Milk protein, a crucial natural raw material in the dairy industry, possesses multiple physiological activities. However, natural milk protein has deficiencies in key functional properties such as thermal stability, solubility, and gel characteristics, which restrict its application in dairy processing. To address this issue, modulation of the molecular structure of milk protein through protein modification technology can not only enhance its basic functionalities but also explore and impart novel functional characteristics to it. This review focuses on the precise regulation of milk protein functional properties and systematically reviews four modification technologies: 1) enzymatic modification such as hydrolysis and cross-linking; 2) physical modification such as non-thermal processing and microencapsulation; 3) chemical modification such as glycosylation, phosphorylation (dephosphorylation), and acylation (deacylation); and 4) combined modification. It discusses these technologies in terms of mechanisms, functional characteristics, and advantages and disadvantages. In light of current research progress, this article also points out that the field still faces several challenges, such as the likelihood of chemical modification causing reagent residues, the high cost of enzyme preparations, the limited effectiveness of single physical modification, and insufficient understanding of the structure-function relationship at the molecular level. Finally, it is proposed that further research should focus on developing targeted green combined modification technologies, investigating the safety and nutritional properties of modified products, and expanding the application of milk protein in high value-added special diets such as infant formula and nutritional products for the elderly, with the aim of providing a theoretical basis and technical support for promoting the high-value utilization of milk protein.

In this study, four prebiotics including inulin, fructo-oligosaccharides (FOS), galacto-oligosaccharides (GOS), and yeast β-glucan were added singly (inulin) or in different combinations (inulin + FOS + GOS and inulin + FOS + GOS + yeast β-glucan) to fermented milk containing Bifidobacterium animalis subsp. lactis PB200. The titratable acidity, pH, whey syneresis and total viable count of the fermented milk were measured during storage periods. Moreover, the rheological and textural properties were measured. The aim was to clarify the effect of different prebiotic combinations on the yogurt system in order to obtain the optimal probiotic combination. Compared with the control group with no prebiotic added, the addition of prebiotics significantly delayed the post-acidification, and promoted the growth of B. animalis subsp. lactis PB200. Besides, the titratable acidity of fermented milk added with inulin, FOS, GOS and β-glucan was the lowest, and the titratable acidity increased slowly and whey syneresis was less with the extension of storage time. The addition of all four prebiotics could maintain a higher viable count of B. animalis subsp. lactis PB200. The results of rheological and textural analysis showed that yogurt added with all four prebiotics had higher gel strength, hardness, cohesiveness, gumminess, adhesiveness and springiness, showing better texture. In summary, the addition of inulin, FOS, GOS and β-glucan resulted in better quality of probiotic fermented milk with B. animalis subsp. lactis PB200.

Bovine colostrum is the milk secreted by cows in the first few days after natural birth. It is rich in lactoferrin, immunoglobulin, antimicrobial peptides, growth factors and other active ingredients. The special nutritional composition of bovine colostrum endows it with a variety of biological activities, such as regulating immunity, improving gastrointestinal health, improving bone health and promoting wound healing. Therefore, bovine colostrum has attracted extensive attention as a functional food or functional milk ingredient. In this paper, the nutritional composition, biological functions and processing stability of bovine colostrum are described in detail, aiming to provide a reference for the development, application and standardized production of bovine colostrum.

Milk fat globule membrane (MFGM), which contains abundant glycoproteins and phospholipids, exerts beneficial effects on intestinal health and immunomodulation. The aim of this study was to evaluate the protective effects and possible underlying mechanisms of MFGM on cow’s milk allergy (CMA) in a β-lactoglobulin (BLG)-induced allergic mice model. MFGM was supplemented to allergic mice induced by BLG at a dose of 400 mg/kg body weight. Results demonstrated that MFGM alleviated food allergy symptoms, decreased serum levels of lipopolysaccharide, pro-inflammatory cytokines, immunoglobulin (Ig) E, IgG1, and Th2 cytokines including interleukin (IL)-4, while increased serum levels of Th1 cytokines including interferon-γ and regulatory T cells (Tregs) cytokines including IL-10 and transforming growth factor-β. MFGM modulated gut microbiota and enhanced intestinal barrier of BLG-allergic mice, as evidenced by decreased relative abundance of Desulfobacterota, Rikenellaceae, Lachnospiraceae, and Desulfovibrionaceae, while increased relative abundance of Bacteroidetes, Lactobacillaceae and Muribaculaceae, and enhanced expressions of tight junction proteins including Occludin, Claudin-1 and zonula occludens-1. Furthermore, MFGM increased fecal short-chain fatty acids (SCFAs) levels, which elevated G protein-coupled receptor(GPR) 43 and GPR109A expressions. The increased expressions of GPR43 and GPR109A induced CD103⁺ dendritic cells accumulation and promoted Tregs differentiation in mesenteric lymph node to a certain extent. In summary, MFGM alleviated CMA in a BLG-induced allergic mice model through enhancing intestinal barrier and promoting Tregs differentiation, which may be correlated with SCFAs-mediated activation of GPRs. These findings suggest that MFGM may be useful as a promising functional ingredient against CMA.

Food allergy has become a significant public health problem affecting a large number of people worldwide. Maternal obesity causes inflammation and alters the immune system of offspring, which may exacerbate their food allergy. The aim of this study was to determine whether offspring mice born to obese mothers would have more serve reactions to cow’s milk protein-induced food allergy, and further investigate the underlying mechanisms. Female offspring BALB/c mice of mothers with normal and high-fat diets were sensitized with β-lactoglobulin (BLG), respectively. Maternal obesity increased the serum immunoglobulin E and mouse mast cell protease levels, though did not have significant influence on anaphylactic symptom score, core temperature and diarrhea rate of offspring mice after BLG sensitization. Furthermore, maternal obesity led to a lower level of occludin mRNA expression in BLG -sensitized mice. The mice born to obese mothers exhibited increased mRNA expression levels of GATA-3, interleukin (IL)-4 and IL-10 in jejunum after BLG sensitization, indicating maternal obesity intensified Th2-type biased immune responses. In conclusion, maternal obesity exerted exacerbating effects on the responsiveness of their offspring to cow’s milk protein sensitization.