Search Results (24)

In the Alpine region of Austria, Italy, and Switzerland, transhumance is widespread and the production of local traditional dairy products during summer is important. Raw milk cheeses are produced according to traditional recipes, using hurdles as a technique to guarantee food safety. In the present study, we aim to provide an overview of S. aureus and its enterotoxins in raw milk cheeses, identify the key parameters responsible for the enterotoxin production, and identify ways to improve food safety. The results demonstrate that safe artisanal raw milk cheese production is achievable under elementary conditions by applying effective hurdles, including high scalding temperatures or thermization, quality starter cultures, and robust milk quality management. The hurdle index (HI), which we introduce in this paper, is a promising tool for assessing and improving safety in raw milk cheese production. Full article

A traditional dairy product from northern Colombia is suero costeño (SC), typically handmade through artisanal processes involving the natural fermentation of raw cow’s milk (RM); it is characterized by a creamy texture and a distinctive sensory profile, with a sour/salty taste and rancid odor. This study aimed to determine the chemical identity (using GC-FID/MSD) of SC and RM samples (from eight locations in the department of Córdoba-Colombia) by analyzing volatile components (trapped by HS-SPME and SDE) and fatty acid content. Consequently, the most notable results were as follows: (a) myristic (7–12%), stearic (12–17%), oleic (13–23%), and palmitic (21–29%) acids were the most abundant constituents [without significant differences among them (p > 0.05)] in both RM and SC fats; these were also expressed as polyunsaturated (2–5%), monounsaturated (26–36%), saturated (59–69%), omega-9 (19–30%), omega-6 (0.5–1.6%), and omega-3 (0.2–1.2%) fatty acids; (b) differences in the composition (p < 0.05) of the volatile fractions were distinguished between RM and SC samples; likewise, the SC samples differed (from each other) in their volatile composition due to the preparation processes applied (processes with raw milk and natural fermentation had less variability); nonetheless, it was possible to determine the volatilome for the artisanal product; and (c) the major components responsible for the chemical identity of SC were ethyl esters (of linear saturated and unsaturated acids, short/medium chains), aliphatic alcohols (linear/branched, short/long chains), aliphatic aldehydes (long chains, >C₁₄), alkyl methyl ketones (long chains, >C₁₁), sesquiterpenes (caryophyllane/humulane types), monoterpenes (mono/bi-cyclics), short-chain fatty acids, and aromatic alcohol/acid, among others. Full article

Food safety and traceability in dairy processing plants are essential for public health and industry sustainability. This study provides an empirical assessment of food safety and traceability practices among artisanal and semi-automated dairy processors in Fier, Albania, which is the country’s leading milk-producing region. Based on structured interviews with 18 dairy processors, we examined practices related to supplier management, quality control, facility conditions, staff hygiene, and equipment sanitation. The results reveal significant gaps in milk supplier inspections, biochemical testing, and traceability systems. The majority of processors lack barcode systems, regulated contracts with farmers, and formalized product tracking mechanisms, decreasing the chances of market formalization. Moreover, none of the dairies in this study have ISO certification, which restricts access to international markets. This paper also compares food safety practices between semi-automated and artisanal processors, with the former having slightly better compliance in certain key areas such as milk supply monitoring and biochemical testing. However, both groups face major challenges in complying with food safety standards due to weak regulatory enforcement, limited financial resources, and insufficient training. Implementing stricter food safety measures and modern traceability systems is not only a regulatory necessity but a strategic step toward improving public health, market access, and the long-term sustainability of Albania’s dairy sector. Full article

