Cheese Processing Research Articles

Innovative Approaches to Camembert Cheese: Optimizing Prebiotics and Coagulation Conditions for Enhanced Quality and Nutrition

The objective of this study is to investigate how different factors, such as lactic acid bacteria, prebiotics (flaxseed powder, watercress seed powder, okra mucilage), and coagulation temperature influence the final quality of curd by conducting three optimization experiments and implementing a structured experimental plan. In the first phase, milk coagulation was assessed at 45 °C with various combinations of lactic acid bacteria (probiotics) and prebiotics (powdered flaxseed and watercress). In the second investigation phase, the effects of lowered probiotic and prebiotic (powdered flaxseed and watercress) concentrations were examined at the coagulation temperature of 38 °C. We investigated the concentration of lactic acid bacteria at 3 mg/mL of milk and the effects of temperature and prebiotics (okra mucilage and flaxseed powder). We observed short milk clotting time (2 s) using the optimized mixture (0.18 mg of probiotics, 1.5 mg of flaxseed powder, and 1.147 mg of watercress powder) per 10 mL of milk. It contrasts with the classical coagulation way optimized at (5.9 and 9.5 s), which were generated at optimal temperatures of 45 and 45.7 °C, respectively. Our new mixture improves the fermentation process of camembert cheese at 38 °C. This cheese had a high flavonoid content, fewer lactic bacteria and molds, a homogeneous texture, and no outer crust, and exceptional sensory attributes such as a creamy and fluid paste. These attributes suggest its potential benefits as a dairy product for individuals with cardiovascular and gastrointestinal conditions.

Investigation of physico-chemical and microbiological parameters of traditional mongolian cheese

The traditional technology of Mongolian cheese is almost the same in different parts of the country, it differs from other types of cheeses, there is no microbiological process in it. Within the framework of this study, physico-chemical and microbiological parameters were determined in order to assess the quality and safety of Mongolian cheese sold on the market in Ulanbaatar. The article is devoted to the traditional Mongolian cheese, which belongs to the group of fresh fermented milk cheeses produced by thermal acid coagulation of milk. The main stages of its production include pasteurization of milk, coagulation, molding and pressing of cheese mass. Unlike other types of cheese, the production process of Mongolian cheese does not include clot processing, salting and maturation, which limits its shelf life. However, this cheese is an important source of casein and whey proteins for the Mongolian population. The method of cheese production is based on thermic acid coagulation, which uses high temperature. Mongolian cheese, like other cheeses of this group, is absorbed by the body by 96-98%, being an important source of calcium, phosphorus and amino acids. Milk proteins in such cheeses are not decomposed by microorganisms, which reduces the content of soluble proteins. Studies of the microflora of Mongolian cheese have shown the presence of various microorganisms, mainly lactic acid bacteria, and the absence of pathogenic bacteria when properly stored. The addition of preservatives such as nisin and natamycin can extend the shelf life of cheese up to 15 days.

Method For Preparing a Skin Repairing Ingredient from Cheese Whey Following Lactobacillus Fermentation

In case of impairments in skin integrity, the use of dermatological treatments may prevent the outbreaks of diseases, by restoring the physiological homeostasis of the injured tissue. Against this background, a method for preparing an active ingredient effective on wound healing has been developed, starting from sweet whey, a by-product of Fontina PDO cheese processing. Following the fractionation of whey constituents by ultrafiltration processes, the obtained permeate underwent controlled fermentation by a newly characterized Lactobacillus delbrueckii MF-20/7A/24 (BCCM accession number LMG P-31789) isolated in alpine pasture of Aosta Valley, a little region in the Northwest of Italy. The ability of the native bacterial strain was exploited to ferment the whey permeate fraction, in order to enhance its potentially bioactive components. In particular, the whey-based fermented product was rich in biomolecules with a potentially beneficial effect on human skin, including galacto-oligosaccharides and organic acids. The prepared ingredient, subject of a specific Italian patent (N. 102021000011006), showed the ability in vitro to induce skin wound healing, due to the presence of galacto-oligosaccharides (GOS) and butyric acid. As evidenced by the tests carried out, no cytotoxic reactivity or interferences with cell growth and cytoplasmatic metabolism were found out. Moreover, data from patch test on adult volunteers with sensitive skin confirmed the absence of irritating properties of the preparation.

