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ABSTRACT This study aimed to assess the effect of Persian gum (PG) and microbial transglutaminase enzyme (MTGase) on some physicochemical and microstructural characteristics of low‐fat ultrafiltrated Iranian white cheese during 60 days of cold storage. To manufacture the low‐fat cheese samples, PG (0%, 0.25%, and 0.5%) and MTGase (0, 0.5 and 1 U/g of protein) were used and cheeses (low‐ and full‐fat) without PG and MTGase were considered as controls. The obtained results revealed that the treated samples with PG had a higher titratable acidity, moisture content, and moisture‐to‐protein ratio (M:P), but a lower protein content as compared to the low‐fat control (p ≤ 0.05). Furthermore, the cheese samples treated with the higher level of MTGase (i.e., 1 U/g of protein) had a higher protein and fat content (p ≤ 0.05). Methyl palmitate (C16:0) and methyl oleate (C18:1) were found to be the most abundant fatty acids in the tested cheeses. Additionally, scanning electron micrographs revealed that addition of PG and MTGase improved the microstructure of the samples, so that the sample containing 0.5 U enzyme and 0.5% gum was more similar to its full‐fat counterpart and obtained the highest overall acceptance score among the cheeses. Therefore, our findings revealed that with incorporation of PG and MTGase, a low‐fat ultrafiltrated white cheese could be produced with an appropriate functional, physicochemical, and microstructural characteristics comparable to the full‐fat product. [ABSTRACT FROM AUTHOR]

In this study, Caciocavallo, a typical cheese produced in Sicily Island (Italy), was obtained from the milk of dairy cows fed with and without enriched olive cake (ECO and CTR, respectively) in order to evaluate nutritional, microbiological, volatile, and sensory differences in cheeses. ECO cheese showed greater (p < 0.05) MUFA and PUFA and polyphenols content and lower SFA content than CTR cheese. Microbiological analyses revealed the absence of Salmonella, Listeria monocytogenes, Escherichia coli, and E. coli O157, and no significant differences in the viable counts of the remaining microbial groups analyzed, between samples. Thermophilic lactococci were more prevalent in ECO cheese. The implementation of a culture-independent method, such as PCR-DGGE analyses, revealed the presence of a more diverse microbial population in both cheeses. Regarding the volatile compounds profile, long-chain free fatty acids were more abundant in the ECO cheese, resulting in a healthier free fatty acid profile. This study also showed that, especially for their appearance and taste, consumers mostly appreciated the ECO cheese. The results show that using enriched olive cake could enhance the sustainability and the quality of Ragusano cheese, improving not only the health of its consumers but also positively influencing tastes and acceptability. [ABSTRACT FROM AUTHOR]

In this study, cheese chips were made using full-fat, half-fat, and non-fat Dil cheeses. Full-fat chips were brighter and yellower. Additionally, full-fat chips were also harder, more fragile (p<0.05), and had better sensory properties. 3-Methylbutanal, pyruvaldehyde, and 2-heptanone were more dominant in full-fat and half-fat chips, while 3-methylbutanal, acetic acid, and carbon disulfide were more dominant in non-fat chips. Cheese’s texture, colour, and general acceptability were negatively affected by lowering of chips fat content. When the fat content needs to be reduced, it can be suggested to manufacture half-fat chips with better levels of acceptability. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. The aim of the study was to investigate the effect of potassium-based emulsifying salts (ES; 2% wt/wt concentration) with different phosphate chain lengths (dipotassium hydrogenphosphate [K 2 HPO 4 ; DKP], tetrapotassium diphosphate [K 4 P 2 O 7 ; KTPP], pentapotassium triphosphate [K 5 P 3 O 10 ; TKPP]) on the physicochemical, viscoelastic, textural, tribological, thermal, and sensory properties of processed cheese (PC; 40% wt/wt DM, 50% wt/wt fat in DM) during a 60d storage period (6°C ± 2°C). On the whole, the hardness of all PC samples increased with the increasing chain length of ES (DKP < TKPP < KTPP) and the prolonging storage period. Moreover, the hardness results were in accordance with those of the rheological analysis. All PC samples exhibited a more elastic character (G′ > G″; tan δ < 1). The type of potassium-based ES affected the binding of water into the structure of the PC. Furthermore, the study confirmed that the manufactured PC received optimal sensory scores, without any excessive bitterness. It could be concluded that the type of applied ES and storage length affected the functional properties of PC. Finally, the information provided in this study could serve as a tool for the dairy industry to help appropriately select potassium-based ES for PC manufacture with desired properties. [ABSTRACT FROM AUTHOR]

Ultrafiltration is a technique used for concentration of milk in order to produce cheese with more desirable physicochemical and nutritional properties. On the other hand, use of combined starter cultures for cheese production can led to improve the sensory characteristics and overall acceptability of final product. The objective of the present study was to investigate the effect of using different combinations of Lactobacillus helveticus (L. helveticus) and mesophilic starter culture (Lactobacillus lactis ssp. lactis and Lactobacillus lactis ssp. cremoris) on the volatile compounds and sensory characteristics of ultrafiltered white cheese during ripening. Five ultrafiltered white cheeses were produced using mesophilic starter culture and L. helveticus at different ratios (100:0, 75:25, 50:50, 25:75, and 0:100) and kept in refrigerator (9 ± 0.1°C) for 90 days. The related analysis was performed on 1, 30, 60 and 90 days of ripening. The results revealed that an increasing in L. helveticus ratio caused a significant increasing in the Co2, ethanol, ethylene oxide and a (p<0.05). Regarding sensory significant decreasing in the acetone properties, lower scores of body and texture, and higher scores of odor and flavor were assigned to the cheeses produced using higher ratios of (p<0.05). In conclusion, the use of combinations of L. helveticus mesophilic starter culture and L. helveticus at specific ratios (75:25 and 25:75) led to improve the volatile compounds in the final product and production an ultrafiltered cheese with desirable sensory characteristics. [ABSTRACT FROM AUTHOR]

Nowadays, the occurrence of antibiotic -resistant bacterial strains in food is increasing, which makes the antibiotic treatment of infected food more difficult. One of the food sources that can cause foodborne infections is dairy products made from raw milk and one of the bacteria resistant to various antibiotics is Salmonella. The aim of this study was to investigate the presence of antibiotic - resistant Salmonella species in Poosti and Koozeh cheeses produced from raw milk in western Iran. For this purpose, the probable Salmonella species were isolated in Koozeh cheese from Bukan and Poosti cheese from Lorestan and Kermanshah. After initial phenotypic identification and biochemical testing, molecular identification was performed by amplification of the 16S rRNA gene with primers U1492R and B27F. The isolates were tested for resistance to tetracycline, oxacillin, penicillin and ampicillin. The results confirmed the presence of Salmonella enterica subspecies Typhimurium in all three cheeses among 14 Enterococcus isolates. The species in all three cheeses were resistant to oxacillin, penicillin and ampicillin and the identified species in Lorestan Poosti cheese was resistant to tetracycline. But the identified species in Kermanshah Poosti cheese and Bukan Koozeh cheese were sensitive to tetracycline. The results of this study indicate that local Poosti and Koozeh cheeses in some western parts of the country may be carriers of antibiotic - resistant Salmonella strains and that in case of microbial infection caused by contaminated cheese, treatment with antibiotics may be difficult. [ABSTRACT FROM AUTHOR]

The growing global demand for minimally processed fresh foods has driven the development of innovative food processing methods. High-pressure processing (HPP), a leading non-thermal technique, has proven to be environmentally friendly, cost-effective, and versatile across various food types. Its ability to extend shelf life and ensure microbial safety is well established, particularly in dairy products. However, further research is needed to fully understand HPP's impact on improving the digestion of milk compounds and assessing potential safety risks. Recent studies, for example, demonstrate HPP's efficacy in enhancing the microbial safety and nutritional value of products like cheese, yogurt, and whey protein isolate. This review explores these advancements and highlights HPP's role in improving the physicochemical, organoleptic, and functional properties of milk and dairy products. [ABSTRACT FROM AUTHOR]

