Effect of pulsed light on microbial inactivation, sensory properties and protein structure of fresh ricotta cheese

Effect of supercritical carbon dioxide on protein structure modification and antimicrobial peptides production of Mongolian cheese and its in vitro digestion

The aim of this research was to investigate the effects of supercritical carbon dioxide (SC-CO2) treatment on protein structure in Mongolian cheese. The peptides during the digestive process of the SC-CO2 treated cheese were also studied. SC-CO2 technology was utilized to treat Mongolian cheese at three temperatures (45, 55 and 65 °C) and three pressures (7.5, 12.5 and 17.5 MPa). The results of fluorescence, ultraviolet-visible, Fourier transform infrared spectroscopy and free sulfhydryl groups showed that SC-CO2, particularly at 65 °C and 17.5 MPa, modified the protein structure in Mongolian cheese effectively. The data of LC-MS/MS-based peptidomics showed that the content of antimicrobial peptides found in the SC-CO2 treated Mongolian cheese was 1.55 times that of the untreated Mongolian cheese; the content of unique antimicrobial peptides in the digested SC-CO2 treated Mongolian cheese was 1.46 times that of the digested untreated Mongolian cheese, which proved that SC-CO2 could help produce antimicrobial peptides in cheese not only during the process of SC-CO2 treatment but during subsequent simulated gastrointestinal digestion as well. In conclusion, SC-CO2 could be considered a promising method to develop cheese products with potential health benefits.

Nonthermal Sterilization of Animal-based Foods by Intense Pulsed Light Treatment

The consumption of meat has been increasing, leading to a dynamic meat and meat processing industry. To maintain the quality and safety of meat products, various technologies have been explored, including intense pulsed light (IPL) technology. Several factors affect the inactivation of microorganisms by IPL treatment, including light intensity (fluence), treatment duration, pulse frequency, and the distance between the lamp and the samples. Meat products have been studied for IPL treatment, resulting in microbial reductions of approximately 0.4-2.4 Log. There are also impacts on color, sensory attributes, and physico-chemical quality, depending on treatment conditions. Processed meat products like sausages and ham have shown microbial reductions of around 0.1-4 Log with IPL treatment. IPL treatment has minimal impact on color and lipid oxidation in these products. Egg products and dairy items can also benefit from IPL treatment, achieving microbial reductions of around 1-7.8 Log. The effect on product quality varies depending on the treatment conditions. IPL technology has shown promise in enhancing the safety and quality of various food products, including meat, processed meat, egg products, and dairy items. However, the research results on animal-based food are not diverse and fragmentary, this study discusses the future research direction and industrial application through a review of these researches.

Graduate Student Literature Review: History, technologies of production, and characteristics of ricotta cheese

This review focused on the historical, technological, and analytical characteristics of ricotta cheese available in the literature. Ricotta cheese is a typical dairy product that originated from Italy, used in the preparation of several traditional dishes, both sweet and salted. The available studies pertaining to ricotta cheese revealed a considerable biodiversity in the production with a large number of varieties produced, whose production varies according to the local uses and customs. The review shows the main chemical and microbial characteristics of the product and also the several parameters that affect the mechanism of the production process and the final characteristics of the product, including the raw materials, the processing methods, the season, the animals' diet, the animals' species, and breeds. Ricotta production can be artisanal or industrial, with differences in the making process. New trends in ricotta cheese production have been developed, with particular attention to the functional effect on human health and the novel technologies applied to extend the shelf-life of the products. Currently, it is not easy to find these new developments in the market, probably related to the cost of production, which is not always bearable by the farms. However, despite the large classification reported and the great interest by the cheese industry, just a few numbers of studies were found for artisanal ricotta productions, which still need to be characterized and studied.

Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese

Burrata is a fresh pasta filata cheese manufactured in Italy. Its demand on the worldwide market is constantly growing, and prolonging its shelf-life is an important challenge for the Italian dairy industry. In the present study, combining a commercial bio-protective starter and modified atmosphere packaging (MAP) was evaluated as a strategy to delay the spoilage of product quality. Three experimental samples of burrata were produced by experimental trials at the industrial level and stored for 28 days under refrigerated conditions. Two samples contained the protective starter but were packaged differently (under MAP and immersed in water), and one did not contain the starter and was packaged under MAP. A sample of burrata without a starter and immersed in water was also prepared and used as a control. The combination of MAP and bio-protective starter delayed the degradation of lactose and citric acid, used as indices of microbial activity. In fact, lower counts of Enterobacteriaceae and Pseudomonas were observed in this sample. In contrast, control burrata had the highest level of total Volatile Organic Compounds (VOC) at the end of the storage period, because of higher microbial activity. Even though all samples were judged to be unacceptable after 28 days from the sensory point of view, the sample with bio-protective starter under MAP had the best score after 21 days, obtaining a shelf-life extension of about 7 days with respect to control. In conclusion, the combination of MAP and protective starter culture could be an easy way to extend the shelf-life of burrata stored under correct refrigerated conditions.

Sustainable Approaches in Whey Cheese Production: A Review

Whey cheeses have been produced from the very early steps of cheesemaking practices as a sustainable way to utilize whey, which is the main by-product of cheesemaking. Traditional whey cheeses, manufactured with similar processes, are Ricotta, Ricotta salata or Ricottone, and Ricotta fresca in Italy; Anthotyros, Myzithra, Manouri, Xynomyzithra, and Urda in Greece; Urda in Serbia and Romania as well as in other countries such as Israel; Lor in Turkey; Anari in Cyprus; Skuta in Croatia and Serbia; Gjetost and Brunost in Norway; Mesost and Messmör in Sweden; Mysuostur in Iceland; Myseost in Denmark; Requeijão in Portugal; and Requesón in Spain and Mexico. The production of whey cheese is based on the denaturation of whey proteins by heating to 88–92 °C. The specific processing conditions and aspects of the microbiology of whey cheeses are discussed. The special characteristics of whey cheeses, which are high pH and high moisture content, make them susceptible to microbial growth. Due to the limited shelf life of these products, extended research has been carried out to extend the shelf life of whey cheese. The sustainable preservation approaches, such as modified atmosphere packaging, addition of herbs and/or plant extracts, and bio-preservation methods are reviewed. Moreover, novel whey cheeses focused on functional properties have developed during the last 10 years.

Possibilities of using the continuous type of UV light on the surface of lor (whey) cheese: impacts on mould growth, oxidative stability, sensory and colour attributes during storage

This research paper addresses the hypothesis that the optimum doses of a continuous type of ultraviolet (UV) light applied to the surface of lor (whey) cheese needs to be identified to maximize mould inactivation and shelf life while minimizing quality deterioration. Therefore, the mould inactivation, protein and lipid oxidation products, sensory and colour attributes of lor cheese subjected to different doses of UV light (1.617, 4.018, and 36.832 kJ/m2) in a continuous type of UV system were evaluated. UV treated samples presented mould counts lower than those of untreated ones. UV treatment at more than 4.018 kJ/m2 allowed around 0.7-2.7 log reductions on mould growth during storage. The increase in UV light dose caused significant increases in primary and secondary lipid oxidation products. In particular, the highest doses applied to the surface of cheese samples had the highest values of protein carbonyls, as well as lipid oxidation products. Strong positive correlations were recorded between lipid and protein oxidation markers. Exposure to the highest doses of UV light increased foreign flavour perception, probably due to the oxidative reactions. The results indicated that the application of UV light to the lor cheese surface allowed delaying mould growth during storage but extreme doses could induce lipid and protein oxidation reactions, leading to quality deterioration.