Search Results (193)

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

Biodegradable active packaging that incorporates food-grade additives offers a promising solution for extending shelf life and minimizing food waste. This study investigates the development of functional packaging films for cheese applications by blending thermoplastic starch (TPS) and poly (butylene adipate-co-terephthalate) (PBAT) in a 60/40 (w/w) ratio with various concentrations of sodium lactate (SL; 1–7% w/w) using blown-film extrusion. Spectroscopic analyses, including ¹H NMR and FTIR, confirmed the presence of hydrogen-bonding and ionic interactions between the hydroxyl (–OH) groups of thermoplastic starch (TPS) and the carboxylate (–COO⁻) groups of sodium lactate, which enhanced interfacial compatibility and produced smoother, more compact film morphologies. SL acted as a multifunctional plasticizer and compatibilizer, improving film flexibility while slightly reducing tensile strength. Notably, SL incorporation increased water vapor permeability and surface wettability but significantly decreased oxygen permeability to below 1 cc·mm/m²·day·atm. At moderate concentrations (≥ 3% w/w), SL also exhibited antimicrobial activity against Staphylococcus aureus. When applied to cheese packaging, SL-modified films effectively maintained color stability for up to 9 days under refrigerated storage. Notably, cheeses packaged with films containing 3–7% (w/w) SL exhibited significantly lower hardness values than the control on day 3, indicating improved moisture retention and texture preservation, although these differences were no longer significant by day 9. These findings demonstrate that sodium lactate can simultaneously enhance interfacial miscibility, oxygen barrier performance, and antimicrobial functionality in sustainable, biodegradable active packaging systems. Full article

Tomatoes (Solanum lycopersicum L.) are among the most widely consumed and nutritious vegetables globally, being abundant in lycopene, carotenoids, phenolics, organic acids, vitamins, and several other bioactive and health-enhancing compounds. Tomato processing yields a substantial residue known as tomato pomace (TP), primarily composed of peels and seeds, along with a small quantity of pulp. This study investigates the potential of TP powder, rich in dietary fiber, lycopene, polyphenols, and other bioactive compounds, as a natural ingredient in semi-hard cheese. The cheese was enhanced with varying concentrations of TP (5%, 7%), and each variant was assessed for physico-chemicals, sensory properties, minerals, color, phytochemicals, and texture. Cheeses supplemented with TP showed elevated levels of phytochemicals (45.44–82.83 mg GAE/100 g), greater antioxidant capacity (470.25–977.41 µmol TE/g), and higher fiber content (3.62–5.44%), while sensory acceptability remained acceptable at lower inclusion levels but decreased at 7% TP due to slightly bitter aftertaste. Textural analysis showed minimal changes in TP-enriched cheeses, suggesting that TP can be integrated into semi-hard cheese matrices without compromising quality. This study illustrates the feasibility of utilizing TP as an important ingredient in cheese manufacturing, aiding in waste minimization and fostering a circular economy within the food sector. The findings underscore TP’s capacity to enhance dairy products, facilitating innovative and sustainable food solutions that advance health and environmental objectives. Full article

The rate of acidification (pH = 6.1) at an appropriate degree is responsible for supplying suitable aroma components and functional properties to cheese. This study aimed to evaluate variations in physicochemical, functional properties, and consumer acceptance in yak mozzarella cheese produced using different starter cultures or lactic acid during ripening. The results showed that consumers preferred ripened yak M cheese, made with mesophilic multi-strain starter, which received the highest scores for aroma (6.8) and flavor (5.9). The average levels of most major volatile organic compounds were relatively higher in ripened M cheese. Furthermore, the degree of proteolysis increased continuously during the 42 d ripening period. The contents of pH 4.6-soluble nitrogen and 12% trichloroacetic acid-soluble nitrogen in cheeses produced with starter cultures reached 11% and 8%, significantly higher than those of directly acidified L cheese. Specifically, greater protein degradation corresponded to lower hardness and stretchability, hardness of T and M cheeses decreased from 226.67 ± 2.23 g and 232.87 ± 3.66 g to 202.36 ± 2.63 g and 197.09 ± 2.33 g, respectively, while their stretchability declined from 52.1 ± 1.6 cm and 49.3 ± 1.7 cm to 34.5 ± 1.2 cm and 37.6 ± 2.4 cm. However, yield and moisture content of T and M cheeses were significantly lower than those of L cheese. Overall, this study provides valuable insights for optimizing the production and quality of yak mozzarella cheese. Full article

