Cheese Production Research Articles

Microbiological profile of artisanal coalho cheese produced in the Seridó region of Rio Grande do Norte, Brazil

The production of artisanal cheeses is generally done empirically, without strict controls on the hygiene and final quality of these products. The aim of this study was to investigate the microbiological profile of artisanal coalho cheese produced in the Seridó region of Rio Grande do Norte. Forty-five samples were collected from eleven municipalities. The results for Staphylococcus aureus, Listeria monocytogenes, and Salmonella sp. were in line with current legislation. When analyzing coliforms at 35 and 45°C, more than 40% of the samples were contaminated to above legal limits. The fat content of the cheeses was below the regulated level, but the moisture content was in line with the category standards. In conclusion, the microbiological profile of artisanal coalho cheese produced in the Seridó region of Rio Grande do Norte does not yet meet the standards set by the Brazilian Ministry of Agriculture and Livestock decree 146, since the standards stipulated for total and thermotolerant coliforms still need to be better monitored, as contamination by these microorganisms is indicative of hygiene failures in the manufacturing processes. Standardizing artisanal products remains a challenge, highlighting the need for enhanced monitoring of product quality and health standards.

Increasing Nutritional Value of Cottage Cheese Products by the Rúbus idáeus Fortification

The cottage cheese and cottage cheese products introduction in the diet enables to compensate the protein deficiency observed in a significant part of the population. A man can increase cottage cheese product consumer supply by the non-dairy component use, in particular fruit ones. The research aims at cottage cheese product development with the introduction of raspberry fruits Rubus idaeus processing product for the finished product fortification with biologically active substances and organoleptic properties improvement. To amplify the cottage cheese product produced by the cow milk fermentation with a mesophilic starter culture Chr.Hansen CHN-22 (50U) by the thermoacid method (control sample), a man used flour obtained by drying fresh raspberry fruits of the variety “Vislucha” in a dehydrator to a final moisture content of 2–5 % followed by grinding in a dry grinding mill (sample 1); and fruits dried in a freeze dryer to a final moisture content of 2–5 % (sample 2). A man introduced fruit ingredients in the amount of 4 % by weight of the cottage cheese at the time of its semi-readiness with the removal of most of the whey. The authors evaluated organoleptic properties of the cottage cheese product samples using a developed score scale. During the tasting, the sample 2 (with freeze-dried fruits added) scored the maximum possible 15 points, whereas sample 1 (with fruit flour added) – 12. The research demonstrates that the consumption of 100 g of the developed cottage cheese product will satisfy the daily need for vitamin C: for an adult – by 28 %, for a child – by 83 %. A man developed technological process for the manufacture of the cottage cheese product with a functional fruit component.

Основные технологические свойства заменителей сычужного фермента

The quality of the finished cheese depends on the process of obtaining a milk clot under the action of a milk-converting enzyme. Most types of cheeses can be produced using the full range of dairy coagulants available on the market. However, without taking into account their technological features, enterprises save pennies on the cost of enzymes and lose rubles on the quality of products. The main technological characteristics of rennet enzyme substitutes (proteolytic activity, sensitivity to Ca2+ ions, pH, temperature stability), important for regulating the coagulation process during cheese production, are investigated. Practical recommendations on the use of milk-clotting enzyme preparations are given.

Сыры с мытой коркой. Особенности технологии производства

As the Russian dairy industry keeps increasing the domestic cheese production and product range, the popularity of cheeses with surfaceripened rind continues to grow. However, this technology is very different from that of semi-hard cheeses, which Russian consumers are more accustomed to. To obtain a surface-ripened rind, cheese producers have to control the bacterial consortium of surface microflora at every production stage. As a result, they need special approach not only to curd production but also to the entire process of cheese maturation.

Регионы-лидеры сыроделия: создание собственных сырных брендов и их трансформация в бренды территорий

The article describes the relevant issues of cheese production and the current cheese consumption patterns in the Russian Federation. The authors identified the cheese varieties preferred by the global consumer and analyzed their demand on the domestic market. Under the current economic sanctions, Russia can satisfy its needs for foreign cheeses by importing them from Belarus. However, some Russian regions produce analogues of popular foreign cheeses. The article introduces domestic cheese-making leaders with their general and per capita production, assortment policies, etc. The authors identified local cheese brands with excellent prospects for shaping the regional image and promoting local food products. For instance, the Altai Region and the Republic of Adygea produce high-quality cheeses with good domestic and global competitive potential.

