Cheese Curd Research Articles

Changes in physico-chemical and functional properties of Pizza cheeses made using ‘dual acidification’ method during refrigerated storage

In some specific cheesemaking protocols, pre-acidification of milk is practiced to solve the quality problems otherwise faced in cheesemaking (from membrane-processed milk). Partial acidification (pre-acidification of milk or post-acidification of cheese curd) of Pizza cheesemaking utilizing the starter culture (SC) method may favourably influence the physico-chemical and functional properties of the resultant cheese with reduction in cheese production time. The Pizza cheeses were evaluated in terms of changes in their physico-chemical and functional properties during refrigerated storage. A marked increasing trend was noticed with regard to titratable acidity, soluble nitrogen, meltability and fat leakage during the storage period. A marked decrease in the moisture content of cheeses was noted with advancement in the storage period. The stretch value of cheese E2 (experimental cheese 2 prepared employing post-acidification step) increased during the storage period, while this property remained unchanged for cheese E1 (experimental cheese 1 prepared employing pre-acidification step). Contrary to the above findings, a decrease in the stretch value was noted for the two control cheeses on the 21st day of storage. It is advisable to prepare Pizza cheese using a ‘dual acidification’ process involving use of SC followed by post-acidification of cheese curd with Glucono delta-lactone (GDL) as per the standardized protocol with the resultant cheese possessing desirable functional properties throughout refrigerated storage.

Investigation of the effect of addition of capia pepper spice on the ripening of Turkish white cheese curd produced using cow and sheep milk

Abstract In this study, five types of white cheese, with one serving as the control sample, were produced. While the control cheese was produced without adding any spices, the others were processed by adding capia pepper at concentrations of 0.1 %, 0.2 %, 0.3 %, and 0.4 % (w/w) relative to the milk used. Then, all cheeses were vacuum-packed and ripened at 6 ± 2 °C for a period of 3 months. Analyses, including measurements of dry matter, fat, pH, titratable acidity, salt, total protein, ripening rate, nonprotein nitrogen rate (NPN), amino nitrogen rate, electrophoretic casein fractions, color properties, and sensory evaluations, were conducted on cheese samples taken at the 3rd, 30th, 60th, and 90th days of ripening. Additionally, it was observed that cheeses with 0.4 % capia pepper added were more favored than the other cheeses. Due to the sensory evaluation made by the panellist, ripened cheeses were more highly appreciated than fresh cheese, but the sheep milk flavor was not consistently cited as the reason for preference. The extra aromatic taste from sheep milk was detected by the panelists and not perceived as irritating. The use of capia pepper in white cheese changed the color and sensory properties, but it was not statistically significant.

Application of whey protein microparticulates in the production of ice cream and other dairy products

The aim of this paper is to systemize data on the use of whey protein microparticulates (WPMP) in production of ice cream and other dairy products. Information about the essence of the microparticulation process and methods for WPMP production is given. Data on the composition and physico-chemical properties of liquid and dry WPMP are presented. An effect of sizes of WPMP particles on quality characteristics of products made with their use is described. The majority of the analyzed studies indicate that the diameter of particles is 1.0–2.5 µm. However, contradictory data were obtained for this indicator — if the results of all studies are taken into consideration, a size of conglomerates can be 0.5 to 12 µm. These sizes are comparable with parameters of fat globules, which allow receptors of the human oral cavity to perceive them identically. Due to this, WPMP can be used as an imitator of milk fat. It is noted that the microparticulation process enables producing WPMP with targeted functional properties, namely, with particular characteristics by indicators “solubility”, “water holding capacity”, “gel formation”, “emulsifying and foam forming properties”. Information about the specific features of using and dosing WPMP in fermented milk products, such yogurt, kefir, curd cheese and cheese, is given. A special attention is paid to the results of the investigation of using WPMP in ice cream. It is noted that most often scientists used WPMP to make up for the sensation of fatness in defatted and nonfat dairy products. The ability of WPMP to increase the biological value of food products is highlighted. It has been concluded that WPMP enables formation of soft and elastic structure in low-fat dairy products, intensification of milky color and restriction of ice crystal growth in frozen desserts by binding and equally distributing moisture. The data were obtained about the clinical investigation of an effect of ice cream with WPMP on the health of children and adults. The negative effect of WPMP on the indicators of clinical analyses of humans and their health was not revealed.

