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Porcellato D, Kristiansen H, Finton MD, Leanti La Rosa S, da Silva Duarte V, Skeie SB. Composition and fate of heat-resistant anaerobic spore-formers in the milk powder production line. Int J Food Microbiol 2023; 402:110281. [PMID: 37356408 DOI: 10.1016/j.ijfoodmicro.2023.110281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 05/31/2023] [Accepted: 06/04/2023] [Indexed: 06/27/2023]
Abstract
Anaerobic spore-forming bacteria are a continuous threat to the dairy industry due to their ability to withstand processing conditions, such as those during heat treatment. These ubiquitous microorganisms have ample opportunity for multiple entry points into the milk chain, creating food quality and safety issues. Certain spore-formers, namely bacilli and clostridia, are more problematic due to their ability to spoil dairy products and pathogenicity. In this study, we investigated how milk treatment and milk powder production influenced the composition and survival of anaerobic spore-formers. Samples were obtained on three different days (replicate blocks) during the production of dairy powders and examined in a culture-dependent manner using the most probable number method coupled with 16S rRNA amplicon sequencing and metagenomic analysis of the enriched samples. Results revealed that the milk separation greatly affected the spore-former presence and composition which were detected along the entire production line from raw material to milk powders. Throughout the various points of the production line, the occurrence of species belonging to the Bacillus cereus sensu lato was higher than that of clostridia. Sequence variants (SVs) belonging to the anaerobic spore-forming genus Clostridium were taxonomically assigned to two SVs groups and were detected in all three replicate blocks. A total of 19 metagenome-assembled genomes were recovered from nine enrichments. Four near-complete and two medium-quality genomes were found in raw milk/milk powder samples and further assigned as Clostridium tyrobutyricum and Clostridium diolis, which may constitute a problem in the finished dairy product. In conclusion, our findings highlight spore-formers' importance on dairy quality and may aid in their intervention and control in the dairy production line.
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Affiliation(s)
- Davide Porcellato
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway.
| | - Hanne Kristiansen
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway
| | - Misti D Finton
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway
| | - Sabina Leanti La Rosa
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway
| | - Vinicius da Silva Duarte
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway
| | - Siv Borghild Skeie
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway
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Santonicola S, Albrizio S, Ferrante MC, Raffaelina M. Study on bisphenol F, a bisphenol A analogue, at a dairy company: Health hazard and risk assessment. Food Chem Toxicol 2021; 154:112334. [PMID: 34118346 DOI: 10.1016/j.fct.2021.112334] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 06/05/2021] [Accepted: 06/08/2021] [Indexed: 11/17/2022]
Abstract
The occurrence of analogues of bisphenol A (BPA), including bisphenol F(BPF) in milk is still not well known. BPF may enter the milk chain at the farm and during milk processing at the dairy company. This study identified the main BPF contamination pathways using a monitoring model based on the identification of the hazard at three stages along the dairy chain: raw milk from the storage tank, pasteurized milk from the storage tank, and cardboard packaged milk. Quantitative analysis was performed by high-performance liquid chromatography with fluorometric detection (HPLC/FD) system. BPF was detected in all analysed stages (from <LOQ to 2.686 μg/L). The structural and toxicological similarity between BPF and BPA suggested considering both bisphenols for a more comprehensive risk evaluation. The daily intake of BPF and of the sum of BPF and BPA, and the worst-case scenario through the consumption of packaged milk were calculated. Exposure levels below the temporary daily intake, fixed for only BPA, were detected in all consumer age classes. Nevertheless, the use of BPA substitutes represents a risk to human health because of their potential synergic effects. The application of a monitoring program at each stage of milk processing at the dairy company may represent a useful strategy to ensure food safety in the milk chain.
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Affiliation(s)
- Serena Santonicola
- Department of Medicine and Health Sciences, University of Molise, Via Francesco De Sanctis, 1, 86100, Campobasso, Italy
| | - Stefania Albrizio
- Department of Pharmacy, University of Naples, Via Domenico Montesano, 49,80131, Napoli, Italy
| | - Maria Carmela Ferrante
- Department of Veterinary Medicine and Animal Production, University of Naples, Via F. Delpino, 1, 80137, Napoli, Italy
| | - Mercogliano Raffaelina
- Department of Veterinary Medicine and Animal Production, University of Naples, Via F. Delpino, 1, 80137, Napoli, Italy.
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3
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Milkovska-Stamenova S, Hoffmann R. Diversity of advanced glycation end products in the bovine milk proteome. Amino Acids 2019; 51:891-901. [PMID: 30963298 DOI: 10.1007/s00726-019-02707-4] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2018] [Accepted: 01/28/2019] [Indexed: 01/24/2023]
Abstract
Milk processing relies on thermal treatments warranting microbiologically safe products with extended shelf life. However, elevated temperatures favor also Maillard reactions yielding the structurally diverse advanced glycation end products (AGEs). AGEs may alter protein functions and immunogenicity and also decrease the nutritional value of milk products. Furthermore, dietary AGEs contribute to the circulating AGE pool with potentially harmful effects. Here, 14 types of protein-derived AGEs present in raw milk or produced during processing/storage of regular and lactose-free milk products were identified by nanoRP-UPLC-ESI-MS/MS. In total, 132 peptides (118 modification sites in 62 proteins) were modified by at least one studied AGE. Amide-AGEs were the most abundant group with formyllysine being the main type. Most lysine- and arginine-derived AGEs and their modification sites have not been reported before. The number of AGE modification sites increased with the harsher processing conditions of regular milk, but remained stable during storage. This was further supported by quantitative data.
