Impact of pressing time on sensory attributes, consumer emotions and consumer memories of goat cheeses. The study determined the impact of pressing time (12, 18 and 24 h) of fresh goat cheese on sensory attributes and their correlation with consumers' cognitive aspects (emotions and memories). Consumers (n = 100) performed the check-all-that-apply technique to identify sensory attributes, emotions and memories. Pressing for 12 and 24 h evoked eight positive emotions and nine positive memories that were correlated (r > 0.95) with sensory attributes, particularly (milk-aroma, butter-flavour ..read more

Impact of CLA addition through homogenization on yoghurts. Conjugated linoleic acid (CLA) is recognised for its health benefits: anticancer, antiinflamatory and antiatherogenic effects have been reported. CLA enriched yoghurts were developed through homogenization at two levels (H1 and H2 with 40 and 80 mg CLA/100 g of yoghurt, respectively) with a view to creating functional foods. CLA modified the volatile profile in a positive way: higher levels of diacetyl and ethyl butanoate and lower values of 2-hexanone and 2-heptanone, ethanol and certain acids were recorded. Yoghurts presented simil ..read more

International Journal of Dairy Technology, EarlyView ..read more

Powders containing ca. 9 log order (cfu/g) of B. lactis INL1 were obtained by direct spray drying of the culture coming out of the fermenter, without differences among production conditions. Fermentation conditions influenced the survival of the strain during storage, being spray drying in acidic conditions detrimental for the survival. Common factors influencing the survival of microbes to spray drying include microbial intrinsic resistance, properties of the carrier, inlet and outlet temperatures, and rate of feeding. In this work, cheese whey was used as both a growth medium and a carrier ..read more

Sanitisers based on quaternary ammonium and biguanide seem to be more suitable for sanitisation in the goat milk production chain than sodium hypochlorite. The tolerance of 17 isolates of enterobacteria isolated from raw goat milk was evaluated against three sanitisers. All isolates were tolerant to sodium hypochlorite (1250 to >5000 ppm) and eight isolates were tolerant to peracetic acid (up to 1000 ppm). Two isolates were tolerant to all tested concentrations of quaternary ammonium with biguanide (>150/100 ppm). Although not all isolates are considered pathogens, they exert an import ..read more

International Journal of Dairy Technology, EarlyView ..read more

In all mammary glands, the protein secretion (casein granules, whey protein, lactose and ions) is formed in the Golgi body and released to the alveolus by Golgi vesicle (GV) exocytosis. Two possible methods of lipid (fat) secretion are diagrammed. This review of electron microscope and related evidence indicates the GV–lipid association is the major, if not the only, method of lipid secretion, although most of the current published evidence favours the ill-defined “envelopment” method. The formation of the mammary secretion, proteins, lipids and ions is of fundamental importance to the dairy ..read more

Pasteurisation, ultra-pasteurisation, ultra-high-temperature instantaneous sterilisation and in-container sterilisation had different effects on the physicochemical properties including colour, particle size, zeta potential and thermal properties. Peptide profiles and bioactive peptides of infant formula protein model system by different thermal treatments were also different. The effect of different thermal treatments including pasteurisation, ultra-pasteurisation, ultra-high temperature instantaneous sterilisation and in-container sterilisation on physicochemical properties and peptide pro ..read more

Identification of Phage Resistance in Limosilactobacillus fermentum Isolated from Dahi: A Key Step in Developing Robust Starter Cultures for Dairy Industry. Identifying the predominant strains of lactic acid bacteria (LAB) in dahi that are resistant to bacteriophages is essential for developing robust starter cultures. Dahi samples from two agroecological zones of Kerala were collected for isolation of LAB. Limosilactobacillus fermentum emerged as the dominant starter culture species based on sequence-based identification and technological property characterisation. Dairy effluents were scre ..read more

This review article aims to enhance understanding of bacterial biofouling in dairy protein powders, particularly whey powders, by examining the formation mechanism, critical processing steps, factors affecting biofilm formation and control strategies in dairy powder manufacturing. While previous reviews on general food processing and dairy biofilms have been published, this is the first specific review on whey powders. Biofilms generated during production of dairy/whey powders can cause contamination, spoilage and equipment failures, posing a significant challenge in the agri-food sector. Fa ..read more