PFB252's potential as a natural biopreservative for combating MRSA in food systems and offer a promising solution for food safety applications.","source":"DOAJ","year":2026,"language":"","subjects":["Dairy processing. Dairy products","Dairying"],"doi":"10.3168/jds.2025-27286","url":"http://www.sciencedirect.com/science/article/pii/S0022030225008458","is_open_access":true,"published_at":"","score":70},{"id":"ss_379c40771f75b5fb26be216fa3298352fcf252df","title":"A comprehensive review of machine learning and its application to dairy products","authors":[{"name":"Paulina Freire"},{"name":"D. Freire"},{"name":"Carmen C. Licon"}],"abstract":"Abstract Machine learning (ML) technology is a powerful tool in food science and engineering offering numerous advantages, from recognizing patterns and predicting outcomes to customizing and adjusting to individual needs. Its further development can enable researchers and industries to significantly enhance the efficiency of dairy processing while providing valuable insights into the field. This paper presents an overview of the role of machine learning in the dairy industry and its potential to improve the efficiency of dairy processing. We performed a systematic search for articles published between January 2003 and January 2023 related to machine learning in dairy products and highlighted the algorithms used. 48 studies are discussed to assist researchers in identifying the best methods that could be applied in their field and providing relevant ideas for future research directions. Moreover, a step-by-step guide to the machine learning process, including a classification of different machine learning algorithms, is provided. This review focuses on state-of-the-art machine learning applications in milk products and their transformation into other dairy products, but it also presents future perspectives and conclusions. The study serves as a valuable guide for individuals in the dairy industry interested in learning about or getting involved with ML.","source":"Semantic Scholar","year":2024,"language":"en","subjects":["Medicine"],"doi":"10.1080/10408398.2024.2312537","url":"https://www.semanticscholar.org/paper/379c40771f75b5fb26be216fa3298352fcf252df","is_open_access":true,"citations":39,"published_at":"","score":69.17},{"id":"ss_149b78beacb714abf0bd750e6b580b4e0b529432","title":"Cold plasma processing of milk and dairy products","authors":[{"name":"N. M. Coutinho"},{"name":"Marcelo R. Silveira"},{"name":"R. Rocha"},{"name":"J. Moraes"},{"name":"M. V. Ferreira"},{"name":"T. C. Pimentel"},{"name":"M. Q. Freitas"},{"name":"M. C. Silva"},{"name":"R. Raices"},{"name":"C. Ranadheera"},{"name":"F. O. Borges"},{"name":"S. P. Mathias"},{"name":"F. Fernandes"},{"name":"S. Rodrigues"},{"name":"A. Cruz"}],"abstract":"","source":"Semantic Scholar","year":2018,"language":"en","subjects":["Environmental Science"],"doi":"10.1016/J.TIFS.2018.02.008","url":"https://www.semanticscholar.org/paper/149b78beacb714abf0bd750e6b580b4e0b529432","is_open_access":true,"citations":237,"published_at":"","score":69.11},{"id":"ss_07e77ae80a79eb2bfda25af199a6c2862ec2e2a3","title":"Invited review: Redefining raw milk quality-Evaluation of raw milk microbiological parameters to ensure high-quality processed dairy products.","authors":[{"name":"N. Martin"},{"name":"R. Evanowski"},{"name":"M. Wiedmann"}],"abstract":"Raw milk typically has little bacterial contamination as it leaves the udder of the animal; however, through a variety of pathways, it can become contaminated with bacteria originating from environmental sources, the cow herself, and contact with contaminated equipment. Although the types of bacteria found in raw milk are very diverse, select groups are particularly important from the perspective of finished product quality. In particular, psychrophilic and psychrotolerant bacteria that grow quickly at low temperatures (e.g., species in the genus Pseudomonas and the family Enterobacteriaceae) and produce heat-stable enzymes, and sporeforming bacteria that survive processing hurdles in spore form, are the 2 primary groups of bacteria related to effects on processed dairy products. Understanding factors leading to the presence of these important bacterial groups in raw milk is key to reducing their influence on processed dairy product quality. Here we examine the raw milk microbiological parameters used in the contemporary dairy industry for their utility in identifying raw milk supplies that will perform well in processed dairy products. We further recommend the use of a single microbiological indicator of raw milk quality, namely the total bacteria count, and call for the development of a whole-farm approach to raw milk quality that will use data-driven, risk-based tools integrated across the continuum from production to processing and shelf-life