Soft Cheese Research Articles

Antibacterial activity of Myrtus communis L. essential oil against Escherichia coli O157 in Egyptian fresh soft cheese in relation to its chemical components

Foodborne outbreaks associated with Escherichia coli O157 in the production of fresh cheese typically resulted in several bacterial infections in humans. Therefore, a number of additives-particularly natural additives-were employed to inhibit the growth of these microorganisms. In folk medicine around the world, Myrtus communis L. is a commonly employed traditional plant for treating an assortment of ailments. M. communis essential oil (McEO) is utilized for cosmetic formulations and food additives for covering off some foods’ flavors. In this study, the antibacterial effect of McEO against E. coli O157 in Egyptian fresh soft cheese has been evaluated. The results showed that McEO exhibited inhibitory activity (MIC) against E. coli O157 at concentration of 0.8% (v/v) and bactericidal effect (MBC) at concentration of 3.2% (v/v). The bioactive components of McEO were characterized via the GC-FID and GC-MS analysis. Twenty-one volatile compounds were identified accounting 98.52% of the total oil mass. Terpenes represented overall identified constituents especially monoterpenes (94.99%). The three antibacterial compounds 1,8-cineole, α-pinene, and D-limonene were assigned as the primary components with corresponding relative concentrations of 42.18, 38.74, and 6.51%. Current findings provided evidence to support the idea of employing McEO as an E. coli O157 inhibitor in manufacturing of the Egyptian fresh soft cheese.

Effect of Postbiotics and Killed Cells of lactobacillus acidophilus Bacteria on Improving the Storage Properties of Soft Cheese

Effect of Postbiotics and Killed Cells of lactobacillus acidophilus Bacteria on Improving the Storage Properties of Soft Cheese

Stability study of ptaquiloside biotoxin from P. esculentum var. Arachnoideum in bovine milk and artisanal dairy-food products

The potential health risk of consuming dairy products made from milk processed in an artisanal manner was investigated due to possible contamination with Ptaquiloside (PTA), a carcinogenic compound found in the food chain of the bracken fern. The study aimed to assess the occurrence and stability of PTA across various processing stages, including pasteurization, cheese production, and yogurt production. Results indicated that pasteurization effectively converted all PTA to Pterosin (PTB), with PTB levels decreasing during refrigerated storage for up to two weeks. The stability and occurrence of initial PTA contamination remained unchanged in yogurt production. Biotoxin concentrations in soft cheeses decreased over time, independent of ionic strength; cheeses with low salt concentrations showed lower retention of the biotoxin within the cheese protein network. These findings offer valuable insights into the stability and occurrence of PTA, facilitating the monitoring and identification of potential adverse health effects.

Isolating and Identifying the Bacteria Pseudomonas fluorescens from Cheese and Studying its Effect on some Chemical Properties of Soft Cheese Contaminated with It

Isolating and Identifying the Bacteria Pseudomonas fluorescens from Cheese and Studying its Effect on some Chemical Properties of Soft Cheese Contaminated with It

Development of a Chitosan-Based Film from Shellfish Waste for the Preservation of Various Cheese Types during Storage.

