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BACKGROUND: The present study aimed to evaluate the potential of enzymes produced by artichoke (Cynara scolymus L.) flower cell suspension cultures elicited by melatonin (5 μm) and salicylic acid (50 μm) on the production and characteristics of miniature goat cheeses. In this study, five types of fresh miniature goat cheese were produced using whole artichoke flower extract, salicylic acid (50 μm) or melatonin (5 μm) treated artichoke suspension cell culture extracts, a culture extract without elicitor treatment (control) and rennin enzyme. RESULTS: The milk clotting activity values of the enzymes were measured in the range 0.52–0.74. The effect of the enzymes on the titratable acidity, water‐soluble nitrogen, ripening index, αs‐caseins and β‐caseins of goat cheese was significant (P < 0.05). The highest level of casein degradation was observed in the cheese produced with the enzyme containing melatonin, followed by the cheese produced with the enzyme containing salicylic acid. CONCLUSION: For the enzymes produced by the suspension cell culture method, the addition of melatonin and salicylic acid had a slightly positive effect on the proteolytic activity of the extracts. It was also found that the enzymes obtained from artichokes by the suspension cell culture method did not achieve successful cheese production in terms of chemical, textural and biochemical aspects compared to those obtained from animal enzymes. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The aim of this study was to characterize the highly detailed fatty acid (FA) profiles of 258 cheeses of 18 different categories of cheese collected in the mountains and on the plains of the Veneto region (Italy). The results clearly showed that, aside from the distinctive FA profiles of goat cheeses (more short-chain FAs and fewer MUFAs), the three categories of Formaggio di Malga (artisanal cheeses produced on temporary summer farms on Alpine pastures where transhumance is practiced) were very different from the other cheese categories in terms of their much higher CLA and omega-3 contents. Two categories of cheese from permanent farms in the mountains (Morlacco del Grappa and Monte Veronese PDO) were intermediate, and two other categories of cheeses originating in the mountains (Asiago PDO and Montasio PDO), but now produced mainly on the plains, were not distinguishable from the other cheese categories. The very detailed profile (65 individual FA, 11 isomers, and 12 groups of FAs) and the large number of cheese types analyzed (18) may represent a useful reference for future investigations, especially on the causes of variability in FAs and on their relationships with sensory properties and nutrition/health in humans. [ABSTRACT FROM AUTHOR]

Packaging is an integral part of every food product, especially cheese. An important goal is to protect the product from spoiling and drying out. Two types of cheese were tested: soft goat's cheese and hard goat's cheese. They were evaluated for gloss, water activity, and colour. The aim of the research was to assess changes in the water activity of goat cheese in correlation with changes in gloss and color during storage in various forms of packaging, depending on consumer habits. The research problem was based on consumer observations regarding the repackaging of dairy products, including goat's cheese. Consumers have reported such a problem in previous studies. The question was asked: will it be necessary in the future to indicate to the consumer the appropriate form of repackaging for a given goat's cheese? It was shown that the best packaging for storing open feta-type goat salad cheeses was aluminum foil and hard goat cheeses in the producer's packaging. The method of storage only affects the change in gloss in the case of goat salad cheese and parameter a* hard cheese. At the same time, the need was noted to develop appropriate packaging that would serve to protect the product from spoilage and would not pose a threat to the natural environment after being thrown into the trash. Wrapping soft goat cheeses in cellulose fiber paper reduced water activity by 5% after 14 days of storage but did not encourage re-consumption. The key task for future research is, therefore, to carry out regular consumer surveys. Therefore, it is necessary to choose (develop) a packaging that would preserve the original quality of the cheeses when stored in these conditions. [ABSTRACT FROM AUTHOR]

The objective of this study was to study the impact of pressing time on the microstructure of goat cheese and its relationship with sensory attributes. The microstructure of the artisanal cheeses was performed by scanning electron microscopy and image analysis. The validation of the microstructural complexity was carried out experimentally with sensory attributes. The pressing time influenced the microstructural parameters Feretmax, Geodiam, and τ and the cheese type influenced the parameters Feretmax, Geodiam, and Geoelong. The correlation values between microstructural complexity and sensory attributes were 0.85 and 0.84 for fresh cheeses and matured cheeses, respectively. The pressure times of 12 and 18 h resulted in cheese microstructures with the highest complexity in terms of Feretmax, Geodiam, Geoelong, and τ parameters. The obtained results are supported by the correlation values between microstructural complexity and sensory attributes. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the total polyphenol and flavonoid content, antioxidant properties and fatty acid profile of semi-hard goat cheese ripened in an oil mixture (Mljet's extra virgin olive oil and refined sunflower oil; 50:50) for different time periods. Five batches of cheese were produced, and each batch was divided into three groups: (1) ripening in air (control group), (2) ripening in oil after 10 days of air ripening, (3) ripening in oil after 20 days of air ripening. The cheeses were sampled on days 0, 10, 20, 30, 45 and 60 of ripening. On day 60, the total polyphenol and flavonoid content differed significantly (p<0.05, p<0.01, respectively) between the group 1 (control group) and group 3 as well as between groups 2 and 3. A significant difference (p<0.01) was found in antioxidant activity between the control group and group 3 with two spectrophotometric methods (DPPH - 2,2-diphenyl-1-picryl-hydrazyl; ABTS - 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)). The ripening treatment significantly (p<0.01) influenced the saturated (SFA) and unsaturated fatty acid (UFA) content between the oil-ripened cheeses. The prolonged air ripening prior to the immersion into oil in group 3 cheeses led to a greater water loss, and the formation of a cheese structure that allowed the oil to penetrate, resulting in a higher polyphenol and flavonoid content, antioxidant activity (DPPH) and UFA content (including oleic and linoleic acid) than in group 2. This indicates that the time of immersion influences the bioactive compounds in the cheese and thus, affects the nutritional value of the cheese. [ABSTRACT FROM AUTHOR]

