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Bintsis T, Papademas P. Sustainable Approaches in Whey Cheese Production: A Review. DAIRY 2023. [DOI: 10.3390/dairy4020018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023] Open
Abstract
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.
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Descriptive Characteristics and Cheesemaking Technology of Greek Cheeses Not Listed in the EU Geographical Indications Registers. DAIRY 2023. [DOI: 10.3390/dairy4010003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
Abstract
Greece has a variety of cheeses that are registered as protected designation of origin and protected geographical indications, and many others that are produced in a traditional way, without such registration. This article aims to describe the characteristics of these cheeses, which do not bear a certification of geographical indication, in order to increase their significance. Therefore, in this work, the scientific data published about the history, production, composition, and other specific properties of some milk cheeses (Kariki, hard Xinotyri, soft Xinotyri, Kefalotyri, Kashkaval Pindos, Graviera, Manoura Sifnos, Teleme, Tsalafouti, Tyraki Tinou, Ladotyri Zakynthou, Touloumotyri, and Melichloro) and whey cheeses (Anthotyros, Myzithra, and Urda) are presented. This information may contribute to their better promotion and recognition, protecting their heritage, and supporting the local economy.
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Kaminarides S, Aktypis A, Koronios G, Massouras T, Papanikolaou S. Effect of ‘in situ
’ produced bacteriocin thermophilin T on the microbiological and physicochemical characteristics of Myzithra whey cheese. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12448] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Stelios Kaminarides
- Laboratory of Dairy Science and Technology; Department of Food Science and Human Nutrition; Agricultural University of Athens; Iera Odos 75 11855 Athens Greece
| | - Anastasios Aktypis
- Laboratory of Dairy Science and Technology; Department of Food Science and Human Nutrition; Agricultural University of Athens; Iera Odos 75 11855 Athens Greece
| | - George Koronios
- Laboratory of Dairy Science and Technology; Department of Food Science and Human Nutrition; Agricultural University of Athens; Iera Odos 75 11855 Athens Greece
| | - Theophilos Massouras
- Laboratory of Dairy Science and Technology; Department of Food Science and Human Nutrition; Agricultural University of Athens; Iera Odos 75 11855 Athens Greece
| | - Seraphim Papanikolaou
- Laboratory of Food Microbiology & Biotechnology; Department of Food Science and Human Nutrition; Agricultural University of Athens; Iera Odos 75 11855 Athens Greece
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Pappa EC, Samelis J, Kondyli E, Pappas AC. Characterisation of Urda whey cheese: Evolution of main biochemical and microbiological parameters during ripening and vacuum packaged cold storage. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.12.016] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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5
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Farrokh C, Jordan K, Auvray F, Glass K, Oppegaard H, Raynaud S, Thevenot D, Condron R, De Reu K, Govaris A, Heggum K, Heyndrickx M, Hummerjohann J, Lindsay D, Miszczycha S, Moussiegt S, Verstraete K, Cerf O. Review of Shiga-toxin-producing Escherichia coli (STEC) and their significance in dairy production. Int J Food Microbiol 2013; 162:190-212. [DOI: 10.1016/j.ijfoodmicro.2012.08.008] [Citation(s) in RCA: 179] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2012] [Revised: 07/31/2012] [Accepted: 08/01/2012] [Indexed: 01/08/2023]
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Effect of several MAP compositions on the microbiological and sensory properties of Graviera cheese. Anaerobe 2011; 17:310-4. [DOI: 10.1016/j.anaerobe.2011.04.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2010] [Revised: 04/13/2011] [Accepted: 04/16/2011] [Indexed: 11/20/2022]
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7
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Tsiraki MI, Savvaidis IN. Effect of Packaging and Basil Essential Oil on the Quality Characteristics of Whey Cheese “Anthotyros”. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0676-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Madureira AR, Pintado ME, Gomes AMP, Malcata FX. Incorporation of probiotic bacteria in whey cheese: decreasing the risk of microbial contamination. J Food Prot 2011; 74:1194-9. [PMID: 21740724 DOI: 10.4315/0362-028x.jfp-10-217] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
For dairy products that are consumed fresh, contamination by spoilage microorganisms and pathogens from the environment is a major concern. Contamination has been associated with a number of outbreaks of foodborne illnesses; however, consistent data pertaining to the microbial safety of whey cheeses specifically have not been reported. Hence, the goals of this research effort were (i) to manufacture a probiotic whey cheese with Bifidobacterium animalis and Lactobacillus casei and (ii) to assess the antimicrobial activity of these probiotics against a set of foodborne pathogens (Listeria innocua, Salmonella Enteritidis, and Staphylococcus aureus) and food spoilage microorganisms (Pseudomonas aeruginosa and Escherichia coli). Three ranges of these microbial contaminants were used for inoculation of cheeses: 10(3) to 10(4), 10(4) to 10(6), and 10(6) to 10(8) CFU/g. Inoculation in plain culture medium served as a control. The inhibition produced by the probiotics was calculated, and the major effect was found to be bacteriostatic. In specific cases, full inhibition was observed, i.e., by B. animalis against P. aeruginosa and by L. casei against Salmonella Enteritidis and L. innocua. Conversely, the least inhibition was detected for L. casei against P. aeruginosa. Our results suggest that use of these probiotic strains can extend the shelf life of whey cheeses and make them safer by delaying or preventing growth of common contaminant bacteria.