Halloumi cheese is commonly consumed in fried form, yet the effects of frying conditions on its quality and energy performance have not been fully clarified. This study aimed to investigate the color and texture changes of halloumi cheese during deep-fat frying at 140, 150 and 160 °C for 0, 2, 4, 6 and 8 min. It also evaluated the exergy efficiency of the process to clarify how frying temperature and time influence energy use. Based on regression analysis, the reaction kinetics of L*, a*, and b* followed first-order behavior, while changes in ΔE were best described by a zero-order model. The texture parameters chewiness and springiness decreased in accordance with first-order kinetics, whereas the observed increases in hardness and adhesiveness followed a zero-order reaction model. Activation energies for both color and texture changes, calculated using the Arrhenius equation, ranged from 12.976 to 50.857 kJ/mol. Exergy efficiency varied between 31.08% and 46.83%, with the highest value obtained at 150 °C for 8 min. The combined kinetic and exergy approach provides practical information for selecting frying conditions that ensure consistent quality while improving energy use in fried dairy products. Full article

Cheese consumption is steadily increasing worldwide, with a growing interest in cheese enriched with bioactive substances, including antioxidants. This study investigated the impact of adding blackcurrant wine to the curd (IC), enriching the curd with blackcurrant wine by soaking and ripening in salted blackcurrant wine (IOC), and cheese soaked and ripened in blackcurrant wine with 5% (w/w) NaCl (OC). The curd and added wine weight ratio (1.5:1, 3:1) effects were also studied. Physicochemical (dry matter, polyphenol content, antioxidant activity, radical-scavenging activity, anthocyanin content like delphinidin-3-rutoside and cyanidin-3-rutoside, ethanol content), microbiological, and sensory properties of the cheeses were evaluated. The results indicated that a week of soaking is sufficient to achieve the maximum antioxidant capacity and polyphenol content of the cheese. From a technological and sensory point of view, a 1.5:1 ratio of blackcurrant wine to curd was better. The maximum transfer rate of delphinidin-3-rutoside from wine was the most pronounced in IOC samples (20.44%). Blackcurrant wine inhibited the growth of lactic acid bacteria, and a longer soaking time can hinder the ripening process of cheese. During tasting, among the treated cheese, IC samples received the highest average acceptance scores for appearance, texture, creaminess, flavor, saltiness, bitterness, freshness and overall impressions. Full article

Autochthonous starter and adjunct cultures have gained increasing practical research interest for use in traditional cheese-making in recent years. This study evaluated the performance of a native starter comprising Streptococcus thermophilus ST1 and two wild Lactococcus lactis strains, including the M78 nisin A-producer, during the semi-industrial production of Kefalotyri cooked hard cheese from thermized sheep milk (TM; 65 °C, 30 s) in the absence (C-cheese) or presence of the native adjunct strains Lactiplantibacillus plantarum H25 and Leuconostoc mesenteroides KFM7 + KFM9 (N-cheese). The growth of the native starter was optimal in all three cheese trials within the first 24 h of processing, but afterward, ST1 failed to exceed 8 log CFU/g in favor of total mesophilic LAB, comprising both L. lactis starter strains, and the prevalent (ca. 8.5 log CFU/g) H25 adjunct in the ripening N-cheeses. Instead, in the C-cheeses, indigenous non-Enterococcus NSLAB survivors from TM prevailed, whereas enterococci failed to increase above 6 log CFU/g in all cheeses. Although the mature (90-day-old) N-cheeses presented no statistically significant differences regarding the pH value, gross composition, and hydrophobic (HO)/hydrophilic (HI) peptide ratios from the mature C-cheeses, they had lower total LAB counts and contained less residual lactose, more acetate, and an overall less diversified volatilome (VOC) profile. The most abundant VOCs in both cheeses were acetone, butyric acid, methyl butyrate, ethyl ether, and ethanol. All mature cheeses were safe and graded of ‘excellent quality’ (i.e., moisture < 35%; fat-in-dry-matter > 47%). Full article

