Search Results (125)

The valorization of dairy by-products, particularly whey, represents a key challenge and opportunity in sustainable food systems. This study aimed to evaluate the physicochemical and amino acid composition of milk and whey-derived products and to identify optimal whey–milk mixtures using integrated multivariate and desirability-based approaches. Ten model systems (M1–M10) were prepared with increasing whey content (7.5–75%), and their composition was analyzed using infrared spectroscopy and high-performance liquid chromatography. Multivariate analysis, including PCA and correlation heatmaps, revealed that protein, casein, TS, SNF, and amino acid fractions (ΣEAA and ΣBCAA) were the primary drivers of compositional variability, whereas lactose and acidity-related parameters contributed to secondary differentiation. Desirability function analysis was applied by integrating nutritional quality, functional balance, and sustainability score into a composite index. The results demonstrated that intermediate formulations achieved a more balanced profile compared with extreme compositions. Among all mixtures, the formulation containing 30% whey (M5) showed the highest overall desirability within the evaluated parameters, reflecting a favorable balance between compositional quality and whey utilization. These findings highlight the potential of integrated analytical approaches for the development of nutritionally optimized and resource-efficient dairy systems. Full article

Milk production in tropical smallholder systems is constrained by limited high-quality roughage during the hot–dry season. Sweet sorghum silage is drought-tolerant and may replace corn stover silage. Twelve Holstein–Friesian crossbred cows were assigned to the same commercial concentrate plus either corn stover silage or sweet sorghum silage as the primary roughage source (n = 6 per diet). Intake, apparent digestibility, milk yield and composition, and feed-use efficiency were evaluated on day 15 and 30 and analyzed using linear mixed-effects models with cow as a random effect. Compared with corn stover silage, sweet sorghum silage increased dry matter intake (p < 0.05) and improved the digestibility of fibre fractions, including crude fibre, NDF and ADF (p ≤ 0.003), while crude protein- and nitrogen-free extract digestibility were not different (p > 0.05). Milk yield, 4% fat-corrected milk, energy-corrected milk, and feed-use efficiency indices were unaffected by silage source (p > 0.05). Milk protein concentration was higher with sweet sorghum silage (treatment effect p < 0.05), whereas milk fat and lactose were unchanged. Sweet sorghum silage can therefore replace corn stover silage in tropical dairy diets, improving intake and fibre utilization without compromising milk output. Full article

Blood metabolism in dairy cows is crucial for milk quality, functioning primarily through the “blood–milk” metabolic axis. Allium mongolicum Regel (AMR), a functional Allium herb, has been shown to regulate on ruminant lipid metabolism. This study investigated the impact of AMR ethanol extract (AME) on lactation performance, blood lipid parameters, and blood–milk metabolomes. Twelve mid-lactation Holsteins (606 ± 11 kg; milk yield 33.14 ± 2.08 kg/d) of parity 2–3 were assigned to either a basal diet (CON) or a diet supplemented with 54 g/d of AME (AEE). Results indicated that AME significantly decreased plasma triglycerides (TG), C15:0, C16:1, C18:1 n-9 c, C18:3 n-6, monounsaturated fatty acids (p < 0.05) and significantly increased C18:2 n-6 c, polyunsaturated fatty acids (p < 0.05). Lactation performance, including the average daily dry matter intake, daily yields of milk fat, protein and lactose, remained unaffected by the AME addition (p > 0.05). Metabolomic profiling revealed that AME significantly enriched the glycerophospholipid metabolism pathway in plasma, upregulating key phospholipid precursors such as L-serine and Sphinganine. Concurrently, milk metabolomics showed an upregulation of short-chain Acylcarnitines. Plasma TG correlated negatively with both plasma L-serine and milk Acylcarnitines, whereas low-density lipoprotein correlated positively with these energy-driven milk metabolites. These findings suggest that AME may contribute to remodeling the plasma lipid metabolic profile in a manner that could facilitate plasma-to-milk lipid flux. This appears to occur through enhanced hepatic lipid processing and increased mammary lipid utilization, offering preliminary insights into potential nutritional strategies for supporting lipid metabolism in dairy cows. Full article

