Changes in milk composition of raw, frozen, pasteurized, and freeze-dried jenny milk from a farm-scale dairy.

Le-Tian Zhang, Ke Zhang, Allan Degen, Qian Xu, Jiang-Lin Xiong, Xiao-Ling Zhou

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

6 authors.

Le-Tian ZhangCollege of Animal Science and Technology, Tarim University, Key Laboratory of Livestock and Grass Resources Utilization around Tarim, Ministry of Agriculture and Rural Areas, Key Laboratory of Tarim Animal Husbandry Science and Technology, Xinjiang Production & Construction Corps, Alar, Xinjiang 843300, China.

Ke ZhangCollege of Animal Science and Technology, Tarim University, Key Laboratory of Livestock and Grass Resources Utilization around Tarim, Ministry of Agriculture and Rural Areas, Key Laboratory of Tarim Animal Husbandry Science and Technology, Xinjiang Production & Construction Corps, Alar, Xinjiang 843300, China.

Allan DegenDesert Animal Adaptations and Husbandry, Wyler Department of Dryland Agriculture, Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Beer Sheva 8410500, Israel.

Qian XuCollege of Food Science and Technology, Tarim University, Alar, Xinjiang 843300, China.

Jiang-Lin XiongHubei Key Laboratory of Animal Nutrition and Feed Science, School of Animal Science and Nutrition Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Xiao-Ling ZhouCollege of Animal Science and Technology, Tarim University, Key Laboratory of Livestock and Grass Resources Utilization around Tarim, Ministry of Agriculture and Rural Areas, Key Laboratory of Tarim Animal Husbandry Science and Technology, Xinjiang Production & Construction Corps, Alar, Xinjiang 843300, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Jenny milk is prone to deteriorate and is intolerant of freezing and heating. This study compared proximate components, metabolomes, trace elements, and fatty acids (FAs) in raw (RM), frozen (DM), pasteurized (PM), and freeze-dried (FM) jenny milk from milking to final products. Proximate components in RM were lower than the others. Compared with RM, differential metabolites in DM, PM, and FM were associated with protein, amino acid, nucleotide, and carbon metabolism, whereas differences among DM, PM, and FM were related to unsaturated lipid metabolism. Trace element concentrations varied during processing, but toxic elements remained within safety limits in all samples. DM had lower levels of MUFA, n-6 PUFA, and n-9 UFA than FM and PM, while total FA content did not differ among milk types. Therefore, the time between milking and freezing should be shortened and processing technology should be modified to improve the fidelity of jenny milk.

Indexed as

Fatty acidJenny milkLyophilized milkMetabolomePasteurized milkTrace element

Identifiers

PMID42564523

DOI10.1016/j.fochx.2026.104240

PMCPMC13444257

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.