Hasil untuk "Dairy processing. Dairy products"

Gulnaz Saleem, R. Gu, Hengxian Qu et al.

In the current arena of time, the transformation of society has improved the standard of living in terms of lifestyle and their nutritional demands and requirements. The microorganisms under controlled conditions and the enzymatic transformation of dietary components are the processes that resulted in fermented foods and beverages. Fermented dairy products with high nutritional value are “the pearls of the dairy industry.” During fermentation, fermented dairy products produce bioactive compounds and metabolites derived from bacteria. Research indicates the beneficial effects of probiotics found in dairy products on human health is making lightning-fast headway these days. The utilization of lactic acid bacteria as probiotics for the prevention or treatment of disease has been a driving force behind the discovery of novel potential probiotics found in naturally fermented milk. Probiotics such as lactic acid bacteria and bifidobacteria found in fermented dairy products have a variety of health benefits, including innate immune enhancement, diarrhea treatment, inflammatory bowel disease, diabetes, Tuberculosis, and obesity, relieving irritable bowel disease symptoms, preventing cancer, improving lactose tolerance, lowering cholesterol, enhancing antioxidant activity, and antimicrobial activity against pathogens. This review aims to evaluate the therapeutic efficacy and nutritional and microbiological properties of popular fermented dairy products and their health benefits.

E. Spackman, Deana R. Jones, Amber M McCoig et al.

ABSTRACT In March 2024, clade 2.3.4.4b H5N1 highly pathogenic avian influenza virus (HPAIV) was detected in dairy cattle in the US, and it was discovered that the virus could be detected in raw milk. Although affected cow’s milk is diverted from human consumption and current pasteurization requirements are expected to reduce or eliminate infectious HPAIV from the milk supply, a study was conducted to characterize whether the virus could be detected by quantitative real-time RT-PCR (qrRT-PCR) in pasteurized retail dairy products and, if detected, to determine whether the virus was viable. From 18 April to 22 April 2024, a total of 297 samples of Grade A pasteurized retail milk products (23 product types) were collected from 17 US states that represented products from 132 processors in 38 states. Viral RNA was detected in 60 samples (20.2%), with qrRT-PCR-based quantity estimates (non-infectious) of up to 5.4log1050% egg infectious doses per mL, with a mean and median of 3.0log10/mL and 2.9log10/mL, respectively. Samples that were positive for type A influenza by qrRT-PCR were confirmed to be clade 2.3.4.4 H5 HPAIV by qrRT-PCR. No infectious virus was detected in any of the qrRT-PCR-positive samples in embryonating chicken eggs. Further studies are needed to monitor the milk supply, but these results provide evidence that the infectious virus did not enter the US pasteurized milk supply before control measures for HPAIV were implemented in dairy cattle. IMPORTANCE Highly pathogenic avian influenza virus (HPAIV) infections in US dairy cattle were first confirmed in March 2024. Because the virus could be detected in raw milk, a study was conducted to determine whether it had entered the retail food supply. Pasteurized dairy products were collected from 17 states in April 2024. Viral RNA was detected in one in five samples, but infectious virus was not detected. This provides a snapshot of HPAIV in milk products early in the event and reinforces that with current safety measures, infectious viruses in milk are unlikely to enter the food supply. Highly pathogenic avian influenza virus (HPAIV) infections in US dairy cattle were first confirmed in March 2024. Because the virus could be detected in raw milk, a study was conducted to determine whether it had entered the retail food supply. Pasteurized dairy products were collected from 17 states in April 2024. Viral RNA was detected in one in five samples, but infectious virus was not detected. This provides a snapshot of HPAIV in milk products early in the event and reinforces that with current safety measures, infectious viruses in milk are unlikely to enter the food supply.

Aili Li, Jie Zheng, Xue Han et al.

