Search Results (859)

Artisanal raw-milk cheese represents a complex biochemical ecosystem where the indigenous microbiota acts as the primary driver of the volatile profile. This study utilizes an innovative synchronized biological relay model to decipher the mechanistic interplay between the successional dynamics of indigenous lactic acid bacteria (LAB) and the temporal evolution of the volatile metabolome over a 10-week maturation period of an artisanal cow-milk cheese. Utilizing a culture-dependent approach focused on the quantitative enumeration of broad morpho-physiological groups—without species-level identification—integrated with HS-SPME/GC-MS, we characterized the precise shifts from early-stage lactic cocci to dominant rod-shaped lactobacilli. Initial populations at Week 0 consisted of 8.2 log CFU/g of cocci and 4.1 log CFU/g of rod-shaped LAB. Lactic cocci peaked at Week 2 (8.5 log CFU/g) before undergoing mass autolysis down to 7.1 log CFU/g by Week 4, releasing intracellular enzymes that catalyzed a 900% surge in total esters and a 215% increase in volatile alcohols. Concurrently, rod-shaped LAB proliferated to a maximum of 8.6 log CFU/g at Week 6, directly correlating with a 125% increase in total carboxylic acids, prominently driven by a 750% accumulation of hexanoic acid. The late-phase maturation (Weeks 8–10) established a technological equilibrium: volatile sulfur compounds collapsed by over 90% within the first two weeks, initial transient lactones were replaced by a 1200% late-stage increase in dodecalactone, and matrix-sequestered dietary terpenes were liberated via an 8-fold (700%) increase at Week 8. This study introduces an innovative, statistically validated volatilomic framework that equips the dairy sector with an advanced metabolomic tool for rigorous product authentication and targeted flavor optimization, thereby establishing a scientific baseline for the reproducible production of premium, organoleptically superior artisanal cheeses. Full article

Fermented foods and beverages based on plant-derived ingredients are of growing technological interest, especially when they are designed as alternatives to conventional dairy products. This study evaluated the effects of herbal extracts from Verbascum thapsus L., Cnicus benedictus L., and Fumaria officinalis L. on lactic acid bacteria growth, acidification kinetics, and viable cell counts during the fermentation of organic milk, coconut beverage, and soy beverage. The extracts were characterized for extraction yield, total phenolic content, and antioxidant activity before use in fermentation trials. Mixtures of organic solvents and water produced extracts with higher total phenolic content and antioxidant activity than water alone. The highest values were obtained for F. officinalis extracts prepared with water and methanol or water and acetone, while for C. benedictus, the most effective solvents were water and acetone or water and ethanol. The agar well-diffusion assay showed no relevant antibacterial activity against the tested LAB strains under the applied conditions. No biologically relevant inhibition zones were observed in any of the 84 extract-strain combinations under the tested conditions. The only borderline response was observed for Lactobacillus acidophilus La-14 exposed to the 70% ethanolic extract of C. benedictus. The clear halo did not exceed 1.50 mm outside the 5 mm well and was treated as a weak, strain-specific screening result. Fermentation kinetics depended mainly on the food matrix. The coconut beverage acidified most rapidly, reaching pH 4.38 to 4.79 after 6 h, whereas the soy beverage required 24 h to reach pH 4.31 to 4.56. Organic milk showed the slowest acidification, and selected C. benedictus extracts delayed pH reduction. All analyzed fermented samples contained more than 7 log CFU/mL of viable LAB. These results indicate that selected herbal extracts can be used in fermented milk and plant-based beverages without reducing LAB survival, but their suitability should be assessed separately for each strain and matrix. Full article

The aim of this study was to formulate and optimize a novel functional ingredient based on thermally treated skimmed goat milk enriched with Agrocybe aegerita mushroom extract (ME) and grape pomace seed extract (GPE), intended for application in a dehydrated soup model. A central composite design was applied for preliminary optimization and the formulation based on antioxidant properties. The optimized ingredient exhibited enhanced antioxidant activity, with GPE identified as the dominant factor influencing the responses. However, deviations between predicted and experimental values were observed, reflecting moderate model fitting and differences in assay mechanisms. ATR-FTIR spectra were dominated by milk compounds, while DLS and electrophoretic analysis revealed structural modifications, including polymodal particle size distribution and alterations in the protein profile, indicating interactions between milk proteins, polyphenols, and mushroom-derived compounds. UHPLC-QToF-MS analysis confirmed a high content of grape-derived phenolic compounds. Following simulated gastrointestinal digestion, several phenolic compounds were detected in the soluble fraction, with catechin and ethyl gallate exhibiting the highest bioaccessibility (12.58% and 4.54%). The enriched ingredient showed modified techno-functional properties, including reduced emulsifying capacity but improved foaming behavior, which was attributed to protein structural changes and intermolecular interactions. Application in a dehydrated soup model demonstrated good solubility, stability, and high sensory acceptability without negative effects on flavor. Furthermore, the enriched soup showed enhanced antioxidant properties after simulated gastrointestinal digestion. The developed formulation represents a promising natural functional ingredient, combining enhanced bioactive properties with satisfactory technological performance. Full article

