Cow's Milk Cheese Research Articles

Chemometric characterization of the fatty acid and trace element profiles of organic and conventional Galician cheeses

The aim of this study was to evaluate the fatty acid profile and trace element content in three different Galician cow's milk cheeses (organic made from pasteurized milk, industrial made from pasteurized milk and artisanal made with raw milk). Twenty-five fatty acids and thirteen elements were determined by respectively gas liquid chromatography and inductively coupled plasma mass spectrometry, in thirty representative samples of the cheeses. The organic cheeses had significantly lower palmitic acid contents and significantly higher contents of odd and branched fatty acids, oleic acid, vaccenic acid, α-linolenic acid and conjugated linoleic acid than the other cheeses. The organic cheeses also had lower concentrations of trace and toxic element residues. Moreover, an association between medium chain fatty acids and palmitic acid and the presence of several mineral elements was detected by chemometric techniques. The nutritional evaluation of the organic cheeses was more favorable than for the other cheeses, as confirmed by the values of health-related indices.

A hurdle strategy based on the combination of non-thermal treatments to control diarrheagenic E. coli in cheese

This study aimed to assess the efficacy of a multi-hurdle process combining mild High Hydrostatic Pressure (HHP) treatments and Thyme Oil (TO) edible films as a non-thermal method to combat pathogenic E. coli (aEPEC and STEC) in raw cow's-milk cheese stored at 7 °C and packaged under modified atmosphere. Changes in headspace atmosphere of cheese packs and treatment effects on Lactic Acid Bacteria (LAB) counts and diarrheagenic E. coli strains (aEPEC and STEC) were evaluated over a 28 d storage period. The results demonstrated that the combined treatment exhibited the most significant antimicrobial effect against both strains compared to individual treatments, achieving reductions of 4.30 and 4.80 log cfu/g after 28 d of storage for aEPEC and STEC, respectively. Notably, the synergistic effect of the combination treatment resulted in the complete inactivation of intact cells for STEC and nearly completed inactivation for aEPEC by the end of the storage period. These findings suggest that the combination of HHP with selected hurdles could effectively enhance microbial inactivation capacity, offering promising alternatives for improving cheese safety without affecting the starter microbiota.

Microbiological Risks of Traditional Raw Cow's Milk Cheese (Koryciński Cheeses).

Traditional and regional foods have been increasing in popularity among consumers in Poland for many years. The observed trend of searching for natural and authentic taste encourages many producers to craft products from raw milk, including Koryciński cheeses. The aim of this study was to assess the microbiological hazards resulting from the presence of pathogenic bacteria in Koryciński cheeses available in retail trade. The tests were carried out using accredited methods, including the detection of the presence of Salmonella spp., the enumeration of Listeria monocytogenes, the enumeration of coagulase-positive staphylococci, and the detection of staphylococcal enterotoxins in food when the number of coagulase-positive staphylococci in the sample exceeded the limit of 105 cfu/g. The research material consisted of 45 Koryciński cheeses. The tests conducted revealed that Salmonella spp. was not detected in any of the examined cheeses. However, coagulase-positive staphylococci were present in 68.9% of the samples. In as many as 15 tested cheeses, the level of S. aureus contamination was above 105 cfu/g; therefore, these samples were tested for the presence of staphylococcal enterotoxins. The presence of staphylococcal enterotoxins was found in one Koryciński cheese. In four cheeses, the number of L. monocytogenes exceeded the level of 102 cfu/g, the limit specified in Regulation 2073/2005 on microbiological criteria for foodstuffs. The obtained research results confirm the validity of monitoring the microbiological quality of Koryciński cheeses and the need to increase awareness of ensuring proper hygienic conditions of production, including the increased risk associated with unpasteurized milk products.

New Genetic Determinants for qPCR Identification and the Enumeration of Selected Lactic Acid Bacteria in Raw-Milk Cheese.

