Cheese Production Research Articles

Biofunctional, chemical and sensory profile of mature cheese produced with artichoke flower coagulant (Cynara cardunculus L. var scolymus)

The objective was to analyze how the use of artichoke flower coagulant (Cynara cardunculus L. var. scolymus) affects the chemical, biofunctional and sensorial characteristics of cheeses during the ripening process. The cheeses were produced with bovine milk and extracts of artichoke flowers (TA), thistle flowers (TT) and microbial chymosin (TC), analyzed 1 d after production and during maturation for 10, 20 and 30 d. The reactions that occurred in the TA during maturation mainly impacted the proteolysis and texture of the cheeses. All cheeses had antioxidant and antibacterial properties. Sensorially, the TA cheese was similar to the TT, mainly in the bitter taste. The presence of hydrophobic peptides was greater in TA and TT cheeses when compared to TT, suggesting that proteolysis occurred in a similar way in both types of cheese, indicating the effectiveness of using the artichoke flower coagulant in the production of cheeses with a pasty texture.

Gender impact on consumer perception of packaging colour based on neuromarketing algorithms

The introduction of neuromarketing tools has created additional opportunities for deciphering consumer behaviour through studying neurophysiological responses to marketing incentives. The article aims to examine the effect of packaging colour on consumer behaviour when choosing cheese products. The principles of sensory marketing constitute the methodological framework of the study. It applies neurophysiological methods to investigate consumer reactions during visual examination of the packaging colour. Electroencephalogram (EEG) recordings and emotional responses identified by the Facial Action Coding System are used as empirical evidence. Vectors of emotional response were assessed using EmoDetect software. The research results show that the cheese packaging colour affects consumer choice, and its perception varies by gender and product group. According to EEG data analysis, the most intense emotional response in women was triggered by red cheese packaging, while blue packaging produced the least intense reaction. In men, it was black and white colours of boxes that induced the strongest and the weakest reaction, respectively. In women, a positive emotional response was recorded during visual examination of white and red cheese packaging, in men – of black ones. The most intense negative reactions were associated with blue and white packaging in women and men, respectively. Our study confirms that there are differences in emotional perception of the packaging colour between women and men, which should be considered by manufacturers to capture and keep consumer attention when marketing their products.

Acute Cholecystitis Due to Lactococcus lactis and Single-Center Experience With Infections Due to Lactococcus spp.

Background: Lactococcus species are used to ferment milk to yogurt, cheese, and other products. The gram-positive coccus causes diseases in amphibia and fish and is a rare human pathogen. Patients and Methods: A 51-year-old male underwent laparoscopic cholecystectomy for acute and chronic calculous cholecystitis. Lactococcus lactis was isolated from pus from his gallbladder empyema. Results: Our institutional database was searched for other cases of Lactococcus spp. infections and four patients (2 males, 2 females; aged 51, 64, 78, and 80 years) were identified during a four-year period. The three other patients had positive blood cultures associated with pneumonia, toxic megacolon, and severe gastroenteritis. All isolates were monocultures with Lactococcus lactis (2), Lactococcus garvieae (1) and Lactococcus raffinolactis (1). Two patients died related to their sepsis. We report the second case of cholecystitis involving Lactococcus. Conclusions: Lactococcus is a very rare pathogen mainly causing blood stream infections but needs to be considered to cause serious surgical infections in humans.