Microplastics (MPs) and nanoplastics (NPs) have become pervasive environmental contaminants, raising growing concern regarding their potential accumulation within the human body and associated health risks. MP particles can translocate into systemic circulation and multiple organs, necessitating a comprehensive evaluation of current human biomonitoring data. This comprehensive review aimed to synthesize current evidence on the occurrence, distribution, detection technologies, exposure reduction and potential health implications of microplastics in human biological samples. The reviewed literature confirms the presence of microplastics in blood, placenta, amniotic fluid, umbilical cord blood, breast milk, semen, urine, and selected tissues including cardiovascular, renal, and reproductive samples. Detection frequencies in some matrices exceeded 70–90%, with polymer types such as polyethylene, polypropylene, polystyrene, and polyethylene terephthalate most commonly identified. Reported particle sizes ranged from nanometer-scale fragments to particles over 100 µm, indicating both systemic circulation and potential tissue retention. Spectroscopic techniques such as μFTIR and μRaman dominate polymer identification, while thermoanalytical approaches such as Py-GC/MS provide quantitative polymer confirmation. Emerging evidence suggests associations with oxidative stress, inflammatory responses, endothelial dysfunction, and impaired reproductive parameters, although causal relationships remain uncertain due to methodological heterogeneity and limited longitudinal data. This review provides an integrated overview of current human exposure evidence, identifies analytical gaps, and highlights the urgent need for harmonized detection frameworks and longitudinal risk assessment studies to inform public health policy and future biomonitoring strategies. Full article

The development of functional yogurt products enriched with plant-derived ingredients and biologically active compounds represents a promising strategy to improve the nutritional, probiotic, and antioxidant properties of fermented dairy foods. The aim of this study was to evaluate how plant-derived ingredients (whole-meal flour from sprouted wheat grain and a protein-rich functional ingredient derived from hemp press cake), used individually or in combination with curcumin- or ergosterol-enriched Saccharomyces cerevisiae biomass, influence the physicochemical, structural-mechanical, probiotic, antioxidant, and sensory characteristics of yogurt products. Two forms of yeast biomass were used as enrichment agents: one containing encapsulated curcumin and the other with a high ergosterol content. Milk mixtures were supplemented with yeast biomass containing 34.0 mg/g encapsulated curcumin or 10.55 mg/g ergosterol. Additionally, whole-meal flour from sprouted wheat grain or the hemp-derived protein ingredient was incorporated into the yogurt products at concentrations of 2–3%. These ingredients were tested both individually and in combination to identify optimal formulations that would confer novel properties to the final products. Based on the conducted studies, it was found that the addition of enriched yeast biomass and the protein ingredient resulted in a denser and more uniform structure in the yogurt products compared to those of the control. The titratable acidity of the experimental formulations ranged from 80.2 to 91.8 °T, while pH values ranged from 3.79 to 4.04. Compared with the control sample, these changes indicate enhanced lactic acid fermentation activity. The number of probiotic microorganisms in the experimental samples reached 1.6 × 10⁷–6.4 × 10⁷ MPN/g, exceeding those of the control by an order of magnitude. The type of plant ingredient used significantly determined the technological properties of the finished product. Compared with the control sample, yogurt products supplemented with the hemp press cake-derived protein ingredient exhibited higher protein content (33–34% on a dry matter basis), increased viscosity (2.5–2.6 Pa·s), and reduced syneresis (values of 16.1 mL). The whole-meal flour from sprouted wheat grain exhibited a more pronounced stimulating effect on the growth of probiotic microflora. Enrichment of yogurt products with yeast biomass also increased antioxidant activity: the AOA (DPPH) value increased to 69–84% compared to ~62% in the control. Biotesting using Paramecium caudatum, a sensitive protozoan model widely used for rapid assessment of biological compatibility, toxicity, and the relative biological value of food systems, demonstrated a statistically significant increase (p < 0.05) in protozoan growth to 104–106% compared with the control sample, suggesting the absence of toxic effects and the potential bioavailability of yogurt matrix components. This data confirm the potential of using enriched yeast biomass in combination with plant ingredients for creating probiotic yogurt products with improved structural and functional properties. Full article