The investigation of the central and external zones of ten industrial and artisanal Maroilles cheeses showed differences in their physicochemical parameters, namely fat, pH, moisture content, ash, and color. This difference significantly impacted the rheological properties of the investigated cheeses, which depended on the protein network englobing lipid and water and its interaction with the other components. Overall, Maroilles cheeses had an elastic-like behavior, with the central zones exhibiting the greatest viscoelastic modules (G′ and G″). The mid-infrared (MIR) spectra highlighted the presence of lipids, proteins, and sugars. A significant difference in α-helix and β-sheet levels in the central zones was noted between artisanal and industrial Maroilles cheeses. It is suggested that the difference between artisanal and industrial Maroilles cheeses observed at the macroscopic level, due to the cheese-making procedure and ripening stage, affects the structure at the molecular level, which can be determined by MIR spectroscopy. This trend was confirmed by the FDA when applied to the MIR spectra, since 96.67% correct classification was noted between artisanal and industrial cheeses. The present study indicates that MIR spectroscopy can be used successfully to study Maroilles cheese samples belonging to different production chains. [ABSTRACT FROM AUTHOR]

Introduction: The cheese microbiota is very complex and is made up of technologically-relevant, spoilage, opportunistic and pathogenic microorganisms. Among them lactic acid bacteria and yeasts are the main ones. One of the most interesting dairy yeasts is Kluyveromyces marxianus because of its technological properties including the ability to produce aroma compounds. Methods: This study investigated the contribution of Kluyveromyces marxianus to the gross composition and aroma profile of cow cheeses. Experimental cheeses were prepared by inoculating a co-culture of K. marxianus FM09 and a commercial strain of Lacticaseibacillus casei and compared with cheeses obtained with only L. casei. The gross composition was determined by a FoodScan™ 2 Dairy Analyser, and free amino acids were evaluated at 507 nm after reaction with Cd-ninhydrin. The volatile organic compounds were extracted by head-space solid phase micro-extraction and analyzed by gas chromatography-mass spectrometry coupled with odor activity values. qRT-PCR was applied to determine the expression of genes involved in esters synthesis and degradation. Results: The inoculation of K. marxianus induced an increase of pH and a reduction of protein content of cheeses, in agreement with the stronger proteolysis detected in these cheeses. K. marxianus influenced the content of aroma compounds both quantitatively and qualitatively. In particular, an increase of higher alcohols, esters and organic acids was observed. Moreover, 12 compounds were detected only in cheeses obtained with the co-culture. These differences were in agreement with the odor activity values (OAV). In fact, only 11 compounds showed OAV > 1 in cheeses obtained with the commercial strain, and 24 in those obtained with the co-culture. The qPCR analysis revealed an over expression of ATF1, EAT1, and IAH1 genes. Conclusion: Kluyveromyces marxianus could act as an important auxiliary starter for cheese production through the development and diversification of compounds related to flavor in short-aged cow cheeses. [ABSTRACT FROM AUTHOR]

The main objective of this study is to understand the rheological behavior of various types of cheeses with mold subjected to multiple stresses during processing/handling, transport, or storage, aiming to maintain or even improve product quality, using computer-assisted penetration methods and advanced regression algorithms. Uniaxial penetration tests with a cone at a constant speed were conducted using a universal Hounsfield testing equipment connected to a computer to analyze the texture behavior (tangential stress, flow index, apparent viscosity) of four of the most common types of cheese with mold depending on the cone's tip angle (9, 19, and 90 degrees) and penetration speed (12, 30, and 60 mm/min). From the results obtained for the four categories of mold cheeses (Brie, Camembert, Dorblue, and Roquefort), the amplitude of the speed and angle of penetration were considered as the main influencing factors for the shear deformation (τc), flow index (Kf), and apparent viscosity (ηa). The moisture and firmness of mold cheeses are closely linked and depend on the type of mold, the maturation process, or storage conditions. Careful control of these factors is essential to achieve the desired texture and taste characteristics in cheeses with mold. [ABSTRACT FROM AUTHOR]

Milk residue and the accompanying biofilm accumulation in milking systems can compromise the microbial quality of milk and the downstream processes of cheese production. Over a six-month study, the microbial ecosystems of milk (n = 24), tap water (n = 24) and environmental swabs (n = 384) were cultured by plating decimal dilutions to obtain viable counts of total aerobic mesophilic lactose-utilizing bacteria (lactose-M17), lactic acid bacteria (MRS), yeasts and molds (Yeast, Glucose, Chloramphenicol (YGC) medium). Viable aerobic lactose-M17 plate counts of milk remained well below 4.7 log CFU/ml over five of the months, except for 1 week in November where milk at the facility exceeded 5 log CFU/ml. Swab samples of the farm milking equipment showed consistent viable counts after sanitation, while the bulk tank swabs contained the lowest counts. Viable counts from swabs of the facility were generally below the detection limit in the majority of samples with occasional residual contamination on some food contact surfaces. Extracted DNA was amplified using primers targeting the V3-V4 region of the 16S rRNA gene, and the amplicons were sequenced by MiSeq to determine the shared microbiota between the farm and the processing facility (8 genera). Culture independent analysis of bacterial taxa in milk, water and residual contamination after sanitation with swab samples revealed the shared and distinct microbiota between the sample types of both facilities. Amplicon sequence variants (ASVs) of the V3-V4 region of the 16S rRNA gene revealed that the microbiota of milk samples had lower diversity than water or environmental swabs (279 ASVs compared to 3,444 in water and 8,747 in environmental swabs). Brevibacterium and Yaniella (both Actinomycetota) were observed in all sampling types. Further studies will include whole genome sequencing of Brevibacterium spp. isolates to determine their functionality and diversity within the system. [ABSTRACT FROM AUTHOR]

Tourism, which has a wide literature, is also represented by wine, olive oil and cheese under gastronomy as a niche genre. Recently, the increasing interest of tourists in these foods, especially cheese, has triggered the development of cheese tourism through the creation of routes along with the increase in festivals and events. In parallel with this rapid development, the interest of academics has begun to turn towards cheese tourism. Researchers state that there are more than 1,000 types of cheese around the world. Turkey also makes significant contributions to these cheese varieties with its known types such as Ezine cheese, Kars kashar cheese, Erzurum civil cheese. However, it is also possible to mention many undiscovered cheese types that are produced using traditional methods. This study, which was carried out for an exploratory purpose, was carried out with the aim of examining the production process of kandirif cheese, which is produced with traditional methods in the Erzurum region, and to introduce this type of cheese to tourism by contributing to its sustainability. In this context, interviews were conducted with eight kandirif cheese producers, the number of which is gradually decreasing. As a result, it has been determined that this cheese is a unique and traditional type of cheese that has been produced only in Kekikli village for many years, but is not very well known. Kandirif cheese should first be protected by registering a geographical indication, its sustainability should be ensured and after the necessary infrastructures are created, it should be introduced to tourism through a route. This special cheese should be seen as a touristic product, it should be given the necessary value and its loss should be prevented. The most important supporters in this regard will be kandirif cheese producers, who have sales and marketing reservations. Because producers have stated that they can be leading entrepreneurs in economic development through tourism. [ABSTRACT FROM AUTHOR]

A species-specific multiplex-PCR method and phenotypic tests were combined to evaluate biochemical and genotypic differences between 24 representative Leuconostoc mesenteroides diverse isolates previously found to dominate in spoiled, vacuum-packed Anthotyros whey cheeses stored at 4 °C for 40 days and identified by 16S rRNA gene sequencing. Based on their phenotypic (API 50 CHL) profiles, the 24 isolates comprised 6 multi-strain and 7 single-strain biotypes. Only two single-strain biotypes (L4A and L4B) produced slime (dextran) from sucrose, and only four biotypes (L2A–L2C, L3; 7 isolates) fermented L-arabinose; the remaining 15 isolates (biotypes L1A–L1F) were dextran-negative, oligofermenting Ln. mesenteroides variants, able to ferment D-xylose and grow at 37 °C. Based on their multiplex-PCR (rpoB, araA, dsr, and sorA) gene profiles in comparison with those of the type strains of the four Ln. mesenteroides subsp. cremoris (rpoB), dextranicum (rpoB/dsr), mesenteroides (rpoB/araA/dsr/sorA), and jonggajibkimchii (rpoB/araA/dsr), no isolate was assigned to the first two subspecies and only four isolates (L2A and L2C) to the subsp. mesenteroides. Ten isolates shared the subsp. jonggajibkimchii profile, while the other ten ones have a fifth atypical profile (rpoB/dsr/sorA), seemingly being closer to the subsp. dextranicum. Particularly the atypical biotype L1B representatives of the most prevalent psychrotrophic Ln. mesenteroides subsp. jonggajibkimchii (rpoB/araA/dsr) genotype at Anthotyros whey cheese spoilage deserve further biochemical and molecular characterization studies. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. The manufacturing method of string cheese is similar to mozzarella, but the hot curd is extruded through narrow tubes or pipes, which align the protein fibers that provide the characteristic ability for consumers to pull strings from this cheese. Firmness is another important performance attribute for consumers who just bite into the string cheese without peeling off strings. There have only been a few studies on string cheese, but it is known that stringiness and firmness decrease during prolonged storage, which is a particular challenge for exporting string cheese. We explored 2 treatments to try to retain the stringiness and firmness of string cheese for longer storage periods. The techniques used were high-pressure processing (HPP; 600 MPa for 3 min) and reduced storage temperature (0°C). In other cheese varieties, these techniques have helped extend the performance shelf life. We tested these techniques using the 2 main types of commercial string cheese: direct acid string cheese (DASC) and cultured string cheese (CSC), which were obtained from 2 different manufacturing facilities. The DASC had higher fat (∼2.2%) and higher pH values (∼0.2 units) compared with the CSC. The CSC had higher protein content (∼3.4%), higher insoluble calcium content (∼8 mg insoluble Ca/g protein) and higher texture profile analysis (TPA) hardness values (∼4 N) compared with the DASC. Due to the compositional differences, the 2 varieties were statistically analyzed separately for all other attributes. In both cheese types, HPP caused an immediate reduction in stringiness, some solubilization of insoluble calcium, and a slight increase in the cheese pH values. High-pressure processing also caused a slight increase in TPA hardness of the CSC samples until 14 d (possibly due to a slight increase in cheese pH). The use of the 0°C storage temperature reduced proteolysis and helped retain firmness during storage. Low-temperature storage could help extend the performance shelf life of string cheese by a couple of months, but HPP was not suitable, as the process caused an immediate reduction in stringiness due to the disruption of the matrix induced by the HPP treatment. [ABSTRACT FROM AUTHOR]

