Search Results (63)

The growing demand for health-promoting and eco-friendly foods has driven interest in biofunctional dairy products. Goat milk yogurt, though nutritionally beneficial, faces sensory challenges, while antioxidant-rich spent coffee grounds (SCGs), a coffee by-product, offer sustainable enhancement potential. This study assessed the consumer acceptance of goat milk yogurt enriched with 2% and 3% SCG extract. A total of 137 untrained consumers evaluated six sensory attributes—appearance, aroma, taste, texture, coffee–yogurt balance, and aftertaste—on a five-point hedonic scale. Due to non-normal data, Wilcoxon rank-sum tests and Spearman correlations were applied. No significant differences emerged between formulations (p > 0.05). Taste, aftertaste, and aroma were strongly correlated (r > 0.65). All attributes significantly predicted purchase intent (p < 0.01), with taste as the strongest driver (OR = 2.24). Consumers aged 26–35, usually presenting health or environmental concerns, showed greater acceptance. The addition of SCG extract did not compromise sensory quality, supporting its viability as a sustainable functional ingredient. These findings present high acceptance of a newly developed eco-friendly and nutritionally beneficial product, responding to consumers’ current qualitative demands related to the food they consume. Full article

This study investigated ten potential toxic metals (PTMs) in six milk and dairy product types and evaluated food safety (TDI, RDA), human exposure (EDI), non-carcinogenic risk (THQ, HI), and contamination levels (CF, PLI). Based on total PTM load, products ranked as: children’s milk > yogurt > protein milk > milk > ayran > kefir. Aluminum (Al) showed the highest average concentration in all products except ayran, where manganese (Mn) was dominant. Cadmium (Cd), mercury (Hg), and lead (Pb) were consistently at the lowest levels. Except for chromium (Cr) exposure from children’s milk, all average and maximum EDI values stayed below TDI and RDA thresholds. Children’s milk had the highest non-carcinogenic risk, while yogurt, kefir, milk, and ayran may also pose potential risks when maximum HI values are considered. Although CF values varied across products, PLI results showed all products had high levels of PTM contamination. Given the widespread consumption of dairy across all age groups, especially by sensitive populations like children, monitoring and controlling PTM levels is crucial alongside ensuring nutritional quality. Full article

Lactic acid bacteria (LAB) isolated from plant sources are gaining increasing attention due to their potential probiotic and postbiotic functionalities. In the present study, Limosilactobacillus fermentum isolated from Prunus padus (bird cherry) was evaluated for its physiological, functional, and technological attributes for application in fermented dairy products. The strain was isolated through anaerobic fermentation and identified using API 50 CHL and 16S rRNA sequencing. Its acid tolerance, antioxidant capacity, antibacterial effects, and hemolytic activity were assessed. The cell-free supernatant (CFS) was evaluated for thermal and pH stability. Fermentation trials were conducted using both mono- and co-culture combinations with the commercial yogurt starter strain YC-380. Physicochemical properties, viable cell counts, and viscosity were monitored throughout fermentation and refrigerated storage. The L. fermentum isolate exhibited strong acid resistance (48.28% viability at pH 2.0), non-hemolytic safety, and notable DPPH radical scavenging activity. Its CFS showed significant antibacterial activity against five Escherichia coli strains, which remained stable after heat treatment. Co-cultivation with YC-380 enhanced fermentation efficiency and improved yogurt viscosity (from 800 to 1200 CP) compared to YC-380 alone. During 24 days of cold storage, co-cultured samples maintained superior pH and microbial stability. Additionally, the moderate acidification profile and near-neutral pH of L. fermentum created favorable conditions for postbiotic compound production. These results indicate that L. fermentum derived from P. padus holds considerable promise as a functional adjunct culture in yogurt production. Its postbiotic potential, technological compatibility, and heat-stable bioactivity suggest valuable applications in the development of safe, stable, and health-promoting fermented dairy products. Full article

