Search Results (602)

Artificial intelligence (AI) is transforming dairy quality assessment by enabling rapid, non-destructive, and data-driven monitoring across the dairy supply chain. Conventional analytical methods, although accurate, are often labor-intensive, time-consuming, and unsuitable for real-time applications. The integration of advanced sensing technologies with AI has therefore emerged as a promising approach for improving dairy quality control and food safety. This review examines recent advances in AI-enabled dairy quality assessment, covering spectroscopy-based sensing technologies, biomimetic sensing systems, machine vision, and multimodal data fusion. Particular attention is given to their applications in major dairy products, including raw milk, milk powder, cheese, and yogurt. Comparative analysis shows that AI-assisted sensing significantly enhances the accuracy, efficiency, and automation of compositional analysis, adulteration detection, microbial screening, freshness evaluation, and defect inspection, while multimodal approaches offer new opportunities for comprehensive quality assessment. The review further highlights the emerging role of explainable artificial intelligence (XAI) in improving the transparency and trustworthiness of dairy detection systems. Recent advances in feature attribution, decision interpretation, and uncertainty quantification are discussed, together with challenges related to data scarcity, model generalization, cross-instrument transferability, and explainability evaluation. Future developments in multimodal foundation models, standardized datasets, and explainable intelligent systems are expected to accelerate the deployment of trustworthy and scalable dairy quality assurance frameworks. Full article

This study examines consumer preferences for goat cheese by jointly analysing sensory evaluations and willingness to pay more (WTPM) for artisanal and industrial products. Using a comparative experimental design conducted in Sicily (Italy) with 105 regular cheese consumers recruited through convenience sampling in a controlled laboratory setting, the study investigates how differences in farming systems and processing methods—from extensive pasture-based systems to intensive industrial production—affect sensory perception and WTPM. Two ordered logit models with increasing price levels were estimated to identify the determinants of WTPM, one for industrial goat cheese and one for artisanal goat cheese, including sensory evaluations and socio-demographic variables as explanatory factors. A paired t-test was also performed to assess whether sensory evaluations differed significantly between the two cheeses. The results indicate that sensory quality was the main driver of WTPM for artisanal goat cheese, with aroma emerging as the strongest sensory predictor in the exploratory ordered logit model (β = 3.535; p < 0.01). However, the sensory comparison revealed only modest differences between the two cheeses, with taste showing the clearest differentiation in favour of artisanal cheese. Among extrinsic attributes, only PDO certification positively affected WTPM, whereas the negative association observed for biodegradable packaging should be interpreted cautiously as an exploratory finding requiring further investigation. Origin-based signals such as PDO therefore appeared to enhance value alongside, rather than replace, sensory differentiation, acting as complementary rather than substitutive cues. Overall, the findings contribute to the literature on food systems and consumer behaviour by linking sensory perception with production systems and showing how artisanal dairy products can generate consumer value through the combination of sensory characteristics and extrinsic attributes related to origin and production identity. Full article

The application of natural colorants in cheese manufacture is gaining increasing interest as an alternative to synthetic additives. This study investigated the incorporation, stability, and technological effects of blackcurrant (Ribes nigrum L.) anthocyanins on semi-hard Trappist cheese during eight weeks of storage under simulated commercial refrigerated display conditions. Cheese samples were soaked in natural blackcurrant juice for seven days and subsequently evaluated for anthocyanin composition, color characteristics, texture properties, microbiological quality, and sensory acceptance. HPLC analysis confirmed the successful incorporation of blackcurrant anthocyanins into the cheese, with delphinidin-3-rutinoside(D-3-R) being the predominant compound. D-3-R concentration decreased from 20.23 to 5.88 mg/100 g dry matter during storage, corresponding to an approximately 71% reduction, while cyanidin-3-rutinoside content became below the detection limit by week 8. Significant changes were observed in all quantified anthocyanins (p ≤ 0.05), indicating progressive pigment degradation. The maximum image-based color difference reached ΔE = 38.20 under standardized imaging conditions. Interestingly, color development followed a biphasic pattern, characterized by initial pigment redistribution and color intensification despite decreasing anthocyanin concentrations, followed by progressive color fading associated with anthocyanin degradation. Texture analysis revealed significant storage-related changes in the mechanical properties of the rind, suggesting structural reorganization of the cheese matrix. Microbiological analyses demonstrated the persistence of technologically important lactic acid bacteria throughout storage, indicating compatibility of the treatment with the cheese microbiota. Sensory evaluation performed by 60 consumers showed high acceptance of blackcurrant-treated cheese. The results indicate that blackcurrant juice soaking is an effective strategy for producing naturally colored semi-hard cheeses enriched with anthocyanins while maintaining desirable microbiological, textural, and sensory characteristics. The observed degradation kinetics under the storage conditions applied in this study emphasize the importance of optimizing storage conditions for anthocyanin-enriched dairy products. Full article