The global concern about the use of disposable plastics has fed the research on sustainable packaging for food products. Among the virtuous materials, chitosan emerges as a valid alternative to conventional polyethylene films because of its abundance in nature. In this work, a novel film for food wrapping was developed by exploiting shellfish waste according to a vision of circular economy. Compared to previous studies, here, novel ingredients, such as polyvinyl alcohol (PVA), fibroin, and essential oils, were used in a synergistic combination to functionally postpone cheese deterioration. The fermentative procedure applied for the obtainment of chitin contributes to filling the existing gap in the literature, since the majority of studies are based on the chemical pathways that dramatically impact the environment. After pretreatment, the shrimp shell waste (SSW) was fermented through two bacterial strains, namely Lactobacillus plantarum and Bacillus subtilis. A deacetylation step in an alkaline environment transformed chitin into chitosan, yielding 78.88 g/kg SWW. Four different film formulations were prepared, all containing chitosan with other ingredients added in order of decreasing complexity from the A to D groups. The novel films were tested with regard to their physico-mechanical and antioxidant properties, including the tensile strength (12.10-23.25 MPa), the elongation at break (27.91-46.12%), the hardness (52-71 Shore A), the film thickness (308-309 μm), and the radical scavenging activity (16.11-76.56%). The performance as a cling film was tested on two groups of cheese samples: the control (CTR), wrapped in conventional polyethylene (PE) film; treated (TRT), wrapped in the chitofilm formulation deemed best for its mechanical properties. The volatiles entrapped into the headspace were investigated by means of the SPME-GC technique. The results varied across soft, Camembert, and semi-hard cheeses, indicating a growing abundance of volatiles during the conservation of cheese. The bacterial growth trends for mesophilic, enterobacteriaceae, and lactic acid bacteria were expressed as the mean colony forming units (CFU)/mL for each type of cheese at different sampling times (day 2, day 8, and day 22): the highest load was quantified as 8.2 × 106 CFU/mL at day 22 in the CTR Camembert cheese. The TRT samples generally exhibited inhibitory activity comparable to or lower than that observed in the CTR samples. The sensory analysis revealed distinctions in cheese taste between the TRT and CTR groups.

Methicillin-Resistant Staphylococcus aureus (MRSA) in Dairy Products and Bulk-Tank Milk (BTM).

In order to contribute to an assessment of the role of food in the risks of transmission of methicillin-resistant Staphylococcus aureus (MRSA), a review was undertaken of research on this microorganism in milk and dairy products published from January 2001 to February 2024. A total of 186 publications were selected, 125 for dairy products and 61 for bulk-tank milk (BTM). MRSA was detected in 68.8% of the research into dairy products and 73.8% of investigations relating to BTM, although in most studies the prevalence was less than 5%. Of the set of S. aureus strains isolated, approximately 30% corresponded to MRSA. The foods most extensively contaminated with this microorganism were raw milk and some types of soft cheese. Determination of the mecA gene on its own is known not to suffice for the detection of all MRSA strains. The great diversity of techniques used to study MRSA in milk and dairy products made it difficult to draw comparisons between studies. It would thus be advisable to develop a standardized protocol for the study of this microorganism in foods.

Crafting Algerian “Jben”: a traditional soft cheese enhanced by locally derived starters

The global dairy industry faces challenges in sourcing cost-effective and suitable lactic starters for traditional cheese production. This study investigates the use of locally selected lactic starters in crafting Algerian Jben cheese, aiming to provide a sustainable alternative to imported starters. Local lactic starters comprising Lactococcus lactis, Leuconostoc mesenteroides, and Enterococcus durans were characterized by their technological properties when applied to cow's milk. The resulting cheese was compared with another cheese produced under similar conditions but using an industrial mesophilic starter, including strains of Lactococcus and Leuconostoc. Physicochemical and microbiological analyses were conducted on both cheeses, followed by sensory evaluations using the triangular and classification tests. Microbiological analyses revealed the absence of pathogenic germs or spores in both types of cheese. However, the cheese made with the industrial starter exceeded the standards for fecal coliforms and total coliforms. Titratable acidity measurements indicated comparable levels in both cheeses. Interestingly, there were no discernible differences in taste or aroma between the two types, with both being well received by tasters. In conclusion, our findings suggest that local lactic starters have the potential to replace the commercial starters currently employed in the Algerian dairy industry.

Mozzarella cheese in Italy: Characteristics and occurrence of Listeria monocytogenes and coagulase-positive staphylococci at retail

