Fresh cheese is rich in nutrients but is highly susceptible to mold contamination, resulting in a short shelf life and poor long-term storage stability. This study investigated the effects of three lactic acid bacterial (LAB) strains with mold-inhibiting properties, Lactiplantibacillus plantarum HH-LP56 (L1), Lactobacillus acidophilus HH-LA26 (L2), and Limosilactobacillus reuteri PB-LR09, on the quality characteristics of fresh cheese during storage. The results indicated that compared with the nisin supplemented group and the control group without any preservative added, addition of any of the three antifungal strains significantly improved the quality characteristics of fresh cheese during storage. In terms of antibacterial properties, the LAB groups performed excellently. After 60 days of storage, the total colony counts in groups L1 and L2 were significantly lower than those in the L3, nisin, and control groups (P < 0.05), and the mold counts did not exceed the limit stipulated by the Chinese national standard (≤ 50 CFU/g). The mold count in group L1 remained within the limit after 90 days, whereas the mold counts in the L3, nisin, and control groups exceeded the limit after 60 days of storage. With regard to quality characteristic, the LAB groups showed brighter color (higher brightness value, lower redness and yellowness values), superior texture, and richer milky aroma. The abundance of volatile flavor compounds was evidently higher in the LAB groups than in the control group. In total, 66 volatile flavor compounds were detected in group L1, with a richer and mellower flavor. In conclusion, the three LAB strains exhibited stronger antifungal effects than did nisin, with L1 showing the best performance. These strains can effectively extend the shelf life of fresh cheese while maintaining its desirable flavor and texture.

In this study, we performed a comparative analysis of the total fatty acid, sn-2 fatty acid and triglyceride composition of infant formula (IF) with four different fat sources and human milk. The results showed that a total of 27 fatty acids and 87 triglycerides were detected across all samples. Compared with human milk, the four IFs contained more saturated fatty acids and less polyunsaturated fatty acids. More than 70% of the saturated fatty acids in human milk were esterified at the sn-2 position of triglycerides, whereas the sn-2 position of triglycerides in the four IFs was mostly occupied by unsaturated fatty acids, especially vegetable oil-based IF1 and IF2, with 80% sn-2 unsaturated fatty acids. In terms of triglyceride composition, the contents of 1-oleic acid-2-palmitate-3-linoleic acid triglyceride (OPL), 1,3-dioleic acid-2-palmitic acid triglyceride (OPO) and some medium and long-chain triglycerides in human milk were significantly higher than those in the IFs (P < 0.05), while the IFs contained more triolein (OOO), 1-oleic acid-2,3- linoleic acid triglycerides (OLL) and some medium-chain triglycerides (P < 0.05). Different fat sources could significantly affect the lipid composition of IF. IF1 and IF2 had similar triglyceride and fatty acid composition and distribution. They were clearly distinguished from IF3 and IF4 with added milk fat, and milk/vegetable oil mixed-based IF was closer to human milk in terms of overall lipid composition. Finally, based on multivariate analysis, a total of 16 triglycerides were found to useful to discriminate between human milk and infant formula. The results reported herein are useful in designing new milk formula that can better mimic human milk.

Human milk fat is one of the most complex natural lipid mixtures, with unique fatty acid composition and distribution as well as many complex lipids. Milk fat accounts for almost half of the newborn’s energy needs, and it also affects future metabolism and overall development. Therefore, as intensive research efforts have been made on human milk fat and the lipid needs of infants, infant formula with lipid composition simulating that of human milk fat can be developed to reduce the disparity between breastfed and infant formula fed infants. Current research mainly focuses on simulating the fatty acid composition of breast milk lipids, applying structured triacylglycerols rich in palmitic acid at sn-2 position, and adding milk fat globule membrane components. In addition, there have been an increasing number of studies simulating the structure of fat globules by wrapping lipid droplets with milk fat globule membrane (MFGM). This article focuses on recent progress in these aspects. It is hoped that this review can provide a theoretical basis for the research and development of infant formula milk powder based on the nutritional needs of infants.

As an important nutrient in milk, fat exists in the form of milk fat globules. Cow’s milk is an important substitute for breast milk, but the difference between its milk fat globules and those of human milk remains to be clarified. In this paper, the main differences in protein composition, lipid composition, structure and function between cow’s and human milk fat globules are reviewed. The types of milk fat globule membrane proteins (MFGMPs) in human milk are significantly more than those in cow’s milk, and there are also obvious differences in the abundance of some special proteins. The composition and distribution of unsaturated and saturated fatty acids in cow’s milk and human milk are also different. Sphingomyelin is more abundant in human milk phospholipids, but in cow’s milk, lecithin is the main phospholipid. In all mammalian milk, the core of the lipid structure is triglyceride, encapsulated by a complex three-layer membrane. In terms of composition and structure, there is heterogeneity in milk fat globule membrane (MFGM) between the same species and different species. By summarizing the differences between human milk and cow’s milk fat globules, this review aims to increase the utilization rate and value of milk MFGM, to improve the structure of simulated milk fat globules, and to further optimize infant formula.

