Search Results (337)

“Torta del Casar” is a traditional Spanish cheese made from raw ewe’s milk under Protected Designation of Origin (PDO) regulations. Its unique characteristics result from the use of vegetable rennet and an abundant indigenous microbiota, primarily lactic acid bacteria (LAB). Since PDO rules permit only autochthonous microorganisms, identifying specific LAB strains is a fundamental first step for developing starter and protective cultures. This study aimed to characterise the LAB population of 22 cheeses from different industries and assess batch-to-batch variability. Physicochemical analysis revealed that some batches exceeded PDO pH limits, highlighting the potential need for standardised acidification. Species-level identification was performed via 16S rRNA sequencing, while RAPD-PCR was used for strain-level differentiation. Lactiplantibacillus plantarum was the predominant species, followed by Leuconostoc mesenteroides. RAPD-PCR differentiated a total of 20 strains across all species, revealing high intra-specific diversity. Leu. mesenteroides exhibited higher variability compared to the more homogenous clusters found within Lpb. plantarum. Although batches from the same industry showed low strain overlap, specific strains of Lpb. plantarum (G5-3, G4-1) and Leu. mesenteroides (S2-2, G5-2, L4-1) were shared across different batches or industries. These autochthonous strains are promising candidates for further evaluation as starter cultures, since they could potentially contribute to product standardisation and safety while preserving the traditional sensory profile of “Torta del Casar”. Full article

Tenate cheese is a traditional Mexican pressed semi-hard cheese made from raw cow’s milk and wrapped in palm fiber. The characterization of this cheese remains scarce. This study presents an exploratory characterization of a single production batch of traditional Tenate cheese obtained from one artisanal producer, providing preliminary information on its physicochemical, microbiological, and proximate analyses, combined with consumer evaluation. The latter was analyzed using hierarchical cluster analysis (HCA) as an exploratory segmentation tool. Tenate cheese was characterized as a semi-hard cheese with active lactic fermentation, a lactic aroma, acidic and umami flavors, and a firm, granular texture. Microbiological analyses showed the absence of coliforms, enterobacteria, and Staphylococcus aureus among the microorganisms evaluated, whereas yeast counts exceeded the regulatory limit. As major foodborne pathogens were not included in the microbiological assessment, the overall microbiological safety of the product could not be confirmed. A total of 318 consumers from Aguascalientes (AGS, n = 149) and the Guadalajara Metropolitan Area (GMA, n = 169) evaluated the product using hedonic and Just-About-Right scales. Consumers from AGS reported significantly higher liking scores than those from GMA. Penalty analysis identified insufficient softness as the main attribute associated with lower liking in AGS, whereas low flavor intensity and weak aftertaste reduced acceptance in GMA. Hierarchical cluster analysis (HCA) identified three consumer segments in each location, revealing distinct preference patterns linked to regional expectations. The main contributions of this study are threefold. First, it contributes to the limited scientific knowledge available on Tenate cheese by providing a comprehensive characterization of the analyzed sample. Second, it shows that consumer acceptance differed between two regional markets, comparing two university-affiliated consumer groups, highlighting the value of consumer segmentation for product positioning. Third, it proposes and applies an integrated framework combining physicochemical, microbiological, nutritional, sensory, and consumer segmentation analyses that can be applied to the study of other artisanal cheeses. 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

Traditional cheese products harbor complex microbial communities that influence their quality and safety. However, the effects of processing scale and manufacturing stage on the microbial profile of hurood, a traditional Mongolian cheese, remain poorly understood. This study examined microbial indicators, community composition, and succession dynamics across four manufacturing stages (raw milk, yogurt, whey, and hurood) and three processing scales (pastoral household, workshop, and factory) using plate counting and 16S rRNA gene amplicon sequencing. Twenty-four samples were collected from Xilin Gol, Inner Mongolia. Total aerobic plate counts and coliform counts decreased significantly from raw milk (7.30 and 4.49 log CFU/g, respectively) to hurood (2.02 and 0.34 log CFU/g, respectively; p < 0.05), reflecting progressive microbial reduction through acidification and thermal treatment, whereas yeast counts remained stable across stages. Firmicutes dominated the fermented stages, with Lactococcus and Lactobacillus as the predominant genera. Whey harbored an exceptionally high abundance of Acetobacter (21.6%), highlighting its valorization potential. Factory-scale production yielded the lowest mold and coliform counts in finished products despite higher initial coliform levels in industrial raw milk, reflecting the effectiveness of standardized hygiene management. In contrast, workshop-scale samples exhibited a higher relative abundance of environmental indicator bacteria, suggesting a comparatively elevated contamination risk this intermediate production scale. PICRUSt2-based functional predictions indicated stage-specific metabolic potential, including predicted enrichment of pyruvate and fatty acid metabolism in yogurt, amino acid metabolism in whey, and vitamin B6 metabolism in hurood. These findings provide a systematic microbial baseline for hurood, identify scale-specific microbiological risk profiles, and offer a foundation for targeted hygiene control and standardized production strategies. Full article