The microbiological and biochemical properties of a goat cheese produced using Helianthus annuus (sunflower) seed extract as a coagulant and the potentially probiotic autochthonous culture Limosilactobacillus mucosae CNPC007 were examined in comparison to a control cheese devoid of the autochthonous culture. Throughout a 60-day storage period at 6 ± 1 °C, lactobacilli maintained a count of above 8 log CFU/g. Additionally, its viability in cheeses subjected to the in vitro gastrointestinal conditions demonstrated improvement over this period. Specifically, the recovery of lactobacilli above 6 log CFU/g was observed in 16.66% of the samples in the first day, increasing to 66.66% at both 30 and 60 days. While total coliforms were detected in both cheese trials, this sanitary parameter exhibited a decline in L. mucosae cheeses during storage, falling below the method threshold (<3 MPN/g) at 60 days. This observation suggests a potential biopreservative effect exerted by this microorganism, likely attributed to the higher acidity of L. mucosae cheeses at that point (1.80 g/100 g), which was twice that of the control trial (0.97 g/100 g). Furthermore, distinct relative proportions of >30 kDa, 30–20 kDa, and <20 kDa proteins during storage was verified for L. mucosae and control cheeses. Consequently, either the H. annuus seed extract or the L. mucosae CNPC007 autochthonous culture influenced the biochemical properties of the cheese, particularly in terms of proteolysis. Moreover, L. mucosae CNPC007 acidification property resulted in a biopreservative effect throughout the storage period, indicating the potential as a promising source of probiotics for this product. [ABSTRACT FROM AUTHOR]

Artisan goat cheeses (AGCs) from four different producers in Coahuila, Mexico, along with a pasteurized goat cheese (C), were subjected to a comprehensive analysis covering production, chemical, microbiological aspects, and texture. The study aimed to discern the impact of feeding practices, seasonality, and manufacturing technology on their properties. Aspects such as the manufacturing production, chemical composition, microbiological load, and texture characteristics were analyzed. The results highlighted a higher protein content in the cheeses from grazing goats (14.51%), while the highest fat (14.25%) and ash (3.27%) contents were found in the cheeses made during spring from stabled goats. Correlations were noted between the protein content and hardness, as well as the acidity and adhesiveness. Most of the analyzed cheeses showed microbiological levels higher than those allowed by national regulations, with counts ranging from 1 to 7.5 Log cfu g−1 for total coliforms, 2.39 to 7.52 Log cfu g−1 for molds and yeasts, as well as 2.16 to 6.53 Log cfu g−1 for Staphylococcus. The findings of this study offer a comprehensive insight of the effects of feeding practices, seasonality, and manufacturing technology on AGC properties, potentially guiding improvements in both production processes and product quality. [ABSTRACT FROM AUTHOR]

The study aimed to assess the effects of including linseeds or hempseeds in the diets of late lactation Murciano-Granadina dairy goats on the nutritional quality of the milk and cheese fat, expressed by the fatty acids profile and the healthy lipid indices. Thirty-six goats were randomly distributed in 3 groups of 12 animals each, according to a 3 × 3 Latin square design, and fed three different diets: group CON (control, with sunflower meal, 11.5% DM basis); group LIN, where sunflower meal was replaced by linseed; and group HMP, where sunflower meal was replaced by hempseeds. The replacement had no effects on the milk yields and the milk protein content as no significant differences were detected among groups. The significant increase of the fat content in the case of the LIN and HMP groups was accompanied by significant decreases in saturated fatty acids concentration and very significant increases in monounsaturated fatty acids. The content of n3 and n6-PUFAs (polyunsaturated fatty acids) increased, mainly due to a 4.1 times higher proportion of alpha-linolenic acid (ALA; C 18:3n-3) in LIN diet milk and a 1.3 times higher proportion of linoleic acid (LA; C 18:2n6c) in HMP diet milk. The conjugated linoleic acid (CLA; isomer c9, t11) was 1.9 times higher for the LIN diet and 5.05 times higher for the HMP diet. Feeding either linseed or hempseeds contributed to the reduction of the atherogenic and thrombogenic indices, increased the hypocholesterolemic: hypercholesterolemic ratio as well as the proportion of other desired fatty acids in the milk fat. The improved nutritional quality of milk, which has potentially far-reaching human health benefits, is maintained in cheese through the increase of the n3 and n6-PUFAs, especially for the LIN diet where the n6/n3 ratio decreased significantly, compared with the CON diet (3.62 vs. 6.88). The CLA concentration was significantly higher (p < 0.001) for the HMP cheese compared with the CON diet (1.89% vs. 0.78%). These effects highlight the opportunity of obtaining dairy products with improved nutritional quality using local feed resources. [ABSTRACT FROM AUTHOR]

The study determined the impact of pressing time (12, 18 and 24 h) of fresh goat cheese on sensory attributes and their correlation with consumers' cognitive aspects (emotions and memories). Consumers (n = 100) performed the check‐all‐that‐apply technique to identify sensory attributes, emotions and memories. Pressing for 12 and 24 h evoked eight positive emotions and nine positive memories that were correlated (r > 0.95) with sensory attributes, particularly (milk‐aroma, butter‐flavour, milk‐flavour and milk skin‐flavour). However, pressing for 18 h evoked negative emotions and negative memories. Information from this study may be useful for the development of acceptable fresh goat cheese products. [ABSTRACT FROM AUTHOR]

Summary: The enzymatic activity exhibited by native enterococci could, in turn, result in a reduction in the cheese ripening time. However, they may also carry virulence factors or resistance to antibiotics that prevent their use in food. A total of 69 enterococci isolates were obtained from a Spanish traditional raw goat's milk cheese and identified by Maldi‐Tof/MS. Different enzymatic activities of technological interest were evaluated and the safety of those with greater technological suitability was studied. The strains were identified as E. malodoratus, E. italicus, E. gilvus, E. faecium, E. durans, E. casseliflavus and E. faecalis. Some strains had very high acidifying and proteolytic activities. Most strains had medium or low amino and carboxypeptidase activities and high dipeptidase activities, while esterase activities were medium. A total of 10 strains were selected based on their enzymatic activities. Of these, five showed β‐haemolysin activity, eight showed gelatinase activity and eight produced tyramine. These activities represent virulence factors that could potentially affect food safety. Finally, all selected strains were susceptible to the antibiotics tested. [ABSTRACT FROM AUTHOR]