Characterisation of the surface growth of Mucor circinelloides in cheese agar media using predictive mathematical models

The main objective of this work was to characterise the mycelial growth of Mucor circinelloides, one of the fungal contaminants that appear frequently in the artisan cheese production environment. The study uses primary Baranyi and Huang models to compare their parameters and predict M. circinelloides on cheese-based medium (CBA) under diverse environmental conditions (temperature range from 6 to 37 °C and 0 and 1 % NaCl concentration). However, the Baranyi model consistently estimated longer lag phases and higher surface growth rates (sgr) than the Huang model; both models showed adequate best-fit performance (exactly with the mean coefficient of determination R2 = (0.993 ± 0.020 × 10−1). The groups of primary growth parameters were analysed against temperature using the cardinal model (CM) with the following main outputs. The optimal surface growth rates (sgropt) on CBA were 6.8 and 6.5 mm/d calculated with the Baranyi and Huang models, respectively. They were reduced by approximately 46 % on the surface of the agar medium when 1 % NaCl was added. Topt was estimated in a very narrow range of 32.1–32.5 °C from both primary sgr data sets (0 % and 1 % NaCl). Similarly, Tmax values of 37.2 °C and 37.3 °C were estimated for the Baranyi and Huang models, respectively; however, they decreased at 2 °C in CBA with 1 % NaCl (Tmax = 35.1 °C). The application of CM for sgr provided an estimation of the parameter Tmin with negative values that are considered only as a theoretical output. The results provide insight into the modelling and prediction of fungi growth as a function of time and salt concentration, including the times to detect visible mycelial growth of Mucor circinelloides. The mere quantification of this phenomenon can be useful for practice. Adjusting the frequency of the cheese surface washing step with a salt solution at the early stage of ripening properly can prevent the growth of not only fast fungal growers.

Determining the influence of hemp seed protein on the quality indicators of cheese product and the content of nutrients in it

The growing tendency to produce cheese from animal and plant ingredients has led to the diversification of cheese-making technologies and the search for new cheese suitable raw materials. The research object is the technology of cheeses made from combined raw materials: cow's milk and hemp seed proteins. Subjects of research: organoleptic and physical-chemical indicators of cheese product samples; amino acid composition of cheese product samples. The inclusion of vegetable raw materials in the cheese technology affects the technical properties of milk-plant mixtures, in particular, their syrupy properties, and the quality of the finished cheese product. Samples of cheeses were produced according to the traditional technology of Cachotta type cheese. The conducted research established that the proteins of hemp seeds affect the sensory characteristics of cheese. Increasing the content of hemp protein in recipes leads to the appearance of a brown-green color of the cheese product. The taste and smell acquire a characteristic shade of hemp. When vegetable proteins are used in the recipe of cheese, the yield of the finished product increases by 0.3...23.5 %. In experimental samples, the content of fat (by 0.3...2.2 %) and protein (by 1.75...10.4 %) increases. Hemp seed protein balances the amino acid profile in finished cheese. The total content of amino acids in cheese samples was as follows: H10 – 8.25, H15 – 8.35, H20 – 8.44, and H25 – 8.53 mg/g of protein, which is relatively higher than in the control sample H0 – 8.08 mg/g of protein. Taking into account the results of the sensory analysis of the expert commission and the balanced biological profile, the recommended concentration of hemp seed protein in the milk-vegetable mixture is 20 %, which guarantees the acceptable quality of the product. The obtained results are of practical importance, since it can be taken into account that the combination of raw materials of plant and animal origin expands the assortment, increases the raw material base and the output of cheese, and therefore, the profitability of production

Staphylococcus aureus Isolated From Traditional Artisanal Raw Milk Cheese from Southern Brazil: Diversity, Virulence, and Antimicrobial Resistance Profile

Staphylococcus aureus is one of the primary pathogenic agents found in cheeses produced with raw milk. Some strains of S. aureus are enterotoxigenic, possessing the ability to produce toxins responsible for staphylococcal food poisoning when present in contaminated foods. This study aimed to genotypically characterize, assess the antimicrobial resistance profile, and examine the enterotoxigenic potential of strains of S. aureus isolated from artisanal colonial cheese. Additionally, a bacterial diversity assessment in the cheeses was conducted by sequencing the 16S rRNA gene. The metataxomic profile revealed the presence of 68 distinct species in the cheese samples. Fifty-seven isolates of S. aureus were identified, with highlighted resistance to penicillin in 33% of the isolates, followed by clindamycin (28%), erythromycin (26%), and tetracycline (23%). The evaluated strains also exhibited inducible resistance to clindamycin, with nine isolates considered multidrug-resistant (MDR). The agr type I was the most prevalent (62%) among the isolates, followed by agr type II (24%). Additionally, ten spa types were identified. Although no enterotoxins and their associated genes were detected in the samples and isolates, respectively, the Panton-Valentine leukocidin gene (lukS-lukF) was found in 39% of the isolates. The presence of MDR pathogens in the artisanal raw milk cheese production chain underscores the need for quality management to prevent the contamination and dissemination of S. aureus strains.