Exopolysaccharide (EPS) Produced by Leuconostoc mesenteroides SJC113: Characterization of Functional and Technological Properties and Application in Fat-Free Cheese

A Leuconostoc mesenteroides strain (SJC113) isolated from cheese curd was found to produce large amounts of a mucoid exopolysaccharide (EPS). An analysis revealed the glucan nature of the EPS with 84.5% (1→6)-linked α-d-glucose units and 5.6% (1,3→6)-linked α-d-glucose units as branching points. The EPS showed 52% dextranase resistance and a yield of 7.4 ± 0.9 g/L from MRS medium supplemented with 10% sucrose within 48 h. Ln. mesenteroides SJC113 was also characterized and tested for the production of EPS as a fat substitute in fresh cheese. Strain SJC113 showed high tolerance to a wide range of NaCl concentrations (2, 5 and 10%), high β-galactosidase activity (2368 ± 24 Miller units), cholesterol-reducing ability (14.8 ± 4.1%), free radical scavenging activity (11.7 ± 0.7%) and hydroxyl scavenging activity (15.7 ± 0.4%). The strain had no virulence genes and was sensitive to clinically important antibiotics such as ampicillin, tetracycline and chloramphenicol. Ln. mesenteroides SJC113 produced highly viscous EPS during storage at 8 °C in skim milk with 5% sucrose. Therefore, these conditions were used for EPS production in skim milk before incorporation into fresh cheese. Four types of fresh cheese were produced: full-fat cheese (FF) made from pasteurized whole milk, non-fat cheese (NF) made from pasteurized skim milk, non-fat cheese made from skim milk fermented with Ln. mesenteroides without added sugar (NFLn0) and non-fat cheese made from skim milk fermented with Ln. mesenteroides with 5% sucrose (NFLn5). While the NF cheeses had the highest viscosity and hardness, the NFLn5 cheeses showed lower firmness and viscosity, higher water-holding capacity and lower weight loss during storage. Overall, the NFLn5 cheeses had similar rheological properties to full-fat cheeses with a low degree of syneresis. It was thus shown that the glucan-type EPS produced by Ln. mesenteroides SJC113 can successfully replace fat without altering the texture of fresh cheese.

Expression of Concern: Starkute et al. Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Rubus idaeus), Blueberry (Vaccinium myrtillus) and Elderberry (Sambucus nigra) Industry By-Products. Foods 2023, 12, 2860.

With this notice, the Foods Editorial Office alerts readers to concerns related to this article [...].

Sex-Moderated Divergence between Adult Child and Parental Dietary Behavior Patterns in Relation to Body Mass Condition-Evaluating the Mediating Role of Physical Activity: A Cross-Sectional Study.