The work deals with the evaluation of the quality of curds produced in Slovakia and neighbouring countries (Czech Republic, Poland, Hungary, Ukraine) at the time of their purchase and at the time of the end of the warranty period. Significant differences in consistency (P < 0.05) were found between the model samples of cottage cheese after sensory evaluation. Differences in total porosity were noted between curds examined on the first and last day, storage reduced porosity and changed (reduced) grain size. There was a significant difference in colour between the samples (A1-E5) (P

Abstract Background Nutrient-rich cheese supplements were demonstrated to have improvements in markers of sarcopenia in healthy elders. However, the potential effects of cheese in individuals with possible sarcopenia remain unknown. Method This 90-day randomized controlled trial (RCT) included 68 women aged 60–80 years with possible sarcopenia in China, who were randomly assigned to three groups: Control group (CG), Original cheese group (OG: 9.0 g protein; 322.8 mg calcium), and Golden cheese group (GG: 12.7 g protein; 802.1 mg calcium). OG and GG were instructed to consume their habitual diet along with 4 slices of supplied cheese, while CG was directed to maintain their usual dietary habits. Face-to-face interviews, anthropometric measurements, and blood sample collection were conducted at baseline, midway (60 days), and the end of the trial. Result At the end of the trial, the primary outcome, changes of Skeletal Muscle Mass Index (SMI) were found to be higher in OG (0.18 ± 0.02 kg/m2) and GG (0.14 ± 0.02 kg/m2) compared to CG (0.09 ± 0.02 kg/m2). The secondary outcome, changes of handgrip strength were higher in GG (1.82 ± 4.16 kg) than CG (-0.61 ± 3.78 kg). There were no significant differences in makers for muscle function between three groups (P > 0.05). In the self-comparison, Creatinine/Cystatin C significantly increased in both OG and GG. In addition, OG had a significant increase in changes of free and total carnitine compared to CG. Conclusion Both golden and original cheese supplementation enhanced muscle strength and mass in older women with possible sarcopenia. The mechanism behind this effect may be linked to muscle cell energy metabolism. Trial registration The present study was registered in the Chinese Clinical Trial Registry with the registration number ChiCTR2300078720 (retrospectively registered, 20231215).

Türkiye'de en yaygın üretilen peynir türleri arasında beyaz peynir, kaşar peyniri ve tulum peyniri bulunmaktadır. Geleneksel olarak ve genellikle mahalli olarak üretilen peynirler arasında en bilineni ise tulum peyniridir. Bu çalışmanın amacı, Karaman iline ait coğrafi işaretli bir ürün olan Karaman Divle Obruk Peyniri'ni tanıtmak ve gastronomi turizminde nasıl bir unsur olarak değerlendirilebileceğini incelemektir. Amaç doğrultusunda ilgili literatür taranmış ve Karaman Divle Obruk Peyniri hakkında bilgiler verilmiştir. Karaman Divle Obruk Peyniri’nin sosyal medyadaki yeri, kamu kurum ve kuruluşlarının sitelerindeki durumu, haber sitelerindeki yeri ve önemi gibi konu başlıkları ile bilgiler derlenmiştir. Çalışmanın amacına ulaşması için nitel araştırma yöntemlerinden olan durum çalışması yöntemi tercih edilmiştir. Araştırmanın evrenini coğrafi işaretli peynirler oluştururken örneklemini ise Karaman Divle Obruk Peyniri oluşturmaktadır. Sonuç olarak, Karaman Divle Obruk Peyniri’nin hem haber sitelerinde hem de sosyal medya sitelerinde sınırlı sayıda da olsa yer aldığına ulaşılmış ve gastronomi ürünü olarak kullanılması saptanan bulgular arasındadır. Elde edilen sonuçlara yönelik araştırmacılara ve resmî kurumlara öneriler geliştirilmiştir.

Background: Buttermilk, a significant by-product of the dairy industry, is acknowledged as a beneficial food due to its content of water-soluble vitamins, polar lipids, and milk fat globule membranes. This research is focused on investigating the potential of buttermilk as a substitute in the production of a novel soft cheese type ‘‘camembert’’. Methods: A total of 12 cheese samples of camembert cheese, both with and without buttermilk, were prepared and subjected to a series of physico-chemical analyses in October 2023 to measure protein, fat, total solids, pH, and production yield. Texture Profile Analysis was applied to evaluate textural characteristics, and the microstructure was examined using Scanning Electron Microscopy. A hedonic scale was employed in sensory evaluation to measure taste intensity. Results: The sample containing 90% cow's milk and 10% buttermilk exhibited the most significant (p≤0.05) physico-chemical characteristics as production yield of 45.33%±0.710, protein content of 28.9%±0.58, fat content of 24.88%±0.026, total solids of 54.62±0.23, and a pH of 6.42±0.58. Sensory evaluations demonstrated that camembert samples containing buttermilk were distinguished by high sensory quality and satisfactory taste profiles. In addition, a dense and tightly fused protein matrix was observed in the microstructure of the buttermilk fortified cheese. The results also emphasized that the acidic nature of buttermilk significantly affected the production yield, total solids content, and textural characteristics, evidenced by a hardness of 3.36 N and fracturability of 1.75 N. Conclusion: The results validate the use of buttermilk as an effective alternative in the production of a new type of soft cheese, manifesting improved sensory, structural, and physico-chemical characteristics. This investigation supports the innovative utilization of buttermilk in cheese production, potentially offering a valuable avenue for dairy industry by-products. DOI: 10.18502/jfqhc.11.2.15647

Background: Chickpeas, rich in protein and fiber, are essential in a healthy diet, as the plant-based cheese industry responding to environmental demands. The objectives of current study were dual-folded: to scrutinize the impact of diverse treatments on the physicochemical and functional characteristics of chickpea flour, and to assess the suitability of this chickpea flour as a raw material for the formulation of a plant-based cheese analogue. Methods: Soaking at room temperature for 15 h, boiling for 20 min, roasting at 180 °C for 30 min, and germination for 24 h were utilized for a chickpea variety harvested from Constantine of Algeria in 2021. The effects of these treatments were investigated with regard to the chemical composition and functional features of chickpea flour. Additionally, The suitability of chickpea flour for the development of plant-based cheese analog was ascertained by analyzing its color properties, texture profile, and sensory evaluation. ANOVA (XLSTAT 2014) and Tukey’s pairwise comparison test at the 5% significance level (p