Polymer-based active packaging systems incorporating natural bioactive agents have attracted growing interest as eco-friendly alternatives to traditional food packaging materials. In this study, Pistacia lentiscus essential oil (PLEO) was incorporated into PCL/gelatin nanofibrous mats fabricated via solution blow spinning (SBS) to develop multifunctional and biodegradable active packaging materials. Neat PCL, gelatin-blended PCL (PCL–G) and PCL–G mats containing 5, 10 and 20 wt.% PLEO were produced and thoroughly analyzed for their morphological, chemical and functional characteristics. Morphological investigation revealed a smooth, bead-free fibrous structure in all samples. The average fiber diameter (AFD) increased from 239 nm to 320 nm with the addition of gelatin to the PCL matrix, while the incorporation of different concentrations of PLEO caused only minor changes. The results showed that as the concentration of PLEO increased, the antioxidant activity of the nanofibrous mats also increased. This enhancement is potentially linked to the rich content of bioactive molecules such as β-pinene, terpineol and verbenol. The 2,2-diphenyl-1-picrylhydrazyl scavenging activity improved from 6.4% (PCL) to 60% (PCL–G–20PLEO), and ABTS activity rose from 8.7% to 72%. In addition, antimicrobial evaluation showed inhibition zones of 12.5 mm against Escherichia coli and 14.2 mm against Staphylococcus aureus for the PCL–G–20PLEO nanofibrous mats. In 14-day storage tests on Kashar cheese, PCL–G–10PLEO and PCL–G–20PLEO mats reduced microbial counts by more than 2 log units compared with the control and effectively slowed yeast and mold growth. These findings confirm the potential of the PCL–G–PLEO nanofibrous mat as novel active packaging materials for preserving dairy products such as Kashar cheese. Full article

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

Proteases, enzymes that catalyze the hydrolysis of peptide bonds in peptides and proteins, have widespread industrial applications, particularly in milk coagulation for cheese production. Microbial enzymes have been employed as alternatives to animal rennet, offering advantages such as cost-effectiveness, availability, and compliance with dietary, cultural, and religious requirements. Solid-state fermentation (SSF) is widely employed for microbial enzyme production because of its low operational costs, reduced water and energy requirements, high product concentrations, and the ability to utilize agro-industrial residues as low-cost substrates, thereby contributing to both process sustainability and waste valorization. We report the production and characterization of a novel milk-clotting protease produced by Trichoderma koningii FFT13. The protease was produced by SSF using wheat bran as the substrate, an agro-industrial residue. It was classified as a chymotrypsin-like serine protease and exhibited a specific caseinolytic activity of 9861 U/mg. The enzyme coagulated both reconstituted skim milk and pasteurized whole milk in the presence or absence of calcium. Coagulation was enhanced by increasing temperature, reaction time, enzyme concentration, and calcium levels. Scanning electron microscopy revealed destabilization of casein micelles, their progressive aggregation, and the formation of a well-defined gel network, confirming the effectiveness of the protease in milk coagulation. Therefore, these results demonstrate that the chymotrypsin-like protease from T. koningii is a promising enzyme for milk coagulation, with potential application in cheese production. The enzyme obtained constitutes an alternative to traditional coagulants, overcoming limitations related to animal rennet while potentially offering additional advantages in terms of process sustainability and industrial scalability. Full article

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

Podliveni cheese is a traditional fresh cheese produced in Serbia, typically made from fresh cow’s milk. Donkey milk is recognized for its nutritional benefits, particularly its hypoallergenic properties; however, its use in cheese production is partially limited due to its specific protein composition and low casein content. In addition, information in the scientific literature regarding its application in cheese production remains limited. In this study, Podliveni cheese was produced from raw cow’s milk, while in a second experimental group, 30% milk from autochthonous Balkan and Banat donkey breeds was added to obtain a value-added Podliveni cheese. The selected proportion (30%) was based on previous studies using lower inclusion levels (10% and 20%), which demonstrated measurable but limited effects on cheese properties. The technological production process was identical in both groups and is described for each type of cheese. Microbiological parameters analyzed included total lactic acid bacteria (LAB), Enterobacteriaceae, Escherichia coli, coagulase-positive staphylococci (CPS), Salmonella spp., and Listeria monocytogenes. Sensory analysis was conducted using a five-point hedonic scale with a panel of 21 participants (male and female, aged 20–60 years). The following chemical composition parameters were also evaluated: dry matter, fat content, fat in dry matter, fat-free dry matter, protein, ash, pH, and salt. The content of essential minerals and trace elements was determined, including Ca, P, Na, K, Mg, Zn, Cu, Fe, and the Ca/P ratio. The addition of donkey milk significantly affected curd formation, which required six times longer compared to cheese produced exclusively from raw cow’s milk. Furthermore, the inclusion of donkey milk reduced cheese yield and resulted in increased whey separation during storage, indicating reduced water-holding capacity. No statistically significant differences were observed in microbiological parameters, and pathogenic bacteria (Salmonella spp. and Listeria monocytogenes) were not detected in either cheese. No significant differences were observed in most sensory attributes, except for texture. Conversely, the inclusion of donkey milk significantly affected the majority of chemical parameters and the mineral composition of the cheese. The addition of donkey milk resulted in a significant decrease (p < 0.05) in fat, fat in dry matter, fat-free dry matter, Ca, P, K, Zn, Cu content and the Ca/P ratio, while a significant increase (p < 0.05) was observed in dry matter, protein, salt, Na, Mg, and Fe content. The incorporation of donkey milk represents an innovative approach that expands the range of traditional cheeses without compromising the absence of tested pathogenic bacteria and preserving traditional production practices, simultaneously offering new value-added products. Further research is required to better understand the health benefits associated with the inclusion of donkey milk in cheese production. This study contributes to expanding knowledge on the use of donkey milk and supports the conservation of autochthonous breeds and the improvement of human health. Full article