While industrial-scale dairy fermentations often employ pasteurized milk as the substrate, many farmhouse and traditional production practices apply raw milk derived from a variety of mammals. Certain artisanal production systems rely on the autochthonous microbiota of the milk, fermentation vessels, equipment and/or environment to initiate milk coagulation. While the technological properties of lactic acid bacteria associated with dairy fermentations are well described, their interactions with other organisms during fermentation and cheese ripening are poorly investigated. This study presents an overview of the microbial ecology of raw and pasteurized milk used in the production of Irish farmhouse cheeses using metagenomic and culture-based approaches. Metagenomic analysis of four raw milk-derived cheeses established the dominant presence of either lactococci or Streptococcus spp. and with a secondary population of various lactobacilli. Interestingly, the Brie sample was also demonstrated to possess significant proportion of Hafnia spp. This was corroborated in culture-based analysis where Hafnia isolates were also identified. Furthermore, we report on the motility phenotype, lactose utilization ability and metabolic products of isolates of Hafnia paralvei and Hafnia alvei, and determine that these strains could grow in a non-antagonistic manner on plates with strains of Lactococcus lactis and Streptococcus thermophilus. As artisanal and farmhouse production systems are often associated with protected or regionally significant products, it is essential to develop a clear understanding of the microbial communities within and the complex relationships between the community members. Full article

The common metabolic disorder, lactose intolerance, is often treated with oral lactase enzyme supplements, which can frequently cause gastrointestinal instability. This work utilizes Malbranchea cinnamomea’s AA9 lytic polysaccharide monooxygenase (LPMO) to target β-lactose (β-lactose) in an investigation of a new enzymatic approach for lactose breakdown. Potential possibilities for lactose breakdown are AA9 LPMOs, copper-dependent enzymes that oxidatively cleave glycosidic bonds in polysaccharides. We employed a combined in silico method that incorporated molecular docking, density functional theory (DFT) calculations, and molecular dynamics (MD) simulations. Docking studies revealed that β-lactose formed hydrogen bonds with key residues SER100, ASN54, and ARG56, exhibiting a greater binding affinity (−5.4 kcal/mol) toward LPMO compared to the control citric acid (−4.9 kcal/mol). Upon DFT analysis, (LPMO) showed excellent stability and appropriate reactivity for enzyme interaction. The higher stability of the LPMO-β-lactose complex was highlighted by MD simulation over 100 ns, which showed lower root mean square deviation (RMSD) and root mean square fluctuation (RMSF) values, greater structural compactness, and reduced solvent accessibility when compared to the control. These collective findings suggest that β-lactose interacts efficiently with the AA9 LPMO active site, supporting its potential as a novel enzymatic target for lactose degradation. This computational study provides a theoretical foundation for developing alternative therapeutic strategies for lactose intolerance, though further in vitro and in vivo investigations are required to validate these findings. Full article

Different groups of microorganisms—namely lactic acid bacteria (LAB), coagulase-negative staphylococci (CNS), dairy propionibacteria, yeasts, and molds—play essential roles in producing safe fermented foods of animal and plant origin with high nutritional value and sensory quality. The acquisition of genetic traits with technological relevance by natural horizontal gene transfer (HGT) via transformation, conjugation, phage transduction, and other routes would broaden the spectrum of beneficial activities exerted by individual microbial strains with no limitations for their use in food. Therefore, this critical review aimed to identify the potential for natural genetic improvement of microbial species relevant to food technology, based on reports of natural genetic exchanges occurring in environmental niches and laboratory conditions. Results showed that the species most frequently involved in natural HGT is Lactiplantibacillus plantarum, followed by Streptococcus thermophilus and Lactococcus lactis. Extensive HGT events enabling adaptation to food have been observed in domesticated filamentous fungi. The transferred traits of technological relevance include resistance to various stress factors, exopolysaccharide (EPS) and bacteriocin production, protein and amino acid utilization, phage immunity, lactose and citrate metabolism in dairy species, and use of plant carbohydrates in vegetable adapted species. Methods suitable for detecting HGT events in microbial communities have been developed and can aid in isolating improved strains for use in fermented foods. Full article

Background/Objectives: We conducted this study to develop a generic amiodarone tablet pharmaceutically equivalent to the reference drug. This development is crucial for securing a stable supply chain for this orphan drug, which currently faces domestic market instability. Amiodarone, a national essential medicine, often experiences unstable supply due to its limited profitability. Methods: To secure this stable supply chain, we employed a factorial design, utilizing a Quality by Design (QbD) approach, to create the most suitable formulation. Initially, we observed a limitation where the formulation exhibited a flowability of 25% based on the Carr’s Index, which exceeded the target of 20%. To address this challenge, we incorporated lactose monohydrate during the pre-mixing stage rather than the post-mixing stage. Subsequently, we identified the binder content and the amount of granulation solvent as Critical Material Attributes (CMAs), and we performed a Design of Experiments (DoE). Result: Based on these investigations, we determined that the optimal prescription utilizes 5.71% povidone K25 and 40 mg/T of purified water. The final formulation successfully achieved an excellent flowability of 15.8%. Furthermore, this formulation showed a dissolution and bioequivalence PK profile equivalent to the reference drug in pH 1.2, 4.0, and 6.8 buffer solutions, each containing 1% Tween 80. Conclusions: Ultimately, the developed formulation is anticipated to establish a stable domestic supply chain and concurrently reduce national healthcare costs. These research findings also establish the groundwork for future continuous manufacturing implementation. Full article

