A rosehip by any other name

Volume 78:4 closed at the end of December and comprised two reviews, 12 original research papers, two short communications, a case study and two editorials, with authors originating from nine countries. “A technical feasibility study evaluating sustainable enzyme‐based cleaning‐in‐ for removal of milk deposits formed on stainless steel surfaces during cheese milk pasteurisation” was selected as the Editor’s Choice article (and is summarised below) and the second editorial was a report on the SDT 80th anniversary conference, “Digitalisation of processing in the dairy industry.” The final report in this issue of the Journal is an obituary for former president Suzanne Watson, who held the post in 1982-3.
Reviews
Near-infrared spectroscopy (NIR) for compositional analysis of raw milk is the focus of the first of two reviews. The review examines the measurement principles, advantages and limitations of NIR spectroscopy for the compositional analysis of raw milk. It also highlights the challenges and potential limitations of the technique under various measurement settings, including offline, online, inline and in-field. The review concluded that NIR spectroscopy demonstrates high accuracy for quantifying macro components of raw milk, such as fat, protein and lactose, particularly in laboratory settings. The miniaturised NIR sensors show promising results for fat and protein; however, their applicability for in-field measurement requires further validation. Challenges remain in measuring micro components and particle size distribution due to strong water absorption bands that obscure certain spectral features. Further improvement in NIR instrument design is required for their applicability in in-line measurement.
The second review highlights microwave and ohmic heating as promising alternatives to conventional dairy processing. It critically evaluates their efficiency, equipment design, cost and integration potential. Emphasising sustainability and quality preservation, the article offers forward-looking insights into hybrid systems, AI and renewable energy for future dairy manufacturing.
Original research: Microbiology
Streptococcus agalactiae is a major pathogen of bovine mastitis. In order to understand the mechanisms underlying mammary epithelial cell damage and milk synthesis, a study investigated the infection of bovine mammary epithelial cells with S. agalactiae. This caused time- and dose-dependent cytotoxicity and resulted in impaired milk protein synthesis. Molecular targets for mitigating mastitis-induced milk loss were identified, supporting dairy safety and productivity strategies.
The second study in the area of microbiology was an evaluation of the antioxidant, antimicrobial and antibiofilm potential of the rosehip fruit extract (Rosa canina) showed significant antioxidant and antimicrobial activity and the extract exerted biofilm inhibitory activity across all strains, enabling the identification of minimum concentrations needed to inhibit biofilm formation. This study demonstrated its potential as a natural alternative to synthetic antimicrobials in the dairy industry.
New Product Development
A study investigated the impact of willow bark addition on the rheological properties, syneresis and colour of fortified non-fat yogurt. White willow (Salix alba) is a traditional medicinal plant known for its anti-inflammatory and pain-relieving properties, attributed to its high polyphenol content. The study investigated whether yogurt could serve as an effective delivery carrier for bioactive compounds to develop health-promoting foods due to its unique network structure. The results showed no significant differences in the final storage modulus (G′) between the control and samples containing lower amounts (2% and 5%) willow bark, whereas 10% willow bark significantly reduced the final G′ after fermentation (at 42°C). However, the level of syneresis increased in a dose-dependent manner in all willow bark-fortified yogurt samples. It was felt that changes observed in the rheological properties and syneresis levels during and after gel formation could be associated with interactions between milk proteins and polyphenols from willow bark. Overall, these results suggested that the fortification of skim yogurt with low concentrations of willow bark (2% and 5%) has a relatively minimal impact on the rheological properties and appearance of the product.
Milk Production
A case study on the production and destination dynamics of waste milk and its relationship with raw milk production in a semi-intensive dairy cattle system in South America observed that waste milk is mainly used to feed calves.
Under the heading “Short communication” a study showed that real-time Internet of Things monitoring and traditional graduated scales are both accurate for measuring milk tank volumes. The findings support digitalisation in dairy farming, offering precise, low-error methods that enhance milk quality control and facilitate efficient on-farm data management.
The kappa casein gene exhibits notable structural variations compared with other caseins and plays a vital role in both the quality and quantity of milk. A study was conducted on genetic diversity in this gene and its impact on milk composition and quantity in the traditional Achai cattle of Pakistan. Three genotypes were investigated and the CC genotype was found to improve levels of the major components of milk produced. The results of this study indicated that the genotype CC and the D169A mutant have good milk performance and can be used as markers for marker-assisted selection in the Achai cow.
Dairy chemistry
Chromatography combined with chemometrics effectively detected cow whey adulteration in commercial buffalo ricotta through the analysis of water-soluble peptides, while spectroscopy and electrophoresis were useful for evaluating changes related to storage time, contributing to authenticity verification and quality control in the dairy industry.
