Cheese Production Research Articles

Exploring consumer attitudes towards whey's health benefits

Whey, a byproduct of cheese production, is rich in nutrients and bioactive components, making it a focal point for both environment-concious cheese manufacturers and health-conscious consumers. This study investigates consumer attitudes toward health and nutritional claims related to whey, particularly amidst a growing interest in minimally processed options. A questionnaire, distributed to 172 participants, assessed general demographics, lifestyle choices, and attitudes towards whey's health benefits. Participants were categorized into two clusters, Nutritional Enthusiasts (NE) and Nutritional Indifferents (NI) by hierarchical cluster analysis. To discern differences between clusters, a nonparametric comparison (Mann-Whitney U test) was utilized. NE participants, who actively incorporate whey into their diets, demonstrate a strong belief in its health benefits, particularly in immune support, body regeneration and vitality. NI respondents largely express the lack of opinion regarding health claims, reporting the taste of whey unbearable (23.1%). The preference among NE respondents underscores a trend toward goat whey (82.4%). Lack of knowledge egsists regarding whey’s sugar content, indicating a need for better consumer education. The findings emphasize the importance of responsible marketing that highlights whey’s nutritional advantages while avoiding unfounded health claims. Promoting direct purchases from local producers could promote sustainability of small-scale dairy businesses. This research enhances our understanding of consumer trends in whey consumption, emphasizing opportunities to boost product appeal through innovative, minimally processed options.

Application of glucose to prepare Aspergillus oryzae koji as an adjunct to prevent rancidity in cheese products.

Koji made using Aspergillus oryzae shows potential for application as a cheese adjunct; however, flavor defects resulting from volatile free fatty acid (FFA) accumulation should be avoided. Hence, a modified glucose-containing whey solid medium was used to culture A. oryzae AHU 7139, and the triacylglycerol (TG) lipase activity and lipase gene (tglA and mdlB) expression were compared with those of a culture using a conventional whey solid medium. The results showed that TG lipase activity and the expression of both lipase genes were reduced in the modified medium. Moreover, the expression level of farA, a positive transcription factor of the lipase genes, was also reduced. The cheese adjunct prepared by culturing the AHU 7139 strain in the modified medium lowered the FFA content in the cheese products, resulting in comparable FFA levels with those in the adjunct-free cheese. Thus, adding glucose is recommended to prepare the koji adjunct for cheesemaking.

The Natural Whey Starter Used in the Production of Grana Padano and Parmigiano Reggiano PDO Cheeses: A Complex Microbial Community

Natural whey starter (NWS) is an undefined complex culture used in the production of Grana Padano and Parmigiano Reggiano PDO cheeses. The aim of this review is to discuss, in light of the latest research results, the role of NWS as a primary player in the cheese-making process, considering the microbial community scenario. NWS is traditionally produced by fermenting part of the whey collected at the end of a previous cheese-making process. The method used to produce NWS, based on the back-slopping principle, favors the selection of a microbiota composed mainly of thermophilic lactic acid bacteria. This method of preparation induces the survival of several different species and biotypes. The presence of such a mixture of strains facilitates the development of a natural starter characterized by a remarkable ability to adapt to non-standardized cheese-making parameters. NWS is a microbial community whose activity is not simply the result of the sum of the activities of individual microorganisms, but rather the activity of the community as a whole, in which each individual bacterial cell responds to the presence of the others. According to this traditional protocol, the NWS becomes the ‘microbiological bond’ between cheeses over time.

Systematic Development of Peptide-Based Biostimulants from Whey Protein Hydrolysates

Due to global warming, agricultural production systems are exposed to increasing abiotic stresses, which threaten an economically and environmentally sustainable food production. Innovative environmentally friendly solutions are needed to cope with climate-related risks and to reduce the use of high amounts of synthetic agrochemicals. A promising solution to foster sustainable agriculture involves the use of biostimulants. This strategy, however, is not adopted by the industry to a great degree due to the scarce number of reproducible effects observed in published studies as well as the lack of fundamental knowledge about their mode of action. Biostimulants are substances that positively impact plant physiology by enhancing growth, improving fruit quality, and increasing stress resilience. Among these, protein hydrolysates stand out as a particularly promising category. However, their precise mechanisms of action and the optimal conditions for their application are still not fully understood. This project aims to develop peptide-based biostimulants in a reproducible manner, ensuring their availability for use in plant model systems under strictly controlled conditions. To achieve this, various protein hydrolysates will be produced through the enzymatic hydrolysis of whey, a by-product of cheese production. These hydrolysates will be employed in subsequent studies within plant model systems.

