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Yu Z, Fu S, Li L, Liu Y. Quality characteristics of goat milk powder produced by freeze drying followed by UV-C radiation sterilization. Food Chem X 2024; 22:101495. [PMID: 38827021 PMCID: PMC11140183 DOI: 10.1016/j.fochx.2024.101495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 05/08/2024] [Accepted: 05/17/2024] [Indexed: 06/04/2024] Open
Abstract
Goat milk was directly freeze-dried into milk powder after freezing and then sterilized using UV-C radiation to produce low-dose, medium-dose and high-dose UV-C radiation sterilized freeze-dried goat milk powder (LGP, MGP and HGP). UV-C sterilization effectively reduced the total bacteria count and coliform bacteria in the goat milk powder while preserving the active proteins, and maintaining the color unchanged. Additionally, LGP, MGP, and HGP all exhibited a moisture content below 5 g/100 g and water activity below 0.5. Upon reconstitution, the milk powder formed uniform and stable emulsion. During accelerated storage tests, the increased Aw did not compromise the microbial quality of milk powder, and there were no significant changes in active proteins as confirmed via SDS-PAGE results. Furthermore, the color parameters (a*, b* and ΔE) showed a strong correlation with hydroxymethyl furfural levels.
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Affiliation(s)
- Zhezhe Yu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Shangchen Fu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Linqiang Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Yongfeng Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
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Grandsir C, Falagán N, Alamar MC. Application of novel technologies to reach net‐zero greenhouse gas emissions in the fresh pasteurised milk supply chain: A review. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12926] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
| | - Natalia Falagán
- Plant Science Laboratory Cranfield University Cranfield MK43 0AL UK
| | - M. Carmen Alamar
- Plant Science Laboratory Cranfield University Cranfield MK43 0AL UK
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Liu Y, Hettinga K, Liu D, Zhang L, Zhou P. Current progress of emerging technologies in human and animals' milk processing: Retention of immune-active components and microbial safety. Compr Rev Food Sci Food Saf 2022; 21:4327-4353. [PMID: 36036722 DOI: 10.1111/1541-4337.13019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 07/11/2022] [Accepted: 07/12/2022] [Indexed: 01/28/2023]
Abstract
Human milk and commercial dairy products play a vital role in humans, as they can provide almost all essential nutrients and immune-active components for the development of children. However, how to retain more native immune-active components of milk during processing remains a big question for the dairy industry. Nonthermal technologies for milk processing are gaining increasing interest in both academic and industrial fields, as it is known that thermal processing may negatively affect the quality of milk products. Thermosensitive components, such as lactoferrin, immunoglobulins (Igs), growth factors, and hormones, are highly important for the healthy development of newborns. In addition to product quality, thermal processing also causes environmental problems, such as high energy consumption and greenhouse gas (GHG) emissions. This review summarizes the recent advances of UV-C, ultrasonication (US), high-pressure processing (HPP), and other emerging technologies for milk processing from the perspective of immune-active components retention and microbial safety, focusing on human, bovine, goat, camel, sheep, and donkey milk. Also, the detailed application, including the instrumental design, technical parameters, and obtained results, are discussed. Finally, future prospects and current limitations of nonthermal techniques as applied in milk processing are discussed. This review thereby describes the current state-of-the-art in nonthermal milk processing techniques and will inspire the development of such techniques for in-practice applications in milk processing.
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Affiliation(s)
- Yaowei Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Kasper Hettinga
- Dairy Science and Technology, Food Quality and Design Group, Wageningen, University and Research, Wageningen, The Netherlands
| | - Dasong Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Lina Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
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Improving the microbial and nutritional quality of skim milk using microfiltration combined with thermal and nonthermal techniques. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Zhang W, Liu Y, Li Z, Xu S, Zhang J, Hettinga K, Zhou P. Effects of microfiltration combined with ultrasonication on shelf life and bioactive protein of skim milk. ULTRASONICS SONOCHEMISTRY 2021; 77:105668. [PMID: 34298307 PMCID: PMC8322453 DOI: 10.1016/j.ultsonch.2021.105668] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 07/07/2021] [Accepted: 07/10/2021] [Indexed: 05/28/2023]
Abstract
To extend the shelf life and retain bioactive proteins in milk, this study utilized microfiltration (MF) combined with ultrasonication to treat skim milk and investigated its efficiency in removing bacteria and retaining bioactive proteins compared with HTST pasteurization and microfiltration alone. Results showed that microfiltration combined with ultrasonication at 1296 J/mL could completely remove the bacteria in skim milk. Ultrasonication further extended the shelf life (4 °C) of microfiltered skim milk, which could reach at least 40 days when MF was combined with ˃1296 J/mL ultrasonication. In addition, ELISA showed that HTST pasteurization significantly decreased the levels of IgG by ~30%, IgA by ~ 50%, IgM by ~60%, and lactoferrin by ~40%, whereas the activity of the enzymes lactoperoxidase and xanthine oxidase were also decreased by ~ 20%. Compared with HTST, MF alone or combined with ultrasonication retained these bioactive proteins to a larger degree. On the other hand, proteomics indicated both damage to casein micelle and fat globule structures in milk when ultrasonication at >1296 J/mL was applied, as shown by increases in caseins and milk fat globular proteins. Simultaneously, this ultrasound intensity also decreased levels of bioactive proteins, such as complement factors. Taken together, this study provided new insights that may help to implement this novel combination of non-thermal technologies for the dairy industry aimed at improving milk quality and functionality.
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Affiliation(s)
- Wenjin Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu Province, China; International Joint Research Laboratory for Functional Dairy Protein Ingredients, Jiangnan University, 214122 Wuxi, Jiangsu Province, China
| | - Yaowei Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu Province, China; International Joint Research Laboratory for Functional Dairy Protein Ingredients, Jiangnan University, 214122 Wuxi, Jiangsu Province, China
| | - Zhibin Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu Province, China; International Joint Research Laboratory for Functional Dairy Protein Ingredients, Jiangnan University, 214122 Wuxi, Jiangsu Province, China
| | - Shu Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu Province, China; International Joint Research Laboratory for Functional Dairy Protein Ingredients, Jiangnan University, 214122 Wuxi, Jiangsu Province, China
| | - Jie Zhang
- School of Agriculture and Food Science, Faculty of Science, The University of Queensland, St Lucia 4072, Australia
| | - Kasper Hettinga
- Dairy Science and Technology, Food Quality and Design Group, Wageningen University and Research, 6700 AA Wageningen, The Netherlands
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu Province, China; International Joint Research Laboratory for Functional Dairy Protein Ingredients, Jiangnan University, 214122 Wuxi, Jiangsu Province, China.
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