With increasing health awareness worldwide, lactose intolerance has become a major concern of consumers, creating new market opportunities for low-lactose/lactose-free dairy foods. In recent years, through innovating processes and technologies, dairy manufacturers have significantly improved the variety, and functional and sensory qualities of low-lactose and lactose-free dairy products. Based on this, this paper first covers the pathology and epidemiology of lactose intolerance and market trends. Then, we focus on current advantages and disadvantages of different lactose hydrolysis technologies and improvements in these technologies to enhance nutritional value, and functional, sensory, and quality properties of lactose-free dairy products. We found that more and more cutting-edge technologies are being applied to the production of lactose-free dairy products, and that these technologies greatly improve the quality and production efficiency of lactose-free dairy products. Hopefully, our review can provide a theoretical basis for the marketing expansion and consumption guidance for low-lactose/lactose-free dairy products.

Michael Overton, Steve Eicker

Rita S. Inácio, Ana M. P. Gomes, Jorge A. Saraiva

<i>Serra da Estrela</i> cheese (a raw ewe’s milk) ripened for 45 days was treated at 600 MPa for 6 min (P1) and at 450 MPa for 6 (P2) and 9 min (P3) and kept in refrigerated storage for 15 months. <i>Lactobacillus</i> and <i>Lactococcus</i> viable cell numbers were reduced in 3.2–3.6 and 2.7–3.6 log cycle units, respectively. Lower reductions were verified for total aerobic mesophilic and <i>Enterococcus</i> viable cell numbers in cheeses treated at 450 MPa (2.4–2.5 and 1.2 log reductions, respectively). In HPP cheeses, yeasts and moulds were below the enumeration limit up to 6 months of storage, but at 15 months 3.6–4.2 log cfu/g were quantified in all cheeses, while <i>Enterobacteriaceae</i> were inactivated to below the quantification limit. The increment of pressure treatment caused a greater impact on the microbiota’s viability than the increase in time under pressure. During storage, minor total colour differences were determined for HPP P3 cheese surface relative to control cheeses, Ch_C, at 45 days of ripening. HPP can thus be a good process to apply after cheese manufacture, since it offers a good potential to render raw-milk cheese microbiologically safer, with minimal changes in quality.

Jianxin Xiao, Jia Tian, Yingqi Peng et al.

ABSTRACT: The literature on whether or not to feed forage is marked by inconsistencies, largely due to various factors associated with forage inclusion in calf diets. To elucidate these factors, we conducted a 3-level meta-analysis to comprehensively investigate the overall effects of forage provision in young calves. We searched for studies published between 2000 and 2023 in Google Scholar, ScienceDirect, and X-Mol. Moderator analyses were performed to evaluate the effects of different forage sources, forage provision methods, starter forms, milk levels, and forage levels on the heterogeneity of growth performance, rumen fermentation, and nutrient digestibility outcomes in studies feeding forage to calves. A mixed-effect model was used to predict the relationship between forage level and performance. Funnel plots and Egger's test were used to determine publication bias. A total of 86 treatment comparisons from 36 articles were included in the final dataset. The weighted mean difference was used to evaluate the effect size, and the statistical heterogeneity of the effect size was estimated using Cochrane's Q test. The results showed that forage supplementation improved growth performance, structural growth, and development of rumen fermentation in calves. However, moderator analyses revealed that several factors, including forage source, feeding method, physical form of starter, milk feeding level, and forage feeding level might contribute considerably to variability, resulting in significant heterogeneity in the effects of forage provision in calves. Larger effect sizes were found for oat hay (OH) supplementation rather than alfalfa hay (AH) or straw, and for feeding forage as a free choice (FC) compared with a TMR (defined as a mixture of calf starter and forage), especially when forage was fed as a FC resulting in higher total DMI and body barrel. Forage supplementation was more effective in boosting calf growth in calves provided with ground starter than in calves fed pelleted and textured starter. Greater effects were shown for AH supplementation than OH or straw in improving rumen fermentation parameters. Furthermore, compared with the preweaning period, the effect of providing forage on calves was more noticeable in the postweaning period. The results of the mixed-effects model analysis indicated that calves can be efficiently fed 12% of DM as forage during the preweaning period to support their growth and development. Meanwhile, 9% of DM might be the optimal level for feeding OH and straw to preweaning calves. More studies are essential to explore how different levels of AH dietary supplementation affects calves during the preweaning period and improve the consistency and accuracy of the dose-response curve predictions. Overall, growth performance and rumen fermentation of dairy calves were affected by forage inclusion. Moreover, forage source, feeding method, physical form of starter, milk feeding level, and forage level are essential factors that result in different degrees of effect on the calf's performance and rumen fermentation.

