This study investigates the microbiological quality of various milk and dairy products by assessing total aerobic mesophilic counts, yeast and mold counts, and coliform counts. A total of 159 samples, including bovine milk (n=9), lor cheese (n=5), cream (n=3), butter (n=18), yogurt (n=33), white cheese (n=72), Tulum cheese (n=17) and kajmak (n=2) were aseptically collected and tested. The highest total aerobic mesophilic counts were found in lor cheese (6.81 log10 CFU/mL), followed by bovine milk (6.38 log10 CFU/mL), with yogurt and butter showing the lowest counts (both at 5.14 log10 CFU/mL). Coliform analysis revealed that lor cheese, kajmak, white cheese, and bovine milk had the highest counts, with values of 5.09, 4.98, 4.70, and 4.51 log10 CFU/mL, respectively, while Tulum cheese had the lowest coliform count (3.19 log10 CFU/mL). Yeast and mold counts were highest in bovine milk, Tulum cheese, lor cheese, and white cheese, with values of 4.87, 4.78, 4.76, and 4.35 log10 CFU/mL, respectively. In contrast, yogurt, cream, kajmak, and butter exhibited the lowest counts, with values of 2.32, 2.67, 3.08, and 3.67 log10 CFU/mL, respectively. The findings underscore the variability in microbiological quality across different dairy products and highlight potential risks to consumer health, particularly in products with higher microbial counts. These results emphasize the importance of monitoring microbiological parameters to ensure the safety and quality of dairy products. This is essential for reducing microbial contamination and improving the quality and safety of dairy products in the Burdur market.

Evaluation of reduced-fat white cheese properties containing a concentrated emulsion stabilized with basil seed gum during shelf-life.

Abstract Teucrium polium is a natural herbal and it is consumed as herbal tea. The current study’s objective is to assess T. polium extracts’ antibacterial properties and its potential preservative activity of its nanoparticles in some dairy products. Ethanol, methanol, chloroform and ethyl acetate extracts were obtained and tested for its antimicrobial, antioxidants, anticancer and polyphenols were determined. An ethyl acetate extract nanoparticle was obtained and nanoparticles were characterized. The preservative effect of T. polium ethyl acetate nanoparticles in soft white cheese as a dairy model was evaluated. Ethyl acetate extracts and its nano form were the only extracts exhibited antimicrobial activity against all tested bacteria, fungi and yeast. However, ethanol and methanol extracts exhibits activity against Candida albicans , Gram Positive and Gram negative bacteria except E. coli and Salmonella enterica but not against fungi. No antibacterial activity was demonstrated by the chloroform extract. Methanol extract recorded the highest antioxidant activity with 58 µg/ml followed by ethanol and ethyl acetate extracts. The three extracts found to contains polyphenols compounds include Protocatechuic acid, p -hydroxybenzoic acid, Syringic acid, Vanillic acid, Rutin, Quercetin and Kaempferol. The potency of extracts toward breast cancer cell lines was relatively weak. In-Situ application of T. polium ethyl acetate extract Nano-formulated in soft white cheese as a food model extract significantly reduced numbers of total bacterial count as well as mold count by 1.15 and 2.78 CFU/ml respectively after three weeks of storage the thing which indicates the preservative effect of T. polium extracts. Graphical abstract

Contamination of brined white cheese (BWC) with pathogenic bacteria is a major concern in the Mediterranean region. This study aimed to investigate the survival capability of Staphylococcus aureus in white cheese immersed into different brine solutions (0.0%, 2.5%, 5.0%, 7.5%, and 10.0%) under different temperatures. A cocktail of three strains of S. aureus, were inoculated at ca. 5 log10 CFU/g in BWC. The cheese was stored for 30 days at 4°C, 10°C, or 24°C. The water activity and salt content in cheese ranged between 0.99% and 0.0% in un‐brined cheese to 0.96% and 5.2% in the BWC immersed in 10.0% NaCl. The initial pH of cheese was ca. 6.6 and it dropped significantly (p < 0.05) after 30 days, especially under high storage temperature. S. aureus was able to survive in BWC at 4°C throughout the storage period at counts higher than 3.8 log CFU/g. While at 10°C, the counts remained higher than 6.0 log CFU/g. In comparison, at 24°C, S. aureus reached to ca. 9.5 log CFU/g after 15 days of storage. TMC (total mesophilic bacterial count) and yeast and mold counts were significantly (p < 0.05) lower at higher brine concentrations (7.5% and 10.0%) and lower temperature (4°C). However, the TMC and yeast and mold counts reached their maximum levels after 10 and 5 days when BWC was stored at 10°C and 24°C, respectively. S. aureus can survive well in BWC preserved in various brines and different storage temperatures. However, the counts were particularly lower when BWC was kept refrigerated and immersed into 10% brine, emphasizing the necessity of keeping BWC refrigerated and necessitating exploring appropriate preventive measures to reduce the potential risk associated with this pathogen.

