Dairy Ingredients Research Articles

Potential of acoustic sensors for real-time monitoring of physicochemical properties of milk protein concentrate during ultrafiltration

Ultrafiltration (UF) is the step for concentrating protein in milk and whey prior to evaporation and drying in dairy ingredient production, e.g. milk protein concentrate (MPC). To optimize UF process, it is important to monitor changes in product/process parameters. Two in-line sensors with outputs: 1. bulk acoustic wave (BAW), acoustic viscosity (AV); 2. surface acoustic wave (SAW), acoustic impedance (AI) and acoustic transmission (AT), were evaluated to measure MPC physicochemical properties (total solids (TS), density, protein and apparent viscosity) during UF. Trials were quintuplicated in a UF membrane pilot-plant, to concentrate feed (TS 11.36–19.10%). Models for predicting MPC physicochemical properties developed by acoustic parameters performed well, especially by AI and AT, with R2 > 0.963, SEP <1.076 to predict apparent viscosity, and R2 > 0.980, SEP <0.627 for all other properties’ prediction. This study demonstrated the potential of both acoustic sensors for UF process monitoring.

Metabolomics and microscopic profiling of flaxseed meal- incorporated Peda

Functional dairy foods are in high demand due to their convenience, enhanced nutrition, intriguing flavors, and natural ingredients. The valorization of flaxseed by-products can potentially boost the functionality of these foods. This work involves the optimization of flaxseed meal powder (2%, 2.5%, 3%) during Peda preparation based on sensory and textural attributes. The optimized Peda (2%) exhibited significantly reduction in moisture (39.6%) and water activity (18.9%), while significantly increasing crude fiber (1.88%), protein (26.4%), fat (8%) and DPPH inhibition (274.5%) as compared to control Peda. Scanning electron microscopy of the optimized Peda revealed the surface displayed a dense, uneven texture, heavily coated with fat, and intergranular spaces filled with milk serum. Twenty-three primary compounds were recognized in high-resolution mass spectrometry (HR-MS), including 6 organic acids, 6 amino acids, 3 fatty acids, 3 other metabolite derivatives, 2 lipids, 2 bioactive components, and 1 sugar. Besides gas chromatography mass spectrometry (GC–MS) found six separate types of fatty acids. These compounds have been proven to possess various bioactivities, such as promoting brain activity, antioxidant, anti-diabetic, anti-inflammatory, cardiovascular-protective effects, etc. Flaxseed meal, as a plant-based substitute for dairy ingredients, offers a sustainable and healthy alternative, making flaxseed-incorporated Peda a functional food.

Microencapsulation of Lactobacillus sakei and Lactobacillus rhamnosus in whey protein isolate and sodium hyaluronate for potential food-grade probiotic delivery system

In this study, dairy protein (whey protein isolate, WPI) and dairy ingredients (sodium hyaluronate, SH) were selected as candidates for probiotic encapsulation, directly useable as starters for dairy products. The effects of different weight ratios of WPI and SH (1:0, 3:1, 1:1, 1:3, and 0:1) on the encapsulation of two probiotic strains were investigated. Characteristic properties and survival ability under low pH, bile salts, simulated gastrointestinal conditions, high temperatures, and freezing temperatures were determined. The highest encapsulation rates of Lb. sakei and Lb. rhamnosus were 98.48% and 86.59%, respectively. Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) spectroscopy results showed that the interaction between WPI and SH via hydrophobic and hydrogen bonding increased thermal stability. Compared to free bacterial cells, the survival rate significantly increased at pH 2.0. Under simulated gastrointestinal conditions, Lb. sakei J15 was achieved the best protection with a with a 45.39% survival rate at a WPI:SH ratio of 3:1, whereas Lb. rhamnosus S8 also had a survival rate of 62.96% at the same ratio. At the highest experimental temperature (70 °C), Lb. sakei J15 had the highest survival rate of 31.95% at a WPI:SH ratio of 1:3, whereas Lb. rhamnosus S8 exhibited a 20.55% survival rate at the WPI:SH ratio of 3:1. Although different ratios exhibited varying properties, a WPI:SH ratio of 3:1 was the most effective for maintaining bacterial viability under external environmental conditions. These findings demonstrate a new probiotic delivery system and provide insights into the underlying mechanisms of complex formation and bacterial survival.