H. Sharma, F. Ozogul, E. Bartkienė et al.

Abstract After conversion of lactose to lactic acid, several biochemical changes occur such as enhanced protein digestibility, fatty acids release, and production of bioactive compounds etc. during the fermentation process that brings nutritional and quality improvement in the fermented dairy products (FDP). A diverse range of lactic acid bacteria (LAB) is being utilized for the development of FDP with specific desirable techno-functional attributes. This review contributes to the knowledge of basic pathways and changes during fermentation process and the current research on techniques used for identification and quantification of metabolites. The focus of this article is mainly on the metabolites responsible for maintaining the desired attributes and health benefits of FDP as well as their characterization from raw milk. LAB genera including Lactobacillus, Streptococcus, Leuconostoc, Pediococcus and Lactococcus are involved in the fermentation of milk and milk products. LAB species accrue these benefits and desirable properties of FDP producing the bioactive compounds and metabolites using homo-fermentative and heterofermentative pathways. Generation of metabolites vary with incubation and other processing conditions and are analyzed and quantified using highly advanced and sophisticated instrumentation including nuclear magnetic resonance, mass-spectrometry based techniques. Health benefits of FDP are mainly possible due to the biological roles of such metabolites that also cause technological improvements desired by dairy manufacturers and consumers. Graphical Abtsract

E. Tirloni, S. Stella, F. Celandroni et al.

Spore-forming Bacillus cereus is a common contaminant of dairy products. As the microorganism is widespread in the environment, it can contaminate milk at the time of milking, but it can also reach the dairy products in each phase of production, storage and ripening. Milk pasteurization treatment is not effective in reducing contamination and can instead act as an activator of spore germination, and a potential associated risk still exists with the consumption of some processed foods. Prevalences and concentrations of B. cereus in milk and dairy products are extremely variable worldwide: in pasteurized milk, prevalences from 2% to 65.3% were reported, with concentrations of up to 3 × 105 cfu/g, whereas prevalences in cheeses ranged from 0 to 95%, with concentrations of up to 4.2 × 106 cfu/g. Bacillus cereus is also well known to produce biofilms, a serious concern for the dairy industry, with up to 90% of spores that are resistant to cleaning and are easily transferred. As the contamination of raw materials is not completely avoidable, and the application of decontamination treatments is only possible for some ingredients and is limited by both commercial and regulatory reasons, it is clear that the correct application of hygienic procedures is extremely important in order to avoid and manage the circulation of B. cereus along the dairy supply chain. Future developments in interventions must consider the synergic application of different mild technologies to prevent biofilm formation and to remove or inactivate the microorganism on the equipment.

C. Shi, Maryam Maktabdar

Mold spoilage of dairy products such as yogurt is a concern in dairy industry. Not only does it lead to substantial food waste, economic losses, and even brand image damage, but it may also cause public health concern due to the potential production of mycotoxin. Good hygiene practices are necessary to prevent contamination, but contamination may nevertheless occur at the production site and, not least, at the site of the consumer. In recent years, there has been a growing interest from consumers for “clean label” food products, which are natural, less-processed, and free of added, chemical preservatives, and a wish for shelf lives of considerable length in order to minimize food waste. This has sparked an interest in using lactic acid bacteria (LAB) or their metabolites as biopreservatives as a way to limit the growth of spoilage organisms in dairy products. A range of compounds produced by LAB with potential antifungal activity have been described as contributing factors to the inhibitory effect of LAB. More recently, growth inhibition effects caused by specific competitive exclusion have been elucidated. It has also become clear that the sensitivity toward both individual antifungal compounds and competition mechanisms differ among molds. In this review, the main spoilage molds encountered in dairy products are introduced, and an overview of the antifungal activity of LAB against different spoilage molds is presented including the main antifungal compounds derived from LAB cultures and the sensitivity of the spoilage molds observed toward these compounds. The recent findings of the role of competitive exclusion with emphasis on manganese depletion and the possible implications of this for biopreservation are described. Finally, some of the knowledge gaps, future challenges, and trends in the application of LAB biopreservation in dairy products are discussed.

