Casein phosphopeptide, as a “mineral carrier”, can effectively improve the bioavailability of mineral elements through its special phosphoserine structure. Studies have shown that casein phosphopeptides can chelate metal cations, forming soluble complexes, which can protect mineral elements, improve the bioavailability of mineral elements in physiological environments from neutral to alkaline environments, and avoid adverse effects caused by reactions between mineral elements and simultaneously ingested food components or other mineral elements. Casein phosphopeptides can not only promote the absorption of mineral elements, but also supplement peptides with important biological activities, and therefore have broad prospects for application and development in the fields of pharmaceutical, functional food, health food and green additives.

The effect of co-fermentation on the quality of yogurt during storage and the underlying mechanism were investigated. With this aim, we monitored changes in some physicochemical properties (pH value, titratable acidity, water-holding capacity and texture properties), and we also analyzed the color, flavor compounds and microstructure of yogurt using a color difference meter, headspace solid phase microextraction-gas chromatography-mass spectrometry and scanning electron microscopy, respectively. The results obtained showed that co-fermentation markedly decreased the pH value, increased the acid production and gelation and enhanced the water-holding capacity and texture properties of yogurt. At the same time, co-fermentation endowed the yogurt with better color and flavor as well as a more compact, continuous, stable structure three-dimensional network structure. To sum up, co-fermentation could significantly improve the quality of fresh and stored yogurt.

The effect of addition of perilla oil microcapsule to quark cheese on its texture properties was investigated. Results showed that addition of perilla oil microcapsule affected various texture parameters of quark. Quark hardness increased followed by a decrease with increasing addition of perilla oil microcapsule, and springiness dramatically rebounded, showing statistical significance (P ＜ 0.05) when the addition level was 2%. Perilla oil did not significantly affect the cohesiveness of quark regardless of its being microencapsulated or not, while the resilience was significantly changed (P ＜ 0.05) by addition of perilla oil microcapsule. Native and microencapsulated perilla oil had similar effects on the adhesiveness of quark.