The increasing demand for food products and the implementation of sustainable development principles have encouraged the search for technological solutions that can reduce food losses and the environmental burden of food processing. Milk and dairy products are nutrient-rich matrices, but they also provide favourable conditions for microbial growth. Therefore, ensuring microbial safety during cheese production, ripening, and storage is essential. This study aimed to evaluate the potential application of gaseous ozone as a low-residue and potentially more sustainable approach for controlling surface microbial contamination in semi-hard cheese during ripening or storage. Ozone is characterized by low cost, strong oxidative properties, antimicrobial activity, and rapid decomposition into oxygen without leaving persistent chemical residues. Semi-hard cheese samples were treated with gaseous ozone at a concentration of 4.84 ± 0.22 parts per million (ppm) for 10, 30, 60, 90, and 150 min. After treatment, the counts of aerobic microorganisms, yeasts, and moulds were determined, and changes in moisture, fat, and protein content were assessed. After only 10 min of ozonation, aerobic microorganism counts decreased from 2826 ± 1911 × 10⁴ to 275 ± 184 × 10⁴ colony-forming units per gram (CFU/g). In contrast, a reduction in yeast counts was observed only after a longer treatment duration of 60 min. No clear treatment-dependent changes were detected in mould counts or in total fat and protein contents. Cheese moisture content decreased significantly after 10 min of ozonation and continued to decline as the ozonation duration increased. The results suggest that gaseous ozone may be used as an additional microbial control approach for semi-hard cheese during ripening or storage. However, the findings only partially confirmed a significant effect of gaseous ozone on surface microorganisms and its neutrality with respect to product proximate composition. Full article

The dairy industry is increasingly seeking natural alternatives to synthetic additives to meet the growing demand for clean-label and functional foods. Bee-derived products (BDPs), including propolis, honey, bee pollen, bee bread, and royal jelly, represent a promising class of bioactive ingredients due to their antimicrobial, antioxidant, and immunomodulatory properties. This review critically examines their integration across the dairy value chain, adopting a farm-to-product perspective. At the farm level, BDPs can modulate rumen fermentation, influence microbial populations, and contribute to improved feed efficiency and reduced enteric methane emissions. These effects may translate into modifications in milk composition and functional properties. At the processing and product levels, the incorporation of BDPs into dairy matrices such as yogurt, cheese, and fermented milk enables the development of functional foods enriched with bioactive compounds and supports probiotic viability in synbiotic systems. However, their application is associated with technological and sensory challenges, including variability in chemical composition, dose-dependent antimicrobial effects, and potential impacts on texture and flavour. By bridging animal and food science, this review highlights the multifunctional role of BDPs in enhancing sustainability, safety, and nutritional value in dairy systems, while identifying current limitations and future research directions for their effective industrial implementation. Full article

Chlorinated paraffins (CPs) are recognized as a novel class of persistent organic pollutants (POPs) and are categorized into short- (SCCPs, C_10–13), medium- (MCCPs, C1_4–17), and long- (LCCPs, C_≥18) chain CPs considering the carbon-chain length. Among them, SCCPs possess lower molecular weights, higher vapor pressures, and greater water solubilities compared to their longer-chain counterparts (MCCPs and LCCPs), which promote their environmental release. Consequently, SCCPs were designated as POPs of concern under the Stockholm Convention in 2017. This review concludes the recent research progress of SCCPs in China from 2015 to present, and we present a comprehensive overview of SCCP concentrations, encompassing diverse environmental matrices and human tissues, for example, air, water, soil, sediments, biota, food, human placenta, breast milk, blood, and organs (fat, kidney, liver, brain, bone, etc.). Whereafter, we summarize the development of SCCPs determination methods, benefiting from quantifying relative carbon-chain length and chlorine content of SCCPs correctly. Moreover, toxicity, toxicokinetics, and adverse health effects of SCCPs in humans from China are concluded and discussed. Meanwhile, we review the existing control and treatment technologies for SCCPs. Lastly, we describe some noteworthy and prospective issues that are worthy of further study. In the future, the relevant studies are still necessary to keep up with consecutive monitoring and evaluation of SCCP levels and relative potential health impacts in China. Full article

