Search Results (165)

Traditional food systems are increasingly threatened by industrialised agri-food production based on standardised processes, economies of scale, and lower production costs. This transformation risks undermining not only the economic viability of artisanal producers but also the cultural heritage, pastoral knowledge, and territorial identities embedded in traditional foods. This study contributes to rural studies and food heritage research by examining whether consumers’ willingness to pay a premium for traditionally produced foods can sustain endangered rural production systems within competitive PDO markets. Focusing on Fiore Sardo PDO cheese, the study combines a Bertrand duopoly framework with the Theory of Planned Behaviour (TPB) to connect market competition, consumer beliefs, and support for traditional agri-food systems. Data from 1640 Italian consumers were analysed using structural equation modelling. The findings show that attitudes towards cultural preservation, social recognition of traditional production, and perceived support for shepherd communities significantly influence consumers’ willingness to purchase and pay premium prices for traditionally produced cheese. Consumers associate artisanal production not only with superior sensory quality and authenticity but also with the protection of cultural identity, traditional pastoral practices, and rural landscapes. By integrating behavioural and economic perspectives, the study demonstrates that willingness to pay operates as a market mechanism through which consumers actively contribute to the resilience of traditional food systems facing industrial competition. The study advances existing literature by showing how cultural values, behavioural intentions, and market dynamics jointly shape the economic sustainability of traditional foods. Full article

Short food supply chains (SFSCs) have gained attention as mechanisms for strengthening local food systems and enhancing producer value. However, many SFSCs involving traditional artisan dairy products struggle to remain viable in competitive markets characterised by industrial production and weak market positioning. This study examines the viability of the SFSC for queso tenate, a traditional artisan cheese from central Mexico, through a cybernetic perspective using the Viable System Model (VSM) and the Viplan method. Accordingly, an integrative framework is proposed that combines cybernetic organisational design with a value chain perspective and a core infrastructure of food technology practices. The SFSC is analysed through the focal enterprise as the primary coordination and integration point for production, coordination, control, intelligence, and governance functions. The analysis incorporates technical and managerial activities, including food technology practices, production operations, and market-related processes. Using the Viplan method, the study represents systemic functions within the SFSC. The results identify structural weaknesses affecting viability, including fragmented coordination, limited technological validation, and insufficient market differentiation. The findings suggest that the configuration of systemic functions, as defined by the VSM, may be associated with organisational conditions shaping system functioning in traditional artisan food systems. The proposed framework provides a structured basis for diagnosing areas where viability may be strengthened. Limitations are acknowledged regarding the conceptual approach, the single-case study design, and the generalisability of the results. Future research may extend this work by examining diverse traditional cheese supply chains, exploring viability across multiple recursion levels, strengthening core infrastructure and market development activities, and incorporating stakeholders’ perspectives within SFSCs. Full article

Artisanal raw milk cheeses harbour complex microbial communities that drive cheese making and shape sensory quality. Previous work on Idiazabal cheese identified rennet as a major microbial source, although all reservoirs contributed to varying degrees. However, their impact in terms of enzyme-encoding genes related to technological quality of cheese remained unexplored. Building on that, this study draws on metagenome-assembled genomes (MAGs) from cheeses and dairy environments to comprehensively identify enzyme-encoding genes involved in key biochemical processes. In cheese MAGs (Lacticaseibacillus paracasei), protease-encoding genes were dominated by ATP-dependent metalloproteases (M41), carbohydrate-active enzyme-encoding genes (CAZymes) by glycoside hydrolases (GH) and glycosyltransferases (GT), while esterase, lipase, and related-enzyme-encoding genes were restricted to sparse ‘GDXG’, type-B and esterase D families. Dairy environments emerged as major reservoirs of enzyme-encoding genes, with notable differences among sample types (p ≤ 0.001). The richest sources of protease-encoding genes were grass (610 genes), linked primarily to Pantoea agglomerans, and rennet (318), mainly related to Basfia sp. and Moraxella sp., dominated by metalloproteases (M23, M38) and serine proteases (S15). The largest reservoirs of CAZyme-encoding genes were food contact surfaces (1550), associated mainly with Salinisphaera sp. and Dietzia sp., and rennet (1505), related to, e.g., Bacteroides pyogenes, Alloprevotella sp., and Lentilactobacillus buchneri. Food contact surfaces were also the richest source of esterase, lipase and related-enzyme-encoding genes (1209), mainly linked to Dietzia sp., Corynebacterium sp., and Brevibacterium aurantiacum. Similarly, aroma-related enzyme-encoding genes (e.g., oppA, pepA, GH13, esterase D) were consistently detected in environmental matrices. These results provide novel insights into dairy microbiomes as functional reservoirs of aroma precursors, revealing their relevance for artisanal PDO cheese production and future biotechnological applications. Full article