Зависимость теплофизических характеристик белковых продуктов от их компонентного состава

Food additives and substitutes make it possible to model the sensory profile of foods and regulate their nutritional value. As a result, the range of food products grows while their cost goes down. Dairy protein and fat are inherent components of cheese production, which makes them vulnerable to counterfeiting. New food additives must be provided with various objective control methods to determine their actual composition. A thermophysical analysis of protein-fat dairy products, e.g., cheese, determines whether the actual component composition corresponds with the label. The method of two temperature-time intervals is a complex and express analysis that defines the thermophysical properties of cheese. It takes 30 min and processes the data automatically with an error of ≤ 1 %.

Discrimination of Cheese Products Regarding Milk Species’ Origin Using FTIR, 1H-NMR, and Chemometrics

The present study deals with the discrimination of various European cheese products based on spectroscopic data and chemometric analysis. It is the first study that includes cheese products from Cyprus along with cheese samples from abroad and several different cheese types. Therefore, forty-nine samples were collected, freeze-dried, and measured by using spectroscopic techniques, such as FTIR (Fourier-Transform Infrared Spectroscopy) and 1H-NMR (proton nuclear magnetic resonance). Discriminant analysis was applied, particularly OPLS-DA. All data obtained from 1H-NMR were included, whereas, regarding the FTIR data, only the spectral subregion between 1900 and 400 cm−1 was used in the extracted model. The cheese samples were classified according to the milk species’ origin. In the future, the samples of this study will be enriched for further testing with spectroscopic techniques and chemometrics.

Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese

AbstractDescriptive sensory analysis discriminated between the appearance, aroma, flavor, taste and texture of Cheddar cheese samples prepared from milk varying in fat globule size; small milk fat globule milk (SMM, d4,3 = 2.76 ± 0.07 μm), large milk fat globule milk (LMM, d4,3 = 5.07 ± 0.06 μm) and Control (d4,3 = 3.91 ± 0.09 μm), over a six‐month maturation period. Significant differences were measured between SMM, LMM and the Control as each cheese matured, where SMM was the most different across all parameters examined. SMM was lowest in color intensity (34.6 < 38.8–47.0), firmness (29.4 < 36.1–47.7), and fracturability (24.5 < 28.8–30.7), and highest in cohesiveness (57.0 > 39.8–45.8), adhesiveness (52.9 > 39.0–45.4), and smoothness (50.4 > 37.9–44.0). Moreover, SMM was more intense than the Control in cultured odor (34.9 > 29.6–30.6) and flavor (45.5 > 34.9–36.2), rancid (23.3 > 16.0–18.6) and metallic (17.7 > 14.3) flavor, salty taste (45.7 > 40.3–40.5) and aftertaste (38.5 > 34.9–35.8), sour (36.3 > 28.9) and umami taste (19.6 > 16.4); attributes that align with the degree of maturation. LMM showed similar differences to the Control, but was firmer (36.1 > 29.4), less cohesive (45.8 < 57.0), adhesive (45.4 < 52.9) and smooth (44.0 < 50.4) and had a less intense cultured odor (31.5 < 34.9) than SMM. An increase in salty taste was associated with a decrease in cheese firmness (−0.91, p < 0.0001). These results could provide process‐driven solutions that allow the dairy industry to decrease maturation time or create differentiated cheese products to meet specific consumer tastes or function.

Milking Cows Less Often Might Benefit Farmers (And Possibly Cheese)

Most dairy farms milk cows twice-a-day, but interest in once-a-day milking systems is increasing. This article discusses the background and benefits that are leading some farms to consider a change to a reduced milking frequency. Also, until recently, only limited work had been done to explore how dairy products are impacted by milking frequency. Some recent investigations completed at UCC and Teagasc on cheese now provides some reassuring evidence. Going further still, this research also suggests that reducing milking frequency might offer some unique opportunities for cheese production in the future.

Biogenic Amine Formation in Artisan Galotyri PDO Acid-Curd Cheeses Fermented with Greek Indigenous Starter and Adjunct Lactic Acid Bacteria Strain Combinations: Effects of Cold (4 °C) Ripening and Biotic Factors Compromising Cheese Safety