Supercritical fluid extrusion of dairy and fruit products to generate GOS-enriched and nutritionally superior snack puffs

The consumption of ultra-processed snacks is often considered unhealthy because such foods generally are energy-dense with low nutritive value. They contain high levels of starch, fat, and sugar and low levels of essential nutrients such as fiber, protein, and bioactive compounds. Nutritionally balanced snack foods that cater to today’s on-the-go lifestyles and do not get in the way of better eating are in high demand. The present study aims to create nutritionally attractive extruded puffs by valorizing food manufacturing byproducts and to elucidate the uniqueness of hybrid extrusion processing and its effect on product quality parameters. Supercritical fluid extrusion (SCFX) was used to transform apple pomace, starch or dairy ingredient-based formulations into value-added products in a zero-waste system. Acid whey, a byproduct of yogurt and cheese manufacturing, was used in lieu of water in the extruder to mitigate environmental issues related to its disposal. The SCFX system was also used for in-process polymerization of galactose, sourced from lactose hydrolyzed skim milk powder (LHSMP), with lactose from milk protein concentrate (MPC) and acid whey sources to produce galacto-oligosaccharides (GOS), a prebiotic associated with various health benefits and making the product acceptable to lactose intolerant consumers. Analysis of the extruded puffs showed that a combination of pomace and dairy ingredients significantly improved the nutritional profile of the product, notably increasing the fiber (5.0 g/30 g serving), protein (13.6 g/30 g serving), bioactive compounds (phenolics 21.4 mg GAE/30 g and vitamin C 0.3 mg/30 g serving), minerals, and GOS (0.4 g/30 g serving) contents. A sensory acceptance test (n=91) showed that incorporation of fruit and dairy by-products in snacks either improved or maintained Just About Right (JAR) scores compared to Market Keto puffs. Overall, utilizing fruit pomace and acid whey in extruded products made by SCFX is not only able to generate nutritious and functional snacks with balanced nutrients profile, derived from inexpensive agro-food by-products feedstock, but also can help mitigate environmental and waste issues.

A Review on the Production and Characteristics of Cheese Powders.

Cheese powder is a product resulting from the removal of moisture from cheese. At first, cheese emulsion is prepared by dissolving cheese(s) with water and calcium sequestering salts followed by drying. The desirable characteristics of cheese powder are high solubility, no lumps, storage stability, and imparting a typical cheesy flavor to the final product. Many current studies on cheese powder are focused on reducing calcium-sequestering salts (CSSs) to reduce the sodium content of cheese powder. This review discusses the production processes and physio-chemical properties of cheese emulsions and powders, aiming to enhance current understanding and identifying potential research gaps. Furthermore, strategies for producing cheese powder without CSSs, including pH adjustment, homogenization, and addition of dairy components such as buttermilk powder and sodium caseinate, are elaborated upon. Processing variables such as heating conditions during the preparation of cheese emulsion may vary with the type and age of the cheese used and product formulation. These conditions also effect the characteristics of cheese powders. On the other hand, producing a stable cheese emulsion without CSSs is challenging due to impaired emulsification of fat. The combined use of buttermilk powder and sodium caseinate among various alternatives has shown promising results in producing cheese powder without CSSs. However, future research on replacing CSSs should focus on combining two or more strategies together to produce cheese powder without CSSs. The combination of pH adjustment and dairy ingredients and the use of novel processing technologies with different ingredients are interesting alternatives.