Raw milk and traditional fermented foods such as artisanal cheese represent a natural source of lactic acid bacteria (LAB). They can produce antimicrobial compounds, such as bacteriocins and lactic acid, which may be exploited in dairy biopreservation. This study aimed to conduct a systematic review and meta-analysis to synthesize the inhibition diameter (ID) of LAB against L. monocytogenes, S. aureus, and Salmonella spp. Literature electronic searches were performed on PubMed, Scopus, and Web of Science, to identify articles that reported data on in-vitro antimicrobial activity by LAB isolated from dairy foods. A total of 1665 papers were retrieved, and 20 primary studies were selected according to the selection criteria, of which 397 observations were extracted. Random-effects meta-regression models were employed to describe the effects of LAB genus, pathogen concentration, susceptibility method, incubation time, inoculation volume, agar type and pH on the IDs for L. monocytogens, S. aureus, and Salmonella spp. L. monocytogens was the most susceptible pathogen (p < 0.05) to the LAB effects, followed by S. aureus and Salmonella spp. As a whole, LAB from the Lacticaseibacillus genus were the most effective (p < 0.05) in inhibiting L. monocytogens (21.49 ± 2.654 mm), followed by S. aureus (21.06 ± 2.056 mm). Salmonella spp. presented higher (p < 0.05) susceptibility to Lactobacillus genus (19.93 ± 2.456 mm). From the results, a general trend could be observed for the well-diffusion method to produce higher (p < 0.05) ID estimates than the spot and disk methods (30.73 ± 2.530 mm vs. 21.98 ± 1.309 mm vs. 13.39 ± 1.403 mm for L. monocytogenes; 22.37 ± 1.073 mm vs. 14.91 ± 2.312 mm vs. 20.30 ± 2.319 mm for Salmonella spp.), respectively. Among the tested moderators, the pathogen’s inoculum concentration, the in vitro susceptibility assay itself, incubation time and inoculation volume on agar are determinant parameters to be looked at when designing a robust and reproducible experimental plan. The in vitro results reinforced that LAB can be useful in controlling the development of pathogenic bacteria frequently found in the dairy industry. Full article

Microbial fermentation is a primary method by which a variety of foods and beverages are produced. The term refers to the use of microbes such as bacteria, yeasts, and molds to transform carbohydrates into different substances. Fermentation is important for preserving, enhancing flavor, and improving the nutritional quality of various perishable foods. Historical records clearly show that fermented foods and drinks, such as wine, beer, and bread, have been consumed for more than 7000 years. The main microorganisms employed were Saccharomyces cerevisiae, which are predominantly used in alcohol fermentation, and Lactobacillus in dairy and vegetable fermentation. Typical fermented foods and drinks made from yogurt, cheese, beer, wine, cider, and pickles from vegetables are examples. Although there are risks of contamination and spoilage by pathogenic and undesirable microorganisms, advanced technologies and proper control procedures can mitigate these risks. This review addresses microbial fermentation and clarifies its past importance and contribution to food preservation, flavoring, and nutrition. It systematically separates yeasts, molds, and bacteria and explains how they are used in food products such as bread, yogurt, beer, and pickles. Larger producers employ primary production methods such as the artisanal approach, which are explored along with future trends such as solid-state fermentation, the potential of biotechnology in developing new products, and sustainability in new product development. Future research and development strategies can lead to innovations in methods that improve efficiency, product range, and sustainability. Full article

Bioactive peptides (BPs) are molecules of paramount importance with great potential for the development of functional foods, nutraceuticals or therapeutics for the prevention or treatment of various diseases. A functional BP-rich dairy product was produced by lyophilisation of bovine milk fermented by the autochthonous strains Lactococcus lactis subsp. lactis ZGBP5-51, Enterococcus faecium ZGBP5-52 and Enterococcus faecalis ZGBP5-53 isolated from the same artisanal fresh cheese. The efficiency of the proteolytic system of the implemented strains in the production of BPs was confirmed by a combined high-throughput mass spectrometry (MS)-based peptidome profiling and an in silico approach. First, peptides released by microbial fermentation were identified via a non-targeted peptide analysis (NTA) comprising reversed-phase nano-liquid chromatography (RP nano-LC) coupled with matrix-assisted laser desorption/ionisation-time-of-flight/time-of-flight (MALDI-TOF/TOF) MS, and then quantified by targeted peptide analysis (TA) involving RP ultrahigh-performance LC (RP-UHPLC) coupled with triple-quadrupole MS (QQQ-MS). A combined database and literature search revealed that 10 of the 25 peptides identified in this work have bioactive properties described in the literature. Finally, by combining the output of MS-based peptidome profiling with in silico bioactivity prediction tools, three peptides (⁷⁵QFLPYPYYAKPA⁸⁶, ⁴⁰VAPFPEVFGK⁴⁹, ¹¹⁷ARHPHPHLSF¹²⁶), whose bioactive properties have not been previously reported in the literature, were identified as potential BP candidates. Full article

