Search Results (43)

An elevated somatic cell count (SCC) affects the physicochemical characteristics of milk, altering its renneting ability and ultimately impacting the yield and quality of the cheese produced. This study aims to analyse the variations in the composition of Latvian goat milk and its technological properties in relation to SCC. Individual goat milk samples (n = 240) were collected from one of the largest goat farms in Latvia during 2019 and 2020. Latvian, Saanen, and cross-breed goat milk samples from different lactations were tested for their chemical composition (fat, protein, lactose, dry matter, and SCC), fat-to-protein ratio, freezing point, and curd firmness. Samples were collected during different lactation periods in order to analyse the seasonal effect on milk quality. The results demonstrated that milk samples from goats with lower SCCs (Group I) exhibited the highest fat (3.34%), lactose (4.56%), and dry matter (11.28%) concentrations and fat-to-protein ratios (1.02). Curd firmness decreased progressively from Group I to Group IV, fluctuating between Latvian Native (1.96–1.47 N), Saanen (1.91–1.59 N), and cross-breed (1.66–1.58 N) goat milk samples. A significantly lower (p = 0.030) curd firmness (1.56 N) was determined in the Group IV goat milk samples. Seasonal fluctuations in milk composition were observed in relation to curd firmness, which peaked in late lactation milk (3.85 N), although minor fluctuations were observed in protein concentrations (3.23% to 3.30%) across the sampling periods (2019 and 2020). These findings highlight the necessity of SCC monitoring in Latvian goat milk to ensure appropriate quality for milk processing. Full article

Cow’s milk protein allergy (CMPA) is one of the most common food allergies in early childhood. Although a strict elimination diet effectively prevents allergic symptoms, it does not promote the development of tolerance to cow’s milk proteins (CMPs). The milk ladder is a stepwise approach to the reintroduction of CMPs, starting with extensively heated forms and gradually progressing to unheated cow’s milk, according to the individual tolerance levels. The rationale for this approach lies in the reduced allergenicity of heated forms, mainly due to the food matrix effect. The milk ladder was originally developed to gradually expand the diet in children with non-IgE-mediated CMPA. However, recent evidence suggests that it can also be applied in IgE-mediated CMPA to accelerate tolerance development. In children with high-risk IgE-mediated CMPA, this approach may be more challenging. Even minor recipe modifications, particularly those affecting composition or heating conditions, can alter the allergenicity of heated foods. Moreover, barriers to reintroducing food allergens, including parental anxiety or the child’s food aversion, may be more pronounced in this group. Although for high-risk patients, reintroduction is usually performed in hospital settings, increasing evidence indicates that, in selected cases, it may also be safely conducted at home. Several emerging strategies, including early low-dose exposure and oral immunotherapy, show promise in further enhancing tolerance development. Despite these challenges, early reintroduction of CMPs appears to play a crucial role in modulating the immune response and promoting tolerance. This review provides the summary of evidence and practical insights into the implementation of the milk ladder in children with IgE-mediated CMPA. Full article

Lactic acid bacteria (LAB) play a crucial role in acid-curd cheese production by driving milk protein coagulation and forming metabolites that determine texture, safety, and flavor. This study investigated the effect of enzymatic lactose hydrolysis using β-D-galactosidase (Maxilact LX5000) on the quality of full-fat curd cheeses (16.5% and 20.8% dry matter) produced without whey separation. Cheeses were manufactured with or without prior lactose hydrolysis, inoculated with a mesophilic Flora Danica starter culture, and stored for 28 days at 4 °C. Chemical composition, sugar profile (HPLC), pH, LAB viability, textural properties (hardness, adhesiveness, and water-holding capacity), and sensory attributes were determined. Lactose hydrolysis completely eliminated lactose and increased glucose and galactose concentrations, without significant changes in protein, fat, or pH level. In our data, lactose was undetectable in hydrolyzed samples across storage, glucose/galactose exhibited only minor fluctuations, and LAB counts and pH remained stable, indicating a largely stable sugar profile and limited microbial activity under refrigeration. Hydrolyzed samples showed improved texture, especially higher hardness and moisture retention in low-dry-matter variants, while sensory characteristics were comparable to the control and free from excessive sweetness. These results demonstrate that enzymatic lactose hydrolysis is an effective tool for producing lactose-free curd cheese without compromising quality. This process can be recommended for sustainable whey-free cheese manufacture aimed at lactose-intolerant consumers. Full article