A metabolomics analysis of interspecies and seasonal trends in ruminant milk: The molecular difference between bovine, caprine, and ovine milk

Ruminant milk composition can be affected by many factors, primarily interspecies differences, but also environmental factors (e.g., season, feeding system, and feed composition). Pasture-based feeding systems are known to be influenced by seasonal effects on grass composition. Spring pasture is rich in protein and low in fiber compared with late-season pasture, potentially inducing variability in the composition of some milk metabolites across the season. This study aimed to investigate interspecies and seasonal differences in the milk metabolome across the 3 major commercial ruminant milk species from factories in New Zealand: bovine, caprine, and ovine milk. Samples of bovine (n = 41) and caprine (n = 44) raw milk were collected monthly for a period of 9 mo (August 2016-April 2017), and ovine milk samples (n = 20) were collected for a period of 5 mo (August 2016-January 2017). Milk samples were subjected to biphasic extraction, and untargeted metabolite profiling was performed using 2 separate liquid chromatography high-resolution mass spectrometry analytical methods (polar metabolites and lipids). Major differences in the milk metabolome were observed between the 3 ruminant species, with 414 of 587 (71%) polar metabolite features and 210 of 233 (87%) lipid features being significantly different between species. Significant seasonal trends were observed in the polar metabolite fraction for bovine, caprine, and ovine milk (17, 24, and 32 metabolites, respectively), suggesting that the polar metabolite relative intensities of ovine and caprine milk were more susceptible to changes within seasons than bovine milk. We found no significant seasonal difference for the triglycerides (TG) species measured in bovine milk, whereas 3 and 52 TG species changed in caprine and ovine milk, respectively, across the seasons. In addition, 4 phosphatidylcholines and 2 phosphatidylethanolamines varied in caprine milk within the season, and 8 diglycerides varied in ovine milk. The interspecies and seasonal metabolite differences reported here provide a knowledge base of components potentially linked to milk physiochemical properties, and potential health benefits of New Zealand pasture-fed dairy ingredients.

Double-Tube Multiplex TaqMan Real-Time PCR for the Detection of Eight Animal-Derived Dairy Ingredients.

Milk and dairy products represent important sources of nutrition in our daily lives. The identification of species within dairy products holds importance for monitoring food adulteration and ensuring traceability. This study presented a method that integrated double-tube and duplex real-time polymerase chain reaction (PCR) with multiplex TaqMan probes to enable the high-throughput detection of animal-derived ingredients in milk and dairy products. The detection system utilized one pair of universal primers, two pairs of specific primers, and eight animal-derived specific probes for cow, buffalo, goat, sheep, camel, yak, horse, and donkey. These components were optimized within a double-tube and four-probe PCR multiplex system. The developed double-tube detection system could simultaneously identify the above eight targets with a detection limit of 10-0.1 pg/μL. Validation using simulated adulterated milk samples demonstrated a detection limit of 0.1%. The primary advantage of this method lies in the simplification of the multiplex quantitative real-time PCR (qPCR) system through the use of universal primers. This method provides an efficient approach for detecting ingredients in dairy products, providing powerful technical support for market supervision.

Digestive properties of β-CN and α-La in different milk protein ingredients

The digestion behavior of proteins not only differs between protein types but also between ion saturation and protein profile. This study aimed to investigate the digestive properties of α-La and β-CN in different dairy protein ingredients, including β-CN concentrate (βCC), micellar casein concentrate (MCC), α-La concentrate (α-LaC), and whey protein concentrate (WPC80), using an in-vitro infant static digestion model. α-La digested much faster in WPC than in α-LaC in the gastric phase, whereas β-CN digested faster in βCC than in MCC during gastric digestion. In the intestinal phase, α-La released more amino acids than β-CN. The released essential amino acids index (EAAIS) was higher in α-LaC than WPC80 and higher in βCC than MCC. This study facilitates better understanding of the effect of protein profile, protein structure, and calcium binding on the digestion behavior of β-CN and α-La, which provide reference for selection of dairy ingredient for infant formula.

Nutritional and therapeutic potential of functional components of brown seaweed: A review