A comparison of the effects of different coagulants on bioactive peptide formation in ultrafiltrated and conventional white cheeses

Microbial monitoring and Resistome analysis in white cheese production at a dairy plant: MALDI-TOF MS and shotgun metagenomics approaches.

Due to the potential health risks to humans associated with biogenic amines (BAs) accumulation in cheeses and other foods, this study is the first of its kind on Erzurum home-made white cheese to investigate the presence of BA-degrading lactic acid bacteria (LAB). Polymerase chain reaction (PCR) was applied for all putative LAB strains to detect the presence of (hdcA, cadA, tdcA, and odc) genes responsible for BA formation (histamine, cadaverine, tyramine, and putrescine, respectively). Only 72% of all strains showed amplicons for hdcA and tdcA, and no strains were found to have cadA, ldc, and odc genes. High-performance liquid chromatography (HPLC) analysis confirmed these findings. Furthermore, 12% of BA-nonproducing LAB have the sufI gene responsible for Multicopper Oxidases (MCOs) production. HPLC analysis was then applied to these strains to investigate their ability to degrade BAs. Nine strains were found to have degradation abilities with optimal conditions at pH 4.5-5.5 and 32-37°C. Importantly, analysis of twenty home-made white cheeses revealed that the levels of BAs were within safe limits. This research provides valuable insights into the microbial ecology of these cheeses and highlights the potential of utilizing indigenous LAB for controlling BA formation and improving cheese quality.

Enhanced preservation of Domiati cheese using edible nanocoating's of carboxymethyl chitosan loaded with pomegranate peel extract.

This study was conducted to determine the effects of potassium sorbate, nisin and lysozyme on the microbiological, chemical and sensory quality of pickled white cheeses during their shelf life. For this purpose, Şavak pickled white cheese, experimentally produced from a mixture of 50% sheep milk and 50% cow milk, was sliced (4×4×4 cm in size) and stored in 16% salt brine containing potassium sorbate (1 g·mL-1), nisin (12.5 mg·L-1) and lysozyme (200 mg·L-1) singly or in combination at 4°C for a shelf life of 90 days. At the end of storage, statistically significant differences were found between the combination group using potassium sorbate 1 g·L-1 + nisin 12.5 mg·L-1 and the control group in terms of antimicrobial effect levels on coliform, Enterobacteriaceae, fecal streptococci, lipolytic, proteolytic and E. coli microorganisms (P≤0.05). No statistically significant differences were found between the groups in terms of sensory evaluation (P&gt;0.05). However, according to the numerical scores given, group 4 (potassium sorbate 1 g·L-1 + nisin 12.5 mg·L-1) and group 7 (potassium sorbate 1 g·L-1 + nisin 12.5 mg·L-1 + lysozyme 200 mg·L-1) became the two most appreciated groups in terms of sensory evaluation with equal scores (95.55). It was concluded that the combination of potassium sorbate 1 g·L-1 + nisin 12.5 mg·L-1, which is an additive with the Generally Recognized as Safe status and is in compliance with the legislation for use in cheeses ripened in brine and offered for sale, can be used safely as an alternative method to heat treatment to improve the quality of pickled white cheeses and that it contains data that can form the basis for new studies to investigate how these additives can also have effects on some pathogenic bacteria.

Campylobacter spp. are considered significant foodborne pathogens that pose a health threat worldwide to consumers. The study aimed to investigate the prevalence of Campylobacter spp. in meat and milk products and to evaluate antimicrobial resistance, virulence genes, biofilm formation, disinfectant susceptibility, and genetic relatedness by multilocus sequence typing (MLST). Campylobacter spp. was detected in 20% of the 200 samples, including chicken meat, ground beef, homemade white cheese, and raw milk. Among them, 2% Campylobacter jejuni, 3.5% Campylobacter coli, and 14.5% other Campylobacter spp. were identified. Ampicillin and ciprofloxacin resistance were found to be 100%. All isolates were multidrug-resistant (MDR), and eight resistance patterns were found. The blaOXA-61 and tet(O) genes were detected in 100% of the C. coli and C. jejuni, respectively. The cmeB was present in all C. jejuni and 85.7% of the C. coli isolates. The virulence genes cdtA, cdtB, and cdtC were positive in all C. jejuni. All C. jejuni and C. coli isolates carried the cadF gene. The pldA, iamA, and ciaB genes varied from 25% to 100%. All isolates were biofilm producers. The minimal inhibitory concentrations of triclosan and cetyltrimethylammonium bromide (CTAB) to the isolates were 0.125-32and 16-64μg/ml, respectively. MLST identified nine sequence types (STs), including a novel ST (ST12345) from ground beef. All C. coli isolates were grouped into the ST-828 complex. These results highlight that meat and milk products are potential sources for the transmission of MDR isolates and possibly pathogenic clonal types, posing a risk to human Campylobacter infection.

