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Foods
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Milk and Dairy Products: Exploring Production, Processing, and Quality Control
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Milk and Dairy Products: Exploring Production, Processing, and Quality Control

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

Deadline for manuscript submissions: 22 December 2024 | Viewed by 3115

Special Issue Editors

Dr. Jayani Chandrapala

E-Mail Website
Guest Editor
School of Science, RMIT University, Melbourne, VIC 3083, Australia
Interests: dairy science and technology; physical chemistry of dairy foods; emulsification; thermal and non-thermal processing; membrane filtration
Special Issues, Collections and Topics in MDPI journals
Dr. Mayumi Silva

E-Mail Website
Guest Editor
School of Science, RMIT University, Melbourne, VIC 3083, Australia
Interests: dairy science; emulsions; nonthermal food processing; food chemistry
Dr. Christopher Pillidge

E-Mail Website
Guest Editor
School of Science, RMIT University, Melbourne, VIC 3083, Australia
Interests: dairy science; lactic acid bacteria and fermented dairy foods; food microbiology and safety; food chemistry

Special Issue Information

Dear Colleagues,

This Special Issue, entitled “Milk and Dairy Products: Exploring Production, Processing, and Quality Control", provides a comprehensive overview of the dairy industry, spanning the initial stages of milk production to the final delivery of diverse secondary dairy products such as cheese and yogurt. This Special Issue will focus on the processes involved in milk production, elucidating the physiological mechanisms of lactation in dairy animals and the application of technological advancements in farming practices that aim to optimize the yield and quality of milk. Furthermore, this Special Issue will detail the scientific principles underlying techniques such as pasteurization, which aims to eliminate harmful pathogens while preserving the nutritional integrity of milk. Additionally, it explores the role of various non-thermal technologies such as high-pressure processing, ultrasound, microwave, and pulsed electric field in ensuring uniform safety while preserving or enhancing the functional and nutritional quality of milk and dairy products. Moreover, the importance of stringent quality control measures throughout the production and processing stages, in order to ensure that the safety and purity of dairy products are maintained, will be emphasized by addressing issues such as microbial contamination and adulteration. This Special Issue targets a diverse audience, encompassing dairy industry professionals, researchers, and students interested in agriculture, food science, and nutrition.

Dr. Jayani Chandrapala
Dr. Mayumi Silva
Dr. Christopher Pillidge
Guest Editors

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

  • farming practices
  • heat treatment
  • milk
  • cheese
  • yoghurt
  • microbial contamination
  • food safety
  • high-pressure processing
  • non-thermal technologies
  • lactation

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Published Papers (3 papers)