Mozzarella cheese is a popular type of fresh cheese, originating from Mediterranean countries and worldwide consumed. As for other soft cheeses, its characteristics might support the growth of Listeria monocytogenes; therefore, the research's aim was to determine the occurrence of L. monocytogenes strains and Listeria spp. on mozzarella cheese at the time of purchase (T0) and at the end of shelf life (Tf). Given the relevance in dairy products, occurrence of coagulase-positive staphylococci was also explored. Retail batches (n = 106) collected in Italy, in supermarkets, discounts and small retailers, were analysed for pH and to detect L. monocytogenes, other Listeria spp. and coagulase-positive staphylococci. Three batches were positive for L. monocytogenes (2.8%; 3/106) and nine (9/106) for other species of Listeria spp. with an occurrence of 10.4% for Listeria spp. Coagulase-positive staphylococci were never detected. Mozzarella cheese showed variability in terms of pH (from 4.30 to 6.24 at T0) and residual shelf life (from 3 to 22 days). This research confirms that L. monocytogenes can be found in mozzarella cheese at retail. However, a low concentration of the pathogen (below the limit of quantification of 10 cfu g−1) was found in the contaminated products at the time of purchase and/or at the end of shelf life. This evidence is relevant since mozzarella cheese is not undergoing further treatment before consumption therefore thus represent the level of contamination to which the consumer might be exposed. Considering the technological steps of mozzarella production, preventing food contamination in food-processing and retail-handling environments is crucial to reduce the level of exposure to the consumer.

Applying multivariate curve resolution modelling combined with discriminant tools on near-infrared spectra for distinguishing between cheese varieties and stages of ripening

In this study, near-infrared (NIR) spectra were employed to monitor the ripening process of two kinds of soft cheese produced in the Extremadura region of Spain, manufactured by two different producers, “Torta del Casar” and “Queso de la Serena”. Spectra were collected from the interior of the cheeses and the rind and analysed using appropriate chemometric techniques to distinguish between the two varieties and among different weeks of the maturation process. Different chemometric tools, including multivariate curve resolution with alternating least-squares (MCR-ALS), linear discriminant analysis (LDA), quadratic discriminant analysis (QDA), and feed-forward artificial neural networks (FF-ANN), were utilised, resulting in outstanding discrimination outcomes with sensitivity, precision, specificity, and accuracy reaching values c.a. 1.00 in optimal scenarios. More comprehensive information was acquired from the rind spectra analysis, indicating that the sampling process can be performed without disturbing the cheese in a non-destructive way. Remarkably, the capability to distinguish between various weeks of ripening for both cheeses could enable manufacturers to produce market-ready products earlier than the typically established timeline.

Positive impact of potential probiotic Lacticaseibacillus rhamnosus isolated from local dairy products on raising microbiological quality of white soft cheese

Positive impact of potential probiotic Lacticaseibacillus rhamnosus isolated from local dairy products on raising microbiological quality of white soft cheese

Efficacy of nanoencapsulated Moringa oleifera L. seeds and Ocimum tenuiflorum L. leaves extracts incorporated in functional soft cheese on streptozotocin-induced diabetic rats

BackgroundIn recent years, there has been significant interest in using various plant-based phytochemicals with exceptional biological activities as nutraceuticals to prevent the development and advancement of diabetes mellitus and its severe consequences. The extracts of Moringa oleifera L. seeds and Ocimum tenuiflorum L. leaves are used in herbal therapy due to their beneficial effects in combating various disorders, notably diabetes mellitus PurposeThe paper aimed to investigate the incorporation of both free Moringa oleifera L. seed extract and Ocimum tenuiflorum L. leaves extract and nanoencapsulated using whey protein isolate cold gelation ultra-filtration cheese as natural plant-based functional foods and explore both free and nano-encapsulated ultra-filtration cheese impacts as a novel application on diabetic rats through nutritional parameters, biochemical parameters, physicochemical parameters, and sensory evaluation. MethodsThirty-six male Sprague-Dawley rats were given only one dose of streptozotocin (35 mg/kg body weight) intraperitoneally. The nutritional and biochemical parameters were assessed. The Moringa oleifera L. seed extract and Ocimum tenuiflorum L. leaves extract were successfully encapsulated, and the best ratio added was 75 mg of both, which gave the best results regarding particle size distribution, surface charge and encapsulation efficiency. ResultsThe Moringa oleifera L. seed extract and Ocimum tenuiflorum L. leaves extract gave the best results regarding particle size distribution, surface charge, and encapsulation efficiency. Their nano-encapsulated forms had increased the total solids, protein, and ash of ultra-filtration cheese. Moringa oleifera L. seed extract and Ocimum tenuiflorum L. leaves extract, nano-encapsulated in ultra-filtration cheese, gave antioxidant activity stability and significantly captured free radicals. The ultra-filtration cheese samples' sensory qualities evaluations received high marks and were suitable for incorporating Moringa oleifera L. seed extract and Ocimum tenuiflorum L. leaves extract nanoparticles in food systems. ConclusionThe nutritional and biochemical parameters confirmed that both nanoencapsulation forms of natural plant sources and functional soft cheese containing nano-encapsulated Moringa oleifera L. seed extract and Ocimum tenuiflorum L. leaves extract demonstrated a potential anti-hyperglycemic effect without any problems.