The formation of biogenic amines (BAs) in artisan Galotyri PDO cheeses fermented with Sterptococcus thermophilus ST1 and the Greek indigenous nisin A-producing Lactococcus lactis spp. cremoris M78 (A1cheese), or with the A1 starter supplemented with either the enterocin A-B-P-producing Enterococcus faecium KE82 (A2cheese) or the multi-functional Lactiplantibacillus plantarum H25 (A4cheese) adjunct strains was evaluated. Three pilot-scale cheese trials, GL1, GL2, and GL3, made from boiled ewes’ milk, were analyzed for their BA contents before and after cold ripening at 4 °C for 30 days. Total BAs of the fresh GL1 and GL3 cheeses (pH 4.3–4.5) were below 50 mg/kg, except for the A1/GL1 and A1/GL3 cheeses, which contained ca. 300 mg/kg (81.2% histamine) and 1250 mg/kg (45.6% putrescine) BAs, respectively. Whereas due to an outgrowth (>7 log cfu/g) of post-thermal Gram-negative bacteria contaminants during fermentation, most fresh GL2 cheeses (pH 4.7–5.0) accumulated more than 1500 mg/kg of total BAs, which exceeded 3800 mg/kg in all GL2 cold-ripened cheeses due to major increases in cadaverine and putrescine. Tyramine and histamine exceeded 500 mg/kg in the fresh A1/GL2cheeses. Conversely, total BAs remained or declined below 50 mg/kg in all cold-ripened GL3 cheeses. None of the starter or adjunct cultures could be correlated with a specific BA increase, despite E. faecium KE82, which increased at 7.6–9.2 log cfu/g in the A2 cheeses is a strong tyramine producer in culture BA broth with 1% tyrosine in vitro. The adoption of strict hygienic measures during artisan Galotyri PDO cheese production (trial GL3) enabled the best performance of all starter LAB strain combinations and reduced BA formation, whereas the high presence of Gram-negative decarboxylating bacteria contaminants compromised cheese (trial GL2) safety.

Effect of biogenic exopolysaccharides in characteristics and stability of a novel Requeson-type cheese

Whey is a by-product of the dairy industry with considerable nutritional value but tends to be discarded with industrial effluents. One of the alternatives for its use is the production of whey cheeses, although they need to add extra ingredients to raise the yields, which elevates production costs. A less expensive alternative is using exopolysaccharides (EPS), carbohydrate polymers microorganisms produce. This research aimed to formulate and evaluate the stability of a Requeson-type cheese employing whey that has EPS produced biogenically by in situ fermentation with lactic acid bacteria. Two EPS-producing strains, Lactobacillus delbrueckii subsp bulgaricus NCFB 2772 and Streptococcus thermophilus SY-102, were used separately and in coculture (1:1 ratio). We found that coculture had the highest EPS production (1.49 mg/mL of whey) compared to the monocultures. This influenced the yield of the processed Requeson-type cheese (5.56%), which was higher than the produced with unfermented whey (3.77%). Similarly, the physicochemical and sensory parameters of the developed product showed differences. Furthermore, none of the Requeson-type cheeses made with fermented whey showed microbial growth after 21 days of storage (4 °C). Therefore, EPS is a potential strategy for producing Requeson-type whey cheeses with a high yield and stability.

Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters

Foods that are widely consumed and accepted have had a lot of ingredients added to them which may enhance consumer’s health. Whey is a byproduct in the manufacture of cheese or curd and is widely used in different beverage formulations, due to its nutritional importance. In this context, a mango-based functional whey drink, added with omega-3-rich chia seeds, was de veloped. Different treatments of beverage were as follows: untreated control beverage (T0), application of chemicals (T1), pasteurization (T2), and microwave heating (at 4 different time lengths: T3, T4, T5, and T6). Beverages were analyzed for physiochemical, microbiological, and sensorial changes, during the 90 days of storage. Chemical analysis of chia seeds before incorporation in beverages revealed a high nutritional profile of chia seeds, especially the presence of essential fatty acids. Significant variation in color parameters of the beverage was observed as a result of treatments and storage, with optimum values observed for T3. A decrease in pH and an increase in acidity during storage for all treatments were evident, with the most significant results for microwave treatment for longer time periods. The total plate count of the beverage was the highest (2.36 ± 0.1 CFU/ml) for control, followed by chemically treated (2.17 ± 0.1 CFU/ml) and lowest in microwave-treated (0.98 ± 0.1 CFU/ml) at the start of the experiment, and this total plate count was found to be increasing in all treatments during storage. Total solids were increased and soluble solids were decreased during longer microwave treatments and also during storage of all treatments. The most acceptable treatment T3 (85 ml whey, 2 g chia seed, and microwave heating for 30 sec) was further subjected to a storage study and it was observed that the sensory scores gradually decreased during the 90 days of storage. From the outcomes of the study, it was concluded that microwave treatment of the beverage for 30 sec, as compared to longer durations and chemical preservatives, was proved helpful for optimum quality retention of the formulated beverage, with minimum deteriorating effects. Thus, proper treatments of different beverage formulations, following the necessary protocols, could provide the consumers safe, healthy, and nutritious beverages.

