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How Milk Treatments Affect the Chemical Characteristics and Digestibility of...
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How Milk Treatments Affect the Chemical Characteristics and Digestibility of Dairy Products

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

Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 4519

Special Issue Editor

Dr. Carmela Tripaldi

E-Mail Website
Guest Editor
Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Zootecnia e Acquacoltura, Via Salaria, 31, 00015 Monterotondo, Italy
Interests: milk quality; buffalo milk quality; feeding and milk quality; processing of dairy products

Special Issue Information

Dear Colleagues,

Milk treatments should be applied before coagulation in the case of the cheese and before the fermentation process in the case of fermented milks. Among the various milk treatments, there are storage methods and heat treatments that can be performed at different temperatures and times. Regarding storage, milk and curd can be frozen. Milk treatments can affect some characteristics of the final products, in particular proteins and enzymes.

Heat treatments, which are generally applied to ensure milk’s safety and stability, can affect the quality of the product through the reduction of antioxidants and the formation of oxidation compounds. However, the antioxidant activity of dairy products may increase during storage due to the production of bioactive peptides.

Milk consumption has always been popular due to its inherent nutritional characteristics, which can be modified by preliminary treatments. In turn, the digestion and bioavailability of nutrients are influenced by these treatments, which determine the structure of the product and mitigate attacks by digestive enzymes.

Dr. Carmela Tripaldi
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 storage
  • freezing milk and curd
  • heat treatment
  • heat stability of protein
  • antioxidant stability
  • protein digestion
  • bioactive peptides
  • fat and protein oxidation

Published Papers (3 papers)

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Research

16 pages, 2482 KiB  
Article
Impact of Milk Storage and Heat Treatments on In Vitro Protein Digestibility of Soft Cheese
by Simona Rinaldi, Sabrina Di Giovanni, Giuliano Palocci, Michela Contò, Roberto Steri and Carmela Tripaldi
Foods 2023, 12(8), 1735; https://doi.org/10.3390/foods12081735 - 21 Apr 2023
Viewed by 1113
Abstract
Cheese is an important source of protein in the human diet, and its digestibility depends on its macro and microstructure. This study investigated the effect of milk heat pre-treatment and pasteurization level on the protein digestibility of produced cheese. An in vitro digestion [...] Read more.
Cheese is an important source of protein in the human diet, and its digestibility depends on its macro and microstructure. This study investigated the effect of milk heat pre-treatment and pasteurization level on the protein digestibility of produced cheese. An in vitro digestion method was used considering cheeses after 4 and 21 days of storage. The peptide profile and amino acids (AAs) released in digestion were analyzed to evaluate the level of protein degradation following in vitro digestion. The results showed the presence of shorter peptides in the digested cheese from pre-treated milk and 4-day ripening while this trend was not observed after 21 days of storage, showing the effect of storage period. A significantly higher content of AAs was found in digested cheese produced from milk subjected to a higher temperature of pasteurization, and there was a significant increase in total AA content in the cheese after 21 days of storage, confirming the positive effect of ripening on protein digestibility. From these results emerges the importance of the management of heat treatments on the digestion of proteins in soft cheese. Full article
(This article belongs to the Special Issue How Milk Treatments Affect the Chemical Characteristics and Digestibility of Dairy Products)
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17 pages, 2712 KiB  
Article
Preparation, Identification and Application of β-Lactoglobulin Hydrolysates with Oral Immune Tolerance
by Linghan Tian, Qianqian Zhang, Yanjun Cong and Wenjie Yan
Foods 2023, 12(2), 307; https://doi.org/10.3390/foods12020307 - 09 Jan 2023
Viewed by 1445
Abstract
To reveal, for the first time, the mechanism of T cell epitope release from β-lactoglobulin that induces oral immune tolerance, a strategy for the prediction, preparation, identification and application of β-lactoglobulin hydrolysate with oral immune tolerance was established using the bioinformatics method, hydrolysis, [...] Read more.
To reveal, for the first time, the mechanism of T cell epitope release from β-lactoglobulin that induces oral immune tolerance, a strategy for the prediction, preparation, identification and application of β-lactoglobulin hydrolysate with oral immune tolerance was established using the bioinformatics method, hydrolysis, mass spectrometry, T cell proliferation assays and animal experiments. Some T cell epitope peptides of β-lactoglobulin were identified for the first time. The hydrolysates of trypsin, protamex and papain showed oral tolerance, among which the hydrolysates of protamex and papain have been reported for the first time. Although the neutral protease hydrolysate contained T cell epitopes, it still had allergenicity. The mechanism behind oral immune tolerance induction by T cell epitopes needs to be further revealed. In addition, the trypsin hydrolysate with abundant T cell epitopes was added to whey protein to prepare the product for oral immune tolerance. Overall, this study provides insights into the development of new anti-allergic milk-based products and their application in the clinical treatment of milk allergies. Full article
(This article belongs to the Special Issue How Milk Treatments Affect the Chemical Characteristics and Digestibility of Dairy Products)
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12 pages, 1863 KiB  
Article
Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways
by Meng Li, Jinzhe Li, Yuxuan Huang, Munkh-Amgalan Gantumur, Akhunzada Bilawal, Abdul Qayum and Zhanmei Jiang
Foods 2022, 11(13), 1848; https://doi.org/10.3390/foods11131848 - 23 Jun 2022
Viewed by 1298
Abstract
The objective of the research was to analyze and compare the oxidative and physical stabilities of conjugated linoleic acid (CLA) emulsions stabilized by two glycosylated hydrolysates (GPP-A and GPP-B) that were formed via two different pathways. This study showed that GPP-A exhibited higher [...] Read more.
The objective of the research was to analyze and compare the oxidative and physical stabilities of conjugated linoleic acid (CLA) emulsions stabilized by two glycosylated hydrolysates (GPP-A and GPP-B) that were formed via two different pathways. This study showed that GPP-A exhibited higher browning intensity and DPPH radical scavenging ability in comparison with GPP-B. Moreover, the CLA emulsion formed by GPP-A exhibited a lower creaming index, average particle size, primary and secondary oxidative products, in comparison with GPP-B-loaded emulsion. However, the GPP-A-loaded emulsion showed a higher absolute potential and fraction of interfacial adsorption than that of the CLA emulsion formed by GPP-B. Therefore, the CLA emulsion formed by GPP-A exhibited stronger stabilities in comparison with the GPP-B-loaded emulsion. These results suggested that GPP-A showed an emulsification-based delivery system for embedding CLA to avoid the loss of biological activities. Additionally, the development of CLA emulsions could exert its physiological functions and prevent its oxidation. Full article
(This article belongs to the Special Issue How Milk Treatments Affect the Chemical Characteristics and Digestibility of Dairy Products)
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