This systematic review and meta-analysis compile the in vitro antimicrobial efficacy of lactic acid bacteria (LAB) supernatants against three common pathogenic bacteria found in dairy products: Salmonella spp., L. monocytogenes, and Staphylococcus aureus. After screening and analysis of full papers, identified by searches in PubMed, Scopus, and Web of Science databases, thirty-nine studies were regarded as relevant, and a total of 510 observations were recorded. The effects of moderators on inhibition diameters were assessed by adjusting three pathogen-specific meta-regression models. Results showed that, in general terms, strains from the Enterococcus genus displayed the highest inhibition values against L. monocytogenes (15.90 ± 2.138 mm), whereas Lacticaseibacillus strains were more effective against S. aureus (11.89 ± 0.573 mm). The well diffusion test outperformed the spot and disk diffusion tests, and more acidic LAB supernatants resulted in higher measurements of inhibition diameters (p < 0.001). Meta-regression models incorporating LAB genus, pathogen concentration, and incubation time explained 33.8%, 52.3%, and 19.8% of the total variance in inhibition diameters for L. monocytogenes, Salmonella spp., and S. aureus, respectively. None of the three models showed evidence of publication bias. This meta-regression study demonstrated that LAB strains present in dairy products possess a variable capacity to inhibit any of the three foodborne pathogens. Overall, L. monocytogenes was found to exhibit greater susceptibility than Salmonella spp. and S. aureus; thus, the antilisterial capacity of the selected LAB strains could be exploited in developing biocontrol strategies for cheese-making. [ABSTRACT FROM AUTHOR]

The aim of this study was to analyze the influence of different packaging materials on the composition of the headspace (CO2 and O2) of rennet cheeses packed in unit packaging under different modified atmosphere (MAP) conditions during a storage period of 90 days at 2 °C and 8 °C. The packaging materials comprised different combinations of BOPP—biaxially oriented polypropylene; PET—polyester; PE—polyethylene; PP—polypropylene; EVOH—ethylene–vinyl alcohol copolymer; PET—polyethylene terephthalate; and PA—polyamide. As the properties of the packaging material (foil) affect the gas conditions inside the packaging, it is important to study whether the modifications, i.e., properties and thickness, of the foils will result in significant differences in the composition of the headspace of packed cheeses. The CO2 content in the headspace of Gouda cheese packages ranged from 35% to 45%, while for Maasdamer and Sielski Klasyczny cheese, it varied between 55% and 65%. Throughout the storage period, the O2 content in the headspace of cheeses packaged in tested foils (1–5) did not exceed 0.5%. The type of foil used did not influence the modified atmosphere packaging (MAP) conditions. [ABSTRACT FROM AUTHOR]

The global food system faces a challenge of sustainably producing enough food, and especially protein, to meet the needs of a growing global population. In developed countries, approximately 2/3 of protein comes from animal sources and 1/3 from plants. For an assortment of reasons, dietary recommendations call for populations in these countries to replace some of their animal protein with plant protein. Because it is difficult to substantially change dietary habits, increasing plant protein may require the creation of novel foods that meet the nutritional, orosensory, and functional attributes consumers desire. In contrast to plant-based milks, plant-based cheeses have not been widely embraced by consumers. The existing plant-based cheeses do not satisfactorily mimic dairy cheese as plant proteins are unable to replicate the functional properties of casein, which plays such a key role in cheese. One possible solution to overcome current constraints that is currently being explored, is to produce hybrid products containing soy protein and soybean-derived casein. Producing soybean-derived casein is possible by utilizing traditional genetic engineering tools, like Agrobacterium-mediated plant transformation, to express genes in soybeans that produce casein. If a cheese containing soy protein and soybean-derived casein satisfactorily mimics dairy, it presents an opportunity for increasing plant protein intake since US dairy cheese consumption has been steadily increasing. Soybeans are an excellent choice of crop for producing casein because soybeans are widely available and play a large role in the US and world food supply. Additionally, because a casein-producing soybean offers soybean farmers the opportunity to grow a value-added crop, expectations are that it will be welcomed by the agricultural community. Thus, there are benefits to both the consumer and farmer. [ABSTRACT FROM AUTHOR]

Simple Summary: Ochratoxin A (OTA), a nephrotoxic mycotoxin categorized as a possible carcinogenic agent, is a current problem in the cheese manufacturing industry. The main OTA producers are Penicillium nordicum and Penicillium verrucosum. Therefore, we aimed to investigate different cheese ripening phases to hinder OTA production. We elaborated cheese analogues, inoculated both fungal species, and performed two different ripening phases, at 10 and 15 °C. Despite the fact that both were able to grow, they did not express genes related to OTA production, and no OTA was detected during two weeks of ripening. Therefore, we show that, when the first phases of ripening are maintained at <15 °C, the possibility of OTA production is dramatically minimized. This information is of utmost importance for industries to enhance the safety of their cheese products, which positively impacts human health. A lack of control of the technological abiotic parameters apparent during cheese manufacture, including temperature and relative humidity, results in this dairy product being prone to mold contamination. Sometimes, inoculant molds are used to obtain the characteristic sensory properties of this type of product. However, during the maturation process, some unwanted molds can colonize the ripening cheese and produce mycotoxins. Mycotoxigenic molds such as Penicillium nordicum and Penicillium verrucosum can colonize ripened cheeses, contaminating them with ochratoxin A (OTA), a nephrotoxic 2B toxin. Thus, the presence of OTA in cheeses could represent a hazard to consumers' health. This study has evaluated the growth and OTA production of P. nordicum and P. verrucosum on a cheese analogue under simulated ripening conditions of 10 and 15 °C and 0.96 water activity (aw). Ecophysiological, molecular, and analytical tools assessed the mold growth, gene expression, and OTA production under these environmental conditions. Both species were able to effectively colonize the cheese under these ripening conditions. However, neither species expressed the otapks and otanps biosynthetic genes or produced phenotypic OTA. Therefore, these results suggest a relatively low risk of exposure to OTA for consumers of this type of cheese product. The conditions used were thus appropriate for cheese ripening to minimize the potential for contamination with such mycotoxins. An appropriate adjustment of the technological ripening parameters during such cheese manufacture could contribute to OTA-free cheeses. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. To evaluate the effect of NaCl content on microbiological, biochemical, physicochemical, and sensorial characteristics, Munster cheeses were prepared from pasteurized milk seeded with 3 yeasts (Kluyveromyces marxianus, Debaryomyces hansenii , and Geotrichum candidum) and 5 ripening bacteria (Arthrobacter arilaitensis, Brevibacterium aurantiacum, Corynebacterium casei, Hafnia alvei , and Staphylococcus equorum). Experiments were performed in triplicate under 1.0%, 1.7%, and 2.4% NaCl levels in cheese. Ripening (d 2–27) was carried out at 12°C and 96% relative humidity. These kinetics were both reproducible and repeatable at a 99% confidence level. For each microbial, biochemical, and physicochemical parameter, 2 kinetic descriptors (the maximal or minimal rate and its occurrence time) were defined. On d 2, the physicochemical variables (water activity, dry matter, and water content) were strongly dependent on the salting level. From d 2 to d 27, K. lactis was insensitive to salt, whereas D. hansenii was stimulated. Geotrichum candidum growth appeared very sensitive to salt in cheese: at 1.0% NaCl, G. candidum exhibited overgrowth, negatively affecting rind appearance, underrind consistency and thickness, and off-flavor flaws. A salt concentration of 2.4% induced death of G. candidum. A total of 4 bacteria (A. arilaitensis, B. aurantiacum, C. casei , and H. alvei) were moderately sensitive to salt, but S. equorum was insensitive to it. Salt level in cheese had a significant effect on carbon substrate consumption rates. The lactate consumption rate in 1.0% salted cheeses was approximately twice higher than under 2.4% NaCl. Data analysis of microorganism, biochemical, and physicochemical kinetics, as well as sensory analysis, showed that 1.7% NaCl was the best salt level in Munster-type cheeses to achieve an optimum balance between cheese characteristics, sensory qualities, and marketability. [ABSTRACT FROM AUTHOR]

Microbial communities play a fundamental role in shaping the taste, aroma, and texture of cheeses. They consist of starter and secondary microorganisms. Starters contribute to acid development during cheesemaking, while secondary microbiota play a crucial role in the ripening process. Their diversity is a subject of significant importance, shaped by various factors such as the cheesemaking environment, employed starters, physicochemical conditions, and manufacturing procedures. In this review, we attempted to provide an accurate picture of the microbial communities commonly found in raw milk cheeses and tried to list their origins, factors influencing their existence, and the approaches used for their screening. The research employed information retrieval methods, mainly focusing on specific keywords. We systematically searched various databases for relevant articles and reviews, prioritizing the retrieval of the most recent publications and those deemed most relevant to the objectives of this review. This review disclosed the frequently identified bacterial genera in cheeses, such as Lactococcus and Lactobacillus. In terms of fungi, regularly isolated species included Candida, Kluyveromyces, Saccharomyces, Yarrowia, Goetrichum, among others. Our investigation enabled the unveiling of both the core microbiota shared across diverse cheeses, crucial for cheese fermentation and ripening, and the variable microbiota contributing to the diversity in cheese characteristics. [ABSTRACT FROM AUTHOR]