Lider cheese is a commercial full- fat semi-hard cheese produced from pasteurized goat`s milk in mountain area of Nikšić, Montenegro. The aim of this paper is to characterize the change of protein and fatty acid profiles, mineral content and antioxidant potential during the period of one month of its ripening. Proteolysis was monitored using electrophoresis of total extracts and water-soluble fractions under reducing conditions. Fatty acid profiles were determined by gas chromatography whereas the mineral content of cheese at different stage of ripening was determined by Inductively coupled plasma - optical emission spectrometry (ICP-OES) for macroelements and Inductively coupled plasma mass spectrometry (ICP-MS) for microelements, respectively. One month of ripening of Lider cheese is characterized by a relatively slow proteolysis which can be attributed to intensive lose of moisture, by the increase in desirable fatty acid content and consequently by the improvement of fatty acid healthy indices. After 30 days of ripening, mainly due to the degradation of αs -CN, the WSN/ TN and TCA/TN contents increased from 4.69 % to 6.06 % and 1.15 % to 1.90 %, respectively. One- month-old cheese had improved indexes of lipid quality as well as improved reducing power and ability to scavenge free radicals. Ripening did not affect mineral content of cheese if it is expressed on dry matter basis. According to obtained results, the optimal ripening period of Lider cheese is 15 days. [ABSTRACT FROM AUTHOR]

This study aimed to unleash the potential of indigenous lactic acid bacteria (LAB) originating from traditionally made Serbian goat cheese. Following the isolation and identification of the LAB, the safety aspects of the isolates were evaluated through tests for hemolytic activity and antibiotic sensitivity. The selected isolates were then tested for various technological properties, including growth in methylene blue, proteolytic activity, acidification, curd formation ability in both pure and enriched goat milk, diacetyl production, antagonistic potential against other LAB, and biofilm formation ability. The results indicated that Lactococcus spp., Lacticaseibacillus spp., and Lactiplantibacillus spp. did not exhibit α or β hemolysis, while enterococci displayed α hemolysis. A higher number of isolates demonstrated sensitivity to ampicillin, tetracycline, and streptomycin, while sensitivity to gentamicin and vancomycin was strain-dependent. Based on the evaluation of technological properties, Lacticaseibacillus paracasei M-1 and Lactiplantibacillus plantarum C7-7, C7-8, and C14-5 showed promising characteristics. Additionally, Lactococcus lactis subsp. lactis strains C0-14 and C21-8 emerged as promising candidates with notable technological properties. Notably, certain indigenous strains LAB exhibit promising technological properties and safety profiles. These characteristics make them suitable candidates for use as starter or adjunct cultures in goat's milk cheese production, potentially enhancing the quality and safety of the cheese as well as hygiene practices among small-scale dairy producers. [ABSTRACT FROM AUTHOR]

In recent years, the use of natural preservatives in food products has gained significant attention due to their potential health benefits and effectiveness. A standardized microbiological analysis was conducted on Slovak farm-produced lump goat cheese samples to determine the antibacterial activity of dry herbs and essential oils added to vacuum-packed goat cheese. We employed five dried herbs and five essential oils derived from the same plants. The microbiological quality of 145 fresh and vacuum-packed goat cheese samples was assessed. The number of coliform bacteria, total viable count, lactic acid bacteria, and microscopic filamentous fungi were examined in raw cheese samples stored for 12 days at 4 °C. All cheese samples were vacuum-packed (control samples were packed without vacuum). This study evaluated the potential benefits of using essential oils and dried herbs from thyme (Thymus serpyllum L.), black pepper (Piper nigrum L.), clove (Eugenia caryophyllus Thunb.), mint (Mentha × piperita L.), and basil (Ocimum basilicum L.) as preservatives. The essential oils were obtained from Hanus Ltd., Nitra, Slovakia, and were applied at a concentration of 2%. The dried herbs were obtained from Popradský čaj (Poprad, Slovakia) and Mäspoma Ltd. (Zvolen, Slovakia). The results showed that all microorganism groups were significantly reduced in cheese samples following the application of essential oils throughout the entire storage period. During the preservation of cheese samples in polyethylene bags used for vacuum packing food, Lactococcus garvieae, L. lactis, Enterobacter cloacae, and Serratia liquefaciens were the most frequently isolated microbiota. Essential oils and dried herbs demonstrated antimicrobial potential during the storage of vacuum-packed goat cheese. [ABSTRACT FROM AUTHOR]

In recent years, the Mexican government has implemented several economic sanctions on producers and marketers of milk bovine cheese due to food fraud such as mislabeling or addition of vegetable fats. However, there have been no official reports on the authenticity of goat cheese. This research aimed to detect adulteration in goat cheese by terms of food substitution with bovine milk or soy protein. For which, bovine cytochrome b genes (274 bp) and lectin genes (118 bp) were amplified in 12 commercial brands of goat cheese by real-time PCR (qPCR) where the detection limit for each species was assigned to the lowest concentration detected with a confidence level ≥ 95% being 0.01 ng/µL for bovine milk, and 0.1 ng/µL for soy DNA. Research findings indicate the absence of soy protein; however, a high degree of adulteration with bovine milk (92.3%) was found. The above evidence suggests the need for regulatory agencies to improve verification and traceability mechanisms to ensure the authenticity of these products and protect consumers by providing reliable information. [ABSTRACT FROM AUTHOR]