Artisanal cheese quality relies on a complex microbiota. The generalized use of commercial starter cultures has been associated with reduced microbial diversity, fueling interest in using indigenous lactic acid bacteria (LAB) as adjunct cultures. This study aimed to evaluate Ligilactobacillus salivarius SP36 as a starter or adjunct culture in ripened cheeses. Culture-based and culture-independent analyses were performed, together with the assessment of some physico-chemical parameters (pH, water activity, and color), including the profile of volatile compounds. All cheeses were microbiologically safe according to current EU legislation. The pH of the cheese made only with the SP36 strain was higher than those of the cheeses manufactured with a commercial starter (with or without strain SP36). L. salivarius SP36 modulated the aroma profile by increasing ethyl esters, alcohols, ketones, organic acids and sulphur compounds. LAB dominated all cheeses, with the highest microbial diversity in the cheese produced without the commercial starter. Lactiplantibacillus plantarum and Lacticaseibacillus paracasei isolates were obtained from all cheeses. Overall, L. salivarius SP36 seems a promising adjunct for mature cheeses, while autochthonous L. plantarum and L. paracasei isolates represent promising candidates for starter or adjunct cultures. Full article

This study investigated the microbiological composition and antimicrobial resistance (AMR) profiles of artisanal goat and sheep milk cheeses produced in Poland. Ten raw milk cheeses (five each from goat and sheep milk) were analyzed using a combined approach involving culture-dependent enumeration, 16S rRNA gene sequencing, and antibiotic susceptibility testing. Microbial counts revealed substantial variability among the samples, with lactic acid bacteria (LAB) dominating the microbiota. Taxonomic analysis confirmed the predominance of Lactococcus, Streptococcus, and lactobacilli, although marked intra-group heterogeneity was observed. Multivariate analyses indicated that sample-specific factors had a greater influence on microbiome composition than milk origin. Among 170 isolates, 28.7% were classified as multidrug-resistant (MDR), being most prevalent in Enterobacterales (100%) and Enterococcus spp. (73%), whereas LAB exhibited low resistance levels (16.2%). Resistance was most frequently associated with aminoglycosides and β-lactams. The resistance results were interpreted according to CLSI guidelines. These findings demonstrate that artisanal cheeses harbor complex, dynamic microbial ecosystems that may serve as reservoirs of antimicrobial resistance. The results highlight that environmental and technological factors, rather than milk source alone, are key drivers of both microbiome structure and resistance distribution, underscoring the need for targeted AMR monitoring in traditional dairy products. Full article

