Manufacture Of Dairy Products Research Articles

Dairy Fermentation 2.0

The manufacture of fermented dairy products has a long history, and such products are produced globally, following artisanal or industrial fermentation processes, satisfying consumers’ need for healthy, nutritious, delicious and safe foods [...]

Effect of thermal and non-thermal processing methods on the Structural and Functional Properties of Whey Protein from Donkey Milk

This study evaluated the impact of thermal, ultrasonication, and UV treatment on the structural and functional properties of whey proteins from donkey milk (DWP). Whey proteins exhibited notable stability in non-heat-treated environments, while their structural and functional characteristics were notably impacted by excessive heat treatment. The application of high-temperature long-time thermal treatment (HTLT) resulted in a decrease in fluorescence intensity, foaming and emulsification stability, and considerable damage to the active components of the proteins. Specifically, the preservation of lysozyme activity was only 23%, and lactoferrin and immunoglobulin G exhibited a significant loss of 70% and 77%, respectively. Non-thermal treatment methods showed superior efficacy in preserving the active components in whey proteins compared with heat treatment. Ultrasonic treatment has demonstrated a notable capability in diminishing protein particle size and turbidity, and UV treatment has been observed to have the ability to oxidize internal disulfide bonds within proteins, consequently augmenting the presence of free sulfhydryl groups, which were beneficial to foaming and emulsification stability. This study not only offers a scientific basis for the processing and application of DWP but also serves as a guide to produce dairy products, aiding in the development of dairy products tailored to specific health functions.

Combined Metabolomic and NIRS Analyses Reveal Biochemical and Metabolite Changes in Goat Milk Kefir under Different Heat Treatments and Fermentation Times.

Dairy products are an important source of protein and other nutrients in the Mediterranean diet. In these countries, the most common sources of milk for producing dairy products are cow, goat, sheep, and buffalo. Andalusia is traditionally the largest producer of goat milk in Spain. Kefir is a fermented product made from bacteria and yeasts and has health benefits beyond its nutritional properties. There is a lack of knowledge about the molecular mechanisms and metabolites that bring about these benefits. In this work, the combination of analytical techniques (GC-FID, UHPLC-MS-QToF, GC-QqQ-MS, and GC-ToF-MS) resulted in the detection of 105 metabolites in kefir produced with goat milk from two different thermal treatments (raw and pasteurized) fermented at four time points (12, 24, 36, and 48 h, using 0 h as the control). Of these, 27 metabolites differed between kefir produced with raw and pasteurized milk. These changes could possibly be caused by the effect of pasteurization on the microbial population in the starting milk. Some interesting molecules were identified, such as shikimic acid, dehydroabietic acid, GABA, and tyramine, which could be related to antibacterial properties, strengthening of the immune system, and arterial pressure. Moreover, a viability assay of the NIRS technique was performed to evaluate its use in monitoring the fermentation and classification of samples, which resulted in a 90% accuracy in comparison to correctly classified samples according to their fermentation time. This study represents the most comprehensive metabolomic analysis of goat milk kefir so far, revealing the intricate changes in metabolites during fermentation and the impact of milk treatment.

Beyond the cow: Consumer perceptions and information impact on acceptance of precision fermentation-produced cheese in Germany

Precision fermentation (PF) is a process for producing dairy products without the need for cows. The technology is considered to have potential for addressing sustainability issues by producing high-nutritional proteins with lower resource consumption. As knowledge about the impact of information as well as of perceived benefits and risks on consumer acceptance is still low we conducted an experimental study with 2,035 German participants. We tested five information treatments regarding basic facts, technology, genetic modification, and similarity to other products using a between-subject design. Furthermore, we included potential benefits and risks concerning animal welfare/farmers’ livelihoods, food quality (consistency and naturalness), land use, nature, and market. Our analysis only shows a significantly negative, but low, impact of information about genetic modification on consumers’ willingness to try PF cheese. We were further able to reveal that consumers are positively influenced by benefits that emphasize the consistent quality and sustainability aspects of PF cheese. The negative arguments addressing farmers’ risk of losing their source of income and the potential market power of large companies appear to be the greatest acceptance-reducing influence. Overall, this study serves as a basis for the successful marketing and communication of PF cheese.

Biochemical characterization of a novel β-galactosidase from Pedobacter sp. with strong transglycosylation activity at low lactose concentration.