This research investigated the physicochemical, microbiological, and bacterial diversity of Jben cheese, a popular artisanal variety in Morocco. The bacterial diversity was explored using culture-independent methods, including temporal temperature gel electrophoresis (TTGE), denaturing gradient gel electrophoresis (DGGE), and high-throughput sequencing (HTS). Significant intra-sample differences were observed for most physicochemical parameters within each milk type, while inter-sample differences occurred between cow and goat cheeses for dry matter and ash. Jben cheese exhibited distinct characteristics, with low pH values of 3.96, 4.16, and 4.18 for cow, goat, and mixed cheeses, respectively. Goat cheeses had higher fat (49.23 g/100 g), ash (1.91 g/100 g), and dry matter (36.39 g/100 g) than cow cheeses. All cheeses displayed high microbial counts, with a notable prevalence of the lactic acid bacteria (LAB) group, averaging 8.80 ± 0.92 log CFU/g. Jben cheese also displayed high contamination levels with total coliforms, faecal coliforms, yeast, and molds. Fatty acid profiling revealed fraudulent practices in Jben cheese marketing, with cow or mixed cheeses sold as goat cheese, as proven by low capric acid concentration. HTS analysis of Jben cheese identified ten genera and twenty-four species, highlighting Lactococcus lactis as predominant. TTGE and DGGE confirmed the presence of L. lactis but failed to provide the detailed profile achieved through HTS analysis. HTS has been demonstrated to be more reliable, whereas TTGE/DGGE methods, though informative, were more time-consuming and less reliable. Despite limitations, the combined use of TTGE, DGGE, and HTS provided a comprehensive view of indigenous bacterial communities in Jben cheese, identifying L. lactis as the main species. [ABSTRACT FROM AUTHOR]

The present study aimed to compare the qualitative features of ricotta cheese produced by Teramana goats and Saanen goats raised in similar breeding systems and environmental conditions. The analyses were performed on ricotta after 0 (T0) and 5 (T5) days of storage at 4 °C. Ricotta cheese samples were subjected to chemical and physical analyses. The Teramana goat ricotta cheese was found to have a high-fat content characterized by a marked percentage of conjugates of linoleic acid (CLA). The reduction inketones and carboxylic acid revealed that Teramana goat ricotta cheese had greater oxidative stability during storage. According to the physical analyses, there are no differences between the two breeds in terms of color characteristics. Our findings underscore the importance of advocating for indigenous breeds, as evidenced by the compelling results observed in the production of ricotta cheese from Teramana goats. [ABSTRACT FROM AUTHOR]

The aim of this study was to analyse the milk parameters and the chemical, nutritional, and sensory characteristics of cheeses made from the milk of three groups of goats: native Carpathian goat, Anglonubian and crossbred goats (Saanen × Alpine). For this study, milk was collected three times during the grazing season and was processed into rennet semi-hard cheeses according to a traditional recipe in a pre-farm cheese dairy. Samples of the milk were subjected to physicochemical analyses. The chemical composition, vitamin, macronutrient content, and fatty acid profile of the cheeses were determined. The cheeses were also subjected to organoleptic evaluation. The results showed that the factors studied, such as breed and month of milking, had a significant effect on the physicochemical properties and chemical composition of goat milk. The month of milking affected all the milk characteristics studied, with September having the highest values of acidity, dry matter, fat and protein content. The month did not affect the level of basic components in the cheeses, but it influenced the content of vitamins and macronutrients; the cheeses produced in September had significantly higher levels of Mg, K, and vitamin E. The month of milking had, as did the breed of goat, a significant effect on the profile of most fatty acids in the cheeses. As for the breed factor, it affected both the chemical composition and sensory value of the cheeses. Cheeses made from the milk of the native Carpathian goat had the best health-promoting properties: a more favourable fatty acid profile, the lowest PUFA-6/3 ratio, and the lowest atherogenic index. According to the panellists, cheese from the milk of Carpathian goats also had the most distinctive aroma, typical for goat cheese. The research shows that the cheeses made from the milk of the native Carpathian goat had the best health-promoting properties, which confirms the need for further popularisation of the breed and can be the basis for marketing more products. [ABSTRACT FROM AUTHOR]

Simple Summary: Agroindustrial by-products serve as an alternative source of livestock feed, significantly contributing to the sustainability of livestock systems. A very interesting by-product is dehydrated orange pulp (DOP), generated by the industrial production of orange juice, Spain being the largest producer of it in Europe. The DOP could be used as food for ruminants, replacing cereals. We have shown that DOP could replace up to 80% of the cereals in diets without detrimental effects on milk production during complete lactation and the growth of the kids. Furthermore, the milk quality improved from the perspective of human health. As a continuation of that trial, and given the current consumer interest in the healthy properties of animal products, the present study examined the replacing cereal with DOP in the diet of dairy goats, and focused on the antioxidant compounds and fatty acid contents of artisanal cheeses made from raw milk. The vitamin E content, total phenols, and total antioxidant activity in the cheeses increased as the amount of dehydrated orange pulp in the diet rose. In summary, the use of dehydrated orange pulp contributes to both sustainable livestock practices and the quality of goat cheese. Agroindustrial by-products constitute an alternative source of feed livestock, and their use contributes to the sustainability of livestock systems and the circular bioeconomy. The effects of replacing cereal (0%, 40%, and 80%) with dehydrated orange pulp (DOP) in the diet of goats on the antioxidant and fatty acid (FA) contents of cheeses were evaluated. For a more suitable understanding of the role of coagulant enzymes in establishing the properties of the cheese, the effect of milk-clotting with animal and vegetable rennet was also analysed. The rennet did not substantially affect the FA or the antioxidant compounds, and the use of DOP did not affect the FA contents. However, the α-tocopherol levels, total phenolic compounds (TPC), and total antioxidant capacity (TAC) in cheeses increased as the percentage of DOP replacing cereals increased. Moreover, the high correlation obtained between the TAC and the TPC (r = 0.73) and α-tocopherol (r = 0.62) contents indicated the important role played by these compounds in improving the antioxidant capacity of the cheese. In conclusion, DOP is a suitable alternative to cereals in the diet of goats and improves the antioxidant status of the cheese produced. [ABSTRACT FROM AUTHOR]