This study evaluated the effects of supplementing dairy calves with Saccharomyces cerevisiae fermentation-derived postbiotics (SCFP) on growth, metabolism, immune status, and first lactation performance. Eighteen Holstein heifer calves were blocked by birth body weight and serum total protein and randomly assigned to control (CTR; n = 9; no supplementation) or SCFP (n = 9; 1 g/d SmartCare^® in milk replacer until weaning plus 5 g/d NutriTek^® until 70 d; Diamond V™, USA). Calves were weaned at 60 d and monitored until 160 d. Feed intake did not differ between groups. SCFP calves had greater post-weaning average daily gain from 71 to 100 d (0.93 vs. 0.60 kg/d, SCFP and CTR, respectively) and body weight from 100 to 160 d. They tended to have greater plasma β-hydroxybutyrate at 60 (0.32 vs. 0.27 mmol/L, SCFP and CTR, respectively) and 70 d (0.46 vs. 0.42, SCFP and CTR, respectively) and urea at 70 d (4.89 vs. 4.33 mmol/L, SCFP and CTR, respectively) and had greater acetate (515 vs. 384 μmol/L, SCFP and CTR, respectively) and propionate (33.13 vs. 22.4 ± 4.86 μmol/L, SCFP and CTR, respectively) at 60 d. SCFP calves also had lower nonesterified fatty acids at 21 d (0.23 vs. 0.38 mmol/L, SCFP and CTR, respectively), suggesting reduced energy mobilization during the most critical pre-weaning stage. Plasma myeloperoxidase was greater at 70 d (340 vs. 262 U/L, SCFP and CTR, respectively), as was phagocytosis by polymorphonuclear neutrophils at 60 (+10.4%) and 70 d (+8.2%). Feeding SCFP increased rumen activity and plasma volatile fatty acid concentrations, likely due to enhanced nutrient absorption and reduced weaning stress. SCFP calves exhibited a better immune response to lipopolysaccharide stimulation, as indicated by leukocyte gene expression, MPO, and PMN phagocytosis. Metagenomic analyses showed minor but significant changes in early-life microbiota composition at 7, 21, and 42 d. During first lactation, SCFP cows produced 2.1 kg/d more milk in the first 100 days in milk compared with CTR. In conclusion, early supplementation with SCFP supported rumen development, improved metabolic and immune function, and may enhance future productivity in dairy cows. Full article

Background/Objectives: Antibiotics have a significant impact on the gut microbiota, and we hypothesized that human milk oligosaccharides may alleviate antibiotic-induced gut microbiota dysbiosis. Methods: Six groups of eight mice were administered drinking water with or without ampicillin for one week. We then introduced the human milk oligosaccharide 2′-fucosyllactose (2′FL), either alone or in combination with difucosyl-lactose (DFL), for two weeks after the termination of ampicillin treatment. Results: Ampicillin reduced microbiota diversity and the abundance of specific bacteria. One week after the termination of ampicillin treatment, the 2′FL + DFL mixture counteracted the ampicillin-induced reduction in diversity, although this effect was not sustained. Over the subsequent two weeks, the 2′FL + DFL mixture had a significant impact on the relative abundances of Lactobacillus spp. and Bacteroides spp. Ampicillin also reduced caecal propionate levels, downregulated the gene Gzmb for Granzyme B, and upregulated the gene Reg3a for Regenerating islet-derived protein 3 alpha, all of which were counteracted by the 2′FL + DFL mixture. Ampicillin had a minor impact on ileal cytokine levels. The 2′FL + DFL mixture showed a cytokine effect indicating reduced adaptive and innate inflammation. Ampicillin reduced water intake and growth in the mice. The oligosaccharides did not affect water intake, but the 2′FL + DFL mixture slightly reduced body weight. Conclusions: The 2′FL + DFL mixture appears to hold potential for counteracting some of the side effects of ampicillin treatment. Full article

Human milk (HM) provides maximum health benefits for infants. This is due in part to the activity of its minor components, including HM proteins and oligosaccharides (HMOs). Where HM is unavailable, infant formulas (IFs) are normally used, the two most common types being cow milk- and goat milk-based formulas (CIF and GIF). The aim of this study was to compare the antioxidant properties of HM, CIF and GIF, together with those of their respective oligosaccharides (HMOs, CMOs and GMOs), using in vitro model systems. The ability of these oligosaccharides to attenuate inflammation (expression of IL-1α, TNFα, IL-6 and IL-8) was also assessed using a U937 cell culture model. Results showed that GIF and GMOs exhibited the highest antioxidant potential. The iron-reducing and iron-chelating properties of both IFs were comparable to those for HM, while the iron-chelating ability of the CMOs was lowest. None of the oligosaccharides significantly reduced U937 cytokine expression following induction of inflammation; however, GMOs consistently reduced expression of IL-1α, TNFα and IL-6 to a greater extent than the other oligosaccharides, presumably by competitive binding to immune receptors. In conclusion, GMOs have a greater antioxidant potential than CMOs and may have some inflammation-attenuating ability as well. Full article

