Dairy Products Research Articles

The role of lactic acid bacteria in food, agriculture and industry: A review

Globally, COVID‐19 pandemic imposed unparalleled challenges for food, agriculture and industries that led to disruptions in supply chains and demand dynamics. In Nigeria, this period showcased people’s adaptability, resilience and innovativiness and underscored the importance of diversifying supply chains. This paper reviews the importance of Lactic Acid Bacteria (LAB) in food, agriculture and industry specifically highlighting their role as starter cultures for fermented foods. Lactic acid bacteria belong to a group of gram positive, beneficial bacteria, which produce lactic acid as their primary fermentation product. They have always been used for food and dairy products fermentation and focus has been on their applications. Fermented foods are produced through fermentation of certain sugars, especially lactose by LAB. The end products of the breakdown include bacteriocins which are bio-protective agents of industrial importance. Of particular agricultural and food importance is probiotic application of some LAB. Probiotics are living microbial feed supplement that beneficially affects the host by improving its intestinal microbial balance. The Bacteriostatic and bactericidal potentials of certain metabolites of LAB origins were elucidated. These polypeptides synthesized by the LAB ribosome have been reported to be antagonistic to several bacteria. The nutritional benefits and safety consideration of LAB were also emphasized. Limitations to the use of LAB and their future prospect were briefly highlighted. Given the potential applications of LAB to the Nigerian food, agriculture and industries, it is recommended that starter cultures with outstanding traits be further developed and adapted to local needs.

Management factors affecting milk yield, composition, and quality on smallholder dairy farms

A cross-sectional study on 156 smallholder dairy farms in Rwanda was carried out to assess the association between farm management practices and milk yield and quality. A pre-tested questionnaire was used to collect data on cow characteristics and farm management practices. Milk yield was recorded at household level, milk composition was monitored using a Lactoscan device (Milk Analyzer). Somatic cell count (SCC) was determined using a DeLaval cell counter (DCC). A Delvotest SP-NT kit was used to determine antibiotic residues in raw milk. Most dairy cows were kept in zero-grazing system (84.6%) and most farmers had less experience of dairy production (78.2%). Mean daily milk yield was 3.9 L/cow and was associated with type of breed, milking frequency, stage of lactation, and parity. Mean milk content of protein, fat, lactose and solid non-fat, and density were normal and showed no association with different management practices. Based on SCC analyses, 65.8% of the milk samples with less than 300,000 cells/mL were graded as acceptable for delivery to a milk collection centre (MCC) and 12.9% of the samples tested positive for antibiotic residues. These findings suggest low milk yields on smallholder farms in Rwanda that are attributable to type of breed and prevalent high level mastitis, among other factors. The results also indicate possible non-compliance with withdrawal periods, resulting in antibiotic residues in milk, which has public health implications for consumers. Routine testing at MCC for both SCC and antibiotic residues is important for quality control.

Extracellular vesicles in seminal plasma of Sahiwal cattle bulls carry a differential abundance of sperm fertility-associated proteins for augmenting the functional quality of low-fertile bull spermatozoa

Poor male fertility significantly affects dairy production, primarily due to low conception rates (CR) in bulls, even when cows are inseminated with morphologically normal sperm. Seminal plasma is a key factor in evaluating the fertilizing ability of bull semen. The extracellular vesicles (EVs) in seminal plasma contain fertility-associated proteins like SPAM1, ADAM7, and SP10, which influence sperm function and fertilizing potential. This study aimed to assess EV-associated fertility proteins in bulls with varying fertility levels and to investigate the effects of seminal plasma EVs (SPEVs) from high-fertility (HF) bulls on the spermatozoa of low-fertility (LF) Sahiwal bulls. Seminal plasma was isolated from the fresh semen of Sahiwal bulls, with four bulls classified as high fertility and three as low fertility. Fertility-associated proteins such as SP10, ADAM7, and SPAM 1 were highly expressed in SPEVs of high-fertility (HF) bulls. PKH26 dye-labeled SPEVs demonstrated significant uptake by spermatozoa at pH 6.8 with ≥ 4 h of co-incubation. Exposure of HF SPEVs to low-fertility (LF) spermatozoa reduced acrosome response, capacitation, and reactive oxygen species (ROS) formation. Our findings suggest that protein repertoires in SPEVs influence sperm activities such as motility, acrosome response, and ROS production. Supplementing LF spermatozoa with HF SPEVs could enhance their functional characteristics, highlighting these proteins as potential resources to modulate cattle bull sperm fertilizing ability.

