Search Results (181)

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

Requesón, a Mexican whey cheese, has a short shelf life due to its high moisture content, near-neutral pH, and the limited preservation infrastructure of the artisanal cheese sector. Therefore, the development of requesón powder provides an innovative pathway to enhance market potential and expand its applications. This study aimed to evaluate the techno-functional properties of requesón powder produced through air-convective drying and to assess the protective effects of two natural gums, mesquite gum and guar gum, at concentrations of 0.25 and 0.5 g/L. Thermal dehydration significantly affected (p < 0.05) water holding capacity, swelling capacity, and hardness of the reconstituted powder. Although gum addition did not significantly enhance water holding capacity, it moderately improved texture and led to notable increases in swelling capacity (21–34%) and emulsifying capacity (11–20%) at high concentrations (p < 0.05). Structural analyses using X-ray diffraction and electron microscopy revealed that thermal dehydration induced protein aggregation and reduced microporosity, impairing rehydration performance compared to requesón powder obtained by lyophilization. These findings suggest that requesón powder production is a promising strategy for valorizing whey and extending the applications of this traditional cheese as a functional food ingredient. Full article

Consumer scrutiny of fat content in foods is becoming a notable trend in health concerns. This study aims to develop a novel functional low-fat goat feta cheese by utilizing polydextrose (PDX) and inulin as dietary fiber-based fat replacers to improve its overall characteristics. The physicochemical and textural properties, along with consumer acceptance, of the feta cheese were evaluated across three fat levels (full-fat [FFC], reduced-fat [RFC], low-fat [LFC]) and three fibers: PDX, inulin, and their combination. The intercorrelation of all characteristics was assessed through principal component analysis and Pearson’s correlation. Fat reduction significantly altered the cheese’s visual properties, increasing lightness and the total color difference, which inversely correlated with a* and b* values. Lower-fat cheeses exhibited decreased pH and increased lactic acid, with salinity playing a crucial role in both lactic acid development and texture. Under Scanning Electron Microscopy (SEM), PDX yielded a cheese matrix with a finer pore structure than inulin or the combined fibers. Lower-fat cheeses exhibited greater hardness, with PDX resulting in the highest hardness among the fiber treatments. Crucially, the RFC with PDX was as well-received by consumers as the FFC. These findings not only empower goat farmers and cheese entrepreneurs to increase their product value for niche market but also contribute to sustainability by providing a healthier food option for functional benefits. Full article

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

This study aims to determine the Blaťácké zlato cheese in vitro antioxidant activity and its correlation with specific peptides. A general physicochemical evaluation was also conducted, considering possible differences between batches. The antioxidant activity focused mainly on the nitrogen fractions with the shortest-chain peptides. Other parameters were evaluated, including color, weight, size, moisture, dry matter, and texture analysis, which included the whole cheese hardness and the texture profile analysis. The ethanol soluble (EtOH-SN) and non-protein nitrogen (NPN) fractions were selected to evaluate antioxidant activity by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) methods, total phenol content (TPC), and peptide profiles. Our findings revealed significant differences between batches for NPN ABTS activity and EtOH-SN TPC. Significant differences were observed for water activity, moisture, dry matter, moisture on fat-free basis (MFFB), and pH in the central surface. DPPH and TPC showed a similar behavior, and NPN showed higher values than the EtOH-SN fraction. However, the opposite was observed for ABTS. Significant correlations were found for the biological activities with individual peaks of their corresponding HPLC peptide profiles. Finally, the principal component analysis separated the cheeses according to the batch, mainly due to specific peptides. Full article

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

Listeria monocytogenes (Lm) represents a considerable hazard in ready-to-eat (RTE) foods, particularly for susceptible individuals. This study investigated the survival of Lm in modified atmosphere-packaged (MAP) semi-hard sliced Greek cheese, comparing full-fat and light varieties. Challenge testing was conducted, and key product characteristics, including MAP gas composition, background microbiota, sodium chloride concentration, fat content, water activity, and pH, were determined. While the tested sliced cheeses, under specific MAP and storage conditions, met EU regulatory criteria for RTE foods unable to support Lm growth, the pathogen persisted at low levels throughout the 6-month shelf life. This finding underscores a potential risk associated with temperature abuse or compromised packaging integrity, which could facilitate Lm proliferation. The observed survival highlights the importance of growth potential assessment, even in food matrices seemingly non-supportive of Lm. Given that post-pasteurization processing steps like slicing and MAP packaging can introduce contamination risks for vulnerable consumers, this study emphasizes the necessity of stringent hygienic practices to prevent Lm contamination. Food business operators (FBOs) must rigorously implement food safety protocols, including controlled storage temperatures, robust hygiene measures, and effective cross-contamination prevention strategies between raw and RTE products, to safeguard public health, protect brand integrity, and mitigate economic losses. Full article

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

The food industry generates large quantities of biowaste, including olive (Olea europaea L.) leaves, which are rich in phenolic compounds with proven antioxidant and antimicrobial activity. In this study, a microwave-assisted olive leaf extract was produced and evaluated. Antioxidant potential (20.23 ± 0.31 µmol TE g⁻¹), antimicrobial activity against Staphylococcus aureus (MIC 17.62 mg GAE g⁻¹), and cytotoxic effects in breast (MDA-MB-231 (IC₅₀ = 38.9 ± 1.8 µg mL⁻¹), MCF-7 (IC₅₀ = 58.9 ± 5.4 µg mL⁻¹) and prostate cancer PC-3 (IC₅₀ = 69.2 ± 7.6 µg mL⁻¹) cell models were confirmed. Further, the extract was incorporated into a whey protein isolate (WPI) edible coating mixture and applied to semi-hard cheese over a 60-day ripening period. When applied to cheese, WPI-based coatings enriched with OLE contributed to an improved antioxidant potential (289.79 ± 16.16 µmol TE L⁻¹), elevated retention of total phenols and flavonoids, and slightly reduced microbial growth without compromising cheese safety. Compared to the uncoated control, coated samples showed higher total solids (up to 62.87 ± 0.13%, CWPIM) and fat contents (up to 26.59 ± 0.17%, CWPIM), moderated proteolysis (WSN in CWPIM: 3.15 ± 0.09% vs. 4.48 ± 0.02% in C0), maintained cohesiveness and resilience compared to the control, and exhibited less pronounced color deviation (ΔE) in some coated samples during ripening. These results highlight the potential of olive leaf extract as a bioactive, sustainable ingredient for functional edible coatings that improve the nutritional, technological, and microbiological quality of ripened cheese. Full article

