Search Results (137)

Buffalo mozzarella cheese whey (CW) and ricotta cheese exhausted whey (RCEW) are valuable by-products of the Mozzarella di Bufala Campana PDO production chain. This study characterized their microbial communities using an integrated culture-dependent and -independent approach. Metabarcoding analysis revealed that the dominance of lactic acid bacteria (LAB), including Streptococcus thermophilus, Lactobacillus delbrueckii, and Lactobacillus helveticus, alongside diverse heat-resistant yeasts such as Cyberlindnera jadinii. Culture-based isolation identified subdominant lactic acid bacteria strains, not detected by sequencing, belonging to Leuconostoc mesenteroides, Enterococcus faecalis, and Enterococcus durans. These strains were further assessed for their probiotic potential. E. faecalis CW1 and E. durans RCEW2 showed tolerance to acidic pH, bile salts, and lysozyme, as well as a strong biofilm-forming capacity and antimicrobial activity against Bacillus cereus and Staphylococcus aureus. Moreover, bile salt resistance suggests potential functionality in cholesterol metabolism. These findings support the potential use of CW and RCEW as reservoirs of novel, autochthonous probiotic strains and underscore the value of regional dairy by-products in food biotechnology and gut health applications. Full article

The authenticity of Protected Designation of Origin (PDO) Feta cheese is critical for consumer confidence and market integrity, particularly in light of widespread concerns over economically motivated adulteration. This study evaluated the potential of Attenuated Total Reflectance–Fourier Transform Infrared (ATR-FTIR) spectroscopy combined with chemometric modeling to differentiate authentic Feta from non-Feta white brined cheeses. A total of 90 cheese samples, consisting of verified Feta and cow milk cheeses, were analyzed in both freeze-dried and fresh forms. Spectral data from raw, first derivative, and second derivative spectra were analyzed using principal component analysis–linear discriminant analysis (PCA-LDA) and Partial Least Squares Discriminant Analysis (PLS-DA) to distinguish authentic Feta from non-Feta cheese samples. Derivative processing significantly improved classification accuracy. All classification models performed relatively well, but the PLS-DA model applied to second derivative spectra of freeze-dried samples achieved the best results, with 95.8% accuracy, 100% sensitivity, and 90.9% specificity. The most consistently highlighted discriminatory regions across models included ~2920 cm⁻¹ (C–H stretching in lipids), ~1650 cm⁻¹ (Amide I band, corresponding to C=O stretching in proteins), and the 1300–900 cm⁻¹ range, which is associated with carbohydrate-related bands. These findings support ATR-FTIR spectroscopy as a rapid, non-destructive tool for routine Feta authentication. The approach offers promise for enhancing traceability and quality assurance in high-value dairy products. Full article

Cheese production is an ancient practice that is associated with the food and cultural identity of different peoples. There are over 500 cheese types globally, including 207 with protected denomination of origin (PDO) and 70 with protected geographical indication (PGI) status in the European Union (EU). Each cheese has various biochemical compositions, production methods, and maturation environments. This study has provided a critical review of the environmental impacts of cheese production, focusing on energy consumption, greenhouse gas (GHG) emissions, and the integration of renewable energy sources as sustainable strategies for this sector. Based on case studies and life cycle assessment (LCA) methodologies, the analysis revealed significant variability in energy use (3.0 to 70.2 MJ/kg) and GHG emissions (up to 22.13 kg CO₂ eq/kg), influenced by factors such as the cheese type, production complexity, system boundaries, and the technological or geographical context. Particular attention was given to heat treatment, refrigeration, and maturation processes, which contribute substantially to the overall energy footprint. The paper also discusses the methodological challenges in LCA studies, including the role of co-product allocation and database limitations. Finally, strategic renewable energy options, such as biogas recovery and solar thermal integration, are discussed as sustainable alternatives to reduce the environmental footprint of the dairy sector and support its sustainability. Full article

