This study investigates a practical solution that supports teachers, learners, and administrators in open distance learning through academic analytics. The objective is to enhance self-regulation and motivations by providing personalized and adaptive insight to learners by designing and implementing a prototype intelligent student facing learning analytics dashboard (SF-LAD) grounded in educational theory, leveraging a multi-tier computational pipeline in developing and employing an iterative, user-centered design (UCD) methodology. The system architecture integrates learning management system (LMS) data with an analytics engine utilizing a sentiment classification model (XLNet) and a predictive model (K-means clustering). The dashboard is intelligent in the sense that it embeds machine-learning models that autonomously interpret data to drive downstream analytical behavior. Research finding demonstrates that intelligent SF-LAD has decent usability. The study exemplifies the potential of intelligent frameworks and provides a foundation for long-term research into the impact of automated insights on distance learner success.
Blue cheeses owe their distinctive texture, flavor, and aroma to Penicillium roqueforti. Understanding the technological traits and secondary metabolite production of this species is essential for cheese quality and safety. Here, 20 P. roqueforti isolates from traditional Turkish blue cheeses, including Tulum and Civil, were evaluated for growth at different temperatures, salt tolerance, proteolytic and lipolytic activities, and production of mycophenolic acid (MPA) and roquefortine C (ROQC). Marked strain-level variation was observed. Hierarchical clustering and principal component analysis grouped the isolates into three clusters. Civil cheese isolates showed improved growth under temperature and salt stress and produced lower ROQC than Tulum isolates, suggesting adaptation to distinct cheese environments. Selected isolates were tested in model Tulum cheeses, where all successfully colonized and formed blue veins. Secondary metabolite levels in cheese were low. These results highlight the diversity of Turkish P. roqueforti isolates and support the development of cheese-specific starter cultures.
This study characterized a novel extracellular acid protease from Lacticaseibacillus paracasei (APLP) and evaluated its potential as a milk-clotting enzyme for cheese making. APLP was purified by heat treatment, ammonium sulfate precipitation, and size-exclusion chromatography, yielding a 30 kDa enzyme that showed effective milk-clotting activity at pH 6 and 35 degrees C, despite optimal proteolytic activity at pH 8.5 and 50-75 degrees C. Under equal-volume conditions (1 mL enzyme extract per 10 mL milk), APLP achieved flocculation in 71 s, substantially faster than the commercial comparator Presurpara 1/5000 (484 s). Coagulation activities were 13.9 PU/mL versus 2.04 PU/mL, respectively. APLP also exhibited superior specific activity (8.74 PU/mg) and coagulation power (1/42,810) compared to Presurpara 1/5000 (1.17 PU/mg and 1/25,196, respectively). A prototype cheese (Lacticop) produced with APLP and enriched with rosemary received favorable sensory evaluation scores. These findings indicate that APLP is a promising microbially derived coagulant for large-scale cheese production.
Calcium carbonate (CaCO3) addition to milk represents a promising approach to reduce phosphorus bioavailability in cheese for consumers with impaired renal function, but no data is available on the structural, sensory characteristics of cheese. This study evaluated the effects of CaCO3 supplementation (2 g/L) on physico-chemical, structural, sensory properties of Caciotta cheese. CaCO3 significantly increased cheese porosity, likely due to CO2 release under mildly acidic conditions, while textural and rheological properties were unaffected. Low-field NMR relaxometry revealed reduced proton relaxation times in specific water populations, suggesting altered water-protein interactions for CaCO3-enriched cheese. Sensory analysis indicated slightly lower but positive consumer acceptability scores for CaCO3-enriched cheese, mainly related to appearance and flavor, whereas texture perception remained unchanged. Overall, CaCO3 supplementation enabled the production of nutritionally functional Caciotta cheese preserving satisfactory structural and sensory quality. These findings provide useful insights into the development of dairy products targeted at special nutritional needs.