As a result of intensive agriculture, large quantities of liquid wastewaters are produced. Dairy soiled water (DSW) is produced in large volumes during the milking process of cattle. It comprises essential plant nutrients such as nitrogen, phosphorus, and potassium. The physicochemical properties of DSWs are highly variable as per individual farmer practices and seasonality. Currently, DSWs are disposed of primarily through land spreading, which frequently results in environmental pollution through land run-off. As a result of the large volumes produced coupled with the high variability, there are few alternative uses for DSWs, with presently little consideration of possible on-farm valorisation. Through a series of factorial experiments, the suitability of DSW as a novel duckweed (Lemna minor L.) cultivation medium is assessed. Different concentrations and pH values are assessed to determine the optimal conditions to support duckweed cultivation. Under the principles of circular economy, duckweed-based valorisation of DSWs can lead to the production of valuable, high-protein plant biomass that could be incorporated into animal feed to support livestock nutritional requirements. This study identifies the management of DSW’s pH as a key growth parameter in the successful cultivation of duckweed to underpin a circular economy approach for valorisation and improved environmental outcomes. Full article

Bovine colostrum (BC), the first milk secreted by mammals after birth, is a trending alternative source for supplementing infants and children, offering benefits for gut and immune health. Its rich components, such as proteins, immunoglobulins, lactoferrin, and glycans, are used to fortify diets and support development. Preterm development is crucial, especially in the maturation of essential systems, and from 2010 to 2020, approximately 15% of all premature births occurred at less than 32 weeks of gestation worldwide. This review explores the composition, benefits, and effects of BC on general infants and children, along with preterm infants who require special care, and highlights its role in growth and development. BC is also associated with specific pediatric diseases, including necrotizing enterocolitis (NEC), infectious diarrhea, inflammatory bowel disease (IBD), short-bowel syndrome (SBS), neonatal sepsis, gastrointestinal and respiratory infections, and some minor conditions. This review also discusses the clinical trials regarding these specific conditions which are occasionally encountered in preterm infants. The anti-inflammatory, antimicrobial, immunomodulatory, and antiviral properties of BC are discussed, emphasizing its mechanisms of action. Clinical trials, particularly in humans, provide evidence supporting the inclusion of BC in formulas and diets, although precise standards for age, feeding time, and amounts are needed to ensure safety and efficacy. However, potential adverse effects, such as allergic reactions to caseins and immunoglobulin E, must be considered. More comprehensive clinical trials are necessary to expand the evidence on BC in infant feeding, and glycans, important components of BC, should be further studied for their synergistic effects on pediatric diseases. Ultimately, BC shows promise for pediatric health and should be incorporated into nutritional supplements with caution. Full article

The amino acid (AA) content of multiple samples of various dairy powders was determined, providing a comprehensive evaluation of the differences in AA profiles attributable to distinct manufacturing processes. Products examined included whole milk powder (WMP), skim milk powder (SMP), cheese whey protein concentrate (WPC-C), lactic acid casein whey protein concentrate (WPC-L), high-fat whey protein concentrate (WPC-HF), hydrolyzed whey protein concentrate (WPH), whey protein isolate (WPI), and demineralized whey protein (D90). WMP and SMP exhibited broadly similar AA profiles, with minor differences likely due to the minimal milk fat protein content, which is nearly absent from SMP. Comparative analysis of WPC-C and WPC-L indicated higher levels of threonine, serine, glutamic acid, and proline in WPC-C but lower levels of tyrosine, phenylalanine, and tryptophan, attributed to the different methods of separation from casein proteins. WPI and WPC-HF originate from similar sweet whey streams but follow divergent processing methods; consequent on this were variations in the levels of all AAs except histidine. The nanofiltration step in D90 production retains its non-protein nitrogen content and affects its AA profile; consequently, D90 consistently exhibited lower AA levels than WPC-C. These findings underscore the significant impact of manufacturing processes on dairy powder AA composition. Full article

