Lactobionic acid (LBA) has many potential applications. This study aimed to evaluate the application of LBA in ice cream production, including its effect on the physico‐chemical properties of ice cream mix, and overrun and melting behaviour of ice cream. The rheological properties of ice cream mix and ice cream made with LBA were evaluated. The physico‐chemical properties of ice cream produced with 2–3 g/kg LBA were comparable to ice cream made with a commercial stabiliser and emulsifier. However, the addition of LBA in higher concentration in the current study resulted in a harder ice cream texture and lower overrun.

High pressure processing (HPP) is an alternative to traditional thermal treatment and can be used in the dairy industry for increasing the microbiological safety of milk and for preserving its biologically active substances. HPP effectiveness in providing microbiological quality of product is still under discussion; thus, the aim of the study was to evaluate the effect of HPP technology on microbiological quality of skimmed milk. Raw, pasteurised (78 °C, 15–20 s), HPP treated (250 MPa, 15 min; 400 MPa, 3 min; 400 MPa, 15 min; 550 MPa, 3 min) and skimmed milk, processed by combining pasteurisation and HPP were analysed and compared. The total plate count (LVS ISO 4833-1:2013) and presence of coliforms (LVS EN ISO 16654:2002) were determined in analysed skimmed milk samples. Significant decrease (p < 0.05) of colony forming units (CFU) was observed in samples processed by combining two treatment types: pasteurisation and HPP. The minimum treatment parameters for shelf-life extension of skimmed milk were determined: pressure not less than 400 MPa and holding time at least 15 minutes.

With interest in camel milk growing due to its nutrients and biologically active compounds, research into methods of processing and drying it is crucial. In recent decades, extensive studies have explored its chemical composition and health benefits with a focus on drying techniques and their effects on its properties. This review systematically summarizes the available literature on camel milk drying processes and their effects on its chemical composition with a view to shortening the drying time. To achieve this goal, we meticulously reviewed numerous studies published between 2014 and 2024 to identify optimal drying methods that maximize the preservation of camel milk’s nutrient components and bioactive compounds. Our analysis revealed significant findings: freeze drying preserves nutrients better than spray drying, but is less efficient. Spray drying, while faster, tends to compromise some nutritional values. Conclusively, optimizing drying parameters can improve production efficiency and nutrient retention.

The successful development of a lactobionic acid (LBA) bioconversion process on an industrial scale demands the selection of appropriate downstream methodological approaches to achieve product purification once the bioconversion of LBA is completed. These approaches depend on the nature of the substrate available for LBA production, and their necessary implementation could constitute a drawback when compared to the lesser effort required in downstream approaches in the production of LBA obtained by chemical synthesis from refined lactose. Thus, the aim of this research is to separate LBA from an acid whey substrate after bioconversion with Pseudomonas taetrolens. Freeze drying, crystallization, adsorption with activated carbon, microfiltration, centrifugation, and precipitation with 96% (v/v) ethanol were carried out to separate and purify LBA. The closest product to commercial LBA was obtained using precipitation with ethanol, obtaining a white powder with 95 ± 2% LBA concentration. The procedure described in this paper could help to produce LBA on an industrial scale via microbial bioconversion from acid whey, developing a promising biotechnological approach for lactose conversion.

Ice cream is a popular dessert in Latvia. At present, however, as consumers are watching their calorie intake, ice cream is starting to lose its leading position due to rich fat content. Therefore, development of low-fat or non-fat ice cream can provide a good alternative for consumers. At the same time, reduced fat is a challenge to a producer because it strongly affects the texture and sensory properties of ice cream. The aim of the current study was to assess the physicochemical and rheological properties of whey-based non-fat ice cream, depending on the ingredients used in the formulation. In total, 11 ice cream formulations were developed and evaluated, with differing proportions of the main ingredients. Chemical composition, hardness (after6hof hardening and subsequent two-week storage), overrun and rheological properties were analysed. Higher amounts of pumpkin puree, sugar and whey concentrate decreased the hardness of ice cream, and increased the overrun. Thus, higher proportions of pumpkin puree and whey concentrate significantly influenced product formulation by stabilising and strengthening air cells. Both an increased proportion of pumpkin puree and gelatine increased complex viscosity. There was a positive correlation between carbohydrate content and ice cream hardness after two-week storage, as well as between protein content and complex viscosity.