Enhancing safety and quality in the global cheese industry: A review of innovative preservation techniques

Comprehensive profiling of smoked cheese from raw goat's milk handcrafted in Lower Silesia (Poland)

This study aimed to explore the distinctive characteristics of smoked cheese made from raw goat's milk, labelled "Produkt polski" and crafted in the Lower Silesia region of Poland. A comprehensive range of analyses was performed, including physico-chemical and morpho-textural evaluations, microbial counts, and a metataxonomic investigation to uncover the microbial diversity occurring in the cheese. The volatile organic compounds (VOCs) and the total fatty acid composition were also determined. Additionally, a consumer test based on a hedonic scale was conducted to capture the subjective experience of the product's appeal. The cheese samples revealed water activity (aw) ranging between 0.901 ± 0.003 and 0.926 ± 0.001, with pH levels between 5.08 ± 0.15 and 5.44 ± 0.01. Regarding fatty acid composition, all of the smoked cheeses displayed a similar profile, with saturated fatty acids dominating (SFA, ∼75 %), followed by monounsaturated (MUFA, ∼22 %) and polyunsaturated fatty acids (PUFA, ∼3 %). Microbial analysis revealed thriving populations, including lactococci (up to 8.63 ± 0.07 log colony-forming units g-1), thermophilic cocci (up to 6.85 ± 0.08 log cfu g-1), lactobacilli (up to 9.50 ± 0.04 log cfu g-1), enterococci (up to 5.93 ± 0.00 log cfu g-1), and eumycetes (up to 2.68 ± 0.48 log cfu g-1). Metataxonomic analysis identified dominant bacterial taxa such as Lactobacillus, Lactococcus, and Leuconostoc, as well as Carnobacterium and Lacticaseibacillus. Among the 24 lactic acid bacteria cultures isolated, the closest relatives to Enterococcus, Lacticaseibacillus, Lactococcus, and Leuconostoc were identified. Some isolates demonstrated promising pro-technological traits, positioning them as potential adjunct cultures for improving fermented dairy products. The volatile profile of the smoked cheese was particularly intriguing, with a total of 87 VOCs detected, categorized as esters (18), ketones (14), hydrocarbons (11), acids (10), phenols (11), alcohols (8), furans (5), lactones (4), aldehydes (3), and other compounds (3). Sensory evaluation revealed a moderate appreciation for the cheese's appearance, whereas the smoked flavor elicited the most varied scores, highlighting its strong impact on consumer preference.

Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay

Using a multi-analytical approach, this investigation characterized Parmigiano Reggiano PDO cheese produced with milk from dairy cows fed different diets. Ten samples of Parmigiano Reggiano PDO cheese, aged for 24 months, were produced with milk from dairy cows fed only dry hay (P-DH; N = 6) or a diet with part of the dry hay replaced with fresh herbage (P-FF; N = 4). Instrumental (Flash GC-FID) analysis of the volatile fraction, image analyses, and sensory quantitative descriptive analysis (QDA®) were carried out. The Parmigiano Reggiano cheese belonging to the P-FF group showed a higher intensity of yellow than P-DH for both sensory and image analyses. Regarding the volatile profiles, no differences were observed related to the two experimental groups, while sensory analyses allowed for some discrimination, in particular color and aroma attributes. Instrumental and sensory characterization can be used to obtain a unique analytical profile for Parmigiano Reggiano PDO cheeses produced with milk from dairy cows fed different forage sources and help to define the quality and authenticity of this typical high-value food product.

Matching the Sensory Analysis of Serpa PDO Cheese with the Volatile Profiles-A Preliminary Study

Serpa cheese, a Portuguese Protected of Denomination Origin (PDO) cheese, known for its unique sensory attributes, is made from the raw milk of native sheep. In this preliminary work, ten samples of Serpa cheese were submitted for a sensory evaluation performed by an expert panel in a sensory laboratory accredited according to ISO 17025 for Serpa cheese parameters, and the panelists classified the cheeses based on texture, taste and odor scores, in accordance with the specifications for the classification of this type of cheese. All cheeses were analyzed by SPME-GC-MS. Following an exploratory unsupervised multivariate analysis, the supervised multivariate analysis by partial least squares-discriminant analysis (PLS-DA), associated the relative percent area of the identified volatiles with the classification of cheeses attributed by the sensory panel. Among the 144 compounds putatively identified, there was a pattern of compound distribution of some of them, such as acetoin, diacetyl, and 2,3-butanediol, leaning toward the cheese samples with high taste and odor scores, while other compounds, such as ethyl caprate, capric acid, and 3-methylindole, were more associated with the cheese samples rated with a low score. Despite the reduced number of samples that may have imposed some restrictions on the conclusions drawn, there was a clear trend in the volatiles' distribution, allowing us to identify, based on the higher correlation loadings, potential candidates for the Serpa cheese sensory quality. This preliminary study presents, for the first time, an overview of the volatiles that are present in Serpa PDO cheese that may be responsible for the positive or negative sensory evaluation of this PDO cheese.