Discrete-event simulation to analyse the impacts of a reduced minimum order quantity in the food industry: proposing a shared-savings contract

ABSTRACT Retail partners of the food processing industry benefit from lower minimum order quantities, as they are more responsive to changing market conditions and reduce inventory costs. However, production systems in the food processing industry focus on economies of scale by producing large volumes. A shared-savings contract helps to find a trade-off between the two parties, where the retailer shares a part of the cost savings with the manufacturer to cope with higher production costs. We propose a generic data-driven discrete-event simulation model to guide decision-making in the development of a shared-savings contract. Thereby, we examined breakdown and rework behaviours after setups with a Big Data analysis and a correlation analysis. We aim to evaluate the cost development at a cheese processing company, resulting from a reduced minimum order quantity. Our findings revealed that production costs significantly increase with higher breakdowns, setups, and rework. A 20% increase in orders, resulting from a reduced minimum order quantity, requires an additional production capacity of 3%. To conclude, transparent information sharing is key to developing a shared-savings contract in the food supply chain.

Soluble Salts in Processed Cheese Prepared with Citrate- and Phosphate-Based Calcium Sequestering Salts.

In this study, the protein and salts distribution (Ca, P, Na and Mg) in processed cheese (PC) samples prepared with 180 or 360 mEq/kg of the calcium sequestering salts (CSS) disodium phosphate (DSP), disodium pyrophosphate (DSPP), sodium hexametaphosphate (SHMP) and trisodium citrate (TSC) was studied. For this purpose, a water-soluble extract (WSE) of PC samples was prepared. All PC samples contained 45-46% moisture, 26-27% fat and 20-21% protein and had a pH of 5.2 or 5.7. Ultracentrifugation slightly reduced the protein content of the WSE of PC, indicating that most protein in the WSE was non-sedimentable. At equal concentration of CSS, the protein content of the WSE was higher for PC at pH 5.7 compared to PC at pH 5.2. Approximately 55-85% of the Ca and P in the WSE of samples was 10 kDa-permeable for PC prepared with DSPP and SHMP. This suggests that the formation of non-permeable Ca-polyphosphate-casein complexes. For PC prepared with TSC, >90% of Ca in the WSE was 10 kDa-permeable, indicating that micellar disruption arises from sequestration of micellar Ca. These results indicate that the WSE method is an appropriate method to understand how salts present in PC are distributed. However, the WSE and ultracentrifugal supernatant of the WSE can include both soluble and protein-associated salts. Therefore, determining levels of salts in 10 kDa permeate of ultracentrifugal supernatant of the WSE is most appropriate.

Effect of Calcium Chloride and Trisodium Phosphate Fortification on Low Fat Buffalo Milk Cheeses

Cheese is a dairy product that is highly preferred by consumers. Cheese is a delectable and nutritious food item. Enhancing the quality of cheese necessitates innovation in cheese processing. The objective of the study was to determine the impact of calcium chloride and trisodium phosphate on the physical, chemical, microbiological, and rheological characteristics (namely firmness) of low-fat buffalo milk cheeses. This study had a fully randomized design, consisting of nine treatments and three replications. The cottage cheese, mozzarella, and cheddar were treated with varying quantities of calcium chloride and trisodium phosphate (10, 20, and 30 mM) and then stored for a period of 30 days. The cheeses supplemented with salt exhibited a noteworthy (p≤0.05) rise in pH, total nitrogen (TN), non-casein nitrogen (NCN), and non-protein nitrogen (NPN) for nearly all treatments. However, a subsequent decline was noted after storage. Similarly, the hardness (N) significantly improved (from 330.33 to 454) among treatments and reduced (from 427 to 276.33) after 30 days of storage, with a p-value of ≤0.05. In addition, the total plate count (TPC) and total viable count (TVC) showed an upward trend during the ripening phase. In conclusion, it was observed that the physicochemical, rheological, and microbiological quality characteristics of cheeses can be effectively regulated with appropriate mineral fortification.

Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages

The effect of 90, 180 and 270 mEq/kg of the calcium sequestering salts (CSS) disodium phosphate (DSP), trisodium citrate (TSC) and sodium hexametaphosphate (SHMP) on the solubilisation of proteins and minerals and the rheological and textural properties of processed cheese (PC) prepared from Gouda cheese ripened for 30–150 d at 8°C was studied. The solubilisation of individual caseins and Ca and the maximum loss tangent during temperature sweeps of PC made from Gouda cheese increased, while hardness of PC decreased with ripening duration of the Gouda cheese. Levels of soluble Ca in PC increased with increasing concentration of TSC and SHMP, but decreased with increasing concentration of DSP. The solubilisation of casein and Ca due to ripening of Gouda cheese used for manufacturing PC could explain the changes in texture and loss tangent of PC. The results suggest that DSP, TSC or SHMP in PC formulation can form insoluble Ca-phosphate, soluble Ca-citrate or insoluble casein-Ca-HMP complexes, respectively, that influence casein solubilisation differently and together with levels of residual intact casein determine the functional attributes of PC.

PRODUCT IN CHEESE PROCESSING PLANTS ANALYSIS OF PRODUCTION AND SALES SITUATION

In this article, the volume of product production in cheese processing enterprises, the analysis of the sales situation, international experiences, new reforms being carried out in our country, new opportunities being created, the types and composition of cheese products, scientific research work, the activities of cheese processing enterprises, economic co A number of issues related to indicators and statistical analysis are scientifically explained.

Insights into the impact of complex phosphates on acid-induced milk fan gel properties: Texture, rheological, microstructure, and molecular forces

Milk fan cheese, a type of stretched -cheese, presents challenges in its stretch-forming. This study investigated the impacts of complex phosphates (sodium tripolyphosphate and sodium dihydrogen phosphate, STPP-DSP) on the gelling properties of acid-induced milk fan gel and the mechanisms contributing to its stretch-forming. The treatment of milk fan gel with STPP-DSP resulted in improved functional and textural properties compared with the control group. In particular, drawing length increased significantly from 69.67 nm to 80.33 nm, and adhesiveness increased from 1737.89 g/mm to 1969.79 g/mm. The addition of STPP-DSP also led to increased viscosity, elastic modulus (G'), and viscous modulus (G"). Microstructural analysis revealed the formation of a fibrous structure within the gel after STPP-DSP treatment, facilitating uniform embedding of fat globules and emulsification. Structural analysis showed that the addition of STPP-DSP increased β-fold and decreased random coiling of the gel, facilitating the unfolding of protein structures. Additionally, UV absorption spectroscopy and excitation-emission matrix spectroscopy results indicated the formation of a chelate between STPP-DSP and milk fan gel, increasing protein-protein molecular interactions. Evidence from differential scanning calorimetry and x-ray diffraction demonstrated the formation of sodium caseinate chelate. Fourier transform infrared spectroscopy and zeta potential analysis revealed that the sodium caseinate chelate formed through hydrophobicity, hydrogen bonding, and electrostatic forces. These findings provided theoretical insights into how phosphates can improve the stretch-forming of milk fan gel, facilitating the application of phosphate additives in stretched -cheese processing.

Animations and food science: A new and effective approach to communicate cheese processing safety

The communication of food safety principles to actors in the informal sector has traditionally been carried out through formal training or demonstrations with human resources. Using a novel approach, an animation was developed to introduce best practices of cheese processing safety and hygiene to processors in the informal sector. The approach used the social cognitive theory (SCT) by engaging principles of visual learning for low literates by developing animations in motion, cell phone technologies and local languages to bridge communication gaps. Twenty-five cheese processors in Ghana were trained using the developed animation with a learner-paced approach. There were significant insights from the processors regarding cheese processing hygiene. The animation provided insight into acceptable modes of introducing important food processing concepts to low literate processors.

