To identify and test the quality of commercial goat milk powder sold in different areas, reversed-phase high performance liquid chromatography (RP-HPLC) was used to determine the protein composition of 35 samples of pure and formulated goat milk powder purchased in different regions (Shaanxi and non-Shaanxi) of China and in other countries, and the difference in protein composition among goat milk powder from different production areas and that between pure and formulated goat milk powder were analyzed. The results showed that the contents of α_s2-casein and β-casein in formulated milk powder were 20% and 24% lower than those in pure milk powder, respectively, and the contents of κ-casein and whey proteins were 30% and 50% higher than those in pure milk powder, respectively. However, the protein composition and content of pure goat milk powder from different regions were similar. Therefore, RP-HPLC is useful for protein quality evaluation of commercial goat milk powder.

Under the background of national health, people’s health awareness increases and consumer raise higher requirements for the functionality and diversity of dairy products. With the rapid development of the dairy processing industry, functional dairy products have shown strong market attractiveness. This paper summarizes the current status of research on functional dairy products such as bovine colostrum products, probiotic dairy products, dairy products with added vitamins and minerals, dairy products with added enzymes and prebiotic dairy products, reflects on the problems existing in the research and development of functional dairy products in China, and discuss future prospects in this regard. We hope that this review can provide reference for the development of functional dairy products.

Meat, an important part of our diet, is rich in protein, which is essential for human health. However, meat is very susceptible to spoilage, so its storage and preservation has become an important issue. Chicken is one of the most important poultry meats in China, which is rich in fat, protein, inorganic salts and other nutrients. The deterioration of any component may affect the edible value of meat. This paper analyzes the factors affecting meat freshness and the mechanism of meat quality changes, and reviews meat preservation technologies such as low temperature, packaging and preservatives considering the main factors causing meat quality deterioration such as microbial contamination, fat oxidation and protein oxidation. It is anticipated that this paper will provide reference for exploring new chicken meat preservation methods.

With the rise of the “lazy economy” in the post-pandemic era, the prepared dish industry has rapidly developed in China. Prepared meat dishes have aroused great interest because of their easy processing characteristics and high nutritional value. However, it is important to control the safety of prepared meat dishes during their processing. This paper describes the status quo of prepared meat dishes in China and abroad and the two pathways for inhibiting the production of harmful substances by natural antioxidants. It focuses on discussing the two strategies for chemical safety control of prepared meat dishes in order to provide a reference for ensuring the safety of delicious and nutritious prepared meat dishes.

Repeated freezing and thawing can cause the deterioration of goat meat quality. This study was designed to investigate the effect of thinned kiwifruit polyphenols in delaying lipid oxidation and improving the quality of goat meat. Goat meat was soaked in separate aqueous solutions of thinned kiwifruit polyphenols, epicatechin and tert-butyl hydroquinone (TBHQ), and then was frozen-thawed once, three or five times. The drip loss, microstructure, physical properties, pH, color, myoglobin oxidation state, thiobarbituric acid reactive substances (TBARS) value, total volatile base nitrogen (TVB-N) and fatty acid contents of goat meat were determined. The results showed that the drip loss rate increased with increasing number of freeze-thaw cycles, and the drip loss rate of the thinned kiwifruit polyphenol group was significantly reduced by 17.57%, 16.83% and 40.10% respectively compared with the epicatechin, TBHQ and blank groups (P < 0.05) after five freeze-thaw cycles. During freeze-thaw cycles, thinned kiwifruit polyphenols could maintain the integrity of the muscle fiber structure and slow down the excessive decrease in the hardness of goat meat (P < 0.05). The pH decreased with the number of freeze-thaw cycles, and the pH of the thinned kiwifruit polyphenol group was significantly 4.55% higher than that of the epicatechin group (P < 0.05). The a* value and the xymyoglobin content decreased with increasing freeze-thaw cycles, while the relative content of metmyoglobin decreased first and then increased. After five freeze-thaw cycles, the thinned kiwifruit polyphenol group showed the lowest metmyoglobin level (34.01%). The TBARS value showed an upward trend with increasing freeze-thaw cycles. The TBARS value of the thinned kiwifruit polyphenol group was significantly 11.92%, 16.12% and 28.21% lower than the epicatechin, TBHQ and blank groups (P < 0.05) after five freeze-thaw cycles, respectively (P < 0.05). As the number of freeze-thaw cycles increased, the relative content of saturated fatty acids (SFA) decreased; the relative content of monounsaturated fatty acids (MUFA) showed an upward trend, while the relative content of polyunsaturated fatty acids (PUFA) remained stable. The relative content of MUFA in the fruit thinned polyphenol group reached the highest value (56.59%) after three freeze-thaw cycles. The TVB-N value of goat meat in the four groups increased with increasing freeze-thaw cycles. During the freeze-thaw period, the TVB-N value of the thinned kiwifruit polyphenol group was significantly lower than that of the other three groups (P < 0.05). It can conclude that thinned kiwifruit polyphenols can improve the quality of goat meat and delay lipid oxidation.