Lactic acid bacteria (LAB) play an important role in the ripening of cheeses and contribute to the development of the desired profile of aroma and flavor compounds. Therefore, it is very important to monitor the dynamics of bacterial proliferation in order to obtain an accurate and reliable number of their cells at each stage of cheese ripening. This work aimed to identify and conduct a quantitative assessment of the selected species of autochthonous lactic acid bacteria from raw cow's milk cheese by the development of primers and probe pairs based on the uniqueness of the genetic determinants with which the target microorganisms can be identified. For that purpose, we applied real-time quantitative PCR (qPCR) protocols to quantify Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, and Lactococcus lactis subsp. cremoris cells in cheese directly after production and over three-month and six-month ripening periods. While L. lactis subsp. cremoris shows good acidification ability and the ability to produce antimicrobial compounds, L. delbrueckii subsp. bulgaricus has good proteolytic ability and produces exo-polysaccharides, and S. thermophilus takes part in the formation of the diacetyl flavor compound by metabolizing citrate to develop aroma, they all play an important role in the cheese ripening. The proposed qPCR protocols are very sensitive and reliable methods for a precise enumeration of L. delbrueckii subsp. bulgaricus, S. thermophilus, and L. lactis subsp. cremoris in cheese samples.

The Influence of Bioactive Compounds in Food Products

Demand for healthy and nutritious food is growing worldwide. The aim is to produce food products that not only satisfy the need for food but also provide many nutritional benefits to the health of the consumer. The current study aims to produce a food product with high nutritional value. For this purpose, a fresh cow's milk cheese was fortified with grape powder. The amount of powder added was different, with 3 samples plus a control sample in which no powder was added. The resulting products were sensory analysed to determine consumer acceptability. The samples were also analysed physico-chemically and enzymatically, measuring pH, lactose and lactic acid content over a storage period of 14 days. Fresh cow's cheese samples with added grape powder obtained superior results compared to the control sample during the whole storage period. The grape powder added to fresh cow's cheese positively influenced the sensory and enzymatic characteristics of the finished product.

Improving the quality and the technology of processed cheeses

This article investigates processed cheese's nutritional value and safety by adding vegetable additives (dry Spirulina powder). Processed cheese for lunch is taken as a basis for the formulation. As a control, we took cheese made according to classical technology. We used cheeses from cow's milk. We used combined raw materials in the developed technology: cow's and goat's milk cheeses. Spirulina was added to the formulation as an enrichment agent in the 1%, 2%, and 3% ratio, respectively. The sample with a 1% addition was found to be rational according to the results of the organoleptic evaluation. The formulation was optimised in further study by selecting 0.5%, 1.5% and 2%. A centre composite plot was used to add points around the pre-lagged optimum. A regression formula was obtained, and the melting salts and the dosage of the added enrichment agent were determined. Also, the share of cheese from goat's milk in the recipe of processed cheese was determined. The recipe was calculated on the principle of material balance. Experimental samples were examined for fatty acid and amino acid composition. The tables compare the best sample on organoleptic evaluation with the control. It was found that when 3% is added, the cheese acquires a dark green tinge. The colour is deep green when 2% is added; when 1% or less is added, the colour is salad. The dose of melting salts in the recipe was reduced to 2%; in the classic recipe, it was 3.9%. The protein of the experimental sample turned out to be closer to the ideal protein. PDCAAS is equal to 96.9, while in the control sample, PDCAAS is equal to 39.9. Also, when comparing the fatty acid composition, the thrombogenicity coefficient was lower in the experimental sample than in the control.

Anti-inflammatory potential of lactic acid bacteria from southern Brazil by reducing TNF-α and increasing IL-10 synthesis: an in vitro study.