A novel β-galactosidase gene (PbBgal35A) from Pedobacter sp. CAUYN2 was cloned and expressed in Escherichia coli. The gene had an open reading frame of 1917bp, encoding 638 amino acids with a predicted molecular mass of 62.3kDa. The deduced amino acid sequence of the gene shared the highest identity of 41% with a glycoside hydrolase family 35 β-galactosidase from Xanthomonas campestris pv. campestris (AAP86763.1). The recombinant β-galactosidase (PbBgal35A) was purified to homogeneity with a specific activity of 65.9 U/mg. PbBgal35A was optimally active at pH 5.0 and 50°C, respectively, and it was stable within pH 4.5‒7.0 and up to 45°C. PbBgal35A efficiently synthesized galacto-oligosaccharides from lactose with a conversion ratio of 32% (w/w) and fructosyl-galacto-oligosaccharides from lactulose with a conversion ratio of 21.9% (w/w). Moreover, the enzyme catalyzed the synthesis of galacto-oligosaccharides from low-content lactose in fresh milk, and the GOS conversion ratios of 17.1% (w/w) and 7.8% (w/w) were obtained when the reactions were performed at 45 and 4°C, respectively. These properties make PbBgal35A an ideal candidate for commercial use in the manufacturing of GOS-enriched dairy products.

AcrR1, a novel TetR/AcrR family repressor, mediates acid and antibiotic resistance and nisin biosynthesis in Lactococcus lactis F44

Lactococcus lactis, widely used in the manufacture of dairy products, encounters various environmental stresses both in natural habitats and during industrial processes. It has evolved intricate machinery of stress sensing and defense to survive harsh stress conditions. Here, we identified a novel TetR/AcrR family transcription regulator, designated AcrR1, to be a repressor for acid and antibiotic tolerance that was derepressed in the presence of vancomycin or under acid stress. The survival rates of acrR1 deletion strain ΔAcrR1 under acid and vancomycin stresses were about 28.7-fold (pH 3.0, HCl), 8.57-fold (pH 4.0, lactic acid) and 2.73-fold (300 ng/mL vancomycin) greater than that of original strain F44. We also demonstrated that ΔAcrR1 was better able to maintain intracellular pH homeostasis and had a lower affinity to vancomycin. No evident effects of AcrR1 deletion on the growth and morphology of strain F44 were observed. Subsequently, we characterized that the transcription level of genes associated with amino acids biosynthesis, carbohydrate transport and metabolism, multidrug resistance, and DNA repair proteins significantly upregulated in ΔAcrR1 using transcriptome analysis and quantitative reverse transcription-PCR assays. Additionally, AcrR1 could repress the transcription of the nisin post-translational modification gene, nisC, leading to a 16.3% increase in nisin yield after AcrR1 deletion. Our results not only refined the knowledge of the regulatory mechanism of TetR/AcrR family regulator in L. lactis, but presented a potential strategy to enhance industrial production of nisin.

Organic dairy farming in Bangladesh: current status, challenges and prospects

Organic dairy farming (ODF) is a method of dairy production that emphasizes the use of natural and sustainable practices, aiming to minimize synthetic inputs, promote animal welfare, and protect the environment. The aim of this review is to elucidate the current status, challenges and prospects of the ODF in Bangladesh. Starting from the current situation, the challenges and future potential of the ODF are presented, as well as strategies to overcome the difficulties are also highlighted. The ODF has the great potential, challenges and opportunities in Bangladesh. This involves the production of milk, meat and dairy products using sustainable and organic practices. Farmers need certification, and challenges include limited awareness, access to organic inputs, and market demand. Government initiatives, training programs, and cooperative models can support the growth of the ODF. Market opportunities and ongoing research are essential considerations. Animals raised in the ODF systems are provided access to pasture or outdoor areas and are fed organic feed, which is free from synthetic additives, antibiotics and hormones. The transition to the ODF is driven by a combination of economic, environmental, and health-related motivations, aiming to produce dairy products in a more sustainable, economically viable and environmentally friendly manner. Organic dairy farmers prioritize the well-being of their animals and advocate for a natural environment, which is integral to animal welfare. The popularity of organic products, including meat, dairy, and value-added items, from these producers continues to rise, driven by the expanding organic market, higher prices for organic milk, and consumer preferences for products from more sustainable production systems. Despite a mammoth of challenges exist in the ODF, farmers need to implement and adhere to strict standards for organic products, animal welfare and the use of organic inputs to gain the full benefits of this sustainable farming system. This review article examines the present status of the ODF industry, emphasizing key considerations, management practices, challenges, and future prospects. It also provides insights into the relevant regulatory authorities, aiming to inform farmers and stakeholders in Bangladesh and beyond about ODF. However, there is a need for future research to concentrate on improving sustainability and efficiency within the ODF sector. Asian Australas. J. Food Saf. Secur. 2024, 8(1), 13-26

