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Online trypsin digestion coupled with LC-MS/MS for detecting of A1 and A2 types of β-casein proteins in pasteurized milk using biomarker peptides
Bovine A1-or A2-type β-caseins have attracted a growing interest due to their variation in beta-casomorphin-7 (BCM-7) formation, which may affect...
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Investigation of melamine and cyanuric acid concentration in several brands of liquid milk and its non-carcinogenic risk assessment in adults and infants
In this study, the melamine and cyanuric acid concentration of widely used milk brands and the probability of non-carcinogenic risk of the brands for...
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Probiotic Fermented Milk
Probiotic fermented milk is a product made by appropriate microbial growth using milk as the substrate which contains mainly live microorganisms....
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Seasonal variation of Salmonella enterica prevalence in milk and cottage cheese along the dairy value chain in three regions of Ethiopia
Seasonal fluctuations influence foodborne illness transmission and affect patterns of microbial contamination of food. Previous investigations on the...
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Identification of antihypertensive bioactive peptides in the herby and white cheeses produced from different milk types
The primary objective of this study was to identify bioactive peptides with ACE inhibitor activity in Van herby cheeses and white cheeses made from...
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Prevalence and molecular characteristics of Staphylococcus aureus in raw milk and milk products in Ethiopia: a systematic review and meta-analysis
BackgroundStaphylococcus aureus is an important opportunistic pathogen of raw milk and milk products, and the enterotoxins cause food poisoning....
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Synthesis of Galacto-oligosaccharides in Milk by Using Bifidobacterium bifidum β-galactosidases (Saphera 2600L and Nola Fit 5500) Immobilized on Chitosan Beads
The lactose intolerance—as a limiting factor for dairy milk consumption—has a high prevalence worldwide. Dairy milk and milk-derived...
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Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception
BackgroundThe global market of plant-based milk alternatives is continually growing. Flavour and taste have a key impact on consumers’ selection of...
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Gouda cheese with different coagulants and types of milk: physicochemical, biochemical, microbiological, and sensory properties
The type of coagulant used in cheese production is a significant contributor to proteolysis during ripening. The common application of calf rennet...
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Enzymatic Sol-Gel Transition in Milk
AbstractThe objective of this study is to enhance the comprehension of the mechanism of enzymatic gelation in milk by investigating statistically...
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The impact of dromedary camel milk on mice gut microbiota
The gut microbiota plays an important role in the health and disease resistance of the host. Host health depends on the microbiota of the...
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Camel milk products beyond yoghurt and fresh milk: challenges, processing and applications
Camel ( Camelus dromedarius and ( Camelus bactrianus ) are commonly domesticated in the arid and semi-arid regions because they are well adapted to live...
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Cultured Milk
At different stages in history, milk has been referred to as both the “elixir of immortality” and “white poison.” This chapter offers a global...
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Evaluation of milk deterioration using simple biosensor
In this study, a simple pH-colorimetric film was developed to detect the spoilage of pasteurized milk. The biosensor was fabricated by incorporating...
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The Effect of Milk Fat Globule Membrane (MFGM) Concentrate Addition on Ultrafiltered Goat Milk Coagulation and Fresh Cheese Rheology
Milk fat globule membrane (MFGM) is a lipidic tri-layer structure rich in polar lipids and glycoproteins with promising health and technological...
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The impedance-based detection of total bacterial content in raw milk samples
Monitoring the quality of food, particularly raw milk, is paramount for ensuring food safety and safeguarding human health. Therefore, the...
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Food Preservation Performance of Residential Refrigerators: Pasteurized Milk and Ground Beef as Animal Food Models
This review focuses on the microbial food presservation performance of residential refrigerators which was evaluated using dynamic temperature values...
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Antioxidant activity of labneh made from cashew milk and its combination with cow or camel milk using different starter cultures
The aim of this study is to investigate the effects of three strains of probiotic Lactobacillus spp. i.e. L. plantarum (S1) L. casei (S2), and/or L....
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Untargeted mass spectrometry-based metabolomics approach unveils biochemical changes in compound probiotic fermented milk during fermentation
Probiotic functional products have drawn wide attention because of their increasing popularity. However, few studies have analyzed probiotic-specific...
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Foaming Properties and Foam Structure of Milk Determined by Its Protein Content and Protein to Fat Ratio
Milk proteins, integral to stable foam production, exhibit seasonal and type-dependent variations. Understanding the impact of protein levels with...