to ensure continuous improvement in dairy product quality.","source":"Semantic Scholar","year":2023,"language":"en","subjects":["Medicine"],"doi":"10.3168/jds.2022-22416","url":"https://www.semanticscholar.org/paper/07e77ae80a79eb2bfda25af199a6c2862ec2e2a3","pdf_url":"http://www.journalofdairyscience.org/article/S002203022300005X/pdf","is_open_access":true,"citations":67,"published_at":"","score":69.00999999999999},{"id":"doaj_10.3168/jds.2024-25202","title":"Consequences of weaning and separation for feed intake and milking characteristics of dairy cows in a cow-calf contact system","authors":[{"name":"C.L. van Zyl"},{"name":"H.K. Eriksson"},{"name":"E.A.M. Bokkers"},{"name":"B. Kemp"},{"name":"A.T.M. van Knegsel"},{"name":"S. Agenäs"}],"abstract":"ABSTRACT: In cow-calf contact (CCC) systems breaking the maternal bond may induce stress for the cow, thereby affecting feed intake, milk yield, milk flow rate, and milk electrical conductivity. This study aimed to determine the consequences of weaning and separation strategies in CCC systems for feed intake and milking characteristics of the cow. In 2 experiments, Swedish Holstein and Swedish Red cows either had (experiment 1) whole-day CCC (CCC1, n = 12) for 8.5 ± 1.2 wk (mean ± SD) followed by 12 h of daytime CCC for 8 wk, before abrupt weaning and separation at 16.4 ± 1.2 wk, or (experiment 2) whole-day CCC for 16 ± 1.0 wk; thereafter half of the calves were weaned via nose flaps for 2 wk (NF, n = 10) before physical separation and half via nose flaps for 1 wk and fence-line contact for 1 wk (NFFL, n = 9). Cows were compared with conventionally managed cows (CONV1 or CONV2 in experiment 1 or 2) separated from their calves within 12 h postpartum. In experiment 1, the study period included the week before and after the system switch from whole-day to daytime CCC, and the week before and after separation. In experiment 2, the study period included the week before the start of weaning, during weaning, and 1 week after separation. All cows were milked in the same automatic milking unit. In experiment 1, feed intake of CCC1 cows at separation tended to be lower than CONV1 cows. In experiment 2, roughage intake of NF, NFFL, and CONV2 cows did not differ, but the concentrate intake of NF cows was lower than that of CONV2 cows. In experiment 1, the system switch did not affect milking characteristics. However, after separation, machine milk yield and milk electrical conductivity of CCC1 cows increased, remaining lower than CONV1 cows. In experiment 2, machine milk yield of NF and NFFL cows increased when calves were fitted with nose flaps, but remained lower than CONV2 cows. In the week after separation, milk yield of NFFL cows was similar to that of CONV2 cows, and the NF cows remained lower. In the week before weaning, milk flow rates of NF cows were lower than those of CONV2 cows, and the NFFL cows did not differ. Before weaning, milk electrical conductivity of NF and NFFL cows was lower than that of CONV2 cows, but not thereafter. In conclusion, machine milk yield of CCC cows remained lower either until the week of separation, for NFFL cows, or until 3 or 11 wk after weaning and separation for CCC1 and NF cows of experiments 1 and 2, respectively. Cow-calf contact reduced milk electrical conductivity, and milk and peak milk flow rates increased the week after separation of cow and calf. Not for experiment 2, but for experiment 1, cow roughage and concentrate intake decreased at separation and recovered within a week, indicating that abrupt separation exerted a greater impact on the cow than separation after nose flap weaning or fence-line contact. Future studies should compare both weaning strategies within the same experimental setup, also focusing on the consequences for calves.","source":"DOAJ","year":2025,"language":"","subjects":["Dairy processing. Dairy products","Dairying"],"doi":"10.3168/jds.2024-25202","url":"http://www.sciencedirect.com/science/article/pii/S0022030224014486","is_open_access":true,"published_at":"","score":69},{"id":"doaj_10.3168/jds.2024-26017","title":"Effects of different types of milk consumption on type 2 diabetes and the mediating effect of AA: A Mendelian randomization study of East Asian populations","authors":[{"name":"Qing-Ao Xiao"},{"name":"Lin Chen"},{"name":"Xiao-Long Li"},{"name":"Qiang Han"},{"name":"Hai-Tao Li"},{"name":"Xiao-Ling Zhang"}],"abstract":"ABSTRACT: There is currently a lack of research examining the association between the consumption of different dairy products and type 2 diabetes (T2D) in East Asian populations. To address this gap, the present study employs Mendelian randomization to investigate the potential effects of 3 different types of milk consumption (including whole milk, semi-skim milk, and skim milk) on the risk of developing T2D. The results