The increasing demand for plant-based alternatives, driven by veganism, lactose intolerance, and greater health consciousness, has intensified research into dairy-free frozen desserts. This study investigates the development of a plant-based ice cream alternative utilizing oleosomes extracted from sunflower seed kernels as natural emulsifiers, eliminating the need for synthetic additives. Oleosomes were obtained through aqueous extraction from raw kernels, incorporated into emulsions in three levels (0, 12, and 24%), and combined with sunflower seed oil, tahini, date paste, and water to create the ice cream (IC) formulations. The physicochemical properties of three formulations of a sugar-free frozen dessert were studied. Physicochemical analyses assessed nutritional value, color (CIELab), melting time, stability, overrun, viscosity, and texture profile (TPA). Sensory evaluation was conducted using a hedonic test to assess the impact of tahini type (sunflower seed tahini or pumpkin seed kernel tahini) on the product acceptance. Results showed that higher oleosome content improved emulsion stability and melting resistance, while also producing a softer (30.74 ± 0.28 N), less adhesive (1.87 ± 0.20 mJ) texture, suitable for plant-based ice cream. Sensory analysis revealed a clear preference for the pumpkin tahini formulation, which scored 8.21 ± 0.62 for overall appreciation. The findings demonstrate that the addition of oleosome might improve textural attributes of the products, while the consumer preference could also be influenced by the type of tahini involved in the formulation. However, further studies are necessary to corroborate the proposed interaction mechanisms of ingredients. Full article

Whey, a by-product of cheese and casein manufacture, represents a major output in dairy processing and a valuable resource for the production of functional foods. This review examines the technological, environmental, and nutritional aspects of whey valorization, emphasizing its transformation from an ecological burden to a raw material with high economic potential. Over time, whey has evolved from being regarded as waste product to becoming a strategic ingredient in the formulation of modern functional foods and bio-based materials. Data from January 2015 to October 2025 were collected from PubMed, Web of Science, and Scopus to outline global whey production, utilization rates, and emerging processing methods. Modern membrane, enzymatic, and non-thermal technologies enable the recovery of valuable components, including proteins, lactose, and bioactive compounds. The use of these techniques reduces the biochemical and chemical oxygen demand in wastewater The review highlights the use of whey in functional beverages, milk and meat processing, edible films, bioplastics, and biofuels, as well as its microbiological and biotechnological potential. Results indicate that only about half of the 180–200 million tonnes of whey produced annually is effectively valorized, underscoring the need for integrated circular-economy approaches. Overall, whey valorization contributes to sustainable food production, environmental protection, and the development of innovative, health-promoting products that align with global strategies for waste reduction and the development of functional foods. Full article

This study investigated the relationship between milk composition among different mastitis pathogens. The study was conducted from January to February 2025 on three different dairy farms in Cambodia, utilizing 241 crossbred Holstein–Friesian milking cows. Quarter milk samples were aseptically collected from randomly selected milking cows, mostly in mid- and late lactation, including 450 samples from 3, 25, and 213 cows and 11, 88, and 351 quarters from Farms A, B, and C, respectively. The milk samples were analyzed for bacterial identification, somatic cell count, and milk composition. Mastitis pathogens were grouped primarily based on their genus, including streptococci, coagulase-negative staphylococci (CNS), Gram-negative bacteria (Gram-negative), CNS plus streptococci (Mixed), and those with no detected bacteria (None). Pearson’s correlation coefficients were used to determine the correlations between milk composition and somatic cell scores (SCSs). The comparison of milk composition and SCS means across bacteria groups, farms, and intramammary infection (IMI) status was performed using repeated linear models. Significance was defined as p < 0.05, and a tendency was defined as p < 0.10. The results show that the collected quarter milk had a low fat concentration. Milk composition and SCS were associated with the farm (p < 0.05). Regarding bacterial groups, the SCS of milk with streptococci was higher than that of milk with CNS and non-IMI milk (p < 0.05). Milk with a mixed IMI of streptococci and CNS had significantly lower lactose and solid-not-fat (SNF) levels than milk with CNS or Gram-negative bacteria. In contrast, the freezing point of the mixed IMI was higher than that of CNS and non-IMI milk (p < 0.05). In conclusion, the compositions of milk from CNS IMI did not deviate from those of milk from healthy quarters; however, the mixed infection of CNS and streptococci caused lower milk quality. These findings underscore the importance of CNS IMI, which can lead to significant economic losses in the case of infection with other pathogens. However, as this study employed a cross-sectional design, which is suitable for identifying associations rather than establishing causation, further studies are needed. Full article

