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Dairy Product: Microbiology, Sensory and Physico-Chemical Analysis
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Dairy Product: Microbiology, Sensory and Physico-Chemical Analysis

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

Deadline for manuscript submissions: closed (25 February 2024) | Viewed by 10263

Special Issue Editor

Dr. Celso F. Balthazar

E-Mail Website
Guest Editor
Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Campinas, SP, Brazil
Interests: technology of milk and dairy products; nutritional analysis; functional dairy products; prebiotics; probiotics; milk processing; emerging technology applied for milk processing

Special Issue Information

Dear Colleagues,

Dairy products contain high-quality protein, fat, lactose, minerals and some vitamins, being a rich environment for probiotics to thrive. Therefore, dairy products are an excellent source of essential nutrients and bioactive compounds attributed with health benefits. At present, dairy products have been developed towards functionalization and health. However, processing, storage, packaging and transportation may all affect the composition and sensory properties of dairy products. In order to better improve the nutritional value of dairy products, the research on the microbiology, physicochemical properties, and nutritional functions of dairy products requires more in-depth research.

In this Special Issue, we will focus on aspects such as dairy microorganisms, physicochemical and sensory properties of dairy products. Nevertheless, the above-indicated aspects are not exhaustive, and we welcome scholars in the field of dairy products to contribute to this Special Issue.

Dr. Celso F. Balthazar
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

  • dairy science
  • probiotics
  • milk quality
  • dairy microbiota
  • prebiotics
  • milk and dairy processing

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Published Papers (6 papers)

