To compare the differences in nutritional composition and functional properties between frozen concentrated milk and whole milk powder, this study measured changes in immunoglobulins (Igs), lactoferrin, B vitamins, and metabolomics. It was found that the frozen concentrated milk had significantly higher levels of IgA and IgG, lactoferrin, B vitamins, vitamin A, vitamin D, and vitamin C compared to whole milk powder. Non-targeted metabolomics analysis revealed that the main differential metabolites between frozen concentrated milk and whole milk powder were annotated to multiple key pathways involved in amino acid and peptide (isoleucine, levodopa, phenylalanine-tyrosine, creatine, D-proline, L-glutamate, L-arginine, asymmetric dimethylarginine, L-pipecolic acid, L-histidine, and N-methyl-L-glutamate) metabolism, and carbohydrate (maltotetraose, trehalose, D-maltose, and isomaltose) metabolism. These metabolites showed significantly higher relative expression levels in frozen concentrated milk compared to whole milk powder (P < 0.05). The results indicate that frozen concentrated milk is significantly superior to whole milk powder in terms of nutritional composition.

Rheumatoid arthritis is an autoimmune disease that threatens human health all over the world. Rheumatoid arthritis is closely related to intestinal microbial balance. Probiotics have been demonstrated to have the potential for treating rheumatoid arthritis as they can play an important role?in?improving gut microbiota disorder and restoring normal gut microbiota.?This?paper reviews the pathogenesis of rheumatoid arthritis and the changes in the gut microbiota of patients with rheumatoid arthritis, and summarizes research studies on the application of probiotics in alleviating rheumatoid arthritis, in order to provide a basis for further clinical trials and application of probiotics.

Postbiotics are a new means of intervention in the intestinal ecosystem that has emerged in recent years. Postbiotics refer to soluble factors (products or metabolic by-products) secreted by living bacteria or released after bacterial lysis, namely small molecules that regulate the health of the host, such as enzymes, peptides, teichoic acid, peptides derived from peptidoglycan, polysaccharides, cell surface proteins, and organic acids. Although the International Symposium of the International Scientific Association for Probiotics and Prebiotics has not yet published a consensus on postbiotics, this concept closely related to probiotics still attracts people’s attention. This paper briefly clarifies the classification and preparation methods of postbiotics, and discusses the advantages and potential application of postbiotics as functional ingredients in dairy products.

Protein is an important nutrient for human health, and milk protein is considered an important source of natural bioactive peptides. Milk-derived bioactive peptides, mainly derived from casein and whey proteins by enzymatic hydrolysis or microbial fermentation, contribute to the development of human nervous, gastrointestinal, cardiovascular and immune systems and play a vital role in preventing cancer, osteoporosis, high blood pressure and other health problems. In this paper, the application of milk-derived bioactive peptides in nutraceuticals and functional foods has received more and more attention. This article summarizes the production technologies and biological activities of milk-derived bioactive peptides, and provides an outlook on the future production and application of milk-derived bioactive peptides.

Bovine milk is known as the “white blood” and is one of the most ideal natural foods, rich in protein, milk fat, calcium, vitamins and the eight essential amino acids, also known as a near-perfect food. However, in China, cow’s milk is mostly used for liquid milk processing, and its nutritional value has not been fully utilized. Casein gene polymorphisms are thought to affect milk yield, physicochemical properties and nutritional composition, dairy product manufacturing performance and nutrition, and hence have received much attention from scholars. In this paper, we summarize the existing studies on casein gene polymorphism, the methods used for its detection, and its application, hoping to provide some reference for the targeted breeding of dairy cows, the improvement of milk quality, and the precise development of functional dairy products.

Human milk oligosaccharides (HMO) are important bioactive ingredients of breast milk, the most abundant being 2’-fucosyllactose (2’-FL), which is significantly beneficial to the growth and development of infants, and is considered as a novel nutrient supplement with great potential. Recently, great progress has been made in the bio-production of 2’-FL, whose output has reached industrial levels of production. Many multi-national companies have investigated 2’-FL bio-production techniques for a long time. However, universities and companies in China have just begun research in this field, highlighting its great significance. This paper reviews the 2’-FL bio-production pathways and summarizes several recent novel 2’-FL biosynthesis methods.