Creating Digital Twin of the Cheese Production Line Using Virtual Reality Technology

The main stages of the project life cycle are considered, its schedule is presented in the form of a Gantt chart. A method for designing the line using virtual reality technology is proposed which includes four stages: designing a 3D CAD model, importing a model, creating a scene, testing the system. To evaluate the approach, a user survey was conducted which proves the need to use a digital twin for designing the cheese production line.

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.

From Beer to Cheese: Characterization of Caseinolytic and Milk-Clotting Activities of Proteases Derived from Brewer's Spent Grain (BSG).

This study explores the extraction and characterization of proteolytic enzymes from brewer's spent grain (BSG) and their potential as sustainable coagulants in the dairy industry. BSG samples from various beer types (Blonde Ale, IPA, Kölsch, Honey, and Porter) were obtained from two artisanal breweries in Mar del Plata, Argentina. Optimization of caseinolytic activity (CA) and protein extraction was conducted using a Plackett-Burman design, followed by a Box-Behnken design. Optimal protein concentration was achieved at intermediate pH and high temperature, while CA peaked at pH 8.0. The specific caseinolytic activity (SCA) varied among the extracts, with BSG3 showing the highest activity (99.6 U mg-1) and BSG1 the lowest (60.4 U mg-1). Protease inhibitor assays suggested the presence of aspartic, serine, metallo, and cysteine proteases. BSG3 and BSG4 showed the highest hydrolysis rates for α-casein (70% and 78%). For κ-casein, BSG1, BSG2, and BSG3 demonstrated moderate activity (56.5%, 49%, and 55.8), while BSG4 and BSG5 exhibited the lowest activity. Additionally, the milk-clotting activity (MCA) of BSG extracts was comparable to plant-based coagulants like Cynara cardunculus and Ficus carica. These findings highlight the potential of BSG-derived proteases as alternative coagulants for cheese production, offering a sustainable link between the brewing and dairy industries.

Brevibacterium enzymes as biological tools for ochratoxin A detoxification in dairy foods

The origin of ochratoxin A (OTA) in cheeses is mainly due to mould growth during the ripening process, and to a lesser extent, to the use of OTA-contaminated milk in cheese production. Bacterial smear-ripened cheeses developed a smear microbiota on their rind during ripening that greatly contributes to its typical aroma and texture. Bacteria from the Brevibacterium genus belong to the typical smear microbiota of cheeses. Type strains from Brevibacterium species frequently isolated from cheese and milk products were able to transform OTA into much less toxic ochratoxin α (OTα) and L-phenylalanine. Protein searches allowed the identification of a protein annotated as amidohydrolase in these OTA-degrader Brevibacterium strains. The OTA-hydrolytic activity of the identified amidohydrolase was demonstrated by the heterologous production of this protein from B. linens DSM 20425T (BlOTA). In vitro assays revealed that BlOTA transformed OTA into less toxic OTα, as well as ochratoxin B. When compared with other previously described OTA-degrading amidohydrolases, BlOTA exhibited optimal activity at a higher pH (8.0), while showing similar high temperature for optimal activity (55 °C) and thermostability; in addition, a clear preference for substrates with Phe, Tyr or Leu amino acid residues at the C-terminal position was clearly observed. BlOTA efficiently detoxifies OTA-contaminated bovine milk, without provoking changes on its free amino acid composition. Moreover, in silico predictions revealed that BlOTA is a non-allergenic, non-antigenic, and poorly immunogenic protein. Therefore, the QPS status possessed by cheese-Brevibacterium species, as well as the characteristics exhibited by BlOTA, make them suitable tools for the biological detoxification of OTA in dairy and food products.

GESTÃO SUSTENTÁVEL DE RESÍDUOS NA INDÚSTRIA DE LATICÍNIOS: ESTRATÉGIAS PARA O REAPROVEITAMENTO DO SORO DO LEITE

Whey, one of the main by-products generated during the production of cheese and other dairy products, has a rich composition that can be transformed into relevant resources. In this context, various technologies, such as membrane filtration, microfiltration, ultrafiltration, nanofiltration and reverse osmosis, are suitable for separating and concentrating important components, such as proteins and lactose, from whey. In addition, spray-drying transforms whey into high value-added products, while anaerobic digestion allows waste to be converted into biogas, promoting the generation of renewable energy. Reviewing the approach to integrating these technologies not only reduces the environmental impact of the dairy industry, but also contributes to economic efficiency, promoting a circular economy. The article concludes that adopting these practices is essential to ensure a sustainable future for the sector, benefiting both the industry and the environment.