Analysis of the Operating Energy Variables Involved in Mechanized Khoa Production

Significant portion of the total milk production of India has been utilized for the manufacture of the Traditional Indian Dairy Products (TIDP). Khoa based products were traditionally produced in the Indian sub-continent since ancient times. Khoa produced by the mechanized methods can overcome the demerits of traditional manufacturing methods like insufficient use of energy, poor hygiene and sanitation, non-uniform product quality, etc. In the present study, steam jacketed open type hemispherical kettle equipped with spring loaded Teflon edged scraper blade assembly was utilized for the mechanized production of khoa. A standardized mixed milk having (6.0±0.1%) fat and (9.0±0.2%) SNF, was evaporated to the different level of concentration using a batch type vacuum pan. The performance of the mechanized manufacture of khoa was evaluated at different steam pressures (P1= 98.06 kPa, P2=147.1 kPa, P3=171.61 kPa), scraper speed (R1=0.67rps), and different level of milk concentration (C1=35 %TS, C2=40 %TS, C3=45 %TS) for first stage. During the second stage, effect of operating variables on process mechanization were evaluated at different steam pressures (S1= 49.03 kPa and S2= 78.45 kPa) and scraper speed (R2=0.33rps). The primary objective of present study is to carry out thermal and electrical energy analysis associated with mechanized khoa production, which has a significant role in process optimization, scale-up of the operation and to design and fabricate the mechanized system. The overall heat transfer coefficients (U-values) of the mechanized system obtained at various processing parameters ranged from 156.87 to 234.16 W/m2K during khoa manufacturing. The treatment C1 P1 S2 gave the highest U-values for sensible and latent heating. The mean U-values of sensible heating and latent heating were increased with an increase in steam pressure during khoa making in the mechanized system. The mean value of specific steam consumption (kg steam/kg water evaporated) for the optimized operating conditions was 1.950 (kg steam/kg water evaporated) for manufacture of khoa in mechanized system. The total heat losses of mechanized system during manufacture of khoa was 17.15 to 28.02 % at different operating conditions studied. The mean values of electrical power consumption ranged from 141 to 203 Wh under different operating conditions. Considering the energy consumption data, we can narrate that existing system is energy efficient with lower electrical energy consumption and can reduce the labour cost due to mechanization.

Effect of Heat Moisture Treatment, Annealing, and Gelatinization‐Retrogradation Modifications on Physico‐Chemical, Functional, and Structural Properties of Starch from Elephant Foot Yam (Amorphophallus paeoniifolius)

AbstractRoots and tuberous plants are vital food crops used as food supplements in many parts of the tropics. Being a major food item, starch is used in food products as thickeners, adsorbent, film forming agent. Starch, naturally, possess certain limitations & starch modifications can overcome the limitations, thereby increasing its versatility and meeting the needs of consumer. Current study focuses on comparative analysis between modified Elephant Foot Yam (Amorphophallus paeoniifolius) starch using physical methods (heat treatment method, annealing and gelatinization‐retrogradation) and to study the effect of modification on physico‐chemical, functional, structural and thermal properties. Results reveal that all physically modified starches positively altered the functional and physiological characteristics of native yam starch. However, maximum restriction in swelling power (2.54 %), solubility (2.47 %), moisture content (1.96 %), water absorption capacity (1.41 g/mL) is observed in heat moisture treated (HMT) starch. These HMT modified starches can be used in the manufacturing of baked and dairy products having reduced glycemic index, can be used as a packaging material for coating of fruits and vegetables. Henceforth, suitable and relevant application of modified starches of desired physical and functional features may be produced for industrial utilisation, or as additives fulfilling specific purposes in foods.