Background: A balanced diet rich in calcium and protein is recommended for bone-healthy people and osteoporosis patients, but it may also be important for rare bone disease (RBD). Little data is available on RBD and diet. Therefore, the aim of this study was to evaluate the nutritional behavior of patients with RBD. Methods: This single-center, cross-sectional, questionnaire-based study assessed the nutritional behavior of RBD patients (X-linked hypophosphatemia (XLH), osteogenesis imperfecta (OI), hypophosphatasia (HPP)), osteoporosis (OPO) patients and healthy controls (CTRL). The nutritional questionnaire comprised 25 questions from seven nutritional areas. The associations between socioeconomic factors and BMI were assessed by age-adjusted univariate analysis of covariance (ANCOVA). Results: Fifty patients with RBD (17 OI, 17 HPP, 16 XLH; mean age of 48.8 ± 15.9, 26.0% male, mean BMI 26.2 ± 5.6), 51 with OPO (mean age 66.6 ± 10.0, 9.8% male, mean BMI 24.2 ± 3.9) and 52 CTRL (mean age 50.8 ± 16.3, 26.9% male, mean BMI 26.4 ± 4.7) participated. Twenty-six (52.0%) RBD, 17 (33.4%) OPO and 24 (46.1%) CTRL were overweight or obese according to BMI. Only a minority of RBD, OPO and CTRL had a daily intake of at least three portions of milk or milk products (17.3% RBD, 15.6% OPO, 11.6% CTRL, p = 0.453). In general, similar nutritional behavior was observed between the three subgroups. However, significant differences were found in caffeine consumption (p = 0.016), fruit/vegetable juice consumption (p = 0.034), portions of fish per week (p = 0.044), high-fat meals per week (p = 0.015) and consumption of salty snacks (p = 0.001). Conclusion: Nutritional counseling, controlling BMI and ensuring sufficient calcium and protein intake are crucial in patients with osteoporosis as well as in rare bone diseases. Vitamin D does not appear to be sufficiently supplied by the diet, and therefore supplementation should be considered in patients with bone diseases. Full article

Milk is a source of many valuable nutrients, including minerals, vitamins and proteins, with an important role in adult health. Milk and dairy products naturally containing or with added probiotics have healthy functional food properties. Indeed, probiotic microorganisms, which beneficially affect the host by improving the intestinal microbial balance, are recognized to affect the immune response and other important biological functions. In addition to macronutrients and micronutrients, biologically active peptides (BPAs) have been identified within the amino acid sequences of native milk proteins; hydrolytic reactions, such as those catalyzed by digestive enzymes, result in their release. BPAs directly influence numerous biological pathways evoking behavioral, gastrointestinal, hormonal, immunological, neurological, and nutritional responses. The addition of BPAs to food products or application in drug development could improve consumer health and provide therapeutic strategies for the treatment or prevention of diseases. Herein, we review the scientific literature on probiotics, BPAs in milk and dairy products, with special attention to milk from minor species (buffalo, sheep, camel, yak, donkey, etc.); safety assessment will be also taken into consideration. Finally, recent advances in foodomics to unveil the probiotic role in human health and discover novel active peptide sequences will also be provided. Full article

Milk protein concentrates (MPCs) possess significant potential for diverse applications in the food industry. However, their heat stability may be a limitation to achieving optimal functional performance. Shearing, an inherent process in food manufacturing, can also influence the functionality of proteins. The aim of this research was to examine the heat stability of reconstituted MPCs prepared at two protein concentrations (4% and 8% w/w protein) when subjected to varying levels of shearing (100, 1000, or 1500 s⁻¹) during heating at 90 °C for 5 min or 121 °C for 2.6 min. While the impact of shear was relatively minor at 4% protein, it was more pronounced in 8% protein MPC suspensions, leading to a considerable decline in heat stability. An increase in protein concentration to 8% amplified protein interactions, intensified by shearing. This, in turn, resulted in comparatively higher aggregation at elevated temperatures and subsequently reduced the heat stability of the reconstituted MPCs. Full article