This study aimed to verify, under real operating conditions, the effectiveness of protective lactic acid bacteria (LAB) culture in counteracting the development of late blowing defects in Valtellina Casera PDO cheese and its impact on product sensory characteristics. Thirty-four LAB isolated from Bitto and Valtellina Casera PDO cheeses were screened for anti-Clostridium activity. Lacticaseibacillus casei VC201 was able to inhibit all the indicator strains through organic acid production. Valtellina Casera PDO cheese-making was performed twice in three dairy farms using a commercial autochthonous starter culture with and without the addition of the protective culture VC201. Cheese was ripened both at 8 °C and 12 °C and analyzed after 70 and 180 days for LAB population, proteolysis, and lipolysis evolution as well as sensory impact. Cheeses with the addition of the VC201 strain showed higher contents of rod-shaped LAB throughout the ripening at both temperatures. The protective culture decreased the production of butyric acid at 70 days, especially at 8 °C (−15.4%), while butyric fermentation was occasionally lightly observed at 12 °C. The sensory profile was favorably impacted by the higher relative proportion of short-chain fatty acids (SCFFAs, C2–C8), which was especially pronounced at 8 °C and persisted for 180-day ripening (23.91% vs. 18.84% at 70 days and 23.84 vs. 21.71 at 180 days of ripening). The temperature and time of ripening had a significant effect on the free fatty acid content of the cheese samples in all three classes (SCFFA, MCFFA, and LCFFA). The cheese made with Lcb. casei VC201 was preferred, according to the sensory evaluation, being perceived as less acidic, less bitter, tastier, and with more intense flavor. Protective cultures can represent a practical way to reduce late blowing defects in Valtellina Casera cheese production while maintaining adherence to its PDO regulatory requirements. Full article

A comprehensive characterization of two pressed-curd cheeses produced from ewe’s milk using enzymatic coagulation—Manchego cheese (with Protected Designation of Origin, PDO) and Castellano cheese (with Protected Geographical Indication, PGI)—was performed throughout the manufacturing process (industrial or traditional) and ripening stages (2, 9, 30, 90, and 180 days). Proton high-resolution magic angle spinning nuclear magnetic resonance (¹H HRMAS NMR) spectroscopy, combined with Principal Component Analysis (PCA) and cluster analysis, was applied to intact cheese samples. The combination of this spectroscopic technique with chemometric methods allows for the characterization of each type of sheep milk cheese according to its geographical origin and production method (artisanal or industrial), as well as the estimation of ripening time. The results demonstrate that HRMAS NMR spectroscopy enables the rapid and direct analysis of cheese samples, providing a comprehensive profile of their metabolites—a metabolic ‘fingerprint’. Full article

The production of Fiore Sardo cheese is regulated by the specification of the Protected Designation of Origin (PDO), which aims to guarantee the specific area of production, the know-how of local producers, and the specific use of raw milk from Sarda sheep. The thermization of milk is a sub-pasteurization process that is commonly used in cheese-making to lower the bacterial load and increase the shelf life of the product; it is therefore a cause of non-compliance with the PDO specification of Fiore Sardo cheese, allowing producers to gain practical and economic advantages. In this work, NIR spectroscopy coupled with multivariate discriminant analysis was used to identify the thermal treatment of milk in Fiore Sardo cheese samples. Cheeses were produced using raw milk (38 °C), low-thermized milk (57 °C for 30 s), and high-thermized milk (68 °C for 30 s). The NIR spectra of the cheeses were used to build discriminant models for individuating the thermal treatment of the processed milk. The obtained discriminant models were able to correctly classify about 90% of the Fiore Sardo cheese samples. This method could be suitable as a screening technique to authenticate Fiore Sardo PDO cheese. Full article