Background: White brined cheese represents one of the most important traditional fermented dairy products in Bulgaria. Its microbiological quality is commonly evaluated through the detection of foodborne pathogens; however, such an approach provides limited information regarding production hygiene and the natural microbial ecosystem of the product. Methods: The present study performed an integrated microbiological assessment of 100 Bulgarian white brined cow’s milk cheese samples (50 artisanal and 50 industrial) by simultaneously evaluating hygiene indicator microorganisms (Escherichia coli and coagulase-positive staphylococci), major foodborne pathogens (Listeria monocytogenes and Salmonella spp.), and the natural yeast microbiota using standardized ISO methods. Yeast species were identified by MALDI–TOF MS, and statistical analyses were performed using Fisher’s exact test and the Mann–Whitney U test. Results: Listeria monocytogenes, Salmonella spp., and coagulase-positive staphylococci were not detected in any cheese sample. Escherichia coli was detected in only two samples (2.0%), with no significant difference between artisanal and industrial cheeses (p > 0.05). In contrast, yeasts were detected in 99% of the samples, and nine yeast taxa were identified. Significant differences in yeast species distribution were observed between production systems, with Torulaspora delbrueckii predominating in artisanal cheeses and Debaryomyces hansenii in industrial products (p < 0.001). Conclusions: The results demonstrate that artisanal white brined cheese is not inherently associated with a higher microbiological risk when good manufacturing and hygienic practices are applied. More importantly, the study shows that combining foodborne pathogens, hygiene indicators, and indigenous yeast microbiota provides a substantially more comprehensive assessment of microbiological quality than pathogen detection alone, supporting an integrated concept for the evaluation of traditional fermented dairy products. Full article

Sweet basil (Ocimum basilicum L.), the defining ingredient of “pesto alla Genovese”—a traditional uncooked Ligurian sauce prepared by blending fresh basil leaves with olive oil, pine nuts, garlic, salt, and aged cheeses- has become an increasingly important industrial raw material, yet current knowledge remains fragmented across agronomy, postharvest physiology, and food processing. This review critically proposes “raw material functionality” as an integrative framework describing the measurable ability of basil to retain the physicochemical, sensory, and technological properties required for high-quality pesto production throughout processing and storage. Evidence from the literature is critically analyzed to connect preharvest factors, postharvest handling, and processing technologies with key functional attributes, including pigment stability, phenolic content, volatile composition, enzymatic activity, microbial quality and oxidative stability. The review highlights how agronomic and technological variables jointly determine color retention, aroma preservation, shelf-life, and product consistency, while identifying major knowledge gaps in linking basil composition with industrial performance. Finally future perspectives are discussed, emphasizing predictive, quality-by-design approaches that integrate compositional markers with processing behavior and shelf-life outcomes to support more consistent and sustainable industrial pesto production. Full article

Agro-industrial by-products are increasingly considered as feed resources for circular animal production, but their value should not be interpreted only as a low-cost replacement of conventional ingredients. This scoping review critically examines how by-products from grape, olive, tomato, citrus, cereal, brewery, oilseed and vegetable processing chains may contribute to the development of high-value animal-derived foods. Particular attention is given to bioactive compounds, polyphenols, carotenoids, tocopherols, fermentable fibres and residual lipids, as well as to microbiome-mediated biotransformation, host metabolic pathways, compound transfer, product-quality modulation, feed safety and circular valorization. Available evidence indicates that selected by-products can influence milk, cheese, meat, eggs and fish products by modifying fatty acid profile, oxidative stability, antioxidant-related traits, pigmentation, volatile compounds, shelf-life and, in some cases, the transfer of specific metabolites to edible products. However, these responses depend on by-product source, processing method, inclusion level, active dose, animal species, basal diet and analytical endpoints. Chemical richness alone is therefore insufficient to support functional claims. Stronger evidence requires studies that connect matrix characterization, processing stability, microbial and host-mediated transformation, biological intermediates and final product quality within the same experimental design. Precision circular feeding should therefore combine local availability, safety, active-dose definition, metabolomic and lipidomic traceability, and product-level validation to support reproducible improvements in high-value animal-derived foods. Full article