To evaluate the adhesion capacity and anti-inflammatory activity of lactic acid bacteria (LAB) isolated from raw cow milk and artisan cheese in Southern Brazil, investigating their effect on the release of cytokines such as TNF-α and IL-10 and their influence on the activation of the p38/MAPK pathway. Lentilactobacillus parabuchneri ML4, Lacticaseibacillus paracasei ML33, Lactiplantibacillus pentosus ML82, Lactiplantibacillus plantarum CH131, and L. paracasei CH135 demonstrated high adhesion potential in an in vitro model of the intestinal epithelium, as well as anti-inflammatory activity. After a 4-hour treatment, the strains significantly increased TNF-α levels, while a 24-hour treatment led to a significant decrease in TNF-α release. Moreover, IL-10 levels significantly increased after 24-hour and 48-hour treatments with LAB. The inhibition of p38/MAPK phosphorylation was identified as one of the mechanisms by which the L. paracasei ML33 and L. plantarum CH131 strains suppressed the production and release of TNF-α. We identified LAB strains with potential anti-inflammatory properties that could adhere to the intestinal mucosa and alleviate the inflammatory response by reducing the production and release of TNF-α through the inhibition of the p38/MAPK pathway, while promoting the production of IL-10.

Growth Kinetics of Bacteria Isolated from Laboratory Prepared Cheese Made From Different Milk Sources

Background: Dairy food products constitute a major part of our routine diets and it is fundamental to the food industry globally. However, the need for quality control cannot be over-emphasized. A microbiological guideline must be used to define the differences between unacceptable and acceptable food products as food-borne related diseases have been associated with milk and dairy products. Aim of Study: The study aims to evaluate the growth kinetics of cheese prepared in the laboratory from different milk types over a 96 hour period in order to determine its bacteriological quality and assess the effect of storage time on the pH of the various cheeses. Methods: The laboratory cheese was prepared from fresh Goat, cow, sheep and soybeans using the traditional method. Thereafter, 10g of the cheese samples were stored in sterile 250 ml conical flasks at temperature of 28±2 oC for duration of 96 h. The samples were analyzed every 12-24 h interval using Nutrient Agar, MacConkey Agar, Mannitol Salt Agar and De Mann Rogosa and Sharpe Agar for their bacterial, coliform, staphylococcal and lactobacilli load respectively. Results: At 96 h the highest heterotrophic bacterial load, coliform, staphylococcal and lactic acid bacteria counts were observed in sheep milk cheese (8.27 ± 0.02 Log10cfu/g), (7.10 ± 0.33 Log10cfu/g), (7.40 ± 0.34 Log10cfu/g) and cow milk cheese (8.19 ± 0.05 Log10cfu/g) respectively. At 0 h the highest pH was recorded in Soybean milk cheese (5.76±0.01) while the least was cow milk cheese (4.97±0.11). The highest pH at 96 h was Soybean milk cheese (6.96±0.01) while the least pH was recorded in sheep milk cheese (6.12±0.00). Comparing results of this present study with that of the European Union microbiological regulations (EUMR) and the Gulf Standards Organization (GSO) for foods, the bacteria load of all cheese samples at 12 h was within the acceptable or permissible limit. Conclusion: The present study indicates that laboratory prepared cheese contains a repertoire of significant public health microorganisms in numbers above the permissible limit. It is recommended that appropriate aseptic procedures should be strictly upheld by dairy handlers across the entire chess production value chain.

Prevalence and associated risk factors for Salmonella enterica contamination of cow milk and cottage cheese in Ethiopia