Despite the economic importance of Protected Designation of Origin (PDO) cheeses in Italy, little research has examined how label attributes affect price premiums. For Italian cheese producers, especially those investing in PDO certification, understanding which attributes generate premiums is crucial for sustainable business strategies. This study examined attributes displayed on 420 validated cheese labels collected across Italy in 2022, focusing on hard cheese, fresh soft cheese, and string cheese. A content analysis was conducted to identify and categorize the attributes displayed on cheese labels. Following this, the hedonic pricing method, supported by multiple linear regression analysis, was used to assess the impact of these attributes—along with brand and distribution channel—on product pricing. Our findings reveal that sustainability attributes show particularly strong effects on price premiums. PDO certification generates significant premiums prominently for hard and fresh soft cheeses, cow breed information for string cheese, while specialized retail channels create higher prices for fresh soft and string cheeses. While brand–price relationships are heterogeneous, the study provides evidence of their impact. These insights enable cheese producers, marketers, and retailers to strategically prioritize product attributes, optimize distribution channels, and make informed decisions about brand positioning to maximize value in competitive cheese markets. Full article

Serra da Estrela cheese, with a Protected Denomination of Origin (PDO), is one of the most appreciated traditional raw milk Portuguese cheeses, and it is well known for its unique flavor and texture, which are derived from the use of raw ewe’s milk and its production process. In this work, 45-day-old ripened Serra da Estrela cheeses were processed by high-pressure processing (HPP) at 600 MPa/6 min (P1), 450 MPa/6 min (P2) and 450 MPa/9 min (P3) to study the effect of HPP initially and during 15 months of storage at 4 °C. The proteolysis indexes were, in general, lower in the HPP-treated cheeses than in the control cheeses. The P1 cheeses kept their ripening extension index throughout the 15 months of storage close to that of non-processed cheese at month 0. Progression of the ripening depth and free amino acids indexes was also slowed down by HPP. HPP had no immediate effect on the cheese texture parameters, and minor changes were found up to 3 months of storage; moreover, the P2 cheeses maintained their hardness and consistency levels during the 15-month storage period at values close to those of the control cheeses at month 0. Sensory evaluation by trained panelists showed that the P2 cheeses were softer than the control cheeses; furthermore, for the P3 cheeses, there were no observed treatment effects on the sensory attributes evaluated at the end of storage. Overall, the results uphold the potential of HPP in rendering Serra da Estrela cheese proteolysis levels similar to those of control cheese at 45 days of ripening with minor effects on texture. Full article

Consumers expect ruminants to graze outdoors and flocks to be of a reasonable size. Dairy goats can be kept outdoors (natural) or indoors. There are few pasture-grazed-system goat farms. The farms we studied in the centre-west of France were either organic or conventional, and all used pastures and tended to meet consumer demand for naturalness. We obtained information through semi-directed interviews. Dairy goats are susceptible to gastrointestinal infections when using pastures and this was one of the main health problems mentioned by organic farmers. There are a very limited number of medicines available for lactating dairy goats and farmers can use complementary and alternative veterinary medicine (CAVM), where they are completely autonomous in their choice. The use of CAVM has also been driven by organic labels and protected designation of origin (PDO) regulations for goat cheese. Homeopathy, phytotherapy, and aromatherapy were used for various health problems on almost all the farms surveyed. Herd size and farm area were negatively associated with the complex use of CAVM, possibly due to the workload on larger farms. Some CAVMs were used more in relation to the management of farms: aromatherapy in organic farms and homeopathy in cheese-making farms. The farmers with higher levels of education were more likely to employ phytotherapy. The farmers were autonomous in the choice of CAVM and did not rely on the advice of veterinarians. Full article