The current study aims to understand the contribution of koku-active substances such as gamma-glutamyl peptides and volatile compounds to the overall perception of koku-related sensory properties using multivariate statistical analysis. Specifically, we examined blue-mould, smear-ripened and hard yellow type cheeses and cheese powders. The results highlighted blue-mould cheese and cheese powder among other cheese types, showing the highest diversity and quantity of gamma-glutamyl peptides. Among the seven different measured kokumi peptides, gamma-Glu-Thr and gamma-Glu-Glu showed the strongest correlations with koku-related descriptors such as mouthfulness, richness, and persistence of aftertaste. Volatile markers, including esters, alcohols, terpenes, and sulfur compounds, were strongly linked to sensory attributes typically associated with smear- and blue-mould-type cheeses, such as 'smear flavour', 'blue cheese culture', or 'mouldy'. These findings confirm the synergistic role of gamma-glutamyl peptides and volatiles in shaping flavour complexity and koku perception. The proposed multivariate framework offers a robust tool for guiding formulation strategies in cheese-based products.
This study found that in generative artificial intelligence (AI) mobile application-supported learning environments, perceived usefulness and perceived enjoyment are the strongest predictors of learning engagement. However, surprisingly, perceived ease of use was not found to be influential among digital natives. This study aims to explore how generative AI mobile applications influence learning satisfaction and perceived learning outcomes through learning engagement and cognitive load by integrating the Technology Acceptance Model, Task-Technology Fit Theory, and Cognitive Load Theory. Structural equation modeling analysis of data from 612 interior design students revealed that personalized feedback reduced cognitive load. The results extend the Technology Acceptance Model in AI-driven educational contexts and indicate that digital natives place greater value on functional utility and experiential value than on perceived ease of use.
This study investigated the surface characteristics and the rehydration behavior of sodium caseinate powder obtained from camel and bovine milk (CMSCP, BMSCP, respectively). Both powders exhibited similar total fat and ash contents, whereas CMSCP contained slightly lower protein and higher lactose quantity than BMSCP. Despite having comparable fat content, the X-ray photoelectron spectroscopy indicated that CMSCP exhibited greater surface fat (48.9 +/- 2.4%) and lower protein (50.4 +/- 2.5%) contents than BMSCP. This highlighted the hydrophobic nature of CMSCP surface which was confirmed by its higher C/O ratio (5.6 +/- 0.3). FT-IR spectroscopy confirmed the structural differences between both powders. CMSCP displayed strong hydrophobic protein-protein interaction and a higher beta-sheet structure, as well as a unique glycerol-casein band at 1037 cm-1, indicating the development of insoluble aggregates. Such protein aggregations, surface fat coverage and surface hydrophobicity deeply reduced the rehydration behavior of CMSCP which was confirmed by the turbidity measurements.
Methicillin-resistant Staphylococcus aureus (MRSA) is an important dairy-safety concern because of its antimicrobial resistance, biofilm-forming capacity, and persistence in milk systems. This study evaluated the cell-free supernatant (CFS) of bovine-derived Loigolactobacillus coryniformis XJ-C-L1 as a natural strategy for controlling MRSA in dairy matrices. XJ-C-L1 CFS produced an inhibition zone against a raw-milk-derived MRSA isolate, showed antibacterial activity against selected foodborne bacteria, suppressed microbial growth, and reduced biofilm biomass and thickness. In pasteurized milk, CFS inhibited MRSA at 4, 25, and 37 degrees C, achieving a maximum reduction of 4.24 +/- 0.20 log CFU/mL. Time-kill analysis confirmed concentration-dependent inhibition, with 2 & times;MIC reducing viable cells to undetectable levels after 24 h. The activity was heat-stable and protease-insensitive but disrupt after pH neutralization. Integrated metabolomics, genome annotation, pHmatched validation, and lipid-compound assays supported an acid-dependent, metabolite-associated activity basis. These findings support XJ-C-L1 CFS as a promising antimicrobial candidate for improving MRSA control in milk.
