Types Of Cheese Research Articles

Technology of meat and dairy products enriched with whey protein concentrate

This article presents improved technologies for the production of meat and dairy products, from goat milk and goat meat, using whey. The purpose of the research is to develop the technology and component composition of soft cheese and low - calorie sausage products enriched with whey protein concentrate. The scientific novelty of the project is to conduct experimental studies to study the chemical composition and technological properties of milk and meat of goats of indigenous breeds of the Pavlodar region and milk of imported goats of the Zaanensky and Gorky breeds. The enzyme preparation and its concentration, which provides the necessary density and viscosity of the resulting protein clot, are also justified and selected. A new method of enriching a meat product with whey proteins has been developed, which forms the appearance and appearance on the slice of a new type of sausage made from goat meat of indigenous breeds. The practical significance of the work lies in the development and optimization of the formulation and improvement of the technological process for the production of new types of meat and dairy products, from goat milk and goat meat, increased nutritional and biological value using whey. During the implementation of the research project for the development of the formulation of soft cheese from goat's milk and sausage product from goat meat, theoretical and experimental studies were carried out on the selection and justification of functional components (protein concentrates from secondary dairy raw materials). Formulations of new types of soft cheese and sausage products with a long shelf life, enriched with whey concentrate, have been tested in the laboratory conditions of the Department of Biotechnology of the NAO Toraigyrov University, as well as their storage capacity has been determined as a result of the conducted studies. In addition, qualitative (organoleptic, physico–chemical, microbiological) indicators of prototypes of finished products were determined.

Основные технологические свойства заменителей сычужного фермента

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

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

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

Comparison of hyperspectral imaging and spectrometers for prediction of cheeses composition

Artisanal cheeses are part of the heritage and identity of different countries or regions. In this work, we investigated the spectral variability of a wide range of traditional Brazilian cheeses and compared the performance of different spectrometers to discriminate cheese types and predict compositional parameters. Spectra in the visible (vis) and near infrared (NIR) region were collected, using imaging (vis/NIR-HSI and NIR-HSI) and conventional (NIRS) spectrometers, and it was determined the chemical composition of seven types of cheeses produced in Brazil. Principal component analysis (PCA) showed that spectral variability in the vis/NIR spectrum is related to differences in color (yellowness index) and fat content, while in NIR there is a greater influence of productive steps and fat content. Partial least squares discriminant analysis (PLSDA) models based on spectral information showed greater accuracy than the model based on chemical composition to discriminate types of traditional Brazilian cheeses. Partial least squares (PLS) regression models based on vis/NIR-HSI, NIRS, NIR-HSI data and HSI spectroscopic data fusion (vis/NIR + NIR) demonstrated excellent performance to predict moisture content (RPD > 2.5), good ability to predict fat content (2.0 < RPD < 2.5) and can be used to discriminate between high and low protein values (∼1.5 < RPD < 2.0). The results obtained for imaging and conventional equipment are comparable and sufficiently accurate, so that both can be adapted to predict the chemical composition of the Brazilian traditional cheeses used in this study according to the needs of the industry.

Production of a Cheese-Like Aroma via Fermentation of Plant Proteins and Coconut Oil with the Basidiomycetes Cyclocybe aegerita and Trametes versicolor.

Cheese is one of the most common dairy products and is characterized by its complex aroma. However, in times of climate change and resource scarcity, the possibility to mimic the characteristic cheese-like aroma from plant-based sources is in demand to offer alternatives to cheese. Accordingly, the production of a natural cheese-like aroma via fermentation of four plant-based proteins and coconut oil with basidiomycetes has been addressed. Mixtures of soy and sunflower protein with coconut oil (15 g/L) have shown the formation of a cheese-like aroma after 72 and 56 h after fermentation with Cyclocybe aegerita and Trametes versicolor, respectively. Isovaleric acid, butanoic acid, ethyl butanoate, 1-octen-3-ol, and various ketones were identified as the key odorants. Similarities to typical cheeses were observed by the principal component analysis. Overall, the finding offered an approach to a sustainable production of a natural cheese-like aroma from a plant source, thus contributing to the development of cheese alternatives.