The main objective of this study was to explore the dietary behaviors of parents and their adult children, focusing on patterns, potential intrinsic and extrinsic predictors of body mass, and determinants of becoming overweight. Non-probability, cross-sectional sampling was used to select participants from a university student population. Young adults (19-21 years of age, n = 144) and their parents were examined. The data of those family pairs with complete sets of results were used. Dietary patterns and physical activity were assessed with questionnaires (QEB and IPAQ), and body height, weight measurements, and body mass indexes were calculated. A cophylogenetic approach with tanglegrams and heatmaps was used to study patterns, while predictors of body mass index were identified using multiple linear regression, stepwise logistic regression, and mediation analysis procedures. Cophenetic statistics confirmed significant incongruence between fathers and sons, confirmed by Baker's Gamma correlation (rBG = 0.23, p = 0.021), and mothers and daughters (rBG = 0.26, p = 0.030). The relationships between the dietary patterns of the fathers and daughters, as well as mothers and sons, were of medium strength (rBG = 0.33, p = 0.032, rBG = 0.43, p = 0.031; respectively). Most of the patterns were mixed. Fast food, fried meals, alcoholic drinks, energy drinks, and sweetened beverages were associated significantly with being overweight. Significant intrinsic predictors of excessive weight in young adults were sex (b = 2.31, p < 0.001), PA (b = -0.02, p < 0.001), and eating fermented milk and curd cheese (b = -0.55, p = 0.024), while extrinsic (parental) predictors included eating fast food and fried meals (b = -0.44, p = 0.049). Both physical activity and dietary behaviors independently determined the sons' overweight status (b = -1.25, p = 0.008; b = -0.04, p < 0.001; respectively); while only PA did in daughters (b = -0.04, p < 0.001). No mediating effects of physical activity were observed. Adult children and parental dietary patterns were divergent, reflecting the influence of multiple factors on a child's dietary habits. However, this divergence is moderated by sex. Reciprocal interactions between dietary intake-particularly positive dyads such as fruits and vegetables, fermented milk, and curd cheese-and physical activity significantly impacted children's body mass index (BMI). The study of dietary patterns in conjunction with physical activity (both as independent determinants), particularly in relation to the link between overweight/obese children and overweight/obese parents, presents a separate challenge.

Modelling of dynamic mastication physics of cheese/casein gels as function of milk-fat distribution and intensity of thermo-mechanical treatment

Pasta filata-style cheese products are among the world’s most famous cheese varieties. Thermo-mechanical processing of cheese curd results in stringy, fibrous, and anisotropic structures with pleasing texture attributes. A recent area of research focuses on improving yield during the manufacturing of pasta filata-type cheese products by homogenizing the milk. This process reduces the size of fat droplets, leading to better retention of milk fat during curd plasticization. As this sometimes results in texture deficits, this study aims to investigate the impact of thermo-mechanical processing on curd from homogenized and non-homogenized milk. The hypothesis is that increased thermo-mechanical processing, leading to more anisotropic structural elements, may offset texture deficits caused by homogenization. To assess textural and structural changes due to homogenization and thermo-mechanical processing, mechanical tests including rheology and texture analysis were conducted, along with confocal-laser-scanning microscopy. Additionally, sensory evaluation involving panelists consuming the samples and recording mastication properties such as muscle activity and jaw movement was carried out. Dynamic data modeling was used to derive connections between structure and texture. Results showed that homogenization alone did not yield significant differences between the samples, but plasticization and texturization properties differed significantly. Non-homogenized samples developed a distinct fibrous structure, and muscle activities and jaw movements increased significantly (p < 0.01) with longer thermo-mechanical processing.

Frozen cheese curd as an intermediate for cheese making – homogenization as a tool to regain techno-functional properties

This study investigated the effect of milk homogenization/fat globule size on the plasticization of fresh and frozen stored cheese curd and its respective oiling-off behavior. The cheese was frozen either slowly in a freezing chamber or quickly with liquid nitrogen to study the influence of freezing, frozen storage, and thawing. For non-frozen cheese curd, a one-stage homogenization at 2 MPa before renneting still leads to plasticization, while relative oiling off is reduced from 2.6 to 1.9%. This was explained by reduced fat globule size and an increased surface area covered by whey proteins and casein, which is denser and more stable than the native fat globule membrane. For homogenization pressures above 4 MPa, no plasticization was observed. However, freezing and thawing counteract mild homogenization, so minor oiling off occurs, and flowability is enhanced. Extending frozen storage time up to 3 months did not result in more oiling off or higher tan δ values. Moreover, there was no significant effect between the two freezing methods. In conclusion, freezing and frozen storage for up to 3 months is a valid method to preserve cheese curd as techno-functional properties are regained after thawing.