Short food supply chains (SFSCs) for artisan dairy products promote rural development, cultural preservation, and consumer trust but face challenges not found in mainstream chains. This study focuses on queso Tenate, a traditional cow-milk cheese from central Mexico, and examines how its SFSC organisational structure influences its capacity to ensure food safety, quality consistency, market delivery, and viability. Using a single-case exploratory design, the study applies the Viable System Model (VSM) as a diagnostic framework to map systemic functions within an artisan dairy enterprise. Data were collected through VSM-informed interviews and observations of production and retail practices. The findings show that food safety, quality performance, and market delivery reliability are structurally mediated by systemic coherence, not product characteristics alone. While strong relational coordination and shared identity sustain viability, several functions—particularly coordination, audit, and intelligence—remain person-dependent. This study identifies structural implications for strengthening regulatory coordination and monitoring practices without undermining relational management or artisan identity. The primary contributions are as follows: (i) extending SFSC research through a systemic diagnosis of an artisan dairy chain in an emerging economy; (ii) linking VSM-based organisational study to food safety, quality consistency, and market performance; and (iii) positioning VSM as a conversational tool for SFSC viability. Limitations include the single-case design, reliance on qualitative data, and absence of longitudinal measurements. Future research should compare VSM applications across multiple SFSCs, integrate quantitative analyses, and explore its use as a management tool. The study highlights the role of systemic coherence in ensuring SFSC sustainability and cultural embeddedness. Full article

Sheep and goat milk are mainly used for cheese manufacture in small livestock farms, giving rise to a large volume of whey. Sheep and goat cheese whey possess excellent and specific functional and nutritional characteristics. The valorization of these valuable by-products through physicochemical or biotechnological processes compatible with artisanal production are important in terms of sustainability, i.e., economic, social, and environmental impacts. The main challenges for whey processing in small and medium-size enterprises (SMEs) are the lack of equipment, construction and information as well as the small amounts of cheese whey generated from these plants. Membrane technology can be convenient to produce valuable by-products for small dairy plants in the presence of enough investment cost and whey amount. Biotechnological treatments covering anaerobic digestion systems and fermentation processes are advantageous for SMEs over physicochemical methods on investment cost. In these processes, efficient microorganisms are able to produce high-value natural products, biofuels, and biopolymers. Anaerobic digestion is a suitable method for goat and sheep cheese whey valorization in SMEs due to the small volumes. Additionally, bioconversion into fermented beverages is a good choice for cheese whey valorization in SMEs because of its low operational and equipment cost. Full article

While industrial-scale dairy fermentations often employ pasteurized milk as the substrate, many farmhouse and traditional production practices apply raw milk derived from a variety of mammals. Certain artisanal production systems rely on the autochthonous microbiota of the milk, fermentation vessels, equipment and/or environment to initiate milk coagulation. While the technological properties of lactic acid bacteria associated with dairy fermentations are well described, their interactions with other organisms during fermentation and cheese ripening are poorly investigated. This study presents an overview of the microbial ecology of raw and pasteurized milk used in the production of Irish farmhouse cheeses using metagenomic and culture-based approaches. Metagenomic analysis of four raw milk-derived cheeses established the dominant presence of either lactococci or Streptococcus spp. and with a secondary population of various lactobacilli. Interestingly, the Brie sample was also demonstrated to possess significant proportion of Hafnia spp. This was corroborated in culture-based analysis where Hafnia isolates were also identified. Furthermore, we report on the motility phenotype, lactose utilization ability and metabolic products of isolates of Hafnia paralvei and Hafnia alvei, and determine that these strains could grow in a non-antagonistic manner on plates with strains of Lactococcus lactis and Streptococcus thermophilus. As artisanal and farmhouse production systems are often associated with protected or regionally significant products, it is essential to develop a clear understanding of the microbial communities within and the complex relationships between the community members. Full article