In this study, the antihypertensive effect of microcapsules containing a mixture of goji berry, hawthorn and cassia seed at a mass ratio of 4:1:1 and angiotensin converting enzyme (ACE) inhibitory peptide in spontaneously hypertensive rats (SHR) was assessed. The ACE inhibition rate of the microcapsules containing the mixture and ACE inhibitory peptide at a mass ratio of 1:2 was 78.19%, which was significantly higher than those of the mixture of medicinal and culinary plant materials (69.46%) and ACE inhibitory peptide (71.48%) alone (P < 0.05). Under optimized encapsulation conditions (solid content of 10%, inlet air temperature of 160 ℃, core-to-wall ratio of 1:15, and a 1:4 mixture of modified starch and maltodextrin as wall material), an encapsulation efficiency of 82.76% was obtained. After intestinal digestion for 240 min, the release rate of the as-prepared microcapsules was 81.40%, and the bitter taste was significantly reduced (P < 0.05). Animal experiments showed that the microcapsules significantly reduced blood pressure in SHR, significantly increased the plasma contents of ACE2 and angiotensin 1-7 (Ang(1-7)), and reduced plasma ACE content and the contents of angiotensin Ⅱ (AngⅡ) in the plasma, heart, kidney and thoracic aorta (P < 0.05). The effect was more pronounced than those of the mixture of medicinal and culinary plant materials and ACE inhibitory peptide, confirming the synergism between them. The composite microcapsules can not only reduce blood pressure by regulating the renin-angiotensin system but also significantly reduce the degree of cardiac and thoracic aorta fibrosis in SHR, thereby improving organ damage caused by hypertension.

As a traditional Chinese dairy product with a long history, Mongolian cheese has rich nutrients and a unique flavor, which is of great significance in the development history of dairy products in our country. The industrialized production of Mongolian cheese will promote the economic development of Inner Mongolia. Therefore, it is urgently needed to optimize the production process of Mongolian cheese, improve its palatability, and solve the problem of excessively monotonous product form. This paper mainly reviews the nutritional value and functional characteristics of traditional Mongolian cheese, discusses the current problems of its flavor and storage, proposes possible solutions to these problems, and puts forward some ideas for the development of new functional Mongolian cheese products in the future. We expect this review to provide a reference for the research and industrial production of Mongolian cheese.

The volatile flavor substances of 5 representative Mongolian cheese samples collected from different regions of Inner Mongolia were determined by headspace purge and trap (PT) coupled with triple quadrupole gas chromatography (QqQ-GC), and a flavor intensity evaluation model was constructed based on principal component analysis (PCA). The results showed that a total of 86 volatile substances were identified in Mongolian cheese, among which 24 were the main volatile substances. The flavor intensity evaluation model (F = 0.35351F₁ + 0.28046F₂ + 0.19846F₃ + 0.16756F₄) showed that the cumulative contribution rate of the first four principal components was 100.000%, which included ethyl caprylate, n-hexanol, ethyl decanoate, n-decanoic acid, acetic acid, and acetaldehyde, ect. They could reflect the original data accurately. In addition, the sensory evaluation results of the 5 cheese samples were consistent with the scores from the flavor intensity evaluation model, which indicated that the constructed model could effectively evaluate the flavor of Mongolian cheese, providing a new method for the evaluation of the flavor of Mongolian cheese.

The synergetic effect of nisin and high-pressure carbon dioxide (HPCD) on structural changes and leakage of nucleic acid, soluble proteins, Mg²⁺, Ca²⁺, K⁺, and dipicolinic acid from Bacillus subtilis spores was studied. Both HPCD and nisin auxiliary were used to inactivate the B. subtilis spores. The death rate of spores treated by HPCD combined with the nisin were significantly higher than HPCD alone (P < 0.05). The main cause of spore’s death is the leakage of components caused by the change of spore permeability and structural damage. The HPCD treatment damaged the spore ultrastructure, resulting in the leakage of nucleic acid, Mg²⁺, Ca²⁺, K⁺, and dipicolinic acid from spores, while nisin auxiliary to HPCD treatment damaged spore membrane, which led to spore death and play a synergetic effect. This study evaluated synergetic effects of HPCD combined with the bacteriocin nisin. The investigation provided evidence for potentially combined application of HPCD and nisin to help ensure food safe in the industry.