PRZYDATNOŚĆ TECHNOLOGICZNA MLEKA DO PRODUKCJI TWAROGÓW W GOSPODARSTWACH RODZINNYCH W SEZONIE LETNIM I ZIMOWYM

The aim of the study was to compare quality of curd cheeses produced from raw and pasteurized milk in a family farm in the summer and winter seasons. Conducted analyses showed that the season of the year, in which milk was produced, influenced its chemical composition and selected quality attributes. In terms of milk processability a more advantageous composition and better quality attributes were found in winter compared to summer. Quality of produced curd cheeses was affected by the season of milk production as well as milk type (raw vs. pasteurized). In the winter season the yield of curd cheese was over 1.5-fold greater from pasteurized milk in comparison to the summer season. Curd cheeses produced from raw milk were firmer, more elastic and sliceable, while those produced from pasteurized milk were less cohesive and more suitable was spreads. The organoleptic analysis of curd cheeses showed that more advantageous consumer value was found for cheeses produced in the winter season.

Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects

Typically, Swiss-type cheese is made from cow milk. However, in the present work an attempt to expand the sheep supply chain and product offering in this field was made by developing a new type of cheese using Swiss-type cheese technology. The cheese was manufactured under industrial conditions, and fermentations were carried out using freeze-dried commercial starters that are traditionally used in the production of Swiss cheese. Two experimental "Ewiss cheese" (EC) products were produced using raw milk (RM) and pasteurized milk (PM), respectively. Fourteen microbial groups were investigated by plate counts from curd until ripened cheeses. According to microbiological analyses, no statistically significant differences were found between the 2 productions with respect to the group of lactic acid bacteria (LAB). The curds were mainly characterized by mesophilic LAB cocci (7.45 log10 cfu/g in RM-EC and 7.33 log10 cfu/g in PM-EC). However, at the end of the ripening period (9 mo), the cheeses exhibited a higher presence of mesophilic LAB rods. Undesired microbiological groups were found only in the curd of raw milk cheese in the range of 104 to 105 cfu/g, but they were reaching undetectable levels by plate count in the cheese at the end of ripening. The RM-EC and PM-EC were characterized by 76% and 68% of DM, respectively. These cheeses contained 29.30% and 34.36% of protein, and 51.31% and 50.38% of fat, respectively. Textural analysis showed differences in terms of hardness, chewiness, and gumminess between the experimental cheeses and Swiss cheese sold on the market. These differences could be attributed to the higher protein content of ewe milk. The main fatty acids in the cheeses were palmitic acid, myristic acid, oleic acid, and capric acid. Among the organic acids, RM-EC had higher concentrations of lactic acid, whereas PM-EC was higher in propionic acid. The ewe cheeses emitted 46 volatile compounds, including acids, aldehydes, ketones, esters, alcohols, and other compounds. The PM-EC was characterized by the main compounds of Swiss-type cheese: acetic acid, butyric acid, ethyl butyrate, ethyl caproate, propanoic acid, and tetramethylpyrazine. Sensory evaluation showed that the new dairy products were generally appreciated, and PM-EC was the most preferred by the judges. This research has enabled the development of new ewe milk products, which could stimulate the valorization of a sector that has been long neglected and still has a large margin of improvement.

Risk Assessment of AFM1 in Raw Milk and Dairy Products Produced in Armenia, a Caucasus Region Country: A Pilot Study.

This paper presents the first assessment of dietary exposure to aflatoxin M1 (AFM1) and associated health risks through milk and dairy product consumption in Armenia. Data on AFM1 in raw milk were obtained from an annual residue monitoring program. Additionally, commonly consumed dairy products (pasteurized milk, cheese, sour cream, curd cheese) were sampled, considering the sources of raw milk used by dairy companies. Per capita consumption of raw milk was sourced from national food balance databases, while individual consumption data for dairy products was collected via a 24 h recall survey with 1400 adult respondents. Detectable levels of AFM1 were observed in 7.14% of raw milk samples (up to 0.334 μg/kg) and, albeit at lower amounts (up to 0.009 µg/kg), in 30% and 40% of sour cream and curd cheese, respectively. The AFM1 levels were lower than the national maximum permitted level (0.5 μg/kg); however, levels in raw milk exceeded the EU ML (0.05 μg/kg). The estimated margin of exposure values for dairy products indicated no significant risk, whereas a reasonable worst-case estimate, using the measurable levels of AFM1 in raw milk consumption indicated a potential public health concern. This study provides a scientific basis for evaluating aflatoxin issues in the Caucasus area.