indicate that both whole milk and skim milk are associated with an increased risk of T2D (whole milk: odds ratio [OR] = 1.022, 95% CI: 1.001–1.044; skim milk: OR = 1.023, 95% CI: 1.007–1.039). Mediation analysis revealed that asparagine acts as a mediator between skim milk consumption and T2D, with a mediation effect of 0.003 (95% CI: 0.000 to 0.008), accounting for 14.269% of the total effect.","source":"DOAJ","year":2025,"language":"","subjects":["Dairy processing. Dairy products","Dairying"],"doi":"10.3168/jds.2024-26017","url":"http://www.sciencedirect.com/science/article/pii/S0022030225000165","is_open_access":true,"published_at":"","score":69},{"id":"doaj_10.3168/jds.2024-26112","title":"Combining high-pressure processing and low storage temperature to extend the functionality shelf life of low-moisture, part-skim mozzarella cheese","authors":[{"name":"L.A. Jiménez-Maroto"},{"name":"S. Govindasamy-Lucey"},{"name":"J.J. Jaeggi"},{"name":"M.E. Johnson"},{"name":"J.A. Lucey"}],"abstract":"ABSTRACT: High-pressure processing (HPP) and low-temperature storage (0°C) were explored as alternatives to freezing for extending the performance shelf life of low-moisture, part-skim (LMPS) mozzarella intended for export. Batches (n = 5) of reduced Na LMPS mozzarella were manufactured using camel chymosin as a lower proteolytic type of rennet. Cheeses were stored for 2 wk at 4°C, divided into control (non-HPP) and HPP (600 MPa for 3 min) groups, and stored at 3 different temperatures (4, 0, and −18°C) for 365 d. Analyses were performed at 0, 90, 150, 210, 270, and 365 d of storage. Frozen and 0°C samples (∼2.3 kg) were thawed/tempered at 4°C for 1 wk before analysis. Urea PAGE and quantification of the pH 4.6 soluble N over time were used to monitor primary proteolysis. Body and rheological properties were monitored using texture profile analysis (TPA) and dynamic low-amplitude oscillatory rheology. Changes in flavor, body, shred properties, and pizza performance were evaluated using quantitative descriptive analysis with 12 trained panelists using a 15-point scale. High-pressure processing treatment caused ∼5 log cfu/mL reduction in starter counts, partial solubilization of the insoluble Ca, and a small pH increase (from ∼5.2 to 5.3). The rate of primary proteolysis was reduced by HPP and low-temperature storage. High-pressure processing treatment reduced initial cheese hardness, but no further significant decrease was observed over storage time, whereas the hardness of non-HPP samples decreased over the 365 d of storage, apart from the frozen samples. In pizza applications, blister quantity development and loss of strand thickness were limited by storage at −18°C. Freezing LMPS mozzarella to −18°C gave the least changes in proteolysis and pizza performance over the 365 d of study, storage of cheese at 0°C slowed the loss of hardness and the deterioration of pizza performance attributes. The combination of HPP and 0°C storage of cheese resulted in little change in blistering quantity of pizza during the 365 d of study, whereas cheese stored at 0°C had blisters covering much of the pizza after this extended storage time. Combining HPP with low-temperature storage is a promising alternative approach to freezing for the extension of the functionality shelf life of LMPS mozzarella.","source":"DOAJ","year":2025,"language":"","subjects":["Dairy processing. Dairy products","Dairying"],"doi":"10.3168/jds.2024-26112","url":"http://www.sciencedirect.com/science/article/pii/S0022030225000876","is_open_access":true,"published_at":"","score":69},{"id":"crossref_10.5772/intechopen.1009538","title":"Thermal and Nonthermal Processing of Dairy Products","authors":[{"name":"B.S. Ashoksuraj"},{"name":"B.O. Madhu"},{"name":"Shanmugasundram Saravanan"}],"abstract":"Thermal and nonthermal methods are essential in ensuring the safety, quality, and extended shelf life of dairy products. Thermal processing involves the application of heat to destroy harmful microorganisms and extend the shelf life of dairy products, such as pasteurization and sterilization. Pasteurization is done to eliminate pathogens while preserving the taste and nutritional value. Whereas sterilization requires applying higher temperatures, ensuring the destruction of all microorganisms, and allowing for a long shelf life without refrigeration. Nonthermal processing, which preserves nutritional and sensory qualities without significant heat, includes techniques like high-pressure processing, ultraviolet treatment, microfiltration, pulsed electric field processing, and ultrasound processing. Both methods, with their own advantages, find their applications within the dairy industry for maintaining the safety, quality, and longevity of dairy