Cheese whey, a byproduct of the dairy industry, has a high organic load and nutrient availability, associated with parameters such as chemical oxygen demand (COD), total nitrogen (TN) and total phosphorus (TP), representing an environmental problem when improperly disposed, and even considering the traditional biological wastewater treatment (secondary treatment), a polishing step (tertiary treatment) could be required in order to meet legislation parameters of discharge in water bodies. This study evaluated the efficiency of co-cultivation between the microalga Tetradesmus obliquus and the yeast Saccharomyces cerevisiae during the tertiary (advanced) treatment of dairy effluent. The process was operated in batch mode to optimize the COD:N ratio and, subsequently, in semicontinuous mode applying the volumetric replacement rates (VRRs) of 40% and 60%. In the batch stage, the COD:N ratio of 20 stood out as the most balanced in terms of nutritional requirement, achieving removal rates of 85.49% for COD, 96.23% for total Kjeldahl nitrogen (TKN), and 100% for TP. In the semicontinuous system, a VRR of 40% optimized nitrogen (91.67%) and phosphorus (95.93%) recovery while COD was also removed (71.68%). The pH remained stable within the range of 7.0 to 7.5 at the end of the process, indicating self-buffering of the consortium. Biomass production reached 915 mg·L⁻¹ (dry cell weight) in batch operation mode and 720 mg·L⁻¹ in semicontinuous mode (VRR of 40%). The results confirmed that the T. obliquus and S. cerevisiae co-cultivation constitutes a stable and sustainable strategy for nutrient recovery during dairy wastewater treatment, aligning with the principles of circular bioeconomy. Full article

Canestrato di Castel del Monte (CCM) is a traditional sheep cheese from the Abruzzo region of Italy, strongly linked to local pastoral practices and characterized by high cultural and commercial value. Ensuring its authenticity is therefore essential to protect both producers and consumers. In this study, Attenuated Total Reflectance Fourier Transform Infrared (ATR-FTIR) spectroscopy combined with chemometric modelling was investigated for the classification of traditional sheep cheeses. A dataset of approximately 2000 spectra obtained from Canestrato di Castel del Monte (CCM), low-ripening CCM, and Pecorino Toscano was analyzed using different modelling strategies. Partial Least Squares Discriminant Analysis (PLS-DA) and Sequential Preprocessing through Orthogonalization combined with Linear Discriminant Analysis (SPORT-LDA) were first applied to simultaneously separate the three categories. Subsequently, a class-modelling approach based on Soft Independent Modelling of Class Analogy (SIMCA) was used to authenticate CCM and low-ripening cheeses. The discriminant models achieved excellent classification performance: accuracies close to 100% for CCM and low-ripening CCM and around 95% for Pecorino Toscano. SIMCA provided reliable rejection of non-target samples, although with lower sensitivity compared to discriminant approaches. Overall, the results demonstrate that ATR-FTIR spectroscopy coupled with appropriate chemometric modelling represents a powerful strategy for the authentication and classification of traditional sheep cheeses. Full article

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

Demand for camel milk products is growing in Morocco and worldwide, creating opportunities to strengthen the livelihoods of populations living in arid regions through the development of camel-based dairy value chains. In addition to their economic potential, such value chains may contribute to sustainability by supporting food systems adapted to arid environments, promoting the use of locally resilient livestock species, and enhancing the socio-economic viability of vulnerable rural communities. This exploratory qualitative study investigates urban consumer behavior related to dairy consumption with a specific focus on the potential integration of camel milk products into local dietary habits. To capture nuanced consumer perspectives, gender-segregated focus-group discussions were conducted in three Moroccan cities using a semi-structured questionnaire on dairy consumption habits. Key factors examined included milk types, product preferences, purchasing locations, consumption frequency and willingness to include camel products in the household diet. The results indicate that camel milk is rarely consumed outside areas where camels are raised. Nevertheless, participants expressed interest in several camel milk-based products, particularly fermented milk and spreadable cheeses. This interest was primarily driven by perceptions of camel milk as a healthy product and by its association with traditional food practices. These findings suggest that expanding camel milk consumption in urban markets could support more sustainable and territorially rooted dairy systems by linking consumer demand with production models suited to dryland conditions. This study indicates promising market opportunities for the development of camel milk products in urban areas, particularly if challenges related to pricing strategies, distribution network, and region-specific supply chains are strategically managed. Full article

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

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