Yasuhiro Morita, Momoko Yachida, Keita Tokimitsu et al.

Cryptosporidiosis is a major cause of diarrhea and is associated with high morbidity in calves. Changes in the gut microbiota exacerbate diarrhea caused by Cryptosporidium parvum infection in neonatal and weaned calves. However, information on the gut microbiota of neonatal calves with C. parvum infection is scarce, and research into the microbiome of calves is essential for developing preventive and therapeutic interventions. This study aimed to elucidate the gut microbiota of neonatal calves with cryptosporidiosis. We collected 31 fecal samples from 31 neonatal calves on a dairy farm with or without C. parvum antigen [CP(+) or CP(−)] using a kit and analyzed the differences in the microbiota between diarrheal (D) and normal (N) fecal samples with C. parvum infection based on the fecal score. The analyses revealed the α diversity indexes of fecal microbiota in CP(+)-N samples were higher than that in CP(+)-D samples. Megasphaera spp. and other rumen microbes were identified, and significantly associated with CP(+)-N samples compared with CP(+)-D samples by linear discriminant analysis effect size (LEfSe). We conclude that the specific gut microbiota could characterize fecal microbiota in calves with neonatal cryptosporidiosis without clinical symptoms.

Klara Żbik, Elżbieta Górska-Horczyczak, Magdalena Zalewska et al.

This review aims to compile and present information on polycyclic aromatic hydrocarbons (PAHs) in milk, their effects on human health, relevant legal regulations, and methods for their detection. PAHs are hazardous environmental pollutants that can accumulate in milk due to their lipophilicity and feed, water, and grass contamination. Also, high-temperature processing in the milk industry can contribute to their formation. PAHs are recognized for their carcinogenic, mutagenic, and teratogenic properties, posing significant risks to human health. Milk presents a unique analytical challenge as a complex matrix; the fats where hydrophobic PAHs tend to accumulate are “trapped” within the membranes of casein micelles. This complexity makes the extraction and analysis of PAHs more demanding than other food matrices. Developments in chromatographic techniques provide effective methods for detecting PAHs in milk, ensuring adherence to regulatory standards. The proper planning of research and the use of these techniques will lead to accurate results. This review focuses specifically on methods for extracting and isolating PAHs from milk, and instrumental methods for their detection and quantification. Such a review may be valuable for researchers looking for methods to analyze PAHs in milk and dairy products.

Fiona L. Guinan, Robert H. Fourdraine, Francisco Peñagaricano et al.

ABSTRACT: The ability of a dairy cow to perform reliably over time is an interesting trait to include in dairy cattle breeding programs aimed at improving dairy cow resilience. Consistency, defined as the quality of performing as expected each day of the lactation, could be highly associated with resilience, defined as animal's ability to maintain health and performance in the presence of environmental challenges, including pathogens, heat waves, and nutritional changes. A total of 51,415,022 daily milk weights collected from 2018 to 2023 were provided for 255,191 multiparous Holstein cows milked 3 times daily in conventional parlor systems on farms in 32 states. The temporal variance (TEMPVAR) of milk yield from 5 to 305 d postpartum was computed as the log-transformed variance of daily deviations between observed and expected individual milk weights. Lower values of TEMPVAR imply smaller day-to-day deviations from expectations, indicating consistent performance, whereas larger values indicate inconsistent performance. Expected daily milk weights were computed using 3 nonparametric and parametric regression models: (1) loceally estimated scatterplot smoothing regression with a 0.75 span; (2) polynomial quantile regression using the median (0.5 quantile), and (3) polynomial quantile regression using a 0.7 quantile. The univariate statistical model included age at first calving and herd-year-season as fixed effects and cow as a random effect. Heritability estimates (standard errors) of TEMPVAR phenotypes calculated over the entire lactation ranged between 0.227 (0.011) and 0.237 (0.011), demonstrating that cows are genetically predisposed to display consistent or inconsistent performance. Estimated genetic correlations calculated using a multiple-trait model between TEMPVAR traits and between lactations were high (>0.95), indicating TEMPVAR is repeatable across lactations and robust to the model used to compute expected daily milk yield. Higher TEMPVAR phenotypes reflect more variation in performance, hence greater inconsistency, which is undesirable. Therefore, correlations between predicted transmitting abilities (PTA) for TEMPVAR and milk yield of 0.57 indicate that high-producing cows exhibit more day-to-day variation in performance. Correlations with productive life and livability were −0.38 and −0.48, respectively. Correlations between PTA for TEMPVAR and those of postpartum health traits were also negative, ranging from −0.41 to −0.08. Given that health traits are derived from disease resistance measurements, and higher health trait PTA are preferred, our results indicate that more consistent cows tend to have fewer health problems and greater longevity. Overall, our findings suggest that temporal variation in daily milk weights can be used to identify consistent animals that maintain expected performance throughout the lactation, which will enable selection for greater resilience to management and environmental perturbations.

