דו״ח מאומת

The aim of this study was to compare the rheological and physicochemical parameters, as well as the organoleptic properties, of soft rennet cheese made from whole and skimmed milk in different seasons on a traditional family farm. We analyzed milk from twenty Polish Holstein-Friesian cows for basic composition, number of somatic cells, acidity, and color in terms of the Comission Internationale de l'Eclairage (CIE) lightness*redness*yellowness (L*a*b*) system, and 24 cheeses in terms of texture, acidity, color in terms of the CIE L*a*b* system, and organoleptic parameters in summer and winter. We determined the effects of the season and the fat content of milk on the pH, titratable acidity, color, firmness, and stickiness of the cheese. Cheeses from summer milk showed greater acidification than those from winter milk (…

PMID: 33023201

The valorization of dairy by-products, particularly whey, represents a key challenge and opportunity in sustainable food systems. This study aimed to evaluate the physicochemical and amino acid composition of milk and whey-derived products and to identify optimal whey-milk mixtures using integrated multivariate and desirability-based approaches. Ten model systems (M1-M10) were prepared with increasing whey content (7.5-75%), and their composition was analyzed using infrared spectroscopy and high-performance liquid chromatography. Multivariate analysis, including PCA and correlation heatmaps, revealed that protein, casein, TS, SNF, and amino acid fractions (ΣEAA and ΣBCAA) were the primary drivers of compositional variability, whereas lactose and acidity-related parameters contributed to secondary differentiation. Desirability function analysis was applied by integrating nutritional quality, functional balance, and sustainability score into a composite index. The results demonstrated that intermediate formulations achieved a more balanced profile compared with extreme compositions. Among all mixtures, the formulation containing 30% whey (M5) showed the highest overall desirability within the evaluated parameters, reflecting a favorable balance between compositional quality and whey utilization. These findings highlight the potential of integrated analytical approaches for the development of nutritionally optimized and resource-efficient dairy systems.…

PMID: 42195962

Commercially produced complementary foods (CPCFs) are increasingly preferred over home-prepared foods but do not always comply with international recommendations. The aim of this study was to evaluate the compliance of CPCFs sold in West Africa with the World Health Organization (WHO) European Nutritional and Promotional Profile Model (NPPM). The study was conducted from August to October 2023 and covered 315 outlets in Benin, Mali, Mauritania, Niger, Senegal and Togo. CPCFs compliance with the NPPM was assessed regarding nutritional content and labeling practices based on information recorded from the labels. A total of 673 products were found, 76.1% of which were imported. Cereals (37%), savory meals (25.2%), and purées (22.7%) were the most representative categories, while finger foods/snacks and drinks were the least representative (3.9% and 2.1%, respectively). Overall, 11% of products met all nutritional composition requirements, and none met the labeling requirements. Moreover, almost half of the products exceeded the permitted percentage of energy from sugars (42.3%). Despite this, none of the products displayed a "high sugar content" warning on their labels. The high proportion of products with high sodium content (44.3%) and frequent label claims (95.9%) is also major challenges for these foods. This study also showed that 10.5% of the CPCFs are recommended for children under 6 months of age, contrary to recommendations, while only 13.2% of the products contain information to protect breastfeeding. These results confirm concerns about CPCFs and show the importance of restricting the marketing of certain CPCFs in West Africa.…

PMID: 41693310

Bacteriocins produced by lactic acid bacteria are of great interest to the food-processing industry as natural preservatives. This work aimed to investigate the efficacy of bacteriocin-producing Lactobacillus plantarum TF711, isolated from artisanal Tenerife cheese, in controlling Clostridium sporogenes during cheese ripening. Cheeses were made from pasteurised milk artificially contaminated with 10(4) spores m/l C. sporogenes. Experimental cheeses were manufactured with Lb. plantarum TF711 added at 1% as adjunct to commercial starter culture. Cheeses made under the same conditions but without Lb. plantarum TF711 served as controls. Evolution of microbiological parameters, pH and NaCl content, as well as bacteriocin production was studied throughout 45 d of ripening. Addition of Lb. plantarum TF711 did not bring about any significant change in starter culture counts, NaCl content and pH, compared with control cheese. In contrast, clostridial spore count in experimental cheeses were significantly lower than in control cheeses from 7 d onwards, reaching a maximum reduction of 2·2 log units on day 21. Inhibition of clostridia found in experimental cheeses was mainly attributed to plantaricin activity, which in fact was recovered from these cheeses.…

PMID: 25702615

Oregano essential oil (OEO) is a promising natural preservative due to its strong antimicrobial properties. This study evaluated the effectiveness of low-salt brine enriched with OEO in inhibiting common foodborne pathogens in white brined cheese. The antimicrobial activity of OEO was tested against Escherichia coli and Staphylococcus aureus using standard microbiological techniques. The OEO-enriched brine showed strong bactericidal effects, with minimum bactericidal concentrations of 0.025% (v/v) against E. coli and 0.05% (v/v)-0.1% (v/v) against S. aureus. These effects were maintained over seven days and were not influenced by storage temperature. The findings support the use of OEO as an effective natural preservative for reducing salt content in white brined cheese without compromising microbiological safety.…

PMID: 40750643

Excessive sodium intake is a major dietary concern, leading to recommended reductions in several food categories, including cheese. This study aimed to evaluate how cheese composition and texture influence sodium release and perceived saltiness during consumption. Semi-hard cheeses (SHCs) with varying compositions were analyzed for chemical composition, rheological properties, and sensory attributes using quantitative descriptive analysis, temporal sodium release and saltiness intensity. Most compositional factors affected the sensory characteristics of SHCs and the dynamic perception of saltiness. In particular, salt level influenced not only the perceived intensity of saltiness but also bitterness, acidity, overall aromatic intensity, and numerous textural characteristics. The fat content also influenced texture perception and masked taste attributes. Moreover, both sodium release and saltiness perception decreased with increasing fat content. These findings highlight the importance of compositional and textural factors in modulating salt perception and provide useful insights for developing reduced-salt cheeses with acceptable sensory qualities.…

PMID: 42121407

This study demonstrates the potential of date seed bioactive compounds (DSBCs) as a dual-function additive in cottage cheese (CC), enhancing both its nutritional quality and shelf life. DSBCs were incorporated into CC at varying concentrations (0%, 2.5%, 5.0%, 10%, and 20%) and stored at 4°C for 14 days. Results showed a significant increase in total phenolic content (TPC) and antioxidant activity with higher DSBC concentrations, though both slightly declined during storage. Microbial analysis revealed a marked reduction in spoilage-causing microorganisms, confirming the antimicrobial potential of DSBCs as a natural preservative. Physicochemical evaluations indicated that enriched CC retained desirable moisture, texture, and rheological properties revealed a semi-solid cheese with a viscoelastic property. Notably, the in vitro digestion shows good bioaccessibility of DSBCs and antioxidants activity at the intestinal phase. This work highlights an eco-innovative approach to valorizing agro-waste, showing that the extracted DSBCs supports both as functional fortifying agent and natural antimicrobial agent that improved shelf life and consumer safety in dairy systems. The integration of DSBCs in CC represents a novel dairy innovation, offering a sustainable solution for enhancing food quality and safety.…

PMID: 40621192