Oilseed by-products (Cynara cardunculus and Camelina sativa) (CCCS) are rich in bioactive compounds. This study aimed to evaluate the health effects of consuming yogurt made from goat milk fed with CCCS industrial residues in adults. In this randomized, crossover clinical trial, 20 healthy adults (14F; 37.7 ± 14.2 years) consumed either yogurt made from goat milk fed with CCCS or regular goat yogurt (C) daily for 1 month in each phase. Anthropometric parameters and blood samples were collected at the beginning and end of each phase. CCCS yogurt consumption resulted in a significant fat mass reduction (−1.8% and −1.1 kg) and fat-free mass increase (+1.5% and +0.9 kg). Regarding blood parameters, a non-significant decrease in triglycerides, total cholesterol, and LDL cholesterol was observed, particularly after the CCCS intervention. Moreover, creatinine levels exhibited an opposite trend (p = 0.023) after CCCS, decreasing in subjects aged ≤30 years (−0.03 mg/dL) and increasing in older subjects (+0.05 mg/dL). Regarding inflammatory parameters, a non-significant trend in increased IL-1ra levels was observed especially after CCCS yogurt consumption compared to the C yogurt (+56.9 vs. +19.1 pg/mL, respectively). The use of unconventional feed derived from oilseed by-products for dairy goat feeding may have potential possible beneficial effects on human health. Full article

The growing global demand for minimally processed fresh foods has driven the development of innovative food processing methods. High-pressure processing (HPP), a leading non-thermal technique, has proven to be environmentally friendly, cost-effective, and versatile across various food types. Its ability to extend shelf life and ensure microbial safety is well established, particularly in dairy products. However, further research is needed to fully understand HPP’s impact on improving the digestion of milk compounds and assessing potential safety risks. Recent studies, for example, demonstrate HPP’s efficacy in enhancing the microbial safety and nutritional value of products like cheese, yogurt, and whey protein isolate. This review explores these advancements and highlights HPP’s role in improving the physicochemical, organoleptic, and functional properties of milk and dairy products. Full article

Current systems that allow inline pH control in the fermented dairy industry have drawbacks, such as protein adhesion on the non-glass pH probes, measurement distortion, frequent recalibration needs, and sensitivity to extreme pH conditions encountered during clean-in-place operations. Therefore, the objective of this study was to validate the feasibility of estimating the pH of milk during the yogurt making process by using a NIR light backscatter sensor measuring under different fermentation temperatures and milk protein concentrations using a mathematical model that correlates the light scatter signal with pH. Three replications of the experiment with two protein concentrations (3.5 and 4.0%) and two fermentation temperatures (43 and 46 °C) were used to validate this inline pH prediction model. Continuous and discontinuous measurements of pH were collected as a reference during fermentation, simultaneously with the light backscatter data acquisition. Also, the effect of adjusting the initial voltage gain of the light scatter device on the accuracy of the pH prediction model was evaluated. Temperature and initial voltage were the main factors affecting the fitting accuracy of the model. The adjustment of the initial voltage gain improved the pH prediction model fit. The model has been successfully validated for both continuous and discontinuous measurements of pH, with SEP values < 0.09 pH units and CV < 1.78%. The proposed optical inline and non-destructive method was feasible for inline pH monitoring of milk fermentation, avoiding traditional manual pH measurement. Full article

The increasing global concern over plastic waste and its environmental impact has led to a growing interest in the development of sustainable packaging alternatives. This study focuses on the innovative use of expired dairy products as a potential resource for producing edible packaging materials. Expired milk and yogurt were selected as the primary raw materials due to their protein and carbohydrate content. The extracted casein was combined with various concentrations of chitosan, glycerol, and squid ink, leading to the studied samples. Chitosan was chosen due to its appealing characteristics, including biodegradability, and film-forming properties, and casein was utilized for its superior barrier and film-forming properties, as well as its biodegradability and non-toxic nature. Glycerol was used to further improve the flexibility of the materials. The prepared hydrogels were characterized using various instrumental methods, and the findings reveal that the expired dairy-based edible packaging materials exhibited promising mechanical properties comparable to conventional plastic packaging and improved barrier properties with zero-oxygen permeability of the hydrogel membranes, indicating that these materials have the potential to effectively protect food products from external factors that could compromise quality and shelf life. Full article