Occurrence of Aflatoxin M1 and Estimate of Dietary Exposure in Cheeses from Organic and Conventional Production Systems

This study aimed to compare AFM1 occurrence in different cheese types produced by organic and conventional systems; and to evaluate the risk of food exposure to AFM1. A total of 176 commercial cheeses of 17 types were analyzed, 84 of organic and 92 of conventional production. Determination of AFM1 was performed by high- performance liquid chromatography (HPLC), being detected in 30.5% of samples, with 4.8% of organic cheese samples presenting quantifiable AFM1 values between 0.88 and 1.50 μg/kg. On the other hand, 4.3% of conventional cheese samples with values between 0.79 and 6.70 μg/kg. Two conventional cheese samples were above the limit of AFM1 allowed for cheeses by the Brazilian legislation. No statistical difference were found between organic and conventional cheeses regarding the occurrence (p = 0.1780) and concentration of AFM1 (p = 0.1810), according to the Chi-square and the T test, respectively. Estimated daily intake (EDI) and hazard index (HI) of dietary exposure to AFM1 were 0.26 ng/kg/day and 1.28 ng/kg/day, respectively, for conventional cheese samples, and 0.09 ng/kg/day and 0.47 ng/kg/day for organic samples, with no statistical difference for EDI (p = 0.1729) and HI (p = 0.1802) between the two production systems. Comparison between several cheese types from conventional and organic systems indicated that AFM1 is an obstacle to dairy production. Control and prevention of AFM1 contamination, as well as detoxification methods in the final products, are necessary. In the case of organic products, additional research is needed in order to determine which control and detoxification methods should be allowed in this production system.

Evaluation of Extraction Methods to Detect Noroviruses in Ready-to-Eat Raw Milk Minas Artisanal Cheese.

This study aimed to assess two homogenization methods to recover norovirus from Minas artisanal cheese (MAC) made with raw bovine milk obtained from four microregions of the Minas Gerais state, Brazil, with different ripening times and geographical and abiotic characteristics. For this purpose, 33 fiscal samples were artificially contaminated with norovirus GI and GII, and Mengovirus (MgV), used as an internal process control (IPC). TRIzol® reagent and Proteinase K homogenization methods were evaluated for all samples were then subjected to RNA extraction using viral magnetic beads and RT-qPCR Taqman® for viral detection/quantification. Proteinase K method showed better efficiency results for both norovirus GI and GII, with means recovery efficiency of 45.7% (95% CI 34.3-57.2%) and 41.4% (95% CI 29.1-53.6%), respectively, when compared to TRIzol method (16.6% GI, 95% CI 8.4-24.9%, and 12.3% GII, 95% CI 7.0-17.6%). The limits of detection for norovirus GI and GII for this method were 101GC/g and 103GC/g, respectively, independent of cheese origin. MgV was detected and revealed in 100% success rate in all types of cheese, with mean recovery efficiency of 25.6% for Proteinase K, and 3.8% for the TRIzol method. According to cheese origin, Triangulo Mineiro MAC had the highest mean recovery rates for the three viral targets surveyed (89% GI, 87% GII, and 51% MgV), while Serro MAC showed the lowest rates (p < 0.001). Those results indicate that the proteinase K adapted method is suitable for norovirus GI and GII detection in MAC and corroborated MgV as an applicable IPC to be used during the process.

Effects of different types of dried fruit on sensory and texture properties of white cheese

In the study, five kinds of white cheese produced, one of which was a control sample (CC). According to the amount of curd used in the production of cheese, black mulberry (C1), blackberry (C2), black grape (C3) and raspberry (C4) dried fruit added to the curd at a rate of 2%. The cheeses packed with a vacuum packaging machine and left to ripening for 90 days at 7±1°C. During the ripening period (3rd, 30th, 60th, 90th days) samples were taken from cheeses, sensory analyses were performed, and textural parameters including resilience, hardness, springiness, gumminess, cohesiveness, adhesiveness, and chewiness were determined using texture profile analyses (TPA). It was observed that neither cohesiveness, adhesiveness and springiness parameters of texture profile differed in terms of cheese type, nor important statistical difference was identified (p˃0.05), differences regarding the ripening process found out though (p&amp;lt;0.05).