Fiber optic fluorescence as non-invasive tool to monitor the ripening process of cheeses: Torta del casar and Queso de la Serena

In this work, the use of excitation-emission fluorescence matrices (EEMs) has been addressed to differentiate two kinds of cheeses with protected designations of origin (PDO), “Torta del Casar” and “Queso de la Serena”. The fluorescence signals were recorded directly on cheese samples during the ripening process, by using a fiber optic assembled to the fluorescence spectrometer, and the data were subjected to analysis by the multivariate algorithm parallel factor analysis (PARAFAC). PARAFAC analysis identified the presence of three fluorophores in both cheeses. The scores of the two first components, attributed to the presence of tryptophane, decreased as the ripening time increased. However, the third component, related to retinol (vitamin A), remains almost constant along the ripening period. EEMs of the samples of the two types of cheese were similar in the initial days of the maturation periods. However, when only the samples from day 36 onwards were considered, it was possible to differentiate them with high precision by PARAFAC in combination with linear discriminant analysis (LDA).In addition, a model was built for the quantification of vitamin A and α-tocopherol (vitamin E), by using the EEMs combined with the multivariate unfolded partial least squares (UPLS) algorithm.

Deciphering microbial communities of three Savoyard raw milk cheeses along ripening and regarding the cheese process

Different Savoyard cheeses are granted with PDO (Protected Designation or Origin) and PGI (Protected Geographical Indication) which guarantees consumers compliance with strict specifications. The use of raw milk is known to be crucial for specific flavor development. To unravel the factors influencing microbial ecosystems across cheese making steps, according to the seasonality (winter and summer) and the mode of production (farmhouse and dairy factory ones), gene targeting on bacteria and fungus was used to have a full picture of 3 cheese making technologies, from the raw milk to the end of the ripening. Our results revealed that Savoyard raw milks are a plenteous source of biodiversity together with the brines used during the process, that may support the development of specific features for each cheese. It was shown that rinds and curds have very contrasted ecosystem diversity, composition, and evolution. Ripening stage was selective for some bacterial species, whereas fungus were mainly ubiquitous in dairy samples. All ripening stages are impacted by the type of cheese technologies, with a higher impact on bacterial communities, except for fungal rind communities, for which the technology is the more discriminant. The specific microorganism's abundance for each technology allow to see a real bar-code, with more or less differences regarding bacterial or fungal communities. Bacterial structuration is shaped mainly by matrices, differently regarding technologies while the influence of technology is higher for fungi. Production types showed 10 differential bacterial species, farmhouses showed more ripening taxa, while dairy factory products showing more lactic acid bacteria. Meanwhile, seasonality looks to be a minor element for the comprehension of both microbial ecosystems, but the uniqueness of each dairy plant is a key explicative feature, more for bacteria than for fungus communities.

Detection of the lactic acid bacterial community in small scale white cheese processing facility using shotgun metagenomics and culturomics

This study aims to characterize lactic acid bacteria (LAB) community in small-scale white cheese processing facility highly favored by consumers. Shotgun metagenomics and culturomics based on MALDI-TOF MS approaches were employed. Samples from various production stages and equipment surfaces were collected. Dominant phyla in dairy and equipment samples were Firmicutes (63–70%) and Proteobacteria (84–89%), respectively. Lactococcus was the most abundant LAB genus across all samples, with Lactococcus lactis as dominant species followed by Streptococcus, Enterococcus, and Lactobacillus, indicating LAB community diversity contributing to product characteristics. Culturomics identified 12 LAB species, including Enterococcus faecalis and Lactobacillus delbrueckii. Metagenomics provided insights into microbial composition and dynamics in dairy environment, while culturomics identified specific LAB species. The combined approach offers a comprehensive view of dairy microbial communities, aiding industrial development by informing starter culture combinations for improved dairy products and processes.