(1) This study explored Lacticaseibacillus rhamnosus MS27, a newly isolated strain, as a potential probiotic candidate for alleviating the onset and severity of ulcerative colitis (UC). (2) L. rhamnosus MS27 was isolated and subjected to biochemical identification, antibiotic sensitivity testing, and antibacterial activity assessment. Dextran sulfate sodium (DSS) colitis model mice were used to evaluate its alleviating effects. In this study, 16S rRNA microbiome and eukaryotes reference transcriptome analyses were conducted to investigate its impact on intestinal microbial ecology and potential molecular mechanisms. (3) L. rhamnosus MS27 exhibits high acid tolerance at pH 3.23 and maintains a high viable bacterial count for 24 h. It can utilize sucrose, lactose, maltose, inulin, esculin, salicin, and mannitol but not raffinose, and it is sensitive to carbenicillin, erythromycin, tetracycline, chloramphenicol, clindamycin, and penicillin. It effectively increases the abundance of beneficial microbes, particularly Akkermansia, Muribaculaceae, and Limosilactobacillus reuteri (p < 0.05), while significantly reducing microorganisms linked to human pathogens causing diarrhea and gastroenteritis (p < 0.05). Transcriptomic analysis demonstrated that the expression levels of Igkv16-104 and C1qtnf3 were significantly downregulated in the presence of L. rhamnosus MS27 treatment compared to DSS treatment alone (p < 0.05). Further analysis revealed significant differences in genes related to immune functions, antigen presentation, and immune cell markers, indicating potential protein–protein interaction networks, particularly among genes of the major histocompatibility complex (MHC). (4) L. rhamnosus MS27, as a novel strain, demonstrates a significant capacity to alleviate inflammatory phenotypes. L. rhamnosus MS27 exhibits distinctive metabolic characteristics in lactic acid utilization, acetic acid and oleic acid production. Furthermore, it contributes to systemic homeostasis regulation by modulating Turicibacter to link intestinal microbiota composition with host immune function. Full article

The use of lactose-utilizing microalgae offers a sustainable and cost-effective approach for the bioconversion of dairy industry side-streams and the reduction in microalgae production costs. This work aims to improve the biomass productivity of the lactose-utilizing microalgal strain Graesiella emersonii MSCL 1718 in concentrated cheese whey permeate. It was demonstrated that the mixotrophic growth of the axenic G. emersonii culture resulted in a significantly higher biomass productivity in 20% permeate medium compared to the heterotrophic cultivation. Furthermore, supplementation of the permeate medium with iron, zinc, cobalt, and molybdenum resulted in 12.8%, 12.9%, 9.3%, and 28.9% significant increases (p < 0.05) in biomass synthesis, respectively, compared to the control permeate group. In the subsequent experiment, G. emersonii cultivated in molybdenum-supplemented permeate resulted in 0.34 ± 0.02 g/(L·d) biomass productivity and twofold higher lipid content (30.21 ± 1.29%) compared to the photoautotrophic control in defined synthetic medium. Analysis of the fatty acid composition revealed a twofold increase in saturated fatty acids, reaching 62.16% under mixotrophic cultivation in permeate, compared with the photoautotrophic control. Overall, concentrated cheese permeate proved to be a suitable medium for G. emersonii biomass production, supporting both enhanced growth and increased lipid accumulation. Full article