G. Madureira, B. Mion, B. Van Winters et al.

ABSTRACT: Our objectives were to evaluate the endometrial responsiveness of dairy heifers to an intrauterine infusion of recombinant bovine interferon-tau (rbIFN-τ) and to associate endometrial responses to rbIFN-τ with subsequent reproductive performance. In experiments 1 and 2, cyclic heifers were enrolled in a program for synchronization of the estrous cycle, and blood sampling and ultrasonography examinations were performed on d 0, 4, 7, 11, and 14 of the estrous cycle. In experiment 1, heifers were randomly assigned to receive an intrauterine infusion containing 2 µg of rbIFN-τ (rbIFN-τ = 19) or saline control (CTRL = 19) into the uterine horn ipsilateral to the corpus luteum (CL) on d 14 of the estrous cycle. Then, 6 hours after the infusion, the infused uterine horn was flushed for sampling of the uterine luminal fluid (ULF) for composition analysis, and the endometrium was biopsied for transcriptomics. In experiment 2, 100 heifers received an intrauterine infusion of rbIFN-τ, and the same procedures for uterine sample collection were performed as described in experiment 1. After the intrauterine test, heifers were enrolled in a breeding program and classified as highly fertile (HF; pregnant at first AI) or subfertile (SF; not pregnant at first AI). Statistical analyses were performed using regression models, which included the effects of treatment (experiment 1: CTRL vs. rbIFN-τ) or fertility group (experiment 2: HF vs. SF) and block of samples. Intrauterine infusion of rbIFN-τ increased the expression of classical interferon-stimulated genes in the endometrium (e.g., ISG15, MX1, OAS2, IRF9, and USP18), and an antiviral response was predicted to be the main downstream effect of the transcriptome changes. In addition, rbIFN-τ increased the abundance of cholesterol, glycerol, and the overall concentration of oxylipins in the ULF. Analysis of endometrial transcriptome between HF and SF heifers revealed important differences in the expression of genes associated with cell signaling, metabolism, attachment, and migration, with a large representation of genes encoding extracellular matrix proteins. In general, differentially expressed genes were expected to be downregulated by IFN-τ but seemed to fail to be downregulated in SF heifers, resulting in higher expression in SF compared with HF heifers. Subfertile heifers had lower concentrations of glycerol and an altered profile of oxylipins in the ULF, with a lower abundance of oxylipins derived from arachidonic acid and dihomo-γ-linolenic acid, and a greater abundance of oxylipins derived from linoleic acid. Measurements of ovarian function did not differ between groups and, therefore, did not influence the observed results in uterine biology. Overall, the endometrial responsiveness to IFN-τ is variable among individuals and associated with subsequent fertility of heifers, indicating that communication between conceptus and endometrium is critical for the uterine receptivity and survival of pregnancy.

Tugce Aydogdu, J. O’Mahony, N. McCarthy

The ability to measure and capture real-time unit operational data has significant benefits during dairy processing, whether it is the basics, such as measuring temperature, pressure, and flow rates, or more recent developments in the case of in-line viscosity and product-compositional measurements. This rapid data collection has helped increase profitability by reducing energy costs, minimizing product loss, and allowing automated control. Advances in technology have allowed for in-line measurements of the composition and some physical attributes such as particle size and viscosity; however, an attribute that spans both compositional and physical attributes is pH, directly influenced by composition but also environments, such as temperature and dry matter content. pH is measured for a plethora of reasons, such as a measure of milk quality (microbial spoilage), acidification of casein, cheese production, maintaining optimum conditions during protein hydrolysis, etc. However, very little is published on the fundamentals of pH and pH measurement in dairy processing; rather, it is usually a cause-and-effect phenomenon. This review visits one of the oldest analytical considerations in the dairy industry and re-examines how it is affected by product composition and processing conditions.

