In this study, to understand the differences in quality between high-fat and regular yogurts, we compared the changes in viable bacterial counts, acidity, and textural characteristics between homemade high-fat and regular yogurts as well as commercial yogurt (two samples for each type of yogurt) during the shelf life. The results showed that the fat content (16.7% and 17.0%) and energy (731 and 721 kJ/100 g) of high-fat yogurt were significantly higher than those of regular yogurt, and the carbohydrate content (3.6% and 2.3%) was significantly lower than that of regular yogurt. High-fat yogurt possessed a strong fatty flavor and a thick texture. The acidity (90.62 and 91.15 °T) and viable bacterial count (9.15 and 8.95 (lg (CFU/mL))) of high-fat yogurt were lower than those of regular yogurt, whereas the hardness (22.45 and 26.15 g), adhesiveness (0.59 and 0.72 mJ) and chewiness (0.86 and 1.03 mJ) were higher than those of regular yogurt. Compared to commercial yogurt, the acidity of homemade yogurts is more stable, but basically the same viable bacterial count and textural characteristics. In conclusion, high-fat yogurt has lower carbohydrate content, acidity and viable bacterial count, and the high fat content not only imparts a fatty flavor to this yogurt but also improves its textural properties and stability.

Goat’s milk contains a rich variety of oligosaccharides with various physiological functions, and its content and structure are close to those of human milk oligosaccharides. Goat’s milk can be regarded as a natural alternative source of human milk oligosaccharides with potential applications in the food field. This paper briefly introduces the composition, content and structure of oligosaccharides in goat’s milk, analyzes the factors affecting the composition and content of oligosaccharides in goat’s milk, and focuses on the comparison of various preparation methods such as membrane separation, chromatography and biosynthesis. In addition, the pre-treatment methods for and the characteristics of different techniques for the detection of goat’s milk oligosaccharides are summarized, and finally, the probiotic functions of goat’s milk oligosaccharides as well as the prospects and challenges for their application in the future research are discussed. Finally, the probiotic functions of goat’s milk oligosaccharides and future prospects and challenges for their research and application are discussed.

Functional proteins in milk, including α-lactalbumin, β-lactoglobulin, lactoferrin, lactoperoxidase, β-casein and milk fat globule membrane protein, have been reported to have important physiological functions and play important roles in human health and thus, they have attracted widespread attention from researchers and manufacturers. However, there is a bottleneck for the development of techniques for the separation of functional proteins from milk, which restricts their industrial production and practical application. In this paper, the mature techniques for the separation and purification of six functional proteins from milk are summarized, with special reference to their application conditions and experimental scale, in order to provide a basis the separation and purification of functional proteins from milk in laboratories and factories and the development of new functional milk protein products.

In this study, the complete antigens of fipronil and its analogue were synthesized using glutaraldehyde (GA) and 1-ethyl-3-(3-dimethylaminopropyl)carbodiimide (EDC) as a cross-linker, respectively, and were identified by ultraviolet absorption spectroscopy and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). BALB/c mice were immunized with fipronil-bovine serum albumen to obtain hybridoma cell 3F6. Monoclonal antibodies were prepared by inducing ascites in mice. An enzyme-linked immunosorbent assay (ELISA) was developed and evaluated to determine fipronil in milk. The results showed that the concentration of the prepared monoclonal antibody, belonging to the IgG1 subclass, was 8.5 mg/mL, and the titer was 2.0 × 106. The cross-reaction rates with fipronil-desulfinyl, fipronil sulfone and fipronil sulfoxide were 9.21%, 14.02% and 21.46%, respectively. The recoveries of fipronil in spiked milk were 87%–118%, and the coefficient of variation for precision was less than 15%. In conclusion, this method is highly accurate and precise.

Milk is a specialized substance secreted by the mammalian mammary gland and is the material basis for the survival and development of mammals. Understanding the similarities and differences in the milk composition of humans and domesticated mammals and gaining deeper insights into the characteristics of different mammalian milks will help in the targeted development and promotion of different mammalian dairy products. In this review, we summarize the main nutritional components in different mammalian milks and compare the composition and content of protein, fat and lactose, finding that there are large differences in these milk components. Besides, we review the functions and applications of different mammalian dairy products according to the conclusions drawn from the comparison.

Allergy to cow’s milk is an important health issue affecting infants. The main allergens of whey are α-lactalbumin and β-lactoglobulin. Moderate hydrolysis of whey proteins can significantly reduce allergenicity. However, there is currently no clear criterion for evaluating the optimum degree of hydrolysis of whey proteins. Therefore, this study aimed to establish a criterion to determine the optimal hydrolysis degree of whey proteins to reduce allergenicity and promote probiotic (Lactobacillus acidophilus 08001)growth. The results showed that the whey protein hydrolysate with a degree of hydrolysis of 14.27% reached the criterion for the optimal hydrolyzed whey protein. This hydrolysate had a significantly reduced allergenicity and better growth promoting effect on Lactobacillus acidophilus 08001.