Mozzarella is one of the most popular unripened Apulian cheeses. Knowledge about microbial composition and variability of artisanal mozzarella and its production chain is increasingly growing. In this study, microbial communities from natural whey starters to end products from four renowned Apulian artisanal dairy factories have been explored by means of 16S metagenomics. The chemical properties of mozzarella samples were also detected and analyzed. Lactobacillus is the core acidifying component of the used starters, while some psychrophilic or contaminants bacteria appear in site-specific products. Biodiversity was found to be quite similar between the whey and mozzarella sample pools, while a significant variability among production sites (factories) has been detected. Furthermore, mozzarella microbial diversity seems to be in positive correlation with its lactic acid content. Targeted metagenomics would then be a powerful and relatively quick technique to characterize the microbiological variability of traditional milk-based foods. Full article

In this study, we used culture-independent analysis based on 16S rRNA gene amplicons and metagenomics to explore in depth the microbial communities and their metabolic capabilities of artisanal brine cheeses made in the North Caucasus. Additionally, analysis of organic acid profiles was carried out for cheese characterization. Twelve cheese samples (designated as 05SR–16SR) from various artisanal producers were taken from five different villages located in Northern Ossetia–Alania (Russia). These cheeses were made using methods based on cultural traditions inherited from previous generations and prepared using a relatively uncontrolled fermentation process. The microbial diversity of Caucasus artisanal cheeses was studied for the first time. The results showed a diverse composition in all cheeses, with Bacillota (synonym Firmicutes) (9.1–99.3%) or Pseudomonadota (synonym Proteobacteria) (0.2–89.2%) prevalence. The microbial communities of the majority of the studied cheeses were dominated by lactic acid bacteria (LAB) genera, like Lactococcus (10.3–77.1% in 07SR, 09SR, 10SR, 11SR, 13SR, 15SR, 16SR), Lactobacillus (54.6% in 09SR), Streptococcus (13.9–93.9% in 11SR, 13SR, 14SR, 15SR), Lactiplantibacillus (13.4–30.6% in 16SR and 07SR) and Lentilactobacillus (5.9–14.2% in 09SR, 10SR and 13SR). Halophilic lactic acid bacteria belonging to the Tetragenococcus genus accounted for 7.9–18.6% in 05SR and 06SR microbiomes. A distinctive feature of Ossetia cheese microbiomes was the large variety of halophilic proteobacteria, and in some cheeses they prevailed, e.g., Chromohalobacter (63–76.5% in 05SR and 06SR), Psychrobacter (10–47.1% in 08SR, 11SR, 12SR), Halomonas (2.9–33.5% in 06SR, 08SR, 11SR and 12SR), Marinobacter (41.9% in 12SR) or Idiomarina (2.9–14.4% in 06SR, 08SR and 11SR samples). Analysis of the genomes assembled from metagenomes of three cheeses with different bacterial composition revealed the presence of genes encoding a variety of enzymes, involved in milk sugar, proteins and lipid metabolism in genomes affiliated with LAB, as well as genes responsible for beneficial bioamine and bacteriocin synthesis. Also, most of the LAB did not contain antibiotic resistance genes, which makes them potential probiotics, so highly demanded nowadays. Analysis of the genomes related to halophilic proteobacteria revealed that they are not involved in milk fermentation; however, the search for “useful” genes responsible for the synthesis of beneficial products/metabolites was partially positive. In addition, it has been shown that some halophiles may be involved in the synthesis of inappropriate bioactive components. The results obtained by culture-independent analyses confirm the importance of using such techniques both to clarify the quality and health-promoting properties of the product, and to look for probiotic strains with specified unique properties. This study has shown that traditional dairy foods may be a source of such beneficial strains. Full article

