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Physicochemical, Biochemical, and Microbiological Characteristics of Cheese
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Physicochemical, Biochemical, and Microbiological Characteristics of Cheese

A topical collection in Foods (ISSN 2304-8158). This collection belongs to the section "Dairy".

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Editors

Dr. Richardos Nikolaos Salek

E-Mail Website
Collection Editor
Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic
Interests: cheese; processed cheese; cream cheese; dairy beverages; dairy desserts; hydrocolloids; rheology; tribology; texture
Dr. Eva Lorencová

E-Mail Website
Collection Editor
Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic
Interests: microbiology; fermentation; lactic acid bacteria; starter cultures; cheese ripening; yeasts; microbial contamination; biogenic amines; dairy beverages
Dr. Zuzana Lazárková

E-Mail Website
Collection Editor
Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic
Interests: processed cheese; dairy technology; sterilization; storage; durable food; food quality; sensory analysis

Topical Collection Information

Dear Colleagues,

Cheeses are dairy products with complex composition and diverse characteristics that are affected by several factors throughout their production process. The physicochemical characteristics of cheeses are crucial determinants of their textural, rheological, and organoleptic properties and overall quality. In general, the primary components of cheese include proteins (caseins and/or whey proteins), fat, saccharides, moisture, and minerals. The composition of these components varies depending on the cheese variety, manufacturing techniques, and ripening parameters. Additionally, the biochemical characteristics of cheese are primarily driven by enzymatic reactions occurring during ripening. Proteolysis, the break-down of proteins by enzymes from rennet (or coagulants), starter cultures, and non-starter microorganisms, contributes significantly to the development of cheese flavor and texture. Lipolysis, the hydrolysis of fats by lipases, also contributes to the distinctive flavors and aromas of various cheese varieties. Moreover, glycolysis and other metabolic pathways catalyzed by microbial enzymes influence the formation of organic acids, alcohols, and other sensory active substances. Cheeses are natural habitats for a diverse range of microorganisms, including bacteria, yeasts, and molds. The microbiological profile of cheese is influenced by the starter cultures intentionally added during manufacture and the non-starter microorganisms present in the raw materials or introduced during processing and ripening. Careful management of the microbial population in cheeses is essential for ensuring their safety, quality, and desired characteristics.

The physicochemical, biochemical, and microbiological characteristics of cheese are intricately intertwined and contribute to the unique organoleptic properties, shelf life, and quality of various cheese varieties. Understanding these aspects is crucial for optimizing cheese production, ensuring food safety, and meeting consumer preferences.

Dr. Richardos Nikolaos Salek
Dr. Eva Lorencová
Dr. Zuzana Lazárková
Collection Editors

Manuscript Submission Information

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Keywords

  • cheese
  • cheese composition
  • whey
  • proteins
  • lactic acid bacteria
  • starter cultures
  • non-starter microorganisms
  • fermentation
  • free amino acids
  • fatty acids
  • ripening
  • texture
  • rheology
  • sensory analysis
  • processing parameters
  • novel processing techniques
  • functional ingredients
  • packaging
  • storage
  • sustainability

Published Papers (4 papers)

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2025

18 pages, 1346 KiB  
Article
Effects of Farming System on the Rheological Behavior of Rennet-Induced Coagulation in Milk from Skopelos Breed Goats
by Kali Kotsiou, Marios Andreadis, Georgios Manessis, Athina Lazaridou, Costas G. Biliaderis, Zoitsa Basdagianni, Ioannis Bossis and Thomas Moschakis
Foods 2025, 14(8), 1316; https://doi.org/10.3390/foods14081316 - 10 Apr 2025
Cited by 2 | Viewed by 442
Abstract
This study examined the impact of extensive and intensive farming systems on the rheological behavior of rennet-induced goat milk coagulation in the indigenous Greek Skopelos goat breed. Milk samples were obtained from Skopelos dairy goats reared under extensive and intensive farming systems at [...] Read more.
This study examined the impact of extensive and intensive farming systems on the rheological behavior of rennet-induced goat milk coagulation in the indigenous Greek Skopelos goat breed. Milk samples were obtained from Skopelos dairy goats reared under extensive and intensive farming systems at two farms in Greece. Rennet-induced coagulation kinetics (at 35 °C) and curd rheological properties were assessed using dynamic rheometry. Milk from the extensive system exhibited longer rennet coagulation time (RCT) but resulted in curds with higher storage modulus (G′) and complex viscosity (η*), indicating formation of stronger coagulated structures compared to curds from the intensive system. The differences can be attributed to variations in milk composition and the structural characteristics of protein components, e.g., casein fractions, between the two systems. Principal component analysis (PCA) revealed that the farming systems could be differentiated based on the rheological properties of the curds, specifically on structure-related parameters (loss tangent, tanδ, apparent yield stress, τy). Strong correlations (p < 0.01) were noted between G′max and caseins/total proteins (positive), as well as with pH (negative), in both farming systems. These findings offer valuable insights into animal farming practices and cheese production, providing evidence of the relationships between goat-rearing systems and rheological properties of rennet-coagulated milk products. Full article
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Graphical abstract

