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Dairy
Special Issues
Thermal Processing of Milk and Milk Products
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Thermal Processing of Milk and Milk Products

A special issue of Dairy (ISSN 2624-862X). This special issue belongs to the section "Milk Processing".

Deadline for manuscript submissions: closed (20 November 2023) | Viewed by 3143

Special Issue Editor

Prof. Dr. Hilton Deeth

E-Mail Website
Guest Editor
School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia
Interests: dairy science and technology; UHT processing and products; whey proteins; thermal and nonthermal processing; new product development
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Thermal processing is by far the most widely used technology in the dairy industry. Although it is a mature technology, many aspects of it are still being investigated.  It encompasses thermization, pasteurization, extended shelf-life processing, UHT, and in-container sterilization, as well as processes for specific purposes, such as in yogurt manufacturing and pre-heating of concentrates. It includes conventional heating methods, such as use of plate and tubular heat exchangers, direct steam heating methods, as well as non-conventional methods, such as microwave, ohmic, and joule heating. The effects of thermal processing are many and varied and this Special Issue is open to research on any of them, including microbiological, chemical, biochemical, nutritional, textural, and organoleptic. Research on computer simulation of thermal processing is also welcome.

Prof. Dr. Hilton Deeth
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Dairy is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1200 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • thermal processing
  • thermization
  • pasteurization
  • extended shelf-life processing
  • UHT and in-container sterilization
  • heating methods
  • effects of heating
  • computer simulation
  • heat stability

Published Papers (1 paper)

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Research

15 pages, 1817 KiB  
Article
Peptidomic Fingerprints of Stored UHT Milk Inoculated with Protease Extracts from Different Pseudomonas Strains Relative to aprX Expression and Visible Spoilage
by Miguel Aguilera-Toro, Søren Drud-Heydary Nielsen, Martin Laage Kragh, Yinghua Xiao, Lisbeth Truelstrup Hansen, Valentin Rauh, Lars Wiking, Nina Aagaard Poulsen and Lotte Bach Larsen
Dairy 2023, 4(1), 83-97; https://doi.org/10.3390/dairy4010005 - 09 Jan 2023
Cited by 3 | Viewed by 2424
Abstract
Lately, concern about the protease AprX produced by Pseudomonas has increased in the dairy industry due to its ability to survive UHT treatment and spoil UHT milk. Efficient prediction methods for UHT milk spoilage are currently lacking, mainly due to high diversity in [...] Read more.
Lately, concern about the protease AprX produced by Pseudomonas has increased in the dairy industry due to its ability to survive UHT treatment and spoil UHT milk. Efficient prediction methods for UHT milk spoilage are currently lacking, mainly due to high diversity in proteolytic potential between Pseudomonas strains. The present study aimed to gain more insight into the variability between Pseudomonas strains regarding proteolytic potential by comparing their proteolytic capability with their aprX expression levels and differences in peptide formation. The variability in aprX expression levels in four Pseudomonas strains were related to physical stability, milk proteolysis and peptidomic cleavage patterns of milk proteins in a storage experiment of UHT milk inoculated with protease extracellular extracts and stored for 45 days at 20 °C. A positive relationship was observed between the relative expression of aprX and milk proteolysis during storage, with the strain Pseudomonas panacis DSM 18529 showing the highest level in both parameters. This strain was the only strain to show visual gelation, which occurred after 21 days. The peptide formation analysis showed a similar protein hydrolysis pattern between strains and high hydrolysis of αs1-caseins during long-term spoilage putatively due to the activity of AprX was observed. Full article
(This article belongs to the Special Issue Thermal Processing of Milk and Milk Products)
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