Seaweed has a unique chemical composition with an abundance of bioactive substances. In Russia, brown seaweed grows in the coastal areas of the Pacific Ocean (Far East) and the seas of the Arctic Ocean.&#x0D; This review focuses on the therapeutic and nutritional potential of functional components of brown seaweed. It was based on a systematic analysis of research and review articles published from 2010 to 2023 and indexed in Scopus, Web of Science, and eLIBRARY.RU. Our particular interest was in seaweed’s bioactive components such as polysaccharides, phenolic compounds, vitamins, lipids and fatty acids, proteins, peptides, and amino acids.&#x0D; Compounds extracted from brown seaweed exhibit antioxidant, antiglycemic, antitumoral, neuroprotective, anti-inflammatory, anticoagulant, antibacterial, and immunostimulating properties. Brown seaweed and its derivatives are used as structural modifiers, antioxidants, preservatives, moisture-retaining agents, and sources of vitamins and minerals in the development of functional and preventive food products. They are also used as ingredients in meat, dairy, bakery and flour products, as well as in food additives and beverages, to provide potential health benefits and essential nutrients.&#x0D; Studies have proven the functional effectiveness of food products containing brown seaweed and its derivatives. The incorporation of seaweed components into functional foods could contribute to global food security. More research is needed to develop new competitive products based on seaweed and to investigate them for the presence of substances hazardous to humans and the environment.

Database of Food Fraud Records: Summary of Data from 1980 to 2022

Food fraud prevention and detection remains a challenging problem, despite recent developments in regulatory and auditing requirements. In 2012, the United States Pharmacopeial Convention created a database of food ingredient fraud. The objective of this research was to report on updates made to the database structure and to provide an updated analysis of food fraud records. The restructured database was relational and included four tables: ingredients, adulterants, adulteration records, and references. Four adulteration record types were created to capture the variety of information that can be found in public food fraud reports. Information was searched and extracted from the peer-reviewed scientific literature, media publications, regulatory reports, judicial records, trade association reports, and other public sources covering 1980-present. Over an almost seven-year data entry period, a total of 15,575 records were entered, sourced primarily from the peer-reviewed literature and media reports. The percentage of records that included at least one potentially hazardous adulterant ranged from 34% to 60%, depending on the record type. The ingredients with the highest number of incident and inference records included fluid cow’s milk, extra virgin olive oil, honey, beef, and chili powder. The ingredient groups with the highest number of incident and inference records included Dairy Ingredients, Seafood Products, Meat and Poultry Products, Herbs, Spices, and Seasonings, Milk and Cream, and Alcoholic Beverages. This database was created to serve as a standardized source of information about publicly documented occurrences of food fraud and other information relevant to fraud risk to support food fraud vulnerability assessments, mitigation plans, and food safety plans. These data support the contention that food fraud presents a public health risk that should continue to be addressed by food safety systems worldwide.

Lactose-6-phosphate as an alternative to disodium phosphate in the production of processed cheese food

Processed cheese food (PCF) is a dairy product prepared by blending dairy ingredients with nondairy ingredients and heating the blend with agitation to produce a homogeneous product with an extended shelf life. Emulsifying salts (ES), such as disodium phosphate (DSP) and trisodium citrate, have a critical effect on the emulsification characteristics of casein by sequestering the calcium from the calcium-paracaseinate phosphate complex in natural cheese. Lactose-6-phosphate (LP) is an organic compound produced from lactose that has the potential to function as ES. Lactose-6-phosphate is not approved for use as a substitute for ES in the large-scale production of PC. The objective of this study was to produce PCF with LP instead of DSP. Lactose-6-phosphate was prepared by mixing 1 mol of α-lactose with 0.5 mol of sodium cyclo-triphosphate. The pH of recombined solutions was adjusted using sodium hydroxide to get a pH of 12 to obtain 60.74% LP. The solution was stirred for 3 d at room temperature and then concentrated to 52% total solids (TS). The ingredients in the PCF formulations were Cheddar cheese, butter, water, milk permeate powder, and LP (at a ratio of 2.0, 2.4, 2.8, 3.2, 4.0, 5.0, and 6.0%) were formulated to contain 17.0% protein, 25.0% fat, 44.0% moisture, and 2.0% salt. Processed cheese food made with 2.0% DSP was also produced as a control. The PCF was prepared by mixing all ingredients in a Kitchen Aid stand mixer to make a homogeneous paste. A 25-g sample of the mixture was cooked in the rapid visco analyzer (Perten RVA 4500, Macquarie Park, Australia) for 3 min at 95°C at 1,000 rpm for the first 2 min and 160 rpm for the last minute. The PCF was then transferred into molds and refrigerated till further analyses. The PCF was analyzed for moisture, pH, end apparent cooked viscosity, hardness, melted diameter, and melting temperature. The experiment was repeated 3 times using different batches of LP. The moisture of PCF ranged from 42.3% to 44.0% with a pH of 5.6 to 5.8. The end apparent cooked viscosity increased from 818.0 to 2,060.0 cP as the level of LP raised from 0.63% to 1.90%, whereas it was 660.0 cP in control. The hardness of PCF made with LP elevated from 61.9 to 110.1g as the level of LP increased; however, it was 85.6 g in control. The melted diameter decreased from 43 mm in control to 29 mm in 1.90% LP, while the melting temperature of PCF increased from 37.7°C in control to 59.0°C in 1.90% LP. We conclude that LP can be used as a substitute for DSP in PCF manufacture and has more capacity than DSP.