The aim of this study was to evaluate the effect of prolonged ripening(0-72 months) on the physicochemical, rheological, and microstructural properties, as well as consumer evaluation, of Bursztyn cheese. Extended ripening resulted in progressive moisture loss and increased dry matter content. Texture profile analysis revealed an increase in hardness up to 24 months of ripening. The storage(G ') and loss(G '') moduli increased with ripening time, whereas meltability and water activity decreased. MIR spectroscopy confirmed ongoing biochemical transformations related to proteolysis and lipolysis. Optical and confocal microscopy demonstrated progressive structural heterogeneity and crystal accumulation. XRD analysis identified brushite in the 72-month-ripened cheese. Consumer evaluation indicated that cheese ripened for 36 months exhibited the most balanced sensory profile, whereas the 72-month-ripened cheese showed highly intense sensory attributes appreciated mainly by cheese connoisseurs. The results demonstrate that prolonged ripening strongly influences cheese functionality and may support the production of premium long-ripened cheeses.
Infant formulas (IF) are designed to mimic human milk in order to support the growth of infants, but information on human milk fat globule membrane (MFGM) composition across extended lactation remains limited. This study analyzed human MFGM phospholipid profiles across lactation stages (0-300 days). Colostrum (0-5 days) showed the highest protein (3.01%) and unsaturated fatty acid (UFA, 58.82%) contents. Transitional milk (6-14 days) contained the most fatty acid species (13) and the highest fat content (3.61%). Mature milk (15-300 days) exhibited superior stability (D4,3 = 7.01 mu m, zeta-potential = -8.50 mV), the largest number of phospholipid species (142), and the highest saturated fatty acid (SFA, 44.90%) proportion. Based on the analysis of differential lipids, sphingomyelin (d18:1/22:0), phosphatidylcholine (18:0/18:2) and phosphatidylethanolamine-NMe (18:1/18:1) should be the priority for critical targets for IF fortification. These findings may provide a scientific basis for designing better IF that mimic HM.
Whey protein isolate (WPI) gels are widely used as model food matrices and potential nutrient delivery systems, but whether bile salts (BS) regulate the intestinal digestion of intact protein gels by altering gel disintegration, network-level structural accessibility and proteolysis remains unclear. Unlike previous studies that mainly focused on soluble or dilute protein systems, this study links BS-induced changes in thermally induced WPI gel digestion with gel-scale mechanical and microstructural evolution and complementary molecular/colloidal evidence from WPI solutions and heat-induced aggregates. The central research question was whether BS, at a standardized adult intestinal concentration of 10 mM, could modify the trypsin digestion behavior of thermally induced WPI gels and through which structural mechanisms this effect may occur. Compared to BS-free controls, gels digested with BS (10 mM) exhibited 10% lower dry mass retention, 200.4 min shorter disintegration half-life, larger microstructural pores, and 14% higher degree of peptide-bond hydrolysis. Interestingly, despite faster mass loss, the elastic shear modulus of gels decreased more slowly with BS. To elucidate this paradox, unheated WPI solutions (3 wt%) and heat-induced aggregates (3-5 wt%) were analyzed complementary lower-concentration model systems. While BS only marginally increased surface hydrophobicity of unheated solutions, it significantly enhanced that of heat-induced aggregates (similar to 60%). These results suggest that BS may increase hydrophobic exposure in heat-denatured WPI structures, contributing to local reinforcement of the gel skeleton while simultaneously promoting a more open porous network. Such structural changes may enhance trypsin penetration and cleavage-site accessibility.
The milk fat globule membrane (MFGM) is rich in bioactive lipids essential for infants. Using Hebei as a reference region, this study investigated regional differences in MFGM phospholipid composition in human milk from Northeast China, where dietary patterns vary, including differences in fat sources and seafood intake. The results showed that although significant regional differences were observed in milk fat globule size and zeta potential, the overall microstructure remained largely consistent. Oleic acid (C18:1) was the predominant fatty acid across all regions. Hebei exhibited the highest saturated fatty acid content (48.85 +/- 0.07%), whereas Liaoning showed the lowest saturated fatty acids (37.97 +/- 0.11%). Phosphatidylcholine (PC) was dominant in Hebei and Liaoning, whereas sphingomyelin predominated in Heilongjiang. Orthogonal projections to latent structures-discriminant analysis identified 69-84 differential phospholipids among regions, with PC contributing most to regional discrimination. Network analysis revealed strong correlations between differential lipids and key hub molecules. These findings also provide a scientific basis for optimizing infant formula.