Impact of hygienic milk production training on knowledge, attitudes and practices of women farmers in the central highlands of Ethiopia

IntroductionFood safety remains a challenge in developing nations, including Ethiopia, where dairy products are known to be contaminated with foodborne pathogens. Limited food safety interventions studies for improving food safety along the food supply chain have been conducted. The objective of this intervention study was to improve the knowledge, attitudes, and practices (KAPs) of women dairy farmers in the central highlands of Ethiopia by developing and delivering training customized to their education level.MethodsA total of 120 dairy women farmers were recruited from local milk cooperatives and milk collection centers at four study sites. Training materials on clean milk production and hygienic milking practices were developed for an audience that may not be able to read or write. The 3-day curriculum was delivered using theoretical lecturing, video presentation, practical activities, and handouts, and learning was assessed with a questionnaire and checklist.ResultsThe study indicated that women dairy farmers improved their knowledge, attitude, and practices relating to quality milk production. However, milk shade assessments of individual farmers identified many important risk factors for clean milk production that were due to infrastructure issues.DiscussionThe effectiveness of the training materials and approach was supported by the increase in KAPs assessment scores from pre-training to post-training for all study sites. Comparisons of the training outcomes and evaluation results of milk shades were found counterintuitive, which revealed the complexity of food safety interventions. Customized food safety training is effective but should be combined with dairy farming infrastructure improvements to achieve the goal of clean milk production at farm level.

Meta‐Analysis of Consumer Willingness to Pay for Short Food Supply Chain Products

AbstractDue to their perceived benefits for health, the environment, the economy, and sustainability, in recent years there has been a growing interest on the part of researchers and policymakers in short‐food supply chains (SFSCs). However, a systematic review of the literature on this topic remains lacking. To address this gap, the study conducts a meta‐analysis to examine consumer willingness to pay (WTP) for SFSC products, taking into account various sociodemographic factors and sustainability attributes. On average, consumers are willing to pay a 34.5% premium for SFSC products. Key factors influencing WTP include gender, education, study year, age, region, product category, and sustainability attributes. Women exhibit higher WTP, and individuals with higher education levels also demonstrate increased WTP. Notably, WTP for SFSC products is lower before 2014, while younger consumers exhibit higher WTP overall. Consumers in Western Europe present higher WTP estimates compared to those in North America and other regions. In terms of sustainability attributes, organic products receive the highest WTP, with food categories such as meat, poultry, dairy products, and honey showing the highest estimates. These findings offer valuable insights for SFSC producers, marketers, and policymakers, guiding effective strategies to promote SFSC products within sustainable agri‐food systems.

Distinctive Lipogenic Gene Expression Patterns in the Mammary Glands of Dairy Cows Are Associated with the Unique Fatty Acid Composition of Bovine Milk Fat