Soft Cheese-Making with Buttermilk: Physico-chemical, Sensory, Textural Properties, and Microstructure Characterization

Background: Buttermilk, a significant by-product of the dairy industry, is acknowledged as a beneficial food due to its content of water-soluble vitamins, polar lipids, and milk fat globule membranes. This research is focused on investigating the potential of buttermilk as a substitute in the production of a novel soft cheese type ‘‘camembert’’. Methods: A total of 12 cheese samples of camembert cheese, both with and without buttermilk, were prepared and subjected to a series of physico-chemical analyses in October 2023 to measure protein, fat, total solids, pH, and production yield. Texture Profile Analysis was applied to evaluate textural characteristics, and the microstructure was examined using Scanning Electron Microscopy. A hedonic scale was employed in sensory evaluation to measure taste intensity. Results: The sample containing 90% cow's milk and 10% buttermilk exhibited the most significant (p≤0.05) physico-chemical characteristics as production yield of 45.33%±0.710, protein content of 28.9%±0.58, fat content of 24.88%±0.026, total solids of 54.62±0.23, and a pH of 6.42±0.58. Sensory evaluations demonstrated that camembert samples containing buttermilk were distinguished by high sensory quality and satisfactory taste profiles. In addition, a dense and tightly fused protein matrix was observed in the microstructure of the buttermilk fortified cheese. The results also emphasized that the acidic nature of buttermilk significantly affected the production yield, total solids content, and textural characteristics, evidenced by a hardness of 3.36 N and fracturability of 1.75 N. Conclusion: The results validate the use of buttermilk as an effective alternative in the production of a new type of soft cheese, manifesting improved sensory, structural, and physico-chemical characteristics. This investigation supports the innovative utilization of buttermilk in cheese production, potentially offering a valuable avenue for dairy industry by-products.

Effect of watery extract of Curcuma longa powder (Turmeric) on multidrug- resistant Bacillus cereus recovered from fresh soft cheeses in Kirkuk

Bacterial contamination is an important cause of foodborne diseases. Herbal medicine is known as botanical medicine or phytomedicine, which means a plant or any part of the plant, is used to prepare medicine to assist in the healing process during illness and disease. Medicinal plants contain natural chemicals, which are acceptable to human and animal systems. Curcumin Is extensively used as an aromatic medicinal cosmetic .It has been in traditional use and it is mentioned as a remedy for various diseases. These findings indicated that action of curcumin had significant inactivation effect on foodborne bacteria, the present study investigate action of curcumin on foodborne bacteria Bacillus cereus (B. cereus). The frequency and distribution pattern of Bacillus cereus in cow soft cheese were investigated indifferent regions in Kirkuk. 50 Pooled soft cheeses samples from different regions in Kirkuk were collected during February until June (2020), ten samples collected monthly from different supermarkets as same as proportion above. Modified procedures for isolation and identification were dependent, Gram stain, oxidase &catalase reaction aid in segregation. Modified Congo red assay used to detect biofilm and Kirby-Bauer disc diffusion method was used for determination sensitivity of isolates to ampicillin (AM 10µg),cephalexin (CLX, 30µg), azithromycin (AZM, 15µ) and vancomycin (VA 30µg). The results confirmed recovery of In conclusions. cheese production in Kirkuk are encountered by the problems of bacterial contamination and presence of multidrug resist strain of Bacillus cereus that considered a risk to public health, may be due both insufficient and misuse treatment with antibiotics or in somewhat due to bad quality and/or poor hygiene of processing involved in milk production. Thus recommended monitoring these products for better hygienic status.