Effect of phycocyanin and phycoerythrin on antioxidant and antimicrobial activity of refrigerated low-fat yogurt and cream cheese

Cyanobacterial phycobiliproteins, such as phycoerythrin (PE) and phycocyanin (PC), are colored potential bioactive proteins that have antioxidant and antimicrobial properties. In this study, we formulated a new food prototype based on PE and PC-fortified low-fat yogurt and cream cheese. Four distinct low-fat yogurt and cream cheese products were manufactured, including a control group (No PE and PC), samples produced with phycoerythrin (+ PE), samples produced with phycocyanin (+ PC), and samples produced with both phycoerythrin and phycocyanin (PC + PE). Afterwards statistically compared the physicochemical composition, colorimetric properties, antioxidant and antimicrobial activities, and sensory profile of the fortified foods at 4 °C and 8 °C for 28 and 42 days. Additionally, we confirmed that PE and PC are not toxic to Caenorhabditis elegans at concentrations up to 1 mg/mL. The results showed that the MIC of PE and PC against E. coli was significantly higher than against S. aureus (3.12 ± 0.05 µg/mL vs. 1.56 ± 0.01 µg/mL, respectively; p ≤ 0.05). Additionally, the maximum diameter of the inhibition zone of PE and PC against S. aureus was significantly higher than against E. coli (6.6 ± 0.011 mm vs. 11.66 ± 0.02 mm, respectively; p ≤ 0.05). Results of color parameters showed that the control group had significantly higher L* values than the samples enriched with PE and PC. Moreover PE and PC significantly increased the a* and b* values respectively. The amount of ΔE in the control yogurts and cream cheese was higher than in the samples with PE and PC. Overall, the results showed that adding PE and PC had a significant effect on all measured factors (p < 0.01). Cream cheeses and low-fat yogurts enriched with either PE or PE + PC had the greatest antioxidant activity and the lowest number of psychrophilic bacteria and mold, and yeast counts at the end of the test period. Therefore, low-fat yogurt and cream cheese containing cyanobacterial PE and PC can be considered an innovative dairy product for the food industry. This study marks the initial effort to employ PE and PC derived from Nostoc sp. and Spirulina sp. as antioxidant and antimicrobial agents in the food industry.

Exploring cheese production enzymes from various plants as an alternative to Calf rennet

Milk coagulation, traditionally relied on Calf rennet, is a crucial enzymatic process in cheese production. Ethical and practical constraints in using Calf rennet have led to the exploration of alternative sources. This study aimed to identify plant-based substitutes for calf rennet by investigating the coagulating potential of extracts from three plants: Calotropis procera, lemon, and Solanum incanum. Each plant tested with three extract levels (15, 20, and 25 ml), and replicated three times. Juices were extracted from lemon and Solanum incanum fruits through incision and squeezing. Meanwhile, Calotropis procera aqueous filtrates were separated from its polymeric gum using centrifugation. Then after, all extracts were further purified through muslin cloth and Whatman filter paper. Extracts were added to a beaker containing 500 ml of milk heated at 50 °C, and allowed to coagulate, resulting in the separation of cheese, curds and whey. Then after whey production, fresh and dry weights of cheese, and cheese yield percentage were measured and recorded. Statistical analysis using SAS Studio showed that there is highly significant differences with P < 0.0001 among plant extracts in their effects on the cheese-making potential. For all extract levels, the highest cheese-dry weight and percentage of cheese yield were observed in Calotropis procera and the lowest cheese formation starting times observed from lemon juice. These findings offer insights into optimizing cheese-making processes using natural sources and suggest that Calotropis procera, along with lemon juice and Solanum incanum, could serve as alternative sources of rennet.