Functional dairy products are attracting consumers' attention, as they simultaneously have nutritional and health benefits. Hence, we aimed in this study to fortify a dairy product (yogurt) with phytosomes of extract from Hydnora abyssinica (a holoparasitic plant that has ethnobotanical value) and a potential bacteriocin-producing probiotic lactic acid bacterium (LAB). Goat cheese was screened for LAB with promising antimicrobial activity, and the safety and probiotic potential of the selected isolate were studied. As a result, strain GA5 was selected due to its wide antimicrobial activity that was suggested to be caused by bacteriocin production. Moreover, this strain showed promising stress tolerance, in vitro antioxidant activity (95 ± 2.8%), and hydrophobic potential (87.18 ± 3.43%). Strain GA5 was molecularly identified as Lactiplantibacillus plantarum GA5. On the other hand, a hydromethanolic extract was prepared from H. abyssinica flowers, and its prebiotic potential and polyphenol content were evaluated. This extract was also encapsulated in phytosomes. Then, the physical and morphological characteristics of prepared phytosomes were studied. Yogurt fortified with these ingredients (L. plantarum GA5 together with free H. abyssinica extract or its extract encapsulated in phytosomes) showed higher antioxidant content, viscosity, texture profile, and sensory properties than the control. Furthermore, the yogurt remained unspoiled for over 21 days, indicating that the added ingredients prolonged its shelf life. As far as we know, this is the first study describing the fortification of yogurt with H. abyssinica phytosomes and a potential bacteriocin-producing probiotic LAB. [ABSTRACT FROM AUTHOR]

This study aimed to assess the safety and antimicrobial properties of Enterococcus species isolated from raw goat milk and cheese. The isolates were evaluated for hemolytic activity on blood agar plates and antibiotic susceptibility by determining the minimum inhibitory concentrations (MICs) of five antibiotics: ampicillin, tetracycline, gentamicin, streptomycin, and vancomycin. Furthermore, the antagonistic activity of the Enterococcus strains against indicator bacteria was assessed using the agar-well diffusion method. Hemolytic activity results demonstrated a-hemolysis in all isolates. Among the 71 Enterococcus isolates examined, 32.39% exhibited resistance to at least one antibiotic, with resistance profiles varying between species. Enterococcus faecalis isolates predominantly showed resistance to vancomycin, ampicillin, tetracycline, and gentamicin, while Enterococcus faecium and Enterococcus hirae displayed resistance to vancomycin with different susceptibility patterns to the other antibiotics. The antagonistic assays revealed a broad spectrum of inhibitory effects, with variation in inhibition zone diameters. These findings provide valuable insights into the safety and antimicrobial potential of Enterococcus spp. from raw goat milk and cheese and give an insight into their potential applications in the food industry.

The study aimed to assess the effects of including linseeds or hempseeds in the diets of late lactation Murciano-Granadina dairy goats on the nutritional quality of the milk and cheese fat, expressed by the fatty acids profile and the healthy lipid indices. Thirty-six goats were randomly distributed in 3 groups of 12 animals each, according to a 3 × 3 Latin square design, and fed three different diets: group CON (control, with sunflower meal, 11.5% DM basis); group LIN, where sunflower meal was replaced by linseed; and group HMP, where sunflower meal was replaced by hempseeds. The replacement had no effects on the milk yields and the milk protein content as no significant differences were detected among groups. The significant increase of the fat content in the case of the LIN and HMP groups was accompanied by significant decreases in saturated fatty acids concentration and very significant increases in monounsaturated fatty acids. The content of n3 and n6-PUFAs (polyunsaturated fatty acids) increased, mainly due to a 4.1 times higher proportion of alpha-linolenic acid (ALA; C 18:3n-3) in LIN diet milk and a 1.3 times higher proportion of linoleic acid (LA; C 18:2n6c) in HMP diet milk. The conjugated linoleic acid (CLA; isomer c9, t11) was 1.9 times higher for the LIN diet and 5.05 times higher for the HMP diet. Feeding either linseed or hempseeds contributed to the reduction of the atherogenic and thrombogenic indices, increased the hypocholesterolemic: hypercholesterolemic ratio as well as the proportion of other desired fatty acids in the milk fat. The improved nutritional quality of milk, which has potentially far-reaching human health benefits, is maintained in cheese through the increase of the n3 and n6-PUFAs, especially for the LIN diet where the n6/n3 ratio decreased significantly, compared with the CON diet (3.62 vs. 6.88). The CLA concentration was significantly higher (p < 0.001) for the HMP cheese compared with the CON diet (1.89% vs. 0.78%). These effects highlight the opportunity of obtaining dairy products with improved nutritional quality using local feed resources.

The primary treatment for individuals with phenylketonuria (PKU) is a lifetime diet with low phenylalanine (Phe) to achieve neurological health. The objective of this study was to make a highly nutritious and palatable low‐Phe cream cheese analogue based on the partial replacement of fresh goat cream cheese with two levels of glycomacropeptide (GMP; 7 or 10%), GUM (0.6 or 0.8), nondairy creamer (0.5 or 2%) and whey protein concentrate (WPC; 0 or 2%). The chemical composition, texture, viscosity, protein digestibility and sensory attributes of the resulting cheeses were evaluated. Incorporation of the GMP at different levels significantly changed the chemical properties of the cheese. With increased levels of GMP and GUM, viscosity and firmness significantly increased as the protein–protein and protein–gum interaction produced stronger gels in comparison with the systems containing nondairy creamer and WPC due to their inactive filler, whereas adhesiveness decreased. Sensory characteristics of cheese indicated that formula made with high concentration of variables seems to be superior for PKU patients, which contained 12.44 mg Phe per gram of protein, and 82.4% protein digestibility after 6 h of enzymatic hydrolysis. According to the results, the method used in this study can be employed in achieving cream cheese analogue with reduced Phe content, appropriate for PKU patients. [ABSTRACT FROM AUTHOR]

The fatty acid composition of 24-hour white brined cheese produced from goat's milk from three groups of animals-Bulgarian White Dairy (BWD) breed and its crosses with Anglo-Nubian (BWD x AN) and Togenburg (BWD x TG) breeds during the lactation and the fatty acid composition of the milk fat of the product has been evaluated as a healthy source for human nutrition. Goat white brined cheese at the 24th hour after production, from the three groups of animals is characterized by a high level of saturated fatty acids from 75.52 g/100 g fat at BWD to 76.09 g/100 g fat at BWD x TG breed. MUFAs predominate in purebred goat cheese-24.98 g per100 g fat and MUFA in the crosses of BWD x AN breed-3.32 g/100 g fat. The lipid preventive score is highest in BWD cheese - 53.85 g per 100 g cheese, and the atherogenic and thrombogenic index in BWD x TG breed cheese respectively 2.60 and 2.71. The analysed cheeses at the 24th hour from three goat groups is defined as having low content of TFA according to Regulation (EC) No1924/2006. [ABSTRACT FROM AUTHOR]

