Calcium: A comprehensive review on quantification,interaction with milk proteins and implications for processing of dairy products

Calcium (Ca) is a key micronutrient of high relevance for human nutrition that also influences the texture and taste of dairy products and their processability. In bovine milk, Ca is presented in several speciation forms, such as complexed with other milk components or free as ionic calcium while being distributed between colloidal and serum phases of milk. Partitioning of Ca between these phases is highly dynamic and influenced by factors, such as temperature, ionic strength, pH, and milk composition. Processing steps used during the manufacture of dairy products, such as preconditioning, concentration, acidification, salting, cooling, and heating, all contribute to modify Ca speciation and partition, thereby influencing product functionality, product yield, and fouling of equipment. This review aims to provide a comprehensive understanding of the influence of Ca partition on dairy products properties to support the development of kinetics models to reduce product losses and develop added-value products with improved functionality. To achieve this objective, approaches to separate milk phases, analytical approaches to determine Ca partition and speciation, the role of Ca on protein–protein interactions, and their influence on processing of dairy products are discussed.     

Survival and movement of enterovirus in connection with land disposal of sludges

Coxsackievirus and tritiated water were added to municipal sludges which were placed on lysimeters containing sandy soil or clay soil. It took 23 weeks during a normal Danish winter to inactivate virus from an initial 10⁶tcid₅₀/g sludge to a not demonstrable level. Irrespective of sludge and soil type no virus was demonstrated in the leachate water. The rainfall during December–May was 300 mm.     

Prediction of proteasome cleavage motifs by neural networks

We present a predictive method that can simulate an essentialstep in the antigen presentation in higher vertebrates, namelythe step involving the proteasomal degradation of polypeptidesinto fragments which have the potential to bind to MHC ClassI molecules. Proteasomal cleavage prediction algorithms publishedso far were trained on data from in vitro digestion experimentswith constitutive proteasomes. As a result, they did not takeinto account the characteristics of the structurally modifiedproteasomes—often called immunoproteasomes—foundin cells stimulated by