Recent advances in whey processing and valorisation: Technological and environmental perspectives

Whey has several environmental risks if disposed of as waste in watercourses. However, there are numerous valorisation techniques to convert it into a valuable, but also highly products. Techniques such as membrane filtration may be utilised, but these are not applicable to all categories of whey. Novel methodologies that are agile enough to deal with whey variability can produce valorised products. This review assesses the capability of whey processing techniques, applications and methodologies, discussing pertinent research that can innovate product development further. It focuses on environmental impacts of whey as a waste and ways of minimising it

The influence of fat globule membrane material on the microstructure of low-fat Cheddar cheese

acceptedVersio

Growth of adjunct Lactobacillus casei in Cheddar cheese differing in milk fat globule membrane components

acceptedVersio

Changes in Whey Proteome between Mediterranean and Murrah Buffalo Colostrum and Mature Milk Reflect Their Pharmaceutical and Medicinal Value

Milk represents an integrated meal for newborns; its whey protein is rich in many health beneficial components and proteins. The current study aimed to investigate the differences between colostrum and mature milk from Mediterranean and Murrah buffaloes using labeled proteomics and bioinformatics tools. In the current work, LC-MS/MS analysis led to identification of 780 proteins from which 638 were shared among three independent TMT experiments. The significantly changed proteins between the studied types were analyzed using gene ontology enrichment and KEGG pathways, and their interactions were generated using STRING database. Results indicated that immunological, muscular development and function, blood coagulation, heme related, neuronal, translation, metabolic process, and binding proteins were the main terms. Overall, colostrum showed higher levels of immunoglobulins, myosins, actin, neurofascin, syntaxins, thyroglobulins, and RNA-binding proteins, reflecting its importance in the development and activity of immunological, muscular, cardiac, neuronal, and thyroid systems, while lactoferrin and ferritin were increased in mature milk, highlighting its role in iron storage and hemoglobin formation

Textural and organoleptic properties of fat-free buffalo yogurt as affected by polydextrose

The demand for functional, nutraceutical and low calories dairy products has grown in recent decades. The effects of using different concentrations of polydextrose (1.5%, 3%, and 5%) on the textural and organoleptic properties of fat-free buffalo set yogurt (FFBS) were investigated. Addition of polydextrose significantly (P < .05) improved the water-holding capacity (WHC), sensory attributes and texture properties compared to the FFBS control yogurt. The sensory attributes, pH and WHC values were gradually decreased during cold storage of 21 days. Viability of yogurt culture was enhanced in the presence of 3% polydextrose compared with the FFBS control yogurt

Exclusive human milk diet for extremely premature Infants: A novel fortification strategy that enhances the bioactive properties of fresh, frozen, and pasteurized milk specimen

Background: Human milk (HM) fortification has been recommended for the nutritional optimization of very low–birthweight infants. This study analyzed the bioactive components of HM and evaluated fortification choices that could accentuate or attenuate the concentration of such components, with special reference to human milk-derived fortifier (HMDF) offered to extremely premature infants as an exclusive human milk diet. Materials and Methods: An observational feasibility study analyzed the biochemical and immunochemical characteristics of mothers’ own milk (MOM), both fresh and frozen, and pasteurized banked donor human milk (DHM), each supplemented with either HMDF or cow’s milk-derived fortifier (CMDF). Gestation-specific specimens were analyzed for macronutrients, pH, total solids, antioxidant activity (AA), a-lactalbumin, lactoferrin, lysozyme, and a- and b-caseins. Data were analyzed for variance applying general linear model and Tukey’s test for pairwise comparison. Results: DHM exhibited significantly lower ( p < 0.05) lactoferrin and a-lactalbumin concentrations than fresh and frozen MOM. HMDF reinstated lactoferrin and a-lactalbumin and exhibited higher protein, fat, and total solids ( p < 0.05) in comparison to unfortified and CMDF-supplemented specimens. HMDF had the highest ( p < 0.05) AA, suggesting the potential capability of HMDF to enhance oxidative scavenging. Conclusion: DHM, compared with MOM, has reduced bioactive properties, and CMDF conferred the least additional bioactive components. Reinstatement and further enhancement of bioactivity, which has been attenuated through pasteurization of DHM, is demonstrated through HMDF supplementation. Freshly expressed MOM fortified with HMDF and given early, enterally, and exclusively (3E) appears an optimal nutritional choice for extremely premature infants. </p

An updated and comprehensive review on the composition and preservation strategies of bovine colostrum and its contributions to animal health

Colostrum is the first mammary gland secretion after parturition. Colostrum has a high nutritional value due to its contents of macronutrients, micronutrients, and bioactive compounds, and colostrum intake could improve growth performance, gastrointestinal tract development, and health status. Thus, this review focuses on the nutritional composition of bovine colostrum and its health benefits on newborn calves. Until now, the main colostrum constituents that have been more studied are macronutrients such as carbohydrates, fats, proteins, and micronutrients like vitamins, minerals, and growth factors as they provide the following health benefits to calves: boost immunity, prevent infections, treat diarrhea, and promote gut health. In addition, this review focuses on studying different preservation methods for colostrum that are useful when fresh colostrum is less or unavailable. Colostrum can be preserved using different strategies, such as the use of chemical additives, pasteurization, refrigeration, freezing, freeze- and spray-drying, which can be used to preserve colostrum. On the other hand, the best preservations methods are freeze-drying, spray drying, and freezing as they can keep the quality and availability of colostrum nutrients such as immunoglobulins and leukocytes. Future studies should focus on the feeding impact of stored colostrum and its nutrient composition especially immunoglobulins or other bioactive components to understand better what is the best preservation conditions for keeping colostrum nutrient composition in on-farm conditions