Rolled cheeses are a traditional specialty of the Vojvodina region in Serbia, produced through an artisanal process passed down across generations. This study evaluated the impact of the addition of selected herbs (a mixture of oregano and basil and chives added separately) on the microbiological, physicochemical, and sensory characteristics of rolled pasta filata cheese. Cheeses, both with and without herbs, were vacuum packed and stored at 4 °C for 60 days. The addition of oregano and basil significantly reduced aerobic mesophilic bacteria, Enterobacteriaceae, and Escherichia coli, while Salmonella spp. and Listeria monocytogenes remained undetectable throughout storage. Physicochemical analyses classified the cheeses as full-fat, semi-hard, with at least 45% milk fat in dry matter, and moisture in fat-free matter between 54% and 69%. All variants exhibited uniform shape, intact appearance, and a compact layered structure, while herbal-enriched cheeses developed a distinctive aroma and flavor. Sensory evaluation showed that all cheese types remained acceptable for up to 40 days, with minor deviations at day 60. Overall, the herbal addition enhanced sensory appeal, created new flavor profiles, and improved microbiological stability, demonstrating its potential as a natural strategy to extend the shelf life of traditional Serbian rolled pasta filata cheese. Full article

This study presents a genome-resolved shotgun metagenomic analysis of artisanal raw-milk goat cheese from the Masurian region of Poland, addressing the limited understanding of strain-level diversification and functional restructuring during traditional cheese ripening. While microbial succession in cheese has been widely described, comprehensive genome-resolved analyses integrating strain-level genomic heterogeneity, pathway reweighting, and mobile genetic elements in artisanal goat cheese remain scarce. By combining taxonomic profiling with metagenome-assembled genome (MAG) reconstruction and pathway-level functional analysis, we characterised microbial succession and genome plasticity across ripening stages. Genome reconstruction yielded 37 MAGs during early ripening and 141 MAGs in mature cheese, revealing increased genome recoverability and pronounced strain-level heterogeneity within dominant taxa, including Lactiplantibacillus plantarum, Lacticaseibacillus paracasei, and Lactococcus lactis. Alpha diversity increased in mature samples, consistent with progressive community restructuring. Functional profiling demonstrated coordinated metabolic reweighting, particularly within carbohydrate metabolism, while amino acid and lipid metabolism remained proportionally stable. Genome-resolved analyses further identified tetracycline- and sulfonamide-associated resistance determinants and diverse bacteriophages targeting lactic acid bacteria, highlighting the role of mobile genetic elements in horizontal gene transfer and microevolutionary adaptation during ripening. Full article

Global concern surrounds the contamination of dairy products with aflatoxin M1 (AFM1), a mycotoxin found in the milk of ruminants fed with aflatoxin B1-contaminated feed. Among dairy products, cheese is of the foods with the highest concentration of AFM1 mycotoxin, although the reported levels vary widely. This study analyzed AFM1 levels in 100 commercial cheeses produced and marketed in Spain. AFM1 was detected in 51% of the samples, with concentrations ranging from 8.1 to 470.7 ng/kg. The milk type and animal species significantly influenced the contamination levels with a higher prevalence and mean contamination rates in cheeses made from cow’s milk (67.6% and 43 ng/kg) and pasteurized milk (60.7% and 33 ng/kg). The degree of ripening of the cheese did not significantly influence the contamination of the products, although the occurrence and average levels observed in fresh cheeses (63.0% and 53 ng/kg) were higher than those observed in mature (48.0% and 13 ng/kg) and semi-mature cheeses (43.5% and 11 ng/kg). There were no significant differences in the contamination levels between artisanal (56.6% and 33 ng/kg) and industrial (44.7% and 12 ng/kg) cheeses. The dietary exposure estimates for average consumers were low across all age groups: 0.004 ng/kg bw/day (adults), 0.007 ng/kg bw/day (adolescents), 0.025 ng/kg bw/day (children), and 0.081 ng/kg bw/day (toddlers). Consequently, the Margin of Exposure (MOE) values exceeded 10,000, indicating a low public health concern, except for toddlers in the 95th percentile of consumption. Full article