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

AbstractThis 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.

Peculiarities of milk microflora of Saanen goats in the conditions of the Steppe zone of Ukraine

The quality of goat milk can be affected by mesophilic aerobic and facultatively anaerobic microorganisms (MAFAnM), intestinal bacteria, psychrotrophic, some pathogenic microorganisms, fungi, etc. Traditional microbiological methods, which are used to determine the safety of milk, do not provide an opportunity to obtain an instant result, require the preparation of nutrient media and glassware, which takes up work time and is energy-consuming. We have carried out studies of goat milk by classical (using conventional and selective nutrient media) and alternative modern (using test plates, which are widely used to control microbiological contamination in the food industry) methods. As a result of the conducted research, it was established that the bacterial contamination of goat milk was within the permissible limits. There were no significant differences in the results of using the test plates. According to the classical method, the average indicators of the number of mesophilic aerobic and facultatively anaerobic microorganisms were 4.97 ± 0.14 lg CFU/mL, according to the alternative method – 4.86 ± 0.13 lg CFU/mL. Escherichia coli was isolated in four samples (with an average concentration of microorganisms of 1.86 ± 0.62 lg CFU/mL), in the same samples Enterobacter spp. in the amount of 1.77 ± 0.61 lg CFU/mL. In three samples, the presence of Proteus spp. with average concentration values of 2.19 ± 0.15 lg CFU/mL. Using an alternative method, contamination of milk with Escherichia coli (1.53 ± 0.33 lg CFU/mL) was detected in five samples, coliform bacteria were isolated in four samples (1.49 ± 0.50 lg CFU/mL). Staphylococcus aureus was not detected by any of the methods, but other representatives of the genus Staphylococcus were detected in all samples by both classical and alternative methods (2.48 ± 0.05 and 3.01 ± 0.07 lg CFU/mL). Using the classic method, it was established that two samples were positive for Enterococcus spp. (2.46 ± 0.08 lg CFU/mL), Bacillus spp. were isolated in six samples (1.70 ± 0.09 lg CFU/mL), in three – Clostridium spp. (1.66 ± 0.06 lg CFU/mL), in all six samples psychrotrophic bacteria (2.09 ± 0.26 lg CFU/mL) and yeast (2.41 ± 0.24 lg CFU/mL), four of the samples contained single colonies of mold fungi of the genus Aspergillus. Pathogens Listeria monocytogenes and Salmonella spp. not found. It will be promising to study the dependence of the milk microbiome on environmental factors, as well as the influence of the milk microbiota on the course of technological processes, quality and safety indicators during the production of goat cheese or other dairy products.

Understanding cheese ripeness: An artificial intelligence-based approach for hierarchical classification

Within the contemporary dairy industry, the effective monitoring of cheese ripeness constitutes a critical yet challenging task. This paper proposes the first public dataset encompassing images of cheese wheels that depict various products at distinct stages of ripening and introduces an innovative hybrid approach, integrating machine learning and computer vision techniques to automate the detection of cheese ripeness. By leveraging deep learning and shallow learning techniques, the proposed method endeavors to overcome the limitations associated with conventional assessment methodologies. It aims to provide automation, precision, and consistency in the evaluation of cheese ripeness, delving into a hierarchical classification for the simultaneous classification of distinct cheese types and ripeness levels and presenting a comprehensive solution to enhance the efficiency of the cheese production process. By employing a lightweight hierarchical feature aggregation methodology, this investigation navigates the intricate landscape of preprocessing steps, feature selection, and diverse classifiers. We report a noteworthy achievement, attaining a best F-measure score of 0.991 through the merging of features extracted from EfficientNet and DarkNet-53, opening the field to concretely address the complexity inherent in cheese quality assessment.