Fat composition is largely responsible for the technological and rheological properties of cow milk and dairy products. Bovine milk fat is unique in terms of its fatty acid composition and positional distribution, with about 25% of its fatty acids being short- and medium-chain, which are synthesized de novo in the mammary gland and are not present in extra-mammary tissues. With the aim to identify potential genetic factors responsible for the unique composition of bovine milk fat, we extracted genes with GO annotations related to lipid metabolism and performed a gene expression mega-analysis. Overall, different lipogenic tissues (i.e., mammary, liver, and adipose) displayed discerned expression patterns. In a PCA, the liver was significantly separated from adipose and mammary tissues. In a correlation analysis with the fatty acid synthetase (FASN) gene, notable differences among the tissues were found. In the mammary gland, the majority of genes (~70%) were negatively correlated with FASN expression, whereas only 18% were negatively correlated in adipose. Only a few genes were positively correlated with FASN exclusively in the mammary gland, including AGPAT1 and AGPAT6, which also had the highest expression in the mammary gland compared with adipose. Looking at the expression levels in tissues (TPM) revealed significant differences in the expressions of genes responsible for the activation of fatty acids by ligation to CoA, according to their carbon chain length. Notably, the ACSS1 gene, which converts acetate to acetyl-CoA, had the highest expression in the mammary gland, whereas genes responsible for the activation of long-chain fatty acids had lower expressions. The findings of the present study suggest that the unique properties of dairy fat are the results of the distinct expression patterns of genes involved in de novo synthesis of fatty acids and their downstream utilization.

ЖИРНОКИСЛОТНЫЙ СОСТАВ МОЛОКА КОРОВ ЧЕРНО-ПЕСТРОЙ ПОРОДЫ УРАЛЬСКОГО РЕГИОНА

The purpose of research is to study the content of fatty acids, trans-isomers of unsaturated fatty acids in cow's milk. Tasks: to establish the concentration of saturated and unsaturated fatty acids (%, g/100) in cows' milk, to determine the quantitative content of trans-fatty acids in the composition of milk fat (%, g/100), to identify the daily dynamics of the fatty acid composition of milk. The studies were carried out in JSC Kamenskoye of the Sverdlovsk Region on breeding cows from the first to the third lactation. The studied indicators: the amount of saturated, monounsaturated, polyunsaturated, fatty acids and their trans-isomers in daily dynamics and by the size of the carbon chain. The received data was processed biometrically. A change in the fatty acid composition of cows' milk during the day was established. The content of fatty acids and their trans-isomers in the milk of cows in the evening was significantly higher than in the morning. The proportion of saturated fatty acids was 2.3 times higher than the total amount of unsaturated fatty acids, while the proportions of polyunsaturated fatty acids and their trans-isomers were low. The total fat fraction of milk was dominated by medium-chain fatty acids in all periods of the day. For all groups of fatty acids, the greatest variability was noted in milk obtained during morning milking: the variation coefficient fluctuated from 55.2 % for medium-chain fatty acids to 84.9 % for short-chain fatty acids. Among saturated fatty acids, palmitic and stearic acids predominate. In the context of the day, the main amount of fatty acids and their transisomers enters the milk of cows in the evening, which must be taken into account when processing milk into dairy products.

DESTiny, an online farm-wide tool to estimate the net carbon emissions of a pasture-based dairy farms in South Africa

The dairy farming industry is an important contributor to both South Africa’s economy and food security. However, dairy in South Africa, like elsewhere in the world, has come under scrutiny because of animal welfare concerns and contributions to greenhouse gas (GHG) emissions. To address GHG mitigation, we have constructed a farm-level system dynamics model to assess both the emissions, and capture and storage of carbon (C) on farms, to determine whether farms are net emitters of C (i.e., sources) or sequestrators (i.e., sinks). We have considered nutrient flows, the type and volume of feed, the effluent management system, various parameters relating to the herd dynamics, and the overall effect on the farm economy. The resulting online Dairy Environment Sustainability Tool (DESTiny) can help dairy farmers adopt sustainable practices, as well as improve competitiveness and financial sustainability while reducing the farm’s emissions profile, thereby building value-chain and consumer trust. DESTiny can be considered a science-informed evidence-based tool for estimating, monitoring and understanding nutrient and C flows in dairy production systems. It is also a web-based tool (see https://assetresearch.org.za/destiny-tool/) with a user-interface which allows remote users, researchers, practitioners, farmers and technicians ease of access while integrating the system dynamics models with on-farm realities.