In this research, the efficiency of brushing (Br), dipping (Di), spraying (S), and enrobing (En) methods was compared in three concentrations of 10%, 15%, and 20% of corn zein (Z) edible coating containing 0.5% of Heracleum persicum essential oil (HEO) in the shelf‐life improvement of whey‐less cheese during 56 days of cold storage. The results of the photography and colorimetric (L*, a*, and b* parameters) of the samples showed that the En method in 20% of Z created a uniform, brilliant, and attractive surface on the cheese pieces compared to the other groups during the storage period, and the S, Br, and Di methods were in the next categories, respectively. The findings of the texture analysis of the samples showed that all of the treatments significantly (p ≤.05) preserved the hardness of the cheese samples compared to the control group, and the En method containing Z 20% and HEO was the most effective treatment in preventing the hardness loss of the samples during the 56‐day storage period. In all treatments, the growth of aerobic mesophilic bacteria, psychrotrophic bacteria, enterobacteriaceae, molds, and yeasts was significantly (p ≤.05) reduced in comparison with the control sample, and the En method containing HEO and Z 20% was the most efficient in preventing the microbial growth. The rate of moisture loss, fat oxidation, and pH values of the studied samples significantly (p ≤.05) decreased in the coated treatments containing a higher concentration of Z and HEO compared with other treatments during the storage period. According to the findings of this study, it can be concluded that the En technique containing Z20% and HEO0.5% was the most effective treatment in the shelf‐life improvement of whey‐less cheese during 56 days of the refrigerated storage period, and the S, Br, and Di methods were in the next ranks, respectively. [ABSTRACT FROM AUTHOR]

The aim of this study is to provide an overview of the specificities (milk characteristics, production process, ripening biochemistry, composition, and sensory properties) and novelties of the world-famous traditional cheeses of the Eastern Mediterranean (EM). The EM area is remarkably heterogeneous (11 countries—Egypt, Israel, Lebanon, Syria, Türkiye, Cyprus, Greece, Albania, Montenegro, Bosnia and Herzegovina, and Croatia) in terms of cheese production, but there are some common features that can be associated with EM which are connected to the difficult geoclimaticconditions (hilly terrain and hot summers). Cheesemakers resort to some preservation methods, such as high salt content (in white-brined cheeses), high total solids content (in hard cheeses), the use of hot water in the treatment of the curd (in pasta filata cheeses), the addition of some local herbs with antimicrobial properties, and the use of animal skin sacks for cheese ripening. Due to the high proportion of whey as a by-product, whey is traditionally used in EM for the production of whey cheeses. Preserving the production of traditional EM cheeses is critical to maintaining their cultural significance and meeting the demand of consumers interested in the provenance, craftsmanship, and nutritional value of these unique products. [ABSTRACT FROM AUTHOR]

The distinct microbiological and physicochemical characteristics of sheep milk enable the production of cheeses with unique organoleptic properties. The scenario of sheep cheeses in Brazil is still uncertain, lacking data and regulations. This study aims to characterize the diversity of bacterial groups with potential pathogenic and/or harmful properties to milk technology and correlate the presence of these bacteria with the physicochemical properties of sheep cheese. Additionally, it investigates the presence of virulence genes, resistance genes, and toxins in reference genomes. The main steps were (a) sample preparation and fractionation; (b) physicochemical analysis; (c) analysis of the free fatty acids profile by GC-FID; (d) analysis of the volatile compounds profile by GC-MS; (e) molecular analysis—Next Generation Sequencing of the 16S rRNA gene (V3-V4 region); and (f) in silico analysis—Genomics. A total of 1,061,392 sequences were identified, corresponding to 45 genera and 57 species. Of the total abundance, 95.7% were considered beneficial, while 3.9% were classified as bacteria with pathogenic potential (BPP) and/or bacteria harmful to milk technology (BHMT). Five phyla were identified: Firmicutes, Proteobacteria, Actinobacteriota, Bacteroidota, and Fusobacteriota. The genera Acinetobacter, Pseudomonas, and Staphylococcus stood out in the BPP and BHMT groups, showing higher abundance. Alpha diversity of the cheese samples showed that the cheese origin significantly influences the richness, evenness, and abundance of bacterial species. Some physicochemical parameters, fatty acids, and volatile organic compounds showed a negative correlation with Staphylococcus. Reference genomes of two species exhibited a higher number of resistance and virulence genes. This reinforces the need to monitor bacteria considered of lesser relevance to prevent the transmission, through food, of potentially resistant and virulent pathogens. [ABSTRACT FROM AUTHOR]

The quality of a cheese is determined by the balance of aroma compounds primarily produced by microorganisms during the transformation of milk into ripened cheese. The microorganisms, along with the technological parameters used in cheese production, influence aroma formation. The perception of these compounds is further influenced by the composition and structure of the cheese. This study aimed to characterize how cheese composition affects aroma compound production, release, and perception. Sixteen cheeses were produced under controlled conditions, followed by a quantitative descriptive analysis post ripening. Aroma composition was analyzed using HS-SPME–GC–MS, and a dynamic sensory evaluation (TCATA) was combined with nosespace analysis using PTR-ToF-MS. Image analysis was also conducted to characterize cheese structure. Cheese fat and whey lactose contents were identified as key factors in the variability of sensory attributes. GC–MS analyses identified 27 compounds correlated with sensory attributes. In terms of aroma compound release, 23 ions were monitored, with fat, salt, and lactose levels significantly affecting the release of most compounds. Therefore, cheese fat, salt, and whey lactose levels, as well as the types of microbial strains, play a role in influencing the composition, structure, release of aroma compounds, and sensory perception. [ABSTRACT FROM AUTHOR]

Color is one of the first criteria to assess the quality of cheese. However, very limited data are available on the color heterogeneity of the rind and its relationship with microbial community structure. In this study, the color of a wide range of smear-ripened Munster cheeses from various origins was monitored during storage by photographic imaging and data analysis in the CIELAB color space using luminance, chroma, and hue angle as descriptors. Different levels of inter- and intra-cheese heterogeneity were observed. The most heterogeneous Munster cheeses were the darkest with orange-red colors. The most homogeneous were the brightest with yellow-orange. K-means clustering revealed three clusters distinguished by their color heterogeneity. Color analysis coupled with metabarcoding showed that rinds with heterogeneous color exhibited higher microbial diversity associated with important changes in their microbial community structure during storage. In addition, intra-cheese community structure fluctuations were associated with heterogeneity in rind color. The species Glutamicibacter arilaitensis and Psychrobacter nivimaris/piscatorii were found to be positively associated with the presence of undesirable brown patches. This study highlights the close relationship between the heterogeneity of the cheese rind and its microbiota. [ABSTRACT FROM AUTHOR]

The present study aimed to investigate the influence of ripening on the physicochemical, microbiological aspects, and fatty acid profile of Artisanal Coalho Cheeses and to detect if there are peptides with bioactive potential in their composition. Artisanal Coalho Cheese samples were kindly provided by a dairy farm located in Brazil in the Rio Grande do Norte state. A completely randomized design was adopted, with four maturation periods (0, 30, 45, and 60 days). Physicochemical traits (pH, total solids, moisture, non-fat solids, fat in total solids, protein, ash, fatty acid profile) and microbiological characterization (Salmonella sp, Listeria monocytogenes, total and thermotolerant coliforms, Staphylococcus aureus) were analyzed on cheese samples. Additionally, assays were performed for antioxidant and antihypertensive bioactivity through ACE and antimicrobial inhibition of the peptides extracted from the samples. There was a linear increase in total solids and ash content and a decrease in moisture content with increasing maturation time. The matured cheese samples had a lower pH than fresh Artisanal Coalho Cheese. Twenty-seven fatty acids were identified in the cheeses: 15 saturated, 07 monounsaturated, and 05 polyunsaturated, with a linear reduction of essential fatty acids (n6 and n3) during maturation. The microbiological quality of the cheeses was satisfactory, with an absence of undesirable bacteria in 92% of the cheese samples. Water-soluble peptide fractions from all periods tested showed antioxidant and antihypertensive potential with ACE control, and the maturation process potentiated these capacities, with a decline in these activities observed at 60 days. The antimicrobial activity against Gram-positive and Gram-negative bacteria increased with maturation, reaching better results until 60 days. The maturation process on wooden planks in the periods of 30, 45, and 60 days allows the production of Artisanal Coalho Cheese of an innovative character, safe to consumers from the microbiological point of view, with differentiated physicochemical and functional characteristics and good quality of lipid fraction compared to fresh cheese, enabling the addition of value to the dairy chain. [ABSTRACT FROM AUTHOR]