Production of soft unripened cheeses using acidic and salty coagulants: Investigation of technological and sensory characteristics.

Soft cheeses are coagulated milk products obtained through acidification or applying a combination of acids and heat. In this research, in order to improve technological characteristics, the effects of different coagulants (salt and acids) and process parameters (temperature and homogenization pressure) on the organoleptic, textural, and functional characteristics of soft (unripened) cheese were investigated. The results revealed significant differences between cheeses coagulated with acid and mineral salt regarding protein recovery, fat content, and moisture content (p < .05). Acidic coagulants (74%-94%) resulted in higher cheese yield compared to mineral salt (66%-88%). Texture analysis indicated that the cheese produced with acetic acid had a firmer texture, while samples treated with citric acid exhibited better cohesiveness. Cheeses produced with minerals displayed more acceptable organoleptic characteristics regarding flavor, odor, and texture. This study offers valuable technological insights into cheese production with the highest yield and maximum acceptability.

Evaluation of Chemical and Nutritional Characteristics of Ricotta Cheese from Two Different Breeds: The Endangered Italian Teramana Goat and the Cosmopolitan Saneen Goat.

The present study aimed to compare the qualitative features of ricotta cheese produced by Teramana goats and Saanen goats raised in similar breeding systems and environmental conditions. The analyses were performed on ricotta after 0 (T0) and 5 (T5) days of storage at 4 °C. Ricotta cheese samples were subjected to chemical and physical analyses. The Teramana goat ricotta cheese was found to have a high-fat content characterized by a marked percentage of conjugates of linoleic acid (CLA). The reduction inketones and carboxylic acid revealed that Teramana goat ricotta cheese had greater oxidative stability during storage. According to the physical analyses, there are no differences between the two breeds in terms of color characteristics. Our findings underscore the importance of advocating for indigenous breeds, as evidenced by the compelling results observed in the production of ricotta cheese from Teramana goats.

Phenotypic and genotypic characterization of antimicrobial resistances reveals the effect of the production chain in reducing resistant lactic acid bacteria in an artisanal raw ewe milk PDO cheese

Antimicrobial resistance (AMR) is a significant public health threat, with the food production chain, and, specifically, fermented products, as a potential vehicle for dissemination. However, information about dairy products, especially raw ewe milk cheeses, is limited. The present study analysed, for the first time, the occurrence of AMRs related to lactic acid bacteria (LAB) along a raw ewe milk cheese production chain for the most common antimicrobial agents used on farms (dihydrostreptomycin, benzylpenicillin, amoxicillin and polymyxin B). More than 200 LAB isolates were obtained and identified by Sanger sequencing (V1-V3 16S rRNA regions); these isolates included 8 LAB genera and 21 species. Significant differences in LAB composition were observed throughout the production chain (P ≤ 0.001), with Enterococcus (e.g., E. hirae and E. faecalis) and Bacillus (e.g., B. thuringiensis and B. cereus) predominating in ovine faeces and raw ewe milk, respectively, along with Lactococcus (L. lactis) in whey and fresh cheeses, while Lactobacillus and Lacticaseibacillus species (e.g., Lactobacillus sp. and L. paracasei) prevailed in ripened cheeses. Phenotypically, by broth microdilution, Lactococcus, Enterococcus and Bacillus species presented the greatest resistance rates (on average, 78.2 %, 56.8 % and 53.4 %, respectively), specifically against polymyxin B, and were more susceptible to dihydrostreptomycin. Conversely, Lacticaseibacillus and Lactobacillus were more susceptible to all antimicrobials tested (31.4 % and 39.1 %, respectively). Thus, resistance patterns and multidrug resistance were reduced along the production chain (P ≤ 0.05). Genotypically, through HT-qPCR, 31 antimicrobial resistance genes (ARGs) and 6 mobile genetic elements (MGEs) were detected, predominating Str, StrB and aadA-01, related to aminoglycoside resistance, and the transposons tnpA-02 and tnpA-01. In general, a significant reduction in ARGs and MGEs abundances was also observed throughout the production chain (P ≤ 0.001). The current findings indicate that LAB dynamics throughout the raw ewe milk cheese production chain facilitated a reduction in AMRs, which has not been reported to date.

Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening

The aim of this research was to find out the effect of different combinations of starter and non-starter cultures on the proteolysis of Castellano cheese during ripening. Four cheese batches were prepared, each containing autochthonous lactobacilli and or Leuconostoc, and were compared with each other and with a control batch, that used only a commercial starter. To achieve this, nitrogen fractions (pH 4.4-soluble nitrogen and 12 % trichloroacetic acid soluble nitrogen, polypeptide nitrogen and casein nitrogen), levels of free amino acids and biogenic amines were assessed. Texture and microstructure of cheeses were also evaluated. Significant differences in nitrogen fractions were observed between batches at different stages of ripening. The free amino acid content increased throughout the cheese ripening process, with a more significant increase occurring after the first 30 days. Cheeses containing non-starter lactic acid bacteria exhibited the highest values at the end of the ripening period. Among the main amino acids, GABA was particularly abundant, especially in three of the cheese batches at the end of ripening. The autochthonous lactic acid bacteria were previously selected as non-producers of biogenic amines and this resulted in the absence of these compounds in the cheeses. Analysis of the microstructure of the cheese reflected the impact of proteolysis. Additionally, the texture profile analysis demonstrated that the cheese's hardness intensified as the ripening period progressed. The inclusion of autochthonous non-starter lactic acid bacteria in Castellano cheese production accelerated the proteolysis process, increasing significantly the free amino acids levels and improving the sensory quality of the cheeses.

Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review.

Monascus is a filamentous fungus that has been used in the food and pharmaceutical industries. When used as an auxiliary fermenting agent in the manufacturing of cheese, Monascus cheese is obtained. Citrinin (CIT) is a well-known hepatorenal toxin produced by Monascus that can harm the kidneys structurally and functionally and is frequently found in foods. However, CIT contamination in Monascus cheese is exacerbated by the metabolic ability of Monascus to product CIT, which is not lost during fermentation, and by the threat of contamination by Penicillium spp. that may be introduced during production and processing. Considering the safety of consumption and subsequent industrial development, the CIT contamination of Monascus cheese products needs to be addressed. This review aimed to examine its occurrence in Monascus cheese, risk implications, traditional control strategies, and new research advances in prevention and control to guide the application of biotechnology in the control of CIT contamination, providing more possibilities for the application of Monascus in the cheese industry.

Whey Cheeses Containing Probiotic and Bioprotective Cultures Produced with Ultrafiltrated Cow's Whey.