Cheese is one of the most susceptible dairy foods to accumulating aflatoxins due to their high affinity to caseins. The consumption of cheese contaminated with high levels of aflatoxin M₁ (AFM₁) can be highly harmful to humans. The present work, based on high-performance liquid chromatography (HPLC), highlights the frequency and levels of AFM₁ in coalho and mozzarella cheese samples (n = 28) from the main cheese-processing plants in Araripe Sertão and Agreste in the state of Pernambuco, Brazil. Of the evaluated cheeses, 14 samples were artisanal cheeses and the remaining 14 were industrial (manufactured) cheeses. All samples (100%) had detectable levels of AFM₁, with concentrations ranging from 0.026 to 0.132 µg/kg. Higher levels (p < 0.05) of AFM₁ were observed in artisanal mozzarella cheeses, but none of the cheese samples exceed the maximum permissible limits (MPLs) of 2.5 µg/kg established for AFM₁ in cheese in Brazil and 0.25 µg/kg in the European countries by the European Union (EU). The high incidence of low levels of AFM₁ found in the evaluated cheeses underscores the need for stringent control measures to prevent this mycotoxin in milk used for cheese production in the study area, with the aim of protecting public health and reducing significant economic losses for producers. Full article

Lactic acid bacteria (LAB) are valuable for the production of fermented dairy products. We investigated the functional traits of LAB isolated from artisanal cheeses and raw sheep milk, assessed their safety status, and explored the genetic processes underlying the fermentation of carbohydrates. Lactiplantibacillus plantarum had the largest and more functional genome compared to all other LAB, while most of its protein-encoding genes had unknown functions. A key finding of our analysis was the overall absence of acquired resistance genes (RGs), virulence genes (VGs), and prophages, denoting that all LAB isolates fulfill safety criteria and can be used as starter or adjunct cultures. In this regard, the identified mobile genetic elements found in LAB, rather than enabling the integration of RGs or VGs, they likely facilitate the uptake of genes involved in beneficial functions and in the adaptation of LAB in dairy matrices. Another important finding of our study was that bacteriocins and CAZymes were abundant in LAB though each species was associated with specific genes, which in turn had different activity spectrums and identified applications. Additionally, all isolates were able to metabolize glucose, lactose, maltose, and sucrose, but Lactiplantibacillus plantarum was strongly associated with the fermentation of rhamnose, mannose, cellobiose, and trehalose whereas Levilactobacillus brevis with the utilization of arabinose and xylose. Altogether these results suggest that to fully exploit the beneficial properties of LAB, a combination of strains as food additives may be necessary. Interestingly, biological processes involved in the metabolism of carbohydrates that are not of direct interest for the dairy industry may yield valuable metabolites or activate pathways associated with beneficial health effects. Our results provide useful information for the development of new probiotic artisanal cheeses and probiotic starter cultures. Full article

Historically, local milk production in Senegal has struggled to keep up with the demands of consumers, so there has been a heavy reliance on imported milk and milk products. More recently, efforts have been made to improve local dairy production by establishing large, organized dairies that collect milk from rural production areas and developing small-scale processing units, such as mini dairies. The local dairy value chain in Senegal consists of (1) informal collection systems where farmers commonly deliver milk directly to dairies; (2) traditional and artisanal processing using simple equipment and techniques; and (3) short local marketing and sale circuits. Most West African dairy sectors are dominated by raw, unpasteurized milk or traditional, spontaneously fermented milk products, such as lait caillé in Senegal, sold through small-scale channels without a cold chain, so the risk of food safety hazards may be increased. Microbiological, chemical, and physical hazards have been found in milk and milk products across West Africa. There is a need to educate milk producers, small-scale processors, and vendors on the importance of refrigerating milk immediately after milking as well as maintaining the cold chain until the milk is heat treated and, subsequently, until the milk is marketed to the consumer. However, without assistance, obtaining the equipment necessary for cold storage and processing of milk can be challenging. Full article