Using a multi-analytical approach, this investigation characterized Parmigiano Reggiano PDO cheese produced with milk from dairy cows fed different diets. Ten samples of Parmigiano Reggiano PDO cheese, aged for 24 months, were produced with milk from dairy cows fed only dry hay (P-DH; N = 6) or a diet with part of the dry hay replaced with fresh herbage (P-FF; N = 4). Instrumental (Flash GC-FID) analysis of the volatile fraction, image analyses, and sensory quantitative descriptive analysis (QDA^®) were carried out. The Parmigiano Reggiano cheese belonging to the P-FF group showed a higher intensity of yellow than P-DH for both sensory and image analyses. Regarding the volatile profiles, no differences were observed related to the two experimental groups, while sensory analyses allowed for some discrimination, in particular color and aroma attributes. Instrumental and sensory characterization can be used to obtain a unique analytical profile for Parmigiano Reggiano PDO cheeses produced with milk from dairy cows fed different forage sources and help to define the quality and authenticity of this typical high-value food product. Full article

Caciocavallo Silano PDO is a traditional Italian stretched-curd cheese produced in southern Italy, subjected to a minimum ripening period of 30 days. The present study aimed to characterize the chemical composition and fatty acid (FA) profile at three ripening stages (up to 120 days). The proximate composition, FAs profile, and lactose content of cheese samples from three production batches, all made with Friesian cow milk, were analyzed. The results showed significant compositional changes during maturation. Moisture content decreased from 46.5% in 30 days to 33.0% in 120 days, with a corresponding increase in protein and fat content. Lactose content was below the limit of quantification (LOQ) at all ripening stages, confirming its natural depletion over time. The FA analysis revealed thirty-five different FAs, including fourteen saturated fatty acids (SFAs), nine monounsaturated fatty acids (MUFAs), and twelve polyunsaturated fatty acids (PUFAs). Among SFAs, palmitic and stearic acids were the most abundant, while lauric and myristic acids significantly increased with ripening. The sum of MUFAs showed a slight decrease, mainly due to the reduction in oleic acid, which dropped from 22.6% to 21.3% over maturation. Conversely, PUFAs exhibited a significant increase, particularly linoleic and α-linolenic acids, which are associated with positive health effects. In particular, an increase in PUFA composition and an optimal omega-6/omega-3 ratio could have a positive effect on health, with a consequent enhancement of cardiovascular function. The findings suggest that cheese maturation influences its nutritional and lipid profile, with potential implications for consumer health. Future research should assess how feeding strategies and production methods impact the FA composition of Caciocavallo Silano PDO. Full article

Serpa cheese, a Portuguese Protected of Denomination Origin (PDO) cheese, known for its unique sensory attributes, is made from the raw milk of native sheep. In this preliminary work, ten samples of Serpa cheese were submitted for a sensory evaluation performed by an expert panel in a sensory laboratory accredited according to ISO 17025 for Serpa cheese parameters, and the panelists classified the cheeses based on texture, taste and odor scores, in accordance with the specifications for the classification of this type of cheese. All cheeses were analyzed by SPME-GC-MS. Following an exploratory unsupervised multivariate analysis, the supervised multivariate analysis by partial least squares—discriminant analysis (PLS-DA), associated the relative percent area of the identified volatiles with the classification of cheeses attributed by the sensory panel. Among the 144 compounds putatively identified, there was a pattern of compound distribution of some of them, such as acetoin, diacetyl, and 2,3-butanediol, leaning toward the cheese samples with high taste and odor scores, while other compounds, such as ethyl caprate, capric acid, and 3-methylindole, were more associated with the cheese samples rated with a low score. Despite the reduced number of samples that may have imposed some restrictions on the conclusions drawn, there was a clear trend in the volatiles’ distribution, allowing us to identify, based on the higher correlation loadings, potential candidates for the Serpa cheese sensory quality. This preliminary study presents, for the first time, an overview of the volatiles that are present in Serpa PDO cheese that may be responsible for the positive or negative sensory evaluation of this PDO cheese. Full article