The detection of H5N1 highly pathogenic avian influenza virus (HPAIV) in lactating dairy cattle in the United States, with high viral titers in raw milk, has raised concerns about zoonotic transmission through unpasteurized milk and dairy products. While viral inactivation during pasteurization is documented, data on persistence in raw-milk cheeses remain limited. This study evaluated the survival of avian influenza viruses (AIVs), both low pathogenic (LPAIV, H1N1) and highly pathogenic (HPAIV, H5N1), during the production and ripening of Grana-type hard cheeses from raw cow’s milk. Experimental cheesemaking was carried out with milk artificially contaminated with A/duck/Italy/281904-2/06 (H1N1; 10^7.75 EID₅₀/mL) or A/duck/Italy/326224-2/22 (H5N1 clade 2.3.4.4b; 10^6.75 EID₅₀/mL). Cheeses were manufactured under Parmigiano-Reggiano standards and ripened 30 days at 5–6 °C. Viral detection in finished cheeses was performed using inoculation in specific-pathogen-free embryonated chicken eggs (SPF-ECEs), hemagglutination (HA) assay, and monoclonal antibody-based ELISA. No infectious virus was detected in cheese samples after two blind passages in SPF-ECEs. Both HA and ELISA tests were negative, indicating complete viral inactivation. These results demonstrate that Grana-type cheese processing, including cooking, acidification, and ripening, effectively inactivates LPAIV and HPAIV. Findings support the microbiological safety of raw-milk hard cheeses regarding AIV, contributing to risk assessment and food safety policies. Full article

Autochthonous enterococci surviving mild thermization of raw milk (RM) before traditional Greek cheese processing may simultaneously comprise safe and virulent thermoduric strains with multiple antibiotic resistances (ARs). Therefore, this study biotyped and then compared the ARs of 60 Enterococcus isolates from two antilisterial sheep milks of native Epirus breeds before (RM) and after (TM) thermization at 65 °C for 30 s; the RM isolates were previously genotyped and evaluated for primary safety traits, namely, hemolytic activity, vanA/vanB, cytolysin, and virulence genes, by molecular methods. Biochemically typical and atypical strains of Enterococcus faecium (six biotypes), E. durans (five biotypes), E. faecalis (two biotypes), and E. hirae (one biotype), which were subdominant to other LAB species in RM (19 isolates), prevailed in TM (41 isolates). E. faecium biotypes 1A, 1D, and 1H included multiple-Ent+ (entA/entB/entP or entA/entB) strains with strong antilisterial CFS activity, whereas E. faecium 1X (entA), E. durans 2A, 2B, 2C, and 2X (entA/entP or entP), E. faecalis 3B, and E. hirae 4A (entA) biotypes displayed direct in vitro antilisterial activity only. Biotypes 1D, 1X, and 2A were selected in TM. All E. faecium/durans isolates were susceptible to vancomycin, but the m-Ent + E. faecium biotype 1A and 1D strains were resistant to penicillin, erythromycin, ciprofloxacin, and ampicillin. In contrast, all biotype 1X isolates were susceptible to all antibiotics tested. All E. faecalis and most E. durans isolates were resistant to penicillin but susceptible to erythromycin and ciprofloxacin. Biotype 2X isolates and one virulent (ace; gelE) E. faecalis isolate from RM were tetracycline-resistant. A sporadic RM isolate of E. hirae that was resistant to penicillin and vancomycin was not retrieved from the counterpart TM, but the inclusion of three vancomycin-resistant isolates from TM in the primary biotype 3B of E. faecalis was a cause for concern. In conclusion, based on the results, antibiotic-susceptible representatives of all strain biotypes of the E. faecium/durans group, as well as antagonistic m-Ent+ E. faecium strains from sheep milk that were susceptible to vancomycin and ampicillin and lacking virulence genes, can be included in safe complex natural starters to be developed for onsite use in traditional Greek hard cheese technologies. Full article