products.","source":"CrossRef","year":2025,"language":"en","subjects":null,"doi":"10.5772/intechopen.1009538","url":"https://doi.org/10.5772/intechopen.1009538","is_open_access":true,"published_at":"","score":69},{"id":"crossref_10.1007/978-3-031-78207-7_10","title":"Challenges and Opportunities in Processing of Lactose Hydrolyzed Dairy Products","authors":[{"name":"Sonu K. Shivanna"},{"name":"Priyanka Singh Rao"}],"abstract":"","source":"CrossRef","year":2025,"language":"en","subjects":null,"doi":"10.1007/978-3-031-78207-7_10","url":"https://doi.org/10.1007/978-3-031-78207-7_10","is_open_access":true,"published_at":"","score":69},{"id":"ss_3805e93d2a023f2df883b6024609745bec61005b","title":"Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies.","authors":[{"name":"Weizhe Wang"},{"name":"B. Sun"},{"name":"Jianjun Deng"},{"name":"N. Ai"}],"abstract":"In recent years, the demand for reduced-fat dairy products (RFDPs) has increased rapidly as the health risks associated with high-fat diets have become increasingly apparent. Unfortunately, lowering the fat content in dairy products would reduce the flavor perception of fat. Fat-derived flavor compounds are the main contributor to appealing flavor among dairy products. However, the contribution of fat-derived flavor compounds remains underappreciated among the flavor improvement factors of RFDPs. Therefore, this review aims to summarize the flavor perception mechanism of fat and the profile of fat-derived flavor compounds in dairy products. Furthermore, the characteristics and influencing factors of flavor compound release are discussed. Based on the role of these flavor compounds, this review analyzed the current and potential flavor improvement strategies for RFDPs, including physical processing, lipolysis, microbial applications, and fat replacement. Overall, promoting the synthesis of milk fat characteristic flavor compounds in RFDPs and aligning the release properties of flavor compounds from the RFDPs with those of equivalent full-fat dairy products are two core strategies to improve the flavor of reduced-fat dairy products. In the future, better modulation of the behavior of flavor compounds by various methods is promising to replicate the flavor properties of fat in RFDPs and meet consumer sensory demands.","source":"Semantic Scholar","year":2024,"language":"en","subjects":["Medicine"],"doi":"10.1016/j.foodres.2024.114478","url":"https://www.semanticscholar.org/paper/3805e93d2a023f2df883b6024609745bec61005b","is_open_access":true,"citations":33,"published_at":"","score":68.99000000000001},{"id":"ss_4c469419d310f9b0bdeed2677ed84ba001c90670","title":"Research advances of advanced glycation end products in milk and dairy products: Formation, determination, control strategy and immunometabolism via gut microbiota.","authors":[{"name":"Lezhen Dong"},{"name":"Y. Li"},{"name":"Qinrui Chen"},{"name":"Yahui Liu"},{"name":"Zhaohui Qiao"},{"name":"Shangyuan Sang"},{"name":"Jingshun Zhang"},{"name":"Shengnan Zhan"},{"name":"Zufang Wu"},{"name":"Lianliang Liu"}],"abstract":"Advanced glycosylation end products (AGEs) are a series of complex compounds which generate in the advanced phase of Maillard reaction, which can pose a non-negligible risk to human health. This article systematically encompasses AGEs in milk and dairy products under different processing conditions, influencing factors, inhibition mechanism and levels among the different categories of dairy products. In particular, it describes the effects of various sterilization techniques on the Maillard reaction. Different processing techniques have a significant effect on AGEs content. In addition, it clearly articulates the determination methods of AGEs and even discusses its immunometabolism via gut microbiota. It is observed that the metabolism of AGEs can affect the composition of the gut microbiota, which further has an impact on intestinal function and the gut-brain axis. This research also provides a suggestion for AGEs mitigation strategies, which are beneficial to optimize the dairy production, especially innovative processing technology application.","source":"Semantic Scholar","year":2023,"language":"en","subjects":["Medicine"],"doi":"10.1016/j.foodchem.2023.135861","url":"https://www.semanticscholar.org/paper/4c469419d310f9b0bdeed2677ed84ba001c90670","is_open_access":true,"citations":57,"published_at":"","score":68.71000000000001},{"id":"ss_bda72b0857518cf6eb849ffd242ec0837d4bb2e6","title":"Towards sustainable Cleaning-in-Place (CIP) in dairy processing: Exploring enzyme-based approaches to cleaning in the Cheese industry.","authors":[{"name":"Karan J Pant"},{"name":"P. Cotter"},{"name":"M. Wilkinson"},{"name":"J. Sheehan"}],"abstract":"Cleaning-in-place (CIP) is the most commonly used cleaning and sanitation system for processing lines, equipment, and storage facilities such as milk silos in the global dairy processing