Is social sustainability relevant for food consumers? Evidence from Chile

Aim of study: To examine consumer preferences in Chile, an emerging market, for cheese that emphasizes social sustainability features. Area of study: Chilean consumers. Material and methods: Three characteristics were included in the choice experiment: price, social sustainability (adherence to labor laws), and cheese type (Gouda, Chanco, and Artisanal cheese), each with three levels. A face-to-face questionnaire was administered to a representative sample of Chilean customers in order to collect data. To evaluate the effect, relevance, and main determinants of choice, a conditional logit model was employed. Main results: The more attributes are at their most desirable levels, the more likely the cheese will be chosen. Therefore, the most sought-after cheese is that which is inexpensive, conforms to all labor laws, and is of the Chanco variety. When one or more of these three attributes are not at their most desirable level, then price (the lowest) is the attribute that governs the choice, followed by the social sustainability attribute (higher levels of compliance with labor legislation) and, finally, the type of cheese. In terms of socioeconomic variables, older consumers and those with higher education explain a greater preference for the social sustainability attribute over the type of cheese. Research highlights: These results highlight the importance that social sustainability can have on companies to make their products preferred by consumers. This is the first study to examine the Chilean food industry's social sustainability attribute.

Elemental Fingerprinting of Pecorino Romano and Pecorino Sardo PDO: Characterization, Authentication and Nutritional Value.

Sardinia, located in Italy, is a significant producer of Protected Designation of Origin (PDO) sheep cheeses. In response to the growing demand for high-quality, safe, and traceable food products, the elemental fingerprints of Pecorino Romano PDO and Pecorino Sardo PDO were determined on 200 samples of cheese using validated, inductively coupled plasma methods. The aim of this study was to collect data for food authentication studies, evaluate nutritional and safety aspects, and verify the influence of cheesemaking technology and seasonality on elemental fingerprints. According to European regulations, one 100 g serving of both cheeses provides over 30% of the recommended dietary allowance for calcium, sodium, zinc, selenium, and phosphorus, and over 15% of the recommended dietary intake for copper and magnesium. Toxic elements, such as Cd, As, Hg, and Pb, were frequently not quantified or measured at concentrations of toxicological interest. Linear discriminant analysis was used to discriminate between the two types of pecorino cheese with an accuracy of over 95%. The cheese-making process affects the elemental fingerprint, which can be used for authentication purposes. Seasonal variations in several elements have been observed and discussed.

Changes of physicochemical and functional properties of processed cheese made with natural cheddar and mozzarella cheeses during refrigerated storage

The present study aimed to investigate changes of physicochemical and functional properties of the processed cheeses (PCs) made with Cheddar (PC1), Mozzarella (PC2) and both of them at a ratio of 1:1 (PC3) during storage at 4 °C for 4 months. The results showed that the type of natural cheese used affected the composition of PCs with lower fat content in PC2 due to the lower fat content of Mozzarella cheese used. PC2 with lower fat content showed decreased meltability and oil leakage compared with PC1 and PC3. The stretchability of all the samples significantly (P < 0.05) decreased during storage, and PC1 showed lower stretchability. This was confirmed by increased protein hydrolysis of all the samples during the storage with a higher level of proteolysis in PC1, leading to decreased stretchability of PCs. Further low-field nuclear magnetic resonance analysis indicated more entrapped water in cheese due to moisture migration into the cheese matrix that might squeeze the fat globules to aggregate, causing more fat leakage during later stages of storage. This was evidenced by microstructural analysis showing different extents of increase in fat particle sizes and decrease in free serum in all the PC samples over the storage time. Therefore, the present study provides further understanding of the mechanism of quality change of PC during refrigerated storage as affected by proteolytic properties and composition of natural cheese used.

Heavy Metals and Pesticide Residues in Small Farm Cheese Production in Croatia—Challenge between Quality and Quantity

The beneficial health effects of cheese as a source of bioactive compounds with antioxidant, antimicrobial, anti-inflammatory, immunomodulatory, and analgesic effects are well known. The aim of this study is to determine the presence of pesticide residues and heavy metals in 79 cheese samples from small farms in Croatia. The samples were analyzed over a period of three years for the quality parameters of fat, protein, dry matter, salt, and pH to determine whether metrological conditions affect the quality of cheese and to test the correlation between the variables in different types of cheese. A total of 509 pesticide residues were analyzed using liquid and gas chromatography with tandem mass spectrometry. Piperonyl butoxide was found in two samples. Inductively coupled plasma with mass spectrometry was used for a metal content analysis, and Cd, Cr, Mn, Ni, and Pb were found in the range of &lt;0.005–0.012 mg kg−1, &lt;0.02–0.84 mg kg−1, 0.031–1.128 mg kg−1, &lt;0.03–0.67 mg kg−1, and &lt;0.01–0.12 mg kg−1, respectively. Cd was detected in just three samples. Mn was found in all analyzed samples. All tested samples complied with EU regulations and directives, and at the point of analysis, none posed a direct health risk for consumers. Sustainability on small farms could be ensured with the responsible use of pesticides and through a consistent and reliable supply of fresh, high-quality milk.