In a study entitled “Effects of partial substitution of milk fat for canola oil or linseed oil on the oxidative stability and volatile profile of high-protein dairy beverages” mixed emulsions and fat blending approaches were investigated for the partial (50%) substitution of milk fat for vegetable oils in dairy beverages. It was reported that the fat blending approach reduced oxidation reactions and undesirable volatile compounds, and it was thought that this was probably due to the presence of milk fat within each lipid droplet contributing to a better protective effect.
In a further study under this sub-heading, a systematic approach was adopted to develop a protocol for extracting native B-vitamins from milk. The method involved comparing different protein-precipitating reagents, followed by the use of a pre-concentration method. It was found that tri-chloro-acetic acid was optimum for precipitating proteins and recovering native B-vitamins from milk. This process enabled the recovery of native vitamins B1, B2, B3, B5, B6 and B9; however, B7 and B12 were not detected at this stage and so magnetic molecularly imprinted polymers were used to selectively extract B7 and B12. The method demonstrated recovery rates between 75 and 110%, and was successfully applied for the quantification of native B-vitamins in cow, buffalo and goat milk.
The bioactive potential of the Turkish white cheese, Edirne, when produced from different milk types and after different maturation times was studied with specific focus on the peptide profile, antioxidant capacity and angiotensin converting enzyme (ACE) inhibitory activity. It was found that milk type had a significant impact on the functional properties of the cheeses and that the functional properties improved up to a certain point in maturation, but excessive proteolysis led to reduced bioactivity.
The next reported study investigated the effect of high shear treatment and addition of sodium bicarbonate to ultrafiltered retentate on the physicochemical, solubility and functional properties of milk protein concentrate prepared therefrom. Milk protein concentrate was prepared by spray drying the ultrafiltered retentate added to sodium bicarbonate (MPC-SC). A control was prepared from ultrafiltered retentate without any treatment (MPC). The results indicated that the addition of alkali and high shear treatment of ultrafiltered retentate could effectively improve the functional properties of MPC. MPC with improved solubility could be used for standardisation of protein content in dairy products such as cheese and yoghurt.
Colostrum, the first milk post-parturition, contains high amounts of growth factors, lipids and proteins that support the growth and well-being of the infant. Phospholipids present about 1% of milk lipids, and α-glycerylphosphorylethanolamine (GPE) is a precursor of two major phospholipids, phosphatidylcholine and phosphatidylethanolamine. GPE has been suggested to have many health benefits, and when the presence and quantity of GPE in cow colostrum was studied, it was found that the concentration of GPE was significant, at 0.8 mM or 170 mg/L. The study concluded that colostrum could be a potential dietary supplement.
Advances in dairy process technology and engineering
The manufacturing process of lactoferrin (LF) powder involves multiple processing steps, including pasteurisation and drying. The heat treatment processes applied in each step can cause changes in the structure and functional properties. The next reported study systematically compared four drying processes and investigated the effects of various drying and sterilisation methods. Low-temperature spray drying LF exhibited the smallest particle size and superior microstructure compared to high-temperature spray drying and freeze-drying. It also showed enhanced thermal stability and wettability. Low-temperature spray drying also demonstrated superior antibacterial activity, inhibiting the growth of C. albicans, E. coli and S. aureus. In terms of structural integrity the method caused the least structural degradation, maintaining better protein functionality compared to high-temperature spray drying. It was concluded that low-temperature spray drying is the most suitable method for preserving LF bioactivity.
The emulsion and stability of whipped cream was examined using a range of dilution ratios of milk to cream. The results showed that changing the dilution ratios of milk during emulsification improved whipping cream stability and whipping performance. However, increasing the fresh cream proportion led to larger particle sizes, higher fat aggregation rates and reduced foam firmness. The M3C2 (6.0% fat) formulation exhibited optimal characteristics, including a small average particle size, moderate fat aggregation rate, high zeta potential and low serum separation. Furthermore, the microstructure showed fat globules uniformly aggregated around bubbles, forming a dense network.
Sustainability
A technical feasibility study evaluating sustainable enzyme-based cleaning-in-place (CIP) for removal of milk deposits formed on stainless steel surfaces during cheese milk pasteurisation was selected as the Editor’s Choice for December. In this study, pilot-scale testing in a CIP test-bed found that a low-temperature (50°C) enzymatic CIP process showed comparable efficacy to traditional high-temperature (75°C) caustic cleaning for milk fouling removal. These validated results present a practical, energy-efficient, and biodegradable alternative to support the dairy industry’s sustainability goals.