23 pages, 1481 KiB  
Review
Sterilized Processed Cheese: Principles, Technological Aspects, and Properties: A Review
by Zuzana Lazárková, Eva Lorencová, Markéta Pětová, Martin Novotný and Richardos Nikolaos Salek
Foods 2025, 14(6), 1072; https://doi.org/10.3390/foods14061072 - 20 Mar 2025
Viewed by 1030
Abstract
Sterilized processed cheese is a dairy product with prolonged shelf life compared to regular processed cheese. The extension of durability is made possible by the thermosterilization of processed cheese, while regular processed cheese is submitted to pasteurization process during manufacturing. Sterilized processed cheese [...] Read more.
Sterilized processed cheese is a dairy product with prolonged shelf life compared to regular processed cheese. The extension of durability is made possible by the thermosterilization of processed cheese, while regular processed cheese is submitted to pasteurization process during manufacturing. Sterilized processed cheese can be classified as long-life foods and their shelf life may reach up to 24 months, if stored at ambient temperature (approx. 25 ± 1 °C). This fact is an advantage over regular processed cheese, which has a shelf life of only around 6 months. Sterilized processed cheese finds application in everyday life when refrigeration facilities are not available; i.e., it is intended for regular retail. However, their most important use is for storage in state material reserves and, moreover, for catering for members of the armed forces and/or members of the integrated rescue system. This review aimed to gather general information on sterilized processed cheeses, their characterization, usage and production. Furthermore, the review discusses the principles of sterilization and factors affecting the course of sterilization focusing on the setting the sterilization limits and sterilization parameters in order to maximize end-product quality. Moreover, last part of the review is devoted to the effect of sterilization and long-term storage on the qualitative parameters of sterilized processed cheese. Full article
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13 pages, 813 KiB  
Article
Can the Contents of Biogenic Amines in Olomoucké Tvarůžky Cheeses Be Risky for Consumers?
by Eva Samková, Eva Dadáková, Kateřina Matějková, Lucie Hasoňová and Simona Janoušek Honesová
Foods 2025, 14(3), 456; https://doi.org/10.3390/foods14030456 - 31 Jan 2025
Cited by 1 | Viewed by 1117
Abstract
Smear-ripened cheeses are fermented dairy products characterised by an increased content of biogenic amines (BAs). The high contents of these bioactive compounds can negatively affect consumers. The study aimed to observe the contents of BAs and po-lyamines (PAs) in Olomoucké tvarůžky cheeses depending [...] Read more.
Smear-ripened cheeses are fermented dairy products characterised by an increased content of biogenic amines (BAs). The high contents of these bioactive compounds can negatively affect consumers. The study aimed to observe the contents of BAs and po-lyamines (PAs) in Olomoucké tvarůžky cheeses depending on selected factors (year, batch, ripening/storage time, shape, weight, specific surface area, acidity, and salt content). The results showed that the variability was explained primarily by the batch (83% for the sum of BAs) and by the year (63% for the sum of PAs). The storage time significantly influenced the contents of putrescine, cadaverine, spermidine, and spermine (the explained variability was only 1–3%). The total BA contents negatively correlated with weight (r = −0.6374; p < 0.001) and positively with specific surface area (r = +0.4349; p < 0.001). A negligible positive correlation coefficient was found between the total BAs and pH (r = +0.1303). A low negative correlation was also found between the total BAs and salt content (r = −0.1328). Compared to previous studies, the total average BA contents were considerably low. In conclusion, this type of cheese does not represent a serious problem for most consumers. Full article
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18 pages, 1683 KiB  
Article
Biogenic Amines in White Brined Cheeses
by Leona Buňková, Jakub Riemel, Khatantuul Purevdorj, Štěpán Vinter, Zuzana Míšková and Petra Jančová
Foods 2025, 14(3), 369; https://doi.org/10.3390/foods14030369 - 23 Jan 2025
Viewed by 1058
Abstract
In the current study, a comprehensive analysis of biogenic amines in white brined cheeses was conducted. BAs may accumulate in food in high concentrations via the activities of microorganisms that produce decarboxylation enzymes. Neither tryptamine, phenylethylamine, nor spermidine was detected in the monitored [...] Read more.
In the current study, a comprehensive analysis of biogenic amines in white brined cheeses was conducted. BAs may accumulate in food in high concentrations via the activities of microorganisms that produce decarboxylation enzymes. Neither tryptamine, phenylethylamine, nor spermidine was detected in the monitored cheese samples. Biogenic amines were detected in 20 samples, with tyramine and spermine being the most abundant, particularly in Feta cheeses, where tyramine concentrations exceeded 100 mg/kg in three samples. In 25% of the tested cheeses, total concentration of all the monitored biogenic amines and polyamines exceeded the level of 100 mg/kg, which may be considered of toxicological significance to sensitive persons. Decarboxylase activity was identified in 94 isolates, including significant producers such as Levilactobacillus brevis and Enterococcus durans. The correlation between high total microbial counts and lactic acid bacteria suggests that these microorganisms play a critical role in biogenic amine production. Our findings highlight the importance of monitoring specific microbial populations to mitigate biogenic amine risks in cheese production. Full article
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