Tanino condensado de acácia-negra (Acacia mearnsii) como aditivo nutricional em dietas de leitões desmamados

ABSTRACT: This study evaluated the effect of black wattle (Acacia mearnsii) condensed tannin extract in simple and complex diets for weaned piglets on performance, faecal consistency and serum haptoglobin concentrations. Eighty-eight female and castrated male piglets were used, weaned at 28 ± 3 days old, with an initial body weight of 8.02 ± 1.21 kg, housed in same-sex pairs and distributed in four treatments in a 2 x 2 factorial experiment in a randomised complete block design. The experimental treatments were simple diet (SD), simple diet + tannin (SD+T), complex diet (CD) and complex diet + tannin (CD+T). The simple diets contained lower concentrations of dairy ingredients, inclusion of barley and no addition of zinc oxide, palatant, acidifier and yeast. The diets with tannin were supplemented with 1,850 mg kg-1 of black wattle condensed tannin extract. The feed programme consisted of three diets: Pre-starter I (0-7 days), Pre-starter II (8-21 days) and Starter (22-28 days). Feed and water were available ad libitum. Body weight and feed intake were measured weekly to calculate the average daily feed intake, daily weight gain and feed conversion ratio. The faecal consistency score was measured daily to calculate the diarrhoea occurrence percentage. Blood samples for serum haptoglobin concentration were collected at 7 and 14 days after weaning. The addition of condensed tannin had no effect (P &gt; 0.05) on evaluated performance variables for weaned piglets. The diet type also did not affect the piglets’ performance (P &gt; 0.05). The inclusion of black wattle (Acacia mearnsii) condensed tannin does not affect piglet performance, reduces the incidence of diarrhoea in the first week after weaning and decreases the haptoglobin inflammatory response.

Application of a whey protein ingredient for simultaneous co-enrichment of infant formula with α-lactalbumin and milk fat globule membrane

α-Lactalbumin (α-lac) and milk fat globule membrane (MFGM) are bioactive components of human milk beneficial for infant health and development. The strategic design of high-quality dairy ingredients, to include bioactive components such as α-lac and MFGM can contribute to the continued scientific advancement of infant formula (IF). It was demonstrated in this study that a unique whey protein ingredient could be used to achieve co-enrichment of IF with α-lac and MFGM. Model IF containing alternative whey ingredients specifically enriched in either α-lac or MFGM were also designed for comparison. A further finding was that the magnitude of IF MFGM enrichment could not be confirmed using microscopy alone and so, quantitative compositional analysis was required. This research demonstrated that the bioactive profile of an IF could be enhanced by selecting a unique whey protein ingredient co-enriched in α-lac and MFGM during formulation.

Temperature-controlled 3D printing of dairy structures using cold-renneted protein-fortified milk

The use of dairy ingredients in 3D food printing is a promising research area for producing customised products. This study investigated the feasibility of using cold-renneted protein-fortified milk (PFM) for 3D printing. The ability of instantaneous gelation of cold-renneted PFM by heating was assessed using oscillatory rheology. The printability of different structures was assessed at different printing speed factors (100–20%) and bed temperatures (50–40 °C). Post-cold storage, printed cylinders' dimensions, texture, and syneresis were examined. Rheological results suggest cold renneting ≥1 h is needed for instant PFM gelation by heating. Optimal printing temperatures and speed factors were 50 °C - 20% for small structures and 40 °C - 35% for larger ones. Post-overnight storage (5 °C), printed cylinders retained their dimensions, hardness increased (∼48%) and exhibited low moisture loss (2.48%). In conclusion, cold-renneting can produce dairy structures using a temperature-controlled 3D printer.