Empowering the residents of Aptrans Batujajar in training in dairy and meat product to support business independence

Milk and meat are animal food sources that are rich in important nutrients for the health of the human body. However, because they are included in the perishable foods category, these two food ingredients are vulnerable to contamination and damage. Therefore, further processing is needed to increase the nutritional value and extend the shelf life of processed products. This community service program aims to transfer knowledge and skills in processing milk (yogurt) and meat (sausages) to partner communities, namely the residents of Aptrans Batujajar. Through training and mentoring, the main goal is to increase public awareness and creativity in processing dairy and meat foods. The method used in this program involves hands-on training in the manufacture of dairy and meat products. Additionally, assistance and monitoring are carried out to ensure in-depth understanding and increase community creativity in utilizing the knowledge gained. Through this program, a new product of economic value was successfully created, namely yogurt. This product has the potential to be further developed as an independent business that can support entrepreneurial creativity in the community.

Phenotypic, Technological, Safety, and Genomic Profiles of Gamma-Aminobutyric Acid-Producing Lactococcus lactis and Streptococcus thermophilus Strains Isolated from Cow's Milk.

Gamma-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB) can be used as starters in the development of GABA-enriched functional fermented foods. In this work, four GABA-producing strains each of Lactococcus lactis and Streptococcus thermophilus species were isolated from cow's milk, and their phenotypic, technological, and safety profiles determined. Genome analysis provided genetic support for the majority of the analyzed traits, namely, GABA production, growth in milk, and the absence of genes of concern. The operon harboring the glutamate decarboxylase gene (gadB) was chromosomally encoded in all strains and showed the same gene content and gene order as those reported, respectively, for L. lactis and S. thermophilus. In the latter species, the operon was flanked (as in most strains of this species) by complete or truncated copies of insertion sequences (IS), suggesting recent acquisition through horizontal gene transfer. The genomes of three L. lactis and two S. thermophilus strains showed a gene encoding a caseinolytic proteinase (PrtP in L. lactis and PrtS in S. thermophilus). Of these, all but one grew in milk, forming a coagulum of good appearance and an appealing acidic flavor and taste. They also produced GABA in milk supplemented with monosodium glutamate. Two L. lactis strains were identified as belonging to the biovar. diacetylactis, utilized citrate from milk, and produced significant amounts of acetoin. None of the strains showed any noticeable antibiotic resistance, nor did their genomes harbor transferable antibiotic resistance genes or genes involved in toxicity, virulence, or pathogenicity. Altogether these results suggest that all eight strains may be considered candidates for use as starters or components of mixed LAB cultures for the manufacture of GABA-enriched fermented dairy products.

Bifidobacterium species viability in dairy-based probiotic foods: challenges and innovative approaches for accurate viability determination and monitoring of probiotic functionality.

Bifidobacterium species are essential members of a healthy human gut microbiota. Their presence in the gut is associated with numerous health outcomes such as protection against gastrointestinal tract infections, inflammation, and metabolic diseases. Regular intake of Bifidobacterium in foods is a sustainable way of maintaining the health benefits associated with its use as a probiotic. Owing to their global acceptance, fermented dairy products (particularly yogurt) are considered the ideal probiotic carrier foods. As envisioned in the definition of probiotics as "live organisms," the therapeutic functionalities of Bifidobacterium spp. depend on maintaining their viability in the foods up to the point of consumption. However, sustaining Bifidobacterium spp. viability during the manufacture and shelf-life of fermented dairy products remains challenging. Hence, this paper discusses the significance of viability as a prerequisite for Bifidobacterium spp. probiotic functionality. The paper focuses on the stress factors that influence Bifidobacterium spp. viability during the manufacture and shelf life of yogurt as an archetypical fermented dairy product that is widely accepted as a delivery vehicle for probiotics. It further expounds the Bifidobacterium spp. physiological and genetic stress response mechanisms as well as the methods for viability retention in yogurt, such as microencapsulation, use of oxygen scavenging lactic acid bacterial strains, and stress-protective agents. The report also explores the topic of viability determination as a critical factor in probiotic quality assurance, wherein, the limitations of culture-based enumeration methods, the challenges of species and strain resolution in the presence of lactic acid bacterial starter and probiotic species are discussed. Finally, new developments and potential applications of next-generation viability determination methods such as flow cytometry, propidium monoazide-quantitative polymerase chain reaction (PMA-qPCR), next-generation sequencing, and single-cell Raman spectroscopy (SCRS) methods are examined.

Fruits of Wild-Grown Shrubs for Health Nutrition.

