Overview of packaging materials for Dairy packaging

Regarding milk producing, it is well known that processing and packaging are the two equally important operational phases. Packaging is the last, but definetly not the less important phase. Various automation strategies are constantly being utilized in every phase of processing, packaging and production/use of new packaging materials. The most suitable packaging will provide adequate properties to pack liquid milk and dairy products which have an important role to prolonged product shelf life. Temperature and moisture are important parameters which affect the shelf life of packaged milk and dairy products, due to their effect on the bacterial growth especially in fermented milk products. The aim of this review article is to introduce advantages and disadvantages and principles of packaging methods and materials correlated to shelflife of dairy products.

The Potential Benefits of N2 Gas Flushing Technology for Various Dairy Products: A Sustainable Approach That Proved to Be Multiadvantageous for Preserving the Quality and Safety of Raw Milk During Its Storage

Worldwide, food production systems are confronted with multifaceted challenges. In the context of global climate change, the necessity to feed an expanding population while addressing food insecurity and reducing the tremendous losses and wastage of food places all production steps under considerable pressure. In this context, dairies also face extensive pressure to reduce greenhouse gas emissions, wastewater, and sludge; here, as elsewhere, innovative technological solutions must meet sustainable criteria. To preserve the quality and safety of raw milk during its storage, N2 gas flushing technology was devised and implemented at laboratory and pilot plant scales: the treatment proved to be multiadvantageous considering microbiological, biochemical, and technological aspects. The proposed study aims to reconsider the benefits of the patented N2 flushing technology, applied at the “raw milk stage” and evaluate the potential advantages that the treatment would confer, in terms of quality and safety aspects, to various dairy products such as liquid milk products, butters, creams, ice creams, and cheeses, including local and traditional dairy products.

Screening of lactases suitable for the preparation of low-lactose prebiotic liquid milk and optimisation of their combination

Lactose intolerance is an important factor restricting the consumption of dairy products. Lactase is used to hydrolyze lactose in milk while generating galactooligosaccharides (GOS), thereby reducing the incidence of lactose intolerance. We used cow milk as raw materials, and selected enzyme preparations with high lactose hydrolysis rate and strong GOS generation ability from 14 commercially available lactase enzymes. The lactose hydrolysis rate is 5.85%-81.38%, and the GOS content is 0.03 g/L- 13.10 g/L. The mixing experiment design determined the two lactase enzymes (E10 and E11) ratio and the optimal enzymatic hydrolysis process of low-lactose prebiotic milk: compound lactases (E10:E11=0.756:0.244) addition 0.11%, 55℃for 5h, lactose hydrolysis rate and GOS content were 98.02% and 19.69g/L, respectively, and the remaining lactose content was about 0.97 g/L.

Analyzing Marketing Strategy of Milk and Dairy Products Launch Plan for New Variety of Milk

The authors conducted a survey in Nagpur to analyse the marketing strategy for liquid milk and the new product launch plan for a new variety of special milk. He has focused on marketing strategies used by major liquid milk players in the market like differentiation strategy, low pricing strategy, and focus group strategy, and we've also figured out how to break into a new market segment with a new liquid milk variety. Based on our observations, we're trying to collect information from 350 tea vendors in Nagpur. We also collected data from major milk marketing players, whose names are not to be revealed, so we have annotated A, B, C, D, E, and others. The current study focuses on emphasising the importance of a launch plan strategy for new milk and dairy products.

A cucurbit[7]uril-based supramolecular fluorescent probe for the detection of metronidazole with high sensitivity and strong anti-interference capacity

We propose a new method for the selective detection of the antibiotic metronidazole (MNZ) using CB[7]-JAT (cucurbit[7]uril = CB[7] and JAT = jatrorrhizine) as a fluorescent probe, which is based on the competitive reaction between MNZ and JAT for the occupancy of the CB[7] cavity. The proposed method gives a good calibration curve in the concentration range of 0.38–60 μM, and the limit of detection for MNZ is 65 ng mL−1 with those obtained by the standard curve method. Moreover, the proposed method was successfully applied for the determination of MNZ in liquid milk. Most importantly, due to the high binding affinity between CB[7] and MNZ, the proposed method shows great anti-interference capacity to accurately detect MNZ in the presence of other antibiotics.

Routine Monitoring of Instrument Stability in a Milk Testing Laboratory With ASCA: A Pilot Study

Mid-infrared spectroscopy has been developed as a reliable and rapid tool for routine analysis of fat, protein, lactose and other components in liquid milk. However, variations within and between FTIR instruments, even within the same milk testing laboratory, present a challenge to the accuracy of measurement of particularly minor components in the milk, such as individual fatty acids or proteins. In this study we have used Analysis of variance–Simultaneous Component Analysis (ASCA), to monitor the spectral variation between and within each of four different FOSS FTIR spectrometers over each week in an independent milk testing laboratory over 4 years, between August 2017 and March 2021 (223 weeks). On everyday of each week, spectra of the same pilot milk sample were recorded approximately every hour on each of the four instruments. Overall, variations between instruments had the largest effect on spectral variation over each week, making a significant contribution every week. Within each instrument, day-to-day variations over the week were also significant for all but two of the weeks measured, however it contributed less to the variance overall. At certain times other factors not explained by weekday variation or inter-instrument variation dominated the variance in the spectra. Examination of the scores and loadings of the weekly ASCA analysis allowed identification of changes in the spectral regions affected by drifts in each instrument over time. This was found to particularly affect some of the fatty acid predictions.

Bioactive Peptides from Liquid Milk Protein Concentrate by Sequential Tryptic and Microbial Hydrolysis

Recently, bioactive peptides as a health-promoting agent have come to the forefront of health research; however, industrial production is limited, possibly due to the lack of the required technological knowledge. The objective of the investigation was to prepare bioactive peptides with hypoallergenic properties from liquid milk protein concentrate (LMPC), through sequential enzymatic and microbial hydrolysis. LMPC was produced from ultra-heat-treated (UHT) skimmed cow’s milk using a nanofiltration membrane. The effect of the concentration of trypsin (0.008–0.032 g·L−1) on the hydrolysis of LMPC was studied. Subsequently, the hydrolysis of tryptic-hydrolyzed LMPC (LMPC-T) with lactic acid bacteria was performed, and the effect of glucose in microbial hydrolysis was studied. Aquaphotomic analysis of the hydrolysis of LMPC was performed using the spectral range of 1300–1600 nm (near-infrared spectra). Changes in antioxidant capacity, anti-angiotensin-converting enzyme activity, and antibacterial activity against Bacillus cereus, Staphylococcus aureus and Listeria monocytogenes were noted after the sequential tryptic and microbial hydrolysis of LMPC. Allergenicity in LMPC was reduced, due to sequential hydrolysis with 0.016 g·L−1 of trypsin and lacteal acid bacteria. According to the aquaphotomic analysis result, there was a dissociation of hydrogen bonds in compounds during the initial period of fermentation and, subsequently, the formation of compounds with hydrogen bonds. The formation of compounds with a hydrogen bond was more noticeable when microbial hydrolysis was performed with glucose. This may support the belief that the results of the present investigation will be useful to scale up the process in the food and biopharmaceutical industries.