Contamination of Kazakhstan cheeses originating from Escherichia coli and its resistance to antimicrobial drugs

Background and Aim: Escherichia coli, a commensal intestine bacterium of vertebrates, is widely distributed in the environment and indicates the microbiological quality of food products in relation to coliforms. In addition, virulent strains, particularly E. coli O157:H7, cause outbreaks of toxic infections caused by consuming dairy products. Because food safety studies regarding E. coli have not been conducted in Central Asia, this research aimed to study the characteristics of contamination, microbiological and genotypic properties, and resistance to antimicrobial agents of E. coli strains that contaminate various types of commercialized cheeses originating from Kazakhstan. Materials and Methods: In retail outlets, 207 samples of three types of cheese produced by 22 industrial and eight small enterprises in the central, eastern, southern, and northern regions of Kazakhstan were selected in 2020–2023. E. coli contamination was examined using standard microbiological, mass spectrometric, and molecular genetic methods. The discodiffuse European Committee on Antimicrobial Susceptibility Testing method was used to test the resistance of the identified E. coli isolates (65/207; 31.4%) to 20 antibacterial drugs. The Shiga toxin-producing E. coli (VT1 and VT2) and E. coli O157:H7 (eae) genes were investigated in all E. coli isolates using multiplex polymerase chain reaction. Results: An average of 31.4% samples of commercial Kazakhstani cheeses of various types were found to be contaminated with E. coli in almost all geographical regions of Kazakhstan, regardless of the productivity of the dairy enterprises. Soft cheeses produced by small farms (80% of samples) packaged at the retail site (100%) were the most contaminated with E. coli. The microbiological index (colony-forming unit/g) was unsatisfactory and unsuitable in 6.2% of such cheese samples. For the first time in Central Asia, the enteropathogenic strain E. coli O157:H7 was detected in 0.5% of cheese samples. E. coli isolates from cheese samples were resistant to 65% of antibacterial drugs and contained resistance genes to β-lactams, sulfonamides, and quinolones groups. At the same time, 25% of the E. coli isolates were multi-resistant to three or more antimicrobial agents. Conclusion: The high level of contamination caused by multi-antibiotic resistant E. coli strains, including pathogenic pathogens, poses a risk to public health and highlights the need for further research on the monitoring and control of coliform enteropathogens in food products. Keywords: antibiotic resistance, Escherichia coli O157:H7, Kazakhstan cheese, microbial contamination.

Application of near-infrared hyperspectral imaging for determination of cheese chemical composition

Cheeses vary in chemical composition as they have different applications according to the technological features; some hard cheeses are consumed fresh while melting is a desirable characteristic for others. The conventional reference methods for determination of cheese composition and quality are accurate, but include physical-chemical analyses that are time-consuming and require use of chemical reagents. The objective of this work was to apply near-infrared hyperspectral imaging (NIR-HSI) as a fast method for prediction and visualization of spatial distribution of chemical composition of different types of cheeses (mozzarela, requeijão do norte, minas meia cura, coalho, prato). Moisture, fat, protein, and free oil were measured, and used as reference for prediction models, while spectral information extracted from images in the range of 928–2524 nm were used as predictors. Partial Least Squares (PLS) regression models were built with full spectra and using only few selected regions with higher importance, which were applied to the images to build chemical maps and visualize the spatial variation of the cheese composition. The regression models were able to predict moisture (R2P = 0.92, RMSEP = 1.1%); fat (R2P = 0.84, RMSEP = 1.5%); protein (R2P = 0.80, RMSEP = 1.8%); and free oil (R2P =0.64, RMSEP = 0.5%) for an external set of samples, while requiring a small number of latent variables (LVs) (between 3 and 4). The chemical maps allowed visualization of the spatial distribution for each attribute, demonstrating that the composition may vary within sample. The study demonstrated the potential of NIR-HSI for the determination of cheese composition and possible application to cheese quality control.