Storable Cheese Curd—Effect of Milk Homogenization as a Pre-treatment and Freezing and Extrusion of Cheese Curd on Production of Pasta Filata Style Cheese

This study investigates the production of pasta filata style cheese from a storable, frozen intermediate material. Homogenization (2–16 MPa, single-staged) of milk (fat/protein = 0.9) was used as a tool to decrease fat globule size and consequently fat losses. Plasticization was achieved by using a single-screw extruder set up with double-jacketed hot water cycle. Non-frozen and frozen cheese curd as well as the extruded pasta filata style cheese pre-treated with different homogenization pressure was analyzed regarding the thermo-rheological properties. Fat and protein gain/loss during extrusion was evaluated by analyzing fat in dry matter (FDM) and protein in dry matter (PDM) before and after extrusion. Homogenization of cheese milk leads to a reduction of tan δ for thereof produced raw cheese curd material as well as the extruded products. Freezing and extrusion counteract the reduction of tan δ. A homogenization pressure of 8 MPa is sufficient to prevent fat losses during extrusion while still maintaining plasticization of the product for fresh and frozen material, respectively. The FDM after extrusion is 0.8% higher for fresh material and 4.9% higher for frozen material, which means that the fat concentrates during extrusion due to water loss. Moreover, there is no loss of PDM for all samples, regardless of the homogenization pressure. A combination of homogenization pressure, freezing, and extrusion leads to a plasticizable product without losses of fat and protein. Hence, frozen cheese curd can be used as a storable intermediate.

Effect of fat on physicochemical, rheological, textural and sensory properties of Ricotta cheese spreads

SummaryThe effect of different fat contents of milk and cheese whey mixture (20:80) on physicochemical, rheological and sensory properties of Ricotta cheese spread (RCS) was evaluated. Four types of product such as no‐fat milk (NFM)‐RCS, low‐fat milk (LFM)‐RCS, medium‐fat milk (MFM)‐RCS and full‐fat milk (FFM)‐RCS were prepared from Ricotta cheese curd added with salt (1.5%) and guar gum (0.4%). The NFM‐RCS had higher (P &lt; 0.05) protein, ash, acidity, dynamic modulus (G' and G"), critical stress, firmness, work of shear, stickiness, work of adhesion values and lower fat, and pH, L*, a*, b* values when compared with LFM‐, MFM‐ and FFM‐RCS. Except spreadability, highest sensory scores for all other attributes were found in MFM‐RCS when compared with other experimental samples. This study indicated that increase in fat content or decrease in protein content of RCS samples produced lower viscoelastic modulus values, firmness, stickiness, adhesiveness and higher spreadability, yield, solids recovery and highly acceptable sensory characteristics.

Acid curd (Karish) cheese supplemented with ashwagandha and/or probiotics: Modulatory efficiency on induced behavioral and neurochemical changes in rats

Neurodegenerative disorder leads to a progressive memory loss that has only limited known medications. The use of ashwagandha, probiotics, or their combination may improve cholinergic activity, consequently providing therapeutic potency against amnesia and neuroplasticity disorders. We aimed to explore the modulatory benefits of ashwagandha extract and probiotics against induced behavioral and neurochemical retardations. &#x0D; Acid curd (Karish) cheese samples were supplemented with ashwagandha extract and/or probiotics and subjected to chemical, microbiological, rheological, sensorial, and biological investigations by standard techniques.&#x0D; The supplementation of Karish cheese with ashwagandha never deteriorated its chemical composition or rheological parameters. On the contrary, it exerted high antioxidant and phenolic potentials. Also, ashwagandha extract performed antimicrobial action against the tested pathogenic bacteria and showed better prebiotic effects with Lactobacillus plantarum. The biological study revealed that treating dementia-modeled rats with Karish cheese supplemented with ashwagandha and/or probiotics resulted in a detectable improvement in the behavioral and neurochemical measurements. However, the cheese supplemented with a formula of ashwagandha and probiotics had the greatest regenerating effect. &#x0D; The supplementation of Karish cheese with ashwagandha and/or probiotics exhibited a modulatory efficiency against experimentally induced behavioral and neurochemical disorders.