Cheese is a globally consumed dairy product, with Europe leading the world in its consumption. Italy, as the third-largest cheese producer within the European Union, plays a crucial role in the sector, particularly through its production of Protected Designation of Origin (P.D.O.) cheeses, including Grana Padano and Parmigiano Reggiano. These hard cheeses are widely utilized in pre-packaged grated cheese products, owing to their broad appeal and recognized quality. While mold is a common and often necessary component in cheese production for the development of flavor and texture, fungal growth can also detrimentally affect the quality of cheese, potentially causing economic losses and posing food safety risks. Some molds are capable of producing mycotoxins, such as ochratoxin A (OTA), a toxic compound that has been identified in cheese. This study aims to quantitatively assess the prevalence of OTA contamination in various pre-packaged grated cheese products using the high-performance liquid chromatography method while also exploring the potential implications for food safety. The results revealed a high incidence of OTA, with 97.6% of the samples tested positive for contamination, ranging from below the limit of detection (<LOD) to 19.15 ng g⁻¹. Among the cheeses tested, the Parmigiano Reggiano brand exhibited the significantly highest average level of OTA contamination (5.06 ± 0.66 ng g⁻¹), followed by pecorino (2.25 ± 0.31 ng g⁻¹), mixed (2.15 ± 0.18 ng g⁻¹), and the Grana Padano cheeses (1.53 ± 0.21 ng g⁻¹). Given the widespread consumption of pre-packaged grated cheese products, these findings underscore the importance of continuous monitoring and risk assessment of cheese products, particularly pre-packaged grated varieties, due to the potential health risks associated with OTA exposure. Further investigations are essential to identify the factors contributing to OTA contamination in cheese and to support the development of regulatory standards to ensure consumer safety. Full article

Artisanal cheeses face unique challenges due to changes in the present approaches to food safety, health, and environmental sustainability. This work aims at tackling such challenges in Pico cheese, by addressing outdated PDO criteria, the need to tackle coagulase-positive staphylococci (CoPS) and to promote circular economy by upgrading cheese whey. Model raw- and pasteurized milk cheeses were prepared with autochthonous lactic acid bacteria (LAB) as inoculants and analyzed for their composition, proteolysis, and microbiological parameters. CoPS were isolated and the risks they pose in terms of One Health evaluated by assessing phenotypic virulence factors and antibiotic resistance patterns. To assess the potential of autochthonous LAB for controlling CoPS, a challenge test was performed. Probiotic requeijão was prepared using autochthonous LAB as inoculants for upgrading whey. This work confirmed the need to update Pico cheese specifications regarding proteolysis indexes. Biofilm production was present in all Pico cheese CoPS, but resistance was only found against penicillin and cefoxitin. Adding salt or extending maturation time up to 60 days did not afford the desired level of CoPS control. Lactococcus lactis L1C21M1, however, was able to keep CoPS populations at 3 log cfu g⁻¹ in the challenge test. Requeijão was a suitable substrate for probiotic autochthonous Lactococcus lactis L3A21M1 and L3B1M7. Full article

Cretan Graviera cheese is one of Greece’s most prized cheeses and holds a Protected Designation of Origin (PDO) status. For years, food packaging migration has been a key concern in food and health sciences, with plastics like low-density polyethylene (LDPE) and polypropylene (PP) widely used for cheese preservation and convenient handling during transport and storage. This study focused on Cretan Graviera cheese, examining two different levels of maturity: 4 and 8 months. The cheese samples were analyzed using two complementary vibrational spectroscopic techniques, FTIR-ATR and Raman spectroscopy, to assess the migration of LDPE and PP from plastic packaging to the cheese’s surface. The experimental period was set at 21 days, corresponding to the degradation time of the selected cheese, which becomes apparent after three weeks under refrigerated conditions at 7 °C. The results indicate that, with Raman and FTIR-ATR spectroscopy, LDPE and PP migration can occur from the plastic packaging to the surface of Graviera samples with different maturities. Microbial growth was observed sooner in the 4-month-old samples and 8-month-old samples. The migration of food packaging materials was confirmed using both Raman and FTIR spectroscopy, highlighting that Cretan Graviera cheese should be stored in appropriate packaging under refrigerated conditions at 7 °C. Full article