Featured Application: The investigation of antioxidant activity of cheeses has unveiled an array of promising applications in the food industry and promotion of consumer health. Cheese, as a widely consumed dairy product, possesses antioxidants that not only contribute to its preservation, but also enrich the quality and health benefits for the consumers. The purpose of the present study was to evaluate the antioxidant, anti-inflammatory activity and peptide levels of Feta cheese and other brined cheeses, and Metsovone cheese and other smoked cheeses. Feta, goat and cow cheeses are classified as brined. Feta cheese is made exclusively from ewe milk or ewe milk with the addition of a small amount of goat milk. Metsovone and other smoked cheeses are made from cow milk with a possible addition of small amounts of ewe and goat milk. The antioxidant activity was determined using Folin and FRAP assays, while the peptide content was determined using Bradford and Lowry assays. The anti-inflammatory activity was assessed using the lipoxygenase inhibition assay. The assays were applied in the water-soluble extract of cheeses. The results showed that Feta cheese and brined cow cheese differed in antioxidant activity. Feta cheese and brined goat cheese also differed in both antioxidant activity and peptide levels. Specifically, Feta cheese had higher antioxidant activity in comparison with both goat and cow cheeses. As for peptide content, Feta cheese had a higher peptide level compared to goat cheese. The results also showed that Metsovone cheese and other smoked cheeses exhibited significant antioxidant activity and peptide levels. Moreover, the water-soluble extracts of all cheeses showed some anti-inflammatory activity. [ABSTRACT FROM AUTHOR]

Goat milk is a valuable resource for food production thanks to its physical, chemical, and biological properties, easy digestibility, and lower allergenicity. The dairy product market in Kazakhstan is growing, leading to advancements in the industrial processing of goat milk. Consequently, this study aimed to analyse the proximate composition of raw goat milk, produce cheeses from goat milk alone and in combination with cow milk and examine the fatty acid profiles of the resulting cheeses. The findings indicated that goat milk contained a higher percentage of protein, while a 1:1 mixture of goat and cow milk exhibited increased levels of lactose and fat (p <0.001). A soft cheese prepared from goat milk exhibited faster coagulation, higher cheese yield and fat in dry matter. Furthermore, the saturated fatty acid (SFA) content was greater in cheeses made from the goat-cow milk blend compared to those made solely from goat milk (p <0.05). Notably, an increased presence of oleic acid and polyunsaturated fatty acids (PUFAs), such as linoleic, linolenic, and palmitoleic acids, was only detected in 100% goat milk cheeses. Overall, the soft cheese produced from goat milk showed improved nutritional qualities, particularly regarding fatty acid content. However, additional research is needed to assess sensory attributes and consumer acceptance. [ABSTRACT FROM AUTHOR]

The aim of this paper was to determine the influence of ripening of semi-hard goat cheese in oil (mixture of Mljet's extra-virgin olive oil and refined sunflower oil; 50:50) on its physicochemical composition and sensory properties, as well as to determine the optimal time of immersion of the cheese in oil. Five batches of cheeses were produced, and the cheeses of the same batch were randomly divided into 3 groups according to the ripening method: (1) ripening in air (control group, treatment 1), (2) ripening in oil after 10 d of ripening in air (treatment 2), (3) ripening in oil after 20 d of ripening in air (treatment 3). Cheeses were sampled during ripening at d 0, 10, 20, 30, 45, and 60, and physicochemical analyses were performed. Oil as a ripening medium for cheese prevented water loss from the cheese (groups 2 and 3), and the significantly lowest contents of dry matter, protein, fat, saturated fatty acids (SFA), unsaturated fatty acids (UFA), oleic acid, and salt were found in group 2. Group 3 had the highest contents of fat, SFA, UFA, and oleic acid. Prolonged ripening of the cheese in air before immersion in oil resulted in greater water loss and the formation of such cheese structure that allowed oil to penetrate the cheese. Water retention and oil penetration into the cheese altered the physicochemical composition of the goat cheese, having a significantly positive effect on the sensory characteristics, particularly color, texture, and taste, allowing the cheese to be consumed even when goat milk is not produced due to seasonality. [ABSTRACT FROM AUTHOR]

Goat cheese offers significant nutritional benefits due to its enhanced digestibility and assimilation. In Peru, the province of Sullana stands out as the largest producer of this cheese. However, there is limited knowledge regarding the socioeconomic factors of its producers, as well as the physicochemical and microbiological characteristics of the cheese. The study was developed in 3 aspects, socio-economic based on a descriptive exploratory methodology, with a mixed approach, 14 presidents of producer associations participated. Fourteen samples of fresh artisanal cheese from goat producers' associations from Marcavelica, Lancones and Salitral were stored at 4°C under aseptic conditions for physico-chemical characterisation and microbiological analysis. In relation to socioeconomic factors, the findings of the survey indicate that 42.9% were aged 56 years or older and possess only primary education. Additionally, 57.1% received Good Manufacturing Practices (GMP) training, 86% reported a lack of water and drainage services, 21% reported having access to conventional electricity and 79% reported using solar panels. These make an improvement in the training of cheese producers imperative. Regarding the physicochemical properties (pH, acidity, humidity and ash content), the cheeses were within the parameters allowed in DS N° 007-2021-MINAGRI. However, it was observed that 29% and 50% of the samples exhibited a high count for Aerophilic Mesophiles at 24 (≥ 2.51 x 106 CFU/g) and 48 (≥ 2.34 x 106 CFU/g) hours, respectively (COVENIN 3338:1997). 79% of the samples tested positive for both total and fecal coliforms (DS N° 007-2021-MINAGRI) in which 43% exhibited a high count for E. coli (>3.6 MPN/g). Conversely, the presence of S. aureus (<10) was within the optimal parameters while Salmonella spp. and L. monocytogenes were not detected. The lack of adequate infrastructure for the milking process, the production, storage and transportation of cheese, is presented as the most significant aspect. These findings may pose a risk to consumers’ health, highlighting the necessity to establish projects that strengthen these aspects in order to enhance cheese production. [ABSTRACT FROM AUTHOR]