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Research

16 pages, 6514 KiB  
Article
Characteristics of the Mixed Yogurt Fermented from Cow–Soy Milk in the Presence of Transglutaminase
by Xudong Lin, Zhiqi Cao, Jiaxin Zhang, Guangqing Mu and Shujuan Jiang
Foods 2024, 13(13), 2120; https://doi.org/10.3390/foods13132120 - 3 Jul 2024
Viewed by 1413
Abstract
The mixed yogurt was fermented from Cow–Soy milk and modified by transglutaminase (TG). The effects of mixed milk and TG on the quality characteristics of mixed yogurt were investigated by texture characteristics, rheology (rheometer) and structure (scanning electron microscopy). The findings revealed that [...] Read more.
The mixed yogurt was fermented from Cow–Soy milk and modified by transglutaminase (TG). The effects of mixed milk and TG on the quality characteristics of mixed yogurt were investigated by texture characteristics, rheology (rheometer) and structure (scanning electron microscopy). The findings revealed that the mixed yogurt with 50% cow milk exhibited lower hardness, viscosity and consistency. Furthermore, when TG was added, the yogurt showed better rheological properties, sensory score and a more stable microstructure. Compared with the samples without TG modification, the viscosity and cohesiveness of the modified samples increased by 10% and 100%, respectively. The combination of cow milk and soy milk improved the texture of yogurt, and the TG addition further improved the physicochemical properties of yogurt. This finding provided a meaningful reference for the development of mixed yogurt with a suitable taste from animal and plant milk, and laid a basis for the practical application of mixed yogurt in the dairy industry, which will meet the requirements for dairy products for consumers in future. Full article
(This article belongs to the Special Issue Dairy Product: Microbiology, Sensory and Physico-Chemical Analysis)
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16 pages, 338 KiB  
Article
Microbiological Assessment of Dairy Products Produced by Small-Scale Dairy Producers in Serbia
by Biljana Aleksic, Bozidar Udovicki, Jovana Kovacevic, Zorana Miloradovic, Ilija Djekic, Jelena Miocinovic, Nikola Tomic and Nada Smigic
Foods 2024, 13(10), 1456; https://doi.org/10.3390/foods13101456 - 8 May 2024
Cited by 2 | Viewed by 1854
Abstract
The microbiological quality of dairy products from small-scale producers in Serbia was analysed. A total of 302 dairy products [raw (n = 111) and pasteurized milk cheeses (n = 79) and kajmak (n = 112)], were collected and tested for [...] Read more.
The microbiological quality of dairy products from small-scale producers in Serbia was analysed. A total of 302 dairy products [raw (n = 111) and pasteurized milk cheeses (n = 79) and kajmak (n = 112)], were collected and tested for the presence of pathogens, Listeria monocytogenes and Salmonella spp., and enumerated for Coagulase-positive staphylococci (CPS), Escherichia coli, and yeasts and moulds. None of the samples tested positive for Salmonella spp., while L. monocytogenes was recovered from one raw milk cheese and five kajmak samples. Raw milk cheese and kajmak also had higher levels of indicator microorganisms, namely E. coli and yeast and moulds. Molecular serotyping grouped L. monocytogenes isolates into serogroups 1 (1/2a and 3a) and 3 (1/2b, 3b, and 7). When exposed to eight antibiotics, L. monocytogenes isolates were mostly sensitive, with the exception of oxacillin and reduced susceptibility to clindamycin, penicillin G, and trimethoprim/sulfamethoxazole, emphasizing the importance of continuous surveillance for antimicrobial resistance. Samples that tested positive for Listeria spp. also had higher loads of indicator microorganisms, namely E. coli and yeast and moulds, suggesting lapses in hygiene practices during production. Collectively, these data emphasize the need for improved food safety and hygiene practices among small-scale dairy producers. This is crucial to reduce the microbial contamination and improve both the quality and safety of dairy products in the Serbian market. Full article
(This article belongs to the Special Issue Dairy Product: Microbiology, Sensory and Physico-Chemical Analysis)
14 pages, 795 KiB  
Article
A Stochastic Frontier Approach to Study the Relationship between the Hygienic Quality of Bulk Tank Sheep Milk and Technical Efficiency of the Coagulation Process
by Lorena Jiménez, José M. Perea, Javier Caballero-Villalobos, Elena Angón, Alessio Cecchinato, Nicolò Amalfitano, Bonastre Oliete and Ramón Arias
Foods 2024, 13(6), 873; https://doi.org/10.3390/foods13060873 - 13 Mar 2024
Cited by 1 | Viewed by 1279
Abstract
Sheep milk from local breeds is important for the production of high-quality cheeses throughout the Mediterranean region, such as Manchego cheese in Spain. To maintain sustainable and efficient production, it is necessary to reach a better understanding of how the composition and hygiene [...] Read more.
Sheep milk from local breeds is important for the production of high-quality cheeses throughout the Mediterranean region, such as Manchego cheese in Spain. To maintain sustainable and efficient production, it is necessary to reach a better understanding of how the composition and hygiene of the milk affect the coagulation process, with the aim of optimizing production yield. This study implemented a stochastic production frontier function to estimate the potential production of curd and efficiency using data from the four seasons of a study of 77 Manchega sheep farms. The Cobb–Douglas production frontier model was estimated using the maximum likelihood estimation method. The results showed that the content of protein, lactose, and fat exhibited increasing returns to scale, with protein content being the most significant factor for curd production. Approximately half of the inefficiency was due to factors related to the technological properties and the hygiene of the milk. The pH, curd firmness, and concentration of lactic acid bacteria improved the efficiency of coagulation, while the concentration of spores of lactate-fermenting Clostridium spp., Pseudomonas spp., staphylococci, and catalase-negative gram-positive cocci favored the inefficiency of the coagulation process. To date, this is the first study to evaluate the effect of different factors, such as microbial groups, milk composition, and technological properties, on the efficiency of the coagulation process in dairy sheep. Full article
