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Foods
Special Issues
Novel Processing and Quality Assurance of Milk and Milk Products
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Novel Processing and Quality Assurance of Milk and Milk Products

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

Deadline for manuscript submissions: 31 January 2025 | Viewed by 3432

Special Issue Editors

Dr. Xiaomeng Sun

E-Mail Website
Guest Editor
Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China
Interests: effects of non-thermal or low-temperature sterilization methods on the physicochemical properties of milk; effects of processing on lipids distribution of milk; effects of processing on low molecular weight nutrient components of milk; effects of processing on the physicochemical and functional properties of infant formula
Dr. Cuina Wang

E-Mail Website
Guest Editor
Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
Interests: dairy food production; functional components in milk
Dr. Lili Zhang

E-Mail Website
Guest Editor
Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China
Interests: fermentation; gut microbiota; milk bioactives
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Milk and milk products are important sources of nutrition in our daily lives. There are several operation units during the processing of milk and milk products, such as homogenization, pasteurization, evaporation, and spray drying, and, in the past, producers had mainly focused on the exact changes after processing, for example, smaller fat globules or decreased bacteria or water content. However, recent research has reported that reductions in the bioactivities of functional components, including proteins (especially Lactoferrin and immune globulin), lipids, as well as low-molecular weight nutrient components, could be caused by traditional processing technologies, especially the traditional thermal sterilization. Assuring the quality and maintaining the functional activities of the nutritional components of milk using novel processing are two aspects we should be concerned about.

This Special Issue welcomes both original research and review articles on topics that include, but are not limited to:

  1. The improvement of processing technologies for milk and milk products;
  2. Novel technologies that could ensure the safety of milk and milk products;
  3. Changes in the physiochemical properties and bioactivities of milk components during processing;
  4. Changes in microorganism composition during the processing of milk and milk products;
  5. New methods to explore or trace changes in the nutritional components of milk and milk products during processing.

Dr. Xiaomeng Sun
Dr. Cuina Wang
Dr. Lili Zhang
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

  • milk and milk production
  • milk components
  • novel processing technologies
  • milk functional components
  • milk microorganisms
  • milk safety

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Published Papers (3 papers)

