Table of Content

01 March 2023, Volume 46 Issue 2

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Basic Research

Effect of Aloe Extract on the Quality and Sensory Properties of Fermented Skim Milk

GAO Xin, LU Hongxiu, LI Bo

2023, 46(2):  1-7.  DOI: 10.7506/rykxyjs1671-5187-20230307-013

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In order to improve the quality of fermented skim milk, the effects of adding aloe extract on the physicochemical properties and sensory quality of fermented skim milk were investigated. Three levels of aloe extract (0.1%, 0.2% and 0.3%) were used. The pH value, titratable acidity, water-holding capacity, dehydration shrinkage, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, Lactobacillus count, color, viscosity and sensory evaluation of fermented milk were measured. The experimental results showed that the addition of aloe extract improved the problem of the low acidity of fermented skim milk during refrigeration, increased the viscosity, imparted better texture to it, improved the water-holding capacity, decreased the dehydration shrinkage, and increased the cold storage stability, the Lactobacillus count and the antioxidant capacity. However, the flavor and appearance of the fermented skim milk with aloe extract decreased.

Differences in Fermentation Characteristics of Commercial Ultrafiltrated and Nanofiltrated Milk and Ultrafiltrated Milk

WANG Lei

2023, 46(2):  8-12.  DOI: 10.7506/rykxyjs1671-5187-20221213-073

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The differences in fermentation characteristics of commercial ultrafiltrated and nanofiltreated milk, ultrafiltrated milk and untreated milk with and without added sugar were compared in terms of fermentation time, and changes in lactose and glucose contents before and after fermentation, viscosity, texture, and water-holding capacity (WHC). The results showed that compared to untreated milk, the higher the protein content of membrane treated milk, the longer the fermentation time. The consumption rate of lactose was increased by ultrafiltration, while nanofiltration led to a significant decrease in the consumption rate of glucose, which could not be significantly increased even with the addition of sugars. The viscosity of membrane treated milk after fermentation was significantly higher than that of the untreated control, but the shear resistance was worse. Texture profile analysis (TPA) showed that the hardness and chewiness of membrane treated milk after fermentation were significantly higher than those of the control. The WHC of membrane treated milk after fermentation was higher.

Analysis & Detection

Quantitative Detection of Acetobacter aceti in Fermented Milk by Droplet Digital Polymerase Chain Reaction

ZHANG Yalun, WANG Zan, ZHANG Rui, CHEN Boxu, ZHOU Wei, ZHANG Yan

2023, 46(2):  13-17.  DOI: 10.7506/rykxyjs1671-5187-20220908-055

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A droplet digital polymerase chain reaction (ddPCR) method for the quantitative detection Acetobacter aceti in fermented milk was established. Specific primers and probes were designed according to the internally transcribed spacer (ITS) gene sequence of Acetobacter aceti, and annealing temperature was optimized. The specificity of the method was verified by applying it on various strains, the limit of detection (LOD) was determined for artificially inoculated Acetobacter aceti, and the absolute quantification was systematically investigated by comparing the results of ddPCR and the counting results. The experimental results showed that the optimal annealing temperature was 54.6 ℃, the method had strong specificity and high sensitivity, and the LOD was 7.2 × 101 CFU/mL. The quantitative deviation rate was 23.73%. This method can meet the demand for quantitative detection of Acetobacter aceti in fermented milk.

Determination of Phytol Enantiomers in Plant-Based Dairy Products by Gas Chromatography-Mass Spectrometry

CHEN Tongqiang, WU Haizhi, LIANG Feng, XIANG Jun, PENG Chengcheng, CHEN Hui, QIU Yafeng, JING Huihua, ZOU Zijue, PENG Guotai, LI Kailong

2023, 46(2):  18-21.  DOI: 10.7506/rykxyjs1671-5187-20221115-067

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A method for the determination of phytol enantiomers in plant-based dairy products was established by gas chromatography-mass spectrometry (GC-MS). The pretreatment process was optimized, and the figures of merit of the proposed method such as linear relationship, precision, spiked recovery, limit of detection (LOD) and limit of quantitation (LOQ) were investigated. Results showed that in the concentration range of 0.0–1.0 μg/mL, the linearity of the method was good (r > 0.999). The LODs of E- and Z-phytanol were 0.03 and 0.04 mg/kg, respectively, and the respective LOQs were 0.09 and 0.10 mg/kg. The recoveries of E- and Z-phytanol in spiked samples were 78.6%–93.5% and 79.5%–94.7%, respectively with relative standard deviations (RSDs) less than 10%. This method is sensitive, accurate and repeatable, and can be used for the determination of phytol enantiomers in plant-based dairy products.