Traditional Camis cheese may be an interesting dairy product with potential bioactivities and postconsumption health effects. The aim of this study was to evaluate the antimicrobial and antioxidant activity of Camis cheeses produced by two different traditional methods, differing in heat processing of the milk and boiling the curd, and to reveal the changes that occur depending on 90 days of ripening time. For this purpose, physicochemical and sensory analyses were performed, and antimicrobial and antioxidant activity analyses of the water‐soluble extracts (WSEs) of Camis cheeses (B1 and B2) were conducted. WSEs of both cheeses (800 μL mL−1) had remarkable antimicrobial effects on Escherichia coli (E. coli) and Staphylococcus aureus (Staph. aureus), with a higher inhibitory effect on E. coli. The Trolox equivalent antioxidant capacity (TEAC) values (0.12–2.24 μM Trolox) and % inhibition rates as 2,2‐diphenyl‐1‐picrylhydrazil (DPPH) radical scavenging activity (8.54–26.34%) of the cheeses indicate limited antioxidant activity. The curd boiling process was found to have a favorable effect on the antimicrobial and antioxidant activity of the Camis cheeses. However, the panelists' perceptions of flavor, texture, and total acceptability did not align with this positive outcome. The results of this study reveal that the consumption of traditional Camis cheese and its extracts or the use of purified bioactive peptides in functional food products may constitute an important alternative in terms of eliminating the negative effects encountered with the use of synthetic antimicrobial and antioxidant components to provide the desired health effect from natural sources. [ABSTRACT FROM AUTHOR]

Background. Ripened cheeses undergo maturation periods during which biochemical changes occur, resulting in specific sensory characteristics in the final product. One crucial aspect of these changes is proteolytic reactions. The introduction of proteolytic microorganisms can significantly shorten the maturation time. Furthermore, probiotic microorganisms, due to their proteolytic activity, can contribute to both the technological process and the health effects of cheese production, providing consumers with added benefits. Turmeric, known for its phenolic pigments, which are responsible for its yellow color, can be added to foods to enhance their antioxidant activity. Proteolytic and probiotic microorganisms can reduce the maturation time of ripened cheeses. These microorganisms can also be used to assess how turmeric affects the sensory characteristics and health benefits of the cheeses. This study explored the enhancement of Minas cheese, cured for 60 days, by incorporating turmeric extract into the milk. The addition of E. faecium and L. helveticus was intended to improve the cheese's nutritional, sensory, and physicochemical properties. Material and methods. Evaluation of the effects of adding E. faecium, L. helveticus and turmeric extract to ripened Minas cheese for up to 60 days. Three treatments were performed: cheese with the addition of starter culture only (Control), cheese with added E. faecium and L. helveticus (T1); and cheese with added E. faecium, L. helveticus and turmeric extract (T2). During maturation, analysis of centesimal composition, pH, titratable acidity, microbiological counts of viable cells, curcumin content, total phenolics, antioxidant activity (DPPH, ABTS+·and FRAP), extent and depth of proteolysis indexes (EPI and DPI), separation of polypeptides by molecular mass using SDS-PAGE and sensory analysis were carried out. Results. There were differences in the centesimal composition parameters for all treatments during maturation. There was a reduction in pH values during maturation, reaching 4.7 to 4.8 after 14 days. The titratable acidity showed a progressive increase during maturation, reaching up to 1.3 g lactic acid·100 g-1 of cheese. The cheeses had E. faecium counts between 7 and 8 log CFU·g-1 during the entire ripening period. For total phenolics, T2 cheeses showed 174.29 ±0.46 mg GAE·100 g-1, a significant increase (p = 0.05) when compared to the other treatments. Treatment T2 showed an increase in curcumin content during maturation, reaching 0.01 ±0.00 g·100 g-1 from 45 days with a significant increase (p = 0.05) in antioxidant activity. The proteolysis extension index of the three treatments was 12% at 60 days. The depth index showed values of 7.78% for the T1 treatment and 6.78% for the T1 and T2 treatments at 60 days. The electrophoretic profiles by SDS-PAGE of the three treatments, after 30 days, showed similarities. For sensory acceptance, the control and T1 treatments presented global acceptance scores between 7 and 8, and the T2 treatment between 6 and 7. Conclusion. The findings suggest that the ripened Minas cheese received satisfactory acceptance from potential consumers and could be a beneficial addition to the diet. When consumed regularly as part of a balanced diet and combined with exercise, it could enhance health. The addition of turmeric increased phenolic content and antioxidant activity, which remained at satisfactory levels after 60 days. [ABSTRACT FROM AUTHOR]

The current study aimed to enhance the coagulation properties of camel milk using enzymatic extracts derived from Moringa oleifera seeds. Experiments were conducted to evaluate the clotting activities of Moringa extract on camel milk and compare them with cow milk. Our results regarding the characterisation of the enzymatic extract showed an extraction yield of 54.3±1.8%. The optimum coagulation conditions were determined to be pH 5 and a temperature of 55°C. In addition, the enzymes exhibited substantial clotting activity (2.54 RU) on both camel and cow milk. The cheese samples showed significant oxidative and antibacterial activity. [ABSTRACT FROM AUTHOR]

The effects of partial or full replacement of margarine by alginate/whey protein isolate-based olive oil emulgel on nutritional, physicochemical, mechanical, and rheological properties of processed cheese (PC) were investigated in this work. All formulated samples had the same amount of total fat, DM, and pH. According to the results of the fatty acids profile, the PC sample in which the margarine was fully replaced by the emulgel (EPC 100) had the highest (49.84%) oleic acid content and showed a reduction of 23.7% in SFA compared with the control sample (EPC 0 ; formulated just with margarine). In addition, EPC 0 had the highest hardness among various cheese samples, which was also confirmed by its compact microstructure. Dynamic oscillatory measurements revealed that EPC 100 had the highest crossover strain (or resistance to deformation). The high rigidity of this sample was related to the 3-dimensional structure of emulgel. According to the creep test results, EPC 100 showed the lowest relative recovery (flowability). A high temperature dependency of viscoelastic moduli was observed in EPC 0 at 42°C. No significant differences were observed between the color attributes and sensory properties of the various cheese samples. Alginate/whey protein isolate-based olive oil emulgel can be considered as a healthy margarine replacer in PC. [Display omitted] [ABSTRACT FROM AUTHOR]

The use of natural milk culture (NMC) represents a key factor in Protected Designation of Origin (PDO) Montasio cheese, contributing to its distinctive sensory profile. The complex microbial ecosystem of NMC is the result of heat treatment and incubation conditions, which can vary considerably among different production plants. In this study, the microbiota of NMC collected from 10 PDO Montasio cheese dairies was investigated by employing colony counts and metagenomic analysis. Furthermore, residual sugars, organic acids, and volatile profiles were quantitatively investigated. Results showed that Streptococcus thermophilus was the dominant species in all NMC, and a subdominant population made of other streptococci and Ligilactobacillus salivarius was also present. The incubation temperature appeared to be the main driver of biodiversity in NMC. Metagenomics allowed us to evidence the presence of minor species involving safety (e.g., Staphylococcus aureus) as well as possible functional aspects (Next Generation Probiotics). Statistical analysis based on residual sugars, organic acids, and volatiles' content allowed to correlate the presence of specific microbial groups with metabolites of great technological and sensory relevance, which can contribute to giving value to the artisanal production procedures of NMC and clarify their role in the creation of the characteristics of PDO Montasio cheese. [ABSTRACT FROM AUTHOR]