Brucellosis is a worldwide zoonotic disease transmitted to humans, predominantly by the consumption of contaminated raw milk and dairy products. This study aimed to investigate the occurrence of Brucella spp. in 200 raw milk, ricotta, and artisan fresh cheese samples, collected from individual marketing points in four districts in Tunisia. Samples were analyzed for the presence of Brucella spp. by IS711-based real-time PCR assay. Positive samples were further analyzed by qPCR for B. melitensis and B. abortus species differentiation. The DNA of Brucella spp. was detected in 75% of the samples, B. abortus was detected in 31.3%, and B. melitensis was detected in 5.3% of positive samples. A percentage of 49.3% of samples co-harbored both species, while 14% of the Brucella spp. positive samples were not identified either as B. abortus or B. melitensis. High contamination rates were found in ricotta (86.2%), cheese (69.6%), and raw milk (72.5%) samples. The study is the first in Tunisia to assess the occurrence of Brucella spp. contamination in artisanal unpasteurized dairy products and showed high contamination rates. The detection of both B. abortus and B. melitensis highlights that zoonotic high-pathogen agent control remains a challenge for food safety and consumer health protection and could represent a serious emerging foodborne disease in Tunisia. Full article

High-sodium intake is associated with the increased risk of hypertension and cardiovascular disease. Monitoring and analyzing the sodium content in commercial food is instructive for reducing sodium intake in the general population. The sodium content of 4082 commercial foods across 12 food groups and 41 food categories was collected and analyzed, including 4030 pre-packaged foods and 52 artisanal foods. The food group with the highest average sodium content (6888.6 mg/100 g) contained sauces, dressings, springs and dips, followed by bean products (1326.1 mg/100 g) and fish, meat and egg products (1302.1 mg/100 g). The average sodium content of all the collected commercial foods was 1018.6 mg/100 g. Meanwhile, the sodium content of non-alcoholic beverages (49.7 mg/100 g), confectionery (111.8 mg/100 g) and dairy products (164.1 mg/100 g) was much lower than the average sodium content of the 12 food groups. The sodium contents of different food groups and categories were significantly different. The proportion of high-sodium food (600 mg/100 g) was more than one-third of all the products. There are a few products marked with salt reduction on the package. Sixteen salt-reduced products were collected, which belong to the food category of soy sauce and account for 16% of all the soy sauce products. The average sodium content in salt-reduced soy sauce is 2022.8 mg/100 g lower than that of non-salt-reduced soy sauce products. These data provide a primary assessment with sodium content in commercial foods and potential improvements for the food industry to achievement the goal of sodium reduction. Full article

The aim of this study was to use local LAB cultures for the production of organic acid-rennet cheeses from unpasteurized cow’s milk. Under industrial conditions, three types of cheese were produced, i.e., traditionally with acid whey (AW), with starter culture L. brevis B1, or with starter culture L. plantarum Os2. Strains were previously isolated from traditional Polish cheeses. Chemical composition, physico-chemical, microbiological, and sensory studies during 2 months of storage were carried out. As a result of this research, it was found that the basic composition was typical for semi-hard, partially skimmed cheeses. Mainly saturated fatty acids were detected. The cheeses were rich in omega-3, -6, and -9 fatty acids and conjugated linoleic acid (CLA), and were characterized by good lipid quality indices (LQI). All of the cheeses were characterized by a high number of lactic acid bacteria, with Enterobacteriaceae, yeast, molds, and staphylococci contaminants, which is typical microbiota for unpasteurized milk products. Water activity, pH, and total acidity were typical. A lower oxidation-reduction potential (ORP) of cheeses with the addition of strains and stability of the products during storage were observed. The B1 and Os2 cheeses were lighter, less yellow, had a more intense milk and creamy aroma, were softer, moister, and more elastic than AW cheese. The research results indicate the possibility of using environmental LAB strains in the production of high-quality acid-rennet cheeses, but special attention should be paid to the production process due to the microbiological quality of the cheeses. Full article