Rennet-induced yak casein gels have longer gelation time but higher elastic modulus than bovine casein gels, which limits cheese processing efficiency. In this study, yak and bovine casein micelles were mixed at ratios of 100:0, 75:25, 50:50, 25:75, and 0:100 (denoted as Y100, Y75, Y50, Y25, and Y0, respectively). HPLC was used to monitor the relative peak area of released glycomacropeptide (GMP) during κ-casein hydrolysis (normalized to the 60-min maximum) to characterize rennet catalysis kinetics, and the effects on rheology, texture, and microstructure were analyzed. The results showed that the mixing ratio significantly modulated the hydrolysis rate of κ-casein, storage modulus (G′), hardness, chewiness, adhesiveness, and gel network compactness. Among them, Y75 (75% yak casein) exhibited the best performance, with G′ reaching 1709.78 Pa and a gel induction time of only 11.67 min; its hardness, chewiness, and adhesiveness were 1.46, 1.22, and 1.59 times those of pure bovine casein gel, respectively, and its microstructure showed a more uniform and dense pore distribution. In conclusion, optimizing the yak–bovine casein micelle ratio (75:25) can significantly improve gel quality while maintaining processing efficiency, providing a theoretical basis for mixed-milk cheese production, though further validation in real whole-fat milk systems is required. Full article

This study evaluated the effects of alginate–pullulan-encapsulated herbal bioactives on the processing characteristics, quality, and refrigerated storage stability of cottage cheese spread. Capsules containing rosehip, echinacea, and levzeya extracts were incorporated at levels of 0–5%, and the resulting samples were assessed for physicochemical properties, bioactive composition, antioxidant activity, rheological behavior, capsule integrity, sensory acceptability, and safety. The formulation containing 3% capsules was selected as the formulation providing the best balance between enrichment and product quality. It contained 0.94 mg/100 g vitamin C, 6.75 mg/100 g polyphenols, and 4.50 mg/100 g flavonoids, with DPPH antioxidant activity of 6.0% and a mean sensory score of 4.69/5. Capsule levels of 4–5% further increased bioactive content but reduced sensory scores to 4.11 and 3.71 because of more visible inclusions and lower taste and consistency ratings. During 7 days of refrigerated storage, moisture content and water activity remained statistically stable, and lactic acid bacteria remained close to 7 log₁₀ CFU/g. Meanwhile, pH decreased, whereas titratable acidity and syneresis increased, with sensory deterioration becoming more evident after day 3. By day 7, vitamin C, polyphenols, and antioxidant activity retained 92.6%, 95.6%, and 94.0% of their initial values, respectively. Pathogenic microorganisms were not detected, and the tested safety indicators remained within permissible limits. These results demonstrate that 3% capsule incorporation provides a suitable balance between bioactive enrichment, processability, sensory acceptability, and refrigerated quality retention. Full article