Genome-Wide Association Studies for Lactation Performance in Buffaloes

Background: Buffaloes are considered an indispensable genetic resource for dairy production. However, improvements in lactation performance have been relatively limited. Advances in sequencing technology, combined with genome-wide association studies, have facilitated the breeding of high-quality buffalo. Methods: We conducted an integrated analysis of genomic sequencing data from 120 water buffalo, the high-quality water buffalo genome assembly designated as UOA_WB_1, and milk production traits, including 305-day milk yield (MY), peak milk yield (PM), total protein yield (PY), protein percentage (PP), fat percentage (FP), and total milk fat yield (FY). Results: The results identified 56 significant SNPs, and based on these markers, 54 candidate genes were selected. These candidate genes were significantly enriched in lactation-related pathways, such as the cAMP signaling pathway (ABCC4), TGF-β signaling pathway (LEFTY2), Wnt signaling pathway (CAMK2D), and metabolic pathways (DGAT1). Conclusions: These candidate genes (e.g., ABCC4, LEFTY2, CAMK2D, DGAT1) provide a substantial theoretical foundation for molecular breeding to enhance milk production in buffaloes.

Diet quality indicators and organic food consumption in mothers of young children.

The health benefits of organic food provide one reason for consuming it. Various studies have shown that regular organic food consumers (REG eco-con) follow a healthier diet. However, this topic has not been explored in Poland. This study aimed to evaluate the diet quality of mothers with children under 6 years old, residing in three provinces of Poland, who consumed organic food at varying frequencies. Data were collected using validated questionnaires. Among the mothers surveyed (N = 667), 84% achieved an average Diet Quality Index (DQI) score, indicating a neutral impact of their diet on health. Meanwhile, 15% of respondents exhibited diets with a high intensity of health-promoting characteristics. Women with a higher frequency of organic food consumption displayed more health-promoting dietary behavior. Regular organic food consumers demonstrated significantly higher DQI and Pro-Healthy Diet Index (pHDI) scores than those with lower organic food consumption frequency. The REG eco-con mothers also reported significantly more frequent consumption of vegetables, fruit, whole-grain bread and cereals, fermented dairy products, legumes, and fish. Respondents who rated their state of health as better than that of their peers were characterized by more frequent consumption of organic food. An organic diet may play a significant role in an individual's quality of life and well-being. The results of this study could be relevant for the organic food sector and policymakers in developing nutritional transformation towards sustainability. © 2025 Society of Chemical Industry.

Starch-Based Pickering Emulsions for Bioactive Compound Encapsulation: Production, Properties, and Applications

This review explores the extensive literature on starch particle-stabilized Pickering emulsions for encapsulating bioactive compounds in food products. These emulsions offer superior stability and unique properties for delivering bioactive compounds (such as polyphenols, carotenoids, fatty acids, and vitamins) in food systems such as sauces, dairy products, and functional foods. Encapsulation preserves the bioactivity of these compounds and enhances targeted delivery, offering potential nutritional and health benefits. Starch, although naturally hydrophilic and requiring modifications to enhance its functionality, is gaining increasing attention as a particle for stabilizing Pickering emulsions in foods systems. Various modifications, including chemical and structural changes, affect the functionality of starch in emulsions. This review discusses the key factors influencing emulsion stabilization, including particle and oil characteristics, as well as production methods, such as mechanical techniques. Research on the encapsulation of bioactive compounds using starch-stabilized emulsions and methods for their characterization are also presented. This review further identifies areas requiring more research, including alternative particle modification techniques, emulsion responses to external stimuli (pH, temperature), interactions between bioactive compounds and particles, their effects on digestion and nutrition, and the production of double emulsions for enhanced bioactive compound delivery.

Assessment of the Sustainable Supply Chain Finance Factors

In a scientific context, the main focus of sustainable supply chain management is on the creation and optimization of product and information flows; however, the management of financial flows receives insufficient attention. All effectively developed supply chain activities may collapse as a result of inadequate management of sustainable supply chain financial processes. In order to successfully develop systematically functioning processes of the international supply chain, it is necessary to analyze how to apply financing instruments in a targeted and effective manner. Adequate financing of the sustainable supply chain is the effect of great prospects and competitive advantage not only on a national scale but also in international markets. The aim of this research was to assess the importance of financing instruments used in international sustainable supply chain finance. Correlation-regression analysis was chosen for the research, which was designed to assess the factors of financial instruments of the dairy industry sustainable supply chain using the example of a company. The results showed that the key factor in the supply chain processes of the dairy products production company was the turnover ratio of buyers’ debts; therefore, in order for the company to improve the indicators of the sustainable supply chain, it should allocate more financing specifically to the turnover ratio of buyers’ debts.