Cheese is a food in which toxic concentrations of biogenic amines (BA) may be reached, mainly as a consequence of the decarboxylation of determined amino acids by certain lactic acid bacteria (LAB). To maintain the food safety of cheese, environmentally friendly strategies are needed that specifically prevent the growth of BA-producing LAB and the accumulation of BA. The bacteriocins produced by LAB are natural compounds with great potential as food biopreservatives. This work examines the antimicrobial potential of 7 bacteriocin-containing, cell-free supernatants (CFS: coagulin A-CFS, enterocin A-CFS, enterocin P-CFS, lacticin 481-CFS, nisin A-CFS, nisin Z-CFS and plantaricin A-CFS) produced by LAB against 48 strains of the LAB species largely responsible for the accumulation of the most important BA in cheese, that is, histamine, tyramine, and putrescine. Susceptibility to the different CFS was strain-dependent. The histamine-producing species with the broadest sensitivity spectrum were Lentilactobacillus parabuchneri (the species mainly responsible for the accumulation of histamine in cheese) and Pediococcus parvulus. The tyramine-producing species with the broadest sensitivity spectrum was Enterococcus faecium , and Enterococcus faecalis and Enterococcus hirae were among the most sensitive putrescine producers. Nisin A-CFS was active against 31 of the 48 BA-producing strains (the broadest antimicrobial spectrum recorded). Moreover, commercial nisin A prevented biofilm formation by 67% of the BA-producing, biofilm-forming LAB strains. These findings underscore the potential of bacteriocins in the control of BA-producing LAB and support the use of nisin A as a food-grade biopreservative for keeping BA-producing LAB in check and reducing BA accumulation in cheese. [ABSTRACT FROM AUTHOR]

Whey protein isolate (WPI)-based nanodelivery systems have recently attracted an increasing amount of attention. Despite this, research focusing on milk protein concentrate (MPC) and micellar casein (MCC) as carriers loaded in hydrophobic compounds is lacking. This study investigated the mediated effect of docosahexaenoic acid (DHA) in 3 different milk proteins for the embedding of astaxanthin (ASTA) after ultrasound-assisted pH-shifting treatment. We then evaluated the application of milk protein carriers in cheese processing by comparing MPC, MCC, and WPI. The particle size, polydispersity index, and zeta potential results of the milk protein–DHA complex suggested that the addition of 0.36 μmol/mL DHA optimized the delivery of milk protein to ASTA. All 3 DHA-mediated milk proteins induced an improvement in encapsulation efficiency and antioxidant properties of ASTA. Furthermore, the DHA-mediated MPC and MCC played a stronger role in improving the bioaccessibility and thermal and storage stability of ASTA than those without DHA. Tests conducted to examine the application in cheese production indicated that MCC carrier had a positive effect on the texture of cheeses. However, the delivery effect was dependent on the milk protein variety, and MCC exhibited the best protection ability of ASTA, followed by MPC and WPI. The simulated digestion and storage stability results of cheese further confirmed that the protein encapsulation mediated by DHA was more conducive to ASTA absorption. These findings suggested that the DHA-mediated milk protein complexes studied here may be suitable hydrophilic delivery carriers for the hydrophobic nutrient ASTA, potentially playing different roles in improving its storage stability and bioaccessibility. [Display omitted] [ABSTRACT FROM AUTHOR]

The objective of this study was to examine the aroma profiles of 12 Gouda cheeses sold in China and to determine which aromas were preferred by young Chinese consumers (n = 110). The consumers selected 11 descriptors of the aromas of the Gouda cheeses in a check-all-that-apply questionnaire. These 11 descriptors were used by a panel of experts for sensory analysis to perform a quantitative descriptive analysis of the cheeses. A principal component analysis of the data from the quantitative descriptive analysis revealed that the characteristic aromas of young Gouda cheeses, medium-aged Gouda cheeses, and aged Gouda cheeses were "milky" and "whey"; "creamy" and "sour"; and "rancid" and "nutty," respectively. The results of a penalty analysis combined with the check-all-that-apply results and the preference scores showed that the 3 groups of young Chinese consumers (those who often ate cheese, occasionally ate cheese, and never ate cheese) preferred the Gouda cheeses with "milky" or "creamy" aromas and did not enjoy those with "sour" or "rancid" aromas. Occasional cheese eaters comprised the majority of the young Chinese consumers, and they were more tolerant of the Gouda cheeses with "whey" and "sulfury" aromas than those who often or never ate cheese. In addition, we identified a positive correlation between the consumers' preferences for the aromas of the Gouda cheeses and their willingness to pay for them. Overall, the results of this study should help promote the development of Gouda cheeses and associated products that meet the preferences of young Chinese consumers. [Display omitted] [ABSTRACT FROM AUTHOR]

Lider cheese is a commercial full- fat semi-hard cheese produced from pasteurized goat`s milk in mountain area of Nikšić, Montenegro. The aim of this paper is to characterize the change of protein and fatty acid profiles, mineral content and antioxidant potential during the period of one month of its ripening. Proteolysis was monitored using electrophoresis of total extracts and water-soluble fractions under reducing conditions. Fatty acid profiles were determined by gas chromatography whereas the mineral content of cheese at different stage of ripening was determined by Inductively coupled plasma - optical emission spectrometry (ICP-OES) for macroelements and Inductively coupled plasma mass spectrometry (ICP-MS) for microelements, respectively. One month of ripening of Lider cheese is characterized by a relatively slow proteolysis which can be attributed to intensive lose of moisture, by the increase in desirable fatty acid content and consequently by the improvement of fatty acid healthy indices. After 30 days of ripening, mainly due to the degradation of αs -CN, the WSN/ TN and TCA/TN contents increased from 4.69 % to 6.06 % and 1.15 % to 1.90 %, respectively. One- month-old cheese had improved indexes of lipid quality as well as improved reducing power and ability to scavenge free radicals. Ripening did not affect mineral content of cheese if it is expressed on dry matter basis. According to obtained results, the optimal ripening period of Lider cheese is 15 days. [ABSTRACT FROM AUTHOR]

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Background: The acidic component of liquid medicinal syrups used by pediatric patients may cause erosion and partial demineralization. This study aimed to evaluate the effect of cheese and casein phosphopeptide-amorphous calcium phosphate (CPP-ACP) on erosive lesions of primary teeth enamel following exposure to amoxicillin and ibuprofen syrups. Materials and Methods: In this in vitro study, 60 noncarious deciduous molars were used. After measuring the surface microhardness of the samples, they were randomly separated into two groups and immersed in either amoxicillin or ibuprofen for 1 min three times per day. CPP-ACP, cheese, and artificial saliva were then applied to each of the three subgroups (n = 10). After each immersion time, 10 min of therapy was given. Between treatment intervals, the samples were kept in artificial saliva. The microhardness was remeasured after 1 week. Data were analyzed using SPSS software through repeated-measures ANOVA (α = 0.05). Results: All samples' microhardness reduced considerably after immersion in liquid pharmaceuticals (amoxicillin [84.9 kgf/mm2] and ibuprofen [75.1 kgf/mm2]), but increased significantly following exposure to therapeutic solutions. There was no difference between the amoxicillin-cheese and amoxicillin-CPP-ACP subgroups (P = 0.975). A statistically insignificant difference was found between the ibuprofen group and the ibuprofen-CPP-ACP subgroup (P = 0.499). Conclusion: As a result, cheese and CPP-ACP can be utilized to remineralize erosive lesions caused by amoxicillin or ibuprofen exposure. [ABSTRACT FROM AUTHOR]

The exposure of humans to microplastics through food is a topic of great interest. Foods of marine origin, such as fish and salt, have been the most extensively studied in this regard. Conversely, foods considered less likely to be contaminated (such as dairy products) have been investigated to a lesser extent. This is the first study addressing the occurrence of microplastics in cheese. In this paper, we report the first analytical approach for cheese preparation, before a chemical analysis of microplastics in cheese was performed. Therefore, the most suitable digestion methods were investigated. Alkaline digestion (i.e., KOH 5 M, 50 °C, 48 h) achieved a digestion efficiency of 97.5 ± 0.8%. To assess the feasibility of the preparative method proposed, a recovery rate of spiked polystyrene microbeads (~10 µm) of 98.5 ± 0.4% was determined. Further, the effects of the digestion agent on the microbeads were also investigated. To confirm whether the preparative method allows for the confirmation of the plastic-nature of microparticles, a qualification of spiked microplastics (polystyrene, 150 µm, and polyethylene terephthalate, 300 µm) was performed using pyrolysis–gas chromatography–mass spectrometry. [ABSTRACT FROM AUTHOR]