The thermal characteristics of whole goat and bovine milk powder, prepared by vacuum freeze drying, and goat milk powder adulterated with different proportions (75%, 50%, 25%, 10%, 5%, 3% and 1%) of bovine milk powder were analyzed by differential scanning calorimetry (DSC). The results showed that there were differences in DSC thermal characteristics between whole goat and bovine milk powder. Compared with whole goat milk powder, whole milk powder lacked the characteristic melting endothermic peak (b) of fat, and had lower protein melting endothermic peak (c) temperature and enthalpy value but higher enthalpy value for lactose melting decomposition peak (e). According to the presence or absence of endothermic peak b and its enthalpy value, we could judge whether goat milk powder was adulterated with bovine milk powder at levels below 25% and determine adulteration levels. In conclusion, DSC can be used for the analysis and evaluation of the thermal properties of goat milk powder and milk powder and can also be used as a potential tool for quality assurance and authenticity identification in the dairy industry.

Breast milk plays a crucial role in the growth of captive giant pandas, particularly lipids crucial to brain, retinal, and central nervous system development. This study aimed to analyze the lipid differences among bovine milk, goat milk, and giant panda milk. Lipidomics was employed to conduct a comprehensive and systematic analysis of milk lipids from different animal sources. It enables rapid, high-throughput analysis and identification of the lipids present in the given material employing advanced instrumentation. Milk was analyzed through untargeted lipidomics. The results showed that giant panda milk was rich in phospholipids, including glycerophosphatidylcholines, glycerophosphatidylethanolamines, and glycerophosphatidylinositols, while bovine milk and goat milk were abundant in diacylglycerols and triacylglycerols (TAGs). The neutral and polar lipids in the three species showed that giant panda milk was richer in TAGs containing palmitic acid and sphingomyelins containing ultra-long-chain fatty acids. In the positive and negative ion modes, 223 and 128 significantly different lipids (SDLs) were found between bovine milk and giant panda milk, and 208 and 126 SDLs were found between goat milk and giant panda milk, which were highly correlated to five main pathways including sphingolipid metabolism, glycerophospholipid metabolism, metabolic pathways, glycerolipid metabolism, and inositol phosphate metabolism. Our work aimed to provide comprehensive lipid profiles of giant panda milk, bovine milk, and goat milk, and promote the development of giant panda milk alternatives.

Meat and meat products are prone to deterioration during storage and transportation, resulting in the formation of substances harmful to human health, so monitoring their freshness is particularly critical to ensure the quality and safety of meat products. Traditional methods used to evaluate meat freshness mainly include sensory, physicochemical and microbial analyses. With the continuous development of food quality detection technology, a variety of novel technologies for meat freshness detection have emerged, such as sensory bionic technology and spectroscopy. This paper reviews the technologies for freshness detection of meat and meat products, and discusses their advantages and disadvantages. Furthermore, it provides an outlook on future research and developments. This review provides a reliable theoretical basis for future research and development.

As the core component of dairy products, milk proteins possess rich nutritional value and a variety of bioactive functions. There are complex interactions (covalent bonding, non-covalent bonding, etc.) between active molecules (such as polyphenols, polysaccharides and vitamins) and milk proteins. These interactions not only affect the structure and functional properties of milk proteins (such as emulsifying properties, solubility, foaming properties, and gelling properties), but also may have significant impacts on food processing and preservation, as well as the nutritional value and functionality of final products. This review summarizes the interaction mechanisms between milk proteins and several types of active molecules and their effects on functional properties. It is of great significance for a systematic understanding of the binding between milk proteins and active molecules and provides a theoretical basis for in-depth research and industrial production of dairy products.

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.