(This article belongs to the Special Issue Dairy Product: Microbiology, Sensory and Physico-Chemical Analysis)
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22 pages, 1973 KiB  
Article
Non-Destructive Evaluation of the Physiochemical Properties of Milk Drink Flavored with Date Syrup Utilizing VIS-NIR Spectroscopy and ANN Analysis
by Mahmoud G. Elamshity and Abdullah M. Alhamdan
Foods 2024, 13(4), 524; https://doi.org/10.3390/foods13040524 - 8 Feb 2024
Cited by 3 | Viewed by 1698
Abstract
A milk drink flavored with date syrup produced at a lab scale level was evaluated. The production process of date syrup involves a sequence of essential unit operations, commencing with the extraction, filtration, and concentration processes from two cultivars: Sukkary and Khlass. Date [...] Read more.
A milk drink flavored with date syrup produced at a lab scale level was evaluated. The production process of date syrup involves a sequence of essential unit operations, commencing with the extraction, filtration, and concentration processes from two cultivars: Sukkary and Khlass. Date syrup was then mixed with cow’s and camel’s milk at four percentages to form a nutritious, natural, sweet, and energy-rich milk drink. The sensory, physical, and chemical characteristics of the milk drinks flavored with date syrup were examined. The objective of this work was to measure the physiochemical properties of date fruits and milk drinks flavored with date syrup, and then to evaluate the physical properties of milk drinks utilizing non-destructive visible–near-infrared spectra (VIS-NIR). The study assessed the characteristics of the milk drink enhanced with date syrup by employing VIS-NIR spectra and utilizing a partial least-square regression (PLSR) and artificial neural network (ANN) analysis. The VIS-NIR spectra proved to be highly effective in estimating the physiochemical attributes of the flavored milk drink. The ANN model outperformed the PLSR model in this context. RMSECV is considered a more reliable indicator of a model’s future predictive performance compared to RMSEC, and the R2 value ranged between 0.946 and 0.989. Consequently, non-destructive VIS-NIR technology demonstrates significant promise for accurately predicting and contributing to the entire production process of the product’s properties examined. Full article
(This article belongs to the Special Issue Dairy Product: Microbiology, Sensory and Physico-Chemical Analysis)
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11 pages, 2254 KiB  
Article
Effects of Panax notoginseng Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt
by Zengjia Zhou, Huiyu Xiang, Jianjun Cheng, Qingfeng Ban, Xiaomeng Sun and Mingruo Guo
Foods 2024, 13(3), 486; https://doi.org/10.3390/foods13030486 - 2 Feb 2024
Cited by 3 | Viewed by 1309
Abstract
Panax notoginseng saponins (PNSs) have been used as a nutritional supplement for many years, but their bitter taste limits their application in food formulations. The effects of PNS (groups B, C, and D contained 0.8, 1.0 and 1.2 mg/mL of free PNS, respectively) [...] Read more.
Panax notoginseng saponins (PNSs) have been used as a nutritional supplement for many years, but their bitter taste limits their application in food formulations. The effects of PNS (groups B, C, and D contained 0.8, 1.0 and 1.2 mg/mL of free PNS, respectively) or Panax notoginseng saponin-polymerized whey protein (PNS-PWP) nanoparticles (groups E, F, and G contained 26.68, 33.35 and 40.03 mg/mL of PNS-PWP nanoparticles, respectively) on the rheological, textural properties and bitterness of yogurt were investigated. Group G yogurt showed a shorter gelation time (23.53 min), the highest elastic modulus (7135 Pa), higher hardness (506 g), higher apparent viscosity, and the lowest syneresis (6.93%) than other groups, which indicated that the yogurt formed a stronger gel structure. The results of the electronic tongue indicated that the bitterness values of group E (−6.12), F (−6.56), and G (−6.27) yogurts were lower than those of group B (−5.12), C (−4.31), and D (−3.79), respectively, which might be attributed to PNS being encapsulated by PWP. The results indicated that PWP-encapsulated PNS could cover the bitterness of PNS and improve the quality of yogurt containing PNS. Full article
(This article belongs to the Special Issue Dairy Product: Microbiology, Sensory and Physico-Chemical Analysis)
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19 pages, 3385 KiB  
Article
Influence of Post-Heating Treatment on the Sensory and Textural Properties of Stirred Fermented Milk
by Fei Gao, Dongdong Li, Hongliang Li, Han Chen, Xueying Mao and Pengjie Wang
Foods 2023, 12(16), 3042; https://doi.org/10.3390/foods12163042 - 13 Aug 2023
Cited by 4 | Viewed by 1992
Abstract
The purpose of this study was to investigate the post-heating induced changes in the textural and sensory characteristics of stirred fermented milk. The textural and rheological properties of post-heating fermented milk (55–85 °C, 25 s) with respect to viscoelastic behaviors, viscosity, textural parameters, [...] Read more.
The purpose of this study was to investigate the post-heating induced changes in the textural and sensory characteristics of stirred fermented milk. The textural and rheological properties of post-heating fermented milk (55–85 °C, 25 s) with respect to viscoelastic behaviors, viscosity, textural parameters, etc., were monitored, and the friction behaviors and sensory attributes were assessed. Treatments below 65 °C/25 s increased the textural properties of fermented milk such as gel strength, firmness, and viscosity, due to the moderate aggregation and increased linkages of microgels. In this case, despite the size and amount their aggregates increased (~15–~21 μm), they exhibited similar frictional behaviors and sensory attributes. However, treatments above 65 °C/25 s degraded textural properties due to excessive aggregation (~46–~63 μm), accompanied by unacceptable grainy attributes, which could be characterized by their good correlations with tribological coefficients and particle size parameters. These findings could provide an understanding of the quality formation of post-heating fermented milk and a perspective to improve the textural defects of ambient fermented milk products. Full article
(This article belongs to the Special Issue Dairy Product: Microbiology, Sensory and Physico-Chemical Analysis)
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