Comparison of dairy production based on feed of Pennisetum sp., Pennisetum purpureum and CIAT 36087

In dairy production systems, efficient pasture management is crucial for maximizing milk output while minimizing costs. However, many producers make decisions without considering the productive efficiency of different forage types. This research aims to address this gap by comparing the milk production and related expenses of Brown Swiss and Jersey cows fed with three types of grass: Maralfalfa (Pennisetum sp.), Cameroon (Pennisetum purpureum), and Mulato (CIAT 36087).The milk production and related expenses for generating one liter of milk from Brown Swiss and Jersey cows were compared when fed with Maralfalfa (Pennisetum sp.), Cameroon (Pennisetum purpureum), and Mulato (CIAT 36087) grasses. Productive and reproductive parameters affecting milk production were analyzed. Milk production of the cows under study was measured for one month when they were exclusively pasture–fed with Mulato grass. The group of 33 cows was randomly subdivided into three subgroups, each consisting of 11 cows, and each subgroup was assigned to consume a specific type of grass. This resulted in the Maralfalfa consumption group (SG1), the Cameroun consumption group (SG2), and the control group with Mulato pasture feeding (SG3). Daily milk production was recorded for six weeks, with standardized management and ad libitum feeding. Daily milk production for each cow was monitored and recorded over the six–week period. Highly significant differences (P<0.01) were observed among the three studied groups from the second week onward. The main difference was observed between SG1 and SG3. The highest productivity, with greater milk production volumes, was observed in cows consuming Maralfalfa. However, variables such as the service period, live weight, and number of calving performed better with Cameroon grass. Cost–benefit analysis favored the use of Mulato grass.

Green Chemistry Method for Analyzing Bisphenol A in Milk

A simple, fast, green, and sensitive method for determining Bisphenol A (BPA) levels in commercial milk was developed using a solventless sample preparation technique known as stir bar sorptive extraction, coupled with thermal desorption–gas chromatography/mass spectrometry. BPA was selected due to its ubiquitous presence in the environment and its classification as an endocrine-disrupting chemical of concern (i.e., its ability to mimic hormone functions). Studies have reported that BPA can leach into various food sources, including milk, a dietary staple for infants. It is critical to have an effective and efficient process for monitoring the presence of BPA in milk to protect children’s health. Current detection methods for BPA in milk are lengthy and tedious and tend to require the use of organic solvents for the extraction of BPA. This optimized “green” method provides an effective alternative for BPA detection in a challenging matrix, e.g., milk. Factors such as pH (1.5, 6, and 13), temperature (70–80 °C), and sonication (1 h, 2 h, and 3 h) were studied with a BPA-spiked whole milk sample (final concentration of 8 ppb) to optimize the extraction efficiency without the use of solvents. The developed methodology improves BPA recovery from whole milk by over 50%, with a detection limit in the parts per trillion range (45 ng/L). The sample preparation developed in this report rendered a more sensitive option for analyzing BPA in milk, with a limit of detection in the parts per trillion range (compared to low ppb) even though the recovery performance is not as good as in reported studies (54% vs. >85%); nonetheless, it provides a green alternative for future studies assessing BPA exposure through dairy products.

Current State of Research on Health-Promoting Functional Properties in Berry-Based Foods.