The global concern about the use of disposable plastics has fed the research on sustainable packaging for food products. Among the virtuous materials, chitosan emerges as a valid alternative to conventional polyethylene films because of its abundance in nature. In this work, a novel film for food wrapping was developed by exploiting shellfish waste according to a vision of circular economy. Compared to previous studies, here, novel ingredients, such as polyvinyl alcohol (PVA), fibroin, and essential oils, were used in a synergistic combination to functionally postpone cheese deterioration. The fermentative procedure applied for the obtainment of chitin contributes to filling the existing gap in the literature, since the majority of studies are based on the chemical pathways that dramatically impact the environment. After pretreatment, the shrimp shell waste (SSW) was fermented through two bacterial strains, namely Lactobacillus plantarum and Bacillus subtilis. A deacetylation step in an alkaline environment transformed chitin into chitosan, yielding 78.88 g/kg SWW. Four different film formulations were prepared, all containing chitosan with other ingredients added in order of decreasing complexity from the A to D groups. The novel films were tested with regard to their physico-mechanical and antioxidant properties, including the tensile strength (12.10–23.25 MPa), the elongation at break (27.91–46.12%), the hardness (52–71 Shore A), the film thickness (308–309 μm), and the radical scavenging activity (16.11–76.56%). The performance as a cling film was tested on two groups of cheese samples: the control (CTR), wrapped in conventional polyethylene (PE) film; treated (TRT), wrapped in the chitofilm formulation deemed best for its mechanical properties. The volatiles entrapped into the headspace were investigated by means of the SPME-GC technique. The results varied across soft, Camembert, and semi-hard cheeses, indicating a growing abundance of volatiles during the conservation of cheese. The bacterial growth trends for mesophilic, enterobacteriaceae, and lactic acid bacteria were expressed as the mean colony forming units (CFU)/mL for each type of cheese at different sampling times (day 2, day 8, and day 22): the highest load was quantified as 8.2 × 106 CFU/mL at day 22 in the CTR Camembert cheese. The TRT samples generally exhibited inhibitory activity comparable to or lower than that observed in the CTR samples. The sensory analysis revealed distinctions in cheese taste between the TRT and CTR groups. [ABSTRACT FROM AUTHOR]

In this study, the effect of carrot fiber and certain gums on the physicochemical, textural, microbiological, and sensory properties of block-type melting cheese, which holds a significant place in our daily food consumption, was investigated. The study also aimed to determine the impact of carrot fiber and other gums on cheese properties, as well as on yield and meltability. Carrot fiber was used at levels of 2.5% and 5.0% by weight, while carrageenan and xanthan gum were each used at levels of 0.25% and 0.50%. The cheeses were analyzed on days 1, 15, and 30. At the end of the study, it was determined that the highest total dry matter, fat, and protein values were found in the control sample due to the addition of water when preparing the cheeses with fiber and gum. The highest dry matter, fat, salt, and protein ratios were 59.65%, 29.40%, 1.48%, and 24.48%, respectively, in the control sample. The lowest fat, salt, and protein ratios were 25.00%, 1.31%, and 22.07%, respectively, in the 5.0% carrot fiber sample. The lowest dry matter value was found in the 0.5% xanthan sample, namely 53.62%. The highest L* value was measured in the control sample at 86.89, while the lowest was measured in the 5.0% carrot fiber sample at 81.86. The lowest a* and b* values were 2.82 and 29.42, respectively, in the control sample, while the highest values were 6.20 and 37.37, respectively, in the 5.0% carrot fiber sample. It was observed that the use of carrot fiber imparted an orangish color to the cheese. It was observed that the pH values of the samples were similar. According to the sensory evaluation results, the most liked sample was the control sample with 8.5 points, followed by the 0.25% xanthan sample with 8.0 points. The 5.0% carrot fiber sample received the lowest sensory appreciation with 6.1 points. It was understood that the use of carrot fiber gave the cheese an orangish color. Although the meltability varied according to the amount of gum and fiber used, it was measured at 6.92 cm in the 0.25% carrageenan sample on the first day and at 6.79 cm in the control sample on the last day of storage. It was observed that the use of fiber decreased the total bacterial count, while the use of gum increased it. [ABSTRACT FROM AUTHOR]

Cheesemaking played a pivotal role in the life of the Pyrenean villages where cheese was a most prized commodity and the subject of much local competition. In one of them (Sasa de Sobrepuerto), Mrs. Sebastiana Palacio decided in 1877 to label all the cheeses made in her household with a seal to differentiate them from those made by other local producers. The cheese seal was last used in 1936 and, since then, it has been kept under excellent storage conditions. Since well-preserved cheese seals are rare, and bacterial cells may survive desiccation for long periods, the objective of this work was to isolate and characterize any lactic acid bacteria that survived in the seal. Analysis of the milky crust material revealed the presence of sheep caseins. Culture-based analysis led to the isolation of a strain of Bacillus licheniformis and a strain of Ligilactobacillus salivarius (L. salivarius SP36). The latter was characterized in vitro for safety and dairy-related functional properties. Its genome encodes several genes involved in protein, peptide, and amino acid catabolism, and flavor. Overall, the phenotypic and genetic features of this strain support a high potential for being used as adjunct culture in cheesemaking. [ABSTRACT FROM AUTHOR]

Organic wastes, including cheese whey, are generated in greater quantities each year, which require management that has economic and social implications. Current treatments of cheese whey do not allow for its complete degradation or utilization. In this context, black soldier fly larvae (BSFL) promise to degrade a variety of wastes while generating and accumulating value‐added products such as protein, fat that can be transformed into biodiesel, and fertilizer can be obtained from their residues. In this work, the aim was to evaluate the cultivation of BSFL as a biological treatment for the revaluation process of cheese whey, as well as the composition of the larvae and residue (FRASS) obtained for the subsequent extraction of value‐added products such as fat or protein. It was observed that cheese whey did not affect the growth of the larvae, on the contrary, it increased it (final weight of = 0.252 ± 0.003 g). The larvae biomass was composed of mainly of lipids (42.48 ± 1.26% dry matter) and protein (34.98 ± 0.72% dry matter). A fatty acid profile was also performed, which confirms that, due to their composition (Saturated fatty acids = 262.91 ± 34.81 mg/g; monounsaturated fatty acids = 85.29 ± 19.64 mg/g; polyunsaturated fatty acids = 63.68 ± 11.33 mg/g), these accumulated lipids can be extracted for biodiesel production. This is the first approach to the treatment and utilization of cheese whey through insects. [ABSTRACT FROM AUTHOR]

In order to contribute to an assessment of the role of food in the risks of transmission of methicillin-resistant Staphylococcus aureus (MRSA), a review was undertaken of research on this microorganism in milk and dairy products published from January 2001 to February 2024. A total of 186 publications were selected, 125 for dairy products and 61 for bulk-tank milk (BTM). MRSA was detected in 68.8% of the research into dairy products and 73.8% of investigations relating to BTM, although in most studies the prevalence was less than 5%. Of the set of S. aureus strains isolated, approximately 30% corresponded to MRSA. The foods most extensively contaminated with this microorganism were raw milk and some types of soft cheese. Determination of the mecA gene on its own is known not to suffice for the detection of all MRSA strains. The great diversity of techniques used to study MRSA in milk and dairy products made it difficult to draw comparisons between studies. It would thus be advisable to develop a standardized protocol for the study of this microorganism in foods. [ABSTRACT FROM AUTHOR]

The influence of different forms of Nigella sativa (seeds, powder, alcoholic extract, and oil) on the traditional sheep curd was investigated by comparison with a control simple curd considering a series of sensorial, physical-chemical, and microbiological aspects. The analysis was performed on curds freshly prepared and after 10 days of refrigeration. The sensory analysis of the curds was performed using a variety of methods such as scaling method, the method of quality describing, the method of ordering by rank, "triangle" method, and "duo-trio" method. The analyzed curds were assessed and classified according to their sensory characteristics and typicality. The N. sativa supplementing of the sheep curds improved their physical-chemical characteristics by raising the fat content with 0.88-2.82% and decreasing the titratable acidity with 1.42-2.32% compared to the control curd without additive. After 10  days of refrigeration, the titratable acidity increased with 1.58-3.25% and moisture decreased (8.43-13.17%). The microbiological quality of the curd samples was influenced by the addition of black cumin in different forms, with variations in the total number of bacteria (TNB) between 4.33 and 4.39 log CFU/g compared to the control sample 5.03 log CFU/g, Enterobacteriaceae (2.53-2.58 log CFU/g) compared to the control sample 2.60 log CFU/g, and coagulase-positive staphylococci (CPS) 2.30-2.68 log CFU/g compared to the control sample 2.75 log CFU/g. After 10  days of refrigeration, the number of microorganisms decreased, TNB (4.13-4.31 log CFU/g), Enterobacteriaceae (2.34-2.53 log CFU/g), and CPS (2.02-2.55 log CFU/g), while for the control sample the values increased. The most obvious antimicrobial effect was observed in the case of the cold-pressed oil addition (1%), followed by the alcoholic extract (1%), seeds (3%), and powder (3%). [ABSTRACT FROM AUTHOR]