Evaluation of aflatoxin M1 and nutritional content in Kosovo’s market cheese samples

The ubiquitous presence and potent carcinogenic effects of aflatoxins, a group of mycotoxins, pose a significant threat to global food safety, especially within the dairy sector. This research aimed to evaluate the prevalence and distribution of Aflatoxin M1 in diverse cheese varieties within Kosovo’s markets in 2022 and discern potential correlations with cheese types, processing conditions, and nutritional parameters to enhance understanding and ensure the safety of dairy products. In the latter half of 2022, a total of 93 different types of manufactured cheese samples from 15 different countries were analysed for Aflatoxin M1 toxin content using the enzyme-linked immunosorbent assay technique. The results of the research indicate that several countries have exceeded the concentration of 0.05 ug/kg for Aflatoxin M1, set as the maximum tolerable limit for milk and milk products in many countries. Notable, cheese samples from Albania exhibited substantially (p=0.000) higher levels of Aflatoxin M1 compared to other nations. The results showed that the Aflatoxin M1 concentration did not exhibit statistically significant variations based on the regulated total fat content (p=0.902), carbohydrate content (p=0.741), protein concentration (p=0.298), or salt content (p=0.122) within the cheese. The results demonstrated that Aflatoxin M1 levels were not significantly (p=0.926) affected by cheese consistency. While different starter cultures were associated with varying Aflatoxin M1 concentrations, these differences were not statistically significant (p=0.472). Similarly, ageing time did not exert a significant (p=0.691) impact on AFM1 levels, as concentrations remained relatively consistent across different ageing periods. These findings provide valuable insights into the variations in Aflatoxin M1 levels in cheese samples among different countries. They highlight the importance of regulatory measures and continuous monitoring to ensure food safety and adherence to maximum allowable limits

The Microbial Diversity on the Surface of Smear-Ripened Cheeses and Its Impact on Cheese Quality and Safety.

Smear-ripened cheeses are characterized by a viscous, red-orange surface smear on their rind. It is the complex surface microbiota on the cheese rind that is responsible for the characteristic appearance of this cheese type, but also for the wide range of flavors and textures of the many varieties of smear-ripened cheeses. The surface smear microbiota also represents an important line of defense against the colonization with undesirable microorganisms through various types of interaction, such as competitive exclusion or production of antimicrobial substances. Predominant members of the surface smear microbiota are salt-tolerant yeast and bacteria of the phyla Actinobacteria, Firmicutes, and Proteobacteria. In the past, classical culture-based approaches already shed light on the composition and succession of microorganisms and their individual contribution to the typicity of this cheese type. However, during the last decade, the introduction and application of novel molecular approaches with high-resolution power provided further in-depth analysis and, thus, a much more detailed view of the composition, structure, and diversity of the cheese smear microbiota. This led to abundant novel knowledge, such as the identification of so far unknown community members. Hence, this review is summarizing the current knowledge of the diversity of the surface smear microbiota and its contribution to the quality and safety of smear-ripened cheese. If the succession or composition of the surface-smear microbiota is disturbed, cheese smear defects might occur, which may promote food safety issues. Hence, the discussion of cheese smear defects in the context of an increased understanding of the intricate surface smear ecosystem in this review may not only help in troubleshooting and quality control but also paves the way for innovations that can lead to safer, more consistent, and higher-quality smear-ripened cheeses.

A Pre-Trial Study to Identify Species of Origin in Halloumi Cheese Utilising Chemometrics with Near-Infrared and Hyperspectral Imaging Technologies

Halloumi cheese has recently gained a Protected Designation of Origin (PDO) indicator, which is related to the place (Cyprus) in which halloumi cheese is made. The PDO label is linked with several requirements, e.g., milk species, quantities, etc.; thus, it is important to study this product regarding authenticity. The utility of using two spectroscopic techniques, hyperspectral imaging (HSI) (400–1000 nm) and conventional near-infrared spectroscopy (NIR) (800–2500 nm) were assessed for the discrimination of 17 Cypriot halloumi cheese types, which could be categorized as of cow or goat–sheep origin. The aim of this study was to obtain spectral information for halloumi cheese using other promising infrared and imaging spectroscopic techniques as a comparison to a previously acquired mid-infrared (MIR) spectroscopy dataset. NIR and HSI are both fast and easy techniques in application, both of which provide significant information in food analysis. Chemometric analysis was crucial for interpreting the spectroscopic data by applying the unsupervised methods: principal component analysis (PCA) and hierarchical cluster analysis (HCA). The HSI model was found to be based intuitively on the appearance of cheese samples after freeze-drying (e.g., color; yellow/white, and texture; oily/dry), while the NIR grouping of samples was determined to be based on composition, mainly fat, protein and lactose content of the cheese samples. The HSI model returned distinct clusters of the two halloumi cheese types, cow and goat–sheep origin, with one outlier (16/17 accuracy; 94%), while the NIR model proved less accurate (13/17; 76%).