Streptococcus thermophilus is a Gram-positive, homofermentative lactic acid bacterium classified within the Firmicutes phylum, recognized for its probiotic properties and significant role in promoting human health. This review consolidates existing understanding of its metabolic pathways, functional metabolites, and diverse applications, highlighting evidence-based insights to enhance scientific integrity. S. thermophilus predominantly ferments lactose through the Embden-Meyerhof-Parnas pathway, resulting in L(+)-lactic acid as the primary end-product, along with secondary metabolites including acetic acid, formic acid, and pyruvate derivatives. Exopolysaccharides (EPS) are composed of repeating units of glucose, galactose, rhamnose, and N-acetylgalactosamine. They display strain-specific molecular weights ranging from 10 to 2000 kDa and contribute to the viscosity of fermented products, while also providing antioxidant and immunomodulatory benefits. Aromatic compounds such as acetaldehyde and phenylacetic acid are products of amino acid catabolism and carbohydrate metabolism, playing a significant role in the sensory characteristics observed in dairy fermentations. Bacteriocins, such as thermophilins (e.g., Thermophilin 13, 110), exhibit extensive antimicrobial efficacy against pathogens including Listeria monocytogenes and Bacillus cereus. Their activity is modulated by quorum-sensing mechanisms that involve the blp gene cluster, and they possess significant stability under heat and pH variations, making them suitable for biopreservation applications. In food applications, S. thermophilus functions as a Generally Recognized as Safe (GRAS) starter culture in the production of yogurt and cheese, working in conjunction with Lactobacillus delbrueckii subsp. bulgaricus to enhance acidification and improve texture. Specific strains have been identified to mitigate lactose intolerance, antibiotic-related diarrhea, and inflammatory bowel diseases through the modulation of gut microbiota, the production of short-chain fatty acids, and the inhibition of Helicobacter pylori. The genome, characterized by a G + C content of approximately 37 mol%, facilitates advancements in Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR)-Cas technology and heterologous protein expression, with applications extending to non-dairy fermentations and the development of postbiotics. This review emphasizes the adaptability of S. thermophilus, showcasing the variability among strains and the necessity for thorough preclinical and clinical validation to fully utilize its potential in health, sustainable agriculture, and innovation. It also addresses challenges such as susceptibility to bacteriophages and limitations in proteolytic activity. Full article

Upcycling, or utilizing materials that would otherwise go to waste, enables the creation of novel products that offer sustainability advantages and generate additional value. This study evaluates the feasibility of producing alcoholic beverages using yogurt acid whey (YAW) and grape pomace (GP), byproducts of the dairy and wine industries, respectively, and compares them to commercial grape pomace beverages (piquettes) in terms of sensory attributes and chemical composition. Two YAW-GP piquettes were produced, and five commercial piquettes were obtained. Sugars and organic acids were quantified using HPLC-RID, and semi-quantitative volatile composition was determined using HS-SPME-GC-MS/MS. Descriptive analysis was conducted using a trained panel of 11 individuals. The YAW products had higher ratings for dairy, salty, acidic, and umami attributes, and lower ratings for bitterness, sweetness, red fruit, dried fruit, and overall fruity characteristics. YAW beverages were higher in titratable acidity (TA), lactose, lactic acid, citric acid, galactose, hexanoic acid, 3-methylpentanol, 1-octanol, and 1-octen-3-ol, and lower in ethanol and linalool. The commercial products were differentiated based on ethanol content, red fruit, dried fruit, fruitiness, chemical, and barnyard aromas. These results can be used to understand the breadth of chemical and organoleptic signatures of this new beverage category, which can be leveraged by stakeholders interested in entering the market. Full article

Fatty acid binding proteins FABP3 and FABP4 act as intracellular lipid chaperones that influence fatty acid transport and metabolism in mammary tissue, and genetic variation in these genes may affect milk composition. We examined the associations between FABP3 and FABP4 polymorphisms and milk composition and fatty acid profiles in 200 lactating Native Southern Yellow (NSY) cows. DNA from each cow was PCR-amplified and Sanger-sequenced for FABP3 and FABP4; genotypes were tested for their association with milk fatty acid concentrations and standard composition traits using linear models adjusted for relevant covariates. We detected a missense variant in FABP3 (c.3656G > A; p.Val45Met) and an intronic SNP in FABP4 (g.3509T > C). The FABP3 p.Val45Met AA genotype was associated with higher concentrations of butyric, palmitic, oleic, and α-linolenic acids. Cows with the FABP4 TC genotype exhibited elevated levels of myristoleic, γ-linolenic, conjugated linoleic, and arachidic acids, along with increased fat-free dry matter, protein, and lactose. In silico analyses provided mixed evidence for the structural effects of p.Val45Met, molecular docking suggested altered ligand affinity for several fatty acids, and splice site prediction implicated g.3509T > C in possible transcript processing changes. These variants constitute candidate markers for milk fatty acid composition in NSY cattle; replication in independent cohorts and functional validation are recommended to confirm their utility for milk quality improvement. Full article