Bovine whey cheese (WC) is a product from southern European countries that presents some challenges: its production process involves high energy inputs; the yield is low; and WC has a short shelf life. The application of ultrafiltration (UF) to bovine whey before manufacture of WC and the employment of protective cultures can reduce these disadvantages. The objective of this research was the production of whey cheeses using ultrafiltrated bovine cheese whey with added probiotics or probiotics plus protective cultures. Three types of WC were produced: control CW without any addition (C); CW with the addition of the probiotic Lactobacillus acidophilus (LA5); and CW with the addition of Lactobacillus acidophilus plus a protective culture containing Lacticaseibacillus paracasei and Lacticaseibacillus rhamnosus (LA5FQ4). The WCs were stored under refrigerated conditions for 28 days. The products with added cultures presented lower pH values and higher titratable acidities when compared to the control. Sample LA5 presented the lowest pH and the highest titratable acidity, while LA5FQ4 presented intermediate values. Slight differences were observed between products regarding color parameters, chiefly resulting from storage time. The samples with added cultures were firmer when compared to the control, with LA5 cheeses showing the highest values at the end of the storage. Lactic acid bacteria (LAB) counts were on the order of log 8-9 CFU/g for the products with added cultures. Lower levels of yeasts and molds were detected on the sample with the protective culture (LA5FQ4), so that by the end of storage they presented counts one log cycle lower than C and LA5. Hence, the beneficial impact of the protective culture on the shelf life of the product is evident. Regarding sensory evaluation, LA5FQ4 cheeses obtained the highest scores for all parameters evaluated. It can be concluded that the use of UF associated with the addition of protective cultures can be very useful to reduce the energy consumption of the manufacturing process, to prolong the shelf life of WC and to improve its sensory properties.

Raw milk cheeses from Beira Baixa, Portugal—A contributive study for the microbiological hygiene and safety assessment

Due to specific bacterial microbiota, raw milk cheeses have appreciated sensory properties. However, they may pose a threat to consumer safety due to potential pathogens presence. This study evaluated the microbiological contamination of 98 raw milk cheeses from Beira Baixa, Portugal. Presence and enumeration of Coagulase Positive Staphylococci (CPS), Listeria monocytogenes, Salmonella spp., pathogenic Escherichia coli, and indicator microorganisms (non-pathogenic E. coli and Listeria spp.) was attained. E. coli antimicrobial resistance (AMR) was also evaluated. PCR and/or Whole genome sequencing (WGS) was used to characterize E. coli, Salmonella spp. and L. monocytogenes isolates. Sixteen cheeses (16.3%) were classified as Satisfactory, 59 (60.2%) as Borderline and 23 (23.5%) as Unsatisfactory/Potential Injurious to Health. L. monocytogenes, CPS > 104 cfu g−1, Extraintestinal pathogenic E. coli (ExPEC) and Salmonella spp. were detected in 4.1%, 6.1%, 3.1% and 1.0% of the samples, respectively. Listeria innocua (4.1%) and E. coli > 104 cfu g−1 (16.3%) were also detected. AMR E. coli was detected in 23/98 (23.5%) of the cheese samples, of which two were multidrug resistant. WGS identified genotypes already associated to human disease and Listeria spp. cluster analysis indicated that cheese contamination might be related with noncompliance with Good Hygiene Practices during cheese production.

Using Olive Cake as a Sustainable Ingredient in Diets of Lactating Dairy Cows: Effects on Nutritional Characteristics of Cheese

This study aimed to investigate the chemical composition, fatty acid profile and polyphenol content of Provola cheese made with cow’s milk from cows fed a diet incorporating olive cake. Cheese samples were analysed in different months in order to test diet and diet×season effects. The results show that the cheese composition was influenced by both factors. The most beneficial cheese from a human health point of view was produced with milk from cows fed the treatment diet in the spring. Supplementing the diet of dairy cows with olive cake reduced the atherogenic and thrombogenic indices while increasing the total polyphenols in the cheese product. With a 32.9% increase in polyphenols, the cheese from the TEST group has greater functional nutrients and properties than the cheese from the CTR group. The data show that, combining the benefits of a more sustainable production process with a better final product, the supplementation of dried and stoned olive cake in the dairy cow diet improves the nutritional and health composition of the cheese.