Cultivated fruits and berries, such as raspberries, strawberries, black currants, cherries, blueberries, are generally recognized sources of antioxidants, vitamins, minerals, and other substances beneficial to human health and well-being. However, there are also wild berries and fruits that are of undoubted interest as food products having valuable medicinal properties due to the presence of phenolic compounds, antioxidants, and vitamins. These fruits have a great potential to be used in functional food making. The present review is dedicated to fruits of wild-grown shrubs Bird cherry (Prunus padus L.), Rowan berry (Sorbus aucuparia L.), Guelder rose (Viburnum opulus L.), Black elderberry (Sambucus nigra L.), and Barberry (Berberis vulgaris L.) The chemical compositions of these wild berries are described as well as their effects on the improvement of human health proved by clinical trials and epidemiological studies. The possibilities of using the fruits of wild-grown shrubs in the preparation of functional foods and examples of their implementation for the manufacturing of dairy, bakery and meat products are considered.

Processing Practices and Quality of Dairy Products in Burkina Faso

Dairy industry is playing an increasing role in food security and economics of West African countries. However there is a need for more information on the quality and history of the dairy products found on the local markets in order to guide necessary reformations in this sector. The objective of this study was to provide data on the quality and processing practices of dairy products, including some locally manufactured dairy products and imported powder milk commercialised in Burkina Faso. Specifically, a survey was carried out first, to identify the locally manufactured dairy products as well as the manufacturing practices, particularly the malpractices not yet reported in the literature. Then, locally manufactured dairy products (excluding the traditionally fermented milk lait caillé and pasteurised milk), imported powder milk from brands frequently used for processing milk products and fraudulent practices identified during the survey were evaluated through laboratory analyses. Physico-chemical parameters such as pH, acidity and moisture content were determined. In addition microbiological parameters such as aerobic mesophilic flora, yeast and mold, thermotolerant coliforms or enterobactria, were also determined. 
 Results from the survey showed that good manufacturing practices were not strictly observed. In addition it was reported use of salt and a popular street medicine “toupaϊ” (supposedly an antibiotic) for delaying the spoilage/fermentation of the raw milk. Six types of locally manufactured milk products were identified while seven brands of powder milk were frequently used, after repackaging, for processing milk products. Most samples of locally manufactured products were unsatisfactory for fungal and thermotolerant coliforms loads. Powder milk samples showed absence of enterobacteria. Sensory analyses showed that locally manufactured products from powder milk were more appreciated than those made from raw milk. Attempts to reproduce the malpractices of using salt or “toupaϊ” did not lead to significant results compared to the control, suggesting that some respondents did not fully open up about the malpractices. These data are useful since they would give tools to policy makers for quality control and regulation in the sector of dairy products.

Valuation of the sustainability of the dairy cattle production system in high andean areas of Colombia

The dairy cattle production system (SPGL) in the high areas of Colombia, located in the Ubaté and Chiquinquirá hydrographic basinaround the Fúquene lagoon, is considered one of the best areas to produce dairy products in the country. Many research andinvestment has been carried out in those areas to improve its competitiveness. Under this context, the objective of assessing the level ofsustainability of the SPGL was defined, from the supply and cultural ecosystem services (ES). The mixed approach methodologycollects primary information, validated with groups of experts that characterized the SPGL, and then assesses its sustainability. Thereliability and trustworthiness of the data are based on an Exploratory Factor Analysis (EFA), which refines the variables and thenperforms a Confirmatory Factor Analysis (CFA) that exceeds the adjustment levels for this type of research. The results showsignificant direct causality of the SPGL sustainability level from the supply and cultural ES. Concluding, the dairy cattle production systems of the municipalities surrounding the Fúquene lagoon presents serious environmental, social, and productive problems, and only a holistic or novel approach such as the valuation of the in Supply and Cultural Ecosystem Services helps to resolve these problems.