To reduce the microbial load in goat's milk, which is less thermally stable than cow's milk, an alternative processing method was used in this study. This involved treating the milk with pulsed electric fields (PEFs) (at 10 kV·cm−1, with 50 µs pulses for 3 Hz) and then heat-treating it at 63 °C for 6.0 s, as well as using heat treatment alone at 75 °C for 3.4 s. Cheeses were made using both types of milk treatment, and samples were collected after 5, 15, and 25 days of ripening for DNA extraction and purification, followed by high-throughput sequencing on the MiSeq Illumina sequencing platform. Analysis of the bacterial populations in the two types of cheese using various diversity indices revealed no significant differences in species richness and abundance, although there was a trend for the PEF-treated cheese to have a less diverse set of species with an uneven distribution of relative abundance. However, when examining the composition of the microbial communities in the two types of cheese using Weighted UniFrac analysis and Analysis of Similarities, there were significant differences in the presence and abundance of various species, which could have implications for the development of starter cultures. Concerning physicochemical properties (pH, aw, moisture content, total acidity and L, and a and b color parameters), the results also reveal that, generally, no significant differences were found, except for the color parameter, where cheeses treated with PEF demonstrated more whiteness (L) and yellowness (b) during ripening. Sensory scores for typicity (caprylic, goaty, and acetic) increased over time, but between treatments, only small differences were perceived by panellists in cheese with 5 days of ripening. Concerning texture firmness and cohesiveness, the PEF+HT samples presented lower values than the HT samples, even over storage time. In general, concerning quality parameters, similar behavior was observed between the treatments during the ripening period. [ABSTRACT FROM AUTHOR]

This study aimed to unleash the potential of indigenous lactic acid bacteria (LAB) originating from traditionally made Serbian goat cheese. Following the isolation and identification of the LAB, the safety aspects of the isolates were evaluated through tests for hemolytic activity and antibiotic sensitivity. The selected isolates were then tested for various technological properties, including growth in methylene blue, proteolytic activity, acidification, curd formation ability in both pure and enriched goat milk, diacetyl production, antagonistic potential against other LAB, and biofilm formation ability. The results indicated that Lactococcus spp., Lacticaseibacillus spp., and Lactiplantibacillus spp. did not exhibit α or β hemolysis, while enterococci displayed α hemolysis. A higher number of isolates demonstrated sensitivity to ampicillin, tetracycline, and streptomycin, while sensitivity to gentamicin and vancomycin was strain-dependent. Based on the evaluation of technological properties, Lacticaseibacillus paracasei M-1 and Lactiplantibacillus plantarum C7-7, C7-8, and C14-5 showed promising characteristics. Additionally, Lactococcus lactis subsp. lactis strains C0-14 and C21-8 emerged as promising candidates with notable technological properties. Notably, certain indigenous strains LAB exhibit promising technological properties and safety profiles. These characteristics make them suitable candidates for use as starter or adjunct cultures in goat’s milk cheese production, potentially enhancing the quality and safety of the cheese as well as hygiene practices among small-scale dairy producers.

Goat milk and cheese are popular dairy products known for their nutritional value and distinct flavors. The presence of bioactive compounds such as carotenoids and volatile compounds in these products contributes to their sensory characteristics and potential health benefits. This study aims to compare the content of bioactive compounds in goat milk and the cheese that was produced thereof. High Performance Liquid Chromatography (HPLC) equipped with diode array detector (DAD) was used for the quantification of beta carotene and lutein content. The lutein content in milk samples displayed higher values ranging between 0.11 and 0.25 mg/100 g per sample compared to cheese samples. Beta Carotene was not detected in either of the matrices. For the identification of volatile compounds, Solid Phase Microextraction/Gas Chromatography-Mass Spectrometry (SPME/GCMS) were used. The volatile compounds detected were classified into terpenes, ketones, aldehydes, acids and esters. Esters constituted the most abundant group of compounds in all samples. The simultaneous analysis of these compounds provides valuable insights into the nutritional composition, flavor profiles, and potential health benefits of goat cheese and milk. At last, the major elements comparison of milk and cheese products, including Calcium (Ca), Phosphorus (P), Potassium (K), Sodium (Na), Magnesium (Mg), Chlorine (Cl) and Sulfur (S), were quantitatively measured across all samples using a wavelength dispersive X-ray Fluorescence (WD-XRF) to establish their elemental profiles. Milk samples exhibited higher concentrations of Potassium. Conversely, cheese products displayed elevated levels on all the other elements. [ABSTRACT FROM AUTHOR]

Artisanal fermented products constitute a worthwhile source of autochthonous lactic acid bacteria (LAB) with biopreservative, technological and organoleptic potential. This study aimed to characterize the fate of autochthonous LAB in artisanal goat's raw milk fresh cheeses at different temperatures by using an omnibus (one-step) modeling strategy. Lab-scale cheese prototypes (10 g) were artisanally elaborated from goat's raw milk and stored at 4, 12, 18 and 25 °C. LAB were enumerated (ISO:15214) during cheeses shelf-life. Growth models were fitted to the data, producing maximum growth rates averaging 0.345 ± 0.162 and 3.338 ± 0.907 ln CFU/g/d at 4 and 25 °C, respectively, and population increases averaged 3.388 ± 0.203 and 7.877 ± 1.480 ln CFU/g. The omnibus modeling approach allowed for the definition of a general model that describes autochthonous LAB growth with a correlation coefficient of 0.991 between experimental and estimated data. These results contribute to the better understanding of autochthonous LAB in artisanal cheeses for their further use as potential new-generation biopreservatives. [ABSTRACT FROM AUTHOR]