Database selection for shotgun metaproteomic of low-diversity dairy microbiomes

The metaproteomics field has recently gained more and more interest as a valuable tool for studying both the taxonomy and function of microbiomes, including those used in food fermentations. One crucial step in the metaproteomics pipeline is selecting a database to obtain high-quality taxonomical and functional information from microbial communities. One of the best strategies described for building protein databases is using sample-specific or study-specific protein databases obtained from metagenomic sequencing. While this is true for high-diversity microbiomes (such as gut and soil), there is still a lack of validation for different database construction strategies in low-diversity microbiomes, such as those found in fermented dairy products where starter cultures containing few species are used. In this study, we assessed the performance of various database construction strategies applied to metaproteomics on two low-diversity microbiomes obtained from cheese production using commercial starter cultures and analyzed by LC-MS/MS. Substantial differences were detected between the strategies, and the best performance in terms of the number of peptides and proteins identified from the spectra was achieved by metagenomic-derived databases. However, extensive databases constructed from a high number of available online genomes obtained a similar taxonomical and functional annotation of the metaproteome compared to the metagenomic-derived databases. Our results indicate that, in the case of low-diversity dairy microbiomes, the use of publically available genomes to construct protein databases can be considered as an alternative to metagenome-derived databases.

Specificity of the AMP-6000 Method for Enumerating Clostridium Endospores in Milk.

Enumeration of endospores of butyric acid-forming clostridia in cheese milk is an essential part of milk quality monitoring for cheese producers to avoid late blowing, severe spoilage caused by clostridia during ripening. However, due to the lack of an internationally standardized method, different methods are used and it is important to consider how the choice of method affects the results. This is particularly relevant when clostridial spore counts in milk are considered for quality payments. The aim of this study was to evaluate the specificity of the AMP-6000 method for the enumeration of endospores of cheese spoiling clostridia in milk. First, to assess the prevalence of Clostridium diversity and to determine potential non-target species, we identified isolates from positive reactions of the AMP-6000 method used to quantify clostridial endospores in raw milk and teat skin samples by MALDI-TOF MS. Based on these results, a strain library was designed to evaluate method inclusivity and exclusivity using pure cultures of target and non-target strains according to ISO 16140-2:2016. Most target Clostridium tyrobutyricum strains, as well as all tested C. butyricum and C. sporogenes strains were inclusive. However, C. beijerinckii may be underestimated as only some strains gave positive results. All non-target strains of bacilli and lysinibacilli, but not all paenibacilli, were confirmed to be exclusive. This study provides performance data to better understand the results of microbiological enumeration of butyric acid-forming clostridia in milk and serves as a basis for future methodological considerations and improvements.

Desert legumes as sustainable sources of proteins and bioactive peptides: Technological insights into functional food development from underutilized plants

This review explores the trends in consumption of dietary protein from (animal-based sources) and plant-based alternatives, particularly focusing on conventional as well as underutilized desert legumes. Acknowledging the essential role of proteins in cellular homeostasis, this report also underscores the risks associated with prolonged animal protein consumption. The rising popularity of plant-based proteins from legumes and their potential to address the global issue of malnutrition, along with the nutritional significance of legume-based proteins and bioactive peptides, is discussed in detail. Underutilized desert legumes, as sustainable protein sources, have the potential to offer promising health benefits and industrial applications like plant-based cheese and meat production. We have highlighted a few desert legumes- Prosopis cineraria, Cyamopsis tetragonoloba, Acacia senegal, Vigna aconitifolia and their potential to ensure global food security in the face of climate change. The underexplored legumes, often neglected due to limited knowledge about their benefits, hold resilient solutions to the growing demand for high quality protein. The review compares the protein quality of representative legumes, both conventional and overlooked, and highlights the need for the integration of desert legumes into mainstream agriculture and the technological challenges for functional food production. Several advantages of desert legumes are compromised by the presence of anti-nutritional factors (ANFs) in them causing sensory limitations and consumer unacceptability. These problems can be addressed by exploring physical processing techniques, microbial fermentation, and extrusion to eradicate ANFs. Application of novel technologies like 3-D printing and their potential for protein and peptide product development from underutilized desert legumes have also been emphasized.