Background: The UK dairy sheep industry is relatively small but growing, particularly for cheese and yogurt products. Anecdotally, sheep milk (SM) may be better tolerated by humans than cows’ milk and could have environmental as well as health benefits. All milk contains sub-micron particles called extracellular vesicles (EVs) which are mainly derived from the mammary epithelium. Physiologically, milk-derived EVs are thought to aid in the development of infant immunity and the microbiome, but may also have health benefits to adult humans. The purpose of this study was to determine whether EVs could be isolated from raw sheep milk and whether they have any effect on inflammatory responses in THP-1, a human monocyte cell line, in vitro. Methods: Using sequential ultracentrifugation, vesicles of <1 µm (LEV) followed by <200 nm (sEVs) were isolated from six individual sheep during mid-lactation. RNA was extracted and microRNA analyzed by RTqPCR for sequences previously identified in cows’ milk. Human THP-1 monocytes were differentiated into macrophages and incubated with SM-derived LEVs and sEVs in the presence of pro-inflammatory LPS to measure the effects on the secretion of the chemokine CCL-2 or in the presence of DMNQ and fluorescent dihydrorhodamine-1,2,3 to measure reactive oxygen species. Results: LEVs induced an increase in ROS in both monocytes and macrophages, whilst sEVs decreased DMNQ-mediated ROS in macrophages but not monocytes. Interestingly, the LEVs did not induce CCL2 release; however, they increased LPS-induced CCL2 secretion in monocytes but not macrophages. miR26a, miR92a, miR125b, miR155 and miR223 were identified in both sEVs and LEVs by RT-qPCR and could be responsible for the modulation of ROS and CCL2 expression. Conclusions: These findings suggest that like cows’ milk, sheep milk contains EVs, and they can influence human monocyte/macrophage responses, and so is worthy of further investigation for its potential human- and non-human-animal health benefits. Full article

Background and objectives: Industrial oilseed by-products (Cynara cardunculus and Camelina sativa) (CACD) are rich in bioactive compounds. In recent years, the use of these by-products as unconventional feed for dairy goat nutrition has been hypothesized. However, data on the effects of these by-products on the nutritional quality of milk and on human health are limited. Our aim was to evaluate the potential effect of consuming yogurt made from goat milk from goats fed with unconventional ingredients derived from the industrial residues of CACD on adult human health. Methods: In this randomized, crossover clinical trial, 20 clinically healthy adults (14F; mean age 37.7 ± 14.2 years) were randomly assigned into two groups to take one yogurt made from goat milk from goats fed with CACD or regular goat yogurt (C) daily for 1 month in each phase. Anthropometric, body composition and blood samples were collected from each subject at the beginning and end of the intervention phase. Results: After consumption of CACD yogurt, a reduction in the percentage and kg of fat mass (−1.5%, p = 0.035; −0.9 kg, p = 0.042, respectively) and an increase in the percentage and kg of fat-free mass (+1.5%, p = 0.035; +0.9 kg, p = 0.023, respectively) were evident. As for the blood parameters, a decrease in calcium (−0.3 mg/dL; p = 0.028) and sodium levels (−1.6 mEq/L; p = 0.001) after taking CACD yogurt, with significant differences between the two groups in sodium levels (p = 0.045), was reported. Analyzing the differences in terms of sex, HDL showed an opposite trend in terms of the variation (p = 0.043) between men (−7.7 mg/dL) and women (+0.7 mg/dL) after taking CACD yogurt. Regarding inflammatory parameters, after CACD yogurt consumption, subjects showed an increased but not significant trend concerning the levels of IL-1ra (+38.5 pg/mL), especially in women (+60.4 pg/mL) compared to men. In addition, a similar non-significant trend of reduced IL-2 levels (−0.3 pg/mL) was also observed, especially in men (−0.6 pg/mL). Discussion: The use of unconventional feed obtained from the by-products of industrial oilseed waste for dairy goat nutrition reported possible beneficial effects on human health, suggesting an amelioration in body composition and an improved trend in terms of inflammatory profile. Full article