Plant-Based Fermented Beverages: Development and Characterization.

The production of plant-based fermented beverages has been currently focused on providing a functional alternative to vegan and/or vegetarian consumers. This study primarily targeted the development and characterization of fermented beverages made up of hydrosoluble extracts of oats, almonds, soybeans, Brazil nuts, and rice. The fermentation was carried out by lactic cultures of Bifidobacterium BB-12, Lactobacillus acidophilus LA-5, and Streptococcus thermophilus. Plant extracts were fermented at 37 °C for 12 h, with and without sucrose supplementation. The physicochemical and microbiological stability of the extracts was monitored for 28 days at 5 ± 1 °C. The composition of the fermented beverages was subsequently determined. The pH values measured at the beginning and the end of the extracts' fermentation ranged between 6.45 and 7.09, and 4.10 to 4.97, respectively. Acidity indices, expressed as a percentage of lactic acid, ranged from 0.01 to 0.06 g/100 mL at the beginning of the fermentation, and from 0.02 to 0.33 g/100 mL upon fermentation being concluded. Most fermented extracts achieved viable lactic acid bacteria counts exceeding 106 CFU/mL during storage. Sucrose supplementation did not alter the rate of bacterial growth. The findings showed that the complete replacement of dairy ingredients with water-soluble plant extracts is a potential alternative for developing a functional fermented plant-based beverage.

JUSTIFICATION OF THE RIPENING PARAMETERS OF CAMAMBER CHEESE PRODUCED USING MODERN DAIRY INGREDIENTS

The article provides an analysis of the volume and structure of cheese imports into Ukraine, as well as the results of a survey of respondents in Ukraine who consume cheese. On the basis of the conducted analysis, the feasibility and relevance of developing the technology of soft Camembert cheese from the milk of cows kept in Ukrainian farms with the use of modern dairy ingredients, as well as the introduction of the developed technology into production in Ukraine for sale on the domestic consumer market, are shown. Based on the analysis of the state of raw materials at the Prykarpattia Dairy Farm of MUKKO LLC – one of the representatives of craft cheese production in Ukraine – the expediency of processing cow's milk, which the company will have in the short term, into soft Camembert cheese, is shown. Analysis of the chemical composition and quality indicators of the milk of Holstein and Ukrainian black and white dairy cows kept at the Prykarpattia dairy farm of MUKKO LLC indicates the feasibility of processing the milk of Holstein cows into soft Camembert cheese, and the milk of Ukrainian black and white cows dairy breed - for hard cheeses. The ripening process of soft Camembert cheese, produced from the milk of Holstein cows at the Prykarpattia Dairy Farm of MUKKO LLC, with the use of modern dairy ingredients - leavening compositions of mesophilic lactic acid bacteria and Penicillium сandidum molds directly applied, and liquid milk-producing enzyme (100 percent chymosin) – carried out according to two step modes. The first batch of soft Camembert cheese was ripened according to mode 1: the first ripening chamber – temperature 11–12ºС; relative air humidity 85–90%; duration 10 days; the second ripening chamber (in laminated foil) – temperature 6–7ºС; relative air humidity 70–75%; duration of 2–3 days. The second batch of soft Camembert cheese was ripened according to mode 2: the first ripening chamber – temperature 11–12ºС; relative air humidity 85–90%; duration 17 days; the second ripening chamber (in laminated foil) – temperature 6–7ºС; relative air humidity 70–75%; duration of 3–4 days. In samples of soft Camembert cheeses, quality indicators were determined after ripening. According to the results of the conducted research, the ripening parameters of soft Camembert cheese are recommended.

