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Dear Colleagues,

This Special Issue aims to highlight current advances in the application of green processing technologies to the dairy industry. The growing concern for the environment, the increasingly stringent standards regarding environment protection, and economic competitiveness have led to more environmentally friendly approaches that have resulted in pollution prevention and efficiency maximization. The development of new technologies in the food industry envisaging a reduction in environmental impacts and energy consumption is of particular interest to academics and to food industry professionals. The new technologies must also maintain or improve food quality attributes such as nutrient content and sensory quality. In this Special Issue, particular attention will be given to new and more sustainable technologies, the development of new products, or the valorization of dairy byproducts. Life cycle analysis, circular economy strategies, and best available technologies for cleaning and disinfection will also be considered. Investigations on how new technologies and new ingredients affect food quality in all its dimensions are also welcome.

Prof. Dr. Carlos José Dias Pereira
Prof. Dr. Marta H. Henriques
Guest Editors

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Keywords

membrane technologies
byproduct valorization
whey
probiotics
active packaging
cleaning
disinfection
life cycle analysis
new product development
circular economy

Published Papers (2 papers)

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Research

19 pages, 1994 KiB

Open AccessArticle

Low Fat Yoghurts Produced with Different Protein Levels and Alternative Natural Sweeteners

by Lara Campos, Paulina Tuma, Tânia Silva, David Gomes, Carlos Dias Pereira and Marta H. F. Henriques

Foods 2024, 13(2), 250; https://doi.org/10.3390/foods13020250 - 12 Jan 2024

Viewed by 871

Abstract

The food industry is looking for substitutes for sucrose in food items due to the excessive consumption of products with added sugar and the demand for healthier products. Alternative natural sweeteners can help achieve this goal. Different types of low-fat yoghurts (1% fat), with low-protein and high-protein levels (3% and 4.5–6.5% protein, respectively), were produced using alternative natural sweeteners. The low-protein yoghurts were made with stevia (0.03% w/w) or agave syrup (4.5% w/w). The high-protein yoghurts were made with stevia (0.04% w/w), xylitol (6% w/w) or honey (6% w/w). Sucrose (6% w/w) was used as a control in both trials. pH and titratable acidity, CIEL*a*b* color parameters, syneresis index, rheology and the texture profile of the low-fat yoghurts were evaluated over refrigerated storage. All products underwent sensory evaluation by an untrained panel. The high-protein yoghurts were found to be more acidic (>1% as lactic acid), had a lower syneresis index (between 2.1 and 16.2%) and a better consistency (stronger gel structure) than the low-protein yoghurts. In terms of rheological parameters, stevia-sweetened yoghurts scored higher than the other sweetened yoghurts, showing a better gel structure. The different sweeteners tested did not significantly affect the sensory properties of the yoghurts, although the high-protein yoghurts scored higher for most of the attributes evaluated. Overall, consumers preferred stevia-sweetened yoghurts to yoghurts sweetened with sucrose or agave for the low-protein yoghurts. Of the tested formulations, those containing high protein with the alternative natural sweetener xylitol received higher scores in all attributes. These results reveal the potential of the tested natural sweeteners as sucrose substitutes, while contributing to improving the nutritional value of yoghurts. Full article

(This article belongs to the Special Issue Novel and Green Processing Technology Applied in Dairy Products Series II)

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15 pages, 3215 KiB

Open AccessArticle

Unravelling the Proteomic Profiles of Bovine Colostrum and Mature Milk Derived from the First and Second Lactations

by Zhen Feng, Yan Shen, Gongjian Fan, Tingting Li, Caie Wu and Yuhui Ye

Foods 2023, 12(22), 4056; https://doi.org/10.3390/foods12224056 - 07 Nov 2023

Viewed by 1033

Abstract

Bovine colostrum (BC) and mature bovine milk are highly nutritious. In addition to being consumed by adults, these dairy products are also used as protein ingredients for infant formula. However, the differences in the nutritional composition of BC and mature milk, especially regarding proteins present in trace amounts, have not been comprehensively studied. Furthermore, the distinct proteomic profiles of mature milk derived from the first lactation (Milk-L1) and the second lactation (Milk-L2) are not fully understood. To address these gaps, this study aims to uncover the subtle differences in protein compositions of BC, Milk-L1, and Milk-L2 by proteomics. Compared with BC, anti-microbial proteins β-defensins and bovine hemoglobin subunit were up-regulated in Milk-L1, while Milk-L2 exhibited higher levels of enteric β-defensin, sterol regulatory element binding transcription factor 1, sydecan-2, and cysteine-rich secretory protein 2. Additionally, immune proteins such as vacuolar protein sorting-associated protein 4B, polymeric immunoglobulin receptor (PIGR), and Ig-like domain-containing protein were found at higher levels in Milk-L1 compared with Milk-L2. The study provides a comprehensive understanding of the distinct proteomic profiles of BC, Milk-L1, and Milk-L2, which contributes to the development of protein ingredients for infant formula. Full article

(This article belongs to the Special Issue Novel and Green Processing Technology Applied in Dairy Products Series II)

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