Exploring the potential of using pomegranate and mango peel powders as natural food additives targeting safety of white soft cheese

This study investigates the impact of incorporating pomegranate and mango peel powders into white soft cheese, focusing on their antimicrobial activity, physicochemical properties, and sensory characteristics of cheese. The peel powders were analyzed for their polyphenol and flavonoid content, and their inhibitory effects on spoilage microorganisms, including Escherichia coli, Bacillus subtilis, Salmonella spp., Bacillus licheniformis, and Kocuria flava, were determined through minimal inhibitory concentration (MIC) and minimal lethal concentration (MLC) assessments. The results demonstrate that these natural additives significantly reduce microbial contamination while enhancing the physicochemical and sensory attributes of cheese. At concentrations up to 2 %, the peel powders offer a promising, natural alternative to synthetic preservatives, contributing to safer, higher-quality, and functionally enhanced cheese. Further research is recommended to optimize their application for large-scale production.

Advances in cheese safety and quality: harnessing irradiation technologies for enhanced preservation

This manuscript provides a comprehensive overview of the use of gamma rays, electron beams, and X-rays to improve the safety and quality of cheese. It examines the sources, energy levels, penetration depths, and applications, focusing on the nutritional and safety benefits as well as potential health concerns. Microbial dynamics in cheese are discussed, showing how irradiation doses influence bacterial counts and cheese characteristics. Gamma rays are suitable for bulky cheeses due to their high penetration depth, while electron beams are ideal for surface treatments due to their limited penetration depth. X-rays offer a good balance between penetration depth and energy efficiency. Consumer perception and legal aspects are also addressed, with market acceptance and retail impact assessed. The review demonstrates that irradiation can reduce contamination, extend shelf life, and preserve sensory properties, making it a promising tool for cheese processing. Future research should explore the long-term effects on texture and flavour as well as the economic feasibility of large-scale production, helping the industry to meet the demand for nutritious dairy products.

Clean Label Approaches in Cheese Production: Where Are We?

The Clean Label concept has gained significant traction in the cheese industry due to consumer preferences for minimally processed cheeses free from synthetic additives. This review explores different approaches for applying Clean Label principles to the cheese industry while maintaining food safety, sensory quality, and shelf life. Non-thermal technologies, such as high-pressure processing (HPP), pulsed electric fields (PEF), ultra-violet (UV), and visible light (VL), are among the most promising methods that effectively control microbial growth while preserving the nutritional and functional properties of cheese. Protective cultures, postbiotics, and bacteriophages represent microbiological strategies that are natural alternatives to conventional preservatives. Another efficient approach involves plant extracts, which contribute to microbial control, and enhance cheese functionality and potential health benefits. Edible coatings, either alone or combined with other methods, also show promising applications. Despite these advantages, several challenges persist: higher costs of production and technical limitations, possible shorter shelf-life, and regulatory challenges, such as the absence of standardized Clean Label definitions and compliance complexities. Further research is needed to develop and refine Clean Label formulations, especially regarding bioactive peptides, sustainable packaging, and advanced microbial control techniques. Addressing these challenges will be essential for expanding Clean Label cheese availability while ensuring product quality and maintaining consumer acceptance.

Influence of the β-Casein Genotype of Cow's Milk (A1, A2) on the Quality and β-Casomorphin-7 (BCM-7) Content of a Semi-Hard Cheese During Production

Cow's milk contains A1- and A2-β-caseins. The breakdown of A1-β-casein produces β-casomorphin-7 (BCM-7), a peptide with opioid-like properties that is associated with health aspects. In addition, A1- and A2-β-casein have different technological properties. The aim of the present study was to investigate whether cheese produced from the milk of homozygous A1A1 and A2A2 cows varies in terms of its physicochemical parameters and BCM-7 concentration. These parameters were analyzed during initial cheese processing, six weeks of ripening and 84 days of storage, including additional microbiological analyses during the storage period. The pH values of the A1A1 cheeses were higher than those of the A2A2 cheeses from the beginning of production until the starter culture bacteria were added. The yellowness values of the A1A1 cheeses were lower until the salt bath treatment. Water activity, lightness, hardness, fat, protein, NaCl and dry matter content, as well as color and microbiological parameters, were not affected by the β-casein genotype. BCM-7 concentrations were higher in the A1A1 cheeses after pressing and during ripening. We found mainly comparable quality characteristics and slightly different BCM-7 levels in the A1A1 and A2A2 cheeses. From this point of view, both varieties are equally suitable for cheese production.