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Affiliation(s)
- A Raquel Madureira
- Centro de Biotecnologia e Química Fina, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, P-4200-072 Porto, Portugal
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Solomakos N, Govaris A, Koidis P, Botsoglou N. The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage. Meat Sci 2008; 80:159-66. [DOI: 10.1016/j.meatsci.2007.11.014] [Citation(s) in RCA: 128] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2007] [Revised: 10/07/2007] [Accepted: 11/19/2007] [Indexed: 10/22/2022]
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ERKAN EMINM, CIFTCIOGLU GURHAN, VURAL AYDIN, AKSU HARUN. SOME MICROBIOLOGICAL CHARACTERISTICS OF HERBED CHEESES. J FOOD QUALITY 2007. [DOI: 10.1111/j.1745-4557.2007.00117.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Holko I, Bisova T, Holkova Z, Kmet V. Virulence markers of Escherichia coli strains isolated from traditional cheeses made from unpasteurised sheep milk in Slovakia. Food Control 2006. [DOI: 10.1016/j.foodcont.2005.01.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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12
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Effects of salt, acid, and MSG on cold storage survival and subsequent acid tolerance of Escherichia coli O157:H7. Food Microbiol 2004. [DOI: 10.1016/j.fm.2004.02.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Samelis J, Kakouri A, Rogga K, Savvaidis I, Kontominas M. Nisin treatments to control Listeria monocytogenes post-processing contamination on Anthotyros, a traditional Greek whey cheese, stored at 4°C in vacuum packages. Food Microbiol 2003. [DOI: 10.1016/s0740-0020(03)00018-2] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Govaris A, Papageorgiou DK, Papatheodorou K. Behavior of Escherichia coli O157:H7 during the manufacture and ripening of feta and telemes cheeses. J Food Prot 2002; 65:609-15. [PMID: 11952208 DOI: 10.4315/0362-028x-65.4.609] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Pasteurized whole ewe's and cow's milk was used in the manufacture of Feta end Telemes cheeses, respectively, according to standard procedures. In both cases, the milk had been inoculated with Escherichia coli O157:H7 at a concentration of ca. 5.1 log CFU/ml and with thermophilic or mesophilic starter cultures at a concentration of ca. 5.3 to 5.6 log CFU/ml. In the first 10 h of cheesemaking, the pathogen increased by 1.18 and 0.82 log CFU/g in Feta cheese and by 1.56 and 1.35 log CFU/ g in Telemes cheese for the trials with thermophilic and mesophilic starters, respectively. After 24 h of fermentation, a decrease in E. coli O157:H7 was observed for all trials. At that time, the pH was reduced to 4.81 to 5.10 for all trials. Fresh cheeses were salted and held at 16 degrees C for ripening until the pH was reduced to 4.60. Cheeses were then moved into storage at 4 degrees C to complete ripening. During ripening, the E. coli O157:H7 population decreased significantly (P < or = 0.001) and finally was not detectable in Feta cheese after 44 and 36 days and in Telemes cheese after 40 and 30 days for the trials with thermophilic and mesophilic starters, respectively. The estimated times required for one decimal reduction of the population of E. coli O157:H7 after the first day of processing were 9.71 and 9.26 days for Feta cheese and 9.09 and 7.69 days for Telemes cheese for the trials with thermophilic and mesophilic starters, respectively.
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Affiliation(s)
- Alexandros Govaris
- Laboratory of Hygiene of Foods of Animal Origin, Veterinary Faculty, University of Thessaly, Karditsa, Greece
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