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Research

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10 pages, 250 KiB  
Article
Polymorphisms Within the IQGAP2 and CRTAC1 Genes of Gannan Yaks and Their Association with Milk Quality Characteristics
by Juanxiang Zhang, Guowu Yang, Xita Zha, Xiaoming Ma, Yongfu La, Xiaoyun Wu, Xian Guo, Min Chu, Pengjia Bao, Ping Yan and Chunnian Liang
Foods 2024, 13(23), 3720; https://doi.org/10.3390/foods13233720 - 21 Nov 2024
Viewed by 261
Abstract
The IQ motif containing GTPase activating protein 2 (IQGAP2) gene functions as a tumor suppressor, reducing the malignant properties of breast cancer cells. The circulating cartilage acidic protein 1 (CRTAC1) gene, present in the whey protein fraction of dairy [...] Read more.
The IQ motif containing GTPase activating protein 2 (IQGAP2) gene functions as a tumor suppressor, reducing the malignant properties of breast cancer cells. The circulating cartilage acidic protein 1 (CRTAC1) gene, present in the whey protein fraction of dairy cows throughout lactation, is significantly correlated with fatty acids in milk. In this study, we investigated the correlation between single nucleotide polymorphisms (SNPs) in the IQGAP2 and CRTAC1 genes and milk quality traits in Gannan yaks, aiming to identify potential molecular marker loci for enhancing milk quality. Using the Illumina Yak cGPS 7K liquid chip, we genotyped 162 yaks and identified five SNPs in the IQGAP2 (g.232,769C>G, g.232,922G>C) and CRTAC1 (g.4,203T>C, g.5,348T>G, g.122,451T>C) genes. Genetic polymorphism analysis revealed that these five SNPs were moderately polymorphic and in Hardy–Weinberg equilibrium. An association analysis results showed that, at the g.232,769C>G locus of the IQGAP2 gene, the heterozygous CG genotype had significantly higher lactose content than the CC and GG homozygous genotypes (p < 0.05). Similarly, at the g.232,922G>C locus, the heterozygous GC and mutant CC genotypes significantly increased the contents of milk fat, lactose, and total solids (TS) (p < 0.05). In the CRTAC1 gene (g.4,203T>C, g.5,348T>G, g.122,451T>C), the mutant CC genotype significantly increased milk fat content, while the heterozygous TG genotype significantly increased lactose content (p < 0.05). In summary, mutations at the loci of g.232,769C>G, g.232,922G>C, g.4,203T>C, g.5,348T>G, and g.122,451T>C significantly elevated the lactose, milk fat, and TS content in Gannan yak milk, providing potential molecular marker candidates for improving Gannan yak milk quality. Full article
(This article belongs to the Special Issue Milk and Dairy Products: Exploring Production, Processing, and Quality Control)
18 pages, 3157 KiB  
Article
A New Design for Reference Values Assignment in Proficiency Testing for Fat and Crude Protein in Raw Milk for a Limited Number of Participants
by Susan Poo, Miguel Palma and Ociel Muñoz
Foods 2024, 13(17), 2693; https://doi.org/10.3390/foods13172693 - 26 Aug 2024
Viewed by 613
Abstract
Proficiency testing (PT) allows food laboratories to endorse their competency to provide food safety guarantees to producers and consumers. One of the recommended methods for assigning reference values in PT with a small number of participants consists in considering the results that a [...] Read more.
Proficiency testing (PT) allows food laboratories to endorse their competency to provide food safety guarantees to producers and consumers. One of the recommended methods for assigning reference values in PT with a small number of participants consists in considering the results that a laboratory obtains by means of a calibration test based on certified reference material (CRM). The present study delves into the results from eight PT rounds on the determination of fat and crude protein from raw milk, with modifications in the number of samples and the analysis sessions from that required by the ISO 13528:2022. The uncertainty criterion of the assigned value established by the ISO 13528:2022 standard was met by 93% of the participating laboratories, which allowed most participants to be evaluated through z-score. The assigned values were generally compatible with the results obtained by the participants. Thus, it can be concluded that the design for the assignment of the reference value is appropriate for PT with a limited number of participants. It is recommended for future PT to limit the uncertainty of the CRM according to their availability and to update the standard deviation of the proficiency assessment for the Mid-Infrared Spectroscopy method (MIR). Full article
(This article belongs to the Special Issue Milk and Dairy Products: Exploring Production, Processing, and Quality Control)
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Review

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36 pages, 6126 KiB  
Review
Process-Induced Molecular-Level Protein–Carbohydrate–Polyphenol Interactions in Milk–Tea Blends: A Review
by Dilema Wijegunawardhana, Isuru Wijesekara, Rumesh Liyanage, Tuyen Truong, Mayumi Silva and Jayani Chandrapala
Foods 2024, 13(16), 2489; https://doi.org/10.3390/foods13162489 - 8 Aug 2024
Cited by 1 | Viewed by 1723
Abstract
The rapid increase in the production of powdered milk–tea blends is driven by a growing awareness of the presence of highly nutritious bioactive compounds and consumer demand for convenient beverages. However, the lack of literature on the impact of heat-induced component interactions during [...] Read more.
The rapid increase in the production of powdered milk–tea blends is driven by a growing awareness of the presence of highly nutritious bioactive compounds and consumer demand for convenient beverages. However, the lack of literature on the impact of heat-induced component interactions during processing hinders the production of high-quality milk–tea powders. The production process of milk–tea powder blends includes the key steps of pasteurization, evaporation, and spray drying. Controlling heat-induced interactions, such as protein–protein, protein–carbohydrate, protein–polyphenol, carbohydrate–polyphenol, and carbohydrate–polyphenol, during pasteurization, concentration, and evaporation is essential for producing a high-quality milk–tea powder with favorable physical, structural, rheological, sensory, and nutritional qualities. Adjusting production parameters, such as the type and the composition of ingredients, processing methods, and processing conditions, is a great way to modify these interactions between components in the formulation, and thereby, provide improved properties and storage stability for the final product. Therefore, this review comprehensively discusses how molecular-level interactions among proteins, carbohydrates, and polyphenols are affected by various unit operations during the production of milk–tea powders. Full article
(This article belongs to the Special Issue Milk and Dairy Products: Exploring Production, Processing, and Quality Control)
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