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.

Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption

Ochratoxin A (OTA) is a toxin produced by several Aspergillus species, mainly those belonging to section Circumdati and section Nigri. The presence of OTA in cheese has been reported recently in cave cheese in Italy. As artisanal cheese production in Brazil has increased, the aim of this study was to investigate the presence of ochratoxin A and related fungi in artisanal cheese consumed in Brazil.A total of 130 samples of artisanal cheeses with natural moldy rind at different periods of maturation were collected. Of this total, 79 samples were collected from 6 producers from Canastra region in the state of Minas Gerais, since this is the largest artisanal cheese producer region; 13 samples from one producer in the Amparo region in the state of São Paulo and 36 samples from markets located in these 2 states. Aspergillus section Circumdati occurred in samples of three producers and some samples from the markets. A. section Circumdati colony counts varied from 102 to 106 CFU/g. Molecular analysis revealed Aspergillus westerdijkiae (67 %) as the most frequent species, followed by Aspergillus ostianus (22 %), and Aspergillus steynii (11 %). All of these isolates of A. section Circumdati were able to produce OTA in Yeast Extract Sucrose Agar (YESA) at 25 °C/7 days. OTA was found in 22 % of the artisanal cheese samples, ranging from 1.0 to above 1000 µg/kg, but only five samples had OTA higher than 1000 µg/kg. These findings emphasize the significance of ongoing monitoring and quality control in the artisanal cheese production process to minimize potential health risks linked to OTA contamination.

A Stochastic Frontier Approach to Study the Relationship between the Hygienic Quality of Bulk Tank Sheep Milk and Technical Efficiency of the Coagulation Process.

Sheep milk from local breeds is important for the production of high-quality cheeses throughout the Mediterranean region, such as Manchego cheese in Spain. To maintain sustainable and efficient production, it is necessary to reach a better understanding of how the composition and hygiene of the milk affect the coagulation process, with the aim of optimizing production yield. This study implemented a stochastic production frontier function to estimate the potential production of curd and efficiency using data from the four seasons of a study of 77 Manchega sheep farms. The Cobb-Douglas production frontier model was estimated using the maximum likelihood estimation method. The results showed that the content of protein, lactose, and fat exhibited increasing returns to scale, with protein content being the most significant factor for curd production. Approximately half of the inefficiency was due to factors related to the technological properties and the hygiene of the milk. The pH, curd firmness, and concentration of lactic acid bacteria improved the efficiency of coagulation, while the concentration of spores of lactate-fermenting Clostridium spp., Pseudomonas spp., staphylococci, and catalase-negative gram-positive cocci favored the inefficiency of the coagulation process. To date, this is the first study to evaluate the effect of different factors, such as microbial groups, milk composition, and technological properties, on the efficiency of the coagulation process in dairy sheep.

Production of fresh cheese analogues; the impact of soy protein isolate and oat germ powder

AbstractPlant-based proteins are being rapidly explored in the food industry to produce healthy and nutritious foods. Herein, the effects of soy protein isolate (SPI) ratio to oat germ powder (OGP) (0:0, 3.7: 6.3, 5:5, 0:10, 10:0, and 6.3:3.7%) were studied on the physicochemical, colour, rheological, microbial, antioxidant, and sensory properties of wheyless cheese. The results showed that by increasing SPI and OGP levels, ash, white index value, elastic modulus, and complex viscosity decreased, while pH, fat in dry matter, Chroma, and total colour (ΔE) increased. Also, syneresis was only observed in the control sample and was not observed in other samples. Control sample together with sample containing 10% of OGP showed the highest microbial count (i.e., mesophilic bacteria and yeasts-moulds), while samples containing 10% of SPI showed the lowest microbial count. Furthermore, the growth of both coliform and psychrophilic bacteria in all samples was negligible. Based on the results of sensory evaluation, with increasing SPI and OGP, the sensory evaluation score of samples decreased but they were within the acceptable range. According to the results obtained in this study, the combinations of 5% SPI and 5% OGP or 3.7% SPI and 6.3% OGP are recommended to be used in wheyless cheese production.

Revealing the dynamics and mechanisms of bacterial interactions in cheese production with metabolic modelling

Cheese taste and flavour properties result from complex metabolic processes occurring in microbial communities. A deeper understanding of such mechanisms makes it possible to improve both industrial production processes and end-product quality through the design of microbial consortia. In this work, we caracterise the metabolism of a three-species community consisting of Lactococcus lactis, Lactobacillus plantarum and Propionibacterium freudenreichii during a seven-week cheese production process. Using genome-scale metabolic models and omics data integration, we modeled and calibrated individual dynamics using monoculture experiments, and coupled these models to capture the metabolism of the community. This model accurately predicts the dynamics of the community, enlightening the contribution of each microbial species to organoleptic compound production. Further metabolic exploration revealed additional possible interactions between the bacterial species. This work provides a methodological framework for the prediction of community-wide metabolism and highlights the added value of dynamic metabolic modeling for the comprehension of fermented food processes.