БИОПРОДУКТ ДЛЯ ПРОФИЛАКТИЧЕСКОГО ПИТАНИЯ

The purpose of the study is to develop technology for a preventive bioproduct based on raw milk, enriched with plant components and probiotic cultures. Objectives: creating a biological product with a good mutual combination of ingredients of plant and animal origin, allowing to obtain high nutritional and biological value in the final product; determination of quality indicators and sanitary-significant indicators of the finished enriched bioproduct. Research was carried out at the Siberian Cossack Institute of Technology and Management (branch of the FSBEI HE Moscow State University of Technology and Management named after K.G. Razumovsky) using the production and laboratory facilities of VNIMI-Sibir LLC (Omsk). The main characteristics of the enriched product are planned: high protein-energy index, high content of macro- and microelements and probiotic microorganisms. In order to comply with all the declared characteristics of the product with preventive properties, it was decided to use curd cheese obtained by the acid method using the enrichment of probiotic microflora as the basis for the dessert bioproduct. In the course of research, the composition of a combined starter was experimentally selected, consisting of a monospecies lyophilized concentrate of thermophilic streptococci of the species Streptococcus thermophilus “BK-Uglich-TNV” and a complex probiotic culture AiBi B6.10MIX (Bifidobacterium sp., Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus rhamnosus ). The study investigated the feasibility of using natural frozen cranberry puree, pine nut seeds and apple pectin in the recipe as functional plant ingredients, which were introduced into dairy raw materials to enrich the dessert bioproduct with biologically active nutrients. A dessert bioproduct was developed with a high protein content (animal and vegetable) and high probiotic properties (Lg number of cells, CFU/1 cm3: lactic acid bacteria – 10.14 ± 0.1, bifidobacteria – 7.15 ± 0.1) and organoleptic characteristics, enriched with macro- and microelements, vitamins and dietary fiber, which is recommended for use in preventive nutrition.

Milk Production and Evaluation in Farms Raised Anatolian Water Buffalo (Bubalus bubalis); A Case Study of Igdir Province

This study was conducted by carrying out a questionnaire with 98 enterprise owners rearing Anatolian water buffalo in 2015 in Igdir city of Turkey. The average daily milk yield, annual milk yield, and sales price buffalos milk of the enterprises were determined as 5.48±0.07 (kg), 1228.56±15.60 (kg/lactation), and USD1.06 (price/per kg), respectively. 3% of the produced raw milk was put on the market as raw milk, 20.9% as product, and 76.1% as raw milk + product. 81.54% of the processed milk was marketed as butter+cream+curd cheese, 7.69% as butter + cheese + curd cheese, and 10.77% is marketed as butter + cheese + yoghurt + curd cheese. It was determined that out of the companies selling raw milk, 88.7% sold to street milk + grocery stores and 11.3% sold to daily farms. As a result, in order to ensure sustainable buffalo breeding in Igdır province, buffalo milk collection centers, processing facilities, buffalo breeders' union should be established. Anatolian water buffaloes reared in Igdir city should be protected in order to protect the gene resources. Non-native buffalo insemination should not be allowed. Otherwise, it should be remembered that the heads rearing in each region are adapted into the region they inhabit in. Matings made to increase the amount of milk can affect negatively the properties like butter and cream yield. However, kinship degeneration should not be allowed in animals raised in the province. Mating of cows should be done with a system.

The Use of Pine Cone Extract in the Production of Albumen Curd

Due to a lack of protein in the human diet, dairy products made from milk proteins have increased in production. The proposed new product was made from cheese whey and curds. The main ingredients were whey proteins and pine cone extract as a natural additive. The relevance of making albumen curd with vegetable extract is scientifically and experimentally justified. Based on this study, the optimal dose of pine cone extract was determined which results in imparting a distinctive taste and aroma characteristic of pine cone, improving the chemical composition, and extending the product’s shelf life.