Distribution of mycotoxins during manufacture and storage of cheeses – A review

The distribution of mycotoxins during cheese production and storage is a complex process that depends on several factors, including milk quality, cheese type, storage conditions, and the presence of competing microorganisms. This paper investigates the occurrence and distribution of mycotoxins in curd/cheese/whey during different cheese processes and the effect of ripening/storage time on mycotoxin levels in the final product using a review approach. The paper covers the major mycotoxins that can contaminate cheese, including aflatoxins, ochratoxin‐A, roquefortine‐C, mycophenolic acid, and beauvericin. Overall, it synthesises the existing understanding of the spread of mycotoxins during cheese production and storage.

Microbial composition and viability of natural whey starters used in PDO Comté cheese-making

Natural whey starters (NWS) are cultures with undefined multiple-strains species commonly used to speed up the fermentation process of cheeses. The aim of this study was to explore the diversity and the viability of Comté cheese NWS microbiota. Culture-dependent methods, i.e. plate counting and genotypic characterization, and culture-independent methods, i.e. qPCR, viability-qPCR, fluorescence microscopy and DNA metabarcoding, were combined to analyze thirty-six NWS collected in six Comté cheese factories at two seasons. Our results highlighted that NWS were dominated by Streptococcus thermophilus (ST) and thermophilic lactobacilli. These species showed a diversity of strains based on Rep-PCR. The dominance of Lactobacillus helveticus (LH) over Lactobacillus delbrueckii (LD) varied depending on the factory and the season. This highlighted two types of NWS: the type-ST/LD (LD > LH) and the type-ST/LH (LD < LH). The microbial composition varied depending on cheese factory. One factory was distinguished by its level of culturable microbial groups (ST, enterococci and yeast) and its fungi diversity. The approaches used to estimate the viability showed that most NWS cells were viable. Further investigations are needed to understand the microbial diversity of these NWS.

Factors affecting the coagulation of milk protein during quark cheese processing in Vietnam

In recent years, cheese consumption in Vietnam is markedly rising, leading to the attention of local milk processors on cheese making. Quark-type cheese, a traditional food in Central Europe, is a type of well-known acid-coagulated cheese product. Milk coagulation properties (MCPs) play an important role to the success of the cheese-making process and are influenced by different parameters. In this study, the quality of raw milk for cheese making and the coagulation conditions in quark-type cheese processing were investigated. Raw milk collected from Phu Dong dairy farm met the requirement of Vietnamese standard for cheese making. The appropriate conditions for coagulation were identified: the heat treatment of milk at 60°C for 15 minutes, coagulation temperature at 40oC and pH 5.5, CaCl2 concentration at 0.04g/l. Under these conditions, a short coagulation time (72.33 seconds) and high curd yields (50.70%) were obtained. These results suggested that quark-type cheese using raw milk in Vietnam could be successfully developed at larger scale.

Alginate/whey protein isolate-based emulgel as an alternative margarine replacer in processed cheese: Impact on rheological, mechanical, nutritional, and sensory characteristics

Effects of partial or full replacement of margarine by alginate/whey protein isolate-based olive oil emulgel (E) 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, dry matter, and pH. According to the results of the fatty acids profile, the processed cheese sample in which the margarine was fully replaced by the emulgel (EPC100) had the highest (49.84%) oleic acid content and showed a reduction of 23.7% in saturated fatty acids compared with the control sample (EPC0: formulated just with margarine). EPC0 had the highest hardness among various cheese samples, which was also confirmed by its compact microstructure. Dynamic oscillatory measurements revealed that EPC100 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, EPC100 showed the lowest relative recovery (flowability). A high temperature-dependency of viscoelastic moduli was observed in EPC0 at 42°C. No significant differences were observed between color attributes and sensory properties of various cheese samples. Alginate/WPI-based olive oil emulgel can be considered as a healthy margarine replacer in processed cheese.