Animal sourced foods, such as dairy products, are common sources of Salmonella enterica, a foodborne pathogen of increasing global concern, particularly in developing countries. In Ethiopia, most data on the prevalence of Salmonella in dairy products is highly varied and limited to a specific region or district. Furthermore, there is no data available on the risk factors for Salmonella contamination of cow milk and cottage cheese in Ethiopia. This study was therefore conducted to determine the presence of Salmonella throughout the Ethiopian dairy value chain and to identify risk factors for contamination with Salmonella. The study was carried out in three regions of Ethiopia, including Oromia, Southern Nations, Nationalities and Peoples, and Amhara during a dry season. A total 912 samples were collected from milk producers, collectors, processors, and retailers. Samples were tested for Salmonella using the ISO 6579-1: 2008 method, followed by PCR confirmation. Concurrent with sample collection, a survey was administered to study participants to identify risk factors associated with Salmonella contamination. Salmonella contamination was highest in raw milk samples at the production (19.7%) and at milk collection (21.3%) levels. No significant difference in the prevalence of Salmonella contamination among regions was detected (p > 0.05). Regional differences were apparent for cottage cheese, with the highest prevalence being in Oromia (6.3%). Identified risk factors included the temperature of water used for cow udder washing, the practice of mixing milk lots, the type of milk container, use of refrigeration, and milk filtration. These identified factors can be leveraged to develop targeted intervention strategies aimed at reducing the prevalence of Salmonella in milk and cottage cheese in Ethiopia.

The evolution of antioxidative properties of protein-derived peptides of Mexican Panela goat and cow milk cheese during its shelf life

ABSTRACT In the current study, Mexican Panela cheeses manufactured from cow or goat milk were analyzed in terms of sensory characteristics, peptide concentration, proteolysis and antioxidant activity using the DPPH radical (1, 1-diphenyl-2-picrylhydrazyl) assay during its shelf life at 1, 7, 14, 21, and 28 days. There was no significant difference in sensory rating owing to the influence of the cheese based on a cow or goat milk, with high levels of like seen in both varieties of cheese (from 6 to 7 on average on the hedonic scale of 1 to 9). On the other hand, all cheeses, showed antioxidant activity, which was stronger in goat milk cheeses, which had a DPPH radical inhibition in the range from 11.59 to 83.11%. Additionally, substantial correlations were identified between the studied variables, suggesting that the antioxidant activity is related to the peptides contained in the water-soluble peptides extract by 92%.

Campylobacter fetus foodborne illness outbreak in the elderly.

In June 2021, a cluster of seven cases of Campylobacter fetus infections occurred in a rehabilitation center and caused significant morbidity in elderly patients including five with bacteremia and two with osteoarticular medical device infections. The genetic identity identified by whole genome sequencing of the different Campylobacter fetus strains confirms a common source. This foodborne illness outbreak may have resulted from the consumption of unpasteurized dairy products, such as a cow's raw milk cheese resulting from a farm-to-fork strategy.

Microbiological Biodiversity of Regional Cow, Goat and Ewe Milk Cheeses Produced in Poland and Antibiotic Resistance of Lactic Acid Bacteria Isolated from Them.

(1) Unique sensory values of traditional and regional dairy products made them more and more popular among consumers. Lactic acid bacteria naturally occurring in these products can express antibiotic resistance and be a reservoir of antibiotic resistance genes (ARG) in the environment. The aim of the study was to characterize the microbial diversity of twenty regional cheeses produced from non-pasteurized cow, goat and ewe milk, and investigate the phenotypic and genotypic antibiotic resistance (AR) of lactic acid bacteria isolated from these products. (2) Conventional microbiological methods were applied for the enumeration of lactic acid bacteria (lactobacilli and lactococci) and their isolation, and for the enumeration of Enterococcus, Staphylococcus, Enterobacteriaceae and spores. The disc diffusion method was applied for phenotypic AR. The PCR-based methods were used for strain identification, microbiological diversity of cheeses (PCR-DGGE), and for AR gene detection. (3) Among 79 LAB isolates the most frequent species were L. plantarum (n = 18), Leuc. lactis (n = 17), Lc. lactis (n = 11), Leuc. mesenteroides (n = 9) and L. pentosus (n = 8). Additionally, by using the PCR-DGGE method, DNA of L. casei was found in nine products. Lactobacilli (5.63-8.46 log cfu/g) and lactococci (6.15-8.41 log cfu/g) predominated over Enterococcus (max. 4.89 log cfu/g), Staphylococcus (max. 4.18 log cfu/g), and Enterobacteriaceae (mostly up to 4.88 log cfu/g). Analysis of phenotypic resistance to tetracycline (30 µg), erythromycin (15 µg), and chloramphenicol (30 µg) showed that 29% of LAB isolates were resistant to one antibiotic, 8%-to two, and 12%-to all tested antibiotics. Antibiotic resistance genes (AGR) for tetracycline (tet(M), tet(L), tet(W)), erythromycin (erm(B)) and chloramphenicol (cat-TC) were detected in 30 (38%), 29 (36.7%) and 33 (43.4%) LAB isolates, respectively. Among 31 LAB isolates phenotypically susceptible to all tested antibiotics, only 5 (16%) had no ARGs. (4) The results obtained in our work shed light on the potential threat posed by the widespread presence of ARGs in LAB present in regional cheeses.