industry. CIP employs thermal treatments and nonbiodegradable chemicals (acids and alkalis), requiring appropriate neutralization before disposal, resulting in sustainability challenges. In addition, biofilms are a major source of contamination and spoilage in dairy industries, and it is believed that current chemical CIP protocols do not entirely destroy biofilms. Use of enzymes as effective agents for CIP and as a more sustainable alternative to chemicals and thermal treatments is gaining interest. Enzymes offer several advantages when used for CIP, such as reduced water usage (less rinsing), lower operating temperatures resulting in energy savings, shorter cleaning times, and lower costs for wastewater treatment. Additionally, they are typically derived from natural sources, are easy to neutralize, and do not produce hazardous waste products. However, even with such advantages, enzymes for CIP within the dairy processing industry remain focused mainly on membrane cleaning. Greater adoption of enzyme-based CIP for cheese industries is projected pending a greater knowledge relating to cost, control of the process (inactivation kinetics), reusability of enzyme solutions, and the potential for residual activity, including possible effects on the subsequent product batches. Such studies are essential for the cheese industry to move toward more energy-efficient and sustainable cleaning solutions.","source":"Semantic Scholar","year":2023,"language":"en","subjects":["Medicine"],"doi":"10.1111/1541-4337.13206","url":"https://www.semanticscholar.org/paper/bda72b0857518cf6eb849ffd242ec0837d4bb2e6","pdf_url":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1111/1541-4337.13206","is_open_access":true,"citations":45,"published_at":"","score":68.35},{"id":"doaj_10.3390/foods13162608","title":"Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review","authors":[{"name":"Francesca Vurro"},{"name":"Davide De Angelis"},{"name":"Giacomo Squeo"},{"name":"Francesco Caponio"},{"name":"Carmine Summo"},{"name":"Antonella Pasqualone"}],"abstract":"Lentils are marketed as dry seeds, fresh sprouts, flours, protein isolates, and concentrates used as ingredients in many traditional and innovative food products, including dairy and meat analogs. Appreciated for their nutritional and health benefits, lentil ingredients and food products may be affected by off-flavor notes described as “beany”, “green”, and “grassy”, which can limit consumer acceptance. This narrative review delves into the volatile profiles of lentil ingredients and possible de-flavoring strategies, focusing on their effectiveness. Assuming that appropriate storage and processing are conducted, so as to prevent or limit undesired oxidative phenomena, several treatments are available: thermal (pre-cooking, roasting, and drying), non-thermal (high-pressure processing, alcohol washing, pH variation, and addition of adsorbents), and biotechnological (germination and fermentation), all of which are able to reduce the beany flavor. It appears that lentil is less studied than other legumes and more research should be conducted. Innovative technologies with great potential, such as high-pressure processing or the use of adsorbents, have been not been explored in detail or are still totally unexplored for lentil. In parallel, the development of lentil varieties with a low LOX and lipid content, as is currently in progress for soybean and pea, would significantly reduce off-flavor notes.","source":"DOAJ","year":2024,"language":"","subjects":["Chemical technology"],"doi":"10.3390/foods13162608","url":"https://www.mdpi.com/2304-8158/13/16/2608","is_open_access":true,"published_at":"","score":68},{"id":"doaj_10.1002/advs.202408150","title":"Toward Diverse Plant Proteins for Food Innovation","authors":[{"name":"Woojeong Kim"},{"name":"Canice Chun‐Yin Yiu"},{"name":"Yong Wang"},{"name":"Weibiao Zhou"},{"name":"Cordelia Selomulya"}],"abstract":"Abstract This review highlights the development of plant proteins from a wide variety of sources, as most of the research and development efforts to date have been limited to a few sources including soy, chickpea, wheat, and pea. The native structure of plant proteins during production and their impact on food colloids including emulsions, foams, and gels are considered in relation to their fundamental properties, while highlighting the recent developments in the production and processing technologies with regard to their impacts on the molecular properties and aggregation of the proteins. The ability to quantify structural, morphological, and rheological properties can provide a better understanding of the roles of plant proteins in food systems. The applications of plant proteins as dairy and meat alternatives are discussed from the perspective of food structure formation. Future directions