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Affiliation(s)
- Sanja Milkovska-Stamenova
- Institute of Bioanalytical Chemistry, Faculty of Chemistry and Mineralogy, Universität Leipzig, Leipzig, Germany. .,Center for Biotechnology and Biomedicine, Universität Leipzig, Deutscher Platz 5, 04103, Leipzig, Germany.
| | - Ralf Hoffmann
- Institute of Bioanalytical Chemistry, Faculty of Chemistry and Mineralogy, Universität Leipzig, Leipzig, Germany. .,Center for Biotechnology and Biomedicine, Universität Leipzig, Deutscher Platz 5, 04103, Leipzig, Germany.
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Abbring S, Hols G, Garssen J, van Esch BCAM. Raw cow's milk consumption and allergic diseases - The potential role of bioactive whey proteins. Eur J Pharmacol 2018; 843:55-65. [PMID: 30439365 DOI: 10.1016/j.ejphar.2018.11.013] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2018] [Revised: 11/06/2018] [Accepted: 11/09/2018] [Indexed: 12/18/2022]
Abstract
The prevalence of allergic diseases has increased significantly in Western countries in the last decades. This increase is often explained by the loss of rural living conditions and associated changes in diet and lifestyle. In line with this 'hygiene hypothesis', several epidemiological studies have shown that growing up on a farm lowers the risk of developing allergic diseases. The consumption of raw, unprocessed, cow's milk seems to be one of the factors contributing to this protective effect. Recent evidence indeed shows an inverse relation between raw cow's milk consumption and the development of asthma and allergies. However, the consumption of raw milk is not recommended due to the possible contamination with pathogens. Cow's milk used for commercial purposes is therefore processed, but this milk processing is shown to abolish the allergy-protective effects of raw milk. This emphasizes the importance of understanding the components and mechanisms underlying the allergy-protective capacity of raw cow's milk. Only then, ways to produce a safe and protective milk can be developed. Since mainly heat treatment is shown to abolish the allergy-protective effects of raw cow's milk, the heat-sensitive whey protein fraction of raw milk is an often-mentioned source of the protective components. In this review, several of these whey proteins, their potential contribution to the allergy-protective effects of raw cow's milk and the consequences of heat treatment will be discussed. A better understanding of these bioactive whey proteins might eventually contribute to the development of new nutritional approaches for allergy management.
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Affiliation(s)
- Suzanne Abbring
- Division of Pharmacology, Utrecht Institute for Pharmaceutical Sciences, Faculty of Science, Utrecht University, Utrecht, the Netherlands
| | - Gert Hols
- Danone Nutricia Research, Utrecht, the Netherlands
| | - Johan Garssen
- Division of Pharmacology, Utrecht Institute for Pharmaceutical Sciences, Faculty of Science, Utrecht University, Utrecht, the Netherlands; Danone Nutricia Research, Utrecht, the Netherlands
| | - Betty C A M van Esch
- Division of Pharmacology, Utrecht Institute for Pharmaceutical Sciences, Faculty of Science, Utrecht University, Utrecht, the Netherlands; Danone Nutricia Research, Utrecht, the Netherlands.
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Finnegan W, Goggins J, Clifford E, Zhan X. Environmental impacts of milk powder and butter manufactured in the Republic of Ireland. Sci Total Environ 2017; 579:159-168. [PMID: 27842963 DOI: 10.1016/j.scitotenv.2016.10.237] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2016] [Revised: 10/10/2016] [Accepted: 10/16/2016] [Indexed: 06/06/2023]
Abstract
The abolition of the milk quota system that was in place in Europe was abolished in 2015, which instigated an immediate increase in milk production in many European countries. This increase will aid in addressing the world's ever growing demand for food, but will incur increased stresses on the environmental impact and sustainability of the dairy industry. In this study, an environmental life cycle assessment was performed in order to estimate the environmental impacts associated with the manufacture of milk powder and butter in the Republic of Ireland. A farm gate to processing factory gate analysis, which includes raw milk transportation, processing into each product and packaging, is assessed in this study. Operational data was obtained from 5 dairy processing factories that produce milk powder (4 of which also produce butter). Results for each environmental impact category are presented per kilogram of product. Energy consumption (raw milk transportation and on-site electrical and thermal energy usage) contributes, on average, 89% and 78% of the total global warming potential, for milk powder and butter respectively, for the life cycle stages assessed. Similarly, energy consumption contributes, on average, 86% and 96% of the total terrestrial acidification potential for milk powder and butter respectively, for these life cycle stages. Emissions associated with wastewater treatment contribute approximately 10% and 40% to the total freshwater eutrophication potential and marine eutrophication potential, respectively, for both milk powder and butter production. In addition, packaging materials also has a significant contribution to these environmental impact categories for butter production. Results were also presented for three milk powder products being manufactured by the factories surveyed: skim milk powder, whole milk powder and full fat milk powder. The analysis presented in this paper helps to identify opportunities to reduce the environmental impacts associated with post-farm processing of milk powder and butter.