Presence of Certain Foodborne Pathogens in Traditional Balearic Islands' Meat, Pastry, and Cheese Specialties Supported by European Union Quality Schemes, from 2018 to 2021.

The cuisine of the Balearic Islands (Spain, southern Europe) has several products of a great tradition, recognized worldwide and covered by European Union quality schemes, such as Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI). Among them, the most emblematic products are sobrasada de Mallorca (a type of raw curated pork meat), ensaimada de Mallorca (pastry product), and Mahón-Menorca cheese (cow's milk cheese). During 4 consecutive years (2018-2021), the presence/absence of Escherichia coli β-glucuronidase positive (henceforth as E. coli), Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus in these products has been monitored, as well as the total yeast and mold count in ensaimada de Mallorca. The results of the microbiological analysis showed that sobrasada presented similar microbiological patterns to those of other raw curated meat products (some presence of E. coli and L. monocytogenes). Furthermore, the sobrasada de Mallorca made with white pork tended to be positive in E. coli compared to other sobrasada subtypes. In the case of ensaimada, only a reduced number of cases within filled ensaimadas (with higher moisture content) presented unacceptable mold and yeast counts (>500 colony-forming unit [CFU]/g). Finally, the Mahón-Menorca cheese presented a surprising microbiology pattern: higher E. coli contamination in the pasteurized milk cheese compared to its raw counterpart. This pattern was observed for all the years, being statistically significant in 2020. This study has detected good microbiological status in the three traditional products studied. However, worrisome issues in Good Hygienic Practices have been detected for some companies that produce pasteurized milk Mahón-Menorca cheese under the PDO quality label. The companies involved and even the competent authorities should address these problems to correct this deviation in food security.

Comparative Analysis of the Proximate Composition of Local Cheese Made from Soybean Milk and Cowmilk using Different Coagulants

This study was aimed at determining the proximate composition and the effects of two coagulants in the production of local cheese known as Awara using soybean and cow milk. Cow milk cheese using the tamarind coagulant had the highest weight at 492.7 g followed by cow milk cheese using the corn steeped liquor which was 484.3 g, while soybean cheese weighed 347.7 g and 323.4 g for tamarind and corn steeped liquor respectively. The results revealed a significant difference in the effect of different coagulants on the proximate composition of the cheese produced. Soybean cheese had the highest moisture content of (20.04 ± 0.015%) and (18.15± 0.13%), crude fiber (10.01 ± 0.01%) and (12.17 ± 0.15%), crude protein (10.33± 0.08%) and (7.88± 0.05%) and carbohydrate (46.78 ± 0.11%) and (49.16 ± 0.06%) while cow milk had the highest ash content (5.03 ± 0.03%) and (5.03 ±0.04%) and crude fat of (21.32 ± 0.28%) and (20.28 ± 0.25%) for corn steeped liquor and tamarind coagulants respectively. The sensory evaluation revealed that cheese produced from soybeans using the corn stepped liquor had the highest acceptability of 8.63±0.01, followed by cheese produced from cow milk using the corn steeped liquor 8.37±0.43, cow milk cheese using tamarind 7.50±0.54 and the cheese produced from soybeans had the least acceptability of 7.40±0.25. The results showed that cheeses made from soybeans with different coagulants were the most nutritious because they retained more of the product's nutritional content.

