19The dairy industry faces new technological challenges in order to exploit and maintain some of 20 the bioactive properties of dairy components throughout processing. This review outlines these 21 issues with respect to the two major whey proteins β-lactoglobulin (β-lg) and α-lactalbumin (α-22 la). Biological activities of both the intact proteins, and peptides derived from the proteins, are 23 discussed e.g. inhibition of angiotensin-converting enzyme (ACE), anti-microbial activity, anti-24 carcinogenic activity, hypocholesterolemic effect, metabolic and physiological effects. The 25 levels necessary to provide beneficial effects and, if available, evidence from clinical trials are 26 reported. Developments in the purification and enrichment of the proteins are discussed, and the 27 technological implications of industrial processing on the bio-activity of the proteins are 28 examined. The supplementation of infant formulas with α-lactalbumin enriched whey proteins is 29 also discussed in light of its potentially improved bioactive properties. 30 31

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Mushrooms are fungi, biologically distinct from plant- and animal-derived foods (fruits, vegetables, grains, dairy, protein [meat, fish, poultry, legumes, nuts, and seeds]) that comprise the US Department of Agriculture food patterns operationalized by consumer-focused MyPlate messages. Although mushrooms provide nutrients found in these food groups, they also have a unique nutrient profile. Classified into food grouping systems by their use as a vegetable, mushrooms’ increasing use in main entrées in plant-based diets is growing, supporting consumers’ efforts to follow dietary guidance recommendations. Mushrooms’ nutrient and culinary characteristics suggest it may be time to reevaluate food groupings and health benefits in the context of 3 separate food kingdoms: plants/botany, animals/zoology, and fungi/mycology.

Mozzarella cheese was manufactured from milk containing either a low (olein) or a high (stearin) melting point fraction of milk fat or anhydrous milk fat. The fat was dispersed into skim milk by homogenization at 2.6 MPa before being manufactured into cheese. The melting point of the milk fat did not affect the size or shape of the fat globules, nor was there any effect of homogenization on the polymorphic state of the milk fat. There were no changes in milk fat globule size and shape concomitant with the amount of free oil formed. The polymorphic state of the milk fat did affect the amount of free oil formed and the apparent viscosity of the cheese. The lower melting point fraction yielded a larger amount of free oil. The higher melting point fraction yielded a higher viscosity of melted cheese at 60 degrees C. Mozzarella cheese was also manufactured from homogenized milk, nonhomogenized milk, and a 1:1 ratio of the two, without altering the milk fat composition. Increasing the proportion of homogenized milk yielded a lower free oil content and higher viscosity of the cheese.

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