Marine algae like brown, red, blue and green algae are a rich source of polysaccharides. Accumulating evidence has demonstrated that seaweed polysaccharides are bioactive substances that have a variety of physiological functions and health benefits such as immune regulation, antioxidant, anti-tumor and anti-inflammatory effects, blood lipid reduction, liver protection, and protection against radiation. In addition, seaweed polysaccharides have been used for many functions in foods as a thickener, stabilizer and humectant. This paper reviews the preparation methods, physiological functions and health benefits of seaweed polysaccharides, with an especial focus on the recent progress in their application in the dairy industry. This review concludes with an outlook on future hotspots and trends in the research and application of seaweed polysaccharides, which may lay a theoretical foundation for wider application in the dairy industry.

Ultra high pressure (UHP) is a new technology that puts food under high pressure above 100 MPa, which can improve food quality and kill microorganisms in food. This article summarizes the latest progress in the field of UHP dairy processing, and describes its influence on the quality of raw milk and processed milk, focusing on its advantages in promoting cheese maturation and low-fat, low-salt cheese production. The feasibility and effectiveness of UHP based dairy processing are discussed in order to provide a theoretical basis for better and wider application of UHP as well as improving the quality of dairy products.

Matcha is currently used in a wide variety of food products as a healthy and fashionable food ingredient. However, matcha, a finely milled green tea powder, cannot be dissolved sufficiently in the system so that the problem of its suspension property in aqueous systems needs to be solved for its application in commercial beverages. This study was done to examine rheological properties of matcha milk tea blended with different proportions of microcrystalline cellulose (MCC) and carrageenan. It was demonstrated that the addition of MCC and carrageenan at levels of 0.3–0.4 and 2.7–3.0 g/L, respectively rendered the system stable with a viscosity of 5–7 mPa·s and thixotropic loop area of 4.31–4.47 Pa/s.