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Dairy Product Processing and Hazard Control
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Dairy Product Processing and Hazard Control

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".

Deadline for manuscript submissions: closed (25 September 2022) | Viewed by 10268

Special Issue Editor

Prof. Dr. Mingruo Guo

E-Mail Website
Guest Editor
Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT 05405, USA
Interests: milk chemistry; functional foods (pre- and probiotics); infant formula chemistry and technology; whey utilization; food microstructure and component interactions; nutritional supplements; sports beverages; fermented dairy products; goat's milk chemistry and processing; ultrasound processing; food analysis

Special Issue Information

Dear Colleagues,

Dairy foods are a major part of the diet for many cultures, especially those located in western part of the globe. Milk consumption has a long history to humankind. Dairy products are some of the most diversified food groups, existing as a liquid and powder, as well as everything between the two categories, i.e., milk beverages, yogurt, frozen desert, butter, cheese, milk protein products, and milk powders. Some dairy products, e.g., probiotic yogurt products, not only deliver essential nutrients, but may also provide functional components for consumers. As new processing technologies emerge and are commercialized, more products will be developed for the consumer markets. In this proposed Special Issue titled: “Dairy Product Processing and Hazard Control” for the journal Foods, we would like to welcome you to submit your research findings in the following topics: raw milk supply quality and innovations, new processing technology, novel dairy-based functional foods, component interactions, safety issues of dairy products, extended shelf-life technology, alternatives to dairy foods, and other related works.

Prof. Dr. Mingruo Guo
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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

  • milk
  • chemistry Components
  • processing
  • safety
  • microbiology
  • quality

Published Papers (4 papers)