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Potential of histamine-degrading microorganisms and diamine oxidase (DAO) for the reduction of histamine accumulation along the cheese ripening process

Lentilactobacillus parabuchneri is the main bacteria responsible for the accumulation of histamine in cheese. The goal of this study was to assess the efficiency of potential histamine-degrading microbial strains or, alternatively, the action of the diamine oxidase (DAO) enzyme in the reduction of histamine accumulation along the ripening process in cheese. A total of 8 cheese variants of cow milk cheese were manufactured, all of them containing L. parabuchneri Deutsche Sammlung von Mikroorganismen 5987 (except for the negative control cheese variant) along with histamine–degrading strains (Lacticaseibacillus casei 4a and 18b; Lactobacillus delbrueckiisubsp. bulgaricus Colección Española de Cultivos Tipo (CECT) 4005 and Streptococcus salivariussubsp.thermophilus CECT 7207; two commercial yogurt starter cultures; or Debaryomyces hansenii), or DAO enzyme, tested in each cheese variant. Histamine was quantified along 100 days of cheese ripening. All the degrading measures tested significantly reduced the concentration of histamine. The highest degree of degradation was observed in the cheese variant containing D. hansenii, where the histamine content decreased up to 45.32 %. Cheese variants with L. casei, or L. bulgaricus and S. thermophilus strains, also decreased in terms of histamine content by 43.05 % and 42.31 %, respectively. No significant physicochemical changes (weight, pH, water activity, color, or texture) were observed as a consequence of the addition of potential histamine-degrading adjunct cultures or DAO in cheeses. However, the addition of histamine-degrading microorganisms was associated with a particular, not unpleasant aroma. Altogether, these results suggest that the use of certain histamine-degrading microorganisms could be proposed as a suitable measure in order to decrease the amount of histamine accumulated in cheeses.

Listeria ilorinensis sp. nov., isolated from cow milk cheese in Nigeria.

During microbial assessment of cow milk cheese products in the city of Ilorin, Nigeria, a Listeria-like isolate was detected that could not be assigned to any known species. Whole-genome sequence analyses against all currently known 26 Listeria species confirmed that this isolate constitutes a new taxon within the genus Listeria, with highest similarity to Listeria costaricensis (average nucleotide identity blast of 82.66%, in silico DNA-DNA hybridization of 28.3%). Phenotypically, it differs from L. costaricensis by the inability to ferment sucrose, l-fucose and starch. The absence of haemolysis and Listeria pathogenic islands suggest that this novel species is not pathogenic for humans and animals. The name Listeria ilorinensis sp. nov. is proposed, with the type strain CLIP 2019/01311T (=CIP 111875T=DSM 111566T).

Outbreak of hemolytic uremic syndrome with unusually severe clinical presentation caused by Shiga toxin-producing Escherichia coli O26:H11 in France

BackgroundIn spring 2019, an outbreak of Shiga toxin-producing Escherichia coli-associated hemolytic uremic syndrome (STEC HUS) occurred in France. Epidemiological investigations made by Santé publique France in connection with microbiological investigations at the national reference center for STEC promptly identified a common exposure to consumption of raw cow's milk cheese, and confirmed a cluster affiliation of the E. coli O26:H11 outbreak strain. Here, we report the clinical characteristics of the patients, the treatment used, as well as the outcome at 1 month. MethodPatients with STEC HUS linked to the E. coli O26:H11 outbreak strain were identified from the national surveillance network of pediatric STEC HUS cases coordinated by Santé publique France.Clinical data were analyzed from the patients’ hospital records obtained from the treating physicians. ResultsOverall, 20 pediatric cases of STEC HUS linked to the outbreak strain were identified.Their median age of the patients was 16 months (range: 5–60). Most of them presented with diarrhea but none had received prior antibiotherapy. A total of 13 patients required dialysis; 10 patients and four patients had central nervous system (CNS) and cardiac involvement, respectively. No deaths occurred.At the 1-month follow-up, only two patients had a decreased glomerular filtration rate, below 80 mL /min/1.73m2 and four had hypertension. One patient had neurological sequelae. ConclusionThe E. coli O26:H11 strain identified as the cause of an STEC HUS outbreak in France in spring 2019 is notable for the initial severe clinical presentation of the patients, with a particularly high frequency of CNS and cardiac involvement similar to the German E. coli O104:H4 outbreak described in 2011. However, despite the initial severity, the 1-month outcome was favorable in most cases. The patients’ young age in this outbreak highlights the need to improve information and caregiver awareness regarding consumption of at-risk foods by young children as key preventive measures against STEC infections.