The plastic pieces of synthetic polymers, which were previously regarded as primary pollutants of the environment, are increasingly being discovered as internal pollutants of the human body. This review provides a comprehensive overview of the available evidence on human exposure, tissue distribution, and associated biological effects of micro- and nanoplastics. Ingesting contaminated food and water is the major exposure pathway, with inhalation and dermal contact being secondary routes. Various organ systems have been identified as containing polymer particles through the use of advanced analytical methods, including blood, liver, lungs, placenta, breast milk, and brain tissue. Experimental animal studies suggest associations with tissue injury, metabolic illness, and neurotoxicity. Polyethylene, polypropylene, polystyrene, and polyethylene terephthalate are the most frequently found polymers in human samples. New clinical findings indicate potential health implications, though current human evidence remains largely associative rather than causal: a cardiovascular study observed more than a two-fold rise in mortality among patients with polymer-containing arterial plaques, and recent evidence demonstrates over-accumulation of polymers in brain tissue, raising questions about neuroinflammatory processes. Detection technologies have advanced substantially, with deep learning-based polymer classification achieving 95–99% accuracy and ultrasensitive electrochemical and surface plasmon resonance biosensors reaching detection limits approaching 10⁻¹¹ M. Despite these advances, critical issues remain, including lack of standardized analytical procedures, absence of chronic exposure models for humans, and insufficient longitudinal epidemiological data. To address these gaps, physiologically relevant experimental systems including organoids and organ-on-chip platforms will be required, in addition to well-designed prospective cohort studies. Full article

The intensification and continuous evolution of dairy sheep and goat farming have played an essential role in the development and implementation of milking equipment. The increasing demand for time-efficient milking procedures, reduced labour costs, sustained milk production, and optimal mammary health have driven the widespread adoption and optimisation of machine milking technologies. The objectives of this article are (i) the review of milking systems and relevant technological developments in milking equipment and (ii) the evaluation and description of their impact on udder health, as applied on dairy small ruminant farms. Milking systems used on farms depend on the available space and number of animals on the farms. Appropriate settings in milking systems are important for ensuring good milk quality; among them, vacuum level, pulsation rate and ratio are important characteristics that must be monitored regularly. Further, use of appropriate teatcups specific to the animal species to be milked is significant. An important aspect of proper maintenance of the milking system is the cleaning procedure after completion of milking. Points for consideration are quality and temperature of the water used for cleaning, use of detergents and disinfectants, and maintenance schedule and teatcup replacement. Some technological features that are part of milking systems include automatic vacuum shut off, electronic milk recording, electronic identification of animals, automatic flushing of milking clusters and automatic pre-stimulators. Farms will benefit from applying precision technologies, which will use data from tools related to animal genetic background, animal behavioural indicators, environmental conditions and disease-related functions for more holistic and cost-effective farm management. In this context, integration of sensor-based technologies in milking systems will be able to provide real-time information regarding quality of milk produced at individual and farm levels. Moreover, the introduction of automatic system flushing in-between animals during the milking procedure can contribute to breaking chains of potential bacterial transfer and reducing animal infections during milking. Overall, although machine milking has certainly contributed to improved efficiency, milk quality and labour conditions, flaws in system function may adversely affect mammary health. Full article

In many industrial dairy products, yeasts are generally regarded as contaminants. However, in traditional fermented milks, they may contribute to distinctive sensory, technological, and functional properties through associations with bacterial partners, including lactic acid bacteria (LAB). Despite this, a structured synthesis of yeast–bacterium associations across fermented milk typologies is currently lacking. To address this gap, a PRISMA-informed literature search identified 42 studies across 24 traditional fermented milks reporting paired bacterial and fungal communities. A genus-level co-occurrence analysis was used to identify which yeast–bacterium pairs were most frequently co-detected across independently documented products. The main co-occurrence patterns selected for detailed bibliographical discussion were Kluyveromyces with Acetobacter and LAB, including Lactobacillus, Streptococcus, Lentilactobacillus and Lacticaseibacillus; Pichia with LAB; Saccharomyces with LAB, especially Lactobacillus; Kazachstania with Acetobacter; Candida with Leuconostoc and Enterococcus; and Geotrichum with Pseudomonas and Enterococcus. For the selected associations, possible interaction mechanisms and implications for sensory identity, technological potential, and microbiological safety were discussed by integrating evidence from milk co-cultures, controlled model systems, and related fermented foods. Overall, this review provides a structured synthesis of yeast–bacterium associations in traditional fermented milks and identifies candidate consortia for future experimental validation. Full article