Functional fresh cheeses can serve as effective carriers of bioactive compounds and probiotic cultures. This study developed a Casu Axedu cheese fortified with olive leaf phenolics and a probiotic-candidate Lactiplantibacillus plantarum (LP) strain. Three formulations were produced from thermised sheep milk: a control (CA-I), a cheese with LP (CA-IL) and a cheese combining olive leaf extract (OLE; 20 mg GAE 100 g⁻¹ milk) and LP (CA-IOL). In all experimental cheeses, inulin was included as a dietary fibre, and lactose hydrolysis was performed to improve product accessibility for lactose-intolerant consumers. Cheeses were stored at 3 ± 1 °C for 30 days and analysed for polyphenol profile, antioxidant capacity, physicochemical and nutritional characteristics, microbiological quality, sensory properties and consumer acceptance. OLE fortification approximately doubled the total polyphenols and produced a more than threefold increase in FRAP antioxidant capacity in CA-IOL, with a high percentage of the main olive leaf phenolics retained after 30 days. Composition, fatty acid profile, vitamin A/E and cholesterol contents were unaffected by OLE and LP addition; all formulations met “high in protein” and lactose-free label criteria (according to the guidelines issued by the Italian Ministry of Health DGISAN Communication No. 27673 of 7 July 2015), and the inulin-based “source of fibre” claim was supported by formulation and mass-balance calculation. Presumptive lactobacilli remained at high counts throughout storage in the LP-containing cheeses, and OLE neither impaired the lactic microflora nor promoted coliform growth. OLE addition increased perceived bitterness, astringency and olive-like notes in CA-IOL, moderately reducing liking scores relative to those of the control among the tested consumer panel (5.25 ± 1.7 at 30 d); mean liking nonetheless remained above the neutral point of the 9-point hedonic scale. Overall, combining inulin, olive leaf extract and a probiotic-candidate L. plantarum strain enabled the production of a Casu Axedu cheese with enhanced antioxidant properties and improved nutritional features while retaining acceptable sensory quality. This approach represents a promising strategy for the valorisation of olive by-products and the development of innovative sheep milk dairy products consistent with circular economy principles. Full article

Plant-based cream cheese alternatives are gaining popularity, yet replicating the sensory and nutritional attributes of dairy cream cheese remains challenging. Plant proteins often impart undesirable flavors and differ structurally from dairy proteins, resulting in weaker emulsifying and gelling properties, as well as compromised product structure and texture. Hydrocolloids are commonly used to improve organoleptic properties and/or spreadability but may introduce gummy textures and conflict with clean-label expectations. Fermentation represents a promising strategy to address these challenges. Exopolysaccharide (EPS)-producing starter cultures can naturally enhance texture. Depending on EPS type, concentration, molecular structure, and interactions with the food matrix, fermentation can improve creaminess, viscosity, and water-holding capacity while supporting cleaner-label formulations. In addition, fermentation may improve flavor, protein digestibility, and amino acid bioavailability and reduce antinutritional factors, while EPS may confer health-related benefits. This review examines how fermentation, particularly EPS biosynthesis, can improve the overall quality and texture of plant-based cream cheese alternatives, considering current market formulations. The reviewed literature indicates that fermentation and in situ-formed EPS offer potential, although their effects depend on strain selection, matrix composition, and processing conditions. Pulsed electric fields and ultrasound may enhance EPS production, representing an underexplored field of research. Future studies should assess these strategies in complex plant-based matrices to clarify matrix-specific effects. Full article

This study evaluated the quality attributes of Protected Designation of Origin (PDO) Erzincan Tulum cheese by comparing control cheeses made with Kemah spring salt (KS) to those made with Sivas spring salt (SS), Çankırı rock salt (CS), and a low-sodium salt (rock salt–KCl blend, 50:50, LNaS). Cheeses were ripened at −2 to 0 °C for 120 days. Analyses included chemical composition, mineral profile, proteolysis, lipolysis, fatty acid composition, volatile compounds, and sensory properties. During ripening, dry matter and pH increased significantly (p < 0.05). Mineral content varied by salt type: LNaS had higher potassium and lower sodium, KS-C had the highest sodium and phosphorus, and SS-C the highest magnesium (p < 0.05). Proteolysis increased in all samples, with the highest levels in LNaS (p < 0.05). Lipolysis increased in all samples (p < 0.05), with CS-C showing the highest free fatty acid (FFA) content. Fifty volatile compounds were identified; carbonyl compounds were highest in LNaS-C and esters were highest in SS-C. Sensory evaluation showed that CS-C had the highest overall acceptability score and SS-C the lowest (p < 0.05). CS-C outperformed the control in sensory quality, and LNaS-C achieved similar sensory acceptance without compromising quality. Salt content and type were identified as critical factors in determining the authenticity of PDO Erzincan Tulum cheese. Full article