Candida species covered from traditional cheeses: Characterization of C. albicans regarding virulence factors, biofilm formation, caseinase activity, antifungal resistance and phylogeny

This study has provided characterization data (carriage of virulence, antifungal resistance, caseinase activity, biofilm-forming ability and genotyping) of Candida albicans isolates and the occurrence of Candida species in traditional cheeses collected from Kayseri, Türkiye. Phenotypic (E-test, Congo red agar and microtiter plate tests) and molecular tests (identification, virulence factors, biofilm-formation, antifungal susceptibility) were carried out. The phylogenetic relatedness of C. albicans isolates was obtained by constructing the PCA dendrogram from the mass spectra data. Of 102 samples, 13 (12.7%) were found to be contaminated with C. albicans, 15 (14.7%), 10 (9.8%) and five (4.9%) were found to be contaminated with C. krusei, C. lusitane and C. paraplosis, respectively. While seven (16.2%) of 43 Candida spp. isolates were obtained from cheese collected from villages, 36 (83.7%) belonged to cheeses collected from traditional retail stores. The carriage rate of C. albicans isolates belonging to virulence factors HSP90 and PLB1 genes was 30.7%. ALST1, ALST3, BCR, ECE, andHWP (virulence and biofilm-associated) genes were harbored by 30.7%, 23%, 38.4%, 53.8%, and 38.4% of the 13 isolates. According to the microplate test, eight (61.5%) of 13 isolates had strong biofilm production. ERG11 and FKS1 (antifungal resistance genes) were found in 46.1% and 23% of 13 isolates, respectively. Due to missense mutations, K128T, E266D and V488I amino acid changes were detected for some isolates regarding azole resistance. As a result of the E-test, of the 13 isolates, one (7.6%) was resistant to flucytosine, four (30.7%) were resistant to caspofungin, and nine (69.2%) were resistant to fluconazole. The PCA analysis clustered the studied isolates into two major clades. C. albicans isolates of traditional cheese collected from villages were grouped in the same cluster. Among the C. albicans isolates from village cheese, there were those obtained from the same dairy milk at different times. Samples from the same sales points produced at different dairy farms were also contaminated with C. albicans. Concerning food safety standards applied from farm to fork, in order to prevent these pathogenic agents from contaminating cheeses, attention to the hygiene conditions of the sale points, conscious personnel, prevention of cross contamination will greatly reduce public health threats in addition to the application of animal health control, milking hygiene, pasteurization parameters in traditional cheese production.

Effect of cheese coagulants on American-style natural cheese proteolysis and functional characteristics of process cheese made therefrom

Recombinant bovine chymosin (RBC) is an enzyme routinely used in cheese manufacture. Recombinant camel chymosin (RCC) is a milk coagulant with higher clotting activity and less proteolytic activity for natural cheese manufacture. This study aimed to determine the effect of RCC and RBC on the proteolysis of natural cheese and the functionality of processed cheese (PC). Six American-style natural cheeses were manufactured utilizing two different chymosin treatments and used to produce PC at 1 month of ripening. The natural cheese made using RCC had a significantly (P < 0.05) lower level of primary proteolysis and a lower degree of hydrolysis of αS1-CN and β-CN. The RCC treatment's hot viscosity, hardness, and loss tangent were significantly (P < 0.05) higher than the RBC in the PC. These results demonstrate that RCC results in a reduced level of primary proteolysis in a natural cheese, and when utilized in PC, it increases firmness and decreases meltability.

Sustainable biogas production via anaerobic co-digestion of cheese whey and cattle manure

In Mexico, specifically in Chiapas, the dairy cattle industry plays a significant role in cheese and milk production. However, the large quantities of cattle manure (CM) and cheese whey (CW) generated as byproducts pose environmental challenges if not managed properly. To address this issue, anaerobic digestion (AD) technology offers a sustainable solution by treating organic waste and producing biogas. This research study focuses on assessing the potential of CW and CM, both individually and in co-digestion, in an anaerobic environment. The study also evaluates biogas yield and composition using an up-flow anaerobic sludge blanket (UASB) reactor with different CW and CM mixtures. The findings indicate that the 30CM:70CW ratio exhibited the highest methane yield, surpassing other assays in co-digestion and mono-digestion. Furthermore, the UASB reactor showed that a mixture of 90CW:10CM produced 25.73 L of biogas per gram of volatile solids daily, comprising 60 % methane and 40 % carbon dioxide. This research demonstrates the potential for efficient and environmentally friendly treatment of CM and CW through optimized co-digestion and UASB technology, highlighting the opportunity to generate biogas while reducing waste.