Milk fat globule membrane regulates the physicochemical properties and surface composition of infant formula powders by improving the stability of the emulsion

The milk fat globules in infant formula (IF) are encapsulated by a component known as milk fat globule membrane (MFGM). However, it is currently unclear whether the improved emulsion stability of MFGM can have a profound effect on the finished IF. Therefore, this study investigated the effects of MFGM on the particle size, stability, rheology, and microstructure of emulsions prepared by dairy ingredients via wet mixing. Further, IF were processed using such emulsions, the physicochemical properties, surface composition of the powders were examined. The results showed that MFGM reduced the particle size of the emulsion, increased the viscosity, and improved the microstructure of the MFGM. Furthermore, MFGM reduced the moisture content of the powder, increased the glass transition temperature, and reduced the presence of surface fat. In conclusion, the addition of MFGM enhance the finished powder stability by improving the emulsion stability prepared during IF manufacturing.

Determination of Lactose in Lactose-Free and Low-Lactose Milk, Milk Products, and Products Containing Dairy Ingredients by the LactoSens®R Amperometry Method: Final Action 2020.01.

The LactoSens®R method was previously shown to have acceptable accuracy and repeatability precision as required by AOAC Standard Method Performance Requirements (SMPR®) 2018.009 for determination of lactose in low-lactose or lactose-free milk, milk products, and products containing dairy ingredients and was awarded Official Method of AnalysisSM (OMA) First Action status in 2020. The method was subjected to a multilaboratory validation (MLV) study to evaluate the reproducibility precision of the method. Fourteen validation materials were provided to 15 laboratories in seven countries as blind duplicates. The materials ranged from 0 to 173 mg/100 g lactose. Each laboratory analyzed the blind duplicates according to OMA 2020.01. The data were analyzed for repeatability and reproducibility precision. RSDr values varied from 2.81 to 8.76%, and RSDR values varied from 4.25 to 12.5%. When sorted by category and concentration range, these results met the repeatability and reproducibility criteria required by SMPR 2018.009. The data generated in the MLV support the adoption of OMA 2020.01 as Final Action status. The LactoSensR method, as described by OMA 2020.01, provides an accurate and precise determination of lactose in a variety of low-lactose and lactose-free milk, milk products, and products containing dairy ingredients in minutes.

Protein fortification in oat flour gel using various dairy protein ingredients: An evaluation of textural and pasting properties

The effects of dairy ingredient substitution including whey protein concentrate (WPC), whey lactalbumin concentrate (WLAC) and skim milk powder (SMP) on functional properties of oat flour were investigated. Pasting analysis revealed that adding dairy ingredients at low substitution concentrations (5% and 10%) weaken the gel strength. WPC and WLAC resulted in increased hot paste stability compared to SMP as indicated by results obtained from a rapid visco analyser (RVA). Textural analysis suggested that WPC and SMP resulted in more elastic gels in comparison with WLAC, whereas WLAC reduced the elasticity of gel owing to the high denaturation resistance of α‐lactalbumin.

Valorization of Sour Buttermilk (A Potential Waste Stream): Conversion to Powder Employing Reverse Osmosis and Spray Drying.

Reverse osmosis (RO) is known for the economic dewatering of dairy streams without any change in phase. At the household level, surplus milk is fermented and churned to obtain butter, which is subsequently heated to obtain clarified milk fat (ghee). The production of 1 kg ghee generates 15-20 kg sour buttermilk (SBM) as a by-product that is mostly drained. This causes a loss of milk solids and environmental pollution. The processing, preservation and valorization of SBM are quite challenging because of its low total solids (TS) and pH, poor heat stability and limited shelf life. This investigation aimed to transform SBM into a novel dried dairy ingredient. SBM was thermized, filtered, defatted and concentrated at 35 ± 1 °C, employing RO up to 3.62× (12.86%). The RO concentrate was subsequently converted into sour buttermilk powder (SBMP) by employing spray drying. SBMP was further characterized for its physicochemical, reconstitution and functional properties; rheological and morphological characteristics; and amino acid and fatty acid profiling, along with FTIR and XRD spectra. SBMP was "instant soluble-3 s" and exhibited excellent emulsion stability (80.70%), water binding capacity (4.34 g/g of protein), flowability (28.36°) and antioxidant properties. In nutshell, a process was developed for the valorization of sour buttermilk to a novel dairy ingredient by employing reverse osmosis and a spray-drying process.