TRADITIONAL CHEESE PRODUCED IN FOGO ISLAND - CAPE VERDE: PHYSICO-CHEMICAL, SENSORY, HYGIENIC AND SAFETY CHARACTERISTICS

Cheese is a nutritionally rich product, distinguished by its unique sensorial qualities. Processing technology for cheeses in different countries is still handmade, thus, the microbial community structure is complex and the cheese flavour fluctuates wildly. Therefore, this study aimed to investigate the sensory acceptance, microbiological and physical-chemical properties of traditional cheese produced in Fogo Island – Cape Verde. Coalho cheese is the most produced and consumed cheese in Cape Verde and is frequently made according to traditional or artisanal procedures. Regarding to physical-chemical analyses, parameters such as fat, moisture, pH, titratable acidity, protein, and ash were studied. Microbiological parameters such as Escherichia coli, Listeria monocytogenes, salmonella and coliforms were studied. A Sensory acceptance test was carried out by 23 panellists, where all evaluated attributes obtained an acceptability index greater than 70%. According to the Cape Verdean standard for cheese, the cheeses were classified as fresh and low-fat cheese. Regarding moisture content, the obtained results allow to classify cheese A as semi-soft cheese and B and C as soft cheese. Concerning pH and titratable acidity, the values ranged from 5.68 to 6.19 and 6.4 to 11.1 mLNaOH1N/100g, respectively. Salmonella and L. monocytogenes were not detected, E. Coli was lower than the maximum accepted value established by Commission Regulation (EC) No 2073/2005 and Commission Regulation (EC) No 1441/2007. In contrast, faecal coliforms in cheeses B and C were higher than those established by the Commission Regulation (EC). Overall, the results from this study may contribute to improving the production process and quality control of coalho cheese.

Isolation and identification of milk-clotting proteases from Prinsepia utilis Royle and its application in cheese processing

The aim of this study was to isolate and identify the main milk-clotting proteases from Prinsepia utilis Royle. Protein isolates obtained using precipitation with 20 %–50 % ammonium sulfate (AS) showed higher milk-clotting activity (MCA) at 154.34 + 0.35 SU. Two milk-clotting proteases, namely P191 and P1831, with molecular weight of 49.665 kDa and 68.737 kDa, respectively, were isolated and identified using liquid chromatography-mass spectrometry (LC-MS/MS). Bioinformatic analysis showed that the two identified milk-clotting proteases were primarily involved in hydrolase activity and catabolic processes. Moreover, secondary structure analysis showed that P191 structurally consisted of 40.85 % of alpha-helices, 15.96 % of beta-strands, and 43.19 % of coiled coil motifs, whereas P1831 consisted of 70 % of alpha-helices, 7.5 % of beta-strands, and 22.5 % of coiled coil motifs. P191 and P1831 were shown to belong to the aspartic protease and metalloproteinase types, and exhibited stability within the pH range of 4–6 and good thermal stability at 30–80 °C. The addition of CaCl2 (<200 mg/L) increased the MCA of P191 and P1831, while the addition of NaCl (>3 mg/mL) inhibited their MCA. Moreover, P191 and P1831 preferably hydrolyzed kappa-casein, followed by alpha-casein, and to a lesser extent beta-casein. Additionally, cheese processed with the simultaneous use of the two proteases isolated in the present study exhibited good sensory properties, higher protein content, and denser microstructure compared with cheese processed using papaya rennet or calf rennet. These findings unveil the characteristics of two proteases isolated from P. utilis, their milk-clotting properties, and potential application in the cheese-making industry.

Physicochemical and Sensory Characterization of Whey Protein-Enriched Semihard Cheese.

In view of potential future changes of German food legislation with regard to cheese product quality parameters, this study aimed to evaluate the quality of whey protein-enriched semihard cheese (WPEC). Model WPEC was produced in a pilot plant and on an industrial scale by adding defined amounts of high-heat (HH) milk to the cheese milk and comprehensively analyzed during cheese processing. The dry matter, total protein, pure protein, fat, and sodium chloride content of six-week ripened cheese samples were not significantly different (p < 0.05) when the technologically necessary heating of the curd was adapted to the amount of HH milk. However, the ripening, firmness, and melting behavior of WPEC was different compared to cheese without HH milk. During ripening, no formation of whey protein peptides was observed, but differences in the amount of some bitter peptides deriving from the casein fraction were found. Sensory data suggested a slightly more bitter taste perception by the panelists for the WPEC. Further technological adjustments are recommended to obtain marketable WPEC.