Fateme Adinepour, S. Pouramin, A. Rashidinejad et al.

Bioactive compounds (bioactives) derived from plants and animals, are effective in increasing the safety and health of society through the treatment and prevention of diseases such as cancer. Fortifying conventional foods with bioactives is an accepted strategy by scientists, food manufacturers, and consumers. Milk and dairy products are among the most important foods used in our daily diet and can be a suitable option to deliver bioactives to the body, but there are challenges towards using these compounds in their original unprotected/free form. They can be degraded before reaching the target location in the body and interact with milk compounds, resulting in a negative impact on the quality characteristics of the corresponding foods. Thus, a suitable encapsulation technique can help to protect these sensitive compounds from environmental stresses and the process they encounter during the manufacture of food. This also prevents adverse interactions of bioactives with compounds in milk. This article aimed to review the recent literature about the addition of encapsulated bioactives such as vitamins, essential fatty acids, phenolic compounds, minerals, and enzymes into milk and dairy products, with a focus on common applied bioactives, methods of encapsulation, the interaction of bioactives with milk components, and the challenges facing the use of this technology in the dairy industry.

J. Magan, Tom F O’ Callaghan, A. Kelly et al.

Worldwide milk production is predominantly founded on indoor, high-concentrate feeding systems, whereas pasture-based feeding systems are most common in New Zealand and Ireland but have received greater attention recently in countries utilizing conventional systems. Consumer interest in 'pasture-fed' dairy products has also increased, arising from environmental, ethical, and nutritional concerns. A substantial body of research exists describing the effect of different feeding strategies on the composition of milk, with several recent studies focusing on the comparison of pasture- and concentrate-based feeding regimes. Significant variation is typically observed in the gross composition of milk produced from different supplemental feeds, but various changes in the discrete composition of macromolecular components in milk have also been associated with dietary influence, particularly in relation to the fatty acid profile. Changes in milk composition have also been shown to have implications for milk and dairy product processability, functionality and sensory properties. Methods to determine the traceability of dairy products or verify marketing claims such as 'pasture-fed' have also been established, based on compositional variation due to diet. This review explores the effects of feed types on milk composition and quality, along with the ultimate effect of diet-induced changes on milk and dairy product functionality, with particular emphasis placed on pasture- and concentrate-based feeding systems.

Marta Moniente, D. García-Gonzalo, I. Ontañón et al.

Histamine poisoning is a significant public health and safety concern. Intoxication from ingestion of food containing high amounts of histamine may cause mild or severe symptoms that can even culminate in cardiac arrest. Nonetheless, although histamine levels in dairy products are not subject to any regulation, important outbreaks and severe adverse health effects have been reported due to intake of dairy products with a high histamine content, especially ripened cheeses. Histamine, a biogenic amine, can accumulate in dairy products as a result of the metabolism of starter and nonstarter lactic acid bacteria, as well as yeasts that contribute to the ripening or flavoring of the final product, or even as a result of spoilage bacteria. The aim of this review is to describe the microbiological causes of the presence of histamine in fermented milk products, and to propose control measures and potential methods for obtaining histamine-free dairy products. Thus, this manuscript focuses on histamine-producing microbiota in dairy products, highlighting the detection of histamine-producing bacteria through traditional and novel techniques. In addition, this review aims to explore control measures to prevent the access of histamine-producing microbiota to raw materials, as well as the formation of histamine in dairy products, such as a careful selection of starter cultures lacking the ability to produce histamine, or even the implementation of effective food processing technologies to reduce histamine-producing microbiota. Finally, the removal of histamine already formed in dairy products through histamine-degrading microorganisms or by enzymatic degradation will also be explored.

Marta Moniente, L. Botello-Morte, D. García-Gonzalo et al.