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Affiliation(s)
- William Finnegan
- College of Engineering and Informatics, National University of Ireland, Galway, Ireland; Ryan Institute for Environmental, Marine and Energy Research, National University of Ireland, Galway, Ireland
| | - Jamie Goggins
- College of Engineering and Informatics, National University of Ireland, Galway, Ireland; Ryan Institute for Environmental, Marine and Energy Research, National University of Ireland, Galway, Ireland; Centre for Marine and Renewable Energy (MaREI), Galway, Ireland.
| | - Eoghan Clifford
- College of Engineering and Informatics, National University of Ireland, Galway, Ireland; Ryan Institute for Environmental, Marine and Energy Research, National University of Ireland, Galway, Ireland
| | - Xinmin Zhan
- College of Engineering and Informatics, National University of Ireland, Galway, Ireland; Ryan Institute for Environmental, Marine and Energy Research, National University of Ireland, Galway, Ireland
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Bu G, Luo Y, Chen F, Liu K, Zhu T. Milk processing as a tool to reduce cow's milk allergenicity: a mini-review. ACTA ACUST UNITED AC 2013; 93:211-223. [PMID: 23626868 PMCID: PMC3634986 DOI: 10.1007/s13594-013-0113-x] [Citation(s) in RCA: 130] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2012] [Revised: 01/28/2013] [Accepted: 01/29/2013] [Indexed: 11/18/2022]
Abstract
Milk processing technologies for the control of cow’s milk protein allergens are reviewed in this paper. Cow’s milk is a high nutritious food; however, it is also one of the most common food allergens. The major allergens from cow’s milk have been found to be β-lactoglobulin, α-lactalbumin and caseins. Strategies for destroying or modifying these allergens to eliminate milk allergy are being sought by scientists all over the world. In this paper, the main processing technologies used to prevent and eliminate cow’s milk allergy are presented and discussed, including heat treatment, glycation reaction, high pressure, enzymatic hydrolysis and lactic acid fermentation. Additionally, how regulating and optimizing the processing conditions can help reduce cow’s milk protein allergenicity is being investigated. These strategies should provide valuable support for the development of hypoallergenic milk products in the future.
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Affiliation(s)
- Guanhao Bu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 China
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Blake MR, Weimer BC, McMahon DJ, Savello PA. Sensory and Microbial Quality of Milk Processed for Extended Shelf Life by Direct Steam Injection †. J Food Prot 1995; 58:1007-1013. [PMID: 31137408 DOI: 10.4315/0362-028x-58.9.1007] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Heat treatments of milk between 100 and 145°C produce a new type of product with a shelf life of 15 to 30 days at 7°C, which is termed extended shelf life (ESL) milk. Little information is available on the safety and sensory qualities of this product. Extended shelf life milk is being processed commercially to expand the distribution area of fluid milk products. After arrival at market, this product still has the shelf life of a pasteurized product. In this study milk was processed by direct steam injection at temperatures between 100 and 140°C for 4 or 12 s. Holding time did not significantly affect the sensory quality of the milk. A trained taste panel found cooked flavor and other off flavors varied significantly with increasing processing temperature and storage time. There were no significant differences noted in cooked or off flavors between 132 and 140°C. Psychrotrophic Bacillus species were isolated from milk processed at and below 132°C, while no organisms were isolated from milk processed at temperatures at or above 134°C. Consumer preference panels indicated consumers preferred milk processed at 134°C for 4 s to ultrahigh-temperature (UHT) processed milk, although there was a slight preference for high-temperature short-time processed (HTST) milk compared to milk processed at 134°C for 4 s. Higher temperatures had a less destructive effect on lipase activity, while storage time did not significantly affect lipase activity.
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Affiliation(s)
- M R Blake
- Western Center for Dairy Protein Research and Technology, Department of Nutrition and Food Sciences, Utah State University, Logan. Utah 84322-8700 USA
| | - B C Weimer
- Western Center for Dairy Protein Research and Technology, Department of Nutrition and Food Sciences, Utah State University, Logan. Utah 84322-8700 USA
| | - D J McMahon
- Western Center for Dairy Protein Research and Technology, Department of Nutrition and Food Sciences, Utah State University, Logan. Utah 84322-8700 USA
| | - P A Savello
- Western Center for Dairy Protein Research and Technology, Department of Nutrition and Food Sciences, Utah State University, Logan. Utah 84322-8700 USA
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