In the past ten years, with the development of advanced scientific technologies and continuous research efforts, great progress has been made in the understanding of probiotics. Especially, how probiotics promote human health is becoming increasingly clear, and probiotic preparation and industrialization technologies are become increasingly mature, which provides a solid foundation for the development of new types of fermented milk. This review focuses on recent progress in understanding the functions, mechanisms of action, genetic transformation and metabolic regulation of probiotics. The probiotic properties, genomic characteristics and extracellular polysaccharide-producing ability of Lactobacillus casei LC2W isolated from Inner Mongolian kumiss and Lactobacillus plantarum ST-Ⅲ isolated from pickles are specifically discussed. Fermented milk containing pure Lactobacillus plantarum can be developed based on Lactobacillus plantarum enrichment, which is expected to provide a theoretical basis for the development of protiotics and functional fermented milk. Fermented dairy products are good carriers for probiotics. Researchers must absorb modern scientific and technological achievements regarding probiotics, step up evidence-based medical demonstration and obtain more clinical research data based on bioactive molecules and biological activity evaluation of probiotics, so that the novel types of fermented dairy products can make more contributions to human health.

Psychrotrophic bacteria grow and reproduce rapidly in raw milk under cold conditions while producing some proteases and lipases which may affect the quality of both raw and processed milk. On the basis of the data on raw milk under different regional, seasonal and management conditions collected in China and abroad, this article presents a comparative analysis of the composition and quantity of psychrotrophic bacteria and of the prospects for the application of various technologies for rapid detection of psychrotrophic bacteria in raw milk with focus on the detection time, the limit of detection and the correlation coefficient of the calibration curve as well as the advantages and disadvantages. Next, it summarizes the current status of the control of psychrotrophic bacteria in practice. We believe that the quality and safety control of dairy products will be guaranteed by the combined use of rapid detection technologies and microbial traceability technologies.

Obesity has become one of the most prevalent diseases worldwide that seriously threatens human health. Obesity is closely related to variations in the gut microbiota. Probiotics have potential for obesity treatment as they play an important role in regulating the balance of intestinal flora and improving the immunity of the body. This paper reviews the current status of research on the mechanisms of action of probiotics in animal models of obesity induced by different factors so as to provide useful information for clinical trials and applications of probiotics.

In this study controllable hydrolysis of Lentinus edodes with alkaline protease was performed to obtain peptides for subsequent application as an active ingredient in milk beverage. The formulation for the novel beverage was optimized based on sensory evaluation and stability using combination of one-factor-at-a-time method and orthogonal array design. The optimum proportions by weight of ingredients in the beverage were 2.0% Lentinus edodes-derived peptide, 1% milk powder, 10% white sugar, and 0.20% citric acid. The optimized formulation had a fine and smooth taste, good flavor and high stability.

In this study, corn germ meal was defatted by supercritical CO2 fluid extraction and applied for the production of a composite dairy beverage. The optimization of dairy beverage formulations for improved stability and sensory quality was carried out using combination of single factor and orthogonal array experiments. The results showed that the optimal formulation consisted of 3% of defatted corn germ, 0.2% of citric acid, 0.25% of compound stabilizer, 2.5% of milk powder, and 10% of soft white sugar. The obtained beverage was characterized by homogenous texture, unique flavor, soft and delicate taste, a good balance of sweet and sour, and good stability.

Rheumatoid arthritis is an autoimmune disease that threatens human health all over the world. Rheumatoid arthritis is closely related to intestinal microbial balance. Probiotics have been demonstrated to have the potential for treating rheumatoid arthritis as they can play an important role in improving gut microbiota disorder and restoring normal gut microbiota. This paper reviews the pathogenesis of rheumatoid arthritis and the changes in the gut microbiota of patients with rheumatoid arthritis, and summarizes research studies on the application of probiotics in alleviating rheumatoid arthritis, in order to provide a basis for further clinical trials and application of probiotics.