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Research

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17 pages, 7012 KiB  
Article
Coupled Effect of Nutritional Food Molecules and Lactobacillus reuteri Surface Protein Interaction on the Bacterial Gastrointestinal Tolerance
by Ao Zhang, Mingjuan Ou, Peng Wu, Kaige Zheng, Haiqian Zhang, Yixing Yu, Yuxing Guo, Tao Zhang, Daodong Pan and Zhen Wu
Foods 2024, 13(22), 3685; https://doi.org/10.3390/foods13223685 - 19 Nov 2024
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Abstract
Lactobacillus reuteri, which is present in fermented foods, can produce LPxTG motif proteins (LMPs) to help the strain resist gastrointestinal fluid environmental stress and enhance the adherence and colonizing properties. Intestinal nutrient small molecules can interact with LMPs and cooperate with Lactobacillus to [...] Read more.
Lactobacillus reuteri, which is present in fermented foods, can produce LPxTG motif proteins (LMPs) to help the strain resist gastrointestinal fluid environmental stress and enhance the adherence and colonizing properties. Intestinal nutrient small molecules can interact with LMPs and cooperate with Lactobacillus to exert probiotic effects in the host intestine. However, the mechanism of their correlation with gastrointestinal tolerance needs to be further studied. In this study, different kinds of nutritional food molecules, such as intestinal phenols, sugars, and acids, were screened and the interaction between the LPxTG proteins and small molecules was explored via the molecular docking approach. The docking results showed that phenols and oligosaccharides were more likely to bind to the LPxTG protein (B3XKV5), with the benzene ring, phenolic hydroxyl group, and glycosidic bond in the small molecule more easily binding to the active site of B3XKV5. Furthermore, the gastrointestinal tolerance was enhanced under the rutin, myricetin, quercetin phenols, and stachyose-treated L. reuteri strain groups, especially the phenol group, which revealed the relationship between the molecular interaction of the strain with the small molecules and strain tolerance mechanism. All the findings illustrated the gastrointestinal tolerance escape effect of the Lactobacillus strain under enriched intestinal nutrient small molecular conditions, and they also provide insight regarding the small molecules for the Lactobacillus strain under abnormal growth environments. Full article
(This article belongs to the Special Issue Novel Processing and Quality Assurance of Milk and Milk Products)
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15 pages, 2172 KiB  
Article
Characterization of Peptide Profiles and the Hypoallergenic and High Antioxidant Activity of Whey Protein Hydrolysate Prepared Using Different Hydrolysis Modes
by Qiang Cui, Yuting Li, Tingli Li, Jie Yu, Guanghui Shen, Xiaomeng Sun, Man Zhou and Zhiqing Zhang
Foods 2024, 13(18), 2978; https://doi.org/10.3390/foods13182978 - 20 Sep 2024
Viewed by 1109
Abstract
Food proteins and peptides are generally considered a source of dietary antioxidants. The aim of this study was to investigate the antioxidant activity, allergenicity, and peptide profiles of whey protein hydrolysates (WPHs) using different hydrolysis methods. The results demonstrated that the degrees of [...] Read more.
Food proteins and peptides are generally considered a source of dietary antioxidants. The aim of this study was to investigate the antioxidant activity, allergenicity, and peptide profiles of whey protein hydrolysates (WPHs) using different hydrolysis methods. The results demonstrated that the degrees of hydrolysis of the hydrolysates with one-step (O-AD) and two-step (T-AD) methods reached 16.25% and 17.64%, respectively. The size exclusion chromatography results showed that the O-AD had a higher content of >5 and <0.3 kDa, and the distribution of peptide profiles for the two hydrolysates was significantly different. Furthermore, 5 bioactive peptides and 15 allergenic peptides were identified using peptidomics. The peptide profiles and the composition of the master proteins of the O-AD and T-AD were different. The DPPH and ABTS radical scavenging abilities of WPHs were measured, and hydrolysates were found to exhibit a strong radical scavenging ability after being treated using different hydrolysis methods. An enzyme-linked immunosorbent assay showed that the sensitization of WPHs was significantly reduced. This study may provide useful information regarding the antioxidant properties and allergenicity of WPHs. Full article
(This article belongs to the Special Issue Novel Processing and Quality Assurance of Milk and Milk Products)
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Review

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20 pages, 1571 KiB  
Review
Recent Development in Detection and Control of Psychrotrophic Bacteria in Dairy Production: Ensuring Milk Quality
by Kidane Yalew, Xiaoyang Pang, Shixin Huang, Shuwen Zhang, Xianchao Yang, Ning Xie, Yunna Wang, Jiaping Lv and Xu Li
Foods 2024, 13(18), 2908; https://doi.org/10.3390/foods13182908 - 13 Sep 2024
Viewed by 1315
Abstract
Milk is an ideal environment for the growth of microorganisms, especially psychrotrophic bacteria, which can survive under cold conditions and produce heat-resistant enzymes. Psychrotrophic bacteria create the great problem of spoiling milk quality and safety. Several ways that milk might get contaminated by [...] Read more.
Milk is an ideal environment for the growth of microorganisms, especially psychrotrophic bacteria, which can survive under cold conditions and produce heat-resistant enzymes. Psychrotrophic bacteria create the great problem of spoiling milk quality and safety. Several ways that milk might get contaminated by psychrotrophic bacteria include animal health, cowshed hygiene, water quality, feeding strategy, as well as milk collection, processing, etc. Maintaining the quality of raw milk is critically essential in dairy processing, and the dairy sector is still affected by the premature milk deterioration of market-processed products. This review focused on the recent detection and control strategies of psychrotrophic bacteria and emphasizes the significance of advanced sensing methods for early detection. It highlights the ongoing challenges in the dairy industry caused by these microorganisms and discusses future perspectives in enhancing milk quality through innovative rapid detection methods and stringent processing controls. This review advocates for a shift towards more sophisticated on-farm detection technologies and improved control practices to prevent spoilage and economic losses in the dairy sector. Full article
(This article belongs to the Special Issue Novel Processing and Quality Assurance of Milk and Milk Products)
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