Escherichia coli that produce Shiga Toxins: Prevalence and Possible Risk in Soft Cheese

Escherichia coli that produce Shiga Toxins: Prevalence and Possible Risk in Soft Cheese

Effect of Spice Powder on Physicochemical Characteristics, Functional Properties and Microbiological Quality in Soft Cheese

Background: The development of soft cheese as a functional food product includes the use of spices rich in antioxidants, such as cinnamon (Cinnamomum burmannii), lemongrass (Cymbopogon citratus) and turmeric (Curcuma longa L.). This study was focused to investigate the effect of the addition of cinnamon, lemongrass and turmeric powder either singly or in combination, on the physicochemical characteristics, functional properties and microbiological quality of soft cheese. Methods: Soft cheese samples were added with cinnamon, lemongrass and turmeric powder with a maximum percentage of 3%, which consists of eight treatments either singly or in combination, then analyzed for pH, total titratable acids (TTA), total solids, color, texture profile, antioxidant activity, total phenolic content (TPC), fatty acid using the gas chromatography (GC) method, total bacteria and total yeast/molds. Result: The pH of soft cheese ranges from 5.33±0.45 to 5.90±0.06, TTA 1.29±0.59 to 1.90±0.07%, total solids 42.68±8.06 to 60.21±1.61%, brightness color (L*) 64.10±2.7 to 84.50±2.88, redness (a*) 3.60±0.20 to 9.60±0.43, yellowness (b*) 8.90±5.75 to 20.20±4.78 and total bacteria 4.881±0.02 to 6.835±0.01 log cfu/g. The texture profile (hardness, springiness, cohesiveness, adhesiveness, gumminess and chewiness) increased significantly. Total fatty acids range from 30.24 to 44.82, with 45% unsaturated fatty acids (UFAs) and 55% saturated fatty acids (SFAs). The combination of cinnamon and turmeric powder produced the highest antioxidant activity of 79.11%. The combination of lemongrass and turmeric powder produced the highest palmitic acid (C16:0) of 23.69, TPC of 50.91 mg GAE/g and total yeast/molds of 4.795 ±0.03 log cfu/g.

Рынок сыра и сырных продуктов на примере регионов-лидеров Центрального федерального округа России

The Russian market of cheeses and cheese products is rapidly developing. Both federal and regional cheese industries demonstrate a systematic increase in production volumes. This article describes the cheese market in the leading cheese-producing regions of the Central Federal District, as well as outlines some prospects for its development. The authors used official data from the Federal State Statistics Service, the Ministry of Agriculture, and regional departments of agriculture, as well as interviews with experts. Cheese production in Russia is mainly concentrated in regions with their own raw materials, i.e., Central, Volga, and Siberian federal districts. The regions of Moscow, Bryansk, and Voronezh proved to be the leading cheese producers in the Central Federal District in 2018–2023 while the Voronezh region is the leader in terms of milk production in all categories of farms. The largest share belongs to semi-hard cheeses, followed by processed cheeses and soft cheeses. Traditional cheeses are in priority demand. The Moscow region is one of the leaders in annual consumption of cheeses and cheese products, i.e., 7 kg per capita. The analyzed regional cheese markets have great potential, given the capabilities of local producers who are actively introducing the latest production technologies and assortment policies.