English

Dairy goat farming is a significant source of income, particularly for low-income families. However, 75% of the dairy goat products business is still unorganized in Kenya, making its marketing difficult. This study surveyed dairy products in selected supermarkets in Nyeri, Meru and Kiambu counties. The purpose was to identify the types of dairy products sold in supermarkets, the sales preferences, reasons for stocking and not stocking the dairy goat products and perceptions about the dairy goat products. The study targeted all the supermarkets that sold dairy products, excluding those that did not sell dairy products or were not willing to be surveyed. A sample of 40 supermarkets and 5 milk dealers in the three counties was obtained through purposeful sampling. Close-ended questionnaires were administered to managers or appointees of the outlets. According to the findings, 10 types of dairy products were stocked by the outlets as follows: Raw cow milk (11%), pasteurized cow milk (87%), long life cow milk (82%), cow milk yoghurt (93%), ghee (24%), cow mil ice cream (67%), cow milk butter (31%), cow milk cheese (36%), cow sour milk (76%) and pasteurized goat milk. Out of the 45 supermarkets/milk vendors surveyed only 5 outlets sold the dairy goat products (pasteurized milk) which thus indicate the gap in the marketing of dairy goat milk and its products in the study counties. The dairy goat products were not stocked because the products were not available (63%), lack of customers’ awareness (40%), they were not preferred by customers (18%) and high price (10%). The dairy goat milk was stocked due to customers’ preferences (100%). The general perception of the supermarkets was that dairy goat milk was moderately preferred (36%), highly (4%) and not preferred (60%) mainly due to lack of customers’ awareness. Thus, measures should be put in place to promote dairy goat milk as an alternative to dairy cow milk due to its high nutritive value and potential. Key words: Dairy goat products, marketing, supermarkets, sales, preferences, stocking.

The Effect of Salt Reduction and Partial Substitution of NaCl by KCl on Physicochemical, Microbiological, and Sensorial Characteristics and Consumers' Acceptability of Semi-Hard and Hard Lactose-Free Cow's Milk Cheeses.

Increasing consumer demand for healthier foods prompts the development of cheeses reduced in salt. The aim of his study was to assess the effect of reducing the level of sodium chloride (NaCl) and their partial substitution by potassium chloride (KCl) on the biochemical, microbiological, and sensorial characteristics and consumer's acceptability of semi-hard and hard lactose-free cow's milk cheeses. To improve the possible lower salty taste or the development of bitter taste, the addition to yeast extract, as a flavor enhancer, was also checked. Different brining times and brine conditions were tested to obtain a reduction of >25% of salt with respect to conventional cheese. Reduced-salt cheeses were elaborated by reducing half the salting time used in conventional cheeses, and a ratio of 60 Na+:40 K+ was used to reduce Na concentration in substituted cheeses. The results obtained in this study show that the reduction of salt by both methods in semi-hard and hard lactose-free cheeses could be an alternative for the production of healthier and sensorial acceptable cheeses, without significantly affecting their physicochemical characteristics. The addition of yeast extract, as a flavor enhancer, increased the free amino acids (FAAs) levels but decreased the acceptability of cheeses.