Lactic acid bacteria (LAB) have a vast genetic potential and are used in food production. The aims of this work were to identify forty-six 16S ribosomal gene sequences of LAB isolated from goat's raw milk cheeses and to evaluate the phylogenetic relationship between the sequences. Using Sanger sequencing and the BLAST algorithm, the species were identified. Phylogenetic analysis was carried out using the R 4.3.0 software, and the genetic distance was calculated using the MEGA 11 software. The phylogenetic tree revealed variability between sequences of the same species, which may have implications for the technological capabilities of LAB sought for the production of cheeses of standardized quality. [ABSTRACT FROM AUTHOR]

In cheese-making, a starter culture composed of adequately chosen lactic acid bacteria (LAB) may be suitable to ensure the rapid acidification of milk, improve textural and sensory characteristics, and avoid pathogen proliferation. In this work, 232 LAB isolates collected from artisanal goat's raw milk cheeses produced in Portugal were evaluated for their antimicrobial capacity (at 10 and 37°C), as well as their acidifying and proteolytic properties. Among the 232 isolates, at least 98% of those isolated in De Man-Rogosa-Sharpe (MRS) agar presented antagonism against Listeria monocytogenes, Salmonella Typhimurium, or Staphylococcus aureus, whereas less than 28.1% of M17-isolated LAB showed antagonism against these pathogens. M17-isolated LAB displayed better results than MRS ones in terms of acidifying capacity. As for the proteolytic assay, only 2 MRS isolates showed casein hydrolysis capacity. Principal component analyses and molecular characterization of a subset of selected isolates were conducted to identify those with promising capacities and to correlate the identified LAB genera and species with their antimicrobial, acidifying, and/or proteolytic properties. Lactococcus strains were associated with the highest acidifying capacity, whereas Leuconostoc and Lacticaseibacillus strains were more related to antimicrobial capacities. Leuconostoc mesenteroides, Lactococcus lactis, and Lacticaseibacillus paracasei were the predominant organisms found. The results of this work highlight various strains with pathogen inhibition capacity and suitable technological properties to be included in a customized starter culture. In future work, it is necessary to appropriately define the starter culture and implement it in the cheese-making process to evaluate if the in-vitro capacities are observable in a real food system. [ABSTRACT FROM AUTHOR]

Goat cheese and sheep cheese can offer a range of unique flavors and potential health benefits, making them popular choices among cheese lovers. Both types of cheese contain biogenic amines, which are naturally present in many types of food. The purpose of this study was to assess the levels of the seven most commonly occurring biogenic amines in semi-hard and hard goat and sheep cheeses intended for the Slovak market. The HPLC-DAD method with pre-column derivatization using dansylchloride was employed for the analysis of the hard and semi-hard cheese samples. The presence of biogenic amines was confirmed in all cheese samples, with total levels ranging from 14.4 mg.kg-1 to 1322 mg.kg-1. The most abundant compounds found in the samples were tyramine and tryptamine, followed by 2-phenylethylamine and spermine. Histamine was present in 54.5% of the samples, but its concentration did not exceed 68.7 mg.kg-1. Statistically significant differences in the levels of individual biogenic amines were observed between goat and sheep cheeses, except for spermidine and spermine. [ABSTRACT FROM AUTHOR]

Calcium can be added to cheese milk to influence the coagulation process and to increase cheese yield. Calcium compounds used in the dairy industry show substantial differences in their practical application. Therefore, this study aimed to evaluate the potential use of 0, 5, 10, 15, and 20 mg Ca 100 g−1 of milk in the form of calcium gluconate, lactate, and carbonate as alternatives to calcium chloride in manufacturing fresh acid rennet cheese from high-pasteurized (90 °C, 15 s) goat's milk. The pH value of the cheese was reduced most strongly by the addition of increasing doses of calcium lactate (r = −0.9521). Each cheese sample showed increased fat content with the addition of calcium. Only calcium chloride did not reduce protein retention from goat's milk to cheese. The addition of 20 mg Ca 100 g−1 of milk in the form of gluconate increased cheese yield by 4.04%, and lactate reduced cheese yield by 2.3%. Adding each calcium compound to goat's milk significantly increased Ca and P levels in the cheese (p ≤ 0.05). The highest Ca levels were found in cheese with the addition of 20 mg Ca 100 g−1 of milk in the form of lactate. In all groups, similar contents of Mn, Mo, and Se were found. Calcium addition significantly affected cheese hardness, while higher calcium concentrations increased hardness. Carbonate caused the greatest increase in the cohesiveness of cheese. The addition of calcium compounds increased the adhesiveness and springiness of cheese compared to controls. The cheese with calcium chloride had the highest overall acceptability compared to the other cheese samples. The addition of calcium carbonate resulted in a lower score for appearance and consistency, and influenced a slightly perceptible graininess, sandiness, and stickiness in its consistency, as well as provided a slightly perceptible chalky taste. [ABSTRACT FROM AUTHOR]

The use of organic acids from citrus plants such as lemon and lime as a coagulant in the making process of soft cheese has been widely practiced. However, the use of wuluh starfruit (Averrhoa bilimbi L.) is still very rarely done, especially in the making of cottage cheese from goat milk. Wuluh starfruit, which has a distinctive taste and aroma and is not shared by other citrus fruits, has the potential to be utilized in the making of cottage cheese. This study aimed to determine and study the effect of using a natural coagulating agent, wuluh starfruit juice as a coagulant in the process of making cottage cheese from goat milk from a local dairy farm. Completely Randomized Design (CRD) with six levels of treatment and three replications was used as the research design. The treatments were variations in the addition of wuluh starfruit juice, namely as follows: SKA0 = control, citric acid 0.4%, SKA1 = 10%, SKA2 = 20%, SKA3 = 30%, SKA4 = 40%, and SKA5 = 50%. Cottage cheese from treatment SKA3 was the most preferred by the panelists based on the organoleptic evaluation with an acceptability value of 5.66±0.84 (like moderately) and physicochemical properties of yield (26.43±1.13%), moisture (62.21±0.20%), ash (1.70±0.03%), protein (16.36±0.25), fat (18.28±0.19%), pH (3.66±0.02), vitamin C (224.36d±0.01 mg/kg), antioxidant activity (69.44±1,60%) and salt (50.33±0.58 ppm). [ABSTRACT FROM AUTHOR]