This study systematically investigated the interaction mechanism between polymerized whey protein (PWP) and Stephania tetrandra polysaccharide (STP), and evaluated the composite hydrogel as a clean-label yogurt texture modifier. PWP-STP hydrogels with varying STP concentrations (0-2% w/v) were characterized using a multi-scale approach. STP incorporation significantly enhanced the colloidal stability, increasing particle size from 52.89 f 0.98 nm to 136.37 f 2.21 nm and zeta potential from-29.38 f 4.19 mV to-37.59 f 2.52 mV. Notably, the thermal denaturation temperature shifted from 78.57 degrees C to 121.95 degrees C, indicating substantially improved thermal stability. Mechanistic insights derived from simultaneous rheology and Fourier-transform infrared spectroscopy and two-dimensional correlation spectroscopy unequivocally revealed that hydrogen bonding and hydrophobic interactions were the primary driving forces for the formation of a denser, more ordered three-dimensional network. This structural consolidation was further corroborated by diminished surface hydrophobicity and intrinsic fluorescence quenching. When applied in yogurt at a 2% dosage, the PWP-STP composite hydrogel markedly improved the water-holding capacity, augmented apparent viscosity, and reinforced viscoelastic moduli of yogurt, thereby effectively mitigating textural defects such as whey separation. These findings provide a robust foundation for designing protein-polysaccharide hydrogels and demonstrate PWP-STP as an effective natural strategy for improving fermented dairy product quality.
Bioactive peptides have shown therapeutic potential for type 2 diabetes by inhibiting dipeptidyl peptidase-IV (DPP-IV). In this study, beta-casein (beta-CN) hydrolysates were prepared using enzymatic hydrolysis and characterized spectroscopically, followed by activity analysis. The results showed that the particle size and surface hydrophobicity of beta-CN were significantly reduced after enzymatic hydrolysis (p < 0.05). Fluorescence spectroscopy revealed a red shift in the maximum emission wavelength, and secondary structure analysis indicated a conformational transition toward random coils and beta-turns. Bromelain hydrolysate inhibited DPP-IV activity and significantly increased glucose consumption and glycogen synthesis in IR-HepG2 cells (p < 0.05). A total of 439 peptide sequences were identified from the bromelain hydrolysate, among which 34.40% had a bioactivity score above 0.5, and most showed potential DPP-IV inhibitory ability. Through in silico analysis, the Xaa-Pro-type peptide MPIQAF was screened and showed strong binding affinity with DPP-IV, suggesting its hypoglycemic potential. MPIQAF was further synthesized and experimentally validated, and its direct DPP-IV inhibitory IC50 was determined to be 2.832 mM. The peptide could ameliorate insulin resistance-induced glucose metabolism disorders in a dose-dependent manner and significantly reduce DPP-IV levels (p < 0.05). In summary, the bromelain hydrolysate, as a multi-peptide mixture, exhibited stronger overall DPP-IV inhibitory activity and holds promise for direct application as a functional food ingredient. The purified peptide MPIQAF, although a weak direct inhibitor, provides a valuable lead compound for mechanistic studies and future structural optimization toward glucose regulation.
The volatilomic profiles of Maltese gbejna cheese produced with seven adjunct lactic acid bacteria (LAB) strains were monitored during 25 days of ripening using headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Multivariate modelling (PLS-DA, VIP >1) revealed strain-specific clustering, and odour activity values (OAVs) (>= 1) identified key aroma-active compounds. In total, 77 volatile compounds, with sharp increases detected between days 12 and 25. The volatile fraction was dominated by esters (16), acids (15), and alcohols (13), with 25 compounds exhibiting the OAV >1, including ethyl butanoate (fruity, 3.11, 2.7), isoamyl alcohol (fruity/malty, 3.11, 5.10), phenylethyl alcohol (floral, 5.10), and diacetyl (buttery, S2, S8). Multivariate analysis (PLS-DA and hierarchical heatmapping) revealed clear, strain-specific metabolic clustering across LAB isolates. This is the first study demonstrating the strain-specific LAB metabolism in Maltese gbejna, offering a framework for adjunct culture selection in industrial cheese making.