on the processing of plant proteins and potential applications are outlined to encourage the generation of more diverse plant‐based products.","source":"DOAJ","year":2024,"language":"","subjects":["Science"],"doi":"10.1002/advs.202408150","url":"https://doi.org/10.1002/advs.202408150","is_open_access":true,"published_at":"","score":68},{"id":"doaj_10.3168/jdsc.2023-0396","title":"Characterization of a model to induce hyperlipidemia in feed-restricted dairy cows","authors":[{"name":"U. Arshad"},{"name":"J.E.P. Santos"}],"abstract":"Hepatic lipidosis is a prevalent metabolic disorder, and in vivo models to study intermediary lipid metabolism are needed in dairy cows. Objectives were to apply a method to induce hyperlipidemia and characterize the responses and safety of the intervention in feed-restricted dry Holstein cows at 8 mo of gestation. It was hypothesized that infusion of tyloxapol would induce hyperlipidemia without deleterious effects on health of dairy cows. Pregnant, nonlactating parous Holstein cows (n = 33) at a mean (± standard deviation) of 234 ± 2.2 d of gestation were fed for ad libitum intake on d 1 to 5 and restricted to 41% of the required NEL from d 6 to 13. On d 14, when cows were 247 ± 2.2 d of gestation, cows were kept off feed, and received i.v. a 10% solution of tyloxapol at 120 mg/kg body weight to block hydrolysis of triacylglycerols in very-low-density lipoprotein (VLDL) particles. Blood was sampled for 720 min and analyzed for concentrations of triacylglycerol, VLDL cholesterol, and total cholesterol in serum to reflect hepatic secretion or reduced clearance of such metabolites from blood. Rectal temperature, respiration and heart rates, and clinical signs related to potential anaphylaxis were monitored for the first 30 min relative to tyloxapol infusion, and for any abnormal behavior in the subsequent 24 h. Infusion of tyloxapol progressively increased the concentrations of triacylglycerol, VLDL cholesterol, and total cholesterol in serum. Tyloxapol increased rectal temperature by 0.19°C at 30 min after infusion and increased respiration and heart rates in the first 10 min after infusion by 29% and 40%, respectively. Tyloxapol induced tachycardia (heart rate \u003e80 beats/min) in 66.7% (n = 22), frothy salivation in 39.4% (n = 13), muzzle twitching in 15.2% (n = 5), eyes twitching in 12.1% (n = 4), muscle twitching in 48.5% (n = 16), nystagmus in 6.1% (n = 2), signs of hyperexcitement in 18.2% (n = 6), staggering gait in 18.2% (n = 6), and anaphylaxis in 12.1% (n = 4) of the cows; however, all these signs were transient, and cows returned to normal after 20 min of infusion. No other abnormal behavior was observed past 20 min of tyloxapol infusion. None of the cows aborted and gestation length, calf birth weight, and risk of diseases in the first 21 d postpartum did not differ between cows receiving tyloxapol and a companion group that did not receive tyloxapol. Infusion of tyloxapol induced hyperlipidemia in cows with some animals showing transient reactions to the treatment, but without complications to the cow and the offspring. Application of this model can be useful to study intermediary lipid metabolism in dairy cows.","source":"DOAJ","year":2024,"language":"","subjects":["Dairy processing. Dairy products"],"doi":"10.3168/jdsc.2023-0396","url":"http://www.sciencedirect.com/science/article/pii/S2666910223000777","is_open_access":true,"published_at":"","score":68},{"id":"doaj_10.3168/jds.2024-24753","title":"Multiomics analysis revealed that the metabolite profile of raw milk is associated with the lactation stage of dairy cows and could be affected by variations in the ruminal microbiota","authors":[{"name":"Mengya Wang"},{"name":"Lei Zhang"},{"name":"Xingwei Jiang"},{"name":"Yuxuan Song"},{"name":"Dangdang Wang"},{"name":"Huifeng Liu"},{"name":"Shengru Wu"},{"name":"Junhu Yao"}],"abstract":"ABSTRACT: The nutritional components and quality of milk are influenced by the rumen microbiota and its metabolites at different lactation stages. Hence, rumen fluid and milk samples from 6 dairy cows fed the same diet were collected during peak lactation, early mid-lactation, and later mid-lactation. Untargeted metabolomics and 16S rRNA sequencing were applied for analyzing milk and rumen metabolites, as well as rumen microbial composition, respectively. The levels of lipid-related metabolites, l-glutamate, glucose-1-phosphate, and acetylphosphate in milk exhibited lactation-dependent attenuation. Maltol, N-acetyl-d-glucosamine, and choline, which are associated with milk flavor or coagulation properties, as well as l-valine, lansioside A, clitocine, and ginsenoside La, increased significantly in early mid-lactation and later mid-lactation, especially in later mid-lactation. The obvious increase in rumen microbial diversities (ACE and