Probiotics are microorganisms that exert strain-specific health-promoting effects on the host. Τhey are employed in the production of functional dairy or non-dairy food products; still, their detection in these complex matrices is a challenging task. Several culture-dependent and culture-independent methods have been developed in this direction; however, they present low discrimination at the strain level. Here, we developed a multiplex PCR assay for the detection of two potential probiotic lactic acid bacteria (LAB) strains, Lactiplantibacillus plantarum L125 and Lp. pentosus L33, in monocultures and yogurt samples. Unique genomic regions were identified via comparative genomic analysis and were used to produce strain-specific primers. Then, primer sets were selected that produced distinct electrophoretic DNA banding patterns in multiplex PCR for each target strain. This method was further implemented for the detection of the two strains in yogurt samples, highlighting its biotechnological applicability. Moreover, it can be applied with appropriate modifications to detect any bacterial strain with available WGS. Full article

The composition analyses and health-promoting properties (antioxidant capacity, antidiabetic, and antihypertensive properties) of wild fruit extracts and the effect of the incorporation of strawberry tree (STE) and hawthorn (HTE) extracts on the physicochemical, instrumental textural, microbiological, and sensory parameters of yogurts were evaluated. The incorporation of wild fruit extracts in yogurt increased antioxidant and antidiabetic properties (inhibition of digestive α-amylase, α-glucosidase, and lipase enzymatic activities) compared to the control, without decreasing their sensory quality or acceptance by consumers. The hawthorn yogurt (YHTE) showed the highest total phenolic content (TPC) and antioxidant capacity (ABTS and ORAC methods). Yogurts containing wild fruit extracts and dietary fiber achieved high overall acceptance scores (6.16–7.04) and showed stable physicochemical, textural, and microbiological properties. Therefore, the use of wild fruit extracts and inulin-type fructans as ingredients in yogurt manufacture stands as a first step towards the development of non-added sugar dairy foods for sustainable health. Full article

Dairy products are a good source of essential nutrients and past reviews have shown associations of dairy consumption with decreased systemic inflammation. Links between dairy intake and gastrointestinal (GI) inflammation are under-investigated. Therefore, we examined associations between reported dairy intake and markers of GI inflammation in healthy adults in a cross-sectional observational study, hypothesizing a negative association with yogurt intake, suggesting a protective effect, and no associations with total dairy, fluid milk, and cheese intake. Participants completed 24-h dietary recalls and a food frequency questionnaire (FFQ) to assess recent and habitual intake, respectively. Those who also provided a stool sample (n = 295), and plasma sample (n = 348) were included in analysis. Inflammation markers from stool, including calprotectin, neopterin, and myeloperoxidase, were measured along with LPS-binding protein (LBP) from plasma. Regression models tested associations between dairy intake variables and inflammation markers with covariates: age, sex, and body mass index (BMI). As yogurt is episodically consumed, we examined differences in inflammation levels between consumers (>0 cup equivalents/day reported in recalls) and non-consumers. We found no significant associations between dairy intake and markers of GI inflammation. In this cohort of healthy adults, dairy intake was not associated with GI inflammation. Full article