Biotechnology factors influence on formation of curd cheese quality indicators

Considering the growing interest of the Russian society in fermented dairy products, in particular, cream cheese enriched with probiotic cultures and biologically active substances (BAS), it is relevant to conduct research aimed at scientifically justifying the choice of biotechnology of curd production as a raw material for cream cheese by studying the influence of biotechnological and technological factors on the formation of properties of the used curd. The generally accepted methods of qualitative prediction were used. The study of consumer opinion revealed the demand of Russian buyers for curd products enriched with BAS and probiotic cultures. The analysis of the regulatory documentation allowed us to form a set of mandatory requirements for the quality of curd cheese and the curd used, as well as a list of raw materials, biotechnological and technological factors required in the technology of curd cheese production. The study of the influence of each type of biotechnological and technological factors on the properties of the finished product has shown that in the biotechnology of enriched cream cheese it is necessary to use starter from pure cultures of lactococci or a mixture of lactococci and thermophilic lactic acid streptococci, acid method of coagulation of milk protein, whey separation by separation or ultrafiltration, introduction of BAS and flavoring fillers with cream in a separate method of normalization, as well as to exclude the use of milkclotting enzyme, and also to eliminate the use of milk-clotting enzymes. The results obtained are the basis for the development of new biotechnologies of curd cheese enriched with BAS and/or probiotic cultures.

Caciocavallo Podolico Cheese, a Traditional Agri-Food Product of the Region of Basilicata, Italy: Comparison of the Cheese's Nutritional, Health and Organoleptic Properties at 6 and 12 Months of Ripening, and Its Digital Communication.

Traditional agri-food products (TAPs) are closely linked to the peculiarities of the territory of origin and are strategic tools for preserving culture and traditions; nutritional and organoleptic peculiarities also differentiate these products on the market. One such product is Caciocavallo Podolico Lucano (CPL), a stretched curd cheese made exclusively from raw milk from Podolian cows, reared under extensive conditions. The objective of this study was to characterise CPL and evaluate the effects of ripening (6 vs. 12 months) on the quality and organoleptic properties, using the technological "artificial senses" platform, of CPL produced and sold in the region of Basilicata, Italy. Additionally, this study represents the first analysis of cheese-related digital communication and trends online. The study found no significant differences between 6-month- and 12-month-ripened cheese, except for a slight increase in cholesterol levels in the latter. CPL aged for 6 and 12 months is naturally lactose-free, rich in bioactive components, and high in vitamin A and antioxidants and has a low PUFA-n6/n3 ratio. The "artificial sensory profile" was able to discriminate the organoleptic fingerprints of 6-month- and 12-month-ripened cheese. The application of a socio-semiotic methodology enabled us to identify the best drivers to create effective communication for this product. The researchers recommend focusing on creating a certification mark linked to the territory for future protection.

Polylactic Acid-Based Film Modified with Nano-Ag-Graphene-TiO2: New Film versus Recycled Film

The increase in the polymer-based materials needs has induced along the waste accumulation, thus argued higher interest in recycling. The study aims to assess the structural, morphological, mechanical resistance, physical–chemical and biochemical characteristics, as well as the preservative role during the curd cheese storage of a recycled polylactic acid (PLA)-based film modified with Ag-graphene-TiO2 nanostructured composite, obtained by recovering the composite from the used film, followed by its incorporation in new PLA. The breaking load of the recycled film was 24% lower than that of the new film and 10% higher than of the neat PLA. Differential scanning calorimetry (DSC) showed changes of the recycled PLA’s surface tension and crystallization degree in a greater extent than in the newly prepared film, revealing better incorporation of the recovered composite into the PLA matrix. Fourier transformed infrared spectroscopy showed the formation of C–O–Ti bridges between composite and PLA both in new and recycled film. Oxygen transmission rate (OTR) of the new and recycled film decreased by 33% and 45%, respectively, in comparison with reference PLA. The curd cheese was successfully stored in the recycled packaging; the organoleptic characteristics of cheese wrapped in recycled film were superior in comparison with the new film. The variation of fat and protein contents and mass loss was the lowest when the recycled film was used as packaging material. The study successfully showed the possibility to recover and recycle the used PLA-based films modified with inorganic nanocomposites.