This review aims to consolidate recent findings on the development and functional validation of berry-based foods while proposing guidelines for future advancements. Current investigations on berry-based functional foods (dairy and bakery products, snacks, etc.) emphasize their potential health benefits, including antioxidant effects, glycemic control, enzyme modulation, among others. Although there is valuable information on the capacity of berry-derived food products to confer health benefits, only 10% of the reviewed publications reached the final validation stage of the formulated product through in vivo assays. The analyzed publications were classified according to the approach used to study the functional potential of the developed berry-based products, considering simple spectrophotometric analysis, in vitro biological studies, and in vivo studies. Guidelines for a successful development of berry-based health enhancing foods were presented. Future research should include functional validation of final food products and confirm their bioactivity through in vivo studies.

Organic Sea Buckthorn or Rosehip Juices on the Physicochemical, Rheological, and Microbial Properties of Organic Goat or Cow Fermented Whey Beverages

This study was focused on the production of fermented whey beverages (goat—sweet or sour whey, and cow—sweet or sour whey) enriched with organic fruit juices: sea buckthorn or rosehip. Our research included trials with unpasteurized whey and the combination of this whey with organic sea buckthorn and wild rosehip juices, fermented with lactic acid bacteria. Assessments of the physicochemical, rheological, and microbial properties of the above-mentioned beverages were conducted. Our findings indicated that the addition of organic fruit juices significantly improved the properties of the fermented whey beverages. Microbiological safety was ensured, with low levels of pathogenic microorganisms detected. The incorporation of organic cow’s and goat’s whey, combined with organic fruit juices, not only enhanced the health benefits but also diversified the available range of functional dairy products on the market. The additional goal of this study was to utilize liquid whey, commonly considered a waste in organic farms, and transform it into a valuable product, offering a wider variety of fermented beverages to consumers. This research also addresses the scale limitations of organic farms in whey processing and its potential transformation into functional products. By employing selected strains of lactic acid bacteria, we enhanced the health-promoting properties of the final products, potentially benefiting local producers by reducing waste and aligning with the European Green Deal standards.

Strategic Considerations in Designing Food Solutions for Seniors

The demographic shift towards an aged population calls for targeted nutrition strategies to support healthy aging and bridge the gap between life expectancy and a healthy life span. Older adults face various nutritional deficiencies, particularly in protein, vitamins (B12, D), minerals (calcium, iron), and dietary fiber. This work delves into the EAT4AGE project efforts that strategically aimed to develop age-oriented food products (European Joint Programming Initiative “A Healthy Diet for a Healthy Life” JPI HDHL). Currently, manufacturing of age-tailored food products presents significant complexities, from challenges of commercialization to the generation of acceptable and palatable food choices. As a first step, a literature-based comprehensive checklist has been developed to facilitate product development. This tool provides an integrated approach, ensuring that all critical aspects of product development are addressed systematically. Secondly, we describe the application of the tool in the development of a series of products, such as plant-based protein-rich cereals, reformulated dairy products, processed meat, and enriched spreads; all combining high nutritional values with adaptations to the physiological and sensory needs of seniors. Overall, this work offers insight into the current needs of seniors and a tool for product development that can be utilized for prospective product development, such as the ones detailed herein. Thus, the EAT4AGE hopes to set an example that will stimulate the fabrication of effective, well-received nutritional solutions, ultimately improving health outcomes for older adults.

Energy Efficiency in Portuguese Traditional Cheese Industries: A Comprehensive Case Study

In Portugal, cheese holds a prominent position as a major dairy product, with traditional varieties enjoying widespread acclaim. A number of these cheeses have earned Protected Designations of Origin status, showcasing their unique qualities and regional significance. Notable examples include “Serra da Estrela”, “Serpa”, and “Terrincho”. The production of cheese relies heavily on heating and cooling processes, which account for a substantial portion of the total energy consumed. This research endeavour undertakes a detailed description and analysis of traditional cheesemaking practices within Portugal’s interior central region, with a particular emphasis on the economic and energetic efficiency of refrigeration systems. For this purpose, thirty-one traditional cheese production facilities were examined and classified into two distinct groups: Traditional Industrial Producers and Traditional Handmade Producers. The analysis was conducted through two separate case studies. The findings reveal that a significant 58% of the energy consumed by these facilities is attributed to electrically powered cooling systems, encompassing components such as fans, compressed air systems, and illumination. Within the production processes, fuel combustion, primarily naphtha or propane, serves the purpose of water heating and steam generation. Based on energy consumption reports, the Specific Energy Consumption of electricity was determined to be 0.283 kWh/lRM for TIP and 0.169 kWh/lRM for THP. Furthermore, several linear regression models were developed to explore the relationships between parameters such as cold room volume, compressor power, and raw material quantity. The study also identified key factors contributing to reduced energy efficiency within the facilities. These factors include inadequate insulation of buildings and cold rooms, outdated and poorly maintained refrigeration equipment situated in suboptimal locations, and cold rooms and compressors that are oversized and not optimised for efficient operation.