The European Union’s Common Agricultural Policy promotes extensive farming to achieve sustainability goals, yet dairy production in the Baltic states and Poland has continued to intensify, particularly after the abolition of milk quotas in 2015. This study assesses the technical efficiency of intensive and extensive dairy farms in Lithuania, Latvia, Estonia, and Poland over the period 2015–2022, using Data Envelopment Analysis (DEA) combined with a meta-frontier framework that explicitly accounts for technological heterogeneity across production systems. Farms are classified as intensive or extensive based on stocking density relative to forage area, applying the threshold of one livestock unit per hectare. Results show that in all Baltic countries intensive farms exhibit higher meta-frontier technical efficiency than extensive farms, with the gap increasing over time, especially in Lithuania. Technology Gap Ratio results indicate convergence between production systems in Estonia and Latvia, while in Lithuania intensive farms became technologically closer to the national frontier after 2020. In contrast, Poland shows a different pattern: intensive farms operated closer to the meta-frontier but achieved lower efficiency, suggesting managerial constraints. Regression analysis confirmed that production intensity is a positive and statistically significant determinant of meta-frontier technical efficiency in all Baltic countries. These findings suggest that current economic conditions favour intensification and that extensification policies can only be effective if they adequately compensate for the efficiency disadvantage faced by extensive farms. Full article

A2 milk has recently gained popularity, mainly due to its different beneficial effects on the human digestive system compared to popular A1 milk. Because of these structural differences, A2 milk exhibits characteristics that need to be investigated to design processes appropriately. The effects of β-casein genotype and heat treatment method (LTLT, HTST, and HTLT: a high-temperature preparatory treatment applied in fermented dairy production) on the fatty acid profile, volatile organic compounds (VOCs), composition, emulsion stability, acidification kinetics, and color parameters were investigated. Fatty acid composition was determined exclusively by milk type. A1 milk exhibited higher saturated fatty acids, higher total PUFA content, higher Σn-3 fatty acids, and a more favorable n-6/n-3 ratio, while A2 milk showed higher monounsaturated fatty acids and higher CLA (Conjugated Linoleic Acid) in a trait-dependent manner. VOC profiling identified 29 compounds. Significant genotype × treatment interactions were observed: A1 milk was characterized by high diacetyl in fresh samples and exclusive methanethiol formation upon pasteurization, while A2 milk showed enhanced Maillard-derived volatile formation and high ester accumulation after LTLT treatment. Emulsion stability was highest after LTLT treatment regardless of milk type. A1 milk reached the coagulation threshold of pH 4.6 within 45 min, whereas A2 exhibited delayed acidification. HTLT induced the greatest color changes in both types of milk. Full article

Changes in consumer behavior have intensified the demand for alternative protein sources, driving changes in food consumption patterns. At the same time, the increasing consumer awareness considering the health and environmental impacts in food systems, has stimulated interest in more functional and sustainable products. In this context, plant-based beverages (PBBs) have gained attention as potential alternatives to milk. This study was aimed at evaluating plant-based beverages as alternatives to cow’s milk, focusing on their nutritional composition, environmental impact, and technological challenges. Although cow’s milk has a high biological value and nutritional density, plant-based beverages present variable compositions, generally with lower levels of protein and minerals. However, they stand out for the presence of bioactive compounds and have a nutritional quality which can be improved through fortification strategies. From an environmental perspective, their production is associated with a substantially lower carbon footprint compared to dairy farming. Despite these advantages, the sector still faces technological challenges related to physicochemical stability and sensory acceptance due to complex residual flavors. This review highlights the need for improvements in terms of manufacturing processes and regulatory frameworks to establish these beverages as safe, nutritious, and sustainable options in the global market. Full article

Microbial inactivation is essential for extending the shelf life of raw milk. Radio frequency (RF) thermal pasteurization has emerged as a promising technology for small-scale dairy processing. This study aimed to determine optimal RF temperature–time conditions, evaluate their effects on milk quality across milk from different species of cows, and assess economic feasibility. Raw milk from Holstein Friesian, Jersey, and Brown Swiss cows was treated using a dielectric heating system (40.68 MHz) at 72–92 °C for 20–100 s. The results were compared with conventional low-temperature long-time (LTLT) pasteurization of untreated milk. The optimal condition was 92 °C for 50 s, reducing the aerobic plate count from 5.80 to 0.69 log CFU/mL (a 5.11 log reduction), with no detection of Staphylococcus aureus, Bacillus cereus, and Escherichia coli. RF treatment did not significantly affect milk composition (p > 0.05), and color changes remained within acceptable limits. Milk stored at 4 °C maintained quality and safety for up to 28 days. Economic analysis indicated a net present value of USD 134,721.78, a benefit–cost ratio of 3.25, and a payback period of 6.8 months, confirming economic feasibility. These findings demonstrate that RF pasteurization can improve processing efficiency and support sustainable dairy production. Full article