Electromagnetic linear actuators are widely used in applications requiring fast, repeatable, and controlled mechanical excitation. This work proposes and experimentally validates a current-controlled actuation methodology for generating controlled and repeatable mechanical excitation for the automated acoustical inspection of hard cheeses. The proposed system is based on a push-type solenoid actuator driven by a closed-loop converter that generates a predefined current profile to obtain a controlled impact force on wheel cheeses. The system development was approached based on actuator simulations using the finite element method (FEM). This allows us to analyze the electromagnetic force generation process to identify the current waveform that produces an effective impact while ensuring vibration-free plunger return and avoiding bouncing at the end of its stroke. For acoustic measurements, a synchronized four-microphone acquisition system based on A2B was integrated. A preliminary experimental campaign to validate the concept and the development approach was conducted on a wheel of aged Pecorino cheese. The acquired acoustic responses showed highly repeatable impacts, with intra-class spectral variations below 1 dB under identical experimental conditions. Furthermore, the increase in damage artificially introduced on the tested cheese wheel caused measurable shifts in resonance frequencies, variations in spectral amplitudes, and the appearance of defect-related resonances. The results demonstrate the feasibility of the proposed approach for objective, repeatable, and non-destructive acoustic inspection of hard cheeses, providing a basis for future automated quality assessment systems. Full article

Snacking has become a routine part of how people eat today, with real potential to shape overall diet quality, food choices, and daily nutrient intake. This cross-sectional study aimed to investigate snack purchasing and consumption habits among Greek adults, examine consumers’ perceptions of the nutritional value of snacks, and assess their attitudes toward nutrition labelling, nutrition claims, and innovative snack products. A structured questionnaire was sent out electronically to 1039 Greek adults. Participants provided information on their sociodemographic background, health and lifestyle habits, snack consumption and purchasing behavior, perceptions of snack products, nutrition labelling, and interest in innovative and functional snacks. The data were analyzed using descriptive statistics and Chi-square tests of independence. The most common packaged snack for the average person in the study was a cereal bar, while the least popular non-packaged snack was a bakery cheese pie. Consumers viewed the appearance of the product’s packaging as a secondary consideration at the point of purchase, and the most prominent label elements that attracted consumer attention were nutrition, calories, and fat. The claims that consumers found most appealing were “no preservatives” and “sugar-free/no added sugars.” A clear preference was shown for snack products that relied mainly on naturally occurring nutrients rather than fortified ingredients, as well as a greater willingness to try new savory snack options that used familiar/demonstrable Greek ingredients, such as certain olives, nuts, and fruit. Statistically significant relationships have been identified between certain snacking behaviors, attitudes, and labelling preferences, with respect to age, gender, education level, employment status, Body Mass Index (BMI), health status, physical activity, and place of residence. Within this relatively highly educated and predominantly urban sample, sociodemographic, education level and lifestyle all have an influence on how Greek adult consumers view and use snacks. Interest in nutrition information varies widely between different types of consumers. These findings may be useful in guiding the future development of snacks that meet the nutritional requirements of the Mediterranean diet, as well as in creating more targeted nutrition information and consumer education programs. Full article

The Protected Denomination of Origin (PDO) and Protected Geographic Indication (PGI) labels were established to legally protect traditional cheeses, particularly those derived from small ruminants’ milk, through the definition of strict production standards. Nevertheless, the impact of certification has often fallen short of initial expectations in terms of sector valorisation and rural development. Increasing the economic sustainability of traditional small ruminants’ raw milk cheeses requires scaling without compromising their distinctive identity. In this context, increasingly stringent regulations on the hygiene and disinfection practices associated with milk refrigeration have significantly affected the characteristic properties of these cheeses, which are largely shaped by traditional manufacturing practices and the indigenous milk microbiota. This review synthesises distinctive attributes of Spanish and Portuguese PDO/PGI cheeses and emphasises the roles of cardoon (Cynara spp.) extracts and small ruminants’ raw milk microbiota in influencing the proteolysis, lipolysis, texture and flavour of such cheeses. Variability in cardoon ecotypes, enzyme activity, and microbial composition strongly affects cheese texture, aroma, and safety. Key challenges include inconsistent coagulant quality, the hygienic constraints associated with raw milk, regulatory limitations, and restricted market access. This review outlines strategies to address these challenges, including the standardisation and selection of elite cardoon ecotypes, improved milk hygiene practices, the development of tailored starter and non-starter cultures, and risk-based regulatory approaches. These measures are crucial to preserve authenticity while ensuring safety and economic resilience, thereby reinforcing the role of Iberian PDO/PGI cheeses in sustaining small ruminant dairy systems and rural economies. Full article