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Research

12 pages, 4104 KiB  
Article
Foaming and Physicochemical Properties of Commercial Protein Ingredients Used for Infant Formula Formulation
by Siyu Zhang, Jianjun Cheng, Qinggang Xie, Shilong Jiang and Yuxue Sun
Foods 2022, 11(22), 3710; https://doi.org/10.3390/foods11223710 - 18 Nov 2022
Cited by 2 | Viewed by 1843
Abstract
Protein, as one of the main ingredients for infant formula, may be closely related to the undesirable foam formed during the reconstitution of infant formula. Demineralized whey powder (D70 and D90), whey protein concentrate (WPC), and skimmed milk powder (SMP) are the four [...] Read more.
Protein, as one of the main ingredients for infant formula, may be closely related to the undesirable foam formed during the reconstitution of infant formula. Demineralized whey powder (D70 and D90), whey protein concentrate (WPC), and skimmed milk powder (SMP) are the four protein ingredients commonly used in infant formula formulation. The foaming and physicochemical properties of these four protein ingredients from different manufacturers were analyzed in the present study. Significant differences (p < 0.05) in foaming properties were found between the samples from different manufacturers. SMP showed a highest foaming capacity (FC) and foam stability (FS), followed by D70, D90, and WPC. Although the protein composition was similar based on reducing SDS-PAGE, the aggregates varied based on non-reducing SDS-PAGE, probably resulting in the different foaming properties. Particle size, zeta potential, and solubility of the protein ingredients were assessed. The protein structure was evaluated by circular dichroism, surface hydrophobicity, and free sulfhydryl. Pearson’s correlation analysis demonstrated that FC and FS were positively correlated with random coil (0.55 and 0.74), β-turn (0.53 and 0.73), and zeta potential (0.55 and 0.51) but negatively correlated with β-strand (−0.56 and −0.71), free sulfhydryl (−0.56 and −0.63), particle size (−0.45 and −0.53), and fat content (−0.50 and −0.49). The results of this study could provide a theoretical guidance for reducing formation of foam of infant formula products during reconstitution. Full article
(This article belongs to the Special Issue Dairy Product Processing and Hazard Control)
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11 pages, 303 KiB  
Article
Are Enterobacteriaceae and Enterococcus Isolated from Powdered Infant Formula a Hazard for Infants? A Genomic Analysis
by Julio Parra-Flores, Adriana Cabal-Rosel, Beatriz Daza-Prieto, Pamela Chavarria, Eduard Maury-Sintjago, Alejandra Rodriguez-Fernández, Sergio Acuña and Werner Ruppitsch
Foods 2022, 11(22), 3556; https://doi.org/10.3390/foods11223556 - 08 Nov 2022
Cited by 1 | Viewed by 1650
Abstract
Powdered infant formulas (PIF) are the most used dietary substitutes that are used in order to supplement breastfeeding. However, PIF are not sterile and can be contaminated with different microorganisms. The objective of this study was to genomically characterize Enterobacteriaceae (ENT) and Enterococcus [...] Read more.
Powdered infant formulas (PIF) are the most used dietary substitutes that are used in order to supplement breastfeeding. However, PIF are not sterile and can be contaminated with different microorganisms. The objective of this study was to genomically characterize Enterobacteriaceae (ENT) and Enterococcus strains that were isolated from PIF. Strains were identified by matrix-assisted laser desorption ionization–time-of-flight mass spectrometry (MALDI-TOF MS) and whole-genome sequencing (WGS). Genomic typing, detection of virulence, and resistance profiles and genes were performed with the Ridom SeqSphere+ software; the comprehensive antibiotic resistance database (CARD) platform; ResFinder and PlasmidFinder tools; and by the disk diffusion method. Nineteen isolates from PIF were analyzed, including ENT such as Kosakonia cowanii, Enterobacter hormaechei, Franconibacter helveticus, Mixta calida, and lactic acid bacteria such as Enterococcus faecium. The strains exhibited resistance to beta-lactams, cephalosporins, and macrolides. Resistance genes such as AcrAB-TolC, marA, msbA, knpEF, oqxAB, fosA, blaACT-7, blaACT-14,qacJ, oqxAB,aac(6’)-Ii, and msr(C); and virulence genes such as astA, cheB, cheR, ompA ompX, terC, ironA, acm, and efaAfm, adem were also detected. All the analyzed strains possessed genes that produced heat-shock proteins, such as IbpA and ClpL. In PIF, the presence of ENT and Enterococcus that are multiresistant to antibiotics—together with resistance and virulence genes—pose a health risk for infants consuming these food products. Full article
(This article belongs to the Special Issue Dairy Product Processing and Hazard Control)
11 pages, 926 KiB  
Article
Analysis and Comparison of Nutrition Profiles of Canine Milk with Bovine and Caprine Milk
by Mengjie Zhang, Xiaomeng Sun, Jianjun Cheng and Mingruo Guo
Foods 2022, 11(3), 472; https://doi.org/10.3390/foods11030472 - 05 Feb 2022
Cited by 4 | Viewed by 4200
Abstract
Pet foods are gaining ground in China. Canine milk substitute formulations are based on their milk chemistry. This study aimed to analyze and compare the differences in proteins, fatty acids, minerals, and basic chemical composition between canine, bovine, and caprine milk. Canine milk [...] Read more.
Pet foods are gaining ground in China. Canine milk substitute formulations are based on their milk chemistry. This study aimed to analyze and compare the differences in proteins, fatty acids, minerals, and basic chemical composition between canine, bovine, and caprine milk. Canine milk contains higher contents of protein (6.62–17.34%), fat (8.92–14.31%), and ash (1.11–1.81%), and a lower content of lactose (1.56–3.92%) compared to bovine and caprine milk. The protein profiles of canine, bovine, and caprine milk were similar as confirmed by sodium dodecyl sulphate-polyacrylamide electrophoresis gel (SDS-PAGE). The quantification of proteins in canine, bovine, and caprine milk were significantly different when analyzed by inverse high-performance liquid chromatography. Canine milk showed higher contents of monounsaturated fatty acids (29.71–32.95% of total fatty acids) and polyunsaturated fatty acids (16.83–20.56% of total fatty acids), but a lower proportion of saturated fatty acids (47.57–53.18% of total fatty acids) than bovine and caprine milk. The essential fatty acids ARA and DHA were also found in canine milk in the ranges of 0.82–1.77% and 0.12–0.43% of total fatty acids, respectively. Canine milk had higher levels of Mg, K, Na, Fe, and Zn than those in bovine and caprine milk. The nutrient profile of canine milk was different from that of bovine and caprine milk. There were differences in nutritional compositions of the milk samples from four breeds, and Rottweiler milk had the highest nutritional content. The data of this study may provide useful information about the nutritional needs of puppies during their first months of life and the basic information for formulations of puppy milk substitutes. Full article
(This article belongs to the Special Issue Dairy Product Processing and Hazard Control)
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11 pages, 3834 KiB  
Article
Physicochemical, Digestive, and Sensory Properties of Panax Notoginseng Saponins Encapsulated by Polymerized Whey Protein
by Zengjia Zhou, Xiaomeng Sun, Jianjun Cheng, Qingfeng Ban and Mingruo Guo
Foods 2021, 10(12), 2942; https://doi.org/10.3390/foods10122942 - 30 Nov 2021
Cited by 6 | Viewed by 1797
Abstract
Panax Notoginseng Saponins (PNS) may be beneficial to human health due to their bioactive function. The application of PNS in functional foods was limited due to the bitter taste and low oral bioavailability. PNS were encapsulated by polymerized whey protein (PWP) nanoparticles. The [...] Read more.
Panax Notoginseng Saponins (PNS) may be beneficial to human health due to their bioactive function. The application of PNS in functional foods was limited due to the bitter taste and low oral bioavailability. PNS were encapsulated by polymerized whey protein (PWP) nanoparticles. The physicochemical, digestive, and sensory properties of the nanoparticles were investigated. Results showed that the nanoparticles had a particle size of 55 nm, the zeta potential of −28 mV, and high PNS encapsulation efficiency (92.94%) when the mass ratio of PNS to PWP was 1:30. Differential Scanning Calorimetry (DSC) results revealed that PNS were successfully encapsulated by PWP. The mainly intermolecular forces between PNS and PWP were hydrogen bonding and electrostatic attraction confirmed by Fourier Transform Infrared Spectroscopy (FTIR). Results of simulated gastrointestinal digestion indicated that the PNS-PWP (1:30) nanoparticles had smaller average particle size (36 nm) after treatment with gastric fluids and increased particle size (75 nm) after treatment with intestinal fluids. Transmission Electron Microscopy (TEM) micrographs reflected that the nanoparticles had irregular spherical structures. The encapsulated PNS exhibited significantly (p < 0.05) decreased bitterness compared to the non-encapsulated PNS confirmed by the electronic tongue. The results indicated that encapsulation of PNS with PWP could facilitate their application in functional foods. Full article
(This article belongs to the Special Issue Dairy Product Processing and Hazard Control)
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