The CSN1S2 gene encodes αs2-casein, the third most abundant protein in camel milk. Despite its importance in foals, human nutrition, and dairy processing, the CSN1S2 gene in camels has received little attention. This study presents the first complete characterization of the CSN1S2 gene sequence in Old-World camels (Camelus bactrianus and Camelus dromedarius). Additionally, the gene promoter, consisting of 752 bp upstream of exon 1, was analyzed. The entire gene comprises 17 exons, ranging in length from 24 bp (exons 4, 8, 11, and 13) to 280 bp (exon 17). Interesting was the identification of the exon 12 in both species. The promoter analysis revealed 24 putative binding sites in the Bactrian camel and 22 in dromedary camel. Most of these sites were typical elements associated with milk protein, such as C/EBP-α, C/EBP-β, Oct-1, and AP1. The SNP discovery showed relatively high genetic diversity compared to other camel casein genes (CSN1S1, CSN2, and CSN3), with a total of 34 polymorphic sites across the two species. Particularly noteworthy is the transition g.311G>A in the CSN1S2 promoter, creating a new putative consensus binding site for a C/EBP-β in the Bactrian camel. At the exon level, two novel variants were found. One was detected in exon 6 of the Bactrian camel (g.3639C>G), resulting in an amino acid replacement, p.36Ile>Met. The second variant was found in noncoding exon 17 of dromedary CSN1S2 (g.1511G>T). Although this mutation occurs in the 3′-UnTranslated Region, it represents the first example of exonic polymorphism in the CSN1S2 for this species. This SNP also affects the binding sites of different microRNAs, including the seed sequence of the miRNA 4662a-3p, highlighting its role as a regulatory factor for CSN1S2 gene. A PCR-RFLP was set up for genotyping a dromedary Tunisian population (n = 157), and the minor allele frequency was found to be 0.27 for the G allele, indicating a potential yield improvement margin. The interspersed elements (INEs) analysis revealed 10 INEs covering 7.34% and 8.14% of the CSN1S2 sequence in the Bactrian and dromedary camels, respectively. Furthermore, six elements (A, B, F, H, I, and L) are shared among cattle and camels and are partially found in other ruminants, suggesting a common ancestral origin of these retrotransposons. Conversely, elements C, D, E, and G are specific to camels. Full article

High-pressure homogenization (HPH) is an emerging technology for obtaining physical and microbial stability of plant-based milks, but there is little information on the effects of this technology on the phytochemical components of the processed plant food beverage and during its cold storage. The effect of three selected HPH treatments (180 MPa/25 °C, 150 MPa/55 °C, and 50 MPa/75 °C) and pasteurization (PAS) (63 °C, 20 min) on minor lipid constituents, total proteins, phenolic compounds, antioxidant capacity, and essential minerals of Brazil nut beverage (BNB) were studied. Additionally, the study of the possible changes in these constituents was carried out during cold storage at 5 °C for 21 days. The fatty acid profile (dominated by oleic acid and linoleic acid), free fatty acid content, protein, and essential minerals (notable source of Se and Cu) of the processed BNB remained almost stable to treatments (HPH and PAS). Specifically, reductions in squalene (22.7 to 26.4%) and γ-γ-tocopherol (28.4 to 36%) were observed in beverages processed via both non-thermal HPH and thermal PAS, but β-sitosterol remained unchanged. Total phenolics were reduced (24 to 30%) after both treatments, a factor that influenced the observed antioxidant capacity. The studied individual phenolics in BNB were gallic acid, catechin, epicatechin, catechin gallate, and ellagic acid, being the most abundant compounds. During cold storage (5 °C) up to 21 days, changes in the content of phytochemicals, minerals, and total proteins were not noticeable for any treated beverages, and no lipolysis processes were promoted. Therefore, after the application of HPH processing, Brazil nut beverage (BNB) maintained almost unaltered levels of bioactive compounds, essential minerals, total protein, and oxidative stability, remarkable characteristics for its potential development as a functional food. Full article

In an increasingly diversified global market, milk of minor dairy species has gained interest as a novel and premium source of nutrition. Relative to the major dairy species, much is lacking in our understanding of red deer (Cervus elaphus) milk. In this study, we characterized the compositions (macronutrients, minerals, fatty acids, and proteins) of red deer milk and their variations throughout lactation. We also investigated the structures, physical properties, and gelation (acid- and rennet-induced) properties of deer milk and how they are impacted by typical processing treatments (e.g., homogenization and pasteurization). We identified unique features in the composition of deer milk, including being richer in protein, fat, calcium, zinc, iodine, branched-chain fatty acids, and α-linolenic acid than other ruminant milks. Different deer milk components displayed diverse variation patterns over the lactation cycle, many of which were different from those demonstrated in other ruminant species. Other physicochemical features of deer milk were identified, such as its markedly larger fat globules. Processing treatments were demonstrated to alter the structural and gelation properties of deer milk. Most of the gelation properties of deer milk resembled that of bovine milk more than ovine and caprine milks. This study furthers our understanding of red deer milk and will aid in its processing and applications in novel products. Full article