Effect of Thyme Extract on Antioxidant, Antimicrobial Properties, and Nutritional Value of White Soft Cheese

Effect of Thyme Extract on Antioxidant, Antimicrobial Properties, and Nutritional Value of White Soft Cheese

Assessment of functional UF- quinoa cheese properties

Quinoa flour at different ratios of 2, 4 and 6 % were used to produce UF- quinoa soft cheese treatments. Addition of quinoa improved sensory quality and other characters of quinoa soft cheese treatments than the control. For the chemical composition: TS, fat, TN, fiber and RSA values were increased. Soluble nitrogen and TVFA content were higher in UF- quinoa soft cheese treatments being the highest for that with quinoa 6 %. Viable counts of Bifidobacterium lactis and Lactobacillus casei were increased than the control. The good ability of quinoa protein to absorb water and fat help the texture forming to be smoother with no whey separation. UF- soft cheese with quinoa flour 2 and 4 % were the most palatable and preferable treatments comparing by the other treatments. All treatments stored for 28 days at (5 ± 2 °C). Three replicates were carried out for each treatment and the obtained data were statistically analyzed at p ≤ 0.05 when fresh and during storage.

Milk-derived antimicrobial peptides incorporated whey protein film as active coating to improve microbial stability of refrigerated soft cheese

Nisin is the first FDA-approved antimicrobial peptide and shows significant antimicrobial activity against Gram-positive bacteria, but only a weakly inhibitory effect on Gram-negative bacteria. The aim of this study was to prepare whey protein-based edible films with the incorporation of milk-derived antimicrobial peptides (αs2-casein151–181 and αs2-casein182–207) and compare their mechanical properties and potential application in cheese packaging with films containing nisin. These two antimicrobial peptides showed similar activity against B. subtilis and much higher activity against E. coli than bacteriocin nisin, representing that these milk-derived peptides had great potential to be applied as food preservatives. Antimicrobial peptides in whey protein films caused an increase in film opaqueness and water vapor barrier properties but decreased the tensile strength and elongation at break. Compared to other films, the whey protein film containing αs2-casein151–181 had good stability in salt or acidic solution, as evidenced by the results from scanning electron microscope and Fourier transform infrared spectroscopy. Whey protein film incorporated with αs2-casein151–181 could inhibit the growth of yeasts and molds, and control the growth of psychrotrophic bacteria present originally in the soft cheese at refrigerated temperature. It also exhibited significant inhibitory activity against the development of mixed culture (E. coli and B. subtilis) in the cheese due to superficial contamination during storage. Antimicrobial peptides immobilized in whey protein films showed a higher effectiveness than their direct application in solution. In addition, films containing αs2-casein151–181 could act as a hurdle inhibiting the development of postprocessing contamination on the cheese surface during the 28 days of storage. The films in this study exhibited the characteristics desired for active packaging materials.

Molecular detection of enterotoxins in multidrug resistant Aeromonas from ready to eat foods in North Western Himalayas: Public health significance

Aeromonas spp. are normal inhabitants of aquatic environments and are emerging foodborne bacterial pathogens. Aeromonas spp. contamination is frequent in ready-to-eat (RTE) seafood and can also occur in products prepared from milk or meat. The study determined the enterotoxin and antimicrobial susceptibility profiles of Aeromonas spp. isolates recovered from RTE milk products (n = 105), RTE meat/fish products (n = 40) and drinking water (n = 60) samples collected from tourist places in Himachal Pradesh, India, in northwestern Himalayas. 7.3 % (16/220) samples were found contaminated with Aeromonas spp. These isolates were identified as A. hydrophila (31.3 %), A. schubertii (25.0 %), A. sobria (25.0 %) and A. veronii (18.8 %). Aeromonas spp. contamination was significantly higher (14.3 %, 15/105, p = 0.0001) in RTE milk products. The contamination levels for water samples were 1.7 % whereas none of the tested RTE meat or fish products yielded Aeromonas spp. Among RTE milk products, contamination was significantly higher in paneer (South Asian soft cheese) (26.1 %, p = 0.0027) and cream (25.0 %, p = 0.046) based RTE foods. All isolates carried alt (361 bp), encoding a cytotonic heat-labile enterotoxin. Ampicillin resistance was 100 % and high levels (>30 %) of resistance were recorded for amoxicillin/clavulanic acid, amikacin, cefotaxime and ceftazidime. Six (37.5 %) isolates were multi drug resistant (MDR), showing resistance to aminoglycosides, cephams and penicillins. Isolation of alt carrying MDR isolates from RTE foods indicates that Aeromonas spp. can be potential foodborne public health threat in northwestern Himalayas.