Lactic acid bacteria (LAB) play a crucial role in acid-curd cheese production by driving milk protein coagulation and forming metabolites that determine texture, safety, and flavor. This study investigated the effect of enzymatic lactose hydrolysis using β-D-galactosidase (Maxilact LX5000) on the quality of full-fat curd cheeses (16.5% and 20.8% dry matter) produced without whey separation. Cheeses were manufactured with or without prior lactose hydrolysis, inoculated with a mesophilic Flora Danica starter culture, and stored for 28 days at 4 °C. Chemical composition, sugar profile (HPLC), pH, LAB viability, textural properties (hardness, adhesiveness, and water-holding capacity), and sensory attributes were determined. Lactose hydrolysis completely eliminated lactose and increased glucose and galactose concentrations, without significant changes in protein, fat, or pH level. In our data, lactose was undetectable in hydrolyzed samples across storage, glucose/galactose exhibited only minor fluctuations, and LAB counts and pH remained stable, indicating a largely stable sugar profile and limited microbial activity under refrigeration. Hydrolyzed samples showed improved texture, especially higher hardness and moisture retention in low-dry-matter variants, while sensory characteristics were comparable to the control and free from excessive sweetness. These results demonstrate that enzymatic lactose hydrolysis is an effective tool for producing lactose-free curd cheese without compromising quality. This process can be recommended for sustainable whey-free cheese manufacture aimed at lactose-intolerant consumers. Full article

This research work evaluated the application of whey-based edible coatings to cheeses. Coatings were prepared with a bioprotective culture (BC) containing Lacticaseibacillus paracasei and Lacticaseibacillus rhamnosus alone, or in conjunction with thyme essential oil (TEO). The samples containing the BC or the BC plus TEO were compared with cheeses without coating, with cheeses with whey-based coatings without BC or TEO, and with cheeses treated with natamycin. The cheeses were evaluated regarding their physicochemical, microbiological, and sensory properties. All cheeses produced were classified as full-fat (≥45–60% fat in dry matter—FDM) and semihard (>54–<63% moisture in the defatted cheese—MDC), with an exception made for the control cheese, which presented lower levels of MDC, graded as hard (>49–<56% MDC). Most of the parameters evaluated presented significant differences between samples and as a result of ripening time. Regarding color parameters, it was observed that, after ripening, the external color of the samples with the whey coating presented higher lightness values (L*), higher a* values, and lower b* values. These differences clearly resulted from the white color imparted by the coating. Significant differences were also observed with respect to the texture parameters of the cheeses. The samples containing the BC or the BC plus TEO presented higher values for hardness and chewiness. In what concerns the microbiological evaluation, in all cases, lactic acid bacteria counts increased from log 7.5–8 CFU/g on the first day to ca. log 10 CFU/g at the end of the ripening period. Yeast and mold counts were significantly lower in samples containing the BC or the BC plus TEO, with values of ca. log 3 CFU/g and log 2.5 CFU/g, respectively. These values are like those obtained in samples with natamycin, with 1–2 log cycles below those of cheeses without treatment. However, the use of BC and BC plus TEO had a negative impact on the sensory properties of cheeses. Future work should evaluate the synergistic effect of different BCs and EOs. Full article

This study aimed to evaluate the effect of using artisanal beers obtained from ricotta whey (scotta-based beer) during cheese affinage on the sensory properties of cheeses. For this purpose, four experimental groups of pressed cheeses were manufactured using two ripening techniques and a scotta-based brine. In detail, BB stands for experimental cheeses immersed in unsaturated beer brine; CB represents control cheeses immersed in unsaturated water brine; BWR corresponds to experimental cheeses with a washed rind using beer brine; and CWR denotes control cheeses with a washed rind using saturated water brine. The replacement of water with scotta-based beer in unsaturated brine, during cheese affinage, resulted in significant changes in the VOC profile of experimental cheeses, compared to control cheeses, with esters accounting for more than 60% of the total VOC area, imparting sweet and fruity notes. Sensory analysis revealed that beer-brined cheeses exhibited significantly different profiles (p < 0.05) across most evaluated attributes. Notably, the color of the rind and interior, as well as visual uniformity, were significantly enhanced by the beer brining, while oiliness was influenced by the ripening technique (p < 0.05) independently of the brine composition. Odor intensity and aroma complexity were markedly higher in beer-brined cheeses (p < 0.001), consistent with the migration of volatile compounds from beer into the cheese matrix. Among taste attributes, sourness, bitterness, and toasted flavor differed significantly (p < 0.05), with beer-brined cheeses perceived as less sour and more toasted. Washed-rind cheeses exhibited higher bitterness (p < 0.001), regardless of brining type. Furthermore, beer-brined cheeses showed increased hardness and plasticity, suggesting structural changes in the matrix. These findings support the potential of scotta-based beer-brining as a way to diversify cheese sensory profiles and enhance market value. Full article