Studies of the composition of fermented milk product obtained from combined dairy raw materials using meso-thermophilic starter culture and plant extract

The dairy industry, as one of the main components of the food industry of the Republic of Kazakhstan, should not only provide the population with traditional types of milk and its processed products, but also participate in the formation of the concept of healthy nutrition by producing dairy products with new nutritional and biological properties aimed at improving the health of the population of all age categories. One of such directions is the enrichment of the composition of such products with biologically active substances from plant raw materials of local growth.Our previous studies have shown that the combination of raw milk raw materials, represented by cow's and mare's milk in a ratio of 85% and 15%, respectively, improves the physico-chemical, mineral and amino acid composition of the fermented milk product obtained from this raw material due to the presence of mare's milk in it.The use of an extract of vegetable raw materials for the enrichment of a fermented milk product is the next stage of our research on the production of functional dairy products. The article presents the results of experiments conducted to select the parameters of fermentation of the initial combined dairy raw materials with a starter culture containing meso-thermophilic cultures together with a plant extract with a study of the mineral, chemical, microbiological and amino acid composition of the resulting fermented milk product.A plant extract obtained from 6 types of medicinal plants was selected, consisting of 20 parts of hawthorn, 5 parts of sage, oregano, thyme, basil and 2.5 parts of cloves. The optimal amount of plant extract for enriching the fermented milk product has been established – no more than 3% of the total volume of the initial milk raw materials, which allows to correspond to the number of dairy microorganisms – at least 1 x 106 CFU/ cm3 , the normalized value laid down in TR CU 033/2013, and also not to worsen the organoleptic parameters of the final fermented milk product.The content of amino acids in the fermented milk product due to enrichment with plant extract, for example, arginine increases by 2.5 times, lysine by 2 times, tyrosine by 15%, phenylalanine by 25%, histidine by 33%, leucine isoleucine compared to the original dairy raw materials by 37%.

A scalable overexpression of a thermostable recombinant poly-histidine tag carboxyl esterase under lambda promoter: purification, characterization, and protein modelling

BackgroundAs a white biotechnological trend, esterases are thought to be among the most active enzymes’ classes in biocatalysis and synthesis of industrially importance organic compounds. Esterases are used in many applications such as the manufacture of pharmaceuticals, cosmetics, leather, textile, paper, food, dairy products, detergents, and treatment of some environmental pollutants. ResultsA poly-histidine moiety was added to the C-terminal end of the Geobacillus sp. gene encoding carboxyl esterase (EstB, ac: KJ735452) to facilitate one-step purification. This recombinant protein was successfully expressed in Escherichia coli (E. coli) under control of Lambda promoter (λ). An open reading frame (ORF) of 1500 bps encoding a polypeptide of 499 amino acid residues and a calculated molecular weight (54.7 kD) was identified as carboxyl-esterase B due to its conserved glycine-X-serine-X-glycine motif (G-X-S-X-G) and its high similarity toward other carboxyl esterases, where the 3-D tertiary structure of EstB was determined based on high homology % (94.8) to Est55. The expression was scaled up using 7-L stirred tank bioreactor, where a maximum yield of enzyme was obtained after 3.5 h with SEA 51.76 U/mg protein. The expressed protein was purified until unity using immobilized metal affinity chromatography (IMAC) charged with cobalt and then characterized. The purified enzyme was most active at pH 8.0 and remarkably stable at pH (8–10). Temperature optimum was recorded at 65 °C, and it kept 70% of its activity after 1-h exposure to 60 °C. The active half-live of enzyme was 25 min at 70 °C and a calculated T melting (Tm) at 70 °C. The determined reaction kinetics Michaelis–Menten constant (Km), maximum velocity rate (Vmax), the turnover number (Kcat), and catalytic efficiency (Kcat/Km) of the pure enzyme were found 22.756 mM, 164.47 U/ml (59.6 min−1), and (2.619 mol/ min), respectively. ConclusionCreation of a recombinant 6 × -His estB derived from a thermophile Geobacillus sp. was performed successfully and then overexpressed under λ-promoter. In a bench scale bioreactor, the overexpression was grown up, followed by one-step purification and biochemical characterization. The recorded promising pH and temperature stability properties suggest that this expressed carboxyl esterase could be used in many industrial sectors.

Tea (Camellia sinensis (L.) Kuntze) as an emerging source of protein and bioactive peptides: A narrative review.

Tea residues represent one of the major agricultural wastes that are generated after the processing of tea. They account for 21-28% of crude protein and are often discarded without the extraction of valuable proteins. Due to various bioactivity and functional properties, tea proteins are an excellent alternative to other plant-based proteins for usage as food supplements at a higher dosage. Moreover, their good gelation capacity is ideal for the manufacturing of dairy products, jellies, condensation protein, gelatin gel, bread, etc. The current study is the first to comprehend various tea protein extraction methods and their amino acid profile. The preparation of tea protein bioactive peptides and hydrolysates are summarized. Several functional properties (solubility, foaming capacity, emulsification, water/oil absorption capacity) and bioactivities (antioxidant, antihypertensive, antidiabetic) of tea proteins are emphasized.