Reviews

Process Optimization of Mongolian Cheese and Development of Its Functional Products: A Review

LI Xiaodong, JIAO Yang, LIU Lu, CHAI Jing, CHENG Jinju, MA Chunli

2023, 46(2):  22-27.  DOI: 10.7506/rykxyjs1671-5187-20230110-001

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As a traditional Chinese dairy product with a long history, Mongolian cheese has rich nutrients and a unique flavor, which is of great significance in the development history of dairy products in our country. The industrialized production of Mongolian cheese will promote the economic development of Inner Mongolia. Therefore, it is urgently needed to optimize the production process of Mongolian cheese, improve its palatability, and solve the problem of excessively monotonous product form. This paper mainly reviews the nutritional value and functional characteristics of traditional Mongolian cheese, discusses the current problems of its flavor and storage, proposes possible solutions to these problems, and puts forward some ideas for the development of new functional Mongolian cheese products in the future. We expect this review to provide a reference for the research and industrial production of Mongolian cheese.

Design and Construction of Goat Milk Powder Nutrition Information Management System based on Browser/Server (B/S) Architecture and MySQL Database

ZHANG Duoduo, ZHANG Xueru, SUN Yanming, HOU Chenzi, LIU Yongfeng

2023, 46(2):  28-34.  DOI: 10.7506/rykxyjs1671-5187-20230209-005

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In order to provide users of goat milk powder with its nutritional information and, more broadly, to promote the goat milk industry’s development, this study designed and constructed a nutrition information management system for goat milk powder based on browser/server (B/S) architecture and the MySQL database using Java as the primary system development language and the front-end and back-end separation technology as well as deploying microservice architecture using the Docker platform. This system consisted of four functional modules: system management, data upload and addition, quick query and special topic analysis, which allowed rapid and accurate search of various nutritional ingredients of goat milk powder, obtaining of the quality differences of different types and regions of goat milk powder, and preliminary identification of the geographical origin of goat milk powder. This information management system is simple, widely applicable, and helpful for quality control and improvement of goat milk powder, and provides data guarantee for safe consumption of goat milk powder.

Advances in the Study of Bacteriostatic Substances from Bacillus subtilis

JIANG Beichen, HE Kairu, YANG Shanshan, LI Xinfei, BAO Yufei, YANG Hui, WU Junrui

2023, 46(2):  35-41.  DOI: 10.7506/rykxyjs1671-5187-20230119-003

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Bacillus subtilis has a wide range of applications in the agriculture, industry, medicine and healthcare sectors due to its wide distribution and harmlessness to the environment. In recent years, Bacillus subtilis has been explored worldwide and applied as a new biological bacteriostatic agent, but the application of antibacterial substances secreted by it is still at a theoretical stage. This paper reviews the classification, mechanism of action, possible future applications and extraction optimization of antibacterial substances from Bacillus subtilis. The production of high-dose and high-purity bacteriostatic substances from Bacillus subtilis is an urgent problem to solved before the wide application of them in food preservation and sterilization technologies. This makes it necessary to find ways to improve the purity and yield of bacteriostatic substances. The review concludes with possible directions for future exploration of bacteriostatic substances.

Research Progress in Detection and Modification of Bovine Milk Protein Allergens and Development of Hypoallergenic Dairy Products

ZHANG Wenhua, ZHU Li, FU Shangchen, LI Linqiang, LIU Yongfeng

2023, 46(2):  42-49.  DOI: 10.7506/rykxyjs1671-5187-20230220-011

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Milk allergy is a severe foodborne illness. This disease usually occurs due to the interaction between milk proteins and their metabolites, leading to immune dysfunctions in the body. Milk allergy is gradually becoming a major global public health problem, especially for infants and young children. This review elaborates the mechanism behind the allergenicity of bovine casein, α-lactalbumin and β-lactoglobulin, introduces the technologies that have currently been successfully used in the detection of bovine milk allergens, discusses their advantages and disadvantages in practical applications, and systematically summarizes the physical, chemical and biological modification methods to reduce the allergenicity of bovine milk proteins. Finally, some hypoallergenic dairy products developed by researchers in recent years are listed, and the future directions for the development of dairy allergen modification and the future prospects of hypoallergenic dairy products. This review is expected to provide a theoretical basis and research ideas for the development of hypoallergenic dairy products in the future.

Research Progress in the Correlation between Milk Allergy and Gut Microbiota

QU Yezhi, SU Miya, CHEN Wenliang, JIA Hongxin, LIU Haian

2023, 46(2):  50-58.  DOI: 10.7506/rykxyjs1671-5187-20230117-002

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In recent decades, due to the change of people’s living environment and lifestyle, the incidence rate of cow’s milk allergy (CMA) has risen sharply, especially in infants and young children, which has become a major public health problem worldwide. Some studies have shown that the interaction between the intestinal microbiota and the host immune system in early life can affect the development of food allergy, and the imbalance of intestinal microecology in early life will lead to an increase in the probability of immune-mediated diseases in later life. Therefore, the colonization of beneficial microbiota in the gut at the early stage of life is likely to become a key target for the prevention and treatment of CMA. Beginning with an overview of the current status of research on the pathogenesis and epidemiology of milk allergy, this paper focuses on the relationship between the intestinal microflora and CMA and on the positive role microorganisms play in the prevention and treatment of CMA, aiming to provide potential strategies for precision prevention and improvement of CMA.