Prevalence and concentration of aflatoxin M1 in milk and dairy products: an umbrella review of meta-analyses.

Aflatoxin M1 (AFM1) is a derivative of aflatoxin B1 and a significant contaminant of milk and dairy products. In this study, we implemented an umbrella review of all existing systematic reviews and meta-analyzing studies to apprise and summarize the worldwide prevalence and level of AFM1 in milk and dairy products. We conducted a systematic review of structured review and meta-analysis articles published in English until January 2024, with no time limit. Articles were sourced from reputable databases, including PubMed/MEDLINE, EMBASE, Scopus, Web of Science, CINAHL and the Cochrane Database of Systematic Reviews. Relevant studies from Google Scholar were also included. The overall prevalence of AFM1 in all dairy products was 66.2% (95% CI 60.6 to 71.9%), with high heterogeneity (I²=99.7%, Q statistic=2221.03, p<0.0001). The prevalence for specific dairy products was as follows: raw milk, 64.8% (95% CI 60.9 to 68.7%); pasteurized milk, 88.7% (95% CI 81.6 to 95.7%); sterilized milk, 71.0% (95% CI 67.2 to 74.8%); ultra-high temperature processing (UHT) milk, 67.9% (95% CI 64.9 to 70.9%); yogurt, 58.8% (95% CI 42.5 to 75.1%); doogh, 17.2% (95% CI 13.9 to 20.5%); and cheese 49.8% (95% CI 47.8 to 51.9%). The overall mean concentration of AFM1 across all dairy products was 57.22 ng/kg (95% CI 46.95 to 67.49), with significant heterogeneity (I²=99.7%, Q statistic=2221.03, p<0.0001). Mean AFM1 levels (ng/kg) for each dairy product were as follows: raw milk, 52.51 (95% CI 40.96 to 64.05); pasteurized milk, 71.14 (95% CI 48.81 to 93.47); sterilized milk, 60.10 (95% CI 30.90 to 89.30); UHT milk, 82.57 (95% CI 35.30 to 129.85); yogurt, 46.74 (95% CI 24.27 to 69.21); and doogh, 41.60 (95% CI 32.60 to 50.60). In total, these results highlight the importance of increasing the regulation of animal feed, reducing aflatoxin B1 (AFB1) in animal feed, and monitoring AFM1 in dairy products, particularly raw and heated milk.

UNLOCKING THE BRAZILIAN POTENTIAL OF FOOD TECHNOLOGIES TO ATTAIN SDG 2 – ZERO HUNGER

Brazil is working towards achieving United Nations Sustainable Development Goal 2 (SDG 2) of Zero Hunger, but reapeared on the world hunger map in 2019-20. This study seeks to identify the technologies existing in Brazil to address food security challenges effectively. A total of 5,084 patents from 45 food technological fields were analyzed in the Worldwide Espacenet database, using the International Patent Classification (IPC), spanning from 2000 to 2019. The key technologies comprise cocoa products, flour/dough, animal food, dairy products, preserved/ripened/canned products, nutritional modification/dietary products, microorganisms/enzymes for food, coffee/tea, sucrose production, new plants, and seafood. Academic patents encompass high-nutritional-value biodiversity products, indicating potential future specialties. Conversely, non-academic technologies mainly revolve around traditional colonial products exported as low-priced commodities.