Comparison between antibacterial effect of nanoparticles and non-nanoparticles of chitosan on Listeria monocytogenes isolated from different types of Egyptian cheese

The objectives of this paper were to investigate the existence of Listeria monocytogenes (L. monocytogenes) in different types of cheese (Mozzarella, Thalaga, and Romy cheeses, 40 samples each) sold in Assiut dairy shops and to evalute antibacterial properties of chitosan and its nanoparticles against isolated strains. L. monocytogenes was isolated in higher percentage from Mozzarella cheese (25%) followed by Thalaga and Romy cheese samples. L. monocytogenes isolates were validated by PCR utilising the 16S rRNA gene. Zeta-sizer and TEM were used to characterise nano-chitosan. The minimum inhibitory concentrations of chitosan and nano-chitosan on L. monocytogenes were detected by MIC test. Nano-chitosan (3.125%) could prevent organism growth in cheese as early as the third week. The findings revealed that 3.125% nano-chitosan had a sufficient effect on L. monocytogenes while also providing good consumer satisfaction; therefore, nano-chitosan should be utilised as a natural food additive in Egyptian dairy products.

Chemometrics-driven monitoring of cheese ripening: a multimodal spectroscopic and scanning electron microscopy investigation.

The integration of spectroscopic techniques with chemometrics offers a means to monitor quality changes in dairy products throughout processing and storage. This study employed Attenuated Total Reflectance-Mid-Infrared Spectroscopy (ATR-MIR) coupled with Independent Components Analysis (ICA), and 3D Front-Face Fluorescence Spectroscopy (FFFS) paired with Common Components and Specific Weight Analysis (CCSWA). The research focused on Cheddar cheeses aged for 1, 2, 3, and 5 years, alongside Comté cheeses aged for 6, 9, and 12 months. The adopted approach offered valuable insights into the intricate cheese aging process within the food matrix. The ICA proportions and CCSWA scores highlighted the significant impact of biochemical transformations during maturation on the aging process. The extracted independent components (ICs) revealed variations in the vibration modes of amides, lipids, amino acids, and organic acids, facilitating the distinction between different cheese age categories. Additionally, CCSWA outcomes identified age-related differences through shifts in tryptophan fluorescence characteristics as the cheeses aged. These results were consistent with the observed alterations in the microstructure of cheese samples over time, corroborated by Scanning Electron Microscopy (SEM) imagery. The introduced multimodal methodology serves as a significant asset for determining the ripening stage of various types of cheese, offering a detailed perspective of cheese maturation beneficial to the dairy industry and researchers.

Assessment of some chemical residues in Egyptian raw milk and traditional cheese.

The assessment of risks related to food safety is becoming a challenge in developing countries with its consequent health hazards. Chemical risk assessment in dairy products is important to maintain consumer health locally and internationally. Since milk and dairy products are essential foods for a wide range of customers, mostly children, patients, and pregnant women, it is very important to estimate the risks of some chemical residues, such as pesticides, some heavy metals, and aflatoxins. This work aims to determine the levels of chemical contamination in milk and traditional Egyptian cheese. Heavy metals were determined in samples by atomic absorption spectrometry. GC-mass spectrometry (MS)/MS and LC-MS/MS were also used for measuring pesticide residues. The Aflatoxin M1 was determined by enzyme-linked immune-sorbent assay. Raw milk samples were tested and showed elevated concentrations of lead and cadmium, (46% and 4%, respectively). The heavy metals detected in the Egyptian cheese samples were variable depending on the type of cheese. Moreover, p.p.-DDE phenofose was present in 45% and 29% of raw milk and Ras cheese samples, respectively. For Aflatoxin M1, only 7% of milk samples and 2.9% of Ras cheese samples exceeded the acceptable limits. More surveying and risk assessment of chemical residues in milk and milk products are essential for controlling health risks to consumers.