ONLINE DAIRY PLATFORM EXPORTERS AND IMPORTERS

The "Dairy connect" project is a pioneering initiative poised to revolutionize the landscape of dairy product trade. In a world where dairy consumption transcends borders, the need for a dynamic, transparent, and user- centric platform has never been more pressing. Dairy connect is designed to fill this crucial gap, providing an innovative digital marketplace that seamlessly connects potential dairy importers worldwide with major dairy product manufacturers within a specific country. The Challenge: Global demand for dairy products continues to surge, driven by evolving consumer preferences and dietary choices. However, the dairy trade ecosystem often lacks efficiency, transparency, and direct connectivity. Importers struggle to access diverse product offerings, while manufacturers face barriers in expanding their market reach. Regulatory compliance and ethical trade practices further compound the challenge. The Solution: Dairy Connect addresses these challenges head-on. Our platform is founded on three core principles: diversity, transparency, and user-friendliness. Diverse Dairy Offerings: From fresh milk to artisanal cheeses, probiotic-rich fermented milk products, and delectable desserts, Dairy Connect serves as a comprehensive dairy marketplace. Users gain access to a rich array of dairy products, each reflecting the highest standards of quality and authenticity. Transparent Connections: Our platform fosters direct communication between importers and manufacturers, eliminating intermediaries. This transparency empowers users to make informed decisions, build trust, and forge lasting partnerships. User-Centric Design: Dairy Connect Prioritizes user experience. The platform boasts an intuitive interface, advanced search functionalities, and personalized journeys for each user. It leverages data analytics to provide valuable insights into market trends, product performance, and ethical trade practices. Impact and Future Scope: Dairy Connect Holds the potential to reshape the dairy trade landscape. By promoting ethical and sustainable practices, our platform not only drives economic growth but also contributes to a greener, more responsible dairy industry. As we move forward, we envision integrating emerging technologies, such as artificial intelligence and blockchain, to further enhance the user experience and expand our global reach. In a world that increasingly values responsible trade and culinary excellence, Dairy Connect Emerges as a catalyst for change, bringing quality, transparency, and connection to the forefront of dairy trade. Join us on this transformative journey, where every trade represents an opportunity to enrich lives and savor the flavors of dairy excellence. This abstract encapsulates the essence of your project, highlighting its purpose, principles, and potential impact on the dairy trade industry. Keywords: Dairy platform, user-friendly, Export, Import, Trade, web application

Development of the dairy industry in the context of the formation of cluster associations of enterprises

The article examines the development trends of the dairy industry of Ukraine in modern conditions of the domestic economy. It has been established that the functioning of milk processing enterprises, as a component of the country's food industry, is essential in ensuring food security. The purpose of the article is to study the development directions of the dairy industry in the context of the formation of cluster associations of enterprises. The production of dairy products by enterprises in Ukraine was analyzed. The dairy industry in terms of regions and their specialization in producing dairy products was studied. The analysis of the pre-war period of the operation of the dairy industry shows the negative dynamics of the milk flow to processing enterprises of the food industry. The leaders of the dairy industry in the national dairy market have been identified. An analytical assessment of the dairy industry was carried out, which showed a significant decrease in the production and consumption of dairy products in recent years, which is caused by complex social, economic, and geopolitical factors. The need for the formation of cluster associations was determined as a prerequisite for the sustainable development of the dairy industry and the domestic economy, including at the regional level. Proposals regarding the formation of a cluster association in the dairy industry of the Mykolaiv region were formulated as prerequisites for the post-war recovery of its economic potential. It is worth noting that the main prerequisites for forming cluster structures of the dairy industry in the Mykolaiv region are the availability of production facilities, raw materials, procurement points, sales markets, and qualified personnel. This approach to the development of the dairy industry allows more effective use of available resources, contributing to the post-war restoration of the industry's production potential, increasing production volumes, improving product quality, and expanding exports as a basis for increasing the competitiveness of the national economy and guarantees the food security of Ukraine. Keywords: dairy industry, cluster, association, food safety, development, food industry.