A retrospective multivariate case-control approach to investigate factors influencing the sanitary quality of raw milk cheeses

A retrospective case control study conducted in France between 2022 and 2023, involving 20 farms (10 case and 10 control farms), investigated the factors influencing the sanitary quality of raw milk cheeses, focusing on the agricultural aspect and the bacterial microbiota characterised using 16S rRNA short reads metabarcoding from cheese production and the environment during manufacturing. The microbiological quality of raw milk cheeses is defined in Europe by Regulation (EC) No. 2073/2005. In this study, a set of food safety criteria related to the presence of food-borne pathogens such as Salmonella, Listeria monocytogenes and virulence factors of STEC in cheese for a long-time period (2017 - 2022) prior to sampling was used to select the case farms. Using multivariate analysis, this study identified multiple bacterial species and critical sampling points such as raw milk, milking machines and wooden shelves that contribute to food-borne contamination of cheeses and highlights the importance of farm management practices such as additional vaccination or transhumance, hygiene and manufacturing practices to ensure the safety of raw milk cheeses. The bacterial species from raw milk cheeses or contact materials along the production chain contributing to the case or control farms were diversified in winter and summer. This study confirms the value of multi-block analysis for managing complex datasets and suggests that 16S rRNA markers from metabarcoding can help to identify critical control points and risk factors.

Assessing the impact of bacterial blends, crosslinking enzyme and storage times on volatile and non-volatile compound production in fermented pea protein emulsion gels

Pea protein is a promising ingredient for plant-based cheese production but has poor consumer acceptance due to intrinsic beany flavors. Fermentation could potentially decrease these off-flavors while also producing desirable cheese-like aromas. Pea protein emulsion gels were fermented using four different bacterial blends for 16 weeks with and without the crosslinking enzyme transglutaminase. The volatile organic compound (VOC) profiles were assessed by GC–MS and the peptide profile was measured by LC-MS/MS during storage. VOC production was mainly affected by the composition of the bacterial blends, followed by storage time. Crosslinking of the protein gel structure had minimal impact on VOC production. The peptide-level profiling revealed that crosslinking can reduce peptide size and the production of bitterness-like peptides in some blends. This study provides insights into the effect of bacterial blends, storage time, and enzymatic crosslinking on the production of volatile components and peptides related to aroma and peptide profiles for pea protein.

Determining the influence of raw milk β-casein polymorphism on the efficiency of making soft cheese

One of the ways to increase the profitability of the cheese industry is the genetic selection of dairy cows to obtain milk with excellent cheese-capacity characteristics. The object of this study is the technology of fresh soft cheeses made by the acid-rennet and thermo-acid method from the milk of cows with different β-casein genotypes (A1A1, A1A2, A2A2). The subjects of research are the physicochemical indicators of raw milk from cows with different genotypes for β-casein (A1A1, A1A2, A2A2); as well as the yield of soft cheeses. The study has established that the physicochemical parameters of milk from cows with different β-casein genotypes are typical for fresh cow's milk. The study showed that with the acid-rennet method, the composition of cheeses from A1A1 milk was 51.60 %, 21.63 %, and 23.62 % of moisture, protein, and fat, respectively. A1A2 milk cheeses contained 50.70 % moisture, 20.96 % protein, and 25.12 % fat. A2A2 milk cheeses consisted of 52.50 % moisture, 20.70 % protein, and 23.71 % fat. With the thermo-acid method, cheeses from A1A1 milk were characterized by the moisture content of 55.13 %, proteins – 23.31 %, and fat – 20.21 %. A1A2 milk cheeses contained 58.13 %, 22.62 %, and 17.98 % of moisture, protein, and fat, respectively. A2A2 milk cheeses consisted of 54.03 % moisture, 22.33 % protein, and 22.25 % fat. The calculation of the production efficiency of soft cheeses from the milk of cows with different genotypes according to β-casein with the acid-rennet method of production is 119.3 % on average, which is more compared to milk A1A2 (by 4 %) and A2A2 (by 7 %). With the thermo-acidic method, the efficiency of cheese production from A2A2 milk is 107.5 %, which is higher compared to A1A2 milk (by 9 %) and A1A1 (by 5 %). The conclusions show that changes in the β-casein genotype in raw milk can affect the yield and quality of cheese, and therefore, the profitability of production

Upcycling Milk Industry Byproducts into Tenebrio molitor Larvae: Investigation on Fat, Protein, and Sugar Composition.