Optimizing plant-based fat replacement in low-fat white cheese: A study on sesame oil integration and its effects on fatty acid profile and mechanical characteristics

With this study, it’s aimed to reveal and promote the forgotten local cheeses, which are thought to have potential in terms of gastronomy tourism. In the study, document review and semi-structured interview techniques, which are qualitative research methods, were applied, and content analysis was performed as a data analysis method. The study was limited to Niğde province and the participants were selected by snowball sampling method, one of the purposeful sampling methods. At the end of the preliminary interviews, final interviews were held with 10 participants. The interviews were recorded and the findings were written down and the local cheeses of Niğde province [(Niğde Blue Cheese, Niğde White Cheese, Niğde Cappadocia Cave Cheese, Tabal Cheese, Niğde Log Cheese, Niğde Jar Cheese, Niğde Moldy Tulum, Niğde Leather Tulum, Niğde Fresh Cheese and Niğde Tulum Cheese were revealed and listed. As a result of the interviews, most of the participants stated that Niğde cheeses don’t contribute much to sustainable gastronomy tourism; but they have a serious potential, and expressed local cheeses are preferred mostly by middle-aged and older individuals. In addition, at the end of the study, suggestions were made by evaluating the contributions of these local cheeses to sustainable gastronomy tourism.

Brazilian artisan white cheese (queijinho): Characterization of lactic bacteria and their physicoChemical, microbiological, and sensorial properties

Flaxseed gum (FG), a natural polysaccharide with prebiotic potential, may enhance probiotic functionality by modulating bacterial gene expression and improving viability in synbiotic dairy matrices. This study evaluated the effect of FG (2.5% and 5%) on Lactobacillus acidophilus gene expression, viability, sensory properties, texture, and microstructure in Iranian white cheese. Four functional genes were selected for their roles in amino acid biosynthesis, stress adaptation, metabolic regulation, and cell wall integrity. Gene expression was assessed on days 15 and 60 using real-time PCR, while bacterial viability was measured by PMA-qPCR and plate count methods. Significant differences in relative gene expression were observed across all treatments and both time points (day 15 and day 60), with distinct fold-change values for each gene. All gene expressions peaked on day 15 and declined by day 60, possibly due to adaptive stress responses or diminishing FG effect. On day 60, the FG 5% treatment exhibited the highest L. acidophilus viability (1.55 × 107 CFU/g), outperforming both the control and other treatments, and highlighting its superior protective effect during cheese ripening. Sensory analysis revealed FG 5% had the highest general acceptance score, with textural and structural parameters (springiness, chewiness, and porosity) comparable to or improved over control. SEM and ImageJ analyses confirmed enhanced matrix cohesion, reduced porosity (7%), and finer fat dispersion (10 μm) in FG 5%. These findings show that FG may support probiotic viability and cheese quality, offering new insight into the molecular basis of probiotic survival and a promising strategy for developing functional dairy products.

Revolutionizing White Cheese: Enhancing Quality and Extending Shelf Life Using Enzymatically Modified Nanocellulose-Chitosan Coating

Impact of Using Animal Rennet Substitutes from Moringa oleifera Seeds as a Plant-Based Source on the Characteristics of Soft White Cheese

This study assessed the effect of ultrafiltration (UF) on the quality of soft white cheese made from goat skim milk (GSM) and aimed to identify the optimal UF parameters for protein concentration while minimizing energy consumption. UF was applied to pasteurized GSM by altering transmembrane pressure (TMP) and permeate flux density (J) while monitoring the volume reduction factor (VRF). The acidity, viscosity, dry extract, proteins and Ca, Na, K, Mg and Fe contents increased significantly during concentration. Post-ultrafiltration, both UF and non-UF GSMs were coagulated using modified rennet doses (150, 200 and 300 µL/L). The resulting cheeses underwent chemical analysis, yield calculation and textural property assessment. The findings highlighted that milk protein concentration was the primary limiting factor for coagulation, with rennet dose having a lesser impact. The UF-GSM produced the best results, yielding approximately 30% cheese with a soft texture and greater nutritional value (proteins, Ca, Mg and Fe).