Shannon indices) were observed in early mid-lactation compared with peak lactation. Twenty-one differential bacterial genera of the rumen were identified, with Succinivibrionaceae_UCG-001, Candidatus Saccharimonas, Fibrobacter, and SP3-e08 being significantly enriched in peak lactation. Rikenellaceae_RC9_gut_group, Eubacterium_ruminantium_group, Lachnospira, Butyrivibrio, Eubacterium_hallii_group, and Schwartzia were most significantly enriched in early mid-lactation. In comparison, only 2 bacteria (unclassified_f__Prevotellaceae and Prevotellaceae_UCG-001) were enriched in later mid-lactation. For rumen metabolites, LysoPE(16:0), l-glutamate, and l-tyrosine had higher levels in peak lactation, whereas PE(17:0/0:0), PE(16:0/0:0), PS(18:1(9Z)/0:0), l-phenylalanine, dulcitol, 2-(methoxymethyl)furan, and 3-phenylpropyl acetate showed higher levels in early mid-lactation and later mid-lactation. Multiomics-integrated analysis revealed that a greater abundance of Fibrobacter contributed to phospholipid content in milk by increasing ruminal acetate, l-glutamate, and LysoPE(16:0). Prevotellaceae_UCG-001 and unclassified_f_Prevotellaceae provide substrates for milk metabolites of the same category by increasing ruminal l-phenylalanine and dulcitol contents. These results demonstrated that milk metabolomic fingerprints and critical functional metabolites during lactation, and the key bacteria in rumen related to them. These findings provide new insights into the development of functional dairy products.","source":"DOAJ","year":2024,"language":"","subjects":["Dairy processing. Dairy products","Dairying"],"doi":"10.3168/jds.2024-24753","url":"http://www.sciencedirect.com/science/article/pii/S0022030224009196","is_open_access":true,"published_at":"","score":68},{"id":"ss_759d099eb21193be07c176b43e392f4b9fcfc6f5","title":"Dairy processing sludge and co-products: A review of present and future re-use pathways in agriculture","authors":[{"name":"W. Shi"},{"name":"M. Healy"},{"name":"S. Ashekuzzaman"},{"name":"K. Daly"},{"name":"J. Leahy"},{"name":"O. Fenton"}],"abstract":"Abstract The dairy industry is one of the largest global producers of wastewater and generates huge volumes of dairy processing sludge (DPS). There are two main types of DPS, lime-treated dissolved air floatation sludge and bio-chemically-treated activated sludge. These sludge types may also be converted to STRUBIAS (STRUvite, BIochar, AShes) products which have potential as fertilizers, secondary feedstocks for phosphate fertiliser granules, and soil amendments. A small number of studies indicate that these products have variable nutrient and metal contents, which differ across sludge and STRUBIAS product types. This is due to many factors such as the type of dairy plants, wastewater treatment process and production technologies. Although such products are land applied, the phosphorus (P) and nitrogen (N) fertilizer equivalency value (FEV) are often unknown and not factored into application rates, and therefore need study under field conditions (across soil and crop types). This review identifies a need to quantify antimicrobial drugs, hormones, pesticides, disinfectants, persistent organic pollutants (POPs), microplastics and nano-particles in all DPS and STRUBIAS types. Where detected, testing should follow the transfer of these contaminants to the soil, crop and water continuum. Further knowledge in the areas identified would enable both agronomic and environmental goals to be met and promote higher uptake of DPS and STRUBIAS re-use in agriculture.","source":"Semantic Scholar","year":2021,"language":"en","subjects":["Environmental Science"],"doi":"10.1016/J.JCLEPRO.2021.128035","url":"https://www.semanticscholar.org/paper/759d099eb21193be07c176b43e392f4b9fcfc6f5","pdf_url":"https://doi.org/10.1016/j.jclepro.2021.128035","is_open_access":true,"citations":81,"published_at":"","score":67.43},{"id":"ss_71aa8cc4462f9a8969d957c7772e8088e367e7b7","title":"Pesticide residues in milk and dairy products: An overview of processing degradation and trends in mitigating approaches","authors":[{"name":"Miguel Fiorin Schopf"},{"name":"Milena Dutra Pierezan"},{"name":"R. Rocha"},{"name":"T. C. Pimentel"},{"name":"E. Esmerino"},{"name":"E. Mársico"},{"name":"J. de Dea Lindner"},{"name":"A. Cruz"},{"name":"S. Verruck"}],"abstract":"Abstract Milk and dairy products present considerable socioeconomic importance but are also a regular pesticide residue contamination source, which is considered a worldwide public health concern and a major international trade issue. Thus, a literature review was conducted to assess pesticide residue levels in milk and dairy products, as well as the residue degradation capacity during its processing. Organochlorine, organophosphate, synthetic pyrethroid and/or triazine were found in fluid