The results support further research in the application of our newly generated AMP as an antimicrobial agent in the food industry and in food processing facilities.Miniaturized coagulation (MC) models have been proposed for the evaluation of curd yield (CY) in individual milk samples of different dairy species and breeds, and for the analysis of cheese microstructure and texture. It is still unclear if MC using less than 50 mL of milk is suitable to evaluate CY and chemical composition, and if preservative added to raw milk may interfere with MC process. Therefore, this study aimed at evaluating repeatability and reproducibility of CY, curd moisture, and fat and protein content on curd dry matter (DM) from MC trials using 40 g of milk. Miniaturized coagulations were performed by 3 different operators on 3 consecutive days, using raw milk (RM) and raw milk added with preservative (RMP). Repeatability of CY, calculated as relative standard deviation on 6 miniaturized curds obtained within a day by the same operator, was below 5% for MC carried out with both RM and RMP. The Horwitz ratio, which is the ratio between measured and expected reproducibility, highlighted good reproducibility for CY from RM and fair reproducibility for CY from RMP. The same ratio highlighted lower accuracies for curd moisture and fat and protein content on curd DM, especially for MC trials carried out with RMP. The z-test was performed to evaluate the similarity between curds manufactured with RM and RMP in terms of average yield and chemical composition; z-scores did not highlight significant differences between values obtained from MC carried out with RM and RMP. It can be concluded that preservative had negligible effects on MC, giving the opportunity to extend milk physical and chemical stability, to schedule laboratory trials on longer time span, and to broaden the sample size within a batch of analyses.The main objective of this work was to develop an analytical method that can be used in a dairy manufacturing facility for the quantitation of phospholipids in dairy products. Total lipids from a dairy matrix were obtained first by Folch extraction. The total lipid extract was then applied to a silica gel-based solid-phase extraction column, and triglycerides and other nonpolar lipids were separated from the phospholipids and sphingolipids. Quantitation was performed by hydrophilic interaction HPLC coupled to evaporative light-scattering detection using a quaternary separation method. The method was validated using a commercial whey protein phospholipid concentrate and was used to analyze phospholipid and sphingolipid composition in buttermilk, whey protein concentrate, whey protein phospholipid concentrate, and several other dairy ingredients. This method was sensitive and reproducible and can be used in the dairy industry as a research tool to develop new value-added dairy phospholipid products, then later as a standard protocol for quality assurance analysis of current and future products.The present research was established to study the effect of green tea and Pu-erh tea (PT) additives on the mechanical and hydration properties of yogurt gels using a combination of nuclear magnetic resonance, rheological, and textural studies. Tea infusions (0-15 mL/100 mL) were added to batch milk before fermentation with yogurt culture. Obtained dairy products were analyzed for the water mobility and organization, viscosity, and texture profile. Results of the rheological and nuclear magnetic resonance studies suggested that stabilization of the yogurt gel structure was achieved upon supplementation with tea infusions. Generally, green tea fortification produced yogurts with more consolidated gel structure, tighter interacting water, and less susceptibility to shearing and temperature changes than PT treatments. In contrast, PT yogurts were more viscous and characterized by 8 to 17% lower hardness values. This knowledge can be useful for developing novel dairy products with desired structure and consistency.Studies suggest that probiotics and fermented milk can improve defecation in constipated patients. However, the mechanism of fermented milk containing probiotics on constipation remains poorly understood. Volunteers with chronic constipation symptoms were recruited and given 200 g/d of fermented milk containing Lactobacillus casei Zhang and Bifidobacterium animalis ssp. lactis V9 (PFM) for 4 wk. Clinical symptoms, cytokines, metagenomics, and metabolomics were evaluated in constipated participants before and after PFM intervention. After PFM intervention, we observed significant improvement of constipation symptoms. https://www.selleckchem.com/products/abbv-cls-484.html In the serum samples, the anti-inflammatory cytokine IL-10 increased and the proinflammatory cytokine C-reactive protein and lipopolysaccharides decreased. Metagenomics results showed that the increase of B. animalis was correlated with an increase in defecation frequency. Fatty acid biosynthesis and bile acid biosynthesis in stool samples as well as carnitine shuttle, vitamin E metabolism, and ascorbate and aldarate metabolism were identified as significantly altered metabolic pathways. Acylcarnitine, located on the carnitine shuttle pathway, had a significantly positive correlation with defecation frequency. It was speculated that PFM may contribute to alleviating constipation symptoms through 3 potential mechanisms fine-tuning gastrointestinal microbiota, fighting inflammation, and regulating metabolic pathways.In its simplest form, longevity is defined as the ability to live a long life. Within the dairy industry, longevity has been defined and measured in many different ways, and the aim of this review is to disentangle the definitions and provide some clarity. Using a more standardized approach for defining and measuring longevity, both in academic discussions and on-farm application, we suggest using herd life (days) for time from birth until culling, and length of productive life (days) for time from first calving until culling. Despite identified benefits of extending the length of productive life, global trends in the time spent by dairy cattle in the herd have mostly been negative. Factors influencing herd life, such as health, rearing, environmental conditions, and management, are often ignored when longevity goals are evaluated, thereby underestimating the effect these factors have on defining overall longevity. Also, production efficiency, herd profitability, and welfare are not necessarily served by the longest life but rather by the optimized length of herd life instead.