Biogenic amines (BA) are mainly produced by the decarboxylation of amino acids by enzymes from microorganisms that emerge during food fermentation or due to incorrectly applied preservation processes. The presence of these compounds in food can lead to a series of negative effects on human health. To prevent the ingestion of high amounts of BA, their concentration in certain foods needs to be controlled. Although maximum legal levels have not yet been established for dairy products, potential adverse effects have given rise to a substantial number of analytical and microbiological studies: they report concentrations ranging from a few mg/kg to several g/kg. This article provides an overview of the analytical methods for the determination of biogenic amines in dairy products, with particular focus on the most recent and/or most promising advances in this field. We not only provide a summary of analytical techniques but also list the required sample pretreatments. Since high performance liquid chromatography with derivatization is the most widely used method, we describe it in greater detail, including a comparison of derivatizing agents. Further alternative techniques for the determination of BA are likewise described. The use of biosensors for BA in dairy products is emerging, and current results are promising; this paper thus also features a section on the subject. This review can serve as a helpful guideline for choosing the best option to determine BA in dairy products, especially for beginners in the field.

M. C. Rosa, M. Carmo, C. Balthazar et al.

Abstract This review presents the general aspects of prebiotic components and summarises the health benefits associated with the consumption of dairy products with prebiotics, as well as the impact of their addition on the quality parameters of the products. The consumption of dairy products with prebiotics was associated with anti-diabetic and anti-hypertensive properties, and improvements in the blood lipid profile, immunity, and intestinal health. The prebiotic components could be used as fat replacers in dairy products, resulting in non-fat products with rheological, physicochemical, and sensory properties similar to the full-fat products. The effect of prebiotic addition on the technological properties of the dairy products was dependent on the food matrix, prebiotic type, and prebiotic concentration, however, improvements in the quality properties were observed for ice creams, cheeses, yoghurts, whey beverages, processed cheese, and dairy dessert. More studies with clinical trials are needed to prove the health effects.

Mengqi Wang, Nathalie Bissonnette, Mario Laterrière et al.

ABSTRACT: Staphylococcus aureus is one of the most prevalent contagious bacterial pathogen of bovine mastitis. The subclinical mastitis it causes has long-term economic implications and it is difficult to control. To further understanding of the genetic basis of mammary gland defense against S. aureus infection, the transcriptomes of milk somatic cells from 15 cows with persistent natural S. aureus infection (S. aureus-positive, SAP) and 10 healthy control cows (HC) were studied by deep RNA-sequencing technology. Comparing the transcriptomes of SAP to HC group revealed 4,077 differentially expressed genes (DEG; 1,616 up- and 2,461 downregulated). Functional annotation indicated enrichment of DEG in 94 Gene Ontology (GO) and 47 Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways. Terms related to the immune response and disease processes were mostly enriched for by upregulated DEG, whereas biological process terms related to cell adhesion, cell movement and localization, and tissue development were mostly enriched for by downregulated DEG. Weighted gene co-expression network analysis grouped DEG into 7 modules, the most important module (colored turquoise by software and here referred to as Turquoise module) was positively significantly correlated with S. aureus subclinical mastitis. The 1,546 genes in the Turquoise module were significantly enriched in 48 GO terms and 72 KEGG pathways, with 80% of them being disease- and immune-related terms [e.g., immune system process (GO:0002376), cytokine-cytokine receptor interaction (bta04060) and S. aureus infection (bta05150)]. Some DEG such as IFNG, IL18, IL1B, NFKB1, CXCL8, and IL12B were enriched in immune and disease pathways suggesting their possible involvement in the regulation of the host response to S. aureus infection. Four modules (Yellow, Brown, Blue, and Red) were negatively correlated (significantly) with S. aureus subclinical mastitis, and were enriched in functional annotations involved in the regulation of cell migration, cell communication, metabolic process, and blood circulatory system development, respectively. Application of sparse partial least squares discriminant analysis to genes of the Turquoise module identified 5 genes (NR2F6, PDLIM5, RAB11FIP5, ACOT4, and TMEM53) capable of explaining the majority of the differences in the expression patterns between SAP and HC cows. In conclusion, this study has furthered understanding of the genetic changes in the mammary gland and the molecular mechanisms underlying S. aureus mastitis, as well as revealed a list of candidate discriminant genes with potential regulatory roles in response to S. aureus infection.