The increasing demand for plant-based foods has led to significant growth in the availability, at a retail level, of plant-based cheese analogue products. This study presents the first comprehensive benchmarking of commercially available plant-based cheese analogue (PBCA) products in the Irish market, comparing them against conventional cheddar and processed dairy cheeses. A total of 16 cheese products were selected from Irish retail outlets, comprising five block-style plant-based analogues, seven slice-style analogues, two cheddar samples, and two processed cheese samples. Results showed that plant-based cheese analogues had significantly lower protein content (0.1–1.7 g/100 g) than cheddar (25 g/100 g) and processed cheese (12.9–18.2 g/100 g) and lacked a continuous protein matrix, being instead stabilized largely by solid fats, starch, and hydrocolloids. While cheddar showed the highest hardness, some plant-based cheeses achieved comparable hardness using texturizing agents but still demonstrated lower tan δ_max values, indicating inferior melting behaviour. Thermograms of differential scanning calorimetry presented a consistent single peak at ~20 °C across most vegan-based variants, unlike the dual-phase melting transitions observed in dairy cheeses. Sensory analysis further highlighted strong negative associations between PBCAs and consumer-relevant attributes such as flavour, texture, and overall acceptability. By integrating structural, functional, and sensory findings, this study identifies key formulation and performance deficits across cheese formats and provides direction for targeted improvements in next-generation PBCA product development. Full article

The main objective of this study was the development of two semi-hard goat cheeses supplemented with Palmaria palmata and Ulva sp. with the aim of developing innovative food products, increasing the concentration of nutrients in these cheeses and familiarizing consumers with seaweed-containing foods. The impact of seaweed addition was evaluated through physicochemical, microbiological, and organoleptic properties of the semi-hard goat cheeses. Carbohydrate content was relatively low, whereas the total lipid content was relatively high (particularly in semi-hard goat cheese supplemented with seaweeds). Crude protein content presented higher values in semi-hard goat cheese supplemented with Ulva sp. The semi-hard goat cheese supplemented with Ulva sp. shows increased levels of Ca, Fe, Mn, and Zn. Instrumental color and the textural parameters of semi-hard goat’s cheese varied significantly with seaweed addition. Most of the microbiological load complies with the Portuguese (INSA) and the United Kingdom’s (HPA) guidelines for assessing the microbiological safety of ready-to-eat foods placed on the market. Additionally, the Flash Profile scores of semi-hard goat cheeses supplemented with seaweeds highlighted aroma and flavor complexity. Overall, this study confirms the potential of using seaweeds as a viable alternative to produce semi-hard goat cheeses with less pungency or goat milk flavor, making this product more pleasant and appealing to consumers sensitive to these sensory characteristics. Full article

Dehydration and storage conditions used to preserve dairy cultures in the industry may negatively impact their viability and functionality. This study investigated the effects of freeze-drying and storage on the metabolic activity of Lacticaseibacillus rhamnosus 73 (L73). The strain’s viability after freeze-drying and storage, its metabolic activity in cultured milk, and its performance as a ripening agent in miniature cheeses were evaluated. Neither the freeze-drying process nor the storage conditions negatively affected its viability, as L73 maintained its initially high levels (>10 log cfu mL⁻¹) throughout the storage period. L73 improved the overall quality of the cheeses, as a reduction in hydrophobic peptides (i.e., potential bitter peptides) was evidenced in cheese manufactured with L73. Furthermore, L73 exhibited protective properties, as evidenced by the decreased availability of compounds that could be used as energy sources by adventitious microorganisms (e.g., galactose, hippuric acid) and the increased production of lactic acid in both cultured milk and cheese. Full article