Functionality of Pizza Cheese as Affected Using Saccharomyces boulardii Adjunct Culture During Refrigerated Storage

Background: Mozzarella/Pizza cheese remains the preferred choice for topping pizza. There is currently no information available on the production of Pizza cheese employing Saccharomyces boulardii as an adjunct culture. The research was conducted to study the influence of S. boulardii adjunct culture on the functional properties of Pizza cheese during refrigerated storage. Methods: Experimental Pizza cheese was manufactured using a blend of homogenized and unhomogenized milks (1:1; cheese designated as CBHM). Control cheese was prepared from unhomogenized milk involving stretching of curd, post whey draining. Result: The baking properties viz., meltability as well as melting time were markedly affected by T, P and the interaction T´P. The fat leakage and stretch length of cheeses were markedly affected by T and P only. The melt and fat leakage values exhibited marked increase with the advancement of the storage period. It is recommended to consume such cheese before 21 days since CBHM cheese elicits the desirable baking characteristics up to 21 days.

Exploring New Fruit- and Vegetable-Derived Rennet for Cheese Making

Cheese production is an ancient practice to preserve a perishable food, such as milk, for a long time. The first step of cheese processing involves the addition of rennet, which contains the enzymes necessary for the hydrolysis and coagulation of the caseins present in milk. Typically, animal-derived rennet, such as calf rennet containing chymosin, are used as source of enzymes for cheese processing. Alternatively, microbial chymosin or recombinant chymosin is used. However, recently, plant-derived rennet such as the ones derived from thistle and bitter orange flowers and from artichoke (Cynara cardunculus var. scolymus) have also been demonstrated to be valid sources of enzymes for cheese processing. Therefore, herein, different plant and fruit extracts were tested and compared for their ability to coagulate milk caseins. In particular, beyond artichoke and cardoon (Cynara cardunculus) extracts, those from pineapple (Ananas comosus (L.) Merr.), papaya (Carica papaya L.), common fig (Ficus carica L.) milky sap, and oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) were investigated for their proteolytic, esterase, and milk-clotting activities. The extracts were then exploited as vegetable and fruit rennet for the experimental production of cheeses, which were examined, after 30 days of maturation, for their moisture, fat, protein, and free fatty acid (FFA) content. Interestingly, the artichoke, cardoon, and thistle mushroom extracts showed high proteolytic activity compared to calf rennet, while the level of esterase activity appeared to be similar for all the extracts. The papaya extract showed the lowest proteolytic and esterase activity. Although the pH, moisture, fat, and protein contents were very similar to those of cheese made with calf rennet, the medium- and long-chain FFAs broadly differed among produced cheeses, with variations in the lipid quality indices.

Sustainability implications and relevance of using omics sciences to investigate cheeses with protected designation of origin.

Cheese, a fundamental component of the human diet and a cornerstone of the global food economy, has a significance beyond its role as a commodity, playing a crucial part in the cultural identity of various communities. The intricate natural aging process known as maturation involves a series of reactions that induce changes in the cheese's physical, biochemical, microbiological, and particularly sensory characteristics, making it a complex aspect of cheese production. Recently, the adoption of omics sciences (e.g., metagenomics, metabolomics, proteomics) has emerged as a new trend in studies related to protected designation of origin (PDO) cheese. This mini-summary aims to outline the relationship between omics studies in these food matrices and all the sustainability facets of the production chain in general, and to discuss and recognize that the importance of these studies goes beyond comprehending the cheese biome and extends to fostering and ensuring the sustainability of the production chain. In this context, numerous studies in recent years have linked the identification of intrinsic characteristics of PDO cheeses through omics sciences to crucial sustainability themes such as territoriality, biodiversity, and the preservation of product authenticity. The trajectory suggests that, increasingly, multidisciplinary studies spanning various omics sciences will not only contribute to the characterization of these products but will also address sustainability aspects directly related to the production chain (e.g., authenticity, microbial biodiversity, functionality). This expansion underscores the multidisciplinary nature of these studies, broadening their social impact beyond the academic realm. Consequently, these pivotal studies play a crucial role in advancing discussions on PDO products and sustainability. © 2024 Society of Chemical Industry.