Concerns for human and planetary health have led to a shift towards healthier plant-based diets. Plant-based dairy alternatives (PBDA) have experienced exponential market growth due to their lower environmental impact compared to dairy products. However, questions have arisen regarding their suitability as dairy substitutes and their role in food-based dietary guidelines (FBDG). Our study aimed to analyse the nutritional profiles of leading PBDA across Europe and compare them with their dairy counterparts. We examined the nutritional profiles of 309 unflavoured PBDA representing the European market leaders, including 249 plant-based drinks (PBD) and 52 plant-based alternatives to yogurt (PBAY). PBD and PBAY, excluding coconut varieties, were low in saturated fat (<1 g per serving). Seventy percent of PBDA were unsweetened, and most had sugar levels comparable to dairy. Except for soya varieties, PBDA protein levels were lower than dairy. Organic PBDA lacked micronutrients due to legal restrictions on fortification. Among non-organic PBDA, 76% were fortified with calcium, 66% with vitamin D, and 60% with vitamin B12. Less than half were fortified with vitamin B2, and a few with iodine (11%) and vitamin A (6%). PBAY were less frequently fortified compared to PBD. PBDA displayed a favourable macronutrient profile despite lower protein levels, which would be compensated for by other protein-dense foods in a usual mixed diet. Enhancing fortification consistency with dairy-associated micronutrients would address concerns regarding PBDA’s integration into FBDG. Our analysis supports the inclusion of fortified PBDA in environmentally sustainable FBDG for healthy populations. Full article

The occurrence of gastroesophageal reflux disease (GERD) and symptom onset are closely associated with diet. We aimed to compare the dietary and lifestyle triggers between non-erosive reflux disease (NERD) and reflux esophagitis (RE) in Chinese patients and to provide evidence for development of practical dietary modifications for GERD. A multicenter cross-sectional survey was conducted. A total of 396 GERD patients with typical gastroesophageal reflux symptoms who received upper endoscopy in the previous month were enrolled, including 203 cases of NERD patients and 193 cases of RE patients. All participants completed questionnaires including demographic data, reflux symptoms, previous management, dietary and lifestyle habits, triggers of reflux symptoms, psychological status, and quality of life. There were no significant differences in GERD symptom scores between NERD and RE. RE patients had a higher male proportion and smoking/drinking and overeating rates than NERD patients. In the NERD group, more patients reported that fruits, dairy products, yogurt, bean products, cold food, and carbonated beverages sometimes and often induced reflux symptoms and had more triggers compared to RE patients. The number of triggers was positively correlated to GERD symptom score and GERD-HRQL score in both NERD and RE patients. However, 74.0% of GERD patients still often consumed the triggering foods, even those foods that sometimes and often induced their reflux symptoms, which might be related to the reflux relapse after PPI withdrawal considering NERD and RE patients had similar GERD symptom severity. There were some differences in terms of dietary habits, dietary and lifestyle triggers, and related quality of life between NERD and RE, and these results may provide evidence of different approaches toward the dietary modification of NERD and RE patients. Full article

With increasing awareness of the impact of food on the climate, consumers are gradually changing their dietary habits towards a more plant-based diet. While acceptable products have been developed in meat analogues and non-fermented dairy products, alternative fermented dairy products such as yogurt and particularly ripened hard and semi-soft cheese products are not yet satisfactory. Since the cheese category has such a broad range of flavors and applications, it has proven complicated to find plant-based sources able to mimic them in terms of texture, meltability, ripening and flavor. Moreover, plant-based dairy alternatives do not provide the same nutritional supply. New technological approaches are needed to make cheese production more sustainable, which should be integrated in the already existing conventional cheese production to ensure a fast and cost-efficient transition. This can be tackled by incorporating plant-based components into the milk matrix, creating so-called “hybrid cheeses”. This review will discuss the challenges of both animal- and plant-based cheese products and highlight how the combination of both matrices can associate the best properties of these two worlds in a hybrid product, reviewing current knowledge and development on the matter. Emphasis will be drawn to the selection and pre-processing of raw materials. Furthermore, the key challenges of removing the off-flavors and creating a desirable cheese flavor through fermentation will be discussed. Full article