Enterococci are ubiquitous lactic acid bacteria frequently detected in dairy environments, where they represent an important component of the non-starter lactic acid bacteria community, particularly in artisanal cheeses produced from raw milk. Due to their metabolic versatility, enterococci may contribute to cheese ripening and the development of characteristic sensory attributes; however, their technological relevance is accompanied by growing concern regarding their role as opportunistic pathogens and reservoirs of antimicrobial resistance. This review critically summarizes current knowledge on antimicrobial resistance in enterococci isolated from milk and dairy products, with emphasis on both intrinsic and acquired resistance traits and their reported prevalence across different dairy matrices and geographical regions. Particular attention is given to artisanal cheeses, in which heterogeneous and region-specific resistance patterns have been described. Advances in whole-genome sequencing have substantially improved understanding of the genetic basis of antimicrobial resistance in dairy enterococci and have largely corroborated earlier findings obtained through phenotypic antimicrobial susceptibility testing combined with targeted resistance gene detection. Nevertheless, available data remain fragmented due to variability in study design, analytical approaches, and reporting practices. Overall, the evidence highlights the need for harmonized surveillance strategies integrating phenotypic and genomic data within a One Health framework to improve risk assessment and to better understand the role of dairy enterococci in the dissemination of antimicrobial resistance along the food chain. Full article

This study investigated the diversity and functional potential of lactic acid bacteria isolated from traditional lamb rennet, cheese, and whey collected from seven artisanal sheep farms in southern Romania. A total of 31 samples were analyzed, yielding 118 Gram-positive, catalase-negative isolates. Following dereplication by rep-PCR and 16S rRNA gene sequencing, 63 unique strains were identified across nine genera, with Lactiplantibacillus, Lactococcus, and Leuconostoc being the most prevalent. Strain distribution varied by sample type and manufacturer, with rennet and whey showing greater species diversity than cheese. Technological characterization showed strain-dependent differences in acidification and growth in cow’s and goat’s milk. Genetic screening revealed a high prevalence of functional genes such as ribA, gad, and α-amy, while genes associated with bacteriocin (nisA, pln) and folate (folK) production were less common. Most strains carried multiple functional genes, indicating a genetic potential for diverse functional traits. Antibacterial activity assays demonstrated that nearly all strains inhibited at least three indicator pathogens, with ten strains, particularly Lactiplantibacillus plantarum and Lactococcus lactis strains, exhibiting strong inhibitory effects. Bacteriocin production was confirmed for three Lact. lactis strains. Exopolysaccharide (EPS) production was confirmed in two strains, with yields varying by growth medium and sucrose supplementation. Overall, the results underscore the rich microbial diversity and promising biotechnological potential of LAB from traditional Romanian dairy ecosystems, supporting their use in food fermentation and functional product development. Full article

Essential oils (EOs) have emerged as promising natural antimicrobials for food safety applications. However, their direct use on food-contact surfaces—such as wood and plastic, commonly employed in artisanal cheese production—has been scarcely explored. This study aimed to evaluate the antibacterial effects of dill (Anethum graveolens) and nettle (Urtica dioica) essential oils against Listeria monocytogenes and Escherichia coli, both in culture media and on inert surfaces. EOs were extracted via steam distillation and characterized by gas chromatography–mass spectrometry (GC-MS). Antimicrobial activity was assessed using agar diffusion and minimum inhibitory concentration (MIC) assays. In addition, bacterial reduction was quantified following EO application to contaminated wooden and plastic surfaces for 40 min. Dill EO exhibited a high anethole content (63.66%), while nettle EO was dominated by limonene (38.73%). Dill EO produced larger inhibition zones against E. coli (13.7 ± 1.5 mm) and L. monocytogenes (12.3 ± 1.5 mm) compared to nettle EO (6.3 ± 0.6 mm and 8.0 ± 1.7 mm, respectively). On plastic, both EOs achieved complete inhibition of E. coli (100%) and greater than 92% reduction in L. monocytogenes. On wood, dill EO maintained high efficacy (up to 87.9%), whereas nettle EO showed limited reduction (29.3%) against L. monocytogenes. These results demonstrate that EO efficacy is influenced by both surface type and target microorganism, supporting the potential of dill EO as a natural antimicrobial agent for surface sanitation in artisanal cheese production. Full article