Edible insects represent a growing sector of the food industry and have a low carbon footprint. Noteworthy, insects can upcycle different leftovers and byproducts into high-quality nutrients. Herein, the larvae of the edible insect Tenebrio molitor (TML) were fed using local milk industry byproducts. Mozzarella whey and whey permeate obtained in cheese production were used to formulate three alternative diets. Both byproducts are rich in sugars, in particular the disaccharide lactose and the monosaccharides glucose and galactose. Two of the three diets did not interfere with biometric data and vitality, while the use of whey permeate alone significantly reduced development. At the end of the trial, the proximate composition of TML was strongly affected, with an increased protein content of up to +7% and a favorable fat composition. The analysis of secondary metabolites revealed the accumulation of different compounds, in particular monounsaturated fatty acids (MUFAs), amino acids, and the disaccharide trehalose, essential for the correct larval development and pupation. In conclusion, the present study demonstrates that milk industry byproducts can be upcycled as feed for TML, maintaining an optimal nutrient composition and favorably increasing the protein content.

Enhancing Ras cheese safety: antifungal effects of nisin and its nanoparticles against Aspergillus flavus

BackgroundDue to the adverse effects of industrial chemicals and their carcinogenicity and toxicity for humans, the debates have increased on using natural preservatives. This study was conducted to investigate the inhibitory effect of pure nisin and nisin nanoparticles (nisin NPs) against Aspergillus flavus in vivo by inoculation in laboratory-manufactured Ras cheese. A novel, safe, and natural approach of nanoprecipitation using acetic acid was employed to prepare nisin nanoparticles. The prepared NPs were characterized using zeta-sizer, FTIR, and transmission electron microscopy (TEM). Furthermore, the cytotoxicity of nisin NPs on Vero cells was assessed. The minimum inhibitory concentrations (MICs) of nisin and its nanoparticles were determined in vitro against A. flavus isolates using the agar well-diffusion method. The sensory evaluation of manufactured Ras cheese was conducted over a 60-day storage period.ResultsThe obtained results showed a strong antifungal activity of nisin NPs (0.0625 mg/mL) against A. flavus strain in comparison with pure nisin (0.5 mg/mL). Notably, the count decreased gradually by time from 2 × 108 at zero time and could not be detected at the 7th week. The count with pure nisin decreased from 2 × 108 at zero time and could not be detected at the 10th week where it’s enough time to produce aflatoxins in cheese. The MICs of nisin and nisin NPs were 0.25 and 0.0313 mg/mL, respectively. Nisin NPs used in our experiment had good biocompatibility and safety for food preservation. Additionally, the sensory parameters of the manufactured Ras cheese inoculated with nisin and nisin NPs were of high overall acceptability (OAA).ConclusionsOverall, the results of this study suggested that adding more concentration (˃0.0625 mg/mL) from nisin nanoparticles during the production of Ras cheese may be a helpful strategy for food preservation against A. flavus in the dairy industry.

Lactobacilli as additional cultures in cheese making

Production of cheeses from thermally processed milk at an industrial scale is impossible without using commercial bacterial starter cultures that include a limited number of species and strains of microorganisms. This leads to the fact that sensory indicators of mass-produced cheeses practically do not differ. Traditional cheeses from unpasteurized milk are distinguished by more pronounced and diverse tastes. Scientific literature describes the significant taxonomic variety of microbiota of traditional cheeses, including non-starter lactobacilli. Sensory indicators and safety of cheeses directly depend on the composition of this microbiota. This study examines the main moments of the taxonomic reform of lactobacilli, which resulted in union of two families Lactobacillaceae and Leuconostocaceae, and division of the genus Lactobacillus into 25 genera. New description of the family and several species of lactobacilli used in starter cultures is given. The authors demonstrate the complex autochthonous microbiota of cheeses and a possibility of stabilization of fermentation upon cheese making from raw milk and improvement of their quality without losing individuality due to the introduction of selected autochthonous additional cultures. When cheeses are made from pasteurized milk, these cultures improve sensory characteristics of a product and impart the original flavor to them. Several studies show that probiotic bacteria intensively develop and maintain viability for a long time even in long-ripened cheeses. Such cheeses can be carriers of live probiotics and their metabolites that are beneficial for the consumer health. This review summarizes information about promising directions of extension of the species spectrum of additional cultures for creation of domestic starter cultures for cheese making. Taking into consideration that microbiology of cheese making is quite a wide field that is not fully studied, the review does not claim to be the comprehensive analysis of all existing approaches.