Background/Objectives: Analyzing the carbon footprint of diets in various populations is important as it can help identify more sustainable food choices that reduce the overall impact of human activities on ongoing warming of the global climate. This pilot exploratory study analyzed the carbon footprint (measured in kg of CO₂ equivalent, eq.) using food diaries collected from Polish individuals with varying levels of animal-derived product exclusion in their diets. Methods: The study employed a food diary method, where participants from four dietary groups (vegan, vegetarian, fish-eater, and meat-eater) recorded all meals and beverages consumed over a 7-day period, including portion sizes and packaging details. These diaries were then analyzed to assess dietary adherence and calculate carbon footprints, utilizing standardized CO₂ equivalent emission data from publicly available databases. Results: The analysis revealed a decreasing trend in the carbon footprint corresponding to the degree of elimination of animal-derived products from the diet (R² = 0.96, p = 0.0217). The mean daily footprint in the vegan group was 1.38 kg CO₂ eq., which was significantly lower than in the vegetarian (2.45), fish-eater (2.72), and meat-eater groups (3.62). For each 1000 kcal, the meat-eater diet generated 39.7, 58.3, and 93.9% more CO₂ eq. than in the case of fish-eaters, vegetarians, and vegans, respectively. Over a week, a group of 10 vegans had a total carbon footprint lower than vegetarians, fish-eaters, and meat-eaters by 42.9, 52.2, and 61.8%, respectively. Hard and mozzarella cheese had the highest contribution to the carbon footprint in vegetarians, fish, and seafood in fish-eaters, and poultry, pork, and beef had the highest contribution in meat-eaters. Conclusions: Dietary carbon footprints vary considerably by dietary pattern, with lower consumption of animal-derived products associated with lower emissions. Additionally, identifying specific high-impact food items within each diet may inform strategies for reducing environmental impact across various eating patterns. Full article

Processed cheese (PC) is a widely consumed dairy product and has undergone significant evolution over time, leading to various formulations aimed at enhancing texture and functionality. This review addresses the role of starch addition on PC, focusing on starch interactions with milk proteins and understanding its influence on the rheological properties, microstructure, and overall quality of PC. Our key findings indicate that starch serves as a cost-effective ingredient that can replace or supplement dairy components, improving texture and water-binding capacity while reducing formulation costs. Generally, starches containing a higher amylose content are associated with the increased hardness and decreased meltability of PC. The insights provided in this review underscore the importance of understanding starch–milk component interactions to optimize PC formulations, paving the way for future research and innovation. Full article

Plant-based substitutes for dairy products represent a rapidly developing market worldwide as they become increasingly popular with consumers. This study aimed to determine the nutritional and sensory quality of ten plant-based cheese substitutes labelled ‘classic’/‘original’ purchased on the Slovenian market. The quality was checked using chemical and sensory analysis. When the results of chemical analysis were compared with the nutritional composition of a semi-hard type of cheese, the plant-based cheese substitutes differed greatly. On average, they contained 60 times less protein, 8 times less calcium and 50% more salt per 100 g of product. Considering median values, plant-based substitutes had 200 times less protein, 40 times less calcium, and 58% more salt compared to cheeses. The fatty acid composition was less favourable when compared to a regular semi-hard type of cheese: 50% more saturated fatty acids, almost five times less monounsaturated fatty acids, and only one third of the polyunsaturated fatty acids per 100 g of product, respectively, but no trans fatty acids. Despite some sensory deficiencies (absence of eyes; crumbly, granular, and tough texture; discordant, fatty, and salty taste; foreign odour and pale colour), the sensory quality in this product category was acceptable overall. More research should be conducted in this area to minimise the knowledge gaps in the nutritional composition and sensory quality of plant-based cheese substitutes. Full article

Cow’s milk contains A1- and A2-β-caseins. The breakdown of A1-β-casein produces β-casomorphin-7 (BCM-7), a peptide with opioid-like properties that is associated with health aspects. In addition, A1- and A2-β-casein have different technological properties. The aim of the present study was to investigate whether cheese produced from the milk of homozygous A1A1 and A2A2 cows varies in terms of its physicochemical parameters and BCM-7 concentration. These parameters were analyzed during initial cheese processing, six weeks of ripening and 84 days of storage, including additional microbiological analyses during the storage period. The pH values of the A1A1 cheeses were higher than those of the A2A2 cheeses from the beginning of production until the starter culture bacteria were added. The yellowness values of the A1A1 cheeses were lower until the salt bath treatment. Water activity, lightness, hardness, fat, protein, NaCl and dry matter content, as well as color and microbiological parameters, were not affected by the β-casein genotype. BCM-7 concentrations were higher in the A1A1 cheeses after pressing and during ripening. We found mainly comparable quality characteristics and slightly different BCM-7 levels in the A1A1 and A2A2 cheeses. From this point of view, both varieties are equally suitable for cheese production. Full article