Dairy products · Konu · Gümüşhane Üniversitesi

Sürdürülebilir Kalkınma Amaçları

Yazarlar

Yayınlar

Yeniden eskiye Eskiden yeniye

Derleme MakaleAçık Erişim2026/r/gumushane/13700
Postbiotics in Dairy: A Comprehensive Review of Applications and Health Impacts
Kaya, Yasemin; Aktaş, Haktan; Meral-Aktaş, Hacer; Ürkek, Bayram; Gürbüz-Kaçan, Zeynep; Çiftçi, Esengül; Erkaya-Kotan, Tuba; Şengül, Mustafa; Çetin, Bülent
Purpose of Review: This review aims to provide a comprehensive overview of postbiotics—defined as non-viable microbial cells, cell components, and microbial metabolites—and their emerging role in dairy products. It focuses on their functional, technological, and health-promoting properties in various dairy matrices, including yoghurt, cheese, kefir, fermented milk, and ice cream. Additionally, the review highlights the potential of postbiotics as stable and safe alternatives to probiotics in the development of functional dairy foods. Recent Findings: Recent evidence demonstrates that postbiotics such as exopolysaccharides (EPS), bacteriocins, short-chain fatty acids (SCFAs), bioactive peptides, and organic acids significantly enhance both the nutritional value and technological quality of dairy products. These compounds have been shown to improve texture, sensory attributes, shelf life, and microbial safety while exerting biological activities, including antimicrobial, antioxidant, immunomodulatory, and gut health–promoting effects. Compared with probiotics, postbiotics offer greater stability during processing and storage as well as reduced safety concerns, particularly for vulnerable populations. Summary: Postbiotics represent a promising strategy for advancing functional and sustainable dairy products by combining health benefits with technological improvements. Their applications in functional food formulation, biopreservation, and bioactive compound delivery are rapidly expanding. However, challenges remain regarding standardised production processes, accurate quantification of bioactive components, and clinical validation of health claims. Future research should focus on optimising postbiotic production and strengthening evidence for their physiological effects to support their broader incorporation into next-generation dairy products.
İncele
Derleme MakaleAçık Erişim2025/r/gumushane/11695
Microplastics in Dairy Products: Occurrence, Characterization, Contamination Sources, Detection Methods, and Future Challenges
Gürmeriç, Hüseyin Ender; Basaran, Burhan
In this study, data from 17 studies reporting the presence of microplastics in milk and dairy products in the literature were examined with a product-based systematic approach. In addition, geographical comparisons were made between different countries. In milk and dairy products, the concentration of microplastics has been reported to exhibit a broad range, extending from non-detectable levels to as high as 10,040 MPs per kilogram, contingent upon the specific product types. Milk powder (especially baby milk powder) stands out as the riskiest product group in terms of microplastic content. Although the sizes and colors of the detected microplastics vary significantly, the fiber form is generally predominant. While polyethylene, polypropylene, polyamide and polyester are among the polymers frequently detected, high-temperature-resistant industrial polymers such as polytetrafluoroethylene, polysulfone, polyurethane were also encountered. In addition, the presence of some polymers (such polyvinyl chloride, polyurethane) that are toxicologically risky for human health was reported in the studies. In addition, the study evaluated the chemical, enzymatic and physical methods used for the separation and identification of MPs; the advantages and limitations of FT-IR, Raman and other analysis techniques were revealed. This study reveals that MP contamination in milk and dairy products is a multidimensional problem. The findings show that milk and dairy products are highly susceptible to plastic contamination at every stage of production.
İncele
Derleme MakaleAçık Erişim2016/r/gumushane/10679
Higher PUFA and n-3 PUFA, conjugated linoleic acid, α-tocopherol and iron, but lower iodine and selenium concentrations in organic milk: a systematic literature review and meta- and redundancy analyses
Srednicka-Tober, Dominika; Baranski, Marcin; Seal, Chris J.; Sanderson, Roy; Benbrook, Charles; Steinshamn, Havard; Gromadzka-Ostrowska, Joanna; Rembialkowska, Ewa; Skwarlo-Sonta, Krystyna; Eyre, Mick
Demand for organic milk is partially driven by consumer perceptions that it is more nutritious. However, there is still considerable uncertainty over whether the use of organic production standards affects milk quality. Here we report results of meta-analyses based on 170 published studies comparing the nutrient content of organic and conventional bovine milk. There were no significant differences in total SFA and MUFA concentrations between organic and conventional milk. However, concentrations of total PUFA and n-3 PUFA were significantly higher in organic milk, by an estimated 7 (95% CI -1, 15)% and 56 (95% CI 38, 74) %, respectively. Concentrations of alpha-linolenic acid (ALA), very long-chain n-3 fatty acids (EPA + DPA + DHA) and conjugated linoleic acid were also significantly higher in organic milk, by an 69 (95% CI 53, 84) %, 57 (95% CI 27, 87)% and 41 ( 95% CI 14, 68) %, respectively. As there were no significant differences in total n-6 PUFA and linoleic acid (LA) concentrations, the n-6:n-3 and LA: ALA ratios were lower in organic milk, by an estimated 71 (95% CI -122, -20)% and 93 (95% CI -116, -70) %. It is concluded that organic bovine milk has a more desirable fatty acid composition than conventional milk. Meta-analyses also showed that organic milk has significantly higher alpha-tocopherol and Fe, but lower I and Se concentrations. Redundancy analysis of data from a large cross-European milk quality survey indicates that the higher grazing/conserved forage intakes in organic systems were the main reason for milk composition differences.
İncele