The Lesvos sheep breed is an autochthonous Greek breed well adapted to the xerothermic conditions of Lesvos Island and is mainly exploited for milk production. In this study, 119 bacterial isolates from eight geographically well-spread samples of raw Lesvos breed sheep milk were identified. Based on rep-PCR genotypic profiling, 47 lactic acid bacteria (LAB) isolates were selected and evaluated for probiotic potential, with several among them exhibiting one or more probiotic traits. Notably, Limosilactobacillus fermentum 503 showed angiotensinconverting enzyme inhibitory (ACE-I), antimicrobial and gamma-aminobutyric acid (GABA) producing activities. Among Lacticaseibacillus casei/paracasei/rhamnosus isolates, strains 103 and 708 displayed ACE-I activity and adhered to collagen-coated plates, while strains 702 and 712 exhibited ACE-I, antimicrobial and bile salt hydrolase (BSH) activities. Streptococcus macedonicus 311 demonstrated ACE-I, antimicrobial and adhesion properties. Overall, raw milk from Lesvos breed sheep represents a rich and largely unexplored source of promising probiotic candidates for functional food development.
We evaluated the association between dairy farms and antimicrobial resistance based on One Health characteristics. Farmers were interviewed about production practices and samples were collected from production systems, processed for Escherichia coli detection and characterized for resistance to six antibiotics. MDR isolates were subjected to whole genome sequencing. One hundred and thirty-four samples (41%, n = 134/327) presented E. coli resistance to at least one of the tested antibiotics: isolates were predominantly resistant to amoxicillin (25%) and tetracycline (21%), and 36 (11%) were multidrug resistant (MDR). Larger farms had higher odds of detecting multidrug resistant strains (OR = 2.70, 95% CI: 1.22-5.98; p = 0.01). MDR isolates demonstrated high frequencies of tet genes and the presence of ESBL related genes. The results highlight the relevance of production practices in the AMR frequencies and distribution in dairy farms.
This study investigated biogenic amine production in Raclette cheese using Latilactobacillus curvatus strains capable of producing tyramine, beta-phenylethylamine, putrescine, cadaverine, and tryptamine as adjunct cultures. Control cheeses without L. curvatus and with a non-amine-producing strain were included for comparison. During ripening, cheeses with tyramine-producing strains accumulated tyramine up to approximately 300 mg/kg after 120 days, along with strain-dependent levels of beta-phenylethylamine. Strains capable of producing putrescine, cadaverine, and tryptamine also led to the accumulation of these amines. Analyses of free amino acids and carboxylic acids revealed strain-specific effects on amino acid metabolism (tyrosine, ornithine, arginine, aspartic acid, serine) and on D-lactate and formic acid levels. No effect on eye formation was detected by X-ray imaging. These findings demonstrate that L. curvatus is a notable producer of biogenic amines and modulates amino acid and organic acid metabolism in cheese.
The stability and metabolic activity of mesophilic starter cultures are important for flavour development in fermented dairy products. In the present study, cryoprotective agents were optimized to improve the storage stability of a starter culture blend comprising Lactococcus lactis ssp. lactis NCDC 912 and Lactococcus cremoris NCDC 907 (1.5:0.5, v/v), and its performance as liquid and dried Direct-Vat-Set (DVS) cultures was evaluated for cream ripening. Supplementation with sodium formate (0.05%, w/v) and sodium glutamate (1%, w/v) significantly enhanced culture stability at 4 degrees C, maintaining higher viable cell counts, shorter curd-setting time and consistent diacetyl production compared with the control. The optimized formulation maintained viability of dried and liquid DVS cultures for up to 105 and 40 days, respectively. GC-MS analysis revealed diverse volatile flavour compounds in ripened cream, while fatty acid profiling indicated improved flavour attributes and nutritional quality, demonstrating the potential of the optimized culture for fermented cream applications.