ABSTRACTThis study builds on the previous research that explored the effects of different pre‐drying methods on the quality of reduced‐fat white cheese (RFWC) snacks before explosion puffing drying (EPD). The microwave + freeze hybrid drying (MD + FD) method was identified as the optimal pre‐drying approach, with a target moisture content of 45 g/100 g in the RFWC sample, based on textural, chemical, color, and sensory attributes. In this continuation study, the MD + FD pre‐drying method and moisture content were maintained, whereas response surface methodology (RSM) with a Box–Behnken design was applied to optimize the EPD process parameters for producing high‐protein RFWC snacks. The independent variables (puffing temperature, puffing time, and vacuum temperature) were evaluated for their effects on protein content, crispness, volumetric expansion, and sensory acceptability. Statistical analysis showed that vacuum temperature significantly influenced all responses; puffing time played a key role in protein content and crispness, whereas puffing temperature primarily affected volumetric expansion. The optimal EPD conditions were determined as 100°C puffing temperature, 5 min puffing time, and 60°C vacuum temperature, yielding a protein content of 60.33 g/100 g DM, crispness of 34.40, volumetric expansion of 16.60%, and an overall sensory score of 7.46. A 6‐month storage study revealed that the product retained its quality for 4 months, with noticeable moisture uptake, oxidation, and texture degradation from the fifth month onward. These findings highlight EPD's potential for developing high‐protein, crispy cheese snacks while underscoring the importance of selecting appropriate packaging to maintain product stability.Practical ApplicationsBy showing that explosion puffing drying (EPD) can be tuned to produce crispy, protein‐rich cheese snacks with exceptional texture and sensory appeal, this work contributes to the invention of high‐protein snacks. The findings provide the food industry a scalable way to create nutrient‐dense, shelf‐stable treats that are not manufactured with conventional grains. Additionally, the 6‐month storage analysis provides important information on packaging techniques to increase shelf life, increasing the viability of these snacks for mass manufacture and international distribution. The new generation of clean‐label, high‐protein snacks in the quickly expanding health‐conscious market is made possible by our research.

ContextThe dairy industry is strategically important in providing and promoting healthier foods among adolescents and young adults, a critical stage for consolidating long‐term habits. Products such as yoghurt and cheese combine nutritional value, convenience and sensory appeal, making them suitable alternatives to ultra‐processed foods commonly found in school cafeterias. In this context, nudge strategies—particularly the combination of visual and textual prompts—stand out as scalable and low‐cost interventions to influence food choices.AimThis study investigated whether exposure to an educational nudge could promote healthier food choices focused on dairy products.MethodsA total of 826 students (ages 13 to 23) were randomly assigned to an intervention group exposed to the nudge or to a control group. They then completed a structured questionnaire (including sociodemographic, behavioural and attitudinal questions) and performed three food choice tasks (sandwich, beverage and spreads) in a simulated school cafeteria environment. Data were analysed using logistic regression with marginal effects to estimate the intervention's impact on student choices.Major FindingsNudging significantly increased the likelihood of choosing yoghurt over soda (+11%, P &lt; 0.001) and white cheese over processed meats (+19.9%, P &lt; 0.001), but had no effect on the choice of ricotta spread over ham spread (P = 0.617). Among the attitudes, higher levels of health consciousness were associated with an increased likelihood of choosing yoghurt (+3.3%, P = 0.017) and ricotta (+3.4%, P = 0.008). Exposure to the nudge increased the likelihood of choosing two out of the three healthier dairy options assessed.Scientific or Industrial ImplicationsDairy companies can incorporate nudging strategies—especially in school environments, digital media or packaging—to encourage healthier choices. Aligning product communication with health goals may strengthen brand trust and appeal to health‐conscious youth. Tailored strategies by product type are recommended given the varying effectiveness across dairy categories.

Biobased packaging solutions with active functions for different food categories are a very attractive topic nowadays. This packaging provides suitable preservation of the food quality and extends the shelf life of packed items. In addition, this is a promising pathway to overcome global pollution, to protect human health, as well as to provide a better planetary wellbeing. In this work, a packaging composition based on poly(lactic acid) (PLA) with the addition of Curcuma longa L. (C) extract prepared by the solution casting method is promoted as a potential packaging option for the active food packaging of cheese. The dopant levels of the extract were performed at 0.5%, 1%, 2%, 5%, and 10%, while the neat PLA film was used as a control. The obtained results are promising. By a thermal analysis, it is shown that C-extract has a plasticizing and nucleating effect on PLA molecules, as well as improving the barrier and other film properties. Moreover, this packaging was proven as a potential antimicrobial packaging for white cheese—it enables extending the shelf life by direct contact. This is a simple way of manufacturing biobased packaging doped with natural antimicrobials that could be used for other food categories that are prone to microbiological attack.