milk, powder products, yogurts, cheese, butter, and sour cream. Thermal processing reduced most residue levels, although some treatments increased total hexachlorocyclohexane and its isomers (α-, γ-, δ-, and β-). Emerging non-thermal treatments presented promising results, but some by-products had higher toxicity than their precursors. Biodegradation by lactic acid bacteria were effective during yogurt and cheese fermentation. However, β-hexachlorocyclohexane level seems to increase in yogurts containing Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis, while increase or maintenance of pesticide residue concentration was observed during coagulation and cheese maturation. Deep research is needed to understand the isomerization and degradation mechanisms after thermal, non-thermal, and fermentation processing. Emerging heat technology can be an excellent topic to be investigated for pesticide residues degradation in the future. These mitigation approaches can be a feasible future alternative to milk and dairy production.","source":"Semantic Scholar","year":2022,"language":"en","subjects":["Medicine"],"doi":"10.1080/10408398.2022.2103642","url":"https://www.semanticscholar.org/paper/71aa8cc4462f9a8969d957c7772e8088e367e7b7","is_open_access":true,"citations":34,"published_at":"","score":67.02000000000001},{"id":"doaj_10.3168/jds.2023-23344","title":"Outdoor access practices in the Canadian dairy industry","authors":[{"name":"Anne-Marieke C. Smid"},{"name":"Vanessa Boone"},{"name":"Melanie Jarbeau"},{"name":"Jason Lombard"},{"name":"Herman W. Barkema"}],"abstract":"ABSTRACT: Dairy cows are highly motivated to access pasture and have a partial preference for alternative forms of outdoor access (e.g., deep-bedded outdoor sand or wood-chip packs). In addition, Canadians value the provision of outdoor access to dairy cows as they perceive it as important for good cow welfare. In contrast to Europe, Oceania, and the United States, little data exist on the use of outdoor access on Canadian dairy farms. Therefore, our objective was to assess current outdoor access practices for dairy cows in Canada. An online questionnaire was used to determine housing and outdoor access practices for lactating cows, dry cows, pregnant heifers, and weaned, nonpregnant heifers on Canadian dairy farms. The questionnaire was distributed by the 10 provincial milk boards between November 2020 and August 2021, resulting in an 8.9% response rate (n = 903 completed questionnaires). In total, 75% (n = 675) of respondents provided some form of outdoor access to at least 1 cattle class on their farm. Pasture was the most frequently used form of outdoor access for all cattle classes. Based on a weighted average, a total of 29% and 48% of Canadian dairy farms provided lactating and dry cows, respectively, access to pasture; for youngstock, these numbers were 48% and 27% for pregnant heifers and weaned, nonpregnant heifers, respectively. Herd size (for each cow class), indoor housing system, and region were all associated with the provision of pasture. Farms with larger lactating herds less often provided access to pasture; larger herd sizes in terms of weaned, nonpregnant heifers, pregnant heifers, and dry cows were also associated with a lower likelihood of access to pasture. Farms using indoor bedded pack housing for their lactating cows more often provided pasture to this cattle class than farms with freestall or tiestall housing; this likelihood did not differ between farms with tie or freestall housing for this cattle class. Dry cows or pregnant heifers housed in a tiestall were more often provided pasture than freestall-housed dry cows or pregnant heifers. Housing type for weaned, nonpregnant heifers was not associated with the likelihood of pasture provision. Farms in British Columbia or on Canada's East Coast (i.e., Nova Scotia, New Brunswick, and Prince Edward Island) more often provided lactating cows pasture compared with farms in other regions. For the other 3 cattle classes, farms on the East Coast of Canada more often provided pasture than farms in other parts of Canada. These results will inform future decisions regarding outdoor access for Canadian dairy cattle and may also aid in identifying future areas of research. For example, our results may aid in designing housing systems that facilitate outdoor access in larger herds and in areas that are subject to more extreme weather conditions.","source":"DOAJ","year":2023,"language":"","subjects":["Dairy processing. Dairy products","Dairying"],"doi":"10.3168/jds.2023-23344","url":"http://www.sciencedirect.com/science/article/pii/S0022030223005027","is_open_access":true,"published_at":"","score":67}],"total":2114334,"page":1,"page_size":20,"sources":["DOAJ","Semantic Scholar","CrossRef"],"query":"Dairy processing. Dairy products"}